Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
We are not partakers of red meat very often. When we do it is usually in the form of a roast or pork chops, sometimes a stew . . . sausages. Maybe we might have red meat about once every two weeks if that. Todd does love a good chop and he adores this BBQ Pork that I make from time to time. Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!
This is the kind of weeknight supper that will have both you and your family jumping up and shouting for joy! The family because its delicious and you because it is quick, easy and not a lot of faff involved!
Soft white buns . . . spread with a horseradish mayo, topped with tender juicy BBQ Beef, and then slathered in a delicious cheese sauce . . . mmmm . . . what's not to like about that!
When you first look at the list of ingredients, you might be tempted to think its far too much trouble to put it all together, but each element is very simple and doable, and once you get them all done and in place, the rest is a doddle!
The horseradish mayo is simply some mayo whisked together with horseradish sauce, this gets spread on the bottom bun . . .
The BBQ beef as well is really quick and simple. Just whisk the sauce ingredients together in a pan, bring to the boil, then add the beef and reduce the heat until the beef is heated through. Buy the thinnest sliced roast beef that you can buy! At the deli-counter if possible!
The cheese sauce is also very simple . . . as simple as whisking together some grated cheese, corn flour (cornstarch) and evaporated milk and heating it up in the microwave until the cheese is melted and its all blended together and smooth. Yum yum!!
60ml water (1/4 cup)
2 tsp soft light brown sugar
First make the horseradish sauce. Whisk the ingredients together in
a small bowl. Set aside. For the cheese sauce, mix the cheese and
cornflour together in a bowl. Stir in the evaporated milk. Heat in the
microwave on high, stirring every 30 seconds, until the mixture comes
together and is smooth. Keep warm. (If you think it is too thick, you
may whisk in a bit more milk and reheat.)
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
While the meat is heating, split your buns, wrap in foil and warm in a hot oven for about 8 minutes.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
We had some oven chips on the side with this, but coleslaw would be great or a salad. This is a real winning sandwich. Hearty and delicious! Bon Appetit!
I thought it would be fun today to talk about how to build a breakfast board. This is something you might want to do for your family on special occasions, holidays, etc.
Its something which is fabulous when you have company or even children's sleepovers. Easy and quick to make they always go down really well.
You can do most of the prep ahead of time, simply reheating things and putting them onto the board at the last minute, ready for people to help themselves!
They are meant to be fun. They are meant to be delicious. They are meant to be simple, quick and easy to make.
As you can see from looking at mine I have included a breakfast assortment here. There are pancakes, waffles, scrambled eggs, sausage, bacon, hash browns, and an assortment of berries.
I have included a small jug of pure maple syrup and you could also add a pot of whipped butter which would be nice. People also love croissants.
All you need on the side perhaps is a pot of hot coffee for the adults and a jug of fresh orange juice for everyone to enjoy!
Today I made Cheesy Scrambled Eggs. I used this recipe from my archives for Scrambled Eggs with Cheese and Chives. Today I left out the chives because I didn't have any.
Nothing says home sweet home more than a plate of scrambled eggs. They are so easy to make as well and you can easily keep them warm in a low oven if need be.
They are also something which can be thrown together at the last minute just before you go to serve your board.
I baked some Cookies N' Cream Waffles using my mini heart waffle baker. These tasty waffles have chocolate cookie bits scattered throughout and are delicious, with the perfect balance of crunch and fluff!
You can find the recipe for these delicious waffles below. These are something you can make well ahead of time, simply reheating them in the oven just prior to laying out your breakfast board!
These tasty waffles are studded with crunchy cookie bits! I baked them in my mini heart shaped waffle iron. The recipe makes 6 to 8 single hearts.
- 6 cream filled chocolate cookies, pulverized
- 1 cup (140g) all purpose plain flour
- 2 tsp baking powder
- 1 TBS white sugar
- 1 large free range egg
- 1 cup (240ml) whole milk
Simply whisk together all the dry ingredients. Then whisk together the wet, adding them to the dry and combining both until no dry clumps remain. Bake as per the instructions for your waffle maker.
You want to include an assortment of fruit for your breakfast board. This can be any fruit you like, cut into bite sized pieces.
Today I chose to use an assortment of halved large strawberries, fresh blueberries and fresh blackberries.
Sliced apple is also nice, as are sliced pears, peaches, quartered figs, plums, etc. Bananas and pineapple are also nice. Do note that some fruits will need to be brushed with lemon juice to keep from turning brown.
Some kind of protein is a must. Bacon and breakfast sausage are the usual choice, but you might want to go with sliced cold meats. You know what your family will enjoy.
You can cook the sausages and the bacon ahead of time and keep them warm in a low oven while you cook other things. You can even cook them the night before and warm them up in the morning.
I used Maple Breakfast sausage and old fashioned thick bacon. Both worked very well.
Pancakes always go down a real treat on a breakfast board. My children always loved pancakes and I can't think of too many people that wouldn't!
You do want to keep them smaller in size however as there are a lot of options on the breakfast board to choose from.
I chose to make my Silver Dollar Pancakes. The recipe makes pancakes that are roughly the size of a silver dollar.
You can also make these well ahead of time and reheat in a low oven. These are soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
Another thing I added which was really nice were breakfast potatoes. Most people enjoy hash browns or pan fries with their breakfasts.
You can either do them from scratch or use some of the wonderful frozen options that are available these days.
That is what I did. I used these mini potato pancake hash browns. They were really nice and were just the right size for the board.
You could also use Tater Tots, hash brown wedges or even hash brown patties. All work very well.
The important thing is to have fun with it. Its not meant to be a stressful exercise, but something that is not only fun to put together but something which is fun to eat.
It should be appealing to the eye and to the palate! If you pop everything piping hot onto the breakfast board and call your family to attend pronto, there is no reason why it cannot be enjoyed while things are still nice and warm.
Using heated plates also help to keep the breakfast warm. Just be sure to warn your family and guests that the plates are warm!
As you can see everything fits really nicely onto a sandwich sized plate. A drizzle of maple syrup, a squirt of tomato sauce, some salt and pepper and I was ready to tuck in!
Fun and delicious!! The world really is your oyster when it comes to something like this. Just choose the things you family enjoys and go with the flow!
You could even cut up dinner rolls or croissants to make small sized French Toasts! Or make Cinnamon French Toast Batons! The important thing is to have fun!
Oh boy, I can't believe how lazy I get sometimes. Yes, even I have days when I can't be asked to cook or I am too busy to cook and those are the days when a recipe like this one comes in really handy!
Its great for those lazy nights . . . for the too hot to cook nights . . . for the busier than a hen hauling wood nights . . .
Its also quite economical and quick, oh and did I mention that its delicious? Well it is all of those things and more, much more!
I have never had a real cheese steak sandwich, I hasten to add. Never even been close to Philadelphia, but I know what I like to eat and these I like to eat.
Its as easy as softening some onions, mushrooms and green bell peppers in a pan, adding some stock and cooked steak slices . . .
Pile that onto toasted hoagie buns that you have slathered with creamy horseradish sauce, top with some cheese and dinner is served!
It could not be easier. I have given quantities for two people, but you can easily multiply the amounts to serve more than two people.
I use a combination of Edam and Gouda cheeses because they melt really easily, but you could use whatever cheese you fancy. Fontina would be good actually.
For the beef stock I use the little gel stock packs you can get over here from the people at Knorr. I like the rich beef ones. They have lots of flavour, and a rich dark colour!
*Quick & Easy Cheese Steak Sandwiches*
Serves 21 small green bell pepper, trimmed and cut into strips
2 TBS creamy horseradish sauce
2 hoagie buns 
If you can't get refrigerated cooked Steak slices you could also use sliced deli roast beef, cut into strips. Either way it is delicious. I really hope you will add these to your summer/weekday/lazyday meal repertoire! Bon Appetit!
I think one of my favourite things about any holiday meal has to be the stuffing, or dressing as it is sometimes also called! The two terms seem to be used interchangeably, although arguably stuffing would denote something which has been stuffed into something else, and dressing . . . well, dressing usually makes me think of salads and something tasty that you pour over top of them!
My mother always made the best stuffing. She used plenty of sage and poultry seasoning. She also used raw onion, rather than cooking the onion. Stale bread, salt and pepper and mashed potato made up the rest, with perhaps a small amount of the turkey juices.
It was a bit unconventional for sure, but we always thought it was the best and there is not a one of us in my family today that wouldn't kill to have my mother make it again for us. Somehow whenever I try to make hers, mine never ever tastes as good as the memory of hers does in my mind!
This is very similar, but it is my own version and it is also very, very good. I cook my onion first as some people find the sharpness of raw onion quite unpalatable. You can either stuff it (completely cooled) into the bird, or you can bake a casserole dish of it along side of the bird. Either way, you are in for a real treat!
225g fresh soft white bread crumbs (8 slices, 1/2 pound)
salt and black pepper to taste
Place the chopped onion into a saucepan. Cover with the water.
Bring to the boil, then reduce to a simmer and simmer over low heat for
15 minutes. Drain very well. Stir in the butter and the remaining
ingredients, tossing to combine and seasoning to taste. Allow to cool
completely if you are using it to stuff a bird. If you are cooking it
separately. Place into a buttered dish. Dot butter over the top.
Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
Uncover and bake for a further 10 minutes to crisp up the top if
desired.
Note - One potato mashed can be stirred into the bread crumbs along with the onion and then you have Bread, Sage & Onion Stuffing. This is as my mother always made it.
What would a leftover turkey sandwich be without a layer of stuffing to give it some extra flavour! Not half of what it should and could be I wager! Bon Appetit!
I confess right here and now that Oatmeal Raisin Cookies are my absolute favorite home baked cookie. Well, maybe not on its own. Chocolate Chip cookies and Molasses cookies are right up there with them.
What can I say? I love home baked cookies and it is the simple ones that I love most of all. Good, old fashioned cookies, simple and without pretense. The types of cookies our grandmothers would have baked.
My grandmother made the best molasses cookies. So did my mother. I have wonderful memories of both of their cookies (they were the same recipe).
I have never shared the recipe on here actually. You can find that original recipe on my Recipes From the Big Blue Binder blog. They are very good.
The original recipe was written down on the back of an envelope in my grandmother's handwriting. No instructions as to how to put them together, just a rough list of measurements. It was very much taken for granted in the old days that a woman would know how to put together a batch of cookies.
That recipe makes a bazillion cookies. I need to figure out how to small batch it. I did promise my father that I would make him some molasses cookies, but neither one of us needs a bazillion cookies!
The recipe I am sharing here today is for Classic Oatmeal Raisin Cookies. I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you.
Soft in the middles, with just enough chew . . . crisp and buttery edged. And stogged full of vanilla and sticky sweet raisins.
I am a gal who likes lots of raisins in her oatmeal cookies. If you don't like raisins, you better look away now because this cookie has plenty of raisins going on!
Full disclosure here, I probably add more than the amount listed in the recipe. I was trying to be a bit more reserved than I usually am when I was writing it out. Basically I just throw them in by the handful until I am happy with the amount.
But I know most people are sticklers for exact amounts of these things. And I am when it comes to important things that are going to affect the integrity of the cookie.
When it comes to additions like raisins, nuts and chocolate chips . . . I admit I add what I like.
You could certainly use another dried fruit if you are not fond of raisins. Dried cranberries are nice as are dried cherries, chopped dried apricots, dried dates, etc.
Pick your own pleasure, or just leave them plain. Or better yet use half raisins and half walnuts.
Two kinds of sugar are used in this cookie. White granulated and soft light brown muscovado sugar.
Muscovado sugar is a brown sugar which has a higher molasses content. You can use ordinary light brown sugar if you wish, or regular dark brown sugar. All three work well.
I just happen to love LOVE the extra hint of smoky molasses flavor in muscovado sugar. When I was in the UK that is all I used. It was much more readily available there.
Here in Nova Scotia, well, especially in the Valley, we don't have as much available in the way of different ingredients. We are simple folk with simple tastes and needs. I always was and then I moved to the UK and stretched my palate a bit more.
Lets talk about oatmeal for a minute. Don't ever be tempted to use quick oats in these cookies. Quick oats does not have the right consistency.
I use only good old fashioned large flake oats. You can get away with regular oatmeal, just not quick oats.
I love the toothy wholesomeness of the large flaked oats. Did you know that you can toast your oats before using them?
I do, and you end up with delicious oats with an incredible nutty texture and flavor. 10 minutes in a 350*F/180*C oven does the trick beautifully. Just spread them out on a baking sheet and toast away. Give 'em a bit of a stir every couple minutes.
To me the toasted oats are a part of the appeal of a good granola! I love my nuts and oats toasted. What can I say!
Guilty as charged!
I add no spice to these, preferring the simple unadulterated taste of toasty oats, butter, raisins and vanilla. You can if you want to though.
Its a matter of choice. Cinnamon, nutmeg or both go very well. Be judicious because you don't want anything to overwhelm the cookie and you are only making a few. For this amount I would try adding 1/2 tsp of cinnamon and maybe 1/4 of nutmeg.
Make sure your butter is at room temperature, not melted. Believe it or not, it does make a difference between a buttery cookie or an oily greasy cookie.
I prefer buttery myself. One sure fire way to bring your butter to room temperature quickly is to cut your fridge cold butter into 1/2 inch slices and place them on a plate.
Place 2 cups of cold water in a beaker and pop it into the microwave and cook on high for four minutes. Remove the water. Pop in your plate of butter and just let it sit in there for five minutes, in the residual heat of the microwave. Easy peasy.
Having your butter too soft also causes them to spread out more, which is okay if you like them that way I suppose.
If you want soft and chewy, crisp edged, then room temperature butter is the only way to go.
Needless to say these go down really well with a nice cold glass of milk. They would actually be really nice crumbled into a bowl and topped with some vanilla ice cream.
Yes, I have a mind that stretches to all sorts of possibilities when it comes to food.
Oh, and (just saying) these make great ice cream sandwiches. Just sandwich pairs of them together with slightly softened vanilla, cinnamon or maple walnut ice cream. Wrap them up really well in plastic wrap and store in the freezer.
Delicious!
Oatmeal Raisin Cookies (small batch)
Yield: Makes 18 cookies
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Moist, chewy and absolutely stogged full of delicious raisins, these are the best oatmeal cookies ever!
Ingredients
- 1 cup (140g) plain all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) light muscovado sugar, firmly packed
- 1 large free range egg
- 1 tsp vanilla
- 1 1/2 (125g) cups old fashioned rolled oats, not instant
- 1 cup (150g) raisins
Instructions
- Pre-heat the oven to 180*C/350*F. Lightly grease a large baking sheet and set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl and set aside.
- Cream together the butter and sugars until light and fluffy and well mixed together. Beat in the eggs and vanilla. Gently stir in the flour mixture, mixing it together only until no flour is visible in the mix. (Over mixing develops the gluten in the flour and makes cookies tough.) Gently stir in the oats and the raisins.
- Drop the cookie dough onto the baking sheets in heaping tablespoonfuls at least 2 inches apart from each other, leaving room to spread.
- Bake for 11 to 13 minutes until golden brown. Remove from the oven and let sit on the baking sheets for several minutes before removing to a wire rack to cool completely.
- Store tightly covered.
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