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
Over here for the last few weeks a certain fast food place has been having their annual Tastes of America promotion.
We popped in last week and ordered the Alabama Chicken sandwich with a smoky white BBQ sauce, bacon, cheese and onion crisps.
There was also lettuce and the bun was supposed to be a cornbread style bun.
To say I was slightly disappointed is to say the least. I will say no more.
I came away thinking I could make a far better chicken burger at home and today (Saturday as I write this) I did just that.
It wasn't quite a copycat. I infused ours with Tex Mex Flavours . . . but it was still a chicken burger and it was mighty tasty if I don't say so myself.
Chicken Burgers and Tex Mex are two of my favourite things. Why not combine the two!
I don't think a chicken burger is all that hard to get wrong. Why is it so often it is done so very poorly???
I hate that when I eat out, more often than not, I am disappointed by food which fails to deliver what it promises.
I am probably eating in the wrong places. That's the truth of it and what it boils down to.
I have a connoisseurs appetite and a pauper's budget, which is probably the whole problem in a nutshell.
I created a coriander lime mayo to spread on the buns, using chopped fresh coriander, garlic, and some lime juice and zest, with a tiny bit of salt.
This got put into the refrigerator so that the flavours had some time to meld. I also used a low fat mayo.
I also marinated the chicken for a couple of hours.
I pounded two boneless skinless chicken breasts until they were even in size, or as even as I could get them . . .
These were marinated in a mix of beaten egg, oregano, chili powder, hot sauce and a bit of salt.
I used the Green Tabasco sauce for a real Tex Mex Jalapeno flavour . . .
While they were marinating I pulverized tortilla chips in the food processor until they were like fine bread crumbs.
I actually used a mix of cool ranch and lightly salted, but you could use nacho cheese, or whatever tortilla chips you enjoy.
Just make sure that your crumbs are really fine . . .
Take the chicken out of the refrigerator and remove them from the marinade, allowing any excess to drip off, and discarding the marinade. Pat the chicken into the tortilla crumbs and then brown them lightly on both sides.
I finish them off in the oven to make sure they are cooked all the way through, adding some grated pepper Jack to the top so that it melts a bit before removing them.
I served them on toasted whole wheat buns that I spread with that delicious garlicky mayo, along with some shredded lettuce and raw red onion rings for a bit of zip! Tasty tasty!
Yield: 2
Spicy Chicken Burgers with Coriander Lime Mayo
Spicy chicken cutlets on a toasted bun with a delicious garlic, coriander and lime mayonnaise dressing. A garnish of shredded lettuce and sliced red onion bring additional flavour and crunch. Do note that the chicken needs to marinate for 2 hours prior to cooking.
ingredients:
For the Mayo:
- 55g low fat real mayonnaise (1/4 cup)
- 2 TBS chopped fresh coriander (cilantro)
- 1 tsp lime juice
- 1/2 tsp lime zest
- 1 small clove of garlic, peeled and minced
For the Burgers:
- 2 free range organic chicken breast fillets
- 1 small free range egg, lightly beaten
- 1 1/2 TBS Tabasco sauce
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp mild chili powder
- 65g tortilla chips, pulverised (3 cups before pulverising)
- 2 TBS light olive oil
- 2 TBS grated pepper jack cheese
To serve:
- shredded lettuce
- red onion rings (raw)
- toasted whole wheat burger buns
instructions:
How to cook Spicy Chicken Burgers with Coriander Lime Mayo
- Take your chicken breast fillets and pound them out to an even layer. Prick them all over with a fork. Put them into a container along with the egg, hot sauce, oregano, chili powder and salt. Cover and shake to coat. Place into the refrigerator for 2 hours. (You can also use the milder Green Jalapeno Tabasco sauce if you want.)
- To make the mayonnaise, combine all of the ingredients well, then cover and refrigerate until you are ready to serve.
- Make sure your tortilla chips are really pulverised and fine for the chicken burgers. I do this in my food processor. Place the finely ground chips into a shallow dish.
- Working with one piece of chicken at a time., remove the chicken from the marinade, allowing any excess to drip off. Coat completely in the ground tortilla chips. Repeat until both are well coated.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have a small baking tray ready.
- Heat the oil in a non-stick skillet. Add the chicken breasts and cook for about 3 minutes per side. Place them onto the baking tray. Bake in the oven for about 15 to 20 minutes, until cooked through and the juices run clear. Sprinkle the top of each with 1 TBS of the pepper jack about 5 minutes before finishing so that it melts.
- Split the burger buns and toast on the cut sides under the grill. Spread the tops and bottoms of each with the mayonnaise. Place the bottoms on serving plates. Top with some shredded lettuce and onion rings. Place the chicken burgers on top. Finally place the toasted bun tops over all. Serve immediately.
- We had some leftover coleslaw vinaigrette from the other day with this along with some oven chips.
NOTES:
Note - if you wish to serve more people simply double the ingredients.
I was really, really pleased with how these turned out. I was a tiny bit worried that the tortilla chips would be too crisp, but they were perfect. I think the key is to really grind them small, almost to a powder. We enjoyed them with some oven chips and some leftover coleslaw vinaigrette!
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 just adore Boursin cheese. It's a soft and creamy cheese which is spreadable and comes in lots of delicious flavours. I am partial to the Black Peppercorn one and the Herb and Garlic one. I use it quite a lot. It's excellent stirred into sauces, or mixed with the flesh of baked potatoes and stuffed back into the skins for fabulous double baked spuds! It's nice on a cheese board and lovely spread onto crackers, or crisp celery sticks!
They now come in packs containing six individual portions and I was sent samples of both the Black Peppercorn and the Herb and Garlic to try out! Scrummo!! These are the perfect size to take on summertime picnics or pop into portable lunches for school or work . . . or even just to munch on when you are feeling a bit peckish.
We've been having such fabulous weather lately that yesterday I decided to put some of it to good use and make some tasty Pressed Picnic Sarnies to share with the Toddster . . . with the view in mind of taking ourselves off into the Welsh countryside . . .
These are the easiest and the tastiest of picnic sandwiches. They are simply layers of meat and cheese and vegetables compressed between two layers of crisp chewy Italian Slipper bread, or Ciabatta as it is called.
You can choose your own favourite filling ingredients, but what I have shown you here is what I like to use . . . ham, turkey, salami . . . three tasty slices cheeses . . . gouda, emmenthal and edam . . . crisp and peppery rocket and sweet basil leaves . . . sweet pickled hot peppers and sweet gerkins . . . roasted red and yellow peppers, ripe tomatoes and marinated olives . . .
You line the bottom half of the loaf with a good layer of tangy grainy mustard mayonnaise . . . and the inside of the top of the loaf with a tasty layer of Boursin cheese. This helps to prevent the bread from getting soggy. You wrap all of those layers tightly in cling film and then compress them just so . . .
You do need to make these ahead of time so that you can give them plenty of time for the flavours to meld together and blend into the perfect mix of deliciousness. Three hours will do it, but ideally overnight is best if you have the time.
When you are ready for your picnic, just slice open the covering and cut that tasty baby into five or six thick slices which are then ready to wrap and pack for your portable meal! Unless of course it is raining . . . which it is today. We picnicked in the confines of our lounge as we watched it pelt against the windows. Sure . . . it would have been nicer to be gazing out upon a field of lovely sheep . . . but that's England for you . . . when life hands you lemons and all that . . . you know how it goes.
*Pressed Picnic Sarnies*
Makes 5 to 6 servings
1 Ciabatta loaf, cut in half length wise
(If you can get them the sun dried tomato or olive Ciabatta makes for a really fun sandwich)
3 tablespoons grainy mustard mayonnaise
Garlic and Herb Boursin cheese
1/4 pound thin sliced roast turkey
1/4 pound thin sliced ham
1/4 pound thin sliced German Salami
4 slices gouda cheese
Roasted bell peppers
sliced sweet gerkins
sweet pickled jalapeno peppers (or any other hot pickled pepper you like)
chopped marinated olives
thinly sliced red onions
thinly sliced ripe tomatoes
Fresh basil leaves
Fresh rocket leaves
Spread
the mustard mayonnaise on the bottom of the ciabatta. Pull out some of
the inner bread on the top half and discard. (You can blitz it into
bread crumbs and freeze it for another time.) Spread the insides of the
top half of the ciabatta with the Boursin cheese. Sprinkle the chopped
olives over top and layer on the slices tomatoes, and some more rocket
leaves. On the bottom crust of the
ciabatta, layer rocket leaves and some basil leaves. Add the sliced red
onions. Layer on the meats. Top with the cheeses. Add a layer of
roasted peppers, gerkins, and jalapenos. Cover with top layer of
ciabatta. Press down lightly. Wrap the entire ciabatta tightly with
several layers of plastic cling film, making sure it is well covered.
Place the wrapped ciabatta onto a chair and sit on it. (I know this
sounds silly, but it's the secret to a nicely pressed sandwich!)
Refrigerate at
least 3 hours or overnight. Remove from the refrigerator. Cut way the
plastic wrap and cut into individual sandwiches. You should get 5 or
six sandwiches depending on the size of your Ciabatta! These are
delicious!
Many thanks to the people at Boursin Cheese for sending me these tasty samples!
Many thanks to the people at Boursin Cheese for sending me these tasty samples!
When my children were growing up, one thing which I used to make frequently for them for breakfast on Saturday's was pancakes. They loved them.
When I was a child we only ever got pancakes once a year. On Shrove Tuesday. And always for supper, never breakfast.
We never got pancakes at any other time. I guess my children were spoiled a bit in comparison because I used to make them pancakes often, and always always when they had a guest come to stay overnight. It was a bit of a sleepover breakfast tradition.
I do confess that I also indulged in the pancake breakfasts. I love pancakes after all. I still crave them from time to time, but I don't always want to be making a full recipe of them just for me. I know I could freeze the extras, but I only have so much room in the freezer.
I discovered this recipe for Fluffy Pancakes for One over on a blog called One Dish Kitchen. I decided to give it a go and adapted it for use on this page. I added Metric measurements for the UK, and left out the vanilla.
.JPG "Easy Pancakes for One")
Call me pedantic, but I didn't think that vanilla belonged in plain pancakes. If you are going to add something to them like chocolate chips or fruit, maybe. But plain pancakes, vanilla is a no no for me.
I think vanilla is one of those flavorings that is highly overused. When you make a basic Victoria Sandwich Cake no flavoring is used at all. All you taste is butter, sugar and eggs. I can promise you it is quite delightfully delicious.
There are some variations that will add vanilla, but the basic version does not.
.JPG "Easy Pancakes for One")
I never saw myself as being a purist at heart, but I guess I can be one when it comes to certain things and one of those things just happens to be the flagrant use of vanilla!
Don't get me wrong I love vanilla. Just not in simple easy fluffy plain pancakes. They get enough flavor from the butter and then the syrup you pour over top when you go to eat them. Nothing else is needed. And as you can probably tell I love my butter and my syrup. 😋
.JPG "Easy Pancakes for One")
WHAT YOU NEED TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
What I love about this recipe is that it uses all natural, pure ingredients. Nothing artificial here and you don't have to rely on having a mix. These are pure and simple.
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
.JPG "Easy Pancakes for One")
I have started using unbleached flour in all of my cooking and baking. I don't want to be eating something that has to be bleached to whiten it. I would rather have it natural.
I also like to use free range eggs. In the summer months we buy them from a farmer who is just down the road from where I live. I do not support an inhumane industry such as the one which produces eggs from caged hens.
You have to pick your battles in life and that is one of mine. My first husband came from a farming family. They had battery hens. It is an appalling industry. I don't mind paying a bit more when it comes to eggs.
.JPG "Easy Pancakes for One")
I also use organic, unbleached sugar. I buy it in a huge bag from Costco. Again, I like to use as natural and unrefined a product as I can. In the U.K I used to buy only natural sugar and it was readily available in all the shops.
I also loved to use Muscovado sugar rather than brown sugar. Again, it was more natural, but that has nothing to do with pancakes! Just my fussiness!
I also don't bother for the most part with having two kinds of butter in my kitchen. I buy lightly salted and I use it for everything. (Boy, do I miss European butter.)
.JPG "Easy Pancakes for One")
HOW TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
Nothing is really simpler than making pancakes so long as you follow a few rules.
Pancake batter goes together much the same as a muffin batter does. Mix together your dry ingredients in a bowl. Mix your wet ingredients separately and then add the wet to the dry and lightly combine.
One don't overmix your batter. As with all quick breads (and pancakes are considered a quick bread), overmixing produces a rubbery finish. Use a light touch and just mix the batter until no dry streaks remain. A few lumps are a.o.k.
.JPG "Easy Pancakes for One")
Two, don't be in a rush. Heat your pan too high and your pancakes will be burnt on the outside and raw in the middle. Use a medium heat and don't flip your pancake until the surface is covered with tiny bubbles. By then it should be golden brown on the bottom side and you can flip it over.
You can keep the pancakes warm while you finish using up all the batter in a low oven.
I have heard it said that the first pancake is always hit and miss. I don't believe that. There is no reason why your first pancake and your second pancake and your third and so on can't all be perfect!
.JPG "Easy Pancakes for One")
This really is a great basic recipe and can be a jumping off point for you to use your imagination and try out different kinds.
If you want chocolate chip pancakes, by all means throw in a dash of vanilla and a small handful of chocolate chips.
If you want blueberry pancakes, try adding some finely grated lemon zest and a small handful of berries. I actually find it easier and better to add the berries while I am cooking the pancakes. Just sprinkle a few over top before the flip while the batter is still fairly wet and not many bubbles have formed.
.JPG "Easy Pancakes for One")
With Pancake day coming up (Shrove Tuesday on the 21st of February) here are some more Pancake recipes that you might also enjoy!
WORLD'S BEST SILVER DOLLAR PANCAKES - My children always loved it when I made these. The size of a silver dollar they loved being able to fit a whole one in their mouth. They are tender and fluffy and oh so tasty!
BLUEBERRY BUTTERMILK PANCAKES - These are incredibly light and fluffy and stay light and fluffy. Some pancakes fall after they sit. These don't. They are the best blueberry pancakes in my humble opinion.
Yield: 1
Easy Pancakes for One
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Light, soft and fluffy pancakes. These delicious pancakes go together very quickly and are perfectly sized to please just one person! All natural!
Ingredients
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the milk, egg and melted butter together in another bowl.
- Make a well in the dry ingredients and add the wet ingredients. Stir together with a fork just to combine. A few lumps are okay. If you think the batter is too thick you can add a bit more milk.
- Heat a large non-stick skillet or griddle pan over medium heat. Rub with a bit of butter.
- Ladle 1/3 of the batter into the pan and rotate the pan to make a pancake.
- Cook over medium heat until the surface of the pancake is covered with bubbles, and the pancake is golden brown on the bottom. Flip over with a spatula and brown the other side.
- Keep warm and repeat to make two more pancakes.
- Serve hot with some butter for spreading and maple syrup for pouring. You can also serve some fruit on the side if you wish. I am particularly fond of peaches.
Notes
If you like blueberry or chocolate chip pancakes, you can easily adapt this recipe to suit. For blueberry pancakes, add a small amount of grated lemon zest to the batter and then sprinkle a few blueberries on top while you are cooking them in the pan.
For chocolate chip pancakes, add 1/2 tsp of vanilla to the batter and stir in 2 TBS of chocolate chips.
Thanks so much for visiting. Do come again!
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
.JPG "Creamy Tomato Soup")
I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
.JPG "Creamy Tomato Soup")
The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
.JPG "Creamy Tomato Soup")
WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
.JPG "Creamy Tomato Soup")
I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
.JPG "Creamy Tomato Soup")
HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
.JPG "Creamy Tomato Soup")
Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
.JPG "Creamy Tomato Soup")
I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
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