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 am a salad lover. I have always said that I have never met a salad I didn't fall in love with! (Although I am sure there are probably some I might not like.) Salads are fabulous meals, especially in the summer months when the temperatures are rising.
I could actually eat salad three meals a day, especially when you are talking about as delicious a salad as this Crispy Chicken Salad is! Its fantastic!
What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple.
Add to that cubes of sharp cheddar cheese and sweet and tangy dried cranberries.
Now top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown.
And lets not forget the toasted cashew nuts. Have I captured your interest yet??? How about adding a drizzle of a lush sweet and tangy honey Dijon mustard dressing?
Combine all of those things and you have a salad made in heaven! Filled with plenty of taste, crunch and color! Its phenomenal, and its sized for just two. You can however double it to feed more.
Not only that but it is the perfect way to use up leftover cooked chicken, or you can cook chicken specifically to use in the salad. I like to poach mine, and if you freeze your chicken breasts singularly its not that hard to do it from frozen.
I do it all the time and haven't killed myself yet. I either poach the whole lot and freeze it that way, or I freeze the breasts individually so that I can take one out at a time to use.
This makes perfect sense when you are a singleton like myself or a couple of empty nesters. You just take your chicken breast (and with this salad one breast is ample enough for two people) and pop it into a saucepan, cover it with water, or stock.
You can add a few peppercorns and a bit of salt if you want. Bring to the boil, reduce to a simmer. Simmer for five minutes, then remove from the heat, cover and let sit until it cools down enough so that you can handle it.
Presto chango! Perfectly cooked, tender, juicy chicken breast meat. Ready to cube or shred and use in whatever dish you want to use it in.
I love, LOVE the dressing for this salad. It is a simple honey mustard vinaigrette and has only a few ingredients.
White wine vinegar, olive oil, honey, Dijon mustard and seasoning. That's it. Whisked together and you have a scrumptious dressing that is sure to please.
It is so tasty that you may want to double it. Just a suggestion. Especially if you are making two salads.
Its always nice to have a bit extra to drizzle over the salad a bit later on if you need to.
Of course the star of this salad is that crispy chicken. Its such a simple make. You will need one cooked chicken breast, which you need to shred coarsely.
I just use two forks for that. You can have some big pieces and some smaller pieces, and maybe even some eensie teensie pieces. Nothing will be wasted.
You will be mixing a quantity of corn starch (corn flour) in a bowl along with some seasonings. Salt, pepper, paprika, garlic and onion powders. The chicken gets tossed in this and coated with it.
It is then fried in a tiny bit of hot oil in a skillet until it is golden brown and crispy. You may want to do it in batches. I did. That way you can control it a bit better and make sure every piece is perfectly crisp and golden brown.
Its so easy to do, I don't know why I don't do it more often! (Yes, I do, its very naughty. 😋 But very nice.)
That's the hardest part of the salad, other than the chopping of the vegetables. I have julienned my vegetables because I like the way they look.
I like to do this by hand. You can use a mandolin if you want to, but for this small a quantity, a knife works just fine.
If your knifes are really sharp it doesn't take long, and is very easy to do. I have never minded hand shredding vegetables. Its a kind of mindless job that you don't really have to put a lot of thought into.
My mom always did her shredding by hand as well. Especially coleslaw. I like a thicker cut with coleslaw than you get with a grater. I do grate the carrot on a grater for coleslaw however.
This is a really nice mix of vegetables, giving you plenty of texture and color. That is what you want in a good salad. Plenty of texture and color. Never boring, and because all of the vegetables are julienned, none of it is hard to chew.
You should also never have to cut your salad with a knife and a fork. That always really irks me when I am in a restaurant and they serve me a salad with huge leaves that you need a knife and fork to cut.
There is a reason why you have a salad fork, not a salad knife and fork, its because you need to be able to eat your salad with just a fork. Everything should be bite sized for the most part.
I used a mix of baby salad greens today. Again, there was a variety of colors and textures. I love salad greens that come in a nice mix like that.
It makes salads much more interesting when you have some lettuces which are brilliantly green, and some read. Some frilly and some smooth. Some slightly bitter and some sweet.
I used a strong cheddar for this because that is what I had. I can tell you a gruyere or a swiss also work very well with the chicken and the fruit. Both have a nutty sweet flavor.
I have used toasted cashew nuts as well. Easy to toast. Just a few minutes on a tray in a hot oven does the trick beautifully.
Toasted pecan nuts would also be nice as would toasted pistachios. You could also add smoked roasted almonds, which would add another layer of flavor.
To be honest, I think crisp bacon bits would also be a nice addition and I had thought to add them, but forgot completely. That's me! I get so excited when I am doing something like this, its a wonder I don't forget more!
Anyways, this is a truly delicious salad. Perfect for a lunch or a light supper, especially if you add some garlic bread or crusty rolls. I am not sure how healthy it is with the fried chicken and the cheese, but meh!
Once in a while something like this really does the spirit good.
This was incredibly enjoyable. I highly recommend. I hope that you will be inspired to want to make one for yourself! Enjoy!
Crispy Chicken Salad
Yield: 2
Leftover cooked chicken is shredded and coated in a spice mixture before briefly frying to perfect crispness. It is then served on top of a delicious mix of greens, fruit, cheese and toasty nuts. With its honey mustard dressing, this is a pleaser all round!
Ingredients
For the crispy chicken
- 2 TBS vegetable oil
- 1 cooked chicken breast, shredded roughly
- 1 1/2 TBS cornstarch (cornflour)
- 1/4 tsp each of salt and black pepper
- 1/8 tsp each of garlic and onion powder
- 1/4 tsp paprika
For the salad:
- 3 cups of mixed salad greens
- 1/4 small red onion, peeled and thinly sliced
- 1 spring onion, trimmed and julienned
- 3 inch piece of cucumber, unpeeled, seeded and julienned
- 3 inch piece of carrot, peeled and julienned
- 2 radishes, trimmed and quartered
- 1/3 of a red pepper, trimmed and thinly sliced
- 1/4 red apple, unpeeled, seeded and cut into thin pieces (toss with a bit of lemon juice to keep from turning brown)
- 1 piece of sharp cheddar, the size of a matchbox, cut into small cubes
- 3 TBS dried cranberries
- 3 TBS roasted cashew nuts
For the dressing:
- 2 TBS olive oil
- 1 tsp white wine vinegar
- 1 1/2 TBS runny honey
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- To make the dressing, whisk all of the ingredients together and set aside.
- Divide the lettuce between two bowls.
- Prepare all of your vegetables. Divide between two bowls, placing them in a decorative manner on top of the lettuce.
- Scatter the cranberries, nuts and cheese over top.
- Mix the cornstarch and all of the seasonings for the chicken in a bowl. Shred your chicken and toss it together with the cornstarch mixture to coat.
- Heat the oil in a skillet until hot. Add the chicken and cook in the hot oil until crispy, turning it to make sure it all gets crisped. (You may need to do this in batches) Scoop out to a paper towel lined plate to drain.
- Divide the crisp chicken between both salad bowls, placing it on top.
- Whisk the dressing together again and then drizzle it over the salads, dividing it between both. Serve immediately!
Notes:
This dressing is delicious. You may want to double it.
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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!
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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!
Morning Glory Muffins, or Golden Harvest Muffins as they are also called, are one of my absolute favorite kinds of muffins to bake and to eat.
Wholesome morning glory muffins are my filled with lots of goodness, so its no wonder they are my favorites. With plenty of fiber and loads of taste, they always go down a real treat.
Baking a batch of these can be somewhat daunting to the smaller household. Making 24 delicious muffins, the original recipe is just super large, no matter how tasty. You can find the full sized recipe here.
I decided to try to small batch them, because they are my favorite muffins. Happy to say I had great success in this endeavor which I am sharing with you today.
I have been making and baking these delicious muffins for years and years. They are like a glorified carrot muffin, but so much more than just that.
I first started to bake them when I owned my own coffee shop back in the late 1980's. These were the most popular muffin on the menu, and no small wonder that!
With two kinds of flour and plenty of add ins, they are wholesome and delicious. They are also hearty and incredibly moist, quick and easy to make and (if you are tempted to make the full batch) they freeze very well.
The use of grated fresh carrot and apple insures that these muffins are always moist and delicious. Carrots and apple are also very good for you, being filled with loads of fiber, taste, nutrients and natural sweetness.
There is nothing artificial here. Just wholesome natural ingredients. Coconut, apple, carrot . . .
Crushed Pineapple (a recent addition), plump sweet raisins, toasted walnuts . . . and a mix of whole wheat and white flours.
Canola oil, milk, sugar. Nothing out of the ordinary really. You probably have everything in your house right now to make these.
You don't need to use the pineapple, although I will tell you right now it is an excellent addition. My original recipe doesn't use pineapple, but I had pineapple leftover from making my coleslaw the other day and I thought why not!
I like pineapple and it is an ingredient which I use in my carrot cake from time to time. So, I know it goes well with carrots.
I also hate waste and so I substituted some crushed pineapple for half the amount of the apples. If you don't have pineapple or don't like pineapple, just use an additional 1/2 cup (70g) of grated apple in its place.
(that's a little dollop of butter on that warm muffin) If you are querying the difference in weight between the apple and the pineapple, its a simple fact that pineapple weighs a lot more than apple per volume.
I weighed out everything precisely on my kitchen scales as I was going along, so you can be sure the weights are exact if you bake by weight.
Baking by weight was not something I did prior to moving over to the UK. All of their recipes go by weight, so I started doing it while I lived there.
I always bake by weight now. It is a much more concise and accurate way of baking, I have to say. I only ever rarely bake any other way now.
If you are not fond of raisins, leave them out, or substitute them with some dried fruit that you do like, in the same measure. Chopped dried dates are delicious.
Dried Cranberries are also delicious, as are dried blueberries.
You can also leave the coconut out if you wish to, don't like or cannot eat coconut. Leaving it out will not make much of a difference texture wise.
If you don't like walnuts, try substituting them with a nut you do like. Pecans are excellent in every way. I dare say even macadamia nuts would go wonderfully.
Don't like cloves? Leave them out. There is not a lot of them in there anyways, only 1/8tsp. The flavor is very subtle, however so I suggest you leave them in.
Also do not leave out the cinnamon. It is integral to the taste of these muffins.
The smell of these when they are baking is amazing! It really sets your taste buds up to tingling!
I used my melon baller and serve this warm with a small ball of butter melting into them. Oh boy, some good. Yes, I am a bonafide glutton through and through.
There is really not a lot of fat in these, due to the high moisture content of the apples, carrots and pineapple, so I thought a little ball of butter would do no harm.
Shhh . . . please don't tell me otherwise. We need to have our little pleasures in life. Pick our battles, which ones we choose to fight and which ones we don't choose to fight.
In any case these are a gloriously delicious way to begin your day. Filled with goodness, texture and plenty of flavour.
I hope you will try them, and I hope that you will love them as much as I do! I predict that you will!!
Morning Glory Muffins (small batch)
Yield: 6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I small batched one of my favourite muffin recipes. These are moist and filled with goodness with grated carrot, apple, coconut, pineapple, toasted nuts, whole wheat and plain flours, etc.
Ingredients
- 1/2 cup (70g) plain all purpose flour (
- 1/2 cup (70g) whole wheat flour
- 1/2 cup (95g) granulated sugar
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (25g) grated raw carrot
- 1/4 cup (30g) shredded coconut
- 1/4 cup (30g) chopped toasted walnuts (or a mix of walnuts and sunflower seeds)
- 1/2 cup (70g) grated fresh apple
- 1/2 cup (225g) crushed pineapple, well drained
- 1/4 cup (35g) raisins
- 1/3 cup (80ml) vegetable oil
- 1/8 cup (30ml) milk
- 1 tsp vanilla
- 1 large free range egg yolk
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter six muffin cups really well. Set aside.
- Whisk together all of the dry ingredients in a bowl, including the sugar. Stir in the carrot, coconut, walnuts, apple, raisins and pineapple.
- Beat together the oil, milk, vanilla and egg yolk. Add to the dry ingredients and mix together just to moisten and so no dry streaks remain.
- Spoon into the prepared muffin cups, dividing the mixture equally between them.
- Bake for 20 to 25 minutes, until golden brown, risen and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for five minutes before tipping out onto a wire rack. Serve warm with or without butter.
One of my favorite things to eat is Pasta. I do need to control myself as I would happily eat it every day, three times a day. As a diabetic this wouldn't be a very smart thing to do however, so I do keep myself reigned in.
Also its not so bad so long as I use a high fibre or whole wheat pasta and include plenty of vegetables in the dish. That makes this hearty and simple pasta dish something which I can truly enjoy on occasion!
I have also downsized the recipe to feed just one, moi. If you are wanting the full sized recipe, you can easily access it here.
One of the things I thought I would really miss here, now that I am back in Canada, were the lovely sausages that I was able to buy in the UK, or bangers are they are lovingly known.
I am happy to say that there are now some really great sausages here that are available in the shops. PC free from sausages. (And I have not been paid to say that. I speak the truth.)
They come in a wide variety. They have them called simply Bangers, then there are the Honey Garlic, Sweet Italian and Hot Italian. All are very good. If there are any more varieties I haven't come across them yet. I like the free-from because they are made from meat which has been raised without anti-biotics, and grain fed. It is also Canadian Pork. No GMO.
I know that might not mean anything to some people, but it does mean something to me. In any case, these are delicious sausages. Nice and meaty, well flavored and not filled with too much fat and fillers.
I love this simple pasta sauce. It is rich and creamy, and filled with flavor, depending on the type of sausage you choose to use.
I like a nice peppery sausage, but not overly spicy. I chose to use the sweet Italian today and it was excellent. In the UK, I always used a good Cumberland sausage.
This recipe is also a great way to use up any bits of cabbage you have going in the refrigerator. You don't need a lot, only about a cup of it. I tend to buy my cabbages either on the smaller size these days, or cut in halves or quarters. I just don't and can't use up a whole cabbage anymore unless I have company and am wanting to eat a lot of coleslaw.
The cabbage gets sautéed in a heavy bottomed skillet along with a medium onion which you peel and cut into half moons. I hand shred my cabbage so that it is not too fine, but neither do you want the pieces too large.
I sauté them with the onions in a mix of olive oil and butter. You can use just the oil if you wish, but I like the extra flavor that the butter gives.
I find it also aids in the caramelization of the vegetables. You get a lovely nutty flavor from the cabbage, kind of sweet. I love it.
Once the vegetables have softened and begun to caramelize you can add the sausage. You will need to skin it, which is very easily done. Simply run a sharp knife down the length of it and peel the skin away, discarding it.
This gets broken up and torn and thrown in with the cabbage and onions. Just stir fry it, until it too starts to caramelize and turn golden brown in spots and slightly sticky.
You need two kinds of mustard for this. A good Dijon mustard and a grainy Dijon mustard. Both have qualities that add something unique to this dish. Do NOT be tempted to use regular North American Mustard. The flavor of those is too sharp and harsh and vinegary, plus the color is far too bright.
Dijon has a nice mellow flavor. Yes, there is a bit of heat, but it doesn't slap you in the face. I like that. In fact it is my mustard of choice now for most things.
There is a place for North American Mustard, but its not here.
You will also need a quantity of heavy cream for the sauce. Not a lot, really, only 1/3 cup/80ml. If this bothers you then you can use evaporated skim milk in its place.
This will give you the silky richness without the fat. Don't worry the other flavors will make it very difficult to detect that you have used canned milk. I have this so infrequently that I just use the cream.
In for a penny, in for a pound, no pun intended. The sauce is rich and creamy. Depending on the sausage you have used you may or may not need seasoning. Taste it and adjust as necessary.
At this point you can also throw in half of the chopped parsley, and get on with the business of cooking the pasta.
You could certainly use whichever pasta you like here, but I like to use one that will grab onto and "hug" every bit of that lucious, rich sauce. Something which will cup the sauce.
Today I used Cappelletti. It is shaped like little saucers. You can use anything similar, baby shells, etc. All work well. I dare say you could even get away with elbow macaroni.
This is delicious. You get the caramelized sweetness from the onions and cabbage, along with the spicy tang of two mustards, and the richness of a good sausage.
Then there is the cream . . . what's not to like about this?
Some nice crusty bread on the side to help sop up that sauce and you are in pasta heaven. I can't think of anything else you might need, save it be perhaps a salad on the side and if you are a wine drinker a nice glass of merlot would go nicely.
I am not a wine drinker, so enjoyed it with a nice glass of cold sparkling water!
Pasta with a Creamy Mustard and Sausage Sauce
Yield: 1
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
I have down sized one of my favorite weeknight supper pasta dishes to serve just one person. This is quick and easy with a deliciously different, rich, and meaty sauce.
Ingredients
- 1/2 TBS olive oil
- 1/2 TBS butter
- 1 medium onion, peeled, halved and sliced into half moons
- 1 cup (130g) white cabbage, trimmed and thinly sliced
- 1 fat good quality sweet Italian sausage (or hot if you prefer a bit of spice), skinned
- 1 TBS flat leaf parsley, chopped coarsely
- 1 heaped tsp of Dijon mustard
- 1 heaped tsp of grainy Dijon mustard
- 1.3 cup (80ml) heavy cream
- salt and black pepper to taste
- 2 ounces (about 2/3 cup) pasta shapes (use one which will cup the sauce such as Conchiglie or Cavatelli. I like Cappelletti)
Instructions
- Heat the oil and butter in a medium, heavy bottomed skillet just until the butter begins to foam. Add the cabbage and the onion. Cook, stirring frequently, over medium heat, until they begin to wilt and caramelize a bit. I usually cover it with a lid for the first five minutes to help it soften a bit faster.)
- Tear the sausage up into bits and add it to the cabbage and onion mixture. Cook, stirring occasionally, until the sausage is cooked through and golden brown in places.
- Stir in both mustards and the cream. Heat through. Season to taste with salt and pepper. Stir in half the parsley and remove from the heat. Keep warm while you cook the pasta.
- Cook the pasta according to the package directions in some lightly salted boiling water. Cook just to al dente. Once done, using a slotted spoon, scoop the cooked pasta directly out of the cooking water and into the skillet with the sauce. (Its okay to have a bit of water in the sauce, but take care not to add too much.)
- Give everything a good stir together. Taste and adjust seasoning as necessary. Scatter the remaining parsley on top and serve immediately with some crusty bread if desired.
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