Meals of the Week, June 23rd to June 29th, 2024

 

I can't believe that is is Sunday again as well as being the end of June!  June has just whizzed by at the speed of light!  

On Sundays I like to share with you, my readers, my Meals of the Week.  All of the deliciousness which I have enjoyed eating for my main meals over the past seven days!  There's a whole lot of tasty going on here and a pleasure shared is a pleasure doubled!

As a person who lives all alone, I am responsible for cooking for myself. The temptation when you are living on your own, or even if you are an empty nester can be to want to just eat ready meals or cook out of cans, enjoy frozen dinners.  Or even to eat out or enjoy a takeaway more often than not.

That is not me. I love to cook, and I love to eat and I will be honest with you, most of those tins, cans, frozen dinners, takeaways and restaurant meals are, more often than not, very disappointing! And so, I like to cook as much as possible for myself, and I like to take you along on the journey.

I almost always eat my main meal of the day at noon, unless I am out, or at someone else's house. I don't like to go to bed with a lot on my stomach and these days I am in bed most nights by nine PM. (I must be getting old!)

For breakfast these days I am enjoying a protein smoothie/shake.  I really enjoy those and they help me to keep my cravings down and up my protein, not to mention my calcium and a whole lot of other stuff.  Plus they are delicious. I usually sip on it all morning as I am working away.  It helps to keep the cravings at bay and keeps me satisfied.

I will have my main meal about 1 to 2 pm.  That will be a full dinner that I have prepared myself. Most of the time.

Supper will usually be some toast, or a sandwich, perhaps a bowl of cereal, or,  more often than not, a salad.  I love salad and they are usually filled with loads of greens, veggies, sometimes some protein (cheese, egg, chicken etc.)  I always make my own dressing and if I am feeling especially indulgent I will add some croutons or seeds or nuts as a topper. 

I try to keep everything within budget. I am living on a meager pension and whatever I make on here from the ads.  (Thanks so much for visiting. You help to keep me afloat!)  I also try to keep things fairly healthy. I also try to keep waste at a minimum.

Anyways, without too much more twaddle, here are my main meals for the past seven days! I hope you see something that will inspire you to want to cook it for yourself also! For the odd time that I have eaten out of house, I have provided a suitable alternative for you, plus I have also added suggestions for any sides that will go well with the mains.

SUNDAY, June 23rd. - Sunday Dinner at Cindy's

We had our usual Sunday Dinner at Cindy's.  She cooked a pot roast. I love her pot roasts.  Nobody complains. They are always juicy and tender.  This week she kept it simple with just the roast, some roasted new potatoes, carrots and gravy.  Sugar free jelly and whippy cream for dessert!

I am sharing my recipe for Instant Pot Pot Roast in place of Cindy's roast.  Cooking a pot roast in the instant pot takes an economical piece of beef and turns it into a melt in the mouth tender roast in a fraction of the time that it takes to cook it in the conventional way.

If you don't have an Instant Pot, might I recommend my Slow Cooker Pot Roast? This also turns out juicy and tender each and every time. I even have a recipe for a Classic Pot Roast for Two on this blog. Also delicious!  (But then I would say that! 😉 It is true however.

 

MONDAY, June 24th - Bacon and Potato Hash with Cheesy Beans 

This was a recipe that I had wanted to try for a while. I love fried potatoes. I love bacon. I love hash, and I love baked beans.  This was an unbeatable combination.  I adapted the recipe a new cookbook by Nicky Corbishley of Kitchen Sanctuary.  It is called Quick & Easy, Delicious 30 Minute Dinners.

This was quick, it was easy and it was incredibly delicious.  I really enjoyed this meal!  Some crusty bread would go well on the side to mop up all of those cheesy juices from the baked beans.

 

TUESDAY, June 25th - Italian Sausage Meatballs

My sister and I had had a sausage making day on last Friday.  We do that periodically. Homemade sausage is so much tastier than any you can buy premade. We made Apple Sausages and we made Sweet Italian Sausage.  We did 10 pounds of each.  I froze all of mine in small packages that were suitable for my household.

On Tuesday I used some of the bulk Italian sausage meat to make some really delicious meatballs.  These were really simple to make.  Because my sausage was so flavorful I only needed to add a few ingredients.  Some bread crumbs, an egg and some grated onion.  Delicious! 

 

I served them with some homemade gravy and mashed potatoes. I also had some mixed vegetables on the side.  I had enough meatballs to freeze for another day to use in a Spaghetti sauce or whatever. 

WEDNESDAY, June 26th - Dinner out with Dad

On Wednesday nights I usually go out for supper with my dad and his friend Hazel. We go to the same place very week, The Big Scoop Family Restaurant and Takeaway. Sometimes it is good, most of the time it is lousy. I really only go because I want to spend the time with my dad.  It changed hands after Christmas last year and it is just not the same.

I had a bacon cheeseburger, and once again, there was only a dot of bacon on my cheeseburger.    I would have thought that, after I complained to the manager the last time, they would have started putting a decent amount of bacon on it.  If BACON is the first word in the item, there should be a lot more than a whisper of it.  I have once again complained.

Dad had the haddock burger. Hazel had the grilled haddock dinner. 

 

I am sharing my recipe for BBQ Chicken BLT's in the place of the burger.  I can assure you there is lots of bacon on those and they are delicious! A beautiful sandwich, simple to make with all the elements of a BLT. with some spicy sweet potatoes are served on the side, this makes a fabulously complete meal for two!

I don't understand why everyone is always raving about the burgers at this restaurant.  They are sub-standard at best. Maybe I just keep getting them on a bad day.

THURSDAY, June 27th - Cheesy Chili Jackets for two

A perfectly baked potato with a crisp skin and fluffy flesh, topped with some delicious hot chili con carne, and loads of cheddar cheese, melting over the top. I like to garnish it with some sour cream and chopped spring onions.

Quick, easy and delicious. You can't ask for more than that on a night when you are lacking in both time and inspiration but want a tasty meal on the table pronto.  All you need is a salad on the side or some coleslaw and you have a perfectly delicious and simple meal that pleases!

FRIDAY, June 28th - Skillet Caprese Chicken Bites

This was a recipe that I had seen on YouTube on a channel called Feeding the Byrds.  She had adapted the recipe from my friend Kevin of A Closet Kitchen in which he used whole chicken breasts. Cutting the chicken into manageable sized bites which reduced the cook time by quite a lot.

I cut the recipe in half.  Tender and juicy pieces of chicken breast with garlic, shallots and cherry tomatoes.  Mozzarella pearls melted in amongst those delicious juices and drizzled with a sweet Balsamic glaze.  A scattering of fresh basil is thrown over top.  

This was quite simply fabulous served with some steamed Basmati rice.  If you wanted to you could serve with crusty bread to mop up all of those tasty juices, but you really don't need anything else!

 

SATURDAY, June 29th - Pickled Pork and Sauerkraut

I knew I was going to be out on a road trip with my sister most of the day. We planned on hitting the farm markets up and down the Valley.  We do this from time to time and have a ball. Look for a post on that tomorrow.  In the meantime I threw something in the crockpot to enjoy for my supper when I got home.

Pickled Pork and Sauerkraut.  Pickled Pork is a Maritime thing. It is a cured piece of pork, similar to a corned beef. You could use a cottage roll or a small ham, or even ham hocks.  I like to add some chopped onion and apple for flavor, as well as a bay leaf. You can also add a few juniper berries if you have them. I did not have any today. Juniper berries have a slightly piney flavor that goes very well with pork.

Oh boy but my house was smelling some good when I returned.  I enjoyed some of this with some fluffy mashed potatoes.  I like to add plenty of butter to the mash and stir in the kraut which I enjoy along side of that beautifully delicious meat.  (I used a small pot of instant mash today as it was only me and it was getting late.)  

I froze the leftover pork and sauerkraut in small containers for me to take out and enjoy another time when I am rushed for time and wanting a bit of comfort.  This is one of my favorite suppers!

And there you have it, my latest meals of the week. I think you will agree that, once again,  I have fed myself very well. (with the exception of that bad burger on Wednesday)  

I really hope that you will be inspire to want to cook a few of these recipes for yourself!

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 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.

Quick Banana Split Shortcakes

 

We have some pretty big holidays coming up here in Canada and in the United States in the coming week. On the 1st of July is Canada Day. The day we celebrate Canada. It used to be known as Dominion Day back when I was a young child, but it has been Canada Day for many years now.

In the U.S it is Independence Day on the 4th of July! A day when Americans celebrated their Independence from the British Crown.  

Both very similar holidays marked by parades and fireworks, picnics, and BBQ's!  I like to think that these two holidays really get the summer holidays off to a start with a bang!

 

If you are lucky enough to live in a border town such as Windsor, Ontario, or Niagara Falls, often both holidays will be celebrated together at the same time.   Here we celebrate Canada Day, but I have to say I have always loved being in the U.S. at this time of year and seeing all of the flags waving.  Red, White and Blue is one of my favorite color combinations.

This Quick Banana Split Shortcake recipe is a great dessert to make for either celebration.  It is sized for two people, but can very easily be multiplied to feed more.  I adapted the recipe from one I found in a cookbook by Taste of Home, entitled Cooking For Two.

The original recipe is attributed to a lady named Christi Gillentine, of Tulsa, OK.  This recipe is a brilliant combination of two favorite desserts. Banana Splits and shortcakes!

 

My mother used to love banana splits.  Often when we were children we would have sliced bananas and ice cream for dessert. We loved that option.  In the U.K. it would be bananas and custard, but what is ice cream but frozen custard!

There was a local restaurant here in town called Eisner's where they would serve Banana Splits for $1 on Tuesday nights in the summer months. My mother and her friend Marlene used to go every Tuesday night and treat themselves to one.  I think they actually used to split it, with it only costing them 50 cents a piece.

Mom loved those banana splits. Eisner's is no longer around. They shut it down and then tore the building down several years back now. You would never ever know it has existed to look at the lot now, but it is a very fond memory in the mind of the people and the history of this small town.  

 

 They used to have the best seafood platters, fish and chips and roast dinners. At one time it was the hub of the community and a popular destination for family get-togethers and celebrations. It also used to be a popular stop on the old Acadia Bus Lines route through the valley from Yarmouth to Halifax. (Also no longer in operation.)

 It was a sad, sad day for the town when it came down, but it had fallen into dereliction and had become a hazard, being vacant and no longer used as a restaurant.

Anyways, I hope you all have very happy Canada Days, and Fourth of July's.  Maybe you will be inspired to enjoy one of these fabulously delicious Quick Banana Split Shortcake desserts by way of celebration!

 

WHAT YOU NEED TO MAKE QUICK BANANA SPLIT SHORTCAKES

Just a few simple ingredients. You can make your own or use ready made. Its up to you really!

• 2 (1/2 inch thick) slices of pound cake or madeira cake
• 1 medium sized firm ripe banana, peeled and sliced
• good quality vanilla ice cream
• Chocolate sauce
• chopped peanuts
• maraschino cherries
• whipped cream (optional)

 

Pound Cake and Madeira Cake are pretty much interchangeable.  Both are very similar in flavor and texture.  You could also use angel food cake if that is all you can get, or those small individual sponge cakes that you find in the shops during shortcake season!

You want your bananas to be ripe, but firm.   You can slice them into coins no more than 1/2 inch thick. 1/3 of an inch is perfect.

Use the best quality vanilla ice cream. One that is made with real cream and pure vanilla.  In the U.K. I used to love clotted cream vanilla ice cream. So rich and delicious!

Use a good quality chocolate sauce, or make your own.

The peanuts and cherries are optional, as is the whipped cream.  You do you!  I personally love chopped roasted peanuts on a banana split and what would a banana split be without a pretty red cherry on top!

 

OPTIONAL TOPPING SUGGESTIONS

One thing which is really nice about a dessert like this is that you can vary any of the toppings to suit the likes or dislikes of the people you are serving it to.  I would always only use vanilla ice cream and plain pound cake, but as far at toppings go, the world really is your oyster!

Warmed through strawberry jam

Crushed pineapple

Caramel or toffee sauce

Candied nuts (almonds, pecans, etc.)

Toasted coconut

Crumbled Oreo sandwich cookies

Crushed peanut brittle

ice cream or cake sprinkles

miniature marshmallows

 

HOW TO MAKE QUICK BANANA SPLIT SHORTCAKES 

When I say nothing could be easier I am not joking!  NOTHING could be easier!

Place a slice of cake on each of two dessert plates.  Slice the banana and divide between the two slices of cake, placing the sliced banana on top.

Top the sliced banana with vanilla ice cream to cover.

Drizzle with chocolate syrup, sprinkle with chopped peanuts, add a cherry on top and a squirt of whipped cream, if desired.  Serve immediately.

 

This was such a simple dessert to throw together.  You can make it entirely from store cupboard ingredients, or you can make the individual components from scratch.  It all depends on how much of a hurry you are in!

I used a good store bought pound cake, but you could certainly bake your own. I have a recipe for a small batch pound cake here.   I also have an excellent recipe for chocolate sauce/syrup here. 

This is an excellent recipe for when you are entertaining a crowd. Although particulars are given for only two servings, you can easily multiply everything to serve as many people as you are entertaining!

 

Still looking for a quick and easy no bake dessert to serve for your summer get-togethers?  Here are a few others that we always enjoy here in The English Kitchen!

HOT FUDGE MARSHMALLOW REFRIGERATOR PIE -  The hardest part of this pie is waiting for the whole thing to chill and set up. You can use either a graham cracker crust or a baked single pastry crust.  A layer of hot fudge sauce is on the bottom which is topped with a lush and light marshmallow filling.  A bit of grated chocolate on top and dessert is served!

THREE INGREDIENT LEMON MERINGUE PIE SMASH - Nothing could be easier to make than these delicious lemony desserts! Three simple ingredients layers in dessert glasses or jars, ready to delight all the lemon lovers in the family.  Quick, easy and delicious. What more could a person want!

Yield: 2 servings

Author: Marie Rayner

Quick Banana Split Shortcakes

Prep time: 10 MinTotal time: 10 Min

The best of both words, a shortcake and a banana split, all rolled into one. Quick, easy to make and delicious!

Ingredients

• 2 (1/2 inch thick) slices of pound cake or madeira cake
• 1 medium sized firm ripe banana, peeled and sliced
• good quality vanilla ice cream
• Chocolate sauce
• chopped peanuts
• maraschino cherries
• whipped cream (optional)

Instructions

1. Place a slice of cake on each of two dessert plates.
2. Slice the banana and divide between the two slices of cake, placing the sliced banana on top.
3. Top the sliced banana with vanilla ice cream to cover.
4. Drizzle with chocolate syrup, sprinkle with chopped peanuts, add a cherry on top and a squirt of whipped cream, if desired.
5. Serve immediately.

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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.  

  

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Skillet Caprese Chicken Bites

 

 

I have a few channels that I watch on YouTube. One of my favorites is one called Feeding the Byrds.  She cooks plain simple food, but it always looks delicious.  I was watching the other day and she shared three simple and easy weeknight meals. You can see that video here.

She  is so cute.  I wish I had her kitchen.  Mine is really tiny in comparison, but then again, with only me living here, I don't really need a large kitchen.  I do wish I had a window in it however. It is so dark in there and is not conducive to making videos and such. 

It is what it is.

 

I was immediately drawn to the Skillet Caprese Chicken Bites recipe.  It looked very simple, with flavors which I really enjoy.  Tender juicy pieces of chicken,  sweet cherry tomatoes, garlic, shallots, no seasoning but salt and pepper and that scattering of fresh basil over the top. Don't get me started on the Balsamic Glaze. I could eat that stuff with a spoon. So yummy!

I just had to make it, but of course as there is only me, I cut the recipe in half to make two servings only. One for me to enjoy on the day and another to have as leftovers the day after.  

What a fabulously simple and quick recipe to cook.  It goes together in a flash and is so delicious.  If you want, you can double it to feed four.  You will be amazed at how quickly this goes together and how tasty it is when it is done!

 

WHAT YOU NEED TO MAKE SKILLET CAPRESE CHICKEN BITES

Simple ingredients put together in the most delicious way.

• 2 small chicken breasts or 1 large one (total of about six ounces),cut in 1-inch cubes
• salt and black pepper to taste
• 1 TBS butter, divided
• 1/2 TBS light olive oil
• 1 small shallot, peeled and minced
• 15 cherry tomatoes, washed and then halved
• 1 medium clove of garlic, peeled and minced
• 3 ounces (about 4-5) fresh mozzarella pearls
• Balsamic Glaze to drizzle
• about six large basil leaves, rolled up and cut chiffonade

 

I wish I could get free range organic chicken breasts here, but the best I can find are the Free From Chicken Breasts. They do cost more than the other ones, but if you time it just right, you can often buy them at the grocery store for 50% off.

   

When my sister and I go to the shops we check the dates on all of these types of things and then we will go back early on their use by date. Often (because they are more expensive) there are quite a few left and because it is the sell by date, they will reduce their cost by 50%.  

If you don't have shallots you can use red onions, which have a milder flavor than regular onions. I would add a bit of extra garlic to the dish however as shallots do have a mild garlic flavor.

I used Nonna Pia's  Balsamic Glaze.  I could eat that stuff with a spoon. It is a thick, more condensed form of good balsamic vinegar.

If you can't get mozzarella pearls (which are small balls of fresh mozzarella called Bocconcini,) use a larger fresh mozzarella ball, torn into smaller pieces.

There is no substitute for fresh basil.

 

HOW TO MAKE SKILLET CAPRESE CHICKEN BITES

You will be really pleased with how very quickly this delicious chicken entree goes together!  Simple enough for every day, but with flavors that are anything but ordinary.

Heat half of the butter and all of the oil in a medium sized oven-safe skillet, (8 inches across) over medium high heat.

Add the chicken pieces and season to taste with salt and black pepper. Fry until golden brown on both sides, about 3 to 5 minutes. The juices should run clear.

 

Scoop out to a bowl. Set aside and keep warm.

Add the remaining butter to the pan along with the shallots. Cook until softened without browning. (2 to 3 minutes.)

Add the cherry tomatoes and garlic. Cook until the tomatoes have started to soften, about 2 to 3 minutes longer. Return the chicken and any accumulated juices to the pan.

 

Add the mozzarella pearls, tucking them in amongst the tomatoes and chicken. (I tore them in half.)

Turn off the heat and place a cover on top of the pan so that the cheese can melt. Alternately pop the pan underneath a hot grill to melt the cheese.

Drizzle with some balsamic glaze and scatter the chopped basil over top. Serve immediately and enjoy!

 

This was really delicious. I was very impressed with how quickly it came together. No fuss no muss.  It made great use of some really delicious fresh flavors as well.

I enjoyed this with some steamed rice on the side. Some crusty bread would also be very nice so that you can mop up all of those delicious juices from the tomatoes and the balsamic glaze! 

 

Chicken breasts are such a fabulous canvas for other flavors. I must know a bazillion ways of cooking them so that they are always tender, juicy and delicious.  And, I might add, never boring. Here are a few that you might also enjoy!

PAN ROASTED CHICKEN BREASTS WITH THYME -  Seasoned and skin on, boneless chicken breasts are browned in a skillet with some butter and fresh thyme.  They are finished off in the oven until the meat is tender and succulent. Served hot with some of the pan juices spooned over top.  This is quite simple, quick and easy to make and yet elegant at the same time.

CHICKEN BREASTS STUFFED WITH GOATS CHEESE & ARTICHOKES - Boneless Skinless chicken breasts stuffed with a gorgeous combination of goat cheese, artichokes and herbs, wrapped with some Parma Ham and then baked until juicy and tender delicious!

Yield: Serves 2

Author: Marie Rayner

Skillet Caprese Chicken Bites

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This delicious entree cooks entirely in one skillet and can be on the table in less than half an hour. Enjoy with pasta or rice for a quick and easy supper!

Ingredients

• 2 small chicken breasts or 1 large one (total of about six ounces),cut in 1-inch cubes
• salt and black pepper to taste
• 1 TBS butter, divided
• 1/2 TBS light olive oil
• 1 small shallot, peeled and minced
• 15 cherry tomatoes, washed and then halved
• 1 medium clove of garlic, peeled and minced
• 3 ounces (about 4-5) fresh mozzarella pearls
• Balsamic Glaze to drizzle
• about six large basil leaves, rolled up and cut chiffonade

Instructions

1. Heat half of the butter and all of the oil in a medium sized oven-safe skillet, (8 inches across) over medium high heat.
2. Add the chicken pieces and season to taste with salt and black pepper. Fry until golden brown on both sides, about 3 to 5 minutes. The juices should run clear.
3. Scoop out to a bowl. Set aside and keep warm.
4. Add the remaining butter to the pan along with the shallots. Cook until softened without browning. (2 to 3 minutes.)
5. Add the cherry tomatoes and garlic. Cook until the tomatoes have started to soften, about 2 to 3 minutes longer. Return the chicken and any accumulated juices to the pan.
6. Add the mozzarella pearls, tucking them in amongst the tomatoes and chicken. (I tore them in half.)
7. Turn off the heat and place a cover on top of the pan so that the cheese can melt. Alternately pop the pan underneath a hot grill to melt the cheese.
8. Drizzle with some balsamic glaze and scatter the chopped basil over top. Serve immediately and enjoy!

All rights reserved The English Kitchen

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 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.