When I was in the UK, I frequently would use my slow cooker on Sundays so that when we arrived home from church our dinner was pretty much ready except for a few minor details.
I have gotten myself a small slow cooker to use here in Canada and this week I thought I would use it to make myself a simple dinner for after church.
I am usually starving when I get home and having something ready to eat means I won't be as tempted to grab something to eat that I shouldn't.
I had pinned this Slow Cooker Creamy Basil Chicken recipe from a site called The Recipe Rebel some time back. It looked delicious.
I am not normally a person who enjoys chicken that has been cooked in the slow cooker. Its something about the consistency of it, but occasionally I do see a recipe that I will like to try. This one appealed for a few reasons.
One was the minimal number of ingredients and preparation. Two was the cook time. I have found that the longer chicken is cooked in the slow cooker, the less I like it. This one cooks in 3 to 4 hours. (Mine was done in 3.)
I did make a few changes to the recipe. One, I adapted it to be Fodmap friendly. I left out the garlic and I used lactose free heavy cream.
Two, I reduced the quantity of things to make only two servings. I chose to use plain diced tomatoes in tomato juice, rather than diced tomatoes with Italian herbs so that I could control exactly what went into the sauce. No peppers, no onions, no garlic.
By all means if you do not have gut issues use chopped tomatoes with Italian herbs. I also used a fodmap friendly marinara sauce.
It also has no onions and garlic. If you don't have a problem with these you can use a regular one. I have found that onions and garlic are a trigger for me.
WHAT YOU NEED TO MAKE SLOW COOKER CREAMY BASIL CHICKEN
Very simple ingredients. There is nothing complicated here.
- 1 cup (160g) chopped tomatoes in tomato juice, undrained
- 1/3 cup (75g) marinara sauce
- 1/3 cup (80ml) heavy cream (can use evaporated milk)
- 1 TBS cornstarch (corn flour)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp minced garlic
- 1 tsp dry Italian salad mix
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- 1 TBS finely chopped fresh basil
To serve:
- grated parmesan cheese (optional)
I have found that I can tolerate very small amounts of grated hard cheese and so I did grate a tiny bit of good hard Parmesan over top of my chicken and sauce.
Gut issues are no fun. If you don't feel good in your gut, you just feel unwell altogether. I am learning that its just not worth it to eat things which cause me problems no matter how much I enjoy them.
HOW TO MAKE SLOW COOKER CREAMY BASIL CHICKEN
One thing I really like about using a slow cooker is that there is no faffing about with browning things or the like. Just pop everything in and let the slow cooker and time do its work.
I used a small slow cooker for this recipe. I think it holds about 1 1/2 quart/litre altogether, so it is perfect for cooking for just one or two people.
Add the undrained tomatoes, marinara sauce, cream, corn starch, garlic, dried basil, dried oregano, Italian dressing mix, salt and black pepper to the slow cooker.
Whisk well together until the cornstarch is melted into the mixture. Add the chicken breasts, pushing them down into the sauce.
Cover tightly and cook on low for 3 to 4 hours. When done the chicken should be cooked through, the juices run clear and register an internal temperature of 165*F/74*C.
Stir in the fresh basil and serve the chicken and sauce over pasta, rice or with a salad and some veggies. I like to sprinkle the top with a bit of Parmesan cheese.
I have quite a few delicious slow cooker recipes on here that you might be interested in trying!
Slow Cooker Beef Tacos - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
Slow Cooker Potato and Ham Chowder - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Braised Brisket with Stout and Onions - Tender chunks of beef in a beautifully flavored gravy. Fabulous spooned over mashed potatoes.
This chicken dish was rich and creamy and was enjoyed sliced and spooned over top of some gluten free pasta. I would so have loved to enjoy it with some buttered crusty bread but at the moment that is a big no no!
Slow Cooker Creamy Basil Chicken
Yield: 2
Prep time: 5 MinCook time: 4 MinTotal time: 9 Min
Its amazing what you can make with only a few ingredients. This easy, tender, and saucy chicken goes very well with pasta, rice or with a salad or vegetables on the side.
Ingredients
- 1 cup (160g) chopped tomatoes in tomato juice, undrained
- 1/3 cup (75g) marinara sauce
- 1/3 cup (80ml) heavy cream (can use evaporated milk)
- 1 TBS cornstarch (corn flour)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp minced garlic
- 1 tsp dry Italian salad mix
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- 1 TBS finely chopped fresh basil
To serve:
- grated parmesan cheese (optional)
Instructions
- Have ready a small slow cooker/crock pot. (1 1/2 to 3 litre)
- Add the undrained tomatoes, marinara sauce, cream, corn starch, garlic, dried basil, dried oregano, Italian dressing mix, salt and black pepper. Whisk well together until the cornstarch is melted into the mixture.
- Add the chicken breasts, pushing them down into the sauce.
- Cover tightly and cook on low for 3 to 4 hours. When done the chicken should be cooked through, the juices run clear and register an internal temperature of 165*F/74*C.
- Stir in the fresh basil and serve the chicken and sauce over pasta, rice or with a salad and some veggies. I like to sprinkle the top with Parmesan cheese.
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
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Do you own a waffle iron? I sure hope so because this recipe which I am sharing with you today is meant to be baked in a waffle iron. And you can use any size of waffle iron.
Today I used my Cuisinart Griddler pan, which has grill inserts, griddle inserts and waffle inserts. I love this pan because it is so very versatile.
I also have some mini waffle makers. They would also work well for these.
These quick and easy cinnamon roll waffles are a real doddle to make. What if I told you that you could be sitting down and enjoying these with your family in about five minutes tops! (Depending on the size of your waffle maker.)
You only need one ingredient plus a waffle maker to make these tasty breakfast treats!
So easy I'm almost embarrassed to show them to you, but so delicious that I can't help showing them to you. If you are a working mum, you will really appreciate how quick these are to make. Who wants to spend their whole weekend chained to a stove!!
WHAT YOU NEED TO MAKE QUICK & EASY CINNAMON ROLL WAFFLES
- 1 can of Jus Roll or Pillsbury refrigerated cinnamon rolls
And a waffle machine of course. Today I used a can of Pillsbury Grands Cinnamon Rolls. They worked wonderfully.
In the UK the brand to use is Jus Roll. You can find them in the refrigerator section of your grocery store next to the ready to roll refrigerated pastry. There are six in a package.
The Pillsbury Grand ones had five in a package and the pack of regular ones has 8.
All come with a small container of icing.
My waffle baker that I used has four separate insert spaces to bake four waffles at a time. I baked four first and then the final one on its own.
The only thing you need to make sure is that you do grease the plates of your waffle machine well. I used non-stick canola oil cooking spray.
Also don't have your waffle machine heated too high. Medium is the best temperature. If you have it heated to too high a temperature you risk burning your Cinnamon Roll Waffles on the outside, whilst they remain raw inside.
You could also use any scone recipe to make these. Just roll the scone dough out thin. Spread with butter and sprinkle with plenty of cinnamon sugar.
Roll up tightly and cut into 1 1/2 inch thick slices. You will probably get about 10. Bake in your waffle maker as per the recipe.
HOW TO MAKE QUICK & EASY CINNAMON ROLL WAFFLES
Nothing could really be simpler. I promise you. These are a real doddle and sure to become a family favorite!
Begin by opening your can of cinnamon rolls and separating them into individual rolls. Set them aside.
Preheat your waffle iron according to the manufacturer's instructions and then spray lightly with some canola oil.
Depending on the size of your waffle maker, you can add either four cinnamon rolls into each section, or one cinnamon roll in the center of the waffle maker. I can cook four at a time in my Cuisinart Griddler machine.
Close the lid and bake for 3 minutes. At that time they should be golden brown on both sides and cooked through.
Remove to a warm plate and keep warm while you cook all of the cinnamon roll waffles.
Once you have them all baked then you can gently reheat the small plastic container of icing for about 10 seconds in the microwave.
If your icing is in a metal container, scrape it into a microwave safe bowl and heat for about 10 seconds in the microwave.
Use a spoon and spoon the warmed icing over each cinnamon roll waffle. It will collect in all of those waffle dimples. Oh my . . .
Soft and cinnamony, with delicious little puddles of vanilla icing. What more could a person ask for???
A bit of a cheat, yes . . . but once in a while, something like this makes a real treat, both for the cook and the family! I have never had anyone turn one down.
Quick & Easy Cinnamon Roll Waffles
Yield: 5 - 8 (depending on the brand)
Prep time: 2 MinCook time: 3 MinTotal time: 5 Min
These are so easy and delicious. Crisp edged cinnamon roll waffles with little dimples of glaze all over the top.
Ingredients
- 1 can of Jus Roll or Pillsbury refrigerated cinnamon rolls
Instructions
- Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.
- Preheat your waffle iron to medium. Spray with non-stick baking spray.
- Depending on the size of your waffle maker, place one cinnamon roll on each waffle section, or in the case of a smaller iron, place one cinnamon roll in the middle of the waffle maker.
- Close the lid and cook for three minutes, at which time is should be baked through and golden brown on both sides.
- Remove and set aside. Keep warm until all the cinnamon rolls have been baked/waffled.
- Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.
- Serve immediately to your drooling family.
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!
I think you would have to really search to find a person who is not fond of donuts. I think you would have to really search to find a person who is not fond of cake. Combine the two and you have a donut cake recipe that people are sure to fall in love with!
In my opinion, not all donuts are alike. I have a certain fondness in my heart for cake donuts. Unlike yeast raised donuts, these delicious treats require no proofing or raising time period and are leavened by the use of baking powder, baking soda, or both!
This spice pound cake recipe I am sharing with you today is very similar in both cake and texture to a cake donut and be warned . . . you just may fall in love with it!
When I was growing up, occasionally, my mother would pick up a bag of cake donuts for us to enjoy at home. She would usually get the plain ones. They were always a real treat.
Mom would pop them into a paper bag and gently reheat them in a low oven. Oh boy, but did they ever taste some good!!!
Filled with the scent and taste of grated nutmeg and vanilla, she would often serve them to us with a scoop of vanilla ice cream.
You haven't tasted delicious until you have tasted a warm cake donut served with a scoop of vanilla ice cream on the side!
This delicious Bundt cake not only tastes like a cake donut, but it also looks like a cake donut, albeit a rather large one!
It also has a beautiful pound-cake-like texture that I find to be quite, quite addictive. You cut yourself a piece to enjoy and when its gone you can't resist cutting yourself just another tiny sliver because it is just so darned delicious!
WHAT YOU NEED TO MAKE BUTTERMILK DONUT CAKE
Simple kitchen ingredients that most of us always have on hand. Don't worry if you haven't got any buttermilk. I know two great substitutions for it!
- 1 1/2 (300g) sugar
- 1 cup (225g) butter, at room temperature
- 4 large free range eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 1/2 cups (490g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 cup (240ml) buttermilk
To glaze:
- 1 cup (130g) icing sugar, sifted
- 2 TBS water
Generally speaking I like to grate my own nutmeg when baking. You never know how old the nutmeg is in that jar of ground nutmeg you are buying.
Unless you use an awful lot of nutmeg in your baking, it is much better, not to mention fresher to grate your own. I think my mother must have had nutmeg in her spice cupboard that was at least 10 years old. Not good at all.
There are two ways of replicating buttermilk and both work fine. First you can add a tablespoon of lemon juice or white vinegar to a measuring cup and stir in your milk. Leave it to clabber for about 10 minutes.
This works best with whole milk and I'll be honest here, unless a recipe specifically calls for low fat milk I always use whole milk in baking.
Second you can whisk together full fat Greek Yogurt and whole milk in equal parts, which for this recipe would mean a half a cup of each.
Just whisk it together and use as you would the buttermilk. You will never note a difference. Works like a charm.
HOW TO MAKE BUTTERMILK DONUT CAKE
This is a very easy to cake to make, but do note that you will get the best results by using a heavy duty stand mixer or a very powerful hand mixer. The dough is quite sturdy and a weak mixer just won't cut the mustard.
Preheat the oven to 350*F/1180*C/ gas mark 4. Butter a 10 cup Bundt pan really well. Set aside.
Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside.
Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.
Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.
With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)
Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.
Invert the cake onto the cooling rack, releasing it from the tin, and then carefully flip it so that the cracked side is on the top. Leave to cool completely.
Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.
Store any leftovers in an airtight container.
I think I might enjoy a slice of it with a scoop of ice cream for my supper tonight. (Don't judge me, lol, I know I am pretty naughty!)
My sister stopped by with some mail for me this afternoon and left with four slices! (And a tiny taster first!) Yes, it is that good. The simple things in life, they truly are the best!
Buttermilk Donut Cake
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
If your favorite donut is the cake donut, then prepare to fall in love with this simple pound cake. It tastes just like a cake donut!
Ingredients
- 1 1/2 (300g) sugar
- 1 cup (225g) butter, at room temperature
- 4 large free range eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 1/2 cups (490g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 cup (240ml) buttermilk
To glaze:
- 1 cup (130g) icing sugar, sifted
- 2 TBS water
Instructions
- Preheat the oven to 350*F/1180*C/ gas mark 4. Butter a 10 cup Bundt pan really well. Set aside.
- Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside.
- Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.
- Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.
- With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)
- Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.
- Invert the cake onto the cooling rack and then carefully flip it so that the cracked side is on the top. Leave to cool completely.
- Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.
- Store any leftovers in an airtight container.
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner). 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.
Thank you for visiting! Do come again!
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