Meet Marie
Meet Marie
I'm not young, nor am I beautiful. What I can promise you though is good food and great recipes. These are my tried and true's . . .
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Denver Omelet – An Easy Classic with Ham & Veggies

Tuesday, 15 July 2025


Denver Omelet 




Nothing says “diner breakfast” like a fluffy Denver Omelet loaded with savory ham (or bacon), colorful bell peppers, sharp cheddar, and some gently sautéed onions. It’s simple, hearty, and satisfies that craving for something warm, cheesy, and protein rich. 


When I lived in Southern Ontario there was a local place that we always used to go to for breakfast whenever my in-laws were visiting.  A favorite choice was the omelet. You could get them made to order and filled with whatever you wanted. My late father-in-law really enjoyed these.



Denver Omelet 



This Denver omelet is classically delicious whether you choose to enjoy this for breakfast or for supper. As a person who lives on their own, I will often enjoy eggs for supper.  They are quick to prepare and loaded with protein and nutrition.


Cooking for two or craving a solo brunch moment, this small batch recipe delivers classic flavor with minimal fuss - - just whisk, sauté, and fold!


On this day, I enjoyed my omelet with some cheeky Tater tots and hot buttered toast on the side. I was stuffed to the eyeballs before I even got halfway through, which suggests that it would make the perfect light supper for two light eaters or a hearty supper for one!



Denver Omelet 



WHAT YOU NEED TO MAKE A DENVER OMELET


Simple everyday ingredients and quite adaptable to what you have. Vegetables and protein suggested are only suggestions but are what is most commonly used.



For the omelet:
  • 2 large eggs
  • 1 TBS water
  • 1/8 tsp salt
  • pinch black pepper
  • 1 TBS butter
To fill:
  • 2 TBS butter
  • 1 cup (75g) sliced fresh mushrooms
  • 1/2 medium red pepper, chopped
  • 1/2 medium yellow pepper, chopped
  • 1/2 medium green pepper, chopped
  • 1/2 small onion, chopped (can use spring onion, I used a red onion as that is what I had)
  • 1/2 cup (85g) diced cooked ham or cooked bacon
  • salt and pepper to taste (remember cheese, ham and bacon are all salty ingredients)
  • 1/2 cup (42g) grated good cheddar cheese



Denver Omelet 





We buy our eggs at Peltons, which is up on the mountain here in the Valley. They are always fresh and delicious and are free range.  They are also excellently priced at only $5.50 a dozen. I have never had a problem with any of them.



True confessions here, I used a little tub of already chopped peppers, mushrooms, onions, etc. that I purchased at the grocery store. As a single person it makes sense for me to do this as it is much cheaper than buying all of the ingredients separately. I get them at Sobey's, and they are called vegetables for Pizza or Omelets. The pot contains just the right amount of everything.



I keep already cooked bacon in my freezer. I tend to buy it when it is on sale and then cook the whole lot, popping it into a zip lock baggie, ready to use as and when I need it. I just take out what I need and then chop or whatever as required for any recipe.



Also, if I need cooked ham for things I tend to buy the small ham steaks which I will cut into a small dice. Works perfectly.



I used Coastal Cheddar cheese, which I bought at Sobey's but it is also available by the big block at Costco. It is a rich and rugged mature cheddar from the Dorset coast of England.  It has a lovely flavor and salt crystals that are a natural development of the cheese making process. It's gorgeous.



Denver Omelet 




HOW TO MAKE A DENVER OMELET


This is a really simple omelet to make and always comes out tasty.  Hearty and filling as well!


  1. Prepare all of your vegetables and then cook. (Cut them all into uniform bite sized pieces.)
  2. Melt the 2 TBS butter in a large skillet. Once it begins to foam add the mushrooms, peppers, and onions.
  3. Cook, stirring frequently, over medium heat, until the vegetables have softened nicely. Add the cooked ham or bacon. Stir to heat through. Keep warm.


Denver Omelet 


  1. Whisk the eggs, water, salt and black pepper together.
  2. Melt the TBS of butter in an 8 or 10-inch skillet over medium heat until it begins to foam.
  3. Tip in the egg mixture, tilting the pan to cover the bottom completely. Leave to cook without disturbing for 5 to 6 minutes. After that time, you can run a spatula around the edges and tilt the pan to let any uncooked egg run underneath.
  4. Sprinkle the cheddar cheese overall. Let melt.
  5. Spoon the vegetable and meat mixture over half of the omelet and tip the other half over top to cover.
  6. Serve immediately.



Denver Omelet 



SOME OTHER EGG DISHES THAT YOU MIGHT ALSO ENJOY


Here are a few other egg dishes that you may also enjoy cooking and eating.  The poached eggs come in particularly handy.


OVEN POACHED EGGS - This is the best way to poach eggs when you are needing to poach them for a large number of people. You can do as many or as few as you wish. They all end up being cooked at the same time and they always come out perfect. No fuss, no muss poached eggs. 



SCOTTISH FARMHOUSE EGGS - Simple ingredients put together in the simplest of ways with enticingly delicious and elegant results.  Fresh farmhouse eggs. Fresh soft white breadcrumbs. A good cheddar cheese. Finely minced spring onions, cream/milk.  It doesn't get much simpler than this.




Denver Omelet 



HOW TO CHOOSE AND USE EGGS



Great tasting egg dishes depend on good quality eggs. My sister and I buy our eggs at a reputable farm up on the mountain.  They are always very fresh. To ensure your eggs are always in top condition, follow the following shopping, storing and serving guidelines.


  • Purchase clean and fresh eggs, either from the chiller cabinet in the shops or from a reputable egg producer.
  • Refrigerate the eggs promptly as soon as you bring them home from wherever you bought them, with the large ends facing upwards.
  • For best quality use within a week. You can however safely store them for up to five weeks.
  • Discard any eggs with broken or cracked shells. They may have been contaminated with salmonella or e-coli.
  • Serve hot egg dishes right away.
  • Refrigerate chilled egg dishes right after mixing and keep them chilled until serving time.
  • Chill leftovers or make-ahead dishes containing eggs promptly.



IMPORTANT NOTE - It is the opinion of experts that uncooked eggs or slightly cooked eggs in recipes such as mayonnaise, meringues or Caesar salad may be harmful to some people because of possible salmonella contamination. The same is true of over-easy eggs, sunny-side up, or soft boiled eggs. If you are elderly, ill, or otherwise at risk it is advised that you avoid those dishes.





Denver Omelet 



Pin This Recipe to Your Dinner Boards on Pinterest and Remember to FOLLOW ME ON PINTEREST,    FACEBOOK, or INSTAGRAM


That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 


Yield: two servings
Author: Marie Rayner
Denver Omelet

Denver Omelet

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A simple and delicious omelet filled with cheese, veggies, and bacon or ham. This makes a great mid-week supper. Enjoy with your favorite potatoes and some hot buttered toast.

Ingredients

For the omelet:
  • 2 large eggs
  • 1 TBS water
  • 1/8 tsp salt
  • pinch black pepper
  • 1 TBS butter
To fill:
  • 2 TBS butter
  • 1 cup (75g) sliced fresh mushrooms
  • 1/2 medium red pepper, chopped
  • 1/2 medium yellow pepper, chopped
  • 1/2 medium green pepper, chopped
  • 1/2 small onion, chopped (can use spring onion, I used a red onion as that is what I had)
  • 1/2 cup (85g) diced cooked ham or cooked bacon
  • salt and pepper to taste (remember cheese, ham and bacon are all salty ingredients)
  • 1/2 cup (42g) grated good cheddar cheese

Instructions

  1. Prepare all of your vegetables and then cook. (Cut them all into uniform bite sized pieces.)
  2. Melt the 2 TBS butter in a large skillet. Once it begins to foam add the mushrooms, peppers, and onions.
  3. Cook, stirring frequently, over medium heat, until the vegetables have softened nicely. Add the cooked ham or bacon. Stir to heat through. Keep warm.
  4. Whisk the eggs, water, salt and black pepper together.
  5. Melt the TBS of butter in an 8 or 10-inch skillet over medium heat until it begins to foam.
  6. Tip in the egg mixture, tilting the pan to cover the bottom completely. Leave to cook without disturbing for 5 to 6 minutes. After that time you can run a spatula around the edges, and tilt the pan to let any uncooked egg run underneath.
  7. Sprinkle the cheddar cheese overall. Let melt.
  8. Spoon the vegetable and meat mixture over half of the omelet and tip the other half over top to cover.
  9. Serve immediately.
All rights reserved The English Kitchen
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen


Denver Omelet




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 for visiting! Do come again!! 



 If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/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.
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How To Make Diner Style Meatloaf – A Weeknight Favorite

Monday, 14 July 2025

 

Diner Style Meat Loaf
 


Back in the 90's my husband and I used to enjoy travelling to the States on daytrips to go shopping. We enjoyed going down there to buy groceries as they were a lot cheaper than they were at home. With five growing children, every penny mattered.


We would always treat ourselves to a nice dinner at one of the local diner's while we were there. It was always a real treat.  Diner food is always the best.  Simple food but done really well.  At least that was always my experience.  Mom and Pop kind of food.


With varied menus and daily specials, usually handwritten on blackboards or paper place mats, placed strategically around the room for perfect viewing. You could always tell a good diner because it would be full and very busy.  Another good sign was a line of transport trucks in the parking lot. Truck Drivers always know the best places to eat.


Another thing we enjoyed about then was that they were usually not overly expensive places to eat. The food was not really fancy, but it was always really good.  It has been many years now since I have been to eat in a diner.


Diner Style Meat Loaf


Meatloaf has always been a big diner specialty.  Hearty, delicious and filling.  This meatloaf recipe  I am sharing with you today Is all that and more. I have been making it this way for years. I can't remember where I got the original recipe from, but it is very like the meatloaf you would be served in a diner style of restaurant. (I suspect I adapted it from the Fannie Farmer Cookbook but can't be sure.)


Meals like this are very homey and comforting as well as being delicious. They used to be considered thrifty, but with today's economy and the price of beef that is not true any longer, although, to be sure, ground beef IS a more economical way to enjoy beef!


This is a small batch recipe making a small (8 by 4-inch) loaf, which is ideal for two people. It cuts into four thick slices. You can enjoy it on the day and then enjoy a delicious Meatloaf Sandwich the day after!



Diner Style Meat Loaf 



WHAT YOU NEED TO MAKE DINER STYLE MEATLOAF



Except for the hot pickled peppers, which are entirely optional, you need only simple basic ingredients to make this tasty loaf!


For the Meatloaf:
  • 1 cup (60g) of freshly made breadcrumbs
  • 1 small onion, peeled and cut into chunks
  • 1 medium egg, beaten
  • 1 pounds extra lean ground beef (I use ground steak)
  • 2 TBS hot pickled pepper strips (optional)
  • 1 TBS Worcestershire Sauce
  • 3/4 tsp dry mustard powder
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup (80ml whole milk
  • 1/2 cup (60g) grated cheddar cheese
For the glaze:
  • 1/4 cup (65g) of tomato ketchup
  • 1/4 tsp dry mustard powder
  • 1 TBS soft light brown sugar, packed
  • 1/2 TBS liquid from the hot peppers jar


Diner Style Meat Loaf 



You can use any kind of bread to make the crumbs. I make them in a food processor. You don't want to use dry crumbs as they will absorb too much of any liquid used and make for a dry meatloaf.



You can also add grated vegetables with the breadcrumbs if you wish, such as carrot or zucchini. These will also add some moisture. I would not include them in the blitzing puree that you make with the onion, egg, milk and spices.  They should be kept separate if using.



Use a good cheddar that you enjoy. You want to taste it so a sharp cheddar is recommended.


The hot peppers are totally optional. They don't add a lot of heat to the mix, but they do add a chef's kiss of something different that people won't quite be able to put their finger on.  



Diner Style Meat Loaf 



HOW TO MAKE DINER STYLE MEAT LOAF


Make sure you also check out my secret tips at the end to ensure that your meatloaf will be the best ever!

  1. Place the onion, pickled peppers, egg, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth.
  2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a small loaf tin with plastic cling film.
  3. Place the meat, breadcrumbs and cheese into a large bowl. Mix lightly together.
  4. Pour the mixture from the blender over top. Mix this into the meat and breadcrumbs lightly with your hands, until well combined.
  5. Pack lightly into the lined loaf tin, smoothing over the top.


Diner Style Meat Loaf 


  1. Tip the meat mixture out of the tin and into the middle of the roasting tin, removing the loaf tin and discarding plastic cling film.
  2. Bake for 30 to 35 minutes.
  3. Whisk together the glaze ingredients until well mixed. Remove the meatloaf from the oven and brush this mixture overall.
  4. Return to the oven and bake for a further 10 to 15 minutes. Remove from the oven and allow to stand for 10 minutes before cutting into slices to serve.



Creamy Mashed Potatoes, Scalloped Potatoes, (any kind of potatoes really) and a mix of vegetables work  well at the side of this delicious dish! I confess we enjoy mashed potatoes most of all!


If desired, you can leave off the glaze and make a simple gravy to serve with the meatloaf in its place. Also, delicious!




Diner Style Meat Loaf 



SIX SECRETS TO A BETTER MEATLOAF



If you take on board my hints and tips you may never experience another dry and lackluster meatloaf again!  Trust me!


  • Use the right cut of meat. I like to use ground steak or ground sirloin. The leaner your meat mixture the less shrinkage you will get. Nobody enjoys a really greasy meatloaf.
  • Milk, onion and breadcrumbs help to give your loaf substance, and to keep it moist. Not only do the onions bring flavor, but the addition of milk and breadcrumbs allows for a much better texture, helping to stabilize the meat mixture as well as distributing the moisture evenly amongst the meat.
  • Salt and pepper is important but other flavors also add to the enjoyment of this old familiar dish. Mustard, ketchup, hot peppers, Worcestershire sauce and cheese all add flavor.
  • Use a light touch when mixing your meatloaf together.  Too much mixing and compacting will give your loaf a mushy, pasty texture and can also toughen it.
  • A glaze, whilst not necessary, always gives a nice look and finish to the loaf. Nobody will be reaching for the ketchup bottle if you do this right.
  • Let the meatloaf rest for about 10 minutes before slicing. This allows for any juices to be reabsorbed into the loaf.




Diner Style Meat Loaf 



OTHER WAYS TO ENJOY MEATLOAF



Here are a few other ways I enjoy making meatloaf. I promise you, they are also delicious!



STUFFED MEAT LOAF - This version of meatloaf is a bit different than the usual meatloaf.  For this recipe, you season your meat and pat it out to a rectangle. An onion stuffing mix and cheese are spread over top of that. The whole thing is then rolled up like a jelly roll and baked.  When it is almost done a glaze and grated cheese are added to the top. This is a moist and delicious loaf that slices well for sandwiches the day after.  


MACARONI & CHEESE MEATLOAF CASSEROLE - First of all you have a wonderfully moist and tasty meatloaf base, glazed with a BBQ glaze.  This gets baked and then topped off with a lush macaroni and cheese.  The two then get baked together until all of those wonderful flavors meld together beautifully! This is extremely delicious to say the least!




Diner Style Meat Loaf 




Pin This Recipe to Your Dinner Boards on Pinterest and Remember to FOLLOW ME ON PINTEREST,    FACEBOOK, or INSTAGRAM


That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 


Yield: 4 servings
Author: Marie Rayner
Diner Style Meatloaf

Diner Style Meatloaf

Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M

Baked in a free form style, this lovely meatloaf has a wonderful crust and flavor. If I am feeling particularly indulgent, I will lay strips of steaky bacon across the top, which is very nice, but it's delicious without it as well.

Ingredients

For the Meatloaf:
  • 1 cup (60g) of freshly made breadcrumbs
  • 1 small onion, peeled and cut into chunks
  • 1 medium egg, beaten
  • 1 pounds extra lean ground beef (I use ground steak)
  • 2 TBS hot pickled pepper strips (optional)
  • 1 TBS Worcestershire Sauce
  • 3/4 tsp dry mustard powder
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup (80ml whole milk
  • 1/2 cup (60g) grated cheddar cheese
For the glaze:
  • 1/4 cup (65g) of tomato ketchup
  • 1/4 tsp dry mustard powder
  • 1 TBS soft light brown sugar, packed
  • 1/2 TBS liquid from the hot peppers jar

Instructions

For the glaze:
  1. Place the onion, pickled peppers, egg, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth.
  2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a small loaf tin with plastic cling film.
  3. Place the meat, breadcrumbs and cheese into a large bowl. Mix lightly together.
  4. Pour the mixture from the blender over top. Mix this into the meat and breadcrumbs lightly with your hands, until well combined.
  5. Pack lightly into the lined loaf tin, smoothing over the top.
  6. Tip the meat mixture into the middle of the roasting tin, removing the loaf tin and discarding plastic cling film.
  7. Bake for 30 to 35 minutes.
  8. Whisk together the glaze ingredients until well mixed. Remove the meatloaf from the oven and brush this mixture overall.
  9. Return to the oven and bake for a further 10 to 15 minutes. Remove from the oven and allow to stand for 10 minutes before cutting into slices to serve.
All rights reserved The English Kitchen
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen



Diner Style Meat Loaf




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 for visiting! Do come again!! 



 If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/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.
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Meals of the Week, July 6th - 12h, 2025

Sunday, 13 July 2025

Meals of the Week, July 6th - 12h, 2025



Happy Sunday and welcome to my weekly, Meals of the Week post. On Sundays I like to share with my readers all of the main meals that I have enjoyed eating over the past seven days, along with any pertinent recipes and menu suggestions. I really like doing this and by all counts you like reading about them and seeing the food also. If you're happy I'm happy.  Its as simple as that.



These are only my main meals, and this does not include my breakfast meals or my supper meals. I say supper because normally I will eat my main meal around the middle of the day, or early afternoon. Unless I am eating with other people and then I will eat my meal whenever it is that they want to eat.


I find now that I am older my digestive system works best this way, without having to go to bed with a heavy meal on my stomach.  When I was a much younger woman it was quite common that we would make a pizza for a snack in the evenings or a box of Kraft Mac & Cheese. I can't do that anymore!


I usually have a simple breakfast. I will often make myself a protein shake and nurse it all morning, then have my main meal about one-ish.  Then later in the day I will enjoy something light, usually between five and six.  Perhaps a sandwich, or a salad.  Maybe a bowl of cereal or even some fruit.


Yes, occasionally if I have leftover pizza I will have that for my breakfast. When I do that however, I often find that I am full for most of the day, so I try not to do that on a regular basis.


For my main meals I try to choose things that are simple and yet delicious. I like, in the main, to do my own cooking.  I don't really like frozen meals or take aways.  I usually have Sunday dinner with my family every Sunday, either here or at my sister's. Usually it is at her place.


This week was highly unusual in that I actually ate out three times.  My sister's birthday was on Sunday and so my father took us all out for supper, and then on Monday my friend Jacquie wanted me to go out to lunch with her and then on Saturday my son, who has been visiting, wanted to take me out to lunch.  I have provided "like-recipes" for all of those meals so that you can cook what I ate if you so wish.


I try to always keep my cooking fairly healthy and within budget, but I am only human and do splurge every now and then and eat something naughty. My weakness is cake. 



And so without waffling on any further here are my meals of the week for the past seven days. I do hope you enjoy seeing them and that you will be inspired to want to cook some of them for yourself! 






Beer Battered Fish & Chips

 


SUNDAY, July 6th - Cindy's Birthday


Sunday was my sister's birthday and so my father took us all out to fish and chips.  We just went to a local spot, Angies. My family loves Fish and Chips. Usually when we go out for a meal that is what we will choose. It's always been the same.  What can I say?? My sister went out again on Wednesday and has fish and chips again. We are all alike! It runs in our blood.


In its place I am sharing my recipe for Beer Battered Fish. This is lovely.  The batter is nice and light. It is deep fried which I know is not to everyone's taste, but it is really delicious. Crisp batter, well flavored, tender and perfectly cooked fish.



Turkey Club Platter


MONDAY, July 7th - Lunch out with my friend Jacquie


My friend Jacquie called me on Monday morning and asked me to go out to lunch with her. This is not something I do very often, and I did not want to say no as she has asked me so many times and I have usually not been able to say yes. We went to the same place as I had gone Sunday night and so this time I thought I would shake things up an order something different.  I ordered a Club Sandwich. In its place I am sharing my recipe for a Turkey Club Platter.  


It really good. a lovely, toasted club sandwich with sliced turkey, ham, cheese, bacon and tomato, with a side of coleslaw and chips. Hearty, filling and delicious!


I did enjoy my lunch out with Jacquie and have vowed to do it more often.



Chopped Green Salad


TUESDAY, July 8th - Grilled Chicken and a Chopped Green Salad


After all of the indulgences so far this week I decided to play it safe on Tuesday and had some grilled chicken and a chopped green salad. This is one of my favorite salads. It has plenty of crisp lettuce, sliced cucumbers, sliced olives, green onions, chives, celery and peas. It also boasts a lovely Lemon and Herb Vinaigrette dressing. I love this salad.   


The grilled chicken was Marinated Mediterranean Chicken. I cook it on my little Cuisinart Griddler machine. This chicken always turns out tender and juicy.  I often cook it for company.


Chicken Pot Pie


WEDNESDAY, July 9th - Dinner with my son's family


My son and his family arrived for summer Camp. They go to an Ashram camp which is not too far from where I live. It did not start until Thursday so they spent the day with me on Wednesday. It was such a fun day. I played games with my grandsons and got to visit with my son and daughter-in-law. Just wonderful.


For supper I served Chicken Pot Pie, which I made from the extra chicken I cooked on Tuesday.  We had chips and salad with it.  One of my grandsons had a hotdog instead. For dessert we had ice cream.


The best part was sharing it all with family!



Reuben Fold-overs


THURSDAY, July 10th - Reuben Fold-Overs


I had a really busy day cleaning up from the visit and so I just made something simple for my supper on Thursday. Reuben Fold-Overs.  This is a quick and simple sandwich bake.  Flat breads folder over you favorite Reuben sandwich fillings.  Smoked meat, cheese, sauerkraut and Thousand Island Dressing.  Tucked ino a folden flat bread which is brushed with butter and then baked until everything is heated through and golden.  So delicious.


I enjoyed this sandwich with a few cheeky potato chips. I was beat and did not have a lot of energy. I think I am getting old, lol.


Bread and Cheese Omelet


FRIDAY, July 11th - Bread and Cheese Omelet


I just had a simple supper on Friday. I was out shopping with my sister all afternoon and pretty beat by the time I got home, but I was also starving. You cannot beat a tasty omelet for a quick and easy supper. I had just picked up some farm fresh eggs from the egg place on the mountain as well.


This Bread and Cheese Omelet is one of my favorites. You cube some bread and get it all toasty and golden brown, make your omelet and then stuff it with a good cheddar, some chopped spring onions and the toasted bread cubes.  No need for toast.  A salad on the side would go very nicely.



Chicken Biryani


SATURDAY,  July 12th - Lunch out with my son


My son wanted to take me out to lunch on Saturday to make up for Mother's Day and my upcoming Birthday. Who was I to refuse! We went to the new Indian place in Kingston called ChrisMaria.  I love the food there.


My son doesn't know a lot about Indian Food. We had Butter Chicken and Chicken Biryani and some samosas.  Chicken Biryani is a lovely chicken dish with tender pieces of chicken in a lovely rich with some raisins, flaked almonds (or cashews), spiced with cinnamon, cardamom, onions, bay leaf, etc. Its delicious. I have linked to my recipe for it. 


Of course the best part of this meal was sharing it with my son. Love him so much.


And there you have it! My meals of the week for the past seven days. Not conventional I know as I did eat out three times, which is most unusual!  I hope you will be inspired to want to cook at least a few of the things I have shared! 


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 for visiting! Do come again!! 



 If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/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.
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