usvi-on-line
Cooking HELP needed......please
Are you serving wine with dinner? If so, red or white?
MaryBeth's idea for chicken milanese is a good one. You could use Josephine's arugula for the salad, and grape tomatoes.
I have an easy recipe for a baked shrimp scampi that can be completely assembled in advance and popped in the oven when he gets home if you want fish. I seem to remember that the shrimp at Starfish looked OK. All you would need with it is a green salad, and maybe some bread to soak up the juices. I bought an OK baguette from Starfish gourmet recently--at least it was crusty.
Tell me what protein you would prefer for the main course and I will come back with specific ideas.
MaryBeth's idea for chicken milanese is a good one. You could use Josephine's arugula for the salad, and grape tomatoes.
I have an easy recipe for a baked shrimp scampi that can be completely assembled in advance and popped in the oven when he gets home if you want fish. I seem to remember that the shrimp at Starfish looked OK. All you would need with it is a green salad, and maybe some bread to soak up the juices. I bought an OK baguette from Starfish gourmet recently--at least it was crusty.
Tell me what protein you would prefer for the main course and I will come back with specific ideas.
It's like looking in your soup and finding a whole different alphabet.
Easy 25 minute meal:
Asian Dumpling Soup With Shiitakes and Edamame
Ingredients
2 - 32-ounce containers low-sodium chicken broth
1 - 2-inch piece fresh ginger, peeled and thinly sliced
1 - 16-ounce package frozen pot sticker dumplings or Japanese gyoza
2 - medium carrots, halved lengthwise and sliced
4 - ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
2 - cups frozen shelled edamame
1 - bunch watercress, thick stems removed (about 3 cups)
1 tablespoon low-sodium soy sauce
kosher salt
4 scallions, sliced
Directions
1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.
Asian Dumpling Soup With Shiitakes and Edamame
Ingredients
2 - 32-ounce containers low-sodium chicken broth
1 - 2-inch piece fresh ginger, peeled and thinly sliced
1 - 16-ounce package frozen pot sticker dumplings or Japanese gyoza
2 - medium carrots, halved lengthwise and sliced
4 - ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
2 - cups frozen shelled edamame
1 - bunch watercress, thick stems removed (about 3 cups)
1 tablespoon low-sodium soy sauce
kosher salt
4 scallions, sliced
Directions
1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.
Coden
And dessert:
Cobbler
Preheat oven to 350 degrees
9 X 13 Glass Baking Dish
1 Stick Butter - Melted
1 Cup Sugar
1 Cup Milk
1 Cup Self Rising Flour
2 - 15 oz Cans of Fruit
Put melted butter in baking dish.
In bowl combine sugar, milk and flour and mix just until blended. Pour batter into baking dish, add fruit with juices.
Bake for 30 -35 minutes or until top is golden brown.
Happy Anniversary!!
Cobbler
Preheat oven to 350 degrees
9 X 13 Glass Baking Dish
1 Stick Butter - Melted
1 Cup Sugar
1 Cup Milk
1 Cup Self Rising Flour
2 - 15 oz Cans of Fruit
Put melted butter in baking dish.
In bowl combine sugar, milk and flour and mix just until blended. Pour batter into baking dish, add fruit with juices.
Bake for 30 -35 minutes or until top is golden brown.
Happy Anniversary!!
Coden
It just occured to me that you might not be able to get panko crumbs and oregano for MB's milanese recipe, so I wanted to give you a link to another one. This is my all time favorite milanese recipe. It is 100% foolproof, and the recipe is written for two people. There's a picture of it too :
http://www.finecooking.com/recipes/chic ... anese.aspx
You can substitute regular white onion for the shallot, and grape tomatoes for the regular tomato. All the other ingredients should be readily available to you. Sometimes I add shavings of parmesean cheese to the salad.
:http://www.finecooking.com/recipes/chic ... anese.aspx
You can substitute regular white onion for the shallot, and grape tomatoes for the regular tomato. All the other ingredients should be readily available to you. Sometimes I add shavings of parmesean cheese to the salad.
It's like looking in your soup and finding a whole different alphabet.
Congratulations Pia on your anniversary!
I am mostly a lurker but have always found your advice to be so valuable so hopefully I can return the favor.
Here are some of my go to prepare ahead easy recipes!
Lemon Herb Chicken and Roasted Potatoes
Chicken:
* Juice of 2 lemons (about 1/3 cup)
* 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
* 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
* 2 teaspoons chopped garlic
* 4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
* 1 tablespoon plus 1 1/2 teaspoons olive oil
Potatoes:
* 14 ounces small red potatoes, quartered
* 4 teaspoons olive oil
* 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Chicken:
Mix lemon juice, basil, oregano and garlic in a bowl then dump marinade and chicken into a large Ziplok like bag. You can prepare this ahead a time and refrigerate for several hours.
Toss all potato ingredients together then transfer to baking sheet covered with aluminum foil. Add chicken to same baking sheet. Cover with aluminum foil.
Heat oven to 450°F.
Cook 20 minutes.
Remove foil; cook 20 minutes more, stirring potatoes once.
Baked Cod and and Potatoes with Horseradish Cream Sauce
* Nonstick vegetable oil spray
* 1/2 cup mayonnaise
* 3 tablespoons Dijon mustard with horseradish (or use 2 tablespoons of Dijon mustard and one tablespoon of horseradish)
* 2 tablespoons fresh lemon juice
* 2/3 pound unpeeled red-skinned potatoes, thinly sliced
* 2 6-ounce cod fillets (or similar fish)
Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 to 15 minutes longer.
Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.
I usually serve both of these with a nice salad!
Good luck!!
I am mostly a lurker but have always found your advice to be so valuable so hopefully I can return the favor.
Here are some of my go to prepare ahead easy recipes!
Lemon Herb Chicken and Roasted Potatoes
Chicken:
* Juice of 2 lemons (about 1/3 cup)
* 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
* 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
* 2 teaspoons chopped garlic
* 4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
* 1 tablespoon plus 1 1/2 teaspoons olive oil
Potatoes:
* 14 ounces small red potatoes, quartered
* 4 teaspoons olive oil
* 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Chicken:
Mix lemon juice, basil, oregano and garlic in a bowl then dump marinade and chicken into a large Ziplok like bag. You can prepare this ahead a time and refrigerate for several hours.
Toss all potato ingredients together then transfer to baking sheet covered with aluminum foil. Add chicken to same baking sheet. Cover with aluminum foil.
Heat oven to 450°F.
Cook 20 minutes.
Remove foil; cook 20 minutes more, stirring potatoes once.
Baked Cod and and Potatoes with Horseradish Cream Sauce
* Nonstick vegetable oil spray
* 1/2 cup mayonnaise
* 3 tablespoons Dijon mustard with horseradish (or use 2 tablespoons of Dijon mustard and one tablespoon of horseradish)
* 2 tablespoons fresh lemon juice
* 2/3 pound unpeeled red-skinned potatoes, thinly sliced
* 2 6-ounce cod fillets (or similar fish)
Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 to 15 minutes longer.
Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.
I usually serve both of these with a nice salad!
Good luck!!
-
bubblybrenda
- Posts: 549
- Joined: Wed Aug 20, 2008 10:57 pm
- Location: Vancouver, BC
Here's my easy-peasy, never fail chicken dish.
Chicken pieces (bone in), sprinkle liberally on both sides with fresh ground salt and pepper.
Brown the chicken (skin on or off) in a some olive oil and diced onions).
When chicken is browned on both sides, throw in a can or two of sliced mushrooms (with the juice) or use fresh sliced mushrooms.
Pour in about 1/2 bottle of white wine.
Cover and simmer about 30 min til chicken is cooked. I take a peak every once in a while and determine if I need to add more white wine.
You can make it a day ahead and reheat it.
Delicious with mashed potatoes.
Optional: Throw in some celery and red pepper into the simmering chicken.
Chicken pieces (bone in), sprinkle liberally on both sides with fresh ground salt and pepper.
Brown the chicken (skin on or off) in a some olive oil and diced onions).
When chicken is browned on both sides, throw in a can or two of sliced mushrooms (with the juice) or use fresh sliced mushrooms.
Pour in about 1/2 bottle of white wine.
Cover and simmer about 30 min til chicken is cooked. I take a peak every once in a while and determine if I need to add more white wine.
You can make it a day ahead and reheat it.
Delicious with mashed potatoes.
Optional: Throw in some celery and red pepper into the simmering chicken.
~Brenda~