Dinner Suggestions?!
I want to make a special dinner for my man!. Consisting of either steak, chicken or both!. We both like very flavorful stuff, any suggestions!?Www@FoodAQ@Com
Answers:
Try Spanish chicken, wash chicken if you have a whole chicken cut it up in pieces, you can use a whole cut up chicken or 4 chicken breasts, or 4 leg quarters, put in five quart pan add 1 can large of tomatoes, 1 cube of chicken base, 1 large onion sliced into the pot, 2 yes two tablespoons of garlic powder 1 teaspoon of salt and some pepper turn heat on high until boiling turn down to simmer, you mitht have to add a cup of water if needed!. simmer about an hour or until the chicken is vey tender, you can thicken the broth and put over noodles or rice, enjoy AprilWww@FoodAQ@Com
Here are some ideas for menu's for that special meal:
Menu I:
Grilled ribeye steak and chicken tenders (marinate boneless, skinless chicken breasts in Italian dressing overnight, cut into tenders and grill!. Serve with your favorite sauce)
Twice baked potatos
Caesar salad
Menu II:
Grilled London Broil, sliced thin
Sauteed crimini mushrooms with a cabernet reduction
Chopped salad with fresh ripe sliced pears, chopped candied walnuts, feta cheese and a champagne vinagrette
Mashed potatos with sour cream and garlic
Menu III:
Chicken and artichokes (season boneless, skinless chicken breasts with salt, pepper,and garlic!. Saute to brown on both sides!. Place in baking dish and sprinkle with chopped artichoke hearts (reserve liquid from can) and feta cheese!. Mix artichoke liquid with 1/2 cup white wine, 1 T dijon mustard, 1 tsp thyme, and 1/2 cup sour cream!. Pour over chicken, cover,, and bake at 350 degrees for 45 minutes!.
Wild rice pilaf
Fresh asparagas with butter and lemon zest
Menu IV:
Fresh cracked crab with lemon and cocktail sauce
Grilled filet mignon wrapped with bacon
Baked potato casserole
Spinach salad
Menu V:
Roasted whole chicken seasoned with herb butter and garlic
Cornbread stuffing with turkey italian sausage and chopped water chestnuts!.
Sweet potatos with ginger and butter
Fresh green beans
Menu VI:
Stuffed beef tenderloin (stuff with a mixture of bread crumbs, melted butter, gorgonzola cheese, and parsley) Have your butcher butterfly your tenderloin!. Stuff and roll up!. Tie with butchers twine and roast at 350 degrees for 40 minutes!. Serve with a cabernet or merlot wine sauce (remove beef from saute pan, deglaze with 1 cup wine, 3 T butter, and simmer until thickened!. Season with salt and pepper)
Sauteed whole baby mushrooms
Fingerling potatos with lemon butter and parsley
Fresh asparagasWww@FoodAQ@Com
Menu I:
Grilled ribeye steak and chicken tenders (marinate boneless, skinless chicken breasts in Italian dressing overnight, cut into tenders and grill!. Serve with your favorite sauce)
Twice baked potatos
Caesar salad
Menu II:
Grilled London Broil, sliced thin
Sauteed crimini mushrooms with a cabernet reduction
Chopped salad with fresh ripe sliced pears, chopped candied walnuts, feta cheese and a champagne vinagrette
Mashed potatos with sour cream and garlic
Menu III:
Chicken and artichokes (season boneless, skinless chicken breasts with salt, pepper,and garlic!. Saute to brown on both sides!. Place in baking dish and sprinkle with chopped artichoke hearts (reserve liquid from can) and feta cheese!. Mix artichoke liquid with 1/2 cup white wine, 1 T dijon mustard, 1 tsp thyme, and 1/2 cup sour cream!. Pour over chicken, cover,, and bake at 350 degrees for 45 minutes!.
Wild rice pilaf
Fresh asparagas with butter and lemon zest
Menu IV:
Fresh cracked crab with lemon and cocktail sauce
Grilled filet mignon wrapped with bacon
Baked potato casserole
Spinach salad
Menu V:
Roasted whole chicken seasoned with herb butter and garlic
Cornbread stuffing with turkey italian sausage and chopped water chestnuts!.
Sweet potatos with ginger and butter
Fresh green beans
Menu VI:
Stuffed beef tenderloin (stuff with a mixture of bread crumbs, melted butter, gorgonzola cheese, and parsley) Have your butcher butterfly your tenderloin!. Stuff and roll up!. Tie with butchers twine and roast at 350 degrees for 40 minutes!. Serve with a cabernet or merlot wine sauce (remove beef from saute pan, deglaze with 1 cup wine, 3 T butter, and simmer until thickened!. Season with salt and pepper)
Sauteed whole baby mushrooms
Fingerling potatos with lemon butter and parsley
Fresh asparagasWww@FoodAQ@Com
Chicken Brashetta
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb!.)
2 large red peppers,
chopped 2 cloves
garlic, minced
2 cans (14-1/2 oz!. each) pasta-style or Italian-style diced tomatoes,
undrained 1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped 2 Tbsp!.
chopped fresh basil
HEAT dressing in large skillet on medium heat!. Add chicken, peppers and garlic; cover!. Cook 10 min!. or until chicken is cooked through (165oF), turning after 5 min!. Remove chicken from skillet; cover to keep warm!.
ADD canned tomatoes and water to skillet!. Stir in rice; bring to boil!. Reduce heat to low; simmer, uncovered, 10 min!. Meanwhile, combine cheese, chopped tomatoes and basil!.
RETURN chicken to skillet; sprinkle with cheese mixture!. Cover!. Cook 5 min!. or until chicken is heated through and cheese is melted!.
______________________________________!.!.!.
Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice,
uncooked 1 can (14 oz!.) fat-free reduced-sodium chicken broth,
divided 6 RITZ Crackers, finely crushed 2 Tbsp!.
KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb!.)
2 tsp!. oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread 3/4 lb!.
asparagus spears, trimmed, steamed COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water!.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate!. Rinse chicken with cold water; gently shake off excess water!. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides!. Discard any remaining crumb mixture!.
HEAT oil in large nonstick skillet on medium heat!. Add chicken; cook 5 to 6 min!. on each side or until golden brown on both sides and cooked through (165°F)!. Place chicken on serving plate; cover to keep warm!. Add remaining 1/2 cup broth and the cream cheese spread to skillet!. Cook on medium heat just until mixture comes to boil, stirring constantly!. Simmer 3 min!. or until sauce is thickened, stirring frequently!. Spoon sauce over chicken!. Serve with the rice and asparagus!.
I have made both of these and they are great!Www@FoodAQ@Com
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb!.)
2 large red peppers,
chopped 2 cloves
garlic, minced
2 cans (14-1/2 oz!. each) pasta-style or Italian-style diced tomatoes,
undrained 1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped 2 Tbsp!.
chopped fresh basil
HEAT dressing in large skillet on medium heat!. Add chicken, peppers and garlic; cover!. Cook 10 min!. or until chicken is cooked through (165oF), turning after 5 min!. Remove chicken from skillet; cover to keep warm!.
ADD canned tomatoes and water to skillet!. Stir in rice; bring to boil!. Reduce heat to low; simmer, uncovered, 10 min!. Meanwhile, combine cheese, chopped tomatoes and basil!.
RETURN chicken to skillet; sprinkle with cheese mixture!. Cover!. Cook 5 min!. or until chicken is heated through and cheese is melted!.
______________________________________!.!.!.
Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice,
uncooked 1 can (14 oz!.) fat-free reduced-sodium chicken broth,
divided 6 RITZ Crackers, finely crushed 2 Tbsp!.
KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb!.)
2 tsp!. oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread 3/4 lb!.
asparagus spears, trimmed, steamed COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water!.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate!. Rinse chicken with cold water; gently shake off excess water!. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides!. Discard any remaining crumb mixture!.
HEAT oil in large nonstick skillet on medium heat!. Add chicken; cook 5 to 6 min!. on each side or until golden brown on both sides and cooked through (165°F)!. Place chicken on serving plate; cover to keep warm!. Add remaining 1/2 cup broth and the cream cheese spread to skillet!. Cook on medium heat just until mixture comes to boil, stirring constantly!. Simmer 3 min!. or until sauce is thickened, stirring frequently!. Spoon sauce over chicken!. Serve with the rice and asparagus!.
I have made both of these and they are great!Www@FoodAQ@Com
For steak, you can buy a nice cut of meat at a good butcher for the same price as going out for a nice steak!. Economies of scale!. Take him out and enjoy the time not having to cook and clean up! More time together!.Www@FoodAQ@Com
Boneless sirlion steak, medium rare, baked potato, bagged salad and fruit & pound cake with whipped cream for dessert !.Www@FoodAQ@Com