Here I am again!  Another Sunday, another Meals of the Week Post.  This is the day that I like to share with you all of the delicious meals that I have enjoyed at home or out and about over the past week! It seems to be something which you also enjoy seeing and if I can inspire even one of you to cook something delicious then its worth it to me!

All of my life I have been cooking for families.  My mother went to work when I was 11 years old and it wasn't long before I was cooking for my parent's, sister and brother. At first it was just reheating things which my mother had already prepared, but eventually as I grew more confident I branched out and began actually cooking things myself.

From there I graduated to cooking for a family of my own.  I raised five children and managed to put a delicious and nutritious meal on the table for them every night.  I also loved to entertain and we often had guests for supper as well, so I had plenty of training when it came to cooking for crowds!

I had worked as a pastry chef in my younger years and once my nest emptied I went back to college and trained as a proper chef. I then spend a number of years as a personal chef cooking for a family once more.  Oh how I enjoyed those years Cooking at the Manor. Living in a beautiful spot in the southwest corner of England, and stretching my cooking capacity to levels I had never thought I would. 

I never thought that I would one day be living all on my own, but here I am. I am determined that I will not eat out of cans and boxes.  As long as I am capable I want to cook delicious meals for myself My mother lived on her own for many years prior to the last years of her life, and she cooked meals for herself every single night. She is my muse and inspiration.

If I can inspire you who find yourselves as empty nesters or as one who is living on their own, then I am happy to do so. Here are my meals from the past week.

SUNDAY, August 13th - Birthday at Cindy's

Usually on Sundays I have a family dinner with my sister, her husband and my father. Sunday was my birthday so my sister cooked me a slap up meal of Oven BBQ'd Ribs and Roasted vegetables (brussels sprouts, potatoes, sweet potatoes) along with fresh beans from her garden.  

My sister makes the best Oven BBQ'd Ribs.  I have made them for you on here before and you can find the recipe for them here. They are tender and juicy and succulent.

For my Birthday Cake she made me the most amazing Lemon Cake. It was  a  triple layer beautifully flavored lemon caked, filled with homemade lemon curd and frosted with a fabulously delicious lemon butter cream frosting. She had decorated it with cute lemon marshmallows.  You can find the recipe for this wonderful cake here.  It was one of the nicest lemon cakes I have ever eaten!  I felt very loved. Thank you sis!

MONDAY, August 14th - Chicken & Bacon Caesar Melt

I had some leftover chicken which needed using up. I felt like having a sandwich for my supper, and had not made one of these in a very long time.  This is a simple and yet delicious sandwich that everyone loves.  It is very easy to make, as is surprisingly hearty. You can make one or you can make a dozen. 

A garlic butter toasted hoagie bun is loaded up with Caesar dressing,  thinly sliced red onion and shredded lettuce, hot shredded chicken which has had plenty of cheese melted on top. Onto this goes crisp rashers of smoky streaked bacon and slices of ripe fresh tomato.

Now that is what I call a very tasty sandwich. I enjoyed it all on its own, but you could add some potato chips on the side for the very hearty eater, or a cup of soup.

TUESDAY, August 15th - Cold Plate 

I had some cold cuts which needed using up in the refrigerator and so I made myself up a cold plate. Cold plates are something which I love in the summer months. They can be as fancy or as simple as you want to make them. On this day I chose simply to have some sliced ham and yes, cold leftover chicken (to use it all up) with some sliced tomatoes, cucumber, a sliced boiled egg, some tossed salad and some sliced cheese.  I  also had a baked biscuit with the plate.  

Have you ever made 7-Up Biscuits? They are really easy to make. Light and fluffy on the insides and golden brown and crisp on the outsides. I love them with things like salads, cold plates and soups, and I have been known to enjoy a cheeky one or two for my breakfast with jam and butter!

WEDNESDAY, August 16th - Dinner Out with Dad

On Wednesday nights I always go out to dinner with my father and his friend Hazel.  We go to a place called the Big Scoop. The food is not the greatest but its not the worse either. Dad wasn't feeling very good this week. He had Haddie Bits and Chips, but could not finish it. Hazel had Fish and Chips. I had a BLT.  It was not too bad.  Not quite as good as my World's Best BLT, but quite passable. 

Its hard to measure up to my World's Best BLT. Seriously.  With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . .  . and a crusty baguette base . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favorite and much requested sandwich.

THURSDAY, August 17th - Honey Mustard Pork Chops

On Thursday I felt like having a hot dinner and so I made myself a quick and easy Honey Mustard Pork Chop which I enjoyed along with a baked potato and some green beans.  The pork chop for this is rubbed with some spices and then flash fried on top of the stove, ready to finish off in the oven with a delicious honey mustard glaze.

Perfectly cooked, tender and juicy with beautiful flavors, this really went down a real treat.  I only baked one, but the recipe is for two people. You can also easily double it to feed more.

FRIDAY, August 18th - Cheesy Rigatoni with Tuna & Broccoli

I fancied some fish on Friday and so I baked a small batch of my Cheesy Rigatoni with Tuna & Broccoli.  The basic recipe is for a Baked Rigatoni with four cheeses. It is rich and indulgent. Tender pieces of rigatoni pasta in a delicious cheese sauce composed of four different cheeses.  A recipe from James McNair.  

I added some flaked albacore tuna and tender pieces of broccoli.  More cheese is scattered over top prior to baking to golden perfection. I froze half to have another time and enjoyed this days portion with a tossed salad and a crusty roll. 

I have small foil containers that I freeze things like this in. They have foil lids as well. Easy to take out and just pop into the oven when and as I want a quick and easy meal. Just pop into the oven frozen and covered (350*F/180*C) for about 35 to 40 minutes, until heated through and bubbling. I take the lid of for the last 10 minutes or so of bake time.

SATURDAY, August 19th - Cabbage Rolls

I took some cabbage rolls out of my freezer and enjoyed two for supper along with some rice and a vegetable on the side. Everyone always loves my cabbage rolls.  Even me. In the old days I was often asked to bring them to Pot Lucks. They have a beautiful sauce, which has a sweet and sour quality to it.

Now when I make them, I make the full recipe and then freeze them in small containers, each one holding 2 to 3 cabbage rolls.  Just pop into a 375*F/190*C oven for about 45 minutes, covered and dinner is served.  

I tend to buy my rice these days, already cooked.  You can get pouches of ready cooked rice in a variety of flavors. Tilda makes it as does Uncle Ben's. They are the perfect size for two people, or one with leftovers.

And there you have it. My meals of the week for the past week. I think you will agree, it was, once again, a most delicious week!  Hopefully you will be inspired to want to cook one or two of the recipes for yourself of your family!

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@aol.com 

Tomorrow is Saint Patrick's Day and I thought I would gather as many of my Irish related recipes in one spot as possible so as to make it easy for you to find them. This is by no means all of them, but I do think that I am giving you a nice variety of them to choose from!

I suppose there are not too many people who cannot claim to have at least a small portion of Irish DNA in themselves, which gives most of us much to celebrate when it comes to Saint Patrick's Day. I had my DNA done several years ago with the end result that I was 27% Irish. 

I would have to say that the Irish are some of the most wonderful and humble people you could ever want to know. Living in the UK, I was blessed to be able to call a few Irish people friends.  You could not ask for a better friend. They are the cream of the crop.

Their food is also incredibly humble, what I would call country cooking. Straightforward and without pretense, homey fare based on unsophisticated yet delicious raw ingredients. That is what I love most about it.  It is simple and wholesome food.

Aside from fresh seafood and shellfish, which you can enjoy in abundance in Ireland, dried fruit and potatoes figure massively in Irish cooking.  A goodly portion of their breads, cakes and desserts make fabulous use of this.  You won't see any of the shellfish on here as I am allergic to shellfish and typical Irish seafood is just not easy to come by here in Canada. 

I do hope that you will enjoy the examples of recipes I have shared with you however. I know that I certainly have!

 BREADS & SCONES

WHITE IRISH SODA BREAD (NON-FRUITED) - Quick, easy and very delicious, this is the white bread version of a non-yeasted Irish quick bread.  You will see some versions containing dried fruit and you are certainly welcome to add some. Having said that, it is pretty tasty just on its own.  I enjoy it sliced and spread with butter and jam or with soups, or stews for mopping up all that delicious gravy. 

TRADITIONAL IRISH SODA BREAD - A simple classic bread in Irish households. This yeast free whole meal bread is perfect served with soups and stews, salads, etc. Its also pretty delicious served sliced and spread with butter and jam, marmalade and honey.

SMALL BATCH IRISH SODA BREAD - This is a small batch version of the traditional Irish soda bread, made for the smaller family to enjoy without having a lot of waste or leftovers. Every bit as delicious as the full batch.

BOXTY - This delicious potato bread/potato cakes is also known as Potato Farls. This is a very simple recipe and very authentic in its simplicity. Composed of only three ingredients. Potatoes, flour and salt. These are traditionally cooked on the stove top in a flat surfaced griddle pan. At one time they would have been baked on a grill pan over an open fire.

IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed.  These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat! 

IRISH TEA BRACK - A non yeasted heavily fruity bread. You begin the night before by soaking a quantity of dried fruit in Irish breakfast tea overnight. The next morning you add the remaining ingredients and bake. This is heavy, yet beautifully fruited bread that is fabulous thinly sliced, spread with butter and served up with copious amounts of hot tea.

TRADITIONAL IRISH BARMBRACK - A fruity yeasted bread that is traditionally enjoyed sliced and buttered.  This makes for a fabulous tea time treat, or even a breakfast treat.  Its delicious any time you choose to enjoy it. 

IRISH HONEY SCONES - These lovely scones are filled with the nuttiness of whole wheat and are gently sweetened with honey. They are simple, but don't let that simplicity fool you into thinking these are nothing special.

SOUPS, STEWS & MAIN DISHES 

BALNAMOON SKINK - A delicate Irish version of a delicate soup made with fresh vegetables, enriched and lightly thickened with a mixture of cream and egg.  This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.

SMALL BATCH IRISH STEW -  A delicious lamb stew for the smaller family.  Cubes of lamb are layered in a casserole with onions, carrots and seasonings, then topped with wedges of potato and covered with stock. Cover tightly, pop into the oven and then let the oven do the work. Quite simply delicious. 

IRISH STEAK AND GUINNESS STEW - A hearty stew made with lean cubes of stewing steak, carrots, parsnips, turnips and onions, cooked in a delicious Guinness gravy until deliciously fork tender.   Plan ahead as this takes a good 2 1/2 to 3 hours to cook, but then again the best things in life are worth waiting for.

IRISH HUNTER'S PIE - Buttery mash lines a pie dish that is filled with chunks of simmered lamb. The juices of the lamb are then made into a gravy which is poured through the top of the pie to moisten the filling, with any excess being served on the side.  Simple vegetables accompany this tasty dish.

BOILED BACON AND CABBAGE - There is nothing out of the ordinary here  . . .  it's just simple imgredients . . .  cured pork, a few vegetables, water  . . .  pepper.  Cabbage.Simple ingredients put together in a simple way with extraordinarily delicious results!  I made a mustard sauce to serve with it, and boiled new potatoes . . .  but a parsley sauce is just as delicious.

CORNED BEEF WITH PARSLEY SAUCE - Tender slices of juicy perfectly cooked corned beef, served thinly sliced with a variety of fresh and tasty vegetables on the side and a deliciously lush and creamy parsley sauce!

DUBLIN CODDLE - A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs.

POTATOES 

CRUSHED NEW POTATO COLCANNON - There is something pretty wonderful that happens when you combine cabbage and potatoes and Ireland. Humble ingredients put together in a most delicious way, this is considered haute cuisine in many multiple Michelin star restaurants. In short this is a beautiful side dish well deserving to be served on any table!

TRADITIONAL IRISH CHAMP - Mashed potatoes with warm milk, spring onions and butter beaten into them.  It's so tasty.   The Irish know how to do potatoes and do them well!

PUDDINGS AND CAKES

IRISH WHISKEY AND GINGER CAKE - A dense and moist cake chock full of lovely ginger flavor! With the consistency of a pound cake, this cake is studded with plenty of candied ginger and loads of ginger flavor that really shines through.

IRISH MARMALADE CAKE - A sweet and moist marmalade flavored loaf studded throughout with sticky sweet sultanas.  A delight when sliced, buttered and enjoyed with a nice refreshing hot drink. 

IRISH BOILED FRUITCAKE -  A plain cake, beautifully moist and stuffed with loads of fruit. Dried Currants and sultana raisins are boiled in a mixture of golden syrup and tea. A few other simple ingredients are added prior to baking in the oven to create a delicious moist and fruity cake that is a great keeper, and quite simply delicious. 

IRISH BLAEBERRY PUDDING -  A sweet blueberry/blaeberry/billberry fruity filling is topped with a light and delicious cake batter then baked to perfection. Delicious served warm and spooned out into bowls with a topping of cream, custard or ice cream.

IRISH APPLE CAKE - A delicious apple cake with a cake/scone base, topped with plenty of sliced apples. A topping of crumble is sprinkled on top prior to baking to perfection. Delicious served warm and sliced in wedges, along with lashings of warm custard.

BERRY BUTTERMILK COBBLER - Frozen fruit baked into a buttermilk batter, served up warm,  with a simple custard flavored with Irish Cream.  Not only is this simple to make, but also very quick.  You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course. 

FLOURLESS CHOCOLATE CAKE WITH A BAILEY'S CHOCOLATE SAUCE - You will want to make the cake for this the day before.  It needs several hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.)  It's rich and delicious.  Top with a scoop of really good Vanilla ice cream and a spoonful of Bailey's Chocolate sauce for the perfect finish.

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: theenglishkitchen@mail.com