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Spice Roasted Chicken Thighs

Spice Roasted Chicken Thighs


Spice Roasted Chicken Thighs 
Chicken is one of the proteins I eat the most of.  I am pretty sure I have chicken at least once or twice a week.  Sometimes it will be breasts and other times thighs. Thighs have the most flavor I think and never turn out dry.

They are cheaper than the breasts and I have quite a few really creative chicken thigh recipes.  I also have some really creative chicken breast recipes!!

 
Spice Roasted Chicken Thighs 
The thighs are really tender and succulent and never ever come out dry.  They do have a stronger flavor than breasts but do also lend themselves very well to a variety of tastes and flavors.

I really love, LOVE roast chicken.  Of all the ways to prepare chicken, roasting it is my absolute favorite thing do to with it.

Spice Roasted Chicken Thighs 
Now that there is just me however, its just not really practical to roast a whole chicken.  Also on week nights one doesn't really want to go to all the fuss and bother of roasting a whole chicken.

That's when it comes in really handy to have a few chicken recipes up your sleeve that allow you to roast chicken parts.  Roasting chicken pieces is always a lot quicker and can be every bit as delicious as roasting the whole chicken!
 

Spice Roasted Chicken Thighs 
We have two fairly good grocery stores here in the town I am living in now. It is not city living, but I have to say we don't lack for anything.   We have all that we need right here.

This last week one of them had whole air-chilled chickens on offer. I took advantage of that offer and bought three chickens.  I had originally bought one, but then thought about it and went back and bought two more.

Spice Roasted Chicken Thighs 
Buying whole chickens and then cutting them into serving sized pieces is a great economy.  I am quite adept at cutting up whole chickens.  This was something I learned how to do in college and it is a skill that has stood me very well through the years.

Normally you can pay upwards of $14 for a package of chicken breasts alone.  For not much more than $24 I got 6 really good sized chicken breasts (large enough each to cut into two portions themselves), 6 chicken thighs, 6 chicken drumsticks,  12 chicken wing portions and a quite a bit of chicken backs, necks and wing tips to turn into stock.

Spice Roasted Chicken Thighs 

Like I said, this was an excellent economy. Do you know at the shops they charge $11 for a package of split chicken wings alone.  I am way ahead of the game here.

Chicken parts cook quickly and taste just as good as whole roasted chickens in my humble opinion.

Spice Roasted Chicken Thighs 
I have given you quantities here to make two servings of this delicious succulent chicken, but in actual fact I cut the quantities down for myself to make just one serving, and quite successfully.

If you are wanting the amounts for that just e-mail me and I am happy to help you out.

Spice Roasted Chicken Thighs 
You don't have to use chicken thighs for this recipe. You can use breasts or legs if you wish, even leg quarters.  Do bear in mind however that the timings will vary a bit from one cut to another.

Bear in mind that white meat will cook a lot quicker than dark meat, and larger cuts, such as chicken leg quarters may take longer.  The important thing to remember is to cook them just until the juices run clear.

Spice Roasted Chicken Thighs 
Another handy tip for crisp skin and succulent chicken is to give them plenty of space on the roasting pan.  I also choose to use a small sized (half sheet pan) rimmed baking sheet.

This way plenty of air can circulate around the chicken and it roasts rather than stews, giving you a tender and succulent finish along with a nice crisp skin.

Spice Roasted Chicken Thighs 
You begin by making a flavor filled spice rub which gets rubbed into the skin-on/bone-in chicken pieces all over.  This is composed of really simple things that most people have in their kitchens.

Ground coriander seed, ground ginger, white sugar (just a bit), salt and black pepper. I always use fine sea salt. It may sound like a lot of pepper, but trust me it isn't.  This amount works perfectly in combination with everything else.

Spice Roasted Chicken Thighs 
Once you have done this you pop them onto the baking sheet along with some unpeeled cloves of garlic.  

To save time today, and add a side dish,  I also added a small sweet potato. I had washed it, snipped off the ends and quartered it. I then hassle backed the wedges by making small cuts down their width.


Spice Roasted Chicken Thighs 

Rubbed with a tiny bit of butter and lightly seasoned, they roasted beautifully along side of the chicken pieces.
 
They were roasted to perfection in the same amount of time as it took to roast the chicken.  Sweet potatoes and chicken are a lush combination.

Spice Roasted Chicken Thighs 
All I needed then was to cook another vegetable to have along side of the chicken and the potatoes.  Today it was green beans, but you can cook whatever you desire.  Or even make a side salad.

The garlic that roasts on the pan along with the chicken goes into making a really flavorful sauce that you spoon over the crisp skinned and roasted chicken.

Spice Roasted Chicken Thighs 
The roasted garlic gets squeezed from the skins and mashed into a paste.  This tasty paste then gets whisked together with some fresh lemon zest, lemon juice and a bit of extra virgin olive oil, as well as some seasoning.

I also added some chopped fresh coriander leaf.  (You may know this as cilantro.)  If you are not fond of cilantro, you can use fresh flat leaf Italian parsley in its place.

Spice Roasted Chicken Thighs

This tasty sauce gets spooned over top of the crisp chicken thighs for a beautiful finish.  

With the sweet potatoes and green beans this was a fairly healthy supper for one (or two) (or four) which was filled with beautiful flavors, colors and textures!  I really loved this and I think you will too!

Spicy Roasted Chicken Thighs

Spicy Roasted Chicken Thighs

Yield: 2
Author: Marie Rayner
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A delicious small batch recipe that yields tender juicy flavor filled chicken. Chicken is rubbed with a zingy mixture of spices and seasonings before roasting to perfection. Served with a simple, yet lush cilantro, lemon and roasted garlic sauce.

Ingredients

For the chicken:
  • 4 bone in/skin on chicken thighs
  • 1 1/2 TBS ground coriander
  • 1 tsp ground ginger
  • 3/4 tsp granulated sugar
  • 1/2 TBS salt
  • 1 tsp coarse ground black pepper
  • 5 medium cloves of fresh garlic, unpeeled
For the sauce:
  • 1/2 TBS finely grated fresh lemon zest
  • 1 TBS extra virgin olive oil
  • 2 TBS coarsely chopped fresh coriander/cilantro leaf
  • fine sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 450*F/230*C/gas mark 7.  Have ready a small baking sheet with a rim.
  2. Mix together all of the spices and seasonings for the chicken. Rub the chicken with these spices all over.  Place them onto the baking sheet.  Put the unpeeled cloves of garlic in between the chicken thighs.
  3. Roast in the preheated oven for 30 to 35 minutes, until golden brown and the juices run clear when pierced with a fork. 
  4. Squeeze the flesh out of the garlic cloves into a small bowl. Mash well along with some of the drippings and brown crispy bits from the chicken. Add the lemon zest and juice, along with the olive oil and coriander/cilantro leaf. Season to taste with salt and pepper.
  5. Serve the chicken pieces hot, with some of the sauce spooned over top.
  6. Sweet potatoes and green beans go very well with this.
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Tag @marierayner5530 on instagram and hashtag it #marierayner5530
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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@aol.com 
 
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Marie Rayner
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Mom's Cinnamon Rolls (small batch)

Mom's Cinnamon Rolls (small batch)


 

Mom's Cinnamon Rolls (small batch) 
Mom's Cinnamon Rolls.  If there is anything on earth that speaks Home Sweet Home  more to the human heart than homemade cinnamon rolls, I would love to know what it is.  To celebrate moving into my new home, and Mother's Day which has just passed, I thought I would bake my mom's cinnamon rolls.

And not only would I bake them but I would small batch them. When seven goes down to two and then down to one, small-batching only makes sense.  Even so I ended up with six nice largish rolls.

Mom's Cinnamon Rolls (small batch) 
Mom's Cinnamon Rolls are not cinnamon rolls in the common sense of the word.  These are easy cinnamon rolls and there is no yeast involved.

Instead they are a fluffy tender biscuit type of cinnamon roll.  Flaky, rich and delicious. In all honesty I would have to say that I LOVE these cinnamon rolls better than any commercial cinnamon roll you can buy out there, including the big namers.

Mom's Cinnamon Rolls (small batch) 

I have to say that those ones out there always disappoint me.  They never ever come up to the eating pleasure of my mom's rolls.  Plus they are very quick and easy to make.

So easy that when my children were growing up we often baked a full size recipe of them for a night treat for them to enjoy while watching TV before bed.  Truth there.

Mom's Cinnamon Rolls (small batch) 
These are the cinnamon rolls I grew up on and the only ones which truly bring me joy. Of course I have fancied them up a bit.

Mom only ever made very basic ones.  Biscuit dough, rolled out, spread with butter, brown sugar and cinnamon, rolled up, sliced and baked.

Mom's Cinnamon Rolls (small batch) 
I vary on that theme in that I don't roll them out quite as thin as she did. I also like to cream together the butter, brown sugar and cinnamon for the filling.

I probably use a bit more of everything for the filling also. When it comes to cooking I never like to hold back. Basically I like to add an edge to everything without actually going way over the top.

Mom's Cinnamon Rolls (small batch) 

My children always liked it when I added a layer of raisins and nuts to them. I do confess that is a very delicious route to take.  Sometimes I even added chocolate chips.

You would not believe how delicious chocolate chips and cinnamon are together.  Why, they go together just like peas and carrots! Yum yum!!

Mom's Cinnamon Rolls (small batch) 

I also like to add a delicious honey butter glaze. Sometimes I will add a bit of cinnamon to the glaze as well, which really adds loads of lush cinnamon flavor. 

Today I left cinnamon out from the glaze and I cut the recipe down to only six delicious rolls.  I gave two to my sister for Dan, and I have frozen two and I enjoyed one with my afternoon break.

Mom's Cinnamon Rolls (small batch) 

Not to brag or anything, but I do believe that this batch turned out better than ever.  If you are adverse to using shortening, by all means use butter in it's place. They will be even richer.

Flakier, moreish even.  But then again, even with shortening they are basically pretty moreish. You can see from the photos just how flaky and buttery they are.

Mom's Cinnamon Rolls (small batch) 
With just the right amount of cinnamon sugar/buttery filling.  I have so many happy memories tied up in these.

One of my earliest memories is of mom making these.  I remember one time her friend Irene was visiting for the weekend with her little boy, I think both of our dads had gone hunting for the weekend. Irene decided to make these cinnamon rolls.

Mom's Cinnamon Rolls (small batch) 
This is a very Nova Scotian way of making Cinnamon rolls. Mom and Irene were both Nova Scotia girls, living with their Military husbands in Manitoba, far, far away from home.  They both made Cinnamon rolls in the same way

Deliciously, from biscuit dough. 

They had met each other at business college and then went on to work together for the Dept. of Agriculture in Truro before each marrying and going their separate ways.

Mom's Cinnamon Rolls (small batch) 
Our oven caught on fire that particular night, and I was sent out to call the fire department.  We did not have a telephone in our home. I then wait at the phone box for the truck to come so I could point them in the right direction.

I think I was all of six or seven years old. It was a flurry of activity and much excitement I have to say. We never did get to eat cinnamon rolls that night.

Mom's Cinnamon Rolls (small batch) 
You might could have called them Cajun style cinnamon rolls.  Blackened. haha

Its funny the things which stick in your mind.  Mom and Irene stayed friends for all of their lives. In fact Irene was just living down the road from here until a few years ago now. I am not sure if she is still alive or not.

Mom's Cinnamon Rolls (small batch) 
As I said, I also used to make these for my own children, very much to their delight.  They could scarf down a double recipe in no time at all.

Five kids, three of them boys, will do that to just about anything that is good to eat!!  They all also now make these same rolls for their own children, also very much to the delight of my grandchildren.

Mom's Cinnamon Rolls (small batch) 
Oh how I long for the let-down of these Covid restrictions so I can see my grandchildren, maybe have some of them for the weekend. I will bake them some of these and we can pig out on them while we watch movies or play games.

That was something I really missed living in the UK, being able to spend "real" time with the grandchildren.  Now I want to make up for lost time, but alas Covid is not co-operating.  We are very much locked down at the moment.

Mom's Cinnamon Rolls (small batch) 
Its like we have moved back to square one again and are living like we had to live when this all began.  The main difference being we all now have toilet paper, and water and many of the other necessities of life.

The panic buying has stopped. Whew!  Last year this time it was really hard to find flour or yeast or, yes  . . .  toilet paper! 

Mom's Cinnamon Rolls (small batch) 
Things are much better that way, this time around.  Except we are still missing family and still missing friends.

Still missing our freedoms.  But it won't be for long. If we all just do what we are supposed to do and not get silly, we will have our freedoms back before too much longer.  I really believe that.

Mom's Cinnamon Rolls (small batch) 
And in the meantime we can all bake cinnamon rolls. Small Batch Mom's Cinnamon Rolls, because we are only small groups for now, and some of us forever.

In any case if you want more than six rolls, you can very easily double the recipe. It will make an even dozen of the softest, sweetest, flakiest cinnamon rolls you ever want to eat!!

Mom's Cinnamon Rolls (small batch) 
They really only are at their best on the first day.  Just like regular cinnamon rolls . . . . but you can freeze them quite successfully.

Quick and easy. None of the faffing about with yeasts and risings, etc.  Here's to mom, sweet memories and new beginnings!

Mom's Cinnamon Rolls (small batch)

Mom's Cinnamon Rolls (small batch)

Yield: Makes 6 rolls
Author: Marie Rayner
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Mom used to make us cinnamon rolls using biscuit dough rather than bread dough. We always loved them. I small batched the recipe for the smaller family. These are delicious!

Ingredients

  • 2 cups (280g) all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (110g) vegetable shortening
  • 1 TBS sugar
  • 1 free range egg, beaten lightly
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (60g) softened butter
  • 1/2 cup (100g) packed soft dark brown sugar
  • 3 tsp ground cinnamon
Honey Butter Glaze:
  • 1/2 TBS honey
  • 1/2 TBS butter
  • few drops vanilla
  • 1 cup (130g) icing sugar, sifted
  • enough milk to thin to a thick drizzle 

Instructions

  1. Preheat the oven to 350*C/180*f/ gas mark 4.  Line a small baking tray with baking paper.
  2. Sift the flour and baking powder into a bowl. Stir in the sugar and salt.  Drop in the shortening and cut it in with a pastry blender until the mixture resembles coarse bread crumbs.
  3. Beat together the egg and the milk.
  4. Add the egg mixture to the dry ingredients, stirring them in with a fork, only adding enough to give you a soft dough that is not sticky. You may not need it all.
  5. Tip the dough out onto a lightly floured board and knead gently two or three turns. Pat or roll out to a rectangle that is roughly 1/2 inch in thickness, and approximately 6 by 10 inches in size.
  6. Mix together the butter, brown sugar and cinnamon. Spread this mixture over the dough evenly.
  7. Roll up tightly from the short edge.  Cut into 6 1-inch thick slices. Place them on the baking sheet, cut sides up. Press lightly with the palm of your hand to flatten slightly.
  8. Bake in the preheated oven for 15 to 20 minutes until golden brown. Remove from the oven and let cool slightly.
  9. Whisk together all of the ingredients for the glaze until smooth.  Flick this glaze over top of the lukewarm cinnamon rolls and serve.  Delicious!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Created using The Recipes Generator
Mom's Cinnamon Rolls (small batch)
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@aol.com 

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Marie Rayner
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Juicy Turkey Burgers

Juicy Turkey Burgers


 

Juicy Turkey Burgers 
Hello! Yes, I'm back. My internet finally started working today. It should have been up and running last Tuesday, but like for some reason there was a problem with the wiring in the house.  

The earliest they could get an engineer out was late today!  They do say better late than never! I took advantage of the break getting things organized in the house, etc. and cooking a few things ahead so I could hit the ground running!

One thing which I cooked was these healthy, juicy and delicious turkey burgers!  Yes, you CAN have a turkey burger  that is moist and tender as well as being healthy and incredibly tasty!

Juicy Turkey Burgers 
 I have never been a huge fan of beef burgers, but have always loved turkey burgers. All too often, however,  turkey burgers can end up being a bit dry and flavorless.

Its a shame really because Turkey is such a healthy protein, and very good for you. Its actually considered to be one of the superfoods. Not only is a rich source of protein, but it is loaded with nutrients and vitamins.

Juicy Turkey Burgers 
It is also known to contain anti-cancer properties.  You can be sure that when you choose a healthy source of protein such a turkey over beef, you are doing something good for your body and your health!

It is especially rich in selenium, which is known to help prevent certain kinds of cancer, including bladder, breast, lung and stomach cancers! 

Juicy Turkey Burgers 
And if that alone is not enough to get you to switch from beef to turkey, if you happen to be a Diabetic (like myself) it is also a low Glycemic Index food. That means it won't cause the blood sugar spike that you would get from more sugar-rich and carb-rich foods! 

If you are a Diabetic, including some turkey in your diet can help you to keep your blood sugars under control!!

Juicy Turkey Burgers 

Low GI foods such as turkey can also help to promote heart health! Being low GI eating turkey helps to increase the levels of "good" HDL cholesterol in your body, and helps to remove "bad" LDL cholesterol.

LDL cholesterol is the kind of cholesterol that lines and furs up the walls of your arteries, increasing your risk of heart attack or stroke.  Including turkey in your diet as much as you can actually can boost your HDL cholesterol and increase your resistance to these diseases.



Juicy Turkey Burgers 

Turkey and poultry are also a part of the MIND diet. Scientists developed the MIND diet to help to slow the progression of Alzheimer's and other causes of dementia.  

By eating turkey and other types of poultry at least twice a week, as a part of the MIND diet, older adults can preserve their memory and thinking skills. As an older adult, I am all for that!!

Juicy Turkey Burgers 
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.

The recipe is perfectly sized for just two people, and in face I actually cut the recipe down even further, cooking only one for myself. It is only ever going to be very rare from now on that I am cooking for more than that.

Juicy Turkey Burgers

Do be careful not to use regular ground turkey in these, not ground turkey breast (which is usually labelled 99% fat free).  You do need a little bit of fat to help to keep these flavor filled and moist.

I used a healthy mix of both light and dark turkey meat. Not only does it help to boost the flavor but it also keeps them nice and lush.

Juicy Turkey Burgers 
A tiny bit of bread and milk are mashed together to form what is called a panade, a paste of bread and milk.  This is so easy to do. 

 You simply tear the bread into small pieces and mash it with the milk. Make sure you discard the crusts.  I used a rustic whole wheat bread myself to up the fiber and the protein.


Juicy Turkey Burgers 
It also helps to keep them beautifully moist and tender. Additional flavor comes from the addition of a good Dijon mustard and some Worcestershire sauce.

Those are pantry staples in my house.  I use them in a lot of things.  They are real flavor boosters!

Juicy Turkey Burgers 

Other than that there is a small amount of salt and pepper.  Easy peasy and not too hard on the budget without any fancy add-ins!

Initially they are seared in a hot skillet in a small amount of oil.  This initial searing helps to create a lovely golden brown crust on both sides of the burger.  Ideally this will only take about four minutes maximum per side.

Juicy Turkey Burgers 
Once you have done that, you can turn the heat of your burner down to a slow simmer, and half cover the pan with a lid.  Cooking them for a few more minutes at this lower temperature is the secret to keeping them from drying out.

This last bit of cook time helps them to gently cook through, without drying them out in the least.

Juicy Turkey Burgers 
You want to only cook them just until the juices run clear and the interior temperature of the burger is a safe 160*F/ 72*C. 

I did add a slice of cheese to my burger for the last minute of the cook time.  As you can see my burger is incredibly moist, despite being perfectly cooked through.

Juicy Turkey Burgers

This was one incredibly delicious and juicy burger!  Feel free to serve these with your favorite burger toppings and buns. I like to toast the inside cut surfaces of my buns.  This helps to hold the buns together.

I also spread the bun with a bit of mayonnaise made with olive oil and added a healthy layer of mixed spring lettuces and sliced ripe tomatoes.

With a tossed salad on the side, this made for a very healthy and delicious meal for one or two if you follow the recipe exactly. These are quite large burgers, each one using six ounces of turkey. If you are not up for that, you can cut the amount from 12 ounces (for two burgers) down to about 10 and still have a really delicious burger!

Enjoy!!

Juicy Turkey Burgers

Juicy Turkey Burgers

Yield: 2
Author: Marie Rayner
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
This simple turkey burger recipe yields two perfectly juicy and delicious burgers. No fuss, no muss.

Ingredients

  • 1/2 slice of rustic whole wheat bread, crusts removed, and torn into bits
  • 1 TBS whole milk
  • 10 ounces ground turkey (use a mix of breast and thigh meat for the juiciest burgers)
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground  black pepper
  • 1 TBS light olive oil
  • 2 toasted hamburger buns
  • your favorite toppings, etc.

Instructions

  1. Place your torn bread and the milk into a bowl large enough to hold all of your burger ingredients.  Mash the two together until you get a paste.
  2. Add the ground turkey, Worcestershire sauce, Dijon mustard, salt and pepper.  Mix together thoroughly with your hands, using a light touch.
  3. Shape into two lightly packed balls and then shape each ball into a 1-inch thick patty.
  4. Heat the oil in a 10-inch non-stick skillet over medium heat. Add the burgers and cook until golden brown and lightly crusted on both sides, about 4 minutes per side.
  5. Reduce the heat to low and partially cover the pan with a lid. Cook until the juices run clear, about 8 to 10 minutes longer, flipping them over after 4 minutes. If you want a cheeseburger, add a slice of cheese to each for the last minute or so of cooking.
  6. Serve hot on toasted buns with your favorite burger toppings.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Created using The Recipes Generator
Juicy Turkey Burgers
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@aol.com 

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Marie Rayner
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