Need dinner ideas/recipes

I am so sick of making the same things over and over. Does anybody have good recipes they want to share with me?

Hopefully there are no complaints that my post should technically be on the recipe board

Re: Need dinner ideas/recipes

Posted by kimNanthony

I am so sick of making the same things over and over. Does anybody have good recipes they want to share with me?

Hopefully there are no complaints that my post should technically be on the recipe board

Re: Need dinner ideas/recipes

Posted by mikeandjess

Posted by kimNanthony

I am so sick of making the same things over and over. Does anybody have good recipes they want to share with me?

Hopefully there are no complaints that my post should technically be on the recipe board

I have a few. Is it for a particular type of meat tonight or just in general?

Re: Need dinner ideas/recipes

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Re: Need dinner ideas/recipes

Chicken Francese
Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Re: Need dinner ideas/recipes

Thank you. I am definitely making the chicken Sunday night. Too involved for tonight!

This may be a dumb question but what is Fusilli ?

Re: Need dinner ideas/recipes

Chicken Pot Pie

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

****You can always just use crescent rolls for the pastry part and it comes out delish!!!!

Re: Need dinner ideas/recipes

Image Attachment(s):

Re: Need dinner ideas/recipes

Re: Need dinner ideas/recipes

Posted by kimNanthony

Posted by chrisnjoe8108

Posted by kimNanthony

Thank you. I am definitely making the chicken Sunday night. Too involved for tonight!

This may be a dumb question but what is Fusilli ?

Fusilli is the spiral pasta...

Yum looks good

Re: Need dinner ideas/recipes

I'll just copy and paste whatever I have in my recipe file

Easier Chicken Marsala

Ingredients:
1/4 cup all-purpose flour

1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Marsala wine
1 beef bullon cube

Directions:
-In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.

-Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

-Pour marsala wine over the chicken and add beef bullon cube. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear

Re: Need dinner ideas/recipes

Meatloaf
Ingredients
-1 envelope Onion Soup Mix
-2 lbs ground beef
-3/4 cup plain dry bread crumbs
-2 eggs
-3/4 cup water
-1/3 cup ketchup

Directions:
-Preheat oven to 350, in large bowl combine all ingredients
-in 13x9 baking or roasting pan, shape into loaf
-Bake 1 hr or until done. Let stand 10 minutes

Re: Need dinner ideas/recipes

Artichoke & Sun-dried Tomato Chicken

Ingredients
-4 skinless, boneless chicken breast halves
-salt & pepper to taste
-1 (14.5 ounce) can diced tomatoes with green peppers and onions
-2 teaspoons olive oil
-1/4 cup sun dried tomato pesto
-1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions
-Season both sides of chicken breasts with salt & pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside

-Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto & artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer 5 to 10 minutes, or until chicken is cooked through.

Re: Need dinner ideas/recipes

carbonara
Ingredients
-Salt & freshly ground black pepper to taste
-1 pound pasta, such as spaghetti or rigatoni
-1/4 cup extra virgin olive oil (enough to coat bottom of pan)
-1/4 pound pancetta (italian bacon), chopped
-1 tsp red pepper flakes
-5 to 6 cloves garlic, chopped
-1/2 cup dry white wine
-2 large egg yolks
-Freshly grated romano cheese
-handful of flat-leaf parsley, for garnish

Directions:
-Put a large saucepot of water on to boil. Add a liberal amount of salt & the pasta. Cook to al dente (about 8 minutes)
-Meanwhile, heat a large skillet over medium heat. Add the olive oil & pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
-In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta
-Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg
-Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley & extra grated romano.

Re: Need dinner ideas/recipes

Easy Garlic Broiled Chicken

Ingredients
-1/2 cup butter
-2 teaspoons minced garlic
-2 tablespoons soy sauce
-1/4 teaspoon black pepper
-1 tablespoon dried parsley
-6 boneless chicken thighs, with skin
-dried parsley, to taste

Directions

-Preheat the oven broiler. Lightly grease a baking pan.

-In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.

-Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

-Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Re: Need dinner ideas/recipes

Easy Parmesan Garlic Chicken

Ingredients

1/2 cup Grated Parmesan Cheese
1 envelope italian salad dressing mix (.7 oz makes 8 fl oz)
1/2 tsp garlic powder
6 boneless skinless chicken breast halves (about 2lbs)

Directions
-Preheat oven to 400F, Mix cheese, salad dressing mix and garlic powder
-Moisten chicken with water, coat with cheese mixture
-Place in shallow baking dish
-Bake 20-25 min or until chicken is cooked through

Re: Need dinner ideas/recipes

Chicken Breast with Balsamic Vinegar and Garlic

INGREDIENTS

* 4 skinless, boneless chicken breasts
* salt and pepper to taste
* 3/4 pound fresh mushrooms, sliced
* 2 tablespoons all-purpose flour
* 2 tablespoons olive oil
* 6 cloves garlic
* 1/4 cup balsamic vinegar
* 3/4 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1 tablespoon butter

DIRECTIONS

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Re: Need dinner ideas/recipes

YUM!

I added this thread to my notebook. Thanks ladies.

Re: Need dinner ideas/recipes

Hey Kim. I just made this last night and it was delicious. I think I found the recipe on this website or LIW. I can't remember. I just changed a few things though. I loved it though.



Pork Chops with Golden Apple Sauce Recipe

*Makes 4 servings if you're serving each person one pork chop
*Takes about 30 min to make

Ingredients:
7 Golden Delicious apples, chopped
2 teaspoons lemon juice
3 tablespoons light brown sugar
2 cups all natural apple juice, plus a splash for pan sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, fresh or ground
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
Salt and pepper
2 tablespoons butter

What to do:
1) Combine first 6 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 12 to 15 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat. Keep in mind that not all of the apples are going to fall apart and some will keep their texture. This is a good thing, don't mash them.

2) Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear.

3) Remove chops from heat and let them rest a couple of minutes for juice to redistribute.

4) Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Top chops with generous portions of warm golden apple sauce.

Message edited 4/2/2009 10:10:11 PM.

Re: Need dinner ideas/recipes

Yay I am so excited Im going to try these out. Thanks girls!

Re: Need dinner ideas/recipes

I found fish is REALLY easy to make!!

I usually buy either flounder... tilapia... sole... or cod... and I season them basically the same.

I spray some butter on it (the butter from the spray thing- usually "I can't believe it's not butter" or some other fake one to make it healthy)
Then I sprinkle on some fish seasoning (I have a few) ...... and some parsley, and depending on the fish, I add breadcrumbs.

Then, I put it in the preheated oven on 350 and about 15-20 mins later dinner is served!!!!!!

Re: Need dinner ideas/recipes

totally agree. fish is a cinch.

i've baked salmon for about the same...15-20 @375 F

tonight i marinated it first in a lemon maple glaze (2tbsp fresh lemon juice, 2 tbsp maple syrup, 1 tbsp white or cider vinegar, 1 tbsp olive oil). baked for 15 minutes. then poured more glaze over it, and popped in broiler for 5 min just till crispy on top. served with steamed asparagus which was steaming while the fish cooked

ETA
I also make a variation on a lasagna recipe. Instead of using all pasta layers, i alternate a pasta layer with a veggie layer. I do sauce, pasta, cheese mixture (i combined frozen spinach with cottage cheese instead of ricotta), then sauce, vegetables, cheese mixture. repeat until pan is full

for the veggies I used zucchini cut lenghtwise and portobella mushrooms. You have to cook them first or else they'll be too crunchy. i roasted mine. you can also use eggplant.

Message edited 4/4/2009 12:26:08 AM.

Re: Need dinner ideas/recipes

here's another similar recipe. this one had a very slight spice factor and a delicious pear thingy on top which i think would work wonderfully also by substituting ice cream for the sweet potato ;)

Honey-Grilled Salmon

Preparation time: 10 minutes
Cook time: 5-7 minutes
Makes 4 servings

1 tsp. paprika
1 tsp. chili powder
1 tsp. garlic powder
½ tsp. ground cumin
1 Tbsp honey
4 - 4 oz. wild Oregon salmon filets
Preheat broiler.
Combine paprika, chili powder, garlic powder, and cumin. Stir in honey to form a smooth syrup.
Using your fingers, spread syrup gently over the salmon. Place on a foil-covered oven-safe pan that you’ve sprayed with cooking spray. Broil for 5-7 minutes, depending on thickness,
just until fish flakes easily off the fork.
Per 1 cup serving: 213 calories, 24 gm protein, 6 gm carbohydrate, 10 gm fat, 2 gm sat fat, 5 gm mono fat, 70 mg cholesterol, 1 gm fiber, 61 mg sodium

Pear-Stuffed Potatoes

Preparation time: 15 minutes
Cook time: 1 hour

2 medium sweet potatoes
3 lg. Oregon pears, peeled and sliced into bite-size pieces
2 Tbsp. brown sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
chopped Oregon hazelnuts (optional)
Bake whole sweet potatoes at 425° for 45 minutes, or until done. Cool slightly.
Meanwhile, in a nonstick skillet sauté pears in olive oil over medium heat until tender, about 10 minutes. Add sugar, cinnamon, and nutmeg. Stir well for about a minute until sugar dissolves.
Cut potatoes in half lengthwise, scoop out pulp, leaving skin intact. Mash pulp.
Mix mashed potatoes and pears together and stir well. Stuff mixture back into shells.
Bake for 15 minutes or until heated through. Garnish with chopped nuts if desired.

Per serving: 170 calories, 2 gm protein, 35 gm carbohydrate, 4 gm fat, 0 gm sat fat, 3 gm mono fat, 0 mg cholesterol, 6 gm fiber, 12 mg sodium

To save time, you can prepare ahead through step 4.

Original recipe found here: http://www.providence.org/Oregon/Health_Resource_Centers/Heart_Disease_Center/honeysalmon.htm