![]() Honestly, not even John.e or McKenna get a vote anymore. It can be prepared by someone just like me – the untrained, at-home, kitchen-loving cook. I focus on preparing recipes that taste great and look great to me. Now, I try not to focus too much on what I think people would like to eat. Along with learning to plate and present the food, you must also learn to roll with the punches – negativity included. You might also remember when posts didn’t feature a recipe card at the bottom at all! Blogging of any kind is a huge learning experience. If you’ve been with me for a while, you might remember when Lord Byron’s Kitchen was called Pretty Practical Pantry. Over the past few years, Lord Byron’s Kitchen has changed names, formats, and cuisines. And, that’s alright! But, when you’ve poured your heart and soul into it, it’s hard to not have pleased the masses. It never fails to hit me right where it hurts, but I keep reminding myself that not everyone likes rhubarb not everyone likes foods drenched in sauce not everyone eats cake or cookies on the regular. Once in a while though, a reader will comment that it wasn’t good, or it didn’t turn out. I have embraced the food blog experience. I have worked through my shyness with sharing my recipes. When someone loves to cook and bake, and likes to share it with the world, yet that same person is an introvert and is also a perfectionist, doing so can be rather difficult. But, it’s really hard to hear the words, “I didn’t like it.” Everyone has their own personal tastes, but when it comes to sharing food you’ve prepared, it’s very personal. I try my best to not take negativity to heart. My recipes – my creations – are extremely personal. I’ve shared this with John.e before, but I’m not sure I’ve talked about it at Lord Byron’s Kitchen. & follow the quick and easy instructions! I’ve used chicken thighs here, but it’s just as great made with chicken breast.Click the in the lower right corner of your screen Here’s what you need for the creamy sun dried tomato sauce. Have to you ever tried that? Super thrifty – and extra flavour!Ĭreamy Sun Dried Tomato Sauce ingredients I recycle them – either cook with it, or I use it to marinate cubes of feta or char grilled vegetables. I never toss out the oil that olives and other antipasto things come in. Free flavour! Using the oil from the jar to cook the chicken really drives home the sun dried tomato flavour in the overall dish. The added bonus is the oil that the sun dried tomatoes are marinated in. I use them to make a super quick 12 Minutes Sun Dried Tomato Couscous Salad, in creamy chicken pasta, I stuff ’em inside chicken breast and Chicken Meatloaf and I use then for pasta salads. Back in the 80’s they were ALL THE RAGE!īut they never went out of fashion in my world. Throw a small amount into almost any meal and you get a wonderful burst of extra flavour. ![]() ![]() Sun dried tomatoes don’t feature as much anymore as they should. Why throw away free flavour?Ĭreamy Sun Dried Tomato Sauce for Chicken Chicken with Creamy Sun Dried Tomato Sauce – an 80’s throwback! I like to pack in a lot of sun dried tomato flavour here by using the oil from the jar to cook the chicken. ![]()
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