What's for Dinner, Mon., 3/11/13??
#11
  Re: (...)
What's on the menu for everyone today??

Not sure at all here.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: What's for Dinner, Mon., 3/11/13?? by cjs (What's on the menu f...)
We're having a skillet pasta dish with chicken, broccoli, and Asiago cheese. It's one of John's favorite easy dinners.
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#13
  Re: Re: What's for Dinner, Mon., 3/11/13?? by karyn (We're having a skill...)
Smoking some pork ribs today! Oh it smells so wonderful to have my smoker working again.
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#14
  Re: Re: What's for Dinner, Mon., 3/11/13?? by DFen911 (Smoking some pork ri...)
I feel like Sharon saying this...but, wish I had room to cart my smoker with me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: Re: What's for Dinner, Mon., 3/11/13?? by cjs (I feel like Sharon s...)
I'm doing a London Broil with sour cream potatoes and peas.

Karyn, I'd be interested in that recipe if you get a chance.
Daphne
Keep your mind wide open.
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#16
  Re: Re: What's for Dinner, Mon., 3/11/13?? by Gourmet_Mom (I'm doing a London B...)
Quote:

I'm doing a London Broil with sour cream potatoes and peas.

Karyn, I'd be interested in that recipe if you get a chance.




Here it is! My worst (and very common) mistake is to forget to add the lemon juice just before serving, which I did tonight. It really makes a huge difference. John always loves this, and I love that this is one meal that only dirties one pan (and a bunch of dishwasher-able dishes...).

* Exported for MasterCook 4 by Living Cookbook *

Skillet Chicken, Broccoli, Pasta, and Asiago Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast, cut into bite-sized pieces \
Table salt and ground black pepper
2 Tbs vegetable oil
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced
1/4 tsp dried oregano
1/8 tsp red pepper flakes
8 oz pasta (we like rotini)
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 oz fresh broccoli
1/4 cup oil-acked sundried tomatoes, chopped
1/2 cup heavy cream (Iadd more, depending on the consistency I want)
1 oz Asiago Cheese, grated (Parmesan would work, too)
1 Tbs fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil
in a 12-inch skillet over medium-high heat until just smoking. Add
the chicken in a single layer and cook for 1 minute without stirring. Stir
the chicken and continue to cook until most, but not all, of the pink color
has disappeared and the chicken is lightly browned around the edges, 1 to 2
minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to
the skillet. Return the skillet to medium-high heat and cook, stirring
often, until the onion is softened, 2 to 5 minutes. Stir in the garlic,
oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over
high heat and cook until the liquid is very thick and syrupy and almost
completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water.
Cover, reduce the heat to medium, and cook until the broccoli turns bright
green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and
reserved chicken with any accumulated juices and continue to simmer,
uncovered, until the sauce is thickened and the chicken is cooked and heated
through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season
with salt and pepper to taste. Serve, passing more grated Asiago at the
table, if desired.
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#17
  Re: Re: What's for Dinner, Mon., 3/11/13?? by Gourmet_Mom (I'm doing a London B...)
Bill, How did your Steak Diane turn out last night?

Tonight it's chicken cordon bleu with a side of asparagus cordon green.
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#18
  Re: Re: What's for Dinner, Mon., 3/11/13?? by losblanos1 (Bill, How did your S...)
We are making good use of last night's leftovers by making burritos out of the leftover shell filling but adding pinto beans to it. Sour cream and sliced olives as garnishes.
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#19
  Re: Re: What's for Dinner, Mon., 3/11/13?? by losblanos1 (Bill, How did your S...)
Quote:

Bill, How did your Steak Diane turn out last night?

Tonight it's chicken cordon bleu with a side of asparagus cordon green.




Blane, it was wonderful--the flat iron steak is from the chuck--usually tough, but flavorful--this was cooked med rare and sliced across the grain (grilled 2 min/side, and finished in a 350 oven for 5 min), sliced across the grain like London broil, and topped with a pretty standard Diane sauce. It was absolutely tender--close to fork tender. Real fan of flat iron steak. Try it!!
"He who sups with the devil should have a. long spoon".
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#20
  Re: Re: What's for Dinner, Mon., 3/11/13?? by Old Bay ([blockquote]Quote:[h...)
That sounds delicious Bill, thanks for the feedback.
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