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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
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!
One thing I have always enjoyed is Sliders. A Slider, typically, is a small sandwich, based/filling a smallish bun, not much larger than two inches across.
Originally they were meant to be used for burgers, but, like everything, the sandwich has morphed to include all sorts of tasty fillings!
One thing which is nice about making them is that it is a great way of making a larger amount of sandwiches all at once! You leave the buns attached together, like a sheet of buns.
You cut the "sheet" in half horizontally and then you lay them out in a baking dish, bottom halves first and filling them all at once, placing the top "sheet" over the fillings.
Typically they are then glazed with butter and some seasonings, covered and baked until the fillings are hot and any cheese in them has melted.
They are then very easy to cut apart and serve individually. The very concept makes them great for get-togethers, parties, pot lucks, etc.
Of course at the moment, getting together in large groups is not a smart thing to do, due these new highly transmittable versions of the Covid Virus. For myself and my family, we are sticking to the four people who are in our own bubble, and even those get-togethers are rare.
Most of the time it is just me. If you are lucky enough to have a partner, then you will be just you and one more. That doesn't mean you can't still enjoy good food and party treats.
To that end, I downsized my favorite Cordon Bleu Sliders to feed only two people.
And let me tell you, they lack none of the deliciousness of the full-sized version. They still taste every bit as delicious and are every bit as cheesy, moreish, yummilicious!
So what do I mean when I refer to Cordon Bleu? The term is French in origin, and translated into English simply means Blue Ribbon.
According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
By extension, it now refers to food which has been prepared to a very high quality, but very good and experienced cooks.
Generally speaking to day it is meant to be a dish which includes ham, turkey/chicken and swiss cheese, with some sort of sauce involved.
With these sliders it means a tasty bun with several sauces, ham, turkey and cheese. Totally delicious.
WHAT DO YOU NEED TO MAKE CORDON BLEU SLIDERS FOR TWO
Today I just used the last of the leftovers of my holiday meal, including the buns, so it was a really handy way to use them up in a very tasty way!
- 4 brioche mini rolls ( or mini-dinner rolls or Hawaiian rolls) (Keep together as a slab)
- 1 TBS honey Dijon mustard
- 1 TBS full fat mayonnaise
- 4 thin slices of baked ham
- 3 slices of swiss cheese
- 4 thin slices of roast turkey
- 2 TBS whole berry cranberry sauce
- 1/2 TBS creamed horseradish
- 1/2 TBS butter, melted
- pinch garlic powder
- 1/2 tsp parsley flakes
- 1/2 tsp everything bagel seasoning (if you don't have any, you can use sesame seeds, or poppy seeds, celery seed, etc.)
I was able to use the last of the dinner rolls, which were still attached together, and the leftover roast turkey and the ham. I even managed to use the cranberry sauce that was left.
The only things which I needed to use that were at the holiday dinner were the horseradish, honey mustard, mayonnaise, the cheese, and a few seasonings.
You can of course multiply this to feed more. If you don't have leftover ham or turkey, you can certainly use deli-meats.
Don't like horseradish? Leave it out and just use plain cranberry sauce. Don't like honey mustard? Use regular Dijon. You can also adapt the cheese to what you have to hand. What you want is a smooth melting kind of a cheese.
HOW TO MAKE CORDON BLEU SLIDERS FOR TWO
These are so simple to make. I think a child could make them actually, except for the slicing of the rolls. That step a grown up should always do!
The idea behind these is that they are baked as a whole. So you will need four smallish rolls that are still attached to each other. Cut them in half horizontally so that you have two "sheets" of buns. A top and a bottom.
Making them is kind of like making a lasagna or a bed. You layer things in. You will need two basic sauces.
One is made by whisking together the honey mustard and the mayonnaise. The other is made by whisking together the cranberry sauce and the horseradish sauce. Make both of those.
Place the bottom bun sheet, cut side up, in the bottom of a baking dish small enough to hold them snugly. Mine was about 7 inches square. Spread this sheet with the honey mustard/mayo combination.
Lay your sliced ham on top of this to cover, then lay on your slices of cheese, covering the ham completely. Finally lay on your turkey/chicken, again covering the cheese completely.
Melt your butter and mix it with the garlic powder. Brush this mixture evenly over the tops of the buns.
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Finally sprinkle them evenly with the everything bagel seasoning and the parsley. If you don't have everything bagel seasoning, then you can use sesame seeds or poppy seeds, celery seed, etc.
I have to say however, the everything bagel seasoning is perfect.
Cover the dish tightly with aluminum foil and then bake the sliders in a preheated 375*F/190*C/gas mark 5 oven for 20 to 25 minutes, until everything is heated through and the cheese has melted.
Remove from the oven, let sit for a few minutes and then cut the bun sheet in four and serve.
Two sliders should be more than ample for each person, especially if you have some salad or potato chips or fries on the side. Store any leftovers, covered in the refrigerator.
I have never frozen these so I cannot say with any certainty that they will or will not freeze well. This is such a small amount however, that there shouldn't really be much in the way of leftovers.
These are incredibly delicious and very popular. The honey mustard mayo goes well with both the ham and the turkey, and of course cranberry goes well with turkey. Ham also lends itself to fruity condiments and the horseradish cuts the sweetness a tiny bit and gives these a bit of zippity do dah!
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.
I had some cooked chicken which needed using up the other day and so I decided to make some chicken salad. I am not a real fan of chicken salad, but sometimes I don't mind indulging.
I had seen a recipe on Yummiest Food for Chicken Salad Wraps. It looked quite good, It had dried cranberries and pecans in the recipe and I love both of those. I also promised to be a somewhat healthy chicken salad.
The only problem was I did not have any large tortillas or wraps and I'll be honest here. I don't really like wraps all that much.
I find them very messy to eat and the filling never stays in them. That has just been my experience. As they say . . . 'just sayin!
I did have some six inch flour tortillas however and the wheels in my brain started turning and I thought to myself, what if I layered the filling in between these like a cake?
So that is what I did, I layered the filling between six-inch flour tortillas and then chilled it for an hour so I could cut it into wedges.
I also cut the recipe for the filling in half because I am only one and I cannot eat that much chicken salad! I also know this is a problem for a lot of my readers, so this is the small batch recipe!
I did tweak the recipe a bit as well. I added a few flavor ingredients because to be honest, I found the original a bit lacking in flavor.
I added spring onions and a bit more seasoning. This made all the difference in the world!
WHAT YOU NEED TO MAKE CHICKEN, CRANBERRY PECAN SALAD WEDGES
Its simple really. I bet you have everything in your kitchen right now. I know I am always saying that, but its true. Most of what I cook and share is not complicated!
- 1 1/2 cups diced cooked chicken
- 1/3 cup dried sweetened cranberries
- 1/3 cup chopped toasted pecans (8 to 10 minutes in a moderate oven on a baking tray does the trick to toast them properly. The flavor is intensified immensely.)
- 1 stick chopped celery
- 1 spring onion (also known as green onions or scallions)
- 1/3 cup real mayonnaise (use a quality one, not low fat)
- fine sea salt and black pepper to taste
- 1/8 tsp garlic powder (not salt)
- six inch flour tortillas
I always toast my nuts before cooking with them or using them in things like this salad. Toasting your nuts always brings out a beautiful depth of nutty flavor.
Its not hard to do, about 8 minutes in a moderate (350*F/180*C) does the trick. Spread them out on a baking sheet for toasting, and, when done, let them cool before you use them.
I used poached chicken breasts for this recipe. I scored some lovely skin on, bone in ones at the grocery store the other day.
To poach chicken breasts, place them in a sauce pan and cover them with some chicken stock and water. Bring to the boil and then reduce to a simmer. Simmer, covered, for 10 to 15 minutes until no longer pink inside.
Leave to cool in the water until lukewarm. Remove, peel off the skin and discard, along with the bones. What you are left with is beautifully moist and delicious chicken.
HOW TO MAKE CHICKEN, CRANBERRY, PECAN SALAD WEDGES
Again, nothing could be easier. Making the filling is as simple as stirring all of the filling ingredients together until they are evenly and well combined.
To prep the celery, I cut the stick of celery, lengthwise into quarters and then crosswise into 1/4 inch slices. Nicely diced.
I trimmed the spring onion, washed it really well, making sure any grit was removed and then I cut it in half down the length of it and then into thin slices crosswise, using only the light green and white bits.
I diced the chicken into a 1/2 inch dice and I cut the pecans, crosswise into 1/4 inch pieces. If you have a sharp knife, none of this is any problem.
I also chopped the dried cranberries a tiny bit. You don't need to do this, but I think you get a nicer salad that spreads better if you do.
Once you have your salad fixings prepped and mixed together with the mayo and the seasonings, you can start building your wedges. Just divide the salad into thirds and sandwich it in between the tortillas, having one tortilla on the bottom and on the top and two in between.
Effectively you sandwich is in three layers with a tortilla between and enclosing each layer. Press gently so that everything compacts a tiny bit, wrap tightly in plastic cling film and then chill for about an hour so that everything sets up nicely.
And that is basically it. Cut the chilled filled tortilla into wedges to serve. As you can see everything stays nicely inside the tortillas and is not falling out all over the place. These are quite manageable and very pleasant to eat!
Delicious actually. These would also make great appetizers, cut into thinner wedges, but they made a fabulous lunch served with a few potato chips. I highly recommend. The recipe would work with turkey also! Enjoy!
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!
Waffles were not something which I had ever eaten as a child. Oh, sure, there used to be those frozen ones with the commercials on the telly, but they were never anything my mom ever bought for us.
Waffles were considered exotic food.
I did buy the frozen ones for my children, and for years and years that was my only experience with them, other than occasionally being treated to Belgian Waffles for breakfast at a restaurant.
Then when I was much older, and living in the UK, I treated myself to an electric waffle maker. I fell in love with it and we had waffles fairly often. Both savory and sweet.
The other day I went into Home Hardware to buy some salt for my steps and a snow brush for the car. I saw this little snowflake waffle machine which was on offer.
What can I say? I fell to the power of suggestion and one came home with me.
It so cute! Isn't that snowflake adorable. It makes small waffles, each about 3 1/2 inches across I am thinking.
I was so looking forward to making snowflake waffles for my grandsons for breakfast when they are here at Christmas time. Can you tell I am a bit excited about that? 😁 Its a first for me!
I decided to do a test run with it this morning and make myself some snicker doodle waffles. I used a recipe which came in the little instruction booklet.
I think its a smart thing to do. To use a recipe that comes with something the first time you use it. Just so you can test it and iron out any and all wrinkles.
I was actually really surprised at how nice they turned out. This little machine worked like a little pro. Nothing stuck and my waffles were lovely and light.
Nice and crisp on the outside, light and fluffy inside. And with perfect snowflake indentations on one side! Color me impressed!
I can't wait to do the Grandma thing and serve these to my grandsons! I hope that they will like them. Maybe not the snicker doodle ones, but some kind of waffles at any rate.
What child would not like a snowflake waffle! No matter the flavor!
WHAT YOU NEED TO MAKE SNICKERDOODLE WAFFLES
Other than the waffle machine you probably have everything you need in your kitchen right now!
- all purpose plain flour
- sugar
- salt (I use fine sea salt)
- milk (I use whole milk)
- butter (I use salted and cut back on the salt in the recipe)
- ground cinnamon
- eggs (I use large free range)
- cream of tartar (I did not have any but used a substitution, see recipe notes)
I almost didn't make them because when I read the recipe I saw that I needed Cream of Tartar. I don't have any in the house and keep forgetting to buy any.
I decided to go online and see if there was anything I could substitute for cream of tartar and discovered that you can use vinegar or lemon juice. Problem solved!
HOW TO MAKE SNICKERDOODLE WAFFLES
With a waffle machine these are really easy to make. I was surprised. Some recipes I have used in the past you had to beat the egg whites separately and fold them into the batter.
This recipe was very straightforward and everything went together very quickly. I was cooking these little babies before I could say jack rabbit!
I made the cinnamon sugar that you need to dust the finished waffles with first. Very simple. Just whisk some sugar and cinnamon together!
I did the flour mixture next. I sifted the flour, baking powder, cinnamon and salt into a bowl to make sure all of the baking powder was evenly distributed.
You need to warm the milk and butter together just enough to melt the butter. I did this in the microwave actually, but you could do it in a saucepan. Don't let it get too hot, or you will be waiting for it to cool down enough so that you can add it to the eggs, etc.
Beat the eggs and vanilla together in a bowl, then beat in the milk and butter. (Make sure they are only lukewarm) Do make sure everything is well amalgamated.
Once you have done that you start beating in the dry ingredients. I used a whisk and did it by hand. In three lots, making sure all of the dry ingredients were well beaten in before I added more.
If you are using vinegar/lemon instead of cream of tartar, add it with the milk/eggs.
And that was it. Batter done I was ready to start baking my waffles. I got quite a few, more than the recipe stated, perhaps 8 - 10 refers to larger waffles. I reckon I got at least 16. I froze the leftovers, with some baking paper in between. I think they will be great popped into the toaster for quick breakfasts.
I enjoyed these today with some fresh fruit and maple syrup. It was a really delicious breakfast to say the least!
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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