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
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.
When the children were growing up, during the time we lived in New Brunswick, we often drove across the border into Houlton Maine where we would go shopping. This was really exciting for me because they had a Wal Mart there and Wal Mart hadn't yet made its way into Canada. I have always loved grocery shopping in the US.
We would leave our home early in the morning and not get back home until the evening. This meant that we also used to go to the Elmwood Diner in Houlton for a hearty lunch. This diner was exactly what you would expect for a small town diner. The walls were covered with their dining specials handwritten out on paper place-mats. The place was always super busy and the food was always super good. I don't think it is in operation any longer, sadly.
Every time we went my ex husband would order their Turkey Club Platter, which involved a turkey club sandwich, fries and coleslaw. I think you could get any kind of potato you wanted with it actually. He always wanted the fries.
I used to get either fish and chips, or a roast turkey dinner. Those are my two favourite things when dining out, and nobody does them better than diners do.
I decided to recreate that dining experience today for Todd. He has been working really hard in the garden and I thought he would enjoy the treat.
I don't know many people who wouldn't enjoy a club sandwich . . . its like a double decker sandwich on 3 slices of mayo spread toasted bread . . .
with layers of sliced cooked turkey, sliced ripe tomatoes, cheese . . .
lettuce, crisp streaky bacon, sliced ham and more cheese . . .
I even made some coleslaw to go with it, only today I made a vinaigrette coleslaw. That way the leftovers could be kept easily in the refrigerator, and I thought there was enough mayo in the meal with just the sandwich.
A coleslaw vinaigrette makes a nice change every now and again. I will confess I am not fond of the coleslaw over here in the UK. Its too gloopy and overloaded with mayo. They don't do it well in my opinion. There is such a thing as TOO much of a good thing, and they way over do the dressing.
Speaking of overdoing it . . . boy can you tell we are senior citizens now . . . one sandwich would have fed the two of us amply . . .
Neither of us could get through a whole thing. The most we managed was half a sandwich each and we never touched the pan fries. (Not to worry, I have an idea for those for tomorrow, watch this space.)
In any case this little taste of home put a smile on my face today and pleased Todd to no end!
Turkey Club Sandwich
Yield: 2
A favourite Diner restaurant special. Served with home fries and a coleslaw on the side, it always goes down a real treat!
ingredients:
- 6 slices of sandwich bread, toasted
- 4 TBS real mayonnaise
- 4 ounces sliced deli turkey
- 4 ounces sliced deli ham
- 4 slices Jarlsberg cheese or your favourite cheese
- 6 slices cooked streaky bacon
- 2 tomatoes thinly sliced
- shredded lettuce
For the coleslaw vinaigrette
- 1/4 head of white cabbage, thinly sliced
- 1 1/2 medium carrots, peeled
- 2 spring onions, finely chopped
- 1 tsp grainy Dijon mustard
- 1/2 tsp celery salt
- 1 TBS fine white sugar
- 80 ml apple cider vinegar
- 1 TBS vegetable oil
- 1/4 tsp celery salt
- 1 tsp dry parsley flakes
- freshly ground black pepper
instructions:
How to cook Turkey Club Sandwich
- First make the coleslaw. Combine all of the vegetables in a bowl. Whisk together the vinegar, oil, sugar, mustard and seasonings. Heat in the microwave on high for about 30 seconds. Whisk to melt the sugar. Pour over the vegetables in the bowl and toss together. Set aside to macerate while you make the sandwiches.
- Arrange two slices of the toasted bread on a cutting board. Spread with some of the mayonnaise. Top each with 1/2 of the sliced turkey and 4 slices of tomato. (You can season the tomato with salt and pepper if you wish.) Top each with another slice of toast, which you have spread with some of the mayonnaise on both sides. Divide the shredded lettuce between the two and top each with 3 slices of streaky bacon. Divide the ham between the two and then top with a final slice of cheese. Spread one side of the remaining toast with the remainder of the mayonnaise and place mayonnaise side down on top of each sandwich. Press down lightly. Cut into quarters. You may need to secure each quarter together with a tooth pick.
- Place sandwiches onto each of two dinner platters/plates. Serve with a side of the coleslaw and some pan fried potatoes if you wish. (Potato chips are also very good.)
Something happens to you when you get older. You just can't eat like you used to. I can remember when it was nothing to polish off one of these and a piece of pie to boot! Not anymore, that's for sure. I leave that kind of eating to the younger generation these days!
There used to be a big old family restaurant on the Main Street where I lived a good part of my childhood called Eisner's Restaurant. It was a family run place and "THE" place to go if you wanted a nice place to take the family for special dinners, or to meet up with your friends or social groups for nights out and celebrations.
They served great food! Going there was a real treat. One of the most popular items on their menu was the "Seafood Platter" which had lobster, shrimps, clams, scallops, fried fish, coleslaw and chips. It was a huge platter and meant only for the heartiest of appetites. Luckily you could also buy a "Half Seafood Platter!
Every Tuesday night they had Banana Split nights. You could get a Banana Split for half price. My mom and her friend Marlene used to go and treat themselves to a Banana Split every Tuesday night. It was a great night out for them! My parents also used to go there regularly for coffee.
They shut down the Town Cinema and turned that into a family type restaurant and pub with music and Karaoke, and then Tim Horton's got built just two doors down from Eisner's and so it was only a matter of time before they ended up closing the restaurant, which was kind of sad I thought. It was like they were shutting down a town institution . . .
I was thinking about my mom and how much she enjoyed those Banana Splits the other day. I had seen a recipe on line for Mini Cinnamon Sugar Churro Bowls on Tablespoon. They were created using the smaller tortilla boats and were filled with a variety of mousses.
I thought to myself that this simple idea would work also for creating Churro Banana Split Boats, except you would have to use the larger tortilla boats, because well . . . banana splits are large!
They were a very simple make. I simply brushed each tortilla boat with some melted butter and sprinkled them with cinnamon sugar, baking them in a moderately hot oven until crisp and golden.
Then I made my candied flakes almonds to sprinkle on top. Oh boy but these are some good and they, too, are a very easy make. I could just munch on them. You could also sprinkle them with sugar to continue the churro theme if you wanted to.
Into each baked churro boat went one banana sliced in half lengthwise . . .
On top of the sliced banana went three small scoops of a good vanilla ice cream. I used Cornish Clotted Cream Ice cream . . . yum!!
Each ball got their own drizzle of sauce . . . chocolate fudge . . . strawberry and toffee . . .
Then some softly whipped cream got dolloped on top of the ice cream . . .
Finally I sprinkled on the candied almonds, which I broke up and crumbled a bit, leaving a few whole . . . toasty and crunchy and scrumptiously nutty.
Really they should have been topped with a maraschino cherry (with a stem) to finish them off perfectly, but I didn't have any on this particular day. These were simple, delicious and very easy to make and then went down a real treat. I remembered my mom and how much she enjoyed her banana splits with every mouthful
Churro Banana Split Boats
Yield: 4
Simple and delicious. Your family will love this quick and easy dessert!
ingredients:
For the Churro Boats:
- 4 Stand and Stuff soft Tortilla boats
- 4 TBS butter, melted
- 2 TBS granulated sugar
- 2 tsp ground cinnamon
For the Candied Almonds:
- 50g of toasted flaked almonds (generous half cup)
- 100g caster sugar (1/2 cup)
You will also need:
- Vanilla ice cream for scooping (3 small scoops in each boat)
- 4 small bananas
- chocolate, strawberry and caramel sauce
- whipped cream
- maraschino cherries (optional)
instructions:
How to cook Churro Banana Split Boats
- First make the churro boats. Preheat the oven to 200*C/400*F/ gas mark 6. Line a small baking tray with baking paper. Whisk together the sugar and cinnamon. Brush the insides of each tortilla boat with some melted butter. Shake on some of the cinnamon sugar, shaking off any excess. Brush more butter on the outsides of the tortilla boats and sprinkle with the remainder of the cinnamon sugar. Place onto the paper lined tray. Bake for 8 to 10 minutes until crisp and golden. Remove from the oven and allow to cool completely.
- To make the candied almonds, have ready a lightly buttered baking sheet. Toast the almonds carefully in a skillet, over medium heat, stirring constantly. Tip out into a bowl. Add the sugar to the skillet and let it sit, undisturbed until it begins to melt. Swirl every now and again until it is completely liquid and turns a golden caramel colour. Don't be tempted to rush this process as you will end up with burnt sugar. Medium heat is sufficient. Remove from the heat. Tip in the almonds, stirring to coat. Pour onto the prepared baking sheet and tear them apart with two forks while they are still hot, breaking them up into little clumps. Allow to cool completely. Remember hot sugar is HOT. Don't touch.
- Place a tortilla boat onto one each of four dessert plates. Peel and slice the bananas in half. Place two halves in each boat. Top each with 3 small scoops of ice dream. Drizzle the syrups onto the ice cream balls, making sure each boat has one drizzled with caramel, one with chocolate and one with strawberry. Top with the whipped cream, sprinkle with the candied almonds and cherries ( if using.) Serve immediately.
You could do a Churro Banana Split bar for children's parties if you wanted to, making up the churro tortilla boats ahead of time and then just providing the other makings for kids to make them up themselves. In that case I would also add some dandy sprinkles, M&M's etc. Kids would really love this idea!
Yes, you read that right . . . OVEN Fried Chicken. The eagle has landed and my oven is now up to scratch! It took them long enough, right?
Not complaining, I am just happy its working again. I love my stove, and am not keen to start over with one I'm not familiar with.
My Canon and I are familiar friends . . . partners in crime . . . we know each other well and are happy to keep it that way!
To celebrate it being up and running again, I thought I would make one of my husband's favourite dinners, Oven Fried Chicken . . . . along with Chive & Buttermilk Mash!
He loves his mash. He is a real mashed potato fiend and will eat them any way, any how, any time! They are his preferred form of potato, even over chips!
Not me. I love chips/French fries! But again, having said that, the potato is my favourite vegetable and I enjoy them in any way, shape or form!
The chicken is a fairly simple and easy recipe, one which I have been making for years. No, it's probably not any healthier than oil fried chicken.
It is rather tasty, and not quite as messy to cook, however. Once in a blue moon, I cook it as a real treat! And trust me, it is a treat!
My ex BIL used to love it when I made this chicken. He often requested it if they were coming over for supper.
I used to make about 3 roasting trays full to feed all of us, with firsts and seconds . . . it is that good. Even the cold leftovers are good, which makes it great for picnics as well.
The mash is also a favourite, with plenty of buttermilk, butter and snipped chives. The buttermilk gives it a lovely tang.
Buttermilk is great with potatoes! The chives give a touch of onion flavour, but without the sharpness and strength of an actual onion. It is just right.
The skin and coating on the chicken get nice and crisp in the oven. Its really not as hard to do as frying chicken on the top of the stove.
This is a lot easier, and I think it is every bit as good. In fact I prefer it in many ways.
You melt some butter and oil together in a baking pan first . . . in the oven, until they are lovely and hot. While that is happening you mix together some flour and seasonings.
I use mixed herbs, which are a mix of different dried herbs. Usually equal parts of basil, oregano and marjoram . . . all of which work well with chicken.
If you can't find it in the shops, mix up your own. Just equal parts as above.
The chicken pieces get rolled in the hot melted butter and oil and then shaken/rolled in the flour mixture before you place them back into the pan to bake in the oven.
You bake it for a time and then flip it over and bake it for a while longer, until crisp, golden brown and finger-licking, lip-smacking good!
Prepare yourself to fall in love. Totally and completely in love.
Oven Fried Chicken
Yield: 4 - 5
This is delicious. I don't really think it's any better for you than the deep fried, kind, but once in a blue moon it makes a really tasty treat! It's even good cold. I usually leave the skin on, but you can remove the skin prior to dipping and coating if you wish.
ingredients:
- 80g of butter (1/3 cup)
- 80ml of vegetable oil (1/3 cup)
- 140g of plain flour (1 cup)
- 1 tsp salt
- 2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried mixed herbs
- 10 pieces of chicken
instructions:
How to cook Oven Fried Chicken
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large rimmed baking sheet. Put the oil and butter on the baking sheet and set it in the oven to melt the butter while the oven heats up and you get the chicken ready.
- Place all of the dry ingredients into a plastic bag, shaking them together to mix.
- Remove the baking pan from the oven. Roll the chicken pieces, one at a time, in the melted butter and oil, then shake them in the bag of seasoned flour to coat. Set them on a piece of wax paper until you have them all coated. Once they are all coated, place them presentation side down in the melted butter/oil in the pan, leaving some space in between each.
- Bake in the heated oven for 45 minutes. Flip the chicken over and bake for a further 15 minutes, until crisp and golden brown.
The potatoes are just as tasty and just as easy to make.
Its just mashed potatoes, mashed together with some butter, buttermilk and seasoning . . .
with a nice smattering of snipped chives stirred in at the end for additional flavour.
If you wanted to you could also stir in some grated cheddar cheese . . . but today, I thought we were in deep enough!
Chive & Buttermilk Mash
Yield: 4
Delicious fluffy mash, with the tang of buttermilk and sharpness of chives. Your family is sure to love this. Goes with anything and everything!
ingredients:
- 2 pounds floury potatoes, peeled and cut into chunks
- ( a maris piper, or a russet type of potato)
- 2 ounces milk (1/4 cup)
- 2 ounces butter (1/4 cup)
- 4 to 6 ounces of buttermilk (1/2 to 3/4 cup)
- 1 bunch of chives, finely chopped
- salt and black pepper
instructions:
How to cook Chive & Buttermilk Mash
- Place the potatoes into a pot of lightly salted water and bring to the boil. Cook until fork tender and then drain well. Place back into the saucepan and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Beat in the milk, butter and buttermilk until light and fluffy. Season to taste with salt and pepper and stir in the chives. Keep warm until you are ready to serve.
I simply served some mixed vegetables on the side. Coleslaw would also be very good I think! In any case, colour me one happy camper! Let the baking begin once more!
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
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