Can you reccommend a really good dinner recipe for tonight (See details)?

Question

I'm looking for something a little different. I will not eat seafood, asparagus, artichokes...I've got a lot of chicken breast and ground turkey and chicken on hand so anything that uses those things would be great....I really want to try something a little different and I love to took...don't mind the longer more indepth recipes...THanks in advance!

Answer 1

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta, or mashed potatoes.


Ground Turkey Stroganoff
1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1 can (stems and pieces) mushrooms, drained
1/2 cup sour cream
salt and pepper to taste

Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes and drain.Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Stir in sour cream and mushrooms, season with salt. Serve over the cooked egg noodles.


Firecracker Drumsticks
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.



Chicken, Broccoli & Pasta
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent. Add tomatoes, broccoli, salt , pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well. Add basil and toss well; top with Parmesan cheese. Serve.

E-Z Sweet & Sour Rice Bowl
12 boneless, skinless chicken tenderloins
2 T oil 1 bag fresh stir-fry vegetables, 1 lb.
1 can pineapple chunks, drained
2 T reserved pineapple juice
1 c sweet and sour sauce (see recipe below)
4 c hot cooked rice
1/2 c sliced green onions

Heat oil in large skillet. Add chicken and cook 8 to 10 mins til light brown. Add vegetables, pineapple and reserved pineapple juice. Cover, cook 5 to 8 mins til vegetables are crisp-tender and chicken is done. Stir in sweet and sour sauce. Stir green onions into cooked rice. Serve over cooked rice.

Sweet & Sour Sauce
3/4 c white sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 T ketchup
2 T cornstarch

Place sugar, vinegar, water, soy sauce, ketchup and cornstarch in medium saucepan. Bring to boil. Stir continuously til mixture has thickened. Makes 2 cups.

Answer 2

Here's a very simple recipe. It's sort of italian and it doesn't involve pasta. Spread some bottled pesto over a salmon fillet. Place it on the tray that comes with the toaster oven and pop it in the toaster oven and broil it until the salmon is done. Christopher Ranch makes a good bottled pesto. And be sure to pull out the little bones from the fillet with tweezers before putting a nice thick layer of pesto on the fillet. If you want to get really fancy and you only have salmon steaks, you can roll the steaks up into medallions and put a thick layer of pesto on top. Here are the steps to medallions. Remove the backbone and little pinbones from the center, but not cutting through the skin. Now that you have what looks like a horseshoe shape, cut between the skin and flesh on each of the two legs at the bottom for about an inch or two. Roll the salmon meat of the legs in toward the center. Then use the loose flaps of skin to secure the outside edge of meat by flapping them over at the open bottom. Tie it with some kitchen twine (made of cotton) and then dump on a nice thick layer of pesto. Pop in the toaster oven on your toaster oven pan until done. Then cut of the string and peel away the skin. Ta-dah! Instant fancy dinner. A few steamed baby carrots and steamed baby yellow squash or baby zucchini and you're an instant gourmet chef.

Answer 3

Chicken Scallopini Marsala

3 oz. fresh mushrooms
3 oz. olive oil
Salt and pepper to taste
10 oz. chicken, thinly sliced or pounded
Flour
Garlic powder
1 1/2 oz. Marsala wine
Oregano

Saute mushrooms until almost tender in 1 1/2 ounces of olive oil, and drain. Salt and pepper the chicken slices and lightly dip in flour. Brown the slices in the remaining oil; add a pinch of garlic. When lightly browned, add mushrooms, wine and a dash of oregano. Simmer for 3 or 4 minutes in a covered saucepan. Serves 2. Garnish with lemon slices. Change amounts for the number of servings you want to make.

Serve with a pasta, such as spaghetti carbonara:

Spaghetti Carbonara

1 1/2 to 2 c. fresh grated parmigano or Asigo cheese
6 to 8 slices bacon (preferably pancetta)
1/2 to 2/3 c. half and half
2 to 3 cloves crushed garlic
2 to 3 tbsp. white wine

Use more or less cream if you want it wetter or drier. Fry bacon. Remove and crumble it. Saute' garlic in grease. Put in white wine to de-glaze. May want to drain some grease before saute' garlic. Cook pasta while doing this, then drain and put back in pot. Add bacon, wine and garlic, cheese, cream, stirring constantly. Add bacon crumbled up.

Also serve with mozzarella & tomato & basil salad and Bruschetta. A good Valpolcella wine is nice with this menu!

Answer 4

This is kinda neet. I do not have measurements, I usually just wing it. Combine tomato juice, ketchup (to sweeten), bay leaves, carrots (round sliced) and chicken in a roast pan, cook until meat is done.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.

Answer 6

VEGGIE - FILLED BURGERS

INGREDIENTS:
2 tablespoons low-fat milk
1/2 cup finely shredded carrot
1/4 cup finely sliced green onions
1/4 cup soft whole wheat bread crumbs
1/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic salt
Dash pepper
3/4 pound lean ground turkey or chicken
1/4 cup Dijon-style mustard
1/2 teaspoon curry powder
Lettuce leaves (optional)
Shredded or thinly sliced zucchini (optional)
Sliced tomato (optional)
Curry mustard (optional)

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DIRECTIONS:
Stir together milk, carrot, green onion, bread crumbs, Italian seasoning, garlic salt, and pepper in a medium mixing bowl. Add ground turkey; mix well. Shape the mixture into four 1/2-inch-thick patties. Lightly grease the grill rack.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for about 12 minutes or until an instant-read thermometer inserted into the side of a patty registers 165 degrees F, turning once.
For a gas grill, preheat grill. Reduce heat to medium-hot. Place patties on grill rack; cover and grill patties as directed in step 2.
Meanwhile, stir together mustard and curry powder.
Serve patties topped with lettuce leaves, zucchini, sliced tomato, and curry mustard mixture.

SONOMA WHITE CHILLI

INGREDIENTS:
12 ounces ground turkey
1 medium onion, chopped
1 clove garlic, minced
3 cups water
1 (15.5 ounce) can Great Northern or cannellini beans, rinsed and drained
1 (4 ounce) can diced green chile peppers
2 teaspoons instant chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon pepper
1/4 cup water
2 tablespoons whole wheat flour

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DIRECTIONS:
Cook turkey, onion, and garlic in a large saucepan until turkey is no longer pink. Drain fat. Stir in water, beans, undrained chili peppers, bouillon, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes. Stir together the 1/4 cup water and the flour in a small bowl; stir into chili mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

SPICY CHICKEN CASSEROLE

INGREDIENTS:
4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon
1 cup chicken broth
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) cans chili beans, drained
12 (8 inch) flour tortillas
3 cups shredded Colby-Monterey Jack cheese

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DIRECTIONS:
Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.