Special occasion..what to make for dinner?!
Special occasion..what to make for dinner?
Parents are in town this weekend, my girlfriend and I will be hosting them at our house for dinner and I need good ideas as to what to cook. Dad doesn't eat red meat and loves seafood, Mom hates seafood. Looking for something out of the ordinary..can be casual or fancy. Thanks!
Answers: Try this, It is very good!
12 bonesless, skinless chicken breast halves
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. celery salt
1/4 tsp. paprika
10 3/4 oz. can fat-free, low-sodium cream of mushroom soup
10 3/4 oz. can fat-free, low-sodium cream of celery soup
1/3 cup dry sherry, or white wine
grated fat-free, low-sodium Parmesan cheese
1. Mix together lemon juice, salt, black pepper, celery salt, and paprika in medium-sized bowl. Stir in mushroom and celery soups and sherry or wine.
2. Dip each chicken breast half in seasoned soup mixutre, then place chicken pieces in slow cooker.
3. When all chicken is in cooker, pour remaining soup mixture over chicken. Sprinkle with cheese.
4. Cover. Cook on low 8-10 hours.
5. Serve with rice Chicken cordon bleu. * Spaghetti
* Chicken and stuffing
* Pot roast and potatoes
* Stir fry baked chicken with mushroom soup with vegtables goes good with mashed potatoes or rice and green beans hmm no seafood and no red meat... how about surf and turf, then everyone gets what they want and not what they don't
Sesame Crusted Salmon
From chef and author Wolfgang Puck
Ingredients
6 salmon steaks, 4 ounces each
1 stick unsalted butter
4 tablespoons ginger, finely minced
1 cup black and white sesame seeds, toasted
Freshly ground black pepper
Salt
Directions
1. Preheat the oven to 475 degrees F.
2. In a small saucepan melt the butter with the ginger.
3. Brush the melted butter and ginger on the pieces of salmon. Roll the salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
4. Place the salmon in the oven and roast until the sesame seeds are toasted golden brown and the salmon is rare inside, approximately 3 minutes.
Yield: Serves 6
Celery Root Puree
From chef and author Wolfgang Puck
Serve this under Sesame Crusted Salmon
Ingredients
1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons (1 ounce) unsalted butter
Freshly ground white pepper
Directions
1. Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, about 15 to 20 minutes.
2. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
3. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
Yield: Makes about 2 1/2 cups
New York Steak and Wasabi Sauce
From chef and author Wolfgang Puck
Ingredients
1/4 cup mixed black, green and pink peppercorns
6 New York steaks, 5 ounces each
Salt
2 tablespoons mild flavored oil, such as almond or safflower
1 cup red wine
1 tablespoon balsamic vinegar
1 cup heavy cream
1/2 cup beef stock or broth
3 tablespoons unsalted butter, cut into small pieces
1 Tbsp. wasabi paste
1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish
Directions
1. Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
2. Remove excess fat from the steaks. Season with salt and the crushed peppercorns.
3. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
4. Pour out the fat from pan, and deglaze it with red wine, balsamic vinegar, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
5. Whisk in the butter, one small piece at a time. Add wasabi and peppercorns and season to taste with salt.
Yield: Serves 6
Stir Fried Vegetables
From chef and author Wolfgang Puck
Ingredients
1 tablespoon peanut oil
1/4 pound Chinese snow peas, cut into 1-inch chunks
1 cup oyster mushrooms, whole or cut in half, depending upon size
1 cup shiitake mushrooms, whole or cut in half, stems removed
1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
1/2 large Japanese eggplant, cut into 6 or 7 slices
1/4 medium bok choy, cut into 1-inch chunks
5 broccoli florets
5 young asparagus spears, cut into 1 1/2-to 2-inch lengths
1/3 cup chicken stock, heated (recipe follows)
1 tablespoon soy sauce
Salt
Freshly ground black pepper
Directions
1. In a wok or large skillet over high heat, heat the oil. Add the vegetables and stir fry, coating them with the oil.
2. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
3. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty.
Serve immediately.
Directions
Prepare each of the dishes above.
Presenting The Dish:
1. Divide the plate in half.
2. On one half side, place the Celery Root Puree and on the other half, the Stir-Fried Vegetables.
3. Place the Sesame Crusted Salmon on top of the Celery Root Puree. Place three slices of the New York Steak on top of the Stir-Fried Vegetables.
4. Sauce the steak lightly with the peppercorn and Wasabi Sauce and pour the rest around the vegetables and Celery Root Puree.
Garnish with a sprig of cilantro or mint. How about some lobster tails or crab legs for dad, and veal piccata for mom? And you and your gf can have either or both! Then toss in a steamed veggie (I like asparagus with this) with some hollandaise, and a salad and some crusty bread.
That's what I'd do at least. :) Check out foodnetwork.com. They have all sorts of fabulous recipes that are quick and easy to make. how about baked ziti made with chicken sausage? *********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Sauté chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
*********CHEESE 'N CHICKEN ENCHILADAS
Preparation time: 10 minutes. Cooking time: 15 minutes.
1 med. onion, chopped
2 tbsp. butter
1 1/2 c. shredded cooked chicken or turkey
1 jar (12 oz.) picante sauce, divided
1 pkg. (3 oz.) Philadelphia Brand cream cheese, cubed
1 tsp. ground cumin
12 c. (8 oz.) shredded extra sharp Cheddar cheese, divided
8 flour tortillas (6 inch)
Heat oven to 350 degrees F.
Cook and stir onion in butter in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese.
Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12x7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes. Makes 4 to 6 servings.