Saturday Dinner 4/5
  Re: (...)
Well, today is my 11th Wedding Anniversary. I am busy vacuuming and cleaning bathrooms and hubby is at work - oh well. I guess we need to get a life - or a babysitter!

I am making a nice dinner though. One of our favorites from C&H. What is everyone else up to?

* Exported from MasterCook *

Indian-Style Stuffed Chicken Breasts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chicken-
4 boneless -- skinless chicken breast halves, see bottom picture
For the Marinade-
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger -- minced
1 T. garlic -- smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling-
1 pkg. frozen spinach -- (10 oz.) thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot -- minced
Salt and pepper to taste
For the Curry Beurre Blanc-
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots -- minced
Add -- Reduce:
1 T. heavy cream
Off Heat -- Whisk in:
1 cup cold unsalted butter -- cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro -- chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes

Prepare chicken for stuffing.

Mix ingredients for marinade in a bowl.

Combine ingredients for filling in a second bowl. Stuff chicken with about
1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes.
Preheat grill to medium-high. Oil grill grates, then grill the chicken,
covered, for 10-12 minutes per side.

Reduce wine and vinegar with shallots over medium-high heat until liquid
is reduced by half, 2-4 minutes.

Add cream; simmer until reduced by half, about 1 minute.

Off heat, whisk in butter, 2 T. at a time, until melted.

Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper
flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc
over basmati rice and garnish with cashews, tomatoes, and cilantro.

"Cuisine at home, August 2003, Issue 40, p. 21"
- - - - - - - - - - - - - - - - - - -
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Saturday Dinner 4/5 by esgunn (Well, today is my 11...)
My hubby and I celebrated our 11th anniversary this past December (12/28). Happy anniversary!! May you have many happy years ahead of you!

I haven't decided what to make for dinner tonight. I'm thinking Cottage Pie. We have some left over mashed potatoes from my MIL's dinner the other night.
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  Re: Re: Saturday Dinner 4/5 by mlucas1 (My hubby and I celeb...)
Happy Anniversary Erin! I hope you have a lovely evening!

I wanted to make the Beef Wellington's, but I had decided to get the beef the day of making it. Then I remembered, I don't have a car! Oh well, another day. So it's now a toss up between the Thai Chicken Skewer wraps with Tomato and Feta Stuffed Peppers and Sirloin Steak with Borderlaise Sauce with Spinach Feta Orzo or mashers and a simple salad.
Keep your mind wide open.
  Re: Re: Saturday Dinner 4/5 by Gourmet_Mom (Happy Anniversary Er...)
Just doing a risotto with mushrooms topped with a simple chicken breast and cheese. It is warm enough to open the windows today but it makes it feel cool so a nice hearty feeling dish will be good...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
  Re: Re: Saturday Dinner 4/5 by firechef (Just doing a risotto...)
We are having my sister and her family over for a BBQ for my son's 9th b-day. We're having baby back ribs, homemade macaroni & cheese w/roasted tomatoes, cole slaw, fresh strawberries, cornbread w/honey butter.

Baskin Robbins ice cream cake for dessert - Gold Medal Ribbon and white cake.

Baked artichoke dip for an appetizer. Mmmmm!!
  Re: Saturday Dinner 4/5 by esgunn (Well, today is my 11...)
Happy Anniversary, Erin. Haven't decided what we are having tonight but then we aren't celebrating anything.
  Re: Re: Saturday Dinner 4/5 by Trixxee (We are having my sis...)
Happy Anniversary, Erin.

We're enjoying our first sunny, warm spring day here! Opened a few windows to let some fresh air in the house.

College boy is coming home for dinner tonight, so I'm making something I know he will like. He lives all of two miles from home, even so, we don't see him very often. I'm making Quick Choucroute Garnie. It's sauerkraut with various fresh and cured meats.

* Exported from MasterCook *
Quick Choucroute
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra virgin olive oil
3/4 pound smoked sausage -- cut in half lengthwise
1 yellow onion -- sliced
1 Granny Smith apple -- pealed and sliced
1 pound sauerkraut -- well drained
1 bay leaf
2 teaspoons caraway seeds
1 teaspoon juniper berries -- lightly crushed
1 cup dry white wine
1 pound pork chops -- smoked (4-6 oz each)
fresh ground pepper

In a large frying pan over medium-high heat, warm the oil. Add the
sausages, cut side down, and cook until browned, 3-4 minutes. turn the
sausages, add the onion, and cook stirring occasionally, until the onion
is softened, 4-5 minutes.

Add the apple and cook, stirring occasionally, until the apple is softened
and the onion is golden, about 3 minutes.

Stir in the sauerkraut, bay leaf, caraway seeds, juniper berries, and
wine. Add the pork chops in a single layer. Bring to a simmer over
medium-high heat, reduce the heat to medium-low, cover, and cook for 10-12
minutes to blend the flavors. Remove and discard the bay leaf.

Season to taste with pepper. Divide the choucroute among 4 plates and

"Williams-Sonoma Food Made Fast - Weeknight"
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 642 Calories; 47g Fat (70.8%
calories from fat); 31g Protein; 13g Carbohydrate; 4g Dietary Fiber; 116mg
Cholesterol; 1604mg Sodium. Exchanges: 4 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit; 7 Fat.

Serving Ideas : Round out the meal with a salad of sturdy greens with blue cheese, hearty pumpernickel bread, and boiled potatoes.
  Re: Re: Saturday Dinner 4/5 by HomeCulinarian (Happy Anniversary, E...)
HAPPY ANNIVERSARY, Erin---may you have MANY more ('cept for the cuuming and bathroom detail---)

Dinner sounds wonderful---now how'd I miss another one!!! GEESH---

I just did a simple lonesome thang---an omelet with a salad and a piece of rye toast--hit the spot!! Peter will be home tomorrow night soooo I'm looking forward to some REAL food!!

Made my pie dough (apple pie) and a new cookie recipe that was sent along by Peter's sister---I have been searching for YEARS for this special recipe---don't know if is the correct one but will know once Peter has tasted it---then I can play a bit with it.
"Never eat more than you can lift" Miss Piggy
  Re: Re: Saturday Dinner 4/5 by Roxanne 21 (HAPPY ANNIVERSARY, E...)

So, Roxanne - what are the cookies???
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Saturday Dinner 4/5 by Roxanne 21 (HAPPY ANNIVERSARY, E...)
Happy Anniversary Erin!! Our 22nd anniversay is coming up in a few weeks. I may have to make that chicken.

Have a wonderful evening

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