What should we have?!?!?!?!?

Question

I'm making up my weekly menu for my husband and I and I have no idea what we should have this week and I'm getting tired of the 'norm'. Anyone have any ideas for meals for this week?

Dislikes:
Fish
Pork
Beans
Salad
Lamb
Veal

Likes:
Chicken
Beef
Turkey
Italian
-to name a few...

If its a particular family recipe, would you kindly write it down too. Thanks

Answer 1

I make a dish I like to call Salsa Chicken... It is delicious. You would have to adjust the recipe a bit because I cook for 6 people when I make it but here is the recipe for 6 and if you liek it freezes well for a quick meal in the week when you are both working.

4 lb chicken, cut into chunks (you can use dark or white meat, I prefer dark for the flavor)
3 cups of Pace Picante Salsa (that is my preference in brand but you can use your favorite)
1 large onion chopped coarsely
4 cloves of garlic, chopped finely
6 tablespoons of butter (or margarine or olive oil depending on your taste)
2 packets of taco seasoning.
Flour or corn tortillas
3 cups cooked white rice


First you saute the onions and garlic in the butter until the onions are translucent. Then add the salsa and bring up to a simmer. Stir in the taco seasoning packets until completely dissolved. Then add the chicken. Simmer for about 45 minutes until chicken break apart. Then you can eaither serve it over white rice or in tortillas with the rice like a burrito.

Some of my family like to put cheese on it or sour cream, but me personally, i just like it alone with the rice and tortillas. I jope you try it and enjoy it.

Answer 2

How about a rissotto try this one i use quite a bit and you can adapt it
2 chicken breasts
2oz rissotto rice per person
1 onion
butternut squash
appx 1 pint chicken stock use 2 stock cubes needs to be hot
a little olive oil (can use veg oil)
clove garlic (opt)
soften onion and garlic in the oil in a saucepan
add the rice and heat till transparent appx 2 or 3mins dice the chicken and add cook appx3 mis add a quarter of the stock and the butternut squash which should be peeled and deseeded then cubed. once the stock has been absorbed you can then add more a little at a time till all in whloe process should take appx 30 mins. If not like butternut squash try peppers or peas. Hope this helps

Answer 3

You could make a chicken & mushroom pie. Brown some onions in butter & olive oil in a pan (with garlic if you like it), cut the chicken into thin strips, and brown in the same pan. Pour in some stock, and a bit of white wine if you like, chopped mushrooms, cover and simmer. When the chicken is cooked through, season to taste, add any herbs you like (rosemary goes well), cook without the lid for a short while, to allow the sauce to reduce, and the flavours to blend. Take it off the heat, and stir in some double cream to thicken, then heat gently so as not to curdle the cream. If you don't have/like cream, slake a couple of teaspoons of cornflour with some cold water, mixing thoroughly, and add to the chicken mixture a couple of drops at a time, stirring in well, then put back on the heat stirring constantly, to thicken. Line your greased pie tin with some shortcrust pastry, and bake blind (with some all-metal cutlery to stop it rising if you don't have dried peas or baking beans) at about 160 C for around 10-15 mins. Then remove the beans/cutlery, pour in the chicken mixture, and put the pie lid on (or make a lattice with pastry strips if you prefer), remembering to make an incision in the middle to allow steam to escape!), sealing the edges, and glazing with beaten egg or milk. Bake for about 30-45 minutes at 180 C, and serve with seasonal veggies, and saute potatoes, mash or whatever you like! Yummy, filling, and pretty healthy (ish)

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

I would have to say I'm against lamb and veal.
Chicken is good though....

Answer 6

curry have curry i live for curry

Answer 7

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.



Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.


Creamy Chicken and Pesto
Pesto:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated
Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato,
chopped
1/4 cup olive oil

Marinade:
1/4 cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano2 cloves garlic, minced
6 boneless, skinless chicken
breasts, cut into strips

1 (16 ounce) package dried
penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
1/2 (8 ounce) jar oil-packed sun
-dried tomatoes, drained and
sliced
1/3 cup pine nuts
1/2 cup white wine
1 cup heavy cream
salt to taste
DIRECTIONS:
1.Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
2.In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
3.Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
4.Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
5.Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.



Tuscan Garlic Chicken
Serves 6
Prep Time: 15 minutes
Cook: 30 minutes
Ingredients
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil Рenough to coat Рand saut̩ chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

Add remaining 1 Tbsp of flour and stir to combine.

Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.



Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done



CINCINNATI SKYLINE CHILI
Categories: Chili
Yield: 1 servings
2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1 1/2 ts Salt
1 1/2 ts Vinegar
1 1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper
Mix ground beef and water until soupy. Mix in other ingredients.
Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."
Note: Top with grated Cheddar, onions, chili beans or use as sauce
over noodles or spaghetti.