Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
As you have probably all surmised by now, I love to feed the missionaries from our church and I do it fairly often. I think it's because I miss having a home filled with young people . . . a leftover from my days as a mum to five hungry teens . . . it's also be cause I really respect and love the missionaries and have a great heart and love for their cause and I like to do whatever I can to help them out.
I also love to cook and well . . . you know how it is . . . when you are cooking for your husband you have a tendency to cook the same things . . . and it's always nice to have company so that you can stretch your wings a bit and cook something different!
I did a Cottage Pie today for the lads, using my ragu recipe for the base and a parmigiana mash for the topping . . . along with a variety of vegetables from the garden, some coleslaw and some rolls . . . hearty food, just perfect for two strapping lads and the Toddster . . .
I wanted to make a special dessert and I came across the perfect one in this the August issue of Delicious Magazine . . . a recipe for a deliciously indulgent cheesecake with blueberries and mascarpone cheese. I had all the ingredients in and so I went for it.
It turned out gorgeous, if I don't say so myself. Beautifully coloured and chock full of beautiful berries . . .
Something bad happened to it though . . . you know that little minx we have living with us, otherwise known as Mitzie? Well . . . whilst the cheesecake was cooling down in the oven with the door propped open, that naughty little girl proceeded to eat about a third off the top of it!
(Who me? Little Innocent me???)
I was so annoyed with her! There was no way that I could find my way to feeding the missionaries a cheesecake that a dog had tampered with . . . sigh . . .
I was so annoyed with her! There was no way that I could find my way to feeding the missionaries a cheesecake that a dog had tampered with . . . sigh . . .
And so I did what any other self respecting dog owner would do (after I gave the little madame old heck of course!). I drove to the store and picked up a box of Krispy Kremes. I hope that they like them.
Oh who am I kidding??? Young lads and Krispy Kremes . . . Of course they will like them!! (I did have a taste of the cheesecake and it was indeed very scrummy. Todd and I will enjoy the rest. We are not afraid of dog germs, or at least OUR dog germs!)
*The Perfect Baked Blueberry Mascarpone Cheesecake*
Serves 12
Printable Recipe
Perfectly creamy, rich and oh so delicious! Adapted from Delicious Magazine.
3 1/2 TBS butter, melted
200g stem ginger biscuits, crushed (22 small rectangular biscuits)
1 tsp vanilla paste
400g of Mascarpone Cheese (about 1 3/4 cup)
350g of cream cheese (about 1 1/2 cup)
125g of caster sugar (3/4 cup)
2 TBS cornflour (cornstarch)
3 large free range eggs
the grated zest of one small orange
300g of fresh blueberries (3 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 1/2 to 10 inch spring form pan.
Mix the melted butter with the biscuit crumbs, combining well. Press into the bottom of the prepared pan. Place in the refrigerator to chill while you make the filling.
Measure the vanilla, both cheeses, sugar, cornflour, eggs and orange zest in a large bowl. Beat with an electric mixer until smooth and well blended. Fold in 3/4 of the berries. Pour into the chilled crust. Scatter the remaining berries over top, pushing them down into the mixture a bit. Place the pan on top of a baking sheet.
Bake for 45 minutes to an hour, until golden brown and almost set. It should still jiggle a bit in the centre, but this will firm up upon standing. Turn the oven off and open the oven door. Allow to cool completey in the oven before removing it from the tin. Cover and chill in the refrigerator for a few hours or overnight. Serve cut into slices.
*The Perfect Baked Blueberry Mascarpone Cheesecake*
Serves 12
Printable Recipe
Perfectly creamy, rich and oh so delicious! Adapted from Delicious Magazine.
3 1/2 TBS butter, melted
200g stem ginger biscuits, crushed (22 small rectangular biscuits)
1 tsp vanilla paste
400g of Mascarpone Cheese (about 1 3/4 cup)
350g of cream cheese (about 1 1/2 cup)
125g of caster sugar (3/4 cup)
2 TBS cornflour (cornstarch)
3 large free range eggs
the grated zest of one small orange
300g of fresh blueberries (3 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 1/2 to 10 inch spring form pan.
Mix the melted butter with the biscuit crumbs, combining well. Press into the bottom of the prepared pan. Place in the refrigerator to chill while you make the filling.
Measure the vanilla, both cheeses, sugar, cornflour, eggs and orange zest in a large bowl. Beat with an electric mixer until smooth and well blended. Fold in 3/4 of the berries. Pour into the chilled crust. Scatter the remaining berries over top, pushing them down into the mixture a bit. Place the pan on top of a baking sheet.
Bake for 45 minutes to an hour, until golden brown and almost set. It should still jiggle a bit in the centre, but this will firm up upon standing. Turn the oven off and open the oven door. Allow to cool completey in the oven before removing it from the tin. Cover and chill in the refrigerator for a few hours or overnight. Serve cut into slices.
Now that the rules for lockdown are relaxing a bit, they have opened local restaurants for outdoor dining. My father goes every Tuesday for Fish and Chips at his local with his lady friends. That leaves Cindy and Dan free to do their own thing.
When I was still living with them, we would take the opportunity on Wednesday nights to eat something we knew dad wouldn't like that much. We would explore Tex Mex and Indian cuisines, etc. take a bit of a walk on the wild side as it were.
This week I decided to invite them over here to my place for Chili Dogs. Dan likes Chili Dogs and Cindy usually has to work on Wednesday, so it would be a chance for her to have a bit of a break and for Dan to have a bit of a treat!
I am a person who doesn't like chili with beans on my hotdogs. It has a bit too much going on for me. I prefer a much more unadulterated, meat only chili. Without chunks of onions and beans, etc.
This recipe I am sharing with you today is just that. A meat only, unadulterated, chili sauce, meant to be eaten on Chili dogs.
I actually ground my own meat for this. It was very lean. What you want is a nice and lean ground beef, without a lot of fat in it.
Hot dogs are fatty enough without adding even more fat to them. As you can see this sauce is not really soupy either. You want a sauce with a thickish consistency, but not dry.
The best I can describe it to you is to show you the above photograph. As you can see it is neither overly wet, nor overly dry. It is nice and meaty and well flavored.
There is a beautiful mix of flavors and spices in the sauce. Because I didn't want chunks of onion or garlic in the sauce, I opted to use powdered garlic and onion. This gives you the flavor without anything else.
If you have a family member who doesn't like onions in things, slipping a bit of onion powder into the dish is a great way to inject onion flavor without them realizing it. Be careful to use the powder and not the salt. What you don't want to do is be adding more salt.
I always use all beef hotdogs. Today I used ball-park all beef hotdogs. They had a nice snappy skin and were surprisingly lean! I was quite happy with them. I grilled them on my electric grill.
I actually ended up having to finish them in the oven. I recently purchased a Gotham Electric smoke free grill and I have to say, I was not impressed. I had never heard of them and it was on sale, half price, so I bought it.
If the cooking of the hot dogs was any test, I would say don't waste your money. There was no smoke, but I also ended up finishing the dogs in the oven. Of course that is only the first thing I have cooked on it but so far not impressive.
You also want a sturdy kind of a hot dog bun. I used D'Italiano buns. I hate it when I am eating a burger or a dog and the bun is falling apart with every mouthful.
These buns stayed the course and remained pretty much intact. Keeping your buns from getting overly soggy is also a reason for making sure your sauce is not too thin.
You can of course adorn your dogs with whatever toppings you enjoy. My sister added additional mustard to hers (There is some mustard in the sauce.) I offered all the traditional hot dog toppings as well as grated cheese and finely chopped raw sweet onion.
I used a Tex Mex blend of cheese with spicy Jack and Cheddar in it. It was perfect. You don't want to overdo the cheese. Well, maybe YOU do, but I didn't. lol
To me this was perfect just as is. The sauce has a lovely smoky spicy flavor. North American style chili powder, which is not as spicy as the chili powder in the UK, along with chipotle chili powder, ground cumin and celery seed.
I can remember the first time I used chili powder in the UK. I had not realized it was PURE chili powder, essentially ground dried red chilies. I about blew our socks off. Hot. Hot. Hot.
If you are in the UK, do not make that mistake. Use mild chili powder and judge accordingly. Add and taste. Add and taste. Stop when it gets to your preferred level of heat.
I like chipotle chili powder. It is a bit hotter, but adds a lovely smoked flavor to the sauce. In the UK, you could add a quantity of smoked paprika which will give you the same effect.
Coleslaw would also go very nicely. I really hope you will be inspired to give this tasty sauce a try. Next time you are cooking hotdogs for the family on the grill, why not offer up some of this sauce on the side.
You can make it ahead of time and reheat it gently over medium low heat. (You may need to add a touch of water.) You can also freeze it in smaller quantities for future use.
Above all enjoy!
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@aol.com
Chili Dog Sauce
Yield: About 4 cups
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This delicious sauce is snappy and spicy and so great on hot dogs. It makes quite a bit, but freezes very well.
Ingredients
- 1 pound extra lean ground beef mince
- 1 can (156ml/6 ounces) tomato paste (tomato puree)
- 1 TBS sugar
- 1 TBS yellow mustard
- 2 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp chili powder (mild)
- 1/4 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1 tsp Worcestershire Sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp celery seed
- 1 cup (240ml) water
To serve:
- hot dogs
- hot dog buns
- finely diced sweet onion
- grated cheddar cheese (I like to use a mix of Jack and Cheddar cheeses)
Instructions
- Spray a large skillet with some low-fat nonstick cooking spray. Crumble in the ground beef.
- Scramble fry over medium high heat until browned and no longer pink. Add all of the spices, seasoning to taste with salt and black pepper.
- Cook for a minute or so longer and then add the Worcestershire sauce, sugar, mustard, tomato paste and water.
- Bring to the boil, then reduce to a slow simmer. Cook, stirring occasionally (cover slightly to prevent spatters) for 35 to 40 minutes until nicely thickened but not dry.
- Cook your hotdogs using your preferred method. Serve in heated buns with some of this sauce spooned over top of the hotdogs. Top with cheese and chopped onion.
- Serve immediately and enjoy!
We quite like sliders in this house. Sliders are small sandwiches or burgers baked all together in one sheet in the oven, and then cut apart into single servings after baking. I have done a few versions of them on here in the past, including Heavenly Ham and Cheese Hots, Reuben Sliders, Salmon Melt Sliders (You could also use Tuna), and Turkey Fajita Sliders to name a few. Love them all. They make quick and simple suppers when served with some chips or salad on the side, and are also perfect for game nights, etc. with the family. (Think FHE here!)
Today I made BBQ Beef Sliders with Caramelised Onions. You can use deli sliced beef in them, or you can use leftover sliced roast beef. Either one would work well. Todd has an easier time eating meat which is thinner sliced, so for things like this I tend to use deli meat as it is sliced much thinner than I can do myself at home.
I buy my buns at Asda. You can get a bag with 24, unseparated, called a freezer pack for about £2, and they work perfectly. They are also in a nice study bag so you can freeze the ones you don't need to use right away.
You begin by caramelising some onions. What is is about the smell of caramelising onions that gets the taste buds to tingling? There used to be a guy with a sandwich/burger van in downtown Chester by the town hall that was always frying onions. I always felt super hungry when I would walk past his van. It didn't matter if I was really hungry or not, just the smell made me hungry.
You layer the caramelised onions on the bottom half of the buns and then top with a bit of BBQ sauce. Today I used Bullseye because that is what I had, but you can use whatever kind you like. On top of that you layer on the meat.
I then put a layer of cheese. I buy a four cheese blend at the shops and just sprinkle it all over the meat in a nice layer. It has orange and white cheddar, mozzarella, Gouda . . . a nice mix that makes for good melting.
The cut side of the top bun gets spread with a horseradish mayo, which as you know goes very well with beef. Aside from the flavour it also helps to hold the cheese in place before it start to melt.
Finally you simply brush the top with a mix of melted butter, Worcestershire sauce and herbs. This gilds the lily, and adds another layer of delightful flavours!
And they truly are delightful flavours . . . you get the sweetness from the caramelised onions, a smoky touch from the BBQ, the richness of the roast beef, that creamy melty ooze from the cheese, a touch of creamy heat from the horseradish mayo, and of course that buttery, herbed crispy bun at the top. Everything just works together heavenly. I served them with some vegetable chips, which had carrots, parsnip and beetroot, but they would be nice just with coleslaw or even a green salad or potato chips. Its all up to you!
*BBQ Beef Sliders with Caramelised Onions*
Makes 12
These are simple to make and oh so delicious. A real family and crowd pleaser.
1 TBS flavourless oil
2 large onions, peeled and thinly sliced
130g BBQ sauce (1/2 cup)
73g mayonnaise (1/3 cup)
1 TBS creamed horseradish sauce
1 package of soft dinner rolls (12 count)
12 slices deli roast beef
120g grated 4 cheese blend (1 cup)
2 TBS butter, melted
1/2 TBS Worcestershire sauce
1/4 tsp each garlic and onion powders
1 tsp dried parsley
To caramelise the onions, heat the oil in a large skillet over
medium/high heat. Add the onions, reduce to medium low and cook,
stirring frequently until golden.
Preheat oven to 190*C/375*F/ gas mark 5. Have ready a 13 by 9 inch baking dish with sides. Lightly butter. Set aside.
Whisk together the mayonnaise and horseradish sauce.
Slice
the buns in half through the middle, keeping both halves in one sheet.
Place the bun bottom sheet into the prepared baking dish. Cover with
the caramelised onions. Divide the BBQ sauce amongst each bun section,
smoothing it over with the bottom of a spoon. Top with the sliced roast
beef and sprinkle the cheese over top of the beef. Spread the
mayo/horseradish sauce on the inside of the top bun halves and place
over all, sauce side down. Whisk together the butter, Worcestershire
sauce, garlic and onion powders and dried parsley. Brush over the tops
of the buns. Cover loosely with aluminium foil.
Chicken & Ham Pie. If you are like me you carry a whole arsenal of chicken and ham recipes. That is recipes engineered to use leftovers! This is a recipe I meant to share with you yesterday but with all of the upset of my husband's fall and everything, I never got around to it.
Normally I would make a better presentation of it as well, showing you what you can serve on the side, but again with the accident fall, that just didn't get done!
Nevermind, its the pie you are here to see. And this is one heck of a tasty pie!
Its a great example of making something delicious from what you have at hand to use!
I love the crust for this. It uses a fat combination of lard and butter, along with flour, baking powder, onion salt and milk.
Normally I would use all milk, but we are rationing to make our milk last longer and so I used half milk half water, and you know what? It was every bit as delicious as always.
It is a lovely tender and flaky crust, and the onion salt gives it a bit of a savoury flavour that works really well with the fillings.
It is the same crust that I use in my Hamburger & Chicken Pie (Don't knock it til you try it) and it is lovely, with a beautifully flaky texture.
I had leftover chicken from my roast chicken that we had the other day so I used some of that. I also had a package of deli ham slices in the refrigerator that needed using.
Chicken and ham are a very popular pie combination over here, so I thought why not! Use it up, wear it out, make it do or do without!
It does use a tin of cream of chicken soup in the fillings also, but no worries if you don't have any.
Make a thick cream sauce, using 2 TBS flour, 2 TBS butter, 240ml/1cup of chicken broth and 240ml/1 cup of milk. It works just as well.
Melt the butter in a saucepan, whisk in the flour, cook for a few minutes, then whisk in the broth and milk. Cook, stirring constantly until it thickens and then cook for a few minutes longer. Taste and adjust the seasoning as desired. Let it cool completely before you use. You don't want to melt the fat in the pastry.
There are three layers of pastry in this. A bottom crust. A middle crust between the chicken and the ham fillings.
A top crust to tuck it all in nicely. Brush it with a bit of milk, if desired and bake.
That pastry is heavenly and the fillings are pretty tasty also. If you have any pastry trimmings, this is what my mom used to do with them.
She would roll them out, spread them with butter, fold in half and then cut into squares. We would enjoy them with soup. Oh so tasty instead of crackers and bread and no waste of anything.
Like I said, normally I would have shown you what to serve with this tasty pie. But today you will have to settle with my recommendations.
My husband likes mashed potatoes with his, with peas and gravy. (He is so British.) You could also have oven chips.
The Canadian in me prefers coleslaw or a salad with mine. Yesterday I had pickled beets, due to a lack of salad ingredients in the house.
Truth be told, this pie would be great even on it's own! Tina stopped by yesterday to pick up her CFM printouts on the BOM I had been doing for her and I gave her two slices to take home for her and Tony's supper.
She was most appreciative and we will have the rest for our dinner today! I don't think anyone will be complaining that it is leftovers!
Chicken & Ham Pie
Yield: 6
This is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious.
Ingredients:
For the chicken filling:
- 250g cooked chicken, cut into small bits (2 cups)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the ham filling:
- 250g sliced deli ham chopped (about 8 ounces)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the pastry:
- 115g of lard (4 ounces)
- 115g butter (4 ounces)
- 420g plain flour (3 cups)
- 4 tsp baking powder
- 1 tsp onion salt
- 160ml milk (2/3 cup) (I used half milk, half water)
Instructions:
How to cook Chicken & Ham Pie
- To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
- To make the chicken filling, mix together all ingredients in a bowl. Set aside.
- To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
- Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
- Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
- Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!
Normally I would bake a few things sweet/wise for the weekend, but I am trying to make my flour last a bit longer until I know I can get more. I had to bake us a loaf of bread yesterday as well as we had run out. I hope you are all doing well! We can do this! I know we can! 👍👍👍
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 so much for visiting. Do come again!
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