My Favourite Dish | Recipe

NOTE: Sorry this was so late going up guys. Blogger was shooting up loads of privacy issue warnings earlier and wouldn’t let me upload. ENJOY 🙂
SECOND NOTE: I just realised the navigation bar at the top of my blog does not work. I will have this fixed by the time Wednesday’s post goes live. oops. :O

Hi guys, 
I have decided to share a recipe I adore with you all. It’s a go to of mine when I am not too sure what to make. I also use it as a base recipe and make slight changes to it in order to have different flavours. It’s so easy to do, takes only a few minutes to prepare and you can leave it in the oven and get on with any other jobs you may have to do. I found the original recipe here a number of years ago but I have paraphrased the recipe to suit how I would normally make it.
Note: I have used Sweet Potato with this recipe before and they take about the same time to cook as regular potato and I may even taste slightly nicer in the dish.


Chicken fillets 
Green Beans
Red Onion
6 Tablespoons Olive Oil
Herbs and Seasonings

Baking dish
Chopping board
Slotted spoon
1.     Preheat the oven to 180°c to 200°c.
2.     Using some kitchen paper wipe a drop of oil around the baking dish.
3.     In a bowl combine the oil, juice of a lemon (or more depending on how you want it to taste) the garlic and any other herbs and seasonings you might require. If I am adding a different flavour I would do it at this step combining it with the oil and omitting the lemon juice if necessary.
4.     Slice another lemon and line the bottom of the baking dish with the slices.
5.     Prepare your green beans and place them in the bowl with the oil and flavourings. Swirl them about so they are coated in the mixture. Take them out with the slotted spoon in order to allow for any excess of the mixture to drain off. Lay the beans in a single layer on top of the lemon slices.
6.     Repeat step 5 with any other vegetables you want in your dish( excluding the red onion). I normally stick to just potatoes and carrots. I have tried brocolli and cauliflower but they cooked significantly faster than the rest of the vegetables and became quite burnt. Putting them in later was too much hassle for me so I didn’t really use them again. I normally just stick to potatoes and carrots, either peeled or unpeeled and roughly chopped. Use these to line the outside of the dish.
7.     Coat the chicken fillets in the mixture and lay them in the middle of the dish.
8.     Pour any left over mixture over everything.
9.     Chop a red onion into 4 and place in each corner of the dish for flavour. Sometimes if I have a spare lemon I will cut some slices of lemon and onion and sprinkle them over the chicken fillets for added flavour.
10. Cook. I have found that about 40 minutes cooks the chicken fillet to perfect, mouth watering tastiness. This is with a decent sized chicken fillet, but times may vary. Sometimes the vegetables take longer than the chicken so I take the chicken out and leave the vegetables  a bit longer although this can be rectified by chopping the vegetables smaller.

If you make this I would love to see your photos.
I have mainly made two variants of this dish but both were superb. One was with franks hot sauce. I mixed this with the oil and followed the rest of the recipe. It was lovely and tangy. More recently I had a half packet of Ol Del Paso Garlic and Paprika taco seasoning which I chucked into the lemon and oil mixture and this added loads of flavour.
I am off zip lining for the afternoon so expect a post on that on Wednesday. I did forget my camera though so I wont get to vlog it L I do plan on bringing the boyfriend  at some point in the future so he can pretend he is Batman so I will vlog that.
Have a great week!

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The Gym

Hey Guys!!
I have finally found time to sit down and write a new post for you all. This post is actually about the reason I’ve had no time to post… THE GYM.
For those of you who follow me on social media you know full well I have been going to the gym and eating differently in an attempt to lose weight.
I have never made any attempt to hide the fact that I want to lose weight and get slim, fit and healthy. I danced for 13 years, ballet and such, and used to be very, VERY thin. While a lot of people may think that I am still slim, in my head I am huge compared to what I was, there are curves and pudge where there used to be flat. This teamed with googling the ideal weight for my height and not being able to get clothes to fit properly has really led to me getting down. I found that I was between three and four stone overweight for my height. I don’t normally think in numbers but this is one that has definitely stuck with me.
I was chatting to my friend Paul one day about joining the gym and he told me he was about to join FLYEfit. FLYEfit is a low cost gym based in Dublin. It is €29 a month for membership to one of their gyms or €32 for access to all their gyms. As well as being 24 hour access gyms your membership is self service meaning you can amend it whenever you like.
I have been in the gym almost 8 weeks now and I must admit in the first few weeks I just did the programme that was given to me in my introductory session and half assed eating healthy. I didn’t see any results however, so I decided to take a plunge I was apprehensive about and talk to a personal trainer. 
I chose this beast.

Meet Niall. Niall is the man in charge of getting me all nice and toned. He’s a brave lad.
What drew me to Niall was his poster in the girls changing rooms. He does a 12 week to LBD training programme which of course appeals to any woman. However I’d seen him around the gym and he seemed friendly and not TOO intimidating.
Niall has been brilliant from the start. He got me to send him an email chatting about what I wanted to get out of this and immediately he set me on the right track. He fired me over a pack with shopping lists, meal plans and recipes and let me loose. While providing me with an introductory workout, I have also had two full on Personal Training sessions with Niall, this lad has me benchpressing, who’d have thought it. 
One thing I love about training with Niall is his enthusiasm for the whole thing, he is always in a top mood and ready to get into it and give it his all. He will always stop to talk to you and see how you are getting on and is always at the end of a text. One day I was feeling so unmotivated that I sent Niall an email telling him I was just feeling off. He sent me a nice email back perking me up and encouraging me to keep it up and not to let a bad day get me down. Later that night at the gym he got me to go to two classes he was running and after I was in the complete opposite mood. I was so pumped and happy and could hardly believe that two hours before I had been so down in the dumps. 
We have even added his boxing class to my weekly workout so that I can vent, and work out the oul upper body. Did I mention Niall sends me my workout every day? Nothing better than having someone actually put thought into what they get you to do day to day, rather than just sending you off with a piece of paper. No two work outs have ever been the same.
I’ve set myself the goal of December 6th, just in time for my work party but I don’t know if I will be 100% satisfied with my results by then. It can get quite hard to be optimistic when you don’t see results straight away. Although people who don’t see me too often have said they definitely notice a difference in me. If I don’t achieve my goal by December I will still keep training as this is something that is important to me and I will feel so much better for. 
Last week was the first time I lost weight since I started this plan and I was chuffed. It wasn’t a lot, but it was something. I also find it is now easier for me to say no to treats, especially crisps… chocolate is still a struggle.
You can check Niall out on Facebook and Instagram. Niall’s instagram is great for daily motivation and recipe ideas.
My next few posts will be some sponsored ones, with items sent to me courtesy of Escentual and Specspost. Keep an eye out for them. My next gym update will be in about 10 days time when I get my measurements taken again.
See you all then. Feel free to follow me on instagram for more regular updates.

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My Frank’s Hot Sauce Addiction | Recipe

OKAY. So I owe ya’ll a recipe. So I thought I would do a nice combined post. It kinda has some recipes in it so it counts.
Internet, meet Frank’s.
Frank’s meet the internet. 
Frank’s Hot Sauce and I have a very passionate relationship. This one time back in the day I made me a Frank’s Hot Sauce bake thing and I was HOOKED.
I found ya’ll a recipe that has measurements for the butter and sauce but I normally wing it.
PRE HEAT an oven to between 180 and 200 degrees celsius.
MELT 3 TBSP of butter in a pan.
ADD IN 4 TBSP of Frank’s Hat Sauce.
MIX TOGETHER and throw in some paprika, salt and pepper.
LINE a roasting tin/baking dish thing with some chopped potatoes, sliced carrots, chicken fillets and some red onion for flavour. 
POUR the sauce over everything in the dish.
BAKE for about an hour. (You may need to removed the chicken and give the veg another few minutes, mainly the potatoes.)
But seriously I really have a problem. I go through so much of this stuff. There’s a shop somewhere that sells it by the gallon and I mean I want that stuff. I dip crisps into it (straight from the bottle), and lately I have started making it as a sauce/dip for sandwhiches and veg. 
Pour some mayo into a bowl and add some Frank’s Hot Sauce to flavour.
If you want the sauce thicker add more mayo because the Frank’s Hot Sauce ‘waters it down’ so to speak, making it more runny. 
For sandwhiches I tend to have it slightly more runny as I like more flavour with the chicken or ham. When I have it as a dip I make it thicker with more mayo. You could throw some paprika or cajun spice into the mayo either as well or instead to make some tangy dips for carrot sticks.
Yesterday I went too far though. I added Frank’s Hot Sauce to the water I was boiling my pasta in. It wasn’t a bad thing though. It was the nicest thing I ever tasted, especially when I held back some of the water for my sauce.

Everyone should try this sauce, but be warned… you could end up like me freaking out in case they don’t sell Frank’s in London.
My bottle is almost out by the way if anyone wants to send me more 😛

Lynn Jo xox

PS. Literally only hours left for the giveaway so get your entries in.
Maybe I should give away some Frank’s Hot Sauce next time.

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Delicious Apple Tart | Sunday Recipe

Hey Folks!
Happy Sunday!!
Unless you work in retail like I used to you are hopefully enjoying a nice day off at home with the family. I plan on going for a nice walk before Sunday lunch with the family then a LONG over due catch up with my best friends Mark and Ciara, I think Kevin will be there too.

As well as having my normal Sunday post I thought I would start a new feature where I post up a new recipe every Sunday. I love to cook and bake but unfortunately I don’t do enough of it. This way I have an excuse to take over my kitchen and my mum has something to taste test. This weeks recipe is for an apple tart. i was flicking through my cook book when my mum pointed at a picture and said that one so this is what I made. I had most of the ingredients at home, what I didn’t have I picked up in Tesco for less than a fiver. I didn’t have some of the equipment needed but my lovely neighbour Saoirse is big into baking so I was able to borrow most of that stuff off her, she also gave me a better recipe for the pastry as the original recipe just called for pre-made pastry which of course just isn’t the same. Give it a bash and I hope you enjoy it. One thing I will say is the tart tin I used was quite a deep one so whilst all the apples at the top of the tart were lovely and caramelized, the ones nearer the bottom were not, so maybe use a shallower tart tin, or else cook it for a little bit longer. Just be careful if you choose to cook it for longer though because the pastry is baked blind before hand and as it is already cooked you don’t want it to burn.

(for shortcrust pastry)
6 oz Stork margarine (really cold, even freeze before hand)
8 oz plain flour
approx. 60ml of cold water

(for apple filling)
4 bramley apples (cored, peeled and thinly sliced)
2-3 tablespoons of golden caster sugar
knob of butter

Make the pastry in advance. For a nice shortcrust pastry all the ingredients should be cold. We use 6 oz of butter instead of 4 as it makes for a much nicer, more melt in the mouth pastry.
Sieve the flour into a bowl, into it grate the marge, yeah you heard me, grate it or at least break it up fairly small. It means less time rubbing the mixture together. After you grate in the marge rub it together with your hands until it kind of looks like crumbs.
Now you add your 60ml of water, add it in gradually, adjusting the amount as required.
Bring the mixture together and once you have your dough formed wrap it in clingfilm and leave it to chill in the fridge for about 45 minutes. I didn’t actually have any greaseproof paper in my house so I chose this moment to go to the shop and get some.
Now to roll the pastry out and blind bake it. 
While you are rolling out the pastry preheat the oven to 200° c.
When you are rolling out the pastry roll it out between two sheets of clingfilm, another tip from Saoirse, it eliminates the need for flour and rolls the dough out completely smooth. 
Line the tart tin (I used a 20cm one) with the pastry and trim any edges that hangover. 
Then line the case with grease proof paper and ceramic baking beans.
 Place in the oven and bake for 15 minutes. I set the timer on my phone for 15 minutes and that proved to be exactly the right amount of time.
While the pastry was baking I prepared the apples. 
Don’t worry about rushing this though because when you take the pastry case put after 15 minutes you need to let it cool before throwing in the apples. 
Also while you wait for the pastry to cool and line it make sure to keep the oven on. I did lower the temperature to about 180°c/190°c as it was this point that I reverted back to my original recipe and that called for a lower temperature. 
You could of course have worked at this temperature all along and adjusted the recipe appropriately. 
When the pastry case is cooled line it with the thin apple slices. 
Then sprinkle over it with the golden caster sugar and dot it with the butter. 
Cook for about 10/15 minutes, until the apples begin to caramelize. 
Take it out and either serve immediately with cream or ice cream. 
You could also allow this mixture to cool and freeze it first wrapping it in cling film and then tinfoil. 
When you want to eat it just defrost it. 
If you want to eat it warm heat it in an oven at 190°c for about 15-20 minutes. 

Enjoy. I gave in and tasted the tart. It was nice bar the apple issue I mentioned earlier. I am looking forward to finishing it off after my Sunday lunch.
Check out how tasty it looks:

ALSO, time is running out to enter my giveaway so click here to get all the deets and get your entry in. 
My friend Mark who I am going to see tonight has a blog, check that out here.

All my love,
Lynn Jo xox