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
We've been having a lot of fun with our Space Grill over these last few weeks. The Weather has been just gorgeous, warm, sunny and dry. I think this is the warmest driest summer on record in quite a long while.
Here in Chester we have had a few showers, which has been good, and in fact the other morning when I got up it was raining and there was a rainbow to greet me. In any case this has been the perfect weather for BBQ'ing and Grilling and we have been using our grill almost every single day!
The other day I decided to try foil pack grilling on it and did a variety of chicken packs. These are individual chicken dinners all put together in one foil packet, including the chicken and a side/sauce, etc.
Very easy to do and very easy to cook! I did a Sweet and Sour Chicken pack, a Hunters Chicken and Potato pack, and a Honey Mustard Chicken & Sweet Potato pack, each one being very delicious in their own right.
You simply put all of the ingredients needed onto a square of heavy duty foil and seal them in, then pop them onto the grill for an easy entree with literally no fuss, no muss and very little clean up!
You just gotta love cooking like this! Delicious and perfect for a lazy day of relaxing in the summer sunshine!
The Honey Mustard and Sweet Potato Chicken one is delicious. A mix of cubed sweet potato and red bell peppers is placed on the foil first. You top this with a chicken breast (I like free range) and then a mix of honey, mustard and a special homemade Montreal Chicken Seasoning is poured over top.
Seal it up and pop it onto the grill. 20 to 25 minutes later, dinner is served! Peel back the foil, sprinkle on some spring onion and you are set to go! I would just prepare a side salad to go with this and have some crusty bread. Easy peasy!
*Honey Mustard Chicken Foil Packs*
Makes 4 servings
Quite simple to make and delicious. No fuss, no muss, a meal in each packet.
4 TBS butter, melted
2 TBS liquid honey
2 TBS Dijon mustard
1 TBS Montreal Chicken Seasoning (see below)
4 boneless, skinless chicken breasts, trimmed
2 large sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 large sweet red bell pepper, trimmed and cut into 1 inch pieces
2 spring onions, trimmed and sliced
Cut 4 large pieces of heavy duty aluminium foil. Put the sweet
potatoes into a microwavable bowl and then cook on high for 5 to 7
minutes, stirring every 2 minutes, until they tender tender when you
pierce them with a fork. Carefully divide the potatoes between the four
pieces of foil.
Top with the bell pepper chunks and the chicken
breasts. Whisk together the butter, honey, mustard and chicken
seasoning. Spoon an equal portion over each piece of chicken. Bring up
two opposite sides of the foil to meet and cover the chicken and
vegetables. Pleat tightly, allowing room for expansion. Seal the ends.
Place
on a grill you have heated to medium. Cover with a metal lid. (make
sure it has a heat resistant handle) Grill for 18 to 20 minutes,
rotating the chicken every ten minutes by half a turn. It will be done
when the juices run clear. Peel back the foil and top each with some of
the spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Toss cubed potato together with some Italian herb/garlic seasoning a bit of oil and scatter it around the chicken. Top the chicken with some cooked bacon and seal as before.
Cook for about 20 to 25 minutes, tear open the foil, top with BBQ sauce, grated cheese and some spring onion before serving to your drooling family! Again, easy peasy lemon squeasy! Some coleslaw and crusty bread would be fab with this!
Mix all of the ingredients well together and store in a glass jar away from the heat and light. Store or up to 6 months.
*Hunter's Chicken Foil Packs*
Serves 4
Once again, simple, easy and delicious with little or no clean up involved.
500g baking potatoes, peeled and cut into 3/4 inch cubes (1 1/4 pounds)
1 TBS Italian herb and garlic seasoning
salt and black pepper to taste
2 tsp oil
4 boneless, skinless, chicken breasts, trimmed
1 1/2 tsp BBQ seasoning (see below)
4 slices streaky bacon, cooked and halved
120g cheddar cheese, grated (1 cup)
60g BBQ sauce (1/4 cup)
2 spring onions, chopped
Tear off 4 large pieces of heavy duty aluminium foil.
Toss
the potatoes together in a bowl with the oil, Italian herb and garlic
seasoning, and salt and black pepper to taste. Season the chicken with
the BBQ seasoning and place 1 piece in the centre of each piece of
foil.
Divide the potatoes evenly, placing them around the chicken on
the foil. Lay bacon slices over top of the chicken. Bring up two side
of the foil to meet together over the chicken. Seal edges making a 1/2
inch pleat to allow for expansion. Fold in the other edges to seal.
Place
onto a grill over medium heat. Cover with a metal lid. Cook for 18 to
20 minutes, rotating the packages 1/2 turn every 10 minutes. The
juices will run clear when the chicken is done.
Tear open on the tops.
Sprinkle a portion of the cheese over the potatoes of each packet.
Spread 1/4 of the BBQ sauce over each piece of chicken, garnish with the
spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
BBQ Seasoning Mix
Makes 1/2 cup
1/2 TBS dried thyme
1 TBS garlic powder
1 TBS dried parsley flakes
1/2 tsp celery salt
2 tsp mild chili powder
1/2 TBS garlic salt
1/2 TBS black pepper
60g fine sea salt (1/4 cup)
1/2 TBS ground cumin
1 TBS onion powder (not salt)
2 TBS dried mustard powder
1 tsp cayenne pepper (or to taste)
75g soft light brown sugar (1/3 cup, packed)
Finally we have Sweet & Sour Chicken. This is soooooooooooooo delicious and so simple! Take a sheet of heavy duty foil for each. Pop a chicken breast in the centre.
Season it with some all purpose seasoning salt, and then top with a mix of sliced peppers and pineapple chunks. Finally spoon the sweet and sour sauce mix over top, which is a special mix of fine shred marmalade, sweet chili sauce and rice wine vinegar.
Seal and grill, again for 20 to 25 minutes. Sprinkle with spring onions and serve. I like to have steamed rice with this and if you wanted to you could steam some snow peas to go along as well. Yummy Scrummy!!!
*Sweet & Sour Chicken Foil Packs*
Serves 4
Sweet, sour with a bit of heat. These are lovely. Serve with steamed rice.
4 boneless, skinless chicken breasts, trimmed of any fat
seasoning salt
8 TBS fine shred orange marmalade
3 TBS sweet chili sauce
3 TBS rice wine vinegar
1 each, small red and green bell pepper, cut into strips
1 (425g) tin pineapple chunks, drained (1 8-oz tin)
heavy duty aluminium foil
Cut four large rectangular pieces of foil. Whisk together the
marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare
your vegetables.Season the chicken all over with seasoning salt and
place one piece in the centre of each square of foil.
Top each with 1
TBS of the marmalade mixture and 1/4 of the pineapple and pepper
slices. Divide the remainder of the sauce between them all.
Fold
the foil over the chicken and vegetables so that the edges meet in the
centre. Seal tightly, making a 1/2 inch fold. Seal the ends, leaving
room for expansion.
Heat the BBQ grill. Place
the packets onto the grill, over medium heat. Cover with a metal lid.
(Make sure you have a heat resistant knob on it.) Cook for 20 to 30
minutes, rotating the packages every 10 minutes or so. When done the
chicken juices will run clear. Cut an X across the top of each packet
and serve with some steamed rice.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Montreal Chicken Seasoning
Makes 1/2 cup
I can not find this over here so I just make my own. It comes in handy or all sorts and is also good on fish.
4 TBS fine sea salt
1 TBS black pepper
1 TBS onion powder (not salt)
1/2 TBS garlic powder (not salt)
1/2 TBS crushed red chili flakes (or to taste)
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/2 TBS coriander seed, bruised
We just love this fabulous Space Grill BBQ. This revolutionary, Australian designed, Chef Grade Stainless Steel grill folds out in about 10 seconds.
There
is no need for super human strength. Even I have found it quite easy. A
simple pivot system changes space into a grill. It is really that
easy!
Its sleek
and attractive, folds away conveniently after use and comes with a
fabulous cover to keep it safe from the elements. I can also attest to
the fact that it cleans up like a dream!
The parts come off very easily
for wiping clean, and that patented drip tray also removes very easily
for wiping out and cleaning. No fuss, no muss! (And you know how much I
like that concept!) We are ever so pleased with it! If you would like
to know more about it, or perhaps even to purchase one for your own use,
do check out the Space Grill Site.
Easy to use, space saving, easy to clean and you can also purchase a separate stand that you can bolt it to which means you can move it around rather than having it bolted to your home or garden wall. We have a stand for ours because we don't own our own home. If we ever have to move, this beautiful baby is coming with us! Bon Appetit!!
I found myself with a quantity of leftover cooked chicken today and so I wanted to use it up. I hate waste and I know you too. I went looking through my cookbooks to find something new to do with it.
I know I could have made a pot pie or something, but I just wanted something different. I found this recipe for a Chicken Alfredo Bake in a Bisquick baking book, Betty Crocker Ultimate Bisquick Cookbook.
.JPG "Chicken Alfredo Bake")
True confessions however, I did not use Bisquick in my casserole. I made my own Buttermilk Biscuit Topping for it. I did have Bisquick in the house, but I wanted a topping made from scratch today.
This was a very easy topping to make actually. I just cut my regular Buttermilk Biscuit recipe in half and added a bit more milk to it to make it droppable. Easy peasy.
.JPG "Chicken Alfredo Bake")
The recipe actually appealed to me for several reasons. One I could use up all the chicken I had leftover. Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.
Three, I had the tail end of a piece of Swiss Cheese that I could use as well. So, it all worked out. I had all I needed, and it made for a really great store cupboard meal.
.JPG "Chicken Alfredo Bake")
I was really pleased with the recipe actually. It was very easy to throw together. It went together lickety split, and it tasted really delicious when it was done.
Do make sure you heat the filling up adequately so that it is hot when you drop the biscuit topping onto it so that they cook properly. Just a little tip that you might not have thought about!
The cook time is relatively short so you want your filling to be nice and hot.
.JPG "Chicken Alfredo Bake")
Another thing I really liked about this recipe was that there was no pasta involved, or rice. Most Alfredo bakes have either one or the other.
There is no need to have them in this dish as the biscuit topping provides all the carbs you need.
.JPG "Chicken Alfredo Bake")
WHAT YOU NEED TO MAKE CHICKEN ALFREDO BAKE
Leftovers and simple store cupboard ingredients.
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
.JPG "Chicken Alfredo Bake")
For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
.JPG "Chicken Alfredo Bake")
I always ended up coming out with half a dozen other things!
I keep hoping they will build a Costco down here in the Valley, and who knows maybe some day they will!
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
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
.JPG "Chicken Alfredo Bake")
I used PC Alfredo Sauce. Any already prepared Alfredo sauce would work fine. Just use your favorite one.
I suspect any cheese would work well, but the Swiss really did add a nice flavor to the mix. I used Organic frozen Petit Pois that we buy in the organic section at the Superstore.
I like to toast my nuts before using them, but it is not necessary. In order to toast them pop them onto a baking sheet and into the preheating oven for about 5 minutes or so until they smell nice and toasty.
.JPG "Chicken Alfredo Bake")
HOW TO MAKE CHICKEN ALFREDO BAKE
It really is a very simple casserole to make and so delicious!
Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
.JPG "Chicken Alfredo Bake")
And that's all there is to it! This really was delicious and so simple to make. It went together very quickly! It made for a really easy, tasty and quick mid week supper.
I loved it! All you really need on the side is a salad, if you can get or afford the lettuce! There seems to be a shortage at the moment. Failing that, crisp vegetable sticks or coleslaw, or even sliced tomatoes and cucumbers would be nice.
.JPG "Chicken Alfredo Bake")
There is no shortage of Chicken casseroles on here. I love roast chicken and am always coming up with tasty ways to use the leftovers. Some other recipes you might enjoy are:
GRANNY'S DEVILED CHICKEN - This makes use of larger pieces of chicken still on the bone. Like drumsticks and thighs, etc. A deliciously tasty paste of ingredients is spread on them and then they are baked and heated through to perfection, with the paste forming a delicious glaze.
EASY BBQ CHICKEN TOSTADAS -Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Baked until the cheese melts and drizzled with more BBQ sauce and some chopped spring onions. All you need is a salad on the side!
Yield: 4
Chicken Alfredo Bake
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick, easy and delicious way to use up leftover cooked chicken. (Or turkey for that matter!)
Ingredients
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
- Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
- Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
- Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
- Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
I got a new cookbook the other day. ( Shhhhh . . . don't tell Todd. He thinks that my cookbooks proliferate all by themselves, and I'm not about to tell him the difference! ) I read an article about the 50 best cookbooks in the UK, and this was on the list . . . I read the reviews about it on Amazon and then I thought, why not and I went for it!
If this first recipe I tried out in it is any indication of the calibre of recipes in this book, Todd's in for a real treat! I made these sausage burgers today from the book, adapting it slightly. She called them "Festive Pig in a Bun." but it's hardly Christmas, so they can't be festive today for us. I just called them fruity sausage baps. A rose by any other name and all that!
She also used crusty buns, but as you can see I used soft floured sesame baps. I did toast them.
She didn't add any salad leaves. I added a bed of rocket and I have to say it went very well with the meaty fruitiness of the burgers. I love rocket. It's a bit spicy and meaty itself!
She recommended perhaps having them with a sprinkling of Stilton. I didn't have any and they tasted fine just as is, but I can definitely see where some stilton melted over top would be a fantastically delicious addition.
But my darlings . . . they were fabulous just as is. They were moist and succulent, with little bits of fruity sweetness, and a moreish little nuttiness from the pinenuts. I can tell that the leftovers are going to be every bit as good, perhaps on their own with a small dollop of mayonnaise??? *Oink* Oink* Come to mama!
*Fruity Sausage Baps*
Serves 4
Printable Recipe
These are sooooo simple and very tasty. Scrummo yummo!!
8 of your favourite British Bangers
(Use a good lean, well flavoured one, a generous pound in weight)
80g of dried cranberries (Scant cup)
80g of pinenuts (2/3 cup)
4 toasted baps (split in half and toast under the grill, toasting one side only)
(Rolls)
Fresh Rocket Leaves (Arugula)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray with baking parchment. Set aside.
Skin all of the sausages and discard the skins. Place the meat into a bowl. Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands. Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray.
Bake for about 25 minutes, until golden brown and crisped up on the outsides. They should not be pink on the insides and the juices should run clear.
Place a toasted bap bottom on each of four plates. Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately.
WE had ours with potato salad and coleslaw and they were fabulous darlink!
When I was growing up Saturday night was always baked bean night. Mom used to make her own baked beans most of the time. She would soak the dried beans over night in cold water.
Early in the morning she would be parboiling the soaked beans on top of the stove. She always added a pinch of baking soda to the water. I am not sure why, but I can remember them foaming up and she would skim off the foam and then discard it.
(I just looked it up and it is thought that adding soda to the beans makes them less gassy, or takes out the snap as mom would say!)
To them she would add molasses, brown sugar, cider vinegar, mustard, salt and pepper. Enough of the soaking/boiling water would also be added so that they were just covered.
A whole onion, peeled would be pushed down into them and then salt pork laid over the top.
These would bake in a slow oven all day. As the day wore on you could smell them baking and the smell was gorgeous.
About an hour before they were finished, she would take them out of the oven and mash a cup full of the beans, stirring them back into the crock. This thickened them.
You could not ask for a more delicious supper. With brown bread, sometimes ham, sometimes wieners. We didn't care, either or.
If we were having wieners she would fry them in butter. Oh my but the two things were so fabulous together. To this day I still adore having beans with wieners. (Also known as frankfurters or hotdogs.)
These days I am not likely to bake myself a whole crock of beans however. With there only being me in the house, it just isn't practical. It is something I might do when my family comes to visit, but not when its just me.
That doesn't mean that I can't still enjoy the odd baked bean supper and this recipe for Skillet Beans & Wieners is a great way to do that! Its simple and delicious, and goes together lickety split! The original recipe fed six people and so I cut it in half to feed only three.
WHAT YOU NEED TO MAKE SKILLET BEANS & WIENERS
There is nothing complicated about this.
- 1 can (16 ounce/420g) baked beans
- 1 small onion, peeled and finely chopped
- 2 slices streaky bacon, chopped
- 4 hotdogs/wieners/frankfurters cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar, packed
- 2 tsp canola oil
I like to freeze my bacon in single slices. I roll each slice up and place them next to each other in a zip lock baggie before putting them into the freezer. Ready to take out, one or two at a time, and then chop while still frozen. Its easy.
If you are in the UK, chances are you are using beans in tomato sauce. In that case add a TBS of dark treacle to the mix.
Also if your beans are really liquid-y, I would drain away some of the liquid. You don't want the end result to be too soupy.
Today I used a can of Bush's Baked Beans with Pork. Mom used to buy Grave's beans when she bought baked beans, but I bought a can a few months back and they were not the Grave's baked beans I was used to. I do not recommend. (Sorry, just saying.)
I am also a bit fussy when it comes to wieners or hotdogs. I like the all beef ones. I don't really like chicken dogs or cheap hotdogs and I abhor Larsen's which is a brand name you can get here. They smell like socks, and not clean ones. (Again, just saying.)
HOW TO MAKE SKILLET BEANS & WEINERS
Its not rocket science, and you might not even need a recipe, but if you do it this way, it is mighty good.
You might question the use of a bit of oil when there is fat on the bacon and in the hotdogs, but trust me, you do need a little bit of it as it helps to prevent the bacon, onions and wieners from sticking to the pan.
Heat the oil in a medium skillet over medium heat. Add the onions and bacon. Cook, stirring occasionally, until lightly browned.
Add the cut up wieners and continue to cook, stirring occasionally, until the wieners are starting to brown.
Add the remaining ingredients and bring to the boil. Reduce to a slow simmer and continue to cook for about 25 minutes, or until slightly thickened.
Serve hot, spooned onto warm plates with your favorite sides! On this day I enjoyed mine with some scalloped potatoes and crusty bread.
I can tell you however that corn bread and coleslaw are also really wonderful with this meal. And, even though it is meant for a small batch, as a singleton there will be leftovers, but no worries. This is fabulous reheated the next day with some toast for another simple supper or lunch.
You know it really is often the small things in life which bring us the most pleasure, and this simple supper is a real single or family pleaser. To feed six people, simply double the amounts of everything.
The heart wants what the heart wants sometimes you know, and on this day my heart wanted this. I was very content with this simple meal.
Skillet Beans & Wieners (small batch)
Yield: 3
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick and easy meal to prepare on busy days. I like to serve it with scalloped potatoes, bread and butter, but coleslaw and cornbread are also favorite go-withs!
Ingredients
- 1 (16 ounce/420g) tin of baked beans, undrained
- 1 small onion, peeled and finely chopped
- 2 slices of bacon diced
- 4 smoked frankfurters (wieners) cut into bite sized pieces
- 1 TBS tomato ketchup
- 1 TBS Dijon mustard
- 2 TBS soft light brown sugar
- 2 tsp canola oil
Instructions
- Place the oil into a medium sized skillet and heat over medium heat. Add the bacon and onions.
- Cook, stirring frequently, until they have started to lightly brown. Add the wieners. Continue to cook, until most of the wieners are lightly browned.
- Add the baked beans, ketchup, mustard and brown sugar. Mix well together. Reduce the heat to low.
- Simmer for 25 minutes or so, until slightly thickened. Serve hot.
Subscribe to:
Posts (Atom)
Social Icons