Mediterranean-Style Marinated Chicken

Name: Mediterranean-Style Marinated Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1/4 cup (60ml) olive oil; the finely grated zest of one lemon; 1/2 tsp dried thyme, rubbed; 1/2 tsp dried rosemary, rubbed; 1/2 tsp dried oregano leaves, rubbed; 2 fat cloves of garlic, peeled and minced; 1 tsp good Dijon mustard; 1/2 tsp fine sea salt; 1/4 tsp coarsely ground black pepper; 2 pounds boneless, skinless chicken (breasts or thighs)

Wednesday, 5 January 2022

This recipe I am sharing with you today for Mediterranean-Style Marinated Chicken is one that I have recently fallen in love with. I discovered it on Two Kooks in the Kitchen a few weeks back.

I eat a lot of chicken in my house, and I am always looking for new and delicious ways to prepare it. This chicken recipe immediately caught my eye. Not only did it look really delicious and moist, but it sounded as if it was full of flavor as well, and maybe even a bit healthy!

I actually cooked it for guests before Christmas. Some people were coming over for lunch that I had not seen in over 20 years and I wanted to make a special lunch for them. This is the chicken I chose to cook.

None of us were disappointed. It was fabulous. I loved it because it was very easy to prepare, as well as cook. It was quite simply delicious, and got rave reviews from everyone!

I loved it so much that I chose to cook it again for myself during Twixtmas. You know, that week between Christmas and New Years when you can barely remember what day of the week it is.

And you are done with turkey, beef and ham, and roast dinners in general. You just want something quick and easy, and hopefully a bit healthier. This fit the bill on all counts!

WHAT YOU NEED TO COOK MEDITERRANEAN-STYLE MARINATED CHICKEN

This uses very simple ingredients. Marinated chicken, grilled to perfection.

1/4 cup (60ml) olive oil (I used extra virgin for the flavor)
the finely grated zest of one lemon (I used a microplane zester)
1/2 tsp dried thyme, rubbed
1/2 tsp dried rosemary, rubbed
1/2 tsp dried oregano leaves, rubbed
2 fat cloves of garlic, peeled and minced
1 tsp good Dijon mustard (I used smooth)
1/2 tsp fine sea salt
1/4 tsp coarsely ground black pepper
2 pounds boneless, skinless chicken thighs (I used thighs)

You are probably wondering why I specified rubbing the herbs. This is to release any natural oils still present in the dried herbs, to bring out their flavors more.

They will be re-hydrated in the oil, and rubbing them just intensifies their flavor. You could of course use fresh herbs if you have them, doubling the quantities. I live in the boondocks where fresh herbs are not readily available.

My lemon was fairly large so I guess I ended up with about 2 tsp of lemon zest. I was tempted to throw in some of the juice as well. I am sure it would be wonderful.

It would also help to tenderize the chicken even more.

HOW TO MAKE MEDITERRANEAN-STYLE MARINATED CHICKEN

This is incredibly simple to make, which is why I have already cooked it twice in less than a month! It speaks to my lazy streak. If I can cut corners I will cut them. I like cooking that is engineered to get me in and out of the kitchen as quickly as possible.

I still like my food to taste really good however, even if it is just me eating it. This is so simple to make.

You begin by whisking together all of the marinade ingredients. You want to do this in a container that is large enough to hold all of your chicken pieces. It doesn't matter if they are in a single layer or not.

You also want to open out your thighs if you are using thighs. (I like thighs because they have more flavor and are juicier.)

Whichever cut of chicken you are using, you want to lightly pound it until it is an even thickness through out and then throw it into the container with the marinade, turning each piece to coat it well.

Cover and set the container aside to marinate. You can marinate the chicken for half an hour at room temperature if you are in a hurry.

You can also marinate it in the refrigerator for longer, even up to overnight if you want. Obviously the longer it marinates the more the flavors of the marinade are going to penetrate the meat and the more tender it will be.

You can cook it in one of two ways. You can either broil it under your oven's broiler/grill. Six to seven minutes per side should cook it to perfection, depending on the thickness of your pieces of chicken.

Breasts will also not take as long to cook as thighs. Your chicken is done when the juices run clear and the inner temperature measures 160*F/71*C.

Alternately you can cook it on a grill, either an outdoor one or an indoor one. I cooked mine in my Cuisinart Griddler machine. Cook on medium high 4 to 7 minutes per side, again depending on the thickness of your pieces of meat.

I served this the other day with some potatoes and a vegetable on the side. It would also be great shredded and popped into a pita bread along with some salad.

Heck it would even be great served cold with salad! I suppose what I am saying is that it's great no matter what! This is a new favorite in my home and I know it will be in yours as well!

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.

I wanted to talk a little bit about transparency here this morning. My sister gave me this Air Fryer Recipe magazine for Christmas, filled with lots of recipes to use with the air fryer.

I was immediately drawn to the photograph on the cover of this one. Crispy Buttermilk Fried Chicken. My word but it didn't look half delicious. Almost as tasty if not tastier than our regular take-out fried chicken, not naming any names. A rare treat.

This was the first recipe I decided to cook from this magazine/book. That photograph almost made me drool. I prepared it exactly as described in the recipe, using bone-in, skin-on chicken thighs.

This was the end result. I will say up front it was quite delicious, however . . . . it did not look anything at all like the photograph on the front of the cover of the magazine.

At least I don't think that it does. I found that very disappointing.

You would think that the recipe that they would choose to use to represent all of the recipes in their magazine would at least look like the way it actually turns out. I hate being lied to.

I was disappointed. It didn't matter how delicious it was. I was extremely disappointed. Where were all those crispy little bits like you can see in the photograph? Where is the glistening, juicy appearance? Why does mine look dry, flat, and yes . . . even a bit overcooked in some areas?

And in thinking about it, they are showing wings, breasts, thighs, etc. and they all look identical. They all look as if they jumped out of a bucket from our local fried chicken franchise.

In reality they would have all needed to be cooked for different lengths of time. Not mentioned in the recipe, but as a seasoned cook, I know that this is what is required. Breasts cook quicker than other cuts, and bone in pieces take far longer than boneless pieces.

Is it wrong of me to expect my chicken to look at least close to what it has been represented to me as looking like? Or am I being ultra picky?

I guess at the end of the day I hate being duped, taken in . . . lied to. Its like the tin of Quality Street every year at Christmas. The manufacturers brag about it not having gone up in price, and indeed it hasn't, but what it has done is gone down in size, and often considerably.

Actually, in reality, it has gone up in price, because we are paying more for the same thing. They are just trying to convince us by sleight of hand that we are not.

One thing I can promise you is this, the food/recipes that you see on here is exactly what you are going to get. I don't edit anything. I click and shoot. End of. Sometimes it looks great, sometimes not so great, but at least it is real.

So what are your thoughts on transparency in the food industry? I really want to know!

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Drop Biscuits for Two

Tuesday, 4 January 2022

Its a lot colder today than it was yesterday. Talk about feast or famine! Yesterday I didn't have to keep the heat on all day. Today I have.

My next door neighbor brought me a dandelion in bloom yesterday to show me. I dare say that dandelion has lost its bloom today!

I decided to heat myself up a bowl of soup for my dinner today. Usually I like to have crackers with my soup, but I didn't have any in the cupboard.

I wasn't wanting to go out into the cold to the shops to get any either and so I did the next best thing. I decided to bake myself some biscuits to go along with the soup.

I wasn't, however, willing to bake a whole batch of biscuits because, well, there is really only me to eat them.

I decided to see if I couldn't make a much smaller batch of biscuits. I came across this recipe for Simple Drop Biscuits in a cookbook I have entitled, The Complete Cooking For Two Cookbook by America's Test Kitchen.

You cannot go wrong with an ATK cookbook. Those recipes have been worked and hashed out to perfection. I trust them implicitly!

I wish to put to rest the differences between Scones and Biscuits once and for all. I have the same comments made each and every time. Most people think that they are the same thing, but they truly are not. I promise you.

In the UK, they call cookies biscuits. These are not them. These are not cookies. Nor are they scones.

They are North American Biscuits. Biscuits have more butter and acidity (often from the use of buttermilk), making them extra fluffy and flaky. Scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry.

They are two completely different things. People thinking that there is no difference between the two things is a Pet Peeve of mine. It really is.

They also differ a great deal in how they are put together. With biscuits, the fat most usually is cut in using either a pastry blender or two round bladed knives.

With scones the fat is rubbed into the flour using your finger tips. This method along with the use of eggs and or cream form the major difference in texture.

WHAT YOU NEED TO MAKE DROP BISCUITS FOR TWO

Nothing too out of the ordinary here.

1 cup (140g) plain all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda (bicarbonate of soda)
1/8 tsp sugar
1/8 tsp salt
1/3 cup (80ml) cold buttermilk
2 TBS butter, melted and hot
Additional melted butter to brush on top of the finished biscuits

Don't worry if you do not have any buttermilk. I know sometimes, especially in the UK, it can be hard to find. You can very easily make your own.

Here is what always works for me. You can whisk together equal parts of full fat plain yogurt and whole milk, or even sour cream and milk.

You can also put 1 TBS of lemon juice or white vinegar into a measuring cup and add whole milk to the measure you need. Leave it to sit for five minutes to clabber.

This works perfectly as a replacement.

HOW TO MAKE SIMPLE DROP BISCUITS

Nothing could be easier to make. There is no faffing about with having to pat them out or cut them into rounds or squares. You just mix together, drop and bake. Easy peazy.

You will want to bake these in a hot oven, so preheat your oven to 450*F/ 230*C. I use a very small baking sheet. It is only about 5 by 8 inches in size. You could use a pie dish, or any size baking dish. All you need is a dish large enough to hold them with space around for spreading/rising.

Sift your flour, soda and baking powder into a bowl. The reason I sift them is so that the leavening is mixed equally into the flour. Nobody wants a mouthful of baking powder when they bite into something.

It also helps to aerate the flour giving your baked result a bit more lift. Stir in the sugar and salt.

As with most quick breads, the wet ingredients are stirred together and then added to the dry. In this case you want cold buttermilk and hot melted butter.

When the butter hits the cold buttermilk, it clumps. This is exactly what you want. Little beads or clumps of butter. The clumps of butter melt and turn to steam when the biscuits are baking making for a lovely light and fluffy interior.

Stir the wet and dry ingredients together with a round bladed knife or a rubber spatula, taking care not to over mix. (Overmixing will give you a tougher biscuit.) You want a soft claggy dough that pulls away from the sides of the bowl.

Drop by heaped spoonsful onto the prepared baking sheet, leaving plenty of space in between for spreading, about 1 1/2 inches.

Bake for 10 to 12 minutes, rotating the sheet halfway through the bake time. When they are done they will be nicely puffed, golden brown and a toothpick inserted in the center should come out clean. Brush the tops of the hot biscuits with additional melted butter and serve immediately.

There is no shortage of biscuit recipes on here (as they are one of my favorite things.) Some of my absolute favorite biscuit recipes are:

Mile High Greek Yogurt Biscuits

Easy 7-up Biscuits

One, Two, Three Buttermilk Biscuits

Cheddar Bacon & Chive Biscuits

And that is just the tip of the iceberg. You can find an extensive list here.

There is absolutely nothing to dislike about these biscuits. They are quick and easy to make. They have a beautiful light and tender crumb.

Their surface is covered with nice crisp craggy buttery bits. Light, fluffy and incredibly delicious. Its probably a good thing there is only four or I might be tempted to overdo it!!

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Simple Double Scalloped Potatoes

Monday, 3 January 2022

One thing we really love in my family are scalloped potatoes. They are not something which I make very often, especially now when I am on my own here.

I saw this simple recipe in a Taste of Home Cookbook the other day, entitled Grandma's Favorites. It intrigued me for several reasons.

Normally I have made scalloped potatoes in one of two ways. The first way it to simply layer the potatoes, along with onion, in a baking dish, layering flour, salt, pepper and dots of butter in between the layers.

Next an amount of milk is poured over top. Just until the milk is barely peeking through the layers. You don't want the dish more than 1/3 full of milk. This then gets covered and baked until the potatoes are tender.

The flour in between the layers works with the butter to slightly thicken it. You can also put bits of cheese between the layers depending on how rich you want the finished bake to be.

The other way is to make a cream/béchamel sauce and layer slightly cooked and sliced potatoes along with onions and the sauce in a dish. This is a bit more labor intensive due to making the sauce first.

Like the other version, this is baked until the potatoes are tender as well and bubbling away, golden brown.

This version today used basically only a few ingredients. There was no sauce making required either. It looked really simple, simple, simple I decided to amp it up a bit by using two potatoes, sweet and russet.

I also added a bit more seasoning to give it extra flavor.

WHAT YOU NEED TO MAKE SIMPLE DOUBLE SCALLOPED POTATOES

You won't believe how simple these ingredients are. A bit rich maybe with the cream, but what the heck!

1 large russet baking potato (or two medium ones)
1 large sweet potato (or two medium ones)
1/2 tsp salt
1/4 tsp each dried thyme, ground black pepper, and garlic powder (not salt)
1 1/4 cups (300ml) heavy cream
2 TBS grated Parmesan cheese (optional)

Make sure you use garlic powder and not garlic salt. You could also use finely minced fresh garlic if you wanted to. I would use only 1 fat clove, peeled and minced.

If you are not wanting to use heavy cream, you can substitute it with undiluted evaporated milk. This comes in a low fat version as well. You really can't taste that it is evaporated milk, and it cuts down on the fat and calories quite a bit.

My russet potato was about six inches in length, and so was my sweet potato, so quite large really. They were the perfect size to fill my casserole dish comfortably.

The original recipe used 3 pounds of russet potatoes and 3 cups (720ml) of cream. It also made 10 servings. I thought using sweet potatoes would cut down on the carbs a bit, and be a tiny bit healthier.

They also added flavor and color. I also cut the recipe down by 2/3 pretty much.

HOW TO MAKE SIMPLE DOUBLE SCALLOPED POTATOES

Nothing could be any simpler than this. I peeled my potatoes and then cut them into thin slices. I placed them in stacks, alternating the white and the sweet potatoes. I guess I made about six stacks. I then cut the stacks in half crosswise to make 12 stacks of half moon potatoes.

I placed the stacks of potatoes, rounded sides up, flat sides down, next to each other in a well-buttered 7 by 11 inch baking dish. You want to leave a bit of room around the rows of potatoes, but they fit fairly snugly.

Once I had the slices in the dish, I sprinkled the seasoning, thyme and garlic powder, evenly over top of the potatoes. You could also add a sprinkle of onion powder if you have it.

I then poured the cream over top. You don't want the dish swimming in cream, but take a tip of a knife and jiggle the potatoes a tiny bit to make sure the cream gets evenly dispersed.

They will not be covered, but you don't want them to be. Like milk, cream expands when it is heated so you don't want it to overflow in the oven. I also placed the baking dish on a baking sheet just in case.

Cover your baking dish tightly with some aluminum foil and then pop the baking tray into a oven which has been preheated to 350*F/180*C/ gas mark 4.

This needs to bake now for 40 to 45 minutes. At that point you can uncover it. Increase the oven temperature to 375*F/ 190*C/ gas mark 5 and bake it for about 15 minutes longer until the mixture is bubbling away and the top has browned a tiny bit.

You can sprinkle the optional grated Parmesan cheese on top for the last five minutes if you wish. Leave the baked casserole to set and settle down for 10 minutes before serving.

This is simply wonderful. Very easy to make and oh so delicious. I guarantee it is destined to be a much requested side dish by your family and friends.

I cannot think of anything this would not go with. You could turn it into a main dish by adding some cubed ham and it would be really lush. In that case I think it would feed 3 people rather than 4.

I do hope you will want to give it a go. I think if you do you will agree that it is a really winning taste combination!

A bit indulgent perhaps, but I have never really done anything halfway. I am a full-on kind of woman! But you probably know that by now!

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My Five Must Have Kitchen Ingredients

Sunday, 2 January 2022

Today I am very much thinking about some of the kitchen ingredients that I never want to be without and why. There are just certain things I always keep in my cupboards and more than just a few of them.

These are the ingredients that I know I can always make a meal out of. They are versatile and delicious and wholesome.

They are kitchen store cupboard must haves. Or at least they are my kitchen store cupboard must haves!

(source)

TOMATOES

Canned tomatoes and tomato products. If you have a can or two of tomatoes in your store cupboard, you always have the making of something even if it is only a pot of soup. I always try to buy the best canned tomatoes that I can afford.

In the UK, I knew what those were, Cirio. Here I am still exploring what is available, but for the moment I have Libby's and Alymer tomatoes in my cupboard. Both whole and chopped in juice.

I have been known to just eat them out of the tin with a spoon along with a slice of white bread and butter. Sometimes I just stir them into cooked buttered and seasoned pasta. Yes, I do LOVE tomatoes.

Here are some of my favorite ways to use them!!!

MACARONI CHEESE & TOMATO BAKE A delicious macaroni casserole with a fabulous tomato sauce and topped with a rich cheese sauce before baking.

This is incredibly moreish and delicious and such a simple thing to make. My oldest daughter and her husband just love it and she makes it for them all the time. Its fabulously tasty!

TOMATO & RICE SOUP Tomato & Rice Soup is a great way to use up leftover cooked rice. I prefer brown rice myself as it has more fiber and a higher nutritional value.

This is a simple and delicious soup that is very satisfying to say the least. This is quite simply one of my favorite soups to make and to eat.

You can access a full sized recipe here.

BUTTER ROASTED TOMATO SAUCE This is one of my favorite pasta sauces. It is so simplistic, and yet at the same time incredibly delicious.

Proof positive that it is the simple things in life which bring us the most pleasure. Roasting a good tinned tomato in the oven really helps to heighten and bring out their very best flavors!

TOMATO LASAGNA Who says lasagna has to have meat in the sauce to taste good? This fabulous lasagna has no meat but it is probably one of the most delicious lasagna's you could ever want to make!

This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good béchamel.

(source)

PASTA

The second most important thing that I keep in my kitchen is an assortment of pastas. Long, short, tubular, flat, noodles, spaghetti, macaroni. I keep quite a variety.

On its own, simply dressed with butter and some seasoning it makes a very simple and satisfying supper, but add a few other simple ingredients and you have a meal fit for a king!

Here are some of my favorite pasta recipes:

PASTA E PISELI This recipe only calls for frozen peas, chopped onion, pasta, water and some cheese. You could call this Pasta and Peas.

And it is fabulously delicious. You wouldn't think that you could make something so tasty out of just these few things, but like magic, you can!

PASTA WITH CHICKEN BROTH, BUTTER & CHEESE This dish is a beautiful example of simple and uncomplicated foods. Food done well and put together in a most delicious way.

I love nothing more than a hot bowl of this with some buttered toast on the side. I am in heaven.

CHICKEN AND PARM PASTA SKILLET This is one of my favourite kinds of meals, an all in one dinner for two, with only a very few ingredients.

Pasta, sauce and protein cooking all in the same pan on top of the stove. I love cooking pasta this way. It doesn't get over cooked, staying al dente, and the pasta absorbs even more of the flavour from the sauce

KITCHEN SINK PASTA Its amazing what you can cook when all you have area a few bits and bobs to work with. This is the type of cooking that I really like to do most of all . . . being inventive with what I have on hand.

One of those quick and easy meals for when you are short on ingredients, except for little dabs of this and little dabs of that. Quick, simple and delicious.

POTATOES

Another incredibly versatile ingredient that I would not be without is the humble potato. There is not much you cannot do with a potato. You can use them to make main dishes, side dishes and you can even use the cooking water.

I love them boiled, fried, baked, mashed, roasted, etc. In short. I love potatoes. They are in short, my favorite vegetable and I would not be without them.

Here are some of my favorite ways to use them:

PERFECT CREAMY MASHED POTATOES I am sure these need no introduction. On their own or as a side dish to your favorite protein, these are a firm favorite with most people.

And they are very easy to make. Mom always grated in a little bit of onion. That was here secret ingredient. Secret ingredient or not, I don't think anyone can argue that mashed potatoes are not one of the most favorite comfort foods ever!

MELTING POTATOES This is another favourite way to use potatoes. Melting Potatoes. These are done in the oven, a very close cousin to fondant potatoes, (served here with pan roasted cod, very good) which are done in the same manner, except in a skillet on top of the stove.

These are simply peeled, cut into thick slices, rolled in butter, herbs and seasonings and then roasted until golden brown all over, and they simply melt in your mouth.

SPICED CRISPY ROAST POTATOES Perfectly seasoned, crisp and delicious. These make the perfect side dish to serve with meat, poultry, fish, eggs, etc.

Prepare yourself to fall utterly and completely in love. These are well worth falling off of the low carb wagon for! What will you be serving them with!

PAN FRIED POTATOES Of all the things my mother cooked for us when we were growing up we knew that when pan fried potatoes were on the menu we were in for a real treat!

Leftover cold potatoes, sliced and fried in plenty of butter with onions and seasonings. Such a simple thing, but oh so delicious!

SMASHED ROASTED NEW POTATOES This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.

Simply boil potatoes, place them on a baking sheet and gently crush them. Brushed with oil or butter and sprinkled with seasonings and roasted until all those broken edges get a crispy and golden brown. Yummilicious!

EGGS

Eggs are another ingredient that I would not want to be without. They are a perfect food encased in a shell and come in many sizes and colors. On their own you can enjoy them baked, fried boiled, etc.

They are also wonderful combined with other things to make no end of a variety of eats. Main dishes, side dishes, lucious bakes. The almighty egg is something I just could not live without!

Some of my favorite egg dishes are:

CRISPY TORTILLA EGGS I discovered this lovely egg dish a couple of years ago and fell in love. It is a whole meal in and of itself. These are phenomenal!

Buttery crisp tortilla topped with a fried egg and cheese . . . and garnishes. I like sliced spring onions, sriracha sauce and green tabasco.

HERB AND EGG GRATINS These make the most perfect of indulgent suppers. Not a lot of work or hassle . . . the richness of cream and butter on the bottom of the gratin dishes . . . the eggs almost poach in this mix.

Baked eggs in the French manner. If you follow the recipe exactly, rotating the baking sheet once during the cooking time, you should have perfectly baked eggs, with set whites and runny yolks.

This makes a lovely simple supper when served along side a nice mixed salad of greens and vegetables.

SCRAMBLED EGGS BENEDICT If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this.

Your family will love this and you will love the ease of creating it. Elegant, delicious and yet very simple to execute. All the elements of regular Eggs Benedict, but a whole lot simpler.

FRIED POTATO GNOCCHI AND EGG Occasionally my favorite things collide. Like in this dish where you pan fry potato gnocchi in butter along with some fresh sage leaves.

Once the gnocchi are golden brown and the sage leaves nice and crisp, you drop in a couple of large free range eggs and cook until just set. If you don't have potato gnocchi feel free to substitute cold boiled potatoes. Delicious either way.

ONIONS

Onions are probably one of the most versatile of kitchen ingredients. I would not, could not be without them. They have a characteristic pungent flavor and are a must have ingredient adding flavor to all dishes they are used in.

On their own fried in butter, gently caramelized, they are decadently delicious. Dipped in batter and fried, oh my heavenly bliss. Raw in salads, etc.

I cannot imagine a kitchen without some form of onion and these are some of my favorite ways to use them:

ROASTED ONIONS WITH A PARMESAN CREAM Decadent, gorgeous, filled with lush flavors these are one of my favorite ways to prepare onions.

These are delicious and so simple to make. You can have them as a side dish, or a vegetarian main with a grain and a few other vegetables.

CHEESE SCALLOPED ONIONS This is a lovely side dish. Cheese and onions go together so very well. They also go very well with most things.

Easy to make. If you can make a creamed sauce, then you can make these. Crispy topped and oh so decadent.

CHEESE, POTATO AND ONION PIE No meat in sight, but I can promise you won't miss it. This is a trinity of good taste encased in a rich pastry.

The insides of that gloriously flakey crust, with all those scrummy caramelized onions, and potatoes . . . cream and cheese . . . all meld together in unctuous gloriosity! To. Die. For. Simple.

CHEESE AND ONION SOUP This is quite simply one of my all time favorite soups. I have been making it for years and years. It always amazes me that something so delicious can come from such a very few simple ingredients.

This delicious recipe is proof positive that you need neither fancy expensive ingredients nor extreme talent to create a soul warming extremely great tasting soup.

And there you have it my five must have, cannot do without kitchen ingredients. The five things I could not live without, along with 20 different ways to use them.

What are your favorite kitchen ingredients and how do you like to use them? What is it that you cannot live without!! Tell me, I really want to know!!

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Mediterranean-Style Marinated Chicken

Wednesday, 5 January 2022

Drop Biscuits for Two

Tuesday, 4 January 2022

Simple Double Scalloped Potatoes

Monday, 3 January 2022

My Five Must Have Kitchen Ingredients

Sunday, 2 January 2022

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Mediterranean-Style Marinated Chicken

Wednesday, 5 January 2022

Drop Biscuits for Two

Tuesday, 4 January 2022

Simple Double Scalloped Potatoes

Monday, 3 January 2022

My Five Must Have Kitchen Ingredients

Sunday, 2 January 2022

Buy the Book!

SUBSCRIBE TO MY NEWSLETTER

If You Like What You See

Translate

Welcome, I'm Marie

Search This Blog

Featured

Popular Posts

Foodies 100

My Favourite Places

Follow This Blog With Bloglovin

Archive

Thank you

Contact Form