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
It seems these days that every time I go to the grocery store my shopping cart is costing me more and more. The cost of food is rising at an exorbitant rate! I don't know how families are making ends meet.
This tasty casserole recipe I am sharing with you today comes from the pages of my big blue binder and it is a great way of making a bit of this and a bit of that stretch a long way in a most delicious way. It is a store cupboard family favorite!
.JPG "Corned Beef and Macaroni Casserole")
My children used to love this when I made it for them. I confess, I love it too. Its creamy and delicious and quite hearty. All you need on the side is some crusty bread, a vegetable and perhaps a salad of some sort.
.JPG "Corned Beef and Macaroni Casserole")
These days it would be coleslaw of some sort as the cost of lettuce is going through the roof at the moment for some reason. I like this Deli Coleslaw.
This tangy cold salad is delicious. It's quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
And it makes the perfect side dish when you are serving a casserole. It also lasts for days in the refrigerator, unlike the mayonnaise kind.
.JPG "Corned Beef and Macaroni Casserole")
This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients.
The recipe comes from the pages of my Big Blue Binder. I am pretty sure it is a recipe I got from my friend Leona probably 40 odd years ago now!
.JPG "Corned Beef and Macaroni Casserole")
WHAT YOU NEED TO MAKE CORNED BEEF AND MACARONI CASSEROLE
Simple store cupboard ingredients.
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
.JPG "Corned Beef and Macaroni Casserole")
I am not a tinned corned beef snob. It comes in really handy. We enjoy it in Corned Beef hash and even in sandwiches. In the UK, you can buy it sliced and ready to pop into sandwiches and they are delicious!
I am also not a tinned soup snob. I always buy several cans when it comes on offer. It is very useful for things like casseroles such as this one. In the UK, know that I mean condensed soup, such as Batchelors. This is the kind of soup that you need to add milk or water to.
.JPG "Corned Beef and Macaroni Casserole")
HOW TO MAKE CORNED BEEF AND MACARONI CASSEROLE
This is a very simple and quick make, which makes it the ideal weeknight casserole for these busy days before the holidays when we don't know if we are coming and going!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
.JPG "Corned Beef and Macaroni Casserole")
Turn this mixture into the prepared casserole dish. Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
Serve hot with a vegetable, some crusty bread and salad of some type on the side.
.JPG "Corned Beef and Macaroni Casserole")
If you are not fond of tinned corned beef you can use other meats in its place. Ham, cooked hamburger, chicken, etc. All work well. Even tuna or salmon would be nice.
It's a great way to make your food dollar stretch. For the smaller family, it also freezes very well. Just break it down into two casseroles, bake one and freeze the other.
I can say with authority as well that any leftovers are brilliant fried up in some butter in a skillet. (Yes, I am that person!)
.JPG "Corned Beef and Macaroni Casserole")
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey. This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well! In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
Yield: 4
Macaroni & Corned Beef Casserole
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This store cupboard special is a really tasty money saver! Old fashioned delicious. This is the type of dish your grandmother would have cooked.
Ingredients
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
- Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
- Turn this mixture into the prepared casserole dish.
- Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
- Serve hot with a vegetable, some crusty bread and salad of some type on the side.
Thanks so much for visiting. Do come again!
We are not partakers of red meat very often. When we do it is usually in the form of a roast or pork chops, sometimes a stew . . . sausages. Maybe we might have red meat about once every two weeks if that. Todd does love a good chop and he adores this BBQ Pork that I make from time to time. Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!
I always seem to have leftover cooked chicken in the refrigerator. Not a problem, because I have about a bazillion and a half ways to use it up.
I see myself as somewhat of an expert as using up leftovers. I hate waste.
I read recently that about 1.9 million tonnes of food is wasted every year in the UK.
That's pretty disgraceful when you consider that there are roughly 785 million people in the world suffering from malnourishment at any given time. If you have three squares a day count yourself lucky!
This is a recipe I adapted to use up some leftover cooked chicken and some tortillas that I had leftover from the crispy tortilla eggs I cooked the other day.
The original recipe was for BBQ Chicken & Cheese Nachos which I found here.
Its basically pretty similar except that I used a bit of chipotle chili paste in the chicken mixture and I didn't use tortilla chips.
Instead I toasted the leftover tortillas (brush with a tiny bit of oil) over the open gas flame of my stove. If you have never done this, you really need to try it.
Its a real game changer!
They turn out lovely . . . . crisp almost charred edges . . . crisp bubbled bits covering the top. They just taste magnificent!
So anyways, I gas charred my tortillas and then I topped them with the chicken mixture . . .
Which is basically a mixture of leftover shredded cooked/rotisserie chicken, BBQ sauce and the chipotle chili paste.
Could not seriously be any easier.
Just pile that mixture on top of your toasted tortillas and then scatter some grated cheese over the top. You can use any kind of cheese you want.
I used a medium cheddar, but Jack would be good as well, or even a spicy Mexican cheese blend. YUM!
I just used what I had, which was cheddar. We always have that in the house. When I first moved over here I used to go to the Market in town and buy cheese ends/crumbles.
The guy at the cheese stall used to sell them by the bag full. They were really cheap and great for things like this, or mac and cheese. You never really knew what kind of cheese they were, but they always tasted fab.
So anyways, you just bang these into a moderate oven and bake them until the cheese is all melted and they are heated through . . .
Take them out of the oven and drizzle them with a bit more BBQ sauce. (I used Jack Daniels because that is what I had, just use your favourite kind.)
Scatter on some spring onions and serve . . . oh boy, these are really yummy nummy! You could serve a salad, or coleslaw on the side. Coleslaw is actually excellent with these. You can find my recipe for Creamy Coleslaw here.
Yield: 4
BBQ Chicken Tostadas
prep time: cook time: total time:
I hate to say it again, but these are quick, easy and yes, delicious. A great way to use up some leftover cooked chicken or part of a Rotisserie bird!
ingredients:
- 8 (6-inch) corn tortillas
- a bit of oil
- 375g cooked chicken shredded (3 cups)
- 370g your favourite BBQ sauce (1 1/2 cups)
- 2 tsp chipotle Chili paste
- 245g grated medium cheddar or Jack cheese (2 cups)
- 3 spring onions, trimmed and finely sliced
instructions:
- First you want to crisp up your tortillas. Brush each tortilla lightly with some olive oil and then toast them over an open flame for about 30 seconds per side until crisp and lightly charred. Alternatively you can pop them into a hot oven (220*C/425*F/ gas mark 7) for 5 minutes, flip and bake for 5 more minutes until crisp.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready several baking sheets. Lay your tortillas out in a single layer on the baking sheets.
- Shred the chicken into a bowl. Stir in 245g (1 cup) of the BBQ sauce and the Chipotle chili paste. Mix well together and then divide it between the toasted tortillas evenly. I like to keep it a bit rough so you get lots of crags and crannies.
- Divide the cheese evenly amongst the chicken topped tortillas. scattering it over the top of each. (A small handful or about 30g/ 1/4 cup)
- Bake in the heated oven for 8 to 10 minutes, just until the cheese has melted. Remove from the oven. Drizzle the remaining BBQ sauce over top and sprinkle with the spring onions to serve.
Created using The Recipes Generator
Oh boy, but these went down a real treat! I think we have found a whole new favourite thing around here! Nom Nom Nom!
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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