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Sheet Pan Roast Chicken Dinner


 
Sheet Pan Roast Chicken Dinner.  Sheet pan recipes are very popular these days, especially recipes for sheet pan chicken. If you are a person who is cooking only for one or two people, dinner cannot get much easier than this.

Everything roasts on one pan. Your whole dinner. This makes for ease in cooking and an easy clean-up when you are done. Sometimes you just feel lazy. I get it. I feel lazy sometimes too.  You cannot beat this kind of meal for times like that!


You may not think it is possible for you to cook your meat, vegetable and potatoes all in the same amoun of time using a sheet pan, but it is ABSOLUTELY possible. 

With this recipe the chicken gets a head start in the oven first and then you add the potatoes and vegetables afterwards.  Everything finishes at the same time. Easy peasy.

You can of course use boneless, skinless chicken breasts for this and put them into the oven at the same time as the potatoes, etc. They cook a lot faster than bone in/skin on chicken.  

I actually prefer (for roasting) bone in/skin on chicken breast meat. The bone helps keep the breasts moist and tender because it helps distribute heat evenly through the meat. The skin also seals in moisture and juiciness. 
 
This is especially important when you are "roasting." Chicken breast meat drys out quite easily, which is why I prefer it bone in skin on when prepared in this way. 


We eat a lot of broccoli in this house. Not only is it considered a "super-food" but it is delicious and lends itself perfectly to roasting in this manner. It also goes exceedingly well with chicken.

Did you know that Broccoli is just as rich in Vitamin C as Orange juice?  Plus it is an excellent source of fibre and other important vitamins, including iron which is so important for our diets, as well as potassium.

Sheet Pan Roast Chicken Dinner

You can use either regular potatoes or sweet potatoes for this dinner. If I am using regular potatoes I try to use a russet or a King Edward/Maris Piper (in the UK).  These are potatoes that are well suited to being roasted.

They have a lovely white flesh with a mealy texture and will not fall apart as easily as some other potatoes. You can keep the skin on if you wish. I normally do because, again  . . . fibre. We all need to have as much fibre in our diets as we can get.  

If you scrub them really well this isn't a problem. I actually love the skin on potatoes. Its one of my favourite parts of the potato and I know I am not alone in this way of thinking.



Because bone in chicken takes slightly longer to cook than boneless chicken, I start the chicken off in the oven first.  I create a tasty mix of flavourings that will flavour everything. 

Onion powder, garlic powder and paprika are mixed with a bit of seasalt and freshly ground pepper.  The chicken gets drizzled with a bit of oil and then some of the seasonings get sprinkled over top before you bang it into the oven.


The potato and broccoli go into the oven after the chicken has baked for a while. I like to cut the potatoes into chunks that are roughly 1-inch square, and I break the broccoli into large florets. 

 These sizes ensure that both will cook evenly and in about the same amount of time.  You could also use other vegetables if you wanted to.  Cauliflower, Brussels sprouts, diced carrot or butternut squash,  turnips, beetroot, all work well.


Just bear in mind if you are using harder root vegetables, such as turnips or beetroot, they may take longer to cook. Celeriac, or celery root is also very good as is Kohlrabi.

If you want you can make a mix of vegetables.  Bear in mind that beetroot will bleed its colour into other things.


You will also drizzle them with oil and some of the seasonings as well. Interestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . . they don't! 
 
In fact you will find that in roasting them like this, you get a crispy tender finish. If that is not something you really like, then I would blanch them first.


You also sprinkle a quantity of finely grated parmesan Cheese over everything. I really love the flavour this gives to the chicken and the vegetables.  Its really quite  nice.

Then again, I love cheese.  I probably eat too much of it, but here it works really well.

Sheet Pan Roast Chicken Dinner

The end result is a delicious Chicken dinner with perfectly cooked, tender and moist chicken with a crisp and flavour-filled skin and perfectly cooked vegetables on the side.  The potatoes have golden brown caramelised edges and the broccoli is wonderfully crispy tender. 

The mix of spices and herbs that you sprinkle over top really compliment everything, so each article although cooked the same and in the same time, come out tasting individually really nice.

I blame the cheese. 😋😋😋
 

Sheet Pan Roast Chicken Dinner

Sheet Pan Roast Chicken Dinner
Yield: 2
Author: Marie Rayner
prep time: 10 Mincook time: 35 Mintotal time: 45 Min
This delicious sheet pan dinner for two is not only incredibly tasty, but quick and easy to make also. You can easily double or triple it to feed more if you wish.

Ingredients

  • 2 bone in, skin on chicken breasts (I use free range, organic corn fed)
  • 1/2 head of cauliflower or a medium broccoli crown
  • 2 russet potatoes
  • 1/4 cup (60ml) olive oil
  • 2 tsp fine sea salt
  • 2 tsp coarse black pepper
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sweet paprika
  • 2/3 cup (60g) grated Parmesan Cheese

Instructions

  1. Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil and lightly spray with baking spray. Mix together the salt, pepper, garlic and onion powders, and paprika.
  2. Place the two pieces of chicken in the middle of the pan. Drizzle with 1/2 TBS of the oil, and 1/3 of the spice mixture.
  3. Place into the preheated oven and roast for 10 minutes.
  4. While the chicken is roasting, cut the potatoes and vegetables into small chunks. Put ito a bowl and toss together with the remaining oil and spice mixture.
  5. Remove the chicken from the oven and spread scatter the vegetables around the chicken on the baking sheet. Scatter the parmesan cheese over all.
  6. Return to the oven and roast for a further 20 to 25 minutes until the potatoes and vegetables are tender and the chicken juices run clear.

notes:

Variations - You can use sweet potatoes cut into chunks instead of the red potatoes, or a mix of both. Use Cauliflower, baby carrots, sliced butternut squash or pumpkin for the vegetables. Or even a mixture. All are very good. (Today I used half a Romanesco Cauliflower)

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Sheet Pan Roast Chicken Dinner

You could of course make some gravy to spoon over top of this if you really wanted to.  I like it just as it is.  I do like a salad on the side also, but then again, I am a person who love, LOVES salad! 

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 so much for visiting. Do come again! 

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Eggnog Cake


Eggnog Cake 
Sometime over the Christmas period I purchased a litre of eggnog at the grocery store. I had in mind that I was going to make am Eggnog Cake for us to enjoy. It never got done. 

I kept thinking about making it, but other things kept getting in the way.  Every time I opened the refrigerator I would spy it sitting there and think to myself I must make that cake. Finally I just grabbed the bull by the horns and made it.

Eggnog Cake 
Eggnog was not an ingredient which we had readily available in the UK. You could get it at some American supply companies, but always at a premium price I was not really willing to pay.

I did make it from scratch several times and it was very good.  I used to look at recipes for eggnog cake online and think I wanted to make and would love to make one.  My dream finally came true.

Eggnog Cake 
I do apologize in advance for the poor quality of these photos. I had to take them at night in the kitchen light.  I still think they turned out fairly well irrespective of that fact.   

My photos have never really been the best anyways. I know you will forgive me if these are less than perfect!  Don't let that dissuade you from trying this lovely cake however. You will be missing out on a real gem!

Eggnog Cake 
Its a lovely dense cake, very similar to a pound cake. In fact I took my regular pound cake recipe and substituted eggnog for the cream in the cake. They are about the same consistency.

The eggnog of course has a flavor that isn't there in the cream. So if you are in the UK, you can use cream instead of eggnog and just increase the spices in the cake batter. You will still have a very good cake.

Eggnog Cake 
Use double or heavy cream. It will work beautifully.  But, of course, if you have eggnog, do use that. 

Have you ever wondered why it is that you have to beat your eggs and sugar together until light and fluffy when you are making a cake?  Its very simple really.

Eggnog Cake 
This act of creaming/beating the butter and sugar together actually helps to melt the sugar into the butter.  It helps it to dissolve.  Have you ever noticed a cake come out of the oven looking somewhat "freckly" on the surface?

This happens when the sugar hasn't melted enough into the butter. If you don't really beat them together and give the sugar a chance to dissolve, you end up with granular sugar which leaves darkish freckles/speckles on the surface of the cake.

Eggnog Cake 
Have you ever wondered why it is that you need to beat eggs into a cake one at a time?  There is a very good reason for this action. 

This is to help prevent the butter/sugar mixture from curdling. Adding them slowly and one at a time prevents this from happening. You don't want your cake batter to curdle. A curdled batter produces a cake with an uneven texture.

Eggnog Cake 
This is because the fat hasn't been evenly dispersed throughout the batter. When cake batter is properly emulsified, it traps air into the batter, producing a cake with a lighter, more evenly baked finish.

If your batter starts to curdle when you are beating in the eggs, this can be rectified by beating in a tablespoonful of the flour required for the cake, just until the batter emulsifies again. Generally speaking this will correct it.

Eggnog Cake 
For better cakes it is also better if you can have everything at room temperature. I know we are often in a hurry and don't want to wait for this to happen, but if you know you are going to be baking a cake today, it is quite easy to take the refrigerated ingredients out of the fridge and leave them on the counter for about an hour before you start.

These simple steps  taken always result in a cake with a better texture and finish. 

Eggnog Cake 
I have seen quite a few eggnog cake recipes out there that require the use of a cake mix. I am sure they are very good.  I didn't want to use a cake mix. I really wanted to make a from scratch cake.  

Over in the UK, especially when I first moved over there, cake mixes were not readily available. Even when they became more available they were not really available in many different flavors.

Eggnog Cake 
I know that cake mixes are really very convenient to  use, and doctored up cake mix cakes can be very nice.  Chocolate pound cake for instance, which uses a cake mix and a packet of chocolate pudding mix, is dense and delicious.

Generally speaking however, I prefer to make my cakes from scratch. That way I know how fresh my baking powder is and, well, I just like the finished product better. To me they just taste, feel and look better.

Eggnog Cake

I don't think my grandmother ever used a cake mix in her life. If it was good enough for Grandma, its good enough for me.  In any case I hope you will give this cake a go, even if it is well past Christmas, and if you want to wait until next Christmas then I hope you will try it then.

I think you will be very happy with the end results.  My sister, who doesn't generally tend to eat a lot when it comes to sweet things, has really enjoyed this cake. That makes me very happy. And like I said, if you don't have any eggnog, you can use cream in its place or even undiluted evaporated milk. Just amp up the cinnamon and eggnog.

You will still have a very delicious, beautiful cake that the whole family will enjoy! 

 

Eggnog Bundt Cake

Eggnog Bundt Cake
Yield: 8-10
Author: Marie Rayner
prep time: 10 Mincook time: 45 Mininactive time: 10 Mintotal time: 1 H & 4 M
This wonderfully flavoured cake is dense like a pound cake and incredibly moist. i thought it was quite delicious and a great way to use up some eggnog we had in the refrigerator.

Ingredients

For the cake:
  • 1/2 cup (120g) butter at room temperature
  • 1 cup (190g) granulated sugar
  • 2 large free range eggs
  • 1/2 tsp pure vanilla
  • 1/4 sp salt
  • 2 cups (280g) all purpose flour
  • 4 tsp. Baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (240ml) full fat eggnog
For the glaze:
  • 1 cup (130g) icing sugar, sifted
  • 1/4 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • milk to thin

Instructions

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a medium sized bundt pan and dust with flour, shaking out any excess flour.
  2. Cream the butter and sugar together until light and fluffy.  Beat in the vanilla and then beat in the eggs, one at a time.
  3. Sift together the flour, salt, baking powder, cinnamon and ground nutmeg.  Add to the creamed mixture in thirds, alternating with the eggnog. Mix together until well combined and the pour into the prepared bundt pan.
  4. Bake in the preheated oven for 45 minutes until a toothpick inserted in the centre comes out clean and the top spings back when lightly touched.
  5. Let cool in the pan for 10 minutes then tip out onto a wire rack to finish cooling completely.
  6. To make the glaze, whisk together all of the ingredients only adding enough milk to give you an icing thin/thick enough to drizzle decoratively over the cake. Allow to set.
  7. Cut into wedges to serve.
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Eggnog Cake

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 so much for visiting. Do come again! 

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Ultimate Fish Finger Sandwich



Fish for Friday here with the Ultimate Fish Finger Sandwich. Fish fingers are something we all probably keep in our freezer.  They can get really boring however, and we may often find ourselves wishing that we had a fish finger recipe to help to save us from that boredom!
 
 If you like fish you are going to love this delicious, spicy Fish Finger Sandwich. It blows the fish sandwich from most of those fast food places totally out of the water.

In fact I might even so go far as to say that once you taste one of these delicious sandwiches, you will never settle for one of those fish sandwich again!


So what is it that makes this fish sandwich so good that I dare to call it the ultimate?  Well, I'm going to tell you.

The most important part of any sandwich is the bread that you use. This is a hearty sandwich, so you want to use a bread that is sturdy enough to hold up to the filling, and yet at the same time be soft.


I like to use a  hot dog bun or a finger roll.  These are not as large as a hoagie bun.  They are only about 6 inches long maximum.  I like to get the kind that I can split myself. That way I can control how deep the pocket for the filling is.

I also like to toast the buns.  On the cut sides only. You can butter them if you like, but there are going to be so many other flavours going on its not really necessary! 


Toasting the cut sides of the buns however does mean that your bun is not going to get soggy or fall apart easily.  There is nothing worse than eating a hot sandwich that falls apart in your hands.

Been there, done that.  Do not like that. End of.


Of course other than the bread the main ingredient in a fish sandwich is fish! Go figure!  I like to use 100% cod fish fingers.  I don't like mystery fish. 

Unless the package says that they are cod they are more likely to be Boston Blue or Pollock. I don't like either one of those fish. Not in the least. I prefer Cod or even Haddock.  A fish that has a nice flavour and a lovely white flesh.
 

I prefer the thick fish fingers myself.  Fish fingers with substance. If you can get them coated in batter excellent!  But the bread crumbed ones will also do.  

I just happen to think that the battered ones are a tiny bit tastier. That is the glutton in me. Just get the best fish fingers you can afford to buy and you will be okay.


I add a bit of spice to the fish fingers by adding a soupson of Taco Seasoning.  I make my own seasoning and I give you the instructions below in the notes. 
 
You can also use a good quality envelope of Taco Seasoning. Just pick your favourite kind. I also sprinkle them with some cheese prior to baking them. I normally use a strong cheddar but if you really want to amp them up use a Pepper Jack.


Always, always, always grate your own cheese if you can.  I cannot stress this enough. I know that buying pre-grated cheese is very convenient, but grating your own is a lot cheaper and you get more bang for your buck.

Also they add fillers and things to pregrated cheese which help it to flow/pour better and that can really mess with your recipes when you are using it for cooking. It truly is a pet peeve of mine. Sorry about that!


Most fish sandwiches will have a mayo type of spread or tartar sauce on them. I like to take this one step further.

For these sandwiches I make my own guacaomole.  Oh I do so love quacamole and it goes so very well with fish.  Truly it does.


Its also not that hard to make yourself.  I love the creamy richness of avocado and I especially love guacamole.  Did you know that you can easily freeze your own avocados to use in things like guacamole?

You can. Its very easy. Just cut them in half, remove the pits and then brush the cut sides with a bit of lemon  juice or lime juice.  Pop them onto a baking sheet and into the freezer. Once frozen remove them from the baking sheet, seal them in airtight ziplock freezer bags and return them to the freezer.


They will keep well like this for up to six months. Next time they have avocado on offer why not pick up some extras to freeze! 

You can freeze them in halve, or chunks, mashed, etc. They are very handy to have on tap, and work great for things like guacamole, smoothies, etc.

Ultimate Fish Finger Sandwich

 

This is a very simple guacamole with tomatoes, red onion, lime juice, seasoning, etc.  Easy peasy.  And very delicious.

A layer of this goes onto one side of the cut and toasted roll. Ready for you to add those cheesy spicy fish fingers!



Another addition is a tasty crisp spicy coleslaw.  Yep!  Coleslaw!  I love coleslaw and this version goes beautifully on these!

Hand shredded cabbage and carrot with a spicy dressing. You use some of the taco seasoning, some lime juice and mayonnaise.  Wowsa. Simple ingredients. Fabulous taste!


So you have the toasted buns, with a spicy guacamole on one side and a portion of crisp spicy coleslaw on the other, all ready for you to pop on those crisp and cheesy spiced fish fingers.

Doesn't that look tasty. I could just sink my teeth into one of those right now. Looking at them is making me H U N G R Y!  Guess I'll have to make some more!


If you want to serve something on the side of these, I would suggest some potato chips.  These sandwichs are super hearty so you really don't want or need anything too substantial to eat along side of them!  But if you are a super hearty eater, you may like some oven fries.  Dust them with some of that taco seasoning before you bake them so that you can carry the theme along! 

And there you have it the Ultimate Fish Finger Sandwich. Whether you agree to it being the ultimate or not, there is one thing I think you will agree with and that is that this is one very TASTY mouthful of a fish finger sandwich!!

Ultimate Fish Finger Sandwich 

Ultimate Fish Finger Sandwich for Two
Yield: 4
Author: Marie Rayner
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
Quick, easy and delicious. You won't use the whole envelope of taco seasoning, but don't worry about it. You can clip it shut and use it again another time. You can also make your own taco seasoning. See notes.

Ingredients

  • 8 thick cod fish fingers
  • 1 envelope of taco seasoning mix
  • 4 TBS mayonnaise
  • the zest and juice of one lime, divided
  • 1/2 small cabbage, trimmed, cored and hand shredded
  • 1 large carrot, peeled and grated
  • 1/2 red onion, peeled and very thinly sliced
  • 1 avocado, peeled, and pitted
  • 1 clove garlic, peeled and crushed
  • 2 tomatoes, de-seeded and diced
  • 4 large bread rolls
  • 8 TBS grated strong cheddar cheese

Instructions

  1. Preheat your oven according to the package directions for the fish fingers. Sprinkle each fish finger with a small amount of taco seasoning and place onto a baking sheet. Pop into the preheated oven and bake according to the package directions.
  2. While the fish fingers are baking make the coleslaw and guacamole.
  3. To make the coleslaw, mix together the mayonnaise with 2 TBS of the taco seasoning mix and half of the juice and lime zest.
  4. To make the guacamole, mash the avocado roughly, adding a pinch of salt and the crushed garlic. Stir in the tomatoes and remaining lime zest and juice. (you can also add some chopped fresh coriander if you have it, about 1 TBS of it.)
  5. Split the bread rolls and toast lightly under a hot grill or broiler. When the fish fingers are done sprinkle some cheese on top of each and then pop the tray back in the oven for a few minutes to melt the cheese.
  6. Divide the coleslaw evenly amongst the toasted bread rolls. Divide the guacamole amongst the bread rolls as well. Top each with two fish fingers and serve immediately!
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Ultimate Fish Finger Sandwich

Notes: To make your own Taco seasoning, mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl.  (This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.)

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 so much for visiting. Do come again! 

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Chicken Con Queso (small batch)


 

Chicken Con Queso   
I am sharing my latest small batch recipe with you today for a delicious Chicken Con Queso bake. Translated into English, Con Queso means with cheese, so you can assume that this dish is a chicken dish with cheese.

But it is really so much more than that! This Chicken Con Queso bake is loaded with spicy chicken, rice and a rich and spicy cheesy sauce.  And, best of all, it is perfectly sized for two people, or one with leftovers! 

I was not lucky to have grown up with accessibility to Mexican Food or flavors. My  parents had very simple tastes and it just wasn't something we had in our home. I have no idea if it was widely available outside of our home either. 

It just wasn't something I had even heard of until I was an adult and raising children of my own.  I believe I first experimented with Tex Mex flavors back in the early 1980's when I tried a recipe from one of those sunset cookbook/magazines for Chicken Enchiladas.

And I have to say that it was really very simple.  The recipe used very simple ingredients which were very easy for me to find at that time. A tin of tomatoes, cooked chicken and a tin of green chilies.
 
I adapted it to use leftover turkey from our Christmas turkey and my family fell in love with them. Totally and completely in love.  From then on I had a family which would have been terribly disappointed had I not made them Turkey Enchiladas after Christmas! 
Our thirst for Mexican food and flavors was kindled and I gradually started to expand my repertoire to include tacos and the like.  We discovered a Mexican restaurant in London, Ontario where I lived at the time and our Tex Mex Palate expanded. 

I started to make fajitas and chimichangas and nachos. I am not sure how authentic the food was, but it was surely enjoyed by us all at the time.
  
Chicken Con Queso 
I still really enjoy Tex Mex flavors, and love to use them in my cooking. I have never been to Mexico, or to Texas for that matter. One of them might laugh me right out of town for this. 

I only know for sure that this tastes good and is Tex Mex to me. That is enough.  Its delicious and spicy, but not overly so. I am not really a fan of food that bites back.

Chicken Con Queso 
I like a bit of spice, but I really want to "taste" what I am eating. I am not in favor of my tastebuds being burnt or overpowered by really "hot" stuff. 

I want to be able to taste the chicken and the cheese, the chilies, the rice, the salsa.  I think all of those flavors should complement each other and no one should overpower the other.

You can certainly amp up the heat in this if you want by adding extra chilies. Or by adding some hot sauce or using extra hot salsa.  That is not me. 

I think this is pretty perfect just as it is.  The recipe uses boneless, skinless chicken breasts.  You need to cut the in half lengthwise.  This helps to tenderize them. 

Chicken Con Queso
 
Boneless, skinless chicken breasts are like a blank canvas, just waiting for you to write flavor on them.  Their mild flavor goes with just about everything. They are perfect for recipes like this one.

If you can afford it, I would always go for free range and organic chicken, but I totally understand when people can't afford to do so. Food is very expensive these days and we all need to trim our wicks accordingly.

Chicken Con Queso 

I used a Mexican cheese dip for this and a good jarred salsa. I chose the "mild" version of each and it was perfect for me. I also used a small quantity of red pepper.  

I like to buy my peppers when they are on offer. Then I chop them all up and freeze them in double zip lock baggies or airtight freezer containers. You can also do that when you get your hands on a lot of onions. They are very convenient to have ready to scoop out and use in things like this.

Chicken Con Queso  

Convenience without having to pay the access price you would pay at the shops to buy frozen already chopped peppers and onions.  A tiny bit of effort and you're set to go!  You can even do this in the late summer when the local farm shops are filled with fresh peppers and onions.

It can be a real money saver long term. And for recipes where the peppers are only going to be cooked such as this one, they are perfectly acceptable.  

I also cook extra rice when I am cooking rice and freeze it in 1 cup measures in freezer containers.  Also very handy to have in the freezer when you are making something quick and easy like this. I am all for convenience and making things easier whenever I can.


Altogether this is a really delicious and satisfying one dish casserole.  It would go beautifully with some crusty bread on the side for your heartier appetites, or a simple salad on the side. 

I like to garnish mine with a dollop of sour cream.  Tex Mex and sour cream. A match made in heaven for me.  If you are interested in a larger version of this tasty recipe, you can find that version here.

Chicken Con Queso (small batch)

Chicken Con Queso (small batch)
Yield: 2
Author: Marie Rayner
prep time: 10 Mincook time: 35 Mininactive time: 10 Mintotal time: 55 Min
Quite simply delicious. Tender pieces of chicken and rice with a fabulously spiced cheesy sauce.

Ingredients

  • 2 medium sized boneless, skinless chicken breasts, cut in half lengthwise
  • 1/2 package of taco seasoning mix
  • 3 1/2 ounces (1/4 of a 300g jar) Mexican cheese dip (scant half cup)
  • 3 1/2 ounces (1/4 jof a 300g) jar tomato salsa dip  (scant half cup)
  • 1/4 cup (60ml) half and half  or  single cream
  • 1/2  green jalapeno pepper, trimmed, seeded and chopped
  • 1/4 red bell pepper, trimmed, seeded and chopped
  • 1 1/4 cups (200g) cooked rice
  • 1/2 cup (60g) of four cheese blend
  • chopped tomatoes and fresh coriander to garnish (optional)

Instructions

  1. Preheat the oven to 180*C/350*F/ gas mark 4. Spray a 13 by 9 inch baking dish with non-stick cooking spray.
  2. Prepare your chicken. Cut as required and then sprinkle the poultry with the taco seasoning mix, patting it into the meat on both sides.
  3. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the poultry and brown it on both sides until golden. It will not be cooked through. Set aside.
  4. Mix the cream, cheese dip and salsa dip together in a bowl. Stir in the jalapeno and red pepper. Remove one fourth of the  mixture and reserve.
  5. Stir the cooked rice into the remainder. Pour into the prepared baking dish.
  6. Lay the browned chicken cutlets on top. Pour the reserved cream/cheese/salsa mixture over all. Sprinkle with the grated cheese.
  7. Cover the casserole dish tightly with a sheet of buttered/sprayed foil, sprayed side down.
  8. Bake for 20 minutes. Remove the foil and discard. Bake for a further 10 to 15 minutes, until the chicken is cooked through and the sauce bubbles. Cool for 10 minutes then garnish as desired and serve.
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Chicken Con QuesoThis 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 so much for visiting. Do come again! 

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