I am a huge fan of sheet pan dinners and other meals that can all be cooked in the one dish. If I can cut back on the washing up, I am all for it, and if it happens to be delicious on top of it all, so much the better!
This savory baked chicken and potato dinner is just one such meal. Chicken and vegetables all cooked on one sheet pan or in a 9 by 13 inch baking dish, altogether, as one, to perfection! Count me in!
Admittedly I eat a lot of chicken. It is my protein of choice. I can't think of any way of cooking chicken that I wouldn't personally like.
Some people shy away from cooking boneless, skinless chicken breasts because they are afraid of them turning out dry and tasteless. That can certainly be the case. The main culprit/cause of this is over cooking.
If you follow my instructions carefully and do exactly as I say, you will end up with perfectly cooked and moist chicken. Timing is everything.
You will also end up with beautifully crispy roasted potatoes! And everything tastes wonderful. Trust me on this. I have never lied to you before, and I don't plan on starting now. Anything else is simply down to a matter of taste!
WHAT YOU NEED TO MAKE SAVORY BAKED CHICKEN & POTATO DINNER
Its all very simple really! I bet you have all of it in your kitchen/refrigerator/freezer/larder right now!
- 2 boneless skinless chicken breasts (make sure they are not overly large as larger ones will take longer to cook. They should only be no more than 4 ounces in weight each)
- small red potatoes
- a medium sized cooking onion
- half of a medium sized red bell pepper
- salt and black pepper
- paprika (sweet, not smoked or hot)
- a bit of oil
- Dijon mustard
- flour
- grated parmesan cheese
I always buy my boneless skinless chicken breasts in the club pack, or at least a package holding 4 or more. I don't let the fact that there is only one of me in my home now prevent me from doing so.
I remove them from the package and then double bag them, individually, in zip lock baggies, pressing and removing as much air from the package as I can.
I then freeze them, layered in a larger zip lock baggie. No freezer burn and they keep for quite a while. I can remove as many or as few as I want or need to use.
They are also really easy to defrost. I just stick the frozen breast (in the bags) into a bowl of cold water and leave it on the countertop for an hour or so, maximum. They thaw out very quickly and because I have double bagged them, no water gets in!
I love Dijon mustard. Its practically the only mustard I use these days. It lacks the really vinegary flavor of traditional North American mustard and the harsh color.
It has a bit of a bite but it is not has hard as British mustard. I just find it has a lovely spicy, well rounded flavor that I quite enjoy. I usually have it in my refrigerator in both the plain and the grainy forms.
HOW TO MAKE SAVORY BAKED CHICKEN & POTATO DINNER
Its really simple to make this. I wash all of my vegetables and dry them off. Peel the onion, discarding the peel. No need to peel the potatoes unless you really dislike potato skins.
I love potato skins. They are one of my favorite parts of the potato.
Just cut your potatoes into quarters (I had small potatoes and the quarters were about 1 inch in size, bite sized.) Cut your onion into wedges. Cut your pepper into slices.
These get tossed in a mix of oil and Dijon mustard in a bowl, along with a bit of seasoning if desired. You spread them out on a baking sheet in a single layer. (Make sure you spray the baking sheet with some non stick baking spray.)
You will need to mix together some grated Parmesan cheese and paprika. Some of this gets sprinkled over top of the vegetables and then they are roasted in the oven for about 15 minutes.
While they are baking you can get your chicken ready. If your chicken is really uneven, I would pound it lightly to even the sizes out so they cook uniformly.
You want to spread some Dijon mustard evenly over both chicken breasts, dust with flour and lightly season them with a tiny bit of salt and black pepper.
These then get popped into the baking dish or rimmed cookie sheet a the rest of the cheese and paprika mixture gets sprinkled on top. Spray with some more cooking spray and bake for a further 15 to 18 minutes, maximum.
You will find that at the end of that time (unless they are really large pieces of chicken) that your chicken is cooked through, tender, moist and crispy and golden brown on the outside.
The paprika and cheese, not to mention the Dijon mustard, give everything such a lovely flavor. Nicely spiced without being overly so.
The potatoes are nice and crispy and the vegetables almost jammy. The chicken crisp and moist. You really don't need much else, but I like to cook a green vegetable to go along side. It adds a bit of color to the plate and some delicious fiber!
Another good thing about this recipe is that you can substitute boneless pork loin chops for the chicken if that is what you have. They will cook to perfection in about the same time and be just as delicious!
I think you could also use chicken thighs, but they would need to be cooked for about 5 to 7 minutes longer, again until the juices run clear.
I love meals like this one. Quick, easy to make, filled with delicious flavor and all in one. You really can't go wrong!!
Savory Baked Chicken & Potato Dinner
Yield: 2
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This easy dinner for two is a very simple make. You end up with crisp golden potatoes, peppers and onions and a crispy coated perfectly cooked piece of juicy chicken. There is nothing about this that you can't fall in love with!
Ingredients
- 2 TBS grated Parmesan cheese
- 3/4 tsp sweet paprika
- 1 TBS oil
- 2 TBS Dijon mustard, divided
- 1/2 pound small red potatoes, quartered
- 1/2 medium red pepper, trimmed, seeded and cut into trips
- 1 medium onion, peeled and cut into thin wedges
- low fat canola spray
- 2 boneless, skinless chicken breasts (each about 4 ounces in weight)
- 3 TBS plain all purpose flour
- salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Spray a 9 by 13 inch baking pan with cooking spray. Set aside.
- Mix the cheese and paprika together in a small bowl. Set aside.
- Toss the potatoes, peppers and onions together in a bowl with the oil and 1 TBS of the Dijon mustard, and a bit of seasoning, mixing together well. Spread onto the baking sheet. Sprinkle half of the cheese mixture over top. Roast in the preheated oven for 15 minutes.
- Season the chicken pieces with some salt and pepper brush the remaining Dijon mustard over top, dividing it equally. Dust with flour. Place in the baking dish with the potatoes and spritz with a bit of cooking spray. Sprinkle the remainder of the cheese and paprika mixture over top of the chicken.
- Bake for a further 15 to 18 minutes until the vegetables are tender and the potatoes crisp, the chicken is golden brown and the juices of the chicken run clear when pricked with a fork in the thickest part.
- Divide the chicken and vegetables between two heated plates and serve immediately.
Notes:
If desired you can replace the chicken with 2 boneless pork loin chops, each about 1/2 inch thick.
There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.
We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.
And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.
Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom's homemade baked beans.
Then there is the pizza from my cousins restaurant, mom's ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!
Yes, we have our firm favorites when it comes to what we like to eat.
This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.
Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.
Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.
It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.
Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.
I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.
Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!
This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.
WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING
Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.
- plain all purpose flour
- granulated sugar
- baking powder
- vegetable shortening (or butter if you are so inclined)
- salt
- milk
- finely grated lemon zest
- whole milk
- whipping cream
- egg
So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.
The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.
They will keep for up to three months. and you can use them for anything cooked, or drinks.
To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.
Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!
Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.
HOW TO MAKE LEMON BISCUIT PUDDING
You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.
Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.
You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.
Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.
If you think it is too dry, add a bit more milk.
Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.
While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.
Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.
To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.
Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.
You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.
It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.
This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.
You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.
Raisins are also very nice.
I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.
I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.
In the meantime, enjoy!
Lemon Biscuit Pudding
Yield: 2-3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!
Ingredients
For the biscuits:
- 3/4 cup (105g) flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 TBS sugar plus 3/4 tsp to sprinkle
- 2 TBS vegetable shortening
- 1/2 tsp finely grated lemon zest
- 1/4 cup (60ml) whole milk
For the pudding:
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) whipping cream
- 1/2 TBS finely grated lemon zest
- 1/2 large free range egg (about 1 1/2 TBS or 25g)
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
- In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
- Bake for 8 to 10 minutes until golden brown.
- Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
- Reduce the oven temperature to 350*F/180*C/ gas mark 4.
- Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
- Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.
I think you are going to fall in love with this old fashioned cherry pound cake recipe I am sharing with you today. This lovely cake recipe has been in my repertoire for over 40 years now.
Yes, it is coming to you from the pages of my Big Blue Binder, and I can tell you up front it is a real winner of a pound cake!! If you like pound cake, and you like cherries, you are simply going to adore this cake!!!
When my children were growing up this was a cake I would bake for them every year around this time of year. Usually we would enjoy some of it on the day and the rest would be carefully wrapped and frozen for the holidays.
I no longer remember where I got the recipe from. I suspect it was probably copied down from a magazine, or maybe it came from a friend. Usually though when a friend shared such a recipe with me, I would make a note of who it came from. There is no such note.
It may have come from one of my mother's old cookbooks. Every time I went home for a visit I would spend a few days copying out recipes from her old books. I especially loved her old Co-op cookbook.
It has a red cover and is fairly falling apart at this stage, being over 70 years old. One of these days I am going to see if I can't borrow it from my sister and copy a few more things from it. It is pretty much the only cookbook my mother had when we were growing up.
Mom always said that she wasn't a good cook and she didn't like cooking. I beg to differ. she may not have liked cooking, but, for the most part, we loved everything she made for us. (roof shingle pork chops aside!)
She was a plain and simple cook, but that was because that is how my father liked his food. Plain and simple. I do get to cook for him occasionally these days, but my sister mostly does all his cooking. That suits me to a "T" because I do like to cook a bit beyond plain and simple most days.
But you are not here for all that. You are here for Cherry Pound Cake so lets get to it!
This is everything a good pound cake should be. Pound cake is my favorite type of all the cakes. Dense and delicious. It is very similar in texture to another favorite cake of mine, the very British Madeira Cake. You can find my recipe for that here.
Pound cake has a long history in North American baking. It is not called a pound cake because it weighs a pound, although , depending on it's size, it is probably not far short of that.
Rather it is called a pound cake because of the ingredients and measures used. The recipe for pound cake dates back to the 1700's when cooks relied a great deal on sharing recipes by word of mouth, this is a cake that had all of its ingredients weighed out by a one pound measure.
As with anything, it has changed somewhat through the years. The original cake would have made a LOT of cake. They tend to be a lot smaller now. And in the intervening years baking powder has been added to make the cake a tiny bit less dense.
But basically the cake has remained the same, albeit in smaller quantities to this day as it was back then. This one is especially nice because of the addition of sweet maraschino cherries.
WHAT YOU NEED TO MAKE CHERRY POUND CAKE
These ingredients are hardly any different than they were 300 years ago!
- butter (I use regular salted as there is no salt in the recipe)
- cream cheese (use the full fat not the light)
- sugar
- vanilla
- large free range eggs
- all purpose plain flour
- baking powder
- maraschino cherries
- chopped toasted walnuts
What's not to love about a cake that calls for pretty basic ingredients such as this one.
With the exception of the maraschino cherries and possibly the cream cheese, you probably have everything you need in your kitchen larder to make this cake today!
HOW TO MAKE OLD FASHIONED CHERRY POUND CAKE
This is probably one of the easiest cakes to make. Its pretty forgiving so long as you don't beat it to death, which might make it a bit tough.
One key thing to success however is to make sure your eggs, cream cheese, and butter are at room temperature before you begin. Everything else is a doddle.
Generally speaking that is a rule of thumb when making most cakes unless otherwise stated.
Begin by preheating your oven and preparing your cake tin. I used an 8-inch Bundt tin, but you can use any tube cake tin of the same size. Butter it really well and dust it with flour, tapping out the excess.
You will want to whisk together your flour and baking powder and set it aside.
Drain your cherries and pat them dry with some paper kitchen toweling. Once you have done this, you toss them together with a small amount of flour. This helps to prevent the cherries from all sinking to the bottom of the cake.
You will need to beat the cream cheese, butter and sugar together until it the mixture is light and fluffy. You can also beat in the vanilla at this point. I use only pure vanilla extract.
You can also add some almond extract if you want to, but I prefer it with just vanilla.
You then need to beat in your eggs. I use only free range large eggs for my baking, unless otherwise specified. I also try to use organic when I can find them.
You will be beating them in one at a time, making sure that each egg is well incorporated before you add the next one. If your mixture starts to curdle, it is a simple fix by adding a tablespoon of the measured flour to the mix.
Once you have the eggs all beaten in, its time to add the flour gradually. I just add it a little bit at a time, until its all incorporated.
Do not over beat it at this point, but do make sure the flour is evenly distributed. Now you can fold in the floured cherries. If there is any flour left in the bowl of cherries, I just toss it.
Scrape the batter into your tin, smooth it out, sprinkle the toasted walnuts evenly over top, and then bung it into the oven. It will bake for approximately 1 hour and 20 minutes.
You will know it is done when it is well risen and the top springs back when lightly touched. It will also be golden brown and a toothpick inserted in the center will come out clean.
Let it cool in the tin for five minutes before tipping out onto a wire rack to cool completely. This is fabulous dusted with icing sugar and cut into thin wedges, served along side hot cups of tea.
Any leftovers can be stored in an airtight container for up to a week, and as I said, it does freeze very well, which makes it a great make-ahead for the holidays!
I'm really excited for you to try this cake. Next to the Victoria Sponge and my mom's Hot Milk Cake it is quite simply my favorite all time cake. I am sure if you try it, you will agree! This is one really fab cake!!
Cherry Pound Cake
Yield: 16
Prep time: 10 MinCook time: 1 H & 20 MTotal time: 1 H & 30 M
This is a dense and delicious cake, perfect to enjoy with a hot cuppa. Its quite simply one of my favorite cakes and one which I have been baking for many years. From my Big Blue Binder.
Ingredients
- 1 cup (240g) salted butter, at room temperature
- 1 (8 oz/250g) full fat cream cheese, at room temperature
- 1 1/2 (300g) sugar
- 1 1/2 tsp pure vanilla
- 4 large free range eggs, at room temperature
- 2 cups (280g) all purpose plain flour (plus an additional 1/4 cup/35g)
- 3 tsp. baking powder
- 1 cup (250g jar) Maraschino cherries, drained and patted dry
- 1/2 cup (50g) chopped toasted walnuts
- icing sugar to dust (optional)
Instructions
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter an 8-inch tube pan really well and dust with flour, shaking out any excess. Set aside.
- Toss the cherries together with the 1/4 cup of flour in a bowl. Set aside.
- Sift together the remaining flour and baking powder
- Using an electric hand mixer cream the butter, cream cheese and sugar together until light. Beat in the vanilla. Beat in the eggs one at a time, making sure they are completely incorporated before you add the next one. If the mixture starts to curdle, beat in a TBS of the flour.
- Gradually beat in the flour until thoroughly incorporated at a low speed. Fold in the cherries. Spoon the batter into the prepared pan and sprinkle the walnuts on top.
- Bake in the preheated oven for 1 hour 20 minutes. Cool in the pan for 5 minutes before tipping out onto a rack to finish cooling.
- Dust with icing sugar if desired and serve cut into wedges. Store in an airtight container.
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