- 1 1/2 cups (190g) shredded cooked chicken
- 1/2 TBS light olive oil
- 1/2 medium onion, peeled and finely chopped
- 1 cloves garlic, peeled and minced
- 1 tsp chipotle in adobo sauce, or to taste
- 1/2 tsp dried oregano flakes
- 1/2 tsp dried coriander leaf (cilantro)
- 1/4 tsp dried ground cumin
- 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained (freeze the remainder)
- 1/2 TBS lime juice
- Salt and black pepper to taste
- 1 ripe avocado, peeled, pitted and coarsely mashed
- 1/2 TBS lime juice
- 1/8 tsp garlic powder
- salt and black pepper to taste
- 1 small red onion, peeled and finely diced
- 6-inch flour tortillas
- Mexican cheese blend
- shredded lettuce
- sour cream
Spicy Chicken Tacos
Quite delicious with just the right amount of spice and super simple to make. You can make these as spicy or as mild as you enjoy according to how much of the chipotle chili in adobe sauce you use. I find 2 tsp just right for my taste!
Ingredients
- 1 1/2 cups (190g) shredded cooked chicken
- 1/2 TBS light olive oil
- 1/2 medium onion, peeled and finely chopped
- 1 cloves garlic, peeled and minced
- 1 tsp chipotle in adobo sauce, or to taste
- 1/2 tsp dried oregano flakes
- 1/2 tsp dried coriander leaf (cilantro)
- 1/4 tsp dried ground cumin
- 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained(freeze the remainder)
- 1/2 TBS lime juice
- Salt and black pepper to taste
- 1 ripe avocado, peeled, pitted and coarsely mashed
- 1/2 TBS lime juice
- 1/8 tsp garlic powder
- salt and black pepper to taste
- 1 small red onion, peeled and finely diced
- 6-inch flour tortillas
- Mexican cheese blend
- shredded lettuce
- sour cream
Instructions
- Make your chicken filling first. Heat the oil in a large skillet over medium heat. Add the onions.
- Cook, stirring frequently until softened without browning. Add the garlic and cook for a minute or so longer.
- Add the chicken, chipotle chili, oregano and coriander leaf, ground cumin, undrained tomatoes and lime juice. Cook and heat through over medium low heat.
- Taste and adjust seasoning with salt and black pepper. Keep warm.
- Make the avocado layer by mashing the avocado together with the lime juice, garlic powder and seasoning to taste.
- Warm your tortillas as per your preferred method.
- Fill your prepared tortillas as follows: A layer of avocado, shredded lettuce, your chicken filling, sour cream, and finished off with chopped red onions.
Notes
How to Warm Tortillas over an Open Flame
This blisters them beautifully. Take a pair of tongs and cook them over a lit gas burner. Just plop them on for about 30 seconds, flip them over and cook for another 30 seconds upon which time they will be beautifully blistered and have taken on a smokey flavor. Keep warm, while you blister them 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.
SUNDAY, June 15th - Father' Day Dinner
Sunday was Father's Day and we had a bit of a do for our dad at my sister's place. Nothing too special. Smash Burgers, Potato Salad, Cindy's Pasta Salad and some crudites. Just a simple meal really, but we all enjoyed it immensely.
The burgers were perfect and the salads were delicious! I have included links to my recipes for everything that we enjoyed. It really was a lovely supper. We just had sugar free Jello pudding for dessert with whippy cream. Dad is a diabetic and they have taken him off Metformin now because of his age, so we try to watch his sugars.
We enjoyed celebrating him. He will be 92 on his birthday and although he is slowing down a bit, his brain is just as active as ever!
MONDAY, June 16th. - Grilled Chicken Caesar Salad
I had a bit of a busy day on Monday. I had to take my cat Cinnamon to the Vets in the afternoon to have her post op checkup. I don't know why if I have an appointment in the afternoon, it throws my whole day off, but it does! I am getting old I guess.
Anyways, for supper I had a Grilled Chicken Caesar Salad. Light and delicious. I think Caesar Salad is one of my absolute favorite salads, next to the Cobb Salad, and when you add some grilled chicken it becomes even more so! I rub the chicken before cooking with my own homemade Montreal Chicken Seasoning. It's very easy to make and tastes delicious.
This is always an expensive option to order when eating out and never quite comes up to my expectations. I would always rather make it from scratch at home!
TUESDAY, June 17th - Mary Brown's Fried Chicken special
On Tuesday I had to spend the day up in Kentville at the hospital there having various tests done. Kentville is about an hour from where we live. I also did a few errands when I was up that way. Cindy is always my driver for days like this. On the way back we decided to take advantage of Mary Brown's Customer Appreciation Special. You could get two pieces of chicken and wedges for only $4.99. We got a meal for everyone. They were really generous with the chicken and wedges as well. I got a drumstick and a breast in mine and everyone else got a decent amount as well. It was a real treat!
In its place I am sharing my recipe for Oven Fried Chicken with a Chive and Buttermilk Mash. When it comes to fried chicken, I would rather enjoy mashed potatoes with it than anything else and this mash is spectacular. Tangy and rich with a lovely hint of chives. The chicken is also delicious. Nicely coated and not greasy with just the right flavor.
All you need on the side is a cooked vegetable or a salad of some kind. You can also make a larger amount of the chicken and freeze it ready to thaw out and enjoy another time!
WEDNESDAY, June 18th - Classic Cold Plate
I had a lot of catching up to do on Wednesday from this course I am taking. I had fallen a bit behind. Cindy had given me some salad from Sunday and so I put together a cold plate. I had some sliced ham in the refrigerator and so I used that and had it on a plate with some leftover potato salad, macaroni salad and some sliced tomatoes and cucumbers. It was delicious.
The link will take you to a post that I wrote on How to Put Together a Cold Plate. I hope that you will take a look at it and that you will enjoy it! With all the hot weather coming up over the next 8 weeks or so, it is sure to come in handy!
THURSDAY, June 19th- Ina Garten's Gruyere Omelet
I had yet another busy day on Thursday. I had eye appointments all afternoon. I had to have a field test, etc. Because of the spacing out of them and the waiting around in between most of my afternoon was spent with that. When I got home my eyes were still dilated and I was starving, so I had an early supper/late lunch. Just an omelet and some toast with some bacon leftover from the other day. It fit the bill perfectly.
This is a really nice omelet. If you don't like gruyere cheese, feel free to use another kind. Cheddar is really nice. I love to use a British cheddar if I have it. I used cheddar on this day because I didn't have any gruyere. It was delicious and filled my empty gap. I hadn't wanted to eat before I went out as I do tend to get carsick when my eyes are messed up, so I thought it best to go on an empty stomach!
Cheese omelet, crisp bacon, whole-grain toast, color me satisfied!
FRIDAY, June 20th - Hot Tuna Buns
I had a cleaning day on Friday as I had been running my butt off all week with appointments, etc. Between those and catching up on my course work I decided to make myself a simple supper that I always enjoy. Hot Tuna Buns! Fish for Friday!
I have been making these for years! They were something my children always enjoyed as did I. These tasty buns are simply hot dog buns filled with a deliciously flavored tuna and cheese filling. Baked in the oven until the buns crisp up and the cheese melts, they are incredibly tasty! They are also very quick, easy and simple to make!
You can serve them with potato chips, or oven chips, or salad, veggie sticks, soup, etc. I served mine with some crisp veggie sticks and had some lovely fresh cherries for dessert!
SATURDAY, June 21st - Amish Country Casserole
I had some of this tasty casserole in the freezer which I just heated up in the microwave. The original recipe makes four servings, and that is a small batch of the original recipe which made twice that amount. I like to make the four serving size and then freeze three servings, individually, for those times when I am super busy and don't have a lot of time for cooking.
Saturdays I usually go grocery shopping with my sister. We make almost a whole day of it. We go to several different shops to pick up on the specials that we can. You have to do what you have to do in today's economic climate in order to make ends meet.
I knew I was going to be late getting home and so I had taken the casserole out of the freezer this morning. This is a delicious casserole that is made by the Amish. It has ground beef, pasta, a delicious creamy sauce, cheese, etc. Those Amish sure know how to cook.
I enjoyed this along with a mixed side salad that I had picked up at the shops and a crusty roll. I was stuffed at the end but very content!
An early supper, a good film to watch on the television, some popcorn to much on, and that was my Saturday night sorted!
And there you have it, the main meals I enjoyed over the past seven days. I think, despite being sugar busy this week, I ate rather well and still kept everything within my budget. What do you think?
Please join me next Sunday to see what I've cooked up over the next seven days!
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.
Yes, I put my hand up. I am one of those people who can eat a spice cake any time of the year. Cakes flavored with the warm baking spices are my favorite kinds of cake. Cinnamon, Ginger, cloves, allspice, etc. I love ALL of the warm baking spices and I am not afraid to admit it!
I do not save these flavors and smells just for the autumn or the Winter holidays. I embrace them all the year through, and why not! When you love something, you love something.
That's when I saw this Swedish Spice Cake recipe on a page called True North Kitchen, I just HAD to make it. I printed the recipe out immediately.
- 1 cup (125g) unsifted all-purpose plain flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp fine sea salt
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 2 TBS molasses
- 1 large egg
- 1/2 cup (120ml) butter milk
- 1 cup (130g) icing sugar, sifted
- few drops of vanilla extract
- 1 - 2 TBS water or milk
Just use ordinary plain all-purpose flour. No special flour is needed at all. My flour it organic unbleached flour. This is the perfect mix of spice for this cake.
If you cannot get molasses and are in the U.K., you can use 1 TBS each of dark treacle and golden syrup. This works perfectly.
No buttermilk? No problem! I have two solutions. One, add a TBS of lemon juice or white vinegar to a cup and add whole milk to the measure. Leave to clabber for five minutes. Two, whisk together equal amounts of full fat yogurt or sour cream, and whole milk. Leave to clabber for five minutes. Works a charm.
Swedish Spice Cake
A moist and tender spice cake that eats like a gingerbread. Not too sweet, it goes beautifully with a hot cup of tea. A sweet drizzle icing completes it. Prepare to fall in love.
Ingredients
- 1 cup (125g) unsifted all-purpose plain flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp fine sea salt
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) soft light brown sugar
- 2 TBS molasses
- 1 large egg
- 1/2 cup (120ml) butter milk
- 1 cup (130g) icing sugar, sifted
- few drops of vanilla extract
- 1 - 2 TBS water or milk
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease your cake tin really well with some cooking spray. This is the cake tin I use. Alternately you can use a 9 X 5-inch loaf tin. Do spray it generously with the baking spray.
- Sift the flour, soda, cinnamon, ginger, cloves and salt into a medium sized bowl. Set aside.
- Measure the butter, both sugars and the molasses into a large bowl. Using an electric whisk beat them together until light and fluffy, about 3 minutes.
- Beat in the egg until thoroughly combined.
- Add the flour mixture alternately to the batter with the buttermilk, making three dry and two wet additions. Mix only until it comes together and no dry streaks remain.
- Pour into the prepared baking tin and smooth over the top.
- Bake in the pre-heated oven for 35 to 45 minutes. The cake it done with the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Leave to cool in the tin for 10 minutes, then carefully tip the cake out onto a wire rack to finish cooling completely.
- To make the frosting, whisk everything together until you have a smooth and pourable drizzle icing, starting with using only 1 TBS of water or milk. Add the remainder only as necessary to give you the right consistency.
- Drizzle this icing over the cake decoratively. Leave to set. Cut into thick slices to serve. Enjoy!
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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