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
Sometimes I like to pull the stop out a bit when it comes to lunches in our house. We don't always want a bowl of soup, or a salad, or a sandwich. Sometimes we want something a tiny bit more special than that, but at the same time, not overly hearty! Pizza Rolls fit the bill on all counts!
I got some of these tasty Pik-Nik Twiller Mozzarella Snacks the other day and they are perfect for eating out of hand or for using in these easy to make and quick Pizza rolls!
Pik Nik Twillers Snacks are fun to eat, taste great and are a perfect source of Vitamins A & D. They are made from fresh mozzarella with no preservatives. They make a great snack for children, just on their own. Its fun to sit and peel off the strands of cheese, and I like that the kids are snacking on something nutritious instead of something junky.
They are great to tuck into lunch boxes, and to take in the car, or on picnics as well, and they come in very handy when you want to make a tasty snack for your kids as well, such as these tasty Pizza Rolls.
You could of course use prepped crescent rolls from the tin, but I prefer to make my own from scratch dough, creating a simple scone dough. Tastes better and I know what is in them. You just stir the dough together, pat it out and then cut into triangles and fill. Easy peasy. I have filled mine with pepperoni, but you can use whatever you want to fill them with.
The important thing to remember is not to over-fill them with anything, and of course, these tasty mozzarella sticks make adding the cheese very easy.
You just roll up your desired fillings along with the cheese in the scone dough, brush with melted butter, sprinkle on some Italian Garlic Seasoning and bake.
They puff up nice and golden brown in the oven . . . crisp edged . . . Tasty. Tasty!
I like to serve them with a simple homemade marinara sauce for dipping. I just take a pot of tomato puree (holds about 4 TBS) and mix it with some boiling water, some more of that Italian seasoning, some salt and pepper, a squirt of honey, some crushed fennel seed, a dash of ground cloves, and some onion powder. Just whisk that all together until you have a nice sauce consistency . . .
Pop it into the microwave for a minute or two and Bob's Your Uncle! You have a really tasty dipping sauce for your pizza rolls.
Just look at that lovely cheese ooze!!
Flaky rolls . . . gooey delicious melted cheese, spicy pepperoni . . .
And a tasty sauce for dipping!
What more could a kid want??? I love that the cheese in these Pik Nik Twiller Snacks is a mix of white and coloured Mozzarella. This adds even more interest! And one cheese stick is the equivalent of one glass of milk!
These went down a real treat with the big kids in this house!
Although I think if I make them again, I am going to chop up the pepperoni instead of leaving it in slices. Ham would be nice also.
Pizza Rolls
Yield: 4
Pizza stuffed quick rolls, filled with gooey cheese and pepperoni, and baked. Serve hot with your favourite marinara sauce!
ingredients:
- 140g plain flour (1 cup)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS butter, cut into bits
- 70ml milk (1/3 cup) or enough to make a soft dough
- 2 mozzarella sticks, cut in half crosswise
- 12 slices pepperoni
- a bit of melted butter to brush
- Italian Garlic Seasoning to sprinkle
- warm marinara sauce to serve
instructions:
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a small baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and cut it in with a pastry blender or two knives until it resembles coarse bread crumbs. Stir in enough milk with a fork to give you a soft dough. Tip out onto a lightly floured board and knead gently a couple times before patting out into a 8 by 10 rectangle.
- Using a sharp knife cut into 4 triangles. Separate a bit and then place 3 slices of pepperoni and 1/2 a cheese stick at the wide end of each. Roll up to enclose from the large end to the narrow tip. Tuck in the edges and then place point side down on the baking tray.
- Brush the tops with melted butter and sprinkle with Italian Garlic Seasoning. Bake in the preheated oven for 12 to 15 minutes until puffed and golden brown.
- Serve hot with some of your favourite marinara sauce for dipping.
These Pik Nik Twillers Snacks are available in the chiller section of most grocery shops. Great for snacking, for on vegetable trays, in salads, etc. and of course fabulous in little bakes such as these Easy Pizza Rolls! Wonderful cold and meltingly oozy delish when hot!
It's National Picnic Week from the 16th to the 22nd of June and there is no better meat for a quick and easy alfresco feast than SPAM® Chopped Pork and Ham.
Convenient, easy to prepare and uniquely tasty, SPAM® Chopped Pork and Ham is now available in an easy-to-open and lightweight plastic tub, which is perfect for picnics, BBQs and camping. The traditional can is also available.
Made from a minimum of 90% shoulder
pork and ham, SPAM® Chopped Pork can be sliced to make tasty SPAM® Sandwiches
or diced to create a delicious SPAM® Summer Salad.
So, before you grab your picnic
blanket and head to the park, check out the below recipe which is guaranteed to
make your Picnic Week a SPAMTASTIC™ one.
*Spam with Mustard Mayo Sandwich*
Serves 4
Printable Recipe
1 (200g) tub or can of SPAM® Chopped Pork and Ham, chopped into smallcubes
4 large hard boiled eggs, finely chopped
1 heaped TBS of mayonnaise
1 tsp wholegrain mustard (optional)
1 TBS chopped chives
1 pack of mustard cress or fresh salad leaves
8 slices of bread from a large loaf (white, 50/50 or wholegrain)
Put the chopped SPAM® and hard boiled eggs into a mixing bowl. Add the mayonnaise, wholegrain mustard and chopped chives. Stir well until everything is well coated with the mayonnaise. Spread the mixture onto 4 slices of bread. Put a layer of cress or salad leaves on top of the SPAM® mixture and then place the other slice on top of the salad. Cut into diagonals and serve.
Note - I would butter the slices of bread first with softened butter to help to keep the bread from going soggy.
The 200g tub is currently available in the UK from Tesco and Asda. 200g and 340g cans are also available from all major UK supermarkets.
Follow SPAM® Chopped Pork and Ham on Facebook
Follow SPAM® Chopped Pork and Ham on Twitter
Further recipe ideas can be found at www.spam-uk.com
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.
Created using The Recipes Generator
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!!
Autumn days call for comfort and sustenance. In the warmer weather we are more likely to have a sandwich for lunch, or a salad . . . but come October/November . . . we like soup!
I like soup. It can be as complicated or as simple as you want it to be. I always have at least some ingredients in my vegetable bin or larder that can easily and quickly be made into a delicious and scrummy soup for a hearty lunch or a simple supper.
A few fresh ingredients, and a bit of stove top magic and you can have something very special and rich to bring some warmth to your chilly fingers and toes.
This soup is delicious and rich and creamy, without all the added fat and calories of using cream or full fat milk. I use tinned evaporated milk, and the light one. Leeks have a strong enough flavour that you can't detect at all the use of tinned milk.
All your friends will think you used cream . . . they won't believe you when you tell them it's not fattening in the least! You could leave the butter out altogether and simply soften your leeks in a few tablespoons of vegetable stock. I do this fairly often with great success.
But then again . . . what is 1 1/2 TBS divided amongst friends? Meh! Not a problem.
*Leek and Potato Soup*
Serves 4
Printable Recipe
A delicious creamy soup, that is low in fat and very easy to make. I always make some croutons to serve it with, but you don't need to. It's great with crusy bread or cornbread too! The evaporated milk makes it very creamy and rich without adding cream.
1 1/2 TBS butter
3 leeks, washed thoroughly, trimmed and then thinly sliced
2 stalks of celery, washed and thinly sliced
12 ounces boiling water
3 medium potatoes, peeled and chopped
1 (420g) tin of light evaporated milk (14 ounce), diluted with an equal amount of water
sea salt and ground white pepper to taste
Melt the butter in a large, heavy bottomed saucepan. Add the leeks and celery. Cook over moderate heat for 10 minutes, stirring occasionaly. Do not brown. Add 8 ounces (1 cup) of the boiling water and cover. Simmer for 10 more minutes. Add the chopped potato and the remaining boiling water. Cover and simmer for 10 more minutes. Add the tinned milk and water. Cover and simmer for another 10 minutes, until the potatoes are tender. Season to taste with salt and pepper. Blitz with a stick blender until smooth. You can leave a few lumps for texture if you wish. Delicious!
Cooking in The Cottage today, a delicious Boeuf aux Carottes!
The recipe I am sharing with you today is a total carb-fest, but every now and again, a gal has to do what a gal has to do. My husband totally enjoyed this.
I thought that he might. He is a real meat and potatoes kind of a guy! Like most men suppose!
My youngest son went through a period of several years when he was very young where he would only eat certain things.
Once for several weeks, I could only get him to eat hot dogs, and then it was toast, but the toast had to be a certain colour, not too dark, not too light.
He loved all things white . . . white bread, white potatoes, rice . . . and he liked corn. He used to mix his corn into his rice and his potatoes and he called them corny rice or corny potatoes.
Yes, he was more than a bit spoilt and over-indulged, but he was the youngest of five and our last child.
There was seven years age difference between him and our other four children, and we all coddled him.
This casserole is somewhat reminiscent of something which I think he might have enjoyed when he was a boy.
It may sound a bit unusual I suppose. Its actually quite delicious!
I found myself with some leftover pieces of Crispy Chicken that needed using up, so I decided to incorporate them into a tasty bake.
You could use any read to bake breaded chicken cutlets in its place. Just bake them as per the package instructions and then continue as per this recipe.
The base of the bake is a cheesy mashed potatoes.
Filled with spring onions, and cheese . . . creamy and buttery . . . you spread this in a buttered casserole dish.
I sprinkled some frozen corn over top of that and then topped it with some more grated cheese . . .
I am a through and through cheese lover. Kind of crazy if you think that I grew up only eating processed cheese. Real cheese didn't even enter my radar!
Finally I cut the crispy chicken into strips and lay it on top of the corn and cheese.
The casserole then gets banged into the oven so that it can heat through and the cheese will melt . . .
While the casserole was cooking I made a cream gravy.
One of my favourite things is chicken fried chicken with cream gravy . . .
This gravy is an homage to that . . . creamy, rich and peppery . . .
The recipe doesn't make a whole lot, just enough to drizzle generously over top of the finished casserole with a tiny bit to spare.
You could certainly double it if you wished and if your family is fond of cream gravy.
Oh but this was some good. Yes, I did partake and I enjoyed every carb-filled mouthful.
It will be back on the watching my weight band wagon tomorrow. A girl can't be good 100% of the time.
I enjoyed a small serving along with a salad on the side.
My homage to healthy eating. LOL
On a side note, hat's a sandwich plate. I always use a sandwich plate instead of a dinner plate. It helps to keep me in check.
You really need to make this. Its fabulously deliciously tasty! Easy too!
Crispy Chicken with Cheesy Mash & Cream Gravy
Yield: 6
A delicious casserole of cheesy mash topped with bits of crispy chicken and corn, served with a rich creamy gravy.
ingredients:
You will need:
- 4 Crispy chicken breast fillets, cooked and cut into strips
- 1 cup of frozen corn, unthawed
- 60g strong cheddar cheese, grated (1/2 cup)
For the cheesy mash:
- 2 pounds of floury potatoes, such as a Maris Piper, peeled and cut into chunks
- 1 bunch of spring onions, trimmed and chopped
- 60g strong cheddar cheese, grated (1/2 cup)
- 2 TBS butter
- Warm milk
- Salt and pepper to taste
For the cream gravy:
- 2 TBS butter
- 1 small onion, peeled and finely chopped
- 1 chicken bullion cube, crushed
- 2 TBS flour
- 240ml whole milk (1 cup)
- 180ml double cream (3/4 cup heavy cream)
- salt to taste
- a generous grinding of black pepper
instructions:
How to cook Crispy Chicken with Cheesy Mash & Cream Gravy
- First make the mash. Put the potatoes in a saucepan along with the onion and add boiling salted water to cover. Simmer just until the potatoes are tender when pierced with the tip of a knife and then drain well. Return the hot potatoes to the pot and mash well with a potato masher. Add the butter and just enough warm milk to make them creamy. Stir in the spring onions and the cheese, mixing in well, and season to taste with salt and pepper.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Butter a shallow 9 by 13-inch casserole dish. Spread the cheesy mash in the casserole dish. Top with the frozen corn. Sprinkle the additional cheddar cheese over top. Sprinkle the chicken strips over top of the cheese. Bake for 15 to 20 minutes in the preheated oven, until heated through and the cheese has melted.
- While the casserole is baking make the cream gravy. Heat the milk and cream together in the microwave until quite warm, but not boiling. Set aside. Melt the butter in a saucepan. Add the chopped onion. Cook over medium low heat until the onion is translucent without allowing it to colour. Sprinkle with the flour. Cook for a few minutes, then whisk in the milk/cream mixture, whisking constantly. Cook until it bubbles and thickens. Crumble in the chicken stock cube and season to taste with salt and a hefty grinding of black pepper.
- Drizzle the hot cream gravy over the casserole and serve.
This was really tasty . . . creamy rich cheesy mash . . . sweet corn, crisp chicken and that peppery creamy gravy. To die for.
I thought you might be interested in knowing that I have been featured in the latest Issue of the Canadian version of Hello! magazine with a recipe spread.
I remember when I worked at the Manor down South, the housekeeper used to save me our boss's discarded Hello! magazines for me to read. I loved them. I never ever dreamt that one day some of my work would be gracing the pages. Funny how life is! Have a great day!
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.
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