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 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.
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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.
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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 Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.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.
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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.
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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.
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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!
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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.
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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.
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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.
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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!
It seems these days that every time I go to the grocery store my shopping cart is costing me more and more. The cost of food is rising at an exorbitant rate! I don't know how families are making ends meet.
This tasty casserole recipe I am sharing with you today comes from the pages of my big blue binder and it is a great way of making a bit of this and a bit of that stretch a long way in a most delicious way. It is a store cupboard family favorite!
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My children used to love this when I made it for them. I confess, I love it too. Its creamy and delicious and quite hearty. All you need on the side is some crusty bread, a vegetable and perhaps a salad of some sort.
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These days it would be coleslaw of some sort as the cost of lettuce is going through the roof at the moment for some reason. I like this Deli Coleslaw.
This tangy cold salad is delicious. It's quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
And it makes the perfect side dish when you are serving a casserole. It also lasts for days in the refrigerator, unlike the mayonnaise kind.
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This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients.
The recipe comes from the pages of my Big Blue Binder. I am pretty sure it is a recipe I got from my friend Leona probably 40 odd years ago now!
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WHAT YOU NEED TO MAKE CORNED BEEF AND MACARONI CASSEROLE
Simple store cupboard ingredients.
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
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I am not a tinned corned beef snob. It comes in really handy. We enjoy it in Corned Beef hash and even in sandwiches. In the UK, you can buy it sliced and ready to pop into sandwiches and they are delicious!
I am also not a tinned soup snob. I always buy several cans when it comes on offer. It is very useful for things like casseroles such as this one. In the UK, know that I mean condensed soup, such as Batchelors. This is the kind of soup that you need to add milk or water to.
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HOW TO MAKE CORNED BEEF AND MACARONI CASSEROLE
This is a very simple and quick make, which makes it the ideal weeknight casserole for these busy days before the holidays when we don't know if we are coming and going!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
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Turn this mixture into the prepared casserole dish. Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
Serve hot with a vegetable, some crusty bread and salad of some type on the side.
.JPG "Corned Beef and Macaroni Casserole")
If you are not fond of tinned corned beef you can use other meats in its place. Ham, cooked hamburger, chicken, etc. All work well. Even tuna or salmon would be nice.
It's a great way to make your food dollar stretch. For the smaller family, it also freezes very well. Just break it down into two casseroles, bake one and freeze the other.
I can say with authority as well that any leftovers are brilliant fried up in some butter in a skillet. (Yes, I am that person!)
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A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey. This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well! In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
Yield: 4
Macaroni & Corned Beef Casserole
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This store cupboard special is a really tasty money saver! Old fashioned delicious. This is the type of dish your grandmother would have cooked.
Ingredients
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
- Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
- Turn this mixture into the prepared casserole dish.
- Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
- Serve hot with a vegetable, some crusty bread and salad of some type on the side.
Thanks so much for visiting. Do come again!
I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
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I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
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All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
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WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
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For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
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I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
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HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
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Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
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And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
.JPG "Ham & Potato Pie")
Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
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