Whats a good dinner partner for chicken?!
i need some sort of vegetable dish to go with dinner tonight!? my kids have to like it too, so nothing too exotic and different pleaseWww@FoodAQ@Com
Answers:
I also love mushroom with my chicken!. Why not try peeling some spuds, partially cook them in boiling water, then let them cool!. When cool, roll in some melted butter, and then in some bread crumbs (you can add spices if you like) and finish them off in the oven or the microwave!. They taste great and I reckon the kids will love them!.
Note: You can also finish them in the fryer but if you're cooking for kids I'd stick with the oven or microwave!.Www@FoodAQ@Com
Note: You can also finish them in the fryer but if you're cooking for kids I'd stick with the oven or microwave!.Www@FoodAQ@Com
Eggplant Italiana
This yummy side-dish includes lots of veggies besides eggplant, such as red onion, bell peppers, green beans, tomatoes, and mushrooms!.
Ingredients:
1 1 1/4- to 1 1/2-pound eggplant
Salt
1/3 of a medium red onion, thinly sliced
1/3 of a medium red bell pepper, thinly sliced
1/3 of a medium green bell pepper, thinly sliced
2 tablespoons extra-virgin olive oil
1/2 cup ricotta cheese
1 1/2 tablespoons bottled roasted garlic
1 can (14!.5-oz!.) Italian-style green beans, drained
1 can (14!.5-oz!.) diced tomatoes with green pepper, celery and onion, undrained
1/4 cup dry white wine
2 tablespoons chopped fresh basil
1/2 cup sliced pitted ripe olives
4 large fresh white button mushrooms, sliced
1/4 cup freshly grated Asiago cheese
3 tablespoons Italian-style dry bread crumbs
Method
Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle with salt!. Layer slices in a colander with a plate underneath to catch juice!. Let stand for 45 minutes!. Preheat oven to 350 degrees!. Pat both sides of eggplant slices dry with a paper towel!. Cut slices into small triangular wedges or cubes; place in a 13x9-inch baking dish!. Top with onions and peppers!. Drizzle with olive oil; toss to coat!. Combine ricotta cheese and garlic; drop by teaspoons evenly over eggplant mixture!. Top with beans and undrained tomatoes!. Pour wine over the top; sprinkle with basil!. Top with olives, mushrooms, cheese, and bread crumbs!. Cover with foil and bake for 45 minutes!. Uncover; bake 30 minutes more!. Let stand 5 minutes before serving!.
Notes: This recipe is nutritious and low fat!. You can further reduce the fat, by using 1 tablespoon oil and low or reduced fat Ricotta!. I prefer Hunt's brand tomatoes-excellent flavor! Leftovers are great in warmed whole wheat 'n honey pita pocket halves for lunch!. I also mash leftovers and spread over toasted bread rounds as an appetizer!. If serving rounds warm, sprinkle with grated Asiago or Romano cheese and place under broiler!
Number of servings: 6Www@FoodAQ@Com
This yummy side-dish includes lots of veggies besides eggplant, such as red onion, bell peppers, green beans, tomatoes, and mushrooms!.
Ingredients:
1 1 1/4- to 1 1/2-pound eggplant
Salt
1/3 of a medium red onion, thinly sliced
1/3 of a medium red bell pepper, thinly sliced
1/3 of a medium green bell pepper, thinly sliced
2 tablespoons extra-virgin olive oil
1/2 cup ricotta cheese
1 1/2 tablespoons bottled roasted garlic
1 can (14!.5-oz!.) Italian-style green beans, drained
1 can (14!.5-oz!.) diced tomatoes with green pepper, celery and onion, undrained
1/4 cup dry white wine
2 tablespoons chopped fresh basil
1/2 cup sliced pitted ripe olives
4 large fresh white button mushrooms, sliced
1/4 cup freshly grated Asiago cheese
3 tablespoons Italian-style dry bread crumbs
Method
Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle with salt!. Layer slices in a colander with a plate underneath to catch juice!. Let stand for 45 minutes!. Preheat oven to 350 degrees!. Pat both sides of eggplant slices dry with a paper towel!. Cut slices into small triangular wedges or cubes; place in a 13x9-inch baking dish!. Top with onions and peppers!. Drizzle with olive oil; toss to coat!. Combine ricotta cheese and garlic; drop by teaspoons evenly over eggplant mixture!. Top with beans and undrained tomatoes!. Pour wine over the top; sprinkle with basil!. Top with olives, mushrooms, cheese, and bread crumbs!. Cover with foil and bake for 45 minutes!. Uncover; bake 30 minutes more!. Let stand 5 minutes before serving!.
Notes: This recipe is nutritious and low fat!. You can further reduce the fat, by using 1 tablespoon oil and low or reduced fat Ricotta!. I prefer Hunt's brand tomatoes-excellent flavor! Leftovers are great in warmed whole wheat 'n honey pita pocket halves for lunch!. I also mash leftovers and spread over toasted bread rounds as an appetizer!. If serving rounds warm, sprinkle with grated Asiago or Romano cheese and place under broiler!
Number of servings: 6Www@FoodAQ@Com
RICE AND BROCCOLI CASSEROLE-
Just mix together with out precooking!.
10 oz!. broccoli, thawed, not cooked
2 c!. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz!. Cheez Whiz (I like to use more, we like ours really cheesy)
1/2 stick butter, melted
Spray the baking dish with a non stick spray!.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'!.
Hashbrown Potato Casserole
2 pounds!. frozen hashbrowns potatoes, thawed
10 oz pkg cheddar cheese, grated
8 oz!. sourcream
1 can cream of celery
1 tsp!. salt
1 tsp!. pepper
1/2 stick butter, melted
Mix all other ingredients together!. Put in greased casserole!. Bake at 350' for 45-55 minutesWww@FoodAQ@Com
Just mix together with out precooking!.
10 oz!. broccoli, thawed, not cooked
2 c!. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz!. Cheez Whiz (I like to use more, we like ours really cheesy)
1/2 stick butter, melted
Spray the baking dish with a non stick spray!.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'!.
Hashbrown Potato Casserole
2 pounds!. frozen hashbrowns potatoes, thawed
10 oz pkg cheddar cheese, grated
8 oz!. sourcream
1 can cream of celery
1 tsp!. salt
1 tsp!. pepper
1/2 stick butter, melted
Mix all other ingredients together!. Put in greased casserole!. Bake at 350' for 45-55 minutesWww@FoodAQ@Com
"Glazed Carrot Coins" - 4 servings
2 tbsp!. butter
2 tbsp!. brown sugar
2 tbsp!. orange juice
1/4 tsp!. salt
1/4 tsp!. ground ginger
1/8 tsp!. ground cinnamon
6 medium carrots; cut into 1/2" slices
In a small saucepan, melt butter over medium heat!. Stir in brown sugar, orange juice, salt, ginger and cinnamon!. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally!.
"Spaghetti Squash Supreme" - 4 servings
1 large spaghetti squash (about 3 1/2 lbs!.)
4 bacon strips; diced
3 tbsp!. butter
1 tbsp!. brown sugar
1/2 tsp!. salt
1/4 tsp!. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds!. Place one squash half cut-side down on a microwave-safe plate!. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once!. Repeat with second squash half!. When cool enough to handle, scoop out squash, separating strands with a fork; set aside!.
In a skillet, cook bacon over medium heat until crisp!. Using a slotted spoon, remove to paper towels; drain, reserving drippings!. Add the butter, brown sugar, salt and pepper to the drippings!. Stir in the squash and bacon; heat through!. Remove from heat; stir in cheese just until blended!. Serve immediately!.
"Wilted Garlic Spinach" - 4 servings
1 tsp!. cornstarch
1 tsp!. sugar
2 tbsp!. chicken broth
1 tbsp!. soy sauce
1/2 tsp!. sesame oil
6 garlic cloves; minced
1 tbsp!. canola oil
3/4 lb!. fresh spinach; trimmed
In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside!.
In a small skillet, saute garlic in oil 1 minute!. Stir broth mixture and add to skillet!. Cook and stir over medium heat until slightly thickened!. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce!. Serve with slotted spoon!.
"Asparagus with Cream Sauce" - 8 to 10 servings
2 cups water
2 lbs!. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp!. butter
2 tbsp!. all-purpose flour
1 tsp!. garlic powder
1 tsp!. lemon-pepper seasoning
1/2 tsp!. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp!. cider vinegar
1 tsp!. dill weed
1 cup (8 oz!.) sour cream
In a large skillet, bring water to a boil!. Add asparagus; cover and boil for 3 minutes!. Meanwhile, in a small skillet, saute onion in butter until tender!. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth!. Add parsley, vinegar and dill!.
Bring to a boil; cook and stir 2 minutes or until thickened!. Reduce heat to low; whisk in sour cream!. Drain asparagus; arrange on serving platter!. Top with cream sauceWww@FoodAQ@Com
2 tbsp!. butter
2 tbsp!. brown sugar
2 tbsp!. orange juice
1/4 tsp!. salt
1/4 tsp!. ground ginger
1/8 tsp!. ground cinnamon
6 medium carrots; cut into 1/2" slices
In a small saucepan, melt butter over medium heat!. Stir in brown sugar, orange juice, salt, ginger and cinnamon!. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally!.
"Spaghetti Squash Supreme" - 4 servings
1 large spaghetti squash (about 3 1/2 lbs!.)
4 bacon strips; diced
3 tbsp!. butter
1 tbsp!. brown sugar
1/2 tsp!. salt
1/4 tsp!. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds!. Place one squash half cut-side down on a microwave-safe plate!. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once!. Repeat with second squash half!. When cool enough to handle, scoop out squash, separating strands with a fork; set aside!.
In a skillet, cook bacon over medium heat until crisp!. Using a slotted spoon, remove to paper towels; drain, reserving drippings!. Add the butter, brown sugar, salt and pepper to the drippings!. Stir in the squash and bacon; heat through!. Remove from heat; stir in cheese just until blended!. Serve immediately!.
"Wilted Garlic Spinach" - 4 servings
1 tsp!. cornstarch
1 tsp!. sugar
2 tbsp!. chicken broth
1 tbsp!. soy sauce
1/2 tsp!. sesame oil
6 garlic cloves; minced
1 tbsp!. canola oil
3/4 lb!. fresh spinach; trimmed
In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside!.
In a small skillet, saute garlic in oil 1 minute!. Stir broth mixture and add to skillet!. Cook and stir over medium heat until slightly thickened!. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce!. Serve with slotted spoon!.
"Asparagus with Cream Sauce" - 8 to 10 servings
2 cups water
2 lbs!. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp!. butter
2 tbsp!. all-purpose flour
1 tsp!. garlic powder
1 tsp!. lemon-pepper seasoning
1/2 tsp!. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp!. cider vinegar
1 tsp!. dill weed
1 cup (8 oz!.) sour cream
In a large skillet, bring water to a boil!. Add asparagus; cover and boil for 3 minutes!. Meanwhile, in a small skillet, saute onion in butter until tender!. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth!. Add parsley, vinegar and dill!.
Bring to a boil; cook and stir 2 minutes or until thickened!. Reduce heat to low; whisk in sour cream!. Drain asparagus; arrange on serving platter!. Top with cream sauceWww@FoodAQ@Com
Try-
Paprika Potatoes
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min!.
Ingredients:
4 large potatoes, peeled, cooked and quartered
3 tablespoons butter or margarine
1/2 teaspoon paprika
Directions:
In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes!. Sprinkle with paprika!. Yield: 4-6 servings!.Www@FoodAQ@Com
Paprika Potatoes
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min!.
Ingredients:
4 large potatoes, peeled, cooked and quartered
3 tablespoons butter or margarine
1/2 teaspoon paprika
Directions:
In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes!. Sprinkle with paprika!. Yield: 4-6 servings!.Www@FoodAQ@Com
I love Mushrooms with my chicken
Otherwise - baby potatoes in a light oil coating a fried with turmeric, rosemary and onion salt is nice
roasted butternut pumpkin and parsnip
peas & gravyWww@FoodAQ@Com
Otherwise - baby potatoes in a light oil coating a fried with turmeric, rosemary and onion salt is nice
roasted butternut pumpkin and parsnip
peas & gravyWww@FoodAQ@Com
grilled chicken with limebuttersauceWww@FoodAQ@Com
My cat!Www@FoodAQ@Com