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Loving…lemonade & popsicles

Oh my goodness, it’s been a long time since my last post!  I’ve been missing it so much, but unfortunately things have just got really busy (typical for the end of the year).  I’m glad to say that I have a couple of sneaky treats up my sleeve, so keep an eye out!

In the meantime, I’ve been thinking about experimenting with some summer drinks (sorry for you folks in the Northern hemisphere, but at least you get to think about lovely soups).  There’s nothing better than sitting on the patio on a warm summer afternoon, drinking a wonderful cool and fresh drink, or even having a popsicle (it’s been ages since I’ve made my own popsicles, but I think it’s time to re-start).  Here are some of the recipes that I’m thinking of trying, let me know if you give any of them a go!

Lemonade from Iloveeco

Coconut popsicles from Aunt Clara’s Kitchen

Pink Lemonade Popsicles from Somewhere Splendid

Red Berry Popsicles from La Tartine Gourmande

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Loving…Nomu recipe cards

Ok, here’s something to add to your to-do list for today:

Sign up for Nomu’s monthly recipe cards.

You’ve probably seen Nomu‘s amazing range of spices in the shops (I’m a huge fan of their rubs), but you may not know that every month they send out a set of amazing recipe cards.  Each set has a specific theme, and they are beautifully photographed and presented, and equally mouth-watering!  Previous themes have included “Milky Way”, “Easy as pie” and “Couched potato”.  Here are some recipes from this month’s mailer, titled “Empire of the yum”, with Asian-inspired dishes.  Make sure to head on over to their website to subscribe to the monthly mailer (you also stand the chance of winning a Jamie Oliver cookbook).  You can also check out all the previous recipes cards here.  In the meantime, you can drool over the dishes below!


Loving…chicken and mushrooms

It’s been a while since I’ve shared a recipe, but this one is super yummy and worth sharing.  Here’s the full name of the dish:

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

Sounds good, right?  The recipe is from Peace, Love and Low Carb.  Here’s a picture, although it doesn’t really do it justice.

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

1 1/2 lb. Bonesless Skinless Chicken Breasts
1/2 of a Large Onion – Thinly sliced
1 Package of Whole Mushrooms – Halved (I used baby bellas… So Yummy!)
1/2 Cup of Chicken Broth
1 Cup Heavy Cream
5 Tbs. Butter – Divided
1/2 Cup of Parmesan Cheese
2 Tbs. Balsamic Vinegar
Salt and Pepper
(2 Tbs. Peace and Love)
Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized – About 15 Minutes.  When they are a nice golden brown, remove from the heat and set aside
In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat.  Place the chicken breasts in the pan.  Brown on both sides, remove from the pan and set aside (Note – they will not be all the way cooked at this stage)
De-glaze the pan with the chicken stock.  Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce
Add the heavy cream and the balsalmic vinegar and stir
Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes
Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through.  About 10-15 minutes
Remove chicken breasts from the pan and plate.  Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.
Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!
I served ours with pasta, but it would also be amazing with mashed potato.  Head on over to Peace, Love and Low Carb for more pictures and more recipes.