Need Ideas for supper tonight!?

Question

Any UNIQUE but amazing chicken or beef hamburger recipes. Can be easy or complicated...just somthing tasty.

Answer 1

I have made these many times, and they are delicicious!

Sizzlin' Chicken Skewers

1/3 cup hot water
1/4 cup KRAFT Original BarBQ Sauce
1/4 cup KRAFT Peanut Butter
1/4 cup lite soy sauce
1/4 cup chopped cilantro
2 Tbsp. mustard
1/8 tsp. ground red pepper (cayenne)
1 lb. (4) boneless skinless chicken breasts, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro, mustard and pepper in medium bowl with wire whisk.
POUR half of the mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. Refrigerate remaining sauce mixture for dipping.
PREHEAT barbecue to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Answer 2

RAIN OR SHINE CHICKEN 3/4 cup fresh lemon juice 1 12 ounce can tomato sauce (or 1 1/2 8 oz cans) 3 tablespoons Worcestershire sauce 2 tablespoons brown sugar or honey 1/2 cup onion, chopped 2-3 cloves garlic, crushed 4 1/2-5 lbs chicken, cut into pieces 6 cups vegetable or peanut oil (for frying) Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally. Preheat oil to 360-375°F in a large, heavy pan. Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center. Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature. If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken. Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!

Answer 3

This seasoning method comes from Puerto Rico but because of the garlic it has a very Italian flare & it's...
MY FAVORITE!!!!

Take 6(change the amounts depending on how much chicken you have... this would work for one pound) cloves of garlic & mash them (you can use a food processor or a mortar & pestle)
add salt, oregano, & a little bit of olive oil..make into a paste

If you have all purpose seasoning sprinkle some all over the chicken then rub the paste all over the chicken breasts (you may want to cut some slits in the chicken to get seasoning inside)

Put in a pan with a little bit of butter to saute (you can also add half a cup of white wine & a tablesppon of lemon juice, this part is optional... I just love how juicey & tasty it comes out)



Serve on top of plain pasta or on the side of rice pilaf

Good Luck! Enjoy! ;-)

Answer 4

I love ground chicken, turkey or beef meat loaf. I get rave reviews. Use 1lb meat, 1 chopped onion, 1 chopped bell pepper, 2 chopped cloves garlic, 1 small can tomato sauce, 1 cup bread crumbs, 1 egg and a handful of Parmesan cheese. I also add oregano and parsley. Combine all and put into a loaf pan. Then top with another small can of tomato sauce and bake at 350 for about 45 minutes. Serve with mac and cheese or broccoli and cheese. Yummy

Answer 5

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Answer 6

I make a wonderful meatloaf.
Take the ground beef and mix with bread crumbs. Enough that the meat holds together. Sprinkle in garlic powder and season salt for taste. Mix lightly. Add a few dashes of worchshire sauce and liquid smoke. Mix in liquids. Add a little grated cheese and press into a pan. Bake on 350 for 45 minutes. Cut the centre to check for pink/redness. Cook a little longer if red. If pink, add some cheese to the top and pop back in the oven until nicely melted.
Slice and serve with mashed potatoes and gravy. Enjoy!!

Answer 7

How about Mexican Chicken?

Cut up boneless chicken breasts; sear in olive oil.
Add a pkg of taco seasoning; coat and cook a bit.
Add strips of green pepper. Continue cooking
Add canned diced tomatoes and chili beans.
Cover and simmer.

Serve over brown rice.

Answer 8

Aunt Chrissy's Ritz Cracker Casserole
3 cups Ritz cracker's, crushed
3/4 cup butter, melted
Mix and divide in half. Spread one half in bottom of 9X13 pan.
3-4 chicken breast,cooked & diced
1 family size can Cream of Chicken
1 cup Sour Cream
1/4 cup chicken broth
Salt & Pepper
Garlic Powder
Mix up all these ingred and spread over the crackers in 9x13 then top off with remainder of crackers. Serve with rice. My kids and husband love this

Answer 9

Unique is tricky but yummy I can do: Saute chicken with Old Bay serve with saffron rice and a salad, for hamburger mix with onion soup mix, cook patties to desired temp and top with mushroom soup undiluted cover and serve over mashed potatoes with a side salad.

Answer 10

I made Moroccan chicken with prunes served over quinoa the other night - it was different and Very tasty.
Rub 8 skinless chicken thighs with 4 cloves of chopped garlic, lemon zest (from 1 lemon) and 1 tbsp oregano - let sit for at least 1 hour.
Mix 1.5 cups of pitted prunes with 1 cups of water, 1/4 cup lemon juice and 1 tbsp honey - let sit for min 1 hour.
Put chicken in slow cooker, cover with 2 cups chicken stock cook on high for 2.5-3 hours or low for about 5 hours (until chicken is cooked). Mix in prune mixture, cook for 30 min.
Cook quinoa (I used some of the liquid from the chicken mixed with water to cook the quinoa) or couscous to serve with.

I was really surprised how delicious this was!


http://www.gingerpeople.com/recipe_margarita.html
Margarita Chicken Salad with Ginger Lemon Grass Dressing
Ingredients

4 oz tequila
4 oz fresh lime juice
3 garlic cloves, crushed
Pinch salt
Freshly ground pepper
1 teaspoon cilantro paste (or 1 tablespoon fresh cilantro, chopped finely)
4 large chicken breasts
Romaine lettuce hearts
1 carrot, shredded
The Ginger People's Ginger Lemon Grass Dressing
Mix all ingredients except chicken. Marinate chicken breasts for at least two hours, then saute, broil or bake until done. Once cooked and cooled, cube chicken. Toss romaine hearts with grated carrots. Add chicken. Toss with The Ginger People's Ginger Lemon Grass to taste. Recipe compliments of Grace Reade.