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 had been eyeballing a recipe on Delish for a while now for Crack Chicken Tacos. They looked fabulously tasty, but they also looked a bit faffy, with having to bread pieces of chicken breast etc. The idea of that really kind of put me off. I want my tacos to be quick and easy.
Then I discovered these in the frozen food section at our local grocery shop. Reasonably prices and 100% chicken, and with only green and amber lights, they are fairly healthy. And so I picked up a couple packs to see if I could do something with them.
The original recipe called for breading chicken breast chunks with egg, flour, panko, seasoning, etc. You can certainly do all that faffing about if you want to, but I can tell you right now, it's not necessary. You can have something just as tasty on the table in a fraction of the time and with a great deal less effort.
The sauce is amazingly simple. You just warm together some of your favourite BBQ sauce, brown sugar, lime juice and some garlic powder.
I cut all the quantities of the original recipe in half and found that it was more than plenty!
The original recipe called for simply rolling the finished chicken in the sauce before putting it into the tortillas.
That could be why they needed more sauce. I coated the chicken chunks in it 5 minutes prior to the finished bake time and returned them to the oven to actually cook in the sauce for a few minutes, which really enhanced the flavours of the sauce, so you needed a lot less of it for a larger flavour impact.
The original recipe also called for a simple bed of shredded cabbage to sit the chicken on in the tacos. I felt I could do much better than that.
I added a shredded carrot and some sliced spring onions and a couple TBS of Ranch dressing to make it into a coleslaw.
This worked beautifully as a wonderfully tasty bed for those delicious chunks of chicken.
All that needed to be done after that was to drizzle them lightly with some more ranch dressing and sprinkle some chopped coriander leaf on top!
Oh boy but these were fabby do!
Really FABBY DO!!
The flavours were fantastic!
They were quick and easy to make!
And they provided us with at least one of our five a day! You can't go wrong!
Yield: 4
Easy Crack Chicken Tacos
prep time: 10 minscook time: 15 minstotal time: 25 mins
Probably some of the tastiest tacos you would ever want to eat. Quick, easy and delicious!
ingredients:
350g pack of frozen battered chicken breast chunks (12 1/2 ounces)
4 soft flour tortillas, or tortilla boats
For the sauce:
125g BBQ Sauce (1/2 cup)
50g soft light brown sugar (1/4 cup)
2 TBS lime juice
1/2 tsp garlic powder
For the salad:
1/2 small head of cabbage, finely shredded
1/2 carrot, peeled and shredded
2 spring onions, trimmed and finely shredded
2 TBS ranch dressing
You will also need:
freshly chopped coriander leaf for sprinkling (Cilantro)
ranch dressing to drizzleinstructions:
Preheat your oven to the temperature designated on the package of
chicken. Line a baking tray with foil and pour out the chicken pieces
onto the foil. Bake in the oven according to package directions.
chicken. Line a baking tray with foil and pour out the chicken pieces
onto the foil. Bake in the oven according to package directions.
To make the sauce, gently heat together the BBQ sauce, sugar, lime juice and garlic powder. Keep warm.
To make the salad, mix the vegetables together in a bowl along with the ranch dressing.
About
5 minutes before the chicken is done, remove it from the oven and toss
it with the sauce. Return to the oven for the remaining cook time.
Heat your tortillas according to package directions.
5 minutes before the chicken is done, remove it from the oven and toss
it with the sauce. Return to the oven for the remaining cook time.
Heat your tortillas according to package directions.
serve, divide the coleslaw salad between the warmed tortillas, top each
with 1/4 of the coated chicken pieces. Drizzle the chicken with some
ranch dressing and sprinkle with coriander leaf. Fold over and serve
immediately.
Created using The Recipes Generator
I used this Essential 5-in-1 vegetable shredder to do my carrots for the salad. It is so easy to use and comes with a handy bowl that you can shredd your vegetables into. I just mixed up my coleslaw in that same bowl. Its a really handy kitchen tool. Easy to use, clean, store and maintain. I love it and use it a lot. You can find out more here.
We both really enjoyed these tacos. They fit the bill on all counts and fulfilled my kitchen motto, which is for most of what I cook to be quick, easy and delicious! Love, Love, Love! Happy Weekend!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
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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