Since it’s Sunday night I will share a confession.

Before I started blogging I very rarely used recipes from blogs. Most often I would stick to my cookbooks, magazines, or online sites like However one of the best lessons I’ve learned from blogging is the realization of the creativity and experience in food blogs that I was missing out on. So I thought I would share this realization with you on why bloggers do it better…

1. Experience. Chances are bloggers are cooking some variation of a recipe that you would find in your cookbooks at home or traditional websites, however you are getting their knowledge – the been there, done that experience. Errors in a recipe have been addressed and corrected – no you shouldn’t believe everything you read TRUST ME! Plus the blogger/home chef may have added their own twist on a recipe, that at the very least may give you a tastier meal and at the very best will give you the motivation to try your adaptations. Experiment it’s fun!

2. Photos. This is a huge benefit! Generally if you are comparing a blog to a cookbook or food website there are way more detailed photos that accompany a recipe on a blog. This is going to be very helpful for both new cooks looking for more detail and for more experienced cooks tackling a more technical recipes or a specific technic. Personally when I work up the confidence to attempt a souffle I will be doing so with the company of some fellow bloggers and their photos.

3. Personality. A standard website isn’t going to tell you about the horrendous day the author had, which made a chocolate cake recipe so necessary and so amazing. Or the chicken dish that was shared on a romantic vacation and later recreated for an anniversary. There is a comfort in sharing the sorrows and joys of others. A comfort in connecting with others even online. Food is all about that connection, and while there are the few exceptions, last time I checked the Joy of Cooking didn’t include personal anecdotes.

So in saying all of that I’d like to give a little shout out to Ordinary Girl, Extraordinary Dreamer and her recipe of Chicken with chick peas and chorizo. When I first read this recipe a few weeks ago I couldn’t wait to make it, it looked and sounded delicious!! Plus as my readers will know anything that makes good leftovers is good with me 😉

I made my own adaptations by adding in pearl couscous and a few minor tweaks, which I will share below.

Thanks for sharing Jess!

Served 2 (plus 2 lunches, 1 dinner of leftovers i.e. will easily serve 4)



  • 2 boneless/skinless chicken breasts, chopped into small pieces
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp sweet smoked paprika
  • 2 small chorizo sausages, halved length ways, then sliced
  • 1 medium zucchini, halved length ways, then sliced
  • 400g canned chickpeas
  • 1 cups frozen peas, defrosted
  • 2 large tomatoes, diced
  • fresh parsley and balsamic glaze, garnish
  • Pearl Couscous
  • 2 cups chicken stock
  • 1 cup pearl couscous
  • 1 pinch saffron
  • 1 tsp olive oil
  • 1 small shallot, minced
  • 1 tsp parsley


  • Mix the chicken, oil, garlic and paprika in a large bowl and refrigerate for 30 minutes.
  • Heat the chicken stock in a large measuring in the microwave( or stove top in pot) for 2 mins.
  • Add saffron, cover with plastic wrap and set aside.Heat 1 tbsp of oil a large fry pan over medium high heat, and cook the chicken for ~ 5 minutes, until browned.Remove the chicken from the pan and set aside.
  • Add 1 tsp of oil and shallot into a sauce pan over low-medium heat.
  • In the same pan add 1 tbsp of oil and then the chorizo, zucchini and chickpeas, reduce the heat and cook for about 10 mins.
  • Add the couscous to the pot with the shallot, to toast the grains. Then add stock and bring to a boil. Once boiling cover and simmer on low. Stir after 10 mins, adding in parsley.Then return the chicken to the pan, along with the peas. Cook for another few minutes, until the chicken is completely cooked through and the peas are warm.
  • In a deep bowl, spoon couscous first, then top with chicken mixture.
  • Serve topped with fresh tomato, parsley and balsamic glaze

Do you have a favourite blogger or recipe you’ve adapted? Please share always looking for new inspirations!

Leave a Comment