Need an impressing recipe. No red meat please.?

Question

Boss coming to dinner doesn't eat red meat!

By the way easy please

Answer 1

This is always a hit when I entertain.
Stuffed Rock Cornish Game Hens with Orange Glaze

For pecan cornbread stuffing:
5 tbl butter or margarine
2 sm white boiling onions, chopped
4 x mushrooms, sliced
2 stalk celery, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp dried dill weed
1 tsp crumbled dried marjoram
Large pinch of crumbled sage or poultry seasoning
1 1/4 cup crumbled day-old corn bread
1/3 cup chopped pecans
1/2 cup chicken broth
2 x Rock Cornish game hens (about 1 1/2 pounds each)
Salt to taste
For orange glaze:
1 cup orange marmalade
2 tbl Grand Marnier or Scotch whiskey

Preheat the oven to 400 degrees. In a skillet, melt butter. Add onions, mushrooms and celery and cook until soft. Add parsley, herbs, corn bread and nuts. Add chicken broth and toss to evenly moisten, adding more corn bread if mixture is too moist.
Prepare game hens by washing them thoroughly with water. Dry them with a paper towel. Sprinkle cavities with salt. Place side by side in roasting pan.
Stuff each hen with half of stuffing. Place pan in oven and immediately reduce temperature to 350 degrees. Roast 30 minutes.
Meanwhile, combine marmalade and liqueur in small saucepan and mix with fork.
Heat to melt marmalade. Pour half the glaze over hens and return them to the oven. Roast 1 hour (total roasting time will be 1 1/2 hours), glazing the hens once more during that time. Serve immediately.

Note: I really like this stuffing but, you can use any you like prefferably with nuts or fruits.

Answer 2

This is soo good

CHICKEN BREST STUFFED WITH BLUE CHEESE AND SPINACH

INGREDIENTS

* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil

DIRECTIONS

1. Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
3. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

I would serve with a baked potato and a simple salad.

Good luck!

Answer 3

shrimp scampi (have a lemon wedge for each plate for the shrimp if desired)over rice or pasta. serve with steamed asparagus topped with hollandaise sauce or steamed vegetable medley (such as sliced squash, sliced purple onion, red bell pepper, green bell pepper, and/or zucchini) and sauteed mushrooms. be sure to have rolls and ice tea (don't forget the lemon, sugar, and sweet and low). tiramusu or key lime pie would be the dessert i would choose.
go to allrecipes.com for the recipes. this is the best site. also, when you change serving sizes it will also change the amount of the ingredients to fit the number of servings.
enjoy and good luck!!!!!
also, there is a recipe called Cha Cha's White Bean Chicken Chili at this site. it is great!!!!! go strictly by the directions and do not substitute!!!!!

Answer 4

while u prepare ur house for the visit heres a dish sure to please
get center cut pork chops season them with bread crumbs paprika garlic pepper salt and alittle cayanne heat and cook in a pan on medium heat with olive oil on the bottom fry on both sides till crispy
in a pot next to that have diced potatoes coming to a boil
when done mash them with sour cream and cheddar cheese mash real good and mix it all together real good as well
and use a can of cream corn and regular mix together in a bowl and microwave it for 2-3 mins. till heated and have alittle applesauce to place on the dish when ready

Answer 5

Grilled salmon is quick easy & delicious. Take a piece of fresh salmon & marinate in garlic italian dressing. Take medium piece of foil & fold edges into a tray. Spray with pam & place salmon skin side down in center. Grill over medium coals til done ( fish will turn pink & flake ) Serve with wild rice, grilled asparagus & a fresh tossed salad. Serve with plenty of fresh garlic bread....Yummy & easy!!

Answer 6

"Arroz con Pollo" (rice with chicken) - 4 to 6 servings

1 (3 1/2-lb.) broiler-fryer chicken; cut up
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/4 cup olive oil
1 cup sliced mushrooms
1 medium onion; chopped
1 large clove garlic; minced
3 1/2 cups chicken broth
1 (28 oz.) can tomatoes; chopped
1/2 tsp. oregano leaves; crushed
1/4 tsp. saffron; crushed (optional)
1 bay leaf
2 cups raw regular long-grain rice
1 (10 oz.) pkg. frozen peas
1/4 cup pimento strips

1) Season chicken with salt, pepper and paprika. In 5-quart Dutch oven or large pot over medium-high heat, in hot oil, cook chicken pieces, a few at a time, until browned on all sides; set aside.
2) Over medium heat, in hot drippings, cook mushrooms, onion and garlic until onion is tender; stirring occasionally. Stir in broth, tomatoes, oregano, saffron and bay leaf; heat to boiling.
3) Add rice and chicken. Reduce heat to low. Cover; simmer 30 minutes or until chicken is almost fork-tender. Add peas and pimento; cook 15 minutes more or until chicken is fork-tender. Discard bay leaf.

Answer 7

Try Paula Deen's "The Lady's Mac and Cheese".
Made it once, and it was a huge success!

Answer 8

If you want to REALLYimpress him, try this one.. Its tough though. Chinese Emperors eat this..

Beijing Roast Duck

http://www.thegutsygourmet.net/pekingduck1.html

If its too hard, you can also skip the pancakes and just roast the duck.

Answer 9

http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,chicken_Recipe,00.html?searchString=chicken&site=FOOD&searchType=Recipe
here are fifteen trillion chicken recipes....pick one!

Answer 10

Neapolitan Calamari and Shrimp Salad
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.

Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.


and....

Spinach and Mushroom Ravioli
1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushroom (cremini, shiitake, button), finely chopped
2 cups tomato sauce, recipe follows
Salt and freshly ground black pepper

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
Line up 3 wrappers on a cutting board. Brush with the egg and
water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

- no red meat =)
hope you like em