I had some leftover chicken to use and so I decided to make us some chicken salad sandwiches.  I like a chicken salad sandwich every now and then.

 

I saw what looked like a particularly tasty recipe in The Taste Of Home's Busy Family Cookbook that I had wanted to try for a while and today was the day!

 

I made it pretty much as written but with a few changes which I will add here.  The original recipe called for the filling to be used to stuff croissants, and that would indeed be very tasty! 

 

I didn't have any croissants however and I am quite fond of whole wheat toast, and so that is what I used for my sandwich.

 

The recipe called for a quantity of flaked almonds.  I always like to toast my nuts prior to using them.  I find that toasting them heightens their natural flavours, and adds to their crunch. 

  

Ten minutes in a moderate oven does the trick.  Make sure that they are well cooled off prior to using.

 

I have always thought that there isn't any kind of meat, poultry or fish sandwich that is not made better by adding the crunch, colour and flavour of fresh salad leaves. I like the mixes which contain rocket/baby arugula.

 

I quite adore the earthy pepperiness of rocket leaves!!

 

You can butter your whole wheat toast if you wish, or even just lightly spread it with a bit more mayo to help the leaves and filling to adhere better.

  

I cut it into quarters  . . .  I like the look of sandwich quarters . . . somehow they just look more special to me!

 

You get a nice sweetness from the sultanas, which are the same as golden raisins . . .

 

A sweet chewy tang from the dried cranberries  . . .  I really like dried cranberries and the flavour of cranberry has such a beautiful affinity with poultry.

 

The addition of some finely chopped red onion adds another layer of flavour . . . sharp but not overly so. It goes just right. If you don't have any red onions, I think chopped spring onions would work well in their place. 

  

These delicious sandwiches went down a real treat with us. Todd of course, man that he is . . .  enjoyed his on plain white bread,  not toasted. 

 

I would love to try this delicious chicken salad in croissants one day, as originally intended.  I bet it would be even more fabulous!  These were really tasty as is!  Bon Appetit! 

 

Turkey Croque Monsieur. The Croque Monsieur Sandwich has to be one of my favourite sandwiches, and I love sandwiches.

 

One of my greatest weaknesses has to be sandwiches.  I know that I have many weaknesses, of which these are only one, but . . .  on a scale of 1 to 10, sandwiches are a 10+ for me.  I just adore sandwiches.

 

My Aunt Freda also loved sandwiches, so I guess we are a lot alike in that respect.  If it is between two slices of tasty bread, I love it . . .  for the most part.  

 

There are a very few exceptions. 

 

I know most people will have cooked their turkeys for Christmas (or Thanksgiving) and you might not have leftover turkey in the house at the moment.  

 

We cooked our Turkey at New Years.  It is important to note that you could also make these with slices of Deli-turkey. Just so you know. You don't actually need leftover turkey to make these.  Deli-turkey is delicious also!

 

I have made Croque Monsieur sandwiches in the past with ham.  You can find that here.  

 

They were most delicious.  Topped with a fried egg, they become a Croque Madame.  Also most delicious.

 

I found a recipe for this tasty Turkey Croque-Monsieur on the Jamie Oliver site.  I love Jamie Oliver recipes, so often troll there.

 

Attributed to Chef Bruno Loubet from the Bistro Bruno Loubet, in London's Clerkenwell, it looked and sounded absolutely fabulous.

 

It would also allow me to use up some of our leftover Christmas cheeses and cranberry sauce!  Win/win/win all round! 

 

You cannot beat the combination of turkey, cranberry, bacon, cheese, etc.  Need I go on?

 

You begin by making a delicious Stilton cheese sauce, lightly flavoured with Dijon mustard.  It is luscious and rich.  

 

This gets spread on the bottom slice of bread (use a rustic white bread) after you have spread the bread with some cranberry sauce. 

 

Gruyere cheese gets grated on top of that and then you layer on turkey, the top slice of bread, also spread with some of that luscious Stilton cheese sauce  . . . 

 

A final grating of Gruyere cheese and they are ready to toast in the oven  . . .  a hot oven . . .

 

Just until the sauce has bubbled and melted a bit, along with that cheese  . . .  gilding the sandwiches with a blanket of deliciousness . . .

 

This sandwich is so simple to make.  If you can make a simple cheese sauce, you can make this! 

 

Its also very quick to make once you have all of the ingredients assembled . . .

 

And it is incredibly delicious!

  

So delicious that while I was meaning only to have a tiny taste  . . .  before I knew it half the sandwich had disappeared and I was licking my chops.    I'll start my diet on Monday.  😏

 

If you don't have turkey to use, or are all turkey'd out (understandable) do bookmark this to make at some future date.  You will not be sorry you did!  Bon Appetit!  

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 checking through my archives and couldn't believe that I had not shared a recipe for a Traditional English Trifle with you.  

 

After all these years I thought it was about time I did, so here we go!  Its not as hard to make as one would suppose actually.  Its really quite easy.

 

You can use slices of jelly roll for the bottom layer, if you wish, or even pound/Madeira cake, spread with jam.  What you want it a sturdy kind of a plain cake that will hold up well and absorb the sherry or fruit juice.  

 

These get laid on the bottom of the dish. You can also use trifle sponges, which you would split and spread with jam. Myself, I prefer the cake.

 

You sprinkle that with the sherry/juice and let it soak in. On top of that goes a layer of fruit.  Some people use banana, or strawberries.  

 

I have used drained fruit cocktail on occasion. My favourite thing to use are fresh  raspberries and blackberries if you can get them.  

The next layer is not exactly traditional, but something I love. This is something you will see in a lot of trifles and in almost every ready made trifle pot I have purchased and that is a layer of jelly/jello.  

 

You just make it up as per the package directions and then pour it over the fruit and cake, then pop it into the refrigerator to chill while you make the custard. 

 

You can use ready made custard, or make the custard from scratch.  Either are acceptable, but I do have to say I much prefer making my own, but then again I like to putter.  

 

Make your custard, let it cool to room temperature and then pour it over the set jelly. 

  

And that's it!  Other than making the whipped topping to spread on top and then garnishing it with more berries and some toasted almonds, your trifle is done.  

 

I prefer to make the topping as close to serving the trifle as possible.  It is made by whipping cream and egg whites together.  If you will be serving it to any elderly or very young people, use pasteurised egg whites. (You can find these in the chiller section of the grocery shop.)  

 

Of course you can leave the egg whites out entirely and just use twice as much cream.   Either way is acceptable.  Enjoy!!

 

This will be the last recipe that I am sharing with you prior to Christmas.  I do have a multitude of recipes on site for you to choose from, just put a search in the side column if you are looking for something in particular.  I do have many other trifle recipes should you be looking for another one, including a  delicious Pear and Ginger Trifle,  a fabulous Turkish Delight Trifle, and Christmas Pudding Trifles.  I would like to take this opportunity to wish you and yours a very Merry Christmas!  May it be filled with all the things that you love.  We have guests on both Christmas and Boxing days, so the kitchen will now be closed until the 27th.  Have a brilliant holiday!  God bless!

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!  Follow my blog with Bloglovin 

  

I had a good clean out of the refrigerator today (Wednesday as I write this), in preparation for the up and coming holidays.  It is amazing how quickly your fridge can get full of bits and bobs of stuff, cluttering it up and taking up needed space.  You know the kind of thing I mean  . . .  that couple of tablespoons of relish in the bottom of the jar, or that bottle of ketchup that barely had enough in it for one serving.  I hate waste, so I always save this stuff, thinking I am going to use it, but then don't.

  

In all truth most jars and packs will tell you the shelf life of said article after opening, and its usually not very long.  Then too, you organise your fridge and it soon gets messy again with things being taken out and put back in.  I always give it a good lick and a promise about once a month anyways, but before Christmas I like to really have a good go at it, so that I have enough space for all the Christmas goodies we will be getting in.

 

I like a well organised refrigerator, with like things being in position together  . . .  like all the sauces and mustard's in one place  . . .  oriental foods (Ketjap Manis, Hoisin sauce, Srirachi sauce, etc.) in another area, dairy together, etc.  Cooked foods on a higher shelf and raw foods/meats on a lower shelf.  Did you know you should never store your eggs on the door?  In the shops here, they are kept on the store shelves, but they do recommend refrigerating them when you get them home.  I just leave them in the carton and store them on a shelf, rather than on the door.  They say that the temperature on the door fluctuates too much for them to be safely stored there. 

 

These Deluxe Double Layer Egg Containers are the ideal thing to use for storing them in the refrigerator or in the cupboards if you are so inclined.  It's convenient and protective, and double layered with space enough to hold 2 dozen eggs.  Its easy to use and grid shaped to take up less space in the fridge.  You can find out more about that here.  They come in three snazzy colours.  I have one of those on my Christmas wish list! 

 

I like to store my milk, other drinks and all of my jams and a few pickles on the door to my fridge.  My old fridge had a water dispenser and there was hardly any room on the door for anything.  I like the setup in this refrigerator so much better!  I know there are only two of us, but you would not believe the amount of milk we go through.  Todd is the main user of it. 

 

 

I had  small package of fresh ravioli taking up some space that was on its due date today so I threw together a Ravioli Lasagna for us for our dinner.  It was a beef and red wine ravioli.  Fresh pasta. 

 

The package said it was just enough for two servings. I have noticed lately that most things only serve two people, which is okay for us as we are only two people, but what do larger families do?  They must have to buy in multiples! That must get pretty expensive and annoying!

 

For this recipe you simply layer the fresh ravioli with a good tomato pasta sauce and cheese in a baking dish and bake.  Its so simple.  No fuss, no muss.

 

Layer and bake and in no time at all, dinner is ready.  All you need on the side is a lovely salad and maybe some garlic bread if you are feeling really hungry. 

 

This was really very tasty!  Even Todd (who hates pasta) didn't complain.  I don't think he realised what he was eating actually, lol.

  

I do have to apologise for the lousy photos today.  It has been raining cats and dogs and is dark, dark, dark.  I like to use natural lighting, hence the poor photographs, but trust me when I say if I had turned the lights on they would have been worse! 

   

In any case this makes a delicious supper for when you are lacking in time and inspiration.  Although the quantities are for two people, it can very easily be doubled to serve more!

 

One thing that I really like in my refrigerator are these Essential Refrigerator Containers.  I just have one at the moment, but plan on getting more.  These innovative refrigerator containers add space to your fridge and help you to safely and neatly arrange things to your convenience.  Right now I have some cheese in mine, but they come in handy for all sorts, sandwich meats, snacks, yogurt tubes, squeeze condiments, eggs, etc.   They are simple and easy to use.  You just slide them onto the refrigerator shelf using the handy clips which hold it in place, allowing for you to slide it open easily as well.  Simple to handle, set up and use, secure locking, with a good fresh air flow, and are dishwasher safe for easy cleaning.  Click on the link above to find out more. They are available at a pretty good price at the moment as well, with free shipping in the USA.    I love mine and plan on getting a couple more in the new year!

So now that my fridge is all clean and tidy for Christmas, I can start planning on what I am going to fill it with!  Not too much I don't think, until just prior to Christmas.  Filling it up too soon will just defeat my purpose in cleaning it up and getting it ready!  Enjoy the lasagna and Bon Appetit!