So...whats for dinner?
Comments
-
I made the most awesome Chicken enchiladas last night - I wanted to share the recipe - let me know if you like them -
Chicken Enchiladas Ala Ellie
4 cups chicken breast cubed
1 package cream cheese softened
3 C shredded Mexican cheese ( divided)
1 small can chiles
1 can Rotel
1/2 C chopped Hot and Sweet pickled jalopeno's
1 can cream of mushroom soup -
Mix about ingredients - wrap in tortillas - I used cheddar jalopeno wraps - cover with 2 cups cheese - bake one hour at 350 or until brown and bubbly. YUM!
0 -
Sounds good Ellie!
I'm a sucker for mexican food!!
I have never seen Hot and Sweet Jalapeno's but then I've never looked for them. Will need to check next time I'm out. Are they less spicy than the regular pickled jalapeno's? I'm a real wimp when it comes to super spicy but, DH loves spice. Maybe this would be a good compromise. Also were the tortillas you used flour based ones or the corn?
0 -
Seaside and LuvRVing - I'm with you on watching "Chopped." Can't wait for the tables to be turned on some of the judges. I love watching it, but when they reveal the ingredients I would have no idea of what to make (besides I've never heard of some of the things that they have to work with). I guess my Home Ec classes didn't stick with me! I've been getting hungry reading about food on here, but I still don't have a clue on what I'm fixing for dinner. I usually do alot of cooking on the weekend, so I can just reheat and finish off when I get home from work. Luckily the hubby isn't fussy and will pretty much eat whatever I give him, since he didn't have to cook it. I've got a ton of stuff in the freezer, but nothing's thawed out!
0 -
Seaside Memories - I got them at Hy-vee which is our local grocery chain. I think they are less spicy and I love that sweet, hot flavor. The tortillas are flour I think - I'll look at the brand and let you know. They really make the difference. I use them in my tortilla roll-ups too.
0 -
scrap2book,
The more the merrier! It should be a fun season!
I'm with you! I do OK following a recipe, even changing it up to suit my tastes but, to come up with something on the fly, using ingredients that I don't even know what the heck they are... well, that would be a whole 'nother story..lol
When I was doing my own "Chopped challenge" the fact that something had to come from the freezer and, hence, required that I actually plan ahead took some getting used to. Guess that's how my freezer got so darn full to begin with!!
My husband is also very good about eating whatever I make and very seldom complains even when it's leftovers several nights in a row!
Look forward to watching and, who knows, maybe we'll get brave and have our own challenge here! Could be fun to see what different people would make given a list of ingredients!
0 -
Ellie,
We lived in MN for 5 years and I know Hy-Vee well!
We don't have that particular chain here but we do have Wegman's which tends to be a fairly well stocked chain. I will check there!
Lago,
Hope you enjoy your dinner out! You are so lucky to live in a large city where the possibilities for "what's for dinner" are endless! Look forward to hearing how it was!
0 -
We ended up doing Pakistani. It was outstanding.
0 -
I'm drooling, wanting that soup. Really, it looks amazing. Thanks for the recipe. I'm making it tomorrow.
0 -
lago, one word: yum!
0 -
seaside- my hubby is the same way i could cook a shoe in a pot and he would tell me it was delicous, but there was the time that i cooked some enchaladas (my fav food is mexican) that lasted for a few days then i made some tacos and then i made some tostadas i didnt realize we had mexican every day that week, and hubby finally said, honey. i love your cooking and mexican food, but my name is not pedro- lol!
0 -
I love this soup. it is one of my favorites, got it a couple of years ago from ina on food tv always got a lot of compliments, it is a sausage lental soup. i dont always make my own chicken stock and buy the low sodium chicken stock in a can or box
Ingredients
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Homemade Chicken Stock:
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
0 -
-
The shark fillet turned out wonderful served it over bed of roasted veggies.This recipe is now one of my favorites for diet food.Any homemade salad dressing will work as a fish marinade I am going to try that lentil soup recipe this week.Is turkey Kolbassa okay to use?
I just love this thread.
0 -
Turkey kiebalsa is good, so are the brats - but I HATE ground turkey - gross!
0 -
Ellie, your post reminded me: I'm not a ground turkey fan either, but a friend sent me a recipe for turkey burgers that are tons better than just about any burger I've had anywhere... One thing I've found is that ground turkey can be so lean it's way to dry to be edible by the time it's cooked, so for burgers I usually add a T or two of ice cold water to the meat when I mix it up. It doesn't seem like it would help but it does.
For those interested, it's pretty simple: mix 1 1/2 pounds ground turkey; 1/2 cup finely grated Gruyere or Swiss cheese (I reallly recommend this over colby or cheddar for this recipe); 4 scallions, thinly sliced; 1/4 cup dried breadcrumbs; 1/4 cup Dijon mustard; 1 garlic clove, minced; coarse salt and ground pepper. Cook your favorite way, serve as is or on buns, in pita, etc., with whatever else you like on your burgers. I love these cold, even, great for brown-bag lunches, so leftovers are great to have around.
I found this recipe yesterday and it looked so good I added Brussels sprouts to my grocery list. For those who like them, here's a recipe to consider. The sweet-earthy combination of sprouts and figs sounds great to me. Recipe is from chow.com (also see chowhound.chow.com for more great food stuff). Great places to learn a lot, find wonderful recipes, and get restaurant recommendations on eating out in many cities/towns.
Brussels Sprouts and Lemon Risotto
INGREDIENTS
* 1 quart low-sodium chicken or vegetable broth
* 4 cups water
* 1/2 cup dried figs, halved and thinly sliced
* 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
* 1 medium yellow onion, finely chopped
* Kosher salt
* Freshly ground black pepper
* 2 cups Arborio or Carnaroli rice
* 1 cup dry white wine
* 1 pound Brussels sprouts, cored and very thinly sliced
* Finely grated zest of 1 medium lemon
* 3 teaspoons freshly squeezed lemon juice, plus more as needed
* 1/4 cup finely grated Parmesan cheese, plus more as needed
* 1/4 cup coarsely chopped fresh Italian parsley leavesINSTRUCTIONS
1. Place the broth and water in a medium saucepan over low heat and keep at a very low simmer. Place the figs in a small heatproof bowl, add 1/2 cup of the broth, and stir to combine; set aside.
2. In a large wide pot or Dutch oven, heat 1/4 cup of the oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
3. Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
4. Meanwhile, heat the remaining 2 tablespoons oil in a large frying pan over medium heat until shimmering. Add the Brussels sprouts, season with salt, and stir to coat in the oil. Add the reserved fig-broth mixture and cook, stirring occasionally, until the Brussels sprouts are wilted and the pan is almost dry, about 2 minutes. Add the lemon zest and 2 teaspoons of the lemon juice and stir to combine. Taste and season with salt and pepper as needed. Transfer to a medium heatproof bowl; set aside.
5. When the rice is done, remove from heat, add the Brussels sprout-fig mixture and remaining 1 teaspoon lemon juice, and stir to combine. Add the Parmesan and parsley and stir to combine. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
0 -
great recipes, all!
Wanted to share a simple aioli recipe I just made to go with smoked turkey deli meat. Add some chipotle hot sauce and garlic powder to some mayo and spread your bread with it. When I'm ambitious, I do a panini with the smoked turkey, adding provolone and large ortega chiles and grill it
...ellen 0 -
debbie6122,
LOL about the "shoe in a pot" and "Pedro"... I did the same thing to my husband with a monstrous baked ziti a few years back. We had that for dinner after dinner until he finally looked at it and said, "I just CAN'T"
Wow that soup looks good! Were you able to find the du Puy lentils? I had looked for them awhile back to make Ina's Salmon with Lentils (at least I think it was her recipe) and could not find them where I live (Gee, that's becoing a theme). I was able to find Green Lentils and wonder if that woud be close enough.
0 -
lago,
That looks delicious!!! We don't have a single Pakistani place where I am but, my Mom had a pretty good recipe for Pakistani Chicken. I'll have to see about getting it from her the next time we talk!
mumayan,
Glad the Ceasar Fish came out good!! I've added it to my list to try!! DH and I love fish, the kids not so much so, we'll have that on a night when it's just us here.
NatureGrrl,
OK... I've never made or had a Turkey Burger before but, with your recipe and O2B's I'm going to give it a try! Saved off your rissotto recipe, as well. Risotto was another thing I hadn't tried making until fairly recently. I found I really like it. The figs sound like an interesting addition. We grill fresh figs and drizzle them with a bit or honey for dessert in the summer! MMMMM
thePuppetLady,
That aioli and panini DOES sound good... I had a turkey sandwich last week where I used smoked turkey, provolone and then mixed a little cranberry sauce with some mayo for the dressing. I thought it was good but, I bet I would like your verision better.
0 -
july2632 and anyone else that is thinking about making the Roasted Tomato Soup....
One thing I forgot that I sometimes do, that wasn't in the recipe, is to add a small spoonful of prepared horseradish at the end. Not enough to make it hot but just a little to give it tiny zing. Sometimes if the tomatoes aren't super good, it's needed. Other times when you have particularly good tomoatoes, it may not be needed.
I'll go back and add it to the bottom of the recipe. And to think I make fun of my Mom all the time for not giving me the whole recipe!!!
0 -
Seaside, I LOVE fresh figs, they don't grow well here (regionally) and are delicate to ship so are expensive if I can even find them. I find the dried ones seedy, but sliced thin in this recipe I think they'll be good. I love fresh figs with a bit of goat cheese and a mint leaf on a good crusty bread. Heaven! When I lived in the PNW I had a fig tree -- miss it!!
du Puy lentils are French green lentils so you should be fine. I personally like black lentils best and use them in all my lentil recipes but the French lentils are really good, too. More to add to my list of things to cook in the coming weeks, I haven't had lentils since over a year ago when a friend made her lentil pie for me... yum
PS love different kinds of aioli, thanks for another version, puppetlady!
0 -
My husband makes turkey burgers all the time. I think that's what we are having for dinner tonight. He loves turkey. Go figure. I find ground chicken has much more flavor than turkey. I have made my chili with ground turkey per my husbands request. He thinks it tastes good. I think it's bland compared to the ground chicken.
BTW I use salsa instead of ketchup on my burger. Not only does it add more flavor and some bite it's also less in calories and much lower in sugar.
0 -
Seaside- since we moved i cant find the du puy lentils either but i think i prefer the light brown almost greenish color ones they are usually the ones you find in all grocery stores, they hold there shape well but can turn mushy sooner than the dup puy lentils as far as taste i dont see alot of differnce.
0 -
this is another great soup i make my husband just loves it ,
PIZZA SOUP
1 can of sliced black olives-1 can of mushrooms-3/4 cup of chopped onion- 1 tsp of veg oil- 2 cups of water- i can (15oz) of pizza sauce- 1 can of stewed tomaotes- 1 cup of chopped pepperoni-1pound of cooked itialian sausage- 1/4 tsp of italian seasoning- 1/4 cup of grated parmesan-
Put all ingredients in pot bring to boil and lower heat cook about 20-30 minutes before serving i add shredded mozzerella on top- i also usually double the recipe it gets even better the next day.
0 -
Here is a recipe my mom made at the restraunt our family owned- before she passed away i was lucky to have a lot of her recipes. This is not a low calorie soup but so worth the calories
CORN CHOWDER SOUP:.
chop 3 stalks of celery,
chop 1 large onion
saute both in pot with a little butter till soft.
Peel and cut about 4-5 potatoes in to cubes boil in water till done but not soft:
In pot with celery and onions add:
2 cans of cream style corn- 1 can of reg corn
add in potatoes-
add in 1 large carton of half and half ( not whipping cream)
add about 4 cups of medium chedder cheese salt and pepper to taste
cook till hot but dont boil and stir occasionly so not to burn keep on medium low heat
I some times will add bacon to this after i have cooked it with the onion and celery.
0 -
Anyone for what's for breakfast/brunch?
I made some yummy challah french toast. I dont' use any cream, I replace the extra cream with more lowfat milk. I use the wonderful Saigon cinnamon and Mexican vanilla I had mentioned earlier. Served with sugar free syrup.
0 -
Lago- Your breakfast sounds amazing. I want to pull up a chair and dig in! Every weekend I make a quiche and my family usually eats it all in two days. It's easy and simple. Because of the kids I don't do many varieties, but at least they eat it. My one year old actually oos and ahhs when I take it out of the oven because he knows how much he loves it. I usually do ham and cheddar or bacon-if I put anything green in it my oldest won't touch it. It's one store bought pie crust, 4 eggs and 1 cup of milk. I chop up some deli ham and 2 cups of shredded cheddar mix it all and bake at 425 for 25 minutes, reduce heat to 325 and bake another 25.
0 -
Challah makes the best French toast! Unfortunately I can't get good bread around this area unless I bake my own, and my wrist is holding me back on that lately. But now you've planted the idea in my head and I may have to plunge in anyway!
My current favorite breakfast is a bit of homemade Greek yogurt, homemade granola (full of ginger, love it), topped with blueberries I froze last summer. I don't even thaw them -- by the time I sit down they're starting to thaw and I love the slight crunch.
I want something simple and satisfying for dinner, out of ingredients I already have, with few leftovers and that can be made with minimal fuss. Drawing blanks. I have plenty of food, so I don't know what my problem is.
I'll scroll back through this thread and see if that jars any ideas loose.0 -
What a great thread!!!
Debbie- Your soups sound so good, going to make the pizza soup tonight, i have all the ingredients to make it, and better yet, i don't have to run out to buy any thing, sounds easy too!
0 -
Naturegirl- Do you use raw cut up ginger for your granola? I love ginger too, never thought of putting it in my cereal.
0 -
Husband was hungry and needed something pretty healthy and quick -
Shrimp with tomato sauce over whole wheat pasta.
I bought 1lb of fresh shrimp (already peeled). 1 jar of tomato sause prepared (had .5 grams of fat and 6 grams of sugar per serving (no preservatives TuTony's brand ). I sauteed some onion, garlic, celery (bought that already chopped) in a little olive oil. Then added the shrimp and cooked it about 5-6 minutes. I added the sauce. Cooked whole wheat penne pasta and served. Quick, easy and healthy.
0
