I don't know why it is but it's really difficult to photograph chocolate things and make them come out looking as delicious as they really are.  I am sorely lacking in knowledge about these things and so these cookies here today only look half as delicious as they really, so please don't let the photo's turn you off.  I promise you these are really, REALLY good!

Usually on Sundays I try to put something into the crockpot for dinner before I leave for church.  We are always so starving by the time we get home, which usually isn't until about 2 PM!  If I haven't been really organized and used the crockpot, we end up eating things we shouldn't because lets face it . . .  by that time we don't care what goes into our mouths.  We just want to fill that gap!   Not to self . . .  perhaps carry an apple in your church bag . . .



Sister Johansen who is another Senior Missionary here in the UK, said she really wanted to make this Crockpot Chicken and Stuffing recipe that she found on Pinterest, but wasn't sure if she actually could because they don't do boxed stuffing mix here.  Well  . . .  they do, but it's not like any stuffing mix we are used to in North America.  Over here in the UK, it is like cracker crumbs . . .  I think it's called crumbled rusk.  Anyways, like Sister Johansen, I didn't think it would work in this recipe.



And so I promised Sister Johansen that I would find a way to make it work.  And guess what???  I did!  I created my own stuffing mix.  (You will find the recipe below.)  And you know . . .  it has to be better than anything storebought with artificial ingredients and additives.  Well, that's my theory anyways!

 

It worked really well!  Really, REALLY well.   This was delicious and so simple to put together.  All I had to do was add some potatoes and vegetables.   Boiled baby potatoes and some steamed veg were just the trick.  The leftovers the next day were even tastier.




Place your chicken in the bottom of your crock pot.   Pour the chicken broth over all and then lay a slice of cheese over top of each.  Whisk together both of the soups and the milk.  Pour this over top ov the cheese and chicken.   Top with the stuffing mix.  Cover and cook on low for 6 to 8 hours, or high for 4 hours.   Serve with your choice of side dishes.  I recommend steamed baby potatoes and broccoli.



To make stuffing:  combine 1 tsp instant chicken boullion stock powder, along with 6 ounces of boiling water.  Melt 6 TBS of butter in a skillet and saute one medium onion (peel and chop) with 4 stalks of celery (chopped) until softened.  Toss together with the chicken stock and 7 cups of the stuffing  mix.    Use to stuff a chicken or turkey prior to roasting, or bakd in a lightly buttered casserole for half an hour at 180*C/350*F/ gas mark 4.  You can also use it to stuff pork chops.

I am so excited today to be able to tell you about the most fabulous adventure I had just two weeks ago today.  It was something I had been looking forward to for a couple of months now!    In my role as a food blogger,  I am often invited to attend special events.  I don't always accept these invitations . . .  more often than not they are held too far away from where I live, (which requires too many train changes and a lengthy travel time) or they are held in the evening and being too far away (which requires a hotel stay, etc.) or they are not interested in covering the cost of my travel.  All no no's in my book.  As I also have Osteo Arthritis, I usually want Todd to come with me when I travel nowadays as well.   The Mornflake Seed to Bowl Event ticked all the boxes for me.  It wasn't being held too far away, so travel would be easy.   It was at the right time of day . . . and more importantly  they didn't mind Todd coming with me at all . . .  and they were more than happy to cover the cost of our travel both to and from the event.   I am always keenly interested in learning all of the aspects concerning the growth, provenance and production of the foods which we like to eat.  Seed to Bowl . . .  an event put on by the people at Mornflake . . .  promised to take us from the initial growth of the oats all the way to the way it gets processed and fit for consumption.  A trip to the Mornflake Mill in Crewe was just the ticket!

My sister is always after me to eat healthier.  She's been into sprouting and fermenting and using whole grains for a long time now.   She really makes some interesting and delicious foods which I have enjoyed and which is why I was really excited when I was offered the opportunity to review a new cookery book  . . .  At Home in the Whole Food Kitchen, celebrating the art of eating well, by Amy Chaplin.

One of the favourite things that my mother would make for us on occasion when I was growing up was Stuffed Baked Potatoes.  These were a real treat, and something which I still enjoy.  She would bake potatoes until done, then cut them in half.  The insides were scooped out and mashed together with butter, milk, seasoning and a smidgen of minced onion.  Then she would stuff the skins with this mixture and pop them into the oven to brown.

One thing which stands clear the culinary memories of my childhood is that nothing went to waste.  My mother was a plain cook and a thrifty cook . . .  a lesson I learnt well, the thrift part at any rate.  I don't think anyone has ever called my cooking plain!!

I make a lemon cake that we are awfully fond of here in my house  . . .  a Lemon and Chocolate Chip Cake.  It's really good, with a nice lemon flavoured cake and just a hit of chocolate chunks throughout.   Lemon and chocolate are actually a very nice flavour combination.  It's true.

We grow a lot of our own soft fruits in our garden . . .  tay berries (a cross between a black and rasp berry), raspberries, blackberries, blueberries, gooseberries, strawberries and black currants.   They all start to ripen about the same time.  And right now is the peak time for the logan, rasp and  strawberries, and the black currants.  Oh and gooseberries.  The blueberries are not quite ready yet, but in a few weeks they will begin . . .

My mother celebrated her 83rd Birthday yesterday.  It was only a few years ago now that we almost lost her.   I feel so blessed that she is still with us and of course I called her on the telephone, where I could not actually be with her.  

 


Summer is finally here, and with it comes the influx of tasty seasonal food for perfect beach-side barbecues to simple alfresco dining. The LuxPad has collated 101 Summer Recipes from their favourite foodie blogs for you to try-out and enjoy, from breakfast to dinner they have your summer dining sorted. Enjoy your summer with their favourite dishes including my recipe for  . . .

 

Sauteed Garlic and Lemon Chops!

Do hop on over to the Lux Pad Blog to see all the other delicious offerings for everything from tasty cool beverages and cocktails to mouth watering desserts!

When I saw this recipe on Nigel Slater's Dish of the Day, I just knew I had to try it.  You all know what a big fan I am of Nigel.  I've made no secret of it.   I know I say it every time . . .  he just cooks like I want to cook and eat.

Some days it is just too hot to cook.   I find really hot and sticky days just zap all of my energy and I just can't be asked to cook anything.  Not complaining . . .  just saying is all . . .

I got to go to Costco the other day with some friends and I picked myself up a nice big pack of lean ground turkey breast for about £10.   What a bargain compared to what you pay for it in the shops.  I was able to divide it up into 3 (1 pound) packages and still had half a pound leftover that I used to make these delicious meatball sarnies/sandwiches!  This is cooking for two.  If you want to make more, just double the quantities!

Oh but we have had a lovely run of nice warm weather here in the UK.   You learn very quickly over here that you never take sunny days for granted . . .  or warm weather  . . . and you never complain about it.  They are few and far between, and so  generally people tend to revel in them!  Oh, for sure you will find the odd party pooper, but for the most part, we all tend to enjoy!

We are big fans of lemon cookies in this house . . . okay, so I lied, it's really only me that likes baked lemon anything, but I didn't want you to think I was a glutton and eat all the lemon stuff myself, even if it is true.  haha   That's actually a lie as well, I normally send half of every lemon bake I make to our good friend Doreen.  She doesn't mind in the least!

When I was growing up, this quick and easy dessert would have been considered the epitome of sophistication!  Invented back in 1893 by the French Chef Escoffier at the Savoy Hotel in London, it was designed to honor the Australian songstress, Nellie Melba.   Whatever it's origins, and however dated it may seem to some, I think it's nice to dust off these oldies and enjoy them every now and then, especially during the warmer months when fresh fruit is so readily available.