My in-laws are coming over, can you suggest a meal for dinner?!
Answers: They aren't real picky but my father-in -law has stomach problems so nothing spicy. Thanks!
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
--Ina Garten
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Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1?”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
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Zucchini with Parmesan
8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
--Ina Garten
you really need to be as specific as possible with this. identify a theme (what types of things does they like to eat so the readers can better help u make a decision).
How about beef stroganoff, with a salad?
How about meatloaf and mashed potatoes and corn, or corn on the cob? Thats pretty tame for thier stomaches.
Or a nice lasagna and salad. Thats always good.
Spaghetti is always good, and so is steak (but that's a little $$$)
Chicken or Shrimp Alfredo is great with garlic bread. A delicious flan or angel cake for desert with really good ice cream. try going to FoodNetwork.com for awesome easy ideas for quick simple meal, even on a budget. I especially love the apple tart, a really nice french dessert.
How about chicken parmesan with pasta and garlic bread.
Chicken Fettuccine with Pesto Cream Sauce:
3 boneless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoon olive oil
1/2 pound fettuccine
4 cubes frozen pesto (1/2 cup)
1/2 cup heavy cream
1. Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce
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Rotel Chicken
It's one of our favorites!
6 Chicken Breasts
1/2 pound bacon
1 can rotel
1 can chicken broth
shredded cheese
Rice a Roni Spanish Rice
Brown bacon in a skillet. set aside. Don't over cook! Leave bacon grease in skillet, lightly sear the chicken on both sides.
Meanwhile brown Rice A Roni per package add chicken broth and 1/2 of of the rotel and the seasoning packett. Pour into Baking dish 8x12 or 9x13. Lay chicken breast on top, top with remainder of rotel, chop bacon and add to top of chicken. Cover with foil, bake 45 min. Remove cover add cheese, recover for 10 more min. Serve and enjoy.
CHICKEN PINEAPPLE SALAD
boil half kg skinless and bone less chicken and then put it in a mixing bowl and then add half cup of pine apple. Now add 5 spoons myonnese and 4 spoons cream.Sprinkle some sugar,some salt and finally sprinkle some black pepper. Toss it and mix it and then take a plate and put leuttece on it and then put all the salad on that leuttece and serve it. This dish is ready with in 15 minutes and really v tasty to eat
ENJOY!
I also like just put some ckicken with skin and put some lemon juice and garlic (minced) and bake it for about an hour. And its off the hook! Serve it with stuffing from stove top and.....yummy
I don't know if you are a proficient cook nor if you are used to preparing for guests but that matters not. If the food is plentiful and the company good and pleasant everyone will enjoy themselves. I think a roast chicken would be nice. Not particularly a roaster but a nice sized fryer. Create your own rub--maybe salt, pepper, garlic powder, thyme--or whatever suits your taste. Just be sure not to overcook it. Add mashed potatoes and gravy, green beans, corn on the cob, mashed turnips or rutabagas would be good too--not all of them just choose. I have been entertaining a lot of years and I have learned the hard way to keep it simple. A nice dessert would be an apple cobbler or just brownies and ice cream. Good luck.
Since the weather is still somewhat cold, how about a nice Pork Roast with mashed potatos and glazed carrots?
Pork Roast: 1 T kosher salt, 1 tsp fresh ground pepper, 2 T rubbed sage. Mix the salt and herbs and rub into the roast on all sides. Place in baking pan and add 1/2 cup white wine to pan. Bake in 350 degree oven for approximately 1 1/2 hours, depending on the size of the roast. Add liquid as needed, either more wine or chicken broth. Remove roast from pan when finished and deglaze pan with more wine. Add 1 T dijon mustard and season with salt and pepper. Bring to a boil and cook until reduced and thickened. Spoon over slices of roast.
Mashed Potatos: 4 - 6 Yukon Gold Potatoes, cut into cubes; 1 box organic chicken broth, 1/2 cube butter, 1/2 - 3/4 cup sour cream. Boil potatos in chicken broth until fork tender. Drain. Add butter and sour cream. Using a potato masher, mix, adding kosher salt and pepper to taste. Serve with some of the roast sauce on top.
Glazed Ginger Carrots: 1 package organic baby carrots, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 3 T brown sugar, 3 T butter. Cook carrots until crisp-tender and drain. Add ginger, nutmeg, sbrown sugar and butter to sauce pan. Bring to a boil and cook until thickened. Return carrots to sauce and toss. Garnish with parsley or candied ginger.
I've served this meal numerous times and get raved reviews. Its easy on the pocket book, easy on the tummy and looks like you've slaved all day!
how bout some speggitti with flat bread or maybe baked or fried chicken with corn and mashed taters or some chicken and dumplins or another homemade soup and dinner roles or put porkchops in the oven make up some stuffin and put the stuffin over the pork chops like 15 min. before u take it out and let it bake with the pork the rest of the time and serve it with cornbread mashed taters and carrots the stuffin
a nice pasta with salad and some crusty bread is always good
I always make baked pork chops, yellow rice and black beans, and almond green beans with white wine