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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
There are certain things from Costco that I try to always keep in my freezer. Things like the All Beef Hotdogs, cod fillets, and chicken. I like the crispy crumbled chicken breasts. They are really nice, just on their own served with veg or in a sandwich, etc.
We can get quite a few meals out of a package of them, truth be told, as there are only the two of us in the house, so they are quite economical for us. I always like to season them a bit prior to baking. Sometimes I will just use cracked black pepper and sometimes I will sprinkle them with cajun spice, or whatever flavours I am in the mood to be eating. They are really quite an adaptable ingredient to have in your store-freezer!
Yes, it is a bit of a cheat, I know . . . but I would be lying if I didn't admit that sometimes even the most seasoned chef's like to cheat a bit! These frozen breaded fillets can also make a great basis for other things! Kind of like a pizza crust . . .
They need never be boring. You can partially cook them and then top them with a multitude of things and finish them off, and nobody will be complaining!!
If you keep a store cupboard filled with lots of lovely bits, dressings, cheeses, sauces, etc. the world is your oyster!
This is a seriously simple way to dress things up and keep everybody happy. You could even make a bit of a party of it and let everyone top their own with their own choices.
Once topped and baked, they are ready to serve with any variety of sides . . . potatoes, rice, vegetables, there is no end to what you can do.
Cranberry sauce and toasted soft goat's cheese . . . seriously scrummy . . .
Ranch style with ranch dressing, cheese, bacon and spring onions . . .
Parmigiana with a good marinara sauce, parmesan cheese and mozzarella . . .
Hunters chicken with BBQ (I like the Paul Newman one) bacon, cheese and spring onions . . .
Chicken Caesar with caesar dressing, parmesan and four cheese blend, with a bit of bacon and spring onion on top . . .
And those are only a few ideas . . . marmalade with some apricot stilton . . . (can you imagine!) . . . salsa with some jack cheese and pickled jalapenos . . . how about Mozarella and pizza toppings like olives, mini pepperoni, etc. The world really is your oyster and these are truly a fabulous canvas for whatever floats your boat!
*Tasty Ways to Dress Up Breaded Chicken Breasts*
Of course you could just pound, bread and fry your own chicken breasts and they would probably be even better, but when you are pressed for time and inspiration, these are fabulous! I am all out of them now so guess who will be making a trip this week to get some more????? You got it Pontiac! Mois for sure! Bon Appetit!
Yesterday was my sister's 63rd Birthday. Since it was my first time being able to celebrate her Birthday in person after over 20 years, I decided to cook her a slap-up Roast Chicken Dinner.
That is what she wanted. Roast Chicken with all the trimmings, including my MIL's stuffing, along with a Victoria Sandwich Cake for dessert.
This is the cake we all enjoy for our celebratory cakes. We are cake and jam people.
I was only too happy to oblige her. We all love a roast dinner and we all love roast chicken, and the cake, well, that is a real favorite also!
As usual I cooked far too much for the main meal. We had roast chicken with gravy, fluffy mashed potatoes (as per my father's request), potato stuffing/dressing, peas/carrots and then the dessert. Because there is bread in the dressing, we don't do rolls.
Today Cindy, Dan and I are going to Jonnys Cookhouse in Berwick for another birthday dinner. That's Dan's treat for Cindy. Wednesday nights is the night my dad goes for fish and chips with his friends, so we usually try to do something together also.
I have not been to Jonnys since I was home for our Eileen's wedding, 9 years ago now. We have been talking about going all Winter. So there is no time like the present, and what better excuse than a Birthday.
My sister and I were perusing the menu this morning as we talked on the phone. There is soooo much to choose from, it will be hard to make up our minds, so we thought we needed all day to mull it over so we don't drive Dan to distraction when we get there with our humming and hawing.
Normally the people in my family always have fish and chips when we go out. We say we are going to have something else but, in the end we have fish and chips. Their fish and chips are great, but so are their Poutine!
Their Chicken Dinner Poutine looked especially good. Crisp chips, melting cheese, chicken, gravy, stuffing and peas. What to do, what to do!
How could I ever choose??? And then I remembered all the chicken dinner leftovers I had in my refrigerator.
I decided to make a Chicken Dinner Poutine for my breakfast ( a late one, don't judge) and then I could order fish and chips later on. (Or maybe I will just get an ice cream. It depends on how hungry I am.)
That way I could crack on with my work today and not have to worry about cooking any dinner. Problem solved!
Poutine is very much a Canadian thing. It originated in Quebec in the 1950's and is essentially a dish of hot chips (french fries) with gravy and cheese curds.
That was at the beginning. At its birth. You can now get all kinds of poutine. It has morphed into multiple varieties. If you can dream it, you can make it, and it will probably be pretty delicious as the basic version is pretty darned delicious!
As long as you get the three main ingredients right. The chips. The gravy. The cheese curds, and it really needs to be cheese curds to be truly authentic.
And those ingredients need to be piping hot, hot enough to melt the curds! You can see I achieved a proper melt! Yum yum!
You can use mozzarella cheese, because you will get plenty of melt, but real cheese curds for poutine are the authentic way to go.
When we were children we would visit my father's family up in Northern Quebec. There is a cheese factory near where he grew up and we always got bags of the cheese curds to snack on in the car on the way home.
Squeaky and delicious. You can't beat them! Even after mom and dad had separated in their later years, my mom always got my father to pick her up a bag when he went, and he always did.
You can get the bags of cheese curds in grocery stores now. You can eat them just as is, or you can turn them into Poutine. And why not! You only live once.
What wonderful flavors are in this dish. Poutine on its own is delicious, but add some chicken and stuffing and peas?
You got a little taste of heaven right there on a plate!
Just make sure everything is good and hot and Bob's your Uncle. You will have poutine perfection!
Poutine gravy, melting cheese curds, tasty chicken, stuffing, peas. What's not to love about that I ask you!
Its a good thing.
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
Chicken Dinner Poutine
Yield: Serves 2
This is full on decadence. Something delicious to make with your leftovers from a chicken dinner. Winner Winner Chicken Dinner!
Ingredients
- 1/2 of a four serving sized package of frozen French fries
- 1 cup (238g) leftover chicken gravy
- 1 cup (200g) leftover roast chicken
- 1 cup leftover stuffing, crumbled
- 1/2 cup (65g) frozen peas, cooked
- 1 cup (210g) large cheese curds, not packed
Instructions
- Cook your fries according to the package directions. I use Cavendish Crispy fries and cooked them in my toaster oven. It took approximately 10 minutes.
- While your fries are cooking, add your chicken to the gravy in a sauce pan and heat until nice and hot and the gravy is bubbling.
- Warm your stuffing up in the microwave until hot. Pour boiling water over your peas and then drain.
- Divide the hot chips between two dishes and layer up as follows: hot chips, cheese curds, chicken and gravy, crumbled stuffing and peas.
- If everything is nice and hot your cheese curds will melt beautifully and become nice and stringy.
- Serve immediately.
You and your family have just enjoyed a lovely Holiday Meal of Ham, and now you are sitting there looking at a huge chunk of leftover ham and wondering what to do with it. Sure, you could make sandwiches of course, but why not try out something a little bit more interesting!
My mother always called me the Queen of Leftovers, and with good reason I have always been able to create something delicious and interesting from the leftovers of any roast dinner. Leftovers need never be boring, and these recipes I am sharing with you today prove just that!
Properly stored, cooked ham will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked ham, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
HAM & CHEESE CASSEROLE - ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS - You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. Its one of my favorite soups to make with leftover ham.
PROPER HAM & EGGS - Thick slices of ham, the fat all crisp and golden brown, eggs with crisp ruffled edges and runny middles for dipping. All fried in beautiful butter. You can't go wrong. Breakfast for supper? Why not!
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. Its fabulous any which way!
CHICKEN & HAM PIE - Don't knock it til you try it. This is one very delicious pie with layers of a creamy chicken and creamy ham filling, and three layers of a delicious onion pastry. Its a real favorite!
SLOW COOKER HAM & POTATO CHOWDER - This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
HAM HOCK, PEAS & CREAMY NOODLES - In the time that it takes you to cook some pasta, you can have a delicious and filling supper on the table. Your family will love this quick and easy supper!
HAM, LEEK & POTATO GRATIN - A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! All you need is a salad or a vegetable on the side and dinner is served!
CHICKEN & HAM LASAGNE - Not your traditional lasagne. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
.JPG "Hawaiian Ham & Beans")
And just for you here today a whole new recipe to be using with some of your leftover ham. Hawaiian Ham & Beans. It doesn't photograph very well, which is why I haven't dedicated a whole post to it, but don't let the fact that it doesn't photograph beautifully put you off, these baked beans are fabulous. Its amazing at what you can do with a few store cupboard ingredients and some leftover ham!
Yield: 2 - 3
Hawaiian Ham & Beans
This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled.
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
Ingredients
- 1 can (14 1/2oz/425g) baked beans, undrained
- 1/2 cup (105g) crushed pineapple, undrained
- 1/4 cup (75g) diced roasted green chilies
- 2 TBS minced onion
- 1 TBS tomato ketchup
- 1 tsp mustard
- 1 TBS soft light brown sugar
- 1 TBS molasses
- 1/4 tsp chili powder
- 1 cup (135g) diced baked ham
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Butter a 7 by 11 inch shallow casserole dish.
- Stir together all of the ingredients in a bowl and then pour them into the casserole dish, evening everything out. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 to 35 minutes until bubbling, heated through and slightly thickened.
- Let stand for 10 minutes before serving.
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've been pretty laid out with my back this past couple of weeks and have not really been cooking anything new for the most part.
The pain has been pretty bad, but finally today I feel like I have begun to turn the corner somewhat and so I decided to do a new recipe to share on here. Lemon Splits!
It's okay if you don't know what they are. I had never heard of them either before I moved here to the UK. I have always loved Lemon flavoured anything.
Those lemon puff cookies were my favourite when I was growing up. Buttery lemon flavoured crackers put together with lemon icing. If you are a lemon aficionado you will know exactly the ones I mean!
I discovered these Lemon Splits in the grocery shop about a year or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle. My goodness but they are some tasty.
They don't always have them in the shops however so it is hit and miss as to if you can find them or not. I looked for a recipe online but couldn't find one anywhere.
I decided to take the bull by the horns and create my own. I have made Welsh Cakes in the past. You can find that recipe here.
Welsh cakes are really good. They are like a cross between a pastry and a scone in my opinion. Buttery with a short texture and oh so tasty, especially when served with a hot bevvie!
They are a very traditional Welsh teatime treat and you will find them all over Wales. They are extremely good I have to say.
All of the teatime treats in the British Isles are extremely good. They know how to bake good things!
So what I did was make Welsh Cakes, without the spice or the raisins . . .
Just plain . . . flour, butter, sugar and an egg. You might need to add a bit of milk to the dough, but my dough was perfect without it.
In fact I had to generously dust my board and pin with flour or it would have stuck too much.
I baked them on my Pampered Chef Griddle pan. You need to heat it so that its not scalding hot and not too cool.
You can use a heavy based non-stick skillet as well. The important thing to remember is to not have it too hot, or the outside will brown too quickly and they won't be done inside.
I heated mine over medium low and once it was heated I turned it down to low. This worked well for me, about 2 to 3 minute per side did the trick.
I knew it was time to flip them over when they started looking a bit puffy on top and were golden brown on the bottom.
When they were done they were golden brown on both sides and the edges looked dry. That's the best that I can explain it.
You can of course make your own lemon curd to fill these from scratch and I have a darn good recipe that you can find here.
But a really good quality store bought one works just fine also and sometimes that's all we have time for!
These are perfect! We both enjoyed them very much, even the "so-called lemon hater". Methinks he doth protest too much personally!
He scarfed two down right away no problemo! If you really don't like lemon, these would be awfully nice sandwiched together with your favourite jam as well.
Ohh, black currant jam or jelly would be lovely!
Yield: Makes 12 to 14
Lemon Splits
prep time: cook time: total time:
Traditional Welsh Cakes without the raisins, sandwiched together with lemon curd. Don't worry if you don't have a griddle or hot stone to cook them on, they will cook perfectly find in a skillet with a heavy base.
ingredients:
- 225g self rising flour (1 1/2 cups + 2TBS)
- 110g salted butter (1/2 cup minus 1 tsp)
- 85g caster sugar (7 TBS)
- 1 medium free range egg
- Milk (if needed)
- flour to dust the cutting board
- butter to grease the griddle (optional)
- good quality lemon curd to fill
instructions:
How to cook Lemon Splits
- Sift the flour into a bowl. Drop in the butter and rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the sugar with a fork. Beat the egg and stir it into the mixture to form a ball of dough, adding a splash of milk if you need it. (I did not need it.)
- Generously flour a board and then tip the dough out onto it, also generously flouring the dough. Flour a rolling pin and roll the dough out to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch round fluted cutter. Re-roll any scraps and cut again, until all the dough has been used up.
- Heat a heavy grill stone or non-stick griddle pan over medium low heat until fairly hot. Brush lightly with butter if desired. (I didn't use any.) Add the welsh cakes and bake them for 2 to 3 minutes on one side. They should be golden brown on the bottom. Flip them over and bake for a further 2 to 3 minutes until golden brown on the other side. Try not to have the temperature of the griddle too high or they will brown too quickly on the outside and not be cooked in the centre. ( It was my observation that they were ready to flip over when the tops looked kind of puffy.)
- Remove from the pan with a spatula to a wire rack to cool.
- To make the lemon splits, sandwich two together with lemon curd in the centre. You can dust with some icing sugar to serve. Store any leftovers in an airtight container.
Did you make this recipe?
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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!
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