What to make for dinner tonight??

Question

Do you have any idea's. Last night I made lasagna and the night before was homeade chicken noodle soup. So any good idea's? It is cold outside too... So something warm and comforting... Thank you for your input!!

Answer 1

Antipasto Salad with Grilled Chicken:

This salad contains all my favorite foods: roasted peppers, olives, and spinach. The clever salami crisps were inspired by cookbook author Rozanne Gold.

1/2 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 large garlic cloves, thinly sliced
Salt and freshly ground pepper
4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded
3 red bell peppers
1/4 pound thinly sliced Genoa salami or pancetta
2 tablespoons freshly grated Parmesan cheese
6 ounces assorted brine-cured olives, such as Calamata, Niçoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup)
1 medium shallot, minced
1 tablespoon chopped capers
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons finely chopped flat-leaf parsley
1 pound fresh spinach, tough stems removed
6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges

1. In a large nonreactive baking dish, combine 1/4 cup of the olive oil with the lemon juice and garlic. Season with salt and pepper. Add the chicken breasts and tenders, turn to coat and let marinate at room temperature for 1 hour, turning once.

2. Meanwhile, preheat the broiler. Broil the red peppers as close to the heat as possible, turning with tongs, until black all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers. Cut them into 3-by- 1/4 -inch strips.

3. Turn the oven to 425°. Arrange the salami or pancetta slices on a baking sheet and sprinkle with the Parmesan. Bake for about 10 minutes, or until browned. Transfer to paper towels to drain. When cool enough to handle, break the slices into 1-inch pieces.

4. In a medium bowl, combine the olives, shallot, capers, vinegar, mustard, salt and pepper. Stir in the remaining 6 tablespoons olive oil; don't worry if the dressing separates.

5. Heat a grill pan or cast-iron skillet over moderate heat. When the pan is hot, season the chicken with salt and pepper and grill or pan-fry until browned and crusty, about 4 minutes per side for the breasts and 3 minutes per side for the tenders. Let the chicken rest for 15 minutes, then slice crosswise 1/2 inch thick. Reserve any juices.

6. Just before serving, stir the parsley and any accumulated chicken juices into the dressing. In a large bowl, combine the spinach, radishes, roasted peppers and salami chips and toss with half of the dressing. Mound the salad on 4 large plates or a large platter and arrange the chicken on top. Spoon the remaining dressing over the chicken.

Make Ahead: All the elements can be refrigerated, covered, for up to 2 days.

Yield: 4

Answer 2

on monday i made it's a layered casserole dish
bottom layer - mashed potatoes
next seasoned ground beef (however you like it)
Top chedder cheese
it's kinda like shepherds pie w/o the veggies

another dish i like when it's cold, (make in ur lasagne pan)
Bottom - pkg of seasoned croutons (like u use for stuffing) w/1/4 c of melted butter over it

then mixed all together - pkg of chicken tenderloins (breasts) tore up, med container of sour cream, 2 cans cream of chicken soup

Top - crushed up crackers all over it
I call this dish crummy chicken casserole

they're both very much a comfort food

Answer 3

Well, you could always make fajitas... Or if you really feel like throwing down, make some Southern Fried Chicken, Collard Greens, and Baked Macaroni & Cheese..

Answer 4

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 5

beef stew served in bread bowls

baked stuffed chicken breasts

pork chops & stuffed mushrooms

french onion soup & salad

baked ziti

shepherds pie

homemade pizzas

taco casserole

Answer 6

My family loves chili on a cold night. It's fairly easy and inexpensive, satisfies even my picky eater and still fills up my husband.

Answer 7

Reservations.

Answer 8

Chicken with Dumplings, green beans, fried corn and homemade biscuits.

Answer 9

Ugh, hate that query! "what's for dinner?" "unsure yet, what do you desire?" "something" Hate that answer too! i definitely do not understand what i'm cooking this night. perhaps tuna helper with some sparkling vegetables.

Answer 10

Corn & Lobster Chowder
To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Makes 8 servings.