Turkey Hot Browns

These sandwiches make for a nice light and healthy supper when it gets too hot to cook, or when you are starving at the end of the day and can't be asked to cook.  Not only are they quick and easy to make, but they are diabetic friendly also!

A Fruity Chicken Salad with Crunch

I was looking to make us a delicious lunch today, that was not only scrumptious, but also fairly healthy.  Todd and I both are on medication for high cholesterol and I am a diabetic, so eating healthier is the order of the day around here most days.  It  is a real pain getting older, but then again its a blessing as so many people don't get the chance to do just that.

Sweet Corn Muffins

Sweet Corn Muffins are the perfect addition to suppers like that delicious White Chicken Chili I showed you yesterday!   Corn and chili are a marriage made in heaven, don't you know!

White Chicken Chili

There is one thing with the British weather that you can rely on for sure, and that is that it is highly unpredictable and unreliable!  Today (Sunday)  has been cold and rainy.   The perfect day to make something delicious like this White Chicken Chillie!

Baked Lemon Donuts

I profess to having a certain fondness for donuts, especially the cake type.  I like those ones much more than the yeast once, although they are also certainly very good and have their place.  But give me a chocolate sour cream or plain sour cream donut over a crueller any day of the week!  Love, Love, LOVE!

Baked Ravioli with Sweet Peppers

I had some fresh ravioi in the refrigerator that needed using up the other day and so I created a delicious and quick casserole that went down a real treat. I used a spinach and ricotta variety and these flavours worked very well together, but I am sure they would also work very well with a cheese or a beef ravioli.

Kimchi Mac and Cheese

I was recently sent a jar of Yutaka Korean Kimchi to try and I decided to put it to good use in a recipe for Kimchi Mac and Cheese that I had saved some time back.  It sounded delicious at the time and I thought it would be a great way to showcase this great product.  I was not wrong!

Greek Turkey Tacos

I am a great fan of Mediterranean flavours   . . .  oregano, feta cheese, olives, lemons, tomatoes, cucumbers . . .  coriander.  Greek salad.  Yum!  Yum!

Gingerbread Madeleines

I recently received a new Madeleine pan and I found a lovely recipe to bake in it.  I love French Madeleines . . .  tiny little moreish shell shaped little cakes . . . rich and wonderful for dipping into hot drinks.   I wanted to do Gingerbread ones because Todd really loves Gingerbread and I found the perfect recipe here.

Banana Chocolate Chip Muffins

I had some bananas here in the house that were just about to the point where they needed to be tossed . . . I hate wasting good, ripe banana . . . it's such a necessity when it comes to making banana cakes and such . . . in fact I always purposely hide a few . . . just so I can have some to bake with.

Summer Fresh Cherry Trifle

One of my favourite late spring/early summer fruits is cherries. When we lived down in Kent at this time of year you could find lots of cherry sellers set up on the many laybys in the area, their tables just laden with glorious cherries, of several different varieties.

French Yogurt Cake

Sometimes I just have a craving for cake.   I haven't yet been able to sort out a way to make a diabetic cake which actually tastes good and has a texture that I enjoy, but I am working on it.  I have decided that a tiny taste of what  you enjoy  once in a blue moon has to be enough, and so every now and again I treat myself to a slice of cake.  Not an over the top cake . . .  mind . . .  but, beggars can't be choosers can they!

Father's Day Treats

 Its Father's Day this Sunday and I thought it would be fun this morning to share with you some of the things I wish I could cook for my dad.  Unfortunately he is all the way over in Canada, so it will have to be just a wish list.  I suppose I could cook some of them for Todd, even though he's not my dad.  He probably wouldn't complain too  much!  Here are my choices and I hope you will give some of them a go yourself as well!  The "Dads" in your life are sure to appreciate them!

White Chicken Enchilada Pasta

I saw this recipe on Julies Eats and Treats the other day and as soon as I saw it, I wanted to make it.  I love mexican flavours and I love pasta.  I did have to adapt it somewhat according to the ingredients I have available over here in the UK, but I was very pleased with the end results.

Smash Burgers

I watched the Pioneer Woman doing something like this on the television one day and it looked dead simple and delicious and decided to try to replicate it for us here at home. 

I am not a person who eats burgers very often and when I  do, more often than not they are a turkey burger.  When I saw her making these though, they just seemed impossible to resist! 

 






I knew that I had to try them!  They turned out great and were something we both really enjoyed.  Simple to make and oh so delicious.   

No seasonings needed except for salt and black pepper. 

 

When I was growing up my mom used to make burgers for us sometimes. I never liked them. She used cheap beef and they were full of fat and gristle.  They were over cooked as well.  We never had buns, only bread and to this day the taste of bread and mustard reminds me of those terrible burgers.

They were really not very nice at all. Not like these burgers! 

For a good burger, you want to use a good butchers beef if possible, not the stuff from the shops which is pumped full of red dyes and water.  

 

The secret to these tasty burgers lies in searing them on a very hot pan quickly and pressing them down as flat as you can so that they cook quickly and brown nicely.

I had always been told not to press a burger when cooking it because you press out all the juices. I had my reservations, but I went with it anyways.  I mean, why not trust the Pioneer Woman?  Her husband grows beef!

  

 

Because they cooked rather quickly all of the juices stay inside and you get a really tasty burger.  Who knew!

The heat from the burgers melts the cheese.  That combination served on a toasted bun with your favorite garnishes results in a burger that is very delicious indeed.

If you do enjoy a good turkey burger, you might be interested in these:

SPICY RANCH TURKEY BURGERS - These are filled with lovely flavours and always goes down a real treat!  From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!

HERBED TURKEY BURGERS - Parsley, sage, rosemary and thyme.  Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix also. Served with a delicious ranch slaw and topped with cheese, these always go down a real treat!

*Smash Burgers*

Serves 4

Printable Recipe 

Delicious burgers, nicely browned on the outsides and filled with cheese.   I like to serve them on toasted soft buns with lots of pickles, onions, tomatoes, lettuce, etc.  But you can pick your own garnishes.  Whatever you choose, your family will love these. 

1 pound of ground beef mince

(Not too lean but not too fatty)

salt and black pepper

4 slices of easy melting cheese

Toasted buns and desired garnishes 

Divide the ground beef mince into 8 equal portions, shaping each into a ball.  Heat a large nonstick griddle pan over high heat.  

Once is is nice and heated, place the balls of beef onto the griddle pan one at a time and using a non slotted spatula, or the bottom of a cup to press down very heavily on the meat to flatten it out as thin and flat as you can.  

 Season to taste with salt and black pepper.  Cook for about 2 minutes, until nicely browned.  You will know when this has happened as the sides of the patties will start to colour.  Flip over.  Cook for about 1 minute.   

Top half of the patties with 1 slice of cheese and then with the other patties.  Give it half a minute or so to melt the cheese and then place on the toasted buns and serve.

Bon Appetit!  Enjoy!

BBQ Chicken Packets

I was in the mood for something quick and easy the other night and so I threw together these delicious foil packets, BBQ Chicken Packets.  So simple to make and so tasty when done!  You can either cook them in the oven or on the BBQ.  Its all up to you!

Perfecting Sourdough by Jane Mason

I recently received a cookbook for review entitled Perfecting Sourdough, by Jane Mason.  Mastering the art and science of baking with starters and wild yeast. Expert author and founder of Virtuous Bread, Jane Mason, has provided the ultimate companion for those wanting to master the art of baking with starters and wild yeast. Chapters dedicated to each type of sourdough cover everything from basic step-by-step instructions to troubleshooting tips and advice on equipment and ingredients. Perfecting Sourdough is packed with useful information to give even the most novice baker the confidence to crack sourdough!

Honey Mustard Two Potato Salad

I found that I had quite a few sweet potatoes and white potatoes in the potato bin the other day and I thought to myself why not make a potato salad using both of them and this is what I came up with.  Honey Mustard Two Potato Salad!  It was delicious!

Apricot Sheet Cake

This is a simple cake and very easy to make. Sometimes people think that if something is simple, then it can't be very good, but they are so wrong . . . wrong, wrong!

In my experience it is quite often the simplest things that taste the best of all!

Strawberry and Mozzarella Salad

 

The shop shelves are starting to fill up with early British Strawberries now.  My plants in the garden have small green berries on them, but it's far too early yet for us to be eating our own.   We have had a week of just gorgeous weather this past week and I took advantage of it by making us some nice light food that we could enjoy eating out on the patio.  Dishes like this delicious salad went down a real treat and used the beginnings of the British Strawberry Season to their best!

71 Bloggers Choose their All-time Favourite Recipes

AMARA has composed a list of 71 blogger's favourite recipes.  (This above is Ombre Cheesecake by  Capture From Lucy)   If you love good food and are keen to discover a new food blog that you perhaps have not yet discovered, do hop along to the The Lux Pad by Amara to find out more and drool a tiny bit! 

Chicken Enchilada Bake

I confess to having a certain fondness for Mexican food.  I have never been to Mexico actually, no even close, but I do love the flavours of that type of cuisine   Now I don't want purists messaging me here telling me that this is nothing like Mexican food.  This may well be true, but this is what I know as Mexican and this is what I like, and well . . .  it's my kitchen, afterall!

This casserole is much simpler to make than traditional enchiladas.  I have adapted the recipe from one which I discovered on Whats Gaby Cooking.  It looked so delicious that I wanted to try it.  I have taken the liberty of using already poached chicken and changing out a few steps . . .

But that is what cooking is all about isn't it?  Finding inspiration and then using that inspiration to create something delicious depending on what is available and what you like or don't like . . .

I always have poached chicken on hand.  I use it all the time.  I probably poach a whole chicken every week., or a bag of chicken breasts or thighs, a mixture, etc.   Its a very versatile ingredient to have and it works well in impromptu salads, sandwiches and quick suppers like this!

*Chicken Enchilada Bake*

Serves 6 

Printable Recipe 

Simple to make and soooooo delicious.  Even the leftovers are fabulously tasty. 

3 chicken breasts, poached and shredded

1 jar of Enchilada sauce

(I used Discovery, and sprinkled the seasoning mix included over the chicken, tossing it to coat all together)

1 TBS oil

1 medium onion, peeled and chopped

1 jalapeno pepper, deseeded and chopped

1 tsp chipotle chili in adobe paste

1 400g (14 oz) tin of black beans, drained and rinsed

1 198g (about 1/2 cup) tin of sweet corn, drained

(Or the equivalent in either frozen or fresh, thawed if frozen)

6 corn tortillas

1 bag of grated four cheese mix (About 3 cups)

(I use the jack, mozzarella, edam and cheddar mix)

To serve:

chopped spring onions

sour cream

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 190*C/375*F/ 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.

Scatter chopped spring onions on top.  Serve spooned out with sour cream for dolloping and additional spring onions for sprinkling.  Delicious!

This was really, really, REALLY good!   It was quick to make and was something which I would make again! I served this with a simple salad.  It was fairly low in carbs, high in protein and delicious.

Bon Appetit!

Now that's a tasty pickle!

I just have to tell you about this delicious pickle we have been enjoying these past few weeks from the people at English Provender!  English Provender Proper Pickle, Beetroot! Naturally delicious, crunchy and all grown up, English Provender Co.’s Proper Pickle taps into the nostalgic taste of traditional sandwich accompaniments, but with an altogether more refined flavour and texture for the more discerning palate.

I have always love LOVED beetroot in any way shape or form, and I am happy to say I am loving this Beetroot proper pickle also!

 

Packed full of flavour and having just the perfect amount of punch, earthy English Provender Beetroot Proper Pickle is made with authentic, natural ingredients that champion British produce, with no added preservatives, colours or flavours.  This is pickle as it should be.  If you’re looking to add a twist to your ploughman’s lunch or daily salad then Beetroot Proper Pickle could be the pickle for you. Rich and fruity, crunchy British beetroot is combined with a unique blend of pickle spices.  We've been enjoying it on sandwiches and with cold meats.   I've even been tucking into it with a spoon when nobody's looking.  Shhh . . .  don't tell anyone!



Other flavours are Proper Pickle Chunky, Proper Pickle Finely Chopped and Proper Pickle Pickled Onion.  If they are anything near as tasty as the Beetroot one, I am sure they are gorgeous too!   I would buy this pickle.  Many thanks to English Provender Co for sending me a jar to try.

These tasty pickles are available online in the English Provender Co online store or instore at Waitrose and ASDA.

To find out more about English Provender and their products be sure to check out their Homepage.

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Subscribe to them on YouTube 

Note - although I was sent a jar of pickle free of charge to try out, I was not required to write a positive review.  Simply put.  I really liked this.

Buttermilk Cake

We are coming into Strawberry season here in the UK now, and I will put my hand up and say that Strawberry season is one of my favourite food seasons. 

 I purposefully do not buy strawberries at any other time of the year, or imported berries, because in all honesty . . . they just don't cut the mustard!  This Buttermilk Cake is a must during Strawberry Season because it is just so darned perfect for eating with berries and cream!

 





It really is a beautiful cake and perfect to serve with these lovely fresh berries.  

But it also goes very well with all sorts of other fruit . . .  blueberries, blackberries, peaches, nectarines, etc.  You pick the fruit and this cake is the perfect canvas to support them!

Its moist and dense and very, very moreish.  Even without any fruit and cream.   

Just a slice of this beautiful cake goes down very well with a nice hot drink on it's own without anything else.

 

 




But don't take my word for it.  Bake it and see for yourself.    I think you better get ready to fall in love.  ☺

*Buttermilk Cake*

Makes one large nine inch cake

Printable Recipe 

This is moist and delicious.  Lovely served with fresh berries and cream. 

315g of plain flour (2 1/4 cups)

1/2 TBS baking powder

1/2 tsp baking soda

1/4 tsp salt

85g of butter (6 TBS)

240g sugar (1 1/4 cup)

3 large free range eggs

1 tsp vanilla

250ml buttermilk (1 cup)

To serve: (optional)

375ml of double cream (1 1/2 cups whipping cream)

1 1/2 pints fresh strawberries, sliced

icing sugar to dust.

Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a deep 9 inch round cake tin and line the bottom with paper. Set aside.

Cream together the butter and sugar until light.   Sift together the flour, baking powder, soda and salt.  Beat the eggs into the creamed mixture one at  time.  Beat in the vanilla.   Add the dry ingredients alternately with the buttermilk, stirring until well combined.   Pour into the prepared tin.

Bake for 45 to 50 minutes until the cake is firm to the touch, golden brown and a toothpick inserted in the centre comes out clean.  Allow to cool in the tin for 10 to 15 minutes, before tipping out onto a baking rack to cool completely.

Once cold, slice horizontally in half.  Trim any rounded bits off the top.  Sandwich the two layers with  the whipped cream, and sliced berries, saving a few for on top. Dust the top with icing sugar.  Cut into wedges to serve.

Bon Appetit!

Egg Roll Stir Fry

This is a quick and simple dish I have been wanting to make for quite some time now.  I originally saw it on Pinterest, attributed to a blog called South In Your Mouth, who got it from someone else, who got it from someone else and so on and so on.  You know how it goes.   I adapted it to our own tastes and we were both very happy with the end result!  This is the perfect quick and simple supper for those nights when you just can't be asked to cook!

Grilled Peach and Ham Salad

I picked up some lovely flat peaches at the shops at the weekend, and they weren't too hard, and not mealy.  They were just right.  We had a couple just eaten out of hand and then I used several to make this delicious salad which we enjoyed for lunch!

Mock Lasagne Casserole

 I took advantage of a bargain I got on some extra lean ground beef, or beef mince as it is called over here, the other day and made a huge pot of bolognese sauce to put in the freezer.  I often do this, doubling or tripling the recipe and then freezing the sauce in 2 cup containers, just the right size for me to haul out on busy days to have with spaghetti, or to use in casseroles such as this delicious one I am showing you here today!

This is such a simple casserole to make and as easy as thawing out a container of bolognese, and boiling a quantity of macaroni.  Easy peasy. Layered together with some ricotta and other cheeses, it is so quick and easy to throw together.  I used mozzarella, strong cheddar and parmigiana reggiano cheeses this time, but you can easily just use a ready grated cheese mix from the shops, or your own tasty combination.

You simply layer it all together and bang it into the oven for half an hour . . .then sit back and enjoy the accolades.   It such a simple thing and so delicious and your family doesn't need to know you didn't slave away all day on it.  In fact all the hard work was done weeks before . . .

I did this on Saturday and then we pulled it out of the fridge when we got home from church on Sunday and it was like magic.  In the time it took for us to change out of our Sunday go to meeting clothes, and make a salad, dinner was on the table.

And Todd didn't complain too much about it being pasta . . .  I think I'm wearing him down!  ;-)

(Don't worry I have both recipes on the one page.  If you click on the printable recipe beneath the Mock Lasagne title, it will print out both recipes.  No need to click twice.)

*Mock Lasagne Casserole*

Serves 6 to 8

Printable Recipe 

Economically delicious with all the flavours of a lasagne, but none of the faff.  I make big batches of meat sauce and freeze it in 2 cups containers so that I have it ready when I need it just for tasty casseroles like this.

1 pint of bolognaise sauce (see my recipe)

(warmed through)

8 ounces of macaroni, cooked, drained, rinsed and drained again

185g ricotta cheese (1 1/2 cups)

6 ounces grated cheese (1 1/2 cups)

(I used a mixture of strong cheddar, mozzarella and Parmegiano Reggiano)

Preheat the oven t190*C/375*F/ gas mark 5.  Butter a casserole dish.

Layer as follows:  Half of the cooked macaroni, half the meat sauce, 1/2 the ricotta (I dollop it over) and half the grated cheese.  Repeat with the other half of each, ending with cheese.  Bake for 30 minutes, until bubbling and the cheese is golden.  Serve warm.

A Really Good Bolognese Sauce*

Makes 6 servings

Just the way I've always done it.  Simple. Delicious.  Easy.  A hearty sauce that can be used on top of spaghetti, in lasagnas and bakes, or as the Toddster enjoys it, ladled over potatoes.

500g of extra lean ground beef mince (a generous pound)

1 TBS olive oil

1 large onion, peeled and finely chopped

1 green pepper, trimmed, seeded and finely chopped

3 fat cloves of garlic peeled and minced

225ml of good red wine

1 (400g) tin of chopped Italian tomatoes in juice (14 ounce)

1 (500g) carton of tomato passata  (tomato sauce about 2 cups)

1 TBS tomato puree (tomato paste)

1 tsp good balsamic vinegar

1 tsp dried oregano flakes

2 tsp dried basil flakes

1 TBS parsley flakes

1 TBS sugar

pinch ground cloves

1 tsp salt

1/4 tsp ground black pepper

1 large bay leaf, broken in half

the rind of one wedge of Parmesan (never throw those away!)

(alternately you can use about 2 TBS of grated parmesan cheese)

pinch of hot pepper flakes (optional)

Heat the olive oil in a large saucepan.   Add the onion and peppers.  Cook, stirring for several minutes, until softened.  Crumble in the ground beef and garlic.  Dry scramble until the beef is no longer pink.  Pour on the wine.  Bring to the boil and then boil it until the wine has almost evaporated.  Add the remaining ingredients, with the exception of the Parmesan.  Bring to the boil, then reduce to a very low simmer.  Set a cover on top, slightly ajar.  Simmer over very low heat for about an hour, stirring occasionally.  If you think it is getting too thick you can thin it with a bit of beef stock if necessary.  Add the cheese rind, or grated Parmesan.   Cover again and cook for another half an hour.  Prior to serving discard the rind and the bay leaf.  The sauce is now ready to use as you wish.
 

Note:  Any leftovers can be frozen in containers for up to six months.  Just thaw and reheat as needed.