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Are you looking for quick and easy meals to feed your family? We all lead very busy lives. All too often the temptation is there to want to pick up a ready meal or a takeaway.
Having to prepare something fresh and delicious for our families every day can also sometimes seem a bit of a chore. Maybe you find yourself in a bit of a mealtime rut, cooking the same things day in and day out.
Today I am sharing some weeknight dinners that are not only delicious, but quick and easy to make as well. They are also very family friendly and budget friendly.
Some tasty ideas and recipes that are sure to add a bit excitement and interest to your family dinner table, because, lets face it, we all can use a bit of help every now and then!
CHICKEN
Like as not, I often turn to chicken for my choice of protein. Its much healthier than red meats and is so adaptable to a wide variety of recipes and flavors. Here are some of my favorites.
SIMPLE LEMON & HERB CHICKEN - Chicken thighs flavored with lemon and herbs, baked on a baking sheet with potato wedges and asparagus. It doesn't get much easier or tastier, and if you line the baking sheet with aluminum foil, clean-up is minimal! A salad on the side goes wonderfully. The recipe is for two, but can easily be doubled or tripled.
LEMONY CHICKEN AND RICE -This is a smaller batch slow cooker recipe for two, but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach and cream. What's not to like? The fact that there is only one pot to clean up afterwards is also a huge bonus!
BUTTERMILK CHICKEN - This chicken always turns out delicious and tender with very little effort. It is a real family favorite. Chicken breasts are rolled in flour and dipped in buttermilk before placing in a baking dish. A mix of soup and buttermilk is poured over top and then the whole lot is baked to juicy tender perfection. All you need on the side is some potatoes or rice and a vegetable. Deliciously simple!
CRISPY SHEET PAN CHICKEN & POTATOES - Everything for this delicious chicken dinner cooks on one sheet pan. Crispy coated chicken breasts, green beans, tomatoes and beautifully gilded potatoes. I like to sprinkle some parmesan on top of the finished dish and serve each serving with a wedge of lemon for squeezing.
GROUND BEEF
Ground beef has always been a family favorite. Economical and versatile, it goes together in an abundant of taste tempting and delicious ways that are usually very simple and easy to throw together.
SPAGHETTI BOLOGNESE - This is a basic recipe for a from scratch sauce that can be a jumping off point for any number of other recipes. I always used to make a huge pot of this and then freeze it in smaller amounts ready to thaw out and use for a quick dish of Italian style spaghetti, or for in a lasagna.
MOCK LASAGNE CASSEROLE - This is one of those dishes you can use some of that Bolognese sauce for. Macaroni, Bolognese sauce, layered together with ricotta and some other cheeses. Bang it into the oven for half hour and then sit back and enjoy all the pats on the back you are going to get! Again, a nice salad and some crusty bread and Bob's your Uncle. Dinner is served!
KOREAN BEEF - This simple stir fry of ground beef and seasonings is something we all enjoy. Slightly spicy, a bit sticky, Quick, economical and delicious, we like to enjoy it with some boiled or steamed rice. Its fabulously tasty! Everyone loves this.
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side.
BBQ BACON CHEESEBURGER SKILLET MACARONI - I never have any leftovers when I make this delicious skillet meal. Ground beef, minced onions, bacon, BBQ Sauce, tomato soup, cheese . . . all together this is one very tasty combination. I used to make this all the time for the missionaries as well and they practically licked their plates clean!
PORK
Like as not, pork is one of the most economical proteins out there today. Sausage, chops, roasts, etc. Today's pork is also quite lean which is why they call it the other white meat I guess!
PORK STEAK WITH MUSHROOM GRAVY - Here you can buy pork minute steaks. Pieces of pork that have been tenderized. They are flash fried along with some mushrooms and then a tasty gravy is made to ladle over top. Pop a few jacket potatoes into the microwave and pop on a frozen or tinned vegetable and a quick, easy and delicious dinner is served!
SHEET PAN PORK TENDERLOIN - Pieces of pork tenderloin are sprinkled with herbs and roasted on a sheet pan together with some sweet potatoes and brussels sprouts. While roasting you can quickly make some mashed potatoes. If you are lucky enough to live in the UK you can buy frozen mashed potato pellets which are incredibly handy to have at the ready in the freezer. Any kind of potato goes well. If you wanted to you could throw in some oven chips at the same time as everything else.
SAUSAGE & VEGETABLE SKILLET DINNER - Everything for this easy dinner cooks all in one skillet. Cabbage, potatoes, carrots, thick and meaty banger sausages. Delicious served with some grainy mustard on the side.
BRAISED SAUSAGES WITH APPLE GRAVY - You are going to fall absolutely in love with this delicious apple and bacon pan gravy. Its so tasty that you might even want to double up on it. Meaty succulent sausages, with this delicious gravy, served with some mashed potatoes and a vegetable. This might well be destined to become one of your family favorites!
MAPLE GLAZED PORK CHOPS - Quick and easy these tasty chops are flash fried in a skillet along with some mushrooms. You begin by rub curing the chops with a tasty brown sugar rub. They are then fried and glazed with a simple chicken stock and maple syrup glaze. Can you say delicious?
FISH
THE ULTIMATE FISH FINGER SANDWICH - Children love fingers and so do I. This fish finger sandwich (fish sticks) is sure to be enjoyed with buttery toasted buns, a layer of guacamole (leave out for the fussy ones), a spicy cabbage and carrot coleslaw and cheese!
PISTACHIO & LEMON DUSTED TILAPIA - A very affordable fish, lightly dusted with crushed pistachio nuts and grated lemon zest. Pan fried very simply in butter and served with lemon for squeezing. It goes together very quickly. Enjoy it with some peas and sweet and white potato wedges!
NOVA SCOTIA FISH CHOWDER - People love this chowder. I learned how to make it from my mother in law and have been making it for many, many years. Filled with lots of beautiful haddock, melt in the mouth potatoes, bacon, onions and a rich milky broth. Serve with crackers or bread.
VEGETARIAN
HEARTY VEGETARIAN CHILI - Nicely spiced, thick and luxurious with plenty of vegetables and flavor. Serve with a dollop of sour cream, some guacamole and tortilla chips. Yummy!
MACARONI PEAS - Beautiful to look at with a brilliant green color. With plenty of sweet English Peas, butter, garlic and Parmesan Cheese.
VEGETARIAN PAELLA - A tasty mix of nicely spiced rice, and an abundance of vegetables. Topped with toasted flaked almonds, this is great for when the gardens really get going and the farm stands are filled with an abundance of fresh local vegetables!
OTHER OPTIONS
Of course there are a lot of other options that make for a quick and easy weeknight dinner. Grilled Cheese and soup. Pizzas. Eggs. Breakfast for supper is an option my family always enjoyed!
BREAD AND CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat!
CRISPY TORTILLA EGGS - I love these eggs so much that I once made them three times in one week. Of course you can enjoy them for a different kind of a breakfast, but they also make fabulously quick suppers. With crisp butter browned tortillas, fried eggs, and cheese. I like to scatter some spring onions over top and drizzle with green Tabasco sauce and sriracha sauce. Yummy Yummy!
GRILLED CHEESE DOGS - Why settle for a grilled cheese sandwich when you can have a Grilled Cheese Dog instead!! Weiners are split and folded open like a book before grilling and topping with cheese. Once the cheese melts, tuck into toasted soft sided buns and serve with your favorite hot dog toppings and some oven chips on the side, or yes, even a cup of tomato soup!!
BAKED CHILI CHEESE DOGS - Hot dogs and cheese are wrapped in croissant/biscuit dough and then baked on top of a dish of canned chili con carne for a quick easy and delicious meal that everyone loves. Convenient and very tasty. All you need on the side is a salad. I like to brush some melted butter on top and sprinkle with some herbs and cheese before baking. Coleslaw is particularly good with this.
And there you have it, a wide variety of tasty dishes to choose from. A bit more inspiring than a takeaway, easy and simple to make. Quick. Delicious. Much more satisfying than just opening a tin or taking a frozen dinner from the freezer!
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!
We are coming into BBQ Grilling season now. I don't know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.
A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.
The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!
BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn't get much tastier!
I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!
HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN
Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.
- Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
- Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
- Don't rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.
- Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don't be in a hurry.
- Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
- Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
- Legs and thighs are better suited to grilling. But that doesn't mean you can't do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
- You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.
WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN
Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.
Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.
If you can find good free-range chicken and can afford it, by all means use that.
I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.
HOW TO COOK GRILLED BBQ CHICKEN
This is really all about technique and patience.
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.
There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.
Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don't risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.
Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!
MOM'S POTATO SALAD - This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!
MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!
Grilled BBQ Chicken
Yield: 4
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M
You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.
Ingredients
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
Instructions
- Rub your chicken pieces with some oil and salt them all over. Set aside.
- Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
- Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
- For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
- Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
- Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
- The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
All rights reserved The English Kitchen
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!
Welcome to day three of my week's store cupboard challenge. I have challenged myself this week to use only what I have in the house, including my refrigerator, freezer, and cupboards.
I have found myself buying loads of things that I don't need and then not getting them used up and in these days where we really need to economize I thought I would work harder at using what I already have rather than buying new things to cook.
This does take a bit of planning on my part. I need to take things out of the freezer to thaw, and I need to use what I already have in the house without picking up additional items, adapting things for purpose as and when!
I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what you actually have in the house.
I had a small sirloin steak in the freezer and a quantity of vegetables that needed using and so today I decided to cook them in a tasty stir fry. I created a teriyaki style sauce enhance them.
Teriyaki is one of my favorite flavors. Ginger, garlic, soy, sweet, and a bit spicy.
Because I love oriental flavors so much I always keep a healthy store of the ingredients in my home. Soy sauce, fish sauce, oyster sauce, hoisin sauce, rice wine vinegar, ginger, garlic . . . these are all pretty much staples when it comes to stir frying and oriental cooking.
I have a shelf on the door of my refrigerator that is totally dedicated to this type of cooking, as well as Indian cookery. That way I am always ready when I want to cook up a stir fry such as the one I have cooked today.
I don't know how authentic it is, but that doesn't really matter to me. It tasted delicious and that's what matters most!
WHAT YOU NEED TO MAKE TERIYAKI BEEF STIR FRY
Simple a quantity of seasonings, some good beef and a mix of fresh or frozen vegetables.
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
You can totally use frozen vegetables to make a stir fry so long as you follow a few rules. Thaw them out first and then drain them really well. Also do not expect them to have the same crispness as fresh vegetables would have. They will still be delicious however.
Today all of my vegetables were fresh except for the snap peas and the edamame. I added them at the very end just to basically heat them through and they were actually fairly crisp.
HOW TO MAKE TERIYAKI BEEF STIR FRY
This is really very quick and easy to make. That's why I love stir fries to much. You can't go wrong. The key to their speed is having everything ready to go before you start cooking!
Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce. (Make sure you cut it against the grain to maximize tenderness.)
Whisk all of the sauce ingredients together in a beaker. Set aside.
Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat. Serve hot with some cooked rice if desired.
This was very filling and delicious. Normally I would use spring onions as well, but I didn't have any of those so made do with the red onion that I had.
I confess I did use minute brown rice as the rice I served with it. Again, I am using up what I have in the cupboards. I normally would prefer regular rice, but I do want to get this used up.
Quick, easy, delicious, healthy, high in fiber, low in fat. This was a great meal!
No stranger to the stir fry here are a few other stir fry recipes that I have made in my kitchen. All delicious. All easy.
LEMON CHICKEN STIR FRY - This chicken stir fry has a delicious sauce with lovely lemon flavors. Fresh lemon zest and lemon pepper seasoning are used for a lovely peppery punch. I also added some fresh thyme leaves for a bit of an herby touch. I like to enjoy this with angel hair pasta or spaghettini.
CANTONESE CHICKEN CHOP SUEY - A rainbow of colors, textures and flavors. Chicken, fresh vegetables, cashew nuts, and a delicious mix of saucy ingredients and honey. Serve with crispy chow mien noodles and rice for a real oriental treat!
Yield: 2-3
Teriyaki Beef Stir Fry
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Quick, easy, delicious and healthy with plenty of vegetables and very little fat.
Ingredients
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, green beans, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
Instructions
- Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce.
- Whisk all of the sauce ingredients together in a beaker. Set aside.
- Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
- Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
- Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
- Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat.
- Serve hot with some cooked rice if desired.
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