OT: What are you making for dinner tonight?

[_queenie_]

Like I'm sure many of you are, I'm always searching for new ideas of what to cook for dinner. I love to get creative in the kitchen, but there's always those nights that come every once in a while where I'm stuck. Please share what you're making tonight if you're cooking from scratch, either just name it or give the recipe.

Thanks!


We're eating pretty light tonight, so I'm making mushroom sugo sauce (a mushroom and tomato sauce) with instant polenta (okay, so that's not from scratch).

Here's the recipe, courtesy of Michael Chiarello

For the sugo:
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
Parmesan

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Serve over polenta (pasta and gnocchi are good with it too).

 

[AuroraBeauty]

I'm making Korean Beef. Not sure how Korean it really is, but that's what it is called.


Today I'm using a small piece of flank steak b/c it's just 2 instead of 3.

1lb Flank Steak
6oz Pomegranate Juice (no sugar added)
3oz Soy (I use wheat free Tamari b/c I'm wheat intolerant)
2oz Toasted Sesame Oil
4 Scallions (chopped white and green) Actually I use a kitchen scissors and
just cut them
3 Cloves of Garlic chopped fine (I grate them on a small grater and throw the
end in b/c it gets discarded anyway)

Put the flank steak in a zip top bag, add all the ingredients. Squeeze the air out of the bag and zip tight. Put the bag in a bowl just incase. Put it in the fridge for 20 minutes or several hours.

Fire up the grill and put the steak on the grill. Discard the marinade.

Cook until it is done to your liking.

Slice thinly and serve with rice or over salad greens.

MMMMMM!



I can't wait for dinner!!

 

[SharpMomOfTwo]

Today I had a salad so I'm not making anything, but last night I made something really easy, and pretty good (at least Dh thought so after his 3rd bowl!)

Mexican Chicken

Grill up a package of thin chicken breast. Make a pot of rice - I like to use low sodium chicken stock, or you can just use water). Half way though the cooking, throw in a can of diced tomatoes and 2 tablespoons of salsa. Then cut the chicken up and throw it in.

It ain't fancy, but it was really easy, and darn tasty!

 

[_queenie_]

We're going over a relatives house tomorrow where we'll only be snacking, so I'm cooking a mini Easter dinner today.

Here's what I'm making tonight:

Meat:

baked pork chops with parmesan-sage crust, courtesy of Bon Apetit

Makes 4 servings.

1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)


Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Sides:

caramelized-shallot and sage mashed potatoes, also courtesy of Bon Appétit

Makes 6 servings.
Prepare mashed potatoes (using two pounds of Yukon Golds). Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.


Sauteed Broccolini (I don't have an actual recipe)


Glazed Carrots, courtesy of Sara Moulton

1 pound baby carrots
2 tablespoons butter
2 tablespoons sugar

Trim carrots. Place carrots in large saute pan. Cover with cold water. Add butter and sugar. Cover pan with lid and bring to a boil. Remove cover and simmer until water evaporates and sugar starts to caramelize and carrots are fork tender.


There's no particular reason why I chose the combo I did, it's just what I have in the refridgerator.

 

[rebecca314]

I gave up all meat for Lent so this morning I threw carrots, potatoes, and onions in the crock pot --- I love the carrots to be all smooshy. The kids will get cheese cubes for protein.

 

[momtoBrandon&Jacob]

I'm making poached tilapia with diced tomatoes in wine with garlic and shallots. Very easy, quick, light, and tasty. With a side of mashed potatoes.

 

[cancer_survivor_06]

I just cooked two bags of the green giant select whole green beans w/ onions, potatoes, garlic, and suasage that I had left over from our crawfish boil so I didn't have to add any seasoning which I usually use swanson chicken broth and a couple of other seasonings. We usually have them by themselves or we fix some pork chops but tonight my mom is bringing over some chicken wings that she fixed.

 

[_queenie_]

Today I'm making seared scallops with creamy leek fondue atop yukon gold mashed potato (potato, again).


Creamy Leek Fondue

from The Flying Fish Cafe, BoardWalk

Yield: 4 servings

2 bunches leeks, whites only
½ bunch fresh thyme
2 Tbls. butter
4 oz. heavy cream
Salt and pepper, to taste
1 cup canola oil

1. Cut the leeks in half lengthwise and cut the halves in diagonal about 1 inch thick. Wash leeks thoroughly and drain.
2. In a saucepan, place the butter and thyme and melt.
3. Add leeks and cook slowly until they soften. Add cream, salt, and pepper. Reduce until thick.

 

[Tnkrbelle565]

Okay this thread is inspiring me to try new things. I'm having coconut chicken tonight from Dream Dinners...the other place that inspires me to try new things! It's pricey...but I love it.

 

[_queenie_]

I've never had coconut chicken, but coconut shrimp is a favorite around here!

 

[scottishduffy]

Tonights Dinner:

Greek Pasta Bake

Ingredients:
1 package whole wheat penne pasta (12 oz)
4 cups cubed cooked chicken
1 can (29 oz) tomato sauce
1 can ( 14 ½ oz) diced tomatoes
1 package (10 oz) frozen chopped spinach
2 cans (2 ¼ oz) sliced ripe olives, drained
¼ cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup part skim mozzarella shredded
½ cup crumbled feta cheese

Method:
1. Cook pasta according to package directions, drain.
2. In a large bowl combine chicken, pasta, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a greased 13x9x2 baking dish.
3. Sprinkle with cheeses. Bake uncovered at 400 degrees for 25 – 30 minutes or until heated through and cheese is melted.

Serves 8: 1 ½ cups = 366 cals 7g fat 43g carbs 32g protein


For my side dish I will have some carrots, probably cooked with a little butter and brown sugar. Hubby hates carrots and will be steaming some asparagus for himself.

 

[ChrisMouse]

When I "grow up" I'm going to be cool like you all, I swear!

We're having fish sticks!!

 

[Eyore4Ever149]

my own creation- "meat pie"

homemade pie crust- let me know if you want it and I will post.

then hamburger- browned, add in katchup- about 3/4 C
add in an egg
add in breadcrumbs- I use italian seasoning breadcrumbs
add in Boar's head spicey mustard
1-2t salt- depending on amount of meat you are using

boil small red potatos, when tender, drain and cut
cook carrots- I like to buy the ruffle cut or cut my own into circle slices

add potatos and carrots to meat and fold in.

press entire mixture into pie crust, cover with second pie crust.
Bake on 350-375 for about 45min or until crust is golden

I used about 1 and 1/2 pounds to 2 lbs meat

try substituting ground chicken or turkey if you prefer.

I like this because EVERYONE likes it, eats a veggie, meat and starch and theres always left overs so no cooking for at least 2 nights!

 

[grlpwrd]

Thanks for the recipes.

My oldest daughter made tortellini with sausage and green peppers in an alfredo sauce. Veggies on the side.

 

[okeydokey]

Same thing I'm making for the next three nights, Easter dinner leftovers!!

 

[holly7347]

I made a chicken pot pie. I didn't completely make it from scratch though. I used pre made pie crust and a can of cream of chicken soup.

I made a small one but a full size takes 2 of the pre-made pillsbury rolled up pie crust. 2 cans of cream of chicken soup, 2 cups frozen vegetables of your choice, and 2 boneless chicken breasts.

Boil the chicken breast and when fully cooked cut into bite sized pieces
blanch the vegetables for 3-4 minutes
mix soup, vegetables, and chicken
unroll one pie crust in the bottom of your pie plate and bake at 400 for 10 minutes
add mixture to pie crust
add top crust, cut off extra, make a few small slits on top of the crust
cover edges with foil and bake for 30 minutes at 400
take foil off and bake for another 30 minutes

 

[_queenie_]

Because I was feeling very uncreative last night, we did steak on the grill with sauteed zucchini and summer squash. I have no idea what my DH and DS are eating tonight, but for my DDs and I think I'll make an onion tart.

goat cheese and caramelized-onion squares
Bon Appétit | November 2006

Makes 42 squares.

Crust
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted

Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt

1 1/2 cups (about 6 ounces) crumbled goat cheese

For crust:
Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.

For topping:
Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium.


We haven't gone out to eat in so long, it's driving my crazy! We normally go out two or so nights a week, but because my DH is trying to lower his cholesterol for his next blood test (by eating healthier and cutting back on the Absolut Citron ) we haven't eaten out in a little under two weeks.

 

[_queenie_]

We haven't gone out to eat in so long, it's driving my crazy! We normally go out two or so nights a week, but because my DH is trying to lower his cholesterol for his next blood test (by eating healthier and cutting back on the Absolut Citron ) we haven't eaten out in a little under two weeks.

Finally, we're going out tonight!
He wants to make it a "date night" though, so I still have to find something for the kids!