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
Cheesy Taco Puffs are a simple hot sandwich which my children would have absolutely loved when they were growing up. These quick and easy hot sandwiches contain all of the flavours of their favourite tacos, except the taco filling is stuffed into a biscuit dough pouch/pocket.
My children were always happy campers when tacos were on the menu. I was happy as well because tacos were something which was quick and easy to make.
In my opinion these are even better than Tacos. Probably because they are like little puffy pies and as those who know me well should know by now, if it is in a crust I am all over it.
These almost remind me of the pizza pops my youngest son used to love eating. Oh boy. Did you have a fussy eater when you were bringing your children up?
I raised five children, three boys and two girls. They each had their likes and dislikes when it came to food. I never liked to force them to eat anything they didn't truly like. I had been forced to eat things when I was a child and I just have never thought that was the right thing to do.
If you don't like what is being served, then have a peanut butter sandwich or something like that. I have actually been physically sick by being forced to eat something I didn't like. Not everybody is going to like everything.
With me it was a texture thing. I have never outgrown it. There are certain textures in things which trigger my gag reflex big time, even now. That is why I would never force my children to eat anything.
My youngest son was extremely fussy. He had not only his own dislikes, but took on board all of his brother's and sister's dislikes as well. I used to really worry about him getting enough proper nutrition.
He was, admittedly a bit of a spoilted brat, but he was my spoilt brat. He went through periods of times where he would only eat things that were white. Bread. Rice, etc.
Even his toast had to be a certain colour, not too dark, not too light and he did not want butter on it at all. He went through another period of time where all he would eat was hotdogs . . . until he made himself sick of them.
He really loved Pizza Pockets, and he loved Toaster Strudels. I learned to make my own so that it wasn't too expensive.
Gradually he grew out of it and he now eats everything pretty much, as far as I know. I am pretty sure he would have loved these. I really hope that one day I get to make them for my grandsons. Fingers crossed!
The filling for them is pretty simple. Extra lean ground beef, browned together with onions, garlic and a mix of seasonings. I have kept them as Tex Mex as I can in fitting with taco flavours.
You could probably use a package of taco seasoning instead if you wanted to, but I like to make my own seasonings. That way I can control the salt and the spice.
It also means that there are no nasty preservatives or additives in these. No MSG or other things you can't pronounce. If you can't pronounce it, you shouldn't be eating it. Just my opinion.
The meat filling for these is incredibly delicious. Flavoured with onion and garlic, chili powder, cumin, oregano, paprika, salt and black pepper. You could use smoked paprika if you wanted to give them an extra little kick
The crust is simply a homemade biscuit/scone type of dough. It is tender and flaky and works beautifully in these. You could use refrigerated biscuits if you wanted to, but again, these have no preservatives or un-pronounceable ingredients.
That's how I like it. Trust me, the homemade dough is way better and its not really all that difficult to make!
In addition to the meat filling, there is a generous amount of cheese. I have used strong cheddar here, undyed. I like the flavour of strong cheddar cheese. It is creamy and packs a bit of a flavour punch without going over the top.
You could use a Mexican cheese if you wished to, like a Jack cheese. You could even use a Pepper Jack if you were wanting to add more heat. That would be really delicious I think.
In fact, if you really wanted to, you could add some chopped roasted green chilies to the filling. Those would be an excellent addition in my opinion.
These are excellent served as hot sandwiches, or even served at room temperature, which makes them perfect for stuffing into lunch boxes. They are flaky, spicy and cheesy. In short delicious. I really hope you will want to give them a go!
Yield: Makes 6
Cheesy Taco Puffs
These simple to make little puffs are fabulously tasty on their own or served with soup or a salad, or even stuffed into lunch boxes.
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
Ingredients
For the dough:
- 2 cups (280g) all purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1 TBS sugar
- 1/2 cup (110g) white vegetable shortening such as Crisco or Trex (UK)
- 2/3 cup (180ml) milk
For the filling:
- 1 pound (450g)extra lean ground steak
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- fine sea salt and freshly ground black pepper to taste
- 2 cups (245g) grated medium to strong cheddar cheese
You will also need:
- fresh milk to brush on top
- sesame seed to sprinkle
- flour to dust the counter for rolling
Instructions
- Make the filling first so that you can cool it before stuffing the pockets.
- Spray a large skillet with non-stick cooking spray and heat over medium high heat. Add the ground steak, garlic, and minced onion. Cook, stirring occasionally, until the onion begins to soften. Add all of the herbs and spices along with a few tablespoons of water to moisten.
- Cook, stirring, until the beef is no longer pink and is beginning to brown. Set aside to cool completely while you make the biscuit dough.
- Sift the flour and baking powder into a bowl. Stir in the sugar and salt. Drop in the shortening and cut it in with a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Using a fork, stir in enough of the milk to give you a soft dough that isn't overly sticky.
- Dust a flat surface with some flour. Tip the dough onto it and knead a few times. Roll out to 1/4 inch thickness. Using a floured cutter, cut into 12 6-inch rounds, gathering any scraps and re-rolling out the dough as required.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking paper.
- Place six of the dough rounds onto the lined baking sheet. Top each with 1/6 of the meat mixture and then divide the cheese between all six rounds, placing it on top of the meat. Leave a small border all the way around.
- Brush the border of each with a bit of milk. Top with the remaining six rounds (you may have to stretch them a tiny bit)and crimp shut with a fork.
- Brush the tops with a bit of milk and sprinkle with some sesame seeds. Cut a tiny vent into the top of each with a pair of kitchen scissors.
- Bake in the preheated oven for 15 to 20 minutes until golden brown. Serve hot or at room temperature.
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!
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
I am always trying to spice up our side dishes a bit, trying to make them a bit more interesting than just boiled or steamed veg. Don't get me wrong, I adore boiled or steamed veg (so long as they are crispy tender and not cooked to death), but every now and then I like to shake things up a tiny bit and add some extra flavours.
Its very easy to do, and it doesn't necessarily mean that you have to add a lot of calories either. Today I added some fresh garden thyme, a bit of honey and some lime zest and juice to the carrots with fabulous taste results. Carrots and Thyme really go well together as does thyme. I was a bit dubious about adding the lime, but with the honey, it went really well. I also added chopped parsley to help pretty them up a bit more as the thyme and lime zest were not showing very well.
These really are delicious and quite adaptable to other flavours as well!
This is a recipe which is very easily doubled or halved as well. I halved it as there are just the two of us, and it worked really well. We had plenty and I still had some to share with Mitzie. She love, LOVES carrots!
Yield: 4
Carrots with Honey, Lime & Thyme
One of our favourite ways to enjoy carrots. These make a great side dish for the holidays. Recipe can be easily doubled.
ingredients:
1 1/2 TBS butter
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 TBS fresh lime juice
the finely grated zest of 1/2 lime
1/2 tsp honeyinstructions:
Melt
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
Created using The Recipes Generator
Recently I've been working hard on trying to control my portions and I got myself this Deluxe Meal Portion Control Tool. I find it is really doing a great job of helping me with this!!
I had moved to a sandwich sized plate for my meals a few years ago, which was a positive step in the right direction, but you know . . . you can pile things up as high as you like on a sandwich plate without really realising what you are actually doing.
Each section is clearly marked. There are two for fruits and vegetables. One for Starch, meaning potatoes, rice, pasta, etc.
It is surprising just how much 1 cup of vegetables amounts to! I have always tended to load up on the carbs and protein . . . but this helps to balance things out a lot better.
It is much easier to be accountable when you know exactly what you are putting on your plate.
The fourth section is perfectly sized for a portion of protein. As you can see, even a portion of meat with some gravy fits into the protein space, so that you are getting just the right amount, no more or no less.
Now that's what I call a well proportioned plate. As a Type Two Diabetic I really need to watch my portion controls, especially when it comes to carbohydrates. This Deluxe Meal Portion Control is really helping me to do that! I am really grateful for it! It is helping me to organise my nutrition, maintain a healthy diet and control my portion sizes, and it is dishwasher safe, which is great! Do check out the link. There is free shipping within the continental US, and there is only a small charge to ship it worldwide. I had mine within a week of ordering it. At the moment it is also available for $8.99 USD, which is lightly less than half of the normal price. You can't lose! Do check out the link to find out more! Thanks!
The Victoria Sponge is one of my absolute favourite of all the cakes. There is nothing fancy about it. It is just a plain simple sponge, which when mixed and baked properly, results in a fine cake that everyone loves. If I had to choose between this and a chocolate cake, I would choose this every time. I know . . . I'm not normal, lol.
Two buttery layers put together with jam and vanilla buttercream, and then dusted on top with confectioners or caster sugar, this is the quintessential "Tea Party Cake."
It's popularity was achieved during the reign of Queen Victoria, which is probably why it is called a Victoria Sponge Cake! The ingredients in a traditional Victoria Sponge, sometimes called a Victoria Sandwich cake, are eggs, flour, sugar, and butter, and should be of equal weight; the eggs are weighed in their shell.
Truth be told however, it began as a "Nursery" cake during the reign of Queen Victoria when it was believed that children would perhaps choke on the dried fruit of a traditional fruit cake which would have been served for tea. An inventive baker came up with the Victoria Sponge for a children's teatime treat, and eventually the cake made its way to the adult tea table and the rest is history.
*Victoria Sponge Cake*
Makes one 7 inch cake
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
170g butter (12 TBS)
170g caster sugar (1 cup)1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for
about 25 minutes, or until the sponges have risen well, are golden
brown, and spring back when lightly touched. Allow to cool in the pan
for five minutes before running a knife carefully around the edges and
turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
Alternately you can bake the batter in a mini cake tin. I have a tin that allows you to make six individual cakes. Just butter, line the bottoms and bake for 15 to 20 minutes. Split and fill the finished cakes as above.
HANDY TIP ALERT!
For an easy way to cut small cakes, or large cakes for that matter,
perfectly in half horizontally . . . cut yourself a nice long piece of
dental floss (preferably not flavoured) that fits around the cake with
enough over hang to grip decently. Place it around the centre of the
cake, crossing the floss ends over each other in front.
Easy peasy lemon squeezy.
Bon Appetit!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
Subscribe to:
Posts (Atom)
Social Icons