So I haven’t updated in a while. I’ve found I actually have other things to do with my life, ha.
Anyway, as promised, I’m back with the potato gumbo recipe.
I hope all of you have been looking forward to this post. (Well, even if you haven’t, I’ve got one fan for sure — K has been bugging me to get this recipe up because when we had it over dinner he just loved it so much!)
And, if I hadn’t previously already mentioned, K is quite the foodie. So… You’ve definitely got the free hand deciding whether or not to trust his judgment; but if you love food too that shouldn’t be too hard a decision to make. I mean, just saying 😉
I couldn’t think of shorter name for this dish. There’s just so much in it that I can’t quite describe it fully.
The lemon-infused chicken has been something I’ve wanted to cook for a while, after reading about it in the chicken cookbook I’m currently onto. The idea of little lemon pockets in chicken breast sounded too… Adorable.
And then for the spaghetti — I was browsing for Swiss chard recipes (as I happen to have had some in the fridge that needed to be used quick) and chanced upon one that sounded like it could pair well with the chicken.
It was all a series of very unfortunate events, that led to the most pleasant discovery.