Hi dear friends!
I hope your are doing fine.
You might have noticed that my activity here on the blog has decreased a little over the last couple of days. Today I am stopping by to clarify the reason (don’t worry, it’s a happy one).
In less than one week (next Wednesday!) we are expecting the arrival of a a new little person in our family. Our baby boy (OMG, I am still getting used to that). For this reason, the recent days have been gorgeous and scary and I often find myself feeling terrified and excited, all at the same time. But, truly, the place where I find myself the most is my comfy couch with all the benefits it has to offer. My energy levels and my focus have been really scarce lately so it’s more than necessary to have the TV in sight, the books right next to me and something chocolatey within my reach at all times. I really hope the energy returns soon for there are lots of ideas on my to do list, many recipes need to be made and shared with you, many crochet projects have been designed and wait for me to put them together. But I guess that all I need to do now is to wait patiently until me and my new little family adjust to our new life.
I really appreciate you dropping by and letting me share the news with you. You are and always will be the best.
With lots of love,
Today I am stopping by to share another recipe with you. It’s a lovely pasta dish that’s very easy and quick to make. A perfect choice for a weeknight dinner. So if you are looking for a flavorful meal that is nourishing and will please the crowds, this is it. We really loved it…
With lots of love,
(This yummy recipe was inspired by www.bestrecipesevar.com.)
- 3 boneless and skinless chicken breasts, cut into 1-inch (2.5 cm) squares
- salt and pepper
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- 6 cups (1400 ml) chicken broth
- 14 oz (400 grams) penne
- 1 medium broccoli, cut into florets
- 1 cup (190 grams) oil-packed sun-dried tomatoes, coarsely chopped
- ¾ cup (170 ml) heavy cream
- ¾ cup (80 grams) grated Parmesan
- 1 tbsp lemon juice
- In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the chicken, season with salt and pepper. Cook until the chicken is cooked through (about 12 minutes). Place the chicken in a bowl and set aside.
- Add the remaining 1 tbsp olive oil in the skillet, add the onion, ½ tsp salt and cook until the onion softens. Then stir in the garlic, oregano, red pepper flakes and cook about 30 seconds.
- Add the chicken broth, bring to a boil, then add the pasta. Cook until the liquid is very thick and syrupy (almost completely absorbed), 12 - 15 minutes, stirring occasionally.
- Stir in the broccoli florets and sun-dried tomatoes, cover and cook until the broccoli is almost tender (4-5 minutes).
- On medium-high heat, stir in the cream, Parmesan, chicken and allow to simmer uncovered until the chicken is heated through.
- Remove the skillet from the heat, stir in the lemon juice.
- Add more salt and pepper to taste if necessary.
The first months of a year very often bring a cold into my life. It’s not the most pleasant of the situations, but it is what it is.
This year, I was trying my best to fight the cold without pills, as naturally as possible. After searching in the deep waters of the internet a little bit, I found this lovely recipe that has been designed especially for fighting the cold or flu.
And it indeed made me feel a lot better.
The beverage is full of vitamin C, it contains raw honey with its antibacterial properties and there a few lovely spices to make you feel beautifully warm inside. It tastes very yummy as well. I highly recommend it.
In case you decide to make this lovely beverage, enjoy!
And stay healthy!
(This recipe was adapted from www.confessionsofanover-workedmom.com.)
- 1 cup (240 ml) orange juice
- ⅛ cup (30 ml) water
- dash powdered ginger
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- 2 tsp honey
- Place orange juice, water, ginger, cloves, cinnamon and star anise in a small saucepan.
- Heat until hot but not boiling.
- Remove from the heat and stir in the honey.
I have nothing else but sweet words to say about this recipe.
Tiramisu Brownies. Every chocolate and coffee lover’s dream.
If you’ve been wondering about what to make for the upcoming Valentine’s Day, then this is it.
These brownie squares and beautifully fudgy, packed with coffee flavor, decadent and all-in-all amazing and unforgettable. I am definitely making them again soon.
(This recipe was inspired by roxanashomebaking.com.)
- 12 oz (340 grams) chocolate
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (200 grams) granulated white sugar
- 4 whole eggs
- 4 egg whites
- ¼ cup instant coffee granules (I used decaf)
- 1 cup (130 grams) cake flour
- 16 oz (450 grams) Mascarpone cheese, room temperature
- ½ cup (100 grams) granulated white sugar
- 2 eggs
- 2 tsp vanilla extract
- Place a heatproof bowl over a saucepan of simmering water. Place the chocolate in the bowl and stir until melted and smooth. Let cool completely.
- Preheat the oven to 350 °F (175 °C) and line a 13 x 9-inch (33 x 23 cm) baking pan with parchment paper.
- Pour the melted chocolate into the bowl of your electric mixer. Beat in the butter. Then add 1 cup sugar, 4 eggs (one at a time) and the egg whites. Beat until just incorporated.
- Add the instant coffee granules, then 1 cup flour. Mix on low speed until just combined.
- Reserve 1 cup of the brownie batter in a separate bowl. Pour the remaining batter in the prepared baking pan.
- In a separate bowl, combine the Mascarpone cheese with ½ cup sugar, 2 eggs and vanilla extract.
- Spread the cheese mixture on top of the brownie batter.
- Working in spoonfuls, place the remaining brownie batter on top of the Mascarpone cheese layer and swirl it lightly with a fork.
- Bake at 350 °F (175 °C) for about 45-50 minutes.
- Cool completely in the pan before slicing it.