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
- 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)
Grandpa's Firehouse Chicken
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.
Did you make this recipe?
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
- 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
- 3 TBS granulated sugar
- 1 1/2 tsp ground cinnamon
Apple Cinnamon Muffins
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
- 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.
Did you make this recipe?
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
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.
- 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
- 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
Turkey & Stuffing Meatball Dinner
Ingredients
- 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
- 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.
Did you make this recipe?
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
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