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Showing posts sorted by date for query coleslaw. Sort by relevance 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.
Thanks so much for visiting! Do come again!
Easter is just a few weeks away and I wanted to come up with a viable option for the smaller family to enjoy for Easter Dinner.
When I was growing up and for all of the years I was raising my family we always enjoyed Ham at Easter. When mom cooked it, it was always cooked the day before and served cold and sliced, whereas in my own family we always enjoyed it hot.
As a person living on my own now, I didn't want to have to be eating ham for days on end after the holiday meal. I know many others are in the same situation and there are also many of us who are still not comfortable gathering together in large groups.
Some of us may be empty nesters as well, or living far away from family, so a smaller sized option is certainly welcome.
This delicious Pineapple Glazed Ham Steak is perfectly sized for two people.
I adapted the recipe from one I found on Call me PMc. It feeds four people and uses a full ham steak. If you are looking for a meal to serve four, I suggest you check them out.
If you are like me, and looking to downsize, then stay right where you are because I have you covered. This is perfectly sized for two and is every bit as delicious as a full sized glazed ham!
What you have here is juicy tender pieces of a full ham steak (you freeze half for another purpose) that are perfectly cooked and served with a brown sugar, mustard and pineapple glaze, that is a little bit sweet and fruity, a little bit tangy, a bit spicy and totally delicious!
I served it with scalloped potatoes and green beans for a lovely meal. I used a boxed scalloped potato mix (by Betty Crocker). I cut it in half, keeping the oven temperature and the bake time about 3/4 of the original bake time. It turned out beautiful as you can see, and makes a great option for the smaller family.
WHAT YOU NEED TO MAKE PINEAPPLE GLAZED HAM STEAK
Very simple ingredients. I usually have most of these things in my cupboard/larder at all times, but they are very easily picked up.
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
The ham slice/steak I am talking about is the one you can buy in the shops that is a full slice of a ham, usually with the small circular bone in the center. Just cut it in half, freeze one half and then cut the other half into two portions.
I used tinned crushed pineapple. I drained off some of the juice to use in the glaze and then some of the crushed pineapple to use as well. The remainder can be frozen for later or eaten in a fruit cup, put into coleslaw (delicious), etc. It will not and should not be wasted.
I froze the remainder of my ham steak in two pieces. Very convenient for me to thaw out and use in a casserole, or even just as a protein option for some supper meal.
Its very nice popped into the electric grill, cooked and then served as is, glazed or not! It always makes a lovely supper, served with some fried potatoes and corn on the cob. Yummy yummy!
HOW TO COOK PINEAPPLE GLAZED HAM STEAK
It may look complicated, but I can promise you that it isn't complicated at all and it really is delicious.
Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
Add the maraschino cherries and heat through. Serve hot with some of the sauce spooned over top with a few cherries decorating each serving.
Now doesn't that look special? I think it makes for a really pretty dinner option. Quick and easy to make and oh so delicious. I think I have a new favorite way to cook my ham for special occasions!
I guarantee you are sure to fall in love with this simple and tasty entrée whether you are feeding one, or two, or many people. Much quicker and easier than a full baked ham. Deliciousness without having all those leftovers!
Here are a few other recipes which make use of ham steaks that you might enjoy!
HAM STEAKS SHEET PAN DINNER - A complete dinner for four cooked on one large sheet pan. If you line the sheet with foil cleanup is at a minimum. With a delicious honey mustard glaze, roasted potatoes, butternut squash and green beans. A fabulous dinner to enjoy at any time.
PROPER HAM AND EGGS - This simple way of cooking ham and eggs makes for either a simple supper or a beautiful breakfast. You decide! One nice thick slice of ham/gammon. Fried in butter until golden brown on both sides. The fatty edge getting all stick and sweet from the marmalade glaze. OH so good, especially when you add two perfectly cooked farm fresh eggs!
Yield: 2 servings
Pineapple Glazed Ham Steak
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
All the delicious flavors of a holiday ham without the leftovers. Perfectly sized for just two people
Ingredients
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
Instructions
- Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
- Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
- Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
- Add the maraschino cherries and heat through.
- Serve hot with some of the sauce spooned over top and a few cherries on each serving.
Thanks so much for visiting! Do come again!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
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