Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
We are huge fans of Tex Mex in our house, especially tacos! We love our Tacos. I will take a Taco any way, any how.
Especially when they are homemade. There is something about making them yourself that makes them tastier!
My husband however doesn't like eating hard or really crunchy things. I usually do soft taco boats, or use soft tortillas these days.
To be honest, I have broken a tooth before on a tortilla chip, so as you get older, softer is probably a better way to go, and a lot easier on your teeth!
I especially love baked Tacos . . . Tacos that you fill and then bake in the oven until all the flavours meld together and everything is scrummy yummy!
But then again, I will take a taco any way I can get it!
I recently discovered the Deli Kitchen's folded flat breads. These are really innovative and delicious soft flat breads that are very convenient to use, fill and eat!
For these tasty Tacos today I used their Corn Folded Flatbreads. They come six to a pack and are soft and delicious! They are perfect for these kind of tacos.
At only 113 calories per flatbread thin, they are lower in calories than traditional crisp taco shells (which have been fried you know!) containing 19.9g of carbs, of which only 1.3g are sugars. Low in fat and saturates I think they are a fairly healthy choice!
I find them to be delicious and easy to use. You can't lose!
Today I used leftover cooked chicken breast meat to make a fabulous Chipotle Lime Chicken filling!
It is a really simple filling to make . . . just chopped chicken, some chipotle chili in adobe sauce, a bit of mayonnaise, tomato salsa (you pick the heat) and some lime juice . . .
I layered that in the folded corn flatbreads with some packaged four cheese blend, but you can easily grate your own cheese, some Mexican Spicy Jack would be fabulous.
I just used what I had on hand . . .
I do like a tiny bit of crunch myself, so I did crumble some tortilla chips and sprinkle some on the top of each taco . . . one per taco did the job perfectly . . . they ended up just slightly crunchy without being overly hard. In short perfect.
You don't need to bake them for very long. Less than half an hour, which is just enough time to make your go-withs!
I have included directions to may your own Chipotle Cream, which is the perfect accompaniment!
I sprinkled the finished tacos with some finely sliced spring onions when I took them out of the onion. Scrumptious . . .
And then served them with some of that Chipotle Sour Cream sauce, some guacamole (I adore guacamole) and additional salsa!
Oh boy, that was one very VERY tasty mouthful! I could have eaten all six myself, but I didn't. I promise you. I shared these with my husband, no word of a lie! He thought they were really good too!
Yield: 6
Chipotle Lime Chicken Flatbread Tacos
prep time: cook time: total time:
A wonderfully spicy chicken taco filling tucked inside some Deli Kitchen Corn Folded Flat Breads and baked. Deliciously served with a Chipotle Sour Cream Sauce, Guacamole and Salsa.
ingredients:
- 200g chopped cooked chicken breast meat (2 cups)
- the juice of 1/2 lime
- 1 TBS Chipotle in adobe sauce
- 3 TBS mayonnaise
- 3 TBS Tomato salsa
- 1 tsp Mexican spice seasoning (I used Swartz Mexican Street Food seasoning)
- salt and black pepper to taste
- 6 Deli Kitchen Corn Folded Flat Breads
- 4 cheese blend as required
- 6 Tortilla chips, crumbled
For the Chipotle Sour Cream Sauce:
- 120g sour cream (1/2 cup)
- 2 tsp Chipotle in adobe sauce
- 2 tsp lime juice
- 1 small clove garlic, minced
- pinch salt
You will also need:
- prepared guacamole
- prepared salsa
- chopped spring onions
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish large enough to hold all your tacos.
- Using a fork, mash together the chicken, lime juice, salsa, mayonnaise, chipotle, Mexican seasoning and salt and pepper to taste. Open your flatbreads slightly. Place a couple of tablespoons of four cheese blend on one side. Top with 1/6th of the chicken mixture and then another couple of tablespoons of cheese blend. Divide the crumbled tortilla chips between them, sprinkling them on top of the cheese. Place the filled flat breads into the baking dish and cover with a sheet of foil that you have sprayed with a nonstick spray.
- Bake in the preheated oven for 25 to 30 minutes until heated through and the cheese has melted.
- While the tacos are baking, make the chipotle sour cream sauce, by whisking all of the ingredients together.
- Remove the tacos from the oven, sprinkle with chopped spring onions and serve with the sour cream sauce, guacamole and salsa for spooning on top. Delicious!
Created using The Recipes Generator
I love these Deli Kitchen Folded Flat Breads, both the Corn ones and the Brioche ones. Totally yummy! You can buy them at Sainsbury's here in the UK. Their delicious range also includes Sliced Focaccia, Plain Subwich, Skinni Wraps and three kinds of sandwich thins.
As a diabetic I do try to watch my carb intake most of the time and I have found these thinner, healthier options really helpful in doing that, plus they are also delicious. I can have my sandwich and eat it too!
You can find their products in a variety of different shops, to find out which products are available where, do check out their website.
I think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
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@aol.com
Hot Italian Focaccia Melts. Get ready for a delicious hot sandwich that will literally make your toes curl with delight!
I don't think I have ever made any secret of my love of and for sandwiches. I adore them in any way shape or form.
The other day I created a delicious Focaccia melt for us to enjoy using some of the sliced Focaccia flat breads that Deli Kitchen makes. I adore their flatbreads.
They have a wonderful range of innovative flat breads that are simple, handy to use, very versatile and also healthy.
I love these Sliced Focaccia breads from their range.
They are a delicious soft olive oil bread and much thinner than regular focaccia that you might see in the shops, making them PERFECT for sandwiches such as this Hot Italian Focaccia Melt I am showing you today.
With each thin containing only 291 calories and with each one serving two people that makes for a mighty tasty somewhat low carb sandwich that is sure to please and satisfy even your most ardent bread lovers!
You could get four servings from each focaccia bread for your small eaters, but I would count on there being two each, for your heartier eaters.
The insides of the focaccia are spread with a parmesan herb butter and then layered with three deli meats . . . salami, pepperoni and Italian ham/prosciutto . . .
I have also added two layers of four cheese blend. You can use whatever four cheese blend you like.
If you can get an Italian one that's great.
I just use the one that I can get in my shops which includes Edam, Jack, Cheddar and Mozzarella.
I also add a layer of spicy marinated pickles. I get the slaw variety which includes carrots, onions and chilies.
You could use hot pickled peppers if you wanted, or Giardiniera, or even those Peppadew peppers.
You want something that will give you a little bit of heat without going over the top
I brushed the outsides of the focaccia with some softened butter and sprinkled them with a bit more Italian Garlic & Herb Seasoning . . .
It adds a really nice finishing touch . . .
Once you've done that, you just lay them out onto several baking sheets . . .
I cover the baking sheets with foil and bake first . . . that gives the cheese a chance to melt and the meat a chance to heat through . . .
I then uncover them and bake them for a further 5 minutes, just to crisp up the outsides a bit.
The end result was fabulously tasty! We both really enjoyed these! Kind of like an inside out pizza . . . but without pizza sauce.
We enjoyed them for a light supper with a bit of salad!!
Yield: 8
Hot Italian Foccaccia Melts
prep time: 10 minscook time: 15 minstotal time: 25 mins
Perfect for a quick and easy supper, and oh so delicious!
ingredients:
- 4 Deli Kitchen Sliced Focaccia
- 130g butter softened (1/2 cup)
- 2 tsp garlic Italian seasoning
- 6 TBS Parmesan Cheese
- 24 slices Salami
- 24 slices Pepperoni
- 24 slices Italian ham with herbs
- 375g four cheese blend (3 cups)
- (Mine has Edam, Jack, Cheddar and Mozzarella)
- Spicy pickled salad mix like pickled Giardiniera Mix (optional)
- (I used Baxter's Spicy Slaw Deli Topper)
Topping:
- softened butter
- Italian herb and garlic seasoning
instructions:
- Preheat the oven to 180*C/350*F gas mark 4. Slice your sub rolls almost all the way through from the top to bottom.
- Cream together the butter, seasoning and Parmesan cheese. Spread a portion of this onto the insides of the focaccia Layer 4 TBS of cheese blend, 4 slices salami, 4 slices Pepperoni, 4 slices ham, 4 TBS hot pickle mix (if using) and 4TBS of the four cheese blend into each bun. Brush a bit of softened butter on the top of each and sprinkle with some Italian garlic seasoning. Place onto two baking sheets and cover with foil.
- Bake in the preheated oven for 10 minutes, uncover and bake for a further 5 minutes, until the cheese has melted and all is heated through. Cut into quarters to serve.
Created using The Recipes Generator
With the more spring-like and summery weather coming up, these would also be delicious filled, wrapped in foil and popped onto the outdoor grill! I do so love my sandwich meals!
You can buy the Deli Kitchen Sliced Focaccia breads at Sainsbury's where they retail for £1.35 a pack or 34p each! That spells winner/winnerto me! You can buy Deli Kitchen's tasty flatbread range from Asda, Morrisons, Tesco and Waitrose.
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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