Cuisine at home Forums
Dinner tonite - Printable Version

+- Cuisine at home Forums (
+-- Thread: Dinner tonite (/showthread.php?tid=31341)

Dinner tonite - farnfam - 04-19-2007

For dinner tonite I "created" a perversion (forgive me, posting under the influence y'see) of these two recipes. Chicken with Artichokes issue 38 and Chicken Breasts with Mushroom-ArtichokeRagoút issue 56. All's I really did was fry the sliced mushrooms with the leeks in olive oil and set aside. Season the chicken breasts and fry till almost done. Remove and slice on an angle. Mix up double the dressing from the lemon artichoke (issue 38) and whip up with new toy. Add to pan with artichokes and a bit of thickener. Return chicken to pan, simmer all about 5 min or less, serve over linguine. This was freakin' good!! with white wine.

Re: Dinner tonite - bjcotton - 04-19-2007

And it's all your own recipe! Sounds good too! Here's what we're having for supper:

Take a 9- X 13-inch baking dish and layer the bottom with frozen tater tots; fry up a pound of hamburger [chicken, beef or turkey] and layer it over the tater tots; mix up 1 can each Campbell's Fiesta Cheese soup, cream of celery soup, and cream of mushrom soup, more if needed. Sauté minced garlic and chopped onion, add minced parsley, add a 8 ounces of drained, canned mushroms; mix with the soups and then spread it over the hamburger and tater tots. Combine gently until thoroughly mixed; top with mozzarella or other white cheese [grated or sliced] and bake at 350°F for ~ 40-50 minutes.

Note: You can add anything to the casserole you wish.

Re: Dinner tonite - farnfam - 04-19-2007

MMmm, geez, I LOVE tater tots, bring some over ok?

Re: Dinner tonite - esgunn - 04-19-2007

Sounds great! We almost had the lemon and artichoke chicken tonight for dinner. This is what I am making instead...

Exported from MasterCook *

Balsamic Chicken with Almond Peppers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red peppers
2 large green peppers
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds -- toasted
4 boneless skinless chicken breast halves
3 Tablespoons bread crumbs
3 Tablespoons parmesan cheese -- grated
1/4 cup flour
2 egg whites -- beaten
2 teaspoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons water

Cut peppers into 2 1/2 x 2 " strips. Heat 2 tsp oil in a large nonstick
skillet over medium-high heat. Add pepper strips; saute 8 minutes. Add
raisins, saute 2 minute. Add 1/4 cup vinegar, sugar, salt and pepper,
cook 1 minute. Remove from heat; stir in almonds. Set aside and keep

Pound chicken to 1/4 inch thickness. Combine breadcrumbs and cheese in
shallow dish. Dredge each piece of chicken in flour, dip in egg whites
and dredge in breadcrumb mix.

Heat 2 tsp olive oil in a large nonstick skillet over med-high heat. Add
ckicken and cook 2-4 minutes on each side or until done. Remove from heat
. Place chicken and pepper mixture on a serving platter, set aside and
keep warm.

Add 4 Tbsp vinegar and 4 Tbsp water to skillet. Stir with a wooden spooon
to loosen broned bits. Spoon mixture over chicken and pepper mixture.

"Cooking Light"

Re: Dinner tonite - bjcotton - 04-19-2007

Hey Cis, looks like we're having a "Hey Grandpa, What's for Supper?" thread huh? I like those, some great ideas.

Re: Dinner tonite - farnfam - 04-19-2007

Erin, what'd you serve for a starch with this, rice?

Billyj, yes, I like these too. Wish I'd come up with an original name like you did I guess I was all creativley spent after the recipe, or maybe it was after the wine

Re: Dinner tonite - esgunn - 04-20-2007

Tonight I served this with a brown rice/white rice mix. Delicious. My husband thought he would have liked it with Orzo. Good texture, wouldn't soak up all the sauce (there isn't alot in this dish.) My preference -Low carb-would be to serve it over wilted spinach.

Any of the above is great. It really is a good dish.

Re: Dinner tonite - cjs - 04-20-2007

we had a I-have-fried-burger-in-the-freezer-like-Ron casserole and cleaned out the fridge...always served with the warning, "Don't like this too much, 'cause it can never be duplicated!" and roasted asparagus

Neighbor brot over the first of his rhubarb and I made a cobbler with a puff pastry crust. It was so good!

Re: Dinner tonite - Lorraine - 04-20-2007

It was beatuiful here yesterday (spring has finally sprung) so I fired up the grill. Did burgers, portobellos, zucchini, and used the first of the sorrel in a salad.

Re: Dinner tonite - Ron - 04-20-2007

Made a large batch of Chili. Went "Con Carne" so I could use up an extra package of my ground beef. 2 down - 7 to go - belch!