A super rich and moist almond flavored cake. This almond cake is perfect with a dusting of powdered sugar and slivered almonds to serve to your guests or have as a tea time treat.
Last month was super busy, and even though I did complain about it when things were crazy busy and I had no time to myself, I am trying my best not to complain too much lest I jinx it. As a freelancer, you never want to complain about busy schedules. Since you work on project to project basis, you never know when your next project will be. So if I am busy, it’s good.
Only bad part is that this space gets neglected. As much as I would have liked to fit blogging in, when I was not busy shooting, I was busy editing, and there is only so much screen time I can take. As a result, blogging was put on hold. But I am here today to share the recipe for this almond cake.
Perfectly grilled chicken tossed with tricolor spirali makes a quick and healthy weeknight dinner.
I have professed my love for pasta salads on the blog before. I do love pasta salads, and love playing with variations. This one is a simple, easy weeknight pasta salad with grilled chicken.
The problem with grilling/cooking boneless chicken breasts is that it can easily become dry if you don’t pay attention. Since chicken breasts are uneven some parts cook faster than the middle, and as a result while you wait for the middle to cook, the other part of the chicken becomes dry and chewy. Pounding the chicken helps in solving this problem. The chicken is cooked evenly and it cooks faster. Thin breasts also mean more moist breasts. (That doesn’t sound right, does it?!) But it is true. Since cooking time is less, the result are juicy, moist chicken breasts.
Mix the perfectly grilled chicken breasts with some pasta, cherry tomatoes, fresh basil, onion and drizzle a light Italian dressing and delicious light dinner is ready. I have used tricolor spirali here, but you could sub with penne or regular spiral pasta as well.
My photography work has been keeping me very busy the past few weeks. Recipes are piling up, with no time to post them on the blog. I am very happy that I am busy and honestly wouldn’t want it any other way. I am getting to meet people from so many different fields, and while not all projects pay as much as I would like them to, I am pretty happy with the kind of work I am getting and the people I get to work with.
While its good to be busy, I would love to go on a vacation. A vacation with no mobiles, laptops- basically no touch with the outside world and no technology.
I have never traveled to a new place completely alone, and its something that I keep going back and forth in mind whether I can do it or not. Have you traveled alone? What has your experience been? Where did you go, and would you do it again? Would love to know your thoughts. And in the meantime, if you do get to try this salad out, please let me know how it goes. You can tag me on facebook, instagram or leave a comment here.
This quick and easy chicken and mushroom pasta bake is a great casserole to make for parties, potlucks or for dinner during busy weeknights. Made with chicken, mushrooms and store bought Arrabbiata sauce, it is tasty and ready for the dinner table in less than an hour.
I love baked dishes. They are good to make ahead, and are excellent to take for potlucks. This easy chicken and mushroom pasta bake is a new favorite of mine. I think chicken and mushrooms make an excellent pairing. And when you have melted cheese on top, all my taste buds are satisfied!
Would you believe it if I told you that growing up I hated mushrooms? My liking towards this particular fungus started in College, when my friend made me a simple mushroom on toast. It was so good and since then I love mushrooms. In everything!
Using store bought arrabbiata sauce makes this chicken pasta bake a breeze to make, but if you want to make your own, I have you covered with this easy homemade pasta sauce recipe.