LIGHTSPEED is a digital science fiction and fantasy magazine. In its pages, you will find science fiction: from near-future, sociological soft SF, to far-future, star-spanning hard SF-and fantasy: from epic fantasy, sword-and-sorcery, and contemporary urban tales, to magical realism, science-fantasy, and folktales.
Welcome to issue 191 of LIGHTSPEED! If you love a Weird West adventure, then you are in luck, because we are serializing Ashok K. Banker’s novelette “Six-Gun Vixen and the Machinist of Doom Valley,” a new story of kidnapping, body modifications, and a most lovable half-wolf, half-horse steed. If the name “Six-Gun Vixen” rings a bell, it’s because she first appeared in “Six-Gun Vixen and the Dead Coon Trashgang” all the way back in our eighty-first issue. The fantasy fun continues with two great flash stories: “Hell Is Empty” from J.R. Dawson and “Time Management” from P.A. Cornell. Our SF flash includes “Dad Died on Discord” by Andrew Dana Hudson and “Update on Rules for the Spatiotemporal Use of Campus Spaces” by Andrea Kriz. Our first piece of original SF this month is V.M. Ayala’s “Saint Zero of the Hollows and the Eagle Knight.” Dr. Justin C. Key returns to our pages with “Empathetic Psychosis,” a speculative story about helping treat mental illness.
NIGHTMARE is a digital horror and dark fantasy magazine. In NIGHTMARE’s pages, you will find all kinds of horror fiction, from zombie stories and haunted house tales, to visceral psychological horror.
Welcome to issue 163 of NIGHTMARE! We have original short fiction from A.C. Wise (“The Final Girl Trap”) and Avi Burton (“We Are All in the Same Boat”). Our Horror Lab originals include flash fiction (“The Spiders You Swallow in Your Sleep”) from Wendy Nikel and a poem (“graveyard of butterflies”) from Oluwatomiwa Ajeigbe. We also have the latest installment of our column on horror, “The H Word,” plus author spotlights with our authors, and a feature interview with Dan Coxon.
If you love a classic chicken pot pie but want something a little easier — and a little more irresistible — this Chicken Crumble Pot Pie is about to become a new favourite. It has all the creamy, hearty comfort of the traditional dish, but instead of a pastry crust, it’s topped with a golden, savoury Parmesan crumble that bakes up crisp, buttery, and completely addictive.
Tender chicken, a rich homemade gravy, plenty of vegetables, and that gorgeous crunchy topping… it’s everything we crave in a cozy supper. Simple ingredients, big comfort, and a recipe that feels like a warm hug at the end of a long day.
We eat a lot of chicken in this house and I am always on the search for new ways to prepare it, so that it never becomes boring. Chicken is such a lovely protein in that it takes to other flavors very well and is very adaptable.
I discovered what looked to be a very delicious recipe for a Chicken Pot Pie Crumble on Pinterest a while back. Chicken . . . Check! Pot Pie . . . Check!! Crumble . . . Check !!! The three together . . . well that just spells Winner Winner Chicken Dinner to me!
I have adapted this particular recipe from the blog Cooking Classy, who adapted it from a recipe found on Cooks Illustrated, both of which sounded and looked very delicious.
I didn't change the topping part at all. Partially baking it separately from the filling first, ensures that it stays crisp and crunchy . . . my bigger changes came in preparing the filling.
Cooking Classy cooked her chicken breast in the slow cooker over a period of 5 or 6 hours. I didn't want to do that. I didn't think it was necessary really . . . not when you can perfectly poach flavorful chicken breasts in a saucepan on top of the stove in a fraction of the time. To be honest, I have always found chicken breast meat cooked in the slow cooker to be a bit dry and lacking in texture.
I also varied slightly the way the gravy was put together and the vegetables used. You could also use an equivalent amount of mixed frozen vegetables if you wanted to. I like the ones I chose to use. I also add some different herbs. All in all it was very delicious. We enjoyed this with a salad on the side and were very happy indeed!
INGREDIENTS NEEDED
TO MAKE
CHICKEN CRUMBLE POT PIE
There is nothing too far out of the ordinary here. It looks like a long list, but it really isn't.
For the Chicken Filling:
4 single chicken breast portions
chicken broth
2 carrots, peeled and diced
2 stalks of celery, trimmed and diced
2 medium onion, peeled and diced
1/2 cup (40g) frozen peas (thawed)
1/2 cup (40g) frozen corn (thawed)
3 TBS butter
3 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
2/3 cup (180ml) whole milk
1 tsp dried parsley
pinch dried thyme
For the Topping:
1 1/2 cups (210g) of plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp each garlic powder, black pepper
pinch cayenne pepper
1/4 cup (65g) butter, cut into small bits
1/2 cup (90g) of finely grated Parmesan Cheese
2/3 cup (180ml) + 2 TBS heavy cream
NOTES ON INGREDIENTS
My chicken breasts were not large. Each was only about the size of one of my fists. My carrots were medium sized. I cut them into batons, not diced. Each about the size of my baby finger.
Cut the onion into a small dice.
I used Better than Bouillon chicken stock concentrate.
Summer Savory is an herb that is found in the Maritime provinces. You can substitute dried marjoram or sage or a mix of the two.
I use whole milk because that is basically what I keep in my home. You can use 2% if you wish. Don't use skimmed milk.
Use plain flour not self rising.
I used salted butter because, again, that is all I keep in my home.
Grate your own Parmesan cheese if you can.
Use heavy or whipping cream.
HOW TO MAKE
CHICKEN CRUMBLE POT PIE
It is not as difficult as it might look. Once you have all the components ready it goes together very quickly.
First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth. (Make sure it is completely covered.)
Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove. (The chicken should be cooked through. The inside temperature should register 165*F/74*C.)
Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside. (I strain through a mesh strainer to catch any solids. Discard the solids.)
Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl. (Make sure they are well combined.)
Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. (The mixture should be clumpy.)
Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6. (The crumble should be dry and cooked through.)
Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute. (This is to cook out any of the flour taste.)
Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth. (I use a small wire whisk for this.)
Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth. (See hints and tips if you think it is too thin to thicken it up.)
Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
HINTS & TIPS FOR RECIPE SUCCESS
Read though the recipe several times before beginning to help familiarize yourself with anything you might need.
Assemble all of your ingredients before you begin to help prevent you from leaving anythingout.
You can poach the chicken and reserve the cooking liquid the day before if you wish to speed up preparation on the day.
Cut the chicken into bite sized pieces.
Don't be tempted to crumble the dough topping too small. Nice chunky pieces are best.
If your gravy is too thin you can thicken it with a bit of flour shaken in a jar with some cold water. Whisk into the gravy and cook, stirring constantly until the mixture thickens to your liking.
If you don't want to go to the trouble of poaching chicken to use in this you can use leftover cubed cooked roast or rotisserie chicken and pre-made stock.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
Use separate cutting boards and utensils for chicken to avoid cross contamination.
Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
A FEW MORE CHICKEN RECIPES
FOR YOU TO ENJOY
We do eat a lot of chicken in this house. That's because it is one of the cheaper proteins and is adaptable to many flavors and cuisines. Here are a few other ways we enjoy it!
CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple.
Add to that, cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. A final scattering of salted cashew nuts and a lush honey mustard dressing complete the picture.
CHICKEN & DUMPLING CASSEROLE - A fabulously tasty casserole that is quick and easy to make. Shredded chicken gets drizzled with a dumpling batter, with a liquid gravy poured over top. Like magic it makes a saucy chicken in gravy topped with dumplings. Serve with your favourite sides for midweek meal. Sized for two people, but you can easily double this recipe.
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Yield: 4 servings
Author: Marie Rayner
Chicken Crumble Pot Pie
Deliciously moist chunks of chicken in a rich sauce, with vegetables. This gets topped with a biscuit type of crumble topping and then baked to perfection. This is an old favorite.
Ingredients
For the Chicken Filling:
4 single chicken breast portions
chicken broth
2 carrots, peeled and diced
2 stalks of celery, trimmed and diced
2 medium onion, peeled and diced
1/2 cup (40g) frozen peas (thawed)
1/2 cup (40g) frozen corn (thawed)
3 TBS butter
3 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
2/3 cup (180ml) whole milk
1 tsp dried parsley
pinch dried thyme
For the Topping:
1 1/2 cups (210g) of plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp each garlic powder, black pepper
pinch cayenne pepper
1/4 cup (65g) butter, cut into small bits
1/2 cup (90g) of finely grated Parmesan Cheese
2/3 cup (180ml) + 2 TBS heavy cream
Instructions
First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth.
Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove.
Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside.
Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl.
Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined.
Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6.
Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute.
Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth.
Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth.
Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
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Dirty Magick Magazine is a monthly fantasy, urban fantasy, and gothic horror magazine first published in September 2024. The editor and publisher is C.D. Brown.
Stories by Colleen Anderson, Paul E. Leporino, Bret Nelson, Nik Patrick
Issue Two of Adventitious features original fiction by Marie Brennan (“All Under Heaven”), Ayida Shonibar (“We Decay in the Dark”), Merc Fenn Wolfmoor (“Fractal House”), and additional contributors, along with an editorial by Scott Beggs.
The April 2026 Locus magazine, issue #783, has interviews with Rebecca Roanhorse and John Chu and a spotlight on one of the three Locus Awards 2026 guests of honor, Tananarive Due. The issue includes a feature on speculative poetry, with commentary by Linda D. Addison, Marie Brennan, Brian U. Garrison, Emily Hockaday, Brandon O’Brien, Josh Pearce, Terese Mason Pierre, Tim Melody Pratt, Sumiko Saulson, Holly Lyn Walrath, and Bryan Thao Worra. News includes the 2025 Nebula Awards ballot, the Stoker Awards final ballot, SCOTUS’s refusal to hear an AI copyright case, the Audie Awards winners, and much more. Obituaries and appreciations remember Dan Simmons, Joseph L. Green, Rob Grant, Lee Martindale, Michael Hague, and M.R. Hildebrand. Reviews cover new works by Molly Tanzer, Nghi Vo, K.J. Parker, Nicola Griffith, Richard Curtis, Stephanie Burgis, Olivia Waite, Shen Tao, Justin C. Key, Hache Pueyo, Matthew Kressel, Jared Poon, Miles Cameron, L.D. Lewis, Vicente Luis Mora, Darkly Lem, Alex Woodroe, K.A. Teryna, Yah Yah Scholfield, Rebecca Roanhorse, Diana Peterfreund, Rebecca Lehmann, Cecile Pin, Solvej Balle, Sylvain Neuvel, John Chu, Samantha Mills, Artem Chapeye, W.P. Wiles, Sheree Renée Thomas, Samantha Sotto Yambao, Vaishnavi Patel, Johnny Compton, Kim Fu, Edward Ashton, and others.
Flash Fiction Online’s April 2026 issue features stories using numbers thematically or structurally.
Stories this month include:
“The Last Eleven Seconds” by David Farrow
“Remembering Dodem Ansibar” by Sam E. Sutin
“For Solomon Fishkowski Who Carved Chess Sets in Siberia” by KD Casey
“Ten and Out” by Myna Chang
“A Bone Deep Ache” by Francesco Levato, and
“Europan Culture (Seven Theses)” by Meagan Kane.
Cover art for this issue is an excerpt of the piece “Across the Universe” by Tomislav Tikulin.
Flash Fiction Online is a digital magazine for flash fiction stories from both established and emerging writers. We look across all styles and genres (literary & speculative) for a delicious mix of interesting characters, tantalizing plots, and wonderful world-building. Flash fiction might be small, but each piece packs an entire story arc into only a thousand words or fewer.
The 2026 April issue of Sally Port Magazine (#06 Into (and Out of) the Storm.) includes:
Fiction: Witch of the Winter Floods, Andrew Kolarik; Slipping Through the Cracks, D.Winchester; The House of Seasons, Chloe Dew; Elif’s Only Failure, A.A. Nour; Three-Second Rewind, MM Schreier; Temple of Bound Winds, Andrew Eron; The Song of Carrow House, Nate Deschamps; Kingdom Betrothal, Scott M. Sands; The Devil in the Details, Shaun Aston
Nonfiction: Language for Middle Grade, YA, and General Audiences; Timelines, Patrick Kidder
Cover Art: Lisa Kidder
Each month The Dark brings you the best in dark fantasy and horror! Selected by award-winning editor Sean Wallace and published by Prime Books, this issue includes two all-new stories and two reprints: “Windows” by Ibrahim Ojedokun “The Tale’s in the Telling” by Angela Slatter (reprint) “Dromedary Mary” by Phoenix Alexander “Wendigo” by Michael Kelly (reprint)
On her quest to visit all 50 states by July 4th, Atlas Obscura's CEO pulled over for a bicycle sculpture, a plane on a pole, and a mountain lion being skinned in a Wyoming backroom, and came away with something unexpected.
I had not planned to stop in Pringle, South Dakota. We were driving west through the Black Hills to take a day trip to Wyoming when … I spotted it — a large sculpture made entirely of bicycles, welded together on the roadside outside of town, going nowhere and completely magnificent. We pulled over. My kids ran through its arches and tunnels. We took pictures. We left 10 minutes later having seen something none of us expected.
That stop set the tone for the next two days.
Just off I-90 near Sundance, Wyoming, I pulled off at a spot I'd found in the Atlas Obscura database: the Quaal Windsock — a 1950s Beechcraft Twin Bonanza airplane, 45-foot wingspan, mounted on a 70-foot pole above the highway. Mick and Jean Quaal loved the old plane but couldn't justify the $200,000 it would have cost to restore it to flying condition. So instead, they put it back in the sky another way. It pivots with the wind. The propellers still spin. We stood there and watched it turn for a while, and then we got back in the car.
We had come to this corner of Wyoming for Devils Tower, the strange flat-topped rock column that erupts from the plains northeast of Hulett like something from another planet — which, if you grew up watching Close Encounters of the Third Kind, it essentially is. In Lakota tradition it's called Bear Lodge, and the grooves running down its sides are the claw marks of a great bear who chased children to the top while the rock rose to protect them. Prayer flags tied by Native visitors flutter at its base. Rock climbers (I'm one of them) move slowly up its columnar basalt faces far above. It is one of the more genuinely strange and beautiful places in America, and it deserves every word that has been written about it.
But this essay is not about Devils Tower.
Hulett is a small, old-timey Wyoming town about 20 minutes from the Tower. We were driving through it, windows down, when I saw the sign: Deer Creek Taxidermy. I said what I always say in these moments: Can we stop?
Atlas Obscura has hundreds of taxidermy places in its database. Our community has written about anthropomorphic Victorian taxidermy — dead kittens at tea parties, dead hamsters playing cricket — and about taxidermy loan libraries where you can check out a full-grown tom turkey the way you'd check out a book. We have taught bird taxidermy and mammal taxidermy online to thousands of students. One of our most dedicated community members — a woman named Caroline Mazel-Carlton who has visited more than 1,000 Atlas Obscura locations — told me she has loved taxidermy since she was 2 years old, and that her friends have, on multiple occasions, had to extract her from taxidermy backrooms while on trips.
I had always found this odd. I had not yet understood it.
Bobbi Butler was behind the counter at Deer Creek when we walked in, keeping an eye on her granddaughter at the same time. She gave us the tour without hesitation. The walls were covered: deer, elk, bears, steers, animals arranged in postures of frozen alertness. Some looked calm. Some looked intense, even furious. My 8-year-old, a vegetarian, moved quietly from mount to mount, studying each one.
Then Bobbi said: "So the guys are out back, and they're actually, I don't know if you'd like to see, but they are skinning a mountain lion."
Of course, I said yes.
Outside, a mountain lion lay on its back, legs suspended in the air. Blood across the chest, deep red at the neck. Two men worked efficiently and without ceremony. My son looked at it and said, "That's disgusting."
One of the men looked up. "Good, we needed more help. If everybody holds a leg we have enough people."
Bobbi explained: the animal had been harvested by a hunter who'd brought it to Deer Creek to be mounted. "When it comes back from the tannery," she said, "then we do all the artistic stuff." One of the men popped out a claw — enormous, curved — and held it toward us. "You want to see the dangerous stuff? Look at this."
My son, the vegetarian, looked at the claw. He did not look away.
Back inside, Bobbi walked us through the full process. Animals come in wet and go straight into the freezer. When it's time to work, they thaw the skin and glue it over a high-density foam form sculpted by specialists to the exact shape of the animal. "We order the foam," she said, "then we take the skin out of the freezer and thaw it out, put glue all over the form, stretch the skin over it, sew it up down the back, put glass eyes in, and tuck the nostrils and eyelashes in." She showed us mounts mid-process, pins still holding the skin in place while it dried. I asked whether the eyelashes were preserved from the actual animal. Yes, she said.
My son asked if they'd done a cow. They were working on one. A monkey? Yes. A whale? No.
He thought about this. "I think it would be cool to do a rat."
I had come to Wyoming for Devil's Tower. I left thinking about what Bobbi Butler's work actually is — not preservation of death, exactly, but an argument that something was worth remembering and looking at in new form. The foam form. The glass eyes. The real eyelashes tucked carefully into place. Someone decided this animal's specific likeness, its particular claw, deserved to last.
The Quaals' windsock had been put in the sky because they loved a plane too much to let it rust on the ground. The bicycle sculpture in Pringle was welded to the roadside for no navigational reason whatsoever. Bobbi's mountain lion will hang on someone's wall for decades.
Maybe the purpose is the same in all three cases. Someone saw something worth presenting in a new way. Someone said: Look at this, and look what I did with it.
Caroline would have stayed for hours. I think I'm starting to understand why.
— Louise
Ps - I hope you are enjoying my quest to complete my 50 states. Email me anytime with your own questing stories or travel suggestions at ceo@atlasobscura.com.
If you grew up loving beans on toast, get ready… because this Cheesy Beans on Toast Bake takes that classic comfort and turns it into something even more irresistible. Think warm, bubbling beans… melty cheddar… smoky bacon, golden toast tucked underneath… all baked together into the coziest, most satisfying dish.
It’s simple. It’s budget‑friendly. And it’s exactly the kind of meal that makes a chilly day feel a little brighter. Perfect for busy nights, lazy weekends, or whenever you want something comforting without a lot of fuss.
This is comfort food with heart — familiar, nostalgic, and so delicious you’ll wonder why you haven’t been making it this way all along.
The British are very fond of enjoying things on toast. This was a pastime I came to really enjoy when I lived in the U.K. Cheese on toast, mushrooms on toast, tomatoes on toast, scrambled eggs on toast, beans on toast. There really is nothing more comforting than a bit of something served spooned over top a slice of crisp and buttery toast is there! And the British have it down to an art.
This is a recipe that I saw on Instagram via a reel. On Amy Shepherd Food. It looked amazingly simple and delicious. We love beans on toast and I just knew that it would be fabulous. Neither Eileen and I could wait to make it It looked so tasty.
I did make a few changes in how it was put together and cooked. I chose to bake it rather than grill it, in order to make sure everything was well heated through. I also added some crispy onions to the top for a moreish crunchy finish. I also took the liberty of cutting everything in half so that it made for a more manageable casserole for Eileen and I to enjoy without any waste.
We were both well pleased with this. It was rich and hearty and comforting. The onions on top added a lovely crunch. We both gobbled it up in quick time. It was THAT good. I highly recommend.
You could serve a salad on the side to round out the meal, but it was plenty delicious just as is.
INGREDIENTS NEEDED
TO MAKE
CHEESY BEANS ON TOAST BAKE
There is nothing too out of the ordinary here. Simple ingredients put together in a delicious way.
4 slices of bread
soft butter for spreading
4 rashers of streaky bacon
1 (200g/14oz) tin of baked beans in tomato sauce
1 cup (115g) grated strong cheddar cheese
a handful of crispy fried onions
NOTES ON INGREDIENTS
Use a sturdy artisanal bread for the best results. I used a sourdough batard. This stayed nice and crisp. You will want to butter it generously with the butter. I did use a salted butter as that is all I have in my house most of the time.
Use a good quality baked bean. I recommend Heinz Baked Beans in Tomato Sauce. They are the most like the British Baked Beans and if you can get the British variety so much the better. British baked beans are not as sweet as North American baked beans.
Use a good smoky thick sliced streaky bacon.
Use a quality strong cheddar cheese. I also recommend using a white cheddar. If you can get a British cheddar that would be perfect and DO grate your own cheese if you can!
The crispy fried onions are sold as salad onions in the U.K. The brand most common here in North America are French's. They add a lovely crunch and a bit of onion flavor to the top of the casserole.
HOW TO MAKE
CHEESY BEANS ON TOAST BAKE
This is really quite a simple bake and makes for a delicious and quick supper.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish. (Buttering it generously helps to prevent the beans from soaking too much into the bread and making it overly soggy.)
Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces. (I don't like to make it too crisp as it loses it's flavor I find.)
Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions. (The crispy onions add a lovely touch.)
Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown. (Covering it for the short period of time helps it to heat through properly and then uncovering it helps to crisp up the topping.)
Serve immediately to two lucky people.
HINTS AND TIPS FOR SUCCESS
Read through the recipe several times before you start to make the dish. This will help to familiarize you with anything that you need.
Assemble all of your ingredients before you begin so that you don't leave anything out.
Make sure you use a good, sturdy white bread. You don't want anything that is going to go mush in the bake time.
Butter your toast well.
Make sure you use a good quality baked bean and do not drain. I used Heinz baked beans in tomato sauce and if you can get the British version of them, so much the better as they are not as sweet as the North American variety.
Use a good well flavored cheese. I used a white cheddar.
Don't over cook the bacon. Overcooked bacon loses it's flavor.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF BREAD IS BEST TO USE FOR THIS?
A nice sturdy white loaf is best. An artisanal sourdough works great. You don't want a bread that is going to get super soggy when the casserole bakes.
WHAT KIND OF BAKED BEANS ARE BEST?
You can use any kind of baked bean you enjoy, but really to be truly authentic to it's British Roots, Heinz brand baked bean in tomato sauce are best.
CAN THIS RECIPE BE DOUBLED?
Absolutely. The original recipe was for twice the amount. Simply double up on everything and bake in a larger dish. Bake times will remain the same.
CAN THIS RECIPE BE PREPARED AHEAD OF TIME?
I do not recommend making the full recipe ahead of time, although you could certainly cook your bacon and toast and butter your bread ahead of time ready to throw into the casserole dish when needed.
CAN I USE CROUTONS INSTEAD OF TOAST?
I would think that croutons would work very well in this casserole, especially the larger artisanal ones. You would get a crisper bottom for the dish.
CAN THIS BE FROZEN?
No. I do not recommend freezing this dish.
A FEW MORE
BRITISH COMFORT FOODS TO ENJOY
The British love anything on toast. And why not? Toast makes the perfect vehicle for most things!
MUSHROOMS ON TOAST - This is mushrooms on toast the way it should be — rich, rustic, deeply savory, and absolutely bursting with flavor. Forget the soggy tinned version of years past. This recipe brings the mushrooms to life: sautéed until golden and caramelized, tossed with sweet red onions, crispy pancetta, fragrant garlic, and fresh oregano. A final knob of butter melts through the pan, creating a glossy, irresistible finish. Spoon that over thick slices of buttery sourdough toast and you’ve got a dish that feels both humble and indulgent. It’s quick, comforting, and perfect for evenings when you want something warm and satisfying without fuss. Earthy mushrooms, salty pancetta, herby brightness… every bite is a little moment of joy.
BACON & CHEESE ON TOAST - the kind of comforting, no‑nonsense food that never goes out of style — a golden, melty, savory treat that feels like childhood, cozy weekends, and late‑night cravings all rolled into one. Thick toast gets a flavor‑boosting schmear (think grainy mustard, marmite, or even mango chutney), then a generous snowfall of sharp cheddar, and finally ribbons of smoky bacon laid lovingly on top. A quick blast under the grill transforms everything into bubbling, crisp‑edged perfection — the cheese molten and rich, the bacon sizzling, the toast sturdy enough to hold all that goodness. It’s simple, it’s satisfying. Warm, nostalgic, and endlessly adaptable… this is comfort food at its most delicious.
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Yield: 2 generous servings
Author: Marie Rayner
Cheesy Beans on Toast Bake
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A simple throw together of a much beloved dish. Sized for two. This is delicious. Cheesy, rich and hearty. True comfort food.
Ingredients
4 slices of bread
soft butter for spreading
4 rashers of streaky bacon
1 (200g/14oz) tin of baked beans in tomato sauce
1 cup (115g) grated strong cheddar cheese
a handful of crispy fried onions
Instructions
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish.
Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces.
Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions.
Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown.
Serve immediately to two lucky people.
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An Atlas Obscura map led to a joyful stop at Mickey Mantle’s childhood home, and a haunting visit to the abandoned mining town just up the road.
The Atlas Obscura map led me to two places in the same corner of northeast Oklahoma on the same afternoon. I didn't plan it as a journey from joy to grief. But that's what it became.
The first stop was Commerce, Oklahoma, population around 2,400, a town so modest you could drive through it in under two minutes and think nothing of it. I pulled up to 319 South Quincy Street with my eleven-year-old son, and we got out of the car into the bright afternoon and stood there in front of a small white house, taking it all in. This is where Mickey Mantle grew up. The Commerce Comet. One of the greatest baseball players who ever lived.
I told my son the story the way it deserves to be told: like a fairy tale. Mickey's father, Mutt, was so certain of his son's destiny that he named him after a Hall of Fame catcher before he was even born. When Mickey was a boy, Mutt would come home from work every afternoon at four o'clock, and the baseball lessons would begin. Mutt pitched right-handed. Mickey's grandfather pitched left-handed. They engineered a switch-hitter on purpose, right there in that yard. Below the windows was a single. Above them, a double. The roof, a triple. Clear the house entirely and you had a home run. Mickey once said he was "the only kid in town that didn't get in trouble for breaking a window."
My son and I walked around the yard. We peered into the old tin shed that served as Mickey's backstop. We stood where Mickey stood, and I tried to explain what it meant, that from this unremarkable house on this unremarkable street, in a small town most people have never heard of, something extraordinary grew. That greatness doesn't wait for the right zip code or the right circumstances. That you can come from anywhere, from very little, and still become something magnificent. A Yankees center fielder even. He nodded. We skipped around the yard a little, goofing off in the way that eleven-year-olds do when something connects with them but they don't quite have the words for it yet.
We drove north on the small Highway 69, past flat green fields and bare trees, and then the landscape began to change. Gray mountains appeared, massive, looming, wrong. These were the chat piles: seventy million tons of toxic mining waste, the crushed and poisoned remnants of a century of lead and zinc extraction. As we rolled slowly into Picher, I was livestreaming on Instagram. Almost immediately, a viewer from Oklahoma appeared in the comments, urgent, almost scolding: Why are you going there? There are so many nicer places to visit. I kept driving deeper into the toxic town.
Courtesy of Bethan Herron
The houses came into view. Deserted. Every one of them. "KEEP OUT" spray-painted across doors and windows, faded but legible. Yards still faintly shaped by the people who had tended them, a walkway here, a porch railing there, the ghost of a garden. This didn't feel like some picturesque old mining ghost town from the 1880s, the kind you visit out west with a gift shop nearby. Picher had been a living community until very recently. In 1983, the EPA designated it part of the Tar Creek Superfund Site, one of the most toxic places in America, it turned out, surpassing even the Love Canal. By the mid-1990s, studies found that 34% of the children in Picher had dangerous levels of lead in their blood, a contamination that could cause lifelong neurological damage. An Army Corps of Engineers study in 2006 found that 86% of the town's buildings were badly undermined by mine shafts and at risk of sudden collapse. Then, in May 2008, an EF4 tornado tore through what remained, killing six people and destroying 150 homes. The government stopped offering to help people rebuild and started offering to pay them to leave. By June 2009, the last residents had accepted buyouts. On September 1, 2009, Picher was officially dissolved as a municipality. Sixteen years ago.
That's what I kept thinking. Sixteen years ago, people lived here. Children played in these yards. A high school class graduated — eleven seniors, the last class in Picher-Cardin High School's history — and then the doors closed forever.
"Can we go faster?" my son asked. "Can we leave?"
We stayed in the car. I didn't roll down the windows, having read on Atlas Obscura that the wind could carry harzardous material. I told my son what I tell myself about travel: that it's not just about the beautiful places and the perfect photos. It's about seeing many angles on the world, including what's hard and strange and broken. And that we owed it to the people who lived here not to look away.
Courtesy of TonboMedia
He nodded again. Less convinced this time.
Picher stayed with us for days afterward. We kept talking about "that toxic town." And, honestly, I couldn't decide what to share about it with Atlas Obscura's community. Should I even write about it?
Then, I sat down to write about Mickey's house in Commerce. I was writing the story about the balls thrown over the house with his father, and I looked up more about Mutt. Wow. Mutt died in 1952, at forty years old, when Mickey was twenty. The cause was Hodgkin's disease. Mutt's father Charlie, the same man who had pitched left-handed to Mickey in that yard every afternoon, had also worked in the mines of northeast Oklahoma and also died of Hodgkin's disease before he was fifty. Mickey spent his whole life assuming it was family fate — that the Mantle men simply didn't make it past forty. He didn't know, until much later, that inhaling lead and zinc dust in the mines can lead to Hodgkin's disease. Mutt had worked specifically at the Eagle-Picher Company, the mining operation whose waste became the toxic mountains I had driven through that same afternoon, a few miles up the same road.
And here is what stopped me cold when I worked out the timeline. The Eagle-Picher mines didn't close until 1967, fifteen years after Mutt was already dead. The EPA didn't declare the area a Superfund site until 1983, thirty-one years after Mutt died. And the last residents weren't cleared out until 2009, fifty-seven years after Mutt's death. The mine that in all likelihood killed him, just kept going. More workers. More families. More dust. And the town built on top of all that poison wasn't fully evacuated until more than half a century after Mutt Mantle was buried. When all that happened, people weren’t talking about Mutt Mantle or the connection the mine had to the famous Yankee’s baseball star.
Today, most people who make the pilgrimage to Mickey Mantle's boyhood home in Commerce never drive the few minutes north to Picher. Why would they? Mickey's house draws baseball fans and history lovers who want to stand where a legend stood. They skip around the yard, peer into the old tin shed, feel the warmth of the American dream — and then they get back in the car and drive away, the story intact, the fairy tale complete. But the full story isn't in Commerce. It's also in the journey to Picher. Until you've sat in that toxic town and felt the eerie silence of those deserted streets, you haven't really understood what it meant for Mutt Mantle to come home from work every afternoon at four o'clock.
"That's so sad," my son said, when I told him that Mickey’s father worked there.
"Are you okay that I took you to Picher?" I asked him.
He thought about it for a moment. Then he nodded, slowly, solemnly, a little wiser.
Wonder, I've come to believe, isn't only the beautiful and the marvelous. Sometimes it's the terrible thing you finally understand. Sometimes it's the two places on the map that turn out to be, quietly, the same story.
If you love lasagna but don’t always feel like tackling the whole layered‑from‑scratch production, this Lazy Lasagna for Two is going to be your new weeknight hero. It has all the cozy flavors we crave — tender pasta, rich tomato sauce, creamy cheese — but comes together with a fraction of the time and effort. Perfect for smaller households, busy days, or those moments when you want something comforting without spending hours in the kitchen.
This is lasagna made simple, satisfying, and wonderfully doable… just the way cooking for two should feel.
I was watching one of my favorite YouTube channels the other day, The Farmer's Wife (Canada). I only recently discovered her and I really enjoy her videos. She reminds me very much of myself when I was younger. She is a real homemaker.
In this particular video she was making some classic casseroles from the 60's. You know me, I love vintage recipes so I was really glued to this video. I do not think you can go very wrong with the classics.
This Lazy Lasagna recipe really appealed to me. Not only did it use relatively few ingredients, but there were relatively few steps needed to throw it together. In fact I do remember making something very similar to this for my growing family in the 70's. No fuss. No muss. No boiling of noodles, making a special sauce, etc. Relatively economical.
I did not need a full recipe, however. I took the liberty of cutting it down to a size that was just right for my daughter and myself, with a tiny bit leftover. Ideally it would feed three people, but we enjoyed it so much we cut ourselves rather large pieces.
It was so simple to make and incredibly delicious. Rich and cheesy with just the right flavors and textures. I am already thinking of making it again! We enjoyed it with some salad and garlic bread on the side.
INGREDIENTS NEEDED TO MAKE LAZY LASAGNA
This isn't rocket science. Purchase the best quality ingredients you can afford and you cannot go wrong.
oven-ready lasagna noodles
1 1/2 cups (336g) cottage cheese
6 TBS of grated Parmesan cheese
1 1/2 cups (375g) jarred Bolognese sauce (one with meat in it)
1/2 cup of water
2 cups (450g) grated Mozzarella cheese
salt and black pepper to taste
3 TBS chopped flat leaf parsley
NOTES ON INGREDIENTS
I did not give you an actual quantity of lasagna noodles as I don't know the exact size of your dish. You may need to break some noodles to get them to fit and it all depends on whether you put them two next to each other or three next to each other in the dish.
I did use the oven ready dried noodles. You could use regular noodles but you may want to parboil them first. The whole point of this being a lazy version is to not have to do that and omit unnecessary steps.
I just used regular full fat cottage cheese. It was a large curd. I was surprised that there was no egg required, but it held together very well.
Grate your own cheeses if you can.
I was surprised that there was no additional meat required for this, but in all truth the Bolognese sauce I used had plenty of meat in it, which is why it was thick. I did add some water to thin it a bit. I used Classico Bolognese Sauce. About 2/3 of a jar. It was rich and meaty. They also do one with sausage in it that would be good in this.
If you don't have fresh parsley you can use freeze-dried or leave it out altogether. It is basically just for looks.
HOW TO MAKE LAZY LASAGNA
This recipe could really not be simpler, quicker or easier to make. Forgive me if I have muddled up the layers in writing it out. What you want basically is two filled layers with noodles and sauce on the top and bottom and cheese to finish off the top.
Preheat the oven to 375*F/190*C/ gas mark 4. Butter a small loaf sized dish. (Mine is a Pyrex dish that measures approximately 5 by 8 inches in size. It is also about four inches deep.)
Mix the water together with the Bolognese sauce. (This isn't necessary if your sauce is more on the watery side. Mine was quite thick.)
Spread a light layer of sauce on the bottom of the dish. Add a layer of noodles and more sauce. Add 1/2 of the cottage cheese spreading it out over the sauce, a third of the Parmesan cheese, 1/3 of the Mozzarella cheese, some Parsley, and some seasoning. Repeat the layers. (What you want is two filled layers and a top and bottom layer of noodles with sauce and cheese to finish off the top.)
End with a top layer of noodles, sauce, Parmesan cheese, Mozzarella cheese and the remaining parsley.
Cover tightly with some aluminum foil. (Grease the foil first if you don't want the cheese to stick to it.) Bake in the preheated oven for 50 minutes. Uncover and bake for another 5 to 10 minutes until starting to turn golden brown. (If you want you can turn on the grill/broiler to help with this, but do keep an eye on it.)
Leave to stand for 15 minutes before slicing and serving. (Standing time means it is much easier to slice and to serve.)
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply multiply everything by two and use a deep nine-inch square baking dish.
CAN THIS BE ASSEMBLED AHEAD OF TIME?
Yes you can assemble this ahead of time. Simply put together, cover and refrigerate until you are ready to bake as per the recipe. I would take it out of the refrigerator half an hour prior to baking it. It may take slightly longer to cook all the way through due to the coolness of the ingredients. I would not put it together any longer than a few hours prior to wanting to eat it.
CAN I ADD MORE MEAT TO THIS?
Yes. My sauce did have plenty of meat in it, even though it was a jarred sauce, but if you are a person who wants a lot of meat, simply brown 1/2 pound of ground beef or Italian sausage, drain well and add to the sauce.
CAN I USE REGULAR LASAGNA NOODLES IN THIS?
Yes, but you will need to parboil them first so that they cook through when baking the lasagna.
WHAT CAN I SERVE WITH THIS?
A tossed salad goes wonderfully as does some cheesy buttery garlic bread.
NOTES ON STORAGE & REHEATING
Refrigerator: Leftover lasagna should be stored in an airtight container in the refrigerator for up to 4 days.
Freezer: To freeze the lasagna, let cool and then wrap tightly in plastic wrap followed by foil. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven or microwave.
Reheat: To reheat, place lasagna in a dish, cover with foil, and bake in the oven at 350°F until warmed through. Lasagna can also be reheated in the microwave. Do make sure that the lasagna is thoroughly reheated before consuming.
A FEW MORE
MAIN DISH RECIPES FOR TWO
TO ENJOY
Now that I live basically on my own (my daughter is here temporarily) I am cooking more and more recipes sized for two people. Here are a few others I enjoy that I think you will too!
CLASSIC POT ROAST FOR TWO - Melt‑in‑your‑mouth tender beef, vegetables cooked right in the savory juices, and a rich, deeply flavorful gravy that practically makes itself. Rolled brisket is slow‑braised with carrots, potatoes, and swede in a fragrant blend of beef broth, apple juice, herbs, and onion soup mix — a simple combination that transforms into something wonderfully hearty and homey. The result is a beautifully cooked roast that slices neatly, vegetables infused with flavor, and just enough leftovers for a next‑day hash or sandwich without days of repetition. It’s a small‑batch version of a timeless family favorite. Warm, satisfying, and incredibly easy.
EASY CHICKEN PARM FOR TWO - Everything you want in a comforting Italian‑style supper, but perfectly scaled for a smaller household. Tender chicken breasts are pounded thin, coated in seasoned flour, dipped in egg, and pressed into a Parmesan‑panko mixture before being pan‑fried to golden, irresistible crispness. The chicken rests on a bed of spaghetti tossed with rich marinara sauce. More marinara is spooned over top, followed by a generous snowfall of mozzarella and Parmesan that melts into a bubbly, gooey blanket in the oven. The result is a dish that feels hearty and indulgent without being heavy — crisp chicken, silky pasta, tangy tomato sauce, and melty cheese all coming together in one cozy, satisfying bake.
Pin this recipe to your Lasagna, Pasta, or Cooking for Two Recipe boards and remember to FOLLOW ME on Pinterest,Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Three servings
Author: Marie Rayner
Lazy Lasagna
Prep time: 10 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 25 M
This is as simple to make as layering a few things in a baking dish. Easy peasy, lemon squeezy and so delicious! Sized for the smaller family.
Ingredients
oven-ready lasagna noodles
1 1/2 cups (336g) cottage cheese
6 TBS of grated Parmesan cheese
1 1/2 cups (375g) jarred Bolognese sauce (one with meat in it)
1/2 cup of water
2 cups (450g) grated Mozzarella cheese
salt and black pepper to taste
3 TBS chopped flat leaf parsley
Instructions
Preheat the oven to 375*F/190*C/ gas mark 4. Butter a small loaf sized dish. Mine is a Pyrex dish that measures approximately 5 by 8 inches in size.
Mix the water together with the Bolognese sauce.
Spread a light layer of sauce on the bottom of the dish. Add a layer of noodles and more sauce. Add 1/2 of the cottage cheese spreading it out over the sauce, a third of the Parmesan cheese, 1/3 of the Mozzarella cheese, some Parsley, and some seasoning. Repeat the layers.
End with a top layer of noodles, sauce, Parmesan cheese, Mozzarella cheese and the remaining parsley.
Cover tightly with some aluminum foil. Bake in the preheated oven for 50 minutes. Uncover and bake for another 5 to 10 minutes until starting to turn golden brown.
Leave to stand for 15 minutes before slicing and serving.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
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!!
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Hi everyone and welcome to my Sunday Meals of the Week post. Every Sunday I like to do a recap of all of the meals that I have enjoyed as my main meals over the past seven days, and from the feedback that I get from all of you, this is something that you also enjoy seeing!
I like to cook, and I like to eat, and I don't ever want any of it to be boring. Now, in my golden years, I find myself having had to go from cooking for a large family down to cooking for just myself. I also find myself having to live on a limited budget, so meal planning is something which really works for me.
When you live on your own, the temptation can be strong to want to eat only ready meals, or frozen dinners, or from cans. It can sometimes seem like too much effort to cook for only yourself. But, I am here to tell you, YOU ARE WORTH THE EFFORT! You really are.
Even if you are a smaller family, or a couple of empty nesters, cooking for yourself is so much healthier and cheaper. All of those processed foods are always high in salt, sugar and fat. Cooking for yourself helps you to control that and to eat much healthier and actually, cooking from scratch, you get a lot more bang for your buck as well!
Why waste time and money on highly processed foods when, with only a tiny bit of effort and a lot less dosh, we can cook simple, nutritious and healthy meals for ourselves. That is my goal. And in that process my goal is to also share them with you in an effort to inspire you to want to do the same!
Whether you cook for yourself, or a small family, or a large family. There are plenty of things here to tempt your tastebuds. And all of them are quite adaptable to cook for a large family or a small family or a singleton. Got questions about that? Just ask and I am only too happy to help!
As I have my daughter living with me at the moment, that is making things a bit more exciting. I have someone in the house to spoil besides myself and she enjoys helping me out where she can. Its also a great training for her for when she gets her own place. I am teaching her as much as I can about budgeting and yet still eating well. She has been prone to buying herself those really cheap cheap frozen dinners in the past as she lives on a very limited budget, but it really doesn't need to be that way.
Usually I will eat my main meal at noon. For breakfasts, I normally have a protein shake or some overnight oats, sometimes a bowl of oatmeal. My suppers are usually something light, such as a sandwich, or a salad, sometimes toast and occasionally a bowl of cereal.
Here are the main meals that we enjoyed over the past seven days. I truly hope that you will find something here to tempt your tastebuds to want to cook for yourself also!
SUNDAY, March 22nd - Family Dinner at Cindy's
On Sundays, most weeks, we will go to my sister's for a family dinner. This week was no different. We went to Cindy's and had a delicious Lasagna that she had made. She makes a lovely lasagna. We had garlic bread with it and salad and then for dessert lemon meringue pie.
I am sharing my recipe for a Traditional Lasagna. And this is a really, really REALLY good homemade Lasagna. A lot of people are afraid to make a lasagna. They think its really complicated and it really isn't. How to make lasagna is not a great mystery.
Its just a combination of a really good meaty tomato sauce, some pasta, cheese, and in this particularly tasty version, a lush ricotta filling.
I also have taken to adding a rich Béchamel sauce for on top in the European manner. I had never experienced this prior to going to Europe. It really adds a delicious touch. You can find a small batch recipe for the same thing here.
On Monday I made us Oven Burgers. This was a recipe I had seen online and that I wanted to try. They looked fabulous and I have to say we were not disappointed. They were juicy, flavorful and wonderfully easy to make. A bit messy to eat, I would call them a fork and knife burger.
We enjoyed with some cucumber spears and potato chips on the side. Tender, juicy and moist, these burgers were such a simple make. If you’re craving a reliable, family‑friendly meal that always hits the spot, these Oven Burgers are exactly what you need.
I had picked up some early Asparagus at the shops and I had some Turkey tenderloin fillets in the freezer that I wanted to use up. I decided to make an easy sheet pan supper with them. I cut the tenderloin fillets into thick strips and coated them in a delicious Parmesan Crumb, roasting them for a short time on a baking sheet, flipping them over and then adding the asparagus to the tray. I also scattered them with some spring onions before roasting and then again as a garnish when they were done.
They were simple and fresh. The kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavorful, and ready in no time. We enjoyed this along with some steamed rice and were two very happy campers.
WEDNESDAY, March 25th - Dinner out with Eileen
Usually on Wednesday nights we go out to dinner with my father and sister and my father's friend Hazel. Dad had a bad cold so he decided to stay home. Cindy wasn't going either as she had to stay home to feed dad. I would have stayed home as well, but didn't like to see Hazel being there all by herself, so Eileen and I went.
Eileen was keen to try the Chicken Alfredo Pasta. It came with garlic bread, and looked pretty good (However over-priced I have to say at $18.99 with an additional cost of $6.99 for a side salad.) Hazel had the grilled Haddock Dinner which she usually has and I had a chicken burger. Eileen really enjoyed her pasta, no matter the cost.
In it's place I am sharing my recipe for One Pan Chicken Broccoli Alfredo Pasta. I am a huge fan of one dish suppers. One pan meals. Main dishes that you can cook all in one pan without having to cook things separately. This Chicken Broccoli Alfredo Pasta Recipe is one such supper.
Its incredibly easy to make. Almost everything just gets stirred together in a skillet and cooked, with the broccoli being added at the last so as not to overcook it. All you need on the side is perhaps a small salad and some garlic bread if you so wished.
This is a simple store-cupboard meal that goes together very easily. Chopped tinned tomatoes, tinned butterbeans (lime beans), pancetta, maple syrup and a few other bits. It is a simple make and oh so delicious. I whipped up some Cheese Slaw to enjoy with it, along with a nice thick slice of homemade bread from yesterday, buttered.
Then, because we were feeling rather indulgent, we treated ourselves to some jelly with whippy cream on top for dessert. Dinner doesn't need to be complicated to be delicious.
I will put my hand up right now and admit to all and sundry that I am not fond of Nova Scotia Fish Cakes. They use salt cod to make them, or chicken haddie and it is not my favorite thing at all. If I am going to enjoy a fish cake I prefer to make my own and these Salmon & Broccoli Fish Cakes are a real favorite of mine. They are adelicious fish cake made from poached salmon, broccoli and potato, with dill and lemon. You can also use tinned salmon to make them in a pinch. (Which I did on Friday.)
They are lovely served with a wedge of lemon for squeezing. I also enjoyed some salad on the side. You know salmon and broccoli are beautiful flavor partners, and they pair beautifully in these delicious fish cakes.
Every once in a while, I get a real hankering for a hot dog. These days I like to cook them in my air fryer. It does a really great job! With all of my favorite hot dog fixings, mustard, relish and topped with some cheese and crispy onions.
Normally I would make some mac and cheese to enjoy with my hot dog. They go so well together, but this week I did air fryer chips. Not such a healthy meal I guess, but at least none of it was fried in the conventional way!
Eileen and I both enjoyed this meal very much!
And there you have it, these were my Meals of the Week for the past week. I think I ate pretty well. What do you think? None of it was very complicated at all, and I think it was pretty healthy for the most part. It was also quite well within my budget. I hope that you will be inspired to want to cook at least a few of these things 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 so much for visiting! Do come again!
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If you love a dessert that’s simple to make yet full of sunshine, this Easy Lemon Bundt Cake is the kind of cake that you will want to bake again and again. It is a bit of a cheat in that it uses a cake mix and pudding mix combined, but trust me when I tell you that it is so delicious nobody will ever be able to tell the difference from this and a cake made completely from scratch.
This is the sort of bake that feels right at home on any table — effortless enough for a weekday treat, but pretty enough for gatherings, holidays, or whenever you want something quick and easy that tastes homemade. Light, fragrant, with a beautiful lemon flavor. The rich lemon buttercream frosting is the perfect addition to an already delicious cake. This cake is a true crowd‑pleaser that never lasts long.
Nobody could ever call me an expert when it comes to cake decorating. I try my best and that's that. I remember when my oldest son was turning three (forty seven years ago), I stayed up almost all night making him a cake that looked like a carousel. It was quite pretty, but to be honest, I sadly lack the patience required to do anything too involved. Its just not me.
I did want to make a pretty cake for Easter. I remembered seeing a Bundt cake in an old magazine years and years ago that they had turned into an Easter Basket by simply turning it upside down and decorating the bottom. This was what I decided to do today.
For the cake I chose a simple, easy and quick Lemon Bundt Cake recipe. Yes, it is a bit of a cheat in that it uses a cake mix and an instant pudding mix. Other than that there are only three other ingredients. Eggs, sour cream and oil.
The sour cream makes for a really moist cake with a tender crumb. You wouldn't know at all that this cake had been made using a mix did I not tell you. It has a texture very similar to that of a moist pound cake.
The lemon flavor is delightful. You could tame it down a bit if you wanted to by using a vanilla cake mix instead of the lemon, but really its delicious just as it is. You can also fold some sultanas into the batter or some chocolate chips. Both are very good.
I am no genius with decorating, but I think it came out very pretty despite my lack of talent. Frosted with a lush lemon buttercream icing and then decorated with some coconut grass and little candy eggs. My daughter was delighted.
INGREDIENTS NEEDED
TO MAKE
EASY LEMON BUNDT CAKE
Yes, it is a bit of a cheat, but it is a most delicious one that I have always been forgiven for.
For the Cake:
1 (15.25oz/432g) lemon cake mix
1 (3.4 oz/96g) package instant lemon pudding mix
4 large eggs
1 cup (240g) dairy sour cream
1/2 cup (120ml) vegetable oil
Lemon Buttercream Frosting:
1/2 cup (114g) butter, at room temperature
1/2 TBS freshly grated lemon zest
2 TBS fresh lemon juice
2 1/2 cups (300g) icing sugar
NOTES ON INGREDIENTS
I used a Duncan Hines cake mix. That is what is regularly available here where I live.
I used Jello brand Instant Pudding mix. Again, that is what is regularly available here. On other occasions I have used a chocolate fudge cake and a chocolate instant pudding mix with great success. Other combinations could be a spice cake mix and a box of caramel instant pudding mix.
I used full fat sour cream. If you don't like or have sour cream, you can use plain yogurt in it's place.
I used sunflower oil on this occasion. Any vegetable oil without a pronounced flavor will work well.
I used salted butter for the frosting. Icing sugar is also known as confectioners or powdered sugar. No need to sift it first. I find that beating it with the electric whisk takes care of any lumps easily.
HOW TO MAKE EASY LEMON BUNDT CAKE
You really can't get an easier cake to bake than this one!
Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside. (I like to be generous with the spray. Alternately you can butter and dust lightly with flour, shaking out any excess.)
Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix. (Overmixing will create a tough cake. This batter is very thick. I use a spatula to scrape from the bottom to make sure I don't have any dry bits left behind.)
Spoon into the prepared cake tin, smoothing over the top. (Again, it is a very thick batter.)
Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely. (Use two wire racks, so you can tip it out onto one and then tip it from that rack to the other, flat side up, if you are planning on frosting and decorating the flat side.)
To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes. (Persevere. It will seem like it is not going to come together, but trust me when I tell you that it will.)
Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture. (Starting on low helps to prevent you from being covered in an icing sugar cloud, lol)
Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)
HINTS & TIPS FOR RECIPE SUCCESS
Do not overmix the batter. This is to keep it nice and light. Overmixing can result in a dense cake.
This easy lemon Bundt cake recipe can be made in tube cake pan or two 9 x 5 inch loaf pans if you don’t have a Bundt pan. (You can always freeze one for later use.)
To test whether your cake is fully baked, insert a toothpick into the center of the cake. It should come back out clean or with very few crumbs.
Wait until the cake is completely cooled to frost or glaze. A cake that is still warm with melt the icing or the glaze and it won't adhere properly.
STORAGE ADVICE
This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil. Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.
DELICIOUS VARIATIONS
You can try some of the following ideas to make the cake your own.
Swap out the cake mix. Use yellow or white cake mix for a less intense lemon flavor.
If you want to add a bit more lemon flavor to your yellow or white cake mix, use lemon zest or lemon extract.
Add a lemon glaze on top rather than a frosting. (2 cups (260g) icing sugar whisked together until smooth with 2 to 3 TBS fresh lemon juice.)
Instead of a lemon frosting, you could use a vanilla, chocolate, or cream cheese frosting instead.
Leave off any frosting or glaze and dust simply with icing sugar. Always pretty.
Use plain Greek yogurt. This is a great lower-calorie substitute for sour cream.
Garnish the cake with lemon zest if you wish.
Fold some milk or semi-sweet chocolate chips into the batter before baking. Lemon and chocolate go very well together.
Split the cake through the middle and fill with a layer of strawberry jam. In this case, simply dust the top with some icing sugar to finish.
You can also split the cake and fill with some whipped cream and sliced strawberries. Only do this is you are going to eat the cake all in one go as it won't keep. Alternately, you can cut into wedges and top with the cream and berries instead.
It was very easy to decorate this cake for the holidays. I simply turned the cake upside down so that the flat part of the cake was on top. I spread the icing on top in small cluster-like petals and garnished them with some flaked coconut I had shaken in a jar with green food coloring and added some mini candy chocolate eggs for color. A very pretty and simple way to decorate a cake for Easter.
A FEW OTHER BUNDT CAKES FOR YOU TO ENJOY
Bundt cakes are always so impressive to look at. A delicious Bundt cake is a party waiting to happen!! Here are a few more favorite versions that we enjoy.
PINEAPPLE UPSIDE DOWN BUNDT CAKE - takes everything you love about the nostalgic classic and turns it into a show‑stopping dessert. Golden pineapple slices and bright maraschino cherries caramelize in a buttery brown‑sugar glaze, creating a glossy, jewel‑toned topping that looks as beautiful as it tastes. Beneath that sits a soft, tender homemade vanilla‑pineapple cake — moist, flavorful, and infused with real pineapple juice for a sunny sweetness in every bite. Baked in a Bundt pan, the cake becomes even more impressive: tall, elegant, and perfect for slicing into generous wedges. Once inverted, the fruit topping drapes over the cake like stained glass, and the warm caramel edges make each slice irresistible.
CHOCOLATE PEPPERMINT BUNDT CAKE - A rich, deeply chocolatey, beautifully moist, and dressed up with just the right touch of peppermint. The batter starts with melted butter, cocoa, and hot water — the classic base that gives this cake its signature fudgy texture. Sour cream adds extra tenderness, while vanilla softens the peppermint so the flavor stays bright and festive without ever becoming overpowering. Once baked, the cake turns out dense, glossy, and wonderfully fragrant. A warm drizzle of chocolate frosting melts into every ridge of the Bundt, creating a luscious finish that’s both simple and indulgent. For the holidays you can sprinkle the top with crushed candy canes which add plenty of sparkle, crunch and charm.
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Dense, moist, and delicious with a beautiful lemon flavor. Quick and easy to make as well.
Ingredients
For the Cake:
1 (15.25oz/432g) lemon cake mix
1 (3.4 oz/96g) package instant lemon pudding mix
4 large eggs
1 cup (240g) dairy sour cream
1/2 cup (120ml) vegetable oil
Lemon Buttercream Frosting:
1/2 cup (114g) butter, at room temperature
1/2 TBS freshly grated lemon zest
2 TBS fresh lemon juice
2 1/2 cups (300g) icing sugar
Instructions
Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside.
Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix.
Spoon into the prepared cake tin, smoothing over the top.
Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely.
To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes.
Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture.
Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)
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Welcome to The English Kitchen's delicious round up of Easter Recipe Favorites. These are the things which my family has always loved for me to cook for them for Easter Dinner through the years.
When I was a child, Easter always meant that our mother would cook a Ham. We had ham twice a year, at New Years and then again at Easter. Always a big bone in shank ham so that mom could make a pot of soup after the holiday meal. My father's favorite French Canadian Pea Soup. Mom always used the old fashioned whole yellow peas. They are very rare these days so I make do with split peas.
It was never as elaborate a meal as Christmas dinner but it was always delicious. Tender and juicy roasted ham with either scalloped or mashed potatoes. A vegetable on the side such as carrots or green beans. Simple and delicious.
The Ham would be served warm and glistening from the oven with a pot of good old yellow mustard on the table to accompany it.
If we were lucky she would have had time to make some tasty rolls or baking powder biscuits to serve along side and some deviled eggs and a jellied salad.
Dessert was always simple as well. Usually a Lemon Meringue Pie. We would have been eating Easter chocolate and candy all day so there was no need for her to make anything more elaborate and a Lemon Pie kept well in the refrigerator.
I have basically carried on the same traditions with my own family. A baked ham, glazed and glistening, some type of potato, a vegetable, a roll or biscuit, a salad, sometimes deviled eggs and a tasty lemon dessert, because nothing says spring-time like a lemon dessert.
Of course in the U.K. we were blessed to have delicious Spring Lamb so tender and juicy leg of lamb would also would make an appearance at my Easter Holiday table on occasion. Nobody in my family back here in Canada likes lamb, mores the pity. I wish they did.
In any case, I have correlated a delicious roundup of my favorite Easter Dinner Recipes for you here today. I hope that you will enjoy them and be tempted to cook at least a few of them. I have not included my recipe for Hot Cross Buns. You can find several tasty versions here. I have a full batch recipe.I also have a small batch recipe. Both are delicious. Enjoy!
A beautifully baked ham has a way of making the whole house feel festive, and this classic version delivers everything people love about a holiday roast. The ham is gently cooked at a low temperature so it stays incredibly moist and tender, then finished with a glossy brown‑sugar, Dijon, and maple glaze that melts into all the cross‑hatched grooves, creating a sweet‑savory crust that’s irresistible. The result is a ham that slices like a dream, never dries out, and fills the kitchen with the warm, nostalgic aroma of a family feast.
WHAT MAKES THIS HAM SO DELICIOUS:
Slow, gentle roasting keeps the meat juicy from edge to center.
A simple, elegant glaze—brown sugar, Dijon, and real maple syrup—adds depth without overpowering the natural flavor of the ham.
Cross‑hatching lets the glaze seep into every cut, giving you caramelized edges in every slice.
Perfect pan juices form naturally and are delicious spooned over the meat.
A beautifully roasted boneless leg of lamb is one of those dishes that feels both elegant and deeply comforting, and this recipe captures that feeling perfectly. The meat is rubbed with a fragrant paste of garlic, rosemary, thyme, parsley, black pepper, and olive oil, then blasted in a hot oven to create a gorgeous, flavorful crust before being slow‑roasted to a succulent, rosy finish. The result is lamb that slices like butter—tender, juicy, and infused with the gentle perfume of herbs.
WHAT MAKES THIS ROAST IRRESISTIBLE:
A simple herb rub that enhances the natural sweetness of the lamb without overpowering it.
High‑heat searing that locks in juices and creates a beautifully browned exterior.
Slow, gentle roasting that keeps the meat moist and perfectly pink.
A naturally rich flavor thanks to high‑quality lamb, known for its tenderness and depth.
Thinly sliced potatoes baked slowly in milk with butter, onion, parsley, and plenty of sharp cheddar create a dish that feels like pure comfort. This classic scalloped potato recipe is the kind many of us grew up with—no béchamel, no fuss, just simple ingredients layered together and baked until the potatoes are tender, the edges are bubbling, and the top turns beautifully golden and crisp. The milk transforms into a light, creamy sauce as it cooks, soaking into every slice and giving the dish that unmistakable homemade warmth.
WHAT MAKES THESE POTATOES SO SPECIAL:
Layers of flavor from onion, parsley, and cheddar tucked between the potatoes.
A buttery, golden top that adds just the right amount of richness.
A naturally creamy sauce created simply from milk and the starch of the potatoes.
A nostalgic, church‑supper style dish that pairs with everything from ham to baked beans.
A tray of proper British roast potatoes is the kind of comfort that makes a holiday dinner feel complete, and this recipe captures everything people adore about a true roastie. Large chunks of floury potatoes are parboiled until their edges just begin to soften, then shaken to create those fluffy, craggy surfaces that turn irresistibly crisp in the oven. Rolled in seasoned flour and browned in sizzling goose fat, they emerge deeply golden, crunchy on the outside, and soft and cloud‑like within — the perfect contrast in every bite.
WHAT GIVES THESE ROASTIES THEIR MAGIC:
Floury potatoes like Maris Piper or russets that roast up fluffy and tender.
Roughened edges that catch the fat and crisp beautifully.
Goose fat or beef drippings for that unmistakable savory crunch.
A long, hot roast that transforms simple potatoes into something spectacular.
A bowl of perfectly creamy mashed potatoes has a way of stealing the spotlight at any meal, and this recipe delivers everything people crave in a classic mash. Using floury potatoes like Russets or Yukon Golds ensures a naturally fluffy texture, while gentle simmering and thorough drying create the ideal base for richness. Warm cream and melted butter are folded in slowly, giving the potatoes a silky, cloud‑like consistency that feels indulgent without being heavy. Every spoonful is smooth, warm, and deeply comforting, with just a hint of seasoning to let the buttery flavor shine. A truly timeless side dish.
WHAT MAKES THESE POTATOES SO DELICIOUS:
Floury potatoes create the fluffiest, lightest texture.
Warm cream and butter melt seamlessly into the potatoes for luxurious richness.
Proper drying and gentle mashing prevent gluey potatoes and keep them soft and airy.
Simple seasoning enhances the natural flavor without overpowering it.
Perfection Salad is one of those charming, old‑fashioned dishes that surprises you with just how refreshing and delicious it truly is. This vintage recipe combines finely shredded cabbage, celery, and sweet red and green peppers suspended in a sparkling, homemade lemon‑vinegar gelatin that’s bright, tangy, and lightly sweet. The vegetables stay wonderfully crisp, giving every bite a satisfying crunch that contrasts beautifully with the cool, jellied base. It’s simple, colorful, and full of nostalgic flavor — the kind of salad that feels right at home on your holiday table. Another timeless classic.
WHAT MAKES THIS SALAD SO APPEALING:
A from‑scratch lemon jelly that tastes clean and vibrant, not artificial.
Fresh, crunchy vegetables that hold their texture beautifully.
A balanced sweet‑tangy flavour that pairs well with rich dishes.
A retro presentation that feels both fun and elegant, whether molded or cut into neat cubes.
Deviled eggs have a way of stealing the spotlight at any gathering, and the version on your page captures exactly why they’re such a timeless favorite. These eggs are wonderfully simple yet incredibly flavorful, made with velvety mashed yolks blended with good mayonnaise, grainy Dijon mustard, and just the right touch of salt and pepper. The filling becomes smooth, creamy, and gently tangy, piping beautifully back into the whites before getting that classic dusting of paprika for color and warmth. These deviled eggs are the kind people hover around at parties, the ones that vanish from the platter long before anything else. They’re simple, elegant, and endlessly crowd‑pleasing
WHAT MAKES THESE EGGS SO POPULAR:
A perfectly cooked egg with tender whites and bright yellow yolks.
A silky filling made from just a handful of quality ingredients.
Grainy Dijon mustard that adds depth without overpowering the eggs.
A sprinkle of paprika that gives a subtle smokiness and a beautiful finish.
Warm, tender, and impossibly light, these Lion House Rolls are the kind of homemade bread that makes a meal feel special. The dough is enriched with milk, butter, a touch of sugar, and just enough egg to give each roll a delicate, pillowy crumb. After a slow rise, the dough is rolled into long strips and spiraled into their signature shape, creating beautiful layers that bake up golden on the outside and feather‑soft within. Every bite is buttery, airy, and melt‑in‑the‑mouth delicious — the sort of roll you “test” straight from the oven and instantly reach for another.
WHAT MAKES THESE ROLLS SO BELOVED:
A soft, enriched dough that stays tender for days.
The unique rolled shape that creates irresistible flaky layers.
A light-as-air texture thanks to proper kneading and a gentle rise.
A golden, buttery finish that makes them perfect for any holiday table.
These three‑ingredient buttermilk biscuits deliver everything people love about a true North American biscuit: towering height, tender layers, and that irresistible buttery aroma that fills the kitchen the moment they hit the oven. Using frozen grated butter gives them an exceptional flakiness, creating little pockets of steam that help the biscuits rise beautifully tall and bake up light as air. Cold buttermilk brings gentle tang and tenderness, while self‑raising flour keeps the recipe wonderfully simple. A biscuit worth baking again and again.
WHAT MAKES THESE BISCUITS SO ADDICTIVE:
Frozen butter melts in the oven, not in the dough, giving you flaky layers and a crisp, golden top.
Cold buttermilk adds flavor and tenderness without any fuss.
Only three ingredients keep the recipe quick, reliable, and perfect for busy mornings.
A soft, lofty crumb makes them ideal for butter, honey, jam, or serving alongside soups and stews.
This Lemon Cream Pie is the kind of dessert that feel effortless. The filling blends mascarpone, sweetened condensed milk, heavy cream, and fresh lemon juice into a texture that’s unbelievably silky—plush, velvety, and lightly tangy, with just enough sweetness to keep every bite balanced. The magic happens when the lemon juice hits the cream mixture and thickens it into a luxurious, spoon‑soft filling that sets beautifully in the fridge. The result is a pie that feels rich yet feather‑light, refreshing yet indulgent, and perfect for the holidays when you want something decadent without turning on the oven. Served with softly whipped cream and a few curls of lemon, this pie is everything a holiday dessert should be: cool, creamy, refreshing, and dangerously easy to love.
WHAT MAKES THIS PIE SO POPULAR:
No‑bake ease keeps the kitchen cool while delivering a dessert that tastes like it took hours.
Mascarpone gives the filling a lush, velvety texture that feels extra special.
Fresh lemon juice brightens every bite and naturally thickens the cream.
A crumb crust—homemade or store‑bought—adds buttery crunch to contrast the creamy filling.
Chills to perfection, slicing cleanly into dreamy wedges that hold their shape.
A pavlova always feels like a little bit of magic, and this Lemon & Raspberry version is especially enchanting. The base is everything a proper pavlova should be: crisp and delicately crackled on the outside, with a soft, marshmallow‑like center that melts on the tongue. It’s made from just two egg whites and fine sugar, whipped until glossy and billowy, then baked low and slow for that perfect texture. Once cooled, the meringue becomes a beautiful bowl for lightly sweetened whipped cream rippled with bright, tangy lemon curd. The curd isn’t fully mixed in—just streaked through—so every spoonful has ribbons of sunshine running through it, both visually stunning and deliciously vibrant.
WHY THIS DESSERT ALWAYS WINS PEOPLE OVER:
A perfect meringue base
Crisp and delicately crackled on the outside, soft and marshmallow‑like inside. That contrast alone makes every bite memorable, and the gentle sweetness lets the toppings shine.
Lemon‑rippled whipped cream
Instead of mixing the lemon curd in completely, it’s streaked through the cream so you get ribbons of bright, tangy flavour running through each spoonful. It looks beautiful and tastes even better.
Fresh raspberries for juicy tartness
Their natural acidity balances the sweetness of the meringue and the richness of the cream, giving the dessert a refreshing lift.
Candied almonds for crunch
A simple topping that adds texture, nuttiness, and a little caramelized sweetness. That crunch against the soft cream and airy meringue is irresistible.
Downsized for smaller households
This recipe makes just three servings, which means you don’t need a crowd to enjoy a show‑stopping dessert. It feels special without being extravagant.
Sharing a delicious meal with family and friends is what the holidays are all about. I want to wish each of you from the bottom of my heart a very blessed and Happy Easter Season.
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!!
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Amanda Melendez and her partner Claudia Mena built their following with a showstopper seven-hour pork dish.
“All that we have learned has been, as we Cubans say, ‘a golpe.’”
Amanda Melendez is explaining the success of her food truck in Kissimmee, Florida, and it’s quickly becoming clear that her popularity did not come by accident: It was forged out of fire.
“A golpe” literally means “by blows,” and when Melendez says she learned that way, she means that she did so through struggle or sheer force of will.
It would be easy to forget this while salivating over a plate of her cerdo asado, or roast pork, the meat falling apart under a gleaming sheet of crispy skin. Served over Cuban rice and beans with pickled onions, fried sweet plantains, and yuca, the knock-out dish makes customers feel at home. So too does warm, graceful service from Melendez and Claudia Mena, her partner in life and in business.
But behind Chef Amanda’s brilliant cooking and impeccable service are two women who have worked tirelessly to build their business from the ground up.
Chef Amanda’s food truck is known for cerdo asado, a roast pork dish served with rice and beans, pickled onions, and plantains. Courtesy of Amanda Melendez
Beginnings
Melendez was born and raised in Matanzas, Cuba in a family that cherished mealtime.
“Food, for us, was more than food,” she recalls. “It was the moment where we would sit together, where we would share our culture.”
Melendez’s grandmother Mirta would prepare delicious meals for her entire extended family: comfort dishes like carne frita, or fried meat, and macaroni with pork fill Melendez’s memories of childhood.
“We don’t have that much abundance in Cuba,” Melendez says, “and my grandmother would resolve to feed us with whatever she could get her hands on.” In this way, young Amanda was raised in a culture of culinary innovation.
“In Cuba, if something doesn’t exist, Cubans will invent it to feed their families,” Melendez says.
At age 18, Melendez left the island nation for Miami, where she joined her father, who was already living there at the time.
At first, Amanda wasn’t particularly interested in cooking. As a child, she left the cooking to her grandmother.
In Miami, fate brought her just outside of the kitchen, as a server and a manager. “I worked, like we all do in this country, in gastronomy,” Melendez says. Her first job was in a Salvadorean restaurant, and her second was at a Cuban one. The experiences exposed her to cuisines from across Latin America—even her own.
“I ate foods that people here say are Cuban dishes—that you don’t actually eat in Cuba,” she said, because of a lack of access to ingredients. She points out that ropa vieja, a slow-cooked, shredded beef dish that is famous in the United States, is rare in Cuba, because the slaughter and sale of beef is heavily regulated on the island.
With time in the United States, Melendez would not only taste, but also innovate on Cuban dishes that were difficult to obtain back home. At her food truck, she plates a mini-serving of ropa vieja on crispy tostones (fried green plantains) for a small, punchy bite of Cuba.
The truck’s take on ropa vieja. Courtesy of Amanda Melendez
A chef is born
Though Amanda’s transition to life in Miami was marked by abundance, she became a cook during a time of desperation: the beginning of the COVID-19 pandemic. With nothing to do, she began to cook in her Miami home, her grandmother guiding her through Cuban classics. “Little by little,” she remembers, “my love for cooking emerged.”
Claudia, who met Amanda while they were both waiting tables, could tell that she was tapping into a passion.
“She pushed me to study it” seriously, Amanda says, and she did, enrolling in night classes at the María Moreno Culinary Institute in Miami. By night, she learned the fundamentals of French cooking, and by day she continued working at a Cuban restaurant in Miami.
But that hustle was not paying off; the pandemic killed much of the business at her day job, so she needed to look for other opportunities. Again, her loved ones saw her talent, and encouraged her to nurture it.
“My brother-in-law told me, ‘You cook well, why don’t you start a meal prep business?’”
Amanda took to preparing lunches in her home kitchen that Claudia would deliver to clients around Miami. Over the course of several years, her business grew from 7 clients to 80, and she had to start cooking in a ghost kitchen to handle the volume. While at school she worked a punishing schedule: she would wake up at 3 A.M., cook until around 7, take a nap, then buy groceries for the next day before heading to classes from 7 P.M. to 11 P.M. at night.
While Amanda was at school, the couple heard about an opportunity to buy a food truck, and they jumped on it. At first, they used the truck as a ghost kitchen.
In 2024, Amanda graduated from Maria Moreno with a degree in culinary arts. She and Claudia continued with their catering business in Miami, but they dreamed of leaving the city so they could show Amanda’s cooking—Cuban food with global influences—to a non-Cuban public.
Amanda’s father lives in Orlando, and on a trip to visit him, Amanda and Claudia were impressed by the area’s vibrant food truck scene. They wanted to become a part of it.
They applied to join five or six food truck parks before getting a call from Food Trucks Heaven. The manager offered them a spot, but there was a catch: “You have to come before the end of the week because I only have one spot available,” Amanda recalls her telling Claudia over the phone.
“We left for Orlando early the next morning.”
From top: a Cuban-inflected take on arancini; cerdo asado; and arroz frito. Courtesy of Amanda Melendez
A place in Food Trucks Heaven
The first month in Kissimmee was “horrible,” Amanda remembers. One of the toughest parts of leaving was separating from her 90-year-old grandmother, whom she had lived with since arriving in the United States. On top of that, she left behind many other family members in the Miami area to move to a city where she knew no one besides her father.
“Nobody knew who we were, and my food truck is named Chef Amanda,” says Melendez. “Who is Amanda? No one knows. It didn’t say ‘Cuban’ anywhere. It was horrible, horrible.”
Amanda worked the kitchen of the pink food truck, and Claudia attended to customers. Melendez burnt herself cooking on her first day. There were days where Amanda and Claudia did not sell a single thing. “It was like when someone is just exhausting themselves, sacrificing so much, but with nothing to show for it,” Amanda remembers. “We realized the only way people would buy from us was if they learned about our food first.”
Claudia and Amanda started to give away samples of cerdo asado, their show-stopper. Tourists started sharing images of the delicious, seven-hour slow-cooked pork on social media. Influencers stopped by. “We’ve grown little by little this way,” Amanda says.
Seven months later, they sell so much that they’re having trouble keeping up with demand. Claudia says that Amanda’s biggest challenge is that she has trouble delegating her work to other people, but it’s time for her to hire a worker to help out.
They’ve grown on the strength of Claudia’s hospitality and business acumen — Amanda calls her the “mastermind” of the operation — and Amanda’s innovative, soulful cooking.
When the pair was still in Miami, Amanda’s professor, Yoher Vielma, helped them create a menu for their nascent food truck based in Cuban cooking, but with modern, global twists. “We make use of the original recipes with new techniques to create a fusion menu,” says Melendez. “Because society advances.”
Take, for example, Amanda’s croquetas, a classic breaded fritter that on the island would be made with a doughy center. Amanda, taking notes from Spanish croquettes, makes hers with bechamel, so the crispy exterior gives way to a melt-in-your mouth interior.
Or her arroz frito, a fried rice dish brought to Cuba by Chinese immigrants in the 1800s. She loaded hers with Cuban stir-fry ingredients—pork, pineapple, sweet plantains—but came up with her own sauce incorporating Japanese rather than Chinese ingredients.
Her arroz con pollo arancini are particularly revelatory. The base of the dish is a yellow rice-and-chicken dish that Amanda says Cuban cooks use to transform a small amount of poultry into a large, filling meal. And in Melendez’s hands, the dish transforms once more.
“It ends up with a texture like a risotto,” she says. She adds cheese while it’s hot, breads it, and fries it to make it crispy on the outside, and moist and flavorful on the inside.
She cuts the richness of the fried rice balls with two salsas: one made of cream cheese and lemon; and another with Japanese mayonnaise, lemon, and aji amarillo, a Peruvian orange pepper.
Customers have also been clamoring for her tarta vasca, a crustless Basque cheesecake, which she Cubanizes with a guava marmalade. The same marmalade is served with her queso frito, fried cubes of muenster cheese that are breaded and fried until tender on the inside but crunchy outside. “The cheese is spectacular,” she says. “People order a ton of it in the food truck.”
Queso frito, fried muenster cheese, served with a guava marmalade. Courtesy of Amanda Melendez
Many Cubans are “incredulous” when they see the menu. “They ask me, ‘This is Cuban?’” Amanda says. “We tell them, ‘Try it. If you don’t like it, I won’t charge you.’
“And what always happens? They’re surprised. They’re always surprised, because when they try it they realize that it is Cuban food.”
The menu is filled with her delicious takes on Cuban classics, like pan con lechón, a roast pork sandwich, a Cuban sandwich, and the inimitable ropa vieja. Customers can wash it all down with pineapple, mango, guava, or mamey (a custardy, aromatic tropical fruit) juice.
In fact, while certain visitors need convincing, some Cuban-American influencers have been sharing videos of themselves eating at her food truck, calling it the best Cuban food truck in Orlando and saying that it transports them right back to Cuba.
And though Amanda loves winning over her compatriots, she is just as pleased when an American who isn’t as familiar with Latin American food tries her cooking.
“They come to us and say, ‘This is the best Cuban sandwich I’ve ever eaten.’ That fills us up, really. It gives me more happiness, I promise you, than money could.”
Chef Amanda Melendez with a dish of fried rice. Courtesy of Amanda Melendez
From Kissimmee to the world
Now that she’s developed a following in Kissimmee, Melendez says that she’s just getting started as a restaurateur. Next, she hopes to open another food truck in the Orlando metro area, and at some point, a brick-and-mortar. She and Claudia are also eying cities north of Florida where they can introduce her takes on Cuban cuisine to Americans who might be unfamiliar with it.
Getting there won’t be easy, but she and Claudia are more than up to the challenge.
“You’ll fall, you’ll hit a thousand obstacles, Amanda says. “But you can’t give up.”
She encourages people who are hesitant to follow their dreams to take a leap. “Anything you want in this world you can achieve, but you have to believe in yourself unconditionally,” she said.
Though Amanda’s dreams are grand, they are simple at their core: She likes feeding people. “It makes me happy when someone smiles when they eat something I made.” she says. “I want everyone to experience that.”
A good egg salad has a way of taking you right back to the kitchen you grew up in, and this version is as comforting and familiar as they come. Mom’s Classic Egg Salad is creamy, simple, and wonderfully nostalgic—made with perfectly cooked eggs, a touch of tangy mustard, and just the right amount of crunch. It’s the kind of recipe that proves the best lunches don’t need to be fancy; they just need to be made with care.
This easy, budget‑friendly staple comes together in minutes and tastes delicious whether you spoon it onto soft sandwich bread, tuck it into a wrap, or scooped it over crisp lettuce as a light lunch. It’s reliable, satisfying, and timeless—exactly the sort of recipe you’ll find yourself returning to again and again.
My mother made the best Egg Salad Sandwiches. They were so good that they spoiled my whole family for ever wanting to eat anyone else's. Mom's were always just the right consistency. No large chunks of egg. Not too gloopy from the use of too much mayonnaise. Perfectly seasoned, with just the right amount of crunch from the onion and the celery.
Her egg sandwiches were so good that she used to make them up and sell them to the men where she worked. This brought her in a bit of extra money and they always sold out. She never had any to bring home. I realized that I did not have a recipe on here for Mom's Classic Egg Salad. I really wanted there to be one so that in coming years my family will know exactly where to find it.
When I lived in the U.K. I became very fond of adding a layer of mustard cress and leaving out the celery. It added a lovely flavor. There is no such thing here in Canada and I have to say I really miss it. It added a touch of heat and color.
This is a pretty basic recipe. I have included a few variations for those who might want to get a bit fancier. Myself, I am pretty much a classic lover of moms. I doubt that will ever change.
It great as a sandwich filler and also is lovely as a spread with crackers or cracker breads or spooned onto celery sticks. Today we enjoyed it in sandwiches made with some Molasses Oatmeal Bread (for me) and Sour Dough Bread (for Eileen.)
INGREDIENTS NEEDED TO MAKE
CLASSIC EGG SALAD
There is nothing complicated about any of this.
4 large hard boiled eggs
2 TBS finely chopped spring onions
2 TBS finely chopped celery
2 TBS mayonnaise
1 TBS Dijon mustard
salt and black pepper to taste
NOTES ON INGREDIENTS
We get all of our eggs up the North Mountain in Torbrook at a chicken farm called Peltons. They also have chicken, beef, sausages, breads, pies, etc. I love their eggs. Free range, fresh and organic at a decent price. $5.50 a dozen.
Spring onions are also called scallions or green onions. They add a touch of color and a bit of sharpness. You could use fresh chives in their place.
Celery is entirely optional. We like it. Some people add pimento. I prefer celery.
I used Kewpie Mayonnaise. Use a quality mayonnaise and whatever is your favorite. This will vary according to where you live and what is available.
If you don't have, or don't like Dijon mustard you can use plain yellow mustard. It all depends on the flavor profile you wish the mustard to bring into the mix. I like Dijon.
SOME VARIATIONS:
For Greek Style: Omit the celery or pimento. Add 1/4 cup crumbled Feta cheese, 1/4 cup finely chopped tomato, and 2 TBS chopped ripe olives.
For California Style: Omit the celery or pimento. Stir 1/4 cup chopped avocado and 1/4 cup grated Monterey Jack cheese. You can also top the salad with some alfalfa sprouts.
HOW TO MAKE CLASSIC EGG SALAD
Its really not hard at all! Older eggs do peel much easier than fresh eggs. I used to peel dozens of eggs every week when I worked at the manor as they wanted a tray of Deviled Eggs in the fridge at all times. The worse I ever had to peel was Quails eggs. Over 200 for a dinner party. Quails eggs are not an easy peel. They have a very tough membrane. I found it worked best to peel them under running water. It took me literally hours.
Peel your eggs, discarding the shells. Place them into a bowl. (The eggs, not the shells.)
Chop the eggs according to your favorite method to your desired consistency. (I like to use a pastry blender and I don't like the pieces of egg to be overly large. Mom always used a fork.)
Add the celery and onion and toss everything well together. (I use a fork to toss things together.)
Add the mayonnaise and Dijon mustard. Mix all well together. (This is where I break out a spoon.)
Add salt and pepper according to your taste.
Store in a covered container in the refrigerator until you are ready to use it.
HOW TO PROPERLY BOIL AN EGG
People are often very intimidated when it comes to boiling eggs. I have found through the years that if I follow a few simple rules, they always come out perfectly.
For Soft Boiled Eggs with set whites and runny yolks Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil. Pierce the large end of the egg with an egg piercer or a needle. (This helps to release any pressure which might crack the shell.) When the water is gently simmering, lower the egg on a tablespoon. Set an egg timer. It will take 3 to 4 minutes for a large egg to be soft boiled. If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.
For Medium Boiled Eggs with firm opague whites and soft yolks. Medium boiled eggs can be shelled and used in place of poached eggs. Fill a saucepan with enough water to cover the egg, and heat to a gentle boil Pierce the large end of the egg with an egg piercer or needle. (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan. Cover the pan and remove from the heat. Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.
For Hard Boiled Eggs with firm whites and yolks Pierce the large end of the egg with an egg piercer or needle (see above). Put the egg in a pan and fill it with water. Bring it to a boil, and then reduce to a simmer. Simmer for 12 minutes. Remove from the heat and immediately place the egg into cold water.
NOTE: An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.
Also for hard boiled eggs, older eggs are easier to peel. If I know I am going to be needing boiled eggs for something I always get them in well ahead of time. I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.
I use an electric egg boiler for my hard boiled eggs. It takes all of the guess work out of the equation, and they always come out perfect. This is the one I have, but I have had other brands and they all work very well.
HOW TO CHOOSE AND USE EGGS
To be sure your eggs are in top condition, follow these shopping, storing and serving guidelines.
Purchase clean, fresh eggs from refrigerated display cases. White or brown. It doesn't matter. Their nutritional content is the same.
When you get home from the shops, refrigerate your eggs promptly, large ends up. It is best not to store them on the door of the refrigerator as opening and shutting the door causes too much of a variance of temperature.
For best quality, use your eggs within one week. You can store them, however, for up to five weeks.
Always discard any eggs with broken or cracked shells. They may have been contaminated with salmonella bacteria. It is not worth taking the chance.
Serve hot egg dishes right away.
Refrigerate chilled egg dishes immediately after mixing, and keep them cold until serving time.
Chill leftovers or make-ahead dishes containing eggs promptly.
A FEW MORE TASTY SANDWICH FILLINGS
Here are a few more sandwich fillings that I enjoy making and eating!
DEVILED HAM SPREAD - A creamy, nostalgic spread that transforms simple leftover ham into something irresistibly moreish. This Deviled Ham Spread blends finely chopped roast ham with softened butter for richness, real mayonnaise for silky smoothness, and Dijon mustard for a gentle, warming heat. Sweet pickle relish adds a bright pop of tangy sweetness, while a whisper of black pepper, cayenne, and allspice brings that classic “deviled” depth without overwhelming the palate. Perfectly balanced—salty, tangy, lightly spiced, and wonderfully creamy.
CLASSIC TUNA SALAD - Made the old‑school way—with good albacore tuna, crisp celery, a whisper of red onion, and just enough creamy mayonnaise to bring it all together. This version celebrates simplicity, letting quality ingredients shine while delivering that familiar flavor so many of us grew up loving. A squeeze of fresh lemon brightens every bite, and the balance of crunch and creaminess makes it irresistible. This tuna salad is the kind of everyday comfort that never goes out of style. It’s quick, budget‑friendly, and deeply satisfying.
Pin this recipe to your Eggs, Cooking for Two, or Sandwich Filling Recipe boards and remember to FOLLOW ME on Pinterest,Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Enough for two sandwiches
Author: Marie Rayner
Classic Egg Salad
Prep time: 10 MinTotal time: 10 Min
You can't beat a classic. This has been pleasing people for years! Easy to make, economical, filling and delicious!
Ingredients
4 large hard boiled eggs
2 TBS finely chopped spring onions
2 TBS finely chopped celery
2 TBS mayonnaise
1 TBS Dijon mustard
salt and black pepper to taste
Instructions
Peel your eggs, discarding the shells. Place them into a bowl.
Chop the eggs according to your favorite method to your desired consistency. I like to use a pastry blender and I don't like the pieces of egg to be overly large.
Add the celery and onion and toss everything well together.
Add the mayonnaise and Dijon mustard. Mix all well together.
Add salt and pepper according to your taste.
Store in a covered container in the refrigerator until you are ready to use it.
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If you are looking for a simple, comforting meal that makes good use of leftover cooked chicken then this is the recipe you will want to keep close to hand. Tender cooked pieces of chicken are gently folded into a creamy mixture of sour cream, mayonnaise, and pantry herbs and seasonings. Crisp celery and sharp cheddar cheese are also folded in before spreading it into a casserole dish, slathering the top with crisp cracker crumbs and baking the whole lot to golden brown, bubbling perfection.
No cream of whatever soup required, this is a small batch recipe that feeds two to three people. You can also double it to feed more.
It’s a wonderful way to use leftover chicken, and the ingredients are as humble as they come — nothing fancy, nothing complicated, just honest, old‑fashioned flavor. Perfect for busy weeknights, cozy suppers or anytime you want something that feels and tastes like it came straight from your grandmother's kitchen.
I had some chicken leftover from a rotisserie chicken to use up the other day and decided to make a casserole for us to enjoy. I know I could have made chicken salad for sandwiches or whatever, but I was really wanting a casserole and Eileen agreed. We went on a search and found one here.
This casserole is a great option. It doesn't use creamed soup. The sauce instead is composed of a mix of sour cream and mayonnaise. Kind of like what you would make a dip with. Into that go a variety of herbs and spices/seasonings. I took the liberty of cutting the recipe in half as there are only two of us here to eat it.
It is loaded with lots of grated cheese and the crunch of chopped celery. I think spring onions would also make a nice addition. It is not overly saucy and gloopy like some casseroles are, which I liked. If you are looking for a something a bit saucier then by all means do double the sauce ingredients.
We enjoyed this spooned over baked potatoes done in the English Style. Crispy skins and fluffy middles. We just cracked them open and piled on the casserole. Oh boy but it was some good. I also made a tasty coleslaw to enjoy alongside. Sorry we were so hungry that we couldn't wait to tuck in so I didn't get any photos of it plated up.
I highly recommend! I think this is one you will really enjoy. I dare say it would also make a tasty pie filling.
INGREDIENTS NEEDED
TO MAKE
SCALLOPED CHICKEN CASSEROLE
Simple ingredients put together easily with most delicious results. This is a small batch recipe which feeds two to three people. Simply double the ingredients to feed four to six.
You can use leftovers from a roast chicken, or a rotisserie chicken, or you can cook some chicken breast on purpose to use in this. I tell you how below. Cut the meat into 1/2 inch cubes.
I like to remove the strings from my celery. Simply grab the strings at the end of the stick of celery between your thumb and the blade of a knife. Hold tightly and pull down to the other end of the stick. They easily come away. Discard the strings and chop the remainder of the celery. I cut it into 1/4 inch dice.
I use full fat mayo and sour cream so as to avoid the risk of the sauce splitting.
Use a good well flavored Cheddar. If you don't like cheddar, feel free to use another nicely flavored cheese that melts well. Colby Jack, Swiss, Emmenthal. Or any combination of cheeses. I do like to grate my own cheese.
Make sure you use onion and garlic powder and not the salts.
You know what I mean by round buttery crackers. Another option would be Town House, TUC or any crisp buttery type of cracker.
I use salted butter.
HOW TO MAKE SCALLOPED CHICKEN CASSEROLE
This is a quick and easy make. Once your ingredients are assembled, they go together quickly. It bakes in about half an hours time max.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together. (I use a small wire whisk to do this.)
Fold in the chicken, cheese and celery, again combining well together. (Make sure you scrape from the bottom so nothing gets left unfolded. I use a rubber spatula and scrape from the bottom of the bowl.)
Spread this mixture out in the baking dish evenly. (I use the rubber spatula to smooth it over.)
Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture. (Put the crackers in a zip lock baggie and roll a rolling pin over them. I like mine to be a mix of coarse and fine crumbs. If you really like a cracker crumb topping you could double the amounts.)
Bake in the preheated oven for half an hour until golden brown and bubbling around the edges. (You can stick a metal knife in the center and see how hot it gets to make sure it is totally heated through.)
Let sit for 5 to 8 minutes before serving.
HOW TO COOK CHICKEN BREASTS
TO USE IN THIS AND OTHER RECIPES
It is not hard to poach chicken breasts. I often will poach a whole package of them to keep in the fridge for salads, sandwiches and casseroled. (For this particular recipe you will need two small chicken breasts.)
Put your chicken breast into a saucepan. Cover with water. Add a few whole peppercorns, some salt (to taste), a bay leaf and a pinch of cayenne pepper. Bring to the boil over medium high heat.
Skim off any scum and discard. Cover tightly and reduce the heat to medium low. Leave to simmer for 10 minutes.
Turn off the burner and then leave the chicken to cool in the water until you can comfortably handle it without burning yourself. It should be perfectly cooked through, moist and delicious.
Store in the refrigerator in an airtight container. Use within 4 days. For longer storage, cut into cubes and freeze in an airtight container. Label, date, and use within 3 to 4 months.
DELICIOUS VARIATIONS
If you are not a fan of celery, feel free to use canned water chestnuts or slivered almonds. Both work well, taste good and add a lovely crunch.
You could add some chopped cooked vegetables if you wish. Broccoli is nice.
You can vary the type of cheese used if you wish. You can combine two different kinds. Just be sure to use a cheese that will melt nicely into the casserole.
Top with Crispy Fried Onions rather than the cracker crumbs if you wish. Or you can mix a small amount of the Onions into the cracker crumbs.
Top with crushed potato chips rather than the cracker crumbs. Pick your favorite kind and just go with it. Sour Cream & Onion are very nice.
Crushed cornflakes mixed with the melted butter are also very nice.
If you are looking for a creamier finish, double the sour cream and the mayonnaise.
A FEW MORE LEFTOVER CHICKEN RECIPES TO ENJOY
I think I like the leftovers almost more than I like the main event. Here are a few other tasty ways to enjoy your leftover chicken!
CRUSTY CHICKEN POT PIE BUNS- Leftover cooked chicken and vegetables in a tasty, creamy sauce. Stuffed into a hollowed out crusty roll and topped with stuffing. These are then baked until the filling is hot and bubbling and heated through. No faffing about with rolling out pastry. These are quite simply a delicious way to use up what's in the refrigerator. If you have leftover gravy, so much the better!
CRISPY CHICKEN SALAD - Cooked chicken is shredded, lightly battered in a spicy coating and flash fried in a bit of oil. Served atop a tasty salad with a nice mix of vegetables, dried cranberries and cheese. It is drizzled with a delicious honey mustard dressing. This main dish salad always goes down a real treat.
AMISH CHICKEN & STUFFING CASSEROLE - This is one of my absolute all time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.
Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.
Pin this recipe to your Chicken, Cooking for Two, Casseroles, or Main Dish Recipe boards and remember to FOLLOW ME on Pinterest,Facebook, or Instagram!
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Yield: 2 - 3 servings
Author: Marie Rayner
Scalloped Chicken Casserole (small batch)
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with plenty of cheese and a tasty crunch from the use of celery. A lovely buttery cracker crumb topping completes the picture.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together.
Fold in the chicken, cheese and celery, again combining well together.
Spread this mixture out in the baking dish evenly.
Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture.
Bake in the preheated oven for half an hour until golden brown and bubbling around the edges.
Let sit for 5 to 8 minutes before serving.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
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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If you’re looking for a quick, wholesome meal that still feels a little bit special, these Sheet Pan Parmesan Turkey Tenders & Asparagus are exactly the kind of recipe you’ll want in your weeknight rotation. Tender strips of turkey are coated in a savoury Parmesan crumb, roasted until golden, and paired with bright, crisp‑tender asparagus — all on one pan, all with minimal cleanup.
It’s simple, it’s fresh, and it’s the kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavourful, and ready in no time.
Whether you’re cooking for two or just want something easy and satisfying after a long day, this sheet pan supper delivers every time.
I had taken what I thought was a frozen turkey breast portion from the freezer only to discover it was Turkey tenderloins and so I was looking for something delicious to do with them. I think when I bought them I was going to make a casserole, but I didn't feel like that today so I decided to treat them a bit like I would chicken tenderloin fillets, and do a sheet pan dinner with them and some asparagus I had picked up from the shops a day or so ago.
I love sheet pan suppers. Everything gets prepped and thrown onto the same baking tray, and then cooked together. You can stagger the times that you add ingredients and with perfect planning have everything finish at the same time. One pan, no muss, no fuss, and very little clean up involved.
Turkey tenderloins are obviously a bit larger than chicken ones, so I removed the tough tendon and then cut the meat into smaller portions, ready to coat with a flavorful panko and Parmesan crumb. These got spritzed with a bit of cooking spray, cooked and flipped and then I added the asparagus to the baking sheet for the remainder of the cook time.
The end result was tender and juicy pieces of turkey and crispy tender asparagus. Deliciously perfect and such a simple make. I added some fresh chopped spring onions for bit of a flavor contrast. Very good. We enjoyed this with some small baked Japanese sweet potatoes on the side. Altogether it was a simple and delicious, very "spring-like meal" that we both enjoyed very much!
INGREDIENTS NEEDED
TO MAKE
SHEET PAN PARMESAN TURKEY TENDERS & ASPARAGUS
Simple ingredients put together in a simple and delicious way.
For the turkey:
11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
1/3 cup (40g) seasoned panko crumbs
1/3 cup (30g) grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium egg, beaten
non-stick cooking spray
1 TBS chopped spring onions
For the asparagus:
1/2 pound (8 ounces/227g) fresh asparagus
1 tsp light olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
To finish:
1 TBS finely chopped spring onions
If turkey tenderloins are not available you can use chicken tenderloin fillets in their place, or chicken breasts which have been cut/trimmed to a similar size.
Grate your own cheese. Its always better to do this. Obviously if you can't, you can't, but I highly recommend grating your own. Use the small holes on a box grater, or a micro-plane grater.
I use Kirkland brand cooking spray.
My asparagus was a bit on the spindly side as it is still early yet in the year. I could have taken it out a bit sooner, but it was still very good.
Make sure you use garlic powder and not garlic salt.
Spring onions are also called scallions or green onions. Wash well to get rid of any sand, debris or pesticides, trim and chop. Use both the white and the green parts.
HOW TO MAKE SHEET PAN
PARMESAN TURKEY TENDERS & ASPARAGUS
There is nothing remotely complicated about this!
Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray. (Cooking spray will prevent anything from sticking.)
Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl. (I used shallow pasta bowls.)
To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal. (There is an excellent video on how to do that here. It works for both turkey or chicken.)
Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat. (I use my hands to pat the crumb mixture onto the meat and help it adhere better.)
Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions. (The cooking spray will help to crisp up the crumbs nicely.)
Bake for 15 minutes. While you are baking them get the asparagus ready.
Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat. (I used a medium bag. You can also do this in a large bowl.)
At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
Arrange the asparagus spears between the turkey pieces on the baking tray.
Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips you will end up with a perfectly cooked meal.
Read through the recipe several times before beginning so as to familiarize yourself with everything.
Assemble all of your ingredients before you begin. That way there is less risk of you leaving anything out by accident.
Make sure all of your turkey pieces are of a similar thickness and size so that they cook in roughly the same time.
Apply the same rule to any vegetables you are cooking, making sure they are of a similar thickness and size.
Grate your own cheese. They add fillers to grated cheese products (such as cellulose which is wood fiber) to help them flow better. Grating your own cheese is always a better idea.
Do not over season. The cheese will be salty.
FREQUENTLY ASKED QUESTIONS
CAN I USE CHICKEN TENDERS INSTEAD OF TURKEY?
Yes, feel free to use chicken tenders instead of turkey. Just use the same weight/measure of meat. Everything else will stay the same. You could also use chicken breast meat cut into 1 inch thick strips.
CAN I USE ANOTHER TYPE OF VEGETABLE?
Yes, feel free to use another vegetable if you would prefer. Bear in mind that some vegetables will take longer to cook than others so do check and plan accordingly. Just make sure all of your vegetables are of a similar thickness, hardness and size. Whole green beans would also be very nice with this.
WHY DO I NEED TO REMOVE THE TENDON?
The tendons in poultry tenderloins can be tough and grisly when cooked. You will get a nicer finished product with much more palatable texture if you remove it. There is a great video on how to easily do it here.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Just double all of the ingredient amounts and bake on two baking sheets. Timings will remain the same.
WHAT CAN I SERVE WITH THIS?
Rice or potatoes go very well. If you are staying away from carbs why not serve this with a salad?
STORE ANY LEFTOVERS PROMPTLY IN THE REFRIGERATOR IN A COVERED CONTAINER. THEY WILL KEEP FOR TWO TO THREE DAYS. REHEAT BRIEFLY IN A HOT OVEN.
A FEW OTHER SHEET PAN DINNERS TO ENJOY
I love the ease of sheet pan dinners. Most recipes can easily be cut in half or doubled, depending on the number of people you are feeding. No fuss. No muss, and very little to clean up afterwards.
HAM STEAKS SHEET PAN DINNER - A thick, bone-in ham steak cut into portions, drizzled with a sweet/savory glaze, turning the edges beautifully caramelized and wonderfully tender. Everything cooks on one pan, everything comes out perfectly, and the whole kitchen smells like Sunday supper. The vegetables (Potatoes, squash and green beans) soak up the rosemary‑scented oil, the ham turns sticky and delicious, and you’re left with a hearty, wholesome meal that feels far more special than the effort required. It’s quick, it’s comforting. All the pleasure of a ham dinner without the mountain of leftovers.
SHEET PAN ROASTED SEA BASS DINNER - This is the kind of meal that feels restaurant‑worthy yet comes together with almost no effort at all. Tender fillets of sea bass roast gently alongside golden potatoes, sweet red onions, and juicy tomatoes — all infused with rosemary, sage, thyme, and a drizzle of good balsamic vinegar. Everything cooks on one tray, everything caramelizes beautifully, and the flavors mingle into something truly special. Just when the fish is perfectly flaky, you scatter chopped cashews over top and return it to the oven for a few minutes. They toast into a golden, buttery crunch that pairs beautifully with the delicate, sweet flavor of the sea bass.
Pin this recipe to your Sheet Pan, Cooking for Two, Turkey, or Main Dish Recipe boards and remember to FOLLOW ME on Pinterest,Facebook, or Instagram!
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Yield: 3 people
Author: Marie Rayner
Sheet Pan Parmesan Turkey Tenders & Asparagus
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tender and juicy turkey tenders, baked to perfection with a Panko and Parmesan crust, along side of deliciously roasted asparagus. What's not to love!
Ingredients
For the turkey:
11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
1/3 cup (40g) seasoned panko crumbs
1/3 cup (30g) grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium egg, beaten
non-stick cooking spray
1 TBS chopped spring onions
For the asparagus:
1/2 pound (8 ounces/227g) fresh asparagus
1 tsp light olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
To finish:
1 TBS finely chopped spring onions
Instructions
Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray.
Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl.
To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal.
Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat.
Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions.
Bake for 15 minutes. While you are baking them get the asparagus ready.
Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat.
At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
Arrange the asparagus spears between the turkey pieces on the baking tray.
Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.
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Celebrate 250 years of red, white, and blue at these hidden and unusual places.
This year, the United States celebrates a major milestone: 250 years since the Declaration of Independence was signed and America became an independent nation. The country’s Semiquincentennial is an important time to reflect on the people, ideals, and events that have shaped it, as well as what the future holds.
And what better place to celebrate the U.S. than its capital city? D.C. is home to America’s federal government, national monuments, and prominent political figures, but it’s also the site of some truly incredible, lesser-known U.S. history. Since July 4, 1776, the story of America has been written largely by its unsung heroes and enlivened by the unique places and moments often left out of history books. At these six sites, America’s past, present, and future converge in vivid color against D.C.’s lively cultural backdrop.
A vibrant world packed with fragrant foliage and centuries-old botanical traditions. DC Gardens, CC BY 2.0
Inside the U.S. National Arboretum lies the National Herb Garden, one of the most extensive collections of its kind in the country. Established in 1980 by the Herb Society of America, the garden is divided into thematic “rooms” and specialty sections that trace the roles that herbs have played in culture and history. Informational plaques throughout the garden showcase each plant’s practical, medicinal, or cultural significance, from those brewed into beverages to the dyes drawn from blossoms. The garden also contains collections of specific genera such as lavender, rosemary, and chili peppers, allowing visitors to experience the taxonomic diversity within plant families.
This small stone cabin on the grounds of Douglass’s Cedar Hill home became the reformer’s favorite place to read, write, and think in peace throughout his career. Douglass kept the single-room structure simply furnished with a couch, stool, and desk filled with his books and papers. It is likely that many of Douglass’s most famous works were first drafted in this space, which has been jokingly called a “19th-century man cave.” Today, visitors can step inside the reconstruction of this cozy abode, which uses materials from the original Growlery and sits in its original location.
The mast of the USS Maine, an armored cruiser that exploded in Havana Harbor in 1898, stands proud in Arlington National Cemetery, commemorating the over 260 people who died in the tragedy. It was first raised from the sea in 1911 and brought to Arlington in 1912. Now, the mast sits atop a large granite base, designed to resemble a battleship gun turret. It contains inscriptions of the names and ranks of those lost in the wreck, as well as a welded depiction of the Maine’s bell. Above the door, another inscription reads, “Erected in memory of the officers and men who lost their lives in the destruction of the USS Maine at Havana Cuba, February Fifteenth MDCCCXCVIII.”
This 4-foot stone marker once symbolized a national dream. Charles Smith, CC BY SA 2.0
This small granite structure symbolized lofty goals for America’s future when it was erected in 1923. Championed by Dr. S. M. Johnson, an advocate of the burgeoning Good Roads Movement, the marker was intended to show the central point from which one could measure highway distances throughout the country—a timely aim in the early days of America’s booming automobile age. Johnson took inspiration from ancient Rome’s Golden Milestone, located in the Forum, which marked the origin point of the Roman Empire’s extensive road system. While the Milestone’s great vision never quite caught on, it’s still technically a geodetic benchmark for some local measurements.
Rochambeau helped lead Americans to victory at Yorktown in 1781. This statue shows him directing his troops. Daderot, CC Zero
This statue of the famous French Revolutionary War hero was erected in Lafayette Park to affirm positive Franco-American relations. Following tensions between the two countries during the 1898 Spanish-American War, France sought to show that it held no grudges and was ready to restore friendly diplomacy. President Theodore Roosevelt and members of Congress, along with French military and civil delegations, dedicated the Rochambeau statue in 1902 in the southwest corner of the park.
During the Cold War, D.C. was full of covert spaces for top-secret operations, such as this unadorned attic space in Rock Creek Park. The small nook atop a former carriage house became a site for intelligence officers to monitor bugging equipment directed at the diplomatic consulates (and snap the occasional sneaky photos). Meanwhile, the ground floor of the space became home to an alternative art collective called the Art Barn. The building’s use as a spy station was not revealed until 1992, when the Washington Post interviewed the Art Barn’s executive director about her unusual upstairs neighbors. In the same article, the Post reported that all spy equipment had been removed from the mill the previous year when the Cold War came to an end.
If you love a good homemade burger but don’t always feel like standing over a hot frying pan or grill, these Oven Burgers are about to become your new weeknight hero. They’re juicy, flavorful, wonderfully easy, and baked hands‑off in the oven. Just mix, shape, brown, bake, and enjoy.
This is the kind of recipe that feels comforting and familiar, yet so simple you can pull it together even on your busiest days. The burgers stay tender and moist, the kitchen stays clean, and supper practically cooks itself. Rich, cheesy and delicious.
If you’re craving a reliable, family‑friendly meal that always hits the spot, these Oven Burgers are exactly what you need.
Burgers are not something we have really often in our house. Usually when I do make them I will make turkey burgers. Eileen saw this recipe for Aunt Kathy's Oven Burgers on Just a Pinch the other day and she thought that they looked really good. I had to agree and promised that I would make them for her. She has been collecting recipes from online that she thinks she could make, and writing them into a recipe folder that I gave to her.
The concept for these burgers was really simple. Well-seasoned burger patties are browned and then layered into buns with a special homemade sauce and plenty of cheese before wrapping tightly in foil and baking to melty burger perfection. It sounded easy enough.
They may not be the prettiest burgers on the block, but they were pretty darned tasty. Very easy to put together and incredibly delicious. The meat stayed juicy and was quite flavorful. The cheese was melted beautifully. I suppose you could add additional toppings such as lettuce and tomato, but these were mighty tasty just on their own.
We enjoyed these with some potato chips and crisp cucumber sticks on the side. I would call this a knife and fork burger. They were a tad bit messy to eat, but really enjoyable!
INGREDIENTS NEEDED TO MAKE OVEN BURGERS
Simple ingredients, done well. To make more than two burgers simply double or triple the ingredients required.
For the Burgers:
1/2 pound (8 ounces/227g) lean ground beef
3/4 TBS of Montreal steak seasoning or a seasoning which you enjoy
1/2 tsp garlic powder
1 medium onion, peeled and finely chopped
2 burger buns
2 slices processed cheese
2 slices Swiss cheese
For the special sauce:
1/4 cup (60g) full fat mayonnaise
1/2 TBS tomato ketchup
1/2 TBS yellow mustard
1 TBS sweet pickle relish
pinch each garlic powder and sweet paprika
splash of hot pepper sauce
NOTES ON INGREDIENTS
We get our ground beef at a local farm market. It is locally sourced, grass fed and frozen at the source. Very lean and delicious.
I used Kinder Buttery Steakhouse Seasoning. You can use your favorite brand of steakhouse seasoning.
I used half of a Spanish onion, very finely chopped. The meat will hold together better with smaller pieces.
I used Brioche Buns on this occasion as that was all they had at the shops. Feel free to use your own favorite buns with these.
I used Kewpie Mayo, Heinz Ketchup, and Bick's relish in the sauce. You could use BBQ sauce if you wish, or just mayo or just mustard, etc.
Feel free to add any additional toppings you enjoy such as crisp streaky bacon, etc.
HOW TO MAKE OVEN BURGERS
These are really quite simple to make. Simple ingredients put together in the most delicious way.
First make the sauce. Whisk all of the sauce ingredients together in a small bowl, combining them thoroughly. Set aside. (Cover with plastic wrap and refrigerate if you are not making the burgers right away.)
Mix the ground beef together with the steak seasoning, chopped onion and garlic powder. Shape into two large patties. (Flatten them out larger than you think they need to be as they will shrink in and become thicker as they cook. I find making a dip in the center helps.)
Heat a large heavy bottomed skillet. Spray with a bit of cooking spray. Add the patties and cook them until golden brown on both sides. They should still be pink in the middle as they will be cooking longer in the oven. (The meat and the onions will cook further in the oven so no need to have them cooked all the way through.)
Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small sheet pan. (This is to hold the wrapped burger packets.)
Split your buns in half. Spread some of the sauce on the cut sides of both the tops and bottoms of the buns, dividing it equally. (It will look like a lot, but trust me when I say it is about right.)
Top with the cheeses, putting a processed slice on one half of the buns and a Swiss cheese slice on the others. (I didn't have any Swiss cheese so used some thinly sliced strong white cheddar cheese. Very delicious.)
Top the bottom halves of the buns with a burger and then place the top halves over top to cover.
Get two sheets of aluminum foil large enough to wrap each burger completely ready. Place the burgers in the center of the foil and then wrap up to enclose completely. (Make sure your foil covers the burgers completely.)
Place the foil packets onto the baking sheet. Bake in the preheated oven for 15 to 20 minutes, until heated through and the cheese has melted.
Serve hot with your favorite sides. (We enjoyed with potato chips and cucumber sticks.)
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE GROUND BEEF?
Not at all. You can use any kind of ground meat for these tasty burgers. Chicken, turkey, lamb, pork, etc. All work well.
CAN THESE BE MADE AHEAD OF TIME?
You can certainly shape the burgers and make the sauce ahead of time, ready to brown the burgers and put everything together at the last minute.
WHAT KIND OF BURGER BUNS DO YOU RECOMMEND?
I used Brioche on this day, but use whatever burger bun you enjoy. You do want one which will stand up to the weight of the burgers and the cheese and that will not fall apart when you try to eat them.
DO I NEED TO USE PROCESSED CHEESE?
Not at all. You can use any cheese or combination of cheeses that you enjoy and that have great melting properties. A good cheddar, fontina, mozzarella, etc.
DO I NEED TO USE THE SPECIAL SAUCE?
It does add a lovely layer of flavor, but you can use any sauce you prefer in it's place. BBQ sauce is really good as is just a simple layer of mayonnaise and or mustard. Even ketchup.
CAN I ADD ANYTHING ELSE?
By all means you can add some sliced raw onions, sliced pickles or pickled jalapenos to the layers. All are lovely.
MUST THESE BE BAKED IN THE OVEN?
Not at all. You can also cook these on top of an outdoor grill. Simply wrap and pop onto the top of the heated grill, downside up and then flip over topside up, until they are heated through and the cheese has melted.
SAFETY TIPS ON HANDLING RAW GROUND BEEF
Thaw frozen ground beef on a plate on the lowest shelf of the refrigerator, to avoid any liquids dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef.
Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates for carrying raw and cooked ground beef
Use a Thermometer to ensure ground beef reaches the safely cooked internal temperature of 160*F/71*C.
A FEW OTHER BURGER RECIPES TO ENJOY
We love a good burger in this house. Here are a few more delicious burger recipes you might also enjoy.
CHEESY TOPPED BURGER PACKETS - A simple, satisfying meal that brings out everyone’s inner camper — hearty, hands‑on, and full of flavor. Tender new potatoes, lightly seasoned and pre‑softened in the microwave, form the base of each packet. A handful of crisp green beans adds color and freshness, and then comes the star: a juicy homemade beef burger nestled right on top. Everything steams and roasts together inside its foil bundle, soaking up all those lovely savory flavors as they cook. At the end each packet gets crowned with a generous scoop of an irresistible cheesy topping. A few minutes back in the oven and the cheese melts into every nook and cranny, creating a bubbling, golden finish that smells like pure comfort.
INSIDE-OUT BACON CHEESEBURGERS - Everything you love about a classic bacon cheeseburger, but made even better. The cheese gets tucked inside these burgers instead of being melted on top. The end result is a perfectly seasoning beef burger with a molten pocket of cheddar and Swiss at the center. Every bite is rich, savory and wonderfully gooey. Topped with crisp, smoky streaky bacon, plus grilled onions, fresh tomato slices, crisp lettuce and all your favorite condiments. Served on toasted buns, these are fun and incredibly satisfying.
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Yield: Two servings
Author: Marie Rayner
Oven Burgers for two
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Simple and delicious. A small batch recipe, designed to serve two people generously. You can easily double or triple the recipe.
Ingredients
For the Burgers:
1/2 pound (8 ounces/227g) lean ground beef
3/4 TBS of Montreal steak seasoning or a seasoning which you enjoy
1/2 tsp garlic powder
1 medium onion, peeled and finely chopped
2 burger buns
2 slices processed cheese
2 slices Swiss cheese
For the special sauce:
1/4 cup (60g) full fat mayonnaise
1/2 TBS tomato ketchup
1/2 TBS yellow mustard
1 TBS sweet pickle relish
pinch each garlic powder and sweet paprika
splash of hot pepper sauce
Instructions
First make the sauce. Whisk all of the sauce ingredients together in a small bowl, combining them thoroughly. Set aside.
Mix the ground beef together with the steak seasoning, chopped onion and garlic powder. Shape into two large patties.
Heat a large heavy bottomed skillet. Spray with a bit of cooking spray. Add the patties and cook them until golden brown on both sides. They should still be pink in the middle as they will be cooking longer in the oven.
Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small sheet pan.
Split your buns in half. Spread some of the sauce on the cut sides of both the tops and bottoms of the buns, dividing it equally.
Top with the cheeses, putting a processed slice on one half of the buns and a Swiss cheese slice on the others.
Top the bottom halves of the buns with a burger and then place the top halves over top to cover.
Get two sheets of aluminum foil large enough to wrap each burger completely ready. Place the burgers in the center of the foil and then wrap up to enclose completely.
Place the foil packets onto the baking sheet. Bake in the preheated oven for 15 to 20 minutes, until heated through and the cheese has melted.
Serve hot with your favorite sides.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
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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A special issue on the intersection of war, conflict, and environmental justice, edited by Sonia Sulaiman and featuring essays, poetry, fiction, and art by Mónica Robles Corzo, Bahar Davoudi, Caroline Hung, B.B.P. Hosmillo, Rajiv Moté, Sonya Taaffe, Gayathri Kamath, Adamu Yahuza Abdullahi, Tony Brinkley, Sheree Renée Thomas, Anastasiia Omelianiuk, Chinedu Gospel, JoeAnn Hart, Ryan Clark, Tehnuka, Irene W. Collins, Ramez Yoakeim, Abdulrazaq Salihu, and Prosper C. Ìféányí.
Contents
War Monster Glyph — Art — Mónica Robles Corzo Editorial — Essay — Sonia Sulaiman In the Video: A Woman with Her Newborn [Content Warning] — Poetry — Bahar Davoudi Adobo Sky — Fiction — Caroline Hung Gratefulness — Poetry — B.B.P. Hosmillo In the Foothills — Fiction — Rajiv Moté Reap the Rules — Poetry — Sonya Taaffe Akka — Fiction — Gayathri Kamath post-interview poem or what i wrote after reading the news — Poetry — Adamu Yahuza Abdullahi After Gaza — Art — Tony Brinkley Chickasaw Bluff Blues — Poetry — Sheree Renée Thomas Where did the sea come from? — Essay — Anastasiia Omelianiuk Omen — Poetry — Chinedu Gospel Original Mandate — Fiction — JoeAnn Hart How You Wait — Poetry — Ryan Clark Sowing Kottravai — Fiction — Tehnuka The River Forgets Us First — Poetry — Irene W. Collins Life According to Tabeeb — Fiction — Ramez Yoakeim Drowning the Boats — Poetry — Abdulrazaq Salihu Nature Knows A Little About Blooming — Poetry — Prosper C. Ìféányí
Here I am again with another Meals of the Week Post. On Sundays I like to share with you, my dear readers, all of the meals that I have enjoyed eating as my main meals over this past week. When you are a person that lives on their own there can be a tendency to eat out of tins, or to eat frozen meals. I don't want that to be my life and if I can inspire one person to also want to cook for themselves, then I think that's a great thing.
My late mother lived all on her own from the age of 54 to 81 when my sister and her partner Dan moved in with mom. By that point mom needed someone to take care of her as she had dementia and was no longer to really care for herself.
While my mother was able to she always cooked for herself. Every day she had a meal that she prepared and that she enjoyed. The odd time it might have been a tv dinner or something from the freezer. She loved Big Macs and when they put them on offer, she would buy four or five, have one for her tea and then freeze the other four to have as a treat on another occasion. (I cannot imagine what they might have tasted like. 😟 I cannot think they would have been very good.
She did love to shop at M&M meats however, and would pick up boxes of chicken breasts and fish from there. She might have a chicken breast for her supper but she always cooked potatoes or rice to go with it and a vegetable.
I am a little bit more adventurous myself, but them I cooked for a living for years and am quite used to cooking for a larger family. Food excites me. I love to cook. Mom ate to live whereas I live to eat! That does make a difference in what you choose to eat.
Right now I have my oldest daughter Eileen living with me as well, which makes it even more exciting and interesting. I am really enjoying having someone in the house to cook for.
Usually on Sundays I have supper at my sisters with the family and every Wednesday night I go out to dinner with my father and his friends at a local eatery. Other than that, I cook everything myself. Food doesn't have to be complicated to taste good. I like to eat a wide variety of things, although looking at the photographs for this week, I did have a very "red meat" week! (Not something I usually do!)
So here we go with my meals of the week for the third week of March,, 2026. I hope you will be inspired to want to cook a few of these things for yourself!
SUNDAY, March 15th - Dinner with the family
On Sundays I usually go to my sister's place to have dinner with the family. Cindy, Dan, Dad and myself and now Eileen is here, she goes as well. Its a lovely time for us all. My sister always cooks a really delicious meal. This week she made her famous Meatloaf. We enjoyed that with all dressed homemade potato wedges and green beans.
Cindy’s Meatloaf is the kind of old‑fashioned family recipe that wins hearts the moment it hits the table. Made with everyday ingredients and a clever secret addition, baking mix, it bakes up incredibly tender, moist, and full of comforting flavor . The baking mix might sound unusual, but it gives the meatloaf the loveliest texture, holding everything together without making it dense. One taste and you understand why it’s a long‑time family favorite.
Lean, grass‑fed ground beef, finely minced onion, ketchup, and a single egg come together in the simplest way, shaped and baked into a beautifully rustic loaf that slices like a dream . You can enjoy it plain — just as Cindy does — or add the optional sweet‑tangy glaze of ketchup, Dijon, and brown sugar for that irresistible sticky finish your family will love.
These delicious ground beef muffins were something that my daughter really wanted me to make. They were a memory from her childhood and she was craving them. If you enjoy cozy, family‑style recipes that are both practical and delicious, these Farmhouse BBQ Beef Cups are such a delightful option. They take all the flavors of a classic, saucy BBQ beef filling and tuck them into soft, golden biscuit cups that bake up beautifully in the oven. Simple, hearty, and wonderfully satisfying.
We enjoyed some of these with some salad on the side. A nice tossed salad with iceberg lettuce, red onion, tomatoes, cucumbers and celery. I made a simple vinaigrette dressing to toss it with. I don't buy premade salad dressings any longer as I always end up having to throw most of them out.
In any case this was a lovely supper for us both and I ended up with some to freeze for a later date. In all truth I will probably give them to Eileen to take with her when she moves into her new place so she can have something she enjoys to eat in her freezer as a treat!
TUESDAY, March 17th - Saint Patrick's Day
On Tuesday we celebrated the wearing of the green with a simple and delicious Soup. Creamy Reuben Soup. This delicious soup recipe takes all of the flavors of a classic Reuben sandwich, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut, rich melted cheese and Thousand Island Dressing, and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring.
This was hearty and very filling. We enjoyed the soup with a salad on the side and some freshly baked Soda Bread. I baked a small batch of Cheese & Herb Soda Bread. The two together were delicious. I had picked up some Saint Patrick's Day cupcakes at the store for dessert as they were cute, but I thought that they were largely disappointing. Those things usually are.
WEDNESDAY, March 18th - Dinner out with the family
On Wednesday nights we usually go out together as a family. My father has been doing this for years. Meeting his friend Hazel at a local restaurant. Old habits die hard. Even though he is not really that mobile any longer, he still wants to go. Its a very social thing. He can't drive himself these days, so we take him.
This week Cindy and I both had the one piece fish and chips, Hazel had the baked Haddock dinner, Eileen had the six layer lasagna and dad had his favorite shepherd's pie.
I am sharing my recipe for a Classic Shepherd's Pie for this day. A delicious, homey casserole which is a real family pleaser, with a tasty ground meat base, peas and a cheesy mash topping. I use ground lamb, but feel free to use whatever type of ground meat you enjoy. Once again, a salad goes very well on the side.
If you love the comfort of a good pub meal, this Steaky Chips with Peppercorn Sauce is everything you crave — hearty, satisfying, and surprisingly simple to make at home. Tender, juicy steak paired with golden, crispy chips is already a winning combination, but when you add a rich, creamy peppercorn sauce spooned over top it just brings the whole dish together in an incredibly delicious way.
You can serve it pub style by loading the whole thing onto a platter and placing it in the center of the table for people to help themselves if you wish. I had made a small batch so I just loaded it onto two heated plates and Eileen and I each enjoyed our own. I served it with crisp veggie sticks on the side.
For someone who only ever rarely eats red meat I felt that I had eaten enough red meat this week so on Friday we had chicken by way of an old favorite. This oven fried chicken is everything we love about home cooking. Simple ingredients, big flavor and truly satisfying. The oven fried chicken gives you all the crisp golden goodness of a classic fried chicken without the splatter, fuss or standing over a hot pan. The pieces are dipped in melted butter and oil, rolled in a beautifully seasoned flour and baked until the coating turns crunchy with tender and juicy chicken inside.
Paired with the chive and buttermilk mash it is pure comfort on a plate. Cloud soft mash whipped together with butter, buttermilk and snipped chives for a gentle onion flavor. The perfect finishing touch.
This is a meal that is hearty, homely and satisfying. We enjoyed this with our favorite vegetable, steamed broccoli.
SATURDAY, March 21st - Tomato Soup and Grilled Cheese
Simple was the order of the day and on this cold, snowy, rainy day. We each enjoyed a cup of Tomato Soup along with a grilled Cheese sandwich. The recipe shown here is for a Cheese Crusted Grilled Cheese. It lifts a simple grilled cheese up to a deliciously higher level. This is adelectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . . but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!
Tomato soup and grilled cheese. It doesn't really get much more comforting than that tasty combination! (We did have a cheeky bowl of ice cream as a treat for dessert. That Eileen, she's a bad influence! haha)
And those were our meals of the week, for this, the third week of March and beginning of spring! It is so much fun having my daughter with me. I think she is enjoying the time a much as I do, or at least I hope she is. I will miss her when she gets her own place.
I hope you will be inspired to want to make a few of these recipes for yourself! Happy Spring!
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!!
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Here is what you told me about the 11 states I am racing to visit before July 4th. And here is what I am still wondering.
A few weeks ago, I announced my quest: Visit all 50 states before America’s 250th birthday on July 4th. I had 11 remaining—Arkansas, Kansas, Wisconsin, Oklahoma, South Dakota, Indiana, Nebraska, Iowa, Idaho, Washington, and Alaska—and I asked if you had suggestions.
What arrived was not a trickle. It was a flood. Hundreds of emails, from readers in Fairbanks and Visby, Sweden; from retired wildlife biologists and Jesuit priests and 87-year-olds and environmental science teachers in Phoenix. You have collectively produced what might be the most detailed, lovingly opinionated, off-the-beaten-path guide to these 11 states I have ever encountered.
I want to share what you said. And then I want to ask you something.
What You Told Me
The single most-recommended destination in my entire inbox was Crystal Bridges Museum of American Art in Bentonville, Arkansas. A world-class art museum in the Ozarks, built by the Walton family—and apparently, it is exactly as extraordinary as its reputation. Consider that recommendation well and truly made. It also has a special exhibit showing for the 250th.
South Dakota produced the most passionate emails. The Badlands—“badass, take water”—came up from many readers. Mt. Rushmore came up almost as much, though almost always with a counterpoint: Crazy Horse, which multiple readers called more meaningful; or Custer State Park, where one reader used to pay her kids for animal sightings to keep their eyes off their screens. One reader admitted he was dead set against visiting Rushmore—saying “a bunch of stone heads defacing a beautiful mountain, who cares?”—and then was completely won over after hiking the trail up close.
Hall of Mosses in the Hoh Rain Forest - Forks, Washington
Washington produced more recommendations than any other state. The ferry system. The Olympic Peninsula. The Hoh Rain Forest. Mt. Rainier. Mt. St. Helens. The Underground Seattle tour. The LIGO gravitational wave observatory on the Hanford nuclear site, which has monthly public tours and which I am not missing. Eastern Washington’s Yakima Valley, where one reader described apple orchards on volcanic soil and hop fields carrying “the foreshadowing fragrance of future IPAs.” And the Moccasin Bar in Hayward, Wisconsin—cash only, taxidermy animals staged in dioramas playing poker and boxing, a world-record musky on the wall. No website.
For Nebraska: Several of you mentioned Carhenge. Several more mentioned the sandhill crane migration along the Platte River in March—which, as I write this, is happening right now. A Jesuit priest from Omaha described driving up through the Sandhills toward the Badlands as “a different kind of stunning beauty you won’t see anywhere else.” I believe him.
Iowa kept surprising me. Mason City came up from numerous readers independently: It has the last surviving Frank Lloyd Wright-designed hotel, the hometown of Meredith Willson (who wrote The Music Man), and puppets from The Sound of Music on display at the local art museum. I did not know any of this. The future birthplace of Captain Kirk is also in Iowa, in the town of Riverside, which I find deeply wonderful.
Craters of the Moon - Arco, Idaho
Idaho, I am told, contains incredible nature. A retired wildlife biologist sent me a list of fifteen places that don’t appear in any guidebook, including rivers that vanish underground and a fault scarp still visible from the 1983 earthquake. Craters of the Moon came up four times. The town of Arco—the first city in the world powered by atomic energy—sits right next door.
For Alaska, the advice was nearly unanimous: Go. Just go. One reader who has lived there 45 years wrote: “We love Atlas Obscura, but you don’t need smoke and mirrors in Alaska.” I believe him, too.
What I Notice Across All of It
Reading through hundreds of recommendations, a few themes emerge that say something about how this community thinks about travel.
Almost everyone pushes past the obvious. The marquee attraction gets mentioned, and then immediately qualified or redirected. Go to Rushmore, but Crazy Horse. Visit Seattle, but cross the Cascades. The instinct to find the less-trodden version runs deep in this inbox. It is, I think, the Atlas Obscura instinct made explicit.
Indigenous history comes up again and again, and always with moral weight. The flooding of Ojibwe land to create the Chippewa Flowage in Wisconsin. The Wichita Mountains in Oklahoma. The First Americans Museum in Oklahoma City. Multiple readers specifically suggested skipping the Mt. Rushmore tourist shops and buying from Native artisans instead. This isn’t incidental. It feels like something this community carries collectively.
Food is always specific, never generic. Nobody says “eat at a good restaurant.” They say: Get a Maid-Rite in Iowa, a loose-meat sandwich served since 1926. Eat cheese curds in Wisconsin—“the squeakier, the fresher.” Get pie at Norske Nook. Have a coney dog at Coney Island on 104 E 3rd St in Grand Island, Nebraska, run by the original owner’s son, interior unchanged. These aren’t Yelp recommendations. They’re heirlooms.
Frank Lloyd Wright’s Allen House - Wichita, Kansas
And this surprised me: Frank Lloyd Wright is a secret connective thread through the whole trip. His last surviving hotel is in Mason City, Iowa. His Allen House is in Wichita, Kansas. His Price Tower in Bartlesville, Oklahoma, has hotel rooms and a bar. His Taliesin is in Spring Green, Wisconsin. I could build an entire itinerary around one architect across four states. I might.
Where I’m Still Looking for More
I want to be honest: Kansas and Indiana got thinner treatment in the inbox than the other nine states. Kansas carries a reputation—“it’s flat,” multiple readers noted, often before and sometimes after their recommendations—that seems to suppress enthusiasm even among people who clearly love it. I know Monument Rocks exists. I know Lawrence has some of the richest Civil War history in America. But I want more. What are you not telling me about Kansas? Here is a video of one interesting little place I visited there so far.
West Baden Springs Hotel - West Baden Springs, Indiana
Indiana also feels like it has secrets I haven’t unlocked. The dunes, the caves, the West Baden Springs Hotel with its extraordinary domed atrium—those came up. But I suspect there’s an Indiana that doesn’t get written about, and I want to know what it is. So here is my ask: What did I miss? What did your fellow readers get wrong, or underrate, or skip entirely on the above states? Are there places on this list you’d push back on? And what would you add?
Why I Trust You
Studies consistently find that friends and community members—people who share your values, your curiosity, your sense of what a good trip means—are the most reliable predictors of whether you’ll love a place. One analysis of millions of travel check-ins found that the people in your community shape your destination choices more powerfully than any algorithm. The intangibility of travel makes us especially dependent on the testimony of someone who has actually been there—not descriptions, but the lived experience of a person saying: Go, it surprised me, do not miss it.
The Atlas Obscura community self-selects for a particular kind of curiosity. You are not here for the obvious. You are not here for the sanitized version. The recommendations you sent are, almost without exception, from people who went somewhere, were surprised by it, and wanted to hand that surprise to someone else. That is an act of generosity. That is also, I think, why it feels so trustworthy—because it comes from the same place that wonder does.
I am going to all 11 states. I have four months. And I am taking your list with me.
Now that it is officially spring I thought it would be fun to share with you a few cake recipes that I like to bake at this time of year! Cakes which celebrate the advent of Spring and rebirth, and which make good use of some of the produce that we will soon see lining our supermarket shelves and blooming in the hedgerows.
These are all great cakes! Light and beautiful. Some stunning and some plain. If you can get elderflower cordial, that Elderflower cake is amazing. You can often buy the cordial online via sites like Amazon, or British supply shops. If you are lucky enough to have elderflower growing near you, it is very easy to make your own.
Of course one of the very first fruits to be harvested in the Spring is rhubarb. Oh how I delight to see those first ruby shoots popping up through the ground. It is one of my favorite fruits, even though it is technically a vegetable. I have shared two delicious recipes that highlight its lovely flavor.
There is a delicious Easter Cake loaded with orange, sultanas and coconut. Fresh and filled with the joys of Spring.
Finally a lush carrot cake roll, that is not only very simple to make but which uses very simple ingredients and can be the star on your Easter dessert table.
So without any further waffling here they are, my choices of Five Spring Cakes worth baking to celebrate the onset of one of my favorite times of the year! I hope you will approve of my picks and want to bake one, or two or five of them for yourself!
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LEMON & ELDERFLOWER CAKE
A LIGHT, ELEGANT CELEBRATION BAKE
This Lemon & Elderflower Cake is a beautifully moist, fragrant layer cake that captures everything we love about Spring baking. Soft, tender sponge layers are infused with fresh lemon zest and sweet elderflower cordial, then soaked in a warm lemon‑elderflower syrup that keeps every bite irresistibly soft and full of flavor.
Between the layers sits a bright, tangy filling of lemon curd whisked with a splash of cordial, adding a gorgeous burst of citrus that pairs perfectly with the delicate floral notes . The whole cake is finished with a simple buttercream — as full or as “naked” as you like — making it as elegant as it is delicious.
It’s the kind of cake that feels special without being fussy: light, fresh, celebratory, and absolutely perfect for spring gatherings, afternoon tea, or any moment that calls for something a little bit magical.
RHUBARB UPSIDE DOWN CAKE
A PRETTY IN PINK SPRINGTIME TREAT
This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic — a tender, buttery sponge crowned with a glistening layer of sweet‑tart rhubarb that turns the most beautiful shade of rosy pink when baked. Early forced rhubarb, with its delicate flavor and vibrant color, shines here, melting into a glossy, jammy topping that pairs perfectly with the light, vanilla‑scented cake beneath.
The base begins with a simple caramel of butter and sugar, poured into the tin and topped with chunks of fresh rhubarb. As the cake bakes, the fruit softens into a luscious layer while the sponge rises gently over it, staying moist and tender thanks to the classic creamed‑butter method and a splash of milk in the batter.
Once flipped out — the best part — you’re rewarded with a stunning, jewel‑bright topping that looks far more impressive than the effort it takes. Served warm with whipped cream, ice cream, or custard, it’s the kind of dessert that makes even an ordinary day feel a little bit special.
ORANGE AND SULTANA CAKE
A MOIST, FRUITY SLICE OF PURE JOY
ThisOrange and Sultana Cake is the kind of old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar.
And then there’s the frosting — a simple, creamy buttercream enriched with a spoonful of that orange‑sultana mixture, adding little pops of fruity sweetness in every bite . It’s the perfect finishing touch for a cake that feels both nostalgic and special.
Whether you dress it up for Easter or enjoy it with an afternoon cup of tea, this is one of those bakes that fills the kitchen with joy and always earns compliments. A true keeper.
NORWEGIAN RHUBARB CAKE
A SIMPLE, STUNNING TASTE OF SPRING
This Norwegian Rhubarb Cakeis the kind of bake that proves just how magical simple ingredients can be. A soft, delicate, melt‑in‑the‑mouth crumb forms the base of this no‑frills Scandinavian classic, topped with tart pink rhubarb, a sprinkle of sugar, and a scattering of flaked almonds for the perfect sweet crunch . As it bakes, the rhubarb sinks ever so slightly into the buttery batter, creating pockets of tangy fruit that contrast beautifully with the tender cake beneath.
There’s nothing fussy here — no streusel, no filling, no complicated steps. Just honest, homey baking that lets the flavor of fresh spring rhubarb shine. Enjoy it warm with a cup of tea, serve it for brunch, or dress it up with cream or ice cream for a simple dessert that tastes far more special than the effort it takes.
It’s the kind of cake you make once and immediately add to your “forever favorites.”
CARROT CAKE ROLL
A BEAUTIFUL TWIST ON A CLASSIC FAVORITE
This Carrot Cake Roll takes everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .
Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.
It’s a charming, old‑fashioned dessert with a touch of whimsy, ideal for autumn gatherings, Easter tea, or any day that needs a little extra sweetness. One bite and you’ll understand why it is so beloved — it’s comforting, impressive, and utterly irresistible.
HINTS AND TIPS FOR SUCCESS
WHEN BAKING
Try to have all of your ingredients at the same temperature, which usually means room temperature.
Measure accurately. Baking is an exact science and guess work doesn't work here.
When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
Preheat the oven.
Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
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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This Loaded Pierogi Casserole is the kind of easy, comforting bake that turns a handful of simple ingredients into something truly irresistible. Frozen cheddar pierogi are tucked into a creamy Alfredo sauce, then topped with crisp streaky bacon, sweet spring onions, and a generous blanket of melted mozzarella and cheddar.
Everything bakes together into a bubbling, golden dish that delivers all the cozy flavors of classic pierogi with none of the fuss. It’s quick to assemble, wonderfully satisfying, and perfect for busy weeknights or whenever you’re craving a hearty, stick‑to‑your‑ribs supper.
Pierogi were not anything that was ever cooked in our house the whole time I was growing up. In fact I never tasted one until I moved out West to Winnipeg, Manitoba as a young bride. When we moved to Calgary, a Ukrainian friend of mine taught me how to make my own from scratch one year at Christmas time.
They were so easy to make and so delicious. I fell in love with them. I've been making my own and freezing them ever since. (I use lots of cheddar because I like to really taste the cheese.) When I lived in the U.K. you could get fresh readymade Polish ones in the grocery shops that were very good. The ones filled with Sauerkraut were my favorites.
My sister had made a Loaded Pierogi Casserole a few weeks back. She made her own cheese sauce to layer them with and added smoked sausage. It sounded really delicious.
Today I decided to make this casserole for myself and Eileen using store cupboard ingredients that I had in the house. I was feeling rather lazy and wanted something quick and easy, so I used a bottled Alfredo sauce. This turned out to be incredibly delicious. We enjoyed this small batch recipe with a tossed salad on the side, and agreed it is something we want to make again real soon!
INGREDIENTS NEEDED TO MAKE LOADED PIEROGI CASSEROLE
Simple ingredients put together in a really delicious way.
1 pound of frozen cheddar cheese pierogi, unthawed
8 ounces (1 cup/240g) Alfredo sauce
6 rashers of streaky bacon, cooked until crisp and chopped, divided
3 spring onions, trimmed, washed and finely sliced, divided
1/2 cup (115g) shredded Mozzarella cheese
1/2 cup (117g) shredded medium cheddar cheese
salt and black pepper to taste
Not all pierogi are created equal. I have bought some in the past that were really bland. Use the ones with the cheddar cheese filling for the best flavor. Better yet make your own. Once or twice a year I have a pierogi making day and fill my freezer with a few bags of homemade pierogi.
Use a good quality Alfredo Sauce. I like Rao's. It is rich and creamy. You won't need the full jar, but you can freeze what you don't use for another purpose
Cook the bacon fairly crisp. Alternately, if you are really wanting to save time, use the real bacon crumbles that you can buy ready cooked.
Grate your own cheeses.
Spring onions are also called green onions or scallions.
HOW TO MAKE LOADED PIEROGI CASSEROLE
I would call this a real doddle to make. Quick, easy, delicious.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish. (You can use any baking dish large enough to hold the pierogi in two layers.)
Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce. (Season lightly as the sauce may be salty, and the bacon and cheese will be for sure.)
Reserve 2 TBS each of the chopped onions and bacon. Set aside. (This will be used to garnish the casserole at the end of the baking.)
Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon. (Half of each the cheeses, onions and bacon.)
Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
Lightly cover the casserole dish with some aluminum foil. (You can grease the foil if you are worried that the cheese might stick.)
Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted. (No need to brown this casserole.)
Remove from the oven. Scatter the reserved spring onions and bacon over top and serve. (A tossed salad works very nicely on the side.)
RECIPE HINTS AND TIPS
Read through the recipe several times before beginning to help familiarize yourself with any ingredients, equipment or steps required to make this dish.
Assemble all of your ingredient before beginning. This will help to prevent you from leaving anything integral out of the recipe.
Do be sure to grease the casserole dish. This will prevent anything from sticking and make for an easier cleanup.
There is no need to thaw the frozen pierogi before you put everything together.
Use a good quality Alfredo sauce. I like Rao's. You can freeze any that you don't use in this recipe for another time.
Grate your own cheese. Those pre-grated cheese have things added to them (like cellulose which is wood fiber) to help them flow easier.
If you wanted to you could slice some smoked sausage, brown it and then add it to the layers for an extra meaty version. You could also add browned bulk sausage meat.
FREQUENTLY ASKED QUESTIONS
DO YOU NEED TO USE FROZEN PIEROGI?
Frozen pierogi are used for convenience here. You can use your own homemade pierogi if you wish, but the bake time would be considerably less. There is no need to thaw the pierogi before using. I have an excellent recipe which shows you how to make homemade from scratch pierogi here.
MUST YOU USE JARRED ALFREDO SAUCE?
If you are keen you can make your own Alfredo Sauce from scratch. A part of the appeal of this recipe is using ingredients that you already have in your store cupboard.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply double the amounts of the ingredients required. Bake time may be a bit longer, but not by much. Keep an eye on it.
HOW TO STORE AND FREEZE
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave at a 50% power.
To freeze this casserole, cool it completely, then wrap it with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 300*F/150*C for about 20-25 minutes or in the microwave at 50% power.
A FEW OTHER STORE CUPBOARD SUPPERS TO ENJOY
I like to keep a healthy store cupboard in the house filled with a variety of ingredients. That way a delicious main meal is never very far away. These types of meals also come in very handy when unexpected company drops by. Quick, easy, delicious.
EASY STORE CUPBOARD LASAGNA PIE - This easy lasagna is the ultimate midweek lifesaver — a comforting, family‑pleasing bake made entirely from ingredients you’re likely to have on hand. Fresh lasagna sheets, a jar of tomato basil sauce, creamy white sauce, baked ham, olives, and a trio of cheeses layer together in a simple pie dish to create a fun, fuss‑free twist on classic lasagna. It comes together in under 45 minutes, yet tastes like you spent the whole afternoon in the kitchen. Just add a crisp salad and some crusty bread, and supper is sorted.
HAZEL'S BAKED SPAGHETTI - This is the kind of comforting, no‑fuss family recipe that feels like it’s been passed around kitchen tables for generations. Made from simple store‑cupboard staples — spaghetti, tinned tomatoes, tomato soup, cheddar, and bacon — it’s a wonderfully nostalgic bake that comes together with almost no effort. The spaghetti finishes cooking in the oven, soaking up a creamy tomato sauce while pockets of melty cheese and crisp bacon create irresistible texture and flavor.
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Yield: 3 servings
Author: Marie Rayner
Loaded Pierogi Casserole
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A delicious store-cupboard mealtime shortcut that the whole family will love. This is a small batch recipe that can very easily be multiplied to serve more.
Ingredients
1 pound of frozen cheddar cheese pierogi, unthawed
8 ounces (1 cup/240g) Alfredo sauce
6 rashers of streaky bacon, cooked until crisp and chopped, divided
3 spring onions, trimmed, washed and finely sliced, divided
1/2 cup (115g) shredded Mozzarella cheese
1/2 cup (117g) shredded medium cheddar cheese
salt and black pepper to taste
Instructions
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish.
Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce.
Reserve 2 TBS each of the chopped onions and bacon. Set aside.
Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon.
Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
Lightly cover the casserole dish with some aluminum foil.
Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted.
Remove from the oven. Scatter the reserved spring onions and bacon over top and serve.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
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A surreal field in rural Wisconsin holds hundreds of giant fiberglass molds—an accidental archive of roadside Americana where art, industry, and imagination collide.
I kissed a frog in Sparta, Wisconsin. Voluntarily. Enthusiastically.
The frog in question is one of hundreds of giant fiberglass molds scattered across a football-field-sized lot behind a nondescript sheet-metal building off County Highway Q. This is the home of FAST — Fiberglass Animals, Shapes, and Trademarks — a company that has been building giant roadside statues, mascots, and water park attractions since the early 1970s. It was incorporated under its current name in 1983 by a man named Jerome Vettrus.
FAST has worn the mantle of American titan-builder for over 50 years. Among their greatest hits: a 200-foot-long sea monster at House on the Rock in Spring Green, Wisconsin, and a 145-foot-long muskie in Hayward.
After each job, they keep the mold. All of them. For decades.
And that's how a quiet field in rural Wisconsin became one of the most unexpectedly wonderful places I've ever wandered.
There are giant skulls and colossal dogs, oversized Santa Clauses and titanic mice. The fiberglass has weathered over time, giving the molds an almost ancient, stone-like quality, as though the yard is the remnant of some surreal lost civilization. Walking through it is eerie and beautiful at the same time. Some molds are rotted out, covered in weeds or standing water. Others are in relatively pristine condition and could practically be reused tomorrow.
That's actually the point. The molds are kept for future reuse, since they'd be expensive to recreate. So this isn't just a graveyard. It's also a library. A catalog. An archive of American roadside whimsy sitting in the tall Wisconsin grass.
I found the frog slide mold and, yes, I kissed it (still looking for my prince). FAST has been making frog slides for over 35 years. You've almost certainly seen one at a water park somewhere without knowing it.
I slid down a few of the slides too, because how could you not. Then I stood there imagining all the places these forms have traveled, whether they were painted bright yellow or fire-engine red, whether they were installed at some mini golf course in Arizona or a splash pad in Ohio. I imagined the faces of the delighted kids who have no idea their beloved frog came from a field in Wisconsin.
The current owner took over around 2020, and if you visit during business hours, he might just show you around. The whole thing is free. Open 24 hours. No facilities. Pure wonder.
It got me thinking about waste and beauty. There's something philosophically satisfying about a place where industrial byproduct becomes accidental art installation. FAST's mold graveyard isn't the only example. Ghanaian artist El Anatsui famously creates vast, shimmering tapestries from discarded bottle caps. Artists on Mount Everest have turned abandoned oxygen cylinders and helicopter wreckage into sculpture. The stuff we discard has a strange afterlife when someone thinks to look at it differently.
That's the gift of Atlas Obscura exploring: we keep pointing you toward the places where someone already did the looking for you.
If you’re looking for a chicken recipe that’s unbelievably tender, full of flavor, and wonderfully simple to make, this Melt in Your Mouth Chicken is about to become a new favorite. With just a handful of everyday ingredients, you can turn plain chicken breasts into something incredibly moist, tender, and downright irresistible.
This is the kind of recipe that will come in handy for busy weeknights, weekends, or anytime you want a comforting meal without a lot of fuss. Everything bakes together in one dish, and the end result is perfectly cooked chicken that is so juicy and loaded with flavor that it practically melts with every bite.
Whether you serve it with rice, potatoes, pasta, or a pile of steamed vegetables, this dish fits beautifully into any meal.
I had picked up a package of frozen chicken breast fillets at my local farm market the other day and was wanting to find a delicious way to prepare them for my daughter and myself. There were only two breasts in the package, just the right size for the both of us.
I have made a type of melting chicken before which used ritz cracker crumbs and butter, and yes that chicken was incredibly tasty, tender and juicy, but I wanted something different this time.
I decided to use a coating that I have used on fish in the past, which uses mayonnaise and cheese along with a few other bits that I tailored to using with chicken. It employs the use of mayonnaise which acts as a type of shield, keeping all of the moisture in the chicken. I added some freshly grated parmesan cheese for extra flavor and a few crispy fried onions (French's) to add a bit of texture and additional flavor.
Some garlic, parsley, salt and pepper completed the picture. With these mixture spread on top and a half an hour's bake time, the end result was juicy and tender chicken that also came out beautifully flavored. Simple ingredients, applied in a simple way with incredibly delicious results. I call that a win!
INGREDIENTS NEEDED
TO MAKE
MELT IN YOUR MOUTH CHICKEN
Simple ingredients and not a lot of them. Delicious results!
2 boneless, skinless chicken breast fillets
1/2 cup (120g) full fat mayonnaise
1/4 cup (25g) freshly grated Parmesan cheese
1 TBS Crispy Fried Onions, crushed
1/2 tsp garlic powder
1/2 TBS dried parsley flakes
1/4 tsp salt
1/4 tsp pepper
NOTES ON INGREDIENTS
Try to use chicken breasts that are of an even size and thickness so that they finish cooking at the same time. I used organic free-range chicken breasts that I buy frozen at a local farm market. They come from Pelton's which is where I get my eggs and they are never dry or tough. I find supermarket chicken to be quite tough in recent times. I would rather pay a little bit more and get a superior product.
Make sure you use full fat mayonnaise as the lower fat product will not have as rich a flavor. The mayonnaise is what keeps the chicken moist during the cook time and helps to prevent it from drying out.
Freshly grated parmesan adds a nutty, salty depth of flavor and crisps up beautifully on top. It’s what gives the dish its golden crust and bold flavor. Do try to grate your own if you can.
Originally this recipe called for dehydrated minced onion. I did not have any of that so I used the crispy fried onions instead and we really liked what they added to the mix. A bit of crunch, a lot of flavor.
Everything else is pretty self-explanatory. Don't overdo the salt as the cheese is quite salty.
HOW TO MAKE
MELT IN YOUR MOUTH CHICKEN
This is really quite simple to make. You can have dinner on the table in not much more than half an hour, especially if you prepare any sides while the chicken is baking in the oven.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken. (There should be space around the chicken for the air in the oven to circulate. You will not be covering the chicken.)
Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper. (Don't over season as the coating is quite flavorful.)
Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl. (I used a spoon to do this.)
Spread this mixture evenly over top of each piece of chicken. (Just divide in half and dollop, spreading it almost to the edges with the back of the spoon.)
Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.)
Serve hot with your favorite sides. (I cooked some rice in my rice cooker while the chicken was baking and some frozen mixed vegetables in the microwave. Perfection.)
HINTS AND TIPS
FOR CHICKEN BREAST PERFECTION
Apply these hints and tips each time you cook chicken breasts, according to whether they are skin on, skin off, bone in or boneless, and you will always end up with tender and juicy chicken.
1. If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking. This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
FREQUENTLY ASKED QUESTIONS
CAN I USE THIGHS INSTEAD OF BREASTS?
Yes you can use thighs instead of breasts. The ingredients for the coating will remain the same, however it may take slightly longer to cook through. Make sure you fold open the thighs before coating and baking.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
Yes, but do bear in mind that you will need roughly twice the amount of fresh as opposed to dried herbs.
CAN THIS RECIPE BE DOUBLED?
Absolutely. You can double or even triple this. Cook times will remain the same. Just make sure that the chicken is not crowded too closely together in the baking dish. Use the appropriate size of dish.
HOW CAN I STORE ANY LEFTOVERS?
Store them in an airtight container, covered, in the refrigerator where they will keep for up to three days.
CAN THIS BE FROZEN?
I do not recommend freezing this dish as the mayonnaise may split.
MORE CHICKEN BREAST
RECIPES TO ENJOY
Here are a few more chicken breast recipes that we love that I think you will also enjoy!
SIMPLE CHICKEN VALDOSTANA - This is the kind of dish that feels restaurant‑worthy yet comes together with the simplest ingredients and hardly any effort. Tender chicken cutlets are lightly seasoned, dusted with flour, and pan‑seared in butter and olive oil until golden. A quick splash of white wine and chicken stock creates a delicate, flavorful pan sauce. Each cutlet is topped with a thin slice of ham and a layer of melty Fontina (or your favorite easy‑melting cheese), creating a savory, creamy finish that feels indulgent without being heavy. It’s humble, comforting, and beautifully Italian.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Chicken that tastes bright, bold and full of life. Chicken marinated in a simple, yet vibrant blend of fresh parsley, garlic, olive oil, vinegar and a touch of heat. A classic Argentinian chimichurri that works both as a marinade and sauce. As the chicken grills, the marinade caramelizes slightly, giving you juicy meat with crisp, golden edges and layers of herb‑garlic goodness. And once you drizzle that extra chimichurri over top? Magic. Fresh, zesty, a little spicy, and incredibly aromatic — it transforms simple grilled chicken into something truly special.
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Yield: Serves 2
Author: Marie Rayner
Melt in Your Mouth Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
Delicious, tender chicken that literally almost melts in the mouth. Simple ingredients put together in the tastiest way.
Ingredients
2 boneless, skinless chicken breast fillets
1/2 cup (120g) full fat mayonnaise
1/4 cup (25g) freshly grated Parmesan cheese
1 TBS Crispy Fried Onions, crushed
1/2 tsp garlic powder
1/2 TBS dried parsley flakes
1/4 tsp salt
1/4 tsp pepper
Instructions
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken.
Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper.
Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl.
Spread this mixture evenly over top of each piece of chicken.
Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.
Serve hot with your favorite sides.
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