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
When I was growing up Saturday night was always baked bean night. Mom used to make her own baked beans most of the time. She would soak the dried beans over night in cold water.
Early in the morning she would be parboiling the soaked beans on top of the stove. She always added a pinch of baking soda to the water. I am not sure why, but I can remember them foaming up and she would skim off the foam and then discard it.
(I just looked it up and it is thought that adding soda to the beans makes them less gassy, or takes out the snap as mom would say!)
To them she would add molasses, brown sugar, cider vinegar, mustard, salt and pepper. Enough of the soaking/boiling water would also be added so that they were just covered.
A whole onion, peeled would be pushed down into them and then salt pork laid over the top.
These would bake in a slow oven all day. As the day wore on you could smell them baking and the smell was gorgeous.
About an hour before they were finished, she would take them out of the oven and mash a cup full of the beans, stirring them back into the crock. This thickened them.
You could not ask for a more delicious supper. With brown bread, sometimes ham, sometimes wieners. We didn't care, either or.
If we were having wieners she would fry them in butter. Oh my but the two things were so fabulous together. To this day I still adore having beans with wieners. (Also known as frankfurters or hotdogs.)
These days I am not likely to bake myself a whole crock of beans however. With there only being me in the house, it just isn't practical. It is something I might do when my family comes to visit, but not when its just me.
That doesn't mean that I can't still enjoy the odd baked bean supper and this recipe for Skillet Beans & Wieners is a great way to do that! Its simple and delicious, and goes together lickety split! The original recipe fed six people and so I cut it in half to feed only three.
WHAT YOU NEED TO MAKE SKILLET BEANS & WIENERS
There is nothing complicated about this.
- 1 can (16 ounce/420g) baked beans
- 1 small onion, peeled and finely chopped
- 2 slices streaky bacon, chopped
- 4 hotdogs/wieners/frankfurters cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar, packed
- 2 tsp canola oil
I like to freeze my bacon in single slices. I roll each slice up and place them next to each other in a zip lock baggie before putting them into the freezer. Ready to take out, one or two at a time, and then chop while still frozen. Its easy.
If you are in the UK, chances are you are using beans in tomato sauce. In that case add a TBS of dark treacle to the mix.
Also if your beans are really liquid-y, I would drain away some of the liquid. You don't want the end result to be too soupy.
Today I used a can of Bush's Baked Beans with Pork. Mom used to buy Grave's beans when she bought baked beans, but I bought a can a few months back and they were not the Grave's baked beans I was used to. I do not recommend. (Sorry, just saying.)
I am also a bit fussy when it comes to wieners or hotdogs. I like the all beef ones. I don't really like chicken dogs or cheap hotdogs and I abhor Larsen's which is a brand name you can get here. They smell like socks, and not clean ones. (Again, just saying.)
HOW TO MAKE SKILLET BEANS & WEINERS
Its not rocket science, and you might not even need a recipe, but if you do it this way, it is mighty good.
You might question the use of a bit of oil when there is fat on the bacon and in the hotdogs, but trust me, you do need a little bit of it as it helps to prevent the bacon, onions and wieners from sticking to the pan.
Heat the oil in a medium skillet over medium heat. Add the onions and bacon. Cook, stirring occasionally, until lightly browned.
Add the cut up wieners and continue to cook, stirring occasionally, until the wieners are starting to brown.
Add the remaining ingredients and bring to the boil. Reduce to a slow simmer and continue to cook for about 25 minutes, or until slightly thickened.
Serve hot, spooned onto warm plates with your favorite sides! On this day I enjoyed mine with some scalloped potatoes and crusty bread.
I can tell you however that corn bread and coleslaw are also really wonderful with this meal. And, even though it is meant for a small batch, as a singleton there will be leftovers, but no worries. This is fabulous reheated the next day with some toast for another simple supper or lunch.
You know it really is often the small things in life which bring us the most pleasure, and this simple supper is a real single or family pleaser. To feed six people, simply double the amounts of everything.
The heart wants what the heart wants sometimes you know, and on this day my heart wanted this. I was very content with this simple meal.
Skillet Beans & Wieners (small batch)
Yield: 3
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick and easy meal to prepare on busy days. I like to serve it with scalloped potatoes, bread and butter, but coleslaw and cornbread are also favorite go-withs!
Ingredients
- 1 (16 ounce/420g) tin of baked beans, undrained
- 1 small onion, peeled and finely chopped
- 2 slices of bacon diced
- 4 smoked frankfurters (wieners) cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar
- 2 tsp canola oil
Instructions
- Place the oil into a medium sized skillet and heat over medium heat. Add the bacon and onions.
- Cook, stirring frequently, until they have started to lightly brown. Add the wieners. Continue to cook, until most of the wieners are lightly browned.
- Add the baked beans, ketchup, mustard and brown sugar. Mix well together. Reduce the heat to low.
- Simmer for 25 minutes or so, until slightly thickened. Serve hot.
Grandma's Chinese Chicken Casserole. This is one of my all-time favorite chicken casseroles. I can't begin to tell you why it is called a Chinese casserole because there doesn't seem to be anything remotely Chinese about it.
Not unless you count the crispy chow mien noodles and salted cashew nuts on top! Everything else reads like an ordinary chicken casserole!
If it was good enough for Grandma to call it Chinese, then its good enough for me to call it Chinese. No matter, its delicious which is all you need to know!
This is something I like to make when I have leftover cooked chicken to use up. I eat chicken a lot and I always have leftover chicken waiting to be used.
The original recipe called for a can of cream of chicken soup. I didn't have any today and so I made a simple chicken cream sauce to use in its place and it worked deliciously!
In fact I may never use a can of soup in this ever again!
If you can make a simple béchamel sauce or a cream sauce, then you can make the sauce for this. The only thing different I did was to add half of one of those Knorr chicken gel stock pots.
This gave it a rich chicken flavour. If you don't have one of those, use 1 tsp of chicken bullion powder. I think it would work very well. I like the gel stock pots myself. I have been using them for years and was so happy to see that they also have them here in Canada.
I cut my regular recipe in half so that it now makes only 3 to 4 servings. I would say 3 realistically. Unless you are extremely hungry and it will feed 2 generously.
This is also a great store cupboard meal. I used a pouch of the already cooked Uncle Ben's Rice. They are sized to feed two people. I used the mushroom and wild rice one.
That was a good call on my part. I loved the extra mushroomy flavor it gave to the finished dish. I like using those pouches of cooked rice. They come in handy for all sorts.
I always have several in the cupboard. Usually just brown rice or plain basmati rice, but today I happened to have the mushroom and wild.
I am not against using things like this for convenience sake. I am not a tinned soup snob, nor am I a convenience food snob. They have their uses.
And casseroles is one of them! We don't always have time to make everything from scratch, so if we can hook together a few things like this to make something truly delicious for our families, I say why not!
When I made this in the UK, I could never put the crispy chow mien noodles on top. They simply did not exist over there. I made do with just the nuts, or some cracker crumbs and the nuts.
I don't think it really matters, just so long as you have something crunchy on top to add some extra texture.
The chow mien noodles are extra nice however and beautifully crunchy. When we were kids sometimes we would buy a can of chow mien noodles and eat them as a snack.
I have not seen the canned ones since my return to Canada. Perhaps they don't make them anymore. These noodles are always nice to have in the store cupboard because they do make nice crunchy toppings on casseroles and they are a must for haystack cookies.
This really is a fabulous casserole with the crunch of celery, grated carrot, onions and plenty of chicken, all stirred together in that sauce, along with some rich mayonnaise.
I am no stranger to casserole love however. Some more of my favorites are:
Again, they are just the tip of the iceberg. If you put Chicken Casserole into the search engine at the top of this page, you will discover lots of chicken casseroles, each one as delicious as the next!
Like I said I am a huge fan of casseroles in general and I especially love chicken casseroles.
If you are looking for an extra creamy, delicious and rich chicken casserole to feed yourself and your partner, with some added crunchy toppings then you have just struck gold. This is the one for you!
I served mine with some coleslaw on the side and a splash of soy sauce and some green tabasco. Not traditionally Chinese I know, but hey ho, it tasted fabulous, and that's what counts most!
Chinese Chicken Casserole
Yield: 3 - 4
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
I cut my regular recipe in half to make fewer servings and replaced the condensed soup with a homemade sauce in this fabulously tasty old favorite! Its delicious!
Ingredients
For the sauce:
- 1 TBS butter
- 1 TBS flour
- 1/2 Knorr gel chicken stock pot
- 1 cup (240ml) whole milk
For the casserole:
- Sauce as above
- 2 cups (280g) cooked chicken, cubed
- 1 small onion, peeled and finely chopped
- 1/2 medium carrot, peeled and grated
- 1 small stick of celery, trimmed, washed and chopped
- 1/2 cup (110g) mayonnaise
- 1 pouch Uncle Ben's cooked rice, mushroom and wild rice (about 1 1/4 cups cooked rice)
- 1/2 tsp garlic granules
- 1/4 tsp coarsely ground black pepper
to finish:
- 1 cup salted roasted cashews
- 1 cup crispy chow Mein noodles
- Soy sauce and hot sauce to serve
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter an 8 inch square baking dish. Set aside.
- Melt the butter for the sauce in a small saucepan. Whisk in the flour and the gel stock. Cook for a minute. Whisk in the milk and cook, whisking constantly until the mixture bubbles and thickens.
- Crumble the rice into a bowl. Add the cooked chicken, onion, carrot and celery. Stir in the sauce and mayonnaise, along with the garlic granules and pepper. You should not need any salt.
- Pour this mixture into the prepared casserole dish. Bake in the preheated oven for 25 minutes. Remove from the oven. Scatter the cashew nuts and crispy noodles on top. Return to the oven and bake for a further 10 to 15 minutes.
- The casserole should be hot and bubbly and totally heated through.
- Spoon out to serve. Pass the soy sauce and the hot sauce. Delicious!
Notes:
If desired you can use 1 can of condensed cream of chicken soup, undiluted, in place of the sauce.
Nutrition Facts
Calories
694.24Fat (grams)
45.71Sat. Fat (grams)
10.49Carbs (grams)
40.78Fiber (grams)
2.40Net carbs
38.37Sugar (grams)
3.37Protein (grams)
28.63Sodium (milligrams)
803.45Cholesterol (grams)
111.37
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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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