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 a medical appointment today about an hours away from where I live. You know how those go. Your appointment is at a certain time. They want you to be there early to register and then you often sit waiting for quite a while after your appointment time before you even get in.
I knew that by the time I got home I would be really tired and I wouldn't feel a lot like cooking. I also knew however that I would be hungry and so I decided to make myself something quick and easy for my supper today.
I spied this recipe for Cheesy Ranch Chicken & Bacon Foil packs on the Kitchn the other day. They looked really simple and tasty to do.
I love foil pack cooking. These little foil pack dinners are really easy to make and cook very quickly. They are also very convenient. You can make them up ahead of time and just throw them in the oven or on the grill when you want to cook them.
I thought that it would make the perfect dinner for today when I knew time was short and my energy would be flagging. I actually put them together this morning before I left and stuck them in the refrigerator, ready to throw into the oven for my supper tonight.
I did take them out about half an hour before I cooked them in order to bring them to room temperature. Here you have a delicious mix of sweet and white potatoes, along with broccoli, topped with chicken, cheese and bacon, with the flavors of ranch dressing running through out.
Here in North America Dry Ranch Salad dressing is quite available. You can buy it in most grocery stores and online. I know that is not the case in some other countries. You can easily make your own however.
You will need 1 cup (140g) buttermilk powder, 4 tablespoons dried parsley, 2 tablespoons garlic salt , 2 tablespoons onion powder, 4 teaspoons dried chives, 2 teaspoons dried dill weed, 3 teaspoons salt, and 2 teaspoons pepper.
Just mix it all together in a food processor or spice grinder, give it a quick blitz, and Bob's your uncle. Dry Ranch Dressing Mix. Keep it stored in the refrigerator in an airtight container ready to use when you need some. It comes in very handy. It will keep for about six months.
I know that buttermilk powder can also be hard to come by and I have a confession, when I lived in the UK I used dry milk powder. It wasn't quite as tangy, but it still worked well.
WHAT YOU NEED TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKETS
Quantities are for two basic servings You could multiply to feed more if you wish. It is very easily done.
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Each one of my potatoes was about the size of my fist. I have a smallish hand so not overly large. My broccoli crown was also on the small size, I guess I got about 1 cup of florets from it, so 1/2 cup for each packet.
If you don't like broccoli you can use any other vegetable that you do like. Cut green beans, cauliflower, sliced carrots, halved brussels sprouts, etc. Just bear in mind that they need to cook in the specified time.
HOW TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKS
Nothing could be easier. The hardest part is folding the foil over the chicken and vegetables, but if you cut your foil large enough, this is a real doddle too.
Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
Take great care when opening as the steam from these is very hot.
You could round out the meal with some garlic bread which could be thrown in the oven along side of the foil packets, or a packaged salad or coleslaw. Today I could be bothered with anything as I was just that tired from all the running around.
It was also garbage day and I had to get all my garbage ready to put out by the road for tomorrow. Days like that I wish I did have a man around to do that chore for me. I know, that is sexist. Like garbage is a man job. lol
To my way of thinking, it is, but alas, I have to do what I have to do! There are worse things to suffer through! 😏
I have always been a huge fan of foil cooking. Especially in the summer months when we can just throw the packs on the grill. If you are too, you may enjoy the following:
GRILLED CHICKEN FOIL PACKS - I give you three different versions here for ways to make chicken foil pack dinners. There is a Sweet and Sour Chicken pack, a Hunter's Chicken and Potato pack and a Honey Mustard Chicken pack. All are equally delicious!
You can cook anything in a foil pack like this. Salmon fillets are nice. Pork, lamb, beef. You can really use your imagination and put them together very easily. If you have children you can let them put together their own. Children love to think they are cooking! These really are great for camping or cookouts!
Yield: 2
Cheesy Ranch Chicken & Bacon Foil Packs
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy and delicious. No fuss, no muss and very little to clean up. You can cook this easy dinner for two in the oven or on the grill.
Ingredients
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Instructions
- Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
- Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
- Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
- Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
- Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
- Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
- Be extremely careful when opening the packets due to steam escaping. Serve hot.
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I am a woman of many weaknesses, most of them being food related . . . hand me a slice of ice cold, trembling Lemon Meringue Pie, topped with billowing sweet golden meringue, and I am a gonner.
A bag of lightly salted ruffles with a container of onion dip and I'm in! Tempt me with a hot dog in a butter grilled bun, topped with all of my favourite toppings, raw onions, Dijon mustard, sweet pickle relish and I almost faint.
Likewise a square of nut filled good chocolate. I love toasted almonds in milk chocolate as well as filberts, and a square of good dark chocolate can make me go positively weak at the knees.
Don't get me started on the finer points of fudge brownies, studded with toasted walnuts and gilded with a chocolate ganache frosting. Or golden blondies, chewie and flavoured with brown sugar.
I adore ice cold wedges of deep pink watermelon, or fresh pineapple spears, crisp black sweet grapes, crisp wedges of iceberg lettuce, drizzled with a blue cheese dressing and sprinkled with bacon.
Mmmm . . . a thick wedge of a Victoria Sponge cake, filled with vanilla butter cream and jam, or a slice of Coffee & Walnut Cake . . . a fruit studded scone, tall and light, split and filled with clotted cream and strawberry preserves . . .
A perfectly cooked slice of Prime Rib, a medium-rare grilled rib eye steak with garlic butter . . . oh boy. Medium rare beef, nice cuts, cooked properly. You can't beat them!
Then there is the Caesar Salad, with fresh romaine lettuce, torn into pieces, cold and crisp, with buttery garlic croutons on top and bacon bits and flakes of a good Parmesan cheese, all gilded with that lovely rich and creamy garlicky dressing. Add some grilled chicken and I'm in salad heaven . . .
And then there are freshly baked chocolate chip cookies, I like them with raisins and walnuts in them . . . or . . . crisp freshly baked peanut butter cookies, the tops all criss-crossed with a fork . . . crisp oatmeal cookies, studded with sweet sticky raisins.
Give me homemade cookies any day of the week. The first sheet pan of them never ever makes it to the cookie jar. Just saying . . .
Crisp slices of buttery cinnamon toast . . . gilded golden brown and served with hot cups of herbal tea. Ice cold dishes of trembling vanilla speckled Panna Cotta. Scoops of cold vanilla ice cream with strawberry jam spooned over top.
Blueberry Muffins, with sugar crusted tops. Lush, rich and creamy Lemon Posset, eaten in tiny, tiny spoonfuls.
Tender pieces of slow cooked beef brisket, coleslaw and potato salad . . . with crisp buttermilk biscuits and plenty of cold butter . . . or . . . thick slabs of pan fried ham, the fat on the edges crisp and golden brown . . . served with creamy rich scalloped potatoes.
Molasses baked beans and thick slices of hot homemade white bread, slathered with plenty of cold butter. I'll have another slice for dessert please and pass the strawberry preserves. I would be as happy as a pig in muck with just the bread and jam.
Oh I am SUCH a foodie, and there are many, many things that get my taste buds tingling. I could go on with an endless list, and wax poetic about many wonderful foods. I feel so lucky to have been born into a life where I can enjoy such things easily.
If I had to pick one favourite thing however, out of ALL the things that I love to eat, and the one thing I could absolutely NOT live without, it would be the humble potato . . . I would trade all of these other things for that . . .
Boiled in the skins in salty water and then cracked open. Adorned with a dollop of butter melting into the fluff.
Boiled and mashed together with plenty of hot milk and butter, salt and pepper. Mom always grated a bit of raw onion in and I love that to this day.
Skins rubbed in oil and baked in a hot oven, right on the rack so that the air gets all around them, making that lovely skin crisp and golden.
Split open and gilded with a dollop of sour cream, salt, black pepper and minced chives. I could make a meal of just that . . . and nothing else.
And then there are these . . . Garlic & Parmesan Crispy Potatoes. They are slightly spiced and nicely crisp on the edges
Scattered with rich and salty Parmesan cheese, baked until golden brown . . . little bites of moreish crisp potato heaven. You can't eat just one and we are not talking potato chips here. We are talking side dish, although I have been known to eat them as a snack. Need I say more?
Yield: 4
Garlic & Parmesan Crispy Potatoes
Crisp and flavourful, these make the perfect side dish for whatever, or even just a snack. They are wonderful dipped in ketchup or sour cream.
ingredients:
- 4 medium red potatoes, scrubbed, dried and unpeeled
- 4 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- salt to taste
- 1/2 tsp parsley flakes
- 4 TBS freshly grated Parmesan Cheese
instructions:
How to cook Garlic & Parmesan Crispy Potatoes
- Preheat the oven to 220*C/425*F/gas mark 7. Line a large baking tray with baking paper set aside.
- Cut the potatoes into 1/4 inch thick rounds, discarding the ends. Place them into a bowl along with the olive oil and all of the herbs and seasonings. Add 2 TBS of the cheese and toss everything together to coat. Spread out on the baking sheet in a single layer.
- Bake in the preheated oven for 15 minutes, flip over and bake for a further 10 minutes, until golden brown. Remove from the oven and sprinkle with the remaining cheese. Return to the oven to melt the cheese.
- Serve hot.
We enjoyed these today with some wings and ribs from Costco and an Oriental salad. I couldn't eat the wings as they were too spicy for me . . . the ribs were likewise. (I don't like really spicy food.) I polished off my potatoes and salad however. Both were very, very good. Yes, I am incorrigible.
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!
If you were to ask any Canadian what one of their favorite indulgent dishes is . . . and hands down . . . you are sure to come up with more than one answer of Poutine! Poutine, that Canadian dish of hot chips (french fries) topped with squeaky cheese curds, and hot gravy . . . the chips and the gravy melting the cheese so that every forkful is a mix of oozy gravy, hot chip goodness!
Another favourite diner meal would be the Hot Turkey Sandwich. I know I ate a fair few of these in my lifetime! Canadians love to embrace turkey any way they can get it and a hot sandwich with two slices of bread layered with hot turkey and slathered in gravy, and served along french fries, peas and carrots and a pot of homemade coleslaw are up there on the list of favourites as well!
This tasty dish today combines two of those favourite indulgences into something you are going to find yourself asking . . . now, why didn't "I" think of that! DOH! Don't worry about it, I've done all the thinking for you.
What you have here is hot chips (french fries) . . . you can make your own from scratch, or you can use a good oven chip . . . topped with two scoops of poultry stuffing, and some chunks of roasted turkey . . . slathered in hot turkey gravy . . . and then doused with a combination of both cheddar and mozzarella cheeses.
What you have here is a bit of a wicked indulgence perhaps . . . but oh well . . . you don't really have to eat the whole thing do you???
Ok, I'll admit it . . . it's pretty hard not to. ☺ By the way, you have to make my stuffing with this . . . it's really the best, if I don't say so myself, and I know . . . I just did.
*Hot Turkey Poutine*
Serves 4 they're gorgeous!)
4 ounces grated cheddar cheese (about 1 cup)
4 ounces grated mozzarella cheese (about 1 cup
leftover stuffing
*Poultry Stuffing*
Makes 12 servings
This
is delicious. Don't balk at the ingredients. They absolutely work.
Just open your mind and go with it. This is the most delicious
stuffing. It freezes well. I pack it into a loaf tin and chill. I
then dump it out, slice and then wrap each slice individually and
freeze. When we are ready to eat it, I just take out what I want and
cook it (frozen) in some hot butter, browning it on both sides.
Delicious! Alternately you can spoon it into a baking dish, cover and
bake at 160*C/325*F/ gas mark 3 for about 25 minutes.
6 potatoes, peeled and cubed
4 TBS butter
2 slices white bread, crumbled
1 medium onion, peeled and chopped
1 TBS white sugar
1 TBS soft light brown sugar
1 TBS mild molasses
1 tsp white vinegar
1 tsp dried powdered sage
1 TBS dried summer savory
1/2 tsp salt
1/4 tsp pepper
Cook
your potatoes until soft in a pot of lightly salted water. Drain well
and mash along with the butter until smooth. Add the crumbled bread to
the mashed potatoes along with the onion, sugars, herbs, molasses,
vinegar, salt and pepper. Mix together well. Pack into a buttered 9
by 5 inch loaf pan. Cover and chill for several hours. This can be
frozen at this point. When ready to serve, melt some butter in a pan.
Slice the dressing and lightly brown for about 5 minutes per side.
This blows stove top stuffing out of the water!
Go on . . . make it, you know you really want to!
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.
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