Making a Leftover Thanksgiving Turkey Mac and Cheese 

We’ve all done it.  Opened the door, peered in, shut it again.  Left to wonder what exactly is in that freezer.  Despite best laid plans it’s easy to lose the plot.  Our freezer is nearly 6 feet tall so it’s really not a good idea to lose the plot!  It got to the point where we couldn’t fit anything in and I was wondering how much money we were wasting by not using what we had.  

Off I went to get clear containers to organise the meats, leaving the baskets for all our fruits and veg we had harvested.  I did have to get rid of some things but overall getting it organised and knowing what the heck was in there was a success.  

One of my finds was a vacuumed bag of leftover Thanksgiving turkey.  So this post is either well overdue or too early for Thanksgiving.  😄.  Even though we seem to be stuck back in with the sticky heat of summer we did enjoy autumn weather for a few weeks.  It was wonderful and perfect for some comfort food.  Mac and cheese would do the trick.


Would you believe this onion was supposed to be a scallion?  We planted half a raised bed of bunching onions so you imagine our surprise to find proper onions growing.

While making the cheese sauce for this dish, cook up the pasta.  Preheat the oven to 375F/200C. In a separate saucepan heat up a couple of tablespoons of butter.   Coarsely chop half of a large onion and add it to the butter.


Sauté on low until the onions soften.  Then add a couple of cloves of garlic, finely chopped.  Cook for a couple of minutes then add about a cup and a half of chopped turkey.  Season with a couple of teaspoons of fresh thyme and sage.  If you don’t have fresh sage use about a teaspoon of ground sage.  Continue to season with sea salt and pepper.  Then add a half cup/4oz of dry white wine.


To make it a roux add 2 tablespoons of flour.


Stir continuously until the flour is incorporated and cooked, about three minutes.


Next add 1 1/4 cup of milk and heat through.  Don’t boil!  Once the cheese is warm enough to melt cheese add a cup of grated cheddar and half a cup of freshly grated Parmesan cheese.  Stir until the cheese has melted,


Put the cooked pasta into a baking dish and add the cheese sauce.  Mix well. Top with more grated cheese.


Cover and bake for 20 minutes.  Uncover and brown the top of the dish.


Serve while hot.  Now we try to eat small portions in our house but with this dish we all had seconds and there weren’t any leftovers!  Guess we needed a break from salads.  😊

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Getting My Husband to Like Aubergine 

We all have a veg we’re not a fan of but the rest of the family likes.  I hate Brussel sprouts, our son isn’t a fan of asparagus and mushroom, and our daughter finds celery particularly weird.  Aubergine is what my husband would be happy to avoid.  I have made the Moroccan Lamb Stew that he likes but as we like to grow the veg I need to come up with more recipes to use up the harvest.


When we were in Little Italy our daughter ordered a starter that layered aubergine, tomato, prosciutto, and basil.  She loved it so this was the inspiration for dinner.  I wanted to use the strong flavours of sun dried tomatoes and garlic for this dish.  I wanted it to pop!  I also used chicken thighs as it is a less expensive cut of meat to use.  

For this dish I used a little more than half a pound/10 oz of chicken.  Cut the chicken into small cubes and finely chop 3-5 cloves of garlic. Slice a large handful of sun dried tomatoes while heating up a couple of tablespoons of olive oil in a skillet.  Toss in the three ingredients and sauté on medium low to pull the flavours of the garlic and sun dried tomatoes into the oil.  


Once the chicken is halfway cooked add the aubergine.  We grew small Italian finger aubergine which get to about 5in/12.5cm long.  For this dish I used four of the veg, sliced.


Cook for a few minutes then add a couple of tablespoons of balsamic vinegar.  Because we ran out of our chicken stock (gasp!) I used veg bouillon instead.  It worked really well with the strong flavours.  Use about a cup/8oz of the bouillon and simmer to reduce slightly.  For once we did really well growing basil this year.  Let’s face it, gardening can be a bit of a crapshoot.  But I tossed in a handful of the fresh basil.  Once the dish is nearly finished cooking add a handful of chopped prosciutto.  You don’t want this ingredient cooking too long as it can get tough and overpowering.


While all this was going on I oven roasted potatoes that I sliced about a 1/4 in/.625cm thick, drizzled with olive oil and sea salt.  Lay out the potatoes and top with the aubergine dish.  Grate fontina cheese over the dish and garnish with fresh basil.


Our daughter said it wasn’t exactly like the dish she had, which was fine as I wasn’t reproducing it, but that she loved it.  My husband’s response? “Congratulations on making aubergine edible!”  😄.  I do love cooking for my family.

New York in August

This month has been a bit of a whirlwind.  My friend,  whom I’ve been friends with since I was about 15 months old, came to visit with her family for a couple of weeks from the UK.  With the distance between us, we obviously don’t see each other often so I was really looking forward to this.  I am very fortunate to have her friendship, she is one of those people that are true friends.  Never any judging, just complete acceptance and support.  She is just a lovely person.  I also count her wonderful husband as a very old friend.  The funny thing is our children share the same names so you can bet it got a little confusing having everyone together!

We packed in loads of adventures into the two weeks they were here.  The kids were introduced to the massive sized ice creams, root beer floats, and New York style pizza.  I fear there was a withdrawal from the newfound root beer habit.  

The highlight of the visit was the trek to NYC.  Given the time of year I do wish that we had portable air conditioning units to carry with us.  The concrete jungle definitely gives off the heat waves!  This visit was a whirlwind tour of the more popular sites. Good thing we had excellent trainers!  


Grand Central is a great place to start the adventure.  It’s such an amazing building and thankfully it was restored rather than suffering the fate that Penn Station had.  Their son is a massive train fan so this was such a treat for him.  



We started in Battery Park to see the Statue of Liberty.  Apparently you have to book tickets 3 months in advance to go up it.  To be honest I remember doing that as a child and the time it takes to get up to the top doesn’t make it worth it.  We wandered to the World Trade Center and the memorial there.  The memorial was incredibly moving, they really did it well.  Despite the crowds it’s a peaceful spot.  What got me the most was that they put a white rose on the names when it is the person’s birthday.  

My son, who had visited there with school, said we had to go straight up to the new World Trade Center building.  Then look straight up.  A very cool view.  The way they designed it, looks like it goes on forever.

As this was proving a very hot afternoon I suggested the next stop be Little Italy for refreshments.  


Cannoli and cocktails are very restorative don’t you know.  There is nothing like a well prepared cannoli.  This gave us enough energy to get through the queues to the top of the Empire State Building.  We timed it so by the time we got to the top the sun was going down.  It was insanely crowded at the top but we were able to get some great views.


Not bad for a first day.  The next day was museum day in a bid to keep cool.  For some reason I had yet to visit the Metropolitan Museum of Art.  I’m really glad we went, what an amazing museum.  There is something for everyone and their collections are extensive.  Because we didn’t have an endless amount of time we had to pick and choose what we wanted to see.  I would love to go back again.


We ended up spending most of the day there so we had to briskly walk across Central Park as we had promised a visit to the Natural History Museum.  


I hadn’t been in this part of the park before and the flowers and pond were really pretty.  As luck would have it, we emerged from the park right at the museum.  Unfortunately we discovered we only had two hours before it closed.  We were impressed by the greeters, though I wouldn’t mess with them, given the size of their teeth!


Because of the movie “Night at the Museum” we had to go see Dum Dum.  For those that haven’t seen the movie, it is a large Easter Island head.  I asked a guide where the Easter Island head was and he looked confused until I said Dum Dum.  So you can imagine how many parents are dragged there by their children!  Though given the cool stuff there it’s not much of a hardship.

After including Times Square, cheesecake and Gulliver’s Gate, we were very tired on the trip back.  All in all it was a very successful trip and loads of fabulous memories were made. 

Spicy Summer Grilling

Unlike last year, we aren’t dealing with dusty drought conditions so our garden has taken off and going like gangbusters.  Except the parsnips.  We planted that twice and not a sausage.  Not one seed sprouted.  But given that this is the only failure we are in great shape for the most local shopping of all, just outside our door.

By the time autumn comes, I’ll be tired of salads but I do enjoy the quick summer meals with fresh veg.  For this meal I sautéed swiss chard from our garden in lemon juice and olive oil.  I also roasted potatoes as they needed to be used up.

I think one of my favourite ingredients is garlic.  And it works really well with spicy dishes.

Spicy grilled chicken 1 2017

In a bowl big enough to hold the chicken thighs add about 1/3 cup of olive oil or peanut oil and a 1/4 cup of lemon juice.  Finely chop 3-4 cloves of garlic and add to the bowl.  Here is where you get a bit free style.  Because everyone’s taste is different when it comes to spice you want to add sriracha sauce until you find the balance you want.  We like it spicy so I added a lot.  Make sure you do adjust the lemon juice as needed so you don’t drown out that flavour.

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Season the chicken with sea salt and pepper then add it to the marinade.

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The longer you marinade the stronger the flavour will be when cooked.  You can do this quickly but the flavour will be much more subtle.

Spicy grilled chicken 4 2017

Grill on medium heat until the chicken is cooked through.  If it is a bone in chicken keep in mind that the meat will take longer to cook.

Spicy grilled chicken 5 2017

This would work with any sautéed veg or a salad.  Thank goodness for the grill, I’d be lost without it!

The Sinfulness of Chocolate 

Chocolate is a veg, right?  I mean it starts as a plant so it should count as part of our five a day.  Just like wine is fruit because it comes from grapes.  Hands up from those that are with me on this.  Anyone?

Because I completely forgot to do a birthday cake for our daughter earlier in the year I decided to make up for it when we celebrated a bunch of family birthdays a few weeks ago.  You know, she never said a word.  Once the lightbulb went off I felt really guilty.  A familiar feeling, I’m sure, for many parents.  Our daughter is a massive fan of chocolate, particularly dark chocolate I decided to go for a chocolate cake with ganache and raspberries.  Unsurprisingly, she was on board with this idea.

After doing a bit of research online and realising the recipes are pretty basic, making me wonder why I haven’t made it before, I used this guide from Add a Pinch to create my dessert.  I also made a chocolate cake as a base for this.  The difference between the glaze and the filling are the ratio between the cream and chocolate.  This is not a low calorie treat!


I did the filling first.  In a saucepan, gently heat a 1 cup/8oz of heavy or double cream with 2 tablespoons/1oz of butter.  Don’t boil or scald but heat until the butter is melted.


In a large bowl add 2 cups/11oz of white chocolate.  Pour the cream mixture over the chocolate and stir until the chocolate has melted and everything has blended together.  If you would like you can also add a couple of tablespoons of flavouring, I didn’t to this stage because of the other flavours that I was putting together.  


Chill until it has a thick spreadable consistency.  Spread on the first layer of the cake and add a layer of fresh raspberries.


For the glaze, redo the cream and butter.  Pour it over a cup/6oz of dark chocolate along with 2 tablespoons/1-2oz of spiced rum and a pinch of salt.  Mix well.  This will be very liquid so it will need to be chilled a bit so it doesn’t completely run off the cake when you pour it on.  


Top with more fresh raspberries and serve.  I have to say this was a hit.  This will definitely be made again!

Danish Comfort Food with Frikadeller

Our experience with our Danish exchange student is coming to an end, it went by too quickly, but overall it’s been a wonderful experience.  When she first arrived at our home I was more than ready to explore Danish food.  She is not a fan!  What?!?  But I had plans!  I wasn’t ready to give up.

I went through the various recipes I had pinned with her and chose to try Frikadeller which are Danish meatballs.  These can been eaten stand alone or as part of the Smørrebrød, which are open faced sandwiches.  This past weekend we had a large family get together and because of all the different dietary needs I thought it would be perfect to do a meal of Smørrebrød.  I originally made the meatballs at the beginning of her stay with us.  It was part of a light supper with BLTs and both “sandwiches” used romaine lettuce as the bread.

I found a recipe for Frikadeller on Dieplicious.com that our exchange student said was authentic.  These are very easy to put together though it is very different from most meatballs I’ve made.  It’s a very wet mixture.

Frikadeller 1 2017

Use a large mixing bowl and a wooden spoon to blend everything together.  Start with a pound/500 grams of ground pork and 1 1/2 teaspoons of coarse sea salt.  The reason you need a large mixing bowl is the pork is very slippery and trying to get the salt well blended is tricky.  Because you are going to add milk the better blended the salt the better the milk will incorporate.

Frikadeller 2 2017

Next add 3/4 cup/150 grams of onion, finely chopped.  Mix well.  Add the rest of the ingredients, which are 3/4 cup/85 grams of oats,  2 tablespoons of flour, 1 egg, not quite 3/4 cup/150 ml of milk.

Frikadeller 3 2017

Season with fresh oregano and ground pepper.  This is a very sticky mixture but hand shape the meatballs in an egg shape.  To fry you can use oil or butter but because I had cooked up streaky bacon I chose to fry the meatballs in bacon fat.

Frikadeller 4 2017

To serve I mixed up plain yoghurt with fresh oregano, sea salt, pepper, and lemon juice.  Spread that on the lettuce, top with the meatballs and pickles.

Frikadeller 5 2017

At dinner I was proud of myself for giving her a taste of home, then she mentioned each host family had chosen to do a version of Frikadeller for her.  So much for pride!  She did love my version and all of us really enjoyed this dish.  I think we will continue to make this.

The Cowards Will Never Win

It’s been another trying few weeks for Britain.  The startling and crazy politics aside, I mean really, the DUP?  But two cities close to my heart were once again cruelly attacked by  cowards.  What else can you call them?  It’s bad enough if you target fellow man but to target children?  No, you are a coward.

We were in London when the attacks happened in Manchester.  Once again I was taken and impressed with the spirit of the people coming together, despite what an orange useless so called leader likes to spout on stuff he doesn’t understand.  He doesn’t get what the people of Britain are made of.  We’re very good at getting back up again, pulling up the boot straps, and coming together with humour, strength, and acts of kindness.

So while this terrible problem needs to be solved, preferably sooner rather than later, these cowards need to know they aren’t ever going to win.

When we were in London we walked miles and miles visiting places I used to go when I lived there and discovering new sights.  I took my husband to Speaker’s Corner in Hyde Park.  I used to go years ago.  I love how people can just have a soap box to talk about whatever they want as long as it doesn’t incite hate or violence.

It was only just starting when we arrived, just one guy talking about his Christian beliefs.    He did have a sense of humour about it.  There was a lively debate between him and a gentleman who was Muslim.  I couldn’t hear too much what he was saying but all of a sudden the man holding court said “but you don’t want 4 wives, you’d have 4 mother in laws!”  Given that most obviously don’t have 4 wives, I do wonder what point was being brought up.

While this was going on a man came up to us asking if he could talk to us.  Nice enough but it wasn’t too long before we realised he was a bit out there.  He had some wild ideas about saving the earth and that we shouldn’t pollute, as he was rolling cigarettes.  He also talked about how the policeman was rude trying to arrest him for riding his bicycle on the M5.  He moved on to how we should all love each other which is when I got a bit naughty and suggested he talk to the guy above as he was talking about love as well.

London 8 2017

And so he did!  Much to the delight of the crowd.  Which begs the question why some choose to just chant and sing to get their message across.

London 9 2017

I don’t think their message is getting out, or maybe it is.  Who knows?

It was a gorgeous day and as we were walking through the park, for a laugh, I called to a squirrel.  Wouldn’t you know, it came running!  I think people need to stop feeding the animals!

London 7 2017

We also had a bit of fun with celebrity sightings on this trip.  When we arrived in the UK, James Blunt walked by me with his guitar, not a bad start.  As we were walking through Leicester Sq we came upon the theatre for “Don Juan in Soho” starring David Tennant.  We quickly got tickets.  It was hilarious and not for children!

London 4 2017

Because we queued politely, we missed out on getting an autograph.  I might have to rethink that!  But while we were sitting in the theatre I suddenly realised Tom Hollander was 10 feet away.  I stayed perfectly calm.  Well most of me, my left arm was hitting my husband frantically so he could look over.  It wasn’t long before I was tapping him again because 4 feet away Steven Moffat was sitting there!  Needless to say it was a fun night.

Luck would have it, two of my cousins arrived in London just before we left and my younger cousin had never been to London before.  It was a great treat giving her a bit of a walking tour at night, introducing her to some of the famous sites.  How wonderful to see London through fresh eyes.

London 2 2017London 1 2017

We did swing by the Lego store, where I am envious of those who have the job of building this:

London 3 2017

We walked through the War Rooms of Churchill and through the area filled with monuments and symbols of strength and perseverance.

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As I said, the cowards will never overcome the spirit and the strength of the people.

Scallops in the Shell

Does anyone have the cure for jet lag?  As we get older it seems to keep a hold on us longer and longer.  It didn’t help we came back to dreary rain.  Good for the garden, not so good at getting us going!  I do hope it means our garden will do better than it did last year.  Last year was a very dusty growing season.

Being back in the UK was wonderful, we had incredible weather and did loads of walking.  We had to walk off all the lovely meals my mother-in-law cooked up!  Of course we like giving her a break from cooking, she runs a B & B so she welcomes the break!  Last year we did a curry night as my father-in-law is a big fan but my MIL isn’t so this time round we did a tapas night.  Which I love doing!  So off we went to the shops to get ingredients.

Aside from the usual dishes that are easy to throw together I found some scallops on the shell, which is near impossible to get stateside, never mind getting scallops with the coral still attached.  So I couldn’t pass this up.

Scallop in the shell 1 2017

Heat up the broiler/griller to medium.  Season the scallops with sea salt and pepper, thyme, olive oil, and rosé wine.  I had some of the wine from our France trip and while it turns out it’s not a favourite of mine I knew it would work well with this dish.

Scallop in the shell 2 2017

Broil/grill until the scallops are cooked.  Be careful not to overcook the scallops, you still want it tender.  This will only take a couple of minutes.

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Serve on the shell.  This is a fun and quick dish to make, I just wish I could get this round here! It was a great night with good food, good company, and good wine.

Life is Bloomin’ Good….

We are in the midst of enjoying a lovely holiday back in the U.K.  A much needed holiday but I haven’t done much cooking.  Instead we’ve been enjoying the diesel gala and walking our pins off.  The weather has been absolutely wonderful and I’ve taken the opportunity to indulge in a bit of photography with my SLR.  

With the gala there were some pretty sweet setups with cameras, my husband teased me saying I had lens envy.  😊.  True enough!  Though this post is a quick one to share some photos I took of flowers, I will be doing a post on the gala.  


The cat is a neighbourhood cat that is just desperate for belly rubs.  Soft thing.  Tomorrow we’re popping over to France by ferry. We’re in need of wine.

Caprese Stuffed Chicken

Battle with the garden has commenced.  We may be winning but I’m not sure yet.  I find it ironic that the stuff we don’t want growing in the garden are the toughest to get rid of.  They are tenacious.  Our grass never grows as well on the lawn as it does in the flower beds.

Some of it is our own doing and not understanding how invasive something can be.  A few years ago, because we like to brew beer, we planted hops.  One was very lackluster while the other is determined to take over the world.  The first season or so wasn’t too bad, the hop plant just grew like gangbusters.  Hops can grow a foot a day, which is crazy.   But last year the hops broke the lattice that sort of held them and crawled across the rest of the flower bed.  It wasn’t pretty.

This year we’re rethinking the hops.  Not to get rid of them but we definitely need to put them elsewhere.  In the meantime we are being brutal with them.  The root system snakes everywhere under the soil.  We were taken aback by the length and thickness of those suckers. They were like tree roots.  I have a feeling there will be more battles with the hops.

Along with the work in the garden that comes with the warmer weather, the lighter dinners start up again.  Which I am very ready for!

Caprese stuffed chicken 1 2017

Recently I thought it would be fun to do a pan seared caprese stuffed chicken over salad. In a skillet heat up a tablespoon or so of olive oil.  Add about a cup of sliced sun dried tomatoes and cook on low to medium heat for a few minutes.  Finely chop 3-5 cloves of garlic, depending on size, and add to the skillet.

Caprese stuffed chicken 2 2017

Saute for several minutes until the garlic is nearly cooked and then toss in a handful of shredded fresh basil and a few splashes of balsamic vinegar.

Caprese stuffed chicken 3 2017

Slice 4 chicken breasts 3/4 the way through lengthwise.  Evenly distribute the caprese mix between the chicken breasts.  Season with sea salt and pepper and brown on both sides.

Caprese stuffed chicken 4 2017

Preheat the oven to 350F/175C.  Remove the chicken from the skillet and add fresh mozzarella cheese inside the chicken and bake until the chicken is cooked through.

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Serve on top of a salad.  A dish light enough for the warm weather but gives you enough energy to conquer the garden.  Which we definitely need!