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Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Chicken & Ham Pie. If you are like me you carry a whole arsenal of chicken and ham recipes. That is recipes engineered to use leftovers! This is a recipe I meant to share with you yesterday but with all of the upset of my husband's fall and everything, I never got around to it.
Normally I would make a better presentation of it as well, showing you what you can serve on the side, but again with the accident fall, that just didn't get done!
Nevermind, its the pie you are here to see. And this is one heck of a tasty pie!
Its a great example of making something delicious from what you have at hand to use!
I love the crust for this. It uses a fat combination of lard and butter, along with flour, baking powder, onion salt and milk.
Normally I would use all milk, but we are rationing to make our milk last longer and so I used half milk half water, and you know what? It was every bit as delicious as always.
It is a lovely tender and flaky crust, and the onion salt gives it a bit of a savoury flavour that works really well with the fillings.
It is the same crust that I use in my Hamburger & Chicken Pie (Don't knock it til you try it) and it is lovely, with a beautifully flaky texture.
I had leftover chicken from my roast chicken that we had the other day so I used some of that. I also had a package of deli ham slices in the refrigerator that needed using.
Chicken and ham are a very popular pie combination over here, so I thought why not! Use it up, wear it out, make it do or do without!
It does use a tin of cream of chicken soup in the fillings also, but no worries if you don't have any.
Make a thick cream sauce, using 2 TBS flour, 2 TBS butter, 240ml/1cup of chicken broth and 240ml/1 cup of milk. It works just as well.
Melt the butter in a saucepan, whisk in the flour, cook for a few minutes, then whisk in the broth and milk. Cook, stirring constantly until it thickens and then cook for a few minutes longer. Taste and adjust the seasoning as desired. Let it cool completely before you use. You don't want to melt the fat in the pastry.
There are three layers of pastry in this. A bottom crust. A middle crust between the chicken and the ham fillings.
A top crust to tuck it all in nicely. Brush it with a bit of milk, if desired and bake.
That pastry is heavenly and the fillings are pretty tasty also. If you have any pastry trimmings, this is what my mom used to do with them.
She would roll them out, spread them with butter, fold in half and then cut into squares. We would enjoy them with soup. Oh so tasty instead of crackers and bread and no waste of anything.
Like I said, normally I would have shown you what to serve with this tasty pie. But today you will have to settle with my recommendations.
My husband likes mashed potatoes with his, with peas and gravy. (He is so British.) You could also have oven chips.
The Canadian in me prefers coleslaw or a salad with mine. Yesterday I had pickled beets, due to a lack of salad ingredients in the house.
Truth be told, this pie would be great even on it's own! Tina stopped by yesterday to pick up her CFM printouts on the BOM I had been doing for her and I gave her two slices to take home for her and Tony's supper.
She was most appreciative and we will have the rest for our dinner today! I don't think anyone will be complaining that it is leftovers!
Chicken & Ham Pie
Yield: 6
This is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious.
Ingredients:
For the chicken filling:
- 250g cooked chicken, cut into small bits (2 cups)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the ham filling:
- 250g sliced deli ham chopped (about 8 ounces)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the pastry:
- 115g of lard (4 ounces)
- 115g butter (4 ounces)
- 420g plain flour (3 cups)
- 4 tsp baking powder
- 1 tsp onion salt
- 160ml milk (2/3 cup) (I used half milk, half water)
Instructions:
How to cook Chicken & Ham Pie
- To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
- To make the chicken filling, mix together all ingredients in a bowl. Set aside.
- To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
- Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
- Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
- Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!
Normally I would bake a few things sweet/wise for the weekend, but I am trying to make my flour last a bit longer until I know I can get more. I had to bake us a loaf of bread yesterday as well as we had run out. I hope you are all doing well! We can do this! I know we can! 👍👍👍
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!
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I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)
I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's. I believe it was a chain restaurant.
We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas. I liked the strawberry ones. They were so yummy.
The Fajitas were probably not overly loaded with fat and calories but those Chimichangas could probably be considered heart attack specials.
But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.
If it was your birthday they would don Sombreros and come and sing Happy Birthday to you at your table. Horror of all horrors.
As a person who did not and does not like to be the centre of attention, this was a fate worse than death.
My sister taught me how to make Nachos. I learned how to make Enchiladas from an old Sunset cookery book. My love of all things Tex Mex was born.
Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup. Not exactly authentic, lol.
Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.
I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.
These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas. We like soft tacos in this house.
You can eat them flat with knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)
I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.
My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . . I do use tomato ketchup. It works well.
I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.
I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.
Its not quite as hot as the regular one and has a green chili flavour.
I use a bit of seasoning and some garlic powder. This gets cooked for a short time to really meld the flavours and then I stir it into the poached and shredded chicken.
The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted.
You don't want them to brown. You want the tortillas to stay fairly pliable. Served hot with your favourite toppings, they are really quite delicious.
Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.
This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar. It was quite yummy if I don't say so myself, and I know I just did!
BBQ Flat Chicken Tacos for Two
Yield: Makes 4 flat tacos
These are so simple to make and incredibly delicious. I like to serve them with a lime dressed coleslaw on the side.
ingredients:
For the sauce:
- 120g tomato ketchup (1/2 cup)
- 1 TBS soft light brown sugar
- 1 TBS apple cider vinegar
- 1 TBS Worcestershire Sauce
- 1/2 TBS Dijon mustard
- 1 tsp green Tabasco sauce
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp rubbed dry oregano
- salt and black pepper to taste
You will also need:
- 2 boneless, skinless chicken breasts, poached and shredded
- 4 (6-inch) soft flour tortillas
- 120g grated four cheese blend
- 1/2 small red onion, finely chopped
- any garnishes as desired (lettuce, chopped tomatoes, spring onions, sour cream, etc.)
instructions:
How to cook BBQ Flat Chicken Tacos for Two
- Mix all of the ingredients for the sauce in a microwave safe beaker. Microwave on medium for about 3 minutes, stirring every minute. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet that will hold all of the tacos in one layer, or two smaller baking sheets.
- Turn on a gas burner if you have gas and using a pair of tongs, toast the tortilas on both sides and then place them in a single layer on the baking sheet.
- Shred the chicken into the bowl and then add enough of the sauce mixture to moisten well, or to your taste. Divide the chicken mixture between the four toasted tortillas. Divide the cheese and sprinkle one fourth of it on top of each taco. Sprinkle with the chopped red onions.
- Bake in the heated oven until the chicken is hot and the cheese has melted. Sit back and enjoy with your favourite toppings.
Oh boy but these were some good. I was quite full up after eating two one and a half of them. When I think of how much I used to be able to eat when I was younger I am quite amazed. Somewhere along the way my appetite has drastically changed.
We used to be able to eat a pizza in the evening for a snack or a box of Kraft dinner, and this was after having had a full dinner earlier on. Mind you back then we didn't go to bed until gone midnight most nights and nowadays we are all tucked in by 9 o'clock at the latest! I guess we have officially become old fogies!
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!
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