- 1/4 pound (4 ounces/115g) uncooked pasta (I used mafalda)
- 1/4 cup flat leaf parsley, coarsely chopped (a small handful)
- 1/2 cup (90g) good quality pitted green olives (I used castelvatrano)
- 2 TBS olive brine from the bottle
- 1/4 cup (28g) crumbled blue cheese
- 1 TBS toasted pinenuts (I used flaked almonds)
- the zest of 1/2 medium lemon
- 2 TBS fresh lemon juice
- 3 TBS creamy garlic salad dressing (see recipe notes)
- flaky sea salt and freshly ground black pepper to taste
TO MAKE THE CREAMY GARLIC DRESSING:
1/2 cup (120ml) light olive oil
1/4 cup (60ml) white wine vinegar
2 cloves of garlic peeled and minced
1 TBS honey
1/2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
1/2 TBS chopped fresh parsley (optional)
Put all of the ingredients into a small blender and blitz together until well combined and creamy. Taste and adjust seasoning as required. Keep refrigerated in a covered jar.

Dirty Martini Pasta Salad
A delicious quick to make and simple pasta salad that is loaded with flavors and textures. This is quite simply delicious!
Ingredients
- 1/4 pound (4 ounces/115g) uncooked pasta (I used mafalda)
- 1/4 cup flat leaf parsley, coarsely chopped (a small handful)
- 1/2 cup (90g) good quality pitted green olives (I used castelvatrano)
- 2 TBS olive brine from the bottle
- 1/4 cup (28g) crumbled blue cheese
- 1 TBS toasted pinenuts (I used flaked almonds)
- the zest of 1/2 medium lemon
- 2 TBS fresh lemon juice
- 3 TBS creamy garlic salad dressing (see recipe notes)
- flaky sea salt and freshly ground black pepper to taste
Instructions
- Cook your pasta according to the package directions. (Mine said 9 minutes.) Drain well, rinse in cold water and drain again. Put into a bowl.
- Make your garlic dressing while the pasta is cooking.
- Add the chopped parsley, olives, olive brine, blue cheese, toasted nuts, lemon zest and lemon juice. Toss well together.
- Add the garlic dressing. Toss together again.
- Season to taste with salt and pepper and enjoy!
Notes
TO MAKE THE CREAMY GARLIC DRESSING:
1/2 cup (120ml) light olive oil
1/4 cup (60ml) white wine vinegar
2 cloves of garlic peeled and minced
1 TBS honey
1/2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
1/2 TBS chopped fresh parsley (optional)
Put all of the ingredients into a small blender and blitz together until well combined and creamy. Taste and adjust seasoning as required. Keep refrigerated in a covered jar.
Did you make this recipe?
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.
Oven Roasted Pierogies with Caramelized Onions. This was a recipe that I had pinned on Pinterest from a page called Hungry Wanderlust. They looked fabulously delicious and like such a simple make. (I did cut the recipe in half. See below for my version.)
I adore pierogies. They are not something which I grew up with at all. They were not a part of the Nova Scotia food profile back then. They are quite common now, but we are a much more travelled people these days!
- 1 large onion, peeled and thinly sliced into half moons
- 1 TBS butter
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 1/2 TBS good balsamic vinegar (optional)
- 8 ounces (227g) frozen cheese pierogies
- light olive oil to coat

Oven Roasted Pierogies with Caramelized Onions
A simple supper of frozen cheese pierogies roasted in the oven and served with caramelized onions. I also like to serve some sour cream on the side.
Ingredients
- 1 large onion, peeled and thinly sliced into half moons
- 1 TBS butter
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 1/2 TBS good balsamic vinegar (optional)
- 8 ounces (227g) frozen cheese pierogies
- light olive oil to coat
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray large enough to hold your pierogi in one layer with some baking paper. Spritz with cooking spray.
- Place the pierogi into a bowl. Add enough oil to coat them all completely, tossing the frozen pierogi with the oil. Make sure they are covered on both sides completely.
- Spread your pierogi out on the baking tray in a single layer.
- Pop the tray into the preheated oven and roast the pierogi for 20 minutes, flipping them over halfway through the cook time.
- While the pierogi are roasting do your onions. Add the oil and butter to a medium skillet over medium heat.
- Once the butter begins to foam add the onions. Toss with the butter/oil mixture to coat. Season with salt and pepper.
- Cook, stirring frequently for 8 to 10 minutes until they begin to caramelize.
- If using the vinegar, add it now, combining it thoroughly. Turn off the heat.
- Serve the caramelized onions on top of the roasted pierogies. Pass the sour cream.
Did you make this recipe?
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.
- 2 largish boneless, skinless chicken breasts
- 1 tsp garlic powder
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and finely chopped
- 1/2 cup (120ml) chicken stock
- 1 (5.2oz/147g) package of garlic and herb Boursin cheese
- Parsley to garnish (optional)
My chicken breasts were each one about the size of one of my hands stretched out, so about six-inches long and 2-inches thick at the thickest end. If you like you can pound the cutlets, once you slice the chicken in half, in between two sheets of cling film to make an even thickness.
I find that cutting chicken through the middle like this helps to tenderize them!
I used Better than Boullion chicken stock concentrate, reconstituted. I did not need to add much in the way of salt to the dish.
You can use any flavor of Boursin Cheese that you like, but the garlic and herb is especially nice. Black peppercorn would also be excellent! I love Boursin cheese.

Boursin Chicken
Juicy tender pieces of chicken breast in a fabulously rich and velvety creamy sauce. This dish is packed with flavor! This goes together very quickly
Ingredients
- 2 largish boneless, skinless chicken breasts
- 1 tsp garlic powder
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS butter
- 1 small onion, peeled and finely chopped
- 1/2 cup (120ml) chicken stock
- 1 (5.2oz/147g) package of garlic and herb Boursin cheese
- Parsley to garnish (optional)
Instructions
- Take your chicken breasts and cut them into four cutlets, slicing them in half horizontally through the middle from one side to the other.
- Season the chicken cutlets on both sides with the garlic powder and salt and black pepper to taste.
- Heat the oil and butter in the skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
- Cook the chicken cutlets until golden brown on both sides, about 4 to 5 minutes on each side. Remove to a plate and set aside.
- Add the chopped onion to the skillet. Cook, stirring, without browning for 2 to 3 minutes until softened. Stir in the chicken stock.
- Crumble in the Boursin cheese, whisking it in constantly, until it becomes creamy and smooth. Leave to simmer over medium low heat for 2 to 3 minutes.
- Return the chicken cutlets to the pan, turning them to coat them on both sides with the sauce. Heat through for about two minutes.
- Garnish with parsley (if using) and serve.
Notes
- Make sure you use a low sodium chicken broth or your sauce may be too salty.
- If you think your sauce is too thick, you can whisk in a bit more chicken broth to thin.
- You can experiment with other flavors of Boursin Cheese as desired.
- Serve with rice or mashed potatoes.
Did you make this recipe?
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
Social Icons