Dinner rut

I feel like I need some new dinner ideas, and thought others might want some new recipes, too. Feel free to post your favorite main dish dinner recipe! :) I'll post one of my favorites later (when Josh is napping & I get some time to type).

I have lots of recipes... I love to cook. This is what I'm making tonight:


Prune and Olive Chicken


Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic -- minced
1/3 cup pitted prunes -- halved
8 small green olives
2 tablespoons capers -- with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 whole chicken -- (3 pound) skin removed and cut into pieces
1/4 cup packed brown sugar
1/2 cup dry white wine
1 tablespoon chopped fresh parsley -- for garnish

In a medium bowl combine the garlic, prunes, olives, capers, olive oil,
vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in
the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and
turn to coat. Cover and refrigerate overnight.


When ready to prepare, preheat oven to 350 degrees F (175 degrees C).
Remove dish from refrigerator. Sprinkle brown sugar on top and pour white
wine all around chicken.


Bake in preheated oven for 1 hour, spooning juices over chicken several
times as it is baking. Serve on a platter, pouring juices over the top,
and garnish with fresh parsley.

I am serving it with this salad but you can do garlic mashed potatoes or white rice...





Mixed Greens with Walnut and Roasted Onion Dressing


Serving Size : 10



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- sliced into wedges
1 cup olive oil
1 tablespoon white sugar
1/2 cup chicken broth
6 tablespoons sherry wine vinegar
14 cups mixed salad greens
1 cup toasted chopped walnuts
1/2 red onion -- thinly sliced

Preheat oven to 400 degrees F (200 degrees C).


Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil
and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake
until brown and caramelized, about 30 minutes longer. Set aside to cool.


Place onions in food processor, add remaining oil, broth and vinegar.
Puree until smooth and thick. Season with salt and pepper. Cover and
refrigerate until chilled.


In a large salad bowl, combine greens, 1/2 cup walnuts and half of red
onion. Add enough dressing to coat greens, toss well. Sprinkle with
remaining walnuts and red onion and serve.


Description:
""The best part of this salad is the dressing. Its great on any salad
and I prefer using big yellow onions that are strong in flavor. Add a
bit of goat cheese for extra flavor.""

wow michelle!!! can you make us dinner too?? your husband is a lucky man, my husband is lucky if i make chicken casserole.
this is a good idea howver, i saying just last night how i'm getting bored with dinner ideas, i called my sister in san antonio to see what her menu for the weekwas, thankfully i'm copying her this week!!! lol :D

How about this one? This is easy and you probably have all the ingredients at home.



Bow Ties with Chicken and Spinach


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- cubed
2 tablespoons olive oil
1 package bow tie pasta
1 clove garlic -- minced very fine
1/4 cup dry white wine
1/4 cup chicken stock
1 package frozen chopped spinach -- cooked and drained
1/2 cup mozzarella cheese -- shredded
Parmesan cheese -- shredded
olive oil -- to taste
salt and pepper -- to taste

Season chicken with salt and pepper.

Add oil to skillet at medium-high heat, add chicken and cook for about 4
minutes. Add garlic.

When garlic is translucent, add broth. Stir to combine and cook for about
2 minutes.

Add well drained spinach and cook for about 1 minute.

Add wine, salt and pepper, cover and cook for about 5 minutes.

Place cooked bow ties in a serving bowl, add chicken-spinach mixture and
mozarella cheese and toss to combine.

Serve with Parmesan cheese.



NOTES : May substitute bow tie pasta for penne or cavatelli.
May substitute chicken for Italian turkey sausage.
Use fresh spinach when possible.

Thanks Michelle!

Ok, here's my contribution.

A1 Hungarian Beef Stew
(The amount of A1 in the recipe clues you into where this recipe comes from! I have substituted store brand steak sauce, but I usually buy a 2 pack of A1 from Sam's Club.)

1 1/2 lbs. stew meat, cut into 1" cubes
2 T. vegetable oil
2 medium onions, sliced
2 T. flour
1 T. paprika
1 (13 1/4 oz.) can beef broth
1/2 c. A1
1/2 c. sour cream

In a large pot on medium- medium high heat, brown beef in oil. Stir in onions; cook until tender. Stir in flour & paprika & cook for 1 minute. Add beef broth & A1. Heat to a boil. Reduce heat and cover. Simmer for 2 hours. Remove from heat & stir in sour cream. Serve over noodles or rice.

Cooking more often was one of my New Year's resolution and I have not done a good job at keeping it up!

My problem is that one, I don't really enjoy cooking and second John gets home sooo late sometimes! Plus, he is ALWAYS wanting to eat out, I guess that says a lot about my cooking, LOL!

I did great for a while but for the past three weeks I have been bad! I will be at the store tomorrow and this will change for the next few days:D .

Sorry, not much help here.

Nina

My mom just emailed me this recipe for Chicken Enchildas. I haven't tried it yet, but it seems easy. Luckily Desmond loves to cook and does most the cooking in our house so I don't have to worry about it too much. I prefer to bake the desserts and treats...which I don't need! ;)


Ingredients

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) Philadelphia Cream Cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6 inch) flour tortillas
3/4 pound (12 ounces) Velveeta, cut up
1/4 cup milk

Directions

Sitr chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.

Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

unfortunately, I'm not much help here either. My cooking consists of opening packages and putting them in the microwave ;) My sis is a GREAT cook so I'll ask her for some ideas tonight.

Here is one of my favorites! I just boil 2-3 chicken breasts instead of whole chickens in chicken stock with my favorite spices added and then use that stock to dip the tortillas in. Enjoy! :)

King Ranch Chicken Casserole

2 Whole Chickens, boiled and shredded
1 Cup Chopped Onion
1 Can Chopped Green Chiles
1 Pint Sour Cream
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Rotel Tomatoes
1 Package of Corn Tortillas
1 ½ Tsp. Chili Powder
1 Tsp. Oregano
1 Tsp. Cumin Powder
1 ½ Tsp. Salt
8-10 Oz. Shredded Co-Jack cheese

Sauté onions with two tablespoons of butter until soft (not brown). Combine with chilies, sour cream, soups, Rotel, and seasonings. Moisten tortillas in warm chicken stock and tear in to large pieces. Place tortillas on bottom of casserole dish. Spread half of mixture on top of tortillas. Scatter half of chicken on top, next. Line with another layer of tortillas. Scatter remaining chicken, then mixture. Cover and cook at 350 degrees for about 45 minutes or until bubbly. Sprinkle cheese on top and cook until melted. Can be made ahead and refrigerated or frozen.