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Most Popular Recipes of 2022

Name: Honey Ham Biscuit Sliders
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK); 1/2-pound (8 ounces/227g) shaved ham (deli or leftover); 1 cup (130g) grated Emmenthaler/Swiss cheese; honey mustard; 1 TBS butter, melted; 2 TBS honey, gently warmed

Sunday, 1 January 2023

Happy New Year! I wish for all of us a very prosperous and happy 2023. May it be filled with lots of the people and things that we love, and here in the English Kitchen that means delicious recipes and good food to eat! (Focus being on DELICIOUS!)

I hope the coming months will be filled with lots of tasty traditional recipes intermingled with some new, some old, some healthy, and everything in between.

More and more I want my focus to be on smaller sized recipes, geared towards the smaller family, singletons, and empty nesters. But you larger families never fear, there will be plenty stirred into the mix for you as well, and as always, I am happy to give you the measurements for a larger sized recipe if you ask!

Everybody is doing this so I thought I would just jump on the bandwagon and share what were the most popular recipes on the blog over these past twelve months! I am sure you will be acquainted with many of them, but there may be a few that you have missed out on.

In any case, I can promise you this. All are delicious!

Coming in at #20: GINGERBREAD MUFFINS.

No surprise here. Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top. A great basic gingerbread muffin that you can adapt by making a few additions if you like such as dried or candied fruit, etc.

Number 19: OLD TIME BREAD PUDDING

This is also not a surprise. This is an old traditional recipe for a solid bread pudding that cuts like a cake and is stuffed with plenty of spice and loads of fruit. Delicious warm, but equally as delicious cold. You will see this sold by a single serving slab in many of the bake shops in the UK. Perfect to enjoy with a mid morning or afternoon cuppa.

Number 18: PAN FRIED COD

I was really happy to see this one and not at all surprised. This is one of my favorite ways to prepare one of my favorite types of fish. This simple recipe boasts wonderful flavors and a really simple cooking method. Using very few ingredients, you can be enjoying perfectly cooked and delicious fish in less than fifteen minutes.

Number 17: GRATIN OF CHICKEN

Who doesn't struggle with using up all of the cooked chicken leftover from a roast chicken or a rotisserie bird. Struggle no more as I have the perfect solution and it is perfectly delicious! This creamy chicken gratin recipe is also perfect for those nights when you are starving, and you want to feed your family something warm and comforting. There is nothing like a creamy chicken gratin to tick all the boxes when it comes to creating a delicious and yet simple supper dish.

Number 16: TRADITIONAL SEED CAKE

I am really excited about this one as it is one of my absolute all-time favorite cakes to enjoy with a hot cuppa. It was also said to be the favorite cake of William Wordsworth's sister Dorothy Wordsworth! A good seed cake recipe would have been included in any Victorian era cookbook! They are very traditional.

Number 15: MARY BERRY'S MINCEMEAT BUNS

And there is no more perfect time of the year to bake them than now, with some of us having leftover mincemeat in the larder that we be wanting to use up! These may be baked in a muffin tin, but they are as far away from muffins as they can be. Instead they are dense fruited cakes, meant to be enjoyed with hot drinks. Not a dessert, but an indulgent teatime treat!

Number 14: NIGEL'S POTATOES

I absolutely adore this simple potato dish which comes from Nigel Slater. this one is such a simple dish. It's basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. I can't think of anything that this tasty side dish wouldn't sit well next to!

Number 13: BLUEBERRY BUTTER SWIM BISCUITS

If you are a fan of North American style Biscuits you are going to just love this version of Butter Swim Biscuits. Butter swim biscuits are soft and fluffy biscuits that bake in a pan loaded with butter. There is no butter in the biscuits themselves, but with plenty of butter in the baking tin, you don't need it. These bake up light and fluffy with a lovely buttery crust, and crispy outside edge. This version is particularly nice as it is stuffed with sweet blueberries and glazed with a sweet glaze.

Number 12: BANBURY CAKES

A close cousin to Eccles cakes these delicious pastries are not cakes at all but a round shaped flaky and buttery puff pastry turnover filled with a filling of dried fruits, butter, spices and brown sugar. They are melt in the mouth delicious. Another very traditional recipe from the UK.

Number 11: MARY'S PERFECT SHORTBREAD

Another recipe adapted from Mary Berry. You just know it is the perfect shortbread biscuit/cookie. Crisp and buttery. Not too sweet. Perfect with a hot cup of tea or a bowl of ice cream. If you are looking for a great shortbread cookie, look no further. You just struck gold!

Number 10: CARAMEL POPCORN TWISTS

If you love caramel corn but are not fond of the husks on the popcorn getting stuck in your teeth, this delicious and easy recipe is the perfect solution. It uses a bag of hull-less popcorn, or popcorn twists as they are also called here in Canada, the popular brand being put out by Old Dutch. I know there is also a brand of these in America, but am not sure what it is called. In any case I call this easy to make snack DELICIOUS with a capital 'D!"

Number 9: GREEN BEAN & POTATO CASSEROLE

Cooked cubed potatoes and green beans in a delicious cheese sauce, topped with a buttery crumb and baked until golden brown and bubbling. This is an excellent side dish for any occasion or weeknight supper! Quite simply delicious!

Number 8: HOW TO COOK CHICKEN IN THE MICROWAVE

This is my tried-and-true way of preparing perfectly cooked chicken breasts in the microwave oven. I often buy whole packs of chicken breasts when they are on offer at the shops and poach or cook them, packing the meat into two cup containers, and freezing them. That way I always have a quantity of cooked chicken ready to use in a tasty dish at any given time. One of the easiest ways to cook this chicken is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing.

Number 7: LEMON POSSET

Nothing could be quicker or easier to make than this rich and creamy dessert. It uses only three simple ingredients. Heavy cream, lemon juice and sugar. It is, quite simply, one of my favorite desserts to make and to eat. Its rich and delicious with loads of lemon flavor. Prepare to fall in love. It's probably one of the simplest and yet most impressive desserts you could ever make!

Number 6: FRIED CABBAGE WITH BACON AND ONIONS

This is fabulously tasty no matter what you choose to enjoy with it. Rich and salty and earthy. I think it is the earthy quality of cabbage that draws me in the most. I can never get enough of it. I could eat a whole plate of this and nothing else and be a very happy person. It's also delicious tossed together with buttered noodles.

Number 5: MARY BERRY'S SAGE & ONION STUFFING

I fell in love with this stuffing the first time I made it. Such a simple thing and yet incredibly tasty. Onions, breadcrumbs, butter and dried sage along with some salt and pepper. Simple ingredients done well. I'd expect nothing less. DELICIOUS! Of all the stuffings I have ever made, this is my favorite version and clearly you all agree!

Number 4: SUPER DUPER BRAN MUFFINS

If you are on a quest for the perfect bran muffin, I think you may have just stumbled upon it. Your search ends here! These moist bran muffins are delicious! Honed after years of searching for the perfect and best bran muffin! These are moist and generous . . . stogged full of lots of nuts and plump sultanas . . . and best of all . . .they are incredibly low in fat, which may in fact mean that they are even better than the others. If I can deliver a muffin which is not only low fat, but also moist and flavorful, well then . . . I think I'm on to a real winner, don't you??

Number 3: GERMAN CASSEROLE

When I posted this simple casserole six years ago, I never dreamed it would become so popular, and yet, here it is, within the top five favorite recipes on the blog. It's a great casserole to make when you have leftover ham and potatoes. I usually cook extra potatoes if I am boiling them, just so that I can make dishes like this. You can never have too many leftover cooked potatoes. They always get used up. Cooked potatoes are layered with a mixture of sautéed onions, sauerkraut and ham in a buttered shallow casserole dish, and topped with a nice layer of cheese prior to baking to perfection.

Number 2: MARY BERRY'S CHEESE SCONES

These are THE perfect cheese scone. I have made cheese scones before in the past and they were good, but these are excellent. Then again, what would you expect from Mary Berry! She is an expert in all things baked and otherwise when it comes to cooking. I trust her judgement explicitly!

These scones are beautiful served warm and split with some cold butter and some chilli jam. Its that sweet/hot/savoury combination that most people love. They are best on the day, but you can have it on good authority that they are also very good eaten cold the day after, whilst hunched over a computer keyboard.

DRUM ROLL PLEASE . . . .

Number 1: MARY BERRY'S BLUEBERRY MUFFINS

These are a lovely muffin. Light and beautifully textured. Not too sweet and stuffed with plenty of berries. I highly recommend!! If they are good enough for Mary, they are plenty good enough for me!

No surprise there either!

And just as a matter of interest some of these recipes are also amongst the most popular recipes on the blog of all time! (Going back almost 15 years.)

I am curious however did you have a favorite recipe on here over the past 12 months that didn't make the list? Why not share it with us and why!

Here's to a delicious 2023!

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

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Honey Ham Biscuit Sliders

Wednesday, 7 December 2022

Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.

I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.

There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.

I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.

I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.

I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.

Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.

These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.

Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.

I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.

WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS

This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.

1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
1 cup (130g) grated Emmenthaler/Swiss cheese
honey mustard
1 TBS butter, melted
2 TBS honey, gently warmed

If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.

These can quite easily be used in the place of the refrigerated biscuits. I tell you how.

I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.

I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.

I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.

My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.

What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.

Simple and altogether quite delicious.

HOW TO MAKE HONEY HAM BISCUIT SLIDERS

Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!

Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.

Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)

Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.

Brush the tops of each biscuit with some of the melted butter.

Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.

Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!

They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.

I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!

Some other delicious ways of using up leftover ham that you might enjoy:

HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?

CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.

Yield: 10

Author: Marie Rayner

Honey Ham Biscuit Sliders

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!

Ingredients

1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
1 cup (130g) grated Emmenthaler/Swiss cheese
honey mustard
1 TBS butter, melted
2 TBS honey, gently warmed

Instructions

Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
Open the can of biscuits. Split each biscuit into two layers.
Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.

Notes

If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.

Did you make this recipe?

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Mongolian Beef & Broccoli with Noodles

Thursday, 1 December 2022

I have been craving Chinese food for weeks and weeks now. I could probably just take myself to a Chinese restaurant if I wanted to, but to be honest the food at the restaurant here in town is the pits. The best one is in the next town over and when I think about driving all the way there, I end up just eating whatever I have in the house.

Sometimes I do go with my father and his friends for a Chinese meal, but that is a very rare occurrence. I am not one to go out and eat all by myself. Where is the fun in that.

It's not often that our local grocery store has flank steak for sale. When my sister and I were there yesterday we spied to packages of it. I snapped up one and she snapped up the other.

And then I headed to the produce aisle to pick up some broccoli so I could make myself a stir fry for my supper.

I love, Love, LOVE Beef and Broccoli. It is one of my favorite Chinese dishes. I had spied a tasty looking Mongolian Beef & Broccoli recipe the other day however, and I wanted to try that.

I have adapted this recipe for Mongolian Beef & Broccoli with noodles from one I found on a page called Creme de la Crumb. The original recipe was sized for four people. I small batched it to feed only two.

I chose that recipe because I happened to have all of the ingredients needed in my larder. I keep a whole shelf on the door of my refrigerator stocked with ingredients to make Chinese food.

I also love any Chinese dish that contains noodles. One thing I used to love ordering when I lived in the UK was the Singapore noodles with vermicelli.

My husband hated it because he didn't like noodles, but oh well, more for me!

WHAT YOU NEED TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES

It looks like a long list, but really once you have gathered all of the components, this is a dish that goes together in a flash!

1/3 cup (80ml) soy sauce
1/4 cup (60ml) water
1/4 cup (50g) soft light brown sugar
1 tsp. minced garlic
1/2 tsp. sriracha sauce
1 TBS hoisin sauce
1 TBS rice wine vinegar
1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
1 cup broccoli florets
1 TBS light olive oil
3/4 lb. (340g) stir fry beef - or very thin sliced steak
1 package ramen noodles - boiled until tender and drained
chopped spring onions - for garnish (optional)

I like to use Kikkoman soy sauce. It is fermented and has a nice flavor. It's also not quite as salty as other kinds. You can leave the sriracha sauce out if you want, or even add a bit more if you like. Its lovely and spicy and garlicky.

Use the freshest broccoli that you can find and then cut your broccoli into bite sized pieces. Cut any larger florets in half. You don't want anything larger than a bite.

If you are slicing your own steak to use in this, it's much easier to slice it thinly if your steak is partially frozen. I don't really like buying stir fry strips of beef. I find them to be too thick. I prefer to cut my own.

I highly recommend using flank or sirloin steak for this, but you can use whatever steak you wish. It is so thin and so quickly cooked it won't be tough anyways.

My son told me about these Ramen noodles a few months ago. The brand is Indomie Mi goreng fried noodles. They are lovely. I like them much more than other kinds. You can find them at Walmart and on Amazon and in the grocery stores.

They come with seasoning powders and oils in the packets. You won't need them for this recipe. Just the noodles.

My grandsons have gotten the prep of these noodles down to an art form. They delighted in showing me how they make them on their recent visit to me. They really are delicious.

HOW TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES

This is a really quick and easy dish to make, especially if you have all of your ingredients measured, prepped, gathered and grouped prior to beginning cooking.

Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.

Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.

Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.

Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.

Stir in noodles, and heat through. Garnish with spring onions if desired and serve.

I really REALLY enjoyed this dish, and it satisfied my Chinese food craving, for the time being anyways! It was quick and easy to make and incredibly delicious.

You could serve it with steamed rice if you wanted to or add extra vegetables if you like. I was quite fond of it just as is. If you like your food really spicy why not add some dried chili flakes?

A sprinkle of chopped salted peanuts on top is also very nice. I was in such a hurry to eat this that I completely forgot to sprinkle the spring onions on top before I took all my photos! They do add a nice sharpness to the dish so don't leave them out!

If I have whetted your appetite for a Chinese meal and want to add a few more dishes why not check out the following:

VEGETABLE CHOW MEIN - What if I told you that you could fix a quick and easy Vegetable Chow Mien which is delicious and nutritious and contains plenty of crunch and color? I have used fresh cabbage, carrots, cooking onions, and spring onions along with some fresh bean sprouts, mushrooms and a few water chestnuts for plenty of crunch. This is simply delicious.

QUICK AND EASY FIRECRACKER CHICKEN - Quick, easy, spicy and delicious!Chunks of crispy chicken in a sweet and spicy glaze. This quick and easy dinner option is sure to be popular with the family! I served it with steamed rice and broccoli spears.

Yield: 2

Author: Marie Rayner

Mongolian Beef & Broccoli with Noodles

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Perfectly cooked beef and crispy tender broccoli in a spicy sweet and garlicky sauce with noodles. Delicious!

Ingredients

1/3 cup (80ml) soy sauce -
1/4 cup (60ml) water
1/4 cup (50g) soft light brown sugar
1 tsp. minced garlic
1/2 tsp. sriracha sauce
1 TBS hoisin sauce
1 TBS rice wine vinegar
1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
1 cup broccoli florets
1 TBS light olive oil
3/4 lb. (340g) stir fry beef - or very thin sliced steak
1 package ramen noodles - boiled until tender and drained
chopped spring onions - for garnish (optional)

Instructions

Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.
Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.
Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.
Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.
Stir in noodles, and heat through. Garnish with spring onions if desired and serve.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

Thanks so much for visiting. Do come again!

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Sunday, 1 January 2023

Honey Ham Biscuit Sliders