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Tuesday's Dinner, 10/20/15?? - Printable Version

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Tuesday's Dinner, 10/20/15?? - cjs - 10-20-2015

What's on the menu for everyone today??

We're just having sandwiches mid-day and tonight another foray into town looking for a new watering hole...

Re: Tuesday's Dinner, 10/20/15?? - Trixxee - 10-20-2015

Leftover dibs and dabs while Tony is still gone - for me leftover angel hair, beer can chicken and fresh asparagus as it's on sale for $1.99/lb!

Michael wants waffles and bacon.

On a side note, does anyone have a recipe for cooking boneless chicken in the crock pot that would be used for a chicken tostada? Thinking about doing that on Thursday or Friday.

Re: Tuesday's Dinner, 10/20/15?? - Mare749 - 10-20-2015

Trixxee, I just saw one on facebook the other day but have no idea how to find it again. It was actually for chicken fajitas, but might work for your purposes.

It called for a sliced onion, sliced bell peppers, 2 Tbs. of taco seasoning and boneless skinless chicken breasts. It was all layered in the crockpot and only cooked for 3 hours.

Speaking of tacos, we are having taco salad tonight.

Re: Tuesday's Dinner, 10/20/15?? - cjs - 10-20-2015

Here's one for you from a fine 8-year old cook!!
Easy Chicken Fajitas SOON

Eight-year-old Dani Shaub loves making these juicy chicken fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.

1 tsp pure chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs cornstarch
1/4 cup water
3 Tbs extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 Tbs fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Re: Tuesday's Dinner, 10/20/15?? - Trixxee - 10-20-2015

Gosh, I am really in the mood for a chicken tostada now but will have to wait.

Maryann - I'm pretty sure I found it. The name of the page was "Tasty". Looks good.

Re: Tuesday's Dinner, 10/20/15?? - Gourmet_Mom - 10-20-2015

Even though it's supposed to warm up after the last few chilly days, it's still cool enough for Fall Food. So I'm making one of my old favorites, French Onion Salisbury Steak. I'm so excited!

Re: Tuesday's Dinner, 10/20/15?? - losblanos1 - 10-20-2015

Saucy Chicken Tostada

Cuisine at Home #111

Red pepper-sauced chicken is perfect on a tostada, or use it
in a taco, burrito, quesadilla, or even to toss into a taco salad.
Makes 4 servings (about 4 cups)

Total time: 20 minutes

4 strips thick-sliced bacon, diced
1/2 cup shredded onion
2 Tbsp. minced fresh garlic
11/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1 Tbsp. tomato paste
4 cups shredded rotisserie chicken
1 jar roasted red bell peppers (16 oz.),drained and puréed
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lime juice
Salt and black pepper
to taste
4 purchased corn tostada shells (5-inch)
Shredded lettuce, sour cream, sliced avocado,
and sliced jalapeños

Cook bacon in a large sauté
pan until crisp; transfer to
a paper-towel-lined plate.
Sweat onion, garlic, cumin,
coriander, and paprika in
drippings over medium heat,
2 minutes. Add tomato paste
and cook 1 minute more.

Stir in chicken, puréed
peppers, and broth. Simmer
chicken mixture over medium low
heat until chicken is
hot and sauce is thick,
2–3 minutes; stir in lime
juice and season with salt
and black pepper.

Top tostadas with lettuce,
chicken mixture, sour cream,
avocado, jalapeños, and
reserved bacon.

Per serving: 365 cal; 13g total fat (3g sat);
130mg chol; 1185mg sodium; 17g carb;
2g fiber; 46g protein

Re: Tuesday's Dinner, 10/20/15?? - losblanos1 - 10-20-2015

I'm making a new one tonight from issue #114, Filet Mignon with marchand de Vin sauce and the hasselback potatoes. I had to order demi-glace from Amazon to make this.

Re: Tuesday's Dinner, 10/20/15?? - Gourmet_Mom - 10-20-2015

I'd love to know if it's worth the extra effort, Blane.

Re: Tuesday's Dinner, 10/20/15?? - Mare749 - 10-20-2015

So would I! Please let us know, Blane.

Trixxee, I do think that is the recipe that I saw the other day. Looked so nice and easy. But, have to admit, the one that Blane just posted sounds REALLY good!