Extra points for making it cheap!
Oh, and can you freeze cheese? If so I need to go to Costco, but if someone could clarify that for me, I would be grateful.What are your favorite quick dinner recipes?
BBQ Chicken burgers (Rachel Ray- 30 min. meals)
tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Keiser rolls, split
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
http://www.foodnetwork.com/food/show_tmWhat are your favorite quick dinner recipes?
Yes, cheese can be frozen--think about frozen dinners and pizzas that have cheese in them.
The trick is to freeze it in small lots--either shredded or in chunks. You won't have much luck freezing it in slices unless you put waxed paper between them. Cheese sweats when it is defrosting and can get a bit gummy so you will want to be sure of what you are going to use it for. You would be better off making the dishes with cheese in them and then freezing the meals in individual portions.
As for quick, easy and inexpensive--I use what I call ';Shortcut Chicken';. Most good grocery stores have preroasted chickens and in different flavors like Mesquite or lemon pepper, for instance. In my area in Florida they run around $4.99 each.
I work some long hours so sometimes I will pick one up on the way home, make a tossed salad and some garlic bread with a couple of sweet potatoes that I cook in the microwave (skin on). I add a bit of ground allspice, butter and real maple syrup to the potatoes and we're good to go.
The next day, I use the remainder of the chicken for Chicken and Dumplings or I make Chunky Chicken Salad and we have it on sub rolls with crisp lettuce or as a salad plate.
Pick chicken off of bones, cut into bite sized pieces. In a medium stock pot put 1 qt. chicken stock, 4 carrots cut in thirds, 1 small onion-chopped, 2 stalks of celery-cut into 8 pieces. Simmer until carrots are almost done. (About 20 minutes) While it is cooking make the dough for the dumplings--see recipe on the website I have included. Bring stock to a boil, add chicken, drop dumplings in, cover and cook for about 12 minutes.
http://www.dianaskitchen.com/page/recipe鈥?/a>
Chunky Chicken Salad
Roasted chicken pieces cut into 1/2 inch dice. 1 rib of celery cut into 1/8th inch pieces. 1/2 of a small sweet Vidalia onion, cut fine. 1/4 t.of aromatic curry (not the hot kind) S and P to taste. Mix all ingredients with enough Helmann's mayo to bind them and chill for at least two hours. Taste and adjust seasonings. Make a bed of lettuce, cut one medium tomato in slices per person and arrange in a circle on the lettuce. Put heaping scoop of chicken salad in center of that. Serve with crispbreads or on a sub roll.
Serves 5 so just deduct 1/4 to each and only 1/2 the chicken.
INGREDIENTS
鈥?1-1/4 cups all-purpose flour
鈥?1-1/4 teaspoons salt
鈥?3/4 teaspoon ground black pepper
鈥?7-1/2 skinless, boneless chicken breast halves - cut into strips
鈥?1-1/4 cups butter
鈥?2-1/2 medium heads garlic, diced
鈥?1-1/4 lime, halved
鈥?lemon pepper to taste
DIRECTIONS
1. Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
3. Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.
**It's really good %26amp; takes like 25mins of prep %26amp; cook***
Baked chicken
Baked potato
Sliced tomatoes
Asparagus
Favorite chicken pieces like a breast per person (we like thighs - 2 per person)
Place in a baking dish
Sprinkle with olive oil, then salt and pepper
Bake 45 minutes @375 (set a timer, because you will be on out of the kitchen fast)
Pierce a couple of baking potatoes with a fork and wrap in a paper towel. MIcrowave (mine has a potato setting) until soft when squeezed. Probably around 5 min. but check it.
Slice the tomatoes.........
Open a chilled can of asparagus.
Maybe some sliced catalope for dessert
cut up chickenbreast in strips saute in non stick fry pan with olive oil and a tsp butter or margarine . cook 2c of frozen california style mixed veggies in a small amt water in microwave, covered for about 5 min ,drain . remove chicken from pan and set aside .sautee sliced onion, celery and mushrooms in pan with a bit more olive oil until tender,then add mixed veggies and cooked chicken. in a pan of boiling water, cook 2 or 3 pkgs of oriental style Mr Noodles for 3 min then drain. mix in the flavour paks after they're cooked . add noodles to chicken %26amp;veggies and toss, this is really quick and really good!
Pasta Alfredo with garlic bread is a fast and delicious recipe
Freezing cheese - yes you can, just remember to eat it up after thaw and don't re-freeze.
Lots of can labels and package labels suggest meals - look at a few next time in the store.
I LOVE LOVE Bruchetta and Caprese Salad this time of year. Use those fresh and richly red tomatoes from a garden or farmer's market if you can. It's light and delicious!
Bruchetta
INGREDIENTS
1 French baguette, cut into 1/2 inch thick circles
2 cups tomatoes, diced
1 cup chopped fresh basil
1/2 red onion, minced
freshly ground black pepper
3 cloves garlic
extra virgin olive oil
garlic salt
shredded parmesean
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, a pinch garlic salt, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Drizzle with olive oil and garlic salt. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, top with parmesean, and serve.
Caprese Salad
INGREDIENTS
2 large red or yellow tomatoes, sliced
1/2 pound Fresh Mozzarella Cheese, drained, sliced
1 bunch fresh basil leaves
3 tablespoons olive oil
2 tablespoons red wine or balsamic vinegar
salt and freshly ground black pepper
DIRECTIONS
Arrange tomato, cheese slices and basil alternately overlapping on platter.
Whisk oil and vinegar together. Pour over tomatoes. Season to taste with salt and pepper.
cavatini
what you need:
box of bow tie pasta
your favorite pizza or spagettie sauce
all your favorite pizza toppings
bag of mozzarella cheese
all you do is cook your pasta (drain) and then mix with your favorite pizza or spagetti sauce ( put in individual baking dishes or just one big baking dish)
take your favortie pizza toppings and sautee in a pan then mix in with the pasta top with cheese and bake at 350 for 10 minutes or until cheese is melted to your liking and then enjoy!
No comments:
Post a Comment