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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
A friend of mine on Instagram posted a ham and cheese panini on her feed the other day and it looked amazingly delicious. I thought it was bacon, but she said no, ham . . . it looked sooooooo good! I have been thinking about it ever since . . . except in my mind it was bacon, not ham . . . I do so love the occasional bacon sandwich.
Back in my early days here in the UK, Todd and I worked together at a BP service station that had a cafe attached. They sold tons of bacon, sausage, as well as bacon & sausage baguettes every morning. You would see the same guys buying them every day.
I was always mystified by the draw of them. They used the cheapest nastiest bacon and sausages. You should have seen the grease in the bottom of the warming cabinet that would have to be cleaned out at the end of every day. Blech! Blech! Blech!
I only like to use a good quality bacon in my sandwiches . . . and I am not fond of sausage in sandwiches at all. (I am not sure why.)
There has been a lot on the news lately about the higher incidence of bowel cancer in people who eat processed meats every day. I often wonder about those builders that were coming in every day and filling up on that cheap and nasty stuff. I recently discovered Finnebrogue Naked Bacon, which is made without any nitrites and artificial additives. This is what I have been buying. It costs a bit more than regular bacon, but I reckon for the few times we might have bacon, it is worth every penny.
I haven't seen it as streaky bacon, just the back bacon. But you can get it smoked and unsmoked. It is air dried and it is lovely, and no . . . I have not been paid or given any free bacon to say that. I just plain like it and think you might too.
Especially if you are like me and a bit concerned about the use of nitrates and preservatives in our food.
This is not low fat by any stretch, which makes it a real treat . . . all butter croissants . . . Jarlsberg cheese . . . back bacon . . .
I grilled the back bacon under my oven grill/broiler. If you slash the fatty edge first, it won't curl up.
Lightly buttered and pressed in a Panini press until the croissant is golden brown and has nice crispy bits . . . and the cheese is melted.
I like mine with a bit of brown sauce, or what is called HP sauce or steak sauce in North America. Its really good. Just spicy enough . . .
Todd likes his with tomato sauce/ketchup. There is no accounting for taste, lol. Seriously I have never liked tomato ketchup on anything with bread. Again, I have no idea why.
Yield: 2
Bacon & Cheese Panini
A once in a blue-moon treat. I enjoy mine with brown sauce. Todd prefers ketchup! Quick, easy and delicious!
ingredients:
- 2 all butter quality French Croissants
- 4 rashers of back bacon
- 4 slices of good melty cheese (I used Jarlsberg)
- softened butter
instructions:
- Preheat the grill/broiler to high. Clip the fatty edge of your back bacon and lay it out in a single layer on a foil lined grill tray. Grill for approximately 4 minutes per side, or until it is done to your desired taste. Allow to drain on some paper kitchen toweling.
- Preheat your Panini press is using, or skillet. Slice your croissants in half through the middle. Butter lightly on both the top and the bottom outer bits. Place the buttered bottom down on the panini press/skillet. Top with one slice of cheese, torn in half and laid out to cover it. Top with two slices of back bacon, and another slice of cheese in the same way. Place the croissant tops, buttered side up, on top of everything.
- Cook in your Panini press until golden brown and the cheese has melted. Alternately cook in a heated skillet, pressing down with a spatula, top first, and flipping over when golden brown, to brown the other side.
- Serve immediately with your favourite sauce.
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I was really pleased to see this Naked Bacon in my local grocery store and bought it right away to try. I just love trying new things. Especially if they promise to be healthier. I have been buying it ever since, which is not every week, by the way . . . maybe only once a month. I hope they come out with a streaky version! Yum!!
One thing that children really enjoy for their suppers in the UK are Fish Fingers, Chips and Beans. Its a simple meal and quick to throw together, making it a firm favorite with mums as well. You don't always have the time or the energy to put together a big meal.
I confess that from time to time, I also enjoy it. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little twist to my baked beans which I am sharing with you today.
My secret recipe for dealing with a tin of baked beans to dress them up a bit and make them taste just like New England Baked Beans, is to treat them like baked beans!
I don't think I am the first person to admit that tinned baked beans can be a little bit lack luster in comparison to the real thing! I was really spoilt as a child. Mom always used to bake our beans from scratch.
Every Saturday without fail we could count on them for most of my growing up years. Occasionally she would open a tin, but more often than not we had the real deal.
Baked long and slow in a low oven, all day. She would soak the beans the night before and then get them into her bean crock early in the morning. The smell of them baking would tantalize us all day.
By the time supper rolled around we were more than ready to tuck in with delight. And there was always plenty extra that she would freeze in containers for us to enjoy at future dates.
My sister bakes her own beans from scratch nowadays as well, but she uses her crock pot/slow cooker. They may not get quite as dark as mom's but the flavor is there, and we love them.
You don't always have time to bake your own beans however. And you don't always want to resort to opening a tin, wanting to feed your family something a bit more tastier than that.
Thankfully, I do know how to fix tinned beans up to taste very close to my mother's home baked beans with the addition of a few simple ingredients.
Its not very hard to do at all and this method works with any type of canned baked bean. All you need are a few simple ingredients . . . apple cider vinegar, molasses, soft light brown sugar, and tomato ketchup . . .
WHAT YOU NEED TO MAKE FAUX BAKED BEANS
- 1 400g tin of baked beans in tomato sauce (14 oz)
- 1 TBS apple cider vinegar
- 1 TBS mild molasses
- 1 TBS soft light brown sugar
- 1 TBS tomato ketchup
- 1 tsp hot mustard
- 1/2 tsp onion powder (not salt)
.jpg "frozen fish fingers")
To complete the meal you will also need a quantity of frozen fish fingers/sticks, and I am not promoting any one kind in particular. You know what your family like and enjoy. Personally I prefer cod fish fingers. But you pick whatever you like.
You also need a four serving size bag of frozen French fries, or in the UK a chippie that is close by where you can buy ready made chips/fries. Again, you know what it is that is available to you and what your family enjoys.
While you are heating up your fish fingers and or chips in the oven, you can get on with cooking your beans. They are so simple.
You just stir all of the additional ingredients into the beans and let them simmer for about 15 minutes over low heat. This will infuse them with that delicious home baked bean flavor we all love and enjoy.
I like to buy the best fish fingers and frozen oven chips that my money can buy, and only very occasionally, will I pick up ready made deep fried chips. It was much easier to do so in the UK.
This combination really does make for a tasty and quick occasional supper from time to time, and it not all that hard on the budget. For larger families it can be a real boost to the food bill!
If I am using deep fried chips from the local chippy I will also add a slice of cheap buttered white bread. Not only does it go well with the baked beans, but until you have tasted a chip butty (sandwich made from a slice of buttered white bread wrapped around hot chips) you really haven't lived
A true carboholic's dream!
Yield: 4
Fish Fingers, Chips & Beans
Quick and easy this is often a child's favourite supper. This special touch on the beans takes them over the top to delicious! Another store-cupboard meal.
ingredients:
- 1 package of your favourite frozen fish fingers
- (4 serving size)
- 1 package of your favourite frozen oven chips
- (4 serving size)
- 1 400g tin of baked beans in tomato sauce (14 oz)
- 1 TBS apple cider vinegar
- 1 TBS mild molasses
- 1 TBS soft light brown sugar
- 1 TBS tomato ketchup
- 1 tsp hot mustard
- 1/2 tsp onion powder (not salt)
instructions:
- Preheat your oven and cook your fish fingers and chips according to the package directions. While they are cooking, open your beans and pour into a pot. Add the remaining ingredients. Bring to a boil, then reduce to a simmer and leave on low heat simmering, stirring occasionally, until your fish fingers and chips are done.
- To serve divide the fish fingers, chips and beans between four heated dinner plates and serve immediately.
Created using The Recipes Generator
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Not having a hob/cooker to use for the last half week or so has certainly been a challenge for me. I really hope that when the Engineer comes tomorrow, it is an easy fix!
We did purchase a portable hot plate, but with only two small burners on it, it doesn't really lend itself much to cooking gourmet meals It is however, fab for browning things and heating things up, like soup. I haven't actually cooked any pasta on it yet, but I did cook carrots on it the other day.
It required a bit of difference in planning as I am used to the instant heat of gas. This electric hot plate takes much longer to heat up and it doesn't cool down instantly either, so I keep having to warn Todd that the burner was just on as it is not really obvious by looking at it, but if you set something on it, you would sure know in a hurry, especially if it was your hand or something plastic!
Today (Sunday as I write this) I used it to make our favourite Mexi-Melts, working with it in tandem with our Microwave. Tandem cooking! It works well! We are huge fans of Tex Mex food! I heard rumours that we are supposed to be getting a Taco Bell in Chester, but that was months ago and there isn't one yet, although there is supposedly one in Liverpool. I can't wait!
This is a riff on their Mexi-Melt sandwich, which is kind of like a burrito/wrap. I did make a few changes, so technically they are not identical, but I don't think anyone will really mind. They are fabulously delicious!
We try not to eat a lot of red meat here, so I used ground turkey instead of beef. You can use ground turkey thighs, but I like the turkey breast meat.
This gets simply browned in a skillet. Because I am using turkey breast which is ultra low fat, I add a bit of oil to help keep it from sticking. We like ground turkey so this really works for us. If you are not a fan of ground turkey, you can use ground beef, but do try to use an extra lean one.
Once you get the turkey browned and seasoned (I give my homemade taco seasoning recipe below) you simply layer the meat and two kinds of cheese in a flour tortilla, along with some tomato salsa. How spicy you choose to use, is up to you! I like the mild one myself.
Once you get all of the tortillas filled and rolled, you wrap them up in some damp paper towelling and then nuke them in the microwave for a minute. This is just long enough to heat everything through nicely and melt the cheese.
I make my own Chipotle mayo dip for serving with them. Its a really simple to make also. If you are not fond of mayo, you can use sour cream.
Taco Seasoning Mix
prep time: cook time: total time:
This is better than any packaged mix. No preservatives or chemicals.
ingredients:
- 1/2 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 2 tsp ground cumin
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 TBS mild chili powder (American style)
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes
- 1 tsp salt
instructions:
- Mix all of the ingredients together in a jar to combine well. Use as needed. Store, tightly covered in a dark place for up to 6 months.
Created using The Recipes Generator
These are oh so delicious, especially when you serve them with the mayo which adds a touch more flavour and a hint of creaminess. I like to sprinkle the dip with black olives and spring onions for even more flavour.
Yield: 8
Turkey Mexi-Melts
Quick, easy and satisfying. I have added an optional dip which adds even more taste. Serve with a salad for a light supper, or without for a quick lunch. You can also put together, wrap up tightly and freeze. When you are ready to eat, just thaw at room temperature for an hour or so and then warm as in the recipe instructions.
ingredients:
- 1 pound ground turkey
- 1 tsp oil
- 1 envelope of taco seasoning mix
- 225g grated strong cheddar cheese (8 ounces)
- 225g grated Jack cheese (8 ounces)
- 8 to 10 flour tortillas (8 inch)
- 200g tomato salsa (1 generous cup)
- For the Dip: (optional)
- 220g good quality mayonnaise
- 1 TBS lime juice
- 1 tsp chipotle chili paste
- finely chopped black olives and spring onions
instructions:
- Heat the oil in a large skillet. Add the ground turkey and brown thoroughly, until no more pink juices remain. Stir in the taco seasoning and heat through.
- Lay out your tortillas. Sprinkle the cheddar cheese down the middle of the tortillas, dividing it equally amongst each. Divide the seasoned turkey equally amongst the tortillas, placing it on top of the cheddar cheese. Spoon a portion of the tomato salsa over top of the turkey in each tortilla, dividing it equally amongst them. Finally sprinkle the Jack cheese over top of the salsa. Roll each tortilla up to enclose the filling. Wrap each in a piece of damp kitchen paper towelling. Microwave 2 at a time for 1 minute on high. Let sit while you microwave them all.
- To make the dip. whisk together the mayo, lime juice and the chipotle paste in a bowl. Top with the chopped olives and onions.
- Serve the hot wraps with the mayo for dipping.
Created using The Recipes Generator
Authentic or not, these are really delicious. Simple ingredients. Easy method. Quick to throw together. These are big winners all round, especially if you are a fan of Tex Mex!! Bon Appetit!
With Valentines Day coming up this week, and my stove being out of commission, I thought it would be fun to do something different and create a delicious picnic for my sweetie pie and I to share for the occasion. Its really fun to do and really doesn't take a lot of work.
The weather has been right miserable lately, but that doesn't mean we can't still enjoy a picnic. Some of the nicest picnics can be shared right within the four walls of your comfy home!
The centre piece of my picnic was a delicious Buffalo Chicken Salad that I threw together. You will find the recipe below for a basic chicken salad and 10 variations. This is just one of them, and I can tell you it is really tasty!
I had a good old rummage around the refrigerator this morning while my husband was out and by the time he came home, I had a picnic feast for two more than ready.
We had some leftover potato salad and coleslaw from the other day, so that was packed into a container for sharing . . .
I always have lots of cheeses on hand, chutney's and crackers and so I did up a small cheese tray for us to enjoy. I used some vintage white cheddar, Danish blue, wensleydale with cranberries and boursin cheeses.
I put the chutney into a small Bonne Maman Jar and an assortment of crackers and some butter for spreading in a sandwich container. Be sure to include a knife for cutting up the cheeses and a spoon for the chutney.
You will want a toasted baguette or crisp breads to have with the chicken salad, or even some salad greens. My husband isn't one much for salad greens, so I had soft baguettes for him. No toasting today as there is no oven.
There was a Melton Mowbray Pork Pie in the refrigerator (his favourite pie) and some cheese and onion rolls, so I added a container with them, as well as some English Mustard for him to enjoy with a slice of pie. I also had some black and green grapes, so I washed some of them and put them into another container.
Something sweet is always welcome, so I added a container of his favourite biscuits/cookies and some fruit yogurts.
I also added the required cutlery, dinner plates and glasses, along with some tea light candles (for romance), a blanket to sit on, a book of poetry to share with each other and a fun game to play.
A bottle of sparkling apple juice was the finishing touch. I then packed it into our picnic basket . . . its a red metal one with chrome handles that I bought several years back.
I think its really pretty, although in all truth a wicker one is better as this one is quite heavy once you get it packed. It didn't all quite fit inside, but no matter we weren't going very far . . .
And with there being two of us, we carried the juice separately along with the bread, games and poetry.
As I said, we did not have far to go!
My husband was pleasantly surprised when he got home. I put some nice music on for us to listen to and in all truth, we sat at the table . . . these old bones of ours are not fond of floor sitting, not anymore . . .
It was a really nice spread . . .
I had my chicken salad on salad greens . . . my husband, of course, did not. Oh well . . .
The star of course was the chicken salad. I did the Buffalo Chicken version and it was absolutely fabulous.
The recipe comes from a magazine on chicken that I bought at the grocery store the last time I was visiting Canada. Its a lovely basic recipe . . . .
And then of course there are ten different variations . . . sure to suit every taste!
This really was a lot of fun! And it didn't really take a lot of effort on my part.
It made a change from the usual Winter bill of fare . . .
And injected a bit of sunshine and romance into what was simply a cold, blustery, rainy day!
Yield: 4
Chicken Salad with variations
With a few flavourful additions and basic ingredients you need never have boring Chicken Salad again.
ingredients:
For the basic salad: (see variations below)
- 1/2 pound cooked chicken, chopped
- 1 stalk of celery, chopped
- 2 thinly sliced spring onions (scallions)
- 1/3 to 1/2 cup good quality mayonnaise
- or salad dressing
- 1 tsp snipped fresh basil
- 1/2 tsp finely grated lemon zest
- 1/4 tsp salt
instructions:
- Combine the chicken, celery, spring onions in a bowl. Mix together the mayonnaise, basil, lemon zest and salt. Fold dressing into the chicken and vegetables gently, to combine well. Cover and chill for 1 to 4 hours. Serve on bread, crackers, or salad greens.
Variations:
- 1. Buffalo Chicken - Omit Basil, stir in 1/2 cup crumbled blue cheese and 1/4 to 1/2 tsp hot pepper sauce.
- 2. Hawaiian - Stir in 1/2 cup chopped pineapple. Just before serving, stir in 1/4 cup chopped toasted macadamia nuts.
- 3. Mediterranean - Omit celery. Stir in 1/2 cup chopped marinated artichoke hearts and 1/4 cup crumbled Feta cheese. Top with shredded basil.
- 4. Grape-Nut - Stir in 3/4 cup chopped seedless grapes. Just before serving, stir in 1/2 cup chopped toasted walnuts.
- 5. Bacon-Egg-Tomato - Stir in two chopped hard boiled eggs. Just before serving, stir in 1/2 cup chopped cherry tomatoes. Top with crumbled cooked crisp bacon.
- 6. Spicy Chili - Omit Basil and lemon zest. Stir in 1 to 2 tsp mild chili powder. Top with toasted pumpkin seeds.
- 7. Cashew Curry - Stir in 1 to 2 tsp curry powder. Just before serving stir in 2 TBS chopped roasted cashew nuts. You can also add 2 TBS mango chutney with the mayonnaise.
- 8. Cucumber/Melon - Just before serving, stir in 1/2 cup chopped cucumber and serve on melon wedges.
- 9. Coriander Lime - Omit basil and lemon zest. Stir in 1 TBS snipped fresh coriander (cilantro) and 1/2 tsp fresh lemon zest. Top with toasted sesame seeds and chopped coriander.
- 10. Apple Pecan - Stir in 3/4 cup chopped fresh eating apple. Just before serving, stir in 1/3 cup chopped toasted pecan nuts.
Even if you don't want to do something like this for Valentines Day, it would be fun to just do it on any day to help chase away the Winter doldrums's and blues.
Happy Sunday and Bon Appetit!
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