What is for dinner tonight! 3-15-06

[nucpharm29]

Pretzel crusted chicken with cheddar-mustard sauce! Yummo!

 

[Pixiedust34]

Pretzel crusted chicken with cheddar-mustard sauce! Yummo!

That sounds good! Would you mind sharing the recipe?

 

[inaminute]

Well, since DH just left for a business trip, I'm thinking that ordering out might be the thing to do. Sushi sounds about right.

 

[ckret01]

Pretzel crusted chicken with cheddar-mustard sauce! Yummo!

Oh my, that sound delicious! How do you make that

 

[Miss Jasmine]

I plan on working late tonight...soooo it will probably be chips and salsa for me and a beer or glass of wine when I get home.

 

[SeeDisney]

So far at 2:00 p.m., I don't know.... Bad mom I am.....

 

[nucpharm29]

That sounds good! Would you mind sharing the recipe?

Here goes:
4 boneless,skinless chicken breasts, pounded until almost flat
1 5-ounce bag of salted pretzels, any shape
1 tblsp fresh thyme leaves, chopped
Pepper
2 eggs
Veggie oil for frying
2 tbsp butter
2 tbsp flour
2 cups grated sharp cheddar cheese
1 cup grated extra-sharp cheddar
2 heaping tbsp spicy brown mustard
salt
1/4 cup flat leaf parsley, chopped
1/4 small onion finely chopped
1 large sour dill pickle finely chopped
1 lemon cut into wedges

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a 2nd shallow dish witha splash of water. Working with 1 chicken breast at a time, coat the breast in the pretzels, then in the eggs, then in the pretzels again. preheat a large skillet with 1/4 inch of oil, add the chicken to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3-4 minutes oj each side, or until the cutlets' juices run clear and the breading is evenly browned

While hte chicken is frying, in a med. sauce pot over med. heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season witha little salt and pepper and remove from heat.

Transfer the fried chicken to serving dish, drizzle with cheese-mustard sauce, andthen sprinkle witha little parsley, finely chopped onion and finely chopped pickles. Serve immediately, with lemon wedges along side.

Enjoy!

 

[Pixiedust34]

Lindsey and Nucpharm, thanks for the recipes!

 

[Nancyg56]

I made a vegetable soup with some homemade chicken stock. I have some leftover chicken that I will heat in gravy in case someone wants a hot chicken sandwich with the soup.

 

[foxfire]

The weather has turned cold again so I am fixing a comfort food my guys like. It's a one skillet meal of red beans (can use kidney beans) mixed with browned ground beef w/sautéed onions and chopped green peppers. Sprinkle with onion powder, garlic salt, a little black pepper. Simmer on the stove for a bit to mix the flavors and get hot all the way through, then top the whole thing with canned biscuits, sprinkle the top w/shredded cheddar cheese, pop in the oven to brown the biscuits and melt the cheese. I'll have mashed potatoes as a side dish, maybe a green salad, too, depending on how hungry everyone is.

 

[goofy4tink]

It's Wednesday, it's Lent...I'll be at church for the soup/bread dinner. Now, if someone has a really good but simple soup recipe I can whip up for next week, that would be nice. I don't make soup...truly a soup novice, but got coerced into making a pot for next Wed. Arrggghhh..

 

[kydisneyfans]

Steak N Shake here!!

 

[LindsayDunn228]

Here goes:
4 boneless,skinless chicken breasts, pounded until almost flat
1 5-ounce bag of salted pretzels, any shape
1 tblsp fresh thyme leaves, chopped
Pepper
2 eggs
Veggie oil for frying
2 tbsp butter
2 tbsp flour
2 cups grated sharp cheddar cheese
1 cup grated extra-sharp cheddar
2 heaping tbsp spicy brown mustard
salt
1/4 cup flat leaf parsley, chopped
1/4 small onion finely chopped
1 large sour dill pickle finely chopped
1 lemon cut into wedges

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a 2nd shallow dish witha splash of water. Working with 1 chicken breast at a time, coat the breast in the pretzels, then in the eggs, then in the pretzels again. preheat a large skillet with 1/4 inch of oil, add the chicken to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3-4 minutes oj each side, or until the cutlets' juices run clear and the breading is evenly browned

While hte chicken is frying, in a med. sauce pot over med. heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season witha little salt and pepper and remove from heat.

Transfer the fried chicken to serving dish, drizzle with cheese-mustard sauce, andthen sprinkle witha little parsley, finely chopped onion and finely chopped pickles. Serve immediately, with lemon wedges along side.

Enjoy!

This, or you can just look it up in Rachael Ray's 356 No Repeats cookbook

I've made this too!

 

[cheerful chickadee]

I'm making chicken parm tonight. I'll have it with my homemade veggie soup (0 point weight watchers soup) and a salad on the side. DH and ds will have a side of spaghetti.

 

[MinnyGranny62]

Porkchops here and coleslaw and maybe scalloped potatoes.

 

[Zandy595]

Taco meat
Iceburg lettuce
Cucumbers
Tomatoes
Black beans
Corn
Black olives
Tortilla chips
Shredded cheddar
Vidalia onion
Salsa
Sour cream
Catalina dressing

The more stuff in it the better.

 

[debbiedoo]

Garlic Roast Chicken with Rosemary and Lemon
​

2 ½ lbs. boneless, skinless chicken breasts, cut into thirds (I forget about the "poundage" and just buy 2 packs of 3 breasts)
6 cloves garlic, crushed but NOT chopped
3 T. fresh rosemary leaves (you can use dried too)
3 T. EVOO (just enough to coat the bottom of a 9x13 casserole dish)
1 lemon, zested and juiced
1 T. grill seasoning (I use McCormick's Montreal Steak)
½ cup white wine (I prefer Sutter Home's Pinot Noir)

Preheat oven to 450.


Arrange chicken in a 9x13 casserole dish. Add garlic, rosemary, EVOO, lemon zest, and grill seasoning. Toss and coat chicken in all the ingredients, then place in oven, uncovered. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juice. Return to oven and turn oven off. Let stand 5 minutes then remove chicken from the oven. Spoon pan juices over chicken and serve.

*Note: the pan juices are SOOOOOOOOOO good. Make sure you make rice or something so you can soak them all up!!*

thanks for sharing -- this sounds great!!

 

[terri01p]

sloppy joes

 

[Trish5768]

I've done absolutely nothing today and I intend to keep the trend going tonight. I'm ordering pizza and making DH go get it.

 

[nucpharm29]

This, or you can just look it up in Rachael Ray's 356 No Repeats cookbook

I've made this too!

AAHH! You found me out! I LOVE this cookbook, I got it for christmas and have only found 1 thing that didn't go over to well! Gotta love those 30min (or in my case 45min) meals!