Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
When I was in the UK, I frequently would use my slow cooker on Sundays so that when we arrived home from church our dinner was pretty much ready except for a few minor details.
I have gotten myself a small slow cooker to use here in Canada and this week I thought I would use it to make myself a simple dinner for after church.
I am usually starving when I get home and having something ready to eat means I won't be as tempted to grab something to eat that I shouldn't.
I had pinned this Slow Cooker Creamy Basil Chicken recipe from a site called The Recipe Rebel some time back. It looked delicious.
I am not normally a person who enjoys chicken that has been cooked in the slow cooker. Its something about the consistency of it, but occasionally I do see a recipe that I will like to try. This one appealed for a few reasons.
One was the minimal number of ingredients and preparation. Two was the cook time. I have found that the longer chicken is cooked in the slow cooker, the less I like it. This one cooks in 3 to 4 hours. (Mine was done in 3.)
I did make a few changes to the recipe. One, I adapted it to be Fodmap friendly. I left out the garlic and I used lactose free heavy cream.
Two, I reduced the quantity of things to make only two servings. I chose to use plain diced tomatoes in tomato juice, rather than diced tomatoes with Italian herbs so that I could control exactly what went into the sauce. No peppers, no onions, no garlic.
By all means if you do not have gut issues use chopped tomatoes with Italian herbs. I also used a fodmap friendly marinara sauce.
It also has no onions and garlic. If you don't have a problem with these you can use a regular one. I have found that onions and garlic are a trigger for me.
WHAT YOU NEED TO MAKE SLOW COOKER CREAMY BASIL CHICKEN
Very simple ingredients. There is nothing complicated here.
- 1 cup (160g) chopped tomatoes in tomato juice, undrained
- 1/3 cup (75g) marinara sauce
- 1/3 cup (80ml) heavy cream (can use evaporated milk)
- 1 TBS cornstarch (corn flour)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp minced garlic
- 1 tsp dry Italian salad mix
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- 1 TBS finely chopped fresh basil
To serve:
- grated parmesan cheese (optional)
I have found that I can tolerate very small amounts of grated hard cheese and so I did grate a tiny bit of good hard Parmesan over top of my chicken and sauce.
Gut issues are no fun. If you don't feel good in your gut, you just feel unwell altogether. I am learning that its just not worth it to eat things which cause me problems no matter how much I enjoy them.
HOW TO MAKE SLOW COOKER CREAMY BASIL CHICKEN
One thing I really like about using a slow cooker is that there is no faffing about with browning things or the like. Just pop everything in and let the slow cooker and time do its work.
I used a small slow cooker for this recipe. I think it holds about 1 1/2 quart/litre altogether, so it is perfect for cooking for just one or two people.
Add the undrained tomatoes, marinara sauce, cream, corn starch, garlic, dried basil, dried oregano, Italian dressing mix, salt and black pepper to the slow cooker.
Whisk well together until the cornstarch is melted into the mixture. Add the chicken breasts, pushing them down into the sauce.
Cover tightly and cook on low for 3 to 4 hours. When done the chicken should be cooked through, the juices run clear and register an internal temperature of 165*F/74*C.
Stir in the fresh basil and serve the chicken and sauce over pasta, rice or with a salad and some veggies. I like to sprinkle the top with a bit of Parmesan cheese.
I have quite a few delicious slow cooker recipes on here that you might be interested in trying!
Slow Cooker Beef Tacos - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
Slow Cooker Potato and Ham Chowder - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Braised Brisket with Stout and Onions - Tender chunks of beef in a beautifully flavored gravy. Fabulous spooned over mashed potatoes.
This chicken dish was rich and creamy and was enjoyed sliced and spooned over top of some gluten free pasta. I would so have loved to enjoy it with some buttered crusty bread but at the moment that is a big no no!
Slow Cooker Creamy Basil Chicken
Yield: 2
Prep time: 5 MinCook time: 4 MinTotal time: 9 Min
Its amazing what you can make with only a few ingredients. This easy, tender, and saucy chicken goes very well with pasta, rice or with a salad or vegetables on the side.
Ingredients
- 1 cup (160g) chopped tomatoes in tomato juice, undrained
- 1/3 cup (75g) marinara sauce
- 1/3 cup (80ml) heavy cream (can use evaporated milk)
- 1 TBS cornstarch (corn flour)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp minced garlic
- 1 tsp dry Italian salad mix
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- 1 TBS finely chopped fresh basil
To serve:
- grated parmesan cheese (optional)
Instructions
- Have ready a small slow cooker/crock pot. (1 1/2 to 3 litre)
- Add the undrained tomatoes, marinara sauce, cream, corn starch, garlic, dried basil, dried oregano, Italian dressing mix, salt and black pepper. Whisk well together until the cornstarch is melted into the mixture.
- Add the chicken breasts, pushing them down into the sauce.
- Cover tightly and cook on low for 3 to 4 hours. When done the chicken should be cooked through, the juices run clear and register an internal temperature of 165*F/74*C.
- Stir in the fresh basil and serve the chicken and sauce over pasta, rice or with a salad and some veggies. I like to sprinkle the top with Parmesan cheese.
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!
If you are like me you have leftovers from your Saint Patrick's Day dinner in the refrigerator and are looking for ways to use them up. Of course you can use the meat in sandwiches, but today I want to show you how you can make a delicious skillet entrée using both the meat and potatoes from your dinner.
This classic New England Red Flannel Hash recipe makes great use of both the potatoes and the meat from your meal along with the addition of cooked beetroot which not only adds a bit of color. Of course if you are not fond of beetroot you can just replace it with more potatoes.
Traditionally this would be served in New England for breakfast with some poached or fried eggs the day after your big meal, but I have always like to serve things like this as a main meal.
By all means add a fried or a poached egg if you wish. Instead I like to gently re-warm some of the other leftover vegetables from my meal and serve them alongside. On this day it was mashed carrots and parsnips along with some broccoli.
Baked beans and brown bread also go very well with this, along with an assortment of pickles. Today I kept it simple and in all honesty I cut the recipe in half because there is just one of me!
Even so there was a very generous portion of hash to eat!
Hash is something I often make after a roast dinner of any kind. Its a simple meal created by hashing together all of the leftovers in a skillet and frying them in butter.
As it browns you can turn and flip the hash so that you then end up with lovely crisp buttery bits scattered throughout the hash.
I have adapted the original recipe from one I found on the Yankee Magazine page. The recipe was first published in their 1972 Favorite New England Recipes.
It was adapted to include UK measurements and to adapt the method slightly.
The original recipe called for flipping the browned "pancake" halfway through the cook time and browning the other side. I'll be honest here . . . that never happens for me.
No matter how many times I make hash, unless I am using mashed potatoes and vegetables, I never end up with a solid pancake. Never. Instead I just end up with a buttery, crispy brown scramble fry. But, hey, that's okay with me!
I am not sure why that is. I can't think of what I do wrong. But it really doesn't matter in the end, because it is delicious anyways. Solid or loose.
I am hoping you agree with me. If it's hash? Count me in! Especially a delicious version such as this one!!
WHAT YOU NEED TO MAKE RED FLANNEL HASH
Simple ingredients put together in a simple way with delicious results!
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
I like to cut my meat and vegetables into a uniform dice. It is very easily done with a sharp knife. Make sure everything is refrigerator cold and it is even easier.
You could of course also add diced onion to this if you wish. I did not as I am doing a Fodmap diet at present, which means I can't eat onions or any other allium.
HOW TO MAKE RED FLANNEL HASH
Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
Fold in the cream.
Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
Cook over low heat until the bottom side is browned. Turn over and brown on the other side. (As I said above, this never works for me, so I just scramble fry everything until there are lovely golden bits throughout.)
Serve hot with any reheated leftover vegetables from your corned beef dinner.
Halving the recipe gave me a lovely amount so enjoy myself plus a container to take next door to my next door neighbor. She is a singleton like myself and I thought she would enjoy it.
I always enjoy sharing the things that I have cooked, and I have never had anyone turn them down yet! Happiness shared is always doubled!
Red Flannel Hash
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious New England version of corned beef hash, studded with ruby cubes of beetroot. This is fabulously tasty!
Ingredients
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
Instructions
- Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
- Fold in the cream.
- Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
- Cook over low heat until the bottom side is browned. Turn over and brown on the other side.
- Serve hot with any reheated leftover vegetables from your corned beef dinner.
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner).
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.
Thank you for visiting! Do come again!
Corned Beef with Parsley Sauce. This is the meal I have been waiting for 21 years to enjoy! Its true. Corned beef was not something which was readily available in the UK.
Oh you could get salt beef, which is similar, but not the same. You could also get corned beef in the tin, which is nothing like this at all. And all of that came from South America. Nice in a sandwich or hash, but not for dinner on Saint Patricks' Day!
My appetite for Corned Beef was whetted when I first saw the movie Meet Me in Saint Louis with Judy Garland. In those first few scenes of the film they were sitting down to dinner and the cook brought in a large platter with corned beef on it.
It looked delicious, even in black and white.
It is something which I used to cook occasionally for my family when the children were growing up. Generally speaking I glazed the corned beef with a glaze after cooking. This is really easy to do if you wish to do the same.
Simply trim off the fatty layer, leaving only a thin layer of fat. Mix together 4 tablespoons of brown sugar with a tablespoon of mustard and a tablespoon of sweet pickle liquid. Spread this mixture over the fatty top of the beef and pop it into a hot oven.
Roast for about 8 to 10 minutes until glazed and sticky. Delicious!
I did not bother to do this today as I was serving the meat with a lush and creamy parsley sauce. A sticky glaze would have been well out of place.
This is such a simple meal to make, but I know very pricey these days. I paid $16 for this small piece of corned beef. But I was longing for it so much I couldn't resist.
If you have a large family and are still wanting something similar for Saint Patrick's day can I suggest the following:
BOILED DINNER - You can use ham or beef. With cabbage, carrots, turnips and potatoes. This also boasted a parsley sauce.
BACON AND CABBAGE WITH MUSTARD SAUCE - cured pork simmered until tender and then roasted with a delicious buttery bread crumb topping. This is served with a lush and cream mustard sauce, cabbage and buttered boiled potatoes. Delicious.
Or you can do just a plain old boiled corned beef and cabbage. There are many ways to celebrate Saint Patrick's Day with a delicious meal.
WHAT YOU NEED TO MAKE CORNED BEEF WITH PARSLEY SAUCE
Simple ingredients. Nothing outrageous here.
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
HOW TO MAKE CORNED BEEF WITH PARSLEY SAUCE
It might take a bit of time to cook the beef until tender, but you can just walk away and leave it to simmer so its not very labor intensive at all.
If you can make a cream sauce then you can very easily make this simple parsley sauce and I highly recommend making it as it is delicious with the beef.
Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top.
Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender. Remove the meat to a plate and cover with foil. Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
Cook for several minutes to cook out any flour taste. Serve the corned beef thinly sliced with the sauce spooned over top.
I served this very simply with some Irish Champ on the side, mashed carrots/parsnips and buttered broccoli.
You can find my traditional Irish Champ recipe here. Its fabulous.
To make the mashed carrots and parsnips, combine 4 carrots, peeled and sliced with 2 parsnips, peeled and sliced in a saucepan. Cover with water to which you have added a pinch of sugar and some salt.
Boil until very tender. (about 15 minutes) Drain well and mash together with a knob of butter, salt, pepper and a pinch of nutmeg. Delicious!
This was a really delicious meal. Well worth waiting 21 years for. I am really looking forward to enjoying some tasty corned beef hash with the leftovers!
And after that it is back to chicken and fish for me. I hardly ever eat red meat and rarely processed so I reckon I have really outdone myself this week! Happy Saint Patrick's Day tomorrow everyone!
Corned Beef With Parsley Sauce
Yield: 4
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
The meal I waited 21 years to enjoy. Tender pieces of corned beef with a delicate parsley sauce. Delicious.
Ingredients
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
Instructions
- Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water.
- Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top. Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender.
- Remove the meat to a plate and cover with foil.
- Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
- Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
- Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Cook for several minutes to cook out any flour taste.
- Serve the corned beef thinly sliced with the sauce spooned over top.
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons