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
Every year I say I am going to be better prepared when the Holiday season rolls around, but every year it seems to creep up on me! I don't know how that happens, but it does and I am sure I am not alone.
But, oh, it is my very favorite time of the year. I love all of the decorations and music, movies, cards, etc. I especially love the food. The holidays give us the perfect excuse to pull out all the stops and celebrated with special tastes and flavors!
.JPG "Cranberry Jalapeno Salsa")
Quite often it is a great opportunity for us also to try something new. I saw this recipe for Cranberry Jalapeno Salsa first on the Gooseberry Patch page several weeks ago. I knew as soon as I saw it that it was something I wanted to try.
Not only was it bright and colorful, but the flavors seemed to be very seasonal and celebratory. It was also quick and easy to make. I don't know about you, but this time of year quick and easy is something I often look for, especially when it comes to appetizers or nibbles!
.JPG "Cranberry Jalapeno Salsa")
I also want them to be fun and delicious, and this recipe is all of that in spades. Quick, easy, delicious and fun, Fun, FUN!
It is attributed to Bonnie Waters from Bloomington, IN
When I cooked at the Manor and they were entertaining, I was always looking for new nibbles to serve with drinks prior to the dinner parties. Something fresh and exciting, and hopefully not too much work.
Something I could make up ahead of time. This would have been perfect, and there are so many different ways that you can dress it up!
.JPG "Cranberry Jalapeno Salsa")
WHAT DO YOU NEED TO MAKE CRANBERRY JALAPENO SALSA
Trust me when I say these are very simple ingredients that are available to most of us! Another thing I love about this is that it doesn't take a ton of ingredients.
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
.JPG "Cranberry Jalapeno Salsa")
Cranberry sauce is something I always have in my larder. It comes in so handy and is not just great with turkey. It also goes great with chicken, pork, etc. And it is fabulous in this dip!
I used Sprague Wild Cranberry Sauce. I normally always buy Ocean Spray, but this variety was on special a few weeks back for 99c a tin. I picked up a couple of tins on a whim. It has a beautiful flavor for a tinned cranberry sauce. I think it quite delicious, and the berries are quite small in it.
.JPG "Cranberry Jalapeno Salsa")
The only extra things I had to pick up fresh for this salsa/dip was the jalapeno pepper and the spring onions. I had everything else in the house, even the lime.
I even had the chips. I will often make myself nachos for supper, so chips are always in my larder.
.JPG "Cranberry Jalapeno Salsa")
HOW TO MAKE CRANBERRY JALAPENO SALSA
When I say nothing could be easier, I really mean it!
Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely. Trim your spring onions and chop finely. Wash and dry your coriander leaf. Chop finely.
Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
Cover and chill for a few hours so that all of the flavors meld together. Serve at room temperature with crisp tortilla chips for dipping. This will keep several days, covered tightly, in the refrigerator.
.JPG "Cranberry Jalapeno Salsa")
Ever since I made this, I have been thinking of different ways I could use it. Trust me when I tell you I will have no problem using it all up!
It would make a fabulous appetizer spooned over a block of cream cheese. Served with crackers for spreading, I think it would go down a real treat!!
.JPG "Cranberry Jalapeno Salsa")
It would also be wonderful in my Cranberry Baked Chicken recipe. My tastebuds are tingling just at the thought of that.
I think it would be good with roast turkey and chicken or pork as well, and I can just imagine how well it would spark up the traditional turkey or chicken after the holiday dinner sandwich!
.JPG "Cranberry Jalapeno Salsa")
I think it would make an excellent quesadilla filling, along with some sharp cheddar cheese. It would go fabulous on a toasty grilled chicken, turkey or pork panini as well!
Oh, when I think of all the wonderful ways you could enjoy this tasty salsa, I get very excited. What does that say about my life? It says I love LOVE good food and extraordinary flavors!
.JPG "Cranberry Jalapeno Salsa")
JALAPENO PEPPER JAM BAKED BRIE-Gloriously rich and creamy gooey brie mixed with hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
SMOKED SALMON SPREAD -This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious!
Yield: 3 cups
Cranberry Jalapeno Salsa
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
A quick, easy and berry delicious appetizer. Fun to make and to eat!
Ingredients
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
Instructions
- Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely.
- Trim your spring onions and chop finely.
- Wash and dry your coriander leaf. Chop finely.
- Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
- Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
- Cover and chill for a few hours so that all of the flavors meld together.
- Serve at room temperature with crisp tortilla chips for dipping.
- This will keep several days, covered tightly, in the refrigerator.
Thanks so much for visiting! Do come again!
Cuting out sugary foods and high fat snacks is an important way to improve your diet and help maintain good blood glucose levels. It helps to have alternatives available when you are feeling that urge to snack on something or when your levels dip and you just don't have time to make a meal. Having alternatives at the ready and achieving a balance are really important for long term success! It's okay to have an occasional sweet treat, but in all reality, those need to be kept at a minimum, and it's best to develop a taste for nutritionally sound snacks.
I had bought a lovely bone in pork loin roast prior to Christmas, which had been in the freezer since then as I just didn't get the chance to cook it. I remembered it at the weekend and decided to take it out. It was a lovely piece of meat. Perfectly sized for four people, or just us two with some nice leftovers.
It was a free-range bone-in loin of pork half roasting joint, skin on, with four rib bones. The chin bone had been removed, which makes for very easy carving. I didn't especially want the crackling this time so I trimmed it all off with a sharp knife and discarded it, leaving a nice layer of fat on the outside.
To be honest, I am never really quite sure what to do with the layer of skin. Over here they roast it until it is crisp and serve it as "Cracklin" . . . crisp and salty. I am not a huge fan of this. Probably because it isn't something I grew up with. It's also really difficult to get it as crisp as you want for eating purposes simply by roasting it. I think a lot of places actually deep fry it. We are staying away from that kind of thing in this house.
How I have always done my pork loin roasts is to make deep cuts into the roast, all over it at regular intervals, right down almost to the bottom, using a really sharp knife. My boning knife does a super job.
Then I take peeled cloves of garlic and stuff them into the meat. For a roast this size, I used four cloves. You cut them into slivers and then you start stuffing them down into the roast into the holes/slits you cut with your knife.
I use a chopstick for this. First I push in the chopstick, which makes the slit wider, and then I stuff in the garlic, pressing it down in with the end of the chop stick. I try to make it so the slivers end up a different spots inside the meat. Some I will push down all the way and others I will leave nearer the surface. Don't worry the holes close over when the meat cooks. You don't end up with a hole-pocked piece of meat, trust me.
After that I sprinkle it all over liberally with sea salt and freshly ground black pepper. And that's it. Just put it into the roasting dish/tin and roast it. Easy peasy.
I like to serve it with some mashed potatoes, cabbage, carrots, swede and gravy. With a bit of applesauce on the side, it makes for a beautiful meal. Sometimes I will make a fruity bread stuffing to serve along side as well. Its so tasty!
*A Simple Roast Loin of Pork*
Serves 4
Remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 200*C/400*F/ gas mark 6.
If your roast has the skin on it, using a really sharp boning knife, trim off the skin and discard, leaving a nice layer of fat. Using the tip of your boning knife, make deep cuts down into the meat, through the fat. Push a sliver of garlic down into each cut. Sprinkle all over liberally with salt and black pepper. Place into a small roasting tin/dish.
Roast in the preheated oven for 30 minutes per 500g/1 pound plus an additional 20 minutes. My roast took approximately 1 1/2 hours. The juices should run clear.
Serve hot cut into thick slices. (I like to cut in between the ribs. This is very easy to do, if the chin bone has been removed.)
Serve with applesauce and your favourite vegetables.
You can make a delicious
gravy with the pan drippings if you wish. Remove and discard all of the
fat, but 2 TBS of the fat. Put the the 2 TBS pork fat into a saucepan.
Add 2 cups hot stock (chicken) to the pan and scrape up all the brown
bits and meat juices. Heat the fat over medium heat and whisk in 2 TBS
of flour. Cook for about a minute. Slowly whisk in the pan
juices/stock. Cook, whisking constantly, until it bubbles and
thickens. Season to taste with salt, pepper and a bit of thyme if you
desire.
We had some of the leftovers today in Cuban Sandwiches. I have never been to Cuba, but this sandwich has always intrigued me. It has always looked incredibly delicious.
I did a search on Pinterest for a recipe. There was no end of recipes to choose from. I finally decided on one that I found on Saving Room for Dessert. Most of the other recipes I had looked at called for a layer of Salami, which I didn't have. This was simply layers of honey ham, roast pork, swiss cheese (I used a Dutch Maasdam), mustard and sour gerkins/pickles. I used ciabatta rolls. Buttered and pressed/weighted down and grilled in my iron skillet. YUM!
The leftover roast pork was perfect in this, with a nice hit of garlic, thinly sliced. My new favourite sandwich! Bon Appetit!
Celebrating the Royal Birth with PG Tips and some Scrummy Crisp Lemon Biscuits
Saturday, 24 August 2013
To celebrate the birth of the latest heir apparent to the British throne, PG tips has developed a new take on the traditional cuppa to wet the baby’s head – a ‘royal-tea cup’ cocktail.
Working with Rebecca Seal, drinks expert from Channel 4’s Sunday Brunch, the Fruit Cup style cocktail takes inspiration straight from the royal wedding day to combine details from the pair’s nuptials with quintessentially English ingredients, resulting in a rich and refreshing PG tipple packed full of Britishness and served in dainty tea cups.
Ingredients in a PG tips ‘royal-tea cup’ include:
- Strawberries – as a major crop in Cambridgeshire, these summery English berries are perfect to include as part of a royal celebration
- Rose petals – two new rose bushes were named after the happy couple and planted in the grounds of Windsor Castle and sugar roses were used to decorate their eight-tier wedding cake
- Sparkling wine – English sparkling wine was served to guests at the bride and groom’s wedding breakfast
- PG tips The Rich One – like red wine, all tea contains tannins, which gives drinks a wonderfully rich flavour. We’ve used PG tips The Rich One for its full-bodied taste
- Gin – a quintessentially British ingredient and, according to Rebecca Seal, the botanicals used to make gin (like juniper) perfectly complement the flavours in tea
- Cucumber – from a dainty finger sandwich at traditional afternoon tea
- Apple juice - from the fruit trees of the great British orchards
- Elderflower – from the hedgerows that line England’s green and pleasant land
- Mint - from English country gardens
PG tips Royal-tea Cup Cocktail Recipe:
To enjoy a very British punch in celebration of a potential future king, the below recipe makes 10-12 teacups or 6-8 longer drinks -
Ingredients:
- 6 British strawberries with the core removed
- A handful of fresh mint leaves, ripped
- 100ml freshly boiled water
- 1 PG tips The Rich One teabag
- 75g sugar
- 50ml freshly squeezed lemon juice (about 1 ½ lemons)
- ½ an unwaxed lemon’s rind, peeled and chopped
- 15ml elderflower cordial
- 100ml English apple juice
- 200-400ml gin
- 350ml soda water or sparkling water
- 350ml English sparkling wine (or cava)
Omit the gin and sparkling wine and use 150ml apple juice and 550ml soda water instead
Garnish:
- Lots of fresh ice in big chunks
- Slices of cucumber skin
- Rose petals
- Slices of strawberries
Step 1: In a pestle and mortar, roughly crush the strawberries and mint leaves together
Step 2: Mix the crushed mint and strawberries with the hot water, PG tips The Rich One teabag, sugar, lemon juice and rind then stir until all the sugar has dissolved. Leave to stand for 8-10 minutes, then strain, reserving the syrup
Step 3: In a large bowl or jug, mix the syrup with the elderflower, apple juice and gin to taste. (The mix can be chilled for a few hours at this point until ready to serve.)
Step 4: When ready to serve, add large blocks of ice, the soda water and sparkling wine. Stir gently to combine
Step 5: To serve, line teacups with a sliver of cucumber skin, shaved using a potato peeler, then fill the cup with fresh ice. Serve using a ladle
Step 6: Garnish with a red rose petal and a slice of strawberry in the shape of a heart
I did the non-alcoholic version of this delightful little tipple and we quite enjoyed! Except for the cucumber skins . . . I thought they added a bitter touch which I didn't like very much, so I got rid of mine . . . so did the Toddster.
Of course, you know we did more than drink. I had to make something to eat along with our little "tipple," and I baked some beautifully crisp lemon crisp biscuits! Celebrations always call for something REALLY special don't they? And these crisp little biscuits are just perfect for that!
This is a very, verrrrrry old recipe, gleaned from the cardboard covering of a package of margarine many years ago. My mother had ripped it off and it lay hidden in her red Co-op cookbook for many years. I cannot remember my mother ever baking these, but I have baked them many times.
The original recipe called for hard margarine, but I have always used butter. I figure if they add stuff and chemicals to make margarine hard etc., . . . I don't need it in my veins. I'd prefer to have natural vein cloggers.
These are a slice and bake cookie. I've never been able to get them to come out perfectly round, but that doesn't matter. They are crisp and sweet and buttery . . . with a hint of lemon as well as ginger, which is a perfect combination I think. I added the lemon sugar garnish a while back. It just made sense and was the nicest addition I thought.
So, what are you waiting for? Let's get baking!
*Lemon Crisps*
Makes 5 dozenWhen ready to bake rub the topping ingredients together until fragrant and preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with baking paper. Set aside.
Cut the rolls with a very sharp knife into 1/4 inch thick slices. Place these on the baking trays. Sprinkle each with a bit of the lemon sugar. Bake for 6 to 8 minutes until crisp and golden around the edges. Allow to cool on the baking sheets for several minutes before removing to a wire rack to finish cooling completely.
Store in an airtight container.
I was recently asked if I would like to participate in a Challenge put forth by the People from The Laughing Cow to create some scrumptious recipes using their Extra Light low fat cheese spread triangles and leftovers! You know me, I do love a good challenge and this recipe here today is the first which I have come up with for them.
We have a lovely girl staying with us at the moment from Spain. She is working at the hospital and so I have been making her a lunch to take with her each day. Today, in my quest to get away from sandwiches, I made her a deliciously different salad for a change.
One thing I love about the warmer months is Salads! We are no longer craving the hearty sustenance that we craved all winter but are longing for lighter, fresher flavors and ways to really incorporate as much of the fresh produce available at this time of year as we can!
I am a person who enjoys salads any time of year, but in the summer months we can get a bit more inventive with them, and pasta salads are a wonderful way to do that. A tiny bit heartier than a bit of lettuce and cucumber they go really well with all of our BBQ's, Picnics, Pot Lucks and outdoor eating!
Today I am sharing some of my absolute favorite pasta salads, each one designed to bring some flavor and flair to all of your warm weather meals! Quick, easy and yes, delicious!
Be sure to scroll down to the bottom to read all of my hints and tips for making this the best pasta salad season ever!
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing.
And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery.
Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing.
Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
TEX MEX PASTA SALAD - with red and yellow cherry tomatoes, red onions, peppers, sweet corn, avocado, coriander and black beans! Add a zippy Tex Mex dressing and Bob's your Uncle! This salad goes well with all of your BBQ favorites!
I love to use Farfalle for this one. Add some cubed cooked meat or cheese and you can easily turn this fabulous salad into a delicious main dish salad!
PASTA SALAD WITH ROASTED ASPARAGUS & TOMATOES - This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.
I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad!
CREAMY MACARONI SALAD - this simple salad which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing for this tasty salad is not overly mayonnaise-y . . . it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache.
BUFFALO CHICKEN PASTA SALAD - This really is an excellent chicken salad. It does pack a bit of a punch. I only add the smaller amount of hot pepper sauce. (I used Chiloula) It is plenty hot with that, but if you are a lover of really hot and spicy, do add more!
In addition there is plenty of crunch from the use of celery & carrot and some sharpness from chopped spring onions. An added creaminess comes from a hint of blue cheese. This is a great way to showcase leftover cooked chicken in a most delicious way!
PASTA SALAD PRIMAVERA - An old weight watchers favorite salad with plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
There are as many vegetables in this tasty salad as there is pasta but you won't miss it. Its fabulously tasty with a beautiful punchy homemade Italian dressing and Parmesan cheese!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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