Tuesday, December 23, 2014

Menu Plan Monday









Monday: Chicken noodle soup

Tuesday: Bbq chicken

Wednesday: Going out to Ruth's Chris

Thursday: Christmas dinner - prime rib, roast potatoes and root veg, yorkshire puds, bread sauce

Friday: Boxing day bubble and squeak
  
See other menu plans over at Organizing Junkie

Monday, December 15, 2014

Menu Plan Monday









Monday: Chili dogs and fries

Tuesday: Italian sausage spaghetti

Wednesday: Grilled cheese and tomato soup

Thursday: Baked tacos

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, December 8, 2014

Menu Plan Monday








 Monday: Cottage pie (didn't make it last week)

Tuesday: Swedish meatballs

Wednesday: Grilled cheese and tomato soup

Thursday:  Baked potatoes topped with chili

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, December 7, 2014

SRC - Kentish Pie

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Sids Sea Palm CookingThe first thing I noticed was that she loved to entertain and her monthly tapas nights look like so much fun and all her little appetizers look delicious.  I definitely found some very unique recipes, like the bologna cake.  However as soon as I saw the Kentish pie  I was immediately intrigued... did it mean Kent as in the county of Kent in England? It turns out that's exactly where this pie is from, and as that is where I am also from I knew I had to give it a try.  I lived in various places in Kent (Whitstable, Walderslade and Canterbury) from the age of 7 to 22 when I moved to America, but I had never heard of this pie before.  After reading through the recipe it appeared to be like a quiche with apples and a top crust, and as I love quiche I couldn't wait to try it.

I took a little help from the store and used store bought pastry and the rest of the filling came together in a few minutes, so this was a really quick and easy recipe to make and it turns out it is also really good! so thank you so much for introducing me to a pie from Kent and giving me a little taste of home thousands of miles away in another country!

Also, please excuse the pictures, my camera finally died and I am stuck using the iphone, here's hoping father christmas brings me a new camera this year!





2 sheets of pie crust
8 eggs
12 slices bacon, cooked and chopped
2 apples, peeled, cored and sliced
8 oz sharp cheddar cheese
3 tbsp heavy cream
1/4 tsp black pepper
1 egg yolk

Preheat oven to 350.

unroll the pastry sheet and place it in the bottom of a pie pan.  Put some parchment paper over the crust and fill with dried beans, bake for 15 minutes and set aside.

In a large bowl beat the 8 eggs together and stir in the heavy cream and black pepper.

In the bottom of the pie shell place half the bacon, followed by half the cheese and half the apples, then repeat with the remaining ingredients.  Pour the beaten eggs over the filling, top with the second sheet of pie crust and use a knife to remove any excess pastry, cut a few slits in the pastry then brush with the beaten egg yolk, bake for 50 minutes.

     

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Turkey Tetrazzini

Like most people in America last week I had a fridge full of leftover turkey and no idea what to do with it.  My first thought was a turkey pot pie but as I had just made a pie for my secret recipe club assignment I realised I had better come up with something else.  I finally decided on turkey tetrazzini and I pretty much made the pioneer woman recipe, with a few things taken away and a few things added.


1/2 stick butter
1 onion, diced
4 cloves garlic, minced
1 lb mushrooms, sliced
1 cup white wine
4 cups chicken broth
1/4 cup flour
2 cups frozen mixed vegetables
1/4 cup heavy cream
1/2 tsp fresh thyme
6 slices bacon, chopped and cooked
3 cups diced turkey
2 cups monterey jack cheese
12 oz spaghetti, cooked
1 cup panko
1 tsp salt
1/2 tsp pepper

Preheat the oven to 350.

Melt the butter in a large pan, add in the diced onion and cook for about 5 minutes, until softened.  Add in the garlic and cook for another minute before adding the mushrooms, salt, pepper and the white whine.  Cook for about 5 minutes until the wine has reduced by half.

Sprinkle the flour over the mushrooms and stir to combine, add in the broth and bring to a boil then let simmer for 5 minutes until thickened.  Add the cream cheese to the pan and mix well to combine.  Add in the turkey, mixed vegetables, thyme, cheese, bacon and spaghetti, mix well.  Finally stir in the heavy cream then transfer to a baking dish, top with the panko and bake for 30 minutes.


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Tuesday, December 2, 2014

Menu Plan Monday








 Monday: Chili con carne 

Tuesday: Turkey pot pie

Wednesday: Sausage casserole

Thursday: Cottage pie

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, November 10, 2014

Menu Plan Monday








 Monday: Armenian beef kebabs and fatoosh salad  

Tuesday: Mango chutney short ribs, mashed potatoes and peas

Wednesday: Spag bol and salad

Thursday: Zuppa toscana soup

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, November 9, 2014

SRC - Taco Soup

Time for another Secret Recipe Club reveal.  This month I was assigned the blog join us, pull up a chair and one of the first things I do when I get my blog assignment is send it to Randal so I can get his input on recipe selection, however this month he immediately jumped on the taco soup recipe and no matter what else I suggested, like the apple glazed pork or the bruschetta chicken  he would just keep on going back to the taco soup, so I gave up and went with his choice. We both liked this a lot! 

I really enjoyed Heather's blog and looking through all the delicious recipes and I still want to make that apple glazed pork soon!




1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1 packet taco seasoning
2 cans diced tomatoes
1 can rotel
1 can tomato sauce
3 cups chicken broth
2 cans kidney beans
1 can corn

Shredded cheese, sour cream and spring onions for serving.

In a large pan, brown the beef and drain, add in the onion and cook for a few minutes, add in the garlic, taco seasoning, chicken broth, and all the tomatoes, corn and beans.  Let simmer for 30 minutes, top with cheese, sour cream and spring onions.
     

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Monday, October 20, 2014

Menu Plan Monday








 Monday: Spanish hamburgers     

Tuesday: Taco soup and grilled cheese

Wednesday: Mongolian beef and jasmine rice

Thursday: Chicken enchiladas

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, October 13, 2014

Menu Plan Monday








 Monday: Pizza burgers and fries     

Tuesday: Spag bol and salad

Wednesday: BLT's and potato soup

Thursday: Pizza and salad

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, October 12, 2014

SRC - Kale Bubble and Squeak

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Jane's adventures in dinner.  I loved looking through this blog, so many amazing recipes and lovely pictures and I was thrilled to find so many English recipes.  I was tempted by the English breakfast baskets as it looked like such a fun twist on a classic English breakfast.  However, as soon as I found the kale bubble and squeak  I knew I had to make itGrowing up in England, bubble and squeak to me means boxing day dinner made with all the Christmas dinner vegetable leftovers and served with the leftover turkey, Branston pickle and pickled onions, and as much as I love bubble and squeak it isn't something I ever think to make any other time of the year.   I really liked the addition of the kale and bacon and it was so nice to have bubble and squeak more than once a year!

Oh yes, I had never heard of putting an egg on bubble and squeak, but I love eggs and was game to try it.  Wow!  We both loved it!   We will definitely be doing that again.  Warm, runny yolk over the bubble and squeak was perfect.




4 cups cooked potatoes (I used red creamers)
2 cups cooked kale
2 tbsp fresh parsley 
2 tbsp fresh sage
2 tbsp fresh chives
1 garlic clove, minced
2 slices of bacon, diced
salt and pepper
poached eggs

Roughly mash the potatoes and set aside.

Fry the bacon,  add the potatoes to the pan along with the herbs, kale and garlic.   Fry until browned on the bottom and flip over in sections, fry until browned on other side and top with poached eggs.

 
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Monday, October 6, 2014

Menu Plan Monday








 Monday: Tacos

Tuesday: Roast chicken thighs, kale and bacon bubble and squeak

Wednesday: Cuban sliders and fries

Thursday: Beef enchiladas and rice

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, September 22, 2014

Menu Plan Monday








 Monday: Cranberry roast pork, roasted potatoes and green beans

Tuesday: Chicken curry, jasmine rice

Wednesday: Cuban sliders and fries

Thursday: Meatloaf, mashed potatoes and peas

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Thursday, September 18, 2014

Menu Plan Monday








 Monday: Stuffed peppers

Tuesday: Chicken curry, jasmine rice

Wednesday: Cottage pie

Thursday: Steak and ale pie, mashed potatoes and peas

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, September 8, 2014

Menu Plan Monday








 Monday: Ravioli and salad

Tuesday: Sweet and sour pork

Wednesday: Pizza and salad

Thursday: Beef enchiladas, queso and chips (didn't make it last week)

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, September 7, 2014

SRC - Pumpkin Crumb Cake

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Flavors by Four  which is a mother and daughter blogging team.  

I always go straight to the dessert recipes whenever I get my assigned blog and this blog did not disappoint, so many great looking cakes and desserts.  I ended up choosing the Pumpkin Crumb Cake even though it isn't officially Autumn for another fortnight or so.  I just cannot wait for cooler temps and the scents and flavours of autumn, so this cake was just perfect to kick start Autumn, even if it was a little early!


Cake:
1 3/4 cups all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 stick unsalted butter
1 1/4 cups sugar
3 large eggs
12 oz canned pumpkin
1 tsp vanilla extract
1/3 cup milk

Crumb topping:
3/4 cup oats
3/4 cup all purpose flour
3/4 cup light brown sugar
1/2 tsp cinnamon
1 stick unsalted butter, cold and cubed


Preheat oven to 350.  Grease a 9x9 cake pan and set aside.

To make the crumb topping, place the oats, flour, sugar and cinnamon into a large bowl and cut in the cold cubed butter until crumbly.  Set aside.

To make the cake, in a medium bowl mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. 

In the bowl of an electric mixer add the butter and sugar and beat until combined.  Add the eggs one at a time, followed by the vanilla and canned pumpkin.  Add in the dry ingredients, followed by the milk and mix until combined.   

Pour into baking pan, top with the crumb topping and bake for 50 minutes, or until cooked through. 

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Tuesday, September 2, 2014

Menu Plan Monday








 Monday: Fish and chips

Tuesday: Bacon wrapped shrimp with cream cheese grits

Wednesday:Spag bol and salad

Thursday:Beef enchiladas, queso and chips

Friday: Butternut squash ravioli
  
See other menu plans over at Organizing Junkie

Thursday, August 28, 2014

Menu Plan Monday








 Monday: Pizza burgers and potato salad

Tuesday: Tuna and corn stuffed baked potatoes

Wednesday: Randal has a dinner meeting

Thursday: Lasagna and salad

Friday: Eating Out
  
See other menu plans over at Organizing Junkie

Tuesday, August 19, 2014

Menu Plan Monday








 Monday: Coronation Chicken Sandwiches

Tuesday: Greek cinnamon stewed chicken with orzo

Wednesday: Sailsbury steak meatballs, noodles and peas (still have not made these)

Thursday: Lasagna and salad

Friday: Eating Out
  
See other menu plans over at Organizing Junkie

Tuesday, August 12, 2014

Mascarpone Chive Mashed Potatoes

I recently made some tiramisu cupcakes and I had some mascarpone cheese left in the fridge with no idea of what to do with it, so I went looking for recipes that used mascarpone and when I found these mashed potatoes from easy everyday eats  I knew they would be perfect with the meatballs I was making for dinner. 

I really cannot say enough good things about these potatoes, even Randal who wouldn't normally even want to eat mascarpone cheese loved them, and declared them the best mashed potatoes I have ever made.


3 lbs russet potatoes
2 bay leaves
Chicken broth
8 oz mascarpone cheese
3 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/4 cup chives

Peel and slice the potatoes, place in a large saucepan with enough chicken broth to cover the potatoes add the bay leaves and bring to a boil, reduce heat and simmer for 20 minutes, or until tender.

Drain cooked potatoes and discard the bay leaves.  Mash the potatoes, adding the butter, salt, pepper and mascarpone cheese.  Stir in the chopped chives and serve.

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Bacon Cheeseburger Meatballs

These cheeseburger meatballs have been top of Randal's list of meals for me to make for a while.  I finally got around to making them and I am glad I did, they really do taste like a cheeseburger and we loved them, so did the 3 year old I watch, she ran off with my leftovers the next day.  Randal decided to top some with some sliced cheese to make them even more cheeseburger like, and I actually think we preferred them that way!


1 lb ground beef
1 egg
1 onion, diced
1 garlic clove, minced
6 slices bacon, chopped
3 tbsp dill pickles, chopped
1 tbsp ketchup
1 tbsp mustard
1/2 tsp salt
1/4 tsp black pepper
3/4 cup cheddar cheese, cubed
1/2 cup panko

Preheat oven to 425.

Fry the bacon until crisp, remove from pan and set aside. Add the onion to the pan with the bacon fat and cook for 5 minutes, until softened.  Add the garlic, cook for another minute, remove from heat and set aside to cool.

In a large bowl, add the ground beef, egg, mustard, ketchup, pickles, salt and pepper, mix together.  Add in the cooled onion, the cooked bacon, cheese and panko, mix together and form into meatballs and place on a baking sheet.  Bake for 20 minutes, until browned and cooked through.

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Jalapeno Popper Pasta

This recipe was my other choice for this months secret recipe club.  My assigned blog was Amy's Cooking Adventure and while I ended up going with the champagne cupcakes I still went ahead and made this jalapeno popper pasta as Randal really wanted to try it.  I couldn't find jalapeno cream cheese in the store, so I used plain cream cheese and added a diced fresh jalapeno to it. 


12 oz cooked pasta
3 chicken breasts, cooked and diced
1/2 lb bacon, diced
8 oz cream cheese
1 large jalapeno, diced
1 onion, diced
1 garlic clove, minced
2 cups milk
1 1/2 cups shredded cheddar jack cheese, divided
1/2 cup panko

Preheat oven to 350.

Fry the bacon until crisp, set aside.  Add the onion to the pan with the bacon fat and cook for 5 minutes, until softened.  Add the garlic and cook for another 30 seconds. Add in the cream cheese and jalapeno and stir until the cream cheese softens.

Whisk the milk into the pan, add one cup of the cheese and stir until melted.

Place the chicken and pasta into a baking dish.  Pour the cream cheese sauce into the pan.  Top with the remaining cheese and panko.  Bake for 20 minutes.


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Menu Plan Monday








 Monday: Pizza and salad

Tuesday: Tacos

Wednesday: Sailsbury steak meatballs, noodles and peas

Thursday: Chicken tikka, jasmine rice and naan

Friday:Eating out
  
See other menu plans over at Organizing Junkie

Sunday, August 10, 2014

SRC - Champagne Cupcakes

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Amy's Cooking Adventures. As I usually do when I get my assigned blog I go straight for the dessert recipes, and I have to say that Amy is an amazing baker, her cake decorating skills are amazing and I wish I were half as talented.  I was really torn between these champagne cupcakes and the jalapeno popper pasta  because Randal really wanted to try that one, so in the end I made both but decided on the cupcakes for the official SRC post, the pasta will be posted soon as it was another great recipe. 

I did make one slight change to the original recipe, as I had some raspberry puree in the fridge that I needed to use, so I added some to the frosting.


  
 
Champagne Cupcakes:
2/3 cup plus 2 tbsp all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup oil
2/3 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup champagne
Preheat oven to 350 and line a muffin tin with cupcake liners.
In a small bowl combine the flour, salt, baking powder and baking soda.
In the bowl of an electric mixer, add the sugar, oil and egg and beat together.  

Add half the flour mixture to the bowl and mix just until combined.

Add the champagne and vanilla and mix.

Add the remaining flour, mixing until combined.

Fill each cupcake liner 2/3 full and bake for 20-22 minutes.

Raspberry Champagne Butter cream:
1/2 cup butter
2 1/2 cups icing sugar
1/2 tbsp meringue powder
4 tbsp champagne
1/4 cup raspberry puree
pinch of salt
To make the frosting, add the butter and icing sugar to the bowl of an electric mixer, beat until smooth.  Add in the meringue powder, salt, champagne and raspberry puree and beat for a few minutes until fully combined.
Frost the cupcakes with the champagne raspberry frosting and add a few fresh raspberries for decoration.
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Tuesday, August 5, 2014

Menu Plan Monday








 Monday: Chili dogs and fries

Tuesday: Sweet and sour pork, fried rice and egg rolls

Wednesday: Sailsbury steak meatballs, noodles and peas

Thursday: Our 11th anniversary, going out to eat

Friday: Going to Austin for the weekend
  
See other menu plans over at Organizing Junkie