- 1/4 cup (60ml) light olive oil
- 1 TBS apple cider vinegar
- 1 TBS mayonnaise
- 1/2 TBS Dijon mustard
- 1/4 cup (50g) granulated sugar
- 1/8 tsp salt
- 1 TBS minced onion
- 1/4 tsp poppy seeds
- 3 cups chopped romaine lettuce
- a small handful of corn chips
- 2 strips of streaky bacon, cooked crisp and crumbled
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 cup (40g) dried cranberries
Some other tasty lunch type or side salads that you might enjoy are:
CHOPPED SALAD FOR TWO - A mix of chopped lettuce, radish, peas, zucchini, red onion, boiled egg, layered in a dish with a rich and creamy Italian type of dressing and a smattering of cheese and bacon sprinkled on top.
CHOPPED SALAD WITH A TANGY LEMON VINAIGRETTE - This delicious salad is a lovely mix of chopped lettuce and vegetables. Corn, baby gems, three kinds of peppers, two kinds of cherry tomatoes, spring onions, and two type of cheese, tossed together with a beautifully flavored dressing. I love vinaigrette dressings. This one is the perfect mix of tangy, light and spicy!
Sweet & Crunchy Corn Chip Salad
Ingredients
- 1/4 cup (60ml) light olive oil
- 1 TBS apple cider vinegar
- 1 TBS mayonnaise
- 1/2 TBS Dijon mustard
- 1/4 cup (50g) granulated sugar
- 1/8 tsp salt
- 1 TBS minced onion
- 1/4 tsp poppy seeds
- 3 cups chopped romaine lettuce
- a small handful of corn chips
- 2 strips of streaky bacon, cooked crisp and crumbled
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 cup (40g) dried cranberries
Instructions
- Make the dressing by popping all of the ingredients into a jar or a mini blender. Blitz or shake together to combine. Set aside.
- Place all of the salad ingredients in a bowl and toss together to combine. Divide between two bowls.
- Drizzle half of the dressing over each bowl of salad and serve immediately.
- 4 slices good quality thin sliced white bread
- 2 ounces (56g) cream cheese, at room temperature (or softened butter)
- 1/2 smallish English cucumber, very thinly sliced
- pinch salt and ground black pepper
- finely chopped mint, chives or dill (optional)
Notes
You can make these ahead of time. Store in an airtight container in the refrigerator. I like to dampen a piece of paper towel, wringing as much water out of it as possible and lay it on top of the sandwiches before sealing the container. This helps to keep them nice and moist.
Cucumber Finger Sandwiches
Ingredients
- 4 slices good quality thin sliced white bread
- 2 ounces (56g) cream cheese, at room temperature (or softened butter)
- 1/2 smallish English cucumber, very thinly sliced
- pinch salt and ground black pepper
- finely chopped mint, chives or dill (optional)
Instructions
- Lay your slices of bread out on a cutting board. Spread each one with cream cheese (or butter), dividing it equally amongst the four slices.
- Lay the cucumber slices out on two of the bread slices on top of the cheese/butter, overlapping each other slightly. Sprinkle with a pinch of salt and black pepper and herbs, if using. (I only recommend using one type of herb.)
- Top with the other two slices of bread, cream cheese side down. Press lightly to help them to stick together.
- Trim off all of the edges of each sandwich with a sharp serrated knife, wiping the knife clean with a piece of damp kitchen toweling between cuts. Keep the sandwiches square as much as possible.
- Cut each sandwich either into two fingers or two triangles to serve.
Notes
You can make these ahead of time. Store in an airtight container in the refrigerator. I like to dampen a piece of paper towel, wringing as much water out of it as possible and lay it on top of the sandwiches before sealing the container. This helps to keep them nice and moist.
Remove the sandwiches from the refrigerator about half an hour prior to serving.
I can't believe it but here we are again! Its Sunday and the day I like to share my meals of the week with you. I have had a pretty busy week this week. I've had company for some of it, but that doesn't mean that I haven't still eaten quite well!
Some of my family has been visiting me from Prince Edward Island. My middle son, his wife and their three lovely boys! Its been a busy week off and on and my house and heart have been very full! The cats have gotten more than their fill of attention and I have been enjoying lots of love and hugs from my gorgeous grandsons and giving plenty of them back.
They were at a family camp until Thursday, so really I have only had them here to spoil on Thursday/Friday, but I did have them for a few days at the end of last week as well, so its all good!
My meals of the week posts, for those of you who are new to the page, is a post I do once a week and in which I share the various meals I have cooked and or enjoyed over the past 7 days. As a senior baby boomer who now lives on her own, I have determined that I am not going to live on stuff from cans, frozen dinners or ready made meals.
I love to eat and I love to cook and I enjoy sharing what I have cooked. I am also on a limited budget so what I cook and eat usually falls within the parameters of affordability and because I am on my own a lot of my recipes are small batched, and or easy to cut in half. Its also summer and the heat is on, so this week, I did try to cook meals that were engineered to get me in and out of the kitchen quickly, with the least amount of heating up my house as possible!
I've been greatly encouraged by these posts. People who follow me on my Facebook page seem to enjoy them. If I can cook inspiring meals, then my goal is to inspire others to do the same! And in the most economical and delicious way as possible.
It also helps me to keep an eye on what I have been eating and cooking. Variety is the spice of life as they say! And without further adieu, here is what was cooking in my kitchen over the past 7 days!
SUNDAY, July 16th - Roast Chicken with Herbs
Sunday Dinner with the family. Every Sunday we eat dinner together as a family. Sometimes my sister hosts and sometimes I do. Its always a wonderful opportunity to get together as a whole family and enjoy some good food and company.
This week we had this delicious Roast Chicken. A fabulous herb butter is rubbed all over and pushed under the skin, resulting in a tender and juicy roast chicken with maximum flavor. The juices make for a wonderful gravy as well. We enjoyed it with a variety of vegetables.
Dessert was just sugar free jelly with some squirty cream on top. Everybody was happy.
MONDAY, July 17th - Roast Chicken Soup with Barley & Parsnips
I took advantage of the opportunity to make a delicious chicken soup from the chicken bones and leavings from Sunday. There was just enough meat on the bones to make this wonderful soup and it was a somewhat rainy and dull day. I love a hot bowl of soup on a rainy and dull day and this is a real favorite.
With a flavor filled full bodied stock, filled with hearty barley, bits of chicken, cabbage, parsnips, onions, etc. this is a delicious soup. It does make four servings, but I always make sure that I save the extra soup in single serving portions (air tight freezer containers) and pop them into the freezer. Easy to take out and thaw any time I want to treat myself to a bit of chicken soup comfort!
TUESDAY, July 18th - Easy Baked Penne with Sausage
Tuesday felt like a pasta day to me. When I was married I hardly ever got to treat myself to pasta as my husband did not like it at all. I am enjoying the freedom now to be able to eat pasta any time I wish.
This quick and easy casserole goes together in minutes and uses only a very few ingredients. Italian sausage with a tasty marinara sauce, tossed together with penne pasta, slathered with two kind of cheese and baked to perfection. I enjoyed this with some homemade garlic toast and a side salad. Delicious!!
WEDNESDAY, July 19th - Pan Seared Steak with Garlic Butter
I had gotten a nice looking steak on offer and cooked myself a steak for my supper. I ate half on the day with some vegetables and mushrooms and used the other half as a Steak & Pasta Salad for lunch the next day.
Being able to use this steak for two different meals made it more than worth the $10 price tag for the steak, with each meal only costing me $5 for the meat. You can pay more than that for a burger at a restaurant and not blink an eye.
This steak is juicy, tender and beautifully flavored. I cooked some mushrooms in butter to go along with it and steamed some fresh local beans and broccoli as well. Who needed a potato? Not me!
THURSDAY, July 20th - School Cafeteria Pizza
My son and his family were back from Camp and we made School Cafeteria Pizzas! This unique pizza has an easy pourable crust. I always make my own sauce to go on top of it and we vary the toppings according to who is there and what they like!
This with a salad made for a really tasty supper. Ice creams at the farmers market behind my place for after's went down a real treat!
FRIDAY, July 21st - BBQ Burgers and Hot Dogs
On Friday we all went to my sisters for BBQ Burgers and Hot Dogs. She has a big yard for the boys to run around in and lots of space and it was our one opportunity to get together as a family while my son was here as they were leaving on Saturday. My son did the BBQ-ing and we had an assortment of salads, potato chips, etc. on the side.
I picked up some ice cream treats for the boys to enjoy for after's as well.
This photograph is of my recipe for Tina's Burgers. I have a friend in the UK called Tina. She makes the best burgers ever. Nice and juicy with bacon and sliced tomato, lettuce and a fried egg. Apparently this is an Aussie thing and I can tell you they are fabulously delicious. If you can eat a whole one of these, then you are a better man than I!
SATURDAY, July 22nd - Pasta with a Butter, Onion & Tomato Sauce
I didn't really feel like cooking anything complicated at all on Saturday. I made myself a delicious bowl of pasta with my favorite Butter, Onion & Tomato Sauce. Simple and delicious. This dish only really requires 4 ingredients. A jar of some really good Italian peeled tomatoes. A package of pasta. Some butter and an onion. Its so easy to make and sometimes you just want easy.
A sprinkle of cheese on top, a small salad on the side and I was very happy.
And those were my meals for the past week. As you can see I did eat very well! I hope you will be inspired to want to cook some of these recipes and tasty up your next week!
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 share a delicious Popover Recipe with you today that I thought you would enjoy. I have shared a Popover Recipe with you before in the past, while I was still living in the UK. That was a good one and you can find it here.
They were light and crisp and golden brown. I baked them in small metal individual steamed pudding tins, which worked perfectly fine.
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
If you are a fan of things like this you might also enjoy:
Easy Popovers
Ingredients
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Grease a popover tin really well (generously) with some vegetable shortening. (I used Crisco. In the UK use White Flora or Trex.)
- Beat the milk, eggs, flour and salt together with a wire whisk until smooth. Do not overbeat or they won't rise as tall. (I do this in a beaker to make it easier to put into the tin.)
- Pop the popover tin into the preheated oven and leave it to heat for about 5 minutes. Once it is nice and hot remove it from the oven. Pour the batter into the pan filling each cup about 1/2 full.
- Pop the filled pan back into the oven. Bake for 20 minutes. Reduce the oven temperature to 325*F/160*C/ gas mark 3 and continue to bake for 10 to 15 minutes longer until deep golden brown.
- Remove from the cups immediately and serve hot. These are wonderful with butter and fruit perserves.
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