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
I just love to take recipes that are familiar and well known, and then adding a little twist to them, just to make them that little bit scrummier. (Are you tired of that word yet? How about moreish???)
Anyways, peanut butter cookies. Nothing out of the ordinary there. I mean how can you improve upon perfection??? Crisp peanut butter cookies, stogged full of peanut butter flavour . . . a crisp sugar coating . . .
How two of those perfect little babies, sandwiched together with melted chocolate???? mmmm . . . oh so good. Especially with a nice cold glass of milk.
Perfect. Lunch box goodies. You can't get much better than this!
Well . . . you could spread single cookies with melted chocolate and then sprinkle them with chopped peanuts . . .
But, I didn't show you this did I??? shhhh . . . mum's the word. I didn't do this. I didn't eat them all up either. uh uh . . . wasn't me.
*Chocolate Filled Peanut Butter Cookies*
Makes about 18 double cookies
Printable Recipe
Classic cookie with a delicious twist! Bet you can't eat just one! Perfect with an ice cold glass of milk!
175g of plain flour (1 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, softened
200g peanut butter (3/4 cup)
(don't use natural peanut butter)
125g of dark soft brown sugar (3/4 cup packed)
1 large free range egg
1 tsp vanilla
Demerara sugar for rolling (turbinado)
6 ounces chocolate chips (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple baking sheets with parchment paper. Set aside.
Cream together the butter and peanut butter, until well mixed. Add the brown sugar and cream together until light and fluffy. Beat in the egg and vanilla. Sift together the flour, soda and salt. Stir into the creamed mixture until all the ingredients are well mixed, making sure you scrape up from the bottom of the bowl.
Put the demerara sugar in a small bowl. Scoop out the dough and shape into 1 1/2 inch balls. Roll each ball into the demerara sugar and then place onto the baking sheets 1 1/2 inches apart. Using a fork press the balls flat, first pressing one way and then again diagonally from the first marks. It will or should look like little squares. Repeat until all the dough has been used.
Bake for about 10 to 12 minutes, until golden brown and set. Remove from the oven and allow to cool on the pan for 5 minutes before scooping off onto a wire rack to finish cooling completely.
Place the chocolate chips in a bowl and melt in the microwave, following package directions. Sandwich two cookies together with a bit of the melted chocolate in the middle. Allow to set before eating. Store in an airtight container.
Over in The Cottage today, an amazing Chocolate Mint Snacking Cake . . . another tasty treat from my Big Blue Binder.
Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family? I do, and I love to cook!
That's when recipes like this simple chicken curry recipe come in really handy. There is no sauce to make, no fuss, no muss. Just whisk together a simple mixture, brush it on the chicken and bake.
This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source. Back when I wrote this out, there was no option of sharing recipes online with others.
Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl. I have lugged this thing halfway across the world and back.
It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try. Recipes clipped from magazines, or copied from same.
I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.
There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.
.JPG "Sweet & Easy Curried Chicken")
WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN
Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place.
Bear in mind thighs will take slightly longer to cook.
If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.
I know that in the UK they don't have orange juice concentrate. When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)
I confess, I have also used orange squash drink concentrate. (I miss squash!)
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras. I prefer to stay somewhere in the middle.
The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up. It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Nothing could really be simpler to make than this quick and easy dish. I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
.JPG "Sweet & Easy Curried Chicken")
Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
The chicken is done when it is golden brown, and the juices run clear. Serve with your favorite sides, and the pan juices spooned over top.
.JPG "Sweet & Easy Curried Chicken")
It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.
Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles!
If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator. The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers.
.JPG "Sweet & Easy Curried Chicken")
CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this. Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four.
CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.
Yield: 4
Sweet & Easy Curried Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.
Ingredients
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
- Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
- Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
- Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
- The chicken is done when it is golden brown, and the juices run clear.
- Serve with your favorite sides, and the pan juices spooned over top.
Thanks so much for visiting! Do come again!
One thing that the British do really well are biscuits, or cookies as they are known in North America. There are whole aisles in the grocery shops devoted to the British Biscuit containing every indulgence under the sun! I was quite amazed when I first moved over here and saw the variety available! It's quite mind boggling, really . . . but after 15 years I have come to have favourites amongst the lot!
Its Bon Fire Night here in the UK. The night when all over the country people light bonfires and shoot off fireworks to commemorate Guy Fawkes failed attempt to blow up the Houses of Parliament in the year 1605. You can read more about that here. Its also a night when people like to enjoy bonfire types of foods, like sausages (bangers), hot soups, and hearty cakes like parkin and gingerbread.
The people at Eddingtons recently sent me a few articles from their newest Christmas Baking line to try out and review. I had my pick of pretty much everything and it was very difficult to choose, everything was so cute.
One of the things I chose was the Silikomart Let's Celebrate Snowflakes silicone muffin mould. The Snowflake Muffin Mould is made from flexible silicone, making it easy to pop out the finished goods, and has a unique Safe Ring support which helps to improve the stability of the mould.
I have to confess that I don't have a lot of experience in cooking with silicone moulds, and am somewhat of a novice with them. I did find though that this was very easy to use and the safe ring support system was really good. I can see where it would make for a much easier and safer baking experience than a silicone pan without one.
I confess I was a little disappointed in the end results though . . . and this was not down to the silicone. Getting the cakes out was very easy. I waited until they were completely cold and they just popped out. What I was disappointed in though, was the fact that the snowflake design didn't really show up at all. In the picture on the box and on the site, the snowflake design was very clear and obvious. This wasn't the case in reality.
I saw not much more than little dimples etc. and even when I added the glaze the snowflake relief did not really show up. Perhaps this is just in baked goods . . . I would have to say that if you are looking for little cakes that look like snowflakes this isn't your pan . . . but they were not entirely unattractive either, as you can see. The packaging did include a recipe for a white chocolate blanc mange, so perhaps I will try again with something like that instead of using it for baking anything.
I don't normally show cake two days in a row, but today is an exception. I chose a lovely nutmeg cake recipe to showcase these little cakes . . . because I thought it would be a nice colour and that the glaze would help to show off the little snowflake branches really well.
It's a delicious cake . . . moist with the addition of buttermilk . . . old fashioned and redolent with lots of nutmeg flavour.
Glazed with a simple lemon glaze and then dusted with even more freshly grated nutmeg . . . it's quite heavenly . . . if you happen to like nutmeg, and we do . . . if you don't then . . . well, this is NOT the cake for you, coz it's definitely nicely nutmeggie.
*Nutmeg Cake*
Makes one 9-inch two layer cake
Printable Recipe
A cake stogged full of nutmeg flavour and covered in a lemony glaze and dusted with more nutmeg. If you don't like nutmeg, this isn't for you.
2 ounces butter, softened (1/4 cup)
2 ounces shortening, soft (1/4 cup)
10 1/2 ounces caster sugar (1 1/2 cups)
3 large free range eggs
8.5 ounces of plain flour, sifted (2 cups)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 teaspoons freshly grated nutmeg
250ml of buttermilk (1 cup)
1/2 tsp vanilla
Jam for sandwiching
For the lemon glaze:
8 ounces of sifted icing sugar (2 cups)
the juice of one lemon
freshly grated nutmeg
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter 2 9-inch round cake tins and dust lightly with some flour. Set aside.
Cream together the butter and shortening until light and fluffy. Slowly beat in the sugar, a little at a time, until well blended. Beat in the eggs, one at a time until amalgamated completely.
Sift together the flour, baking powder, soda, salt and nutmeg. Blend together the vanilla and buttermilk. Add the buttermilk and flour alternately to the creamed mixture, beating after each addition only until blended.
Pour into the two prepared pans, spreading out evenly.
Bake for 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Allow to cool in the pan on a rack for 5 minutes before turning out to cool completely. Sandwich the two layers together with some jam in the middle.
Whisk together the glaze ingredients and spoon over top of the cakes.
Whilst they didn't actually look like snowflakes, the little cakes were kinda cute and just the perfect size for two bites. If you are looking for a pan that makes nicely sized little bites this is the pan for you . . . but if you are looking for a pan that bakes nice snowflakes, I think you better keep looking. Sorry Eddingtons, but many thanks for affording me this opportunity all the same! (Honesty is always the best policy isn't it. I wouldn't want to tell you something was great when I didn't think it was.)
Over in The Cottage today, French Biscuits, a family tradition.
I grew up with a mother who could make a delicious soup out of anything. Every time we had a roast dinner of any kind, we knew there would be a pot of soup to follow.
The bones from our Thanksgiving and Christmas turkey's got made into turkey vegetable soup. Likewise the the bones from a Sunday Roast Chicken or even Roast Beef .
The bone from our Easter Ham always got used to make a delicious French Pea Soup. We loved all of these soups.
She made huge pots of these soups, many of them requiring simmering all day. There would be enough for us to enjoy on the day and then she would freeze the rest to take out and heat up at other times when she was looking for a quick and easy supper for us to enjoy.
Whenever we were poorly she would heat us up bowls of homemade chicken or turkey soup. Back in the Winter of 1999 when my second marriage broke I came down with an awful case of the flu.
Mom had not spoken to me in months (dirty divorce), but when she heard that I was ill, she showed up on my doorstep with a container of her homemade soup. This not only helped me out with my flu but was the catalyst in other wounds being healed.
Whenever any of us children went home to visit, we could always count on mom serving us a pot of her homemade soup on at least one of the nights we were there. It became a right of passage and it was surely something we all really looked forward to.
I confess I also make a really great pot of soup, but that is largely down to the lessons taught to me by my much beloved mother.
Making a good pot of soup can often be very time consuming, especially if you have to make the stock from scratch. Admittedly we don't always have the time to devote to this art or practice.
This recipe I am sharing with you today is a delicious substitute to use during those times when we have neither the time nor the inclination to make a soup from scratch.
Barring my mother's homemade soup, this is the best simple chicken soup recipe. It uses very few ingredients and it goes together in a flash.
Plus its incredibly easy to make and very delicious!
WHAT DO YOU NEED TO MAKE THIS SIMPLE SOUP RECIPE
Nothing out of the ordinary is required to make this delicious soup. Just a few simple ingredients.
- some good chicken stock (I like to use Knorr Homestyle stock bouillon packets)
- carrots, onions and celery
- noodles or pasta
- a quantity of shredded or cubed cooked chicken breast
- a knob of butter, some seasoning and a few herbs
As you can see very simple ingredients put together in a very simple way.
HOW DO YOU MAKE THIS SIMPLE SOUP RECIPE
There is nothing complicated here. You begin simply by melting the butter in a saucepan and sautéing the vegetables just until they begin to soften.
Once you have softened the vegetables you add the stock, herbs and seasonings to the pan, bring them to the boil and then simmer for about 10 minutes. This helps to meld all of the flavors together.
Next you add the noodles or pasta and cook for a further 10 minutes to soften the pasta. just to al dente, and finally you add the cubed or shredded chicken and just heat through, until everything is nice and hot and ready to spoon out into bowls.
This really is very simple to make and I admit it is probably one of the most delicious chicken noodle soups out there.
Why settle for something that comes in a can and is substandard in taste and texture when you can have a really tasty bowl of soup with very little extra effort!
Egg noodles are of course what I normally use in this delicious soup, but I did not have any today. Bow ties work just as well and are also quite attractive.
You could add other vegetables if you really wanted to, but I like to keep things pretty simple and love the purity of this version. I do sometimes add a squeeze of lemon juice and a pinch of dill weed. But that is only occasionally.
I have also sized this recipe today to make only 2 - 3 servings. You can of course double it to feed more quite successfully.
I enjoyed this today with a crusty sour dough roll and some butter, but I have also enjoyed it in the past with crackers or with grilled cheese sandwiches. It all depends on how hungry you are. The grilled cheese sandwich makes it eat like a main meal.
I hope you will be inspired to want to try this quick and easy chicken noodle soup recipe the next time you are pressed for time or feeling uninspired. If you keep some shredded or cubed cooked chicken breast in your freezer and a chicken good stock in the cupboard, you can rest assured that this tasty meal can be yours any time, any how. Enjoy!
Quick and Easy Chicken Noodle Soup
Yield: 2 - 3
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a small batch recipe, designed to serve 2 to 3 people. Low in fat, it is quick and easy to make and oh-so-delicious! You can also make this tasty soup ahead of time, simply reheating when you want to eat. You may need to add a bit more chicken stock in that case.
Ingredients
- 1 TBS butter
- 1 small onion, peeled and chopped (about 1/2 cup)
- 1 small stick of celery, trimmed and chopped (about 1/2 cup)
- 1/2 medium carrot, peeled and sliced
- pinch of salt
- black pepper to taste
- 2 cups (480ml) chicken stock
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 3/4 cup (85g) dry pasta or noodles
- 1/2 cup shredded or cubed cooked chicken breast meat
Instructions
- Melt the butter in a medium saucepan. Add the vegetables. Cook over medium low heat, stirring occasionally, until beginning to soften, about 5 minutes.
- Add the chicken stock, herbs and season to taste with salt and black pepper. Bring to the boil, then reduce to a simmer. Simmer for 10 minutes.
- Add the noodles/pasta. Simmer for a further 10 minutes or so, until the pasta has softened to al dente, stirring occasionally.
- Stir in the chicken and heat through. Taste and adjust seasoning as desired. Serve hot.
Notes:
Soup can be made up to three days ahead of time. Cool, uncovered, then chill in a tightly covered container. The noodles will absorb broth and it will thicken upon standing. When ready to reheat, thin the soup as needed with additional broth.
All nutritional data is calculated by the recipe card program and may not be entirely accurate.
My very British Husband is quite fond of telling me that eating peanut butter and jam together is completely insane. That didn't stop him from scarfing down three of these as soon as I had them finished though! (Me thinks he is a bit of a porkie pie teller and that he secretly LOVES the combination as much as I do!)
Subscribe to:
Posts (Atom)
Social Icons