I had picked up some chicken breasts to use for a video the other day and then ended up not being able to do the video. I wanted to cook the chicken breasts anyways, and found this recipe on a page called A Family Feast which looked really delicious.
I am always looking for new and innovative ways to cook chicken and this recipe just called out to me. Not only was it very simple to make, but it used simple and ordinary ingredients, that most of us will have in our homes at all times, with the exception of maybe the horseradish.
If you didn't have horseradish you could possibly use something like Dijon mustard in it's place. You would want to use something with a bit of a snap. I also have a Horseradish Dijon mustard in my refrigerator which would also be very lovely.
The original recipe used fine dry bread crumbs. I didn't have any of those. I had Panko. I didn't want to use Panko, I thought it would be too coarse and so I crushed some Ritz crackers that needed using up in the place of the bread crumbs. This worked very well.
I do another similar recipe which uses cracker crumbs called Butter Chicken and that always comes out delicious, so I thought this would as well. I was right!
WHAT YOU NEED TO MAKE GRANDPA'S FIREHOUSE CHICKEN
Just a few simple ingredients. This is incredibly easy and delicious.
- 2 boneless, skinless chicken breast fillets (about 1 pound)
- salt and black pepper to taste
- 1/2 cup (110g) full fat mayonnaise
- 3 TBS prepared horseradish
- 1 1/2 cups (181g) seasoned fine dry bread or cracker crumbs
- low fat cooking spray (optional)
If I can, I will always buy the free-from chicken breasts. They are organic and I just think they taste better. I may be disillusioned as far as that goes, but I do like them better. We have recently (my sister and I) sourced a farmer not far from us that sells fresh/frozen free range chicken. We are planning on getting a large one to roast for Christmas this year instead of a turkey.
I used Hellman's mayonnaise, and Coleman's Horseradish sauce.
I had some Ritz crackers in the cupboard that needed using up and so I crushed them in a baggie to use instead of bread crumbs (which the original recipe used) with great success. It was, to put it simply, lovely.
HOW TO MAKE GRANDPA'S FIREHOUSE CHICKEN
This is such an easy make. It makes for a wonderful weeknight supper for the family, although this version is sized for two, it can very easy be doubled or tripled.
Preheat the oven to 425*F/220*C/ gas mark 7. Butter a small baking dish really well.
Place the mayonnaise in a shallow bowl. Whisk in the horseradish.
Place the bread or cracker crumbs in another shallow bowl.
Trim any fat or nasty bits from the chicken and discard. Pat dry. Season with a bit of salt and black pepper.
Roll the chicken breasts in the mayonnaise mixture to coat it well all over, then roll it into the cracker/bread crumbs to do the same. Place into the baking dish in a single layer.
You may spray the tops with some baking spray if you wish. I did not bother.
Bake in the preheated oven for 20 to 25 minutes, depending on the thickness of your chicken. The chicken is done when the juices run clear and it has achieved an internal temperature of 165*F/74*C.
Serve hot.
This chicken was tender and juicy and loaded with flavor. The crumb was buttery and crisp and added another level of flavor to the dish. You might think that horseradish would be a predominant flavor, but it really wasn't. It was there, but it didn't smack you in the face.
I enjoyed it with some mash, Bisto chicken gravy and tender stem broccoli for a really delicious meal! Quick, easy and very tasty!
If you are like me you are always looking for new ways to cook chicken breasts. The breast of the chicken is the perfect canvas for a variety of flavors and textures. Here are a couple of my favorite recipes that I like to cook!
HERB AND LEMON ROASTED CHICKEN BREASTS - This is a delicious marinade to use when roasting chicken breasts on the bone. It's nicely flavored with lemon, garlic and a variety of herbs. The chicken comes out juicy and tender and oh so delicious!
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - The sauce really makes this dish. The chicken is marinated in some of it prior to grilling and then the finished chicken is served with more of this delicious herbed and spicy sauce to spoon over top. Fabulously tasty!
Yield: Serves two
Grandpa's Firehouse Chicken
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This chicken is tender and juicy with a tasty crumb coating. It comes out perfectly delicious every single time! Very easy to make.
Ingredients
- 2 boneless, skinless chicken breast fillets (about 1 pound)
- salt and black pepper to taste
- 1/2 cup (110g) full fat mayonnaise
- 3 TBS prepared horseradish
- 1 1/2 cups (181g) seasoned fine dry bread or cracker crumbs
- low fat cooking spray (optional)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Butter a small baking dish really well.
- Place the mayonnaise in a shallow bowl. Whisk in the horseradish.
- Place the bread or cracker crumbs in another shallow bowl.
- Trim any fat or nasty bits from the chicken and discard. Pat dry. Season with a bit of salt and black pepper.
- Roll the chicken breasts in the mayonnaise mixture to coat it well all over, then roll it into the cracker/bread crumbs to do the same. Place into the baking dish in a single layer.
- You may spray the tops with some baking spray if you wish. I did not bother.
- Bake in the preheated oven for 20 to 25 minutes, depending on the thickness of your chicken. The chicken is done when the juices run clear and it has achieved an internal temperature of 165*F/74*C.
- Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Its apple season here in the beautiful Annapolis Valley of Nova Scotia! Each week brings new and delicious apples to the table as the different varieties ripen. We grow a lot of apples here in this valley that I live in. It is one of the main farm crops, although they are now growing grapes for wine as well. We also have loads of local pears and peaches.
I am at the farm market every couple of days looking for my favorite applesauce making apples to be ready. Last year my sister and I used a new variety of apple here called Sweet Tart apples and they made the best apple sauce I have ever eaten. I am really keen to get even more of them this year and make twice the amount of applesauce. Yes, it was that good!
Today I used some apples to make some delicious muffins. I love muffins, and prefer muffins that are not too cake-like. Homemade are always better. The muffins in the shops are always too sweet and too large, as tasty as they are.
I adapted a recipe that I found on The Kitchen at Hoskins. It looked like the perfect apple muffin. The only changes I made was to peel the apples (not a fan of apple peel in my muffins) and leave the cinnamon out of the actual muffin batter, choosing instead to add more to the cinnamon sugar topping.
These are fabulous. Moist, tender and delicious with a lovely apple flavor,
WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS
Just a few simple things. Baking cupboard essentials.
- 1 1/2 cups (187g) plain all-purpose flour, unsifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (100g) white granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 cup (115g) butter, melted and cooled
- 1 tsp vanilla extract
- 4 apples, peeled and grated
For the cinnamon sugar topping:
- 3 TBS granulated sugar
- 1 1/2 tsp ground cinnamon
This recipe is meant to use all-purpose flour, NOT self-raising flour. If all you have is self-raising flour my suggestion would be to leave out the baking powder and only add the soda.
There is not meant to be any milk in this recipe, the grated apple adds plenty of moisture. You can leave the skins on the apples if you wish. I am not a huge fan of apple skins in my baked goods, so I peeled my apples. I used Granny Smith apples as they are lovely and tart.
I used regular salted butter, and free-range eggs. The eggs are a personal preference of mine.
Make sure all of your ingredients are fresh and at room temperature and make sure that the butter cools down a bit before using so that you don't end up with scrambled egg. You could probably use oil instead of butter, but I like butter.
HOW TO MAKE APPLE CINNAMON MUFFINS
Muffins are probably one of the simplest things to make. See my hints and tips below to help you make the best muffins ever!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter 8 muffin cups really well, or line with baking paper cups. Set aside,
Whisk the flour, baking powder, soda and salt together in a medium bowl.
Whisk the eggs, both sugars, melted butter, and vanilla together in another bowl.
Add the wet ingredients to the dry ingredients and fold together just to combine. Batter will be thick. Fold in the grated apple. The batter will loosen.
Divide the batter between 8 muffin cups.
Whisk together the sugar and cinnamon for the topping. Sprinkle this evenly over the top of each muffin, using all of it.
Bake in the preheated oven for 20 to 25 minutes until well risen and golden brown on top. Place on a wire rack to cool and serve warm.
HINTS AND TIPS FOR MAKING GREAT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
These muffins had a beautiful texture. Grating the apples meant that the flavor and moisture from the apple was spread throughout the muffin and they held together well instead of breaking apart like muffins with large chunks of apple in them would.
I did not add any cinnamon to the batter as the original recipe had, preferring instead to have an extra note of cinnamon in the topping and more sugar on top.
I liked that the recipe only made 8 good sized muffins, not over the top or overly huge. I also liked that they were more like muffins than cake. All in all, this was one very delicious muffin that I highly recommend!
If you like to enjoy a warm muffin now and then either for breakfast or with a hot drink at break time, might I also tempt you with the following?
DATE NUT MUFFINS - These are moist and dense, sturdy and wholesome. A great muffin and so delicious. In fact they are one of my favorite muffins. If you are a fan of date and nut bread, you will fall in love with these wonderful muffins that are studded generously with chopped dates and toasted walnuts! Recipe makes 8 muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
Yield: Eight Muffins
Apple Cinnamon Muffins
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Moist and tender muffins stuffed generously with grated apple and topped with sweet cinnamon sugar.
Ingredients
- 1 1/2 cups (187g) plain all-purpose flour, unsifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (100g) white granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 cup (115g) butter, melted
- 1 tsp vanilla extract
- 4 apples, peeled and grated
For the cinnamon sugar topping:
- 3 TBS granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter 8 muffin cups really well, or line with baking paper cups. Set aside,
- Whisk the flour, baking powder, soda and salt together in a medium bowl.
- Whisk the eggs, both sugars, melted butter, and vanilla together in another bowl.
- Add the wet ingredients to the dry ingredients and fold together just to combine. Batter will be thick. Fold in the grated apple. The batter will loosen.
- Divide the batter between 8 muffin cups.
- Whisk together the sugar and cinnamon for the topping. Sprinkle this evenly over the top of each muffin, using all of it.
- Bake in the preheated oven for 20 to 25 minutes until well risen and golden brown on top. Place on a wire rack to cool and serve warm.
Notes
Use a firm apple with a sweet/tart flavor. Gala, Granny Smith, Honey Crisp, all work well.
Don't be tempted to overmix the batter. This will toughen your muffins. Mix only to just combine.
If you wish you can leave the peel on the apples, it will add texture and fiber. I removed it because I am not fond of apple peel in my bakes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I saw this recipe on Epicurious the other day and was instantly intrigued. I chose to print it out right away. I hadn't realized that you need to have a membership to view any more than two recipes and as soon as I had moved away from the initial recipe, I was not able to go back and view it again in its entirety.
I used to eat a lot of ground turkey when I lived in the U.K. It was readily available and was something we actually preferred to eat over ground beef. Turkey is actually considered to be a super food and is quite good for you.
In 2012 I won an Industry Award for "best blogging recipe developed using turkey" by the British Turkey Association. I got to go to a fancy dinner at the Savoy Hotel in London to receive my award. It was a Black-Tie event and really special.
I was pinching myself all night that this humble country girl from Nova Scotia Canada would find herself in such a position, hobnobbing with the rich and famous. It really was something for my memory books. YOu can find the recipe that I won with here.
This recipe today is for some really delicious meatballs that are created using ground turkey and packaged stuffing mix. They bake on a baking sheet at the same time as a variety of vegetables, making for a simple, easy and delicious turkey dinner without all the muss and fuss of cooking a conventional turkey dinner.
This would be great as a holiday meal and also makes for a really delicious midweek supper for the family. Easy to throw together and delicious. It is really no fuss no muss, easy peasy lemon squeezy! There is not a lot to clean up afterwards either.
WHAT YOU NEED TO MAKE TURKEY & STUFFING MEATBALLS
Just a few simple ingredients, a couple of lipped sheet pans, and an oven. NO fuss, no muss. Prepare to be dazzled. These are delicious! It does look like a long list of ingredients, but most are seasonings.
For the Meatballs:
- 1 pound ground turkey
- 1 (6 ounce/120g) package of stuffing mix (preferably turkey flavor)
- 1 cup (240ml) whole milk
- 1 medium onion, peeled and grated on the large holes of a box grater
- 1 large egg
- a large handful of fresh parsley, finely chopped
- 1 TBS garlic powder (not salt)
- 1 tsp coarse black pepper
- 1/4 tsp salt
- 1/4 cup (60ml) light olive oil
You will also need:
- 3 pounds baby Yukon gold potatoes, scrubbed and halved
- 1 1/2 pound (678g) of any variety of veggies, peeled, halved, etc. (I used Brussels Sprouts and Chantenay carrots)
- 1/4 cup (60ml) light olive oil
- 1 tsp fine sea salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/4 tsp ground black pepper
The stuffing mix I used was of the Stovetop Variety. In the U.K. you can use Paxo and I think it would work very well. I would love to try these with one of the delicious varieties that are available of Paxo. I bet the apple and cranberry would be lovely!
The grated onion adds a bit of moisture and some onion flavor without it being too harsh. I thought about just chopping it but I don't think it would work as well with chopped onion, as the resultant mixture is quite damp and I think big chunks of onion might prevent them from holding together.
Do be careful to use onion and garlic powders and not salts and do be judicious in adding any salt altogether. Stuffing mix is quite salty on its own, so you risk making an overly salty meatball, which you don't want. It is much easier and probably better to just add a bit of salt at the table.
You can use pretty much any side vegetable that you wish to use. On the original recipe they used green beans and potatoes. I chose to use Brussels, potatoes and carrots. I am trying to get in as many varieties of fruits and veggies that I can each week.
Note the meatball mixture will be quite damp and you might think it isn't going to work, but trust me, it really will all work very well in the end.
HOW TO MAKE TURKEY STUFFING MEATBALLS
This is actually a full dinner and involves cooking/roasting vegetables on one sheet pan, while you roast the turkey meatballs on another. I love meals like this which are easy to put together. I also love the fact that the whole thing cooks on a sheet pan, leaving not a lot to clean up at the end. It is entirely possible that I am becoming lazy in my old age.
Preheat the oven to 375*F/190*C/gas mark 5. Line two medium lipped baking sheets with some baking paper or aluminum foil.
Place your prepared veggies onto one of the baking sheets. Toss together with the oil and seasonings. Spread out in a single layer. Pop into the preheated oven. (These will roast for approximately 15 minutes before you add the meatballs.)
Mix the stuffing mix in a bowl with the milk. Leave to stand for 5 minutes until softened.
Add the turkey, egg, grated onion, parsley, garlic powder, pepper and salt. Mix together gently until evenly combined.
Pour the remaining oil onto the remaining baking sheet.
Shape the turkey mixture into 18 evenly sized balls. (The mixture will be loose.) Roll them into the oil to coat on the baking sheet and then place evenly spaced apart.
Roast for a further 30 to 35 minutes, until the meat balls are cooked through and golden brown and the veggies are tender and caramelized at the edges. The turkey meat balls should register 165*F/74*C inside. Serve hot with cranberry sauce and gravy if desired.
To begin I didn't really have high hopes for this recipe. They were quite damp when I was trying to mold the turkey mixture into meatballs, but I have to say, all my fears were for not. They ended up being tender and moist and perfectly delicious!
I did not make any gravy this time, but a simple poultry gravy from scratch or from an envelope would be quite tasty with these as well! The cranberry sauce went very well.
I have frozen the leftover meatballs with great success. Simply reheat from frozen in a moderate oven until heated all the way through.
I don't eat as much turkey as I used to because the different cuts, etc. are not as available here where I live in Canada. But when I lived in the U.K. I probably ate it in one way or another at least once a week. Here are a few other favorite turkey recipes of mine!
INSTANT POT TURKEY THIGHS - A simple meal, sized for two people, these are really simple and very quick to cook in the Instant Pot. Quick cooking ensures a tender and moist result. You can also make a tasty gravy from the drippings. This makes a delicious alternative meal for the smaller family that doesn't want to go to the trouble of cooking a whole turkey, or to have to deal with tons of leftovers,
JUICY TURKEY BURGERS - Yes, you CAN have a turkey burger that is moist and tender as well as being healthy and incredibly tasty! These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them.
Yield: Six servings
Turkey & Stuffing Meatball Dinner
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
All the flavors of a Thanksgiving dinner without having to cook a big turkey.
Ingredients
For the Meatballs:
- 1 pound ground turkey
- 1 (6 ounce/120g) package of stuffing mix (preferably turkey flavor)
- 1 cup (240ml) whole milk
- 1 medium onion, peeled and grated on the large holes of a box grater
- 1 large egg
- a large handful of fresh parsley, finely chopped
- 1 TBS garlic powder (not salt)
- 1 tsp coarse black pepper
- 1/4 tsp salt
- 1/4 cup (60ml) light olive oil
You will also need:
- 3 pounds baby Yukon gold potatoes, scrubbed and halved
- 1 1/2 pound (678g) of any variety of veggies, peeled, halved, etc. (I used Brussels Sprouts and Chantenay carrots)
- 1/4 cup (60ml) light olive oil
- 1 tsp fine sea salt
- 1 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Line two medium lipped baking sheets with some baking paper or aluminum foil.
- Place your prepared veggies onto one of the baking sheets. Toss together with the oil and seasonings. Spread out in a single layer. Pop into the preheated oven. (These will roast for approximately 15 minutes before you add the meatballs.)
- Mix the stuffing mix in a bowl with the milk. Leave to stand for 5 minutes until softened.
- Add the turkey, egg, grated onion, parsley, garlic powder, pepper and salt. Mix together gently until evenly combined.
- Pour the remaining oil onto the remaining baking sheet.
- Shape the turkey mixture into 18 evenly sized balls. (The mixture will be loose.) Roll them into the oil to coat on the baking sheet and then place evenly spaced apart.
- Roast for a further 30 to 35 minutes, until the meat balls are cooked through and golden brown and the veggies are tender and caramelized at the edges. The turkey meat balls should register 165*F/74*C inside.
- Serve hot with cranberry sauce and gravy if desired.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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