Showing posts with label Scrummy Snacks. Show all posts
Showing posts with label Scrummy Snacks. Show all posts
These days I eat chicken more than I do any other protein. The cost of Beef and Lamb are prohibitive! I would call them insane. It is only to be enjoyed as a rare treat. Chicken is a bit more affordable, but even that is not cheap.
When I do cook any kind of meat or poultry, I try to use up every scrap of it that I can, so that there is no waste. I consider myself somewhat of an expert at using up leftovers. Rising five children will do that for you.
When you have five children, not only do you have to stretch your food to go further, but you also have to make your leftovers really inventive and tasty so that the kids will eat them! My children always gobbled up my leftovers because I was really good at disguising them. In fact my leftovers from a roast chicken, beef, ham, etc. often tasted better than the roast itself!
I saw this BBQ Chicken Tostadas recipe the other day on a page called The Creative Bite. It looked and sounded really delicious. Crisp tostadas shells topped with cubes of chicken, pineapple, BBQ sauce, and cheese. Yum. I made a BBQ & Pineapple Chicken pizza not long ago that was really tasty.
How could this ever be wrong!
Simply put, it wasn't. This was delicious, and not only that, they were really quick and easy to throw together. I cut the recipe in half to make only two tostadas and I could have been a real piggy and eaten both of them myself. There is that danger. You have been warned.
Depending on the BBQ Sauce you use, these are gluten free as well. My tostadas shells were made only from corn with no trans fats and were cholesterol free. The brand is Charras and they are made in Mexico.
Anyways, this made for a quick, easy and delicious lunch as well as being another tasty way to use up cooked chicken!! I highly recommend!
INGREDIENTS NEEEDED FOR BBQ CHICKEN,
CHEDDAR & PINEAPPLE TOSTADAS
Just a few simple ingredients. These are a great way to use up leftover cooked or rotisserie chicken.
- 2 crisp corn tostada shells
- 2/3 cup cooked chicken, diced
- 2/3 cup diced pineapple, drained and patted dry
- 4 TBS BBQ sauce (choose your favorite)
- 1/2 cup (42g) grated cheddar cheese (can use light)
- 1 spring onion, washed, trimmed and chopped (to garnish)
- sour cream to serve (optional)
- guacamole to serve (optional)
You can find tostadas shells in the International Aisle of the grocery store here in Eastern Canada. Super Store to be specific and they come in plain or jalapeno.
I have only one complain about them. More than half of them are usually broken.
What is a tostada shell? It is a crispy corn tortilla, about 5 inches or so in diameter. It is similar to a hard taco shell but flat. They are very crisp and crisp up nicely in the oven. They do soften up quickly, however, when you add toppings.
I tell you how to do that here. It is very simple to do, and the chicken comes in handy for all sorts. In fact I share quite a few ideas on that page for how you can use it.
I used Pineapple Spears in Coconut Water that I got at Costco. Its delicious. For this recipe I needed only one spear. You can lay the remainder out on a lined baking sheet and freeze individually, ready to pop into a zip lock baggie to keep in the freezer for future use. Great for smoothies and all sorts.
I used a strong white cheddar, but a medium would be find as would Monterey Jack cheese or a spicy Jack cheese. I like to grate my own cheese. If you want to cut back on fat and calories, simply use a low fat cheese.
HOW TO MAKE
BBQ CHICKEN, CHEDDAR & PINEAPPLE TOSTADAS
These are incredibly quick to make. Simple ingredients put together easily and quickly, with incredibly delicious results.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper. (I used non-stick aluminum foil. It works very well.)
- Lay the tostada shells in a single layer on the baking sheet.
- Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each) (My chicken was cut into 1/2-inch cubes and the pineapple the same.)
- Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each) (I used Sweet Baby Ray's Hickory sauce for chicken or ribs.)
- Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
- Remove from the oven and scatter the spring onions over top.
- Serve immediately with the sour cream/yogurt and or guacamole. (I didn't really enjoy the guacamole with this. The sour cream was fabulous however!)
DO I HAVE TO USE BBQ SAUCE ON THESE?
Absolutely not. You can feel free to adapt these to what you love. I used a sweet hickory BBQ sauce, but a Teriyaki or Jerk sauce would also be nice. You could keep it really Tex Mex as well by using a Mexican style sauce that you enjoy.
WHAT CAN I USE INSTEAD OF TOSTADAS SHELLS?
I appreciate that not all people have the availability of Tostadas Shells. In that case you can use small corn or flour tortillas, crisped up in a bit of oil in a skillet. Simply heat a bit of oil in a skillet and add the tortillas, flipping them over when they are browned on one side and cook to crisp up and brown the other side.
CAN I MAKE THESE AHEAD?
AND HOW LONG WILL THEY KEEP?
I do not recommend making these too far ahead of when you want to eat them as the tostada sells will soften and not stay crisp. I also do not recommend keeping any leftovers. These are definitely a make and eat now dish!
A FEW OTHER
SNACK OR LUNCH OPTIONS
YOU OR THE KIDS MIGHT ENJOY
EASY PIZZA ROLLS -Sometimes lunch just needs a little upgrade—and these Easy Pizza Rolls are the perfect twist! Flaky, golden scone dough hugs melted mozzarella and spicy pepperoni, creating bite-sized pockets of savory bliss. They're crisp on the outside, gooey on the inside, and loaded with flavor in every roll.
MINI CHICAGO DEEP DISH PIZZAS - Craving pizza but short on time? These Mini Chicago Deep Dish Pizzas deliver the rich, cheesy indulgence of classic deep dish—in a fast, fuss-free format. Baked in a muffin tin with gooey mozzarella, punchy pepperoni, and a crispy golden crust, they're the ultimate snack-size comfort food.
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Yield: Makes 2 servings
BBQ Chicken, Cheddar & Pineapple Tostadas
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
Whether you enjoy these as a snack or a light lunch be prepared to fall in love with this sweet, savory and salty combination! You can use light cheese and serve with plain yogurt to cut down on the fat and calories if you wish. Quick, easy and delicious!
Ingredients
- 2 crisp corn tostadas shells
- 2/3 cup cooked chicken, diced
- 2/3 cup diced pineapple, drained and patted dry
- 4 TBS BBQ sauce (choose your favorite)
- 1/2 cup (42g) grated cheddar cheese (can use light)
- 1 spring onion, washed, trimmed and chopped (to garnish)
- sour cream to serve (optional)
- guacamole to serve (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper.
- Lay the tostada shells in a single layer on the baking sheet.
- Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each)
- Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each)
- Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
- Remove from the oven and scatter the spring onions over top.
- Serve immediately with the sour cream/yogurt and or guacamole.
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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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I was looking for something to enjoy with my cup of tomato soup today. I didn't have any bread in the house so I was unable to make the traditional grilled cheese. (Yes, I DO need to go to the store!)
I did not let that deter me, however. Something I always have in my larder are tortillas. I usually keep the medium or the small ones on hand. They are a versatile ingredient to have around. I decided today that I would use some of the tortillas in my larder to make myself a quick and tasty side to enjoy with my soup.
I suppose you could call these Garlic Bread Quesadillas if you wanted to, but I wasn't using this as a snack or to dip in anything. I was using it as a side to my cup of soup.
This tortilla garlic bread is made from two flour tortillas, spread with softened butter, then sprinkled with garlic powder and cheese. I also sprinkled on some Italian seasoning for additional flavor. I stacked them to give this tasty creation a bit of depth.
I have to say I was super pleased with how it turned out. I confess that it should have fed two people, but I nibbled away at it until I had eaten almost the whole thing by myself.
Very naughty I know, but oh how tasty it was! My willpower flew right out the window with the first bite! Quick and easy to make, using only a few ingredients, and shamefully addictive. What more could you ask for?
WHAT YOU NEED TO MAKE CHEESY TORTILLA GARLIC BREAD
Just five simple ingredients and not a lot of each. Quantities are for making two servings. Simply multiply if you wish to make more.
- 2 regular soft flour tortillas
- 1 TBS softened butter
- 2/3 cup (86g) Mozzarella blend pizza cheese
- garlic powder (not salt)
- Pinch of Italian seasoning
My tortillas were about 8 inches in diameter. So pretty regular sized. They were not the largest, nor were they the smallest. About taco sized I would say.
I used regular salted butter.
For this recipe I did use a pre-grated Mozzarella Blend Cheese. It was the Pizza blend. For something like this it probably works better than grating your own.
Make sure you use garlic POWDER and not garlic salt! Salt will be too salty. My Italian seasoning was just an herb seasoning which has dried herbs in it such as oregano, basil, etc. There is no salt, hot chilies or garlic.
VARIATIONS YOU MAY ENJOY
By all means you can charge this simple recipe for Cheesy Garlic Tortilla Bread by making a few additions. Here are a few suggestions:
- Chopped spring onions
- Chopped red onions
- Bacon bits
- A schmear of sun-dried tomato paste
- Vary out the cheese and use your favorite kind. Parmesan is very nice.
Don't go too crazy, this is only meant to be garlic bread, not pizza.
HOW TO MAKE CHEESY TORTILLA GARLIC BREAD
This is really quite simple to make. It goes together quickly and is really delicious! You could make it in the air fryer if you wanted to but proceed with caution as it can get overdone very quickly.
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
- Butter each of the tortillas on one side.
- Place one tortilla on the baking sheet, butter side up. Sprinkle with garlic powder to taste and some Italian seasoning.
- Sprinkle with half of the cheese blend. Top with the other tortilla, butter side up.
- Sprinkle with more garlic powder to taste, some more Italian seasoning and the rest of the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown on the edges and the cheese is bubbling.
- Leave to sit for a few minutes before cutting into quarters and serving.
- Serve hot.
HOW TO MAKE YOUR OWN FLOUR TORTILLAS
No flour tortillas in the house? No problem. It is very easy to make your own tortillas from scratch. For years and years things like tortillas were not available in Canada. I used to always make my own. Its really quite a simple thing to do.
You will need:
- 2 cups (250g) plain all-purpose flour, unsifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 TBS lard (don't substitute anything for this)
- 3/4 cup (180ml) cold water
Sift the flour, baking powder and salt into a bowl. Rub in the lard with your fingertips until the mixture resembles cornmeal. Add all of the water and mix together to make a soft dough.
Tip the dough out onto a floured board and knead for a few minutes to develop the gluten. Divide into 12 equal pieces shaping each into a ball. Cover with a bowl and leave to rest for about 10 minutes.
Roll each ball out into a thin round circle.
Heat a dry skillet over medium-high heat. Add the tortillas, one at a time and cook until blistered on the bottom side, flip over and repeat.
Continue to do this with all the balls until they are all cooked.
These can be frozen. Simply stack with a piece of parchment paper in between each tortilla and wrap tightly with some cling film. Place into a size lock baggie and freeze for up to three months.
I used to use these all the time to make enchiladas, quesadillas, tacos, etc.
A VARIETY OF WAYS TO USE UP YOUR FLOUR TORTILLAS
Here are a few more tasty ideas that you can use to finish up your tortillas. All are delicious. (I know, I am a tad bit biased.)
FRIED CHICKEN TACOS - This is a small batch recipe designed to serve just two of three people. This recipe brings all the Tex-Mex vibes with none of the fuss. Tender chicken is sauteed with green chilies and spices, then tucked into tortillas and pan-fried until crisp and golden brown. Serve with your favorite toppings! Messy to eat but oh-so-delicious!
TUNA MELT QUESADILLA - Craving something cheesy, crispy, and totally comforting? This Tuna Melt Quesadilla is your new go-to lunch idea! All the flavors of your favorite tuna melt sandwich in a quesadilla.Inspired by a classic tuna melt but with a fun twist, this recipe from The English Kitchen wraps creamy tuna salad and melty cheddar cheese between two golden, crispy tortillas. It’s quick, satisfying, and perfect for when you want something warm and delicious without turning on the oven.
FRIED EGG TACOS - Inspired by the viral trend and perfected by myself, this recipe takes humble ingredients—corn tortillas, fresh eggs, and cheddar cheese—and turns them into something magical. The tortillas get golden and crisp in the pan, the eggs steam to perfection, and the cheese melts into a gooey dream. The real fun is in the toppings. You can use whatever your heart desires, guacamole, Texas Caviar, salsa, spring onions, etc. I like to splash on the green Tabasco for the perfect kick!
Pin This Recipe to Your Sides, Breads or Snack Boards on Pinterest and Remember to FOLLOW ME ON PINTEREST, FACEBOOK, or INSTAGRAM
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Two servings
Cheesy Tortilla Garlic Bread
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is a fabulous variation on regular garlic bread created using just what I had on hand, some tortillas, butter, cheese, and garlic powder. Five simple ingredients put together in the most delicious way! Great with soups or pasta, eggs, or even as a naughty snack! You could serve this as a light lunch with some marinara sauce as well.
Ingredients
- 2 regular soft flour tortillas
- 1 TBS softened butter
- 2/3 cup (86g) Mozzarella blend pizza cheese
- garlic powder (not salt)
- Pinch of Italian seasoning
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
- Butter each of the tortillas on one side.
- Place one tortilla on the baking sheet, butter side up. Sprinkle with garlic powder to taste and some Italian seasoning.
- Sprinkle with half of the cheese blend. Top with the other tortilla, butter side up.
- Sprinkle with more garlic powder to taste, some more Italian seasoning and the rest of the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown on the edges and the cheese is bubbling.
- Leave to sit for a few minutes before cutting into quarters and serving.
- Serve hot.
All rights reserved The English Kitchen
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!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I always like to have a bit of cake in the cake tin for the weekend. You never know when someone is going to stop by and usually at the weekend I like to enjoy a little bit of a treat.
This tray bake is one which I have been making for many years. It is actually a moist and buttery golden snack cake, loaded with several kinds of chocolate chips, candy coated chocolate buttons and broken cookies.
The original recipe made quite a large tray. Today I cut the recipe in half to make a much smaller bake.
I often iced it with a chocolate butter cream frosting for my children. You can make your own or use the one that comes in a tub. I also used to sprinkle more of the candy coated chocolate buttons on top. Nobody complained.
I have no children in my house now to please, just an aging woman with a slight sweet tooth, and so I leave off the extra frosting and candies these days. It suits me just as is, with either a glass of cold milk if I am feeling a bit indulgent, or a hot drink. It all depends on my mood.
Enjoy!
WHAT YOU NEED TO MAKE CHOCOLATE CHIP TRY BAKE (SMALL BATCH)
Just a few store cupboard ingredients. This is also a great way to get rid of the last of your chocolate chips or small Christmas candies, and or cookies.
- 1/2 cup (125g) of butter at room temperature
- 1/2 cup +1 tsp (125g) of granulated sugar
- 2 large free range eggs
- 1/2 tsp pure vanilla essence
- 1 cup (125g) of self-raising flour (see notes)
- 1 tsp baking powder
- 1/4 cup (38g) of chocolate chips
- 1/4 cup (38g) of white chocolate chips
- 1/4 cup (50g) of candy-coated chocolate drops (ie smarties, M&M's etc.,)
- 4 biscuits, crushed (digestives, malted milk, Oreo's, etc. whatever you want to use)
I used salted butter as that is all I have in the house. You do you. I find that in most cases it doesn't make much of a difference.
In the U.K. use castor sugar. Our granulated sugar here in North America is much finer than the regular granulated sugar in the U.K. Their castor sugar is most often used for baking as it has a much finer texture than the regular sugar.
You can make your own self raising flour. Just check out the recipe notes on the printable recipe cards.
I used semi-sweet chocolate chips along with white. You can use milk chocolate chips if you wish. I used mini-M&M's for baking with. The color does bleed a bit, but that's okay. You can use smarties or any other candy coated chocolate buttons
I used some Breton biscuits, which are crisp and buttery. You can use any kind of cookie you have in the house and which your children enjoy. Don't crush them up too fine or they will disappear into the batter.
HOW TO MAKE CHOCOLATE CHIP TRAY BAKE (SMALL BATCH)
If you can make a cake, you can make this!
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line the bottom of an 8-inch baking tin. Set aside.
Cream the butter until light and fluffy. Cream in the sugar, then beat in the eggs, one at a time.
Measure out your flour and toss 1 TBS of it together with the candy pieces, chips and cookie crumbs.
Sift the remaining flour and baking powder together and then gently fold into the creamed mixture, taking care not to over work it.
Stir in the remaining (floured) ingredients. Spread into the prepared tin, leveling off the surface.
Bake for about 30 to 35 minutes, until golden brown. Leave to cool in the tray. Cut into squares to serve, with or without a dusting of icing sugar.
Notes
You can very easily make your own self-raising flour. For each cup needed (125g), sift together with 1 1/2 tsp baking powder and 1/4 tsp salt.
This is a really delicious cake type of a tray bake. Moist and buttery, it's filled with lovely nuggets of white and semisweet chocolate, not to mention the chocolate candies. I used mini-M&M's as that is what I had in the house. I sometimes used to frost this, which the children loved. On this day I left it plain.
Totally delicious with a hot drink, or an ice-cold glass of milk! This is a simple, yet very tasty treat!
Are you the fan of a tray bake or a snacking cake? If so you might also enjoy the following bakes!
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter. Flavored deliciously with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. Frosted with a salted caramel frosting that is fudgy and rich and a perfect match for this delicious cake!
BUMBLEBERRY PIE TRAY BAKE - With its sweet shortbread cookie crust . . . topped with a luscious sweet/tart rich mixed berry filling, and topped with shortbread cookie streusel crumbles this is an incredibly delicious tray bake. Serve cut into squares and topped with either ice cream or a dollop of whipped cream.
Yield: 9 squares
Chocolate Chip Tray Bake (small batch)
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a moist and delicious snacking cake loaded with white and semi-sweet chocolate chips, candy coated chocolate buttons and broken cookies. Serve dusted with icing sugar and cut into squares. You could also ice it with a chocolate buttercream frosting if you wish.
Ingredients
- 1/2 cup (125g) of butter at room temperature
- 1/2 cup +1 tsp (125g) of granulated sugar
- 2 large free range eggs
- 1/2 tsp pure vanilla essence
- 1 cup (125g) of self-raising flour (see notes)
- 1 tsp baking powder
- 1/4 cup (38g) of chocolate chips
- 1/4 cup (38g) of white chocolate chips
- 1/4 cup (50g) of candy-coated chocolate drops (ie smarties, M&M's etc.,)
- 4 biscuits, crushed (digestives, malted milk, Oreo's, etc. whatever you want to use)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line the bottom of an 8-inch baking tin. Set aside.
- Cream the butter until light and fluffy. Cream in the sugar, then beat in the eggs, one at a time.
- Measure out your flour and toss 1 TBS of it together with the candy pieces, chips and cookie crumbs.
- Sift the remaining flour and baking powder together and then gently fold into the creamed mixture, taking care not to over work it.
- Stir in the remaining (floured) ingredients. Spread into the prepared tin, leveling off the surface.
- Bake for about 30 to 35 minutes, until golden brown. Leave to cool in the tray. Cut into squares to serve, with or without a dusting of icing sugar.
Notes
You can very easily make your own self-raising flour. For each cup needed (125g), sift together with 1 1/2 tsp baking powder and 1/4 tsp salt.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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