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
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.
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!
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@aol.com
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!
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