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
One of the most versatile leftovers has to be leftover roast chicken! I just love it. There is so much that can be done with it.
I often make hot chicken sandwiches with the sliced meat and leftover gravy . . . boy oh boy is that gravy good on chips! With a little dab of coleslaw on the side and some cranberry sauce, this meal is bliss!
Chicken salad also comes to mind . . . chopped chicken, toasted pecans, chopped celery, onion and some chopped apple and dried cranberries in a mayo dressing . . . perfect served in a warm croissant, or scooped out onto a bed of lettuce!
Or how about a tasty chicken pot pie, using all the leftover vegetables and gravy as well. If you put it under a crust, I am so there!
Then there are the chicken casseroles . . . chicken and noodles, chicken and rice, white lasagna . . . there is no end to what you can create with a bit of imagination!
One of my favourites is this delicious Chicken and Mushroom Casserole with Crusty Dumplings. Chunks of tender chicken, salty bacon, onions and browned mushrooms in a tasty sauce, topped with flavourful chive suet dumplings and baked in the oven until the casserole is all hot and bubbly and the dumplings are crusty and lightly browned.
Oh boy . . . is this some good! I like to serve it with steamed peas and new potatoes. (Want a little trick? Take a can of peeled new potatoes, drain well and then dump them into a skillet along with a knob of butter, a tsp of white sugar and some paprika. Heat through over medium high heat, stirring until they begin to brown. Season with some salt and pepper and they are good to go! Easy peasy lemon squeasy!)
*Chicken and Mushroom Casserole with Crusty Dumplings*
Serves 4
Printable Recipe
A delicious way to use up some of that leftover roast chicken!
1 medium onion, peeled and chopped
4 slices of streaky bacon, chopped
1 pound closed cup mushrooms, wiped clean and sliced
1 TBS oil
1 TBS butter
2 heaped TBS plain flour
1/2 tsp summer savoury
sea salt and white pepper to taste
2 cups of cocoked chicken, cut into cubes
8 fluid ounces chicken stock (1 cup)
8 fluid ounces milk (1 cup)
For the Dumplings:
100g self raising flour (3/4 cup)
1/2 tsp baking powder
50g of vegetable suet (1/4 cup)
salt and white pepper
1 TBS finely chopped chives
Heat the oil and butter in a large skillet. Add the bacon, onion and mushrooms. Cook, stirring occasionally, until the bacon is cooked, the onions are softened and the mushrooms have begun to brown. Add the summer savoury. Sprinkle with the flour and stir to coat. Stir in the milk and chicken stock. Cook and stir until it thickens. Season to taste with salt and pepper. Pour into a 9 inch deep pie dish.
Preheat the oven to 180*C/350*F/ gas mark 4.
Measure the flour for the dumplings into a bowl. Whisk in the baking powder and season generously with salt and white pepper. Drop in the suet and chives. Give it a good stir. Add enough cold water to make a soft and sticky dough, about 4 to 5 TBS. Roll into 8 evenly sized balls with floured hands, and drop on top of the chicken mixture.
Bake in the heated oven for 25 to 30 minutes until the casserole is bubbling and the dumplings are nicely browned, light and puffy! Serve with some boiled potatoes and some baby peas.
Note : This also works well with leftover turkey!
I love them any which way that I can get them. Baked, boiled, mashed, fried. I love them all. When we were children my brother, sister and I used to love it when my mother would make her famous twice baked potatoes for us.
She really didn't do anything too much out of the ordinary with them, but scoop out the insides, mash them with a bit of butter and onion, some seasoning and stuff them back into the potato and bake them some more.
They were quite different than plain old boiled or mashed potatoes however, which is how she usually prepared them. To us, as simple as she made them, they were still a real treat!
I spied this Boursin Stuffed Jacket Potato recipe over here one day last week. They looked so good. I also just happened to have some Boursin Cheese in the refrigerator that I had used for something else earlier this month that I wanted to use up.
I decided to cut the recipe in half and made a few changes to it, I think for the better. I was really pleased with how they turned out.
Twice baked potatoes are also a great option for something that you can make ahead of time when you are having company over. Of course in this case I was only cooking for two, but when doubled or tripled, they are a great make ahead side dish.
Sometimes if I am in a hurry, I will start baking my potatoes in the microwave oven. This can cut the initial bake time down by as much as half. I just wash, prick and then wrap them up in paper toweling. I bake them on high for 2 minutes each, and then finish them off in a hot oven to get that lovely crisp shell of a potato skin.
WHAT YOU NEED TO MAKE BOURSIN STUFFED JACKET POTATOES (FOR TWO)
All of these things combine to make the most incredibly delicious twice baked potatoes.
- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
My russet potatoes were about six inches long. This is a great size for these potatoes. You can use any good potato for baking. Potatoes that bake up with a nice and fluffy interior. Idaho potatoes are also good, as are King Edwards or Maris Piper (In the UK).
What you want is a potato that is long and oval shaped, not too round.
You also want to scrub them up really well so that you can also enjoy eating the skins. I use a vegetable brush and warm water for this. Make sure you also dry them really well after scrubbing them.
Another thing you really don't want to forget to do is to prick your potatoes all over with a fork. If you don't the pressure will build up inside the skin and they will explode. Trust me.
This has happened to me, both in the microwave and in the oven. It is no fun scrubbing exploded potato off the walls of a microwave oven and even less fun scrubbing it off the walls of a regular oven after it has baked on while you wait for the oven to cool down enough that you can get in there to clean!
They make a huge mess, not quite as bad as eggs, but not fun to clean up either.
You can freeze the unused egg white to use another time. I often have frozen egg whites in the freezer. They come in really handy for making pavlova or angel food cakes.
If you don't have regular heavy cream, you can also use sour cream in its place in this instance. It is really tasty and adds another layer of flavor.
You can also use regular cream cheese instead of the Boursin, but in that case you might want to add some minced onion and garlic to the potato filling. Spring onions are very nice.
HOW TO MAKE BOURSIN STUFFED JACKET POTATOES (SMALL BATCH)
They really are very easy to do and are oh-so-tasty when done! I could make a meal out of these and nothing else!
Preheat the oven to 400*F/20*C/ gas mark 6. Rub the skins of your potatoes with some oil and season a bit of salt. Prick all over with a fork. Place onto a baking sheet. Bake in the preheated oven for 1 hour. Leave to cool for 10 minutes.
Turn the oven temperature down to 375*F/190*C/ gas mark 5.
Cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4 inch rim of flesh and skin around the outer edges of the potato. Mash the potatoes with a fork.
While the potato flesh is still hot add the butter and boursin cheese, mashing everything well together. Stir in the cream and the egg yolk. Season with the salt and some black pepper.
Spoon this mixture back into the potato shells, piling it up a bit. Sprinkle the tops with a bit of paprika and place into a baking dish.
Pop them back into the oven and bake for a further 30 minutes until golden brown and puffed. Garnish with some fresh chives and serve immediately.
I enjoyed these Boursin Stuffed Jacket Potatoes for my tea one night, along with a few chipolata sausages I had baked, some baked beans and a bit of coleslaw. It was a thoroughly delicious meal!
They also go great with grilled steaks, chicken and fish. Crisp and golden brown on the outside and tops and fluffy and creamy delicious inside. These were a real treat! The boursin cheese gives then a really nice flavor!
Some other baked potato recipes that you might enjoy from my kitchen are:
CHICKEN AND PANCETTA STUFFED JACKET POTATOES - Baked jacket potatoes stuffed with a bit of chicken and pancetta, with a rich and creamy spinach and cheese sauce ladled over top. More, More, Moreish! A full meal in and of itself. All you need on the side perhaps is a salad.
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - This is one of my favorite ways to stuff a jacket potato. The flesh is mixed together with chopped cooked broccoli and plenty of cheese as well as a few other bits before stuffing back into the potato skins. More cheese is sprinkled on top and they are baked until the filling is ooey gooey and the cheese all melty. Yummilicious!
Yield: 2
Boursin Stuffed Jacket Potatoes (small batch)
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M
Who doesn't love twice baked potatoes. These Boursin Cheese stuffed baked potatoes are even more delicious!
Ingredients
- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
Instructions
- Preheat the oven to 400*F/20*C/ gas mark 6. Rub the skins of your potatoes with some oil and season a bit of salt. Prick all over with a fork. Place onto a baking sheet. Bake in the preheated oven for 1 hour. Leave to cool for 10 minutes.
- Turn the oven temperature down to 375*F/190*C/ gas mark 5.
- Cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4 inch rim of flesh and skin around the outer edges of the potato. Mash the potatoes with a fork.
- While the potato flesh is still hot add the butter and boursin cheese, mashing everything well together. Stir in the cream and the egg yolk. Season with the salt and some black pepper.
- Spoon this mixture back into the potato shells, piling it up a bit. Sprinkle the tops with a bit of paprika and place into a baking dish.
- Pop them back into the oven and bake for a further 30 minutes until golden brown and puffed. Garnish with some fresh chives and serve immediately.
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Over here for the last few weeks a certain fast food place has been having their annual Tastes of America promotion.
We popped in last week and ordered the Alabama Chicken sandwich with a smoky white BBQ sauce, bacon, cheese and onion crisps.
There was also lettuce and the bun was supposed to be a cornbread style bun.
To say I was slightly disappointed is to say the least. I will say no more.
I came away thinking I could make a far better chicken burger at home and today (Saturday as I write this) I did just that.
It wasn't quite a copycat. I infused ours with Tex Mex Flavours . . . but it was still a chicken burger and it was mighty tasty if I don't say so myself.
Chicken Burgers and Tex Mex are two of my favourite things. Why not combine the two!
I don't think a chicken burger is all that hard to get wrong. Why is it so often it is done so very poorly???
I hate that when I eat out, more often than not, I am disappointed by food which fails to deliver what it promises.
I am probably eating in the wrong places. That's the truth of it and what it boils down to.
I have a connoisseurs appetite and a pauper's budget, which is probably the whole problem in a nutshell.
I created a coriander lime mayo to spread on the buns, using chopped fresh coriander, garlic, and some lime juice and zest, with a tiny bit of salt.
This got put into the refrigerator so that the flavours had some time to meld. I also used a low fat mayo.
I also marinated the chicken for a couple of hours.
I pounded two boneless skinless chicken breasts until they were even in size, or as even as I could get them . . .
These were marinated in a mix of beaten egg, oregano, chili powder, hot sauce and a bit of salt.
I used the Green Tabasco sauce for a real Tex Mex Jalapeno flavour . . .
While they were marinating I pulverized tortilla chips in the food processor until they were like fine bread crumbs.
I actually used a mix of cool ranch and lightly salted, but you could use nacho cheese, or whatever tortilla chips you enjoy.
Just make sure that your crumbs are really fine . . .
Take the chicken out of the refrigerator and remove them from the marinade, allowing any excess to drip off, and discarding the marinade. Pat the chicken into the tortilla crumbs and then brown them lightly on both sides.
I finish them off in the oven to make sure they are cooked all the way through, adding some grated pepper Jack to the top so that it melts a bit before removing them.
I served them on toasted whole wheat buns that I spread with that delicious garlicky mayo, along with some shredded lettuce and raw red onion rings for a bit of zip! Tasty tasty!
Yield: 2
Spicy Chicken Burgers with Coriander Lime Mayo
Spicy chicken cutlets on a toasted bun with a delicious garlic, coriander and lime mayonnaise dressing. A garnish of shredded lettuce and sliced red onion bring additional flavour and crunch. Do note that the chicken needs to marinate for 2 hours prior to cooking.
ingredients:
For the Mayo:
- 55g low fat real mayonnaise (1/4 cup)
- 2 TBS chopped fresh coriander (cilantro)
- 1 tsp lime juice
- 1/2 tsp lime zest
- 1 small clove of garlic, peeled and minced
For the Burgers:
- 2 free range organic chicken breast fillets
- 1 small free range egg, lightly beaten
- 1 1/2 TBS Tabasco sauce
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp mild chili powder
- 65g tortilla chips, pulverised (3 cups before pulverising)
- 2 TBS light olive oil
- 2 TBS grated pepper jack cheese
To serve:
- shredded lettuce
- red onion rings (raw)
- toasted whole wheat burger buns
instructions:
How to cook Spicy Chicken Burgers with Coriander Lime Mayo
- Take your chicken breast fillets and pound them out to an even layer. Prick them all over with a fork. Put them into a container along with the egg, hot sauce, oregano, chili powder and salt. Cover and shake to coat. Place into the refrigerator for 2 hours. (You can also use the milder Green Jalapeno Tabasco sauce if you want.)
- To make the mayonnaise, combine all of the ingredients well, then cover and refrigerate until you are ready to serve.
- Make sure your tortilla chips are really pulverised and fine for the chicken burgers. I do this in my food processor. Place the finely ground chips into a shallow dish.
- Working with one piece of chicken at a time., remove the chicken from the marinade, allowing any excess to drip off. Coat completely in the ground tortilla chips. Repeat until both are well coated.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have a small baking tray ready.
- Heat the oil in a non-stick skillet. Add the chicken breasts and cook for about 3 minutes per side. Place them onto the baking tray. Bake in the oven for about 15 to 20 minutes, until cooked through and the juices run clear. Sprinkle the top of each with 1 TBS of the pepper jack about 5 minutes before finishing so that it melts.
- Split the burger buns and toast on the cut sides under the grill. Spread the tops and bottoms of each with the mayonnaise. Place the bottoms on serving plates. Top with some shredded lettuce and onion rings. Place the chicken burgers on top. Finally place the toasted bun tops over all. Serve immediately.
- We had some leftover coleslaw vinaigrette from the other day with this along with some oven chips.
NOTES:
Note - if you wish to serve more people simply double the ingredients.
I was really, really pleased with how these turned out. I was a tiny bit worried that the tortilla chips would be too crisp, but they were perfect. I think the key is to really grind them small, almost to a powder. We enjoyed them with some oven chips and some leftover coleslaw vinaigrette!
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.
One thing I have been seeing a lot of lately are Italian Chopped Sandwiches. They can be as simple as the one linked here, which contains only ham, mortadella, lettuce, provolone and pepperoncini in a lush mayo and Italian seasoning dressing.
Or the filling can be even more complicated adding more chopped meats, vegetables and cheese. They all look good. They all look incredibly tasty. They all look very easy and quick to make. I actually think the trend started on TikTok, but I can't say for sure, not having watched it.
I was perusing the refrigerator looking for something to have for my lunch today. I fancied a sandwich of some sort, but I didn't have a whole lot of anything that appealed.
Part of a French Baguette, some ham, pickle, lettuce, an apple, cucumber, cheese. And not a lot of any one thing. I put my thinking cap on.
What I had here was all of the elements of a Traditional Ploughman's Lunch. But I didn't fancy a plate like that. I wanted a sandwich.
I thought to myself . . . what if I took all of the elements of a Ploughman's Lunch and turned it into a chopped sandwich? What indeed!
The more I thought about it, the more delicious it sounded. All of those tasty ingredients chopped together and simply dressed and then piled into a baguette!
It sounded like something I would really enjoy and that you might enjoy as well, and so I got to work at putting it together.
Whenever I am busy chopping things I always think of watching my mother put together things in our family kitchen. I was always watching her when she cooked. I especially loved to watch her making her coleslaw.
She did not grate anything, except perhaps the carrot. Everything was very methodically chopped. Even the cabbage. She always looked so serene when she was chopping them.
I now do mine the same way and I can say, with authority, there is a special comfort that comes when you are hand chopping things in the kitchen. Mom knew what she was doing.
WHAT YOU NEED TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
Just a few simple ingredients. That's all. It looks like a rather long and lengthy list, but I promise you, these are all quite ordinary things.
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1-inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
I had Deli-ham, but I actually think this would be even better with some thick deli ham, or even leftover baked ham. Cut into 1/4 inch pieces/chunks.
I struggled to measure the lettuce. I had about a cup of chopped lettuce, but how to put that into grams. I just couldn't figure it out, and so I gave a rough approximation measurement.
I used two kinds of cheese, a white farmhouse cheddar, strong and an orange Leicester that I happened to have in the refrigerator. Again, chopped into 1/4 inch dice.
I used a beetroot and onion chutney. You could use a mango chutney, or Branston's pickle. What this does is add an element of sweetness, as well as a bit of heat and spice. The pickled onion add a touch of sharpness.
The lettuce of course adds crunch as does the apple and the cucumber. You can leave out any of those if you wish. It will still taste good.
I added creaminess and a bit of heat by using a good mayonnaise and Dijon mustard. Hellman's and Grey Poupon.
I had half of a one day old baguette which I cut into two six inch slices and then split and buttered with softened butter. A fresh one would certainly be even better.
HOW TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
It is quite an easy thing to make. Do be aware that these must be eaten as soon as possible after putting them together. If you are going to have to wait, you can put together the filling (with the exception of the lettuce) ahead of time and simply mix in the lettuce and fill the baguettes just prior to serving.
Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
Fold in the chutney, mayonnaise and mustard, combining everything well together. Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
This was actually a really simple and delicious idea. I quite enjoyed it. The only thing that could have made it any better would have been having someone to share it with!
Make sure all of the ingredients you use are top quality and you can be assured of having a very tasty sandwich indeed!
Here are some other tasty sandwich offerings I have made and enjoyed in The English Kitchen. I think they are all delicious and I think you will agree!
THE CROISSANT TURKEY CLUB - How can you make a turkey club sandwich taste even better? By stuffing it into a fresh and flaky, buttery croissant! That's how! Delicious, and filled with all of the things one might expect in a club sandwich!
THE WORLD'S BEST BLT - What makes this the world's best? Thick slices of fresh ripe garden tomatoes, freshly cooked crisp smoky bacon, crisp rocket leaves, dressed with a house vinaigrette and served on a crisp fresh ciabatta loaf spread with a tasty basil and garlic mayonnaise. This sandwich is a party in the mouth!
Chopped Ploughman's Sandwich
Yield: 2 sandwiches
Prep time: 15 MinTotal time: 15 Min
A tasty sandwich riff on the traditional British Ploughman's Lunch. Its delicious, but must be eaten immediately or the lettuce will go soggy.
Ingredients
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1 inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
- salt and black pepper (optional)
Instructions
- Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
- Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
- Fold in the chutney, mayonnaise and mustard, combining everything well together.
- Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
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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