Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
I think I have a favorite new biscuit recipe! I made these yesterday to take to a friend's place for dinner and they were a resounding success!
I had been watching Ina Garten on the television the other day and she was showing this guy how to make breakfast. She made were these fabulous sounding buttermilk cheddar biscuits to go along with scrambled eggs.
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I was invited out for dinner yesterday and I thought they would be a great thing to bring. I am so pleased that I made them because they are the best cheese biscuits ever!
I knew they would be because one . . . Ina Garten . . . and two . . . cheese . . . and three biscuits. I couldn't go wrong!
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Not only are the best cheese biscuits ever but they ended up being the easiest biscuits I ever made! She put them all together in her stand mixer, a process which really intrigued me.
I just had to make them!
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My friend Diana has sent me a few cookbooks that she wasn't using last year before Christmas. One of them was Barefoot Contessa back to basics. I found the recipe in there and adapted it use both normal and British measurements.
I like to do that, and to be honest, I always use the weight method of baking now. I got used to it when I was in the UK and you don't get much more accurate than weighing things out. A gram is a gram is a gram. Cups however, are not always exactly the same.
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Another thing I really liked about the recipe was that there is no waste, and no cutting and remixing the scraps to cut out more. You simply just pat the whole thing out to a large rectangle and then cut it into smaller rectangles.
I have always tried to get as many biscuits as I can from the first cut when it comes to making biscuits. The recuts are never quite as tender or the same as the first cuts. There are no recuts with this recipe so every biscuit was perfect!
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WHAT YOU NEED TO MAKE BUTTERMILK CHEDDAR BISCUITS
Simple ingredients put together in a really scrumptious way!
- 2 1/2 cups (350g) (approximately) plain all purpose flour
- 1 TBS baking powder
- 1 tsp salt
- 3/4 cup (180g) cold butter, diced
- 1/2 cup (120ml) cold buttermilk, shaken
- 1 cold extra large egg (I used two small)
- 1 cup (120g) grated extra strong cheddar cheese
You will also need: (all optional)
- 1 egg beaten with 1 TBS water
- additional grated cheese to sprinkle on top
- flaked sea salt to sprinkle
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You will note that the butter, eggs and buttermilk are all cold for this recipe. You also need to shake the buttermilk to make sure it hasn't separated. If your butter, eggs and milk are all cold you will have the best results.
I grate my own cheddar for this and used a lovely sharp farmhouse cheddar. Mine happened to be orange colored, but a white would work just as well. I really love the flavor of sharp cheddar. Rich and crumbly. I use the large holes on my box grater.
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I was actually a bit surprised that there was no baking soda in the mix. I had always been taught that you need a bit of baking soda to react with acidic ingredients. This was probably counteracted in this recipe by the use of 1 full TBS of baking powder.
That is not a misprint. You actually will be using 1 TBS of baking powder. I was a bit concerned that using so much would make them taste overly chemically, but you could not taste the baking powder in the least.
Actually most biscuit recipes call for 4 tsp of baking powder and that is not far off from being a TBS anyways.
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HOW TO MAKE BUTTERMILK CHEDDAR BISCUITS
This really was one of the easiest biscuit recipes I have ever made, I kid you not! You do need a good stand mixer, but I suppose you could also make them by hand if you don't have a stand mixer.
I love my kitchen aid stand mixer. I was so blessed to have been given it by a friend when I first moved back to Canada. I was blessed many times over by a great many people during that time and I hope that none of them ever think I took any of it for granted.
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Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking paper. Set aside.
Measure the flour, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Give it a brief whir on low. Add the butter and mix on low until the butter is the size of peas. (Its like magic)
Beat the buttermilk and egg together with a fork. With the mixer still on low, add the buttermilk to the flour/butter mixture and mix only until just moistened.
Mix about 1 TBS of flour with the grated cheese. With the mixer still on low add the cheese to the dough, mixing only until roughly combined.
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Tip out onto a well floured board and knead gently to bring together about six times. Pat out into a 5 by 10 inch rectangle which is about 1 inch thick.
Using a sharp knife cut the dough into 8 biscuits, making 1 cup lengthwise and 4 crosswise. Place the rectangles onto the baking sheet leaving plenty of space between.
Brush the tops of the biscuits with some egg wash, taking care not to let any drip down the sides. Sprinkle each with a bit of cheese and some flakes of salt if using.
Bake in the preheated oven for 20 to 25 minutes until well risen, golden brown and cooked through.
Serve hot or warm. We actually enjoyed them at room temperature about six hours after I baked them and they were gorgeous!
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We actually enjoyed these with some cold cuts, potato salad, coleslaw, as well as sliced tomatoes and cucumbers. There was nothing left. These were gobbled up!
I did not put flaked salt on the top of them as I felt that the cheese was salty enough. I also didn't use her full amount of salt because my butter was salted butter. If you are using unsalted butter you might want to add an additional 1/2 tsp.
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If you are fan of biscuits there is no shortage of biscuit recipes on here. Baking powder biscuits are one of my favorite things to make and to eat! Here are a few samples of what you will find:
MILE HIGH GREEK YOGURT BISCUITS - Another square biscuit with no waste. These are nice and tall and flaky! A real favorite!
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - A small batch recipe for the small family. Delicious and flaky and lacking nothing in the least as compared to their full batch counterpart!
BLUEBERRY BUTTERSWIM BISCUITS - rich and buttery with a beautiful crumb. These are filled with lovely sweet pockets of blueberry!
Buttermilk Cheddar Biscuits
Yield: 8
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These are light, flaky, rich and delicious! Just what you would expect from Ina Garten. They go together quickly using a stand mixer and there is no waste.
Ingredients
- 2 1/2 cups (350g) (approximately) plain all purpose flour
- 1 TBS baking powder
- 1 tsp salt
- 3/4 cup (180g) cold butter, diced
- 1/2 cup (120ml) cold buttermilk, shaken
- 1 cold extra large egg (I used two small)
- 1 cup (120g) grated extra strong cheddar cheese
You will also need: (all optional)
- 1 egg beaten with 1 TBS water
- additional grated cheese to sprinkle on top
- flaked sea salt to sprinkle
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking sheet with some baking paper. Set aside.
- Measure the flour, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Give it a brief whir on low. Add the butter and mix on low until the butter is the size of peas.
- Beat the buttermilk and egg together with a fork.
- With the mixer still on low, add the buttermilk to the flour/butter mixture and mix only until just moistened.
- Mix about 1 TBS of flour with the grated cheese. With the mixer still on low add the cheese to the dough, mixing only until roughly combined.
- Tip out onto a well floured board and knead gently to bring together about six times. Pat out into a 5 by 10 inch rectangle which is about 1 inch thick.
- Using a sharp knife cut the dough into 8 biscuits, making 1 cup lengthwise and 4 crosswise. Place the rectangles onto the baking sheet leaving plenty of space between.
- Brush the tops of the biscuits with some egg wash, taking care not to let any drip down the sides. Sprinkle each with a bit of cheese and some flakes of salt if using.
- Bake in the preheated oven for 20 to 25 minutes until well risen, golden brown and cooked through.
- Serve hot or warm.
Thank you so much for visiting. Do come again!
With salad season upon us I wanted to share this recipe with you today for a coleslaw macaroni salad. This is not your classic coleslaw, but a deliciously different version that combines two of my favorite loves. Coleslaw and Macaroni Salad.
I am of the opinion that you can never have too many salad recipes, or too many coleslaw recipes, and this is one of my favorites. We will soon all be BBQ-ing and going on picnics. This is a great side dish to take along!
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A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
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This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts.
Then there is the tender al dente cooked pasta. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty! 😉
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WHAT YOU NEED TO MAKE MACARONI COLESLAW
Pretty simple salad ingredients. In fact this tasty salad makes use of a few convenience ingredients, but shhh! We don't tell if you don't tell!
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 package (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
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For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
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Today I used Ditalini pasta, but you can use any similar shaped pasta, even elbow macaroni if that is all you have. The important thing is that it have lots of nooks and crannies to grab onto that delicious creamy dressing!
By coleslaw mix I mean a pre-grated mix of cabbage, carrot, etc. You will see it by the bag-ful in the salad section of the chiller aisle in the grocery store. I think you can get the in a few different varieties. Some even have grated broccoli stems in them.
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As far as that goes you can even grate your own salad mix of cabbage, carrot, etc. This one had both red and green cabbage in it. That made for plenty of color and crunch! I do so love cabbage!
I used approximately half of an English Cucumber, washed and quartered. I like to remove the seeds and discard them. I know they call them seedless, but there are some seeds and they can make a salad watery if left for too long.
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I always like to de-string my celery. This is by no means necessary, but it does make it a little bit less chewy. Some of those strings are really coarse.
Just grab one end of the strings, one at a time, and catch it between your thumb and a knife and pull down. It should come away easily. Then chop the celery as per the recipe.
Maybe I am just too picky? If you don't have them, you can leave out the water chestnuts but I hope that you do have them and that you use them. They add a really lovely crunch!
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HOW TO MAKE MACARONI COLESLAW
This is a really simple salad to make. I am rather lazy you know. Most of the work involves chopping, but that is a kind of mindless activity that I don't mind in the least.
Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
Cook the macaroni, in a pot of lightly salted boiling water, according to the package directions. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
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Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
Add the dressing, tossing everything together to coat well. Cover and chill in the refrigerator for at least an hour prior to serving.
This will keep, chilled and covered, for at least 8 hours, if not longer. Its a great salad to make ahead to take to potlucks and such.
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There is no shortage of coleslaw recipes here on the blog. It is one of my favorite food groups after all! Some you might enjoy are:
DELI STYLE COLESLAW - A delicious mix of crunchy vegetables in a fabulously sweet and tangy vinaigrette dressing. This one keeps for days in the refrigerator and if anything gets even better as the days go along!
CHEESE SLAW - A decidedly delicious British version which is created by adding grated cheddar cheese to coleslaw. Its fantastic and a real favorite here!
And that's just two to get you started! There is a whole list of them here.
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I can't think of a better, more delicious way to kick off Salad Season 2022! Crisp and filled with plenty of crunch and texture.
Colorful and incredibly tasty! You are sure to love salad served this along side of all your favorite grills and BBQ. Yum yum!!
Macaroni Coleslaw
Yield: 8
Prep time: 25 MinInactive time: 1 HourTotal time: 1 H & 25 M
With salad season upon us this is one salad everyone will enjoy. Its a cross between a tangy coleslaw and a macaroni salad. In short, delicious!!
Ingredients
For the salad:
- 1 cup (115g) dry ring macaroni or ditalini
- 1/2 pkg (7 ounces) coleslaw mix (cabbage, carrot, etc.)
- 4 spring onions, finely chopped
- 1 stick celery, trimmed and finely chopped
- 1/2 English cucumber, trimmed and finely chopped
- 1/2 medium green pepper, trimmed and finely chopped
- 1 small can water chestnuts, drained and chopped
For the dressing:
- 3/4 cup (165g) good quality mayonnaise
- 2 1/2 TBS granulated sugar
- 2 TBS cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Whisk all of the ingredients for the dressing together in a small bowl. Set aside.
- Cook the macaroni in a pot of lightly salted boiling water. Drain well. Rinse in cold water and drain again. Transfer to a medium sized bowl.
- Add the coleslaw mix, cucumber, green pepper, celery and water chestnuts. Toss to mix together.
- Add the dressing, tossing everything together to coat well.
- Cover and chill in the refrigerator for at least an hour prior to serving.
Thanks so much for visiting. Do come again!
For some reason there is nothing quite as fun to eat as chicken legs, or drumsticks as they are also called. They are great cold or hot, for lunch or for supper.
They are as at home at the family dinner table as the backyard picnic table!
Now cooking them just got easier. These crispy air fryer chicken legs are literally finger-licking, lip smacking delicious and can be ready to eat in less than half an hour, including prep-time!
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This classic finger food is something which everyone loves and this version is delicious. They begin with a sweet and spicy rub which gives them fabulous flavors and a beautifully crisp skin!
This air fryer chicken leg recipe results in a lovely family friendly week night dinner that everyone is going to love!
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WHAT YOU NEED TO MAKE AIR FRYER CHICKEN LEGS
Simple ingredients put together in a very simple way with extraordinary results!
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
You will also need an air fryer! (This should go without saying, but you would be surprised!)
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The chicken I used for this was from whole chickens that I had cut up into smaller pieces. Its so much cheaper to buy whole chickens when they are on offer and then cut them up yourself.
It is a well known fact that the more the food you buy has been handled by other people the more it costs. Cutting chicken up yourself is always much more cost effective, and not all that difficult to do if you have a good sharp knife and a good pair of kitchen scissors.
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HOW TO CUT UP A CHICKEN
You want a big sharp knife and a good pair of kitchen scissors. Using your kitchen scissors turn the chicken upside down and working on both sides of the pope's nose and from the back end, cut up the length of the chicken. This is the back bone and can be discarded or frozen to make stock at a later date.
Open the chicken out and flatten it. Cut around each leg at the hip joint. Its not hard to find the actual joint as this is where the chicken will easily bend. Insert the knife tip into the joint and cut it apart and then slice the legs away from the chicken breasts.
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You can then cut the legs into two pieces each, the thigh and the drumstick, applying the same method.
Cut the wing tips off at the joint and discard or save for stock. Cut through the breast bone to halve the chicken. You should have two chicken breasts with the wings still attached.
Slice each breast about a third of the way down from the thickest end so that you end up with four pieces of chicken breast, two with the wings attached.
Use a paring knife or kitchen scissors to trim away any spiny ribs if they are present and any superfluous skin, fat, bone, etc. discarding them.
You now have eight tasty pieces of chicken to cook as you wish to cook them!
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HOW TO COOK AIR FRYER CHICKEN LEGS
I am so enjoying getting to know my air fryer and cooking things in it. It is very much a learning curve and I am taking you all on the journey with me, hoping that as I go along I can also bring you with me!
In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
Pat the chicken pieces dry with some paper kitchen toweling.
Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
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Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
Flip the drumsticks over and brush again with some light olive oil.
Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
Transfer to a heated platter and serve immediately. Delicious!
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You could of course also cook these in a regular oven if that is all that you have. About 25 minutes at 375*F/190*C/gas mark 5 on a lightly greased baking tray.
Some other air fryer recipes that I have cooked and enjoyed are:
Air Fryer Chicken Wings - crisp and delicious. Everything a good wing should be!
Air Fryer Baked Sweet Potatoes - So easy and so tasty!
Air Fryer Onion Rings - Crisp and delicious!
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Today I served these with some wild and brown rice with herbs, and brussels sprouts, but they also go very well with chips and salad, or potato salad and coleslaw, or mac and cheese and steamed peas.
In short, with whatever you choose to put them with! They are delicious no matter what!
Yield 4
Prep time
5 MinCook time
20 MinTotal time
25 MinAir Fryer Chicken Legs
Quick, easy and delicious. Everyone gets a drumstick!
Ingredients
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
Instructions
- In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
- Pat the chicken pieces dry with some paper kitchen toweling.
- Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
- Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
- Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
- Flip the drumsticks over and brush again with some light olive oil.
- Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
- Transfer to a heated platter and serve immediately. Delicious!
Thank you so much for visiting! Do come again!
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