A good 3 course meal?!
Answers: I would like to try new things to make my children for dinner that are simple, besides spaggattie, chicken green beans and corn. I am not good w/following directions in a cook book. If you have any other ideas that are simple. like a diffrent way to spice something up, and what side items would you add with it. Thanks oh yeah and how to make it.
Make them some Taco Boats, have corn on the side and watch them enjoy their meal.
Get a package of Wonton Wraps (sold in the produce section usually hanging). Pre-bake these in a muffin tin to form a little bowl. Transfer them to a baking sheet as you pre-bake them. A package holds 60 wraps and 2 pounds of meat make about 48 of them.
Brown two pounds of hamburger meat with a finely diced sweet onion. Feel free to add any other chopped vegetable you think they will eat. Drain and add two packages of Ranch Dressing mix (dry). Blend well. Spoon into the pre-baked cups and top with your favorite grated cheddar cheese and place them back in the oven to let the cheese melt.
Add toppings like shredded lettuce, sour cream, chopped tomatoes, salsa, chopped green onions, what ever you think they will top them with.
Have a side dish of corn or add it to the meat and make a complete meal in the bowl.
The whole family will love this and the flavor is awesome. Why not have a fun meal every once in a while?
Fish Tacos- a family favorite of mine!
10 flour tortillas
25 pieces fried catfish
*homemade tartar sauce
Take the tortillas and put them in the microwave for about 10-15 seconds.
Take 1-2 pieces catfish and some tartar sauce and roll it up in a tortilla!
Homemade Tartar sauce:
Mix mayo and pickles together.
That's it!
Really DELISH! :)
Cole Slaw goes good with it.
Corn too.
Chicken Parmesan-Chicken Parmesan Recipe courtesy Giada De Laurentiis
See this recipe on air Sunday Apr. 06 at 11:00 AM ET/PT.
Show: Everyday Italian
Episode: Quick Italian Dishes
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of preparation: easy
Fettuccini Alfredo- Fettuccini Alfredo with Prosciutto and Peas Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Italian Market
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and freshly ground pepper
1/4 pound prosciutto, julienned
1 cup frozen peas, thawed
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 pound fresh fettuccini
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.
In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.
Green Beans- French Green Beans Danny Boome Ltd 2007
Show: Rescue Chef
Episode: Short Rib Rescue
1 pound French green beans (haricots verts)
Kosher Salt
Fill a large saucepan with water, and bring to a boil. Add a handful of salt. Meanwhile, trim the ends off green beans, discarding any that are discolored or damaged. Add to the boiling water, and blanch for 2 to 3 minutes or until crisp tender. Drain the green beans. Immediately submerge in ice water to chill and to retain their bright color.
Alternatively, place the green beans in a colander. Place the colander on top of boiling potatoes to steam until tender, occasionally turning to cook evenly, about 3 to 4 minutes.
Desert - Almond and Chocolate Whipped Cream Trifle Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Kickin' Back
2 packages ladyfingers
1/2 to 2/3 cup almond liqueur (recommended: Amaretto)
2 canisters storebought whipped cream
3 1/2 ounces bittersweet chocolate baking bar, finely chopped
1/4 cup slivered almonds
Cocoa powder, for dusting
1 pint raspberries
Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve
Here's a change:
Cornish Hen, baked sweet potatoes and steamed broccoli
It's really easy to prepare:
Cornish Hen
1) Take a clean, defrosted cornish hen and salt and pepper, add a little garlic salt if you like
2) Spray the Cornish hen with Pam(olive oil flavor)
3) Cook in an oven at 375 degrees for 30 minutes
Sweet Potatoes
1)Take clean sweet Potatoes, wrap in foil, lightly poke holes with a fork all over the sweet potato.
2)Put in a baking dish and bake at 375 degrees for 45 minutes
3)I often cook the potatoes in the same oven as the chicken
4) Remove when soft to the touch. Split open, add some butter. Just as you would with a baked potato
Steamed Broccoli
1) Take 4 cups of fresh, cleaned broccoli and put into a collander.
2) Fill a pot 25% full of water and bring to a boil
3) Take the collander and put on top of the pot of water. The collander should not be in the water, but over the water, so it should be slightly larger than the pot
4) Steam for about 20 minutes, or until broccoli turns bright green
5) Remove from pot and add to bowl, sprinkle on garlic salt and generous amount of butter.
My kids love this
This menu is much easier than it lookd, very good, and you can make the noodles and beans ahead of time.
BLACKENED SALMON
? lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 ? tsp. Dried thyme leaves
1 ? tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve