Meals of the Week, March 24th - 30th, 2024

 

Hello and Happy Easter!  It's Sunday and I will be having my family over for Easter Dinner later today, but in the meantime I am sharing with you my weekly Meals of the Week post!  The one where I share all of the main meals and applicable recipes that I have enjoyed over the past seven days!  That's a whole lot of tastiness going on.  I also share menu suggestions as to what you can enjoy with them!

As a person who lives on their own, with just a couple of cats for company, cooking can sometimes be quite a challenge.  It can become repetitive or you can be tempted to want to eat out of boxes, cans or the like.  I am determined not to be that person and to that end I have challenged myself to cook  myself a delicious meal every day.

Sometimes I do eat out with family, with the exception of my Wednesday meals at a local eatery with my dad, these are also homemade meals and I also like to share recipes for these as well.

This week I did happen to eat out twice with family at restaurants. I have provided a "like" option so that you can prepare these meals at home. I also had pizza at my sister's on Friday night.  Homemade of course.

These are some of my favorite posts to do.  They not only help me to check back on how I have been eating throughout the week, but I also love sharing the recipes and menus with  you, hoping that you will be inspired to want to cook some of them for yourselves.

Whether you are a singleton learning to circumnavigate having to cook on a much smaller scale, or a couple of empty nesters, or even just a person who loves to cook and eat, I hope that you will find this round up of recipes helpful and inspiring!  

 

SUNDAY, March 24th - Sweet and Sour Glazed Smoked Pork Chops

Usually on Sunday's I go to my sister's for supper.  I was in too much pain from my arthritis knees to do so and so this week I stayed home, making myself a simple supper of Sweet and Sour Glazed Smoked Pork Chops.  I had picked up the Chops last week at the grocery store.  This was a delicious combination of smokiness with a lush and tangy sweet and sour glaze.

I enjoyed with some mixed vegetables, Brussel's Sprouts and Clapshot, which is a Scottish dish of mashed potatoes, turnips, butter and chives. This was all really nice together.

MONDAY, March 25th - Pasta E Piselli

This is a simple recipe which uses frozen peas, chopped onion, pasta, water and some cheese. You could call this Pasta and Peas. And it is fabulously delicious. You wouldn't think that you could make something so tasty out of just these few things, but like magic, you can! Poured  into heated pasta bowls and topped with some more grated cheese and some hot chili flakes, dinner is served! Voila!!

I enjoyed with a nice piece of white bread and butter. Simple.  The heart wants what the heart wants.

TUESDAY, March 26th - Frank and Potato Bake 

Frankfurters/hotdogs are not something which I eat really often, but every now and then I crave one.  This cheap and cheerful meal is one of the ways I enjoy having them.  You have a lovely layer of cheesy potatoes on the bottom, topped with sliced franks.  Simple really and a great way to use up leftover cooked potatoes.  I did a very small batch of this, just to serve myself.

I enjoyed this with some homemade coleslaw and, again, a slice of buttered bread.  It was a simple and very fulfilling supper that I really enjoyed.

WEDNESDAY, March 27th - Dinner out with my father, sister and his friend Hazel

Most Wednesday nights I go out for supper with my family and friends. We go to The Big Scoop which is a local eatery. I did not go last week, but since my sister was going this week and was driving, I did go.  I thoroughly enjoyed my meal.  My sister had the special which was a Double Cheeseburger with coleslaw and Everything Bagel Fries.  My dad and Hazel both had the Grilled Haddock Dinner. I chose to have a simple Bacon Cheeseburger with coleslaw and fries, no double patty for me.  It was so good I am still thinking about it!  It is not often I enjoy a burger as much as I did that one. That's because their burgers are all homemade, not frozen patties.

In its place I am sharing my recipe for the Smash Burger.  Two portions of ground beef, smashed and grilled to perfection with plenty of cheese in the center on a toasted bun with your favorite condiments. This is truly delicious.

THURSDAY, March 28th - Quick & Easy Cheesy Chicken & Potatoes

My sister and I had spent some time going through my freezer and refrigerator this week and I ended up with some chicken breasts that needed using up.  I made myself a delicious skillet meal of Quick & Cheesy Chicken & Potatoes.  A small batch recipe.   Chunks of potato are combined with perfectly seasoned pieces of chicken  both of which have been pan fried until golden brown. They are then combined with a simple cheesy creamy pan sauce.  A bit more cheese is scattered on top to melt. This is really tasty and such a quick and easy thing to throw together.

I enjoyed this with a tossed salad on the side.  It was quite simply lovely. I loved the ease at which it all went together.

FRIDAY, March 29th - Supper at Cindy's

My sister invited me over for supper. She was making pizza. I love her pizza. She makes a really nice one topped with sausage and bacon, peppers, olives, onions, mushrooms. She had this with a tossed salad and for dessert we enjoyed Orange Pineapple Ice Cream that Dan had got at work.  It was a really delicious meal and the best part was spending it with family.   

I am sharing my own recipe for New York Style Pizza in it's place.   I have never been to New York and had their pizza, so I cannot speak for it's authenticity, but I can tell you that this is one very tasty pizza.

SATURDAY, March 30th - Dinner out with the family

My father wanted to take us all out for dinner and took us to Swiss Chalet in New Minas. Dad really loves going there, and we like spending the time together as a family. Dan did the driving. (Thank you Dan!)  Dad and I enjoyed the quarter chicken dinner.  Dan had a burger and Cindy had the same.  The best part was being together.  I love spending time with my family.

In it's place I am sharing my recipe for Lemon Roasted Chicken Legs.  You don't need elaborate when you are talking about meat which is quite delicious to begin with.  These chicken legs are rubbed with softened butter. I, then, scatter lemon zest, salt, pepper and parsley over top.  The juice of the lemon is squeezed over finally, and they are cooked in the oven to perfection. Crispy skinned and delicious.  Rice and vegetables go awfully well, as do mashed potatoes.  The pan juices are lovely spooned over top.

And those were my Meals of the Week for this week. I think you will agree I, once again, ate very well!

I wanted to share some photos of my sister's new kittens with you. Sully is the black one and Gus is the grey one. They are totally adorable, so much fun to play with and have beautifully engaging personalities.

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! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Sheet Pan Au Gratin Potatoes (small batch)

 

Are you looking for a delicious side dish to serve with your Easter Ham?  (Or any protein for that matter.)  Are you a smaller family?  Do you want something which is totally homemade but that doesn't take a bazillion steps to make or use an abundance of hard to find, expensive ingredients?

  

Look no further. These Sheet Pan Au Gratin Potatoes fit the bill on all counts!    Not only are they all that, but they are very simple to make.  The end result is a potato dish with beautifully crispy edges, tops and bottoms, as well as a lovely creamy rich melt in the mouth middle!!

 

This is a recipe which I adapted from one which I found on Damn Delicious.   The original recipe made 8 servings however. I did not need 8 servings.  With just little old me in the house, I wanted no more than two servings.

I was able to successfully cut it down to make just that.  A small batch recipe, that makes enough for two people to enjoy without compromising on flavor or texture.

If you are looking to feed more than two people by all means check out her full sized recipe, but if you, like me, are a small family, read on here!  Prepare to fall in love with this simple to make, rich, creamy. crispy edged,  and delicious side dish!

 

WHAT YOU NEED TO MAKE SHEET PAN AU GRATIN POTATOES (small batch)

Just a few really simple ingredients. I am betting you already have everything you need in your kitchen right now!

• 3/4 pound (340g) Yukon gold potatoes
• 3/4 cup (180ml) heavy cream
• 3/4 tsp good Dijon mustard
• 1 tsp fresh thyme leaves, chopped
• 2 cloves garlic, peeled and minced
• salt and black pepper to taste
• 1/3 cup (40g) grated Gruyere cheese
• 1/3 cup (40g) grated sharp white cheddar cheese
• 1 TBS freshly grated Pecorino Romano cheese
• 1/2 TBS minced fresh chives to garnish

 

You could also use a russet potato or a red  potato.  You will be peeling them. The important thing is that you use a potato that will hold its shape well in the cooking process.

I used whipping cream, which is the heaviest cream that we can get here where I live in Canada.  Oh how I miss the lovely dairy products that were available to me in the U.K. I really was spoiled!

Gruyere cheese is a type of Swiss cheese. In a pinch you can use Swiss cheese, or you can use all cheddar.  Just make sure your cheddar is a nice, well flavored one.  White is best.  You can also use Parmesan cheese instead of the Pecorino Romano.

Do not be tempted to use regular prepared mustard for the Dijon. It is far too acidic.  Dijon adds a lovely mellow heat. If you must substitute, I would use sifted dry mustard powder before I used prepared mustard, no more than 1/2 tsp.

If you don't have fresh thyme by all means use dried, but remember to cut the amount down by half as the flavor is  more concentrated in dried herbs.

 

HOW TO MAKE SHEET PAN AU GRATIN POTATOES (small batch)

Nothing could be easier.  These go together quickly and the oven does almost all of the work! Prepare to be amazed!

Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)

Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don't turn brown.)

 

Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.

Grate all of your cheeses and combine together.

Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.

Repeat this with the remaining potatoes and cheese.

Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don't worry it will seep down to the bottom.

Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.

Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.

Sprinkle with the chives and serve immediately.

I was really impressed with this recipe.  The potatoes cooked in a fraction of the time it takes to cook them in a casserole dish and there were twice as many crispy golden edges. I am all for that!

Crisp and cheesy on top, crisp and golden brown on the bottom with a  melt in the mouth middle.  Lots of lovely rich flavors as well. I highly recommend! This would go wonderfully with your Easter ham!  (Just saying!)  They would actually go very well with anything!

I could eat a whole plate of these and nothing else.  Yes, I do love potatoes that much!

The potato really is my favorite vegetable and I cannot think of a tastier dish to set beside any protein. In fact I could eat a whole plate of potatoes and nothing else quite happily. Here are a few other favorites of mine that you might also enjoy!

PAPRIKA BROWNED POTATOES - This is a fabulous recipe for using up cold leftover potatoes. In fact I often cook/boil extra potatoes just so that I can make these delicious fried potatoes. They have a lovely color from the use of paprika and taste heavenly.

SLOW ROASTED GREEK POTATOES - This is is one of my favorite ways of preparing potatoes.  They always end up melt in the mouth tender, with beautiful flavors and burnished golden edges. They also basically cook themselves.  Its true. With a tiny bit of basic prep, you pop then into a slow oven and let the oven do all the work!  I love recipes that cook themselves.

Yield: 2 generously

Author: Marie Rayner

Sheet Pan Au Gratin Potatoes

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Crispy edges, creamy middle, crispy golden brown on the top and the bottom. Easy and delicious! The perfect side for the smaller family.

Ingredients

• 3/4 pound (340g) Yukon gold potatoes
• 3/4 cup (180ml) heavy cream
• 3/4 tsp good Dijon mustard
• 1 tsp fresh thyme leaves, chopped
• 2 cloves garlic, peeled and minced
• salt and black pepper to taste
• 1/3 cup (40g) grated Gruyere cheese
• 1/3 cup (40g) grated sharp white cheddar cheese
• 1 TBS freshly grated Pecorino Romano cheese
• 1/2 TBS minced fresh chives to garnish

Instructions

1. Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)
2. Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don't turn brown.)
3. Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.
4. Grate all of your cheeses and combine together.
5. Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.
6. Repeat this with the remaining potatoes and cheese.
7. Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don't worry it will seep down to the bottom.
8. Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.
9. Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.
10. Sprinkle with the chives and serve immediately.

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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 

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Bread & Butter Pudding (small batch)

 

If you are looking for a very simple, classic dessert to make at the weekend, you can't really go wrong with this classic bread and butter pudding recipe.  This recipe has been pleasing people for many, many years. It has always been a favorite in my home, and has always been a favorite school dinner dessert as well.

This is a traditional English dessert recipe, very basic.  Fragrant, and rich, with plenty of crispy butter bits on top, toasty and crunchy  . . .  and a wobbly souffle like custard base.

 

With some sticky sweet dried currants studded throughout and a hint of citrus from some  finely chopped candied peel and the use of fresh lemon zest in the egg custard.

Nutmeg is grated over top.  Very traditional. Almost like an egg custard tart, but not quite.  Sweet, but not over the top sweet. Rich, but not over the top rich.  Incredibly moreish.  School room comfort.  

I love this so much. I have a hard time keeping myself from picking off those buttery crunchy bready corners.  Toasty and rich.  Prepare to fall in love.

 

WHAT YOU NEED TO MAKE BREAD & BUTTER PUDDING

Simple basic every day ingredients.  There is nothing at all complicated about this pudding.  Simple ingredients put together in the most delicious way.

• 4 slices of bread from a small loaf (I used sour dough)
• softened butter to spread
• 2 TBS finely chopped candied peel or ginger
• 2 TBS dried currants
• 2 TBS granulated sugar
• the finely grated zest of 1/2 lemon
• 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
• 2/3 cup (135ml) whole milk
• 1/4 cup (30ml) heavy cream
• nutmeg to grate over top

 

You don't need a special type of bread to make this classic bread and butter pudding recipe.  Any white bread will do. You do want it to be a tiny bit stale.   I used bread from a sour dough loaf that I happen to buy at my local superstore. 

THIS is the one I buy.  It is baked fresh in the store almost daily and is about the size of a small loaf of white bread.

Do be generous with the butter when spreading the bread with it.  This will give your pudding a rich buttery flavor and it will also help to create that beautiful golden brown crust on top.

 

If you can't get dried currants, you can substitute some chopped raisins for them. Anything sticky and sweet like raisins will work, even dried cranberries.

If you don't have candied peel, feel free to leave it out or use some finely chopped candied ginger in it's place.  This adds a beautiful flavor.

I use salted butter. I also like to use free range, organic if possible, eggs.  Eggs from happy hens. Any egg will work.  I just, personally, refuse to support the inhumane industry of using caged hens for eggs. It is my own personal choice.

There is no need for vanilla or anything in the custard.  The lemon zest adds plenty of flavor as does the grating of nutmeg on top.

Do note this is not a super sweet pudding so if you like your puddings really sweet, you may want to add a bit more sugar.

 

HOW TO MAKE BREAD & BUTTER PUDDING 

This is really a very simple dessert, with loads of comfort value. It is a very easy pudding to make.  Just make sure you use a deep dish which is large enough to hold everything comfortably.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep baking or pie dish, about 5 by 7 inches in size, really well.

 

Butter each slice of bread really well and then cut in half crosswise. If the bread slices are really large you can cut them in half yet again into quarters, leaving the crusts on.

Arrange half of the bread over the base of the dish. Sprinkle the candied peel and half of the currants over top. Cover with the remainder of the bread and then the remaining currants.

Whisk the eggs, milk and cream together in a jug along with the sugar, thoroughly combining them well. (Sometimes it is helpful to whisk the eggs first and then whisk everything else into them.)

 

Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won't stay down and will bounce back up, don't worry, hat's normal. You just want some of the custard to soak into the top layer as well.)

Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.

Leave to cool for 5 minutes before serving.

 

I am from the "Love it" camp when it comes to bread puddings of any kind. This is the perfect comfort food dessert in my books.  I enjoyed it just as is, warm from the oven. 

 

It would be really lovely served warm with some cream drizzled over top, or a bit of warm custard sauce.  I love the crispy buttery bits of the toasted bread, and that souffle like wobbly bottom. Oh so tasty!

I am no stranger to bread pudding of any kind. I quite simply adore it. If you are like me, there will not be a bread pudding that you don't fall in love with. Here are some other favorite versions that you might also enjoy!

CHOCOLATE BOX BREAD PUDDING FOR TWO - You could easily make this for more people. What you have here is a lush bread pudding made from stale croissants, with the added treat of some fudge bits and a few chocolate caramel barrels. A sprinkle of demerara sugar on top gives them a crisp sugary topping.  Delicious served warm with some cream drizzled over top.

SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - Another small batch recipe which uses stale brioche.  This has a lovely rich custard,  with just the right amount of wobble, as well as lovely almond flavors and the crunch of flaked almonds on top. That blackberry sauce is to die for. You could also double this recipe to feed more if you wish.

Yield: 2 - 3

Author: Marie Rayner

Bread & Butter Pudding

Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min

This traditional British recipe is the epitome of a British comfort dessert. Soft and wobbly on the bottom, with a light brown gilded, crisp and buttery top.

Ingredients

• 4 slices of bread from a small loaf (I used sour dough)
• softened butter to spread
• 2 TBS finely chopped candied peel or ginger
• 2 TBS dried currants
• 2 TBS granulated sugar
• the finely grated zest of 1/2 lemon
• 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
• 2/3 cup (135ml) whole milk
• 1/4 cup (30ml) heavy cream
• nutmeg to grate over top

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep baking or pie dish, about 5 by 7 inches in size, really well.
2. Butter each slice of bread really well and then cut in half crosswise. If the bread slices are really large you can cut them in half yet again into quarters, leaving the crusts on.
3. Arrange half of the bread over the base of the dish. Sprinkle the candied peel and half of the currants over top. Cover with the remainder of the bread and then the remaining currants.
4. Whisk the eggs, milk and cream together in a jug along with the sugar, thoroughly combining them well. (Sometimes it is helpful to whisk the eggs first and then whisk everything else into them.)
5. Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won't stay down and will bounce back up, don't worry, hat's normal. You just want some of the custard to soak into the top layer as well.)
6. Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.
7. Leave to cool for 5 minutes before serving.

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Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

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! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.