Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio


Display Instagram Footer

Black Cherry Sauced Turkey Steaks

Black Cherry Sauced Turkey Steaks

I really need to get better at labelling things when I put them in the freezer.  I took out what I thought was chicken breasts the other day and it ended up being turkey steaks!  I always think I will remember what I am putting in there, but I never do!  Does anyone else have that problem? Tell me I am not alone in this!  Please!

Its the same with leftover stews and such.  I pop them into plastic containers and think to myself, I'll remember what this is . . .  and then I don't!  We often dine on mysterious things that aren't known to me until they are thawed, LOL.  That's me!

So anyways, I had these turkey steaks that I had to do something with and so I put my thinking cap on. This is what I came up with!

Its really, really simple. There is no browning of the steaks ahead of time.  You just lay them in the baking dish, and pour the sauce over top. 

Less than half an hour in the oven and you have perfectly cooked tender turkey steaks with a delicious sauce to spoon over top. 

The sauce is really simple.  Its just a combination of mayonnaise, black cherry jam and some BBQ sauce. You can use your favourite kind of BBQ sauce.  Its really simple.  I haven't used low fat mayonnaise so I can't speak to how that would work.

The quantities I have given are for  one serving, but you can easily multiply the amounts to serve more people. 

If you don't have turkey steaks, you could also use chicken breasts, or thighs.  I would use boneless, and thighs would take longer to cook than breasts.  You could also use bone in chicken, which again would take even longer. 

If you are using bone in poultry, I would cover them first, or maybe even just season and cook them  for about half an hour before spooning the sauce over top and cooking them until tender. (Do baste.  YUM!)

This sauce would also go very well on Salmon fillets I think.  I would brown them in a skillet for several minutes on both sides until done, and then just heat the sauce ingredients together in a saucepan, spooning the sauce over the finished fish to serve.

We had them with some scalloped potatoes and a vegetable.  This was really, really nice.

So we ended up with an unplanned surprise of a dinner that was really, really delicious! I love it when that happens!

Yield: variable

Black Cherry Sauced Turkey Steaks

prep time: 5 minscook time: 25 minstotal time: 30 mins
Tender and delicious with a scrumptious sauce. I am giving the quantities for one. Just multiply for however many turkey steaks you are cooking!


1 Turkey steak
1 TBS black cherry jam
1 TBS good quality mayonnaise
1 TBS your favourite BBQ sauce
Salt and black pepper to taste


Preheat the oven to 180*C/350*F/ gas mark 4.  Lay
your turkey steak(s) out in a baking dish just large enough to hold them
 comfortably.  Season them to taste. Whisk together the remaining
ingredients until smooth and well combined.  Spoon over the turkey
steak.  Bake in the preheated oven for 20 to 25 minutes, turning them
over  once or twice and basting them.  At the end of that time they
should be nicely glazed and the juices should run clear.  Take care not
to over cook them, or they will be dry. You want them just cooked
through and still moist.  You can double the quantities of the sauce if
you want more sauce.  Serve hot with the thickened sauce spooned over
Created using The Recipes Generator

Perfectly cooked, tender and delicious with plenty of sauce. Quick and simple to make, using simple ingredients you probably already have in the house and serving as few or as many as you want to feed. What more could you ask for!  Bon Appetit! 

Read more »
Marie Rayner
Honey Dill Glazed Turnips & Carrots

Honey Dill Glazed Turnips & Carrots

We are great lovers of vegetables in this house.  I think I probably serve two different vegetables with every main meal that I serve in this house.  I have always been like that.  Carrots are a real favourite as are turnips or swede.  If  I can do them together, its even better.  

These make  a wonderful dish for the holidays as they go with just about everything.  In fact I can't think of a protein that they wouldn't work well with! 

They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables  . . .

Being lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels.

Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.

Did you know that snub nosed carrots tend to be sweeter?  Its true.  They are sweeter than long pointy ones. I'm not sure why that is, only that it is.

The turnips used here are the smaller white ones with the tender skins, not the hard orange ones which are rutabaga or swede.  These are turnips which have a white skin with a purple flush of colour at the stem end.

I like to use medium to small one, no larger than a medium sized tomato.  These are the best ones.  Much larger than that, you run the risk of them being a bit woody.

Yield: 4

Honey Dill Glazed Turnips & Carrots

prep time: 10 minscook time: 20 minstotal time: 30 mins
This makes a delicious side dish for the holidays.  You can easily double the quantities to serve more.


1/2 pound carrots, peeled and cut into sticks
1/2 pound smallish turnips, peeled and halved
1 1/2 TBS butter
1 tsp chopped fresh dill weed or  1/2 tsp dried dill weed
1 TBS liquid honey
salt and black pepper to taste


Cover the vegetables with cold lightly salted water. Bring to
 the boil and cook until crispy tender (about 10 to 15 minutes).  Drain
well. Melt the butter along with the honey in a skillet.  Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed.  Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges.  Serve immediately.

 - You can quite easily make these ahead, by cooking as above, then
transfer to a covered dish and refrigerate, reheating them gently until
well heated through when you want to serve them.
Created using The Recipes Generator 

The flavours of dill and honey compliment these vegetables perfectly.  I would serve these with any roasted meats or fish, along with some green beans and maybe roasted potatoes.   These make a most deserving side dish for the holidays!  Bon Appetit! 

Read more »
Marie Rayner
Honey & Basil Hot Chicken Sandwiches

Honey & Basil Hot Chicken Sandwiches

I can't believe that two weeks from today will be Christmas day.  My days seem to be evaporating into thin air!  That's why things like these delicious Honey & Basil Hot Chicken Sandwiches are on the menu more often than not as my days are filled with addressing cards, writing notes, etc.  You know how it goes.  Every year I say I am going to have everything done before December, but I am such a procrastinator! 

These might not be the most attractive sandwiches to look at, but this is certainly a case where you won't want to judge a book by its cover, because they are fabulously delicious! 

At the weekend, I had taken out what I thought was chicken thighs from the freezer only to discover it was a mix of chicken breasts and chicken tenders.  I poached them in some stock, with some peppercorns and a few bay leafs added.  Tender and moist, they were perfect for shredding.  I used some for these sandwiches and I will use more for chicken salad one day.

I toasted some lovely soft buns on the insides and then spread the bottoms with some mayonnaise and tomato chutney.  The tomato chutney gave it a bit of a sweet and spicy spark. You could also use Heinz Chili Sauce or really any other kind of chutney, so long as it goes with the flavour of basil.

I piled some shredded chicken on top of that and then I whisked together some basil pesto and honey.  I drizzled most of it over the chicken, reserving some to brush on the bun tops.

On top of the pesto, I layered on some sliced of Swiss type of cheese.  Swiss melts really nicely and has a sweet nutty flavour.

At the very last came the bun tops which I brushed with the remaining pesto mixture.  I cover them and popped them into the oven  just until heated through and the cheese had melted.  I then uncovered them for a few minutes to let the buns brown a bit.

Todd had his with some potato salad and I enjoyed mine with a mix of crisp vegetable sticks. (I love raw vegetables!)

If you don't want the tops to be that brown, skip the uncovering bit.  I didn't mind and they were nice and crisp on the outsides, and soft and fluffy on the insides  . . .

And the filling mixture was gorgeous, simply gorgeous.  I love it when I cross my fingers, throw some things together and they come out delicious!   

Yield: Makes 8 Sandwiches

Honey & Basil Hot Chicken Sandwiches

prep time: 10 minscook time: 25 minstotal time: 35 mins
These are delicious, simple and quick to make.  I use poached chicken breasts to make them, but, they are also great way to use leftover roast chicken, rotisserie chicken or even roast turkey.


2 chicken breasts, poached and shredded
230g good quality basil pesto (8.1 ounces)
4 TBS liquid honey
good quality mayonnaise
tomato chutney (optional)
8 slices Gruyere or Swiss cheese
8 hamburger buns split and toasted


Place the bottoms of your buns in a
baking dish.  Spread with some mayonnaise and tomato chutney (if
using).  Top each with a quantity of the shredded chicken.  Whisk
together the basil and honey.  Drizzle over top of the chicken,
reserving some to brush on the tops of the buns.  Top each with a slice
of cheese and then the top bun.  Brush each with some of the honey basil
 mixture.  Cover with a sheet of foil you have sprayed with some cooking
 spray.  Bake in the preheated oven for 20 minutes, uncover and bake for 5
 minutes longer.
Note - tomato chutney is a bit spicy and somewhat sweet. You can also use the Heinz Chili Sauce that you buy in North America, which is like a sweet spicy ketchup. A good BBQ sauce also works well.
Created using The Recipes Generator

These were really, really good.  A new favourite around here!  I had a half of one cold for breakfast yesterday and it was still delicious, which says a lot!  Bon Appetit! 

Read more »
Marie Rayner
Deep Fried Mozzarella Sticks and Christmas Chutney

Deep Fried Mozzarella Sticks and Christmas Chutney

Occasionally I get sent new products to try.  I was recently sent these Pik-Nik Twiller Cheese snacks. As winter takes hold, Vitamin D levels start to drop. Pik-Nik’s research shows just under 90% of children experience a deficiency in this area during the darker colder months.   


Pik-Nik Twiller contains an important ingredient, calcium,  and now each peelable cheese stick is also enriched with Vitamin D, unlocking even more support for the body. Vitamin D is necessary to help fight of those winter woes such as colds, the dark day blues and even dry skin.   

These handy snacks are individually wrapped and are great for popping into a packed lunch, or for afterschool snacks  Much more nutritious than a sausage roll or packet of crisps! 

A Pik-Nik Twiller is fun to eat, tastes great and is a good source of Vitamin A as well as Vitamin D. It is made from fresh mozzarella, with no artificial additives or preservatives. It is a filling and time snack and the perfect pick-me-up for children, students and those who like to keep healthy and active.

The mozzarella in Pik-Nik is made from fresh milk which is started on its transformation into cheese by a rennet that is suitable for vegetarians. The cheese is mild and creamy and is a welcome snack for all the family. Mozzarella has a very elastic nature and Pik-Niks are made by stretching and folding the cheese, creating segments which are just perfect to peel. 

You don’t need to save your Pik-Nik for your lunch-box or tea time. They make great party food too. From Halloween to Bonfire Night and then straight on to Christmas, there’s nothing better than a good get-together with friends and family.  Pik-Nik sticks are easy party food, set on a skewer with fruit or easily decorated ready to be peeled and dunked in a chutney dip.  One of our favourite ways for the holidays is to deep fry them and serve them with dips! 

Yield: 24

Fried Mozzarella Sticks

Perfect for entertaining.  You can serve these delicious sticks with your favourite marinara sauce for dipping, chili sauce or our favourite, Christmas Chutney.


Oil for your fryer
(mine takes about 500ml or a 2 1/2 cups)
12 full sized pieces of Mozzarella string cheese
2 large free range eggs
60ml water (1/4 cup)
180g dry seasoned bread crumbs (1 1/2 cups)
1 tsp Italian Seasoning
1/4 tsp dried crushed chilies


Heat the oil in your fryer, according to manufacturer's instructions.

 your cheese strings and cut in half crosswise so that you have 24
pieces.  Beat the egg together in a shallow bowl with the water.  Stir
the breadcrumbs, Italian seasoning and crushed chilies together in
another shallow bowl. Dip your cheese sticks into the egg mixture and
then roll  in the bread crumb mixture, covering them completely. 
Repeat.  Fry the coated cheese sticks until golden brown.  Remove from
the fryer and drain on some paper kitchen toweling.  Serve warm with
your favourite dips.
Created using The Recipes Generator


My Christmas Chutney is sooooo good and makes a wonderful change from the regular Cranberry Sauce for the holidays and is perfect for dipping things like these fried Mozzarella sticks.  I also make jars of it to give away as gifts. 

Yield: 4 cups

Christmas Chutney

This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce.  It goes beautifully with turkey, ham or chicken and makes a delicious tangy dip.


3 cups fresh cranberries (300g)
1 cup sultanas (150g)
1/2 cup chopped candied peel
1/2 cup chopped peeled onion (1 medium onion, peeled and chopped)
3 cloves of garlic, peeled and crushed
1 cup white vinegar (225ml)
1 cup water (225ml)
1 cup white sugar (190g)
1 cup dark brown sugar, packed (200g)
1/4 cup lemon juice (60ml)
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies


Place the vinegar, water, both sugars, lemon juice and salt into a
heavy non-reactive saucepan.  Bring to the boil, stirring to help
dissolve the sugar.  Once the sugar has dissolved add the cranberries,
sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and
chilies.  Simmer gently, stirring often, uncovered for 45 minutes.  Pour
 into hot sterilized jars and seal.  Process in a hot water bath for 15
minutes.  This will keep for up to a year.  You can, of course, just put
 it into jars for giving away and immediate use, but if you do want to
keep it longer, you really must prodess it in the water bath.  Enjoy!
Created using The Recipes Generator

Pik-Nik is now available at Sainsbury’s in the Polish food chiller cabinet from £1.00 to £1.50 dependent upon promotions.  

Read more »
Marie Rayner
Cranberry Breakfast Cake

Cranberry Breakfast Cake

 Cranberry Breakfast Cake  

We suffered a fatality in our home today.  My trusty Nikon Bridge Camera, who has been my constant companion for the past three years died a quick and irreparable death immediately following the taking of  half of the photos of this lovely cake.  Hence the lousy photos at the base of this post, of the individual pieces.  Sigh  . . .

I had to take them with my phone and suffice it to say . . .  my phone photos are highly inadequate.  I don't understand these people that take brilliant photos with their phones.  I must not have it on the right setting or something, because UGH! 

Cranberry Breakfast Cake 

Anyways, don't let the crappy photos deter you from wanting to bake this fabulous breakfast cake!  It really is delicious!  Stogged full of lots of berries and toasted walnuts! 

It cuts like a dream and is so delicious warm  . . .  the berries tart and delicious against the sweetness of the cake batter . . .  with that lovely nutty crunch of walnuts.  Perfect with your morning cuppa! 

Its equally good when served warm as a dessert with scoops of cold vanilla ice cream  . . .  or yes, clotted cream, pouring cream or even warm custard sauce. 

I really, really hope that you will be able to bake one up for your family over these next few weeks.  I just know it will be enjoyed immensely! 

Yield: 8

Cranberry Breakfast Cake

prep time: 10 minscook time: 40 minstotal time: 50 mins
Easy to make and super light, this goes great in the morning with a hot cuppa.  Interestingly enough it is also great served as a dessert, warm, with some vanilla bean ice cream!


140g plain flour (1 cup)
190g white sugar (1 cup)
1/4 tsp salt
200g fresh or frozen cranberries (2 cups)
45g chopped toasted walnuts (1/2 cup)
120g butter, melted (1/2 cup)
2 large free range eggs, lightly beaten
1 tsp almond extract
Icing sugar to dust


Preheat the oven to 180*C/350*F/gas mark 4.  Butter a 9 inch round cake tin well.  Set aside.

 the flour, sugar and salt together.  Stir in the cranberries and
walnuts.  Mix together the melted butter, eggs and almond extract.  Stir
 into the dry ingredients.  The batter will be very stiff if you are
using frozen berries.  Spread into the prepared pan.  Bake or 40 to 45
minutes, or until a toothpick inserted in the centre comes out clean and
 the top is golden brown.  Serve warm, dusted with icing sugar.
Created using The Recipes Generator

Can you see the difference in the photos?  Makes me so sad.  My camera is like my right arm.  I don't know what I am going to do.  I may have to sacrifice my credit card and bite the bullet.  Sigh . . .  two steps forward and three steps back . . . that's life for you! Bon Appetit!

Read more »
Marie Rayner

Follow @georgialoustudios