I saw this recipe on my friend Mary's blog, Bunny's Warm Oven, the other day.  It looked really delicious, but I am not fond of bone in chicken.  Sorry . . .  just not a fan.   I decided to adapt it to use the boneless skinless chicken thighs which I had in the refrigerator, with excellent results!

I make no secret of the fact.  I love LOVE Tex Mex Flavours . . . . chili, cumin, coriander . . .  cheese, olives, spring onions . . .  beans, corn.  Lime.  Interestingly enough Tex Mex was not a part of my growing up life.  I had never eaten anything even remotely resembling Tex Mex until my mother discovered Chili Con Carne . . .  a recipe taken from the back of a tomato soup tin. haha . . . not really chili at all, but yes, different than anything we were used to. 

This delicious recipe today comes from a cookery book that I have had in my library since 1971.  Yes, I was only 16 years old when I got the book.   I have always been a collecter and I have to say that I love the progress we have made in cookery, but there are still a lot of little gems in those older books and this is one of them.  The book is called Good Food on a Budget and it is from the BHG cooking library collection of books I collected way back when.

This Sunday is Mothering Sunday here in the UK, or Mother's Day as it is called in other parts of the world.  I know  . . . . totally different than when it is celebrated in North America.  This provides a bit of a conundrum for me.  It means that I have to buy my mother here Mother's Day card a whole two months before I need to, but experience has taught me that if I neglect to do that . . .  I won't find one come the North American Mother's Day in May.

Well, it is day two of my Marmalade challenge and  what a delicious recipe I have to share with you today!  I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays,  in honor of National Marmalade Week  (February 28th to March 6th) and asked would I like to try to create some new recipes using it.   I have risen to the challenge and this is the second recipe I created using their lovely marmalades.  For this one I used their old fashioned Dundee Marmalade, but I think any flavour would work well.

I have to confess that, aside from feeding the Missionaries, I haven't been doing a great deal of cooking lately.  I've been quite tired and not really feeling all that well.  No appetite.  We are having the Elders for tea tonight and I am making them a curry, but for Todd's lunch I  cooked him delicious Bagel Hole Eggs!  Like Egg in the hole, but with a bagel instead of bread.  ☺

 I've seen a lot of "hasselback" type of dishes on Pinterest these past few weeks.   Hasselback Potatoes have long been popular . . .  baking type of potatoes, sliced crosswise every quarter of an inch almost all the way through but staying intact on the bottm, and brushed with an herby garlic butter and baked until the potato edges are all tender on the insides and crisp and buttery at the edges.  They are now doing it with meats.  I've seen a LOT of chicken dishes done this way lately.  When I picked up two turkey breast tenderloin fillets at the shop the other day, I immediately had in mind to cook them in the Hasselback manner!

This is the cake that I always used to bake for the Mr when I worked and cooked at the Manor down South.  It was his Birthday cake of choice and I dutifully baked one for him every year.  And small wonder, as it is a most delicious cake!  From it's moist and flavourful crumb, to it's fudgy chocolate frosting, it pleases on all levels.

Back to healthy eating here in my house.  We've had enough of over-indulgence.  Time to get back on the horse and moving forward.   You see a lot of these slider type of sandwiches about.  They are very popular with families and for footie games.   I thought I would try to create a somewhat healthier version by using ground turkey, and by jove I think I cracked it!

I know what you are thinking  . . .  skinny mac and cheese?  Can it be possible.  Well, in all truth, there is no such thing as truly skinny mac and cheese, and a better name would probably be skinnier mac and cheese, but hey!  If you can cut the calories in a dish like this and not lose any of the flavour, and end up with a dish that still tastes somewhat indulgent, then I would say job well done!

My Todd really loves a spice cake, and this applesauce cake is one of his favourites.   He loves apple anything to begin with, but when you combine the flavour of apples in a cake along with the warm baking spices, he is in cake heaven.  He would probably rather have an apple pie for sure, but this is a close second on his list of teatime loves.