These delicious sandwiches encompass all the flavours of one of our favourite dishes Chicken Cordon Bleu. Traditionally Chicken Cordon Bleu is chicken which has been stuffed with ham and Swiss cheese, coated with crunchy bread crumbs, and then deep fried until golden brown.
I make a baked version which you can find here. Its not quite as fattening as the original and requires a lot less faffing about, because as you know . . . if I can find an easier way to do something which tastes just as good as the original, I will incorporate it into my cooking.
These tasty sandwiches go that little bit further in that they are even easier to make than Chicken Cordon Bleu, but just as tasty and are lot less fattening as well!
Oh I do love a tasty sandwich, burger, or slider and these are very nice.
Layers of Black Forest Ham, tender roasted chicken breast (all deli meats) and Jarlsberg cheese in a toasted bun along with a fabulously tasty Honey Mustard Sauce.
There is nothing complicated here. Simple. Simple. Simple.
You don't need to use Jarlsberg cheese, that is just what I had in the house. Any Swiss style cheese will work well.
Don't be tempted to have your deli meats cut too thinly or shaved. Shaved meats tend to fall apart. Thinly sliced does the trick beautiful. I like to layer them onto the rolls, lightly draped and folded into a little pile which covers the bread but gives a bit of height to the sandwich.
Just look at those lovely layers . . .
One of the stars of the sandwich is the homemade Honey Mustard Sauce that I spread on the cut rolls prior to baking.
I always double the recipe so that we have plenty to go around after they are baked to drizzle inside the finished rolls, but only if you want . . . I always want.
This is one very tasty mouthful . . . and perfectly sized for the smaller family. You can of course double it to feed and make more. I always brush the tops of the rolls with some softened butter and sprinkle on some seasoning before popping them into the oven. I think it adds a nice finishing touch.
Yield: 3
Chicken Cordon Bleu Sliders
prep time: 10 minscook time: 6 minstotal time: 16 mins
Classic flavours in a small batch hot sandwich that is not only delicious, but very quick and easy to make. The quantities can easily be doubled to feed more.
ingredients:
- 6 thin slices of deli black forest ham
- 6 thin slices of deli roasted chicken breast
- 6 slices of Swiss style cheese (I use Jarlsberg)
- 6 smallish dinner rolls
- softened butter
- a pinch of herb seasoning salt
For the Honey Mustard
- 60g good quality mayonnaise (1/4 cup
- 1 1/2 TBS Dijon mustard
- 1 1/2 TBS liquid honey
- 1 tsp fresh lime juice
- pinch of fine sea salt
instructions:
- Preheat the oven to 200*C/40)*F/ gas mark 6. Line a small baking tray with some aluminium foil and spray lightly with some cooking spray.
- Whisk together all of the sauce ingredients until smooth. Set aside.
- Slice the buns carefully in half through the middle. Spread about a tsp of sauce on the bottom of each bun and place them on the baking tray. Place one slice of ham on each, draped and folded to fit. Top with 1/2 slice of cheese. Top with one slice of chicken, draped and folded. Top with the remaining 1/2 slice of cheese and then divide any remaining cheese amongst the buns. Spread the top halves of the buns on the cut sides with some more honey mustard sauce, and place on top of each filled roll.
- Brush the top of each with some softened butter and sprinkle with some of the herb seasoning mix.
- Bake in the preheated oven for 5 to 6 minutes until the cheese has melted and the sandwiches are heated through. Serve immediately along with any remaining sauce for those who wish to use it.
NOTES:
Make sure you use thinly sliced meat as opposed to shaved meat. I also like to double the sauce so that there is plenty to go around.
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Quick, easy and yes, dare I say it . . . DELICIOUS! What I love about these, aside from that is their ease of preparation and lack of clean-up mess. They make a great mid-week supper. You can serve a nice salad on the side for those with a lighter appetite, or with some oven chips for those who are looking for something a bit on the heartier side. Any way, you can spell this tasty sandwich as WINNER! Enjoy!
Today you get two delicious recipes! One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)
The two go beautifully together!
The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices . . . fennel, cumin and coriander . . .
Once the onions have softened, you add the cabbage, which should be thinly hand shredded. I like it about 1/4 inch thick. That is quite manageable on the spoon and in the mouth.
Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes. I use Cirio Polpa Chopped Tomatoes. They have the nicest flavour.
This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden. If you want to use dried (ugh) you will only need to use half the amount. The reason I prefer the fresh ones is for the lovely bright colour and flavour.
I am not a huge fan of dried chives, but you can probably tell that already!
Yield: 7
Small Batch Cheddar & Chive Drop Biscuits
prep time: 10 minscook time: 15 minstotal time: 25 mins
Savoury, rich and delicious with the perfect crumb. Great with soups, stews or even on their own.
ingredients:
- 140g plain flour (1 cup all purpose)
- 2 tsp sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 TBS very cold butter
- 30g grated strong cheddar cheese (1/4 cup)
- 2 TBS chopped fresh chives
- 120ml buttermilk (1/2 cup)
- 30g sour cream (1/4 cup)
- 3 TBS additional grated cheddar
instructions:
- Preheat the oven to 230*C/450*F/ gas mark 7. Line a baking tray with baking paper. Set aside.
- Whisk together the soda, baking powder, salt, pepper and flour. Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives. Whisk together the sour cream and buttermilk. Add all at once to the dry ingredients, and stir together just until mixed.
- Drop into 7 equal mounds on the baking sheet. Sprinkle the additional cheese over top of each dividing it equally.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and they test done. A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.
Created using The Recipes Generator
The two together make for a fairly healthy, yet hearty meal!
The soup is beautifully flavoured with buttery soft cabbage. I like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup.
Salad yes, but not a soup . . .
These two are the perfect meal time partners . . .
Yield: 4
Cabbage & Tomato Soup
prep time: 15 minscook time: 45 minstotal time: 60 mins
Simple, healthy and delicious!
ingredients:
- 2 tsp olive oil
- 1 tsp butter
- 1/4 tsp each ground coriander and ground fennel
- 1/8 tsp ground cumin
- 1 medium onion, peeled and chopped
- 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
- 1 tsp salt
- 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
- 1 litre of chicken stock (4 cups)
- fresh ground black pepper to taste
instructions:
- Have all of your ingredients ready before you begin. Heat the oil and butter in a large heavy bottomed saucepan. Add the spices along with the chopped onion. Cook over low heat until the onions have softened and everything is really fragrant. Add the sliced cabbage and stir all well together to coat the cabbage. Season with 1/2 tsp salt and some ground black pepper. Add the tin of tomatoes and the stock. Bring to the boil, then reduce to a simmer. Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded. Taste and adjust seasoning as required. Serve ladled into heated bowls.
Created using The Recipes Generator
Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes. The seeds have been removed as well, which I love. (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.) Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavour and texture. Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked. I quite simply love them. Cirio is always my tomato of choice.
I am a person who really loves cabbage. It has ever been so. My mom often made cabbage rolls for us when we were growing up. I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat. I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls. I love taste memories, don't you?
I baked some lovely muffins at the weekend. I adapted the recipe from a recipe which I found in The Breakfast Book, by the late Marion Cunningham. She is the food writer who revised the Fanny Farmer Cookbook, and wrote many other cookbooks in her life and food articles for major publications. I trust her recipes emphatically.
I have personally worn out three copies of the Fannie Farmer Cookbook, and have her Breakfast Book, her Supper Book and one entitled lost recipes. All of the recipes are solid gold. You know when you find a cooking writer you can trust, and she was always one of those.
I adapted this recipe by cutting it in half to make a smaller batch, which worked very successfully as well as converting the measurements to metric/European.
Not all recipes convert well to half measures . . . this one did. (Thank goodness!)
The muffins are lovely and moist . . . partly because of the yogurt in the batter and from the lemon syrup which gets spooned over top of the hot muffins when they come out of the oven.
The muffins themselves are not overly sweet. Not a problem. I don't want my muffins to be like cake. There is a small amount of sugar in them and a bit of honey. That's all.
Honey and lemon are beautiful partners. The lemon flavour in the muffin comes from finely grated lemon zest, a full half TBS. I think as well a bit of ground cardamom would also go beautifully in these and add a touch of warmth.
You can see that they rose beautifully. They may not be the most beautiful muffins, but they certainly make up for their lack of beauty in flavour and texture!
I did not use papers when cooking these. I sussed that they would stick to papers and so I just spritzed a non-stick muffin pan really well with low fat cooking spray. It worked perfectly.
More lemon flavour comes with that sweet lemon syrup which gets spooned over top of the muffins. You spoon it over while the muffins when they are hot, so some of it is absorbed, which helps with the moistness as well.
As you can see they have a beautiful texture. These are in short . . . perfect!
Yield: 6
Lemon Yogurt Muffins (small batch)
prep time: 10 minscook time: 15 minstotal time: 25 mins
These yellow muffins with the brown pebbled tops are fine textured, not too sweet and go especially well with hot drinks. A lemon syrup is drizzled over the tops of the muffins which makes them lovely and moist and deliciously lemony!
ingredients:
- 140g plain flour (1 cup)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 2 TBS granulated sugar
- 1 TBS honey
- 1 large free range egg
- 150g full fat plain yogurt (9 1/2 TBS)
- 30g butter (2 TBS) melted
- 1/2 TBS finely grated lemon zest
For the syrup:
- 1 1/2 TBS water
- 3 TBS lemon juice
- 3 TBS sugar
instructions:
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a six cup medium muffin tin really well.
- Whisk together the flour, baking powder, bicarbonate of soda, and salt in a smaller bowl. Combine the sugar, honey, eggs, yogurt, melted butter and lemon zest in a larger bowl. Beat to combine together well. Add the dry ingredients all at once and mix together just to combine. Spoon the batter into the prepared muffin tin, filling them 2/3 full. (Because of the acid in the yogurt you will see that the batter is already beginning to rise so work quickly!)
- Pop into the pre-heated oven and bake for about 15 minutes until delicately browned and a toothpick inserted in the centre comes out clean.
- While the muffins are baking, make the syrup. Combine all of the ingredients in a glass measure which is heat proof. Place in the microwave. Microwave on high for 30 seconds. Stir to dissolve sugar and then microwave until it bubbles and allow it to bubble for about 60 seconds keeping a close watch on it. You should have a thickish syrup.
- Once the muffins are cooked, remove from oven and poke holes into the tops with a toothpick or fork. Spoon the lemon syrup over top allowing it to soak in. Let cool for a few minutes the remove from the tin and serve warm.
Created using The Recipes Generator
I don't think you can really have too many lemon recipes do you? Well, I happen to love lemon anything so any recipe . . . sweet or savoury . . . that uses lemon works for me!
I've wanted to show you my kitchen tool set for a while now. I finally got rid of all my old metal ones, and most of my wooden spoons (the ones which were cracked and not very hygienic). When you have invested quality non-stick cookware and bake ware you really want to be using utensils and tools that will prevent them from being scratched.
This is the Essential Ten Piece Cooking Utensil Set from Myktchn. Designed for a convenient cooking experience, this set of cooking utensils are FDA approved and made from food-grade, heat resistant silicone. Durable and ergonomic, they are the perfect companion for a chef of all levels. At the same time the larger utensils are quite sturdy due to what appears to be a metal core. (Smart!) These are heat resistant, easy and comfortable to use, dishwasher safe and made to last.
I love the bright red colour and as you can see the set contains just about every tool utensil you need in the kitchen with both a slotted and normal spoon, a ladle, spaghetti spoon, decent sized egg turner spatula, two sizes of of other spatulas, a set of kitchen tongs, a whisk and a pastry brush. At the moment they are on a discount offer. If you would like to learn more about them feel free to click through here.
They ship world wide with free shipping on all US orders and only a small charge for world wide shipping. I have always been more than happy with everything I have gotten from them. Everything always arrives well packaged and in good time.
My husband really loves a good curry. He likes them really spicy, but I like them moderately spicy.
I like to taste my food rather than be distracted from the taste by a mouth that feels as if its on fire! I am not overly fond of food that bites back!
I really love chicken casseroles. All in one meals. No fuss, no muss.
Very little clean up. I love it when that happens.
This tasty dish combines all of my loves. It is a delicious chicken casserole, with a moderately spiced East Indian flavour.
I love all in one, no fuss, and again no muss!
You begin by making a quick and easy sauce to help temper any spiciness from the curry. Its simply yogurt, lime zest, lime juice, some chopped fresh coriander or mint and some seasoning.
Yogurt has a lovely cooking effect on most things and goes especially nice with curries. Easy peasy.
I like to make the sauce first and bang it into the refrigerator to chill and develop the flavours while I cook the casserole.
Easy peasy. And it leaves you with one less thing to do when it comes to actually getting supper ready.
Once that is done you simply measure some rice, chopped carrot, coconut milk and boiling water into a casserole dish, cover tightly and then pop it into a hot oven to partially cook the rice.
It only takes 25 to 30 minutes to cook it.
While the rice is cooking, you cook some garlic, oil and curry powder in the microwave for a short and then stir in some cooked boneless, skinless chicken breast meat . . .
At the end of 25 to 30 minutes, stir this mixture into the almost cooked rice along with some frozen peas.
Cover it tightly and bang it back into the oven for a further 15 minutes until the rice is tender and the chicken cooked through, perfectly.
Let it sit for 10 minutes and then stir . . .
Voila! Dinner is served. A drizzle of yogurt sauce and a sprinkling of spring onions along with some toasted flaked almonds complete the picture!
This is beautiful. Both the chicken and rice are cooked perfectly . . . the rice tender, the chicken still juicy and not dried out . . .
Not too spicy, not too bland . . . beautiful textures, flavours and colours. Todd squirted some Sriracha sauce on his because he wanted some heat. I enjoyed it just as it was.
Yield: 2
Curried Chicken & Coconut Rice
A fabulously different and delicious rice and chicken casserole with an East Indian Flavour! All in one dish that is built for two, but can easily be multiplied to served more!
ingredients:
For the yogurt sauce:
- 125g plain whole milk yogurt (1/2 cup)
- 1 TBS minced fresh coriander or mint leaves
- 1/2 tsp finely grated lime zest
- 1/2 TBS lime juice
- salt and black pepper to taste
For the casserole:
- 140g long grain rice, uncooked (2/3 cup)
- 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
- 240ml boiling water (1 cup)
- 1 medium carrot, peeled and cut into 1/4 inch bits
- 1 TBS light olive oil
- 1 clove garlic, peeled and minced
- 1/2 TBS curry powder
- 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
- 75g frozen petit pois (1/2 cup)
- couple TBS toasted flaked almonds
- 1 spring onion, trimmed, washed and sliced thin
instructions:
- Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish.
- Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
- Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt. Cover tightly with foil and bang into the oven. (Middle rack) Bake for 25 to 30 minutes.
- Measure the oil into a large glass bowl. Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so. Let cool slightly and then stir in the chicken pieces.
- Remove the rice from the oven and uncover. Fluff the rice with a fork. Stir in the chicken pieces and frozen peas. Recover tightly and bang back into the oven. Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
- Remove from the oven and let sit for about 10 minutes before fluffing up with a fork. Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.
Created using The Recipes Generator
This recipe serves two people but can quite easily be doubled or tripled to serve more. For the really hearty eater you could warm up some Naan breads to serve on the side and of course Papadums always go well! Quick, easy and delicious. Enjoy!
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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