Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
There are some nights when I really don't fancy having a cooked dinner. Living by myself as I do, that really isn't a problem these days. I can eat what I want, when I want. I have nobody to answer to but myself.
Today was one of those days when I really didn't fancy cooking much. I have a lot on my plate today with one thing or another and tomorrow looks to be the same. I did have to pop to the shops to pick up a few bits for the cats.
.JPG "Croissant Turkey Club Sandwich")
I decided right then and there I was going to come home and make myself a Croissant Turkey Club Sandwich for my dinner! And that's just what I did!
.JPG "Croissant Turkey Club Sandwich")
Traditionally a club sandwich will be made using three slices of bread, toasted. Into that will go turkey, bacon, tomato, lettuce and sometimes even sliced cheese.
Whenever we went out to eat for lunch my ex husband would always get a turkey club. It was his meal of choice when eating out. (With me its always fish and chips.)
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I knew I had everything else at home to complete the sandwich. You could make this a bit healthier by using low fat mayo, but lets face it . . . you've already lost it with the bacon and the croissant!!
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WHAT YOU NEED TO MAKE A CROISSANT TURKEY CLUB SANDWICH
Quantities are given for one delicious sandwich. To make more simply multiply by the number of sandwiches you want to make.
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
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The croissant were on the small side, which made them perfect for this sandwich. They were also almost closed together into a circle, which also made them very sandwich friendly.
I just happened to have some already cooked bacon in the freezer, so it was a simple matter of quickly thawing it out to use in the sandwich. It was very thin bacon which is why I used 3 slices. If your bacon is really thick you may want to only use two.
I cut my tomato very thin. I also shredded my lettuce fairly thin.
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If you are not a fan of turkey you could use sliced/shaved ham in its place. You could also add a slice of cheese if you wanted to. I would recommend swiss cheese.
I did not butter the croissant. I felt that as I was eating the sandwich right away, it was not really needed.
Usually when you are making sandwiches ahead of time a layer of butter is added to form a barrier between the fillings and the bread. This helps to prevent the bread from becoming soggy.
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HOW TO MAKE A CROISSANT TURKEY CLUB SANDWICH
It may seem a bit moot for me to be telling you how to make a sandwich, but there might be someone out there who needs some help in this area so do bear with me!
Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
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Place the bottom half on a plate. Top with half the lettuce. Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired. Remember both the bacon and the turkey will be salty. I tend to use only pepper.
Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
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Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down. Cut in half and enjoy!
If you are really hungry a few potato chips on the side would be nice, or even some crisp vegetable sticks for a healthier choice!
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I am a person who is always happy to have a sandwich, be it for lunch or for supper. Here are some of my favorite sandwiches:
Baked Western Sandwich - An egg omelet with onions, peppers and chopped ham, baked and then sandwiched between two slices of buttered toast.
Grilled Steak Sandwich - thin slices of steak, perfectly seasoning and served on an open face slice of toasted rustic bread, topped with grilled mushrooms and some fresh rocket salad leaves.
Cob Sandwich - all the beautiful tastes of a delicious cob salad with cheese, boiled egg, ham, turkey, bacon, lettuce and tomato tucked into two slices of a toasted rustic loaf!
Classic Tuna Salad - it speaks for itself. Sandwiches don't get much better than this old lunch time classic!
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That is by no stretch the full list of sandwiches I have posted on here. I am a real sandwich aficionado for sure! Just put the word sandwich into the search and see what comes up!
My eyes were indeed too big for my stomach here and I could not finish it. I made a great attempt however! This was incredibly delicious to say the least!
Croissant Turkey Club Sandwich
Yield: 1
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
Quantities are given for one delicious sandwich only. Multiply to serve more.
Ingredients
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
Instructions
- Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
- Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
- Place the bottom half on a plate. Top with half the lettuce.
- Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired.
- Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
- Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down.
- Cut in half and enjoy!
Thanks so much for visiting. Do come again!
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.JPG "Hot Tuna Buns")
Ever have one of those days when you are so busy that you haven't got time to really think about what you are going to make for supper, let alone cook a big meal for the family.
Your family is snapping at your heels in starvation and you are just too tired or lacking in inspiration to put something edible together. The temptation might be there to hop out for some burgers or a takeaway, but it needn't be so!
Days like those are when recipes, such as this one I am sharing today for Hot Tuna Buns, come in really handy! Recipes which enable you to quickly put together a few store cupboard ingredients, and come up with something the whole family will love.
Most people love a good tuna melt, but these hearty buns take that concept a delicious step further!
These tasty buns are composed of simple hot dog buns filled with a deliciously flavored tuna and cheese filling. Baked in the oven until the buns crisp up and the cheese melts, they are incredibly tasty!
They are also very quick, easy and simple to make!
WHAT YOU NEED TO MAKE HOT TUNA BUNS
There is nothing complicated here.
- 1 (6.5 oz/200g) tin of albacore tuna, drained and flaked
- 1/3 cup (72g) of good mayonnaise
- 2 TBS of sweet pickle relish (In the UK use the one labeled New York Deli relish by French's)
- 2 TBS finely chopped spring onions
- 1/2 tsp Dijon mustard
- pinch salt and black pepper
- 1 cup (120g)of strong cheddar cheese, grated
- 4 hot dog buns, split open
- 4 TBS of grated strong cheddar cheese to finish
I always use Albacore tuna. In my opinion, it is simply the best and has the nicest texture and flavor. I also use water packed. Anything that cuts down the fat in things the better.
Tuna is a great fish to eat as it is full of antioxidants. It is considered to be an oily fish and packed with nutrients!
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I use spring onions in the filling because they are not as sharp as regular onions. The cook time for these hot sandwiches is fairly short so you want an onion that won't give too harsh or overpowering a flavor.
If you can't get sweet pickle relish, feel free to substitute chopped pickles, or even dill relish. Both work very well.
I also like to use a good full fat mayonnaise. Low fat mayo is loaded with sugar. I also like to use a sharp cheddar cheese. You can use less and yet still get a nice impact in flavor!
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HOW TO MAKE HOT TUNA BUNS
These go together very easily and quickly! You can begin by preheating the oven to 350*F/180*C/ gas mark 4. You will also need a baking dish that you can fit the filled buns into snugly.
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Mash together the tuna, mayo, relish, onions, mustard along with the salt and pepper. Stir in the first amount of cheddar cheese.
Fill the buns with this mixture, dividing it equally amongst them. Place into the baking dish next to each other. Sprinkle 1 TBS of cheese over top of each.
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Bake, uncovered, for 25 to 30 minutes, until the filling is hot and bubbly and the buns are golden.
Allow to stand for 5 minutes before serving. Serve warm.
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Depending on what you serve these with you have a hearty supper or lunch. For lunch I would serve with crisp vegetables sticks of potato chips. Children love both.
For a heartier supper I would add a salad on the side and some kind of potato, or even macaroni and cheese. My children always loved it when I served fries with these tasty sandwiches.
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This is one of those recipes where you will find that the basic filling is really tasty, but it's also not hard to charge it up and adapt according to what you have on hand and like.
Try adding some chopped celery for extra crunch, or chopped green or black olives. All are very good.
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This is one recipe where you will find that one tin of tuna will feed the whole family, quite satisfactorily and all will enjoy the results!
There are not too many things that you can say that about. Enjoy!
Hot Tuna Buns
Yield: 4
Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min
These hot tuna buns make a brilliant lunch or light weeknight supper. Quick, easy and delicious. For lunch you can serve them simply with vegetable sticks or potato chips. For supper why not add a salad and some fries!
Ingredients
- 1 (6.5 oz/200g) tin of albacore tuna, drained and flaked
- 1/3 cup (72g) of good mayonnaise
- 2 TBS of sweet pickle relish (In the UK use the one labeled New York Deli relish by French's)
- 2 TBS finely chopped spring onions
- 1/2 tsp Dijon mustard
- pinch salt and black pepper
- 1 cup (120g)of strong cheddar cheese, grated
- 4 hot dog buns, split open
- 4 TBS of grated strong cheddar cheese to finish
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish large enough to fit the hot dog buns snug together.
- Mash together the tuna, mayo, relish, onions, mustard along with the salt and pepper. Stir in the first amount of cheddar cheese. Fill the buns with this mixture, dividing it equally amongst them. Place into the baking dish next to each other. Sprinkle 1 TBS of cheese over top of each.
- Bake, uncovered, for 25 to 30 minutes, until the filling is hot and bubbly and the buns are golden.
- Allow to stand for 5 minutes before serving. Serve warm.
Thanks so much for visiting. Do come again!
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.JPG "Beef Stroganoff Casserole")
One of my favorite dishes that I love to make and eat has to be a classic beef stroganoff. Its something I have been making for years and years. Classic Beef Stroganoff has always been a real favorite.
And no small wonder, with its creamy rich and tangy sauce and tender pieces of beef. This recipe I am sharing with you today for a Beef Stroganoff Casserole embodies all the wonderful flavors of the classic dish, but can be made in a fraction of the time.
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You can either make it with lean ground beef or chopped leftover roast beef. If you are like me you are always looking for new ways to incorporate your leftovers into your menus in a delicious way that isn't boring.
This tasty casserole does just that, but the good news is that you can still make it even if you don't have any leftovers. I find that most dishes which use ground beef can be easily adapted to use chopped leftover roast beef, and vice versa!
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WHAT YOU NEED TO MAKE BEEF STROGANOFF CASSEROLE
Simple every day ingredients. With the exception of the mushrooms and sour cream, they are things I always have in my kitchen.
It may look like a long list, but it really isn't. Most are very simple store cupboard ingredients.
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- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
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The recipe uses egg noodles, but don't worry if you don't have any. Mafalda, Fettuccini, or any other flat noodle will work very well. You could even use elbow macaroni, although it is not strictly traditional.
I always grate my own cheese. Those pre-grated cheeses have something added to them to make them flow easily. I just prefer to grate my own.
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I use full fat sour cream for this and cannot say with impunity if using low fat sour cream would work or not.
I just use ordinary white closed cup mushrooms, and a good condensed stock, which I dilute with boiling water to make the full amount needed.
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HOW TO MAKE BEEF STROGANOFF CASSEROLE
This is really a simple casserole to make. I love dishes like this that go together quickly and easily. Nothing could be simpler.
Cook the egg noodles (or whichever pasta you are using) according to the package directions. Drain, rinse and set aside in a bowl.
If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
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Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes.
Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef. Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream.
Pour this mixture over top of the egg noodles in the bowl and toss everything together to coat evenly with the sauce.
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Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
Melt the remaining butter and toss with the bread crumbs.
Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
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This is a casserole which is also very easily doubled or tripled to feed more than two people. If you do double or triple it, the timings will remain the same.
This can totally be made a day ahead of when you want to serve it. Simply cover it with plastic wrap and chill. Bring it to room temperature prior to baking it.
If you are making it ahead I would not add the cheese and bread crumb topping until just prior to baking.
I don't recommend freezing it because of the sour cream, which may separate.
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This is a casserole that goes very well with crusty bread or toasty garlic bread. A salad on the side is also very nice.
Steamed vegetables also go very well. I really hope that you will be inspired to want to make this delicious casserole and that you enjoy its rich creamy flavors! Ground beef or roast beef, both versions are delicious!
Beef Stroganoff Casserole
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
This hearty weeknight dinner can either be made with ground beef or leftover roast beef, chopped. It's rich flavors and lush creamy sauce make it a real favorite with everyone.
Ingredients
- 6 ounces (170g) egg noodles
- 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
- 1 1/4 TBS of butter
- 2 ounces (60g) mushrooms, washed and chopped
- 1 small onion, peeled and minced
- 1 small clove garlic, peeled and minced
- 1 TBS all purpose plain flour
- 3/4 cup (180ml)beef stock
- 1/2 TBS Worcestershire sauce
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
- 1/3 cup (40g) sour cream
- 1/4 cup (30g) freshly grated white cheddar cheese
- 1/4 cup (30g) dry bread or cracker crumbs
Instructions
- Cook the egg noodles according to the package directions. Drain, rinse and set aside in a bowl.
- If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
- Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
- Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes. Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef.
- Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream. Pour this mixture over top of the egg noodles in the bowl and toss to coat.
- Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
- Melt the remaining butter and toss with the bread crumbs.
- Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
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