Artichoke Chicken

This is a delicious and simple to prepare entree that I probably haven't made in about two years now.  It was something that I used to cook up for the Mr quite often when I cooked at the Manor down South.  It was his favourite meal and he would often ask for it.



 

I never minded . . . I love it when people love to eat what I cook and making them happy . . . well, it makes me happy.  I was sitting here thinking yesterday, looking at a package of chicken breasts and then I thought to myself, in all the years I made this for the Mr . . . I never ever actually made it for us at home.  Time to rectify that!!!

 

It's no surprise that it was one of his favourite suppers.  The chicken always turns out moist.  I'm not sure why that is . . . Perhaps it's those tangy marinated artichokes in the topping . . . could they be the secret tenderizing ingredient???  All that flavour . . . garlic and herbs . . . and the slight tang of the artichokes, meltingly tender . . .



Maybe it's that creamy mayonnaise that you stir the artichokes into???  I like to use a good quality mayonnaise . . . Hellman's or a French Mayonnaise.  You can use low fat.  They both work quite well, although you may find the low fat one to be a bit sweeter.

 

Do you think it might be all that delicious Parmesan cheese???   It adds a deliciously savoury and salty touch to the mix . . . going so very well with the artichokes and creamy mayonnaise . . . and the herbs . . . let's not forget the herbs . . . and the garlic too . . .



Know what I think???  I think it's all of them together . . . slathered over those tasty pieces of chicken.  That and the quick cooking time . . . the ease of preparation . . . not to mention that extra little bit of love that I throw into the mix.

That, I can't help you with folks.  It has to come from YOUR heart . . . but I'm sure that won't be a problem.
 
 “Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
 ~Craig Clairborne

 

Bon Appetit!!



 *Artichoke Chicken Bake*
Serves 4
Printable Recipe

This is quick, easy and delicious.  What more could you ask for.  You can never have too many recipes like this one in your repertoire.

1 280g jar of marinated artichoke hearts, drained and rinsed (about 1 cup of artichoke hearts)
135g of finely grated Parmesan Cheese (3/4 cup)
165g of good quality mayonnaise, can use low fat (3/4 cup)
1 clove of garlic, peeled and crushed
pinch of dried crushed chilies
1/2 tsp freeze dried basil
1/2 tsp freeze dried oregano
fine sea salt and freshly ground black pepper to taste
4 large boneless skinless chicken breasts, cut in half crosswise

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a shallow baking dish.  Place the chicken pieces into the baking dish.  Season each one generously with salt and black pepper.

Stir together the artichokes, mayonnaise, garlic, crushed chilies, basil, oregano and cheese, mixing well together.  Spread this mixture over top of the chicken pieces, covering them evenly.

Bake for 30 to 35 minutes, uncovered, until the topping is golden brown and the chicken is cooked through.  The juices should run clear.  (Depending on the thickness of your chicken breasts it may not take this long.)

Granny's Beef Enchiladas

 

One of my children's favourite meals when they were growing up was enchiladas.   It was not something we had very often, but a rare Tex Mex treat.   I always made Turkey ones after Thanksgiving and Christmas and occasionally I would make these delicious beef ones.   They loved them both.





I have seen a lot of recipes through the years for beef enchiladas which use ground beef, but this tasty recipe uses cubed stewing beef, which makes it that little bit different.    The beef is browned on top of the stove and mixed with a variety of spices, onions, garlic and tomato passatta (tomato sauce) and then roasted in a slow oven until the beef is meltingly tender . . . so tender you can tear it apart with a couple of forks.



You then remove all of the cooked beef from the sauce and shred it.   Mix it with a few spoonfuls of the sauce and some cheddar cheese, and you have your delicious enchilada filling.   Very easy and very tasty.
 The remainder of the sauce can then be strained if you wish a smoother sauce.  I don't bother to do this as I don't mind the bits.  Sometimes if it is too thick I think it a bit with some boiling water.   You want the sauce to be thick, but also pourable.



I always use soft corn tortillas because I like them, but you can use the regular corn tortillas if you like, but you will have to soften them before they can be easily rolled.  Just use the directions on the packet.   Filled and topped with the sauce and then baked, these are like a tex mex version of Italian Cannelloni.

 

I think it's so fascinating that most cultures have their own form of rolled and stuffed things . . . and they are all tasty.   The Italians have their Cannelloni, the Chinese have their duck pancakes, Europeans have stuffed cabbage and strudels . . . and then there are these lovely Tex Mex Enchiladas.



As a North American/Brit . . . I embrace them all quite happily.   I think our cuisine here in the UK is becoming a happy fusion of the traditional and the not so traditional.  It matters not what you bring to the table as long as it looks and tastes good . . .  and these certainly fit the bill on all counts.



*Granny's Beef Enchiladas*
Serves 6
Printable Recipe

I'm not sure whose Granny this recipe belongs to but they are delicious.  I've been making these for years. They are a bit time intensive, but worth every minute.  Do plan ahead as you will need to start the beef filling about 3 hours or so before you need it.

3 pounds well trimmed stewing beef, cut into 1 inch cubes
salt and black pepper
2 TBS vegetable oil
2 medium brown onions, peeled and minced
3 TBS mild Chili Powder (I think the chili powder over here in the UK is ultra strong, so I only use about half that amount or even less when
I am reduced to using it.  Normally I bring North American Chili powder back with me when I return from visiting there, and that is what I use.)
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground cayenne pepper
4 cloves of garlic, peeled and minced
900ml of tomato passata (30-ounces tomato sauce)
60ml of dry red wine (1/4 cup)
1 TBS brown sugar
250g of medium cheddar cheese, grated (2 cups)
12 (6-inch soft corn tortillas)

 

Preheat the oven to 160*C/300*F/ gas mark 3.  Pat the beef dry with paper kitchen toweling.  Season well with salt and pepper.

Heat 1 TBS of the oil in a large Dutch oven over medium high heat.   Add half of the beef and brown it well on all sides.  Scoop out and set aside.  Add the remaining oil and beef, and repeat.  Add the onions to the pot along with 1/2 tsp salt.  Cook, stirring occasionally, until they have softened.  Return the beef to the dutch oven, along with any juices which may have gathered.  Add the spices along with 1/4 tsp of black pepper.   Cook, stirring, until the mixture becomes very fragrant and the spices darken slightly.  Stir in the garlic and cook for about a minute.  Add the tomato sauce and the wine and bring to the boil, scraping up any browned bits from the bottom of the pan.  Cover tightly and roast in the heated oven until the meat is very tender, 2 to 2 1/2 hours in cooking time. 

When the meat is very tender, remove the casserole from the oven.  Scoop the meat out of the sauce to a large bowl and shred it with two forks.  If desired strain the sauce, discarding any solids.  I don't mind the bits myself.   You should have about 500ml (2 cups).  Add a couple of spoonfuls of the sauce to the beef.  If you think the sauce is too thick you may thin it a bit with some boiling water.

Increase the oven temperature to 190*C/375*F/ gas mark 5.  Spoon  a large dessertspoonful of the sauce into the bottom of a 9 by 13 inch glass baking dish.  Spread it out to cover. 

Stir half of the grated cheese into the shredded beef.  Spread the tortillas out on the counter.  Spoon 1/12 of the beef filling down the centre of each tortilla.  Roll them up tightly and place them seam side down in the prepared baking dish.  Once all of the filled tortillas have been put into the dish, spoon the remaining sauce over top to cover.  sprinkle with the rest of the cheese.  Cover tightly with foil.  Bake for 20 minutes, uncover and bake for 5 to 10 minutes longer, until the cheese is melted and they are well heated through.   Serve hot, with or without sour cream for topping.

I like to serve this with a mixed salad.

Mexican Pizza

 

I always pick up extra tins of beans and chili when they are on special at the shops.  They make great store cupboard ingredients.  Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans.   They always come in handy.



 

Especially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious.  These Mexican Pizzas do just that.  It's a great way to make a tin of beans and a tin of chili stretch to feed four people.

 

They're quick to make and are very, very tasty.  I often am able to pick up jars of salsa on special as well.  In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p.

 

I also pick up extra blocks of cheese when they are on special as well.   I throw them into the freezer, which means I also always have an additional source of protein to hand.  Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.



I also make my own tortillas from scratch.  I've been doing it for years.  You will find the recipe below.  It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.



You can use them for wraps, or enchiladas, or soft tacos.   if you don't like to use lard you can use Crisco or White Flora or Trex.  All work well.  I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!  Of course you could make your own chili con carne, or use leftover chili.   I just wanted you to know that a tin of chili works just as well and is really handy!

 

*Mexican Pizza*
Serves 4
Printable Recipe

Who wouldn't love an individual Mexican pizza all to themselves, especially when they are this tasty!  (Also very simple to make!)

8 6-inch flour tortillas
1 tin of stag chili con carne
1 clove of garlic, peeled and minced
1 tin (400g/16oz) tin of refried beans
1/2 to 1 tsp chipolte chili paste (depending on how hot you like it)
1 300g jar of tomato salsa (about 1 cup) divided
3 spring onions, chopped
a handful of green olives, pitted and chopped
a handful of black olives, pitted and chopped
120g of grated strong cheddar cheese (1 cup)
130g of grated Monterrey Jack cheese (1 cup)
shredded lettuce and sour cream to garnish

Preheat the oven to 200*C/400*F. gas mark 6.   Line several large baking trays with foil.  Spray the foil with nonstick cooking spray.

Place the chile and refried beans into a bowl and mash well together along with the garlic and chipolte chili paste.   Place 4 of the tortillas onto the baking trays.  Divide the bean mixture between each and spread over to cover.  Top with the remaining four tortillas, pressing down lightly to stick together.

Bake them in the heated oven for 10 minutes.  Remove from the oven.   Spread half of the salsa over top of each pizza, dividing it equally between the four.   Mix the cheeses together and divide this amongst the pizzas as well, sprinkling it over top.  Sprinkle with the spring onions and olives.   Return to the oven for a further 5 to 10 minutes, until the cheese is melted and the pizzas are crisp on the edges.

Allow to cool slightly before serving garnished with additional salsa, lettuce and sour cream.  Delicious!

 

*Flour Tortillas*
makes 14 to 16
Printable Recipe

So easy to do and so much tastier then the shop bought ones.

150g of plain flour (1 1/2 cups all purpose)
100g of strong flour (1 cup bread flour)
2 1/2 tsp baking powder
1 tsp fine sea salt
110g of lard or white flora (1/2 cup)
250ml hot water (1 cup)

In a large mixing bowl, combine both types of flour, baking powder and salt. Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.

Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour. Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.

 Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.

Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough. Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven.

Toenail Pudding

When I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man.  There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!





 

This one today is  particular favourite of both of us.  We love jam.  We love coconut.  We love steamed puddings, so this is a triple win situation for us.  Don't be put off by it's name.  No real toenails have been used in the production of this pudding.



This is a dense sweet steamed pudding . . . crowned with sticky raspberry jam . . . and sprinkled with dessicated coconut.  The name comes from the dessicated coconut which, in a mischievous school boy's mind, is said to resemble cut toenails.

 

School boys are awfully good at giving nasty names to whatever is dished up for the school dinner, regardless to whether it tastes good or not . . . it's just what they do.   It's a boy thing . . .



A rose by any other name . . . no matter what it is called, one fact stands out.  It's delicious.   Of course you could leave off the dessicated coconut if it's not something which you like . . . but if you're not bothered, do use it, if only for the cringe factor and the pleasure your children will have in eating something called toenail pudding.



I suppose that is something like squashed fly biscuits (Garibaldi biscuits) . . . horrible name, tasty biscuit.  The name has never put me off of wanting to eat them . . . and the name of this pudding doesn't put me off either.  You can use whatever jam you want on it, but really . . . raspberry jam is the best.  My opinion of course.  You can make up your own mind.  In this house lashings of warm custard are a must.

  

*Toenail Pudding*
Serves 4
Printable Recipe

How can you resist a pudding with such an interesting name.   In truth, a jam sponge pudding sprinkled with dessicated coconut.  You have to love old school  dinner humor.  A rose by any other name.

50g butter softened, plus more for buttering the pudding basin (3 1/2 TBS)
100g caster sugar (generous half cup)
pinch salt
4 TBS whole milk
2 large free range eggs
100g self raising flour (1 cup)
the juice of half a lemon
3 TBS raspberry jam
Dessicated coconut to finish
(as little or as much as you like)
Pouring cream, ice cream or warm custard to serve

 

Butter a medium sized pudding basin well.  Set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time.   Stir in the flour alternately with the milk to give you a smooth pourable thick batter.

Whisk the lemon juice into the jam to loosen it.   Spoon it into the bottom of the pudding basin.   Cover with the pudding batter.   Take a large piece of grease proof paper.  Fold a pleat in the middle.  Butter the paper.  Place on top of the pudding basin and secure with a thick rubber band.   Place the pudding basin in the top of a steamer and place over simmering water.  Cover tightly.  Steam for about 2 hours.  Check periodically to make sure the water doesn't boil dry, topping it up every so often with more boiling water.  The pudding will be ready when it is well risen and set on top. 

Carefully remove the pudding basin from the pan.  Uncover and allow it to rest for a few minutes.  Run a palette knife around the edge of the basin to loosen and carefully tip out onto a serving platter. Sprinkle with as much or as little dessicated coconut as you desire.  Serve, warm and cut into thick wedges with either pouring cream, ice cream or warm custard.

Cheddar Pan Biscuits

Source: Uploaded by user via Latoyia on Pinterest

I have never been much of a bread maker.   Bread and I don't get along very well, and that is kind of sad to me . . . for after all, isn't bread considered to be the "Staff of Life?"

I don't make bread, I make doorstops.  Nice, heavy, doorstops.







Point in case, yesterday . . . I thought I would make this lovely cardamom scented vanilla bread, but by heck, what did I end up with?????



A lovely cardamom scented door stop.  The only thing missing was the handle.



I'm not sure what my problem with bread is.  Oh, I make nice enough bread in the bread maker, but then the bread maker does all the work, I just dump the ingredients in, cross my fingers, and hope for the best!



I do make good biscuits though . . . and they are a form of bread.  Yesterday I dusted off an old recipe of mine, that I have had for donkey's . . .



After that first failure of the day, I just had to have some success at something . . . besides . . . I was hankering after bread.  And what's a gal to do when that happens . . . you bake biscuits, which are not bread . . . but are sometimes better than bread.  These are fabulous.  Especially when spread with cold butter whilst still warm from the oven.  Oh my . . . oh my . . .



*Cheddar Pan Biscuits*
Makes 12
Printable Recipe

Cheddar cheese and basil makes these home baked pan biscuits a tasty supper accompaniment.  They are wonderful with stews and soups, and incredibly good with cold meats and salads.  I guess they just go well with everything!

1/3 cup butter (75g)
2 1/4 cups flour (225g)
4 ounces sharp cheddar cheese, shredded (1 cup)
(plus about 1 ounce more for sprinkling on at the end)
1 TBS baking powder
1 TBS sugar
1 tsp dried basil leaves
1/2 tsp salt
1 cup milk (250ml)




Pre-heat the oven to 200*C/400*F/ gas mark 6.  Place the butter in an 8 inch square baking pan and set it into the oven to melt.  (3 to 5 minutes)  Remove from the oven and set aside.

Meanwhile whisk together the flour, cheese, baking powder, sugar, basil leaves and salt in a large bowl.  Add the milk and stir it in just until the mixture is moistened evenly.  Turn the dough out onto a lightly floured surface, and knead for a minute until smooth.  (about 6 or 7 turns)

Pat or roll the dough out to a 12 by 6 inch rectangle.  Cut into 12 1-inch wide strips.  Dip the strips into the melted butter in the pan, one at a time and then fold each strip in half.  Place the folded strips in 2 rows in the same pan as you have melted the butter in. Sprinkle the 1 ounce of shredded cheese evenly over top.

Bake for 23 to 28 minutes, or until lightly browned.  Serve warm with cold butter for spreading and enjoy!!

Maraschino Cherry Cake

We're having a few people  over for supper tonight. I'm baking a ham that I bought from Piper's Farm and I have a Pork Pie from Piper's Farm as well, and am doing an assortment of side dishes . . .





Potato Scallop, Green Bean Casserole, carrots, swede and parsnips (leftover from yesterday), Pineapple Slaw, some great homemade biscuits and cornbread and then for dessert, the piece de resistance . . .

A delicious Maraschino Cherry Cake!



Oh sure we also have the resident mince pies, leftover Christmas pud and Christmas Cake . . . but I  wanted to bake something extra special to have as well.



This is an oldie but a goodie . . . once again a recipe from my Big Blue Binder.



It's a deliciously light and moist cake, stogged full of pretty red maraschino cherries and toasted pecans!



Slathered and filled with oodles of scrummy Vanilla buttercream icing!



I think . . . it just may go down a real treat! (I used the Opie's Maraschino Cherries that you can get over here. The syrup on them is not as thick as the one from back home, but it will do!)



I do so hope that my guests enjoy!    Hmmm . . .  I wonder what they'll think about the missing piece??? Cook's treat!



*Maraschino Cherry Cake*
Makes one 8-inch round layer cake
Printable Recipe

Two delicately pink layers of cake flecked with bits of red maraschino cherry and toasted pecans. What's not to like?

12 ounces (weight) of plain flour ( 2 1/2 cups)
7 ounces (weight) caster sugar (1 cup)
1 TBS baking powder
1/2 tsp salt
2 fluid ounces of maraschino cherry juice from the jar (1/4 cup)
6 fluid ounces of milk (3/4 cup)
1 tsp pure vanilla essence
1/2 tsp pour almond essence
4 TBS unsalted butter, softened
2 ounces (weight) of white vegetable shortening (1/4 cup)
4 large free range egg whites
18 maraschino cherries, quartered and dried with some kitchen toweling
2 ounces (weight) of chopped toasted pecans (1/2 cup)

To frost:
your favourite vanilla buttercream of cream cheese frosting

Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8 inch cake tins. Line the bottoms with baking parchment and butter the paper. Set aside.

Whisk together the flour, baking powder, salt and sugar. Whisk together the milk, cherry juice and essences.

Put the flour mixture into a bowl along with the butter, shortening, and milk mixture. Beat together until smooth. Add the egg whites and beat for 3 minutes at medium speed until light and fluffy. Fold in the quartered cherries and pecans.

Divide the mixture equally amongst the cake tins. Smooth the tops over and give them a tap on the counter to settle out any air bubbles. Bake in the centre of the heated oven for 30 minutes until wthe tops spring back when lightly touched, and a toothpick inserted in the centre comes clean. Cool in the tins for 10 minutes before inverting onto a wire rack to finish cooling completely. Peel off baking paper.

Once completely cooled fill and frost with your favourite icing. Delicious and pretty!

*Perfect Vanilla Buttercream Icing*
Makes enough to fill and frost a layer cake
Printable Recipe

8 ounces (weight) butter, softened (1 cup)
12 ounces icing sugar, sifted (3 cups)
1 tsp vanilla essence
1 to 2 TBS double cream

Beat the butter and sugar together on low until well blended and then continue to beat on medium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.

Turkey & Stuffing Casserole

This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc.   It's delicious and there is also cheese in the mix.  Oh but it is some good!





 

I wanted to use up some of the leftovers today in a casserole, and  I wanted something completely different than the usual turkey curry or pot pie. 



This is almost like your favourite leftover turkey sandwich, except . . .  it's not a sandwich . . .  it's a casserole . . .  and its perfect for sharing.



You layer half of the leftover stuffing on the bottom  and the other half on the top . . . in between are sandwiched chopped cooked turkey, spread with a delicious cranberry mayonnaise.



On top of the turkey meat and sauce goes a delicious mixture of leftover mashed potatoes, mayonnaise and mozzarella cheese . . . then of course the final topping of stuffing.



It is an unusual combination to be sure . . . but it works together beautifully.   Perhaps it is not so pretty to look at, but I can promise you that in this case,  looks are very deceiving . . .  as this is probably one of the most delicious turkey casseroles I have ever tasted!



I hope that all of you had a lovely Christmas, and that you will find this recipe to come in very handy!!

Enjoy.




*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe

A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese

Preheat the oven to 190*C/375*F/   Butter an 8 inch square casserole dish.    Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.   Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.   Delicious!