Garlic Chicken & Green Peppers with Baked Red-Skin Potatoes & Steamed Broccoli Recipe

In the past, a few friends of mine have suggested that I publish my recipes on a blog and while I have often thought I should probably do it more than just once in a very blue moon, I simply never got around to doing what has been, somewhat, consistently recommended.

And just recently, another friend of mine suggested the very same thing over social media after I posted a snap of one of my meals; this very dish in fact! So I kind of feel like I am being nudged in the direction of food blogging and it kind of makes sense seeing as I am pretty much coming up with my own culinary creations on an almost daily basis. I should also mention I made a pact with another dear friend of mine, over a lunch date of all things, who has just started her own advise blog (which I hope to advertise on here once she is fully publishing online and of course with her approval), to update here on a more regular basis. I don't really advertise my blog socially as it has always just been a very random and occasional online record of little events in my life. So no promises of daily posts, instead I'll tentatively agree to pay a bit more care and attention to my neglected page: 'Chronicles of the Storm Matriarch.'

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I really do love to cook. It relaxes me and fulfils my inner rogue chef. Perhaps I should have gone into this professionally, although, as with my art, I fear it would probably take away some of the joy. It's easy to get lost in a hobby or past-time when you know that you are not obliged to produce your product on demand or at whim.

Being able to create your own new and self-inspired dishes off-hand is very therapeutic too. It is also very reassuring and rewarding to know that the time and effort that goes into the actual process and preparation of finalising a dish is well received and appreciated by those you are actively nourishing. I love those special, four little words, "Mummy, that was delicious!" They have such a resounding impact.

I wanted to share with you one of this weeks after-school meals. It does take a bit of time to cook, so I wouldn't say it's a time saver by any stretch. But given that the Storm House operates on a relatively strict schedule, it means that we can get all of these things done and still have some family time towards early evening just before bed. I get home with the girls a little before four o'clock and as soon as we are in it is literally 'get changed,' 'wash-up,' 'prepare uniforms and book/PE bags for the next day' and 'have a fruit snack, read/TV/play together with their little brother,' while I prepare dinner. This can take at most an hour. So, while the kids are busy with their designated tasks, I am busy cooking up a storm in the kitchen and dinner is usually served by five or five-thirty at the latest. Thank you, Storm Routine.

Garlic Chicken and Green Peppers with Baked Red-Skin Potatoes and Steamed Broccoli

Delicious & Simple: Got a four star rating from the Storm kids.

For the chicken you will need:

• 4 skinless chicken breast fillets
• 2 freshly diced green bell peppers (seeded and stemmed)
• 4 cloves of freshly crushed garlic
• 1tsp All Purpose seasoning
• 1 vegetable/chicken Knorr stock cube
• 1 large freshly diced red onion
• 2 sprigs of lemon thyme
• 1 cup of water

For the baked potatoes you will need:

• 4 large red-skin/Rudolph potatoes cut into chunks
• 3tsps of garlic powder (alternatively use four cloves of fresh garlic and bake with skins on)
• 1tbsp of olive oil
• 2 cups of water

Add salt and pepper to your preference.

For the sides you will need:

• 1-2 whole heads of broccoli steamed gently in a little salty water and as many deliciously sweet British baby plum tomatoes as you prefer.

How To

As a general rule of thumb, my cooking method is to keep things as quick and simple as possible, granted that sometimes this simply just cannot be the case. The chicken is a simple all in one dish, to be honest. Place all of the ingredients into a casserole dish and mix well (any oven proof dish will work, just cover with foil if you don't have a lid, or you can use one of those bake in the bag things). Cook on a high temperature (around 200 degrees Celsius) for forty minutes, or until done. Remember to check and stir along the way.

Same rule applies to the potatoes. Bake them as you normally would, just rub and mix the ingredients well and during the baking process, check to see if they need turning.

Once cooked, serve at the table! What I've given you here feeds this little family of five Storms; that's two adults, two children and a toddler. You may even have some to spare.

Enjoy.