Making dinner for bf tonight...help! chicken & red skinned potatoes?!
In my kitchen, I already have chicken cutlets, rice pilaf, red skin potatoes, corn, peas, bread crumbs, and I can certainly go to the grocery store!. Im looking for a fairly easy dinner recipe!. Im not a great cook, but id like to learn!. Does anyone have any tried and true family dinner recipes possibly including some of the ingredients ive listed!? also, some kind of gravy or sauce for the chicken would be niceWww@FoodAQ@Com
Answers:
I'm not a huge fan of chicken breasts, but this is good!.
Pound out the chicken so it is semi thin!. Dip in egg and then your bread crumbs (some garlic and italian seasoning in the crumbs is good!)!. Fry just a minute or two on each side in some olive oil or other oil!. Bake about 10 minutes at 375!. They turn out very good!. I'd have your rice pilaf with it and one of the veggies!. Sounds like a nice meal!Www@FoodAQ@Com
Pound out the chicken so it is semi thin!. Dip in egg and then your bread crumbs (some garlic and italian seasoning in the crumbs is good!)!. Fry just a minute or two on each side in some olive oil or other oil!. Bake about 10 minutes at 375!. They turn out very good!. I'd have your rice pilaf with it and one of the veggies!. Sounds like a nice meal!Www@FoodAQ@Com
chicken marsala with oven roasted potatoes and peas would be good!
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
DIRECTIONS
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano!. Dredge chicken in the mixture to lightly coat!.
Heat olive oil and butter in a large skillet over medium heat!. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side!. Turn chicken over, and add mushrooms!. Cook about 2 minutes, until other side of chicken is lightly browned!. Stir mushrooms so that they cook evenly!.
Pour Marsala wine over the chicken!. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clearWww@FoodAQ@Com
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
DIRECTIONS
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano!. Dredge chicken in the mixture to lightly coat!.
Heat olive oil and butter in a large skillet over medium heat!. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side!. Turn chicken over, and add mushrooms!. Cook about 2 minutes, until other side of chicken is lightly browned!. Stir mushrooms so that they cook evenly!.
Pour Marsala wine over the chicken!. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clearWww@FoodAQ@Com
chicken has a million possibilites, the easiest way I guess would be to pan fry it!. just season you chicken real good and coat the bottom of a pan with olive oil, and over low heat just put your breast in the pan and cook until done!. when its just about done the easiest sauce ever is to take a can of golden cream of mushroom soup and mix it with some sour cream and pour it over the chicken!. for the potatoes, you can either just boil them and serve them with butter or boil them and then mash them up with skins and all, add butter and a dash of salt and some milk to make them smoother, and then serve with your chicken sauce!. for the corn is it on the cob or off!?!?!? on the cob you can boil it or broil it off the cob it is good fried, just put a little oil in a sauce pan and pour your corn into it over low-medium heat and keep stiring it until it gets golden brown colored!. If the peas are just green peas I love pea salad!. just put your peas in a bowl, add mayo and shredded cheese-just how ever much you like of each- and let it sit in the fridge until it is really cold and serve!!Www@FoodAQ@Com
I'm a guy and many guys like this recipe!. You probably will have to go to the store!. You bread the chicken by scrambling some eggs dipping the chicken in it then bread it with those bread crumbs!. Then have a hot pan with some olive oil in it to place the chicken in it and just enough to brown it!. Then get some canned tomatoe sauce and some other vegi!. like mushrooms or carrots, peas, no corn!. Using that same pan that chicken were browned in!. WHICH SHOULD BE A BIG PAN, a wauk ( not how u spell it) Put your tomatoes sauce with some herbs and spices to taste, in that pan (without the chicken) and cook it on the stove for Alittle bit!. then take the chicken place it in the sauce with some good extra virgin olive oil and put it the oven bake til everything is cooked!. At the end top each piece of chicken with a thin slice of mozzarella cheese!. If you want take that rice and cook it in some chicken stock and some carrots, or make some cooked potatoes like in a pan with olive oil and garlic!.Www@FoodAQ@Com
Marinate the chicken!. I like to use either Italian Dressing, or a Ginger Teriyaki dressing!. Or they sell them in marinades as well!.
Let them sit for a few hours in the fridge and then grill them until the chicken is done!.
Side dishes could include one of yoru vegetables
for the potatos, I like to the cut them up into bitesize pieces, I fry them on the stove w/ some olive oil, garlic, and oregano!. Cook until tender!. Sometimes I cook a little longer and the get a little brown and crispy!. Very delish!Www@FoodAQ@Com
Let them sit for a few hours in the fridge and then grill them until the chicken is done!.
Side dishes could include one of yoru vegetables
for the potatos, I like to the cut them up into bitesize pieces, I fry them on the stove w/ some olive oil, garlic, and oregano!. Cook until tender!. Sometimes I cook a little longer and the get a little brown and crispy!. Very delish!Www@FoodAQ@Com
I would grill or bake the chicken with some itialian dressing and garlic marinade!.!.!.!.and then cut up the potatoes into small chunks, put them into a casserole dish with some olive oil, 2-3 tbs of butter, garlic cloves (chopped)!.!.!.cook the potatoes at 325 for 40-45 minutes (until done) stirring occasionally!. You can add some salt, seasoned salt is best, and some pepper!. Very easy and tasty!.Www@FoodAQ@Com
its kinda a soup/stew the base is chicken broth add chicken
(cook),potatoes, peas ,corn ,red and green pepers ,rice and cook till rice is softWww@FoodAQ@Com
(cook),potatoes, peas ,corn ,red and green pepers ,rice and cook till rice is softWww@FoodAQ@Com
I have made a very easy Parmesan chicken with most of the things you have!.
Cook some pasta in boiling water until it is almost but not quite done and drain!. Bread your cutlets with the bread crumbs that has a tablespoon of Italian seasoning and 1/2 cup of Parmesan cheese mixed in and fry it in a little bit of olive oil until it is very lightly browned!. Mix a jar of spaghetti sauce with the pasta in a casserole dish and lay the chicken on the top!. Bake it for about 20 minutes at 350, then sprinkle the top with mozzarella or more Parmesan and bake until the cheese is melted!.
This is really good with a salad and fresh bread!. The chicken will be tender and juicy as long as you don't over cook it when you are browning it and it is just excellent with the pasta sauce!.
Or!.!.!.you can cut the chicken into 1 inch cubes and saute it in about a tablespoon of butter!. Cook your pilaf in the skillet with the chicken!. Sprinkle it with cheese or parsley to serve!.
The potatoes are really good if you cut them into cubes with the skin on, 1/4 cup olive oil, sea or kosher salt to taste and teaspoon or so of Mrs Dash in a big ziplock bag!. Dump in the potatoes and shake it around to cover the spuds!. Roast them in a hot oven (375 or so) until they are tender!. You might need to stir them once or twice to keep them from sticking but they are very very good!.
Hope this helpsWww@FoodAQ@Com
Cook some pasta in boiling water until it is almost but not quite done and drain!. Bread your cutlets with the bread crumbs that has a tablespoon of Italian seasoning and 1/2 cup of Parmesan cheese mixed in and fry it in a little bit of olive oil until it is very lightly browned!. Mix a jar of spaghetti sauce with the pasta in a casserole dish and lay the chicken on the top!. Bake it for about 20 minutes at 350, then sprinkle the top with mozzarella or more Parmesan and bake until the cheese is melted!.
This is really good with a salad and fresh bread!. The chicken will be tender and juicy as long as you don't over cook it when you are browning it and it is just excellent with the pasta sauce!.
Or!.!.!.you can cut the chicken into 1 inch cubes and saute it in about a tablespoon of butter!. Cook your pilaf in the skillet with the chicken!. Sprinkle it with cheese or parsley to serve!.
The potatoes are really good if you cut them into cubes with the skin on, 1/4 cup olive oil, sea or kosher salt to taste and teaspoon or so of Mrs Dash in a big ziplock bag!. Dump in the potatoes and shake it around to cover the spuds!. Roast them in a hot oven (375 or so) until they are tender!. You might need to stir them once or twice to keep them from sticking but they are very very good!.
Hope this helpsWww@FoodAQ@Com
You don't need any sauce for this yummy chicken! Don't overcook it, and it will be juicy and tender, w/ no need for sauce!
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp!. kosher salt
? tsp!. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels!.
On one dinner plate, combine flour, salt, and pepper!. On a second plate, beat the egg w/ 1 Tbsp!. of water!. On a third plate combine the bread crumbs and parmesan cheese!. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly!.
Heat 1 Tbsp of butter and 1 Tbsp!. of oil in a large sauté pan on medium-low!. Cook chicken in batches on both sides until cooked through!. Chicken is done when meat is opaque and juices run clear!. Add more butter and oil to cook remaining batches as needed!. Sprinkle more parmesan cheese on top of cooked chicken to serve!.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
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Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4
This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.
5 slices of bacon
1 medium head of garlic
1 1/2 pounds red potatoes, washed and quartered if big, or halved if small
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper
1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.
2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.
3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.
-- Cooks Illustrated
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Pasta, Pesto, & Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
? cup good olive oil
1? cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1? cups good mayonnaise
? cup freshly grated Parmesan
1? cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente!. Drain and toss into a bowl with the olive oil!. Cool to room temperature!.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice!. Add the mayonnaise and puree!. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper!. Mix well, season to taste, and serve at room temperature!.
--Ina GartenWww@FoodAQ@Com
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp!. kosher salt
? tsp!. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels!.
On one dinner plate, combine flour, salt, and pepper!. On a second plate, beat the egg w/ 1 Tbsp!. of water!. On a third plate combine the bread crumbs and parmesan cheese!. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly!.
Heat 1 Tbsp of butter and 1 Tbsp!. of oil in a large sauté pan on medium-low!. Cook chicken in batches on both sides until cooked through!. Chicken is done when meat is opaque and juices run clear!. Add more butter and oil to cook remaining batches as needed!. Sprinkle more parmesan cheese on top of cooked chicken to serve!.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
---------------------------------
Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4
This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.
5 slices of bacon
1 medium head of garlic
1 1/2 pounds red potatoes, washed and quartered if big, or halved if small
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper
1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.
2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.
3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.
-- Cooks Illustrated
-------------------------------------
Pasta, Pesto, & Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
? cup good olive oil
1? cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1? cups good mayonnaise
? cup freshly grated Parmesan
1? cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente!. Drain and toss into a bowl with the olive oil!. Cool to room temperature!.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice!. Add the mayonnaise and puree!. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper!. Mix well, season to taste, and serve at room temperature!.
--Ina GartenWww@FoodAQ@Com