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Champagne Chicken
Categories:
Entrees
Ingredients
1 pound of chicken breasts
1 c. (brut) champagne (at least!)
1/4 c. shallots, diced (big!)
1 tablespoon rosemary and/or thyme
Fresh cilantro, coarsely chopped
Salt and pepper to taste
Directions
- Preheat your broiler.
- Cut chicken breasts down the middle so that you can "unfold" them flat. Salt and pepper to taste. Spread shallots and cilantro into the center of the chicken breasts, and fold (or roll) up. Rub rosemary and/or thyme over top of chicken.
- Put chicken in roasting pan, cover with 1/2 c. of champagne, and broil for about 5 minutes on each side. (Until lightly browned.)
- Lower heat to 450. Cover chicken with the remaining champagne, and bake for 20 minutes. Baste with water or additional champagne at least twice.
Makes enough for 2.
Posted by Jennifer on February 24, 2005
Crock Pot Roast
Categories:
Entrees
Ingredients
- Pot Roast (2-3 pounds? Whatever the standard size.)
- 1 Can Vegetable Soup (with or without pasta is fine, but make sure it is made WITH BEEF STOCK.)
- 1 bottle/can beer
- 1 Onion, quartered
- 4 or 5 gold (small) potatoes
That Thing You Do
Put it in a crock pot on low, for 8 - 10 hours. (Covered. Duh.) Scoop out and serve. Make sure you ladle on lots of the soup/au jus (because it's delicious.)
This recipe brought to you by the genius that is The Man I Live In Sin With.
Posted by Brennifer on February 21, 2005
Chicken Improv
Categories:
Entrees
If you keep these items in your pantry (except for the chicken, which you should cut up, wrap tightly, and stash in the freezer), you can make a quick, attractive, and savory meal at the drop of a figurative hat
Ingredients
1 pound pasta, any type
1 pound boneless skinless chicken breast, cut into bite-sized chunks
1 packet Good Seasons Dressing Mix, Italian flavor
Olive oil
Parmesan or Romano cheese
Directions
- Put pasta on to cook according to package directions.
- While pasta is cooking, sprinkle chicken liberally with dressing mix.
- Sauté chicken in large skillet till done (when you poke a piece with a knife or sharp fork, the juice that comes out should be clear).
- Drain cooked pasta and add it to the skillet, tossing with additional olive oil till shiny but not greasy. The dressing mix and fond from the bottom of the skillet will get all over it too. You want this.
- Transfer to a large serving platter and garnish with grated Parmesan or Romano cheese
- Serve immediately, or chill and serve cold
Serves 4 to 6, or one high school football player
(Variation: If you have some advance notice, get one of those little baskets of cherry tomatoes and cook them up in the skillet with some olive oil till the skins split. Reserve them, prepare the rest of the recipe, then gently toss in the tomatoes before transferring to the serving dish)
Posted by Golfwidow on January 23, 2005
Sausage Chili
Categories:
Entrees
Ingredients
2 pounds Ekrich Smoked Sausage (2 packages), cut into 1/4" slices and quartered
2 chopped yellow onions
2 cloves garlic, chopped
2 tablespoons chili powder
2 tablespoons cumin
1 bottle beer (lager or dark beer)
1 (28 oz.) can of whole tomatoes, crushed
3 tablespoons tomato paste
1 teaspoon sugar
2 cans red kidney beans (more if you like, I don't much enjoy them so I only use two cans.)
thyme
oregano
paprika
red cayenne pepper
salt
pepper
The Thing You Do:
- Fill a pot with about a tablespoon of vegetable oil. Fry up the sliced sausage (about five minutes.)
- Add the onions, garlic, chili powder, and cumin. Stir until the onions become soft (about five minutes.)
- Deglaze the pan with the beer. Cook until the foam subsides. (about a minute.)
- Add the tomatoes, paste, sugar, and beans.
- Add a pinch of the spices, a couple extra of the paprika and cayenne pepper if you like your chili hot.
- Stir and bring to a boil. Lower the heat to medium and simmer, uncovered, for about thirty minutes.
- Remove from heat. Sprinkle grated cheese and green onions on top to garnish.
Serves: A small army.
Posted by Brennifer on October 8, 2004
Crispy Shrimps & Veggies
Categories:
Entrees
Ingredients
1/2 lbs. shrimp, peeled and cleaned
2/3 cup crushed rice cereal (Rice Krispies, etc.)
1/3 cup finely chopped unsalted cashews
a pinch (about 1/8 tsp.) ground ginger
1 small zucchini, cut into 1/4" slices
4-6 mushrooms, washed and stems removed
1/2 cup pearl onions
3 tbs. butter
Directions
1. Combine the crushed cereal, ginger, and chopped nuts in a shallow bowl.
2. Melt the butter in a small bowl.
3. Dip the shrimps and veggies in the butter, allowing excess to drip off, then coat in the nut and cereal mixture.
4. Layer on a baking sheet and cook at 450 degrees for 10-15 minutes or until shrimps are cooked and coating is crispy.
Serves 2 or 4-6 as an appetizer.
I recommend using a food processor to chop the nuts because they must be very fine or it won't stick.
Posted by Jennifer on March 16, 2004
Spartan Hooley-Dooley
Categories:
Entrees
Ingredients:
- 1 tablespoon margarine
- 3 or 4 frozen skinless boneless chicken breasts
- 3/4 Cup of Rice
- 1/4 cup of frozen spinach
- (1) 4 ounce can of mushroom parts
- 1 tablespoon of garlic powder, or three-four garlic cloves, chopped
- juice of half a lemon
- 2 cups of water
- 1/2 a boullion cube, if desired -- otherwise, just add salt.
Directions:
- Melt the margarine over medium high heat in a large skillet.
- Wash the frozen chicken until the ice coating is dissolved. Pat dry and put in pan. Cook 5-7 minutes until light brown in color.
- Add water, rice, lemon juice, and garlic. Bring to a boil, then reduce heat and simmer with a lid on.
- After the initial two cups of water have dissolved, add about a 1/4 cup more with the boullion cube, or just add plenty of salt (chicken stock is about 90% sodium, so really, just adding the salt will take the tang out of the lemon juice.)
- Cook the spinach according to the "butter fry" method on the box. (Just melt with a tablespoon of butter and a few tablespoons of water in a saucepan.)
- Add spinach and mushroom parts to chicken. Stir. If the rice is burning, add a little more lemon juice and salt water to saturate.
- Simmer for another 5 minutes or so with the veggies in until the chicken has reached an internal temperature of at least 170 degrees F.
This recipe is super delicious and is only 33 carbs of fat, less than 300 calories per serving. I call it Spartan Hooley-Dooley because its colors come off as green and white, my alma mater. :)
Posted by Brennifer on November 13, 2003
Scampi on Angel Hair ala Circe
Categories:
Entrees
Ingredients
1 stick of butter
1 lb of raw shrimp, shelled and deveined
1 bag of frozen broccoli (1 lb size)
1 cup of shredded carrot
1 can of diced tomatoes, drained well
2-3 cloves of garlic, pressed or minced
balsamic vinegar
parmesan cheese
dried basil
dried parsley
enough cooked angel hair pasta for 4 people
Sorry there are not any measurements on the spices and such, I just dump and stir and I never measure, but it always manages to come out delicious.
Directions
- On medium heat, melt butter in a saute pan and add garlic. Saute for a few minutes until garlic starts to soften then add shrimp, parsley and basil.
- Add basil and parsley and a splash of balsamic vinegar and cook until shrimp is done. Reduce heat a bit, add broccoli and cover.
- Steam until broccoli is desired tenderness, stirring often so nothing sticks. Add carrot and saute until soft.
- Add tomotoes and parmesean and cook till heated through. Add to pasta and sprinkle each plate with parmesean.
If sauce is too thin, you can add a wee bit of flour to it to thicken before serving. just add as you normally would to thicken a sauce.
Serves 4
Via: Franci
Posted by Jennifer on October 18, 2003
Pork Chops with Éphémère Sauce
Categories:
Entrees
Ingredients
3-4 large center-cut pork chops, bone-in
1-2 tablespoons vegetable oil
1 clove garlic, crushed
1 sprig fresh rosemary, stripped and chopped finely
1 small to medium onion, sliced
1 teaspoon salt
freshly ground black pepper to taste
2 medium Granny Smith apples, cored and sliced thinly, skins on
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
1 tablespoon demarara sugar or ½ teaspoon light brown sugar combined with 1 tablespoon white granulated sugar
zest of one orange, grated
12 ounces Éphémère beer *
1-2 tablespoons unsalted butter
Salt and pepper to taste
freshly chopped cilantro
Directions
- Preheat oven to 350° F.
- Heat a large skillet as hot as it will go on your stovetop and sear the chops for three minutes per side. Remove to plate temporarily.
- Lower heat to medium and add vegetable oil to pan. Swirl to coat.
- Add garlic and rosemary and saute for about one minute.
- Add onions, salt, and black pepper. Cook till onions are translucent.
- Add sliced apples. Sprinkle with cinnamon, allspice, grated nutmeg, sugar, and all but about 1 tablespoon of the orange zest. Stir to combine. Cook about five minutes or until apples become slightly tender.
- Arrange seared chops on top of apples and place entire skillet in oven.
- Bake 15-20 minutes or till chops register 160° F internal temperature.
- Remove to serving dish, place in warming oven, and return skillet to stovetop.
- Heat skillet to medium high heat, and deglaze with Éphémère beer, scraping the bottom of the pan thoroughly.
- Reduce liquid by half, then remove from heat, add butter, and stir till melted. Correct the seasoning with salt and pepper to taste.
- Pour sauce over chops and apples, and garnish with fresh chopped cilantro, a few grates of nutmeg, and remaining orange zest.
Makes 3-4 servings.
* If Éphémère is unavailable in your area, or if you don't like beer, substitute 1 cup apple juice combined with ½ cup cold water for deglazing the pan.
Posted by Golfwidow on October 11, 2003
Pepper Steak, With or Without Sexy Gravy
Categories:
Entrees
Ingredients
10 oz steak, the juicier cut, the better
2 tablespoons soy sauce
1 tablespoon ground black pepper
½ tablespoon garlic powder (or one clove garlic)
Pinch O' Salt
Pinch O' Sugar
Optional Ingredients
Flour
1 tablespoon butter
Directions
- Combine all ingredients except the steak (or optional ingredients) in a gallon-sized ziplock bag. Shake well.
- Add steak into bag, compress excess air out, seal bag. Make sure soy sauce mix covers the entire area of steak. If using a larger steak, add a little more soy sauce and pepper.
- Place baggied steak into the refrigerator for at least one hour. You can leave it in there overnight if you wish, but one hour is all it takes for the marinade to sink into the steak sufficiently. Promise!
Slim and Healthy Version
- Remove steak from baggie and cook on grill to desired done-ness.
Decadent and Delicious Version (Use Optional Ingredients)
- Melt butter in frying pan on medium heat.
- Add steak AND contents of baggie to skillet and fry until desired done-ness.
- Remove steak and put on plate. Save pan drippings.
- Add flour gradually to drippings, until it acquires a gravy-like consistency.
- Pour gravy over steak. Enjoy!
Makes one delicious steak.
Posted by Brennifer on July 26, 2003
Seventigers Mac & Cheese
Categories:
Entrees
,
Guest
I have one thing that I can cook. Everybody thinks it's something special. It is not, but it is delicious.
Ingredients:
1 lb dry macaroni
1 lb fancy shredded sharp cheddar
1 qt milk (2 percent or Vit. D is best)
Margarine
Directions:
- Preheat oven to 450 degrees.
- Melt enough margarine into casserole to coat bottom.
- Hand mix uncooked macaroni and shredded cheddar in a large casserole dish. It's easiest to do LITERALLY with your hands. Pour milk over mixture. Do not stir.
- Bake uncovered for 50 minutes (or until top is a bit browned).
That's it. Really. It's AMAZING stuff.
From Seventigers.
Posted by Jennifer on July 15, 2003
Easiest Halibut EVER
Categories:
Entrees
Ingredients
2 ½ pounds halibut, cut in 4 pieces
6 oranges, peeled, sliced or quartered
4 tablespoons butter, melted
½ onion, peeled and chopped fine
salt and pepper to taste
freshly chopped parsley
Directions
- Preheat oven to 350°.
- Combine all ingredients in a baking dish.
- Bake 20 minutes or till fish flakes when pressed with a spoon.
- Serve immediately with some chopped parsley thrown around the plate to impress people.
Makes four servings.
Posted by Golfwidow on July 2, 2003
Easy and Elegant Chicken
Categories:
Entrees
,
Guest
Ingredients:
6 boneless chicken breasts, whole or sliced or shredded or however you like it
1/2 stick butter
2 cans mushrooms, or a handful of fresh mushrooms, sliced thin
16 oz. sour cream
1 can water chestnuts
2 cans cream of chicken soup (don't dilute it)
1 tsp. diced green pepper
1 tsp. diced red pimento
What to do, what to do:
- Cook the chicken.
- Sautee butter and mushrooms until mushrooms are thoroughly hot.
- In large bowl, stir together chicken soup, sour cream, and water
chestnuts
- Placed cooked, drained chicken in large casserole dish.
- Pour sauteed mushrooms and butter over chicken.
- Pour bowl mixture over sautee.
- Sprinkle with green pepper and pimento.
- Bake at 300 degrees for 40-45 minutes.
Serve soon after baking.
Putting it immediately into the fridge to heat up the next day will also work. Nobody will ever know.
Variations:
- Sprinkle buttered bread crumbs over top of casserole for last ten
minutes of baking.
- Mix Ramen Noodles with bowl mixture. Or any other kind of noodles.
- Works with turkey, too.
This is one of those dishes that looks difficult but is really very simple. And it's yummy good.
- From our favorite guest contributor, Daisy.
Posted by Jennifer on June 7, 2003
Braised Green Lentils
Categories:
Entrees
Ingredients
This is my altered version of The Naked Chef's recipe for Green Lentils. I reduced the amount of Rosemary, because I'm not English and I can't stand an entire handful of the stuff. Also, I put in wine near the beginning instead of his red vinegar near the end. This dish is great with any type of meat or by itself in a bowl with some crusty bread.
12 oz. Dry Green Lentils
2 oz. Pancetta or Proscuitto
1 Large Red Onion
2 TBSP Fresh Rosemary OR 1 Tsp. of the dried kind
6 Cloves of Garlic
1 Tsp. Ground Black Pepper
2 cups Chicken Broth
1 cup Red Table Wine (preferably dry red wine)
Olive Oil
Salt and Pepper to Taste
Directions
- Preheat oven to 325 degrees Farenheit.
- Chop pancetta into quarter-inch matchstick pieces. Chop onion finely. Mince garlic. Mince rosemary.
- In a large and deep skillet, heat some olive oil over medium heat. Fry pancetta for a few minutes until it changes color. Add onion, rosemary, garlic, pepper. Fry for about 2-3 minutes .. stirring. You may have to add some oil to keep everything moving.
- Add lentils to the skillet. Fry for a few minutes until the lentils begin to pop.
- Add wine to the skillet. Continue frying for a few minutes.
- Add chicken stock to skillet. Heat to boiling, then pour entire mixture into a large casserole dish with a lid. Bake in oven for 1 hour.
- Remove lid after an hour and bake for another 30 minutes or until much of the liquid is absorbed. Check lentils for your preference of doneness.
- Salt and pepper to taste. It won't need much salt because of the stock and pancetta.
Makes one big-ass pot of lentils
Posted by Roachhaus on June 6, 2003
Spinachy tomatoey cheesy quiche
Categories:
Entrees
Ingredients
3 large eggs or 1 cup of egg substitute
1/4 cup of half-and-half
Salt and pepper to taste
1 small dense potato (like Yukon Gold), cubed
2 stalks of celery, cubed
1/4 cup of onions, chopped
1/2 cup of canadian bacon or ham
1 or 2 cloves of garlic, minced
Salt and pepper to taste
1/2+ cup of cheese
3 hard roma tomatoes, diced
1 bunch of spinach, boiled and drained
2 deep dish pie shells (or just make your own if you're crazy)
Directions
- Preheat oven to 350 (That's 167 celsius for you weird metric people).
- Mix eggs and half-and half in a bowl. Add salt and pepper to taste. Set aside.
- In an ungreased pan, heat celery, potatoes (or any other hard and or/starchy vegetable) and canadian bacon (or whatever you have lying around) until the celery is tender.
- Drain, return pan to stove, add garlic, salt and pepper.
- Pour half of the mixture into each pie shell. Add tomatoes, spinach, and cheese. Top with egg mixture.
Here's a tip. Put the pie shells on the oven rack before you pour the egg mixture on. They tend to fill to the top, and it's a lot easier to maneuver this way.
- Bake for, oh, I don't know... 45 minutes or so? Tell ya what. When it smells really good, go check it. If it looks done, it probably is. Just poke it in the middle with a knife.
Makes 2 big ass pie o' quiche
Posted by Jennifer on May 4, 2003
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