Ack!!! Last-minute house guests. Need to figure out two dinners and a breakfast, pronto.

A

amanda_pennsylvania

Well-known member
Maybe one of those egg caserole-y things for one breakfast and I can bribe Andy to make waffles for the other.

Our friends are not adventurous eaters, so I need something pretty basic, but that we'll still want to eat. Maybe a grilled salmon? (I've never done that before.) Perhaps hamburgers one night, but I need something a little more elaborate for the first night. Hmmm. Any thoughts?

There will be two teenaged boys, so I better step up my amounts. And perhaps I should make a chocolate cake...

 
This is a great salmon recipe - Spicy Grilled Salmon Steaks (can use fillets):

These can be done in a grill pan or on the grill:

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)

DIRECTIONS:

In a bowl stir together the black pepper, paprika, cayenne, garlic, onion, thyme, salt, and oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.

Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.

Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).

Makes 2 servings.

(This spice rub can also be used on chicken).

Source of Recipe: Gourmet 1990

http://www.epicurious.com/recipes/food/views/12840

 
Another great one: Broiled Salmon with Lime Cilantro

BROILED SALMON WITH LIME CILANTRO

INGREDIENTS:

1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)(can sub fillets)

DIRECTIONS:

Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.

*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, I baste a little bit of marinade at a time.

For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 Tbsp.
I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.

4 servings.

http://www.recipezaar.com/15911

 
Easy Orange Chicken (also posted in T&T): This is deeeelicious!

EASY ORANGE CHICKEN

From Hometown Cooking: "As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."

INGREDIENTS:

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp - next time will use more)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp - next time will use more)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below

Hot cooked rice (optional)

DIRECTIONS:

1. In a large ziplock bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).

*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.

Makes 6 (small) servings (or 3 generous servings).

Edited from Hometown Cooking

 
Love this French Toast: Baked Banana-Stuffed French Toast

BAKED BANANA-STUFFED FRENCH TOAST

(Regular slices work better than thin sliced bread).

INGREDIENTS:

4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries (I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).

DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!

Serves 4.

Bon Appétit - November 1997

 
T&T Delish: Bobby Flay's Grilled Salmon with Honey-Horseradish Mustard

Serve with the Kye's corn salad. Easy & delish.

Leftover salmon (if there is any) can go on top of bagels in the morning.

Bobby Flay's Grilled Salmon with Honey-Horseradish Mustard


1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil

Directions
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Heat the grill to high.

Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

 
Rec: Roasted Salmon with Smoked Paprika Glaze. This is foolproof and baked in oven. I've made this

several times and it's hard to mess it up as long as you baste if necessary and check the salmon for doneness near the end of cooking time. It comes out very moist and delicious.

Green beans and boiled taters go well with this. You just need to get the smoked paprika (pimenton) if you don't have it. Regular paprika just won't work.

A refinement to my first posting: If the glaze is thick, you may not need to baste, but I've found it helpful if the glaze is too runny. I recommend using kosher salt at the very least in lieu of sea salt.

Edited to say that I use a very flat and wide spatula instead of tongs to remove salmon from skin.

Good luck with your meals Amanda!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=29387

 
Randi's Salmon in Pinot Gris Caper Sauce. I had the honor of tasting it prepared by Randi herself,

in person, and it has since become a staple at my home and a fixture on my summer cooking class menus.

I skip the red pepper because it usually features in the appetizers.

So simple--the salmon can be sautéed, baked, broiled or grilled, and the sauce will work with all of them.

http://eat.at/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce

 
fajitas with some steak in the freezer and an easy marinade?? tortillas and rice and a few fixins?

the boys should like that.

 
so is this Chile Rellenos Casserole from orchid (in Tried n True) - not too spicy at all...

cheezz: I made the 9x13, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings.

Chile Rellenos Casserole

Serving Size: 8 (12)

2 lg. can Whole green chiles (3 cans)
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** (2 lb bag shredded Mexican 4-cheese blend)
5 Eggs, beaten (8 eggs)
1 Tablespoon Flour,Heaping (1-1/2 Tbl. heaping)
1/2 Teaspoon Cumin (3/4 tsp. cumin seed, crushed)
1/2 Teaspoon Salt (3/4 tsp.)
1 lg. can Evaporated Milk,Whole (1 can + 2/3 cup)
Tomato Sauce (half an 8-oz. can)

Remove seeds from peppers and drain on paper towels.
Grease casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes (45 min) or until set. (cover with foil for last 15 min. if browning too much). Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.

cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.

http://eat.at/swap/forum1/155154_REC_Chile_Rellenos_Casserole_I_cant_wait_for_the_occasion_to_make_it_again_He

 
One of our faves: Chicken in Poblano Cream Sauce (Melissa Dallas)

Chicken in Poblano Cream Sauce

My sister and I both made this. She made it after me with my suggested changes/additions. We both thought it was wonderful - here it is with changes. We changed raw chiles to roasted, doubled the flour to two tablespoons and added the garlic and cilantro. Actually, she made the famous cilantro rice from this site and just added a tablespoon or so of the puree to her sauce. I used Mexican Crema. She had sour cream and whipping cream so she mixed the two. Very Yummy! Melissa Dallas

3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)

Puree chiles with milk in blender

Make roux with 2 T. of butter & flour, cook until slightly brown

Stir in chile puree and cook until slightly thickened

Turn down heat and add crema, heat until it GENTLY simmers

Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat

Put in buttered baking dish, top with sauce and shredded cheese.

Bake at 350 for 20 - 30 minutes until chicken is done.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=147959

 
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