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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Every year I say I am going to be better prepared when the Holiday season rolls around, but every year it seems to creep up on me! I don't know how that happens, but it does and I am sure I am not alone.
But, oh, it is my very favorite time of the year. I love all of the decorations and music, movies, cards, etc. I especially love the food. The holidays give us the perfect excuse to pull out all the stops and celebrated with special tastes and flavors!
.JPG "Cranberry Jalapeno Salsa")
Quite often it is a great opportunity for us also to try something new. I saw this recipe for Cranberry Jalapeno Salsa first on the Gooseberry Patch page several weeks ago. I knew as soon as I saw it that it was something I wanted to try.
Not only was it bright and colorful, but the flavors seemed to be very seasonal and celebratory. It was also quick and easy to make. I don't know about you, but this time of year quick and easy is something I often look for, especially when it comes to appetizers or nibbles!
.JPG "Cranberry Jalapeno Salsa")
I also want them to be fun and delicious, and this recipe is all of that in spades. Quick, easy, delicious and fun, Fun, FUN!
It is attributed to Bonnie Waters from Bloomington, IN
When I cooked at the Manor and they were entertaining, I was always looking for new nibbles to serve with drinks prior to the dinner parties. Something fresh and exciting, and hopefully not too much work.
Something I could make up ahead of time. This would have been perfect, and there are so many different ways that you can dress it up!
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WHAT DO YOU NEED TO MAKE CRANBERRY JALAPENO SALSA
Trust me when I say these are very simple ingredients that are available to most of us! Another thing I love about this is that it doesn't take a ton of ingredients.
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
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Cranberry sauce is something I always have in my larder. It comes in so handy and is not just great with turkey. It also goes great with chicken, pork, etc. And it is fabulous in this dip!
I used Sprague Wild Cranberry Sauce. I normally always buy Ocean Spray, but this variety was on special a few weeks back for 99c a tin. I picked up a couple of tins on a whim. It has a beautiful flavor for a tinned cranberry sauce. I think it quite delicious, and the berries are quite small in it.
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The only extra things I had to pick up fresh for this salsa/dip was the jalapeno pepper and the spring onions. I had everything else in the house, even the lime.
I even had the chips. I will often make myself nachos for supper, so chips are always in my larder.
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HOW TO MAKE CRANBERRY JALAPENO SALSA
When I say nothing could be easier, I really mean it!
Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely. Trim your spring onions and chop finely. Wash and dry your coriander leaf. Chop finely.
Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
Cover and chill for a few hours so that all of the flavors meld together. Serve at room temperature with crisp tortilla chips for dipping. This will keep several days, covered tightly, in the refrigerator.
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Ever since I made this, I have been thinking of different ways I could use it. Trust me when I tell you I will have no problem using it all up!
It would make a fabulous appetizer spooned over a block of cream cheese. Served with crackers for spreading, I think it would go down a real treat!!
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It would also be wonderful in my Cranberry Baked Chicken recipe. My tastebuds are tingling just at the thought of that.
I think it would be good with roast turkey and chicken or pork as well, and I can just imagine how well it would spark up the traditional turkey or chicken after the holiday dinner sandwich!
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I think it would make an excellent quesadilla filling, along with some sharp cheddar cheese. It would go fabulous on a toasty grilled chicken, turkey or pork panini as well!
Oh, when I think of all the wonderful ways you could enjoy this tasty salsa, I get very excited. What does that say about my life? It says I love LOVE good food and extraordinary flavors!
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JALAPENO PEPPER JAM BAKED BRIE-Gloriously rich and creamy gooey brie mixed with hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
SMOKED SALMON SPREAD -This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious!
Yield: 3 cups
Cranberry Jalapeno Salsa
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
A quick, easy and berry delicious appetizer. Fun to make and to eat!
Ingredients
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
Instructions
- Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely.
- Trim your spring onions and chop finely.
- Wash and dry your coriander leaf. Chop finely.
- Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
- Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
- Cover and chill for a few hours so that all of the flavors meld together.
- Serve at room temperature with crisp tortilla chips for dipping.
- This will keep several days, covered tightly, in the refrigerator.
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With every year that passes I am more determined to be able to cook my family the best Holiday/Thanksgiving dinner possible. I am very much a traditionalist and there are some things that just make our holiday meals. Things that are must haves, much beloved and cherished amongst us all.
When I was a child, we could always count on a few things for our holiday meals. One was a perfectly cooked bird, then my mother's stuffing, mashed potatoes, carrots, winter squash and gravy.
Mom was a simple cook and these things were just a matter of routine for her, which is not to say that everything was not delicious because it certainly was.
Through the years I have developed my own ways of doing some things and my own favorites. With only one week to go before the American Thanksgiving celebration, I thought it would be fun today to share with you my Thanksgiving/Holiday Dinner must haves!
Most of these things can be made well ahead of time and then reheated on the day!
Whether I am cooking a simple Turkey Crown or a whole Turkey, the turkey is the center of the meal, but I also like to surround it with fabulously delicious side dishes, from the rolls down to each of the vegetables being served on the side.
Many of these things can be made up ahead of time and simply reheated on the day. Here are my favorite Holiday Sides!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
PERFECT CREAMY MASHED POTATOES - In the UK they love to have their roast potatoes with all of their holiday meals, but here in my home it has to be mashed potatoes. Don't get me wrong, Classic Roast Potatoes are very nice, but nothing beats a pile of fluffy mash with a nice hollow scooped into the center to hold all of that delicious gravy! My mother made the best mash. Her secret? She always grated a bit of raw onion into them.
SAUTEED RUTABAGA/SWEDE/TURNIPS -We grew up calling these turnips. In the UK they call them Swedes. In all truth, they are known as Rutabaga. A rose by any other name and all that, for me, it simply would not be a proper turkey roast dinner without this beautiful vegetable.
My mother used to simply boil and mash them, adding a bit of potato at the same time. Myself, I like to finely grate them and then sauté them in butter. I also add a bit of brown sugar to take away from any bitterness. These are very easily made ahead of time, and are fabulously tasty! I learned how to do them from a Mennonite restaurant once upon a time. Delicious!
OVEN ROASTED BUTTERNUT SQUASH - This is another dish that can be made well ahead of time and then simply reheated on the day. There is something about roasting root vegetables like this that really helps to enhance their natural sweetness. If I am feeling particularly indulgent, I will add a bit of Maple Syrup. Oh boy, some good.
GREEN BEAN & ALMOND CASSEROLE - I first tasted green bean casserole at my mother's cousin Polly's home in Vermont back in the 1960's. It was love at first bite and is something I have been carrying on a love affair with ever since! This casserole recipe is particularly nice in that it boasts a homemade sauce and a crunchy almond topping. Again, you can make this up well ahead of time and reheat on the day.
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
OLD FASHIONED PULL APART DINNER ROLLS - Homemade Dinner Rolls tell everyone at the table that you love them enough to want to make them something really delicious from scratch. Light and fluffy these are the best dinner rolls! You can make them a week ahead and freeze them, wrapped tightly. Simply thaw and reheat in a low oven on the day!
Other than these must haves we will always, always have my sister's special baked Sweet Potato Casserole, homemade gravy (from the turkey drippings), and of course cranberry sauce or chutney. If I am really on the ball I will make my own special cranberry chutney, or even homemade cranberry sauce, both of which can be made well ahead of time. And yes, we will also have boiled carrots. Because we love them.
As you can see our holiday table will be groaning, but most of these things are very easily made ahead of time, leaving you only to cook the turkey on the day and perhaps make the gravy, boil the carrots. There is also plenty of leftovers to enjoy for turkey sandwiches on the night and of course on the following day!
And not a marshmallow in sight.
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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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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