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
The recipe I am sharing with you today is a total carb-fest, but every now and again, a gal has to do what a gal has to do. My husband totally enjoyed this.
I thought that he might. He is a real meat and potatoes kind of a guy! Like most men suppose!
My youngest son went through a period of several years when he was very young where he would only eat certain things.
Once for several weeks, I could only get him to eat hot dogs, and then it was toast, but the toast had to be a certain colour, not too dark, not too light.
He loved all things white . . . white bread, white potatoes, rice . . . and he liked corn. He used to mix his corn into his rice and his potatoes and he called them corny rice or corny potatoes.
Yes, he was more than a bit spoilt and over-indulged, but he was the youngest of five and our last child.
There was seven years age difference between him and our other four children, and we all coddled him.
This casserole is somewhat reminiscent of something which I think he might have enjoyed when he was a boy.
It may sound a bit unusual I suppose. Its actually quite delicious!
I found myself with some leftover pieces of Crispy Chicken that needed using up, so I decided to incorporate them into a tasty bake.
You could use any read to bake breaded chicken cutlets in its place. Just bake them as per the package instructions and then continue as per this recipe.
The base of the bake is a cheesy mashed potatoes.
Filled with spring onions, and cheese . . . creamy and buttery . . . you spread this in a buttered casserole dish.
I sprinkled some frozen corn over top of that and then topped it with some more grated cheese . . .
I am a through and through cheese lover. Kind of crazy if you think that I grew up only eating processed cheese. Real cheese didn't even enter my radar!
Finally I cut the crispy chicken into strips and lay it on top of the corn and cheese.
The casserole then gets banged into the oven so that it can heat through and the cheese will melt . . .
While the casserole was cooking I made a cream gravy.
One of my favourite things is chicken fried chicken with cream gravy . . .
This gravy is an homage to that . . . creamy, rich and peppery . . .
The recipe doesn't make a whole lot, just enough to drizzle generously over top of the finished casserole with a tiny bit to spare.
You could certainly double it if you wished and if your family is fond of cream gravy.
Oh but this was some good. Yes, I did partake and I enjoyed every carb-filled mouthful.
It will be back on the watching my weight band wagon tomorrow. A girl can't be good 100% of the time.
I enjoyed a small serving along with a salad on the side.
My homage to healthy eating. LOL
On a side note, hat's a sandwich plate. I always use a sandwich plate instead of a dinner plate. It helps to keep me in check.
You really need to make this. Its fabulously deliciously tasty! Easy too!
Crispy Chicken with Cheesy Mash & Cream Gravy
Yield: 6
A delicious casserole of cheesy mash topped with bits of crispy chicken and corn, served with a rich creamy gravy.
ingredients:
You will need:
- 4 Crispy chicken breast fillets, cooked and cut into strips
- 1 cup of frozen corn, unthawed
- 60g strong cheddar cheese, grated (1/2 cup)
For the cheesy mash:
- 2 pounds of floury potatoes, such as a Maris Piper, peeled and cut into chunks
- 1 bunch of spring onions, trimmed and chopped
- 60g strong cheddar cheese, grated (1/2 cup)
- 2 TBS butter
- Warm milk
- Salt and pepper to taste
For the cream gravy:
- 2 TBS butter
- 1 small onion, peeled and finely chopped
- 1 chicken bullion cube, crushed
- 2 TBS flour
- 240ml whole milk (1 cup)
- 180ml double cream (3/4 cup heavy cream)
- salt to taste
- a generous grinding of black pepper
instructions:
How to cook Crispy Chicken with Cheesy Mash & Cream Gravy
- First make the mash. Put the potatoes in a saucepan along with the onion and add boiling salted water to cover. Simmer just until the potatoes are tender when pierced with the tip of a knife and then drain well. Return the hot potatoes to the pot and mash well with a potato masher. Add the butter and just enough warm milk to make them creamy. Stir in the spring onions and the cheese, mixing in well, and season to taste with salt and pepper.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Butter a shallow 9 by 13-inch casserole dish. Spread the cheesy mash in the casserole dish. Top with the frozen corn. Sprinkle the additional cheddar cheese over top. Sprinkle the chicken strips over top of the cheese. Bake for 15 to 20 minutes in the preheated oven, until heated through and the cheese has melted.
- While the casserole is baking make the cream gravy. Heat the milk and cream together in the microwave until quite warm, but not boiling. Set aside. Melt the butter in a saucepan. Add the chopped onion. Cook over medium low heat until the onion is translucent without allowing it to colour. Sprinkle with the flour. Cook for a few minutes, then whisk in the milk/cream mixture, whisking constantly. Cook until it bubbles and thickens. Crumble in the chicken stock cube and season to taste with salt and a hefty grinding of black pepper.
- Drizzle the hot cream gravy over the casserole and serve.
This was really tasty . . . creamy rich cheesy mash . . . sweet corn, crisp chicken and that peppery creamy gravy. To die for.
I thought you might be interested in knowing that I have been featured in the latest Issue of the Canadian version of Hello! magazine with a recipe spread.
I remember when I worked at the Manor down South, the housekeeper used to save me our boss's discarded Hello! magazines for me to read. I loved them. I never ever dreamt that one day some of my work would be gracing the pages. Funny how life is! Have a great day!
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.
There are purists out there that would call foul at anyone who stoops so low as to use a tin of creamed soup in a recipe. If you are one of those people . . . then look away now.
While I never ever would eat a tin of cream soup as, well . . . a bowl of soup, they do have their uses.
Having been brought up on the odd tin of Campbell's myself, I am not so much of a culinary snob that I am adverse to using a tin here and there in a recipe.
There are some recipes where nothing else will do. And I embrace those from time to time. I don't see it as cheating, or being lazy. It's a part of my heritage. I don't apologize for it.
Especially when it comes to making these delicious meatballs! Ok, so they are more like tiny beef patties, but . . . we'll just call them flat meatballs and give them the respect that they are due!
These are wonderful. After all the turkey and ham and fruitcake and Christmas Cake and mince pies of the past few weeks . . . they were also a very welcome respite!
Cream of crud soup or no. They spell comfort. C-O-M-F-O-R-T
Yes . . . I did have a Campbell's Soup Doll when I was a kid. I saved up soup labels and pennies for months to get one and I cherished it.
That's what you do to things you really have to work hard to acquire . . . you cherish them. And I cherish the memory of Campbell's soup on a cold winter's day.
Especially Tomato with a Grilled Cheese Sandwich on the side. I can't help myself.
So back to the meatballs. They are deliciously, dare I say it again . . . S-C-R-U-M-M-Y!
Another winner from my Big Blue Binder. Perfect for these early days of January when you want to get as far away from Christmas food as possible.
*Flat Meatballs & Gravy*
Serves 4
Printable Recipe
This is a recipe I have had kicking around in my big blue binder for a long time. Simple ingredients, easy to make but fabulous flavours!
1 pound extra lean minced steak
1 egg yolk, beaten
1/4 cup whole milk (60ml)
1 heaped dessertspoon of flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 small onion, peeled and grated
Also:
a bit of butter and oil for frying
1 tin of condensed cream of mushroom soup
1
25 ml of milk (1/2 cup)
1/2 tsp summer savoury
the other half of the onion, grated
1 tsp worcestershire sauce
Preheat the oven to 180*C/350*F/ gas mark 4.
Mix all the meatball ingredients together in a bowl, mixing it together with your hands.
Melt a bit of butter together with some oil in a skillet over medium heat, until the butter starts to foam.
Scoop out the meat mixture using a dessertspoon and shaping it into balls. Flatten the balls slightly and then brown them on each side in the heated pan.
Repeat to brown all meatballs. Keep warm.
Whisk together the soup, milk, summer savoury, grated onion and worcestershire sauce. Pour into a shallow casserole dish.
Add the browned meat balls, turning them to coat. Bake in the heated oven for 30 minutes, turning them once during the baking period.
Serve hot with some cooked rice and a vegetable on the side. Delicious!
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.JPG "Mom's Bread & Potato Stuffing")
Someone asked the other day about my mother's bread and potato stuffing so I thought I would make some so that I could share the recipe. I think bread and potato is a very unique Maritime provinces/New England kind of thing.
I have never seen it done anywhere else, but I could be wrong. This is the stuffing that I grew up with. My mother always made it to go with our Thanksgiving and Christmas turkey's. Those were the only times during the year that we would have a turkey dinner.
.JPG "Mom's Bread & Potato Stuffing")
Having a turkey for both Thanksgiving and Christmas is not so much of a big deal here in Canada as there is pretty much 2 and some months between both holidays. I totally get why in America they usually have something else for their Christmas dinner, with there being literally less than a month in between the two holidays.
I dare say I wouldn't want to be eating a turkey (with all its leftovers) again so soon either.
This year for our own Thanksgiving my son made the old-fashioned bread stuffing, which got cooked inside the turkey, and my sister made mom's bread and potato stuffing. That way everyone was happy, and those of us who enjoy both were really happy!
.JPG "Mom's Bread & Potato Stuffing")
This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and breadcrumbs, some butter, summer savory, sage, and a healthy pinch of the poultry seasoning.
I usually make my own poultry seasoning. You can find a recipe for that here. It's really good if I don't say so myself. I always keep a jar of it in my cupboard.
.JPG "Mom's Bread & Potato Stuffing")
My ex-MIL also made bread and potato stuffing, except hers used fine dry breadcrumbs and mashed potatoes in equal measures. She was from Prince Edward Island, so I guess that must be how they make theirs there. It is also very good. You can find that recipe here.
Stuffing, to me, is always the best part of the holiday dinner. I could sit down and eat a whole plate of stuffing and nothing else at all. There is just something very moreish about it!
.JPG "Mom's Bread & Potato Stuffing")
WHAT YOU NEED TO MAKE MOM'S BREAD & POTATO STUFFING
Very simple everyday ingredients. There is nothing out of the ordinary here. This is a recipe which has been handed down from generation to generation and our ancestors were simple cooks.
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
.JPG "Mom's Bread & Potato Stuffing")
Summer Savory is a very Maritime ingredient. It is grown right here in the Maritime provinces and can sometimes be quite difficult to find anywhere else.
It is often compared to marjoram or thyme. Summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.
If you cannot find summer savory, you can substitute it with marjoram or thyme (or a mix of the two) or winter savory.
.JPG "Mom's Bread & Potato Stuffing")
You can use any kind of bread in this, although I would not use anything like a Brioche. It should be day old, or stale. Today I used leftover French Sandwich Pain au Lait bread from what I had made the other day. It worked wonderfully.
I just cut off all the crusts and then cut it into 1/2-inch cubes. It worked really well.
If you want, you can just use leftover mashed potatoes. Mom always did. You will need about 1 1/2 cups.
It's really very easy. Really.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
.JPG "Mom's Bread & Potato Stuffing")
I have never really cooked this inside the bird. Neither did my mom, nor my grandmother. It was always cooked in a casserole dish outside the bird. Mom always used raw onion, but I like to cook it a bit first. Mom did not always use celery.
I like the addition of celery and I like to use some of the leaves for even more flavor.
If you are using leftover mashed potato, don't use leftover mash that has had things like sour cream and the like added to them. Just plain old, mashed potatoes will suffice!
If the mixture seems a bit dry you can add a bit of chicken stock. I never really have to. You don't want this to be soggy, or too moist.
.JPG "Mom's Bread & Potato Stuffing")
I really, really enjoyed this, even though it's not Thanksgiving at the moment and there is not a turkey in sight.
I fulfilled all of my childhood fantasies and had a bowl of this for my supper and nothing else at all. It was quite delicious if I don't say so myself!
Yield: 4 - 6
.JPG "Mom's Bread and Potato Stuffing")
Mom's Bread and Potato Stuffing
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the stuffing of my childhood. It would not be the holidays without it.
Ingredients
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
Instructions
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
Thanks so much for visiting! Do come again!
I do get sent the neatest things. I was recently sent a variety of really nice appetizer pastries to use for the holidays.
Pidy UK have recently launched a selection of their deliciously famous canapés for the retail market, the range contains a combination of their most unique and interesting shaped pastry vol-au-vents. All the products are made with their award winning pastry recipe that the Pidy family initially created in their little patisserie shop in Ypres, Belgium back in 1952.
Pidy is an innovative Belgian family food business established in the world of ready to fill pastry products. Pidy are a world leader in dry puff pastry and also competitive in short crust, fonçage dough, choux pastry and sponge cakes. With three production units in Belgium, France and the USA, Pidy are able to offer the perfect day to day service and market support to their customers in more than 50 countries world wide. Pidy supply a range of products to the foodservice and retail industry which includes chefs, restaurants, cafes, bakery, patisserie, catering, retail and cash and carry.
First up are these delightful little spoon shaped pastries. They came 12 in the pack and were just the right size for one tasty little bite. I created a Bacon, Lettuce and Tomato filling for them, which turned out really nice. The cups were crisp and just the perfect texture to go with the filling with no apparent outstanding flavors that would detract from whatever you put into them. They worked out very well.
*Bacon, Lettuce and Tomato Spread*
16 servings
16 crisp appetizer cups
They also have a line of veggie pastry cups. These ones were shaped like little flower baskets and were a lovely pink/red colour. Again there was no real jarring flavour from the cups. They went very well with the pizza type filling I created for them.
Pidy’s newest retail range the Veggie cups are available in four flavours beetroot, carrot, spinach and celeriac and come in packs of 12. The four flavours capture the true nature, colour and essence of the vegetables as they are made with 30% real vegetable juice extract and no E numbers or artificial colours. The canapés are also made with Pâté à Foncer dough which is lighter and contains 50% less fat than standard pastry.
Again, they were very crisp and the shape and color made for a very pretty little presentation.
*Pizza Cups*
Makes 16
Finally I was sent these Vol-au-Vents Pastries. Crisp puff pastry shells, perfectly baked and waiting for me to fill them with my chosen filling. These were the perfect size for a first course and so I created a tasty spinach, cranberry, red onion and blue cheese filling to serve in them.
*Cranberry, Spinach and Blue Cheese Puffs*
Serves 8 as a first course
salt and coarsely ground black pepper
Place the baked vol aux vents on a baking sheet. Preheat the oven to 200*C/400*F/ gas mark 6.
Melt
the butter in a large skillet. Add the red onions and cook, stirring
over medium heat until softened. Begin adding the spinach a handful at a
time, cooking just to wilt. Stir in the dried cranberries and heat
through. Season to taste with salt and coarsely ground black pepper.
Divide the mixture equally amongst the pastry cups. Top each with an
equal portion of the blue cheese crumbles. Pop into the oven to heat
through and melt the cheese. Serve immediately.Place the baked vol aux vents on a baking sheet. Preheat the oven to 200*C/400*F/ gas mark 6.
Pidy manufacture a huge variety of products, including savoury pastries for main course, sweet pastry cases, dessert products, canapés and ready to fill pastries. For further details go to their website or follow them on Twitter, Facebook and Pinterest.
You can buy these fab products on Amazon.uk as well as in select farm and garden shops throughout the UK.
Many thanks to food PR agency CLIP Creative and PR for the samples.
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