i'm grilling marinaded chicken (hawaiian marinade) on skewers with pineapple and sweet onions, maybe some red peppers...i am stuck for what to have as a side dish. any suggestions? thanks!Good side dish for Hawaiian chicken recipe?
Seasoned rice. Cooked in vegetable stock and chili powder if preferred? You could also add the peppers to cook with the rice, very finely diced, they will be cooked really well through and give the rice a nice flavour.Good side dish for Hawaiian chicken recipe?
I'm think either a grilled salad...since its summer. or a potato salad and a kinda spicy rice.
GRILLED CAESAR SALAD
Cook Time 2 min
Level Easy
Yield 3 to 5 servings
CloseTimes:Prep15 min Inactive Prep-- Cook2 min Total:17 min
Ingredients
2 garlic cloves
3 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
3/4 cup, plus 3 tablespoons olive oil
1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving
3 heads romaine hearts, sliced lengthwise in 1/2
Salt and freshly ground black pepper
Directions
Preheat grill to medium heat.
In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.
POTATO SALAD
Cook Time15 min
Level Easy
Yield 4 servings
CloseTimes:Prep10 min Inactive Prep-- Cook15 min Total:25 min
Ingredients
2 1/2 pounds russet potatoes, peeled and diced
1 quart pork or chicken stock (recommended: Kitchen Basics)
1 small bunch scallions, finely chopped
3 to 4 ribs celery with leafy tops, chopped
3 tablespoons white wine vinegar
1 rounded tablespoon sugar
2 tablespoons prepared horseradish
1/3 cup extra-virgin olive oil
1 tablespoon celery seed, optional
A generous handful dill, chopped
Salt and freshly ground black pepper
Directions
Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
Season the salad with celery seed, dill, salt and pepper.
TIJUANA RICE
*this is so nice and spicy...but it also depends on your pepper intake.
Cook Time 40 min
Level Easy
Yield 6 to 8 servings
CloseTimes:Prep15 min Inactive Prep-- Cook40 min Total:55 min
Ingredients
3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese)
Directions
In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.
HAPPY EATING :-)
I would definitely recommend a long grain rice. Something that is going to be light and accompany the flavors without being the star of the show. Grilled veggies are also a great addition. With chicken I really like asparagus, or a light cabbage slaw. The chicken needs to remain the star of that show, and you really don't want to make the rest of the meal heavy and cumbersome, so keep it light! Cucumber salads are also a great addition!
Rice is certainly at the forefront here, but you might consider using a combination of pineapple juice and rich chicken stock for the liquid. As the mixture cooks, add roasted chopped pecans, chopped green onion, and chopped pineapple. Additional sides might include:
Watermelon and keylime/honey dressing
Ambrosia Salad
spinach salad
couscous
rice
stuffed tomato
grilled eggplant or zucchini
Thursday, January 7, 2010
What's a good quick recipe to make with brown rice as a side dish?
I really like brown rice because of the fullness it give me, but I'm so tired of eating it plain! Does anyone know of any kind of recipes to make with brown rice in half an hour? Also, can anyone give me a good recipe to make with squash or sweet potato? I heard of a recipe to make with coconut milk and molasses, but I have no clue what the recipe is. Thanks a bunch!What's a good quick recipe to make with brown rice as a side dish?
you can make almost anything with rice risotto is fast easy to make and tastes great go on google and click on recipes 4 brown rice you can even make desserts with it good luck cat xWhat's a good quick recipe to make with brown rice as a side dish?
What I like to eat with brown rice is with lettuce wraps.
This is the recipe for the lettuce wraps.
1 bag morningstar farms meal starter crumbs
1 jar hoisin sauce
1 bag fresh cowl slaw
1 butter lettuce
In a large pan heat the crumbs until defrosted and add the cowl slaw and how ever much hoisin sauce you like. Put a spoon full of the meat and rice into the lettuce and enjoy.
Easy! U can make Mexican rice! Get some Rotel (you should be able to either find it in the tomato paste isle or the chip isle). Depending on how much rice you use, add 2 cans of it in there. Get a small or medium size of Enchilada sauce and mix it in and keep mixing it. While the rice is still hot with the Rotel and sauce in it add lots and lots of Mexican cheese. You can add a little bit of red pepper in to add a little bit of heat. This recipe is excellent with Cheese Enchiladas and Refried beans. Let me know how you like it!
Just make a stir fry and pour it over the top. If you have a bit more than half an hour (or have pre-cooked veggies) make a curry with the coconut milk. Sweet potatoes are good in it.
you can make almost anything with rice risotto is fast easy to make and tastes great go on google and click on recipes 4 brown rice you can even make desserts with it good luck cat xWhat's a good quick recipe to make with brown rice as a side dish?
What I like to eat with brown rice is with lettuce wraps.
This is the recipe for the lettuce wraps.
1 bag morningstar farms meal starter crumbs
1 jar hoisin sauce
1 bag fresh cowl slaw
1 butter lettuce
In a large pan heat the crumbs until defrosted and add the cowl slaw and how ever much hoisin sauce you like. Put a spoon full of the meat and rice into the lettuce and enjoy.
Easy! U can make Mexican rice! Get some Rotel (you should be able to either find it in the tomato paste isle or the chip isle). Depending on how much rice you use, add 2 cans of it in there. Get a small or medium size of Enchilada sauce and mix it in and keep mixing it. While the rice is still hot with the Rotel and sauce in it add lots and lots of Mexican cheese. You can add a little bit of red pepper in to add a little bit of heat. This recipe is excellent with Cheese Enchiladas and Refried beans. Let me know how you like it!
Just make a stir fry and pour it over the top. If you have a bit more than half an hour (or have pre-cooked veggies) make a curry with the coconut milk. Sweet potatoes are good in it.
What side dishes go good with breaded pork loin chops? Recipes please?
Mashed potatoes , Sliced green beens and 2 nice pork sausages cooked with the chops they give a lovely flavour to the panWhat side dishes go good with breaded pork loin chops? Recipes please?
baked macaroni topped with parmezzan cheese, or you can try carrot and corn..... no need to add recipe for that... huhuhuhuhuhuhuhWhat side dishes go good with breaded pork loin chops? Recipes please?
potato salad
steamed veggies
green bean casserole *
cucumber salad
rice with cooked peas/carrots stirred into it
lettuce salad
cranberry sauce
and don't forget the lemon wedges - lemon adds a nice flavour to the pork.
Green Bean Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 6
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's庐 French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350掳F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a heartier mushroom flavor, substitute Campbell's庐 Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
Pineapple casserole
2 (15 oz) cans pineapple drained well
8 small hamburger buns
2 cups melted butter
5 eggs slightly beaten ( I use egg beaters)
1 1/2 cup sugar ( I use Splenda)
Tear buns in bite-sized pieces and mix with pineapple. Pour butter over bread and pineapple and mix together. Put in a greased 9x13 inch pan. Beat sugar and eggs and pour over top. Do not mix in. Bake at 350 for 40-50 minutes.
Sounds weird...but is wonderful, esp with po
Applesauce. Peel 4 apples, core and quarter. Place in pan with 1/2 cup water, stew until applesauce consistency probably 15 minutes. Add white suger or honey to taste. Serve hot with the pork.
Look for a German Red cabbage recipe.
Mashed potatoes, carrots and peas.
ratatouille
mashed potato, fresh green beans,corn on the cob %26amp; brown gravy.
Mashed taters and pork gravy or baked sweet potatoes, succotash (equal parts of butterbeans and corn with lotsa butter) and buttermilk biscuits. A big plastic ';glass'; of 10W40 iced tea would help to wash it all down.
My Favorite...Breaded Pork Chops!
Mashed Potatos %26amp; Creamed Corn.....
WOW!!! talk about your Carbohydrates!!!
Homemade applesauce...
5 lbs apples
1 T lemon juice
3 T sugar
Destem apples (no need to core). Cut into rough chunks. Put all ingredients in a large pot; cover and cook 15 mins; stirring occasionally. Uncover pot, taste. If too bitter, add more sugar and stir in. Cook for 15 more mins until water boils off. Put through a food mill with the medium or large disc.
This will smell awful while you cook it... I always think I did something wrong, but smells great when it cools and, most importantly, tastes great!
Salad
Macaroni %26amp; Cheese
Bake Beans
Macaroni %26amp; Tomatoes
Hope these help
perfect mashed potatoes:
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
Mashed potatoes And cream corn, and or brocoli. Mashed potatoes are easy let me know if you need that recipes.
The usual potatoes and veggies. Don't need a recipe for that.facial care
baked macaroni topped with parmezzan cheese, or you can try carrot and corn..... no need to add recipe for that... huhuhuhuhuhuhuhWhat side dishes go good with breaded pork loin chops? Recipes please?
potato salad
steamed veggies
green bean casserole *
cucumber salad
rice with cooked peas/carrots stirred into it
lettuce salad
cranberry sauce
and don't forget the lemon wedges - lemon adds a nice flavour to the pork.
Green Bean Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 6
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's庐 French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350掳F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a heartier mushroom flavor, substitute Campbell's庐 Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
Pineapple casserole
2 (15 oz) cans pineapple drained well
8 small hamburger buns
2 cups melted butter
5 eggs slightly beaten ( I use egg beaters)
1 1/2 cup sugar ( I use Splenda)
Tear buns in bite-sized pieces and mix with pineapple. Pour butter over bread and pineapple and mix together. Put in a greased 9x13 inch pan. Beat sugar and eggs and pour over top. Do not mix in. Bake at 350 for 40-50 minutes.
Sounds weird...but is wonderful, esp with po
Applesauce. Peel 4 apples, core and quarter. Place in pan with 1/2 cup water, stew until applesauce consistency probably 15 minutes. Add white suger or honey to taste. Serve hot with the pork.
Look for a German Red cabbage recipe.
Mashed potatoes, carrots and peas.
ratatouille
mashed potato, fresh green beans,corn on the cob %26amp; brown gravy.
Mashed taters and pork gravy or baked sweet potatoes, succotash (equal parts of butterbeans and corn with lotsa butter) and buttermilk biscuits. A big plastic ';glass'; of 10W40 iced tea would help to wash it all down.
My Favorite...Breaded Pork Chops!
Mashed Potatos %26amp; Creamed Corn.....
WOW!!! talk about your Carbohydrates!!!
Homemade applesauce...
5 lbs apples
1 T lemon juice
3 T sugar
Destem apples (no need to core). Cut into rough chunks. Put all ingredients in a large pot; cover and cook 15 mins; stirring occasionally. Uncover pot, taste. If too bitter, add more sugar and stir in. Cook for 15 more mins until water boils off. Put through a food mill with the medium or large disc.
This will smell awful while you cook it... I always think I did something wrong, but smells great when it cools and, most importantly, tastes great!
Salad
Macaroni %26amp; Cheese
Bake Beans
Macaroni %26amp; Tomatoes
Hope these help
perfect mashed potatoes:
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
Mashed potatoes And cream corn, and or brocoli. Mashed potatoes are easy let me know if you need that recipes.
The usual potatoes and veggies. Don't need a recipe for that.
What is a good recipe for a Thanksgiving dinner side dish?
A good side dish would be Shepard's Pie....for recipies you can go to www.foodnetwork.com and type in thanksgiving side dishes and it will bring up lots of numerous recipies you can choose from.....What is a good recipe for a Thanksgiving dinner side dish?
I love whipped yams with pecans and marshmallows.
I love whipped yams with pecans and marshmallows.
My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
any recipe is good!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
try this..
cube boneless chix breasts. coat in a bit of flour. cook in a skillet a w/ little bit of olive oil til brown. remove. add 3 + cloves of finley minced garlic and some chopped fresh parsley, S%26amp;P, along with 1 TBS of butter... cook til garlic soft and butter melted. Add back chicken toss to coat all that yummy garlic - parsely- and butter!
Dump over some rice! Salad.
Thats my dinner tonight!!!!!!!!!!!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
Chicken Scampi
Served with brown rice, asparagus, and garlic bread
dessert: cheese cake
INGREDIENTS
* 1/2 cup butter
* 1/4 cup olive oil
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 3 cloves garlic, minced
* 3/4 teaspoon salt
* 1 tablespoon lemon juice
* 4 boneless chicken breast halves, sliced lengthwise into thirds
DIRECTIONS
1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
this is what i am having for dinner some time this week
Chicken Fried Chicken
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Bacon Rosemary Mashed Potatoes
INGREDIENTS
3 potatoes, cubed
1/4 cup butter
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1/2 cup milk
salt and pepper to taste
Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.
Garden Pasta Salad
INGREDIENTS
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.
Banana Bread Crumb Pudding
INGREDIENTS
1 banana, mashed
1 egg
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
Catalina Chicken:
http://www.cooks.com/rec/view/0,1939,148鈥?/a>
1 whole chicken, cut into serving pieces or 4-6 lg. breasts
1 onion, sliced
1 bottle Catalina salad dressing
Dash of garlic salt
Dash of pepper
Greased baking dish (Pam works well, as well as shortening)
Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.
Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.
This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.
I have also cooked it in the microwave. Delicious and quick.
Can also be cooked on top of the stove with a lid.
Men LOVE this!!!
In 9x13in. pan, slice 2-3 washed potatos thinly over the bottom. Next, slice one onion thinly over the potatos.
Lay your chicken over this. Then repeat with 3-4 more potatos and another onion. Salt and pepper well. Now, mix one large can of cream of chicken soup with approx. 1/3 can of water till well blended. Pour this over your potatos and chicken. Bake at 350 for an hour or until the potatos are soft. This could take up to 1 1/2 hours, just check it occasionally.
Serve with a mixed salad and your choice of veggies.
If he doesn't love this, I'm a monkey's uncle!
I have NEVER met a man who doesn't.
Good luck with your dinner.
One caution; don't be tempted to add more water to your soup mixture, this dish makes a good bit of luice on it's own and you don't want it to be watery. Also, cover with foil during baking.
Chicken provencal (I may have made that name up, but it is in the style of southern France)
- Saute in olive oil:
2 Chopped carrots,
1 Chopped medium onion
2 celery
some herbs (parsley, sage, rosemary, thyme or herbs de Provence mix, what ever you have)
- once veg is starting to brown, push aside and saute
2 chicken breasts.
When done, remove the chicken and make a pan sauce by deglasing with white wine. (may need to add a little flower to the oil before you add wine to make a lot of thick sauce).
Serve with boiled new potatoes salad. Boil, cut in half, and cover with vinaigrette, parsley, green onions, salt and peper.
It is simple and deceptively delicious.
Here's an easier way to go. Go to the aisle in the grocery store that has Shake N Bake, but instead get Oven Fry Chicken coating mix...make sure it's the extra crispy box. Get a box of Betty Crocker scalloped potatoes. They're a delicious combination. Make a green salad or your favorite vegetable on the side. Easy and yummy.
there's a thai soup that i absolutely love, with chicken, coconut milk and lemongrass... if you're into thai you should give it a try, it's very easy. you can add to it to give it some more bulk if you like - such as cooked rice, or some frozen broccoli, etc.
http://www.recipeland.com/recipe/23827/
We like to marinate chicken in italian dressing then grill it and have baked potatoes with it. Yum yum.
Safest %26amp; simplest is chicken parmagiana %26amp; pasta
Chicken Alfredo from scratch.It's simple and delish
Chicken Fried Chicken
INGREDIENTS
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves
DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
------------------- Garlic Chicken Fried Chicken
INGREDIENTS
* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed
DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
--------------------- Honey Mustard Grilled Chicken
INGREDIENTS
* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
-------------------------- Crispy Crunchy Chicken Strips
INGREDIENTS
* 5 skinless, boneless chicken breasts
* 1 egg
* 2 tablespoons orange juice
* 1 tablespoon molasses
* 1 tablespoon honey
* 8 buttery round crackers, crushed
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
----------------Chicken Agrodolce (an Italian Sweet and Sour Chicken)
3 boneless skinless chicken breasts
1/4 cup flour
3 tablespoons olive oil
3 cloves garlic
3 bay leaves
6 allspice berries
4 tablespoons honey
4 tablespoons balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
4 tablespoons lemon juice
salt and pepper (about a tsp. each)
1/4 teaspoon cayenne pepper
3 tablespoons toasted pignolis (pine nuts)
1. In a large plastic bag, combine flour and chicken breasts, toss to coat.
2. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
3. Remove chicken to a plate.
4. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
5. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
6. Remove garlic, bay leaves and allspice berries from sauce.
7. Add pignoli and heat through, another 5 minutes or so.
8. Delicious with angel hair pasta or a nice risotto.
-------------------------2-Step Italian Style Chicken
2-Step Italian Style Chicken
1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.
Return the chicken to the skillet and reduce the heat to low. Cover
and cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the
sauce mixture and stir until the butter melts. Serve the sauce with
the chicken. Serves 4.
----------------15 Minute Italian Chicken %26amp; Rice with Vegetables
15 Minute Italian Chicken %26amp; Rice with Vegetables
Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups MINUTE White Rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
HEAT oil in large skillet on medium heat. Add chicken; cook and stir until
lightly browned, stirring occasionally.
ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in
broth. Bring to boil.
STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until
liquid is absorbed and chicken is cooked through.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium
White Rice.
Substitute
For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE
White Rice.
11 months ago
Source(s):
check this out for more recipes for chicken!:
http://allrecipes.com/Search/Recipes.asp鈥?/a>
http://www.epicurious.com/recipes/find/r鈥?/a>
http://www.recipezaar.com/recipes.php?q=鈥?/a>
try this..
cube boneless chix breasts. coat in a bit of flour. cook in a skillet a w/ little bit of olive oil til brown. remove. add 3 + cloves of finley minced garlic and some chopped fresh parsley, S%26amp;P, along with 1 TBS of butter... cook til garlic soft and butter melted. Add back chicken toss to coat all that yummy garlic - parsely- and butter!
Dump over some rice! Salad.
Thats my dinner tonight!!!!!!!!!!!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
Chicken Scampi
Served with brown rice, asparagus, and garlic bread
dessert: cheese cake
INGREDIENTS
* 1/2 cup butter
* 1/4 cup olive oil
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 3 cloves garlic, minced
* 3/4 teaspoon salt
* 1 tablespoon lemon juice
* 4 boneless chicken breast halves, sliced lengthwise into thirds
DIRECTIONS
1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
this is what i am having for dinner some time this week
Chicken Fried Chicken
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Bacon Rosemary Mashed Potatoes
INGREDIENTS
3 potatoes, cubed
1/4 cup butter
4 slices bacon
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1/2 cup milk
salt and pepper to taste
Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.
Garden Pasta Salad
INGREDIENTS
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.
Banana Bread Crumb Pudding
INGREDIENTS
1 banana, mashed
1 egg
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
Catalina Chicken:
http://www.cooks.com/rec/view/0,1939,148鈥?/a>
1 whole chicken, cut into serving pieces or 4-6 lg. breasts
1 onion, sliced
1 bottle Catalina salad dressing
Dash of garlic salt
Dash of pepper
Greased baking dish (Pam works well, as well as shortening)
Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.
Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.
This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.
I have also cooked it in the microwave. Delicious and quick.
Can also be cooked on top of the stove with a lid.
Men LOVE this!!!
In 9x13in. pan, slice 2-3 washed potatos thinly over the bottom. Next, slice one onion thinly over the potatos.
Lay your chicken over this. Then repeat with 3-4 more potatos and another onion. Salt and pepper well. Now, mix one large can of cream of chicken soup with approx. 1/3 can of water till well blended. Pour this over your potatos and chicken. Bake at 350 for an hour or until the potatos are soft. This could take up to 1 1/2 hours, just check it occasionally.
Serve with a mixed salad and your choice of veggies.
If he doesn't love this, I'm a monkey's uncle!
I have NEVER met a man who doesn't.
Good luck with your dinner.
One caution; don't be tempted to add more water to your soup mixture, this dish makes a good bit of luice on it's own and you don't want it to be watery. Also, cover with foil during baking.
Chicken provencal (I may have made that name up, but it is in the style of southern France)
- Saute in olive oil:
2 Chopped carrots,
1 Chopped medium onion
2 celery
some herbs (parsley, sage, rosemary, thyme or herbs de Provence mix, what ever you have)
- once veg is starting to brown, push aside and saute
2 chicken breasts.
When done, remove the chicken and make a pan sauce by deglasing with white wine. (may need to add a little flower to the oil before you add wine to make a lot of thick sauce).
Serve with boiled new potatoes salad. Boil, cut in half, and cover with vinaigrette, parsley, green onions, salt and peper.
It is simple and deceptively delicious.
Here's an easier way to go. Go to the aisle in the grocery store that has Shake N Bake, but instead get Oven Fry Chicken coating mix...make sure it's the extra crispy box. Get a box of Betty Crocker scalloped potatoes. They're a delicious combination. Make a green salad or your favorite vegetable on the side. Easy and yummy.
there's a thai soup that i absolutely love, with chicken, coconut milk and lemongrass... if you're into thai you should give it a try, it's very easy. you can add to it to give it some more bulk if you like - such as cooked rice, or some frozen broccoli, etc.
http://www.recipeland.com/recipe/23827/
We like to marinate chicken in italian dressing then grill it and have baked potatoes with it. Yum yum.
Safest %26amp; simplest is chicken parmagiana %26amp; pasta
Chicken Alfredo from scratch.It's simple and delish
Chicken Fried Chicken
INGREDIENTS
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves
DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
------------------- Garlic Chicken Fried Chicken
INGREDIENTS
* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed
DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
--------------------- Honey Mustard Grilled Chicken
INGREDIENTS
* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
-------------------------- Crispy Crunchy Chicken Strips
INGREDIENTS
* 5 skinless, boneless chicken breasts
* 1 egg
* 2 tablespoons orange juice
* 1 tablespoon molasses
* 1 tablespoon honey
* 8 buttery round crackers, crushed
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
----------------Chicken Agrodolce (an Italian Sweet and Sour Chicken)
3 boneless skinless chicken breasts
1/4 cup flour
3 tablespoons olive oil
3 cloves garlic
3 bay leaves
6 allspice berries
4 tablespoons honey
4 tablespoons balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
4 tablespoons lemon juice
salt and pepper (about a tsp. each)
1/4 teaspoon cayenne pepper
3 tablespoons toasted pignolis (pine nuts)
1. In a large plastic bag, combine flour and chicken breasts, toss to coat.
2. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
3. Remove chicken to a plate.
4. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
5. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
6. Remove garlic, bay leaves and allspice berries from sauce.
7. Add pignoli and heat through, another 5 minutes or so.
8. Delicious with angel hair pasta or a nice risotto.
-------------------------2-Step Italian Style Chicken
2-Step Italian Style Chicken
1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.
Return the chicken to the skillet and reduce the heat to low. Cover
and cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the
sauce mixture and stir until the butter melts. Serve the sauce with
the chicken. Serves 4.
----------------15 Minute Italian Chicken %26amp; Rice with Vegetables
15 Minute Italian Chicken %26amp; Rice with Vegetables
Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups MINUTE White Rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
HEAT oil in large skillet on medium heat. Add chicken; cook and stir until
lightly browned, stirring occasionally.
ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in
broth. Bring to boil.
STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until
liquid is absorbed and chicken is cooked through.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium
White Rice.
Substitute
For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE
White Rice.
11 months ago
Source(s):
check this out for more recipes for chicken!:
http://allrecipes.com/Search/Recipes.asp鈥?/a>
http://www.epicurious.com/recipes/find/r鈥?/a>
http://www.recipezaar.com/recipes.php?q=鈥?/a>
Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Mashed spuds, quarter them, boil for 20 minutes, leave the skins on.
Mash em with milk and butter and salt, garlic is good in em too.
Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum
Steamed Broccoli , or beans, canned corn (with sugar and salt)Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding DelightDoes anyone have any good recipes for side dishes and deserts for Thanksgiving?
try
Potato-Spinach Swirl Casserole
1 cup hot water
1 can (18 oz) Progresso庐 Vegetable Classics creamy mushroom soup (or Cream of Broccoli)
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker庐 home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant庐 frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French-fried onions
1.Heat oven to 350掳F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Ginger Pumpkin Tart
Crust
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired
1.Heat oven to 425潞F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
3.Reduce oven temperature to 350潞F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Caramel Pecan Tarts
Tarts
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk
1.Heat oven to 350潞F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Impossibly Easy Pumpkin-Pecan Pie
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick庐 mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired
1.Heat oven to 350潞F. Spray 9-inch glass pie plate with cooking spray.
2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Drinks
Buttered Rum-Spiced Cider
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum
1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
Baked Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant庐 frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1.Heat oven to 350潞F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:
i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans %26amp; carrots and peach cobbler with french vanilla ice cream.
but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.
previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green %26amp; red bell pepper and onion) and chocolate cake.
we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.
the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..
Pumpkin Bars
Ingredients
4 eggs
1-2/3 cups sugar
1 cup oil
One 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese frosting:
3 ounces cream cheese, softened
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar
Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.
Holiday Cranberry Surprise
Ingredients:
1 envelope Knox unflavored gelatin
2 cups water
1/2 cup sugar
8 ounces (1 cup) whipping cream
8 ounces (1 cup) sour cream
1 teaspoon vanilla
8 ounces strawberry gelatin
8 ounces crushed pineapple
Water and juice from pineapple to equal 1 cup
16 ounces whole cranberry sauce
1 cup chopped walnuts
Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).
Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.
Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.
Note: This recipe may be doubled easily and will keep well for several days
Hot Apple Cider
Ingredients
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt
Mix together and simmer 20 to 30 minutes.
Oat Topped Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350掳F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through
Mash em with milk and butter and salt, garlic is good in em too.
Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum
Steamed Broccoli , or beans, canned corn (with sugar and salt)Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding DelightDoes anyone have any good recipes for side dishes and deserts for Thanksgiving?
try
Potato-Spinach Swirl Casserole
1 cup hot water
1 can (18 oz) Progresso庐 Vegetable Classics creamy mushroom soup (or Cream of Broccoli)
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker庐 home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant庐 frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French-fried onions
1.Heat oven to 350掳F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Ginger Pumpkin Tart
Crust
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired
1.Heat oven to 425潞F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
3.Reduce oven temperature to 350潞F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Caramel Pecan Tarts
Tarts
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk
1.Heat oven to 350潞F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Impossibly Easy Pumpkin-Pecan Pie
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick庐 mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired
1.Heat oven to 350潞F. Spray 9-inch glass pie plate with cooking spray.
2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Drinks
Buttered Rum-Spiced Cider
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum
1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
Baked Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant庐 frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1.Heat oven to 350潞F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:
i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans %26amp; carrots and peach cobbler with french vanilla ice cream.
but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.
previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green %26amp; red bell pepper and onion) and chocolate cake.
we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.
the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..
Pumpkin Bars
Ingredients
4 eggs
1-2/3 cups sugar
1 cup oil
One 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese frosting:
3 ounces cream cheese, softened
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar
Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.
Holiday Cranberry Surprise
Ingredients:
1 envelope Knox unflavored gelatin
2 cups water
1/2 cup sugar
8 ounces (1 cup) whipping cream
8 ounces (1 cup) sour cream
1 teaspoon vanilla
8 ounces strawberry gelatin
8 ounces crushed pineapple
Water and juice from pineapple to equal 1 cup
16 ounces whole cranberry sauce
1 cup chopped walnuts
Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).
Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.
Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.
Note: This recipe may be doubled easily and will keep well for several days
Hot Apple Cider
Ingredients
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt
Mix together and simmer 20 to 30 minutes.
Oat Topped Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350掳F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through
Recipe for Trout and a good side dish?
I am looking for a good way to prepare a trout. what is the best way to cook it and what spices go well with it. also what is a good side dish i was thinking rice but i am open to suggestionsRecipe for Trout and a good side dish?
Grilled Trout
Start with:
4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine
Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.
Serves 4
Ginger %26amp; Lime Peel Trout
Start with:
four 6-ounce rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste
In a medium bowl, saut茅 ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.
Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.
Serves 4
Trout Almondine
Start with:
6 trout fillets (1/2 lb each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
paprika
salt
parsley
Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.
While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned.
Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.
Serves 6Recipe for Trout and a good side dish?
Chilli Spiced Trout
Serves 2
Ingredients:
2 whole trout
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 small green chilli, seeded and chopped
陆 tsp ground coriander
陆 tsp ground cumin
陆 tsp ground turmeric
1 tbsp lemon juice
Yoghurt and cucumber sauce
1 cucumber
salt
mint leaves
275 ml (陆 pint) natural yoghurt or thick Greek yoghurt
Method:
Spiced Trout
Gently fry the finely chopped onion, garlic, and chilli in hot oil for 2-3 minutes. Add the spices and lemon juice. Cook for 2 minutes longer to release the flavours.
Clean the trout and slash each side at the thickest part 2 or 3 times. Coat all over with the spice mixture. Leave covered for 1-2 hours so that the flavours can develop and then grill under a medium heat for 5-6 minutes on each side. Serve with a yoghurt and cucumber sauce.
Yoghurt and cucumber sauce
Peel the cucumber, slice or shred it and leave it, sprinkled with salt, to drain for about half an hour. Use kichen paper to pat off any excess moisture and then mix the cucumber with the yoghurt, a few chopped mint leaves and seasonings.
You can always look at www.foodnetwork.com or
www.cookinglight.com
However, my husband and his buddies always make this simple dish after we've been trout fishing...its so easy...and goo. but NOT good for you. They take the trout and piece it with bacon and pineapple (held together with toothpicks) dredge the combo in fish fry (buy the premade -its easiest) and then fry it all up. Its so good....goes really well with grilled asparagus or hash brown casserole...something that can be light and/or hearty.
Why not look on www.allrecipes.com? Rice is a good choice for fish, meat, chicken, etc.
first dip fish in apple juice
rub it down with seasoned salt, white pepper, Oregano, Majoram, Thyme, and a pinch of cayenne.
Bake the rubbed trout stuffed with thin green apple slices and onions...
marinate with apple cider to keep it moist...apple wine is okay too
add cooked bacon and it's even better.
once you've steamed your rice...
fry it hot in a skillet coated with olive oil
pile it in the middle and push a crater into the pile
fille the crater with grated parmesan
stir and mash until the parmesan cheese is melted and you have a pretty good gloppy mess.
sprinkle oregano over the top and put it on a plate.
- if I use any bacon for the stuffing...I take the hot recooked bacon, apple slices, and onions right out of the cooked trout...put it into and onion chopper and make a ';mash'; that goes nicely over the rice.
Enjoy with a riesling
Grilled Trout
Start with:
4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine
Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.
Serves 4
Ginger %26amp; Lime Peel Trout
Start with:
four 6-ounce rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste
In a medium bowl, saut茅 ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.
Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.
Serves 4
Trout Almondine
Start with:
6 trout fillets (1/2 lb each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
paprika
salt
parsley
Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.
While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned.
Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.
Serves 6Recipe for Trout and a good side dish?
Chilli Spiced Trout
Serves 2
Ingredients:
2 whole trout
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 small green chilli, seeded and chopped
陆 tsp ground coriander
陆 tsp ground cumin
陆 tsp ground turmeric
1 tbsp lemon juice
Yoghurt and cucumber sauce
1 cucumber
salt
mint leaves
275 ml (陆 pint) natural yoghurt or thick Greek yoghurt
Method:
Spiced Trout
Gently fry the finely chopped onion, garlic, and chilli in hot oil for 2-3 minutes. Add the spices and lemon juice. Cook for 2 minutes longer to release the flavours.
Clean the trout and slash each side at the thickest part 2 or 3 times. Coat all over with the spice mixture. Leave covered for 1-2 hours so that the flavours can develop and then grill under a medium heat for 5-6 minutes on each side. Serve with a yoghurt and cucumber sauce.
Yoghurt and cucumber sauce
Peel the cucumber, slice or shred it and leave it, sprinkled with salt, to drain for about half an hour. Use kichen paper to pat off any excess moisture and then mix the cucumber with the yoghurt, a few chopped mint leaves and seasonings.
You can always look at www.foodnetwork.com or
www.cookinglight.com
However, my husband and his buddies always make this simple dish after we've been trout fishing...its so easy...and goo. but NOT good for you. They take the trout and piece it with bacon and pineapple (held together with toothpicks) dredge the combo in fish fry (buy the premade -its easiest) and then fry it all up. Its so good....goes really well with grilled asparagus or hash brown casserole...something that can be light and/or hearty.
Why not look on www.allrecipes.com? Rice is a good choice for fish, meat, chicken, etc.
first dip fish in apple juice
rub it down with seasoned salt, white pepper, Oregano, Majoram, Thyme, and a pinch of cayenne.
Bake the rubbed trout stuffed with thin green apple slices and onions...
marinate with apple cider to keep it moist...apple wine is okay too
add cooked bacon and it's even better.
once you've steamed your rice...
fry it hot in a skillet coated with olive oil
pile it in the middle and push a crater into the pile
fille the crater with grated parmesan
stir and mash until the parmesan cheese is melted and you have a pretty good gloppy mess.
sprinkle oregano over the top and put it on a plate.
- if I use any bacon for the stuffing...I take the hot recooked bacon, apple slices, and onions right out of the cooked trout...put it into and onion chopper and make a ';mash'; that goes nicely over the rice.
Enjoy with a riesling
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