The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2

[TigerKat]

Back-a-Town Chicken

4 Tbsp. margarine
3 large onions, thick sliced
1 large frying chicken, pieced
1 Tbsp. poultry seasoning
2 tsp. basil
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 lb. andouille or smoked sausage
1 c. fresh mushrooms, halved
3 carrots, peeled and chunked
1/2 c. celery, thinly sliced
2 cloves garlic, minced
1/2 c. green onions, chunked
1/2 small bell pepper, sliced
2 c. cream of chicken soup

In a heavy cast iron dutch oven, melt the margarine over high heat and fry the sliced onions (stirring constantly) for about 10 minutes or until caramelized.

Skin the chicken, wash it well and sprinkle with poultry seasoning, basil, salt, black & cayenne peppers.

Remove all but a thin layer of sliced onions from the dutch oven and then a little at a time, alternating as you go, start adding the chicken and all of the remaining ingredients, including the reserved browned onions but NOT the chicken soup. Don't add any liquid to the pot, this dish will make it's own. Preheat oven to 350 put a lid on the dutch oven and bake covered for about 1 1/2 hrs. When you're ready to eat, remove the chicken from the dutch oven and stir the cream of chicken soup into the pot liquor. Simmer until hot & bubbly. Ladle over chicken to serve.

 

[Nancyg56]

Back-a-Town Chicken

4 Tbsp. margarine
3 large onions, thick sliced
1 large frying chicken, pieced
1 Tbsp. poultry seasoning
2 tsp. basil
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 lb. andouille or smoked sausage
1 c. fresh mushrooms, halved
3 carrots, peeled and chunked
1/2 c. celery, thinly sliced
2 cloves garlic, minced
1/2 c. green onions, chunked
1/2 small bell pepper, sliced
2 c. cream of chicken soup

In a heavy cast iron dutch oven, melt the margarine over high heat and fry the sliced onions (stirring constantly) for about 10 minutes or until caramelized.

Skin the chicken, wash it well and sprinkle with poultry seasoning, basil, salt, black & cayenne peppers.

Remove all but a thin layer of sliced onions from the dutch oven and then a little at a time, alternating as you go, start adding the chicken and all of the remaining ingredients, including the reserved browned onions but NOT the chicken soup. Don't add any liquid to the pot, this dish will make it's own. Preheat oven to 350 put a lid on the dutch oven and bake covered for about 1 1/2 hrs. When you're ready to eat, remove the chicken from the dutch oven and stir the cream of chicken soup into the pot liquor. Simmer until hot & bubbly. Ladle over chicken to serve.

Okay Kathy, looking at this one more time I am adding it to next weeks menu! It looks so good!

 

[Nancyg56]

Tonight we are having a simple supper, my own version of beef stroganoff...made with ground turkey served over noodles. I will add a green vegetable and a salad. DH is tired of the dressings I made so I am off to find my copycat version of Good Seasons dry mix and make an Italian dressing for him.

 

[TigerKat]

Okay Kathy, looking at this one more time I am adding it to next weeks menu! It looks so good!

 

[FormrCastMbr]

Thank you Kathy!

Jean, glad you're feeling better!

 

[lucas]

TigerKat, Thanks for posting the Back-a-Town Chicken recipe for others to see. My brother (a New Orleans boy) absolutely LOVED it!!!

Tonight it is liamsaunt's Thai Chicken Curry! Liamsaunt, sorry about your accident. Hope things are getting better.

 

[TigerKat]

TigerKat, Thanks for posting the Back-a-Town Chicken recipe for others to see. My brother (a New Orleans boy) absolutely LOVED it!!!

Tonight it is liamsaunt's Thai Chicken Curry!

You're welcome! I'm doing the thai chicken curry tomorrow night and I've been thinking about it all day today, that's how much I LOVE IT!!!!!!!

 

[LindsayDunn228]

We are having leftover Jambasta with garlic crescent rolls tonight. Mmmm!!

WFD at your house?

 

[OceanAnnie]

I tried a new recipe from Kraft's food & family. It was great! No leftovers. Always an indication of a hit!

Quick-Fix Beef Burrito Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup TACO BELL HOME ORIGINALS Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup chopped green onions (about 1 large)


BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

*The only thing different I did was substitute Tostito corn chips for the tortillas. We like to have the Tostitos on the plate and put the burrito mixture on top.


Tonight we might try the, Crispy Chicken BLT Salad. I'll let you guys know if we do!

 

[LBAK]

OceanAnnie- I'm going to try your recipe tomorrow night. My kids will love that.

Tonight is take out for us. We have to have our taxes done so we'll be on the run!

 

[FormrCastMbr]

Boneless pork of some kind...haven't had my coffee yet so I am still half asleep.

 

[TigerKat]

Good morning!

I'm so happy, tonight is thai chicken curry with jasmine rice!

Have a great day everyone.

 

[nucpharm29]

Well, we should eat leftovers, b/c we've got lots. But, if not I'm going to make Kathy's Bahama Mama Porkchops (using chicken breasts instead) and some coconut jasmine rice as a side

 

[lucas]

Dh has a meeting tonight so I'm picking up some kind of fast food.

 

[MinnieM21]

WELCOME MinnieM21!!!!! So do we have up and coming Food TV CHEF in our midst?!! You're more than welcome to try out some new recipes on us!!!

Thanks for the welcome! I can't wait to start cooking again and finally stop staring at textbooks.

 

[MinnieM21]

Hi everyone. Well last night I didn't have dinner, I wasn't feeling well.

Tonight I'm making a big dinner that I'll also be making on Saturday for my graduation party for my entire family. I wanted to make the dinner today to see if I still know what I'm doing since I haven't cooked a big meal in such a long time!

So tonight for dinner, I'm making garlic and citrus chicken, buttermilk mashed potatoes, zucchini gratin, and parmesan roasted asparagus.

The garlic and citrus chicken is a new recipe for me. It's my Giada de Laurentiis' cookbook "Giada's Family Dinners." The buttermilk mashed potatoes are from Ina Garten's "Barefoot Contessa at Home" cookbook and they are SO good. I haven't made the zucchini gratin before so I'm excited about that (another Ina recipe).

Here's the recipes:


Garlic and Citrus Chicken

1 (5-6 pound) while roasting chicken, neck and giblets discarded
salt and freshly ground black peppers
1 orange, quartered
1 lemon, quartered
1 head of garlic, halved crosswise
2 (14-ounce) cans of reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
3 garlic cloves, chopped


Position the rack in the center of the oven and preheat the oven to about 400 degrees F. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with orange, lemon and garlic halves. Using kitchen twine, tie the chicken legs together to help hold the bird's shape.
Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding chicken broth to the pan if necessary to prevent the pan drippings from burning. In a medium bowl, whisk the orange juice, lemon juice, oregano, oil, and chopped garlic to blend. Brush some of the juice mixture over the chicken. Continue roasting the chicken, basting occasionally with the juice mixture and adding broth to the pan, until a meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan.)

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer, stirring often, until the sauce is reduced to 1 cup, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.


Ok, I'll post the other recipes in a while later.

 

[MinnieM21]

Buttermilk Mashed Potatoes

kosher salt
3 pounds potatoes, such as Yukon Gold (I use Yukon Gold, the mashed potatoes taste amazing with these potatoes)
1/2 cup whole milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk, shaken
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes. Add them to the boilging water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the whole milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a disk or blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk and butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.

To keep the potateos warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.




Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23516,00.html

 

[Nancyg56]

I don't know what to cook today! I plan on checking in to see what everyone else is having .

 

[stacy347]

Pretty much every dinner this week was based around meat that we got from BIL's hunting trip ~ he got a big wild hog and there was a ton of meat to go around. We've had roast, steaks, chops, bacon ~ and it was really yummy!

Today, I'm doing tacos with all the fixin's

 

[OKWMom]

Tonight I won't be home for dinner (planning meeting for a shower next month), but I have a batch of Glynis's sweet and savory ribs in the crockpot for the family and I made Oceanannie's Yummy cobbler (apple) for dessert. I think they will be ok for the night. DH asked what time I would be back and I told him after 8:30 (the children's bed time). Mean, I know.

Hope everyone has a great day.

Gretchen