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What do you do when all you seem to have is chicken-steak-hamburg
- Thread starter dawnnys
- Start date
melissa-dallas
Well-known member
I hit the cookbooks or websites for different ethnic foods for
something completely different. I am doing Weight Watchers right now and am having a failure of imagination too, and most of the recipes on their website don't appeal to me. I know I'm a better cook than this and should be able to come up with some better ideas.
something completely different. I am doing Weight Watchers right now and am having a failure of imagination too, and most of the recipes on their website don't appeal to me. I know I'm a better cook than this and should be able to come up with some better ideas.
janet-in-nc
Well-known member
How about broiled lamb chops (Costco), pork chops numerous ways, baked fish fillets......
Kraut and ribs from the thread above, soups and stews from the freezer. I usually cook for 2 and freeze one portion if I don't have a friend for dinner. I have printed so many recipes from this board that I haven't tried that I think I could cook for the rest of my life and not repeat :}
Kraut and ribs from the thread above, soups and stews from the freezer. I usually cook for 2 and freeze one portion if I don't have a friend for dinner. I have printed so many recipes from this board that I haven't tried that I think I could cook for the rest of my life and not repeat :}
Make this Brazilian Hot Sauce - saute chops quickly to sear, pour some sauce over and bake!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151655
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151655
This is one of my favorites: Baked Orecchiette with Pork Sugo
http://www.foodandwine.com/recipes/baked-orecchiette-with-pork-sugo
http://www.foodandwine.com/recipes/baked-orecchiette-with-pork-sugo
Long on flavor, easy to make: Oven-Fried Chicken Breasts with Pecan Crust
Make extra. You'll want leftovers. Slice & serve on a salad or stuff in a pita.
Oven-Fried Chicken Breasts with Pecan Crust
from Bon Appetit Y'all
Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during the cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt as the chicken will be too salty.
Traca's note: the chicken breasts I used were very thick, so I butterflied them and doubled the pecan topping. (No need to double the egg mixture or brining solution.)
1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts (2 - 3 pounds)
1/2 cup fresh breadcrumbs or panko
3/4 finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
Prehead the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
To make the brine
Combine the salt, sugar, paprika, garlic and bay leaves in a large nonreactive container. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or refrigerate, or the chicken will be too salty.)
To make the coating
Combine the panko and pecans in a shallow dish. Add the oil and toss well to coat. In a second shallow dish, combine the eggs, mustard and thyme. Season both mixtures with pepper.
Prepare
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid. Dip the chicken into the egg mixture, coating both sides. Place the breasts in the crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.
Place the coated breasts on the rack and set on the baking sheet. Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.
Make extra. You'll want leftovers. Slice & serve on a salad or stuff in a pita.
Oven-Fried Chicken Breasts with Pecan Crust
from Bon Appetit Y'all
Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during the cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt as the chicken will be too salty.
Traca's note: the chicken breasts I used were very thick, so I butterflied them and doubled the pecan topping. (No need to double the egg mixture or brining solution.)
1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts (2 - 3 pounds)
1/2 cup fresh breadcrumbs or panko
3/4 finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
Prehead the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
To make the brine
Combine the salt, sugar, paprika, garlic and bay leaves in a large nonreactive container. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or refrigerate, or the chicken will be too salty.)
To make the coating
Combine the panko and pecans in a shallow dish. Add the oil and toss well to coat. In a second shallow dish, combine the eggs, mustard and thyme. Season both mixtures with pepper.
Prepare
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid. Dip the chicken into the egg mixture, coating both sides. Place the breasts in the crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.
Place the coated breasts on the rack and set on the baking sheet. Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.
Another one big on flavor: Ellie Krieger's Thai Beef Salad
If you like full-frontal flavor, you are going to love this grilled Thai beef salad. The steak is marinated in a mixture that covers every angle—spicy, sweet, tangy, and salty—then it is grilled to caramelized perfection, sliced thin, and tossed with tender lettuce and fresh herbs. The robust marinade flavors are used in the dressing to give the beef salad a one-two punch. The result is so powerfully mouthwatering, it is sure to knock you out.—Ellie Krieger
convert Ingredients
For the marinade and dressing
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
1 1/2 to 2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1 1/2 teaspoons peeled and minced fresh ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
For the salad
1 pound top round London broil or flank steak
Canola oil
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed) or mixed lettuces
3 shallots, thinly sliced (about 1/2 cup)
1/4 to 1/2 cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons
1/2 marinade and dressing mixture
Want it? Click it.
Method
Make the marinade and dressing
1. In a bowl, whisk together 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste or chili-garlic sauce. Pour half the mixture into a resealable container and reserve as the dressing. What remains in the bowl is the marinade.
2. Rinse the steak and pat it dry. Place it in a resealable plastic bag or a glass baking dish and pour the marinade over the steak. Add the remaining 2 tablespoons lime juice to the bag. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.
Make the salad
1. Coat a grate or a grill pan with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness, 3 to 5 minutes per side for medium-rare depending on the thickness. Let rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
2. Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and steak in a large serving bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the shallots.
If you like full-frontal flavor, you are going to love this grilled Thai beef salad. The steak is marinated in a mixture that covers every angle—spicy, sweet, tangy, and salty—then it is grilled to caramelized perfection, sliced thin, and tossed with tender lettuce and fresh herbs. The robust marinade flavors are used in the dressing to give the beef salad a one-two punch. The result is so powerfully mouthwatering, it is sure to knock you out.—Ellie Krieger
convert Ingredients
For the marinade and dressing
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
1 1/2 to 2 tablespoons firmly packed dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1 1/2 teaspoons peeled and minced fresh ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
For the salad
1 pound top round London broil or flank steak
Canola oil
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed) or mixed lettuces
3 shallots, thinly sliced (about 1/2 cup)
1/4 to 1/2 cup coarsely chopped fresh cilantro leaves
1 cup fresh basil leaves, sliced into ribbons
1/2 marinade and dressing mixture
Want it? Click it.
Method
Make the marinade and dressing
1. In a bowl, whisk together 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste or chili-garlic sauce. Pour half the mixture into a resealable container and reserve as the dressing. What remains in the bowl is the marinade.
2. Rinse the steak and pat it dry. Place it in a resealable plastic bag or a glass baking dish and pour the marinade over the steak. Add the remaining 2 tablespoons lime juice to the bag. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.
Make the salad
1. Coat a grate or a grill pan with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness, 3 to 5 minutes per side for medium-rare depending on the thickness. Let rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
2. Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and steak in a large serving bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the shallots.
Mama Romano's Baked Lemon Chicken
Union Square Cafe Cookbook
Serves 4
1 - 3 1/2 pound chicken, cut into 10 pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoons thinly sliced garlic
8 fresh thyme sprigs
1 1/2 cups chicken stock
2 Lemons
One hour before cooking, season the chicken pieces with half the salt and pepper.
Preheat the oven to 400 degrees F.
Dredge the chicken in flour.
In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Sautee the chicken pieces to a rich golden brown. Transfer to a plate and reserve.
Discard the fat from the skillet and add the remaining olive oil. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Season with the remaining salt and pepper. Remove from the heat.
Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place i the oven.
Baste the chicken every 15 minutes, cooking uncovered for 1 hour. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled platter and serve.
Union Square Cafe Cookbook
Serves 4
1 - 3 1/2 pound chicken, cut into 10 pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoons thinly sliced garlic
8 fresh thyme sprigs
1 1/2 cups chicken stock
2 Lemons
One hour before cooking, season the chicken pieces with half the salt and pepper.
Preheat the oven to 400 degrees F.
Dredge the chicken in flour.
In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Sautee the chicken pieces to a rich golden brown. Transfer to a plate and reserve.
Discard the fat from the skillet and add the remaining olive oil. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Season with the remaining salt and pepper. Remove from the heat.
Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place i the oven.
Baste the chicken every 15 minutes, cooking uncovered for 1 hour. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled platter and serve.
Bobby Flay's Grilled Salmon with Honey-Horseradish Mustard
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.
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.
Roasted Vegetable Meatloaf with Mustard Mashed Potatoes
Roasted Vegetable Meatloaf with Mustard Mashed Potatoes
yield: Makes 6 servings
Using ground beef with a higher fat content ensures a moist meatloaf.
Ingredients
3 small zucchini, diced
3 red bell peppers, diced
2 medium-size red onions, diced
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary, divided
2 pounds ground beef chuck (20% fat)
2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1 1/2 cups panko* (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper
1 cup ketchup, divided
2 large eggs
1/4 cup dry red wine
Preparation
Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
*Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.
Mustard Mashed Potatoes
yield: Makes 6 servings
Ingredients
2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
6 tablespoons (3/4 stick) butter, room temperature
2/3 cup (or more) whole milk
3 tablespoons Dijon mustard
print a shopping list for this recipe
Preparation
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.
Roasted Vegetable Meatloaf with Mustard Mashed Potatoes
yield: Makes 6 servings
Using ground beef with a higher fat content ensures a moist meatloaf.
Ingredients
3 small zucchini, diced
3 red bell peppers, diced
2 medium-size red onions, diced
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary, divided
2 pounds ground beef chuck (20% fat)
2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1 1/2 cups panko* (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper
1 cup ketchup, divided
2 large eggs
1/4 cup dry red wine
Preparation
Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
*Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.
Mustard Mashed Potatoes
yield: Makes 6 servings
Ingredients
2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
6 tablespoons (3/4 stick) butter, room temperature
2/3 cup (or more) whole milk
3 tablespoons Dijon mustard
print a shopping list for this recipe
Preparation
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.
Vegetarian Tortilla Soup (Note: I increased the spices significantly, added a can of corn,
used more black beans than listed, used low sodium chicken broth instead of vegetable broth, used canned tomatoes instead of fresh, increased the garlic and onion, etc.
http://www.epicurious.com/recipes/food/views/4421
used more black beans than listed, used low sodium chicken broth instead of vegetable broth, used canned tomatoes instead of fresh, increased the garlic and onion, etc.
http://www.epicurious.com/recipes/food/views/4421