I had a good clean out of the refrigerator today (Wednesday as I write this), in preparation for the up and coming holidays.  It is amazing how quickly your fridge can get full of bits and bobs of stuff, cluttering it up and taking up needed space.  You know the kind of thing I mean  . . .  that couple of tablespoons of relish in the bottom of the jar, or that bottle of ketchup that barely had enough in it for one serving.  I hate waste, so I always save this stuff, thinking I am going to use it, but then don't.

  

In all truth most jars and packs will tell you the shelf life of said article after opening, and its usually not very long.  Then too, you organise your fridge and it soon gets messy again with things being taken out and put back in.  I always give it a good lick and a promise about once a month anyways, but before Christmas I like to really have a good go at it, so that I have enough space for all the Christmas goodies we will be getting in.

 

I like a well organised refrigerator, with like things being in position together  . . .  like all the sauces and mustard's in one place  . . .  oriental foods (Ketjap Manis, Hoisin sauce, Srirachi sauce, etc.) in another area, dairy together, etc.  Cooked foods on a higher shelf and raw foods/meats on a lower shelf.  Did you know you should never store your eggs on the door?  In the shops here, they are kept on the store shelves, but they do recommend refrigerating them when you get them home.  I just leave them in the carton and store them on a shelf, rather than on the door.  They say that the temperature on the door fluctuates too much for them to be safely stored there. 

 

These Deluxe Double Layer Egg Containers are the ideal thing to use for storing them in the refrigerator or in the cupboards if you are so inclined.  It's convenient and protective, and double layered with space enough to hold 2 dozen eggs.  Its easy to use and grid shaped to take up less space in the fridge.  You can find out more about that here.  They come in three snazzy colours.  I have one of those on my Christmas wish list! 

 

I like to store my milk, other drinks and all of my jams and a few pickles on the door to my fridge.  My old fridge had a water dispenser and there was hardly any room on the door for anything.  I like the setup in this refrigerator so much better!  I know there are only two of us, but you would not believe the amount of milk we go through.  Todd is the main user of it. 

 

 

I had  small package of fresh ravioli taking up some space that was on its due date today so I threw together a Ravioli Lasagna for us for our dinner.  It was a beef and red wine ravioli.  Fresh pasta. 

 

The package said it was just enough for two servings. I have noticed lately that most things only serve two people, which is okay for us as we are only two people, but what do larger families do?  They must have to buy in multiples! That must get pretty expensive and annoying!

 

For this recipe you simply layer the fresh ravioli with a good tomato pasta sauce and cheese in a baking dish and bake.  Its so simple.  No fuss, no muss.

 

Layer and bake and in no time at all, dinner is ready.  All you need on the side is a lovely salad and maybe some garlic bread if you are feeling really hungry. 

 

This was really very tasty!  Even Todd (who hates pasta) didn't complain.  I don't think he realised what he was eating actually, lol.

  

I do have to apologise for the lousy photos today.  It has been raining cats and dogs and is dark, dark, dark.  I like to use natural lighting, hence the poor photographs, but trust me when I say if I had turned the lights on they would have been worse! 

   

In any case this makes a delicious supper for when you are lacking in time and inspiration.  Although the quantities are for two people, it can very easily be doubled to serve more!

 

One thing that I really like in my refrigerator are these Essential Refrigerator Containers.  I just have one at the moment, but plan on getting more.  These innovative refrigerator containers add space to your fridge and help you to safely and neatly arrange things to your convenience.  Right now I have some cheese in mine, but they come in handy for all sorts, sandwich meats, snacks, yogurt tubes, squeeze condiments, eggs, etc.   They are simple and easy to use.  You just slide them onto the refrigerator shelf using the handy clips which hold it in place, allowing for you to slide it open easily as well.  Simple to handle, set up and use, secure locking, with a good fresh air flow, and are dishwasher safe for easy cleaning.  Click on the link above to find out more. They are available at a pretty good price at the moment as well, with free shipping in the USA.    I love mine and plan on getting a couple more in the new year!

So now that my fridge is all clean and tidy for Christmas, I can start planning on what I am going to fill it with!  Not too much I don't think, until just prior to Christmas.  Filling it up too soon will just defeat my purpose in cleaning it up and getting it ready!  Enjoy the lasagna and Bon Appetit! 

 

Quick and easy one dish suppers like this are great for weeknights and especially during these weeks in the run up to Christmas when we don't know when we are coming or going we are so busy!

 

The original recipe used a packet of ranch salad dressing mix.  We don't get that over here, so I just made up a mix of herbs/spices to approximate the flavour, and it worked very well.   If you can get the ranch dressing mix and want to use it instead.  Use one packet of it in place of the dried parsley, onion powder, dill weed,  and salt. 

 

I like to poach my chicken to use in this.  It is a lot moister when I do it and I like that.  Chicken breasts can tend to be dry sometimes.  I just pop them into a saucepan, cover them with cold water, add a bit of salt, a bay leaf, some peppercorns and bring to the boil. Simmer for 5 minutes, then let it sit in the water to cool down.  It will be perfectly cooked and tender, ready to cut into chunks and proceed as per the recipe.  Otherwise, just cut the raw chicken into cubes and brown it along with the onion, until it is no longer pink.

 

I like to make a  salad to serve along with it.  I just cut up some iceberg lettuce and add some crumbled cooked bacon, red onion (very thinly sliced), frozen peas (thawed), chopped tomatoes and cucumber, and a bit of grated cheese.

 

I make a simple dressing using about 2 TBS each oil, cider vinegar and oil, some salt and black pepper, 2 TBS of mayonnaise and about 1/2 TBS of sugar or to taste.  Sometimes I also add a pinch of dill weed.  It's great!  I just whisk them all together until smooth and toss it along with the salad ingredients.

 

You could also use lemon juice instead of the cider vinegar and honey instead of sugar, its up to you.  Its really tasty either way.

 

The chicken and rice cook all together in one pan along with the onion and seasonings . . .  in some stock. I use chicken bouillon cubes or stock gels.  Do be judicious when adding any salt as there will be plenty of salt in the seasoning mix, cheese and bacon.

 

You just simmer this all together for about 15 to 20 minutes until all of the liquid has been absorbed by the rice.

 

Give it a stir.  Add the cheese and bacon and give it another stir.  Dinner is done. 

   

There is no other word for this than delicious.  I love this stuff.  I have been known to have the leftovers for breakfast.  (Shhh!)

  

If quick, easy and delicious works for you, then you are going to love this!  Bon Appetit! 

 

I am always keen to try something new to feed my family for breakfast on Christmas morning.  Usually I want something which is quick and easy to throw together, but that is, at the same time, a tiny bit special.  

 

Presenting Mincemeat & Orange Muesli Muffins!  A doddle to put together and yet very special! 

 

What you have here is a delicious, moist muffin, flavoured with, ground almonds, some orange marmalade and orange liqueur . . . I used Grand Marnier, but you could use any orange liqueur that you like or even just orange juice if you don't want to use alcohol. You don't need a lot, just a teaspoon.  I buy tiny bottles of liqueurs at the grocery shop and keep them for just this purpose. 

 

The muffin mixture is put into buttered ramekins over the top of mincemeat.  I use a heaped tablespoon per ramekin, which works nicely.  If you dont' like mincemeat, you can use any fruit compote or preserve which you do like.  Apple sauce would work well, or apricot compote . . . rhubarb compote, or even a lovely fruit jam. 

 

Finely a muesli like streusal is sprinkled on top to finish. 

 

I use a basic sized ramekin, each holding about 1/2 cup altogether.  These get placed in a baking dish and then you fill the baking dish with some boiling water to come halfway up the sides of the ramekins.  This is called a Bain Marie.  Especially helpful if you are using fancy cups to bake them in that you don't want to risk breaking in the heat of the oven.  (These are really cute done in demi-tasse cups!)

  

They only take 25 to 30 minutes to bake perfectly.  They will not rise much above the cup, or create a dome, but they sure are some tasty! 

 

I like to dust the tops with a bit of icing sugar to pretty them up a bit, kind of like putting on a lace petticoat!  They feel all dainty and ready to celebrate  . . .

 

You eat them warm . . .  the warm mincemeat at the bottom and that warm moist muffin at the top.  The only way these could get better is if you had little quenelles of clotted cream dressing up the tops . . .  and maybe come bacon curls on the side. 

 

You can even bake these ahead and then freeze them in the freezer so all you have to do is take them out the night before and thaw them on the counter over night, popping them into a warm oven for a brief time  on the morning.  By the time you have the coffee made and table set, breakfast is served! 

 

They are really impressive and oh so delicious! 

 

They look special, they feel special and they  . . .  taste special! 

 

Perfect for the holidays.  You can also easily double the recipe if you want to serve more. 

   

They are not overly large, so your tummy won't be stuffed, leaving plenty of room for you to enjoy your Christmas lunch a little later in the day!!

 

Remember, if mincemeat isn't your thing, you can use any other type of fruit filling, compote, preserves or even jam.  They are very forgiving and very adaptable!  Happy Holidays! 

 

I have always felt that it takes a certain amount of gumption and commitment to call something the "World's Best" anything, especially when it comes to food.  

 

World's best anything is largely dependant on a person's individual tastes. 

 

After all . . .  taste is very subjective.  Its dependant on your culture, and where you come from, and yes . . .  individual preferences and taste.  

 

I tend to be somewhat dubious when it comes to labelling something as the "World's Best."

 

One man's meat can indeed be another man's poison.  I am intrigued however most of the time as to what any one person perceives as being the "World's Best."  

 

I am a chicken aficionado however, and when I saw this recipe on Aunt Bee's Recipes, I needed to try it out for myself.   

 

I did make a few changes however and I know  . . .  shouldn't do that, but I can't help myself.  Stay with me on this . . .  

I can never truly leave well enough along. I always tend to want to do my own thing.

 

She recommended using boneless, skinless chicken breasts.  I would never use that cut of chicken for a recipe like this.  

 

First of all,  the long cook time required to thicken the sauce and coat the chicken would have those chicken breasts well dried out, and we all know how unappealing over-cooked dried chicken breasts are, no matter how delicious the sauce coating them is. 

 

So the first thing I did was to change out the cut of chicken used.  I used bone in, skin on chicken thighs.  

 

For one thing the meat is more succulent and lends itself perfectly to long cooking . . .  with the end result being something tender and yes, finger licking tasty.

 

You can always take the skin off and discard it after cooking if you don't want the fat and calories.  

 

I turned the chicken every fifteen minutes during it's cook time, which gave both the top and bottom  bits ample time to cook in and soak up those flavours of that sticky, sweet, sour, delicious coating. 

 

Secondly, the sauce didn't really thicken up overly much with the thighs, probably because they have more natural juices than chicken breasts, but from where I was standing, this actually worked to my advantage. 

 

That meant my chicken wasn't dry.  

 

I poured the sauce off after cooking, and then skimmed any fat off of it and then boiled it for a few minutes to really thicken it up and then passed it at the table for anyone who wanted extra sauce.  

 

Worked very well that way, and yes it was very delicious! 

   

I also actually made my own from scratch Creole seasoning mix.  I like making my own spice blends, but you can certainly use a store brand if you like.  I served it simply with a vegetable fried rice.

 

This was indeed very delicious chicken when done the way I did it.  The meat was succulent and tender and the sticky coating and sauce were finger-licking tasty tasty!  

 

In short, worthy of high accolades . . .  but then again, next week, I might think something else is the world's best.  For this week and on this day, this was indeed the "World's Best, " for us at any rate!  Bon Appetit!