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 had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
We've been having a lot of fun with our Space Grill over these last few weeks. The Weather has been just gorgeous, warm, sunny and dry. I think this is the warmest driest summer on record in quite a long while.
Here in Chester we have had a few showers, which has been good, and in fact the other morning when I got up it was raining and there was a rainbow to greet me. In any case this has been the perfect weather for BBQ'ing and Grilling and we have been using our grill almost every single day!
The other day I decided to try foil pack grilling on it and did a variety of chicken packs. These are individual chicken dinners all put together in one foil packet, including the chicken and a side/sauce, etc.
Very easy to do and very easy to cook! I did a Sweet and Sour Chicken pack, a Hunters Chicken and Potato pack, and a Honey Mustard Chicken & Sweet Potato pack, each one being very delicious in their own right.
You simply put all of the ingredients needed onto a square of heavy duty foil and seal them in, then pop them onto the grill for an easy entree with literally no fuss, no muss and very little clean up!
You just gotta love cooking like this! Delicious and perfect for a lazy day of relaxing in the summer sunshine!
The Honey Mustard and Sweet Potato Chicken one is delicious. A mix of cubed sweet potato and red bell peppers is placed on the foil first. You top this with a chicken breast (I like free range) and then a mix of honey, mustard and a special homemade Montreal Chicken Seasoning is poured over top.
Seal it up and pop it onto the grill. 20 to 25 minutes later, dinner is served! Peel back the foil, sprinkle on some spring onion and you are set to go! I would just prepare a side salad to go with this and have some crusty bread. Easy peasy!
*Honey Mustard Chicken Foil Packs*
Makes 4 servings
Quite simple to make and delicious. No fuss, no muss, a meal in each packet.
4 TBS butter, melted
2 TBS liquid honey
2 TBS Dijon mustard
1 TBS Montreal Chicken Seasoning (see below)
4 boneless, skinless chicken breasts, trimmed
2 large sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 large sweet red bell pepper, trimmed and cut into 1 inch pieces
2 spring onions, trimmed and sliced
Cut 4 large pieces of heavy duty aluminium foil. Put the sweet
potatoes into a microwavable bowl and then cook on high for 5 to 7
minutes, stirring every 2 minutes, until they tender tender when you
pierce them with a fork. Carefully divide the potatoes between the four
pieces of foil.
Top with the bell pepper chunks and the chicken
breasts. Whisk together the butter, honey, mustard and chicken
seasoning. Spoon an equal portion over each piece of chicken. Bring up
two opposite sides of the foil to meet and cover the chicken and
vegetables. Pleat tightly, allowing room for expansion. Seal the ends.
Place
on a grill you have heated to medium. Cover with a metal lid. (make
sure it has a heat resistant handle) Grill for 18 to 20 minutes,
rotating the chicken every ten minutes by half a turn. It will be done
when the juices run clear. Peel back the foil and top each with some of
the spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Toss cubed potato together with some Italian herb/garlic seasoning a bit of oil and scatter it around the chicken. Top the chicken with some cooked bacon and seal as before.
Cook for about 20 to 25 minutes, tear open the foil, top with BBQ sauce, grated cheese and some spring onion before serving to your drooling family! Again, easy peasy lemon squeasy! Some coleslaw and crusty bread would be fab with this!
Mix all of the ingredients well together and store in a glass jar away from the heat and light. Store or up to 6 months.
*Hunter's Chicken Foil Packs*
Serves 4
Once again, simple, easy and delicious with little or no clean up involved.
500g baking potatoes, peeled and cut into 3/4 inch cubes (1 1/4 pounds)
1 TBS Italian herb and garlic seasoning
salt and black pepper to taste
2 tsp oil
4 boneless, skinless, chicken breasts, trimmed
1 1/2 tsp BBQ seasoning (see below)
4 slices streaky bacon, cooked and halved
120g cheddar cheese, grated (1 cup)
60g BBQ sauce (1/4 cup)
2 spring onions, chopped
Tear off 4 large pieces of heavy duty aluminium foil.
Toss
the potatoes together in a bowl with the oil, Italian herb and garlic
seasoning, and salt and black pepper to taste. Season the chicken with
the BBQ seasoning and place 1 piece in the centre of each piece of
foil.
Divide the potatoes evenly, placing them around the chicken on
the foil. Lay bacon slices over top of the chicken. Bring up two side
of the foil to meet together over the chicken. Seal edges making a 1/2
inch pleat to allow for expansion. Fold in the other edges to seal.
Place
onto a grill over medium heat. Cover with a metal lid. Cook for 18 to
20 minutes, rotating the packages 1/2 turn every 10 minutes. The
juices will run clear when the chicken is done.
Tear open on the tops.
Sprinkle a portion of the cheese over the potatoes of each packet.
Spread 1/4 of the BBQ sauce over each piece of chicken, garnish with the
spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
BBQ Seasoning Mix
Makes 1/2 cup
1/2 TBS dried thyme
1 TBS garlic powder
1 TBS dried parsley flakes
1/2 tsp celery salt
2 tsp mild chili powder
1/2 TBS garlic salt
1/2 TBS black pepper
60g fine sea salt (1/4 cup)
1/2 TBS ground cumin
1 TBS onion powder (not salt)
2 TBS dried mustard powder
1 tsp cayenne pepper (or to taste)
75g soft light brown sugar (1/3 cup, packed)
Finally we have Sweet & Sour Chicken. This is soooooooooooooo delicious and so simple! Take a sheet of heavy duty foil for each. Pop a chicken breast in the centre.
Season it with some all purpose seasoning salt, and then top with a mix of sliced peppers and pineapple chunks. Finally spoon the sweet and sour sauce mix over top, which is a special mix of fine shred marmalade, sweet chili sauce and rice wine vinegar.
Seal and grill, again for 20 to 25 minutes. Sprinkle with spring onions and serve. I like to have steamed rice with this and if you wanted to you could steam some snow peas to go along as well. Yummy Scrummy!!!
*Sweet & Sour Chicken Foil Packs*
Serves 4
Sweet, sour with a bit of heat. These are lovely. Serve with steamed rice.
4 boneless, skinless chicken breasts, trimmed of any fat
seasoning salt
8 TBS fine shred orange marmalade
3 TBS sweet chili sauce
3 TBS rice wine vinegar
1 each, small red and green bell pepper, cut into strips
1 (425g) tin pineapple chunks, drained (1 8-oz tin)
heavy duty aluminium foil
Cut four large rectangular pieces of foil. Whisk together the
marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare
your vegetables.Season the chicken all over with seasoning salt and
place one piece in the centre of each square of foil.
Top each with 1
TBS of the marmalade mixture and 1/4 of the pineapple and pepper
slices. Divide the remainder of the sauce between them all.
Fold
the foil over the chicken and vegetables so that the edges meet in the
centre. Seal tightly, making a 1/2 inch fold. Seal the ends, leaving
room for expansion.
Heat the BBQ grill. Place
the packets onto the grill, over medium heat. Cover with a metal lid.
(Make sure you have a heat resistant knob on it.) Cook for 20 to 30
minutes, rotating the packages every 10 minutes or so. When done the
chicken juices will run clear. Cut an X across the top of each packet
and serve with some steamed rice.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Montreal Chicken Seasoning
Makes 1/2 cup
I can not find this over here so I just make my own. It comes in handy or all sorts and is also good on fish.
4 TBS fine sea salt
1 TBS black pepper
1 TBS onion powder (not salt)
1/2 TBS garlic powder (not salt)
1/2 TBS crushed red chili flakes (or to taste)
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/2 TBS coriander seed, bruised
We just love this fabulous Space Grill BBQ. This revolutionary, Australian designed, Chef Grade Stainless Steel grill folds out in about 10 seconds.
There
is no need for super human strength. Even I have found it quite easy. A
simple pivot system changes space into a grill. It is really that
easy!
Its sleek
and attractive, folds away conveniently after use and comes with a
fabulous cover to keep it safe from the elements. I can also attest to
the fact that it cleans up like a dream!
The parts come off very easily
for wiping clean, and that patented drip tray also removes very easily
for wiping out and cleaning. No fuss, no muss! (And you know how much I
like that concept!) We are ever so pleased with it! If you would like
to know more about it, or perhaps even to purchase one for your own use,
do check out the Space Grill Site.
Easy to use, space saving, easy to clean and you can also purchase a separate stand that you can bolt it to which means you can move it around rather than having it bolted to your home or garden wall. We have a stand for ours because we don't own our own home. If we ever have to move, this beautiful baby is coming with us! Bon Appetit!!
Can you ever have too many coleslaw recipes? I think not! I love coleslaw and I am always figuring out new ways of presenting it, flavours to add to it, etc. I especially like this version here today, which is a tad bit different than the usual variety. Salad season is one of my favourite seasons! But then having said that, I could eat coleslaw any time of the year!
I really love salad weather and we have certainly been enjoying lots of that these past few weeks! Summer and salads go together like, well . . . peas and carrots! Especially when they are as delicious as this beautiful Green Slaw!
This recipe today is an adaptation of one I discovered on Foraged Dish, by way of The View From Great Island. I was looking for something slightly different that I could make for our combined Canada/Independence Day bash on Monday evening, and when I saw this recipe, I knew I had found a perfect contender!
One of the reasons it really appealed to me was that it was not a claggy, mayonnaise based coleslaw. I adore coleslaw with vinaigrette dressings.
And this vinaigrette is amazing, with an almost fusion take on different cultural flavours, with fresh lime, olive oil, ginger, sesame oil, and . . . maple syrup. Say what??? I thought it matched the idea of both American/Canadian/ British cultures, which are more and more becoming a melting pot of cultures/flavours/foods! You can't get much more Canadian than Maple Syrup!
I also loved the idea of all of the fresh vegetables in the dish, each one being a variant of the colour green . . . almost like Ireland you know, with its many shades of green . . . and America is full of Irish people, and I myself am 27% Irish . . .
I used a very British cabbage here, which is long and pointed . . . loosely leafed . . . the sweetheart cabbage. The original recipe used savoy cabbage, which is also fairly loose leafed . . .
Add to that thinly julienned sweet green bell peppers . . . slivered spring onions . . .
diagonally sliced sugar snap peas . . . be sure to de-string them . . . its very easily done. Just insert your knife beneath the underside at the tip opposite the stem and pull towards you . . . the strings should pull right off. Strings are chewy things, not crisp things, and they have no place in this salad, where only the crispest of intentions should lay . . .
chunks of rich and creamy avocado are the exception to the rule . . . luxurious . . . delicious . . . creamy . . .
For a bit of a bite, a thinly sliced green jalapeno chili pepper . . . you can de-seed if you want to decrease the heat from the pepper . . . but I just left the seeds in. I knew the guys could take it and would actually probably really enjoy it . . .
There is the soft leafed herb, with a bold, bold flavour . . . fresh coriander leaf . . . or cilantro as it is called in North America. Very Tex Mex, but also Thai . . . fusion again . . .
Finally we have the nutty addition of toasted flaked almonds . . . almost sweet, and certainly crunchy . . . about 8 minutes on a baking sheet in a hot oven does the trick. Perfect. Make a few extra to nibble on. I always do. I adore almonds. Altogether this was beautiful!
*Green Slaw*
Serves 6 - 8
Green, fresh and slightly spicy. Goes great with all your grilled meat, chicken or fish.
1/2 head of cabbage, thinly shredded with a knife
(I used a sweetheart cabbage, but savoy is also recommended)
1 green sweet bell pepper, trimmed, de-seeded and julienned
1 cucumber, washed, dried and cut into half moons on the diagonal
3 spring onions, washed and thinly sliced on the diagonal
85g of sugar snap peas, trimmed, de-stringed and sliced thinly on the diagonal
1 green chili, trimmed and thinly sliced (optional)
1 ripe avocado, pitted,peeled and cubed
a handful of fresh coriander leaf, coarsely chopped
85g flaked almonds, toasted (1/2 cup)
For the dressing:
60ml fresh lime juice (1/4 cup)
60ml olive oil (1/4 cup)
2 TBS toasted sesame oil
1 tsp finely grated peeled, fresh ginger root
1 TBS maple syrup
salt and black pepper to taste
Prepare all of your vegetables and toss together in a
large bowl. Whisk together the dressing ingredients. Pour over the
salad and toss together again. Sprinkle with the toasted almonds and
served immediately.
The lads actually enjoyed this salad on their grilled burgers, kind of like a pickle. It made me happy to see them tucking in like they did!
We were a motley crew mix of Alaskan, Canadian, Utah'n, Irish, and Brit! What better cause for celebration!
Elder Boyer did a fine job of grilling the burgers and dogs! Oh boy, did he fall in love with the Space Grill! I think he is putting one on his wish list for when he and Sister Boyer go back to the US after their mission is finished. (Psst, that is a bottle of BBQ sauce in his hand, not a bottle of beer, lol)
Happy 4th of July to all my American Readers! Have a good one. Stay safe and enjoy all of your festivities, food, fireworks, BBQ's etc.!
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