What should I make for dinner tomorrow?!
Answers: I need some fresh idea's, I would like something unique but not to complicated, I am having a little dinner party, just four people, but I want it to be special....please help....if it is any help, I love to bake, and I have a crock pot...so you do the deciding, and I will make the winning answer, and you will get ten points, and my undying love.....no homo
well do what i do due to it is getting into the season of hardy food why not get a whole chicken and stuff it and have wild rice rolls a nice fresh green salad corn or fresh squash and a angle food cake with whip cream and peaches and berries
well that is what i am doing for a dinner party of 6 but we are doing 2 chickens
how about a chiken enchilada bake
chicken enchilada bake
1 pound
1 large
1/4 teaspoon
1/8 teaspoon
1 clove
16 ounces
1 – 10 ounce package
1 – 16 ounce can
1 – 16 ounce can ground chicken breast
onion, chopped
salt
ground black pepper
garlic, minced
Mexican cheese blend
corn tortillas
refried beans
enchilada sauce
Oven Temp: 350°
Cooking Time: 35 minutes
Pan Type: 2 quart casserole
Preheat Oven.
Fry chicken breast, onions, salt, pepper and garlic until no longer pink.
Drain well.
Add enchilada sauce and refried beans to meat and mix well. Put a small amount of meat mixture in bottom of casserole dish. Cut tortillas in half and add a layer on top of meat mixture.
Top with 1 cup shredded cheese.
Repeat layers ending with cheese.
Bake for allotted time.
Serve with salsa, sour cream and your favorite beverage.
Note: If you have trouble finding good lean ground chicken breast ask your butcher to grind boneless skinless chicken breast for you.
Serves: 4 – 6
Bush's baked beans and Lil Smokies in the crock pot. Easy to make and good enough for me...
Rosemary chicken
Coucous
peas
table wine
if they do not drink - sparkling apple cinder
do baby back ribs..
2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes(or a little bit hot sauce)
Kosher salt (or table salt)
Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
Yield: about 1 1/2 cups
and u can make potato salad or macaroni saled.
and for desert
A blueberry pecan crumble pie!
For the topping:
4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled (old-fashioned) oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butte,r cut into small pieces
For the berries:
2 pints fresh blueberries
1/2 lemon, juiced
3 tablespoons sugar
2 tablespoons all-purpose flour
Preheat the oven to 350 degrees F.
For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.
How about a fish pie. I use smoked fish in mine done with a cheese and onion sauce with some quartered hard boiled eggs thrown in and parsley . place all in a casserole dish with some creamy mashed potato on top marked with a fork and browned under the grill. you can bake individual ones in ramekin dishes and seved with salads
I make awesome cheesy potatoes...all you need is
ore ida southern style diced potatoes...comes in a red bag
1 cup diced onions
2 cups shredded cheddar cheese
8 oz sour cream
1 can campbells cream of chicken soup
Also throw in some garlic salt and pepper and salt for some extra flavor.
Mix all ingredients and spread in casserole dish and bake at 350 until top is golden brown, about 45min-1hour.
lasagna
How about salmon en croute served over sauteed mixed greens, oven baked tomatoes and, boiled herbed baby red potatoes. This dish you can use any kind of fish or poultry,so here we go. In a pot add cold water , about three inches high 1 cup of white wine, a bay leaf,1 lemon squeezed, kosher salt , gound black pepper. Add salmon to poaching liquid,poach for about 8 to 10 min. remove fish and set aside , cool completly. Save poaching liquid to boil red potatoes. Take store bought puffed pastry. thaw at room temp,unfold and place each salmon on one half of the fold.melt butter ,using your finger brush around the edge of each salmon place remaining puffed over fish press pastry around fish cut extra puffed pastry away from fish , press edges down with a fork cut slit on top of fish to let out steam while baking , it prevent it from being soggy . brush with melted butter, bake at 350 degrees for 15 to 20 minutes or until golden brown. Boil potatoes in poaching liquid when fork tender take and toss with evo,left over melted butter herbs of your choice, I like basil and flat leaf parsely, salt , pepper and granulated garlic. Quick saute evo , 1 clove garlic crushed. heat garlic in oil , then discard garlic, add greens of your choice ,I like spring mix. Cut tomatoes into halves season with salt ,pepper ,and any extra herbs left over, drizzle with evo bake in oven with fish same temp,same amount of time. Lets put it together,place greens on to the middle of the plate, fish on top of greens, tomatoes one side of fish , potatoes on the other.serve with lemon or lime. Roast lemon if you want it gives it a sweeter flavor. It sounds hard but, its not. Goodluck with your dinner party. John
