This may not be the most beautiful cake in the world . . . but it sure is one of the most delicious cakes! It's extremely moist and somewhat dense . . . a cake you can really get yourself stuck into. It's sturdy and picnick-able. (Is that a word?) What I mean is its quite portable and not so fragile that it will fall apart which makes it perfect for picnics!
We eat a lot of chicken in my house. We really like chicken. It is incredibly versatile, and most of the time it is pretty affordable.
In today's economy that counts for a lot. I never find it boring because I have about a bazillion delicious ways to use it, like this recipe I am sharing with you here today for rice krispie coated chicken!
The kids are sure to love this one!
.jpg "Rice Krispie Chicken")
I was largely inspired in this by a recipe I found in a cookery book entitled, Recipes From My Mother for my Daughter, by Lisa Faulkner. I did adapt it to our own tastes and to what we enjoy.
For those of you who are not familiar with her, Lisa Faulkner is a British Television Presenter and actress. She also won the Celebrity MasterChef series in 2010, and is married to the Australian Celebrity Chef, John Torrode.
.jpg "Rice Krispie Chicken")
This is a fabulous recipe that, on its own, is quite delicious. It is also very adaptable to a variety of flavors and seasonings. Crispy coated chicken is something most people love.
Today I used lemon pepper seasoning to spice mine up, but you can keep it old school and simple, or add a curry seasoning if that is what you enjoy, chili seasoning, etc.
.jpg "Rice Krispie Chicken")
You can make it ahead and freeze it, ready to take out and reheat when you want a quick and easy supper. Although I live in a smaller household, I always make a full batch, just for this purpose.
After cooking, I pop the excess chicken into an airtight freezer container. You can put a piece of grease proof paper in between layers if you wish to keep them separated.
That way I can take out as many or as few as I need at any given time, ready to pop into a hot oven (400*F/200*C/gas mark 6) and reheat.
Much better than any frozen chicken fingers you can buy in the shops!
.jpg "Rice Krispie Chicken")
WHAT YOU NEED TO MAKE RICE KRISPIE CHICKEN
Simple everyday ingredients. I almost always have these things in my store cupboard and larder.
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 10 cups (250g) crisp rice cereal, lightly crushed
- 1 cup (220g) good quality mayonnaise
- 1 TBS Dijon mustard
- 1 tsp lemon pepper herb seasoning
- salt to taste
To serve:
- mayonnaise, tomato ketchup, sweet chili sauce, ranch dressing, blue cheese dressing, BBQ sauce,etc. for dipping
.jpg "Rice Krispie Chicken")
But there is so much more you can do with it than just these basic ingredients. There is an enormous variety of flavored mayonnaises on the market today . . . garlic, lemon, caramelized onion, sweet chili, etc. Those alone would make a delicious version.
There are all sorts of herbs that would be fabulous as well, if you are not fond of lemon pepper seasoning, and I appreciate that not everybody is.
Thyme, marjoram, tarragon . . . the tarragon would be especially good with the lemon mayonnaise, and I can see the thyme going well with a garlic mayonnaise. Chili powder would be fabulous with an onion or a garlic mayonnaise.
.jpg "Rice Krispie Chicken")
HOW TO MAKE RICE KRISPIE CHICKEN
Nothing could be simpler. Start by preheating the oven to 400*F/200*C/gas mark 6. Lightly grease a large baking tray, or line with baking parchment.
Put the cereal into a large bowl and crush.
Put the mayonnaise into a shallow bowl along with the mustard and seasonings. Mix well together. Put about half the crispies into another shallow bowl.
Cut the chicken into thick strips.
Coat the chicken strips first in the mayonnaise mixture and then roll them into the cereal (adding more cereal as you need).
Place the coated chicken pieces onto the prepared baking tray. Season lightly with salt if desired. Bake in the heated oven for about 25 to 30 minutes, turning them over halfway through the bake time.
Serve hot with more mayonnaise, ranch dressing, sweet chili sauce, barbeque sauce, or your favorite sauce or dressing for dipping.
.jpg "Rice Krispie Chicken")
The end result of this quick and easy recipe is a delicious chicken, that is moist and tender inside, but crisp and crunchy on the outside. Perfect for dipping. Children love this, and I confess, I love to eat it with a salad and drizzle the dip/dressing over everything!
Some other quick and easy chicken recipes you might enjoy are:
Swiss Style Chicken. Filled with lovely flavours. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and gruyere cheese. Delicious served with baby peas and homemade roasted oven wedges.
Mediterranean Chicken Bites Mediterranean Chicken bites is a delicious, quick and easy way to get your chicken fix, mid-week. This chicken always turns out tender and is fabulously tasty.
Not only that but it is quick, quick, QUICK to make! Aside from the initial time of marinating the chicken, the cook time is a short 10 minutes. That's because the chicken is cut into small, tasty bites.
Rice Krispie Chicken
Yield: 4
Prep time: 10 MinCook time: 27 MinTotal time: 37 Min
Sliced chicken breast is rolled in zippy seasoned mayonnaise and crushed crisp rice cereal and then baked to dipping perfection!
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 10 cups (250g) crisp rice cereal, lightly crushed
- 1 cup (220g) good quality mayonnaise
- 1 TBS Dijon mustard
- 1 tsp lemon pepper herb seasoning
- salt to taste
To serve:
- mayonnaise, tomato ketchup, sweet chili sauce, ranch dressing, BBQ sauce,etc. for dipping
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a large baking tray, or line with baking parchment.
- Put the cereal into a large bowl and crush.
- Put the mayonnaise into a shallow bowl along with the mustard and seasonings. Mix well together.
- Put about half the crispies into another shallow bowl.
- Cut the chicken into thick strips.
- Coat the chicken strips first in the mayonnaise mixture and then roll them into the cereal (adding more cereal as you need).
- Place the dipped chicken pieces onto the prepared baking tray. Season lightly with salt if desired.
- Bake in the heated oven for about 25 to 30 minutes, turning them over halfway through the bake time.
- Serve hot with more mayonnaise, ranch dressing, sweet chili sauce or barbeque sauce for dipping.
Thanks so much for visiting! Do come again!
Peanut Butter Cookie Pie! Are you ready for a little bit of decadence? I know I sure am! And whilst this is not over the top decadence, it is still a bit of a tasty treat.
If you love peanut butter cookies, and you love peanut butter and jam (or chocolate) then you will absolutely adore this simple and impressive dessert!
I adore peanut butter cookies. I think they are my favourites. And this is essentially a big peanut butter cookie . . . baked in a skillet (or round pie dish of that is what you have to use.)
You can either sprinkle the cookie with some granulated sugar prior to baking, or do like I have and dust it with some icing sugar afterwards.
I also like to use crunchy peanut butter. But smooth is equally as good.
This goes together in a flash and bakes really quickly.
You cut it into wedges while it is still warm . . . and top it with a scoop of good vanilla ice cream! But that's not where the decadence comes in . . .
When I was a child one of our favourite desserts was when my mother gave us ice cream and then spooned strawberry preserves over top of it.
And we all know how delicious peanut butter and jam is together . . . it is the quintessential combination of flavours . . . okay so yes that is the North American in me coming out . . . but . . .
Just look . . . . doesn't that look fabulously delicious??
The British don't really understand the complexities of peanut butter and jam, or the deliciousness of it. To them it is tantamount to eating fish with custard. Does not compute.
How about this??? Doesn't that look fabulous?
Its a cutural thing I guess, this love of peanut butter and jam. Together. In North American you can even buy it already swirled together. Peanut Butter and Grape jelly. Yum!!
For me of course it has o be strawberry jam. That is the perfect combination and it is perfect on this peanut butter cookie pie as well, especially drizzled over a scoop of good vanilla ice cream.
Of course chocolate sauce would be just as tasty! Go on . . . treat yourself. You know you want to.
*Peanut Butter Cookie Pie*
Serves 8
90g of peanut butter (smooth or crunchy, you decide 1/2 cup)
230g of plain flour (1 1/2 cups)
Cream
together the butter, peanut butter and both sugars until well combined
and fluffy. Beat in the egg and vanilla. Sift together the flour and
soda. Stir this in to make a soft dough. Press the dough into the
prepared skillet.
Bake in the preheated oven for 25 to 30 minutes,
until golden brown and well set. Remove from the oven. Cool in the
pan for 10 minutes before cutting into wedges to serve with a scoop of
vanilla ice cream on top and some strawberry or chocolate sauce.
Delicious!
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 Thanks so much for visiting. Do come again!
It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.
I wanted to tell you about this fabulously fascinating cookbook that I received recently. More than just a cookbook, it's also a gardening book. The One-Pot Gourmet Gardener , Delicious container recipes to grow together and cook together authored by Cinead McTernan lifts cooking into the realms of actually growing what you eat, and even further into the realms of container gardening with the idea in mind that you would actually grow all of the produce/herbs/etc in one pot pertaining to a specific recipe.
GROW ME - COOK ME - EAT ME:
You can grow all the ingredients you need for a single dish in a single pot. In all there are 25 carefully devised container recipes grouped into Soups and Salads, Main Courses, Picnic food, Quick Suppers and Drinks and Puddings., Smoothies, Sauces and Tarts.
Each one-pot recipe provides every step from sowing to serving. There's an introductory masterclass on how to grow crops in pots, giving you the confidence and skills to devise your own one-pot recipes.
There are six chapters in the book . . . with tips on how to use the book and getting started, picnic dishes that you could eat al fresco and on the road, soups and salads, quick suppers, accompaniements such as salsa's and pickles and of course tasty drinks! This book covers a wide variety of subjects . . .
There are fabulous tips on getting started, how to plant, when to plant, what to plant, etc. Even the novice gardener would find it quite easy to do. This would be the perfect book to use in order to inspire your children to eat healthier or different foods. What child doesn't want to eat what they grow themselves. Imagine planting a pot with all of the fresh ingredients to make Gazpacho Soup with the children, and then watching them grow together as you baby and help the plants along, right on up to being able to harvest what you have grown to make the soup! It's a fabulous concept.
The photography is beautifully executed by photographer Jason Ingram. There are lots of photographs to help you every step of the way from preparing the soil, to planting, to the correct time for harvesting. It's all there, every inch of the way.
This is the ideal book for people with small gardens or balconies, who have the desire to grow their own food but are lacking in space as the ingredients for each recipe can be simply grown in a container.
I love the concept and I love the book. I have a container planted, to make my own Salsa Verde, but . . . these things take time and so I won't be able to show you my results until a bit later in the year, but I am really excited about what I am going to end up with!
Cinead McTernan is a horticulturally trained writer and the gardening editor of The Simple Things magazine. (She was previously editor of The Edible Garden magazine and worked on The English Garden and BBC Gardeners’ World magazines.)
Available in hardback and priced at £16.99 One-Pot Gourmet Gardener is published by Frances Lincoln
ISBN 978-0-7112-3590-8
Frances Lincoln Limited Publishers
UK £16.99
US $26.99
Canada $28.99
Each one-pot recipe provides every step from sowing to serving. And after being guided throuh an introductory masterclass on how to grow crops in pots, readers will have the confidece and skills to devise their own one-pot recipes!
Reader Offer Discount:
To order One-Pot Gourmet Gardener at the discounted price of £12.99 including p&p* (RRP: £16.99), telephone
01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG311 *UK ONLY - Please add £2.50 if ordering from overseas.
Many thanks to Frances Lincoln for sending me this copy for review. All opinions are my own.
I am always up for chicken. Its not something I ever get tired of. I could eat it every night of the week. I'm not fussy about which part I eat either . . . I love the thighs, I love the breasts, I love the wings. I adore roasted chicken, fried, baked, simmered . . . I just love chicken in any way shape or form!
With it being a Bank Holiday over here in the UK and of course Memorial Day over in America, people will be firing up their grills today and treating themselves to a barbeque . . . at least if the weather co-operates. Here in the UK a Bank Holiday usually signals the rain clouds to roll in, but sometimes we get lucky! I have my fingers crossed!
What do you bake when it's not quite the fruity season, but you are craving something fruity??? When you are wanting something almost cake-like . . . but are feeling too lazy to go through all of the faff that is involved in baking a decent cake???
I normally like to pull out the stops at the weekend and cook us something special for breakfast. Normally during the week we have only toast and/or cereal, saving anything larger for Saturday or Sunday. This is a bank Holiday here in the UK this weekend and so I decided that I would make us some French Toast for our Saturday breakfast . . . and not just any French Toast . . . but . . . Cinnamon French Toast Batons.
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased (See my recipe below)
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
This isn't the greatest photograph, but it is a coleslaw recipe that I use often. This is how my mom always made it.
*Creamy Coleslaw*
Serves 8 to 10
Printable Recipe
A delciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and julienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
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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Prior to moving over here to the UK, I have to admit I had a very limited palate. I was a good cook, everyone said so, and people enjoyed coming to our home for meals, but I wasn't very adventurous when it came to trying new things. I grew up on plastic cheese with a father who only let my mother season things with salt and pepper . . . using any herb or spice at all was to me quite adventurous. I did simple, plain food, but I did it well.
Are you ready for another delicious one pan chicken meal? I know I am. We do eat a lot of chicken in this house, but that is totally because it is economical, adaptable and delicious.
It never gets really boring. I would love to eat more beef or lamb, but in all honesty, it's not within my budget except for on very rare occasions these days.
You are going to love this casserole. Truly. It is simple and easy to do.
This simple recipe also uses things I am betting you have in your kitchen right now!
Cooked chicken. You can use leftovers from your Sunday Roast, or quite simply poach some boneless skinless chicken breasts.
I picked up a pack locally, for less than a fiver . . . which had four really large and meaty pieces of chicken in it. I poached them in some lightly salted water.
Just bring it to the boil, then simmer for about 10 minutes and then I let it cool down in the water until I can just handle it by hand. End result.
Perfectly moist and tender chicken breast meat. I used two, shredded, for this recipe . . . and I have two more chilling in the refrigerator for another recipe another day.
Two baking potatoes sliced thinly, along with some frozen peas, a delicious cream sauce and some crispy salad onions (like Durkee's French Fried Onions.)
And that's all you need. Truly.
Put together in just the right way, you end up with a truly delicious casserole that will have everyone scrambling for just a tiny bit more.
The recipe serves 6, but I just know people will want seconds to plan on using it for four. I do hope you will make it and that you will enjoy it as much as we do.
Crispy, buttery potatoes, layered just right with moist chicken and a deliciously creamy sauce and peas. What more could you want?
A nice chopped salad on the side and some crusty bread perhaps. Enjoy!
HOW TO MAKE CHICKEN AND GARLIC POTATOES CASSEROLE
You will find a printable recipe card at the bottom of this post.
Whisk in the stock, milk and cream. Season to taste with sage, thyme,
salt, pepper and garlic powder. Cook, whisking constantly until
bubbling and thickened. Set aside.
Sprinkle the
chicken over them and then sprinkle on the remaining peas and onions.
Layer the remaining potatoes over top. Brush with the melted butter
and sprinkle with some garlic powder, dried parsley, salt and black
pepper. Cover tightly with foil.
Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6. Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.
I hope that you will agree that this is a most delicious casserole. A great use of leftovers and a wonderful meal to make on any day for any occasion.
Simple ingredients done well and put together in the most delicious way. That's my promise to you!
This really is delicious. I hope you will want to make it and that you enjoy it as much as we do!
Yield: 6
Chicken and Garlic Potatoes Casserole
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M
A simple and delicious chicken casserole which makes good use of leftover chicken and store cupboard ingredients. We love this. It is like a pot pie, but with a potato crust.
Ingredients
You will need:
- 2 medium baking potatoes, washed, dried, unpeeled and thinly sliced
- 1/2 390g can of fried onions (like Durkees or French's, about 1/2 cup)
- 250g of frozen peas (1 heaped cup)
- 450g of shredded cooked chicken (1 pound)
- 2 TBS butter, melted
- garlic powder, dried parsley, salt and black pepper to taste
For the Cream Sauce:
- 3 TBS butter
- 3 TBS plain flour
- 300ml of chicken stock (1 1/2 cups)
- 150ml of milk (3/4 cup)
- 150ml single cream (3/4 cup) (coffee cream)
- dried sage, thyme, salt, pepper, and garlic powder to taste
Instructions
- First make the cream sauce. Melt the butter in a saucepan. Whisk in the flour and cook over medium heat whisking constantly for about a minute.
- Whisk in the stock, milk and cream. Season to taste with sage, thyme, salt, pepper and garlic powder. Cook, whisking constantly until bubbling and thickened. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 litre/2quart baking dish. Line the base of the dish with half of the sliced potatoes. Cover with the sauce, shaking it a bit to allow the sauce to settle down into the potatoes. Sprinkle on half the onions and half the peas.
- Sprinkle the chicken over them and then sprinkle on the remaining peas and onions. Layer the remaining potatoes over top. Brush with the melted butter and sprinkle with some garlic powder, dried parsley, salt and black pepper. Cover tightly with foil.
- Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6. Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.
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