Fish for Friday here with the Ultimate Fish Finger Sandwich. Fish fingers are something we all probably keep in our freezer. They can get really boring however, and we may often find ourselves wishing that we had a fish finger recipe to help to save us from that boredom!
If you like fish you are going to love this delicious, spicy Fish Finger Sandwich. It blows the fish sandwich from most of those fast food places totally out of the water.
In fact I might even so go far as to say that once you taste one of these delicious sandwiches, you will never settle for one of those fish sandwich again!
I am sharing my latest small batch recipe with you today for a delicious Chicken Con Queso bake. Translated into English, Con Queso means with cheese, so you can assume that this dish is a chicken dish with cheese.
But it is really so much more than that! This Chicken Con Queso bake is loaded with spicy chicken, rice and a rich and spicy cheesy sauce. And, best of all, it is perfectly sized for two people, or one with leftovers!
I was not lucky to have grown up with accessibility to Mexican Food or flavors. My parents had very simple tastes and it just wasn't something we had in our home. I have no idea if it was widely available outside of our home either.
It just wasn't something I had even heard of until I was an adult and raising children of my own. I believe I first experimented with Tex Mex flavors back in the early 1980's when I tried a recipe from one of those sunset cookbook/magazines for Chicken Enchiladas.
And I have to say that it was really very simple. The recipe used very simple ingredients which were very easy for me to find at that time. A tin of tomatoes, cooked chicken and a tin of green chilies.
I adapted it to use leftover turkey from our Christmas turkey and my family fell in love with them. Totally and completely in love. From then on I had a family which would have been terribly disappointed had I not made them Turkey Enchiladas after Christmas!
Our thirst for Mexican food and flavors was kindled and I gradually started to expand my repertoire to include tacos and the like. We discovered a Mexican restaurant in London, Ontario where I lived at the time and our Tex Mex Palate expanded.
I started to make fajitas and chimichangas and nachos. I am not sure how authentic the food was, but it was surely enjoyed by us all at the time.
I still really enjoy Tex Mex flavors, and love to use them in my cooking. I have never been to Mexico, or to Texas for that matter. One of them might laugh me right out of town for this.
I only know for sure that this tastes good and is Tex Mex to me. That is enough. Its delicious and spicy, but not overly so. I am not really a fan of food that bites back.
I like a bit of spice, but I really want to "taste" what I am eating. I am not in favor of my tastebuds being burnt or overpowered by really "hot" stuff.
I want to be able to taste the chicken and the cheese, the chilies, the rice, the salsa. I think all of those flavors should complement each other and no one should overpower the other.
You can certainly amp up the heat in this if you want by adding extra chilies. Or by adding some hot sauce or using extra hot salsa. That is not me.
I think this is pretty perfect just as it is. The recipe uses boneless, skinless chicken breasts. You need to cut the in half lengthwise. This helps to tenderize them.
Boneless, skinless chicken breasts are like a blank canvas, just waiting for you to write flavor on them. Their mild flavor goes with just about everything. They are perfect for recipes like this one.
If you can afford it, I would always go for free range and organic chicken, but I totally understand when people can't afford to do so. Food is very expensive these days and we all need to trim our wicks accordingly.
I used a Mexican cheese dip for this and a good jarred salsa. I chose the "mild" version of each and it was perfect for me. I also used a small quantity of red pepper.
I like to buy my peppers when they are on offer. Then I chop them all up and freeze them in double zip lock baggies or airtight freezer containers. You can also do that when you get your hands on a lot of onions. They are very convenient to have ready to scoop out and use in things like this.
Convenience without having to pay the access price you would pay at the shops to buy frozen already chopped peppers and onions. A tiny bit of effort and you're set to go! You can even do this in the late summer when the local farm shops are filled with fresh peppers and onions.
It can be a real money saver long term. And for recipes where the peppers are only going to be cooked such as this one, they are perfectly acceptable.
I also cook extra rice when I am cooking rice and freeze it in 1 cup measures in freezer containers. Also very handy to have in the freezer when you are making something quick and easy like this. I am all for convenience and making things easier whenever I can.
Altogether this is a really delicious and satisfying one dish casserole. It would go beautifully with some crusty bread on the side for your heartier appetites, or a simple salad on the side.
I like to garnish mine with a dollop of sour cream. Tex Mex and sour cream. A match made in heaven for me. If you are interested in a larger version of this tasty recipe, you can find that version here.
Chicken Con Queso (small batch)
Yield: 2
prep time: 10 Mincook time: 35 Mininactive time: 10 Mintotal time: 55 Min
Quite simply delicious. Tender pieces of chicken and rice with a fabulously spiced cheesy sauce.
Ingredients
- 2 medium sized boneless, skinless chicken breasts, cut in half lengthwise
- 1/2 package of taco seasoning mix
- 3 1/2 ounces (1/4 of a 300g jar) Mexican cheese dip (scant half cup)
- 3 1/2 ounces (1/4 jof a 300g) jar tomato salsa dip (scant half cup)
- 1/4 cup (60ml) half and half or single cream
- 1/2 green jalapeno pepper, trimmed, seeded and chopped
- 1/4 red bell pepper, trimmed, seeded and chopped
- 1 1/4 cups (200g) cooked rice
- 1/2 cup (60g) of four cheese blend
- chopped tomatoes and fresh coriander to garnish (optional)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a 13 by 9 inch baking dish with non-stick cooking spray.
- Prepare your chicken. Cut as required and then sprinkle the poultry with the taco seasoning mix, patting it into the meat on both sides.
- Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the poultry and brown it on both sides until golden. It will not be cooked through. Set aside.
- Mix the cream, cheese dip and salsa dip together in a bowl. Stir in the jalapeno and red pepper. Remove one fourth of the mixture and reserve.
- Stir the cooked rice into the remainder. Pour into the prepared baking dish.
- Lay the browned chicken cutlets on top. Pour the reserved cream/cheese/salsa mixture over all. Sprinkle with the grated cheese.
- Cover the casserole dish tightly with a sheet of buttered/sprayed foil, sprayed side down.
- Bake for 20 minutes. Remove the foil and discard. Bake for a further 10 to 15 minutes, until the chicken is cooked through and the sauce bubbles. Cool for 10 minutes then garnish as desired and serve.
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 Thanks so much for visiting. Do come again! 
One of my absolute favorites of all the soups has to be Tomato Soup. It is the ultimate in comfort food to me, and probably one of the very few tinned soups I will eat and enjoy. Although in all honesty, even in the world of tomato soup homemade is infinitely better!
Tomato & Rice Soup is my favorite of all the Tomato Soups. There used to be a restaurant where you could get really great Tomato & Rice Soup here in Canada. I can't remember which one it was, but they had bits of spinach in the soup. It was lovely.
Growing up, the thought never occurred to me that anyone would make tomato soup from scratch. Mom never did, and she was the Queen of the homemade soups! Her homemade soup was legendary.
I guess I just always thought that if mom never made homemade tomato soup, then it must have been too hard, or it must have required highly unusual ingredients that nobody could get, etc.
It was when I was married to my first husband that I realized that people could make their own tomato soup at home. Completely from scratch. Without opening a tin from Campbells or Heinz.
And that it wasn't all that difficult to make. Not difficult to make at all. My sister in law was making homemade soup for my brother in law and my curiosity was piqued. I had to taste it. It was very good. VERY good.
That simple experience started me on the journey of making my own from scratch Tomato Soup and I have never looked back. Making your own from scratch is simple, using nothing at all out of the ordinary. In fact, I am sure you have everything in your house right now to make a delicious pot.
And it really isn't much further of a stretch to make Tomato & Rice Soup. I quite adore it. If you are like me, and you keep cans of good tinned tomatoes in your store cupboard, with a few other bits, you are never far away from a tasty bowl of tomato soup.
When I was in the UK, I always used Cirio brand Italian tomatoes. They were the best in my opinion. I haven't sorted out who the best would be here in Nova Scotia yet. It will take a bit of trial and error.
It just stands to reason however that if you are making a homemade tomato soup, with tomatoes as the main ingredient, you want a good brand of tomatoes. And you want tomatoes packed in tomato juice. These will give you the best flavor for your soup.
A bit of carrot, some onion, celery, garlic . . . nothing outrageously out of the ordinary. Things most people keep in their refrigerators most of the time! The Basics.
Tomato & Rice Soup is also a great way to use up leftover cooked rice. I prefer brown rice myself as it has more fiber and a higher nutritional value. As an older person, this might be my main meal of the day and I like to pack as much fiber and nutrition into it as I can.
Likewise I use a bit of whole-wheat flour to thicken it, but you can of course use just all purpose flour if that is all you have. Fiber and nutrition wherever I can sneak it in.
You do also need a bit of chicken stock. If you want to make it vegetarian, by all means use vegetable stock. You can use powdered or cubes, or if you are really lucky and happen to have some, fresh chicken or vegetable broth. It comes in tetra packs here in Canada. Very impressed with that!
I use a few dried herbs. Oregano and basil for that real Italian flavor. You could also use some basil pesto if you really wanted to pack an Italian punch into this soup. Personally I just like the herbs.
I do like to add a splash of hot sauce. Tabasco preferably. Its just what I have always used. How much you add depends on how much heat you want to add. I err on the side of caution because I don't like things overly spicy/hot.
If you have fresh basil, you can add some of that by all means. I often add a handful of fresh spinach (stems removed) just prior to serving this. That way it keeps its dark green color. You could add the basil at the same time.
You don't want to be adding much however. Remember there is already dried basil in the soup and basil is one of those things that can very easily be overdone.
One thing I really love about this soup is its texture. I love that it is not pureed, and that the vegetables are all kept whole, especially the chunks of tomato.
It makes for a heartier feeling finish. It also looks really nice I think, to see all the flecks and chunks. Most attractive.
I do like to add a bit of cream at the end for added richness. Normally I use undiluted evaporated milk. Its much lower in fat and cost for that matter. You can buy it in small cans for smaller families also. But if you aren't worried about fat or calories, just use the cream!
I am at the point now in my life where I almost don't want to worry about the fat and calories of cream. I have nobody to impress and its not like I have it very often. So why not enjoy what you can in life while you are still here to enjoy it.
In any case I hope you will make this and enjoy it as much as I do. I like it with crisp saltine crackers (Italian crackers in the UK) but a crusty roll is just as nice along side of this fabulously tasty soup!
Tomato & Rice Soup (small batch)
Yield: 2-3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Wholesome, delicious and perfectly sized for the small family.
Ingredients
- 1 small onion, peeled and chopped
- 1 stalks celery, plus leaves, chopped
- 1 small carrot, peeled and finely chopped
- 1 small clove garlic, peeled and minced
- 1/2 TBS butter
- 1/2 TBS olive oil
- 1 TBS whole wheat flour
- 3/4 cup (130g )cooked brown rice
- 1 (14 oz/400g) tins whole plum tomatoes in tomato juice, undrained
- 1/2 TBS soft light brown sugar
- 1/4 tsp each oregano and basil flakes
- 1 cup (240ml) chicken stock
- 1/2 cup (120ml)light cream
- (I use low fat evaporated milk)
- salt and black pepper to taste
- a splash hot sauce if desired
Instructions
- Heat the butter and the oil in a large saucepan until the butter begins to foam. Add the celery, onion, carrot and garlic. Sauté, stirring occasionally over medium low heat until the onion is golden. Stir in the flour and rice, breaking up the rice. Continue to sauté until the rice begins to brown a bit. Add the tinned tomatoes, breaking them up with the back of a spoon, the chicken stock, brown sugar, oregano and basil and a splash of hot sauce if using. Bring to the boil, then reduce to a very slow simmer. Cover and simmer over low heat for about 30 minutes. Taste and adjust seasoning with some salt and black pepper. Stir in the cream and heat through without boiling. Serve immediately.
If you are more interested in cooking a larger recipe of this soup (feeding 4 to 6) you can simply double all of the ingredients, or you can find my full sized recipe here.
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
Thanks so much for visiting. Do come again!
Coconut Cream Pie. Coconut cream pie with meringue topping was my mother's favorite type of pie. It is one of my favorite pies as well, next to Lemon Meringue. If I had to choose between a coconut pie and a lemon pie, lemon would win for sure, but it would be a very difficult choice for me to make.
In fact I would probably choose a small slice of each, and go back for a tiny sliver of the lemon. I know. I am an incredible glutton, especially when it comes to pie.
We are soon coming up to the second anniversary of our having lost our mom. The last time I saw mom alive was about 9 years ago when I flew back to Canada to be with her when she had her Lung Cancer Operation.
When she got out of the hospital finally, I asked her if she would like anything on this one day and she said she would love a piece of Coconut Cream Pie. And so I did what any good daughter would do. I made her one and she really enjoyed it.
And I enjoyed her enjoying it! I loved that I was able to do that for her. The thought of it still makes me feel good.
Coconut is what is called a one seeded Drupe. In its natural state it is covered with a hard green exocarp. Inside that is a hairy brown husk, called the mesocarp, and inside that husk is the brown endocarp or seed, which is the part we eat.
Normally the skin is peeled off and we eat the white flesh inside, or the meat, along with the liquid, or coconut milk which is a very popular commodity today.
When it comes to using the flesh, we mostly use it for cooking once it has been dried. There are three most commonly used forms of it. First the very finely chopped/grated, or desiccated coconut, which you see here.
This comes both sweetened and unsweetened. It is perfect to use for in fillings such as Coconut Cream Pie Filling. It is also the coconut used for coating Lamington Squares and is often baked into cookies, cakes and slices.
Another popular form of dried coconut is shredded/angel-flaked coconut. You can also get this in the sweetened and unsweetened varieties.
It is more coarsely grated than the desiccated and has a higher moisture content. This makes it perfect for baking into muffins, or for incorporating into savory dishes or sides and salads.
I like to use it for cake toppings, especially if they are going to be broiled such as in a Lazy Daisy Cake. It is also used in Lane Cakes and fillings and to top Coconut Cream pie, where a meringue is going to be used and the coconut is going to be toasted.
Another form of dried coconut which is enjoyed in baking are coconut chips, or flaked coconut. These are much larger thin shavings of coconut and usually come as is or toasted. You can also get them sweetened and unsweetened I believe.
This type is perfect for when you really want to make a decorative statement and it is beautiful baked into granolas. This is what I always use in my granola. Unsweetened.
Finally dried coconut can be ground into flour, which many gluten intolerant people use in their baking. It is a bit more absorbent than regular wheat flour, but with a bit of recipe tweaking can result in very satisfactory cakes and bakes.
I used both desiccated and angel-flake coconut in this pie. I did use the sweetened versions for both. The desiccated went into that lush creamy filling and the angel-flake on the meringue topping.
The recipe has been adapted from a recipe found in the original Purity Flour Cookbook. This is a cookery book I received many years ago when I got married the first time. Its a book that has been pleasing families for many generations.
It is my go-to recipe for anything like this. You really can't go wrong using its recipes. They turn out perfectly every time. You would expect nothing less than perfection from a cookbook put out by a flour company.
It is filled with great solid, basic recipes that never let you down. I do believe that you can still buy a copy of a modernized version on Amazon and in most book shops that carry cookery books.
You can find my pastry recipe here. It, too, is from the Purity book. Or you can use my favorite Butter & Lard pastry recipe which you can find here.
Both are excellent and both make two crusts. You can freeze one disk of dough to use at a later date. That's what I always do anyways. It never hurts to have a disc of pastry frozen in the freezer for convenience!
Ideally, you should wait until the pie is completely chilled to cut into it, but I am such an impatient person. I couldn't wait. It was still slightly warm, but boy oh boy was it ever good!
You will get much cleaner slices if you allow it to chill completely before cutting into it. Use a wet knife so that you don't tear the meringue. A wet knife helps to prevent the meringue from sticking to the knife. Do re-wet it between each cut.
This was a way of using up the egg whites left after using the yolks in the filling. You also can't toast cream. It melts and so you miss out on having that tasty toasted coconut topping. I suppose the use of Cream in the name comes from the creamy custardy pudding-type of filling used in the base.
Makes sense to me!!You really can't beat these old, tried and true recipes. Why change or fiddle with something which worked beautifully as it originally was is my motto. Don't fix what ain't broke! You just cannot improve what is already perfect!
Yield: one 9-inch pie
Coconut Cream Pie
Everyone's favorite. Beautiful served ice cold, chilled from the refrigerator and cut into big wedges. (Big because I am greedy)
prep time: 15 Mincook time: 25 Mininactive time: 2 Hourtotal time: 2 H & 40 M
Ingredients
- 1/2 cup (95g) sugar
- 1/3 cup (42g) of plain flour
- 1/2 tsp salt
- 2 1/4 cups (510ml) milk, divided
- 2 beaten large free range egg yolks
- 1 TBS butter
- 1 tsp vanilla extract or 1/2 tsp vanilla paste
- 1/2 tsp coconut extract (optional)
- 1 (9-inch) baked pie shell
- 1 cup (75g) desiccated coconut
- 2 large free range egg whites to finish
- 2 TBS sugar to finish
- 3 TBS shredded coconut to finish
Instructions
- Combine the sugar, flour and salt in the top of a double boiler. Whisk well together to thoroughly combine.
- Whisk in 1/2 cup ( 120ml) of the milk until smooth.
- Scald the remaining milk and then whisk it into the flour/sugar/milk mixture. (To scald milk, heat in a measuring cup in the microwave until bubbles appear just around the edges.)
- Place over boiling water and cook, stirring constantly until the mixture comes to the boil. Remove from the heat.
- Whisk some of the hot mixture into the beaten egg yolks to temper it. Whisk this warm mixture back into the hot mixture. Return to the heat and cook for a further 2 minutes, stirring constantly.
- Remove from the heat and stir in the butter, vanilla and coconut extract, if using.
- Allow to cool completely. (Place a piece of plastic cling film on the surface to prevent a skin from forming.)
- Spread the cooled mixture into the prebaked pie shell.
- Whip the egg whites along with the 2 TBS of sugar until thick, glossy and stiff peaks form.
- Spread over the cooled filling in the pie shell to cover the filling in a decorative manner. Spread it completely to the edge and make sure it touches the pastry all the way around. Using the back of a spoon, create nice swirls on top.
- Sprinkle with the coconut shreds.
- Preheat the oven to 200*C/400*F/ gas mark 6. Bake the pie for 7 to 8 minutes until golden brown.
- Allow to cool to room temperature and then refrigerate until serving time.
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 Thanks so much for visiting. Do come again!
Cowboy Casserole. Such a simple name, but wow, what fabulous flavours. This recipe I am sharing with you today is one I have adapted from a cookerybook entitled the Betty Crocker Ultimate Bisquick Cookbook.
I bought it second hand from Amazon. Most of the time their second hand books are quite reasonable and in fairly decent shape. My heart breaks when I think of the cookbook collection I had to leave behind in the UK. All of my Dorie Greenspan books, etc. I will hopefully gradually be able to build the collection back up again in time. We will see.
One thing which appealed about this recipe is the fact that it seemed relatively simple to make and did not require a lot of ingredients. My sister had taken a pound of ground beef from the freezer. I made several suggestions as to what we could make with it.
Most received a nay. This recipe did tempt them however, and I got the go-ahead. Whew! You can use ready made Bisquick for this or you could make your own baking mix to use in this. I always made my own baking mix when I was in the UK. You can get that recipe here.
You could also make a homemade biscuit dough of a dropping consistency to drop over top of the casserole. I have included some instructions on how to do that in the recipe.
All work well. All are delicious, although I do have to say I am a bit partial to the homemade biscuit dough. It is probably because of the butter. 😋 Butter makes everything tastier.
I am not sure why it is called Cowboy Casserole. Probably because of the ground beef and the baked beans. Surely cowboy types of foods. Many a cowboy has been sustained by ground beef and baked beans when out on the range.
My sister buys organic grass-fed beef. She buys it at a local farm market, frozen in one pound packages. When I was in the UK I bought ground steak from my local butcher.
In any case you want to use a good quality of ground beef here. You want it fairly lean. I think if I was living on my own I would just grind up my own steak for this.
I cannot stand cheap ground beef. Not only do you end up pouring half of it away in fat, which is a huge colossal waste of money, but it stinks when you are cooking it.
There is no economy in buying cheap ground meat. The fat content is far too high for one thing. And you are paying for all of that fat. Fat which you will not be eating.
Or at least that you shouldn't be eating, not if you care for your arteries anyways. A small amount of fat is okay, but I would never use beef that had any more than 5 % fat in it. This is just my way of thinking and how I like to do things.
But then again ground beef has never really been a favourite of mine and not something I would eat at all when I was growing up. And I am really not fond of it mixed with other things, as in casseroles. Its a texture thing.
You know what they say . . . . there's naught so queer as folk. And some of us are a bit weirder than others! We are all different and I like to celebrate our differences as much as I can!
Life would be incredibly boring were we all the same! Now back to the casserole.
You need a tin of baked beans for this, and some prepared BBQ sauce. You could make your own BBQ sauce if you wanted to. For this recipe you would need tomato ketchup, brown sugar, cider vinegar, Worcestshire sauce, dry mustard powder and some seasoning.
I would start with 1/2 cup (120g) of the ketchup and add 1 TBS each of the brown sugar and cider vinegar. 1 tsp of dry mustard powder, 1 tsp Worcestershire sauce and then salt and black pepper to your taste.
If you have it you could add liquid smoke to really give it that campfire taste.
We used an ordinary can of original baked beans. (Bush's) In the UK you could use Heinz or any other brand. I think in something like this the brand of baked beans doesn't really matter that much overall.
I did find that the mixture was a bit too thick and so I added a bit of boiling water to thin it out a bit and it could have been a bit thinner still I think. You judge accordingly.
You don't want it too thin and you don't want it too thick. I would also be tempted to add an additional half a can of beans, but then I really like baked beans.
You could really amp it up by adding some chopped onion, green chillies and garlic when you are frying the ground beef. That would give it it a bit of delicious heat, but it is up to you!
As you can see it was fairly thick. The biscuit dough absorbs some of the liquid, so don't be afraid to make your beef mixture a bit thinner!
Its really delicious however, so don't mess with the flavours too much. They don't do salt at all in this house so I only added some ground black pepper. And to be honest you really didn't need any salt.
I've never been one to add a lot of salt to things anyways, but I often do add a tiny bit to things. Its all a matter of taste and what you are used to. Using less salt never hurt anyone.
And in fact its much better for you to use less.
We actually used a Tex Mex mix of cheese to sprinkle on top that we had leftover from some natchos we had made around New Years. It was a tiny bit spicy so that worked well with the rest of the flavours.
I would normally use a good strong cheddar cheese. The stronger the flavour of your cheese, the less you need to use. Its a fact.
Anyways, I think this was enjoyed. I had no complaints really and I did enjoy it myself. I served it with some homemade coleslaw. I do make good coleslaw if I don't say so myself.
You can find my coleslaw recipe here. Creamy Coleslaw. Its my favourite. I don't always add the cucumber. Yesterday it was only cabbage, carrots and some scallion/spring onion. BBQ always goes well with coleslaw.
I hope you will want to give this a go. I highly recommend it for a fabulously tasty, family friendly, mid-week supper entree!
Cowboy Casserole
Yield: 6
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Quick, easy and incredibly delicious. This tasty casserole uses only a few ingredients, cooks quickly and is a real family pleaser.
Ingredients
- 1 pound (453g) extra lean ground beef
- 1 can (16 oz/453g) baked beans
- 1/2 cup (120g) BBQ sauce
- 2 cups (240g)Original Bisquick
- 2/3 cup (160ml) milk
- 1 TBS softened butter
- 1/2 cup (40g) grated cheddar cheese
Instructions
- Preheat the oven o 425*F/220*C/ gas mark 7. Have ready a 2 litre/Qt casserole dish. No need to butter it.
- Heat a large skillet over medium high heat. Crumble in the ground beef. Scramble fry the beef for 5 to 7 minutes until browned and no longer pink. Drain if needed.
- Add the BBQ sauce and baked beans, stirring everything thoroughly together. Bring to the boil, stirring occasionally. Keep warm.
- Stir together the baking mix, softened butter and milk.
- Pour the beef mixture into the baking dish. Smooth over and then drop the baking mix over top by spoonfuls to cover.
- Bake in the preheated oven for 18 to 22 minutes until the biscuit topping is golden brown.
- Remove from the oven and sprinkle with the cheese. Return to the oven for about 3 minutes, or until the cheese has melted.
- Serve hot.
notes:
You can make your own biscuit mixture from scratch to drop on top very easily. Whisk together 2 cups (280g) all purpose flour with 4 tsp baking powder and 1/2 tsp salt. Cut in 1/2 cup (120g) butter until crumbly. Stir in 3/4 cup (180ml) milk until you have a soft droppable dough. Proceed as above. You may need more milk to get the right consistency.
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
Thanks so much for visiting. Do come again!
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