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
I found myself with a half of a white cabbage in my refrigerator that I wanted to use up but I didn't feel like making a coleslaw or anything like that. I wanted something comforting and delicious. Todd's not fond of coleslaw. He doesn't like eating anything that has hard vegetables in it.
Chicken is one of our favourite things to cook and eat here in my English kitchen. No small wonder as it is not only economical, readily available but also very versatile, not to mention delicious.
It makes for a wonderful canvas for just about anything you want to add to it. I thought it would be fun today to showcase ten of my favourite chicken recipes.
I am pretty positive you will find something in this list that your family is sure to love and I hope that these will become favourites of yours also.
This is by no means all of my favourites. With over 300 chicken recipes on here it would have taken me a long time to do an extensive list. Lets just say that if it made this list, you can be pretty sure that its an excellent recipe!
Swiss Style Chicken. Filled
with lovely flavours. This is a very simple dish. Tender moist chicken
topped with a creamy mushroom sauce and gruyere cheese.
Delicious served with baby peas and homemade roasted oven wedges.
Chicken & Corn Chowder. We love this easy and delicious recipe which has been pleasing my family for years and years.
It makes for a really wonderful supper on a cold day, served with some buttered bread on the side.
Sweet and Sour Chicken Balls. Light and crisp battered chicken chunks and flavourful with a beautiful sauce, I could eat these lovely sweet and sour chicken balls every night of the week.
This
may seem a bit convuluted and lengthy, but if you are organized, it
happens quite quickly and it worth every ounce of effort. These are as
good as any you might find in a restaurant. You can make the sauce the
day before and just reheat it when you need it.
Garlic Chicken & Rice. This dish
is soft of like an oven baked pilaf. Nice and garlicky and filled with
lots of bits of chicken . . . . and don't hate me . . . cheese.
Yes, I
DO love my cheese, and so does Todd. I will not apologise for that.
Street Cart Chicken and Rice. This might look like a lot of work, but this goes together very easily
and deliciously! I promise you. Put the chicken in to marinade before
you do the rice, etc.
Once you have everything ready, the final dish
goes together lickety split and is oh sooooo delicious!
Smothered Chicken. This
delicious chicken dish only tastes high in fat and calories. This is
the ultimate in comfort food, but its actually low in fat, calories and
carbs.
Diabetic friendly. Serve with brown rice if you are diabetic,
otherwise it goes very well with mashed potatoes
Grilled Chicken Caesar Salad. With crisp romaine lettuce, flavourful grilled chicken, garlic croutons, plenty of cheese, bacon and that fabulously rich Caesar dressing, this always goes down a real treat!
BBQ Chicken Sandwich. Tangy sauced tender chicken served in a toasted Brioche Bun with plenty of coleslaw. It doesn't get much better than this!
Chicken & Sesame Noodles. A variation on my Simple Sesame Noodles recipe with a slightly sweeter, tangy spicy sauce . . . and the addition of
chicken.
I've also added red peppers for some colour. In truth I
could eat this every day of the week. I do sooooo love pasta.
Roast Chicken with Lemon & Garlic. I have a lot of roast chicken recipes on here, but this is my absolute favourite one. Juicy and tender with a flavourful gravy. Chicken, lemon and garlic are the holy trinity of good taste!
And there you have it, ten of my all favourite chicken recipes. I could have picked a bazillion of them, but this is the creme de la creme of the crop!
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
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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!
Mahi Mahi, also known as the Dorado or Dolphin fish is a beautiful fish that is not only sustainable but very easy to cook. It has a firm white flesh that is fairly mild in flavour. This makes it quite adaptable, hearty enough to grill and yet firm enough to sear, glaze, fry, etc. making it very versatile. Don't confuse it with the common Dolphin. This is not Flipper. Don't worry. Far from being even closely related to its namesake Mahi Mahi is highly sustainable, responsibly fished and harvested due to strong regulations. They spawn and grow rapidly, which helps to keep their population stable.
The people at Seafresh recently sent me some to try. I was quite excited at the opportunity to try a new fish I had never tried before! I decided to give it a somewhat simple treatment. I created a sweet and savoury rub to coat it with and then simply pan seared it until it was nicely blackened on the outside, but perfectly cooked on the inside.
I had to do some research on the fish first so that I knew how to cook it properly. I learnt a lot about it and about what it might taste like. Having never tasted it before I was flying in the dark here!
It is a carnivorous fish which gathers in schools which mostly eat forage fish. The word Mahi (Hawaiian) means strong and these fish are strong and fast swimmers.
They are brightly coloured and mostly found in Pacific waters, although they can also be found in the Atlantic.
They are considered to be highly nutritious and rich in Iron and low-fat protein. Low in sodium and rich in Omega-3, which not only are good for your heart but also help to combat cancer.
It is also a great source of essential minerals and important B vitamins, so altogether it can be considered a fairly healthy fish to eat. It is however high in cholesterol so if you are watching yours, you will still want to consume it in moderation.
I was told that it had a fairly mild flavour . . . not a "strong fishy" flavour. I am not fond of overly fishy flavoured fish. I can just about tolerate Salmon.
So what did it taste like?
It was definitely not benign in flavour like cod, it was probably more like Halibut, so not unpleasant at all.
I was quite surprised that the flesh turned out as white as it did when cooked. It was quite darkish raw so I expected it to cook dark, but it was not dark in the least!
Other than that searing rub I put onto it . . . the interior flesh was cream-coloured when cooked . . .
It had a very firm texture, which I think would make it excellent for using in Fish Tacos, or for grilling on the BBQ.
I am thinking it would also be lovely stir fried . . .
I had made a lime and honey dressed coleslaw to go with it, almost like a pickle, except fresher . . .
It went very well. I would highly recommend. I can't wait to try it again one day!
Yield: 4
Pan Seared Mahi Mahi
Mahi Mahi rubbed with a delicous blend of savoury and sweet spice and then pan seared to perfection. Delicious!
ingredients:
- 4 Mahi Mahi fillets (each about 4 - 6 ounces)
- 1 1/2 tsp smoked Spanish Paprika
- 1 tsp dark soft brown sugar
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp fine sea salt
- 3/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp dried oregano
- 1 TBS light olive oil for frying
instructions:
How to cook Pan Seared Mahi Mahi
- Mix together the paprika, sugar, garlic and onion powders, salt, cumin, chili, black pepper and oregano in a small bowl. Sprinkle the seasoning over both sides of each fillet and rub it in.
- Heat the oil in a large heavy based pa over medium high heat. Add the fish fillets, presentation side down and cook for 2 to 3 minutes per side, or until the fish reaches your desired level of doneness, bearing in mind that it will continue to cook while it sits. Serve hot with your desired accompaniments.
Here is the recipe for the sweet and tangy coleslaw which I made to serve with the fish. It went down a real treat. Do beware however it is more like a pickle and will not keep well, so whilst you can prep the vegetables ahead of time, you shouldn't dress them until just prior to serving.
Honey Lime Coleslaw
Yield: 4
This is the perfect blend of sweet and tangy. It doesn't keep well so you will want to eat it on the day. You can prepare the vegetables ahead of time, but don't dress until just prior to serving.
ingredients:
For the salad:
- 1 cup of green cabbage, thinly sliced
- 1 cup of red cabbage, thinly sliced
- 1 medium carrot, peeled and grated
- 1 small red pepper, trimmed, deseeded and thinly sliced
- 3 spring onions, finely sliced
For the dressing:
- the finely grated zest and juice of one lime
- 1 TBS liquid honey
- 1/8 tsp powdered garlic
- 2 TBS light olive oil
- 1 TBS dried coriander leaf
instructions:
How to cook Honey Lime Coleslaw
- Toss all of the vegetables together in a bowl. Whisk together the dressing ingredients to amalgamate thoroughly. Pour over the vegetables and toss all together to combine. Serve immediately.
Here you can see how creamy white the flesh actually was when it was cooked, a complete contrast to what I had expected when I first saw this fish raw. Seafresh is an on line fish monger, which sells quality fish, seafood,
poultry and meat. If you can recall, I was very impressed with both
their product and their delivery service! There was absolutely nothing
that I could fault with any of it. Feel free to read about my experience here. Many thanks to Seafresh for sending me this Mahi Mahi to try. There doesn't appear to be any Mahi Mahi available on their page at the moment,but keep checking back to their website to see when it becomes available again.
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Up Tomorrow: Irish Oatmeal Muffins
When we lived down in the South East of the country we sometimes took ourselves over to France for a day out. We were not all that far from the ferry back then, and it was an easy jaunt and a pleasant trip over on the Ferry.
You could be sitting in Boulogne enjoying a hot drink and a plate of Frites in only a few hours, even faster if you took the car train through the tunnel.
I preferred the ferry over the train for several reasons. For one, you could get out of your car and stretch your legs.
For two, you could spend the journey in their comfy lounge enjoying a drink and one of their fresh almond croissants.
Oh boy . . . one of the things that the French do very well, aside from their beautiful breads and macrons . . . is croissants and my favourite of all are the almond ones.
They are quite, quite, QUITE delicious to say the least!
It has always been my dream to spend a week in Paris, in the Spring time when everything is bursting out in bloom, and it is neither too hot, nor too cold . . .
not too wet, and when I can sit at a sidewalk cafe within the sight of the Eiffel Tower, enjoying a hot drink and a freshly baked almond croissant . . .
Oh yes dreams do come true. I am a great believer in the truth of our dreams, but in the meantime, I make these. . . .
which are not quite as fabulous as the fresh ones you can get in France, but let me tell you, they make a pretty darned tasty substitution!!
I have adapted the recipe from one I found online here.
She adapted it from a recipe that she found here. AND she adapted the recipe from one she found here by Clothilde Dusoulier on Chocolate & Zucchini.
Aren't we just so very, very blessed to have the wide variety of sources to draw from these days online? I think so at any rate.
So much inspiration . . . so little time. There are just not enough hours in the day to do all the things I would love to do. Not enough . . .
I hope you will forgive me for not having the potato recipe which was planned for today.
I ended up having to work on a new recipe for the site I write for and so I didn't have enough time to do the Pillsburg Potatoes, but never fear. It is still in the queue for a later date.
In the meantime I give you tasty, flaky delicious croissants . . . brushed with an almond flavoured liqueur syrup . . .
it soaks into those flaky layers and adds much additional almond flavour and a hint of sweet . . .
Filled with a rich and lush almond filling . . . oh boy, but I could eat that with a spoon . . . buttery and almondy and scrum, Scrum, SCRUMMY!
Brushed with yet more of that almond syrup and scattered with flaked almonds before baking . . .
until the almond filling is all gooey and golden . . .
And the outsides sweet and golden crisp . . . .
Ready to dust with some icing sugar and then sit down and enjoy with a nice hot cuppa. All is right with the world . . . all is right . . .
Yield: 8
Easy Almond Croissants
You can't get much easier or tastier than this!
ingredients:
You Will Need:
- 8 day old medium sized baked croissants
- a handful of flaked almonds
- icing sugar to dust
For the Soaking Syrup:
- 120ml water (1/2 cup)
- 1 TBS sugar
- 1 1/2 TBS Disaronno liqueuer (almond flavoured)
For the Almond Filling:
- 45g granulated sugar (1/4 cup)
- 50g ground almonds (1/2 cup)
- pinch salt
- 60g diced butter (1/4 cup)
- few drops almond essence
- 1 large free range egg, beaten
instructions:
How to cook Easy Almond Croissants
- First make the syrup. Put all of the ingredients into a small saucpan and bring to the boil, stirring to dissolve the sugar. Boil for one minute. Set aside to cool.
- To make the filling whisk together the almonds and the sugar. Using a spatula mash in the butter until well combined. Add the almond essence to the egg and stir into the almond mixture to combine thoroughly.
- Line a baking sheet with baking parchment. Preheat the oven to 180*C/350*F/gas mark 4.
- Take your croissants and using a serrated knife cut them in half horizontally, leaving a small hinge on the one side so that they are not completely separated. Brush them thoroughly on both cut sides inside and all over the outside. They should be fairly saturated. Spoon a portion of the almond filling onto the bottom cut sides, and fold the tops back over. Place onto the baking sheet, leaving space in between. Brush with any remaining syrup and sprinkle almonds on top.
- Bake in the preheated oven for 12 to 15 minutes until the filling has set and the croissants and almonds are golden. Remove from the oven. Let cool slightly, dust generously with icing sugar and serve, slightly warm or at room temperature. Enjoy!
It is also my dream one day to bake croissants from scratch . . . hopefully while I still have the energy to cope with laminating doughs and all of the rolling and buttering and faffing about. In the meantime I still have Paris . . . and I still have these . . .
Up Tomorrow: Pan Seared Mahi Mahi with a Honey & Lime Coleslaw
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