leslielove
I'm in need of a few dinner suggestions. I am cooking for 5 people. I'm open to anything, but I also need some healthy meals.
We love any kind of food, really. So any suggestions or ideas are thankful! Please provide the ingredients and serving size.
Thank you!!
And I will reward 10 points!
Answer
SPINACH AND FETA CHEESE STUFFED CHICKEN BREASTS
Serves 4
Cooking spray
1 Tbs. olive oil
1/2 red onion, chopped
Salt and freshly ground black pepper
3 to 4 handfuls of spinach (about 3 cups)
4 large boneless skinless chicken breasts (about 6 ounces each)
2 ounces Feta, crumbled
Preheat oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. Heat the oil in a skillet over medium-low heat. Add onion, season with salt and pepper and cook until soft and lightly browned, about 6 to 8 minutes. Add spinach and cook, stirring frequently, until wilted and very soft, about 2 minutes. Remove from heat. With a small, sharp knife, make a horizontal cut to create a pocket in each chicken breast. Season chicken on both sides with salt and pepper and transfer to prepared baking sheet. Stuff the spinach mixture and Feta into the pockets. They should be full, but you don't want a lot of filling bursting out. You may have leftover filling. Bake for 25 to 30 minutes or until chicken is opaque in the thickest part. Serve immediately.
PARISIAN POTATOES
Serves 4
3 large Burbank Russet potatoes (as fresh as possible)
3 small shallots
3 tbsp extra virgin olive oil
3 tbsp butter
2 sprigs of thyme, leaves only
1 tbsp parsley - finely chopped
Salt to taste
Peel the potatoes. Using a melon baller, scoop out balls of potato, approximately 1-inch in diameter. Place the potato balls in a pot and cover with cold water. Heat the oil in a large frying pan over medium heat and add potato balls, shaking the pan occasionally to ensure they are cooked evenly. Once cooked, drain, then return to the pan, adding butter, thyme, parsley and salt.
APPLE CIDER BRINED PORK ROAST
Serves 8
3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 Tbls black peppercorns
1 Tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp freshly ground black pepper
Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.
Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.
BAKED FENNEL WITH PROSCIUTTO
2-1/2 lbs fresh fennel, trimmed & cut into wedges
3 ounces thinly sliced prosciutto
1/3 cup melted butter
1/2 teaspoon coarse sea salt or kosher salt
Freshly ground black pepper to taste
1 cup freshly grated Parmigianino-Reggiano
Bring 4 quarts of water to a boil in a large pot. Drop in the fennel wedges, and cook them at a gentle boil for 10 to 15 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well. Cut the prosciutto slices crosswise into strips, about 1/4" wide. Set a rack in the middle of the oven; preheat to 350F degrees.
Coat the bottom of a 9 x 13" baking dish with a tablespoon or two of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle the remaining butter all over. Finally, sprinkle over it the grated cheese, covering the whole dish evenly. Bake the dish for 25 minutes, or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp. Serves 6. source: Lydia Bastianich
CLASSIC CHESS PIE
1 (15 oz.) pkg. refrigerated piecrusts (or make your own)
2 cups sugar
2 Tblsp. cornmeal
1 Tblsp. all-purpose flour
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 Tblsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten
Unfold piecrusts, and stack on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425° F. for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 minutes more or until golden. Let cool completely. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° F. for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie complete on a wire rack.
SPINACH AND FETA CHEESE STUFFED CHICKEN BREASTS
Serves 4
Cooking spray
1 Tbs. olive oil
1/2 red onion, chopped
Salt and freshly ground black pepper
3 to 4 handfuls of spinach (about 3 cups)
4 large boneless skinless chicken breasts (about 6 ounces each)
2 ounces Feta, crumbled
Preheat oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. Heat the oil in a skillet over medium-low heat. Add onion, season with salt and pepper and cook until soft and lightly browned, about 6 to 8 minutes. Add spinach and cook, stirring frequently, until wilted and very soft, about 2 minutes. Remove from heat. With a small, sharp knife, make a horizontal cut to create a pocket in each chicken breast. Season chicken on both sides with salt and pepper and transfer to prepared baking sheet. Stuff the spinach mixture and Feta into the pockets. They should be full, but you don't want a lot of filling bursting out. You may have leftover filling. Bake for 25 to 30 minutes or until chicken is opaque in the thickest part. Serve immediately.
PARISIAN POTATOES
Serves 4
3 large Burbank Russet potatoes (as fresh as possible)
3 small shallots
3 tbsp extra virgin olive oil
3 tbsp butter
2 sprigs of thyme, leaves only
1 tbsp parsley - finely chopped
Salt to taste
Peel the potatoes. Using a melon baller, scoop out balls of potato, approximately 1-inch in diameter. Place the potato balls in a pot and cover with cold water. Heat the oil in a large frying pan over medium heat and add potato balls, shaking the pan occasionally to ensure they are cooked evenly. Once cooked, drain, then return to the pan, adding butter, thyme, parsley and salt.
APPLE CIDER BRINED PORK ROAST
Serves 8
3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 Tbls black peppercorns
1 Tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp freshly ground black pepper
Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.
Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.
BAKED FENNEL WITH PROSCIUTTO
2-1/2 lbs fresh fennel, trimmed & cut into wedges
3 ounces thinly sliced prosciutto
1/3 cup melted butter
1/2 teaspoon coarse sea salt or kosher salt
Freshly ground black pepper to taste
1 cup freshly grated Parmigianino-Reggiano
Bring 4 quarts of water to a boil in a large pot. Drop in the fennel wedges, and cook them at a gentle boil for 10 to 15 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well. Cut the prosciutto slices crosswise into strips, about 1/4" wide. Set a rack in the middle of the oven; preheat to 350F degrees.
Coat the bottom of a 9 x 13" baking dish with a tablespoon or two of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle the remaining butter all over. Finally, sprinkle over it the grated cheese, covering the whole dish evenly. Bake the dish for 25 minutes, or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp. Serves 6. source: Lydia Bastianich
CLASSIC CHESS PIE
1 (15 oz.) pkg. refrigerated piecrusts (or make your own)
2 cups sugar
2 Tblsp. cornmeal
1 Tblsp. all-purpose flour
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 Tblsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten
Unfold piecrusts, and stack on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425° F. for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 minutes more or until golden. Let cool completely. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° F. for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie complete on a wire rack.
50th Birthday dinner ideas?
Amira
Hi, My mom is turning the big 5-0 in late October and I need help coming up with dinner ideas. I already have desert ideas set up but I want to make her a SUPER nice dinner. She does not eat pork or red meat, so I am thinking about doing lobster but I have no idea what side dishes should accompany it! Any good pasta recipes or something out there? Feel free to give me any other ideas besides lobster, though. Thanks :)
Answer
I love a good shrimp pasta salad and this one is my all time favorite: http://blog.superiornutstore.com/?p=3896 Since your Mom doesn't eat port or red mean and you're thinking about taking the lobster route, this shrimp salad may just compliment your main lobster dish quiet nicely. Hope this helps and best of luck with planning your Mom's birthday dinner.
I love a good shrimp pasta salad and this one is my all time favorite: http://blog.superiornutstore.com/?p=3896 Since your Mom doesn't eat port or red mean and you're thinking about taking the lobster route, this shrimp salad may just compliment your main lobster dish quiet nicely. Hope this helps and best of luck with planning your Mom's birthday dinner.
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