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Cranberry, Arugula & Grains Salad

Name: Corn and Potato Scallop
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 large potato, peeled; 1 small onion, peeled; 1 can of creamed corn (you may not need it all); 2 TBS flour to sprinkle; salt and black pepper; grated cheddar cheese to sprinkle (about 4 TBS); a handful of buttered cracker crumbs; milk as needed

Tuesday, 15 June 2021

I love hearty salads such as this grain salad that I am sharing with you today. Not only are they delicious and filled with fiber, but they are very simple to make.

When I lived in the UK, there was a really delicious one that I used to pick up at Marks & Spencers. I loved the food at M&S. I always said if I won the lottery I would only shop at M&S.

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Chicken and Garlic Potatoes Casserole

Wednesday, 20 May 2015

Chicken and Garlic Potatoes Casserole

Are you ready for another delicious one pan chicken meal? I know I am. We do eat a lot of chicken in this house, but that is totally because it is economical, adaptable and delicious.

It never gets really boring. I would love to eat more beef or lamb, but in all honesty, it's not within my budget except for on very rare occasions these days.

Chicken and Garlic Potatoes Casserole

You are going to love this casserole. Truly. It is simple and easy to do.

This simple recipe also uses things I am betting you have in your kitchen right now!

Chicken and Garlic Potatoes Casserole

Cooked chicken. You can use leftovers from your Sunday Roast, or quite simply poach some boneless skinless chicken breasts.

I picked up a pack locally, for less than a fiver . . . which had four really large and meaty pieces of chicken in it. I poached them in some lightly salted water.

Chicken and Garlic Potatoes Casserole

Just bring it to the boil, then simmer for about 10 minutes and then I let it cool down in the water until I can just handle it by hand. End result.

Perfectly moist and tender chicken breast meat. I used two, shredded, for this recipe . . . and I have two more chilling in the refrigerator for another recipe another day.

Chicken and Garlic Potatoes Casserole

Two baking potatoes sliced thinly, along with some frozen peas, a delicious cream sauce and some crispy salad onions (like Durkee's French Fried Onions.)

And that's all you need. Truly.

Chicken and Garlic Potatoes Casserole

Put together in just the right way, you end up with a truly delicious casserole that will have everyone scrambling for just a tiny bit more.

The recipe serves 6, but I just know people will want seconds to plan on using it for four. I do hope you will make it and that you will enjoy it as much as we do.

Chicken and Garlic Potatoes Casserole

Crispy, buttery potatoes, layered just right with moist chicken and a deliciously creamy sauce and peas. What more could you want?

A nice chopped salad on the side and some crusty bread perhaps. Enjoy!

Chicken and Garlic Potatoes Casserole

*Chicken and Garlic Potatoes Casserole*

Serves 6

Printable Recipe

A simple and delicious chicken casserole which makes good use of leftover chicken and store cupboard ingredients. We love this. It is like a pot pie, but with a potato crust.

2 medium baking potatoes, washed, dried, unpeeled and thinly sliced

1/2 390g can of fried onions (like Durkees or French's, about 1/2 cup)

250g of frozen peas (1 heaped cup)

450g of shredded cooked chicken (1 pound)

2 TBS butter, melted

garlic powder, dried parsley, salt and black pepper to taste

For the cream sauce:

3 TBS butter

3 TBS plain flour

300ml of chicken stock (1 1/2 cups)

150ml of milk (3/4 cup)

150ml single cream (3/4 cup) (coffee cream)

dried sage, thyme, salt, pepper, and garlic powder to taste

First make the cream sauce. Melt the butter in a saucepan. Whisk in the flour and cook over medium heat whisking constantly for about a minute.

Whisk in the stock, milk and cream. Season to taste with sage, thyme, salt, pepper and garlic powder. Cook, whisking constantly until bubbling and thickened. Set aside.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 litre/2quart baking dish. Line the base of the dish with half of the sliced potatoes. Cover with the sauce, shaking it a bit to allow the sauce to settle down into the potatoes. Sprinkle on half the onions and half the peas.

Sprinkle the chicken over them and then sprinkle on the remaining peas and onions. Layer the remaining potatoes over top. Brush with the melted butter and sprinkle with some garlic powder, dried parsley, salt and black pepper. Cover tightly with foil.

Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6. Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.

Chicken and Garlic Potatoes Casserole

I hope that you will agree that this is a most delicious casserole. A great use of leftovers and a wonderful meal to make on any day for any occasion.

Simple ingredients done well and put together in the most delicious way. That's my promise to you!

Chicken and Garlic Potatoes Casserole

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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Delicious Leftovers

Monday, 5 April 2021

We've all been there. Perhaps you have just cooked a huge holiday meal and are facing a refrigerator filled with leftover bits and pieces. It doesn't even need to be a post holiday refrigerator.

We all come face to face with leftovers from time to time and can feel a bit frustrated in how to reuse them in a delicious way that our families will enjoy.

We may even have family that refuse to eat leftovers. My father is like that. He says he doesn't like leftovers and won't eat them if he knows that is what they are.

Happily I am known as the Queen of Leftovers. There is no leftover I cannot turn into something which may even be more delicious than the initial meal! Seriously!

In a world where many go hungry and food waste is a huge problem, this is a skill we each need to learn to develop. I like to think that with my handy tips and ideas that can be a problem no more for you as well! Leftovers can be delicious too!

With a little bit of inspiration and not a lot of work we can all be good stewards of what we have been given as far as food goes. If you would like to be inspired to do better when it comes to using up your leftover or excess food read on! (If you are interested in some tasty recipes, scroll down)

Whenever you are faced with loads of extras, don't throw them out. Package them into some tightly closed containers, label and then either place them into your refrigerator or the freezer.

This goes for eating in restaurants as well. Always ask for a doggie bag, don't be ashamed to ask. You paid for it. Its yours.

Turn them into tomorrow's lunch. (or even breakfast) Leftover meats and cheeses can easily be incorporated into a salad or a sandwich. I love eating leftover pizza or pasta for breakfast.

Be inventive with your leftovers. Leftover meat or chicken stews make the most delicious pot pies. All you need to do is to reheat them and top with a pastry or some biscuits and bake in the oven. I can guarantee ain't nobody going to be turning them down!

For leftover meat, why not chop it fine or grind it up and use it just like you would use ground beef. I have done this many, many times and it is always enjoyed. In a lasagna or casserole, as a cottage pie, or even for hot sandwiches such as sloppy joes.

Leftover chicken or turkey is never a problem. Chicken is such a versatile protein, if you are like me you will never have a problem using it up. It works wonderfully in salads and casseroles.

Added to gravy it makes an excellent hot sandwich. Its even great on pizza.

We love it in tacos and enchiladas. Every time I cooked a turkey my family was drooling at the thought of the enchiladas I was going to make with the leftovers while they were still eating the holiday dinner!

Leftover fish? That is also not a problem. I often will mince it up, mix it with a cream sauce, or some mayonnaise and grated cheese, perhaps a bit of chopped onion or pickle. Spread onto biscuit dough (like a scone dough), roll it up slice and bake. This is excellent served with a cream or cheese sauce to spoon over. Or even as a side to a bowl of soup.

Leftover vegetables might be a bit more problematic, but if you put your thinking cap on there is no end to what you can do with them.

Potatoes are very easy to deal with. Who does not love fried potatoes, or hash. Just cube your leftover baked or boiled potatoes and fry them in a bit of butter with some onion. Perfect to enjoy with your breakfast eggs, or as a tasty side with dinner.

Leftover mashed potatoes? No problem. Add a bit of finely minced onion and maybe some meat or cheese, shape into patties or rolls, coat in egg and bread crumbs and fry in butter. If you shape and chill them really well, they cook a lot easier and won't fall apart.

Even if they do I can guarantee nobody is going to turn their nose up at golden brown buttery bits of fried potato, mashed or otherwise!

Bubble and squeak is the ultimate leftover vegetable dish! Its just a fancy name for vegetable hash. Just chop everything up, mix it together and then melt some butter in a skillet. Add the vegetables and cook, mashing everything down so that it covers the base of your skillet. Let brown and then carefully flip over to brown the other side. Delicious cut into wedges and served with a poached or fried egg on top!

Cooked ham is wonderful finely minced and then made into Deviled Ham. You can find my recipe for that here. I can promise you that it is incredibly delicious.

Its fabulous served on toasted baguettes or as a sandwich filler. Leftovers made delicious!

I also like to use leftover ham in casseroles. Its excellent stirred into scalloped potatoes or macaroni and cheese. We also enjoy it sliced and fried for breakfast with eggs. Finely chopped and baked in a Quiche it also shines.

Here are a few more ways to help to make your leftovers shine and starve the garbage can! My mother didn't call me the Queen of Leftovers for nothing!

Monday Night Supper

This is quite an old recipe for a delicious casserole you can make with your leftovers from your Sunday roast dinner. Beef, Lamb or Pork are lovely done this way, and you can also make use of any leftover vegetables you might have as well as leftover gravy.

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Old Fashioned Baked Hash

Simple and incredibly tasty. Your family is sure to love this tasty combination of leftovers and fresh vegetables.

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Leftover Meat Escallope

This delicious casserole makes great use of leftover bits of meat or poultry, vegetables, gravy, etc. A nice tossed salad on the side, and you have a delicious meal that everyone will enjoy and nobody will care if it is leftovers or not! I guarantee!

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Greek Casserole

Almost like a lasagna, and a Greek Pastitsio, but using leftover cooked beef. If you don't have any leftover beef, you can use the equivalent in browned ground beef in its place.

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Country Style Casserole

This tasty casserole makes good use of leftover cooked rice. Grated carrot, cheese, a good mayonnaise, egg, and some spring onion. Just stir together and bake for a delicious side dish that the whole family will love.

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Ham and Cheese Casserole

A quick and easy way to use up bits of leftover cooked ham. With ham, cheese, noodles, and vegetables in a deliciously creamy sauce. With its crispy crumb topping, what's not to love?

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Cheesy Chicken Enchilada Casserole

A very family friendly casserole that is very easy to make. Cheese, cooked chicken, (or turkey) tortillas, enchilada sauce, etc. all combine to make a spicy, quick and delicious casserole that everyone will love!

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Teriyaki Chicken and Rice

Teriyaki is one of my favourite tastes. You can call this fusion cooking. It is a combination of two of my loves. Fried rice and Teriyaki! You can make it with chicken or turkey, or even ham!

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Hot Turkey Poutine

It's your favourite sandwich, but it's not a sandwich. It's poutine!

Chips, cheese, gravy, stuffing and turkey! This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!

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Turkey Hash

Cooked turkey, sweet potatoes, regular potatoes, a bit of spice, some cheese and Bob's your Uncle. A bit spicy and very flavour-filled.

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Cheesy Cornbread Turkey Pot Pie

Leftovers from your holiday meal, put together in a very delicious way. I love the cornbread biscuit topping on this fabulous casserole. You can also use chicken, or even a combination of chicken/turkey and ham. Delicious any way!

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Proper Ham and Eggs

It doesn't get much better than this. Properly fried eggs accompanied with thick slices of ham fried in butter and toast soldiers. For breakfast or dinner, it always goes down a real treat!

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Cabbage & Ham Soup with Cheese Dumplings

Cabbage and Ham Soup with Cheese Dumplings

A delicious soup with smoked ham, buttery soft cabbage, vegetables and a flavour-filled broth. The cheese dumplings on top tip it over the edge to heavenly.

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Chicken And Ham Pie

This lush pie makes great use of cooked chicken (turkey) and ham. In a beautiful lard/butter pastry, that is in three layers rather than two. (Yes there is an extra layer of pastry in the middle dividing the chicken from the ham.) This always goes down a real treat and nobody minds that they are eating leftover at all!

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Slow Cooker Potato & Ham Chowder

This is a hearty soup with beautiful flavours. You get the creaminess from the cream. Saltyness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavourful but very aromatic as well.

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Ham, Leek & Potato Gratin

A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! You can also use leftover potato in this, or cook potato specifically. Delicious any way you decide.

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Salmon, Broccoli & Potato Gratin

Simple. Easy. Delicious. Economical. If you like Salmon and you like Broccoli and you are wanting delicious supper dish that goes together quick as a wink . . . this dish is for you! You can use tinned salmon or leftover cooked salmon, flaked. Fabulous any way. Pesto adds a special touch.

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Broccoli & Potato Casserole

This delicious bake makes great use of leftover baked potatoes. In fact if I am going to bake some potatoes for supper, I always throw a few extra into the oven just so that I can make this tasty casserole the day after!

It never hurts to have already cooked potatoes on tap!

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As you can see, leftover food need never be boring or lackluster. There is always a delicious way to present it so that everyone enjoys the leftovers just as much as they did the original meals!

I have pages and pages of leftovers on this blog. What I have shared today is only the tip of the iceberg. If you are wanting even more inspiration just put the ingredient you are looking for into the search option at the top of the page and see what comes up. I guarantee you will discover something delicious, or I'll eat my hat, and I am betting I could even make that taste scrumptious!!

Sometimes even I need additional inspiration on how to use up my leftovers. One site which I have found very helpful for that is Gumbo. You just pop your ingredients into the search window and it finds recipes that you can easily use them in. I love it! Reducing your food waste has never been easier.

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Corn and Potato Scallop

Thursday, 21 October 2021

This old fashioned potato side dish has been a favorite in my family for many, many years. My grandmother made it for her family and my mother made it for us. My own children also enjoyed it.

Of course like any of these dishes, each generation adds something into the mix. I strongly suspect in my grandmother's day it was just the corn, milk, potatoes, onions and seasoning.

Mom always added a bit of summer savory to the mix. I no longer do that myself, but I do like to add some cheese to the layers.

Basically it is just creamed corn, sliced potato, and sliced onion layered in a baking dish with some flour and cheese, as well as seasoning between the layers.

A bit of milk is poured over top and then the whole lot is baked in the oven until the potatoes are tender. I also like to add a layer of buttered cracker crumbs on top.

I am a person who likes a bit of crunch on things like this. You can't beat buttered cracker crumbs, although I have also been known to use bread crumbs as well when I didn't have any crackers.

I love that crunchy buttery topping and my family did as well. When this was on the menu, my children were very happy campers!

I loved it because I could make the dish as large or as small as I needed it to be, depending on how many mouths there were sitting around the table. Its very easy to amp up or amp down. A lot of these old recipes are!

WHAT YOU NEED TO MAKE CORN AND POTATO SCALLOP

Simple store cupboard ingredients. I love recipes like this. Simple ingredients put together in a most delicious way!

potatoes
onions
grated cheese
whole milk
salt and black pepper
creamed corn
all purpose flour
buttered cracker crumbs

And if you want an even simpler version, just leave out the cheese and the cracker crumbs.

Unlike regular scalloped potatoes, there is no need to make a cream sauce on top of the stove. This simple recipe leaves that step out.

Instead the creamed corn, milk, cheese and flour work together in this tasty dish to make a creamy sauce.

HOW TO PREPARE THE VEGETABLES FOR CORN AND POTATO SCALLOP

Generally speaking one large potato and a small onion will be all you need for every two to three people. I like to use a russet type of potato. I do peel both the potato and the onion.

Once you have your potato peeled, cut it in half lengthwise and then cut each half crosswise into thin slices, each resembling a half moon.

The onion is treated the same way. Peel, cut in half lengthwise and then cut in half crosswise into half moons.

HOW TO MAKE CORN AND POTATO SCALLOP

Once you have your vegetables all prepped it is as simple as just layering things up in your casserole dish. Its not difficult at all.

The size of the casserole dish you use will depend on how many people you are feeding and how many potatoes you are using. Today I was making a small-batch which would feed only two to three people.

I used a 2-cup (1-pint) round Pyrex casserole dish which has a lid. Butter the dish really well. (This makes clean up a lot easier.)

I start by spreading about 1/4 of the can of creamed corn in the bottom of the dish. Onto that I put a layer of potatoes. I tend to do this in concentric circles, beginning at the outer edge.

Next I add a layer of onion. I always separate the half moons of sliced onion into separate bits. I just scatter some of these over top, and then dollop on another 1/4 of the can of creamed corn.

I season with some salt and pepper and sprinkle on a bit of flour and some grated cheese. Not a lot of any one thing, but just enough so that you know it is there. If you don't want to use cheese, you can dot with butter.

The cheese/butter works with the flour and cream corn to make a sauce when it bakes. I just keep repeating the layers until everything is used up, ending with some cheese on top if I can. Over that I scatter the buttered cracker crumbs.

It works out to 4 layers of creamed corn and three of everything else, if that makes sense. Once you have everything layered in you add some milk.

How much milk you need depends on how much you have in the dish and the size of your dish. I use the tip of a knife to move things around a bit so that the milk can get right down to the bottom of the dish.

You do not want anymore than 1/3 of the casserole dish filled with milk, unless you want a mess at the end. (Milk doubles in volume when heated!) Cover tightly and bake until the potatoes are tender and everything is bubbling away.

You can remove the cover for the last five to ten minutes of baking so that the cracker crumbs get all nicely browned and crispy. That's it!

This is such a simple homey dish. It wouldn't win any beauty contests, but I can tell you it would probably come first place in a taste contest because it is extremely delicious.

I can't think of anything that wouldn't go with this. Yesterday I had it with some roast ham, but it is just as good with chicken, or pork, lamb, fish, etc. Its just plain good eating no matter what!

I really hope you will make it! I used the smaller can of cream corn yesterday. When I make it for a larger group I use a large can, maybe even more depending.

I don't personally think there is such a thing as too much cream corn, but then again, I have been known to eat it with a spoon, cold and fresh out of the tin. 😆 Yes, I am that person!

Corn and Potato Scallop

Yield: 2 - 3

Author: Marie Rayner

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This old fashioned side dish is an old family favorite. You can multiply it very easily to serve more people if you wish. Its delicious, easy to make and goes with just about any protein you can think of!

Ingredients

1 large potato, peeled
1 small onion, peeled
1 can of creamed corn (you may not need it all)
2 TBS flour to sprinkle
salt and black pepper
grated cheddar cheese to sprinkle (about 4 TBS)
a handful of buttered cracker crumbs
milk as needed

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small (2 cup/1 pint) deep glass baking dish.
Cut the potato in half lengthwise and then cut into thin half-moons cross-wise. Do the same with the onion.
Place 1/4 of the creamed corn in the bottom of the casserole dish. Top with 1/4 of the potatoes and the onions. Season with salt and pepper, sprinkle with 1/2 TBS flour and 1 TBS of the cheese. Repeat 3 times until you have all layered in the dish.
Pour the milk over top, using the tip of a knife to move things around a tiny bit in order to allow it to get down to the bottom. Do not fill more than 1/3 of the baking dish with milk. Scatter the buttered cracker crumbs on top and then cover tightly with a lid.
Bake in the preheated oven for 45 minutes to 1 hour until the potatoes are soft and everything is bubbling. Uncover and allow to brown for about 10 minutes.
Remove and let stand for 5 to 10 minutes before serving.

Notes:

You may want to place the casserole dish on a baking tray just in case it bubbles over in the oven. Also, I sometimes start this in the microwave to help it cook quicker. About 6 minutes on high, and then pop into the oven as above. It should be done in 35 minutes or so.

Did you make this recipe?

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Cranberry, Arugula & Grains Salad

Tuesday, 15 June 2021

Chicken and Garlic Potatoes Casserole

Wednesday, 20 May 2015

Delicious Leftovers