I never got anything new baked to share with you this weekend. The weather has been uber hot here and I just can't bring myself to do much in the way of cooking. I thought it would be another opportunity to share some of the recipes from my old Oak Cottage Blog that I used to have years ago. Although the photography is not the best, the recipes are all sound and delicious. There's a little something here for everyone!
You can't beat a delicious Sticky Marmalade Loaf. It has a beautiful flavour and texture. Filled with toasted pecan nuts, with more adorning the top and a final glaze of marmalade, this is one you will want to enjoy with a nice hot cuppa! We like to spread slices of it with butter when we eat it!
*Sticky Marmalade Tea Loaf*
Makes 1 2-lb loaf (serves approx. 12)Printable Recipe
I like to use extra chunky marmalade in this delicious tea bread. It helps to give extra texture to the baked loaf and prettifies the top! Yorkshire Tea company does make a lovely marmalade loaf of their own, which is quite good, but you just can't beat homemade! It's always infinitely better! (Besides my own is twice the size and half the price, not to mention just that bit tastier!)
140g of marmalade (reserve 1 TBS for later) (2/3 cup)
170g of butter, softened (3/4 cup)
170g ounces light soft brown sugar (3/4 cup)
3 large free range eggs, beaten
280g self rising flour (2 cups)
1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
100g pecan halves, divided (scant cup)
Pre-heat the oven to 180*C/350*F/gas mark 4. Lightly butter a 2 pound loaf tin and then line it with greaseproof paper. Set aside, along with 1 TBS of the marmalade (in a small sauce pan.)
Put the butter, remaining marmalade, sugar, eggs, flour, baking powder and spices into a large bowl. Blend with an electric beater for two minutes or so until smooth and light. Stir in 2/3 of the pecan nuts.
Tip the batter into the prepared pan and smooth the top. Sprinkle the remaining pecan nuts over top evenly. Bake in the heated oven for about 1 - 1 1/4 hours until a skewer inserted in the centre of the loaf comes out clean and the top springs back when lightly touched. (If it is browning too much you can cover it with foil after 45 minutes) Once cooked remove it from the tin and allow to cool slightly on a wire rack.
Gently heat the reserved marmalade and then brush it evenly over top of the warm loaf. Allow to cool and serve cut into slices.
This is a lovely refreshing pie in the summer months. You do need to bake it briefly in the oven, but not long enough to really heat up the kitchen!
Serves 8
Printable Recipe
This pie is not only easy and quick to make, but oh so very tasty. With it's wonderfully scrumptious lemon filling and it's spicy gingersnap crust it is moreishly delicious! A real pleaser on all levels! Another one from my big blue binder.
FILLING:
the grated zest and juice of 3 lemons (I always use unwaxed)
3 large egg yolks, lightly beaten (freeze the whites to make a pavlova or meringues at a later date)
1 14-ounce tin of sweetened condensed milk (400g)
1 TBS sugar
a pre-baked gingersnap crust (see below)
TO SERVE:
1 cup heavy cream, chilled (240ml)
1/4 cup sugar (45g)
Pre-heat the oven to 180*C/350*F/gas mark 4. Stir the lemon juice, lemon zest and the egg yolks together in a bowl. Whisk in the condensed milk and sugar and combine thoroughly.
Pour the filling into the prepared crust and then place on a baking tray. Bake in the pre-heated oven for 10 minutes. Remove from the oven and let cool to room temperature. Cover with cling film and chill for at least 4 hours or overnight before serving.
When ready to serve, beat the cream with an electric mixer until soft peaks form. Add the sugar and beat just to combine. Cut the pie into slices and garnish each slice with a nice dollop of the sweetened cream to serve.
*Gingersnap Pie Crust*
makes one 9 inch pie crust4 ounces of gingersnap cookies, crushed into fine crumbs (about 1 cup of crumbs)
(Over here I use gingernuts and crush them in my blender)
1/2 cup finely ground almonds or pecans (50g)
5 TBS unsalted butter, melted
Pre-heat the oven to 160*C/325*F/ gas mark 3. Stir the gingersnap crumbs and almonds together in a bowl. Add the melted butter and stir to mix evenly together. Turn into a 9 inch pie plate and press the crumbs evenly over the bottom and up the sides to form a crust.
Bake for 8 to 10 minutes, or until it feels dry and firm. Let cool to room temperature before filling.
What was your favourite flavour of pudding (North American Pudding) when you were a child. Mine was chocolate pudding. It was actually rather strange because I hated really did not like chocolate milk, but chocolate pudding, I was in love with!
*Chocolate Pudding*
Serves 4Alternately, don't cover it with the cream and instead serve it with whipped cream. Its also very nice with some crumbled cinder toffee sprinkled on top of the whipped cream. Just saying!
*Cinder Toffee*
Every child's delight this is a wonderful
concoction that magically turns from a thick syrup into a heavenly light
sponge of delicious sweet confection once you add the magic ingredient .
. . baking soda. One feels a bit like a mad scientist when they are
making this. It's soooo sweet and soooo good!
3 1/2 TBS salted butter, plus extra for greasing
300ml water (1 1/4 cups)
4 teaspoons malt vinegar
3 tablespoons golden syrup
450g granulated sugar (2 1/3 cups)
1 teaspoon baking soda
1 bar of good quality chocolate, *optional (I use green and blacks organic milk chocolate)
Grease a large baking tin well with butter and set it aside. (mine was an 11 by 7 inch tin)
Place the butter, water, and vinegar into a large saucepan. Heat until the butter has melted. Add the golden syrup and sugar. Heat and stir until the sugar completely dissolves. Once it has dissolved and it is all mixed well together, STOP stirring. Clip your candy thermometer onto the side of the pan if you have one. Bring the mixture to the boil and allow to boil without stirring it until the mass reaches the hard crack stage on your candy thermometer. (if you don't have a candy thermometer a teaspoon of the molten toffee dropped into a saucer of cold water at hard crack stage will form brittle strands and crack when you try to shape it)
Be very careful as this mixture is very hot and can be dangerous. This is not a recipe for children to be making.
Remove the mixture from the heat and carefully stir in the baking soda. It will immediately froth up. Keep stirring gently until the bubbles begin to subside. Working very quickly, pour it into the prepared pan. Wait for between ten and twenty minutes until the mixture is set up but still warm, and then knock it out of the pan and break the toffee into pieces. Lay these pieces out on a wire rack until completely cooled, then transfer to an air-tight container (or your mouth).
*If you wish to coat yours in chocolate, break up your chocolate into small bits and melt it in a bowl set over simmering water. Dip each piece of cooled cinder toffee into the melted chocolate to coat, and then place the coated pieces on a rack to dry completely before storing in an air tight container.
3 1/2 TBS salted butter, plus extra for greasing
300ml water (1 1/4 cups)
4 teaspoons malt vinegar
3 tablespoons golden syrup
450g granulated sugar (2 1/3 cups)
1 teaspoon baking soda
1 bar of good quality chocolate, *optional (I use green and blacks organic milk chocolate)
Grease a large baking tin well with butter and set it aside. (mine was an 11 by 7 inch tin)
Place the butter, water, and vinegar into a large saucepan. Heat until the butter has melted. Add the golden syrup and sugar. Heat and stir until the sugar completely dissolves. Once it has dissolved and it is all mixed well together, STOP stirring. Clip your candy thermometer onto the side of the pan if you have one. Bring the mixture to the boil and allow to boil without stirring it until the mass reaches the hard crack stage on your candy thermometer. (if you don't have a candy thermometer a teaspoon of the molten toffee dropped into a saucer of cold water at hard crack stage will form brittle strands and crack when you try to shape it)
Be very careful as this mixture is very hot and can be dangerous. This is not a recipe for children to be making.
Remove the mixture from the heat and carefully stir in the baking soda. It will immediately froth up. Keep stirring gently until the bubbles begin to subside. Working very quickly, pour it into the prepared pan. Wait for between ten and twenty minutes until the mixture is set up but still warm, and then knock it out of the pan and break the toffee into pieces. Lay these pieces out on a wire rack until completely cooled, then transfer to an air-tight container (or your mouth).
*If you wish to coat yours in chocolate, break up your chocolate into small bits and melt it in a bowl set over simmering water. Dip each piece of cooled cinder toffee into the melted chocolate to coat, and then place the coated pieces on a rack to dry completely before storing in an air tight container.
You have heard of Lemon Drizzle Loaf, this is a Jaffa Drizzle Loaf. Flavoured with orange and drizzled with chocolate!
Cuts into 8 - 1 slices
Printable Recipe
Chocolate and orange are an unbeatable combination. This light and zesty cake makes the best of those two lovely flavours.
FOR THE CAKE:
140g of butter, softened (2/3 cup)
280g self raising flour (2 cups)
1 1/2 tsp baking powder
225g sugar (1 cup + 3 TBS)
3 large free range eggs
6 TBS milk
the finely grated zest of 1 large orange
TO FINISH:
3 TBS fresh orange juice
5 TBS sugar
2 ounces dark chocolate, chopped
Pre-heat the oven to 180*C/350*F/ gas mark 4. Butter a medium loaf tin and line the bottom with some baking parchment. Butter the parchment.
Put all the cake ingredients into a large bowl and beat with your electric mixer until light and fluffy. Spoon the batter into the prepared loaf tin and level the top. Bake for 40 to 50 minutes until golden brown and firm to the touch when lightly touched with a fingertip. Alternately you can stick a toothpick into the centre. If it comes out clean . . . the cake is done!
In the meantime, heat the orange juice and sugar gently in small pan. Stir until the sugar is dissolved. Set aside.
Remove the finished cake from the oven and set aside on a rack. Do not remove from the pan. Take a toothpick or a fork and punch holes into it all over the top. Spoon the orange/sugar mixture all over the top, waiting for it to soak in before adding more. Leave to cool completely in the pan. Once cool, remove from the tin and place on the rack again.
Melt the chocolate bits in a bowl over a pan of simmering water, or in the microwave on medium for 1 to 2 minutes, depending on the strength of your microwave. (I microwave it at 30 second intervals until it is meltingly soft) Drizzle the melted chocolate over the cake with a fork and then leave to set before slicing.
Our Blueberries are ripening at the moment. Time to make this lucious Blueberry Sour Cream Cake.
*Blueberry Soured Cream Cake*Serves 10
Printable Recipe
Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!
180g butter, softened (3/4 cup)
170g caster sugar (14 TBS)
3 large free range eggs
280g self raising flour (2 cups)
1 tsp baking powder
2 tsp vanilla extract
75g carton of sour cream, divided (9 1/2 TBS)
375g punnets of blueberries Scant 4 cups)
FOR THE FROSTING:
Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!
180g butter, softened (3/4 cup)
170g caster sugar (14 TBS)
3 large free range eggs
280g self raising flour (2 cups)
1 tsp baking powder
2 tsp vanilla extract
75g carton of sour cream, divided (9 1/2 TBS)
375g punnets of blueberries Scant 4 cups)
FOR THE FROSTING:
2 TBS butter
2 TBS cream cheese
195g sugar (1 1/2 cup)
drop of vanilla
Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round deep cake tin and line the bottom with baking parchment. Butter the parchment.
Put the butter, sugar, eggs, flour, baking powder and vanilla into a bowl. Beat for 2 to 3 minutes with an electric beater until it is pale and well mixed. Beat in 4 Tablespoons of sour cream, then carefully fold in half of the blueberries.
Spread the batter in the prepared pan and level it off. Bake in the pre-heated oven for 50 minutes, or until the top springs back when lightly pressed or a toothpick inserted in the centre comes out clean.
Cool in the tin for 1o minutes, then take out of the tin and peel of the parchment paper. Leave to finish cooling on a wire rack.
Beat the cream cheese, butter and vanilla with the icing sugar until you have a smooth and creamy mixture. Spread over the top of the completely cooled cake. Scatter the remaining half of the blueberries on top.
This cake will keep well in the refrigerator for several days. (If it lasts that long!) Deliciously moreish!
I scream. You scream. We all scream for Ice Cream! Especially if it boasts a lovely Maple Walnut topping!
*Maple Walnut Ice Cream Sundaes*Serves 1
Printable Recipe
This hardly seems a recipe, it is so simple. You can multiply the amounts according to however many people you are wanting to serve it to. Once you taste how delicious it is, and see how easy it is to do, you will wonder why you didn’t think of it yourself!
¼ cup of pure maple syrup (60ml)
¼ cup chopped walnuts of pecans (35g)
1 large scoop of vanilla ice cream
Heat a non stick skillet over medium heat for a few minutes and then toss in the nuts. Toast them in the heated skillet for about two to three minutes. Once they are toasted and begin to smell all fragrantly nutty, pour in the Maple syrup and let it bubble up. Remove it from the heat and let it cool for a few minutes, until it is just warm. (Not hot, unless you want soup, instead of ice cream!)
Scoop vanilla ice cream into a dish andthen pour the maple nut sauce over top and enjoy!
I love it with walnuts myself, but that is probably because it reminds me of the maple walnut ice cream from home. That was always my father’s favourite flavour and every mouthful always reminds me of him.
This hardly seems a recipe, it is so simple. You can multiply the amounts according to however many people you are wanting to serve it to. Once you taste how delicious it is, and see how easy it is to do, you will wonder why you didn’t think of it yourself!
¼ cup of pure maple syrup (60ml)
¼ cup chopped walnuts of pecans (35g)
1 large scoop of vanilla ice cream
Heat a non stick skillet over medium heat for a few minutes and then toss in the nuts. Toast them in the heated skillet for about two to three minutes. Once they are toasted and begin to smell all fragrantly nutty, pour in the Maple syrup and let it bubble up. Remove it from the heat and let it cool for a few minutes, until it is just warm. (Not hot, unless you want soup, instead of ice cream!)
Scoop vanilla ice cream into a dish andthen pour the maple nut sauce over top and enjoy!
I love it with walnuts myself, but that is probably because it reminds me of the maple walnut ice cream from home. That was always my father’s favourite flavour and every mouthful always reminds me of him.
Our Strawberries are all but done now, but you can still load up on fresh Scottish strawberries at the shops!
Printable Recipe
Easy to make and a beauty to behold. This lovely tortecombines a wonderfully crisp and buttery shortbread crust with all the decadence of a luscious cream filling, topped with gorgeously sweet strawberries. A final dusting of powdered sugar is it’s crowning glory. It’s hard to believe that something so easy can be so impressive, but it’s true!
CRUST:
½ cup of pecans or walnuts, toasted (45g)
1 ½ cups plain flour (210g)
2 TBS caster sugar
¾ cup cold butter (180g)
8 ounces of cream cheese, at room temperature (230g)
½ cup caster sugar 45g)
1 cup whipping cream (240ml)
3 cups fresh strawberries, halved
Icing sugar to dust over the top and a few whole berries for a garnish
Pre-heat the oven to 165*C/325*F/ gas mark 3. Place the nuts in a food processor and pulse them until they are finely chopped, taking care not to turn them into a paste. It should only take 4 or 5 pulses. Add the sugar and the flour and pulse to mix. When well blended, add the butter, 2 TBS at a time through the hopper, pulsing until the mixture forms a crumbly consistency, and the butter is worked well throughout.
Remove the crumbs from the processor and spread into a 10 inch spring form pan. Press evenly on the bottom and pushing one inch up the sides of the pan to form a shallow crust with one inch sides. Bake in the pre-heated oven for 30 to 40 minutes or until golden brown. Remove from the oven, place on a wire rack and let cool completely in the pan.
Once the crust is cooled, place the cream cheese and sugar in a small bowl and beat together until fluffy and well blended. Place the whipping cream in another bowl and whip until soft peaks form, taking care not to over beat it. You don’t want it to be granular. Slowly fold the cream cheese mixture into the whipped cream, until well blended. Spread evenly in the cooled crust and then refrigerate for an hour or so to firm up.
When ready to serve, arrange the sliced berries on the top of the chilled cream mixture in a decorative manner, placing a few berries in the centre to garnish. Remove the sides of the spring form pan and place on a serving plate. Dust lightly with icing sugar.
*Note - Don’t ever wash strawberries. They become soggy and waterlogged. Just lightly wipe them with some damp paper towelling if they are dusty and dirty. Also, don’t refrigerate them. The flavour is so much better at room temperature, and if you can leave them out in the sun for a bit until they are lovely and warm and juicy, so much the better!
I reckon that's enough for you to be getting on with this weekend! Hope you are having a good one! Its Grace's first birthday party today and we are looking forward to going to that. I hope the sun shines for it!
We're having a heat wave, a tropical heat wave! The temperature's rising, it isn't surprising, she certainly can can-can! (Irving Berlin)
Talk about feast and famine. We were just complaining a week or so ago that we hadn't really had much of a summer and wham!
It has hit us with a vengeance, and just in time for our children here in England to go on their summer break. They say tomorrow it could get up to 39*C (about 102*F) which will break all records here in the UK.
Of course with the wicked hot temperatures and high humidity come Thunderstorms, and we had the worst one I have ever seen over here last night about 1 a.m. My husband slept through it.
How he managed that I will never know. I suppose it is one of the benefits of being deaf when you aren't wearing your hearing aids!
So what has that got to do with BBQ Chicken Thighs? Absolutely nothing! I just share it with you as a matter of interest.
These Sticky BBQ Chicken Thighs are fantabulously tasty. I had taken some chicken thighs out of the freezer and left them in the fridge to thaw overnight.
I am never entirely sure what I want to do with these things . . . I cook as the inspiration strikes me.
Chicken thighs are so wonderfully flavourful and rich. Next to the wing they are my favourite part of the chicken! Moist and filled with flavour. Never dry.
I had gotten this jar of Ravish Pineapple & Yuzu Salsa (English Provender) and I thought I would try to incorporate it into some kind of glaze for the chicken.
First I rubbed them all over with my own Homemade BBQ Seasoning Mix. You can find that recipe here.
It is absolutely filled with flavour, all natural ingredients and no nasties there. It makes about 3/4 of a cup of mix, but trust me when I say that won't be a problem. You can use it for all sorts. Not just chicken.
Its spicy and smoky and works great on a variety of meats, poultry, fish and vegetables. You will find that it is something you use frequently and that you will love! It adds incredible flavour to things.
I really love making my own seasoning mixes. I never buy them ready made anymore. Homemade is fresh, and contains no chemicals or preservative.
You rub this all over the chicken pieces first and then roast/grill them for about 15 minutes or so. While they are roasting, you can make up this finger-lickingly tasty glaze. \
I used some of that salsa, but you could use any kind of fruity chutney. Mango would be lovely. To that I added an equal amount of my favourite BBQ sauce, and some liquid honey.
I then drizzled it over the chicken and brushed them with it every now and then until the chicken pieces were tender, and perfectly glazed!
I roasted some vegetables on the side for us to enjoy along with it. Courgettes (zucchini), butternut squash and some new potatoes for the man. All cut into hefty chunks and tossed with some oil and seasonings.
This was another fabtastic meal! Sticky chicken . . . some roasted healthy veg, a salad . . .
I drizzled my salad with Skinny Sauce Ranch Dressing which has no sugar, no carbs, no fat, no dairy, no gluten and no calories.
But trust me, it has plenty of flavour! I love their products. You can enjoy without feeling deprived. They even have Maple Syrup for on your pancakes.
Mu husband had the same, except he enjoyed some of the roasted potatoes and because I had done a lovely large tray of them, there is enough for us to enjoy them again for another meal.
Yield: 2
Sticky BBQ Chicken Thighs
Finger-lickingly tasty. You are going to love these. You begin with a rub, bake and then finish off with a sticky glaze. One word. YUM! This recipe can easily be doubled. You can also cook it on the outside grill, brushing it with the sauce as it cooks and turning it frequently.
ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 TBS BBQ seasoning (see my own recipe for this)
- 1/2 TBS olive oil
For the glaze:
- 2 TBS fruity chutney or salsa
- 2 TBS your favourite BBQ sauce
- 1 TBS liquid honey
instructions:
How to cook Sticky BBQ Chicken Thighs
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a small baking tray with some aluminium foil and spray with non-stick cooking spray.
- Rub the chicken thighs all over with the BBQ seasoning. Place them spaced a bit apart on the baking sheet. Drizzle with the oil. Place into the preheated oven and roast for 15 minutes.
- While they are roasting whisk together the chutney, BBQ sauce and honey until well combined. Remove the chicken from the oven. Drizzle and brush this sauce over all of the chicken pieces.
- Roast for a further 20 to 25 minutes until the juices run clear, brushing with the pan drippings every 8 minutes or so. Remove from the oven and put the chicken on a serving platter. Drizzle some of the pan juices over top and serve immediately.
This really was a very tasty meal. Despite the oppressive temperatures. The quantities I have given are for two people only, but you can very easily double or triple it to serve more. This is summer food, easy food. Delicious food.
I really love fish and am especially fond of Cod. It has a lovely mild flavour, almost sweet and a dense flesh. I am not a person that really likes really "fishy" fish that much, or oily fish. The oiliest I can tolerate is salmon. Its just the way I am.
A week or so ago I received a lovely delivery of fish from Seafresh Quality Foods. I made a lovely low carb fish pie with some of it and today I decided to treat us each to a lush piece of the Cod that I still had in the freezer.
I have to tell you I was so thoroughly impressed with this company's service and the quality of their fish. Everything has been just beautiful. Seafresh is an on line fish monger, which sells quality fish, seafood,
poultry and meat. They have access to some of the best quality products
from Britain and around the world, largely due to the good relationships
they have fostered with their suppliers since 1996, when they began
with the very simple concept of selling high quality frozen foods to
their customers right in the comfort of their own homes.
If you would like to read more about my experience with them, you can click over to that post here. I was really impressed with it from start to finish and I would highly recommend them.
There is nothing more delicious on earth than a beautiful, fresh piece of Cod and this is some of the best. Today I decided to give it a Mediterranean treatment.
The fish is first dipped in a mixture of lemon juice, butter and olive oil and then rolled in flour to coat . . .
The flour is seasoned with Mediterranean flavours . . . ground coriander, sweet Spanish Paprika (Pimenton), ground cumin, salt and black pepper . . .
Once coated with the flour, you brown it briefly on both sides until golden brown . . .
You then add some garlic to the lemon mixture you rolled it in initially and drizzle that over the golden brown fish fillets and bang it into a hot oven briefly . . .
It doesn't take long until it is perfectly cooked, less than 10 minutes or so . . .
It is so easy to overcook fish. One thing I learnt in my chef's training was that most people overcook their fish. Fish continues to cook once you remove it from the heat source, upon standing . . . so if you err on the side of caution, always . . . your fish will always end up perfectly cooked.
Better to take it out when its almost done, than to leave it in too long and risk overcooking it.
And this fish is perfectly cooked . . . flaky and moist . . . and with that coating, so beautifully flavoured.
I enjoyed it with a simple salad . . .
I added a baked potato for Todd. We were both extremely pleased with our dinners. Extremely . . .
Yield: 4
Mediterranean Cod with Lemon & Garlic
Tender, perfectly cooked Cod, moist and delicious with Mediterranean Flavours.
ingredients:
- 4 thick Cod Loins
- 5 cloves garlic, peeled and minced
- a large handful of fresh flat leaf parsley, chopped (about 1/4 cup)
- 2 TBS olive oil for frying
To coat the fish:
- 65g plain flour (1/3 cup)
- 1 tsp ground coriander
- 3/4 tsp sweet Spanish paprika
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
Lemon dressing:
- 5 TBS fresh lemon juice
- 5 TBS good quality olive oil
- 2 TBS melted butter
instructions:
How to cook Mediterranean Cod with Lemon & Garlic
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a heavy oven proof skillet.
- Whisk together the lemon juice, butter and olive oil in a shallow dish.
- Whisk together the flour, coriander, paprika, cumin, salt and pepper in another shallow dish.
- Pat the fish fillets dry, then dip them in the butter mixture and then into the flour, shaking off any excess. Keep the lemon mixture for a bit later on.
- Heat the 2 TBS of oil in the skillet. Add the fish, presentation side down first, and cook over medium heat until golden brown on both sides. (It should not take more than a few minutes per side.)
- Add the garlic to the remaining lemon mixture. Drizzle over the fish and then pop the skillet into the preheated oven. Roast for about 10 minutes, no longer at which time the fish should be translucent and flaking easily with the tines of a fork. (I would begin checking about 6 to 8 minutes in.) Remove from the oven, sprinkle with the parsley and serve immediately.
Just look at how nicely cooked that is. This was one very beautiful piece of fish, thanks to Seafresh.
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
I adore the flavours of Buffalo Chicken Wings.
I love the heat of the sauce . . . mingled with the cool richness of the blue cheese dressing, and all of that succulent chicken wing meat.
I think of all the parts of the chicken, I love the wings most of all.
And they are probably the bits that are the worst for you with all that skin and all that fat, but that's probably exactly why they are so tasty, because of that fat and scrumptious skin.
There's a whole lot of flavour packed into those little wings!
I can remember when my children were growing up, and money was scarce, I used to be able to buy big packs of chicken wings for a lot less than I would have had to pay for other chicken parts.
I was always able to just shake them with some seasoning and bake them. Everyone was happy, especially my pocket book.
Of course I am watching my waistline and cholesterol a bit more these days, and so I save things like chicken wings for a rare treat.
Today I applied the flavours of Buffalo Chicken wings to chicken breasts, and quite successfully I might add!
This is a low carb entree that will have everyone smacking their lips. Chicken breasts are stuffed with a lush cheese filling . . . you combine cream cheese and cheddar cheese, and not a lot of each actually. Just enough to keep the chicken nice and moist.
I also used ranch seasoning to give it a bit more flavour. You can make your own or use some from a packet of dry ranch dressing.
Stuffed into a pocket you cut into the chicken breasts, they keep the chicken moist.
It also means that the chicken (because its been split) doesn't need as long to cook, which helps even more to keep it moist.
You brush the chicken pieces generously with Buffalo sauce before cooking, and again once or twice while they are cooking . . .
Once done you drizzle the cooked chicken with a lush low carb blue cheese sauce. It all sounds very indulgent doesn't it?
For a low carb meal I served it with my favourite Little Gem Salad and steamed yellow wax beans.
I adore Baby Gem lettuce and wax beans. Altogether this was one of my favourite low carb meals ever!
Yield: 2
Stuffed Buffalo Chicken for Two
This delicious low carb chicken dish can easily be doubled to serve more people.
ingredients:
For the chicken:
- 2 boneless, skinless chicken breast fillets
- 4 TBS cream cheese
- 4 TBS grated strong cheddar cheese
- 1 TBS ranch seasoning
- 60ml buffalo sauce (1/4 cup)
- 2 tsp chopped fresh parsley
For the Blue Cheese Dressing:
- 2 1/2 ounces blue cheese crumbled
- 6 TBS Greek yogurt
- 4 TBS mayonnaise
- 1 TBS finely chopped fresh parsley
- salt and black pepper to taste
- heavy cream or water to thin
instructions:
How to cook Stuffed Buffalo Chicken for Two
- First make the dressing. Whisk all of the ingredients together, mashing the blue cheese until it is finely crumbled. Thin as desired with either cream or water. Set aside for the flavours to develop while you cook the chicken. This will keep for several days in the refrigerator in a covered container.
- Preheat the oven to 190*C/375*F/ gas mark 5. Lightly spritz a baking dish with cooking spray. Set aside.
- Using a sharp knife make a pocket in the edge of each chicken breast, taking care not to cut all the way through. Mash together the cream cheese, cheddar cheese, and ranch seasoning. Stuff half into each chicken pocket. Place into the baking dish and brush generously with Buffalo sauce. Bake in the preheated oven for 25 to 30 minutes, brushing with more buffalo sauce every 8 to 10 minutes. Remove from the oven and let rest for a few minutes before serving. Drizzle with some Blue Cheese Dressing and sprinkle with parsley to serve.
For Todd who is not trying to lose weight, I added a baked potato. We were both very happy. I think you will be too. You can also easily double the amounts to serve more than two people. Trust me when I say, this is so, so, SO delicious!
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