Fireside Chili Skillet Supper

 

Can you believe that Christmas is only a little over a month away?  I know!  Its crazy, and it feels like this year has just whizzed by.  Intellectually I know it hasn't, but it sure feels like it!

 

Every year I tell myself I am going to be ready well ahead of time for the holidays, and every year it sneaks up on me and I spend the weeks before the big day like a chicken with it's head cut off, running here and running there getting all of my ducks in a row.

Of course my bad back having put me really out of service this past almost two months hasn't helped.  I haven't really been able to go far or do much.  Thankfully I am starting to see the end of the tunnel there and things are vastly improved as to what they were pain-wise! Whew!

 

It is just as well my children didn't come over in November as originally planned as I wouldn't have been able to do very much with them. So these things always happen for a reason! Hopefully when they come in April I will be 100% at my best!

 

This quick and easy skillet supper is sure to come in very handy over these next few weeks.

 

Its a rib-sticking favourite around here!

 

Todd enjoys it because it is hearty, filling, spicy and delicious!

 

I like it for all those reasons, plus the fact that it goes together in a flash and doesn't take a lot of prep doesn't hurt in the least!

 

And . . .  there's only one pan to wash at the end of it all.  BONUS!

 

It uses things I always have in my larder for occasions such as this . . .  canned Chili with beans.  I like the Stag Chili.  Cooked white rice. Over here you can buy it in pouches, all ready to heat up.  A few companies make it. Notably Uncle Ben's, Veeta and Tilda.

 

Most shops have their own versions as well. Other than that all you need is some chopped onion and green pepper and a bit of cheese to scatter on top at the end along with sliced black olives.

  

It goes together quickly and in all truth, you can have it on the table in less than half an hour total.  all you really need on the side is a salad and some crusty bread, if desired.

Fireside Chili Skillet Supper

Yield: 6

Author: Marie Rayner

A quick and easy dinner that will warm your innards and fill your belly with yum, yum, yum.  All you need on the side is perhaps a salad and some crusty bread.  Perfect for busy days.

ingredients:

• 2 (425g) tins of chili with beans (15 1/2-oz tins)
• 1 pouch of ready cooked long grain white rice (2 cups)
• 1/2 of a small onion, peeled and minced
• 1/2 of a small green pepper, trimmed and finely chopped
• Sliced black olives
• 60g grated cheddar cheese (1/2 cup)

instructions:

How to cook Fireside Chili Skillet Supper

1. Stir together the chili, rice, onion and green pepper in a deep skillet with a tight fitting lid. Place over medium low heat and cover tightly.  Stir occasionally and cook for about 20 minutes until heated through and bubbly.  Sprinkle with the cheese and olives and continue to cook until the cheese melts.  Serve hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

 

Don't let the simplicity of this dish fool you into thinking it's no good.  This is really very delicious and its a real family pleaser of a supper.   I kid you not! Perfect for these busy nights and days we have ahead of us over the next few weeks! 

Read more

Chicken & Parm Pasta Skillet

 

Although I have a husband who really isn't that fond of pasta, I do cook it from time to time.  He knows I love pasta and he doesn't mind me feeding my craving for it every now and then! He eats it too, even if he doesn't really like it all that much.

 

He is from the old school that eats what is put in front of him.  And to be honest, even if it isn't his favourite he will be the first one to tell you that when I cook it, its not half bad and quite tolerable!

 

This is one of my favourite kinds of meals, an all in one dinner for two, with only a very few ingredients.

 

Pasta, sauce and protein cooking all in the same pan on top of the stove.  I love cooking pasta this way.  It doesn't get over cooked, staying al dente, and the pasta absorbs even more of the flavour from the sauce . . .  it gets right in there  . . .

 

I created this to use up leftover cooked chicken.  It is semi-based on another recipe I saw for something similar here.

 

In looking at her recipe I thought to myself, why can't I use already cooked chicken cubed, instead of cutting up chicken breasts and browning them in the pan.

 

Why indeed?  Although if you don't have leftover roast chicken use fresh by all means. For this recipe you could use two small chicken breast fillets. Just cut it up and cook it in the vinaigrette dressing as per the recipe, until the juices run clear.

 

You know about five years ago now, I came down with a bad case of food poisoning. I was so sick.  That day I had eaten leftover pizza for breakfast and for dinner, Chicken Parmesan.  Oh boy . . .  I thought I would never be able to eat either one again in a very long time!

 

I will admit that I still feel a bit queasy when I am faced with Chicken Parmesan, with the breading and all  . . .  but this was quite good.  There was no breading on the chicken, just plain roasted chicken.

 

Oh, I love breaded chicken . . .  but not with marinara sauce and cheese . . .  not yet anyways . . .

 

And there is plenty of cheese in this  . . .  look at that ooze . . .

 

So, so, so good . . . 

 

Interestingly enough, I wasn't put off pizza for very long.  Thank goodness! Its one of my favourite food groups!

 

Since then I have been extremely pedantic about leftovers.  I was actually in bed for four days.  I never want to be that sick again.  I remember thinking that death would actually be welcome.  You know you are really sick when death is welcome!

 

Anyways, not to put you off your food or anything  . . .  sorry if I have!!  I have a rule of thumb now.  Food that has been made in house, I have a 3 day rule as far as leftovers go.  I don't keep any after 3 days.

 

And anything takeaway . . .  I get rid of the leftovers on the day.  I don't keep them at all.

  

I know it might seem a bit wasteful, but I never buy more than we can feasibly eat at once. (I am so not a Gilmore Girl.) You know  . . .  you never know how long the toppings in a Pizza place have been sitting around waiting to be used on pizzas, or even how clean the person is that is making them.  That's why I don't like to see the people who cook my food in a restaurant.  And also why I am really picky at Pot Lucks, unless I know exactly who has cooked what.

Yield: 2 - 3

Author: Marie Rayner

Chicken & Parm Pasta Skillet

An all in one skillet meal which only uses a few ingredients and makes great use of leftover cooked poultry. This can easily be doubled.

ingredients:

• 1 TBS Italian Vinaigrette style salad dressing
• 150g cooked chicken, diced (about 1 cup)
• 2 cups dry rigatoni pasta tubes (8 ounces)
• 340g good marinara sauce (1 1/2 cups)
• 340ml water (12 ounces)
• 90g grated Parmesan cheese (1/2 cup)
• 60g grated mozzarella/cheddar mix cheese (1/2 cup)
• salt and pepper to taste
• parsley or basil to garnish

instructions:

How to cook Chicken & Parm Pasta Skillet

1. Heat the Italian vinaigrette dressing in a medium skillet with a lid. Add the chicken. Cook and stir until the chicken begins to absorb the dressing. Pour the water and marinara sauce over top. Stir in the pasta, bring to the boil. Stir again, then reduce to a simmer, cover and simmer for about 15 minutes, stirring once or twice to prevent sticking. At the end of that time the pasta should be al dente. Taste and adjust seasoning with salt and pepper. Scatter both cheeses over top. Cover and allow to melt. Sprinkle with the parsley/basil and serve immediately.

Created using The Recipes Generator

 

Hope I haven't put you off your dinner. I didn't mean to,  just being honest!  In any case, this was really tasty!

Up tomorrow:  Ritz Cracker Pie

Read more

Skillet Sausage, Peas & Rice

 

I love to cook, and I love to eat.  I worked as a Personal Chef for a number of years for a very wealthy American Family here in the UK, where every meal had to be a production.  I didn't mind.  It gave me the opportunity to stretch, and it was what I was being paid to do.  It was the dream job in many ways for the consummate foodie.

 

To be honest however, it is not how I like to eat and cook in my personal life.  With the exception of Special Occasions, I want to cook  . . . and I enjoy . . . simplicity.  Less is more in my kitchen. 

 

I prefer simple ingredients, put together quickly, easily and in a delicious way. You can call me lazy if you want to, but it truly is what works best for me.  I don't want to spend hours and hours in the kitchen cooking . . .  or cleaning up! 

 

For most of my every day cooking meals like this Skillet Sausage, Peas & Rice work well for me.  Its the type of thing I like to cook and to eat. 

 

Simple, honest and, yes  . . .  delicious.  Quick too!  Meals like this get me in and out of the kitchen in a short period of time.

 

Polish Sausage (smoked sausage) is one of the main ingredients.  I adore the smokiness and spiciness of a good polish sausage and yes . . .  the hit of garlic.  It is just so good! 

 

In this simple dish polish sausage rounds are lightly browned in a bit of olive oil and then combined with some fresh garlic for even more of a garlic hit!  Don't worry it's not too much, not too much at all. (Be careful not to let your garlic brown or burn. It will turn bitter.)

 

After that you simply add some basmati rice, chicken stock and a bit of seasoning.  Brought the boil and then simmered, within about 20  minutes, your dish is almost done. 

 

All you need to do now is to stir in some frozen baby peas, chopped spring onions and chopped parsley. 

 

The heat from the dish, helps to thaw the peas and slightly cooks them without causing them to lose that beautiful green colour . . .

 

It also takes any harshness out of the spring onions, leaving you just with a lovely light onion flavour that is not obnoxious in the least. 

   

Parsley adds even more lovely green colour and contrast.  Oh but this is some delicious.  We love it! You can also successfully cut the recipe in half if you wish. 

Yield: 5 - 6Author: Marie Rayner

Skillet Sausage, Peas & Rice

prep time: 15 minscook time: 20 minstotal time: 35 mins

Meals like this all in one pan skillet sausage, peas and rice make for a really delicious, quick and easy mid-week supper.  All you need on the side is perhaps a salad and for the heartier eaters, some crusty bread!

ingredients:

• 2 tsp light olive oil
• 3 cloves garlic, peeled and minced
• 1 pound polish (smoked) sausage (kielbasa) sliced into 1/4 inch thick coins
• 710ml chicken stock (3 cups)
• 315g basmati rice (1 1/2 cups)
• 1/2 tsp garlic granules (not salt)
• 1/4 tsp freshly ground black pepper
• salt as needed
• 225g frozen petit pois (1 1/2 cups)
• 4 spring onions, trimmed, washed and finely chopped
• a handful of fresh flat leaf parsley, chopped (about 1/4 cup)

instructions:

1. Heat the oil in a large skillet (with a lid).  Add the sausage and cook, stirring occasionally, until it browns on the edges.  Add the garlic. Cook and stir for a minute or so longer, until fragrant. (Don't let the garlic brown or it turns bitter.)  Add the chicken stock, rice, garlic granules and pepper.  Stir and bring to the boil, then reduce to a slow simmer, cover and cook over low heat for about 20 minutes, until all of the liquid has been absorbed.  Taste and adjust seasoning with salt as needed.  Stir in the frozen peas, spring onions and parsley.  Cover and let stand for about 5 minutes then serve.  (Don't worry, the peas thaw out beautifully and semi-cook during this time.)

Created using The Recipes Generator

 

All you really need on the side is a nice tossed salad and for the really big eaters some crusty bread.  It always goes down a real treat.  Delicious and it gets you in and out of the kitchen in about half an hour or so tops!  Win/win!

Read more