What can I make for dinner that is very special?

Question

My husband is comming home today after being gone and working for 6 strait weeks with out a day off. He worked 90 hours a week and is getting only one day off till his next job that starts wed again out of town and long days and hours. I want to make a very special meal for him. please only answer with genuan coments and no sexual enuindos please.

Answer 1

This is an easy dish to make and quite impresive. I would normally serve it with steamed asparagus but you can serve with a nice rice pilaf or vegetable of choice. Also, to make it extra special try having via candle light. Guys like that kind of stuff too.

SMOKED GOUDA-SPINACH STUFFED CHICKEN
4 bone-in, skin-on chicken breast halves - 2½ to 3 pounds total Cooking spray
Smoked Gouda-Spinach Stuffing - recipe follows
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons margarine or butter, melted

If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours until thawed.
Heat the oven to 375 degrees. Spray a 9-inch-square pan with cooking spray.
Make the Smoked Gouda-Spinach Stuffing (see recipe below)

Rinse the chicken under cold water, and pat dry with paper towels. (REMOVE CHICKEN FROM BONE) Loosen the skin from the chicken breasts by inserting fingers between the skin and flesh. Gently separate in center, leaving the skin attached at ends. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast, using your fingers. Smooth skin over breasts, tucking under loose areas. Place chicken, skin side up, in the sprayed pan. Sprinkle the salt and pepper evenly over chicken. Drizzle with the margarine. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when you cut into the center of the thickest pieces.


SMOKED GOUDA-SPINACH STUFFING
1 package - 10 ounces - frozen chopped spinach, thawed
½ cup shredded smoked Gouda or Swiss cheese - 2 ounces
¼ teaspoon ground nutmeg

Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Place in medium bowl. Add the cheese and nutmeg. Mix all ingredients thoroughly.
Tip: You also can make this recipe with boneless, skinless chicken breast halves. Instead of spreading stuffing between meat and skin of chicken, cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Spoon about 2 tablespoons of the stuffing into each pocket.

Makes four servings.
Nutrition information per serving: 225 calories, 10 grams fat, 5 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium, 3 grams carbohydrates, 1 gram dietary fiber, 32 grams protein.

This is very simple and VERY good and it has a wonderful presentation!!

The recipe is from Betty Crocker’s "Entertaining Basics"

Answer 2

I have an idea that I am going to try soon.

Pomegranate Turkey or Chicken
Dip thin turkey or chicken breast cutlets in flour, and saute in a skillet with olive oil until done. Take from pan onto plate, set aside. Add some butter or margarine and some chopped onions. When the onions are almost cooked through, add some minced garlic and saute for a bit (don't burn the garlic!). Then, deglaze the pan with Pomegranate juice (can be found in produce departments, and some also have cherry, blueberry, and mango flavors). Then, let that reduce and thicken a bit, then put the turkey or chicken back in the pan until heated through.

Sounds good, doesn't it?

Answer 3

Chicken Valdostano

2 chicken breasts, or Royals (Chicken breast with the end of the drumstick still attached, like a handle)
6 slices Prochutto
5 oz Fontina cheese
Olive oil
Roasted red peppers, packed in olive oil (or fresh)
Mushrooms
Whipping cream
Marsala wine
Salt & pepper

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Take the cheese and red peppers, place them in a bowl, and squish them together with your fingers until the cheese and peppers are mixed thoroughly. (If you use a food processor to do this, you'll add air into the mix, and turn the peppers into mush. You want the cheese to be soft, with some pepper mixed throughout, but also with some pieces of pepper still intact)

Using a long, narrow knife (like a filleting blade) cut a pocket into the chicken breasts, then stuff with the cheese/pepper mixture

In a frying pan (Don't use non-stick unless you don't have anything else), add about a tablespoon of olive oil, then place the chicken starts to brown, then flip. (you don't want to cook the chicken through, just brown the skin). When both sides are browned, set the chicken aside to cool a bit

Now, wrap 3 slices of prochutto around each breast, taking care to cover the hole you used to stuff the chicken. (If the tender detached, you can stuff it in the hole to act like a plug)

Place the chicken in a 350 oven and bake until it's cooked through and the cheese has melted.

Cover with the sauce and serve.

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The sauce:

In the frying pan you used to cook the chicken in, add the mushrooms. When they have warmed through, pour about 3/4 cup of the marsala wine, and use a wooden spoon to mix the fond (the brown crunchy stuff in the bottom of the pan) into it. When the bottom is incorperated, add the cream (about 1 cup to start, then add more as needed). Once the sauce has come to a simmer, turn the heat down and let it reduce.

Answer 4

Chicken Paprikash

2 Boneless, Skinless Chicken Breast
4 Boneless, Skinless Thigh
1 stick of butter
1 Large Onion
1 Chicken Bullion
4 tbl spoon Paprika
16 oz Sour Cream
1 pk egg noodles

Put chicken in pot. Add enough water to just cover the chicken. Add Bullion. Boil chicken for about 20 min to create a rich chicken stock.

While chicken is boiling, in another pot, chop up onions and saute with butter.

When Chicken is done boiling, remove chicken and add to onions and butter. (Save the chicken Stock cuz your going to need it in a min)

Add Paprika and simmer 5 min.

Add Chicken Stock and simmer 1/2 hr.

Add sour cream

In separate pot boil egg noodles and drain.

Serve over noodles.

If you like sour cream. You and your husband are not going to be able to stop eating this. It is so good. Good-Luck and enjoy.

Answer 5

this is my favorite roast and I made up there recipe give it a try before you knock it and it will give you time to spend with him so you won't spend all that precious time cooking.
Laura’s Chuck Roast


3 to 3.5 Pd chuck roast
¼ cup soy sauce
1 can Pepsi
1 package of Lipton onion soup mix
1 and ½ cup water
2 tablespoons minced garlic
3 pds or so of potatoes peeled
1 small bag of baby carrots

Pour in all sauces then turn over roast scoop up some of sauce and pour over roast then place minced garlic on roast and turn again making sure to leave some sauce on roast when cooking.

Cook on low for 10 hours then add carrots and potatoes and cook for 7 to 8 more hours

Baste roast every hour or so or when have time to do so.

Answer 6

Grandmas spagetti sauce

extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
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LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.
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MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft

Answer 7

Congrats on making it interior the direction of the typhoon! :-) have you ever seen going back to the place you met and celebrating there? How some romantic dinner at your well-liked eating place? in keeping with risk you adult men like picnics under the moonlight. it somewhat is hard to respond to devoid of understanding your hobbies, yet a minimum of be certain it somewhat is proper on your likes so as that it would be memorable for you the two. large activity!

Answer 8

My husband made me steamed clams with butter and garlic for dipping sauce, (soooeasy!) steamed fresh green beans, alfredo on the side and fresh baked french bread from Albertsons. We had wine as well. It was the greatest Birthday dinner ever!

Answer 9

hmm call his mom and ask her .. maybe you'll get lucky and she will cook an invite you both over .. now that sounds good .. smile it always makes things better ~

Answer 10

make something that he loves and something he hasnt had for a while. make sure you put love in your cooking, thats what i do for my partner. like, i hate stuffed cabbage but she loves stuffed cabbage, so i cooked it only for her.