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.  

They are a great way to make a tin of beans and a tin of chili stretch to feed four people. They are also incredibly delicious. I love them!

 

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 for each pouch. A real bargain as they are filled with plenty of flavour!

 

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. 

 

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! 

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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!

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 . . .

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!

Merry Christmas

 

 

Merry Christmas

From

The English Kitchen 

Many thanks for your loyalty over

the past year, your lovely comments, 

and 

your faith in my culinary abilities.

Thanks also for sticking with me throughout

the good, the bad and the ugly!

May your holiday be filled with lots of love,

family, great friends, good food, good health

and 

more blessings than

your cup can hold.

Catch you on the flip side!

Mince Pie Muffins

 

Here I am with a last minute idea for a muffin you could make for Christmas morning or even on Boxing Day, using up some of the oodles of mincemeat you no doubt got in for the holidays!

Skinny Layered Mac & Cheese

I know what you are thinking  . . .  skinny mac and cheese?  Can it be possible.  Well, in all truth, there is no such thing as truly skinny mac and cheese, and a better name would probably be skinnier mac and cheese, but hey!  If you can cut the calories in a dish like this and not lose any of the flavour, and end up with a dish that still tastes somewhat indulgent, then I would say job well done!

The Beautiful Book Company Giveaway Winner

 

 First of all thanks to all my UK readers who took the time to enter the Giveway sponsored by The Beautiful Book Company.  There were 38 comments and I really wish that each of you could win something, but alas, it's not possible. 

Using a random number generator, I put in numbers 1 to 38 and it came up with number 7.

 Number 7 happens to be Ali.  Congratulations Ali, you are the lucky winner!

Ali 1 December 2015 at 17:37

Love a good read curled up on the couch with a good book so please count me in and yes I too am from the UK.

 Ali if you will contact me on mariealicejoan at aol dot com with your personal details (e-mail address etc.) I will pass them onto the Beautiful Book Company and they will be in touch soon!

Many thanks to all who entered!

Skinny Sprout & Carrot Gratin

It's not surprising when you start to add up all of the calories in all of the dishes, mains and sides, that people in the UK and other Western countries take in by eating Christmas lunch alone we are talking at a massive amount of caloric intake, for just one meal, not to mention the whole day through . . .  as the feasting begins in the morning and continues on up into the night!   I have tried to come up with a few sides this year that won't break the calorie bank, and yet are still delicious and which feel luxurious.  This Skinny Sprout and Carrot Gratin I am showing you today is one of them.

Cranberry and Almond Muffins

 

 Well, the big day is just a few days away. Is everyone all ready? Are all your gifts bought and wrapped? Cards written and sent?? 

Food ordered and delivered? Puddings, cakes and pies baked?  We are now down to the crunch!  There are always things you can think of doing at the last minute, that you forgot!  At least that is the way it is with me.

Christmas always seems to sneak up on me every year, no matter how well I think I am prepared.  I am just amazed at how quickly it comes upon us! I'm pretty much all prepared now,, or as prepared as I am going to be.  

I've done my meat pies and a few other bits.  I am come to the conclusion now that if it's not done as of today, it's not going to be.   Not unless I get a sudden surge of energy over there next couple of days!

I had planned to make a few things like these Eggnog Scones, but I don't think it is going to happen now!

 

I have been buying up lots of cranberries over the past month, picking up a bag or two whenever I hit the shops. It's really the best time of the year to buy them.

There are lots in the shops at a really good price, and you just can't find them any other time of the year, or only very rarely if you do. 

I just throw them, right in the unopened bag, into the freezer and that way I have them whenever I want some throughout the winter months. They come in ever so handy, seriously.

 

Yesterday I used some to make these delicious Cranberry and Almond Muffins.  These delicious muffins are just perfect to pile into the Christmas morning breakfast bread basket! (Or perhaps even gift a neighbor or close friend with.)

They are lovely sweet muffins, with the tartness of fresh cranberries baked up all ruby and pretty  scattered throughout.  Then there are also some sweet and creamy white chocolate chunks.  The buttery moist batter  is flavored with  an orange liqueur.   Finally they are topped with crunchy flaked almonds and crunchy Demerara sugar.  These are perfect Christmas Muffins.  

WHAT YOU NEED TO MAKE CRANBERRY AND ALMOND MUFFINS

Nothing too fancy, except for maybe the orange liqueur, but you can use Orange juice and zest to replace that if you don't have any.

For the Batter:
310g plain flour (2 1/4 cups)
170g caster sugar (generous 3/4 cup)
15g baking powder (scant 4 tsp)
generous pinch salt
50g ground almonds (generous half cup)
3.5 fluid ounces Grand Marnier
3.5 fluid ounces milk
3.5 fluid ounces oil
1 tsp almond extract
2 large free range eggs

For the filling:
200g fresh or frozen cranberried (2 cups)
5 ounces white chocolate, chopped

For the topping:
a handful of flaked almonds
2 TBS demerara sugar (turbinado)

NOTE - if you haven't got any Grand Marnier, feel free to substitute with the equivalent in orange juice and the finely grate zest of an orange.

 

HOW TO MAKE CRANBERRY AND ALMOND MUFFINS

Like any muffin, they are quite simple and easy to make.  They smell amazing when they are baking!

Preheat the oven to 200*C/400*F/ gas mark 6. Butter and flour a 12 section muffin tin or line with paper liners.

Sift the flour, salt, sugar, and baking powder into a large bowl. Stir in the ground almonds.

Beat together the wet ingredients. Make a well in the dry ingredients and stir in the wet, just to moisten.

Gently fold in the cranberries and chocolate bits. Spoon into the prepared muffin cups. Sprinkle evenly with the flaked almonds and demerara sugar.

Bake for 22 to 25 minutes, until the muffins are well risen, golden brown and the tops spring back when lightly pressed.

Let sit in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Serve warm.

Store any leftovers in an airtight container. They will keep for up to three days.

Some other muffin recipes here in The English Kitchen that you might also enjoy for the holidays are:

CINNAMON ROLL MUFFINS - Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins. They embody all the flavours of your favourite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavoured anything is good. It doesn't really matter too much what it is and these are OMG good!

 

ORANGE MUFFINS - Buttery, moist and stuffed full of orange from the outside in.  These are winners all round! I chose to stud mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer the to be plain.  One thing is for sure, you will enjoy these moist and delicious muffins. 

Yield: 12 muffins

Author: Marie Rayner

Cranberry and Almond Muffins

Prep time: 10 MinCook time: 25 MinInactive time: 5 MinTotal time: 40 Min

Picture it. A muffin flavored with Grand Marnier liqueur and filled with the savory delicate crunch of flaked almonds and demerara sugar, studded with plenty of fresh cranberries and white chocolate chunks. Perfect for the Christmas morning bread basket!

Ingredients

For the batter:

• 310g plain flour (2 1/4 cups)
• 170g caster sugar (generous 3/4 cup)
• 15g baking powder (scant 4 tsp)
• generous pinch salt
• 50g ground almonds (generous half cup)
• 3.5 fluid ounces Grand Marnier
• 3.5 fluid ounces milk
• 3.5 fluid ounces oil
• 1 tsp almond extract
• 2 large free range eggs

You will also need:

• 200g fresh or frozen cranberried (2 cups)
• 5 ounces white chocolate, chopped

For the Topping:

• a handful of flaked almonds
• 2 TBS demerara sugar (turbinado)

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter and flour a 12 section muffin tin or line with paper liners.
2. Sift the flour, salt, sugar, and baking powder into a large bowl. Stir in the ground almonds.
3. Beat together the wet ingredients. Make a well in the dry ingredients and stir in the wet, just to moisten.
4. Gently fold in the cranberries and chocolate bits. Spoon into the prepared muffin cups. Sprinkle evenly with the flaked almonds and demerara sugar.
5. Bake for 22 to 25 minutes, until the muffins are well risen, golden brown and the tops spring back when lightly pressed.
6. Let sit in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Serve warm.
7. Store any leftovers in an airtight container. They will keep for up to three days.

Did you make this recipe?

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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!

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Savory Holiday Nibbles and Sweeties for the Kiddos

I've recently been sent some tasty savory nibbles which would be fabuous to serve with drinks at any Open House Parties or Get-togethers you might be throwing over the upcoming Holiday period.  I am running out of time and with my recent illness I have decided to tell you all about them at once.  I hope you will all forgive me!  I just want to tell you about them before you finish up all of your holiday food shopping!

 

Dell'Ugo Focaccia Italiana in two flavours . . .  Cherry Tomatoes & Basil Pesto, and Goat's Cheese & Red Onion.  These light and airy breads are like nothing currently on the market, definitely NOT dense, stodgy or greasy, they even have the traditional baker’s thumb impression on the top!

These are lovely warmed and then cut into little squares, just the perfect size for nibbles with drinks or on finger food tables or appetizer trays.

 Dell'Ugo is the longest established fresh pasta brand in the UK, creating delicious and innovative pastas since 1929. These amazing Focaccia Italiana come in three flavours Goats’ Cheese & Red Onion, Mixed Olive & Tomato and Cherry Tomatoes & Basil Pesto.

Dell'Ugo products are available in Waitrose, Wholefoods, Costco, and online at Ocado.




Wonderful Pistachios from California are perfectly seasoned for a delicious flavour with a satisfying crunch. Sun-ripened and 100% naturally opened, Wonderful only offer the largest available nuts that are equally roasted, without added oil.  This is due to their unique rotary roasting technique.


Wonderful Pistachios not only taste delicious, they are also a great all-natural, healthy snack alternative to fully enjoy while relaxing with friends and family or just by yourself. And above all, they are great fun to crack open!



Wonderful Pistachios are available in four tasty flavours:  Roasted Unsalted, Roasted Salted, Salt and Pepper, and Sweet Chili.  I am awfully fond of the Salt and Pepper ones myself and I have to say our Mitzie is just fond of Pistachios full stop!

 

Wonderful Amonds are a delicious bite sized snack.  Harvested exclusively in their California Orchards they also come in several flavours.  Roasted and Salted, Blanched and Roasted Natural.   I was sent the Roasted and Salted, which make the perfect drinks nibble.

These products are available at grocery shops throughout the UK.



 
Indulge in some Christmas magic with this new sweet and spicy Limited Edition Gingerbread popcorn from Butterkist. Perfectly popped with a deliciously warming flavour they're the perfect way to share the festive spirit.  I really like this, and at 103 calories per delicious 25g serving, it's not a bad snack.  High in fibre and whole grain.  Deliciously gingery this would make the perfect snack for all your holiday movie viewing.  (Let me say, that it can pack a bit of a wallop as some of the pieces are quite, quite gingery.)

 

 Why not treat the children to a Candyland Sweet Champions Tin over the holidays?  This 500g tin contains an assortment of some thirteen different children's favourite sweeties, and I sare say a few adults love them as well. There is a little something here for everyone and every sweet taste.  Available all over the country at a variety of retailers.



While you are at it why not pick up some stocking stuffers.  Candyland  Fruit Salad Chews and Wham Originals in 108g and 105g packets, perfectly sized for stuffing into stockings.  I have seen them in all the shops selling for about £1 each.   Made with natural flavours and colourings.

Cranberry and Pinenut Biscotti

Well here we are on the last Saturday before Christmas.  Hasn't the time gone by quickly. There was ever so much I had planned on cooking this month to show you, but alas, circumstances and time have just not allowed for that, and I have to say in all honesty, the shingles have also put somewhat of a damper on that for me.  Oh well, there is always next year and I do have a couple of days that I might be able to catch up, but making no promises!  Today I wanted to show you these fabulous Cranberry and Pinenut Biscotti I baked last weekend!  I don't know about you, but I just love LOVE biscotti, and these ones are especially festive!

Christmas Pudding Sundaes

I was recently sent all of the ingredients to create a delicious Christmas Holiday Dessert from the people at Carte D'Or.  Christmas Pudding Sundaes.  Because of my diabetes, desserts are pretty much off the menu for me, but there is nothing at all to stop the Toddster from enjoying all the desserts he wants.  Life just isn't fair sometimes!

Samosa Hash . . Gorgeous Leftovers!

I was going to make a shepherd's pie with the leftovers from the roasted lamb the other day but instead I decided to make a hash, but not just any kind of hash . . .  a Lamb Samosa Hash!  Lamb is a common filling used to make Samosa's and so I thought why not make a hash which incorporates the flavours which go into a Samosa and all I can say is  . . .  GREAT CALL on my part, because it was fabulous!

A Perfectly Roasted Boneless Leg of Lamb

 

Living here in Chester we are situated right on the border with Wales.  In fact right now they are harvesting their leeks on the farms which surround the housing area where we live and the air smells just gorgeous.   The Welsh are known for their leeks, but they are also known for a lot of other deliciousness as well!   Today I want to tell you about a fabulous online Shop which delivers Welsh Food right to your door called the Bodnant Welsh Food Centre.     I was asked if I would like to try some of their products and I was quite happy to do so!

Hunter's Chicken and Chips

These last couple of days before Christmas (it's coming up on us quickly now!) are bound to be a bit manic and filled with more things to do than you can shake a stick at. Quick and easy meals are the order of the day.  

Delicious throw togethers such as this Hunter's Chicken and Chips which I am showing you today.   I threw it together today with stuff I had in my freezer and fridge and it was absolutely fabulous!  And so simple as well!

 

 

 

 

 

 

 

 

 

 

There are basically only four steps to follow which are as simple as throwing some frozen oven chips into the oven to bake and cooking some frozen chicken chunks while the chips are baking. 

You dress the shredded cooked chicken with barbeque sauce.  Then you layer them in a casserole dish with some cheese and salad dressing and then top with some bacon bits and crispy onions. 

 

 Simple.  Delicious.  Quick and easy.  Your family will love it! 

 

 

It's also quite economical.  I often buy bags of frozen french fries when they are on special and keep a couple of bags in the freezer.  I also like to keep bags of frozen chicken chunks.  

These are just the right size for four people, and cook quickly from frozen.  Plus where I shop they only cost £2 for a bag, which is a winner/winner chicken dinner!  (sorry for the pun!)

 

Hunters Chicken is a very popular dish over here and the shops are full of ready meal Hunter's Chicken dishes . . .  which are basically two chicken breasts in a foil tin, with some cheese and a slice of bacon scattered over top and a sachet of BBQ Sauce on the side. 

 
 

 And while they are not the most expensive entrees . . .  they aren't the tastiest either.  I guarantee if you try this dish I am showing you today , you will find it waaaaay more tasty, and you will know exactly what went into it.   

Sure 'nuff.  All you need is a vegetable and a salad on the side and dinner is served!

*Hunter's Chicken and Chips*

Serves 4

Printable Recipe 

A delicious casserole which doesn't take much effort to make and is quite economical and quick to put together.  All you need on the side is a vegetable and a salad.  If you use low fat ingredients, you can keep the calories down a fair bit.  this is great for on busy days when you want to put something delicious on the table for the family with not much effort, that will still feel and taste like something special 

1 four serving size bag of frozen oven bake chips (french fries)

1 400g bag of frozen uncooked chicken chunks (about 1 pound)

60ml of chicken stock (1/4 cup)

1/2 tsp garlic powder

1 tsp Montreal Steak spice

120ml of barbeque sauce (1/2 cup)

120ml of either ranch or blue cheese salad dressing, loosened with a bit of milk (1/2 cup)

240g of grated four cheese blend (2 cups)

2 TBS bacon bits

2 TBS crispy salad onions (like the Durkee ones)  

 

Preheat the oven and cook the oven chips according to the package directions.   While the chips are cooking do the chicken.  

Add the chicken chunks to a skillet along with the chicken stock, garlic powder and Montreal Steak Spice.   

Bring to the boil, then reduce to a simmer, cover and cook until the chicken is cooked through and the juices run clear.  Shred with two forks and stir in the Barbeque sauce. 

 






 Remove the chips from the oven and put them into a gratin dish.  Leave the oven on.  Top the chips with half of the cheese.  Spread the chicken over top of the cheese.  

Drizzle with the salad dressing.  Top with the remaining cheese and sprinkle the bacon bits and crispy salad onions over top.  Return to the heated oven and bake for a further 8 to 10 minutes to melt the cheese and heat through.  Serve immediately.


Note - you could also use leftover cooked chicken or turkey in this.