what's for dinner for 12/30/05?
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If you have answers, please help by responding to the unanswered posts.
buckytom
Chef Extraordinaire
not a lot of oyster beds near pittsburgh, huh luvs.
tonight, i'm combining 2 recipes. i'm making a chicken picatta, and then baking it with thin sliced onions, fennel, and grape tomatoes.
first, dredge pounded out chicken breasts in a mixture of flour, s&p, dried parsley and oregano, brown in evoo, and put into a baking dish. next, deglaze the pan with 2 cups of white wine, add 2 tbsps butter, a tbsp of fresh chopped rosemary, a few bay leaves, a cup of chicken stock, and 2 tbsps of capers. reduce by about a third, then pour over chicken.
top chicken with dabs of butter, sliced fennel, onions, and halved grape tomatoes. bake for 30 minutes at 400.
after plating the breasts and veggies, reduce the remaining liquid into a sauce, adding a little corn starch slurry.
tonight, i'm combining 2 recipes. i'm making a chicken picatta, and then baking it with thin sliced onions, fennel, and grape tomatoes.
first, dredge pounded out chicken breasts in a mixture of flour, s&p, dried parsley and oregano, brown in evoo, and put into a baking dish. next, deglaze the pan with 2 cups of white wine, add 2 tbsps butter, a tbsp of fresh chopped rosemary, a few bay leaves, a cup of chicken stock, and 2 tbsps of capers. reduce by about a third, then pour over chicken.
top chicken with dabs of butter, sliced fennel, onions, and halved grape tomatoes. bake for 30 minutes at 400.
after plating the breasts and veggies, reduce the remaining liquid into a sauce, adding a little corn starch slurry.
mudbug
Chef Extraordinaire
Still using up ham over here. Tonight I will probably try thumper's scalloped potato and ham casserole.
buckytom said:not a lot of oyster beds near pittsburgh, huh luvs.
quote]
yeah, bt, sigh. you can get oysters, not on my avenue, and whose to say if they're fresh or not once you do get them....
your meal sounds great, btw.
licia
Executive Chef
I cleaned my fridge this morning, so we are eating leftovers (actually madeovers) and veggies I had too much of. It doesn't really seem to go together, but we are having chicken a la king (made from the butt roasted chicken) on biscuits, yellow squash and onions, glazed carrots and cole slaw.I suppose we will have the last of the mandarin orange cake for dessert. At least a few things will be cleaned out.
corazon
Executive Chef
The old stand by of homemade mac and cheese with steamed cauliflower and fresh croutons on top. And for dessert, I'll be having the last slice of chocolate kahlua mousse pie!
texasgirl
Master Chef
I am making the cheeseburger casserole that vermontwebmaster posted.
nettieplee
Assistant Cook
Mmmm. Mac N Cheese sounds yummy. But we're having Beef Stroganoff that my crockpot cooked for me with salad and garlic bread.
SierraCook
Master Chef
It is cold and blustery here today. So, something comforting is what I am thinking of having. I think that chili dogs topped with cheese and onions will fit that bill.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
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Papaya, carrot and chicken salad, &
Polenta with mushroom and red wine sauce.
This can be even better if you make the polenta beforehand, let it cool and kinda press it together, then cut it into bite size cubes and fry in the butter. However we have been eating way too many sweets these days and need to be on a lighter side for dinners... therefore tonight just a plain version of polenta...
Polenta with mushroom and red wine sauce.
This can be even better if you make the polenta beforehand, let it cool and kinda press it together, then cut it into bite size cubes and fry in the butter. However we have been eating way too many sweets these days and need to be on a lighter side for dinners... therefore tonight just a plain version of polenta...
SierraCook
Master Chef
Callie, I hope that your DH feels better soon. With the chili dogs I am going to handcut some French fries and fry them in olive oil. Then I like to sprinkle the fries with garlic pepper.
jkath
Hospitality Queen
I've been defrosting a 18 pound turkey in the fridge, and today was it's cooking day. So, I've got it in the big giant roaster, along with rubbed sage, garlic, and 2 cut up navel oranges from my tree in the back yard.
Not sure what I'm cooking with it though - I'll be at the grocery store later.
Not sure what I'm cooking with it though - I'll be at the grocery store later.
corazon
Executive Chef
I said earlier that I was having chocolate kahlua mousse pie for dessert tonight...but as it turns out, I couldn't wait that long! 
texasgirl
Master Chef
corazon90 said:I said earlier that I was having chocolate kahlua mousse pie for dessert tonight...but as it turns out, I couldn't wait that long!
Did you make this? How good is it? Do you have a recipe?
corazon
Executive Chef
texasgirl said:Did you make this? How good is it? Do you have a recipe?
Oh my tg, it is the best in the world. Technically, it is my dad's "SECRET RECIPE!!!" I'm not supposed to share but for you guys, maybe I should?
texasgirl
Master Chef
I won't tell him! PLEEEEEEEEEEEAAAAAAASSSSSSSSEEEEEE??????
Mouth is watering already!!
Mouth is watering already!!
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