Garlic Mushroom Penne

Hi there! It’s been a while hasn’t it? Feb and March were insanely busy for me, with dessert tables and cakes accidentally double booked because the winter made me lose my mind, but it was my equivalent to a full on marathon and I loved every minute of it!

I’ve slowly come back into my normal routine of cooking dinner and not having to taste different batches of buttercream or cake batter every night, and this pasta is so quick that I made it and ate it in less than 30 minutes.

Here’s what you’ll need: (1 large serving or 2 normal portions=p)

1/2 box penne pasta, boiled

1 clove garlic, minced

2 T olive oil

3 T chopped mushrooms

3/4 cup heavy cream(you may need to add more)

salt and black pepper to taste

1/4 t red chilli flakes

2 T parmesan

Start off by sautéing the garlic and mushrooms in the olive oil.

Once they start turning golden brown add the cream and seasoning.

Once everything comes to a boil add the pasta and parmesan.

Cook for a couple minutes, mixing occasionally, then serve with fresh parsley and more parmesan on top!

It’s that simple! Nothing else to it. You can add shrimp or grilled chicken and make it a hearty meal, or serve it as a side as well. Add some garlic bread and you’ll be set!


Chicken Tikka

As much as I love the pre-made spice mixes for things like tikka and biryani, it’s nice to know you can make them on your own, and it also tastes slightly better too! So this past week I wanted to marinate some chicken tikka for the week and have it in the fridge and I decided to make it all from scratch. The simplicity of it makes for a beautiful combination of earthy flavours and just a light touch of freshness brings it all together.

Here’s what you’ll need

1 pound boneless chicken cubes

1 T yogurt

2 T lemon juice

1 T ginger/garlic paste

1/2 t ground cumin

1/2 t crushed coriander seeds

1/2-1 t cayenne pepper

1/2-1 t salt

1/4 t haldi (turmeric)

Mix all the ingredients together and marinate for at least 30 minutes before grilling. You can even marinate chicken and freeze it for a busy day, or keep it in the fridge for up to 2 days. The longer it marinates the more tender and flavourful the chicken ends up!

I use a stove top grill pan and spray it with little olive oil and cook on a medium flame till the chicken is cooked. be careful not to over cook and dry the chicken out. This is great with some naan, or in a wrap.

Make it a main, feature it in sandwiches for the perfect lunch or snack, or add it to a simple dinner to add some flavour!

Chicken Corn Soup

It’s winter, the kind that makes the cold go straight to your bones, no matter how warm you think you’re dressed. The only thing that warms me up on a cold winter day is a bowl of hot soup. I’ve already put up a recipe of Hot and Sour Soup that I make very often, but recently i’ve added Chicken Corn soup to the mix, because it’s gonna be a long winter, and variety is nice.

Now if you want you can make your own chicken stock, which is what I do sometimes. Or you can use store bought chicken stock. I on the other hand, use chicken cubes when i’m in a hurry, and I almost always am when i’m making soup. SO this recipe is with chicken cubes, but you can easily switch to your homemade chicken stock or use store bought chicken stock instead.

Here’s what you’ll need:

2 litres water

1/2 pound boneless chicken, cut into 1/2 inch pieces

1 chicken cube

4-5 T vinegar

3-4 T soy sauce

1 T sriracha (or any other hot sauce you have)

1 can corn

1 egg, beaten

salt and black pepper taste

3 T corn flour

Start of by bringing the water to a boil. Add the chicken cube and boneless chicken to the boiling water and let everything simmer for 5 minutes.

During that time in a small food processor pulse 3/4 of the can of corn until it’s crushed. The 1/4 can of corn will add a bite but it’s nice to have a majority of crushed corn in the soup. You can also just use a can of crushed corn instead, but I like crushing my own corn!

After 5 minutes add the corn to the pot along with the vinegar, soy sauce, hot sauce and salt and pepper. Taste to see if anything needs to be added. Then add in the beaten egg, stirring once or twice so big lumps of egg don’t form.

Then in a small bowl mix some water with the corn flour to make a paste and add it to the soup, mixing constantly so no lumps form.

That’s all! Just let the soup bubble for a minute or two once you’ve added the cornflour slurry so it can thicken then serve! It goes great with garlic bread, or crackers.

Chicken Drop Kabobs

The one thing I hate doing when i’m in a hurry is wasting time over tedious tasks that can easily be avoided. Take kabobs for instance. Do they look better when they’re perfectly shaped circles? Yes. Do they taste any different than if they weren’t? No. So when i’m a hurry, i’m obviously going to skip making sure each one is a perfect circle, or oval, or whatever shape they’re supposed to be. Let’s just say drop cookies have inspired me recently. So behold, Chicken Drop Kabobs.

These are great for meal planning. Make a batch on Sunday and eat them throughout the week, or freeze them in bulk and enjoy them at the press of a few microwave buttons.

The recipe is full of fresh ingredients that will lighten up the whole mixture. See for yourself.


1 pound minced chicken(or boneless chicken)

1/2 cup fresh coriander leaves

3-4 green chillies

1 small onion

salt and black pepper to taste

1/2 t coriander seeds, crushed

1/2 t cumin seeds, crushed

1/2 t crushed red pepper

1 T ginger and garlic paste

4 T gram flour (besan/chickpea flour) *you can substitute with regular flour

1 egg

If you have minced chicken then great, if not no need to worry. Just put boneless chicken pieces in the food processor with the rest of your ingredients.

If you have a large enough food processor add all the ingredients and pulse till everything is mixed and chopped. If you have a smaller one start off with the coriander leaves, green chillies and onion and pulse till everything is finely chopped. Take it out in a bowl and mix in the rest of the ingredients together with a spoon.

Refrigerate the mix for at least 30 minutes before frying. You can leave it overnight as well.

To cook just heat 3 T oil in a frying pan and drop teaspoon fulls of the mix into the hot oil, not caring at all what shape they’ll turn out to be. The uneven edges actually make for a more crispy kabob, so you’re still winning. Cook the kabobs for 2-3 minutes on each side. If you’re worried they’re not completely cooked in the centre just pop them in the oven at 375 F for ten minutes and they’ll be done to perfection.

You can keep these in the fridge and eat them just like that, or you can turn these into a chicken version of Dum Kabobs. These are perfect for mini chicken burgers too.

Tomato Basil Fettuccine

Fettuccine is one of my favourite pastas. It’s wide and long enough to be drenched in any delicious sauce, and it’s also a very presentable pasta, if that’s a thing. Macaroni and cheese, not so fancy, put the same sauce on some fettuccine and you got yourself a restaurant dinner!

This tomato basil fettuccine not only looks great, but packs a lot of flavour. You can top it off with grilled chicken or seared shrimp/prawns and it’s a main course, or just leave it plain as a side to any meal.

Here’s what you’ll need for 4-5 servings

1 lb fettuccine, prepared according to box instructions

1 lb chicken fillets

1 T butter

3/4 – 1 cup heavy cream

salt and pepper to taste

1/2 t paprika

1/2 t garlic powder

1/2 t crushed red pepper flakes

1/2 t dried basil

1 1/2 cup crushed tomatoes or marinara sauce

1 cup shredded mozzarella

2 tomatoes, seeded and finely chopped

fresh basil(or dried)

In a pan prepare your chicken with some salt, black pepper, and butter. Cook on both sides till golden brown then set aside.

In the same pan add the cream and seasonings, mix and let the cream come to a simmer.

Then add the crushed tomatoes (I use marinara if i’m out of tomatoes and it tastes delicious!) and the cheese. Taste the sauce to see if it needs to be seasoned and add salt and spices according to your taste if needed.

Once the cheese has melted toss in the boiled fettuccine and mix until every noodle is coated.

Then pour out the fettuccine into a serving dish. Cut the chicken into strips and place it over the pasta. Sprinkle over the chopped tomatoes and basil and serve immediately!