So I was scrolling through Pinterest–don’t worry, not for recipes, but for blogging tips and I found some photography tips from the blog Pinch of Yum. When exploring her blog further I found that she put out an ebook with all of her photography tips. I ended up buying the book and it has been very helpful in improving my photography game. What do you think?
The ebook is titled Tasty Food Photography by Lindsay Ostrom. She goes through tips from using manual settings on a DSLR camera, to composition, to editing in photoshop. The book has been helpful for me, especially with lighting and editing.
I have seen improvements already in my photos and with practice it will hopefully only get better!
Now for the food! This recipe was given to me by my sister-in-law, Heather. She said that when she made it for her family, they raved and raved, especially Steve, my brother-in-law.
Since it had such great reviews, I decided to make it for a crowd, with a side of greek salad. My church, Citylight Church of Philadelphia, has weekly “city groups”, which centers around a home cooked meal, studying scripture and hanging out with good friends. I love that we do a home cooked meal each week and enjoy creating the meal for the group on occasion. This recipe, Heather told me, is inspired from Chili’s Cajun Chicken Pasta. I don’t know about you but, it combines some of my favs-chicken, cajun flavors and pasta!
Happily, the crowd went wild for this, including a two year old picky eater! Many people went for seconds and loved the heat of the cajun flavors.
Good food, improved photos, happy bellies, what more could I ask for!
Firecracker Chicken Pasta
2 boneless, skinless Chicken Breasts
4 teaspoons blackened seasoning
4 tablespoons of butter
1 Cup heavy cream
2 Cups half and half
(Can substitute heavy cream and half and half with 2% milk for a healthier recipe)
1 teaspoon salt
1 teaspoon black pepper
1 large garlic clove minced (or 1/4 teaspoon garlic powder)
1 pound penne or fusilli pasta
2 roma tomatoes diced
1 green bell pepper diced
1/2 teaspoon lemon pepper
grated parmesan and blackened seasoning for garnish
Cook pasta according to package details to al dente. Put blackened seasoning to a resealable bag or container, add chicken breast and shake until chicken is covered with seasoning. In a large skillet, melt 2 tablespoons butter over medium heat. Add chicken and turn as needed until cooked through. As chicken is cooking, combine heavy cream, half and half, 2 tablespoons butter, lemon pepper, salt, black pepper, and garlic in a large saucepan. Reduce sauce until thickened and begins to be bubbly. Add pasta and combine until sauce is incorporated. When chicken is cooked, slice into strips. Spoon pasta on a plate and top with chicken, tomatoes, peppers, parmesan, and blackened seasoning if desired. Alternatively, mix half the tomatoes and peppers in with the pasta and top with chicken and the rest of the peppers and tomatoes, along with the parmesan and blackened seasoning.