dinner
You are looking at posts in the category dinner.
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Jun | ||||||
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Pages
Categories
- Announcement (4)
- appetizer (1)
- bacon (4)
- Beef (9)
- berries (1)
- black beans (1)
- blue cheese (1)
- breakfast (4)
- Cajun (1)
- cake (2)
- casserole (2)
- cheesey (12)
- chicken (6)
- chili (2)
- chops (2)
- chowder (1)
- christmas (2)
- clam (2)
- cobbler (1)
- dessert (6)
- dinner (23)
- easy (2)
- eggs (1)
- fruit (3)
- ground beef (3)
- Intermediate (4)
- italian (7)
- lamb (2)
- lemon (2)
- lunch (1)
- mexican (6)
- Newman's Own (1)
- onion (6)
- pasta (4)
- pork (1)
- potatoes (2)
- pumpkin (1)
- quiz (1)
- recipe (8)
- reduction (1)
- rice (3)
- salad (1)
- salmon (3)
- sandwich (2)
- sauce (7)
- sausage (5)
- seafood (1)
- shallotts (1)
- shrimp (1)
- side dish (2)
- soup (2)
- spicy (6)
- Stews (5)
- strawberry (1)
- tacos (1)
- thanksgiving (1)
- Uncategorized (3)
- vinegar (2)
- vote (1)
Poached Champagne Salmon over pasta
Posted on April 7th, 2009 by Danielle.
Categories: dinner, lemon, onion, pasta, salmon, sauce.
Sounds decadent doesn’t it? So one night I was going to make my Nane’s pasta with clam sauce, but I only had salmon. Then someone came over with a bottle of champagne. I thought, “mmm…can I find a recipe that fits all three?” The answer was, “with a little combination-yes”. So here’s the recipe, taken from a HG-TV recipe, a Food Network Recipe and my Nane’s recipe.
Poached Champagne Salmon over Pasta:
Ingredients (serves 2):
1 Tbs olive oil
1 clove garlic minced
1 large shallot minced
8 oz brut champagne
3 Tbs salted butter
1/2 tsp fresh dill
1 pint heavy cream
1 tsp sea salt
1 Tsp lemon juice
1 large fillet of Salmon
1/2 box Angel Hair pasta
parsley
black pepper
Parmesan cheese
Cooking Supplies:
Large high sided skillet w/lid
Pasta pot
Small sauce pot
Heat the large high-sided skillet over medium-high heat, add olive oil. Add shallots and garlic and sauté until soft and golden. Add champagne, lemon juice, salt and dill and bring to a boil.
In the meantime remove the scales from the salmon and cut the fillet into two pieces.
Reduce heat on the liquid to just a simmer. Slide in the two fillet pieces and cover. Poach 3-4 minutes. Transfer the finished salmon to a covered plate. Leave liquid simmering in the skillet. In another pot, bring water to a boil and add pasta. Cook pasta 10 minutes or until soft.
In a small sauce pot, add 1 cup of the champagne liquid over medium heat. Add heavy cream and butter. Bring to a boil then reduce to a simmer and season with pepper and additional salt to taste.
Return salmon to champagne liquid to reheat. Drain pasta and set on the plate. Place reheated salmon on the pasta and cover in cream sauce. Garnish with parsley and Parmesan cheese if you’d like.
Follow the Recipe Extra: The important part of this recipe is to balance the flavor of the champagne liquid and the heavy cream. Too much cream and it will be a little bland, too much broth and it’ll be too champagne-y. The key is to taste and taste. Once you get a handle on the mixture, you’ll be able to make this recipe a million times and always get it right.
Sausage and Peppers
Posted on March 30th, 2009 by Danielle.
Categories: dinner, recipe, sauce, sausage, spicy.
Another family recipe that we have all the time. We like things spicy and sweet.
This is the cover of the cookbook my Nane made us for Christmas, full of all her recipes. Sausage & Peppers is in there. P.S. That’s a picture of the dessert table at my wedding. She made everything on it but the cake.
Sausage and Peppers:
2 lbs sweet Italian sausage
1/4 cup olive oil
3 large bell peppers (your choice of colors)
1 small Spanish onion
4 cups Marinara sauce
1 cup water
Cut the sausages into 2 inch pieces. Pan fry the sausage with the oil on medium heat until sausage is cooked. Drain oil fromt he pan. Add peppers and onions and continute to sauté for a few minutes stirring constantly. At this point, add marinara sauce and water. Bring to a boil. Lower heat and simmer for 10 minutes. Serves 4-5.
Follow The Recipe Extra:
The thing about this recipe is it’s easy to customize. We like it spicy so I always throw in some crushed red pepper flakes and serve either with pasta or a really good french bread. You can also go with sweeter and add fresh basil leaves and use a tomato vodka sauce with fresh tomatoes diced and added in. This way is good with pasta, I like a Manicotti or a Gemelli.
Wasabi and Honey Glazed Salmon
Posted on March 23rd, 2009 by Danielle.
Categories: dinner, fruit, recipe, rice, salmon, sauce.
I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.
Wasabi and Honey Glazed Salmon:
2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
sesame seeds
Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.
On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.
Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.
Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.
Minestrone Soup á la Aunt Teri
Posted on March 16th, 2009 by Danielle.
Categories: Stews, cheesey, dinner, onion, recipe, sausage.
For Christmas this year my family decided to make gifts for one another. My gift included all of the family soup recipes. I came across this minestrone soup recipe and though I’ve never really favored this soup, I thought I’d give it a try. I’m beyond glad that I did! It was rich, broth-y and filling. I loved it and you will too!
Minestrone Soup:
1 lb. of Italian bulk sausage
2-3 stalks celery diced
2-3 carrots sliced
2 onions chopped
2 cloves of garlic minced
1-28oz can of italian diced tomatoes
2-8oz. cans tomato sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
2 cans beef broth
1 tsp. salt
1/4 tsp. pepper
———————
2 small zucchini sliced
2 cups finely shredded cabbage
1 can great northern beans (or cannellini if you prefer)
1 cup uncooked macaroni noodles
Parmesan cheese
Begin by browning and draining the Italian bulk sausage. Place browned sausage in a large stock pot with 3 cups of water on high heat. Boil for 8 minutes then add all of the ingredients above the dashed line. Reduce the pot to a simmer and cook for 1 hour (or as much as 6 hours).
After the hour add the rest of the ingredients and the noodles. Simmer for 1/2 hour more or until macaroni is cooked. Serve with Parmesan cheese and a good bread.
Follow The Recipe Extra:
This recipe makes a ton of soup and it’s a filling soup at that. Luckly its a soup that freezes very, very well. Put any extras in a tuperware in the freezer. When ready to reheat, put it in a stock pot and add a little water on med heat. It will defrost nicely and taste wonderful.
Spinach and Cheese Stuffed Shells
Posted on February 28th, 2009 by Danielle.
Categories: cheesey, dinner, pasta, recipe, sauce.
My grandma, who we call Nane, gave everyone in the family a cookbook that she had made and published for Christmas. With great grace she also gave me permission to post everyone of the recipes I make from her cookbook. So here’s the first of many recipes that the generations in my family have been eating for years. Thanks Nane!
Spinach and Cheese Stuffed Shells:
12 Jumbo Shells
1 10oz. Package frozen, chopped spinach, thawed and well drained
1 cup ricotta cheese
1/2 cup freshly grated Parmesan
1 Egg white, slightly beaten
2 Tbs. Milk
1 26oz. jar of Marinara sauce (your choice)
mozzarella cheese
In a bowl, combine spinach, ricotta cheese, Parmesan cheese, egg white and milk. Mix throughly. In the meantime, heat a stock pot of water to boil and add the jumbo shells. Cook only for 5-7 minutes. Remove the pot from the stove and drain shells, carefully so as not to tear. Put aside in a bowl. Preheat oven to 350 degrees. In a 9×13 inch casserole dish, coat the bottom with a small amount of the marinara sauce. Fill each shell and place in the baking dish in rows. Pour the remaining sauce over the shells and cover with mozzarella cheese as desired.
Cover and bake for 15 minutes at 350 degrees. Then remove cover and continue cooking for 15 minutes more. Let it stand for 5 minutes before serving.
Follow The Recipe Extra:
The key to stuffing shells is not to over cook them in the water. Only cook for 5 minutes and check them regularly. Also to make filling easier, use a pastry bag or a corner-cut ziplock.
Authentic Tacos – Ben’s Mom’s Style
Posted on March 22nd, 2008 by Danielle.
Categories: Beef, Intermediate, cheesey, dinner, ground beef, mexican, recipe, tacos.
Hi All!
So I’m sure you’ve noticed that the winner of last week’s poll was…..TACOS!! For those of you that voted for pork chops or chicken, never fear, those recipes will be coming shortly regardless. So, on to tacos. When Ben and I first started dating I made tacos for dinner one night. He was a little confused by my method – taco shells, ground beef with that sauce-powder you get at the grocery store. Then we went to his mom’s house one night and she made the most amazing tacos and I understood. She’d been making these tacos for him since he was little. Now granted, these are certainly not the best-for-your-diet tacos, but they are soooo good. I’ve learned to make them and even though it seems difficult and perhaps a little dangerous (see the extra below), they are so worth it if you can stick through the cooking. 
This recipe doesn’t have many ingredients, but make sure you read all the instructions before trying to make them, this is not a read-for-the-first-time-as-you-cook recipe.
Ben’s Mom’s Authentic Tacos:
For tacos:
1 lb lean ground beef
1 small pkg of corn tortillas (12-20 tortillas)
Vegetable oil
For garnish:
Avocado sliced thin
Tomatoes diced
Mexican style shredded cheese
Refried beans
Green Taco sauce
Salsa
Cooking materials:
cookie sheet covered in paper towel or news paper
Large round skillet
Large splatter screen
tongs – the longer the better
Paper towels
Open up the package of ground beef and the tortillas. With a butter knife or your fingers spread about 1-3 tablespoons of meat on half of one tortilla. Your tortilla should look like a pie graph with one half filled in with meat. Make sure you press the meat into the tortilla firmly, that will help keep the meat on the tortilla when you are cooking. Prepare all of the tortillas in this manner until you are either out of meat or out of tortillas.
Set uncooked tacos to the side of the stove. Heat the oven to 200 degrees and place the cookie sheet with the paper towels or newspaper inside it. On the stove heat about 1/2 cup vegetable oil in a skillet on medium-high heat. When the oil is heated, slip your first uncooked taco into the oil. The tortilla should be floating meat-side up. With your tongs move the tortilla around in the pan a little to coat the face up side of the taco with oil. This will help soften the tortilla to make it easier to fold. You’ll be able to see the ground beef browning on the side touching the tortilla. When it’s about 1/2 way brown use your tongs to fold the empty side of the tortilla over making the taco shape. Now that it’s taco shaped, turn the taco over in the oil to cook the other side. When the beef is browned, pull the taco out of the skillet. Try to drip most of the excess oil back into the pan as you take it out. Place the cooked taco in the oven on the paper. This will soak up the extra oil and make the tacos crispy. You may put another taco in the pan now and restart the process. Replenish the oil as needed to cook all the tacos. When the last one is done, leave the tacos in the oven for 10 minutes so the last few can crisp.
Follow The Recipe Extra:
The Oil – It will spatter!! Make sure you are using your screen! I always make these tacos wearing long sleeves and it helps if you put a piece of paper towel on the top of the screen to keep spatter from jumping up at you. Also, towards the end you’ll find that the tacos and oil spatter more, and seemingly for no reason. This is for two reasons, 1.) the temp of the oil is too high or 2.) the oil has residual meat in it. The solution for problem 1 is to turn the stove down (duh!) and for 2 you can use an empty can in your sink to pour the old oil into and put new oil into the pan and continue. Do not touch the hot oil can with your bare hands until it has fully cooled!
The Tacos – You can usually cook two tacos at a time depending on the size of your pan. You should always be removing one, folding the other in 1/2, and then adding a new one to replace the one you just took out. I cannot recommend doing more than two at a time the first time that you do this.
The Meat – Sometimes the meat will fall out while you are flipping or removing. The key to avoiding this is long tongs and always turning, flipping or removing the tacos by using the tongs on the side of the taco that is open.
You – This recipe makes a lot of tacos. Lucky for you they are awesome left over. I included the list of condiments that we use, but use whatever you want. Everything is good on these tacos. Finally, if you’re a little nervous or concerned about splattering oil or burning yourself, then only heat the oil to the temp that you are comfortable with. The tacos will take longer to cook, yes, but you will have a more enjoyable time making them if you aren’t worried about the oil.
Enjoy – feel free to comment with questions!
Summer Spinach Salad – with Salmon and Strawberries
Posted on March 1st, 2008 by Danielle.
Categories: berries, dinner, salad, salmon, strawberry, vinegar.
Back when I worked at that previously mentioned restaurant (;)) they once had a salad that was seasonal and so good that I ate it probably once a day for the 3 months they carried it. My skin looked great and I felt healthy all that month as well if I remember correct. This is my take on that salad. Mine is just as good, but the dressing is easier along with the produce.
S is for Summer/spring Spinach, Strawberry and Salmon Salad
1 bag of pre-washed baby spinach
1 cup sliced strawberries
3 tablespoons of olive oil
2 tablespoons of white vinegar
3 tablespoons of white sugar
1/4 teaspoon paprika
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 Salmon Filet
juice from 1/2 a lime
In a piece of foil, place the filet in the center, smother the fish with the lime juice. Wrap fish up and bake or grill until cooked to your preference. (I usually do 15 min in the oven at 400 degrees, so it’s a little raw in the center.)
Slice and rinse strawberries and move to a salad bowl. Rinse spinach and place in the salad bowl. In a separate bowl or a salad dressing cruet combine the vinegar, olive oil, paprika, sugar and seeds. Shake or stir until ingredients are evenly mixed. Combine dressing with salad and toss well.
On a plate lay out salad making sure to get the strawberries. Place salmon on the top and serve.
Serves 2
Follow the Recipe Extra: I usually do more berries. blueberries, blackberries. Sometimes I use kiwis and that makes for an awesome salad. If you feel like you need a little good fat in there, avocado actually tastes great with sweet dressings and fruit. This dish can also be made with chicken. Enjoy!
Chicken Piccatta
Posted on February 23rd, 2008 by Danielle.
Categories: cheesey, dinner, lemon, shallotts.
Once my husband told me that a friend of his made chicken piccata for he and her boyfriend one night while he was in college. He then kept raving about how he would never have piccata that good again. Of course I took up the challenge. Here’s what I came up with. It’s one of the best recipes I ever cook with and I’ve made it like 1,000 times. As a side note…I realize that the the picture included is not actually of Chicken Piccata, it looked icky. Instead this is a picture of all the ingredients. I think I might like doing this from now on.
Chicken Piccata
Chicken breasts (1 per person should be plenty)
Flour
Paprika
Salt
Pepper
Olive Oil
2 tbs Butter
3-4 whole Lemons (depends on how much you’re making) – 3 juiced (1/2-1 cup of juice); 1 sliced
bottle of Capers
1 or 2 shallots – diced thin
1/4 cup White wine
1. Mix approx 1 cup of flour and salt, pepper and paprika to taste in a bowl. (D says: for more flavor make sure you can see the pepper and paprika thoroughly throughout the flour)
2. Pound chicken breasts until 1/4″ thick. Cut breasts into slices (D says: like Chicken tenders). Coat the chicken with the flour and set aside to be cooked.
3. In a Saute Pan, heat approx 2 tbs of oil on medium-high.
4. In the pan lay the chicken flat to be cooked. You can cook as many pieces at once as can lay flat in the pan. Cook for approx 1 min on each side, or until brown. Place finished chicken in a glass pan. For each batch of chicken you saute, add 2 more tbs of oil to replenish the pan. Cover the finished chicken and refrigerate.
5. In the same pan that you cooked the chicken, add 1 tbs of butter and shallots Cook shallots until golden.
6. Add in capers to taste and 2 tbs of caper juice. Add in White wine. Cook mixture down until it has reduced by half.
7. When reduced stir in the lemon juice. When sauce is bubbling slowly stir in the remaining 1 tbs of butter. Cook for 1 or 2 more minutes.
8. Pour the sauce over the chicken that is in the refrigerator. YOU CAN COVER AND RETURN TO THE FRIDGE TO BE COOKED THE NEXT DAY IF YOU WANT.
9. Preheat the oven to 350 degrees. Lay the sliced lemon over the chicken. Cook chicken for 15-20 minutes.
10. Eat
Follow the Recipe Extra: Cook this recipe this way once, then anytime after that play with the amounts of ingredients. Everyone likes their piccata different. For Ben and I, I use the juice from like, 4 lemons and 3/4 cup of wine, I double the shallots and use more caper juice than capers cause I like the taste but not the texture. Make it your own !! Don’t worry about under cooking too much, you’ll be baking the chicken anyway. They should be golden brown on the outside. Watch shallots carefully they cook quick. You want them brown not burnt. Keep in mind, if you didn’t refrigerate the chicken the night before, it will still be warm from cooking reduce time to 10-15 in the oven.
EZ Jambalaya
Posted on January 15th, 2008 by Danielle.
Categories: Beef, Cajun, Stews, chicken, dinner, onion, rice, shrimp, spicy.
I love Cajun food! The spicier the better. So one day I was craving red beans and rice, so I went to look up a recipe. That’s when I came across a description of Jambalaya. It sounded way better, plus I like protein and it has 4 different kinds. Since I started making the dish, it has been a huge hit, the presentation is impressive (usually a large tray of rice in a circle with the stew in the middle) and no one guesses that it was one of the easiest dinners to make. Give it a try for a party!
EZ Jambalaya
1-2 skinless chicken breasts; cubed
1 package of beef sausage or kilbasa, sliced
1/2 lb frozen shrimp
-optional bacon; diced or ham steak cubed, or some type of white fish.
2 roma tomatoes, diced
1 bunch of green onions, sliced
1 green bell pepper diced
1 can beef consume
1 can french onion
1 small can tomato sauce
2 tbs. butter
tabasco
Creole seasoning (I use Tony Chachere’s)
3 cups rice
Begin by starting rice on the stove. (For making rice see here.) In a large stock pot combine remaining ingredients except for shrimp, tabasco and creole seasoning. Set pot on the stove and set burner to high or med-high. Allow the pot to boil for about 10 minutes, stirring regularly. In the meantime, defrost the shrimp per package instructions. After 10 minutes the chicken should be white and cooked almost all the way through. Reduce heat to medium and add shrimp. Also add tabasco and creole seasoning to taste. Let it simmer until rice is finished. Serve.
Follow the Recipe Extra:
If you’ve got a lot of time on your hands and an iron or high quality stock pot you can also put this in the oven with a lid (@350) for a few hours (stir occasionally, but be careful, the pot will be hot!). The crock pot also works, but not as well I think. You can usually find creole seasoning at your local grocery store. Add a little at a time till you get used to using it. It’s deliciously spicy but it’s also surprisingly salty. Use it sparingly at first; adding a little at a time as you taste.
New England Clam Chowder
Posted on December 31st, 2007 by Danielle.
Categories: Intermediate, Stews, bacon, chowder, clam, dinner, onion, potatoes.
…And We’re Back!
For two years while still in college I used to work for a restaurant that rhymes with Shmearl’s (ok the name of the restaurant was earl’s – and yes the name is not capitalized.) Anyways, over two years of late night bartending, double shifts and having family come in to visit while I was working there were a lot of days when all I had time to eat was a bowl of soup. The soup of choice was Clam Chowder. I never got the recipe; I asked, but it was not given up despite knowing all the chefs and having them over to my house for parties quite often. So finally after I left the restaurant and after I had officially eaten my 1,000th bowl I decided to try and make the recipe up myself. So here it is, and it’s pretty damn close. Not to mention delicious!
Shmearl’s New England Clam Chowder
2-4 slices of center cut bacon diced
1 large onion cut diced
1/2 tsp. thyme (powdered or leaves)
2 bay leaves
1/2 cup of instant potato flakes or left over mashed potatoes
2 bottles of clam juice
2 cans minced clams (save clam juice for use in chowder)
6-9 new potatoes cubed (about 1/4″)
2 Carrots; sliced
3 roma tomatoes; diced
1/2 cup heavy cream
water
parsley
salt and pepper to taste
In a large soup pot, fry diced bacon over medium heat until half cooked (should be pink not red). There should be about 2 tbs. bacon fat in the pot now, but if there isn’t add a dash of olive oil to the pot. Add onion, carrots and potatoes and saute, stirring constantly, with bacon until fragrant and almost soft (about 5 minutes.) Add thyme and bay leaves and continue to stir for 30-45 seconds. Stir in clam juice from the bottles and clam juice taken from the cans. Add some water (about a cup if there isn’t enough liquid.) Bring liquid to a simmer for about 10 minutes or until potatoes soften. Starch from potatoes should thicken the liquid, but add the potato flakes or mashed potatoes to thicken it up if necessary. Stir in clams, heavy cream, tomatoes and parsley. Then use salt and pepper to taste. Reduce heat to medium-low and heat though. Serve.
Follow the Recipe Extra:
It will save you a lot of stress if you cut up and dice everything before even starting the chowder. Also, If you don’t trust yourself not to burn the bacon, pull it out before putting the potatoes, onion and carrots in. Throw it back in when you add the clam juice. I love the taste of clams, but hate the texture. With a food processor or sharp knife go back through the canned clams and finely mince. If you’re the opposite, feel free to use more clams and substitute the clam juice from them for the extra water.