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

[Dislifer]

Great thread!!! I had some dental work done today, so don't want to eat anything too hard. We're having Annie's Macaroni & Cheese. My children have been eating this since they were toddlers...I figured it was a healthier alternative than the Kraft. (???)
Sometimes, I take half of the finished m&c and mix it with a can of tuna and a can of peas. It's good!

 

[MosMom]

We also love Annie's! My kids prefer it to Kraft, they like the white cheddar. We get the whole wheat variety these days.

 

[liamandcaili]

We spent the day on the Cape, and right now I am filled up with Captain Frosty's fried clam roll and black and white frappe, so I'm not making dinner for myself. The kids only had ice cream, so I'll have to cook something for them...it might be a chicken nugget night.

 

[Swimnoid]

DD helped tonight and we made a chicken alfredo pasta dish with asparagus mixed in and topped with fresh chopped tomato. There were supposed to be mushrooms in it too but she doesnt like them

 

[Nancyg56]

I was not feeling well, so tonite was my SIL favorite: Takeout Chinese. It all tasted like soap to me, but they said it was really good.

 

[lisalynn]

MosMom,

Your chicken & noodle dish sounds wonderful & so easy--will definitely print that one off for future use!

Tonight we're having pizza and salad at our house--a favorite of my 2 DD's & DH.

 

[bengalbelle]

Mosmom, I think your recipe sounds good too. I think DS will really like it so I'm printing it to try for him.

We had a really good supper tonight. It was Beef Tenderloin Bites on a bed of Arugula (except we omitted the arugula), garlic sauteed spinach and roasted garlic mashed potatoes. Can you tell we love garlic!

I'm posting the recipe for the beef tenderloin because it was really good. It's from Rachel Ray:

Beef Tenderloin Bites on a Bed
of Arugula
Recipe courtesy Rachael Ray
See this recipe on air Saturday Jul. 29 at 8:30 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating:

1 1/2 cups Italian bread crumbs, eyeball it
Handful flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, a couple of handfuls
1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
3 to 4 cloves garlic, finely chopped
4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
Salt and pepper
5 to 6 cups arugula, chopped
1 lemon, juiced

Preheat broiler to high.
Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour
oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto
baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula. Give a squeeze of lemon juice over the beef and
arugula.

When I make this again I won't coat the meat as heavily with the breadcrumbs. It was still really good but overpowered the meat a little.

 

[bengalbelle]

I also wanted to share this recipe for Chicken Piccata that my DH made Sunday night. He said it was really easy and it was very tasty. If you notice the disclaimer below it says this recipe was provided by a professional chef and was scaled down. DH said there was way too much chicken broth, so he ended up pouring a lot of it out. We decided next time to make more sauce, using cornstarch to thicken it up a little, then serve it over angel hair pasta.

4 (6-ounce) chicken breasts
2 cups all-purpose flour, seasoned with salt and pepper
1/4 cup olive oil
1/4 cup lemon juice
2 cups chicken stock
1 tablespoon capers
1/3 cup unsalted sweet cream butter

Dust the chicken breasts with the seasoned flour; shake of any excess. Heat the olive oil in a heavy sided medium saute pan over medium heat and then add the chicken breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil and add the lemon juice, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, turning the chicken breasts halfway through. The chicken is done when it is firm to the touch. Turn off the heat and add the butter, stirring until melted. Put 1 chicken breast on each of 4 plates and drizzle with remainder of the sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

[LindsayDunn228]

Today is my hubby's birthday! Happy Birthday, Pooh!!!

I am making his all-time favorite tonight. It's the nutty chicken, recipe on page 1. I am making the succotash I always make as a side, also on page 1.

WFD at your house?

 

[stacy347]

My children have requested Mexican food for dinner tonight so I'm thinking homemade enchiladas ~ I've got all of the basics for that in the house.

 

[Poohnatic]

Lindsay,

Tell DH happy birthday from another person celebrating today!

I'll probably be having Roasted chicken with summer veggies-bringing it to work with me.

Suzanne

 

[SunFloridaDisney]

Suzanne, Happy Birthday!! and Lindsay, tell your DH happy day also!

My DS's birthday (17) is tomorrow, but he'll be at Kings Island all day with friends, so we're celebrating with the family tonight. He requested cheesecake, and I asked what he wanted for dinner - pizza!! I said don't you want me to cook anything special? He answered, well, Mom, you have so many special things all the time, I thought I'd give you a day off. He knows how to say nice things to women....

 

[LuluLovesDisney]

Happy Day to all who are celebrating!

First, the Ritz and Parm chicken yesterday was great!

Now, today I'm making homemade chili with Boca burger instead of beef- simmering in the crockpot.

 

[Glynis]

We're having Ham and Swiss Casserole with a green salad.

Happy birthday to everyone celebrating today or tomorrow!

 

[bengalbelle]

Tonight we're having a recipe originally posted by Vettechick. We LOVE this roasted chicken recipe, but tonight I'm going to try it on wings instead of roasting a whole chicken. We'll have green beans and corn on the cob on the side and banana pudding for dessert.

Roast Sticky Chicken-Rotisserie Style

INGREDIENTS:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
------------------------------------------------------------------------
--------
DIRECTIONS:
In a small bowl, mix together salt, paprika, onion powder,
thyme, white pepper, black pepper, cayenne pepper, and garlic
powder. Remove and discard giblets from chicken. Rinse chicken
cavity, and pat dry with paper towel. Rub each chicken inside
and out with spice mixture. Place 1 onion into the cavity of each
chicken. Place chickens in a resealable bag or double wrap with
plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 500 degrees F (120 degrees C).
Place chickens in a roasting pan.
Using a very high oven temperature (500 degrees F/260 degrees
C) is essential. This intense heat will make the skin deliciously
browned and crunchy. After 20 minutes or so, the oven
temperature is reduced (350 degrees F/175 degrees C) so that
the meat can finish cooking before the skin burns. Check the
meat after an hour.

 

[liamandcaili]

I grilled some boneless chicken breast, made some guacamole, and we had chicken burritos. Well, I should say, I had chicken burritos. DS had black beans and rice burritos and DD mainly just had rice, with a couple bites of chicken and carrots thrown into the mix.

 

[Dislifer]

We had Barber Chicken the low fat one stuffed with broccoli and cheese.
These are found in the frozen section and are great when you don't feel like cooking...I only buy them when they are on sale(otherwise they are kind of expensive) and then I keep them in the freezer for lazy nights. I made the Barber Chicken, broccoli and a salad.

 

[stacy347]

We had Barber Chicken

These are really not bad for frozen ~ I especially like the one with brie and apples in the middle and the nice thing is that since I have so many different tastes in this house, everyone can have the kind they like without me having to do 6 different things from scratch.

 

[Dislifer]

stacy347-I live in CT and I never saw the ones with brie and apples!!! That sounds so "gourmetish"!!! I would love to try it!!! I'll have to keep looking; maybe we will get that type of Barber chicken one of these days!!!

I have no idea what's for supper tonight!

 

[LindsayDunn228]

I made enough nutty chicken last night to feed us tonight. We will have leftover succotash (my version) to go with it. I get a night off!

WFD at your house?