Peanut Sauced Sesame Chicken

I just adore this chicken dish, which is really quick and simple to make and oh so delicious!  I just love peanut butter and the sauce in this is moreishly peanutty . . . I absolutely love it.

You can use smooth or chunky peanut butter as well.  The recipe does call for smooth, but I often like to use the chunky one for more texture.

Not only is this delicious, but it is really REALLY quick to make which makes it perfect for an easy weeknight supper.

It's as simple and quick as cutting some chicken breasts into cubes and stir frying them, along with some sesame seeds  . . .




 







Whisking together the sauce ingredients . . . and then stirring them into the cooked chicken and cooking until the sauce thickens and glazes and flavours every bit.  

Some colour and texture is added with some chopped spring onions.   Delicious, I guarantee!  You can seriously have this on the table in less than about 20 minutes.

*Peanut Sauced Sesame Chicken*

Serves 4

Printable Recipe  

This is so delicious and I ike to think it's quite good for you also!  Sesame, chicken and peanut are a trinity of great taste! 

210g of basamati rice (1 cup)

2 TBS smooth creamy peanut butter

60ml of liquid honey (1/4 cup)

180ml of chicken broth (3/4 cup)

2 TBS light soy sauce

1/4 tsp ground ginger

1/8 tsp cayenne pepper

2 cloves of garlic, peeled and minced

1 TBS cornflour (cornstarch)

cooking spray

1 pound boneless, skinless chicken breasts, diced

1 TBS sesame seeds

2 spring onions, sliced

Cook the rice according to package directions and keep warm.

Whisk together the peanut butter, honey, broth, soy sauce, ginger, cayenne, garlic and cornstarch.  Set aside.

Spray a large nonstick skillet with some cooking spray.   Add the chicken and stiry fry over high heat until the chicken is cooked through and starting to brown, 5 to 6 minutes. 

 







Add the sesame seeds and cook for a further 30 seconds.   Reduce the heat to medium and pour in the peanut sauce and spring onions.   Cook stirring until the mixture thickens.  Serve over the cooked rice.

Sour Cream Mac and Cheese

I was invited to a pot luck supper recently to wish a good friend a fond farewell as she goes back to live with her family in South Africa.  The hostess asked me if I would bring a Macaroni and Cheese and I was only too happy to oblidge.   I have many Mac and Cheese recipes and all are very good, but this Sour Cream Mac and Cheese is one of the best.  Rich and cheesy . . . moreish even.

Boston Cream Pie Parfaits

You are going to thank me for this quick and easy dessert I am showing you here this morning.   Boston Cream Pie Parfaits.  

Not only do them embody all that is pretty tasty about Boston Cream Pie, but they are quick and easy to make as well!

I always have a couple of slabs of Madeira Cake in the freezer.   It's very similar to North American pound cake.   

I also keep several cartons of ready made custard in the larder.

They come in really handy when it comes to throwing together simple desserts at the last minute like these delicious parfaits!

 

 






Chocolate sauce is the only other ingredient.  I prefer to make my own, but if you want you can keep a simple chocolate sauce in the larder as well, ready to use at the drop of a hat.  

But in all truth, this chocolate sauce is so simple to make, you will be making it all time, even just to eat spooned over ice cream.  It's that good and that easy!

These three ingredients layered in a glass make for a very delicious dessert that will have everyone around your table ooohing and aaahing!  

I guarantee!  They will think you are a perfect genius!

 

*Boston Cream Pie Parfaits*

Serves 4

Printable Recipes

I saw something similar to this on Pinterest which inspired me and I decided to create my own thing, which (except for the sauce) relies on store cupboard ingredients for a quick and easy dessert that can be thrown together at the last minute! 

1 slab of madiera cake cut into cubes

(about 2 cups of pound cake cubes)

1 (4 serving size) carton of ready made custard

(In America use a 4 serving size carton of vanilla pudding) 

for the sauce:

50g of good chocolate, broken into bits (about 2 ounces)

(with at least 70% cocoa solids)

25g of butter (1 3/4 TBS)

125ml of double cream (generous half cup)

1 TBS sugar 

 

Place the chocolate into a bowl and set over a pot of almost simmering water, taking care not to allow the bottom of the bowl to touch the water.   Allow to melt.  

While it is melting, measure out the remaining sauce ingredients into a medium sized microwavable measuring jug.  Heat in the microwave for about 45 seconds.  Whisk together until smooth and the butter has melted.  Whisk in the melted chocolate to combine completely.  Allow to cool slightly.

Layer the ingredients in dessert glasses beginning with cake, custard, chocolate sauce, cake, custard, chocolate sauce.  Place in the refrigerator to chill until needed.  Delicious!

Fire and Ice Pickled Beetroot

I wish I had a pound for every jar of pickled beetroot (beets) that I put up when my family was growing up.   I'd be a very rich woman.  I used to put up tons of fruits and vegetables every year . . .  jams and jellies, pickles and relishes . . .  chutneys and fruit butters.   Dill pickles were always a favourite along with green tomato chow . . .  but I don't mind admitting my favourite of it all were the pickled beetroot.  I LOVE PICKLED BEETROOT!

Bacon and Rarebit Quickie

Summertime . . .  not only are we enjoying (or at least hoping to enjoy) warmer temperatures, but we are also enjoying being out of doors and not wanting to be tied to the kitchen when it comes to meal preparation!  

Simple, quick, easy, light . . .  they fit the bill when it comes to summer time cooking.  It does in my house at least. 







 Oh that it would be sunny every day so that we could just pile something onto the barbeque . . . not always possible and can get quite expensive, so there are some nights that I rely on easy and simple meals like this Bacon and Rarebit Quickie . . . .












It's as simple as warming some milk and cream, whisking cheese into it to melt . . . adding a few odds and sods such as some egg (s) and bread crumbs, Worcestershire and Tabasco Sauces, dried mustard powder, seasoning  . . .

 







then piling it onto  lightly toasted bread and grilling it until golden brown  . . .  OH  . . .  and did I mention there's BACON???   

There is!  There's a layer of bacon right there between the rarebit cheese mix and the bread . . .











I tend to cook the whole package of bacon when I have streaky bacon in the house, freezing some for later use in dishes such as this or for in salads or on pizzas, making meal prep even quicker.  It works really well.

It probably takes about 15 minutes maximum to throw these together and, with a bit of salad on the side, they make for a really delicious supper that everyone loves!

Well, they do in this house at least!

*Bacon and Rarebit Quickie*
serves 4 to 6

Printable Recipe

Tasty tasty!  A quick weeknight supper that is delicious and on the table in about 30 minutes or less. 

375g of gratesd strong cheddar cheese (13 ounces, sharp)

75ml of milk (3 fluid ounces)

100ml of double cream (3 1/2 ounces whipping cream)

1 large free range egg, plus 1 large free range egg yolk

1/2 TBS dry mustard powder

25g of plain flour (3 TBS plus 1/2 tsp)

25g white bread crumbs (1/2 cup)

dash of Worcestershire Sauce

dash of Tabasco sauce

12 slices of streaky bacon, grilled to your desired doneness

4 to 6 slices of sturdy white bread, toasted on one side (beneath the grill) 

 

Whisk the milk and cream together in a saucepan.  Add the cheese to this and gently warm until the cheese melts.  Allow to cool slightly.   

Preheat the grill to moderate heat.  Place the bread, un-grilled side up in a large baking dish and top with the bacon.  

Whisk the egg and egg yolk, mustard powder, plain flour, bread crumbs and both sauces into the milk and cheese mixture. Season to taste with salt and pepper.  Pour this over the bacon and the toast.   

Place under the grill and allow to brown.  Serve immediately.

Breakfast Knickerbocker Glory

 I just love this time of year when my garden is filled to bursting with fresh summer fruits . . .  the last of the strawberries, logan berries, raspberries, blueberries, gooseberries, black currants in the main and ripening blackberries in the hedge!  

I try to incorporate as many of them as I can into our daily diets. Its such a healthy thing to do!




Crumbles, bakes, cakes, with cream and sugar . . . and one of my favourite ways, for breakfast  . . .  a delicious fruity breakfast knickerbocker glory.  

Perfect for summer!  Actually its perfect any time of year.  Whenever you are craving something that tiny bit special, but also very easy.

 

What is a knickerbocker glory?  Well, traditionally it is a  layered cream sundae that is served in a large tall conical glass to be eaten with a distinctive long spoon . . .  a dessert peculiar to the British Isles. 

 The knickerbocker glory, first described in the 1920s, may contain ice cream, cream, fruit, meringue. 

Layers of these different sweet tastes are alternated in a tall glass and topped with different kinds of syrup, nuts, whipped cream and often a cherry.

 

This is not one of those  . . .  and actually the only thing which resembles the original is the fact that it's prepared in a tall glass to be eaten with a long spoon.

Not to mention  that there is plenty of fruit in it.



Instead of ice cream I use creamy Greek yogurt. You could use frozen yogurt if you can find it.  

That would be also great!  I have also used a mix of berries today . . .  raspberries, blueberries and strawberries . . .

 

These are layered in a tall glass along with some of my homemade granola . . . sooooo good.  

(I try not to get any of the dried fruits in the layers . . . so they don't conflict with the fresh fruits if you know what I mean.)   

You could also use storebought granola or even crushed granola bars.



With a final sprinkle of granola and a drizzle of liquid honey on top, these really please!  We love them!  

They are a great weekend breakfast which feels like a bit of an indulgence, but which is actually really quite healthy!  I hope you will give them a go!  Simple.  Easy.  Delicious.

 

*Breakfast Knickerbocker Glories*

Serves 2

Printable Recipe  

A really delicious way to eat a healthy breakfast which is loaded with fruit and goodness. 

4 TBS granola (can also use crushed granola bars)

a handful each of blueberries, raspberries and strawberries

(Or whatever berry you have to hand)

8 TBS low fat greek yoghurt

2 TBS clear honey

a bit of granola to sprinkle

 

Sprinkle 1 TBS of granola in each of two tall glasses or knickerbocker glory glasses.   Top with some blueberries, 1 TBS yogurt,some raspberries, 1 TBS of yogurt, some strawberries, 1 TBS yogurt 1 more TBS of granola and the remainder of the yogurt.   Sprinkle with a bit of granola, drizzle with honey and serve immediately.  Delicious!

Note - Quantities are given to make two servings, but the recipe can easily be multiplied to serve more. 

 

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Twisty Fruity Bread

  Usually at the weekend, I like to pull the boat out a bit and bake us something nice for our breakfast.  It could be muffins or scones, or even a nice tea bread or breakfast cake.   Today I baked us this lovely Twisty Fruity Bread!

Chocolate Chip Scones . . . low fat

More often than not, now we are both retired . . .  we have our big meal at noon.  Dinner.   That means that we aren't really all that hungry later on in the day.  Todd calls it supper . . .  a light meal which consists of not a lot really . . .  maybe some toast and cheese, or bread and jam . . .  or . . .

Cheesy Garlic Bread

I've never made it any secret that I hate to waste anything . . .  cooked veg, cooked rice or pasta, cereal, stale bread.   I  often use my stale bread to make bread crumbs (which I freeze) or bread pudding . . .  but if I am feeling especially indulgent, I use my stale bread to make this delicious Cheesy Garlic Bread.

Salad with Goats Cheese Truffles and a Honey Lemon Vinaigrette

One thing I really love about the summer months is salads.  I simply adore salad in any way, shape or form.   I eat them all year round, but summer is when I especially enjoy them and that is mostly because of all the fresh salad leaves and vegetables that are available during the warmer months.  This salad here today is exciting and fabulous and quite simple to make.  I like simple don't you?

Fried Potato Salad

 I often cook too many potatoes in the summertime so that I have leftover potatoes just to make this salad.   It's a bit different than your usual salad . . . and very tasty!  I love fried potatoes . . .  so why not fried potato salad?  You know it makes sense!  (As Del Boy would say!)

Skillet Chicken and Rigatoni with Pesto

In the summer I like to cook meals that are quick and simple and that won't heat up the kitchen.  I don't think I am alone in that.  We do eat a lot of salads and such, but I also often like to make quick and easy skillet meals such as this Skillet Chicken and Rigatoni with Pesto.

Vanilla Yogurt Loaf

I discovered a huge pot of vanilla yogurt in the refrigerator that was almost at it's sell by date the other day and as I hate wasting anything, I decided to make a cake with it.  But not just any cake . . .  a deliciously dense and moreish Vanilla Yogurt Loaf cake!

White Chocolate Chippers

I don't know why it is but it's really difficult to photograph chocolate things and make them come out looking as delicious as they really are.  I am sorely lacking in knowledge about these things and so these cookies here today only look half as delicious as they really, so please don't let the photo's turn you off.  I promise you these are really, REALLY good!

Crock Pot Chicken and Stuffing

Usually on Sundays I try to put something into the crockpot for dinner before I leave for church.  We are always so starving by the time we get home, which usually isn't until about 2 PM!  If I haven't been really organized and used the crockpot, we end up eating things we shouldn't because lets face it . . .  by that time we don't care what goes into our mouths.  We just want to fill that gap!   Not to self . . .  perhaps carry an apple in your church bag . . .



Sister Johansen who is another Senior Missionary here in the UK, said she really wanted to make this Crockpot Chicken and Stuffing recipe that she found on Pinterest, but wasn't sure if she actually could because they don't do boxed stuffing mix here.  Well  . . .  they do, but it's not like any stuffing mix we are used to in North America.  Over here in the UK, it is like cracker crumbs . . .  I think it's called crumbled rusk.  Anyways, like Sister Johansen, I didn't think it would work in this recipe.



And so I promised Sister Johansen that I would find a way to make it work.  And guess what???  I did!  I created my own stuffing mix.  (You will find the recipe below.)  And you know . . .  it has to be better than anything storebought with artificial ingredients and additives.  Well, that's my theory anyways!

 

It worked really well!  Really, REALLY well.   This was delicious and so simple to put together.  All I had to do was add some potatoes and vegetables.   Boiled baby potatoes and some steamed veg were just the trick.  The leftovers the next day were even tastier.

*Crock Pot Chicken and Stuffing*

Serves 6 to 8

Printable Recipe 

Simple, no fuss and delicious.  I make my own stuffing mix. 

4 large boneless, skinless chicken breasts

225ml of chicken broth (1 cup)

1 can of condensed cream of chicken soup

1 can of condensed cream of mushroom soup

60ml of milk (1/4 cup)

4 slices of medium cheddar cheese

1 box of stuffing mix (Use about 4 cups of my recipe) 

Place your chicken in the bottom of your crock pot.   Pour the chicken broth over all and then lay a slice of cheese over top of each.  Whisk together both of the soups and the milk.  Pour this over top ov the cheese and chicken.   Top with the stuffing mix.  Cover and cook on low for 6 to 8 hours, or high for 4 hours.   Serve with your choice of side dishes.  I recommend steamed baby potatoes and broccoli.

*Herbed Stuffing Mix*

Makes about 12 cups

Printable Recipe 

A handy version of a store bought favourite, which works out a lot cheaper and tastier in the long run.   It will keep stored in a large airtight container for up to 4 months.  If you want to store it longer, you can freeze it. 

30 slices of firm textured bread, cut into 1/2 inch cubes

150ml of oil (about 2/3 cup)

3 TBS instant minced onion

3 TBS dried parsley flakes

1 tsp garlic powder

1/2 tsp celery salt

3/4 tsp rubbed sage

1/2 tsp rubbed thyme

1/2 tsp black pepper

1/2 tsp salt 

 

Preheat the oven to 160*C/300*F/ gas mark 3.  Put the bread into two 13 by 9 inch pans and toast in the oven for 45 minutes, stirring occasionally.  Whisk together the oil and the seasonings.  Remove the bread cubes from the oven and allow to cool slightly.  Stir in the oil, tossing to coat the bread cubes.  Store in an airtight container.

To make stuffing:  combine 1 tsp instant chicken boullion stock powder, along with 6 ounces of boiling water.  Melt 6 TBS of butter in a skillet and saute one medium onion (peel and chop) with 4 stalks of celery (chopped) until softened.  Toss together with the chicken stock and 7 cups of the stuffing  mix.    Use to stuff a chicken or turkey prior to roasting, or bakd in a lightly buttered casserole for half an hour at 180*C/350*F/ gas mark 4.  You can also use it to stuff pork chops.