SUNDAY, June 28th - Sunday Dinner with the family
Most Sundays see us sharing a lovely dinner together as a family. Normally my sister cooks. We used to share the cooking but with my father's mobility issues it is just easier to keep it at my sister's place for now. As always we are grateful that she includes us. On Sunday last she cooked a delicious Pot Roast with mashed potatoes and carrots.
In it's place I am sharing my recipe for Mississippi Pot Roast. A cozy, comforting dish if ever there was one. Mississippi Pot Roast is a melt‑in‑your‑mouth, fork‑tender beef roast cooked low and slow with dry onion soup mix, ranch seasoning, butter, and tangy pepperoncini peppers. The apple juice adds a gentle sweetness that deepens the savory juices, creating a rich, silky gravy that clings beautifully to the shredded meat. It’s incredibly easy — no browning required — and delivers big flavor with minimal effort. Perfect over creamy mashed potatoes, tucked into tacos, or enjoyed just as it is. A true family favorite in the making.
MONDAY, June 29th - Dinner Salad
It was quite a warm day on Tuesday. I was not in the mood for cooking anything too much and was not overly hungry to be honest. I made us a Dinner Salad. I love Dinner Salads.
This one has bits of leftover grilled chicken (although you could certainly use store bought cooked chicken), boiled egg, cucumber, tomatoes, chunks of avocado, lettuce, red onions, and a delicious homemade Honey Mustard Dressing.
It was perfect, and I enjoyed some delicious fresh cherries afterwards. Win/win!
TUESDAY, June 30th -Air Fryer Nachos
Another warm day so I made us some Air Fryer Nachos for our tea. I did not use leftover cooked chicken this time but replaced it with some ground turkey that I fried in a skillet with some tasty Tex Mex seasonings. I fried enough ground turkey to enjoy another night later in the week. You could jut as easily use ground beef. We enjoyed these with our favorite toppings and some sour cream and salsa on the side for dipping.
These Air Fryer Nachos are quick, cheesy, and irresistibly loaded — ready in just minutes and perfect for keeping the kitchen cool. Crisp tortilla chips are piled high with melty cheddar, fresh peppers, tomatoes, spring onion, and tender bites of crispy chicken (Seasoned ground turkey), then air‑fried until everything is hot, bubbly, and golden . They’re endlessly adaptable, wonderfully fuss‑free, and ideal for summer snacking or a no‑sweat supper.
WEDNESDAY, July 1st - Canada Day - Smoky Turkey Burgers
Usually on Wednesday nights we have a meal out at a restaurant with our dad, Cindy and Hazel. This week Canada Day fell on Wednesday so we had our own Canada Celebration meal here at home as nothing was open. I did us some delicious turkey burgers.
These Smokey Turkey Burgers are tender, juicy, and packed with warm, smoky spice — a flavourful twist on a lighter, leaner burger. A mix of turkey mince, fresh crumbs, herbs, mayo, mustard, and sweet + smoked paprika creates a moist, beautifully seasoned patty with just the right hint of heat and depth. They cook up gorgeously on a grill or skillet, staying succulent inside with a lightly charred exterior. Wonderful tucked into a toasted bun with tomato, lettuce, cranberry chutney, and mayo, or simply enjoyed on their own with sweet potato wedges. A simple, satisfying burger that delivers big comfort without the heaviness.
We both enjoyed these very much!
THURSDAY, July 2nd - Taco Baked Potatoes
I love baked potatoes or Jacket potatoes as they are called in the U.K. In the U.K. you can buy them ready cooked and frozen. McCain made them. I miss them. (on a side note I also miss their frozen mash!)
Jacket potatoes make the perfect canvas for a myriad of toppings. In this case I used a simple taco meat topping (using ground turkey left from the other night) which is ladled over the hot baked potato and then topped with your favorite taco toppings. Simple and easy to make and incredibly delicious. You could have some veggie sticks on the side or tortilla chips and dip. On this occasion we enjoyed just the potato with the toppings, on a bed of lettuce with some sour cream, guacamole and salsa. These are very filling. You can use any ground meat you enjoy.
FRIDAY, July 3rd - Crispy Chicken with Creamy Garlic Pasta
My daughter and I both like chicken and this is a completely different way of cooking it that we both enjoy. We were out and about for much of the day and wanted something really quick and easy. This is all that and more. Frozen crispy coated chicken breasts are cooked and while they are cooking you make a delicious creamy garlic sauce to toss with freshly cooked penne.
The two together are really delicious. Tender and juicy pieces of chicken and that creamy pasta. So good, and done in less than half an hour. You can't beat it for a quick meal. We enjoyed a salad on the side.
SATURDAY, July 29th - Quick Naan Bread Pizzas
We both love these Quick Naan Bread Pizzas. They use a simple Naan Bread base. You can use a garlic one, or a plain one. They are brushed with some of the oil from a jar of marinated artichoke halves and then topped with a variety of cheeses and the artichokes and plenty of green olives, and some fresh thyme leaves.
These are really delicious. You could go the traditional route and use pizza sauce and regular pizza toppings, but these make a tasty change from the regular.
Again we had some salad on the side. We didn't want to eat too much because we were going to have a movie night with some crisp vegetable dippers and homemade Garden Herb dip and some hummus. We also had some grapes and cheese. Yummy!
And that was the week that was! My daughter and I ate very well and enjoyed a nice fresh variety of things. Today we are going to my sister's for supper and we have a whole new week of things to enjoy together coming up! She will be moving into her own apartment on Wednesday but is still expecting to have dinner out that day with the family, all being well, which will be nice. I have really enjoyed having her stay with me these past six or so months and will really miss having her here.
If you’re looking for an easy summer dessert that’s light, creamy, and bursting with fresh berry flavour, this Summer Berry Cheesecake Fluff is just the thing. It’s a no‑bake treat that comes together in minutes — soft, whipped cheesecake filling folded with juicy seasonal berries for a cloud‑like bowl of sweetness.
Perfect for picnics, potlucks, or those warm evenings when you want something delicious without turning on the oven, this simple fluff is refreshing, family‑friendly, and endlessly adaptable. Whether you spoon it into bowls, layer it into parfaits, or serve it alongside shortbread, it’s the kind of effortless dessert that makes summer feel extra special.
- 4 ounces (115g) full fat cream cheese
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- 2 TBS whole milk
- 1/2 cup (120ml) whipping cream, whipped until stiff
- 1/2 cup (95g) fresh blueberries
- 1/2 cup (95g) chopped fresh strawberries
- 1/2 cup (25g) mini marshmallows
- I use full fat cream cheese as the lower fat one does not whip up as nicely and will not give the right texture for this easy dessert.
- I used Kirkland organic granulated sugar. In the U.K. use caster sugar.
- I use pure Vanilla extract that I make myself.
- I use whole milk for a richer finish. I also only keep whole milk in the house.
- Use full fat whipping cream. In the U.K. use double or heavy cream.
- Use the freshest berries. You can use blueberries and strawberries as I have done or any variety of resh berries that you have. Raspberries, blackberries, etc. Do not use frozen berries!
- I use only white mini marshmallows. If you have difficulty finding them, you can snip larger marshmallows into smaller pieces. I don't recommend using colored marshmallows.
- Using an electric hand whisk beat the cream cheese until light, fluffy and smooth. Beat in the milk, vanilla and sugar until light and fluffy. (I don't recommend doing this by hand. An electric whisk will give you a much nicer texture.)
- Fold in the whipped cream, mixing everything together until well combined. (Whip the cream ahead of time so that it is ready to fold in. Also using the electric whisk to whip the cream up first means you won't have to wash it in between.)
- Gently fold in the chopped berries, blue berries, and marshmallows. (Folding gently helps to prevent the fruit from breaking down too much.)
- Cover and chill for at least 2 hours before serving. (This is important and will give you a nicer texture and tastier finish.)
- Enjoy as is or with a dollop of whipped cream or more fresh berries on top. (We enjoyed some extra berries on top of ours.)
Summer Berry Cheesecake Fluff
Light, fluffy and refreshing. A summer dessert favorite!
Ingredients
- 4 ounces (115g) full fat cream cheese
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- 2 TBS whole milk
- 1/2 cup (120ml) whipping cream, whipped until stiff
- 1/2 cup (95g) fresh blueberries
- 1/2 cup (95g) chopped fresh strawberries
- 1/2 cup (25g) mini marshmallows
Instructions
- Using an electric hand whisk beat the cream cheese until light, fluffy and smooth. Beat in the milk, vanilla and sugar until light and fluffy.
- Fold in the whipped cream, mixing everything together until well combined.
- Gently fold in the chopped berries, blue berries, and marshmallows.
- Cover and chill for at least 2 hours before serving.
- Enjoy as is or with a dollop of whipped cream or more fresh berries on top.
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 looking for the kind of easy, comforting supper that makes everyone at the table smile, these Garlic Butter Grilled Cheese Dogs are about to become a new favourite. They take everything we love about a classic grilled cheese and a good old-fashioned hot dog and bring them together in the most irresistible way — buttery, golden, cheesy, and just a little bit indulgent.
This is one of those fun, simple recipes that feels like a treat without asking much of you in the kitchen. A quick homemade garlic butter, a handful of melty cheese, and a few hot dogs are all you need to create something that tastes like summer fairs, childhood cookouts, and cozy weekend lunches rolled into one.
Whether you’re feeding kids, sharing a casual meal with friends, or just craving something nostalgic and delicious, these grilled cheese dogs hit the spot every single time. They’re easy, they’re satisfying, and they’re the kind of recipe you’ll want to tuck away for those nights when comfort food is calling your name.
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
- I made my own garlic butter. I tell you how in the recipe notes. You can use a readymade garlic butter if you wish, but be aware that they use margarine and vegetable oils to make them.
- I used all beef juicy jumbo frankfurters. I actually used regular hot dogs first and I am not sure what they are doing these days when they make frankfurters, but they shriveled up into nothing. I discarded them and moved to the juicy jumbos. A good quality frank is a must. When it comes to frankfurters/wieners, you get what you pay for.
- Use a good sturdy bun, but a fresh one. You do not want them to tear apart while you are heating them up, grilling them, or eating them.
- I used strong cheddar cheese and I grated my own. I used a mix of white and orange, just what I had left in my cheese drawer.
- Score your hotdogs and cook on a grill, according to your desired preference. (We like ours well done, with crispy skins. You may like yours done to a lesser degree. The original recipe recommended cooking them in an oven, but I felt that a grill gave me more control in that I could flip them, etc.)
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides. (Be careful not to tear them through the whole way. You want both sides to stay attached to each other.)
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner. (The pan will retain enough of the heat to melt the cheese without it scorching or burning.)
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts. (Don't let the cheese brown.)
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese. (It helps to use a non-stick pan.)
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments. (We enjoyed a honey mustard sauce and chopped red onions.)
WHAT TOPPINGS DO YOU SUGGEST?
I drizzled mine with honey mustard sauce and added some chopped red onions. You can use any hot dog toppings which you enjoy. Ketchup, mustard, relish, etc.
Garlic Butter Grilled Cheese Dogs
Garlic buns filled with plenty of cheese and a nice all beef dog. Its simple really.
Ingredients
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
Instructions
- Score your hotdogs and cook on a grill, according to your desired preference.
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides.
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner.
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts.
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese.
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments.
Notes
To make your own garlic butter, whip the butter together with 1 tsp of garlic powder (not salt) and 1 tsp of parsley flakes.
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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