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
I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches. Summer food. Bring it on!
You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it. These are a bit healthier I like to think and a hundred times more delicious!
They are also quite economical because with only two chicken breasts, you can make four sandwiches. The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice. There is also bacon on them . . .
Not just any bacon however . . . candied pepper bacon that you make yourself. So easy to do and seriously scrummy as well. The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .
Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops. Who needs to go out to get a good Chicken sandwich . . . when you can get a tastier one at home??? Not us, that's for sure! This is great summer time food. I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue. This is sure to be a real winner!
*Grilled Chicken, Bacon and Ranch Sandwiches*
Serves 4
These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio. Plan ahead as the chicken needs to marinate for several hours.
2 large single chicken breasts, skinless and boneless
4 dessert spoons of runny honey (1/2 cup)
2 dessert spoons of Dijon mustard (1/4 cup)
2 dessert spoons of grainy mustard (1/4 cup)
salt and black pepper to taste
1/2 tsp hot pepper sauce, or as desired
the juice and zest of 1/2 large lemon
8 slices of streaky bacon, cut in half crosswise
2 TBS brown sugar
coarse black pepper
4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)
(I used the dyed one this time for colour)
barbecue sauce as desired
4 split and toasted buns
2 TBS ranch dressing
2 TBS mayonnaise
shredded lettuce
Using a very sharp knife, cut the chicken breasts horizontally through the middle. You will end up with 4 chicken escallops. Pound them lightly into a uniform size. Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl. Add the chicken and swirl it around so that they are all coated. Cover and refrigerate for at least an hour, but no longer than 2 hours.
About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Place the bacon on top of the foil. Sprinkle evenly with brown sugar and sprinkle with the coarse black pepper. Roast in the heated oven for about 10 minutes, keeping an eye on it, until golden brown
and slightly crisped. Don't take your eye off it or it will burn. (You may not need the whole 10 minutes) Remove to a paper kitchen towel lined plate and keep warm.
Heat the grill. Remove the chicken from the marinade, discarding any marinade in the bowl. Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired. During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.
Allow the cheese to melt.
Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture. Top with some shredded lettuce and one piece of chicken. Replace the tops and serve immediately.
This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc. It's delicious and there is also cheese in the mix. Oh but it is some good!
I thought I would entice you today with something delicious that you can cook up for all the Dads in your life for Father's Day. Jack Daniel's Patty Melts!
These fabulous sandwiches are sure to put a wide smile on their faces and are bound to become sure family favourites!
Minced steak patties flavoured with some seasonings and a portion of the Jack Daniel's Original Smooth BBQ sauce. They are grilled and then placed into toasted sour dough bread.
Add to that crisp streaky bacon which has been glazed with Jack Daniel's Smoky Sweet BBQ Glaze, slices of Swiss Gruyere cheese and caramelised onions, and you have a sandwich which packs a really delicious whammy of fabulous flavours!
As I said the burger Patty's themselves are flavoured with the original smooth and the bacon is glazed with the smoky sweet glaze. I was sent some of their line of sauces and glazes to try out.
I jumped at the opportunity as I just love the Jack Daniel's BBQ sauce products and actually have used them many times in the past. They are fabulously tasty sauces and glazes. I could eat them with a spoon!
JACK DANIELS BBQ SAUCE RANGE
All suitable for VEGANS (except for the HONEY BBQ GLAZE)With Jack Daniel’s Sauces, it’s easy to surprise and delight family and friends. Simply serve up luxuriously sticky, glazed chicken wings and ribs, add depth to ‘low and slow’ dishes like pulled pork or beef brisket, or use the sauces as a delicious dip for fries, wedges and veggies.
The latest addition to the range is Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, which is infused with the soft flavours of the popular Jack Daniel’s® Tennessee Honey™ Liqueur, giving the glaze a smooth hint of honey.
Each Jack Daniel’s Sauce is virtually fat-free with around 40 calories per typical 25g serving. Each of the sauces is suitable for vegetarians. Jack Daniel’s Barbecue Sauces are available nationwide from Sainsbury’s, Tesco, Asda and Waitrose, RRP £2.00. Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is available in Waitrose and Tesco stores nationwide RRP £1.99
Lets get real here . . . who doesn't love a patty melt! Not I!
I adore them, and I am slowly bringing my husband around to my way of thinking. The only difference between us now is that I eat mine by hand and he uses a knife and a fork!
I'll be up front here and tell you I didn't cook four of these, only one, which was plenty large enough for the pair of us to enjoy.
I used a lovely Polish rye sourdough that I had picked up at the shops. Oh boy, was it ever good! Look at that cheese melting onto the grill pan and those caramelised onions. Wowsa good!
As you can see it makes for a lovely and hefty sandwich, which is not only a mouthful but a delicious handful as well!
I like to keep the meat patties fairly thinnish. Bear in mind that they will shrink when you are cooking them a bit, so pat them out larger than you want them to be so that they fill the bread well.
I put some of the BBQ sauce in the meat mixture and I glazed the patty with some of the glaze while I was cooking it so that I could really get that lovely Jack Daniel's BBQ flavour into every bite!
Mmmm . . . the bacon was also glazed with some of the Jack Daniel's glaze for a really delicious sweet and salty finish!
Just look at all those delicious layers . . . toasted bread, caramelised onions . . . melted cheese . . . crisp sticky sweet bacon . . . all melded together with that lovely minced steak patty.
Now that's what I call a Patty Melt to die for!!! I think the dad in your life will more than agree!
*Jack Daniels Patty Melt*
Serves 4
Easy and delicious. The dad in your life will love LOVE this!
6 TBS softened butter
1 large onion, peeled, halved and cut into thin half moons
1 1/2 lb. minced steak
65g Jack Daniels Original Smooth BBQ Sauce
1/2 tsp each garlic and onion powders (not salt)
salt and black pepper to taste
12 slices of streaky bacon
Jack Daniels Smoky Sweet BBQ Glaze
8 large slices of Gruyere Swiss style cheese
8 slices of sour dough bread
Melt 2 TBS of the butter in a skillet. Add the
onions. Cook slowly over medium low heat, stirring occasionally, until
caramelised and golden brown. Keep warm.
Preheat
the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some
aluminum foil. Place a baking rack on top of the baking sheet. Lay the
slices of bacon on top of the rack. Bake in the oven for about 8
minutes. Brush lightly with the BBQ Glaze, flip over, brush the bottom
side with the glaze and return to the oven and roast for a further 8 to
10 minutes or until as crisp as you want your bacon to be. Remove and
keep warm.
Mix the ground steak with the BBQ
sauce, garlic and onion powders, and salt and black pepper to taste.
Divide into 4 and shape each into a large oval flat patty, roughly the
size of your slices of bread.
Melt 2 TBS
of butter in a large skillet. Add the beef patties and grill over
medium heat until done and no longer pink in the middle, about 4 minutes
per side. Brush with some of the BBQ Glaze half way through the cooking, if desired. Remove and keep warm.
Heat
a large griddle pan over medium heat. Butter all of your slices of
bread lightly on one side. Place four slices, buttered side down on the
griddle. Top each with a slice of cheese, 1/4 of the onions, 3 slices
of the cooked bacon, and one burger patty.
Place another slice of
cheese on top of the burger patty and the final four slices of bread,
butter side up. Grill the sandwiches until golden brown on the bottom,
carefully flip over and grill until golden brown on the other side. The
cheese should be melted and the bread crisp. Cut in half and serve!
Now that was one mightily delicious mouthful!!! Bon weekend and Bon Appetit!
Note - Although I was sent product free of charge to use in this post, any and all opinions are my own. I quite simply love these sauces. I would never recommend you to use anything that I didn't like myself!
I was recently challenged to use Soy Sauce in a unique way by the Kikkoman people. They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce. I do admit I am a great fan of their sauces.
I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that. It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
Let's see . . . I came up with several . . .
One of my favourite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.
Scrummo! I love em!
I also love a good burger . . . who doesn't.
I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*
Serves 4serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
softened butter
For the Dip:
chopped fresh parsley and sliced dill pickles for garnish (optional)
Place the patties
under the broiler and broil for 5 to 6 minutes per side until nicely
browned and thoroughly cooked, turning once.
Place two halves onto each of four heated
plates along with a small bowl of the dip for each. Garnish with some
sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs.
I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself.
The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*
Makes 2 to 3 servings
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Spray a non stick frying pan with some cooking spray and
brown the meatballs carefully on all sides. Place them into the
casserole dish.
Pour all of the ingredients for the sauce into the
frying pan. Bring to the boil and then pour over top of the meatballs
in the dish, turning them to coat them with the sauce.
Bang the dish
into the oven and allow to cook for 15 to 20 minutes until the meatballs
are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
A lot of us will be baking a ham in the coming weeks for our Easter celebrations. This means many of us will have leftover ham languishing in our refrigerators in the days afterwards. It can be a bit of a challenge at times to present leftovers in a way that our family will enjoy.
That's when I like to use recipes such as this easy ham and pasta casserole. It really doesn't get much easier or tastier than this one.
This ham casserole recipe is one I found in one of my recent cookbook purchases. Better Homes & Gardens 365 Comfort Foods, inspiring meals for every day of the year.
I love books like this. They are filled to overflowing with delicious, family-friendly meals that are usually quite easy to make. Most of the recipes are not complicated and use simple ingredients.
I have ended up in the land of simple eats here at my Sister's house. Both my father and her partner are very simplistic in what they like to eat and so most days it is very simple fare. Meat and potatoes, and veg or a salad.
Not very adventurous to say the least. My father has always been that way. My mother was never allowed to use much more than salt and pepper in her cooking. Nothing has changed. He still balks at anything at all out of the ordinary.
If he gets even a whiff of Parmesan that is it, he becomes very suspicious of what is on his plate. We do sneak some in here and there, but we need to be very judicious to say the least!
He does take a lady friend out for fish and chips every Wednesday night and so we have declared that on Wednesdays we will get a bit more adventurous because he won't be here. This week we are having tacos, and I hope (fingers crossed) next week we can do a curry!
Sometimes you can feel a bit uninspired when it comes to leftovers. My father absolutely does not like leftovers if he knows he is eating leftovers. Funny that. I, myself, love leftovers. And I love being inventive with them.
I thought we might be fairly safe with this casserole because leftover ham is not like other leftover meats. We all enjoy a ham sandwich now and then and what is a ham sandwich, or sliced ham but already cooked ham! A leftover to be honest, no matter how it is packaged up!
One thing I really liked about this easy casserole was that it involved not much more than simply stirring some things together in a casserole dish. You don't even need to cook the macaroni first. It cooks right in the casserole!
You make a loose sauce using some milk and condensed cream of celery soup. If you cannot get condensed soups, then you may make a cream sauce based on 1 1/2 cups of liquid, 1 1/2 TBS of butter and 1 1/2 TBS of flour.
Because it uses cream of celery soup, I would use half milk and half vegetable broth to make the cream sauce, and perhaps add a pinch of celery salt. Once you have made the sauce, then simply whisk in the remaining milk as per the recipe.
I am fairly confident it will work perfectly and you will still end up with a delicious casserole.
Myself, I have a thing about using canned mushrooms. I cannot stand then. When I think about how we used to add to them to a lot of things in years gone by, I can't believe it. They are so rubbery and bland!
Plus I really wonder about the source of them. I am not that happy about eating food-stuffs that come from China. I cannot help it. I just think to myself, no . . . not going there.
This recipe does call for one can of sliced mushrooms, drained. I used a package of sliced cremini mushrooms in the place of the tinned mushrooms.
I just cooked them in a skillet with a tiny bit of butter first. I also added the onions, ham and peppers to the skillet. We had a ham steak and it seemed a bit watery, so I wanted to cook out some of that and I thought if I was going to be browning the mushrooms then why not add all of it.
I was a bit concerned that the ham would release too much water when it was cooking so there was a method to my madness. It worked out perfectly!
Have you ever noticed how watery ham gets when you freeze it??? Where does it all come from! I never freeze ham for that reason. I prefer to use it up in whatever way I can. This was perfect.
The original recipe called for only half the cheese that I used. I felt it could use more, so I doubled it. (I know, I'm shameless!) I stirred half of it into the casserole and sprinkled the remaining half on top for the last 10 minutes of baking.
You could pop it under a grill for a few minutes if you wanted a golden brown topping, but I didn't bother. We had it with salad and boiled carrots. I think some crusty bread would have gone perfectly.
Dad enjoyed it. Job done.
One Step Ham Casserole
Yield: 4
Prep time: 15 MinCook time: 50 Mininactive time: 10 MinTotal time: 1 H & 15 M
This delicious casserole is as simple as stirring together a few ingredients, and then baking. You can use tinned ingredients or you can use my suggestions in the notes for using fresh ingredients.
Ingredients
- 1 1/2 cups (360ml) milk
- 1 (10.75oz/300g) tin of condensed cream of celery soup
- 2 cups diced cooked ham
- 1 cup (150g) dried elbow macaroni
- 1( 4-oz /115g) tin of sliced mushrooms, drained
- 2 TBS diced red pepper
- 1 medium onion, peeled and chopped
- 1 cup (235g) grated cheddar cheese, divided (I use strong)
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5.
- You will need a 2 liter/2 QT casserole dish. Add the soup to the dish (ungreased) and slowly whisk in the milk. Stir in the ham, macaroni, peppers, mushrooms, and onion, combining well together.
- Cover tightly with a lid or aluminum foil.
- Bake, undisturbed for about 40 minutes, or until the macaroni is tender. Remove from the oven.
- Stir half of the cheese into the macaroni mixture and sprinkle the remaining cheese over the top.
- Return to the oven and bake for a further 10 minutes, uncovered. Remove from the oven and let sit for about 10 minutes before serving. Delicious!
Notes:
I really don't like tinned mushrooms and so I choose to use fresh mushrooms which I sauté in a skillet until browned. I then add the to the casserole as above. I use about 2 cups sliced. If you like you can also brown the ham a little bit along with the peppers and onion at the same time.
One thing that I always do when I am frying bacon, is to fry extra. It just makes sense. If I am going to to the trouble and the mess . . . why not fry the whole pack instead of just a few slices.
The extra gets carefully wrapped and sealed in a zip lock bag and then frozen so that I have already cooked bacon to hand anytime I may need it. Why pay premium prices for already cooked bacon in the shops when you don't need to.
Cooked bacon is so handy to have in the freezer. Ready for sprinkling on salads, or casseroles . . . the perfect addition to grilled cheese on toast . . . chopped and sprinkled over pizzas . . . or chopped and stirred into these moreishly scrumptious savoury scones!!!
Crunchy on the outside and so soft and flakey on the insides . . . all buttery and stogged full of strong cheddar cheese and . . . lovely bacon. As we all know . . . everything tastes better with bacon! (Peanut butter, cheese, chocolate . . . even jam. Try it some time. You'll see I am right!)
These tasty scones are the perfect addition to a soup meal . . . or with a hearty stew. Great for breakfast . . . on their own or with an egg, scrambled or otherwise. Try making your own breakfast sandwich using these. Just fry an egg (or two) and sandwich them between one of these lovely scones, after having split and toasted it.
Oh man . . . sooooo good! Your husband will love you even more than he does now. I guarantee! They do say the secret way to a man's heart is through the stomach . . .
*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Printable Recipe
Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.
16 ounces (1 pound) plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cubed (2 TBS)
4 ouces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.
Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.
Whisk together the egg and milk.
Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.
Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.
Subscribe to:
Posts (Atom)
Social Icons