Corny Chicken Gnocchi

Hey everybody!

So, remember last week, when I thought it was spring? FOILED AGAIN! We’ll never have warm weather again… Canada has canceled spring and summer…

Because it’s still pretty cold, I want comfort food. But because it’s supposed to be spring already, I still want somewhat fresh summery food. See my dilemma here? Apparently, summer comfort food is like, ribs on the BBQ and stuff… Not happening at the moment. So I decided to create my own spring comfort food.

Fork & Fantasy- Corny Chicken Gnocchi Pinterest

Corny! Ah ah ah, get it? Allllright then…

So what inspires spring to me? Veggies. Asparagus and corn specifically. I wanted to add red onion to this recipe but forgot to buy any. If you want to try it, it’s probably delicious. Now, what inspires comfort food to me? Gnocchis and cream cheese! Sold.

Easy peasy, less than 10 ingredients, less than 10 steps, all of the flavor.

Corny Chicken Gnocchi

(Serves 4)

Ingredients

– 1 bag of gnocchi (fresh or “dry”) – 500g

– 3-4 cups of cooked chicken, diced.

– 1 bunch of asparagus

– 1 can of corn (regular, not creamy)

– 1/4 cup of cream cheese

– 1 tbls of summer savoury

– 1/4 cup of salted butter

– salt & pepper

Fork & Fantasy - Corny Chicken Gnocchi 3

How to

1. If your chicken is not cooked, cook it using your preferred method.

2. Cut the asparagus in small 1 inch pieces (or bigger, really, you’re the boss)

3. In boiling water, cook the gnocchi until they float to the surface. Reserve 2 cups of cooking water.

4. In a pan, melt the butter.

5. Add in the corn and the chicken. Season with the summer savoury, salt & pepper.

6. Add in the cream cheese, asparagus, and 2 cups of gnocchi water.

7. Drain the gnocchis then add to the pan.

8. Finish cooking for a few minutes for the sauce to coat the gnocchis.

9. EAT ALL THE GNOCCHI

 

Fork & Fantasy - Corny Chicken Gnocchi 1

 

There you go, that’s literally it. Perfect to comfort you on a weeknight between work and re-watching Buffy the Vampire Slayer.

No? Just me? Alright then, as usual, the cheese stands alone!

Let me know how it turns out if you make it!

Until next time,

 

Andreanne

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Spring 2019 Favorites

Hello everyone!

Ahhh Spring, finally! We’re still having pretty cold days around here but the snow is gone! Related, flood season is upon us, even worse than last year’s… Do you guys have significant flooding where you live?

To get my mind off things, I selected a few of my current favorite things! There’s a bit of everything so I’ll go ahead and divide them into categories, let’s start!

Spring 2019 favorites

Books

Carry On by Rainbow Rowell

Spring 2019 favorites Book 2

Wizards! Magic! Love! Teenage Angst! This book is everything. You follow Simon Snow (The Mage’s Heir) through his last year at the Watford School for Magicks.

Sound familiar? Yeah, it was originally a fictional world inspired by Harry Potter used in another one of Rainbow Rowell’s books ‘Fangirl’.

Anyway, it is better to read ‘Fangirl’ first, but not necessary.

The sequel ‘Wayward Son’ is scheduled to come out in September 2019 and I can’t wait!

When life gives you demons by Jennifer Honeybourne

Spring 2019 favorites Book 1

Cute, funny and campy. Reminds me a bit of Buffy the Vampire Slayer in that way.

Shelby has been training to be an Exorcist, not super common for a high school girl! We follow her in her training and on the job, as well as in her daily school life.

Pretty cool story and a very fast read!

Beauty

Etude House Lip Tints

Spring 2019 favorites Lip tints

First of all, these are beyond cute! They look like popsicles!

Beyond the packaging, the formula is very nice, it leaves a sheer color on the lips that looks almost natural, just better.

You can layer them quite easily and they work great to make that gradient lip that is so popular around Asia.

Pretty cheap too, I got mine on Beautynetkorea and I paid less than $5 a piece.

Body Shop Skin Sponge

Spring 2019 favorites loofah

Sure is a loofah.

But that is the best damn loofah I ever had. Plus, exfoliating with this bad boy first got me the smoothest leg shave ever, that’s enough for me to buy a dozen.

The cherry on top on the sundae, however, is that this little exfoliating wonder is made out of recycled milk cartons. What? Yup! Recycling at it’s very best.

I’m apparently way late on this particular bandwagon too as they seem to have been making those for quite a while. Oh well, better late than never!

Fragrance

Atelier Cologne Stories

Spring 2019 favorites Fragrance

Atelier Cologne is my absolute favorite brand of perfume.

This little package is super neat because you get to try a lot of scents for a much smaller price ($25 at Sephora, just in case you want to check it out)

My personal favorite from this particular set is ‘Orange Sanguine’, my all time favorite from the brand is ‘Figuier Ardent’, but all the scents are so nice!

Bath and Body Works Aromatherapy Candle

Spring 2019 favorites Candle

Eucalyptus & Spearmint, not sure if this relieves my stress whatsoever but it smells so very nice.

Fresh but not too much like citrus can sometimes be, you know? No? Just me then…

Major plus too, it’s strong enough to cover the wet dog smell in my house so there’s that.

TV SHOWS

Chilling Adventures of Sabrina part 1 & 2

Spring 2019 favorites TV show 2

Sabrina the teenage witch got a makeover, and it’s dark.

It’s also feminist, inclusive AF, a little spooky and all around awesome! Do yourself a favor and watch it on Netflix. It has about 20 episodes so it’s not a huge commitment.

For those of you unfamiliar with the original, Sabrina is a half-witch, half-mortal. On her 16th birthday, she has to choose which world she’ll be a part of forever. Quite the decision… or is it?

That being said, I think that this is a show that will become cult, like ‘Buffy the Vampire Slayer’ or ‘Charmed’.

Go check it out, Praise Satan!

Spring 2019 favorites TV Show 2 gif

Nightmare High

Spring 2019 favorites TV show 1

Yes, it is a Korean TV Show.

BUT, not only is it on Netflix, but it’s only 12 episodes of 15 minutes. You can handle subtitles for 3h I’m sure.

The episodes are so short but the storyline is still super convoluted and compelling. A new homeroom teacher shows up, but somehow, he seems to know an awful lot about the student’s personal lives… There’s also this contract business that has to be signed with blood…

Absolutely check it out, it’s amazing!

Spring 2019 favorites TV Show 1 gif

Food

I’ve been craving noodles and spicy food in general, which is not great for my diet…

I had Jjajangmyeon a few times (even got my picky friend Kim to try it and she loved it) It’s just so savory and just comfort food enough for those dark rainy spring days.

You can check out my post about it HERE

Fork & Fantasy - Jjajangmyeon 2

I have also been going out to eat far too often…

My current favorites are Subway (yeah, I know…) and any kind of pizza.

Actually, I’m thinking of having an entire post dedicated to my search for the perfect frozen pizza… Is that a good idea? I mean, it’s probably going to happen either way but, would you like it?

That’s it for today guys, hope you enjoyed these favorites of mine and do let me know in the comments if there’s new stuff I should try. Some favorite of yours maybe?

Until next time,

Andreanne

Spring Salmon Pasta

Hey everyone!

First of all, for some of you who remembered about my kitty who hurt her leg 2 posts ago, you will be happy to hear that she has made a full recovery!

Now for the rest (and most likely majority) that don’t really care about my cat, is it spring yet?? We got tricked here, it was spring then we had a bunch more snow! Rude! Now I think we’re into spring, for real this time (I’m totally jinxing us, sorry!).

I wanted light and fresh food this week, so I whipped up this super nice pasta dish. Even though it IS pasta, it’s pretty light because of the lemon juice, I think anyways…

Here we go!

Fork & Fantasy - Spring Salmon Pasta Pinterest

Spring Salmon Pasta

(Serves 3-4)

Ingredients

  • 1 full salmon filet
  • 250g of dry Gemelli pasta (half a regular Barilla box)
  • 3 green onions, chopped
  • 1 bunch of asparagus
  • Juice of 1 lemon
  • 1 cup of cream cheese
  • 3-4 tbsp tarragon (dried or fresh, whatever)
  • 1 tbsp olive oil
  • Salt and Pepper
  • 1 cup of reserved pasta water

Fork & Fantasy- Spring Salmon Pasta 3

How to:

  1. Preheat the over to 375F
  2. Simultaneously start your water for your pasta, salt a lot, like, until you think it’s enough, then a bit more.
  3. Once the oven is preheated, stick your salmon on foil, salt, pepper, olive oil. Papillotte that bad boy and stick it in the oven for 15 to 20 min.
  4. While you wait for your water to boil, heat up your olive oil in a pan on medium-high heat.
  5. Add to your pan the green onions and the asparagus (I chop my asparagus in 3, but it’s up to you really)
  6. Add the tarragon to the veggies
  7. Your water is probably boiling, put the pasta in.
  8. Add the juice of 1 lemon to the pan as well as about 1 cup of cream cheese.
  9. Add 1 cup to 1 1/2 cup of pasta water. Start with 1/2 cup and add gradually until you get the amount and thickness you enjoy.
  10. Adjust the seasoning (salt, pepper, and tarragon)
  11. Drain the pasta and add them to the sauce
  12. The salmon should be ready now, chunk it with a fork and add it to the pasta
  13. Voila!
  14. EAT ALL THE PASTA!

Fork & Fantasy- Spring Salmon Pasta 1

There you have it!

As usual, you’re the boss of your own kitchen, feel free to modify this in any way. Goat cheese might be delicious instead of cream cheese. Actually, I wanna try that now… hmmm…

Fork & Fantasy- Spring Salmon Pasta 5

Let me know if you try this and what you think of it! If you’re a fan of salmon, check out my previous Garlic Salmon & Butternut Squash Noodles recipe HERE and if you wanna keep this fresh springy food trend going, you can check out my Yogurt Chicken recipe HERE.

Also…. let me know what you want to see more of! More of a certain type of recipes? Favorites compilations? Reviews? Lemme know peeps! Speaking of peeps, Happy Easter everyone!

Hope you’re having a great week!

Until next time!

Andreanne

Easy Jjajangmyeon

Hello everyone!

This week I want to share with you my personal recipe for Jjajangmyeon!

It’s not 100% authentic, I modified the recipe a bit for my personal taste. If you want a recipe that’s closer to the classic recipe, I suggest THIS ONE by Maangchi.

First, what is even Jjajangmyeon?

Jjajangmyeon or 짜장면 is a noodle dish with black bean sauce that is really popular in Korea. The dish, while Chinese by origin, is one of the most popular take-out food in Korea (according to my knowledge gathered from Korean Dramas, if you want to know more about those, go HERE)

This post is coming just in time too as it is common for single people to eat this dish on April 14th (Following Valentine’s Day on Feb 14th – girls give boys chocolate, and White Day on March 14th – Boys give chocolate to girls) which is known as ”Singles Day”.

This blog is now actually informative, What? Yeah, I know!

So long story short, I LOVE Jjajangmyeon, if I go to a Korean restaurant, there’s like a 50% chance that I’ll order it. Fair warning, the black bean paste can be a little bitter depending on what kind you buy, we’ll talk about how to get it not too bitter.

Here we go!

Jjajangmyeon pinterest

 

So, your first steps will depend on what kind of paste you buy, if you buy Black Bean Paste or Chunjang 춘장, you’re essentially getting crushed black beans. It’s salty and bitter. Your very first step will be to basically deep fry it and then add sugar. Most likely, you will buy Black Bean Sauce or Jjajang 자장, which has already been fried and had sugar added. Just a thing to be mindful of when you buy the ingredients at the Korean Grocery Store (or you know, Sobeys, where I got my Jjajang)

 

 

 

Easy Jjajangmyeon

(Serves 2-3 people)

 

Ingredients

  • 3 packs of noodles (I like to use Hokkien style stir-fried noodles, but you can use udon noodles or even ramen noodles)
  • 1/2lbs ish of pork (I use any cut that’s on sale really but the best is lean pork belly)
  • 1 zucchini
  • 1 medium onion
  • 3 tbsp of Jjajang (like, heaping spoons, close to 1/4 cup really) 
  • 2 cloves garlic, crushed or minced
  • 1 tsp sesame oil
  • 1 tsp hoisin
  • 1/4- 1/2 cup of water
  • 2 tbsp sugar (or maple syrup if ya fellin’ fancy)

 

Fork & Fantasy - Jjajangmyeon 4

How to

  1. If you bought Chunjang, you want to start by frying it in a pan with canola oil, don’t cheap out on the oil either, fry that baby up! Then reserve for later.
  2. Start boiling water in a separate pot for the noodles.
  3. Dice the zucchini and onion
  4. Add the sesame oil to a pan and heat up on high heat for 30 sec- 1 minute then add the pork. Lower the heat to medium-high.
  5. Add the diced onion and garlic, sweat for a few seconds, then add the zucchini to the pan.
  6. Add in the fried Chujang or the Jjajang straight from the jar.
  7. Add the hoisin sauce, sugar, and half the water. Adjust consistency of the sauce by adding more water progressively. Lower the heat to medium.
  8. Cook the noodles during this step.
  9. Drain the noodles and separate them in bowls.
  10. Add the Jjajang pork mixture to the bowls.
  11. Mix well
  12. EAT ALL THE NOODLES!

Fork & Fantasy - Jjajangmyeon 6

Voilà! Again, this is not a traditional Jjajangmyeon, classic recipes also include potatoes and Korean radish… as well as a bunch more steps. This is my EASY version for lazy people!

You can modify this recipe as you wish, obviously, your kitchen = your rules!

If you make it, let me know how it turned out and if you loved it as much as I do! If you’re not feeling these, you might want to try my Udon Pork Stir Fry

This is all for this week peeps!

 

Until next time,

 

Andreanne

 

Got ink?

Hey guys,

So I did a thing last Friday. For those of you who follow me on social media, you’ll know that I was at the Fredericton Tattoo Expo all weekend.

Did I get a tattoo there? Sure did!

Did it hurt? Boy did it ever!

Would I do it again? Hell yeah!

I thought I’d make it this week’s post so get ready to dive with me in pictures!

My artist was Nick Frank from Nova Scotia, you can follow his Instagram:

https://instagram.com/nmtattpiercing?utm_source=ig_profile_share&igshid=epvpotz7y8lv

Disclaimer: Some pics are a little grisly…

* Thanks to my friend Kim and my husband for the pictures and videos! *

Friday, 5:30pm

Stencil is on!

We’re happy with how it looks and the placement, so we’re just waiting for it to dry.

Friday, 6pm ish

Started! No going back, this cat is happening!

Friday, 8pm ish

Outline is all done!

Time for a 10 min break. At this point, the pain was still super bearable and I felt pretty cocky.

Look at me having my first long sitting like a badass!

Friday, 8:30pm ish

We started color! And shading! And everything that you have to tattoo on top of very irritated skin!

At that point, the pain was still bearable but it is more painful.

Friday, 10pm ish

This, is my face when the pain started to be pretty bad…

I could see that we were almost done, and yet still had a lot to do…

Friday, 10:20pm

Break time again before the home stretch.

So very close. I was pretty happy for the break because the pain is making me do faces now…

Friday, 11:10pm ish

Tadaaaa!! All done!

Took about 5h total, turns out, that’s a bit more than I’m comfortable with…

Or maybe I’m just a wimp… either or.

Tuesday Night

As I was healing with Saniderm (Second Skin) I had to keep the bandage on for a few days.

The plasma my body was producing to help healing what is essentially an open wound, was accumulating with the extra ink under the wrap.

Looks kinda gross.

Later Tuesday Night

Time to remove the bandage!

I won’t lie here, removing it hurt. Like, quite a bit. It IS taped on your skin and tattoo so, not pleasant to remove…

This is what it looked like after:

Thursday morning

It’s peeling time!

Also known as “stupidly itchy time”…

And that’s where we’re at now! Follow me on Instagram for updates!

Until next time,

Andreanne