Showstopping Holiday Pies

Name: Roasted Butternut Squash & Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 small butternut squash, peeled and cut into 1/2-inch cubes; 3/4 pound of brussels sprouts, trimmed and halved lengthwise; 2 TBS light olive oil, divided; salt and black pepper to taste; 2 TBS Maple syrup, divided; 2 TBS pumpkin seeds; 3 TBS dried cranberries

Saturday, 12 November 2022

The Holiday season is upon us and many of us are in the throes of planning all of the aspects of our special celebration dinner. I know in the UK, they don't celebrated Thanksgiving at all, and in Canada, Thanksgiving is celebrated in October, so you might be wondering why I am celebrating it in November.

A few years ago, I discovered that several of my Ancestors came over on the Mayflower to Plymouth Rock and ever since then I have had a desire to celebrate Thanksgiving in November. I also think that Thanksgiving in November helps to usher in the whole Holiday season like nothing else does!

All month I will be posting recipes that are Holiday and Celebration inclined, even if your celebratory meal is just Sunday dinner. There are a multitude of special occasions coming up and I want to be able to help you with all of them as much as I can, and why not start with dessert.

For many of us our favorite pie to celebrate the holidays with is Pumpkin Pie, and there is nothing wrong with that. A rich, silky pumpkin pie can tick all of our boxes, but sometimes we also want to try something different, or maybe we are having people for dinner that don't enjoy pumpkin pie.

Today I am sharing my top ten favorite pies for your enjoyment. All of these are delicious. All of these can be easily made ahead of time. All of these are guaranteed to please your guests and family. Enjoy, and Happy Holidays!

EASY PUMPKIN PIE - Homemade pumpkin pies are really delicious and this one is such an easy one to make. If you can whisk things together, you can make this pie! One thing I love about this recipe is that it makes a very manageable (size wise) pie. I also tell you how to make your own pumpkin puree should you be so inclined.

MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie. Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!

MOM'S BEST APPLE PIE - Everyone always thinks their mom makes the best apple pie. This is a very good pie, with a beautiful flaky crust and an abundant filling. You can also make this delicious pie ahead and freeze it, ready to pull out and reheat on the day. Perfect served warm with a scoop of ice cream and a nice wedge of cheddar cheese!

APPLE BUTTER PIE - A most delicious alternative to pumpkin pie with plenty of apple flavor and a rich silky indulgent texture. You can use purchased spiced apple butter to make this or make your own apple butter from scratch. (Very simply done.) Either way it is one very delicious pie! Beautiful served with a dollop of whipped cream on top!

BEST BUTTERSCOTCH PIE - My ex-mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake! And who could blame him? Its fabulously tasty!

DUTCH APPLE PIE - A delicious pie from my Big Blue Binder, with a rich apple filling, topped with a beautiful buttery sweet crumble topping. Fabulously tasty served, cut into thick wedges along with a scoop of vanilla ice cream on top or a nice dollop of freshly whipped cream. If you are in the UK you might even enjoy it with a dollop of clotted cream!

CREAM & CRUMB SCHNITZ PIE - A delicious apple pie which hails from Mennonite country. With a rich sour cream and apple crumb filling, and a sweet buttery crumb topping. This is my all-time favorite apple pie. So delicious you will want to lick your plate after. Of course, it is delicious just as is but a dollop of cream on top is a welcome addition!

RAISIN & SOUR CREAM MERINGUE PIE - Crisp pastry crust filled with a lush creamy sour cream filling, dappled with sweet plump raisins. Topped with a pile of sweet fluffy meringue. Its best to let it chill and set up prior to cutting into wedges to serve. I simply could not wait. Its fabulously delicious!

QUEBECOISE SUGAR CREAM PIE - It's an old family tradition. Rich almost caramel like filling sandwiched between two flaky crusts, baked to perfection. So rich and sweet you only want a small sliver of this one to enjoy and enjoy it you will. This is a pie you will find yourself getting up in the middle of the night to enjoy!

CLASSIC LEMON MERINGUE PIE - With its crisp crust and quivering mouth-puckering tart lemon filling, not to mention its sweet meringue topping, this is everyone's favorite pie. Of all the pies, this is the one I would choose over all of the others. I don't think I am alone in that! This is the perfect Lemon pie!

So, there you have it, my top ten, and by no means all of my favorites. I am a pie lover from way back and there are a multitude of pie recipes on here. If you are not seeing something that you like, or if there is something else you are looking for, why not shoot me a message below and I will do my best to dig it up for you!

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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Roasted Butternut Squash & Brussels Sprouts

Friday, 11 November 2022

I had a butternut squash that needed using up and some Brussels sprouts and so I went looking for a way to use them. I found this delicious looking recipe here, on a blog called Cooking for My Soul .

Not only did it look delicious and use exactly what I had in the house, but it seemed to be quite healthy as well! It also looked like the recipe would be quite easy to cut in half.

With there only being one of me in the house now, I just don't need to be cooking full sized recipes any longer. Not unless I want to be eating the same thing for days at a time, and trust me, I really don't.

So, if you are wanting to feed more than just a couple of people, do click on over there. If you have a small family like me, stick around!

This would make an excellent side dish for the holidays. Filled with lovely colors and flavors!

I adore both roasted butternut squash and Brussels sprouts. With this tasty recipe you get to enjoy both of them!

They do cook at separate times however, so I cooked the butternut squash on one tray and the sprouts on another.

They also have the added bonus of being cooked with some Maple syrup for the last bit of cook time, which gives them a touch of sweetness and even more autumn flavor!

They are finished off with some pumpkin seeds and dried cranberries for an extra bit of crunch, sweetness and a really festive touch!

Altogether this is a really delicious combination. You can prep everything ahead of time and then just throw the vegetables in the oven about half an hour before you need to serve them, so it's also quite a convenient recipe!

And whilst it's a very festive looking side dish, you needn't reserve it just for the holidays because this tasty dish will be welcome on your table any time of the year!

WHAT YOU NEED TO MAKE ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS

Only a very few simple ingredients are needed. You probably will not need to pop to the shops, except for maybe the pumpkin seeds. But, if you are like me, you probably have everything you need in the house to make this tasty side-dish today!

1/2 small butternut squash, peeled and cut into 1/2-inch cubes
3/4 pound of brussels sprouts, trimmed and halved lengthwise
2 TBS light olive oil, divided
salt and black pepper to taste
2 TBS Maple syrup, divided
2 TBS pumpkin seeds
3 TBS dried cranberries

I love recipes that don't require a bazillion ingredients and tons of fancy cooking equipment. This is one of those.

Golden maple roasted vegetables are one of my favorite things! Don't be tempted to use anything but pure Maple syrup!!! You only need 2 TBS for this recipe, so not a lot.

I like to use light olive oil for cooking purposes, but you can use extra virgin if you want. I, myself prefer to save EVO for dipping or salads.

The light olive oil gives you all the same benefits of regular olive oil, but will not alter the flavor of your food in the same way as extra virgin olive oil.

Light olive oil is a refined olive oil, so whilst it may not be quite as good for you as regular olive oil, it's not as bad for you as regular cooking oil but is perfect for cooking with.

HOW TO MAKE THIS DELICIOUS SIDE DISH

Other than having to use two baking trays, nothing could be easier. I lined my baking trays with aluminum foil, so clean up was also very easy.

Preheat the oven to 450*C/230*C/ gas mark 7. You will need two rimmed baking sheets. Line both with some aluminum foil and spray with some non-stick baking spray.

Toss the butternut squash in a bowl along with 1 TBS of the oil and some seasoning. Scatter across one of the baking trays in an even layer. Don't crowd them.

Toss the halved Brussels sprouts in a bowl along with the remaining oil and some seasoning. Place them on the other baking tray, cut side down. Again, don't crowd them.

If you crowd your vegetables on the pan, they will steam rather than roast and you will not get the lovely, caramelized edges we all enjoy so much.

Place the tray of butternut squash in the oven. Roast for 5 minutes and then pop the tray of sprouts into the oven alongside of the squash. Roast both trays for another 15 minutes.

Remove the trays from the oven. Drizzle 1 TBS of Maple syrup over each tray and toss the vegetables around to coat. Return the trays to the oven and roast for an additional 5 minutes.

Remove from the oven. Toss both vegetables together in a serving bowl along with the pumpkin seeds and dried cranberries.

This is quite simply a beautiful side dish and something which I would definitely serve on Thanksgiving or Christmas. The pretty colors, the flavors, the textures, all worked very well together.

And you know those little leaves from the sprouts that inevitably fall off or separate? They get amazingly crisp and delicious. Like little maple flavored sprout chips. Love, LOVE!

Some other great Holiday side dishes you might enjoy are:

MAPLE MASHED BUTTERNUT SQUASH - Wedges of butternut squash are roasted in the oven along with a bit off olive oil, some maple syrup, and sprigs of fresh thyme. Once done, they are simply mashed together with some butter and a bit of additional fresh thyme. This is an excellent dish to make ahead of time and then just reheat when you need it.

GREEN BEAN & ALMOND CASSEROLE - This recipe varies from the original green bean casserole in that the sauce is made from scratch. The casserole is saucy and flavored with celery, onion and a bit of dried dillweed for a lovely herbal touch. Rich and creamy and topped with a buttery topping of crisp breadcrumbs and toasted almonds!

Yield: 3

Author: Marie Rayner

Roasted Butternut Squash & Brussels Sprouts

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A small batch recipe for the most delicious Maple roasted butternut squash and brussels sprouts. A fabulous holiday dish that everyone will love. Very easy to make.

Ingredients

1/2 small butternut squash, peeled and cut into 1/2-inch cubes
3/4 pound of brussels sprouts, trimmed and halved lengthwise
2 TBS light olive oil, divided
salt and black pepper to taste
2 TBS Maple syrup, divided
2 TBS pumpkin seeds
3 TBS dried cranberries

Instructions

Preheat the oven to 450*C/230*C/ gas mark 7. You will need two rimmed baking sheets. Line both with some aluminum foil and spray with some non-stick baking spray.
Toss the butternut squash in a bowl along with 1 TBS of the oil and some seasoning. Scatter across one of the baking trays in an even layer. Don't crowd them.
Toss the halved Brussels sprouts in a bowl along with the remaining oil and some seasoning. Place them on the other baking tray, cut side down. Again, don't crowd them.
Place the tray of butternut squash in the oven. Roast for 5 minutes and then pop the tray of sprouts into the oven alongside the squash. Roast both trays for another 15 minutes.
Remove the trays from the oven. Drizzle 1 TBS of Maple syrup over each tray and toss the vegetables around to coat. Return to the oven and roast for an additional 5 minutes.
Remove from the oven. Toss both vegetables together in a serving bowl along with the pumpkin seeds and dried cranberries.

Did you make this recipe?

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Country Chicken

Thursday, 10 November 2022

One thing that I eat a lot of in my house is chicken. That's for multiple reasons. One, its fairly economical. Two, its fairly adaptable and three, I like it, a lot.

This recipe which I am sharing today is for a simple all-in-one, single skillet chicken supper. I have downsized the recipe to feed two people, but it is quite easy to just double everything to serve four.

The recipe comes from a recipe clipping that I had in my Big Blue Binder. The Big Blue Binder is a blue vinyl binder that I have carried with me all over Canada and across the world.

I have been collecting recipes in it since I was a teenager. It is filled with old family favorites, recipes shared with me from friends, and recipes I have clipped from magazines and copied out of library books. These are my tried-and-true recipes.

I cannot say for sure which magazine I clipped this recipe from. I strongly suspect it was either Canadian Living or Good Housekeeping. It looks like it could be either one.

What I can tell you for sure is that it is delicious. Tender pieces of juicy golden chicken thigh meat, combined with golden brown potatoes and sweet red and yellow peppers, with a slight tangy glaze.

One of the things I love about it, aside from its deliciousness, is the fact that it cooks all in one pan. Easy peasy lemon squeezy.

You brown the chicken, and then the vegetables, in the one skillet. It also goes together very quickly as well, making it a perfect mid-week supper! All you will really need in addition to this is perhaps a salad on the side.

WHAT YOU NEED TO MAKE COUNTRY CHICKEN

Simple ingredients put together simply, in the most delicious way!!

3 medium sized chicken thighs, boneless, skinless
1 1/2 TBS all-purpose plain flour
salt and black pepper to taste
1 TBS canola oil
1/2 pound (230g) medium sized potatoes, peeled and quartered
1 small red pepper
1 small yellow pepper
1 TBS soft light brown sugar
1 TBS apple cider vinegar

I like to buy what is called the free-from chicken here in Nova Scotia. It has been raised without anti-biotics. I love chicken thighs.

They are my favorite cut of chicken. They always come out tender and juicy and have a lot more flavor in them than the rest of the chicken. Almost gamey.

The original recipe calls for medium-size red potatoes. I didn't have any of those today and so I used medium sized yellow flesh potatoes, peeled. I simply cut them into quarters.

The original recipe also called for medium sized sweet bell peppers. I also didn't have them, but I did have small which I figured would be about the same size as half a larger one.

Just remove the stem, seeds and ribs and cut into bite sized pieces.

The recipe calls for the chicken pieces to be cut in half. I have never been sure if they mean crosswise or lengthwise, or if it matters which way. I usually cut them in half lengthwise.

You can use either olive oil or canola oil. I think it is a huge waste to use extra virgin olive oil for cooking. It should be reserved for salads or dipping. I use light olive oil, which is better suited for frying things.

HOW TO MAKE COUNTRY CHICKEN

This is really quite simple and very quick. Especially if you spend a few minutes ahead of time getting all of the individual components chopped and ready to go.

Cut each chicken thigh in half. Season with salt and pepper and then dust with flour to coat. I also like to trim and discard any fat from off of the meat before I cut it in half. Every little helps!

Heat the oil in a medium sized non-stick skillet over medium-high heat. Add the chicken pieces. Fry until golden brown all over. Remove to a bowl and set aside.

Add the potatoes to the pan. Season lightly with salt and black pepper. Cook in the drippings until golden brown on all sides. Add the peppers and cook for a few minutes longer.

Return the chicken to the pan, nestling it down into the potatoes and peppers. Cover with a lid and reduce the heat to medium-low.

Cook until the juices from the chicken run clear when pierced with a knife and the potatoes are fork-tender, about 15 minutes. Stir frequently.

Sprinkle the brown sugar and cider vinegar over all. Heat through and serve immediately.

The brown sugar and vinegar work to kind of glaze everything. You don't really taste them. I remember the first time I made this I thought it might come out tasting of sweet and sour, but it really doesn't.

It just comes out delicious. Delicious I can handle!

As I said, a tasty mixed salad on the side and perhaps some crusty bread for those who are really hearty eaters, and dinner is served!

You cannot beat one dish suppers for ease. If you are looking for a quick and easy one dish supper and this one isn't ticking all your boxes, maybe these suggestions will!

MARTHA STEWART'S ONE DISH PASTA - One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini) . . . you just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan.

No fuss, no muss. No faffing about with having to drain this or that . . . the water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce.

CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal. It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy.

Its like your favourite Tuna Casserole, or Tuna Helper I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.

Yield: 2

Author: Marie Rayner

Country Chicken

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Golden brown glazed chicken, potatoes and peppers. This whole meal is simple to make, cooks all in one pan, and is incredibly delicious. You can easily double the recipe to feed four.