Dinner

[Kathy]

I have chicken in the fridge and am thinking Cordon bleu and was wondering what everyone else was making. Of course I will only make the chicken if Mrs. R doesn't drop off pizza..still waiting! http://www.cookinglight.com/bbs/biggrin.gif
Note to Mrs. R and Holly, have you been to 75 South? I am dying to go! Maybe next week!

[Holly S]

Hey there Miss Kathy! Ok, I lead a very boring life, and don't get out too much so I have to ask, what is 75 South? If its food, I am game, I always like to try new places, I get tired of the same old same old!

[iqueen]

How about Orzo with Chicken and Asiago. Recipe on the CL Website...Keyword Orzo. Or how about the Chicken and Broccoli Teriyaki with Noodles from from March, 2000, page 104. Simple and tasty.

[Peggy]

I just made the Chicken Fricasse with Orzo from the April or May issue and it was delicious as usual! Fairly simple and very good...

Peggy

[Mandy]

Well, it's almost the end of the week, so I'm going simple tonight...tacos. They are tasty and easy, perfect for a Thursday night. http://www.cookinglight.com/bbs/biggrin.gif

[Beth H]

I am going to make a recipe from my Williams-Sonoma "Chicken for Dinner" cookbook -- chicken thighs with red, yellow, and green bell peppers baked in a casserole dish. So, I guess tonight really is a chicken night!

[valeriek]

I did make the Asigio Chiken with Orzo (or whatever the exact name is). It was pretty good, but I am in the process of transitioning from vegetarian living to cooking with meat (a compromise I made with my boyfriend) and I ended up eating all the orzo and left all the chicken. It was simple to make though.

Kathy, Holly, and Mrs. R., if you do start a gourmet group, can I come play when I'm in town?!!

Tonight I'm having Red Beans and Rice for dinner, and I really hate to admit this around this crowd, but it is from a mix (Zatrains Red Beans and Rice - excellent).

[lindrusso]

Don't despair Mrs. Reber! If you haven't yet tried the balsamic chicken thing I highly recommend it. Very easy and delicious - it's a regular in our house. One hint if you do try it - even when I make only 2 chicken breasts I make the same amount of sauce as for 4 - it's so good and no fat, so why not have a little extra!

[RunnerKim]

It is a chicken night! I'm making the Chicken Fricassee with Orzo - just loved it the last time I made it. I'm going to have to look up the Asiago recipe. Yum!

Kim

[Wendy w]

I love roast chicken and have tried several recipes. One of the best and easiest was given to me by my "culinary-challenged" sister.

It is called Blasted-Chicken and she got it from an LA radio cooking personality - I have no idea what her name is.

Preheat the oven to 450. Take 1 whole chicken, clean, dry, etc., sprinkle with lots of salt and pepper. Put on a vertical chicken roaster so that the fat will drain.
Roast for 1 hour.

The result is a golden, moist chicken that can be used for a multitude of uses or as is. The challenge is not eating the skin which is so tasty!

[MrsReber]

Can't believe we're all having chicken. How weird. Thanks for the hint about the sauce lindrusso!

Valeriek, you are always welcome to come play when you're in town! By the way, there are a few of those Zatarain's mixes in my cabinet as well! I like them for a quick weeknight meal- or I'll make myself rice and beans when my husband cooks fish or venison steak. I don't do seafood and I don't eat a whole lot of the venison steaks. He will be making jerky soon, though, and that's always good. Look at me rambling. Time to get back to work!

[phantomcg]

Well, I guess I'll break the chain here -- I'm not having chicken tonight. I'm alone tonight (actually all week) and I thought that I would try the cottage cheese pancake recipe that was posted a little while back.

Hubby is a "meat and potato" kind of guy, so when I cook for just me, I enjoy more vegetarian recipes because hubby won't touch veggies, pasta, etc.

Cheryl

[Natasha]

No chicken here either. My guess is vegetarian pasta of some sort. Being one of those crazy people who doesn't plan in detail http://www.cookinglight.com/bbs/biggrin.gif I don't really know yet. Thanks for getting me thinking about it so I don't go home and stand in front of the cupboard and the refrigerator and go, "Huh? Dinner?" http://www.cookinglight.com/bbs/eek.gif

[BarbaraL]

I'm not making anything tonight! Got to take my daughter to one of her "things" early this evening, only an hour after I get home from work, so I ordered food (my company cafeteria's started a "Dinners-to-go" ordering service. Only the second time I've tried it (usually making CL recipes).
But earlier in the week, I made the barbecue baked lentils from September -- they were great and (hallelujah)husband and daughter loved them! Happy to be back on the bulletin board -- was having computer problems!

[Veronica]

Well, I'm breaking the chicken chain, too. I'm going to give the Swiss Steak (Sep '00 issue) a try. Hope it's good. My meat & potatoes man should like it!

[LauraEllen]

Well, tonight is a gym night, so we won't get home until about 8:30. So dinner has to be something quick. The place where I shop makes really good sausages so I bought a couple Chicken-Mango sausages - spicy and sweet. I usually grill them or saute them with peppers. Throw in a salad from the garden, and we're set.

[mightyh]

All this talk of chicken has me thinking about a recipe my sister sometimes makes (it's about all she makes, so it's very easy)... tastes like sweet and sour chicken, so she makes rice to serve with it.

Combine about 1/2 c. apricot preserves and Russian salad dressing "to taste" and slather on chicken breasts. Bake at 350 for 20 minutes or until done.

[jjf]

no chicken here either - we are having the monte cristo sandwiches - 2nd time within one week. they are sooo good and easy!
we are having a roasted beet and gorgonzola salad with it - speaking of which, better go get my beets out of the oven!

[BeckyM]

We're having the last of our leftovers from the Italian Meatloaf (the one with sundried tomatoes & provolone). After all my efforts last night with the stuffed peppers (see other post), I'm ready for an easy night! I'll probably throw together a spinach salad too.

[csicc]

Since I am a vegetarian I won't be eating chicken tonight, either.
I am going to try the ziti w/ tuscan porcini mushroom sauce (sept 00, pg 124) and just use veggie broth instead of the chix broth.

I also plan to make the Roasted red potato and lentil salad w/ dijon dressing. This will be for my lunch tomorrow and for the next few days.

Off to buy my porcini mushrooms...

[sneezles]

I tried the Chicken in Wine Cream Sauce from the CL website and substituted the four chicken breasts for the eight thighs the recipe called for and it was absolutely delicious!! Not one complaint from the picky eaters at the table!

[This message has been edited by sneezles (edited 09-14-2000).]

[MrsReber]

Kathy, this is really weird. I made a double batch of pizza crust and froze the extra one. I thought about defrosting it this morning, but since my wonderful hubby was thoughtful enough to reorganize the freezer, I can't find it!! So I defrosted chicken cutlets instead. I was planning on making the raspberry balsamic chicken since it seemed so easy, but this wine cream sauce that Sneezles mentioned is sounding very good! I made spaghetti pie again for dinner last night. I still love it.

As far as 75 South, I only just heard of it on the other BB about the Monmouth County food group/dinner club (whatever you call them). It's not far from my house. I think me, you and Holly should have our own little gourmet group!

[lindrusso]

I'm going to try out the Chicken Marsala Casserole from June.

[MrsReber]

Ahh! Stop!! Too many chicken ideas! I'm getting confused! They all sound so good!

[MrsReber]

BarbaraL!! Welcome back! I was just wondering yesterday what happened to you!

Well, I made the raspberry basalmic vinegar chicken last night. Hubby liked it alot, but I thought it was a wee bit too sweet, although I guess it went well with the chicken since the chicken had no strong tasteof its own. Then again, maybe I put too much sauce on my chicken? It was good, though. I was more worried about my husband liking it, but he thought it was delicious. No leftovers last night!

[Norma]

Veronica, let us know how the swiss steak is. I've been looking at the receipe thinking I will try it.

[Ohioan]

Another vegetarian checking in here, and last night I had Spanish-style beans (seasoned with onion, garlic, celery, mild and hot paprika, salt, and thyme), accompanied by saffron rice, broccoli steamed with garlic, roasted zucchini and red bell peppers, and a chopped tomato salad (vinegar and basil). For dessert, fresh fruit.

Is there something un-American about me, in that I really like healthful food???

Cheers,
Phoebe

[karen w]

Well, I'm guilty as well...chicken for me last night, too. We had the chicken bruschetta from July. Very tasty. Homemade rum raisin ice milk for dessert. Yummy!

[Pat]

What is this Raspberry balsamic chicken? Am I missing something in the Sept. issue? I have made the Balsamic Almond Chicken with Peppers that was one of the best of the best a few months back, but I don't know about this one.

Could someone who has MasterCook or the CookPacs please post? Always on the lookout for chicken recipes.

[MrsReber]

Pat, I am not sure what issue this recipe is in. Someone had posted it not too long ago and it was getting great reviews. The low cal part really got me interested. Here it is:

Raspberry-Balsamic Chicken
1 teaspoon vegetable oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided 4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce). CALORIES 213 (11% from fat); FAT 2.6g (sat 0.6g, mono 0.7g, poly 0.9g); PROTEIN 26.5g; CARB 20.1g; FIBER 0.6g; CHOL 66mg; IRON 1.2mg; SODIUM 370mg; CALC 22mg

[Veronica]

Norma,

Wanted to let you know how the Swiss Steak turned out. Well, I was disappointed. My husband was really enjoying it until I kept telling him all the ways I'd improve it if I ever made it again. Probably not a good idea in the middle of a meal!

In my opinion, there was nothing special about this recipe . . . kinda dull & boring. Nothing was yummy . . . it was just okay. If I make it again, I'll brown the onion first and use beef broth instead of straight water. It also needs more salt for my taste, and the steaks need a good sprinkling of fresh ground pepper. Mushrooms would be a nice addition, too.

With these "few" improvements, I think I might try it again.

Veronica

[Norma]

Veronica, hmm, I'm not as excited about it now, but I'm going to take another look with your suggestions in mind and see how I feel about it then. Thanks for the reply.

Norma

[Beth]

I couldn't post last night, but I let the kids do their own dinner last night. They got hungry early and started pulling stuff out of the refrigerator and pantry. It became dinner. DH had to work late, and I had lunch about 2:30, so I waited for him. After reading more waffle posts, we ordered some of the malted flour and made a batch of sourdough waffles. Sure hit the spot!

[Gail]

Originally posted by Ohioan:
...Is there something un-American about me, in that I really like healthful food???

Cheers,
Phoebe

Just look at it as a blessing and leave it at that! http://www.cookinglight.com/bbs/biggrin.gif


PS Your dinner sounds great! What kind of beans did you use?


[This message has been edited by Gail (edited 09-15-2000).]

[BarbaraL]

Hi right back at ya, Mrs. Reber! It's nice to be missed. I really liked the Raspberry basalmic chicken; but I kind of forgot about it -- will have to make it again.
I broke the chicken chain tonight too -- make the Mustard-maple salmon from July/August 1999.

[SHERRY]

After reading this post, I made the chicken marsala last night, it was out of the complete cooking light cookbook. so not sure which mag. issue. anyway, I sauteed some mushrooms with the chicken, it was great. Whole family liked it. Anyone else tried it? I am dying to try the rasberry chicken. sound great!

[Ohioan]

Originally posted by Gail:
Your dinner sounds great! What kind of beans did you use?


Well, in this case I used Tiger Eye beans, a kind of beige version of the cannelini bean, but creamier tasting. I use a wide variety of beans, most of which I get from Indian Harvest, which carries dozens of varieties. My other favorites, in addition to the Tiger Eyes are the Good Mother Stallard beans and the Vermont Cranberry beans. Oh, and the Pebble beans, which are like small kidney beans (or large pintos?) and can produce four different colored beans in the same pod. They make a great, colorful chili.

Check out www.indianharvest.com (http://www.indianharvest.com) and especially "Heirloom Beans" and "Bean Bag" on the menu. They also have samplers of their different varieties.

What can I tell you? I'm a rice and beans freak! http://www.cookinglight.com/bbs/wink.gif

Cheers, Phoebe

[Pat]

MrsReber, thanks for posting the Raspberry Chicken recipe. I have been "out of pocket" for a few days and just checked this thread.

It sounds so easy and good!

Have a good Monday.

[Kathy]

Now that is a lot of chicken! Sorry it took so long to respond..let's just say, "Life happened!" (and the board was down when I tried!) I am up for a gourmet group! Everyone is welcome! Barbara L, do you feel like hitting the Shore? Where is Robin? Is she blowing us off? I have to say, I am embarrassed to admit..I never had chicken! Ended up having fresh pasta with vodka sauce! Yummy!

[This message has been edited by Kathy (edited 09-19-2000).]

[Pat]

MrsReber, thanks for posting the recipe for the Raspberry Balsamic Chicken. Two of my favorite ingredients. How could it go wrong?

[robinf]

Blow you off - no way! It's just that we've finally had some nice weather (excluding today of course) and I haven't been able to keep myself inside. That, combined with getting used to the new school-time routine, unexpected company and a new boat has not left me with a lot of time.

Here's a coincidence for you...The first meeting of the Monmouth County Supper Club met last Staurday at - would you believe - 75 South?!?! It was GREAT! If any of you locals are interested, our next get together is November 4.

[MrsReber]

I am going through withdrawal! We're having server problems at work and I cannot check the BB during the day!! It's awful!! Oh, Kathy, I'd take fresh pasta and vodka sauce over chicken any day!

Robin, I've been following that thread on the other BB for the gourmet group. How was 75 South?

[Kathy]

Robin, I hear you! We are living parallel lives..no boat for me though! Was the food fabulous? Will you come play with us too? Today I made tomato sauce/gravy...can't wait until it is done!

[Norma]

Well, I agree, the swiss steak was ho-hum. I used extra garlic too. Just good but not exciting.

[Peggy]

Tonight I made the now-famous Raspberry Balsamic Chicken and I agree with the other reviewers. It was delicious!! So few ingredients and such a quick preparation time...amazing!

Peggy

[This message has been edited by Peggy (edited 09-20-2000).]

[Norma]

Raspberry Balsamic Chicken is in Jan/Feb 98, page 89.

[robinf]

75 South was very good. I had a crab cake appetizer and a lobster tail and breast of chicken combo in a peach sauce with smashed potatoes as my main course. For dessert, I had a black cherry burrito (read crepe) with jalapeno chololate ice cream. The ice cream was FABULOUS!! I plan on going back even I don't know how much anything cost (One of the women in the club knows the owner and got us a good deal. This says a lot cuz I am usually pretty picky about the food/cost ratio.

When do you want to go?? I am ready.

[buddie]

i have a wonderful recipe for bourbon chicken and a jalapeno chicken (this is not hot..ummm lets say spice sweet) very yummy recipe if you are interested

[Pat]

MrsReber, thanks for posting the Raspberry Balsamic Chicken recipe. I was gone a few days and then the board was not allowing me to post and cutting off posts, etc. Maybe it will work today.

Anyway, thanks!

[Kathy]

Any time, Robin! My husband and I have a reservation for tomorrow night! Yippee! We may go to Red's Lobster Pot in Point Pleasant if it doesn't rain though..not too many more chances for Red's this year!

[robinf]

So, Kathy, where did you end up for dinner - Red's or 75 South? Tell all!
Thanks for reminding me that Reds is coming to the end of its season for another year. I am going to have to make sure I get there at least once before it closes for winter. Right now, I am a little tired of fish. My husband went tuna fishing last week and we have had tuna nearly every night since. They caught 8 fish, the smallest weighed more than 40 pounds. It has been a great tuna season.

[Kathy]

We ended up at 75 South. It was very good! Sounds like you got a great deal at $25/person! It was pricey but excellent! I had a salad and the filet mignon. My husband and I split the bananas foster with banana ice cream..it was good but I was too full to enjoy it. Never happens! My husband's birthday is Saturday..can't decide between Moonstruck and Reds! Another tough one! I REALLY need to get Reds in! My husband would be so jealous of your husband's fishing! He took a boat out of Belmar once but was not real successful. He is more of a fish with a six pack kind of guy though..that may be the difference!