Another Sunday, another Meals of the week post. The post where I catch you up with all of the things which I have cooked for myself and my family over the previous week.  I may live on my own, but as you can see I eat very well.

Things were a bit simpler this week as we have all been recovering from the dreaded Covid virus. Thankfully we all made it through without any complications, but none of us is really feeling our appetites just yet.

I love doing posts like this however. I know that I, myself, on occasions need a bit of inspiration when it comes to meal planning and if I can help anyone to do that for themselves or their family that makes me very happy.

Its nice also to be able to look back over the week. In looking back this week I have to say that my most favorite meal of the whole week was the Pink Pasta that I enjoyed on Tuesday. So much so that I enjoyed the leftovers for my breakfast a day or so later.  (Doesn't everyone enjoy leftovers for breakfast?  Say it isn't just me!)

In any case this is what I enjoyed for my main meals over this past week. I did have other things for my breakfast and lunch.  Normally I keep them pretty simple.  Salads or sandwiches, sometimes leftovers, cereal, toast, etc. 

I hope you will be inspired by the main meals I have eaten!

SUNDAY APRIL 16th - Pot Roast at my sisters.

Most Sundays I am invited to my sisters for dinner. This week it was a delicious pot roast with roasted veggies and broccoli.  For dessert she had made a Fabulous Chocolate Cake.  Medjool Date & Spice Chocolate Layer Cake.   She baked it as a Bundt Cake and did a chocolate glaze icing. It was really good.

Her dinners always are. I am so grateful for my family and these opportunities we have to break bread together.

MONDAY APRIL 17th - Tomato Soup & Grilled Cheese

My sister had to work late on Monday and so my father came here for his supper. I just made us bowls of hot tomato soup and grilled cheese sandwiches. He was more than happy with that. These are not just ordinary grilled cheese sandwiches however, they are Cheese Crusted Grilled Cheese Sandwiches. They are not just cheesy on the inside, but also on the outside. They went down a real treat and are so easy to make.

My dad always looks for a dessert at the end so I served him a bowl of ice cream and some cookies. He was very happy with that!  I so enjoyed being able to cook supper for my father.  This is a real blessing to me.

TUESDAY, APRIL 18th - Pasta with Pink Sauce

This was the first day I really felt like cooking anything after my being sick.  This was quite simply delicious. It didn't require a lot of effort on my part. Just a few simple store cupboard ingredients and it was on the table in about 20 minutes tops.

I would have liked to have a salad and some garlic bread on the side, but it was tasty just as it was.

WEDNESDAY APRIL 19th - True Newf Poutine

Poutine is a very Canadian dish. Having originated in Quebec it consists, at its very basic, hot chips (French Fries) slathered in cheese curds and hot gravy. The heat from the gravy and the chips melts the curds of cheese resulting in a lush gooey delicious hot mess!  There is an eatery not too far from where we live that my sister and I like to visit on occasion called Jonny's Cookhouse.   

It is about 40 minutes from us and is the best place in the Valley when it comes to this type of food.  Best burgers, etc.  We love it. My sister and I had to go up country today for something and so we decided to stop at Jonny's for our favorite True Newf Poutine, which is a classic poutine with the addition of a generous amount of Newfoundland stuffing/dressing on top.  WE LOVE IT!  Its delicious and we are both stuffing/dressing afficionados.  

This poutine is very generous and both of us always eat half of it for our lunch and the other half for our suppers, so safe to say, this was my meal for the day in all of its glorious decadence!! Don't worry however if you cannot make it to Jonny's.  This copycat recipe (linked above) is just as good as the original!

THURSDAY APRIL 20th - Chicken Tostadas

I had some leftover cooked chicken to use up and I had picked up some tostada shells the other week when I was shopping so on this day I whipped myself up a small batch of chicken tostadas.  I have made tostadas in the past but this was the first time I was able to make them using proper shells.

They were delicious with a base of refried beans, spicy chicken, some salsa, cheese, lettuce, sour cream and spring onion.  With a squeeze of lime juice over top, these were excellent and really enjoyed. I also had some salad on the side. Quick, easy and delicious! 

FRIDAY APRIL 21st - Nova Scotia Fish Chowder

The days are still a bit cool so I made myself some fish chowder for my supper. Here in Nova Scotia we have some of the best fish in the world and I have a fish processing plant right about the corner from my house. I can go there to buy fresh fish every day of the week at a reasonable price. This chowder is the best. 

Rich and creamy and delicious. People come from all over the world to enjoy this very regional favorite!

SATURDAY APRIL 22nd - Spaghetti Francisco

I had my family over for supper.  My cousin owns a pizza place in town called the Pizza Factory. He has a new pizza and we wanted to try that.  Its a Cheese Steak Pizza. I made a casserole to go along with it, just in case.  Spaghetti Francisco.  Its an old recipe that I got from a Sunset Cookbook magazine many years ago.  

Its fabulously tasty and uses all sorts of store cupboard ingredients. Its great for pot lucks and get togethers.  I never make it on my own because it is a largish casserole, but it does freeze well. I really should make it more often and then freeze it in individual containers. Its really delicious and I do like it very much!

We had the pizza and a salad also.  For dessert, sugar free Jello and whipped cream!

And those were my meals of the week for April 16th to 22nd!  As you can see I ate very well, despite still recovering from my illness. A lot of it was shared with family and to be honest, those are the best meals of all!

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 

 

 

 

WHAT YOU NEED TO MAKE DANDY CANDY CAKE

Very simple every day store cupboard baking ingredients. 

 

 

 

 

Perhaps I have whetted your appetite for a snack cake, but this isn't exactly what you are looking for.  Can I perhaps suggest the following instead?

SALTED CARAMEL PEANUT BUTTER SNACK CAKE - A moist and delicious buttermilk, peanut butter and brown sugar snack cake that is topped with a beautiful salted caramel fudge icing and flakes of sea salt. This is a gorgeous snack cake to say the least.

LEMON & GINGER SNACK CAKE - Lemon and ginger are a beautiful flavor combination which I absolutely love.  They combine beautifully in this moist and delicious cake. Topped with a simple sweet lemon glaze and bits of candied ginger, this is beautiful with a hot cup of tea, herbal or otherwise.

Yield: 9 (9-inch square cake)

Author: Marie Rayner

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Dandy Candy Cake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This old fashioned snack cake is one I have been baking for my family for many, many years. Its quite simply delicious. On its own, with a scoop of ice cream or a dollop of whipped cream, or with some berries on the side, it always goes down a real treat.

Ingredients

• 1 1/3 cup (163g) plain all purpose flour
• 3/4 up (150g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup (73g) white vegetable shortening
• 2/3 cup (160ml) whole milk
• 1 large free range egg

For the Dandy Topping:

• 1/3 cup (73g) soft light brown sugar, packed
• 1/4 cup (31g) plain all purpose flour
• 3 TBS butter
• 1/2 cup (38g) shredded sweetened coconut

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square cake tin on the bottom only, generously.
2. Put all of the cake ingredients into a bowl. Beat on low with an electric hand mixer for a few minutes to combine, then increase the speed to medium and beat for two minutes longer, until smooth and fluffy. Spoon into the prepared cake tin and spread out evenly.
3. Whisk the flour and sugar together for the topping. Cut in the butter until the mixture resembles fine bread crumbs. Stir in the coconut.
4. Sprinkle the coconut mixture evenly over top of the cake.
5. Bake in the preheated oven for 30 to 35 minutes. Cut into squares to serve from the pan.

Did you make this recipe?

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When I go to the shops I like to snoop around the international section. You never know what you are going to find.  I am always spying different things.  Food items of curiosity.

For me the best part of any holiday is exploring the food, so perusing the international food section in the grocery store is a bit of a holiday!   I know . . .  I lead such an exciting life!

 

 

WHAT YOU NEED TO MAKE CHICKEN TOSTADAS

Not a lot of anything really, not for this sized recipe anyways. It was a great way to use up some bits and bobs I had that needed using up.

• 2 Tostadas Shells
• 1/2 cup (65g) cooked shredded chicken
• 1/2 TBS Taco Seasoning
• 4 TBS refried beans
• 6 TBS Mexican Blend Cheese
• 4 leaves iceberg lettuce, washed, dried and shredded
• 4 TBS tomato salsa
• 2 TBS dairy sour cream
• 1 spring onion, trimmed, washed and finely sliced
• fresh lime wedges for squeezing

 

I found a great recipe for a Crunch Wrap Supreme on Spend With Pennies. This will be another way to use up some of the shells.  

I also found this page, which explains on what you can use in their place if you don't have any readymade tostadas shells.  I have had to do that in the past.

 

I just happened to have some chicken which needed using up. I can't see why you couldn't use any kind of cooked protein.   I think actually salmon would be nice as would tuna, or beef or even pork.

As far as the refried beans go, you can freeze the excess in TBS shaped dollops on a baking sheet.  Then remove them to a zip lock baggie and store in the freezer for when you need a  TBS or two or three of refried beans. They are great in omelet fillings with cheese and chopped onions.  

Just pop them into a container in the microwave for about 30 seconds to thaw out.

 

She used Pico de Gallo. I did not have any of that so I used plain mild tomato salsa and that worked fine.  I thought it was quite tasty.

I always have sour cream and cheese in the refrigerator also. It never goes to waste.  I also had just picked up some lettuce and spring onions, so those were utilized as well.

Limes and lemons are also things I tend to keep on hand as well.

 

HOW TO MAKE CHICKEN TOSTADAS

These were really quick and easy. Just how I like it. I am still fairly tired after my illness so this week I have been doing quick and easy as much as possible.

Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment paper.

Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.

 

Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.

Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.

Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.

 

I tend to make my own taco seasoning.  I like doing that because I know exactly what it in it.  I can control the salt and I know there are no preservatives and chemicals.

Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.

 

I really, REALLY enjoyed these.  Yes, I ate both.  I haven't had much of an appetite lately, so it was nice to actually be able to tuck into something that I felt like eating.

You do need to eat them right away as the refried beans will soften the shells a bit.  You don't need to heat the chicken or the cheese, but I wanted to melt the cheese on mine. 

I know this is The English Kitchen, but Tex Mex flavors have been exploding in the UK over these past few years with more and more ingredients being made available in the shops. When I first moved over there you couldn't get anything Tex Mex at all. It had vastly improved by the time I left to come back to Canada.

Some of my favorite Tex Mex Dishes are:

QUICK AND EASY BAKED CHICKEN TACOS - This is a small batch recipe which makes four chicken tacos in the hard shell.  On the bottom you can use up some of your refried beans as well. Chicken is shredded with honey and green chilies to make the chicken filling.  Add to that cheese and all your favorite taco toppings for a simple and quick entrée that really pleases!

EASY MEXICAN CORN CHOWDER - Perfect for a rainy blustery day.  This delicious soup is rich and creamy with just a tiny bit of a bite.  Fabulous served with crusty rolls or crackers. I like to dollop a bit of sour cream on top when I serve it.

Yield: 2

Author: Marie Rayner

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Chicken Tostadas

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

I had some leftover chicken needed using up. I had also bought some tostadas shells. I found a tasty recipe and downsized it for two. Delicious and a great way to use up what I had in the house!

Ingredients

• 2 Tostadas Shells
• 1/2 cup (65g) cooked shredded chicken
• 1/2 TBS Taco Seasoning
• 4 TBS refried beans
• 6 TBS Mexican Blend Cheese
• 4 leaves iceberg lettuce, washed, dried and shredded
• 4 TBS tomato salsa
• 2 TBS dairy sour cream
• 1 spring onion, trimmed, washed and finely sliced
• fresh lime wedges for squeezing

Instructions

1. Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment.
2. Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.
3. Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.
4. Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.
5. Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

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: theenglishkitchen@mail.com

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