Tuesday, 18 January 2011

Thank you Tuesday

Good morning on a clear blue-sky day! I’d like to say a huge thank you to everyone who supported Feeling Food Blog in the Dorset Blog Awards! Thanks to you Feeling Food hit the top spot! I love writing and sharing this blog with you! What makes it so special for me is receiving your comments, suggestions and ideas, thank you for those and please keep sending them! I see 2011 as a year of possibilities and joy, I’d love Feeling Food to continue to grow, so if you haven’t already, please also join the Feeling Food Facebook page, here is the Feeling Food Link, . Please also share with any friends who you think may like a slice of the pie too;-)) XXX and a massive warm hug! Blue Monday has passed, phew . . . And . . .

Amber and softly sweet, like sunshine splashing over oceans deep,
When paired with rosemary, Wow, you leap!
There’s a recipe longing, it’s yours for keeps!
What an orange delight!
 So say goodbye depressing days!! And hello to thank you days! I’m hoping that another day, perhaps some time in Spring, will be offered as the happiest day of the year, it’s all about balance after all!

Moods matter, blue is beautiful - depending on how we see the world!
Sure we all have a lot in common, we have changing appetites, favourite weather, many varying moods, special comforts and depending on the time of year and your chosen company – these things like the weather, never stay the same, so it’s anybodies guess which particular day may unite us in misery, and surely that again is down to the individual!

There's a Lion-heart in us all!
Mr. Jack Frost is lingering, his accomplice the effervescent Mrs. Rain follows merrily in toe, and so hearty fuel feels very right this time of year. Hearty dinners leave us feeling warmth from within, offering renewed energy and better still warm feet! This kind of food is tastiest when it’s wet, cold and damp, as it is today, so instead of bemoaning this weather, lets be thankful that it makes warming food taste so much better. However, this particular dish won’t leave you feeling like a tired camel, instead light and bright. Phew!

I love chicken in it’s many guises, chameleon like it lends itself to worldwide gastronomy, Tandori style is a true favourite, Coq au vin cooked with a cube of pure cocoa solids is also deeply satisfying, and now after a creative cooking session last week, I’ve fallen for Dijon Amber Chicken!

It’s so simple to make, I’m sure if you like chicken, you’ll love this too. For my vegetarian friends fear not, this recipe is equally delicious without the chicken – different yes, deeply delightful, absolutely! Simply scatter over some toasted pecan nuts and some other favourite nuts. I love pleasant surprises and this dish is full of them, it sings eat me and will seduce your taste buds toward a mellow resonance where a sprinkling of soft satisfaction is followed by a creamy chive cacophony. Ooh it’s yumtastic.

Turkey would work well in place of the chicken too. The endless choices we have in the kitchen  are heavenly, cooking isn’t a chore, it’s an art form and a way of expressing oneself in a true and nourishing way. Recently I was amused to watch my friends cat, Toto sip from a vase instead of his freshly filled bowl. We all have our own preferences; I think it’s important to respect everyones choices.

Special tip – When a friend or loved one mentions a favourite meal or ingredient record it! This is gold dust for future times, people appreciate thought more than anything; take time to relish the wonders of the written word.

Dijon Amber Chicken

Serves 2 as a main, 4 as a starter

Chicken Breasts 2
Olive oil 2 tbsp
Making choices, is what will make your cooking special. 
Whole-grain or Dijon? It's up to you!
Dijon mustard/ wholegrain is delicious too - 1 tbsp
Greek yogurt 1 tbsp
Butternut squash, cubed
Sweet potato, cubed
Dried Rosemary 2 tsp
Cream cheese 1 tbsp
Green beans 100g
Garlic 2 cloves crushed/ or try the Gourmet Blend brand, they’re wonderful!
Seasonal leaves, a few scattered
Balsamic glaze, a drizzle

PRE-HEAT oven to 200’c
MIX Dijon mustard and half of the olive oil in a large bowl, season.
PLACE on a baking tray.
SQUEEZE garlic into the same bowl and blend remaining oil.
SEASON generously and stir in butternut and sweet potato.
SCATTER on the same baking tray.
THROW over rosemary and bake for 25minutes.
REMOVE from oven and cover with foil for five minutes ( this will give you juicy and tender chicken )
SIMMER green beans for 4 minutes in salted water, then drain.
SPOON a delightful dollop of cream cheese in the centre of your plate and arrange your supper artistically, finish with a final swizzle of balsamic, take pride here, why?


  1. Well done Sinead for winning the award. Your blog is gorgeous, I love your spirit and the recipes are always just what we need.

    I have been making a lot of butternut squash soup recently - love it with paprika for a silky smokey hit - what other variants do you recommend for favourite soups that need a lift sometimes, like leek and potato or vegetable?

  2. Huge congratulations - so glad you made the top blog at Dorset Cereals! Fab start to the year. Lots of love, jx

  3. Congratulations !! well done :)

  4. Lovely Raffaella, thank you for your generous comment. Butternut squash soup is one of my favourites too. I’m partial to blitzing some sprigs of rosemary into it and ginger is delicious too. I’ll definitely try a sprinkle of paprika next time I make some.

    To add an extra lift to leek and potato try sprinkling over some Togarashi, Waitrose stock it, you'll find it in the cooks section, it’s an essential part of many Japanese recipes, though I’ve discovered it works particularly well with potato dishes. For vroom vroom vegetable soup;-) I sometimes crumble over some blue cheese, such as Stilton or Roquefort. Tarragon is gorgeous too for a sharper and cleaner flavour.

    Give these a bash and let me know how they go?



  5. Joyful Jules;-)

    Thank you for your message, I wish you all the best for 2011 and look forward to your next play! Do let me know if you have any special recipe requests?!




I'm glad you're here and would love to know what you think? If there’s a dish or a type of food you’d like to see here, please do let me know. Your comments, notes, tweets always bring a smile to my face. Thanks very much for stopping by at Feeling Food:)