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

[Nancyg56]

Tonight I am making the Jambasta and garlic bread.

WFD at your house?

ETA: The steaks last night were good. One catch: I don't plan on buying the flat-iron cut anymore. It turned out to be fatty and "membrane-y". I will make the same meal but use a different cut of steak. The sauce was AWESOME!! After the meal my husband asked what was in it. I got to the anchovy part and all he said was, "Oh, cool!! It was yummy!!"

I'm so glad that you posted this. I looked up flat iron steaks because I have never seen them in the meat dept at my store, now I am not going to try to find them.

Dinner last night was really good! I made an oreo cake (mix from Costco) that was a good dessert with ice cream so everyi=one was happy.

It is just Buddy and me tonight as the kids are all having dinner at Dan's, so we decided to have a light supper. I picked up some fresh rolls so we may just finish the ham with some cucumbers.

 

[LindsayDunn228]

Nancy, if you want a lean steak that you can eat all of (not cutt off any fat), then flat-iron isn't for you. I found this odd because I LOVE T.G.I. Friday's Jack Daniel's flat iron steak and can eat all of it. But not what I found.

I don't live in a huge town and figured I wouldn't even be able to find flat-iron steaks. But sure enough, our Bi-Lo had them.

 

[FormrCastMbr]

Lindsay, Did you post the green sauce recipe yet? If not can you? I love stuff like that ... like you I will have to keep it to myself that there are anchovies in it!!! TIA

Andrew and I are taking a road trip to Mom's tonight. I will leave for a while to go meet my friends at Bonefish!!! Mom wanted Andrew to pick what they are having so I will be picking them up Wendy's.

Have a great day all!

 

[LindsayDunn228]

Here's the entire meal:

Flat Iron Steaks with Great Green Sauce and Nutty "Roni-N-Rice"
Recipe courtesy Rachael Ray
Rice:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta
2 ounces (1/4 cup) slivered almonds
1 cup enriched white rice
2 cups chicken stock
2 tablespoons chopped flat-leaf parsley

Steaks and Sauce:
4 (6 to 8-ounce) pieces Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter
Salt
Extra-virgin olive oil, for drizzling
1 cup flat-leaf parsley
1 shallot, coarsely chopped
3 tablespoons capers
6 fillets anchovies
2 teaspoons Worcestershire sauce, eyeball it
1 tablespoon red wine vinegar
Black pepper
2 beefsteak tomatoes, sliced

Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork.

Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.

Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.

To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper.

 

[nucpharm29]

Tonight I'm making some Thai Chicken.Found a peanut sauce spice packet at the store--gonna add some coconut milk and some veggies. With some Jasmine rice.

 

[THE HAT]

morning all-
I have no clue what will be for dinner tonight........I took chicken out of the freezer this morning, so it will be something with chicken that is all I know, lol.
I might do a sweet and sour chicken over rice, with green beans. hmmm guess I know what is for dinner after all.....

 

[Tamarap]

Was it the one I just posted the other day?? It was different wasn't it? We really liked it. Did you use the link recipe or the altered version that I posted?

Yes, the one you posted just the other day. The flavor was quite different, and very good. I used your altered version, I never even looked at the linked recipe. The only alterations I made were Chipotle flavored Tabasco, and a bag of frozen corn.

 

[TigerKat]

Good morning ladies!

Lindsay - I wish I could try your chili but my guys only eat chili on hot dogs. I'd hate to waste that delicious sounding recipe on top of a weenie.

Lauren - I hope you have a great time with your girlfriends. Have a safe trip!

Tonight I'm making lemon/brown sugar chicken, lemon spaghetti and roasted brussel sprouts. Can't wait!

Have a great day!!

 

[shovan]

This was dinner last night. Really great, but lots of work. If I fix it again, I'll make the sauce & roasted corn a day ahead. If anyone wants the recipe, I can scan & post it. Don't know if I'm going to cook much tonight, we still have red beans from monday leftover.

Looking at my pics, I really need to invest in some new plates that match!

Now I'll go back & read what's been going on here. Have a good day Y'all!

Sheryl

 

[FormrCastMbr]

Looking at my pics, I really need to invest in some new plates that match!


Sheryl

When the food looks that good, no one is looking at the plates...nice touch with the wine!!!!



Kathy, thanks for the good wishes!!!

Wedding Update: I just stopped by the stationary store and the invitations look great!!! I will try to take a pix when I get them...I am not good at posting pics but I'll try!!!

Lindsay, thanks for the recipe!!!

 

[TheBeadPirate]

When the food looks that good, no one is looking at the plates...nice touch with the wine!!!!



Kathy, thanks for the good wishes!!!

Wedding Update: I just stopped by the stationary store and the invitations look great!!! I will try to take a pix when I get them...I am not good at posting pics but I'll try!!!

Lindsay, thanks for the recipe!!!

Lauren, when you get a pic PM me and I'll help you get it posted since the DF is in France....I wanna be in France! (pout) I even love the foo foo food!

 

[Zandy595]

Chicken cutlets were on sale at Publix so I'm making Chicken Marsala. On the side we'll have baby peas and rice. I think I've almost perfected the recipe (for our taste). The only thing I'm not sure about is how much corn starch it's going to take to thicken the sauce. The last time I made it DH said it was better than Olive Garden's (that's a real compliment from him).

Sandy's Chicken Marsala
1/2 cup flour
1 teaspoon marjoram; dried
1/8 teaspoon black pepper
1 lb chicken cutlets
garlic salt
1 - 2 tablespoons olive oil
4 green onions; sliced
8 - 12 oz mushrooms; sliced
1 cup Swanson beef broth
1 cup Holland House Marsala Cooking Wine
1 tablespoon corn starch
1/8 cup water

Slice onions and mushrooms.
In a large zip top bag, add flour, marjoram, and black pepper, shake to combine.
Pound chicken to 1/8" thickness, sprinkle with garlic salt..
Add oil to a large skillet over medium heat. Saute onions and mushrooms until tender, remove from skillet.
Add more oil to skillet, if needed. While the oil is heating, shake chicken in the flour to coat. Brown the chicken on both sides over medium to medium-hi heat. Remove chicken from pan and cover to keep warm.
Deglaze the pan with the beef broth, add wine and bring to a boil, reduce heat and let simmer for 1 minute. Return the mushrooms and onions to pan.
Combine corn starch and water, add to pan and stir until sauce is thickened. Return the chicken to the pan and spoon sauce over it.

 

[TigerKat]

Sheryl - that pic has me drooling. What kind of fish was that? Can you post the recipe, please?

Lauren - can't wait to see the invitation!

Sandy - that Chicken Marsala recipe sounds great, I'm definitely going to try it!

 

[FormrCastMbr]

Lauren, when you get a pic PM me and I'll help you get it posted since the DF is in France....I wanna be in France! (pout) I even love the foo foo food!

Thank you!!! Tom just called. He got in late, is still sick and hates France. He had a cheese burger for dinner. Thank God they have american food for him. He would have a better time if I was there of course. I can't go though since Andrew is in school. Next time!!!

Kathy, I cannot wait to have the invites in my hand and mail them. They are even nicer than I remembered.

 

[TigerKat]

Nancy - While DH & I were having dinner last night I told him about your family loving Paula's fried pork chop recipe and he insisted that I post this one because he likes it almost as much. I used boneless pork chops and they came out very tender and terrific.

Breaded and Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/2 c. flour
2 c. Italian bread crumbs
4 Tbsp. olive oil
1 can cream of mushroom soup
1/2 c. milk
1/3 c. white wine

Preheat oven to 350. Season chops with garlic powder and seasoned salt to taste. Dredge the chops in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil over med-high heat and fry the chops 5 minutes per side or until breading is well browned. Transfer the chops to a 13x9 inch baking dish and cover with foil. Bake for 30 minutes. While baking, combine the mushroom soup, milk and wine. After the chops have baked for 30 minutes cover them with soup mixture, replace foil and bake for 30 minutes more.

 

[FormrCastMbr]

Oh Sandy that recipe does sound good!!! I'll have to make that sometime...the boys can pick out the mushrooms!!!

I got Andrew to eat cauliflower last night...I made the mock mashed potatoes and he loved them (I think someone posted a recipe here some time ago). They almost do taste like mashed potatoes...

OK, I am off to go to Moms...have a great night!

 

[Zandy595]

Breaded and Baked Pork Chops

Kathy ~ Those sound really good. They're going on my menu for next week. Thanks for posting the recipe.

Sandy - that Chicken Marsala recipe sounds great, I'm definitely going to try it!

Oh Sandy that recipe does sound good!!! I'll have to make that sometime...the boys can pick out the mushrooms!!!

I'll come back after I make it tonight and revise the recipe if the corn starch isn't right. I think the beef broth is the key to the sauce. I have always made it with chicken broth, but all I had was beef last time and it was so much better. And I added more wine. Surprisingly, cooking marsala was better than regular drinking marsala, in this dish.

 

[TigerKat]

Surprisingly, cooking marsala was better than regular drinking marsala, in this dish.

Was it really? I just bought a bottle of the real stuff for the first time.

 

[shovan]

Some good recipes popping up here!!!

Hey guys, with all the talk about flat iron steak, does anyone know if flank steak & flat iron are the same cut? I think it is, but I'm not sure.

Kathy, we bought a new scanner, DH said it would be easier, but noooo, it scans but it's not legible. I'll have to wait for him for help again.

Lauren, have fun!!! I'm glad you thought the wine was a good touch, it was not quite what I had intended. I was going to fix Sangria to go with the meal, but I already has a bottle of Chateauneuf Du Pape open & they're was no way I was putting fruit in that!

 

[liamsaunt]

This was dinner last night. Really great, but lots of work. If I fix it again, I'll make the sauce & roasted corn a day ahead. If anyone wants the recipe, I can scan & post it. Don't know if I'm going to cook much tonight, we still have red beans from monday leftover.

Looking at my pics, I really need to invest in some new plates that match!

Now I'll go back & read what's been going on here. Have a good day Y'all!

Sheryl

Is the guacamole you made from that book too? That is my all time favorite guacamole recipe! I LOVE the shrimp seveche from that book too.

Last night we had California BLTs. That's your standard BLT, but with the awesome addition of sliced avocado.

Tonight I am making one of my favorite fish dishes: sole meurniere (sp. wrong I know!), plus mashed potatoes and sauteed spinach.

Time to get off the computer and start cooking!