Need a dinner and dessert idea.?

Question

Right now I am defrosting Chicken breast, but I'm not really what to make. I am UP TO HERE with pasta, so please no pasta dishes. Also I have vanilla icecream and little shortcakes, any idea what todo with them. Thanks for all your help.

Answer 1

Just marinate the chicken with:
Vinegar
grated onion-1
some ginger paste 1tsp
garlic paste 1tsp
any spices u have including all spice
salt to taste
Pepper ground
some herbs: parsley is best.
paprika powder/ optional

Leave it for half to an hour.
Heat some oil in a pan and wok. Slow cook. Covered with all those marinade. Till cooked.

Or, just put it in a pan to roast in Oven till done.
Have it with any bread or dinner rolls

As for dessert: Dice some fruits. Any you like.
You can put them on the cakes. Then top with ice cream
or just have fruits with the ice cream

Enjoy!

Answer 2

As an entree I would recommend pistachios and red whine (Bordeaux), well - for the main course , steamed rice with fresh herbs and a little bit of butter is an idea, then why not curry chicken and some (not too many) other spices, and what about a simple
tomato salad with a lot of basil , another suggestion would
be a red and green pepper salad.

As a desert I would say strawberries (even it is not the season) and a machiato to finish off.

Answer 3

Garlic-Lime Chicken

Cooking spray
1 pound boneless skinless chicken breast halves
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat. Transfer chicken to prepared pan and pour over any remaining marinade. Roast 30 to 35 minutes, until chicken is cooked through.

Answer 4

Marinate boneless, skinless, thawed chicken breast in salsa.

Put chicken on baking sheet and top each piece with a spoonful of salsa.

Bake at 350 F for 27 minutes. During last 3-5 minutes of cooking top with a slice (or handful of shredded) of Mexican cheese...I use 4 cheese Mexican blend.

Yummy!!

Answer 5

chicken cordon blue...slice chicken and put a piece of cheese and a piece of ham in the middle..then bread and bake in oven at 350 for about 45 minutes. add a twice baked potato and to kick that up add a teaspoon of horseradish when you do your filling for the potato then for veggies do a melody thing carrot, broccolli, cauliflower. Now for the ice cream and shortcakes..lets see do you have hersey or chocolate syrup is so...there you go..warm up the shortcakes put some ice cream on them and then the syrup..have fun..

Answer 6

check out one of the many great chicken breast recipe sites. Try recipe.com, or just type in chicken breast recipes in your favorite search engine. I often get bored of the same old food, and Use the recipe sites to change up my usual food.
good luck.

Answer 7

Mashed potatoes, topped with grilled chicken and veg, with white sauce.

Shortcakes crumbled, and fruit, mixed into ice cream.

OR PASTAAAAAAAAAAAAAAAA

Answer 8

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Crust:
Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.


dessert:


Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts
1 pre-baked deep-dish (9-inch) pie shell

Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts

Ganache:
Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.

Filling:
Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.

To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.

Garnish:
Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.

Answer 9

Chicken Satay with Peanut Dipping Sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups

--Tyler Florence, FoodTV
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Grilled Lemon Chicken Skewers with Satay Dip

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

--Ina Garten, FoodTV
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Chicken Breasts & Mushrooms in Lemon Sauce

4-5 Tbsp. butter
olive oil - optional
8 oz. fresh white button mushrooms - sliced thick
6 green onions with tops, sliced
2 cloves garlic, minced
1/4 cup A/P flour
1 Tbsp. fresh rosemary or 1/4 teas. dried
½ tsp. salt
1/8 tsp. white pepper
1/4 tsp. paprika
4-6 boneless, skinless chicken breast halves
½ cup chicken stock or canned low sodium broth
¼ cup dry white wine (ie. chardonay)
¼ cup freshly squeezed lemon juice
Capers, to taste

1. In a large skillet over medium heat melt 2Tbsp. butter, add mushrooms, onions and garlic and saute for about 5 minutes (do not over cook).
2. Transfer mushrooms & onions to the bottom of a covered casserole dish.
3. Combine flour and spices and toss chicken to coat. (Save left over flour)
4. In same skillet over medium heat, add 2T butter (and 1-2Tbsp. olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.
5. Transfer chicken to casserole dish and place on top of mushrooms and onions.

Preheat oven to 350°.

6. Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.
Pour over checken. Place some of the mushrooms and onions over the chicken & sauce. Sprinkle with capers.

7. Cover and bake for 30-40 minutes until chicken is done and no longer pink. Serve over rice.

--Big Book of Casseroles by Maryana Vollstedt
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HOT CHICKEN SALAD

Mix well:
1 can cream of chicken soup
1 Cup Sour Cream
1 Cup Mayonnaise

Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice

Mix well and spoon into a buttered 9X13” baking dish

Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter

Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.
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For dessert, sprinkle your shortcakes with something like espresso or strong coffee, a nice liqueur of some sort, or brandy or rum. Top w/ ice cream and taosted nuts. You can make this easy caramel sauce to go on top.

Caramel Sauce

1½ cups sugar
1/3 cup water
1¼ to 1½ cups heavy cream
½ vanilla bean or ½ tsp pure vanilla extract

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

--Ina Garten