Wednesday, December 31, 2014

Creamy Peri Peri Chicken w/ Pasta

I know some people like to go to the grocery store, get whatever it is that they need and then haul a** out of there. I'm completely the opposite and quite frankly why I prefer to shop alone. I know its the supermarket and sounds completely silly, but I love to browse. See if there's any new or interesting fun ingredients the store decided to stock that I can play with. Its like creating my own version of the mystery ingredient of Iron Chef, except no prize money or trophies but a yummy meal/treat is nice too.

In one of my many browsing trips, I came upon this little gem, Nando's Peri Peri Sauce. I've never heard of Nando's before until I went to Europe (apparently they are also in Australia but I was not aware of that when I visited) but they are a somewhat famous chain restaurant and known for their Peri Peri sauce and roasted chicken dishes. Given this and also to bring a little bit of overseas closer to home, I decided it would be fun to buy a jar of this sauce and see what fun things I can make with it. Turns out most of the work was already done for me, they have an entire website full of recipes for you to try out. After glancing through, I settled on 2 (one to be posted later) since I had just enough sauce for 2 separate dishes. 

Creamy, a bit of tang, and just a slight kick to give your taste buds a jolt. 

Creamy Peri Peri Chicken w/Pasta
recipe adapted from Nando's Recipes

  • 3 tbsp olive oil (1 tbsp for cherry tomatoes)
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp garlic powder
  • 1 tbsp rosemary
  • 1 tbsp sugar (optional. it helps bring out the flavors in the tomatoes and mellow out some of its acidity)
  • 500 g of chicken fillets, thinly sliced (I used chicken breast tenders, slightly cubed)
  • 1/4 cup Nando's Peri Peri Sauce (or you can Google Peri Peri sauce, there are some amazing recipes to make your own)
  • 1/4 cup of white wine
  • 1/2 cup of cream (125ml)
  • 250 g oven roasted cherry tomatoes (recipe below)
  • salt and pepper
  • 500 g cooked pasta (approx 250 g of uncooked)
  1. Preheat oven to 400 F degrees. Toss cherry tomatoes in olive oil, sugar, garlic powder, and rosemary. Bake for approximately 20-30 minutes.
  2. Meanwhile, heat some olive oil in a pan, cook onions and garlic for 3-4 minutes
  3. Add in chicken and stir fry on high heat for 3-5 minutes
  4. Stir in peri peri sauce and white wine and simmer for 1 minute to reduce slightly
  5. Stir in cream and oven roasted tomatoes and simmer for 5 minutes. Season with salt and pepper if needed.
  6. Laddle over pasta and serve (or mix with pasta)

Wednesday, December 3, 2014

Wanderings (eyes) - Hatchery Catch Up!

I'm sure some of you might be curious to see (or scoping out whether or not it's worth it) how my Hatchery subscription is doing.

A few months ago I was beginning to lose interest because a lot of the stuff I was getting was very local. However in the months that followed, I'm once again intrigued. 

And because I disappeared off the face of this planet for a little bit, here are the last 3 months' goodies (I have no idea what happened to the month of Sept...I might have forgotten to snap a few pics before digging in):


  • Fresh Cilantro Cottonseed Oil (Acala Farms, Barneveld WI)
  • Classy Classic Spice Blend (Gourmegg, New York, NY)
  • Pineapple Gum Syrup (Liber & Co, Austin TX)
  • Fudge Sauce (Our Sundae Dates, Nashville TN)
  • Curry Ketchup (Red Duck Foods, Eugene OR)
  • Asian Bulgogi BBQ Sauce (Sweet Heat Gourmet, State College PA)


  • Charred Sriracha (Ft. Greene Farms, Brooklyn NY)
  • Peach Spread (Southern Okie, Edmond OK)
  • Lavender Extract (Meso Nutso, Coburg OR)
  • Nana Honey Peanut Butter (Reginald's Homemade, Rockville VA)
  • Roasted Garlic Pepper Seasoning (Greenpoint Trading Co, Brooklyn NY)
  • Peppercorn Horseradish Dip (Taste Weavers, Urbana OH)


  • Original Burger Marinade (Charleston Gourmet Burger Co, Charleston SC)
  • Brown Sugar and Ginger Glaze (Saucey Sauce Co, Brooklyn NY)
  • Yellow Peach Mint Jam (Jam Lab, Fremont CA)
  • Garlic Dill Mustard Sauce (Mustard and Co, Seattle WA)
  • Nomad Spice Blend (Savour This Kitchen, Calabasas CA)
  • Rum Away with Me (Saucy Sisters, Vista CA)