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
If you were to ask any Canadian what one of their favorite indulgent dishes is . . . and hands down . . . you are sure to come up with more than one answer of Poutine! Poutine, that Canadian dish of hot chips (french fries) topped with squeaky cheese curds, and hot gravy . . . the chips and the gravy melting the cheese so that every forkful is a mix of oozy gravy, hot chip goodness!
Another favourite diner meal would be the Hot Turkey Sandwich. I know I ate a fair few of these in my lifetime! Canadians love to embrace turkey any way they can get it and a hot sandwich with two slices of bread layered with hot turkey and slathered in gravy, and served along french fries, peas and carrots and a pot of homemade coleslaw are up there on the list of favourites as well!
This tasty dish today combines two of those favourite indulgences into something you are going to find yourself asking . . . now, why didn't "I" think of that! DOH! Don't worry about it, I've done all the thinking for you.
What you have here is hot chips (french fries) . . . you can make your own from scratch, or you can use a good oven chip . . . topped with two scoops of poultry stuffing, and some chunks of roasted turkey . . . slathered in hot turkey gravy . . . and then doused with a combination of both cheddar and mozzarella cheeses.
What you have here is a bit of a wicked indulgence perhaps . . . but oh well . . . you don't really have to eat the whole thing do you???
Ok, I'll admit it . . . it's pretty hard not to. ☺ By the way, you have to make my stuffing with this . . . it's really the best, if I don't say so myself, and I know . . . I just did.
*Hot Turkey Poutine*
Serves 4 they're gorgeous!)
4 ounces grated cheddar cheese (about 1 cup)
4 ounces grated mozzarella cheese (about 1 cup
leftover stuffing
*Poultry Stuffing*
Makes 12 servings
This
is delicious. Don't balk at the ingredients. They absolutely work.
Just open your mind and go with it. This is the most delicious
stuffing. It freezes well. I pack it into a loaf tin and chill. I
then dump it out, slice and then wrap each slice individually and
freeze. When we are ready to eat it, I just take out what I want and
cook it (frozen) in some hot butter, browning it on both sides.
Delicious! Alternately you can spoon it into a baking dish, cover and
bake at 160*C/325*F/ gas mark 3 for about 25 minutes.
6 potatoes, peeled and cubed
4 TBS butter
2 slices white bread, crumbled
1 medium onion, peeled and chopped
1 TBS white sugar
1 TBS soft light brown sugar
1 TBS mild molasses
1 tsp white vinegar
1 tsp dried powdered sage
1 TBS dried summer savory
1/2 tsp salt
1/4 tsp pepper
Cook
your potatoes until soft in a pot of lightly salted water. Drain well
and mash along with the butter until smooth. Add the crumbled bread to
the mashed potatoes along with the onion, sugars, herbs, molasses,
vinegar, salt and pepper. Mix together well. Pack into a buttered 9
by 5 inch loaf pan. Cover and chill for several hours. This can be
frozen at this point. When ready to serve, melt some butter in a pan.
Slice the dressing and lightly brown for about 5 minutes per side.
This blows stove top stuffing out of the water!
Go on . . . make it, you know you really want to!
I was a little late in life in coming to the macaroni salad table. It wasn't something that my mother had ever made when I was growing up.
In fact we only ever very rarely had macaroni at all, and when we did it was in a hot dish or casserole, not a salad.
As an adult I have come to love pasta salads, and none better than plain old macaroni salad. There is so much you can do with it.
Macaroni is the perfect canvas on which to play with your favourite flavour combinations.
I have one pasta salad recipe that has somewhat of a pesto type of dressing, but those types of dressings are better suited to a fluted or ridged pasta . . . one that will hug onto the dressing and tuck it into all of it's crevices.
I have one pasta salad recipe that has somewhat of a pesto type of dressing, but those types of dressings are better suited to a fluted or ridged pasta . . . one that will hug onto the dressing and tuck it into all of it's crevices.
Macaroni calls for something a bit more sublime . . .
In fact it is well suited to a creamy type of dressing . . . nothing over stated, and yet . . . rich.
A dressing which will cling generously and coat it without overpowering the value of the macaroni . . . or else why even use macaroni or anything else for that matter.
You want something which will enhance all of macaroni's properties.
And of course something which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing itself is not overly mayonnaise-y . . .
it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache . . .
Quite, quite delicious actually. This recipe combines all of the elements of several macaroni salad recipes I have taken to through the yeas, and comes out as the perfect salad for me.
My husband seems to enjoy it as well . . . even if it does have the dreaded macaroni in it! ☺
*Marie's Creamy Macaroni Salad*
Serves 6 to 8Whisk together all of the
dressing ingredients. Taste and adjust seasoning as desired. Fold
this dressing into the macaroni and vegetable mixture. Smooth over and
cover. Chill for about 3 hours before serving. Stir again just before
serving. If desired sprinkle with some more parsley.
Note: A chicken stock pot is a small plastic pot, holding about a TBS of stock concentrate. There are a variety of different ones on the market. I normally use the Knorr ones. You could also turn this into a main dish salad by adding cubes of cheese and meat or fish to it. Ham, Tuna and Salmon are each one very nice additions. One stock pot makes 500ml of 2 cups of chicken stock.
Salad Cream is a thin mayonnaise type of dressing sold over here in the UK. The North American equivalent would be Coleslaw Dressing. Kraft makes one as does a company called Marzetti.
As you know we had the missionaries over for supper the other night. I made them a chicken pot pie and then we had mash with it, along with some salad and coleslaw. Yes, I do feed them well.
I wanted to make them something special for dessert and I thought to myself I hadn't had a bowl of pudding in a very long time. Butterscotch pudding is my favourite pudding of all.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Don't ever confuse the word "pudding" over here with what we North Americans loving adore as being a thick custardy dessert which comes in flavours such as chocolate, lemon, coconut cream, pistachio, vanilla and . . . butterscotch!
They don't do pudding here . . . they do custard and dessert pudding! Pudding is just a word which means dessert, and they do them very well!
These are not really good photos I know. It's kind of hard to take a nice photo of pudding, but don't let the bad photos deter you from making this. It's fabulous. Rich. Creamy. Butterscotch-ee.
Like Caramel, but better. It went down a real treat with the lads. It's really not that difficult to make pudding from scratch.
You just have to remember a few things . . . one, don't be in a rush and try to cook it over too high a heat (It will scorch if you do) and two, whisk, whisk, whisk (that way you prevent any lumps from forming). Other than that, it's a real doddle.
*Butterscotch Pudding from Scratch*
Serves 6
(You can freeze the egg whites to lose at a later date. They are perfect for pavlova and other meringues.)
3 TBS butter, cut into bitsBeat the egg yolks together in a bowl. Slowly whisk in 1 cup of the hot pudding mixture a bit at a time. (This tempers the eggs and keeps them from scrambling.) Whisk this mixture back into the hot pudding and return to medium low heat. Whisk and cook constantly until the mixture comes back to a gentle boil. Cook, whisking constantly, for a further minute.
Remove from heat and whisk in the vanilla and butter bits. Cover and allow to cool to room temperature.
Divide between individual dishes, or pour into a large serving container. Cover with some plastic cling film, pressing it onto the surface of the pudding to help prevent a skin from forming. Chill for at least 2 hours prior to serving. Serve with or without whipped cream.
I baked them some Oatmeal Raisin Cookies to have along with the pudding. These went down a real treat as well. This has to be one of my favourite oatmeal cookie recipes.
Crisp on the edges and soft in the middle . . . and oh so buttery. Studded to the hilt with lovely sticky sultana raisins, these are really satisfying.
It makes really big cookies, which the lads also enjoyed. They went down really well with the pudding. These were perfect together.
You could make them smaller of course but downgrade the baking time if you do to about 9 to 10 minutes instead.
*Oatmeal Raisin Cookies*
makes one dozen LARGE cookies
makes one dozen LARGE cookies
The ultimate comfort cookie. This is our favourite.
1 large free range egg, at room temperature
Cream the butter and both sugars together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, soda and salt. Stir this into the creamed mixture to combine. Stir in the oats, one third at a time, to combine completely. Stir in the raisins. Scoop onto the baking sheet by 1/4 cup portions, placing them 3 inches apart on the prepared baking sheet.
I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)
I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's. I believe it was a chain restaurant.
We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas. I liked the strawberry ones. They were so yummy.
The Fajitas were probably not overly loaded with fat and calories but those Chimichangas could probably be considered heart attack specials.
But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.
If it was your birthday they would don Sombreros and come and sing Happy Birthday to you at your table. Horror of all horrors.
As a person who did not and does not like to be the centre of attention, this was a fate worse than death.
My sister taught me how to make Nachos. I learned how to make Enchiladas from an old Sunset cookery book. My love of all things Tex Mex was born.
Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup. Not exactly authentic, lol.
Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.
I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.
These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas. We like soft tacos in this house.
You can eat them flat with knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)
I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.
My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . . I do use tomato ketchup. It works well.
I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.
I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.
Its not quite as hot as the regular one and has a green chili flavour.
I use a bit of seasoning and some garlic powder. This gets cooked for a short time to really meld the flavours and then I stir it into the poached and shredded chicken.
The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted.
You don't want them to brown. You want the tortillas to stay fairly pliable. Served hot with your favourite toppings, they are really quite delicious.
Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.
This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar. It was quite yummy if I don't say so myself, and I know I just did!
BBQ Flat Chicken Tacos for Two
Yield: Makes 4 flat tacos
These are so simple to make and incredibly delicious. I like to serve them with a lime dressed coleslaw on the side.
ingredients:
For the sauce:
- 120g tomato ketchup (1/2 cup)
- 1 TBS soft light brown sugar
- 1 TBS apple cider vinegar
- 1 TBS Worcestershire Sauce
- 1/2 TBS Dijon mustard
- 1 tsp green Tabasco sauce
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp rubbed dry oregano
- salt and black pepper to taste
You will also need:
- 2 boneless, skinless chicken breasts, poached and shredded
- 4 (6-inch) soft flour tortillas
- 120g grated four cheese blend
- 1/2 small red onion, finely chopped
- any garnishes as desired (lettuce, chopped tomatoes, spring onions, sour cream, etc.)
instructions:
How to cook BBQ Flat Chicken Tacos for Two
- Mix all of the ingredients for the sauce in a microwave safe beaker. Microwave on medium for about 3 minutes, stirring every minute. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet that will hold all of the tacos in one layer, or two smaller baking sheets.
- Turn on a gas burner if you have gas and using a pair of tongs, toast the tortilas on both sides and then place them in a single layer on the baking sheet.
- Shred the chicken into the bowl and then add enough of the sauce mixture to moisten well, or to your taste. Divide the chicken mixture between the four toasted tortillas. Divide the cheese and sprinkle one fourth of it on top of each taco. Sprinkle with the chopped red onions.
- Bake in the heated oven until the chicken is hot and the cheese has melted. Sit back and enjoy with your favourite toppings.
Oh boy but these were some good. I was quite full up after eating two one and a half of them. When I think of how much I used to be able to eat when I was younger I am quite amazed. Somewhere along the way my appetite has drastically changed.
We used to be able to eat a pizza in the evening for a snack or a box of Kraft dinner, and this was after having had a full dinner earlier on. Mind you back then we didn't go to bed until gone midnight most nights and nowadays we are all tucked in by 9 o'clock at the latest! I guess we have officially become old fogies!
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.
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