I’ve released an ebook collection of my 50 favourite dinner recipes and one of my top 5 would have to be Chilli Con Carne. This recipe is delicious, and what makes it doubly so is the fact that you can reheat the leftovers, add some jalapenos, tortilla chips and melt some grated cheese on top to have some fantastic nachos the next day.
As I say in the recipe if you really do like it hot add another tsp of hot chilli powder but to my mind the recipe is perfect. I have shared it before and you can find the link to it here or if you are interested in purchasing my 50 favourite dinner recipes and having them available on your phone or device via the free kindle app then click here for ‘Gimme Dinner’. (You’ll find the kindle app in the app store – I like being able to check ingredients easily when I’m shopping without having to bring a list and find this very handy).
In other writing news I’ve started on my second romance novel which will be a sequel to ‘Good Enough.’ The ideas have been bouncing around since ‘Good Enough’ was released last December 2021 and I’m so happy to say that the words are starting to be written.
A question I ask in the introduction to my ebook ‘Gimme Dinner‘ (ahem, IT’S out NOW) is :
‘Does answering the question, “what’s for dinner?”, sometimes make you want to scream?’
Or is it just me?
It doesn’t happen too much now but when my kids were small and feeding them was something to accomplish before rushing out the door to some sporting or other commitment it used to drive me CRAZY.
I would have been doing my best to speedily complete the task with a fair idea of what I needed to do under serious time pressure and then someone would aimlessly wander in and interrupt all that with what I could argue was a fairly pointless question.
Really! Did it really matter what the answer was? Whatever it was it was certainly not up for discussion or about to change anytime soon.
My hope now is that ‘Gimme Dinner‘ will come in handy to anyone who is time frazzled and under pressure to answer that (stupid) question without raising blood pressure. I’ve just discovered the free kindle app myself lately and now have my book on all my devices so when I’m out shopping I can quickly check ingredients lists on my phone and in the kitchen use a tablet/ipad etc for a larger view when cooking. Also if someone does wander in and wants to know what’s cooking , you can just point at the device and silently get on with what you are doing!
If you, reading this, happen to be the person who from time to time wanders into the kitchen and asks that question can I make a suggestion please? How about instead of ‘What’s for Dinner?’ you take a leaf out of André’s book and ask :
‘How can I help?’
Or as André actually asked in his delightful French accent :
‘Der is somezing I can elp?’
If you are unaware of André follow this link to view one of Ireland’s all time favourite tv ads, there are hilarious parodies available too.
To get an idea of what ‘Gimme Dinner‘ includes (50 of my favourite dinner recipes) you can get a free sample and try before you buy.
Here’s a recipe for a simple side of roast tomatoes. Especially good for tomatoes that are turning overripe and softening. (Unless they’re mouldy of course then it’s time for the compost).
Roast Tomatoes Recipe ⬇️
How good do they look?. I can’t wait to visit Italy again over the summer and see the tables laden with tomatoes being left to sun-dry outside.
herbes de Provence
roast 10 mins
& squash slightly with a fork before serving.
Recipe Ends ⬆️
Why would you throw an overripe tomato away when you can turn it into something so glorious? Or an overripe banana, freezes perfectly for future smoothies or banana bread. Sometimes a little imagination can redeem a waning ingredient.
Chicken fillet cut into long strips or mini chicken fillets
Ras el Hanout
Heat some oil in a pan, add the chicken, dust generously with Ras el Hanout, turn over after a couple of minutes and dust the other side, one last turn and chicken should be done , cut through to centre to check white all the way through
Spiced Chickpea Mash ⬇️
1 tbsp olive oil
4 garlic cloves crushed or chopped
1 tbsp crushed chillies or ‘easy’ chillies*
1 tbsp cumin
2 tins drained chickpeas crumbled – use food processor
Large handful chopped fresh coriander
Heat the oil in a saucepan, add the garlic and chillies, cook for a minute
Add the cumin, mix through
Add the crumbled chickpeas and the coriander
Mix well, heat through & serve
Serve with lime wedges, Greek yoghurt & crusty bread
*easy chillies refers to jar of crushed chillies that are long-life, simple to use and stored in the fridge
⬆️ Recipe ends here
Well, the above are old favourites and I have shared these before. Ras el Hanout is a magnificently warming spice blend that will warm up your food and is perfect for enhancing summer dishes. I like to serve this with a side of mashed avocado splashed with lime though in Ireland getting hold of perfectly ripe avocados can be tricky and involves mostly luck!
At last the degrees have decided to start climbing and we have been gifted with some warmth and when the sun breaks through and clouds dissipate there is NOWHERE more beautiful than Ireland as it never gets too hot. We have brightness until 10pm which is magnificent and these stretched days will stay with us until 21st June. Each day awakens shortly after 5am and the darkness of winter becomes a faded memory.
Lawns are being cut and humming mowers and strimmers are a familiar background sound though it’s lovely to see that many gardeners are taking heed of the threatened bee population and leaving strips of dancing wildflowers, daisys, buttercups and dandelions to flourish.
So Instead of mowers I wish you a summer filled with nature’s sounds, chirping birds, buzzing bees, gentle breezes through the trees and meadows.
An Irish classic potato salad is made with salad cream, no BBQ is complete without it! Whether you’re a ‘Chef’ or ‘Heinz’ salad cream household is a personal choice & up to you.
As the summer holiday season gets underway it has so far been a very disappointing start for us in Ireland weather-wise and I had to turn the heating back on last week to ward off the cold. We’ll take the sunshine when we get it though and will cook and eat for the season. I’ve lots of summer recipes to share with you and you will find accompanying reels (videos) over on my Instagram for each of the recipes that I will post. I’m planning on one a week at least and the photo below shows some that I will be sharing.
I’ve often seen comments re recipe blogs where disgruntled readers are like ‘okay, I don’t want to wade through your life story before I get the recipe’ and with my blog being called ‘Gimme the Recipe’ that’s what I’ll be doing first. The recipes will be as succinct as possible and will generally be just a matter of combining some delicious ingredients with very little faffing.
We’re on a holiday weekend here in Ireland at the moment so I’m off to try and get the dog to walk the beach in the drizzle of soft misty rain that has decided to descend on West Cork today. It will be in the freshest of air and with a background lull of breaking waves. Life is good.