what are your fav. dinner recipies?

Question

my dinners have gotten pretty mundane I make the same stuff all of the time.... so what dinners do you make? I like just about anything. Love veggies too. :)

Answer 1

Creamy Shrimp Pesto
Linguine
1/2 cup butter (real butter is best 4 this)
1 cups heavy cream
black pepper to taste
1 cup grated parmeasan cheese
1/3 cup pesto
1 lb. shrimp (i recommend the shrimp you can buy peeled and devined...its not that much more $$ but saves alot of time)

Start water for linguine to boil. Put pasta in when water is ready. In skillet melt butter, stir in cream & pepper, cook 6-8 min., stir constantly. Stir in cheese and throughly mix. Add pesto cook 3-5 min until thickened. Stir in shrimp cook 5 min or until pink. Serve over pasta.

Answer 2

Chicken Parmesan:

Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 4 servings

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Answer 3

My Favorite would have to be Medium Rare steaks, Sauted mushrooms & onions ( in sauce pan slice mushrooms & onions, add 3tbl spoons of whishershire sauce, 1 tsp of minced Garlic, steam over heat for about 10 - 15 minutes on medium ) & baked potato

Answer 4

I have an asian-like dish that my fiance LOVES! Sautee up chicken breast, mushrooms, carrots, broccoli, whatever veggies you like... put garlic in there, scramble up an egg and stick it in too, add soy sauce once everything is more or less cooked the way you want and then mix it all together. AND SERVE!!!!

Answer 5

I love chicken spaghetti. Just cook your spaghetti, sautee your boneless, skinless chicken breasts and cut them up, then mix in a pot with a can of mushroom soup, a can of Ro-tel, and about 2/3 of a 32 oz block of Velveeta with a bit of mozzerella. It tastes amazing.

Answer 6

Tufo Stir Fry with Chinese mushroom sauce and white rice.

Answer 7

Subway, Subway and let me see more Subway.

Answer 8

Chasseur Chicken

Qty. Measurement Description
10 ounce mushrooms
1 bunch Swiss chard
4 boneless, skinless chicken breast
2 teaspoon salt
2 teaspoon freshly cracked black pepper
1 tablespoon all-purpose flour
5 teaspoon olive oil
1 shallots, minced
1/4 cup dry white wine
1 tomatoes, peeled, chopped
1 garlic clove, minced
3/4 pound linguine
1 tablespoon tarragon, chopped
1 tablespoon flat-leaf parsley, chopped

Cook:45 Min (cooking time) Preparation
Wash, trim and thinly slice the mushrooms.
Prepare the chard by separating the leaves from the stems; discard stems. Wash the leaves and cut into fine strips.
Preheat oven to 325 degrees F (165 degrees C). Season the chicken breasts with half the salt and half the pepper and dust with flour. Heat two-thirds of the oil in a large saute pan over medium-high heat. Add the chicken breasts, skin side down, and cook until browned.
Turn over the chicken and brown on the second side. Transfer the chicken to a sheet pan, reserving oil, and bake until cooked, about 15 minutes.
Drain off all but about 1 tablespoon of the oil from the saute pan and heat the pan over medium-high heat. Stir in the shallots and cook until tender, about 3 minutes. Add the mushrooms and cook an additional 2 minutes.
Stir in the wine, tomatoes and garlic. Return the cooked chicken to the pan and keep warm. Meanwhile, cook the linguine in boiling salted water until tender, about 12 minutes.
Heat remaining oil in a saute pan over medium-high heat. Stir in the Swiss chard and season with remaining salt and remaining pepper. Cook until chard has wilted, about 4 minutes. Stir in cooked, drained linguine. (The chard will turn the pasta light-pink in color.)
Using a sharp knife, slice the chicken breast in half.
Twirl linguine onto a fork and mound onto a plate.
Place each sliced chicken breast next to the mounded pasta. Stir the tarragon and parsley into the mushroom mixture and spoon the mushrooms over the chicken breasts.



Chicken, Black Bean, Corn and Tomato Salad

Qty. Measurement Description
3/4 pound boneless, skinless chicken breast, poached and shredded
15 ounce canned black beans, drained and rinsed
2 Roma tomatoes, cored and diced
1 cup corn kernels
1 tablespoon olive oil
3 clove garlic, finely chopped
2 teaspoon dried oregano leaves
1 1/2 teaspoon ground cumin
2 tablespoon sherry wine vinegar, or cider vinegar
1/2 teaspoon salt
3 scallions, chopped
1/4 cup fresh parsley, chopped

Cook:15 Min (cooking time) Preparation
In a bowl combine the chicken, beans, tomatoes, and corn. Heat oil in a small skillet over medium heat. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the chicken and corn mixture.
Add scallions and parsley; gently toss to combine. (The salad may be prepared up to 8 hours in advance and stored, covered, in the refrigerator.)



Simple Chicken EnchiladasThese creamy-rich enchiladas are filled with a mixture of chicken, cream cheese, sour cream, Mexican-blend cheese, olives, sweet pepper, onion and salsa, topped with enchilada sauce and more cheese.Ingredients:
• 4 boneless, skinless chicken breasts, cooked and diced or shredded
• 1 dozen corn (or flour) tortillas
• 2 lg cans of your favorite enchilada sauce
• 2 Cups or more shredded Mexican cheese blend (or your favorite)
• 1 can black olives, sliced
• 1/2 green, red, orange, or yellow sweet pepper, chopped
• 1/2 lg onion, chopped
• 1 Cup Salsa (Southwest or your favorite)
• 1 Cup Sour cream
• 1 8 oz. pkg cream cheese, room temperature
• Sour cream, guacamole, and sliced black olives for garnish.
Method:
Pour 1/2 can enchillada sauce in the bottom of 13x9-inch pan. Saute onion and pepper in olive oil in large skillet until tender. Add salsa. Stir cream cheese until smooth. Slowly mix in sour cream until blended. Stir in onion-salsa mix, 1 can of black olives, and the chicken. Spoon approximately 1/12 of the mixture into a tortilla; sprinkle with a little cheese blend, roll up and place in pan. Continue until all 12 are done. Pour remaining enchilada sauce over tortillas. Bake at 350 degrees for 30 minutes, or until bubbly; sprinkle liberally with cheese blend and bake additional 10 minutes. Place tortillas on plates; top with sour cream, guacamole, and sliced black olives for garnish.
Notes:
Flour tortillas may be used. You can add as much and any mix of the peppers and jalepeno, as preferred. Add onion to taste. Black olives are optional. Serve with Mexican or Spanish rice and beans.



Grilled Chili-Rubbed Steak Salad with Roasted Shallot Vinaigrette
ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS
SERVES: 6
ingredients
One 2-pound flank steak
1 tablespoon Chinese chili-garlic sauce or other chili paste
1 medium yellow onion, thinly sliced
2 rosemary sprigs
2 thyme sprigs plus 1 1/2 teaspoons thyme leaves
1 large garlic clove, minced
1/2 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound shallots, peeled and halved
1/4 cup dry sherry
1/4 cup water
1/4 cup plus 2 tablespoons sherry vinegar
1 1/2 teaspoons grainy mustard
1/2 cup canola oil
2 medium red onions, cut into 8 wedges each
1 medium head frisée, torn into bite-size pieces
1 1/2 cups cherry tomatoes, halved
1 cup flat-leaf parsley leaves
1 cup crumbled blue cheese (4 ounces)


directions
In a medium nonreactive baking dish, rub the flank steak with the chili-garlic sauce. Top with the sliced yellow onion, rosemary and thyme sprigs, garlic and 1 tablespoon of the olive oil. Season generously with salt and pepper; rub the seasonings into the steak. Let marinate at room temperature for 1 hour or refrigerate overnight.
Meanwhile, preheat the oven to 375°. In a small baking dish, toss the shallots with 1 tablespoon of the olive oil and 2 tablespoons of the sherry and season with salt and pepper. Roast the shallots for 25 minutes. Add the water to the dish and bake, turning occasionally, until caramelized and softened, about 25 minutes longer. Let cool. Raise the oven temperature to 400°.
Transfer the shallots and any pan juices to a blender. Add the sherry vinegar, mustard, thyme leaves and remaining 2 tablespoons of sherry; process until smooth. With the machine on, add the remaining 1/2 cup of olive oil and the canola oil and process until emulsified. Season with salt and pepper.
In a small baking dish, toss the red onions with 1/2 cup of the shallot vinaigrette and season lightly with salt and pepper. Roast for about 30 minutes, turning occasionally, until the onions are softened and caramelized in spots. Let cool, then separate the onion layers.
Meanwhile, light a grill or preheat the broiler; oil the grill grates. Discard the yellow onion and herb sprigs and grill the steak over a medium-hot fire, or broil, for about 13 minutes, turning occasionally, until charred in spots and medium rare. Transfer the steak to a cutting board and let cool completely, then thinly slice the meat across the grain.
In a large bowl, toss the frisée with the cherry tomatoes, parsley and roasted red onions. Add the sliced steak, blue cheese and 1/2 cup of the shallot vinaigrette. Season with salt and pepper, toss gently and serve.
MAKE AHEAD The shallot vinaigrette can be refrigerated for up to 5 days. The red onions can be roasted and the steak can be grilled 1 day ahead. Refrigerate and bring to room temperature, then slice the steak before serving.



Pan Seared Halibut with Tomato Vinaigrette

ingredients
1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
2 tablespoons minced shallots
1 garlic clove, minced
1 tablespoon white balsamic vinegar
1 tablespoon snipped chives
1 tablespoon chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 teaspoon ground fennel seeds
Salt and freshly ground pepper
Four 6-ounce skinless halibut fillets


directions
In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.
In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.