Mexican Chicken Lasagna

Good evening all, what did you have for tea? I had a Mexican Chicken Lasagna and it was AMAZINNGGG!!!

Forgot to do a pre-open shot

Ingredients:
3 x Skinless chicken breasts
1 x Discovery Fajita sauce
1 x Soured cream (small pot from Tesco)
1 x Tesco's own guacamole
2 x Torilla wraps
1 x Bag of corn chips
1 x Bag of mixed peppers
1 x White and Red onions
2 Tablespoons of tomato paste
1 x Lactofree cheese
3 Tablespoon of sweet chili sauce

Step 1. Dice that chicken! I did mine into nice big but thinnish slices so they sat like layers and not massive chunks. Chuck it in an already hot and oiled pan and flip it until all sides are nice and white and starting to brown up. You have time to do the onions whilst it's cooking - the pan should be on full heat by the way.

Step 2. Once the onions have been nicely chopped, again nice and thinly so they will lie easily in a relaxed lasagna like way, pour them over the chicken and turn the heat down a wee bit because you don't want the onions to cook too quickly - it also gives you time to chop the peppers whilst they sweat away. Make sure the peppers are cut straight like the chicken and stick them in when they're done. The heat can go right back up now - cook everything and mix everything nicely for around 4 minutes. 

Step 3. Squeeze in some tomato paste and give it a stir. For me, the tomato paste is as much as you want really. I only really use it because it makes the dry fajita mix stick better. Once that's done, pour on the dry fajita mix you get with Discovery and the sauce making sure everything in the pan is covered. Then add sweet chili - I have suggested 3 tablespoons but if you to add more go for it! 

Step 4. Your pan should look like the picture to the left! AMAZING. It will also smell of actual Mexican heaven - I wish I had been wearing my sombrero. Sigh. Anyway! The next important step is put this to one side and find the tortilla wraps and grab a deep dish bowl or, as I used and find extremely effective, a very deep cake tin. Put your tortilla in the bottom and smooth it out against the sides if it reaches them. Get the soured cream and the guacamole and start splodging it in. It doesn't have to be too much at this stage, just a few blobs on each in the middle and then spread with a knife. Take pride in what you have started, for this friends, this is the base of a mouthgasm.

Step 5. Is all about layering. Once you have stopped grinning as your first ever Mexican lasagna base, spoon/ladle/scoop with hands some of the chiken fajita, making sure the tortilla is covered and patted down.

OH the HUMANITY!!

Ooooooooh... Ooooohhh

Step 6. Open the bag of corn chips. Sprinkle them with love and form a pretty and even layer of them on top of your chicken. Then add another tortilla and RELISH in the pleasure of applying your second layer.. because it only gets good from here. Do exactly what you did in step 4 and 5. Then when the chicken is on, take that bag of corn chips back off the greedy husband/wife/passing rouge and throw all caution to the wind. Throw on those chips with a recklessness not seen in a kitchen since Jesus turned water into wine (seriously what was Des going to go about getting everyone home if there was no water left?? Careless disregard). Once satisfied and almost out of breath from your daring corn chip escapade, relocate what is left of the soured cream and guacamole and sploge until there is no more splodge to make. And then... to dramatic music you have on your iPod ready and waiting, grate... the... CHEESE.

Step 7. Oven. 180 degrees C already pre-heated. And take a seat. Make sure Corrie or Stenders or Emmerdale isn't on when you're doing this because you don't want to miss watching the tips of the corn chips (ooh rhyming) browning, the cheese bubbling or the lovingly blobbed on blobs of sourced cream and guacamole melt into the craggy gaps into the steaming fajita medley underneath. Watch for 15 minutes.. with a bib.

Step 8. Release the beast. Take a spatula and a sharp knife and delve. Wait for no one and nothing. And for the love of Allah, enjoy it! Or as the Spanish would say - disfrutar!

Salmon with Red Pepper and Butternut Squash Stir Fry

My first tea post!! I had a salmon fillet with a red pepper and butternut squash stir fry, mixed with fresh egg noodles and sweet chilli sauce.

Ingredients:
1 x The Saucy Fish Co. Salmon fillet with a chilli, lime and ginger dressing (available from Tesco for £4.00)
1 x Chunky Pepper and butternut squash stiry fry mix (Tesco Finest range for £2.00)
1 x Fresh Egg Noodles (available from Tesco for £1.00)
20ml of oil - I think any,
Optional: Extra sweet chilli sauce

Step 1. Liberate the fish! And whilst you are wrestling with the vaccum packaging that holds the salmon with an unforgiving suck, heat a few squirts of oil in a non stick frying pan. Once the fish is finally free and you have wiped your brow and apologised to the kids for screaming "you bollocksing twat head!!", make sure the pan is set to a medium heat and place the fish skinside down. Every 4 minutes turn it onto a different side so in 16 minutes time, all 4 sides have been cooked.

Step 2. Let the fish rest on the side (because it's clearly worked so hard) and chuck in the vegetables making sure you don't throw in the leaf. Toss and cook these for around 5 minutes on full heat now. Once that's done you can now put the leaf in for 1 minute. Let it wilt and go all floppy (yes I am still talking about the leaf).

Step 3. Chuck the wonderfully colourful aray of vegetables in a bowl and lob in the salmon. Give it a good forking - snigger.

Step 4. Add 15ml of oil into the frying pan you were using and slodge in the noodles. Now this is important.. NEVER STOP STIRRING!! EVER!! for the next 5 minutes. After 5 minutes, allow the eggy noddley goodness to join the most colourful bowl you have ever seen and
give it another good forking - snigger.

Step 5. Add the sweet chilli mix they gave you with the fish. If it isn't enough, or you're just a mega fan of the sweet chilli, then pour some more in. As much as you want really but try not to overdo it so you can still taste the salmon.

Step 6. Eat it! Dish it up into two bowls and save a wee bit for a lunch tomorrow. Enjoy it and if you have any suggestions for a twist on this idea then please comment below.

Fin. (see what I did there?? It means finished but also, fish have fins!! God I'm amusing.)

Mission Statement

Good afternoon food people, or bored and just surfing people. Or just people.

I am one of you and I am also someone who loves food but is stuck in the endless "what shall we have for tea?" before deciding on the same thing every time; "sausage and mash".

So I am here in order to push myself into eating something new as often as I can, or putting a new spin on an already made thing - like sausage and mash but add leaks and mustard and then we don't have just normal mash eh!

I might not do a tea one sometimes, I might do a cake or a flapjack, or maybe a breakfast. I could possibly do a lunch who knows!! But what I can promise is I will put up a picture of the finished product, maybe a couple of prep pics and most definitely, I will put up a list of ingredients and a step by step.

Tonights dinner is going to be salmon thai pepper stir fry - I may also attempt to make all my tea's rhyme. See you later with results!!