Here I am again with another Meals of the Week Post. On Sundays I like to share with you, my dear readers, all of the meals that I have enjoyed eating as my main meals over this past week. When you are a person that lives on their own there can be a tendency to eat out of tins, or to eat frozen meals. I don't want that to be my life and if I can inspire one person to also want to cook for themselves, then I think that's a great thing.
My late mother lived all on her own from the age of 54 to 81 when my sister and her partner Dan moved in with mom. By that point mom needed someone to take care of her as she had dementia and was no longer to really care for herself.
While my mother was able to she always cooked for herself. Every day she had a meal that she prepared and that she enjoyed. The odd time it might have been a tv dinner or something from the freezer. She loved Big Macs and when they put them on offer, she would buy four or five, have one for her tea and then freeze the other four to have as a treat on another occasion. (I cannot imagine what they might have tasted like. 😟 I cannot think they would have been very good.)
At the moment I have my daughter Eileen staying with me until she moves into her own apartment. I know our days together are numbered, but in the meantime I am really enjoying our time together. This time has been a real blessing for both of us.
Usually on Sundays I have supper at my sisters with the family and every Wednesday night I go out to dinner with my father and his friends at a local eatery. Other than that, I try to cook everything myself. Food doesn't have to be complicated to taste good. I like to eat a wide variety of things, and I hate waste.
And with that all in mind, here are my meals of the week for this, the second week of June! I hope that you will be inspired to want to try at least a few of the recipes yourself!
SUNDAY, June 7th - Family dinner at Cindy's
Most Sundays we go to my sister's for a family dinner. Last Sunday was no different. Cindy always cooks a delicious meal. She made a Chicken and Broccoli Casserole which we enjoyed with rice and we had lemon pie for dessert.
In it's place I am sharing my recipe for Turkey & Broccoli Casserole, which is pretty much the same. You can substitute chicken for the turkey. A cozy, comforting bake, this Turkey & Broccoli Casserole layers tender broccoli, soft sautéed onions, and juicy cubes of cooked turkey beneath a creamy sour‑cream-and-stock sauce for effortless richness. A crisp, golden topping of buttery herbed breadcrumbs and sharp cheddar adds irresistible crunch, turning simple, wholesome ingredients into a bubbling, flavor‑packed dish that feels like pure home‑cooked goodness.
This is something we enjoy after having a roast dinner. It is adaptable to either chicken or turkey.
MONDAY, June 8th - South Carolina Bird Dog Sandwiches
I made us a real treat for us on Monday. South Carolina Bird Dog Sandwiches. I thought Eileen would really enjoy them, and I was right on that score!
What we have here is a toasty, buttered hot‑dog roll piled with crisp smoky bacon, hot breaded chicken tenders, melty cheddar, and a sweet‑tangy drizzle of honey mustard. It’s a quick, satisfying hot sandwich that delivers big flavor with minimal effort, making it perfect for easy suppers, picnics, or those days when you want something hearty without much fuss. A simple idea, but absolutely delicious.
Perfect served with some crisp vegetable sticks on the side, potato chips, or cold salads. Oven chips are also very nice.
TUESDAY, June 9th - Ham & Cheese Bow Ties
This is a cozy, small‑batch twist on classic mac and cheese, these Ham & Cheese Bow Ties wrap tender farfalle and savory cubes of cooked ham in a lush, garlicky cheddar sauce that bakes up bubbling and golden. It’s simple, economical comfort food — the kind that turns a bit of leftover ham into a creamy, satisfying casserole perfect for one or two. Pure, everyday deliciousness with that nostalgic “Big Blue Binder” charm.
I often pick up a thick ham steak which I will cut up to use in casseroles, etc. They are pre-cooked and all you need to do is to heat them through. I used this in the casserole. We enjoyed this tasty dish with some green beans on the side and some biscuits. What a delicious supper it was.
WEDNESDAY, June 19th - Dinner out with Cindy, Dad and Hazel
On Wednesday nights we always go out to a meal with Dad, Cindy and his friend Hazel. This week we decided to try a new place that has opened up just down the road from our regular place called DeeDee's Diner. It was quite an effort to get dad and Hazel to agree to go. They don't like change.
I thought the restaurant was quite nice, myself. It was clean and I enjoyed my meal. I had fish and chips, the one piece. So did Cindy and Hazel. Dad ordered the foot long hot dog and some French fries. Eileen had the Mushroom melt burger with fries. Cindy and I were both very happy with our meals, except the fish was a bit on the small side for the price. It was perfectly cooked and not greasy. (My piece was even smaller than the one you see above, about half the size.) We did enjoy it Eileen really enjoyed her burger and fries. Dad said his hot dog was too big and he didn't like that he didn't get any hugs from the waitress. Hazel thought her fish was too crisp for her liking. In any case they don't want to go back. A shame really because I thought the food was better than the other place.
In it's place I am sharing my recipe for Beer Battered Fish. A proper chippy‑style treat, this Beer Battered Fish fries up light, crisp, and beautifully golden, with a batter that stays airy thanks to a simple mix of flour, baking soda, beer, and lemon juice — all whisked into a thick, clingy coating that turns gorgeously crunchy in hot oil . Inside, the fish stays tender, moist, and perfectly flaky, exactly the way classic cod or haddock should be.
THURSDAY, June 11th - Easy Chili Mac & Cheese
I was exhausted on Thursday after not having slept really well on Wednesday night. I did not have a lot of energy to do anything much, let alone cook a meal. I turned to my store cupboard and rustled Eileen and I a tasty meal from within it's walls.
A cozy, quick‑fix comfort dish, this Easy Chili Mac & Cheese turns a simple boxed mac dinner into something wonderfully hearty and satisfying. Once the creamy macaroni is prepared, it’s stirred together with tomato salsa and a tin of chili con carne for instant richness and warmth . A sprinkle of mild chili powder adds gentle spice without overwhelming the dish . The mixture is then layered with plenty of four‑cheese blend and baked until bubbling, melty, and lightly golden on top — pure, unfussy comfort that tastes far better than the effort it takes. This was just the ticket.
We enjoyed this simply with some bread and butter and one of those bagged salads on the side. One must needs do what one must needs do.
FRIDAY, June 12th - Oven Fried Chicken with Chive & Buttermilk Mash
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At the heart of this beloved dessert are my mother’s flaky, buttery cream biscuits, a family favorite that practically melts in your mouth . Split, buttered, and layered with juicy, sweetened summer strawberries and clouds of softly whipped (or even clotted!) cream, every bite is pure indulgence — the kind that only comes around for a few short weeks each year.
This is the kind of old‑fashioned, from‑the‑heart dessert that turns fresh berries into something unforgettable. A true celebration of strawberry season — and a beautiful taste of home.
- 2 cups (240g) plain all purpose flour
- 1 tsp salt
- 1 TBS baking powder
- 2 tsp sugar
- 1 - 1 1/2 cups ( 230g to 345g) heavy cream
- 6 TBS butter, melted
- coarse sugar to dust
- 4 heaped cups fresh strawberries (a generous quart)
- caster sugar to taste (fine fruit sugar)
- softened butter for spreading
- 1 1/2 cups (345g) heavy/whipping cream
- Do not use self-rising flour. Plain all-purpose is all you need.
- I use kosher salt.
- Yes, that is the correct measure of baking powder.
- I use granulated sugar. In the U.K. use caster sugar.
- In North America use heavy whipping cream.
- I used salted butter as that is all I keep in the house.
- You can use sanding sugar, crushed sugar cubes or even demerara/turbinado sugar to dust
- I like to use smaller berries for this as they are the sweetest and have the most flavor.
- If you wish you can use clotted cream or even vanilla ice cream if you wish.
- Make the biscuits early in the day. Preheat the oven to425*F/220*C/ gas mark 7. Have ready a paper lined baking sheet. (I do this early in the day so that they are nice and cold when I go to make the dessert.)
- Whisk the flour, salt, baking powder, and sugar together in a bowl. Start slowly pouring in the cream, adding only 1 cup (230g) at first, stirring constantly. (Do not add it all at once.)
- Gather the dough together; when it holds together and feels tender, it is ready to knead. (If the dough appears to be too shaggy and the pieces are dry and wanting to fall away, then slowly add enough additional cream until you have a dough that holds together.)
- Tip out onto a floured board and knead the dough for 1 minute. (Do not over handle the dough. Be gentle.)
- Gently pat the dough into a square which is half an inch thick throughout. Cut into 12 squares. (Shaping it into a square means no waste or scraps. Every cut is a "first cut.")
- Dip the squares into the melted butter, coating all sides and place them onto the prepared baking sheet. Sprinkle with coarse sugar. (This add more buttery flavor and a hint of sweet sugar crunch to the biscuits.)
- Bake for 15 minutes until they are golden. Remove from the oven and set aside to cool completely. (I cool them on a wire rack.)
- Later in the day, slice the berries, reserving a few to decorate the tops of the shortcakes, if desired. Add sugar to taste. (I like to mash them a bit with a fork so that they become really juicy.)
- Split the biscuits, placing the bottom halves into each of 6 to 8 cut glass dessert bowls. Spread with softened butter. Top each with a generous spoonful of berries, a dollop of cream and the top halves of the biscuits. (Dessert perfection!)
- Serve immediately and pass more cream at the table.
Use cold cream for the lightest, flakiest biscuits
Cold heavy cream helps the dough come together tenderly and keeps the biscuits beautifully flaky, just like your mother’s original cream biscuits described in the recipe.
Add the cream gradually for perfect dough texture
Start with 1 cup of cream and only add more if the dough looks dry or shaggy — this ensures the dough holds together without becoming heavy.
Don’t over‑knead the dough
A gentle 1‑minute knead is all it needs. Overworking will toughen the biscuits, while the recipe’s light touch keeps them tender and melt‑in‑your‑mouth soft.
Dip the biscuit squares fully in melted butter
Coating all sides in melted butter gives the biscuits their signature crisp, golden exterior and rich flavor — a hallmark of this recipe.
Bake the biscuits early in the day
The recipe recommends making them ahead so they cool completely before assembling — warm biscuits will melt the cream too quickly.
Sweeten the strawberries to taste
Every batch of berries is different. Add sugar gradually until the flavor is just right — bright, juicy, and naturally sweet.
Butter the biscuit bottoms before adding berries
This old‑fashioned touch adds richness and helps protect the biscuit from getting soggy under the juicy berries.
Assemble just before serving
Shortcakes are at their best when the biscuits stay crisp, the berries stay juicy, and the cream stays cloud‑soft — so assemble and serve immediately for the perfect texture.
Use clotted cream for an extra‑special treat
If you have it, clotted cream turns this already fabulous dessert into “pure bliss,” as your recipe says — a truly indulgent summer moment.
Mom's Strawberry Shortcake
This is a must during Strawberry Season. It has ever been so since my very earliest memory. Crisp cream biscuits filled with softly whipped cream and fresh berries.
Ingredients
- 2 cups (240g) plain all purpose flour
- 1 tsp salt
- 1 TBS baking powder
- 2 tsp sugar
- 1 - 1 1/2 cups ( 230g to 345g) heavy cream
- 6 TBS butter, melted
- coarse sugar to dust
- 4 heaped cups fresh strawberries (a generous quart)
- caster sugar to taste (fine fruit sugar)
- softened butter for spreading
- 1 1/2 cups (345g) heavy/whipping cream
Instructions
- Make the biscuits early in the day. Preheat the oven to425*F/220*C/ gas mark 7. Have ready a paper lined baking sheet.
- Whisk the flour, salt, baking powder, and sugar together in a bowl. Start slowly pouring in the cream, adding only 1 cup (230g) at first, stirring constantly.
- Gather the dough together; when it holds together and feels tender, it is ready to knead. (If the dough appears to be too shaggy and the pieces are dry and wanting to fall away, then slowly add enough additional cream until you have a dough that holds together.)
- Tip out onto a floured board and knead the dough for 1 minute.
- Gently pat the dough into a square which is half an inch thick throughout. Cut into 12 squares.
- Dip the squares into the melted butter, coating all sides and place them onto the prepared baking sheet. Sprinkle with coarse sugar.
- Bake for 15 minutes until they are golden. Remove from the oven and set aside to cool completely.
- Later in the day, slice the berries, reserving a few to decorate the tops of the shortcakes, if desired. Add sugar to taste. You can mash them a bit so that they become really juicy.
- Split the biscuits, placing the bottom halves into each of 6 to 8 cut glass dessert bowls. Spread with softened butter. Top each with a generous spoonful of berries, a dollop of cream and the top halves of the biscuits.
- Serve immediately and pass more cream at the table.
Notes
If you have it by all means use clotted cream instead of whipped cream for the finished dessert. It's turns something which is already fabulous into something which is pure bliss! Mom would approve.
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.
If you’re craving something cozy, hearty, and full of bold flavour, this Chicken Enchilada Bake is the perfect easy supper. Inspired by a recipe spotted on the web and adapted to suit what I keep on hand, it captures all the comforting flavors of enchiladas without any of the fuss of rolling or frying. Tender shredded chicken, black beans, sweet corn, and a gently spiced enchilada sauce are layered between soft corn tortillas and plenty of melty cheese, then baked until bubbling and irresistible.
This is simple, satisfying, and exactly the kind of weeknight meal that proves delicious food doesn’t need to be complicated. Even the leftovers are really, REALLY good — always a bonus.
- 3 chicken breasts, poached and shredded
- 1 jar of Enchilada sauce(I make my own from scratch as I have not been able to find jars of ready made sauce here. See notes on recipe card.)
- 1 TBS oil
- 1 medium onion, peeled and chopped
- 1 jalapeno pepper, deseeded and chopped
- 1 tsp chipotle chili in adobe paste
- 1 14 oz (400g) tin of black beans, drained and rinsed
- 1/2 cup 198g (98g)tinned sweet corn, drained (Or the equivalent in either frozen or fresh, thawed if frozen)
- 6 corn tortillas
- 3 cups of (about 250g) grated cheese (I use a mix of jack, mozzarella, and cheddar)
- chopped spring onions, shredded lettuce, chopped black olives, guacamole, sour cream, etc. (any or all)
- I will often buy a large package of chicken breasts just for poaching and then poach the whole lot. I separate the poached chicken into meal sized packs and freeze it. You can also use a similar quantity of leftover rotisserie or roast chicken.
- I always make my own enchilada sauce. It's pretty good. You want a red enchilada sauce for this not a green.
- I chop my onion and jalapeno very fine. I get rid of the seeds of the jalapeno as I don't like things to be overly spicy. If you don't mind spice and heat, leave them in.
- You can find the chili in chipotle in the Mexican food section of the grocery store.
- Corn tortillas will give the best results, but if you can't get them then you can use a good quality flour tortilla. I have also used broken taco shells or corn chips as layers with great success.
- Grate your own cheeses if you can. They add fillers like wood fiber and cellulose to make already grated cheeses flow better. I don't want to be eating those.
.jpg "Chicken Enchilada Bake")
.jpg "Chicken Enchilada Bake")
Chicken Enchilada Bake
Quick and easy to make. Low in carbs, high in protein and delicious.
Ingredients
- 3 chicken breasts, poached and shredded
- 1 jar of Enchilada sauce(I make my own from scratch as I have not been able to find jars of ready made sauce here. See notes.)
- 1 TBS oil
- 1 medium onion, peeled and chopped
- 1 jalapeno pepper, deseeded and chopped
- 1 tsp chipotle chili in adobe paste
- 1 14 oz (400g) tin of black beans, drained and rinsed
- 1/2 cup 198g (98g)tinned sweet corn, drained (Or the equivalent in either frozen or fresh, thawed if frozen)
- 6 corn tortillas
- 3 cups of (about 250g) grated cheese (I use a mix of jack, mozzarella, and cheddar)
- chopped spring onions, shredded lettuce, chopped black olives, guacamole, sour cream, etc. (any or all)
Instructions
- Heat the oil in a skillet. Add the onions and peppers. Cook stirring until softened.
- Add the enchilada sauce and chipotle chili. Simmer together for five minutes.
- Preheat the oven to 375*F/190*C/ gas mark 6.
- Butter a deep 9-inch pie dish. Spoon a bit of the enchilada sauce on the bottom. Top with three tortillas, overlapping slightly in the centre. Top with half the chicken, half of the beans and corn, half of the remaining enchilada sauce and half the cheese.
- Repeat the layers, ending with cheese.
- Bake in the preheated oven for 20 to 25 minutes until heated through and bubbling.
- Serve spooned out onto places and topped with your favorite toppings. Delicious!
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
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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