out\-of-the-ordinary Dinner recipes?


I’m in a slump of cooking the same foods within a 2 week time period. I prefer making what I can homemade. Here are the usuals: Fried, grilled or baked (in cream of mush soup) pork chops, HOMEMADE spaghetti (the sauce) with store-bought but fresh refrigerated noodles (so much better and only take 2 min to boil!) Hamburger gravy over mashed potatoes, chicken stir-fry, beef barley soup, homemade chicken noodle, homemade chicken fettucine alfredo, I also have to cook alot of traditional mexican foods since my b/f is hispanic… I don’t need any taco recipes! lol. I love Greek food-gyros-stuffed grape leaves, hummus and pita & tabouli. I love seafood(scallops, shrimp, cod, halibut, salmon, tilapia) but I don’t cook too much fish
I’m hoping I can get some yummy recipes-not so much casseroles please!! More like homemade things(ie: chicken fried steak, beef tri tips…etc)
I’m on a budget so nothing too fancy or with 100 diff ingredients.

Try these, they’re really good –>

CHICKEN TORTELLINI SOUP

9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)

In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated parmesan cheese if desired.

Enjoy this easy one dish dinner any day of the week!

Makes 10 1-1/2 cup servings.

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CHICKEN CHILAQUILES

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying

Heat oil to 365°F.

Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won’t dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

—————————————————————

ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

——————————————————————-

GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.

Combine first 5 ingredients (this can optionally be done in a blender).

Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

4 Servings.

—————————————————————–

OVEN BAKED CORN BEEF DINNER

1 (5 lb.) corned beef
6-8 med. new potatoes, peeled
12-16 sm. carrots, peeled
1 lb. cabbage, cut in sm. wedges
Parsley sprigs, garnish
Horseradish, mustard and mayonnaise (blended together)
Shallots
Bay leaf

1. Place corned beef in large flat baking pan or covered roaster. Add water to depth of 1/4 inch.

2. Cover with lid or foil and place in a preheated 300 degree oven for 3 1/2 – 4 hours.

3. When corned beef is done, pour liquid into deep kettle. Add about 3 cups water. Bring to a boil. Keep corned beef warm in oven while preparing vegetables.

4. Add potatoes and boil with shallots, bay leaf and carrots for 1/2 hour.

5. About 10 minutes before serving, add cabbage wedges and cook until tender.

6. Slice corned beef across the grain and serve on platter surrounded by cabbage wedges. Serve with horseradish sauce.

7. In a separate bowl, serve potatoes and carrots garnished with parsley sprigs.

Serves 6-8.

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4 Responses to “out\-of-the-ordinary Dinner recipes?”

  1. OoOogemoOoO
    at #

    go to this site http://allrecipes.com/
    i get all my recipes from there.
    they have little tabs where if you feel like chicken, or thats all you have to cook with it’ll list recipes.
    you can put ingredients you have and it’ll search recipes for that.
    it has a tab for top rated recipes.
    not only does it have stuff for dinners if has deserts, breads, breakfasts, and candy recipes!
    References :

  2. hambone
    at #

    Stove Top Mac and Cheese
    Alton Brown

    1/2 pound elbow macaroni
    4 tablespoons butter
    2 eggs
    6 ounces evaporated milk
    1/2 teaspoon hot sauce
    1 teaspoon kosher salt
    Fresh black pepper
    3/4 teaspoon dry mustard
    10 ounces sharp cheddar, shredded
    In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
    Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

    Seafood Jambalaya

    12 ounces fresh/frozen crawfish/shrimp/monkfish (any firm seafood)
    2 stalks celery, sliced
    1 large onion, chopped
    1 green pepper, chopped
    1 clove garlic, minced
    2 tbls margarine
    1 2/3 cup water
    ½ tsp salt
    ½ tsp thyme
    ¼ tsp crushed red pepper
    ½ tsp ground black pepper
    1 bay leaf
    ½ cup long grain white rice
    1 15 ounce can petite diced tomatoes
    3 ounces tomato paste

    In 3 quart saucepan cook celery, onion, green pepper, and garlic in margarine until tender, approx 5 minutes. Add water, salt, thyme, red and black pepper, and bay leaf. Bring to a boil, add rice, cover and simmer 15 minutes or until rice is tender.

    Stir in undrained tomatoes and paste, add fish, cook 2-3 minutes until fish is heated through. Serve in soup bowls with a crusty bread.

    Mike’s Pork Chops

    4 boneless pork chops 1/2-3/4” thick
    ¾ C parmesan cheese, finely grated
    1C plain or Italian bread crumbs
    2 eggs – lightly beaten
    6T oil
    1T butter

    Wash pork chops, pat dry
    Salt and liberally pepper the pork chops
    Dip in parmesan cheese, coat well, shake off any excess
    Dip in eggs both sides, get off excess
    Dip in bread crumbs

    Heat oil and butter in pan over Medium to Medium HI heat. Put pork chops in skillet; cook 6-7 minutes on each side until crisp. Don’t keep flipping them. Cook one side then the other.

    Remove and serve

    Crusty Broiled Whitefish

    2 pounds whitefish fillets
    ½ cup Parmesan cheese, grated
    1 tbsp margarine, softened
    3 tbsp reduced calorie mayonnaise (Miracle Whip light)
    3 tbsp green onion, chopped
    1/3 tsp salt
    Dash Tabasco

    Place fillets in a single layer on well oiled baking pan

    Combine remaining ingredients. Spread evenly on fish.

    Broil fish 6” from heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily with a fork. Be careful not to broil fish too closely to heat or topping will burn before fish is done.
    References :

  3. "Olivia Loves Raoul"
    at #

    Seafood Pasta Salad

    Ingredients-
    1 1/2 (8 ounce) packages tri-color pasta
    3 stalks celery
    1 pound imitation crabmeat
    1 cup frozen green peas
    1 cup mayonnaise
    1 1/2 tablespoons white sugar
    2 tablespoons white vinegar
    3 tablespoons milk
    1 teaspoon salt
    1/4 teaspoon ground black pepper

    Preparation-
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
    While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
    In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
    References :

  4. Love is life
    at #

    Try these, they’re really good –>

    CHICKEN TORTELLINI SOUP

    9 oz. package frozen cut broccoli, thawed
    6 cups water
    3 cans condensed chicken broth
    1 (10 3/4 oz) can cream of chicken soup
    2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
    1 cup chopped onion
    1 cup grated carrots
    2 cloves garlic, minced
    1/2 teaspoon basil leaves
    1/2 teaspoon oregano leaves
    12 oz. package cheese tortellini (fresh or frozen)
    grated parmesan cheese (optional)

    In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

    Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

    Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

    Serve garnished with grated parmesan cheese if desired.

    Enjoy this easy one dish dinner any day of the week!

    Makes 10 1-1/2 cup servings.

    ————————————–

    CHICKEN CHILAQUILES

    6 tortillas
    1/3 chicken, cooked
    2 hard boiled eggs, chopped
    1 cup chicken broth
    4-5 fresh chives, minced
    2 radishes, minced
    1 onion, minced
    1 stem coriander
    1 green chili pepper, chopped
    2 green tomatoes
    about 1/4 cup oil
    1 pkg cream cheese
    oil for deep frying

    Heat oil to 365°F.

    Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won’t dry out and will stay warm.

    Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

    Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

    Bake at 325°F for 30 minutes.

    —————————————————————

    ITALIAN WEDDING SOUP

    1/2 lb. meat loaf mix (ground beef and pork)
    2 tsp. dried parsley
    1/4 c. grated Parmesan cheese
    1/4 tsp. salt
    1/8 tsp. pepper
    1 clove garlic, crushed
    1/4 tsp. oregano
    1/4 tsp. basil
    1/4 c. milk

    Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

    1 stewing chicken
    1 onion, quartered
    4 cloves garlic, minced
    1 bay leaf
    1 carrot, thickly sliced
    2 stalks celery, with leaves, cut up
    1/3 teaspoon oregano
    4 peppercorns
    2 tsp. salt
    6 qts. water

    Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

    Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

    Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

    Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

    Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

    This freezes well and can be doubled if you have a pot large enough.

    ——————————————————————-

    GARLIC LEMON CHICKEN BREAST

    2 tablespoons grated lemon rind (fresh)
    4-5 cloves garlic, crushed
    2 tablespoons soy sauce
    1/2 cup fresh lemon juice
    2 teaspoons Hungarian paprika
    4 boneless, skinless chicken breasts
    olive oil
    salt, pepper, garlic powder (for sprinkling)
    4 sprigs Italian parsley
    4 onion slices (sliced in thick rings)
    heavy duty aluminum foil

    Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.

    Combine first 5 ingredients (this can optionally be done in a blender).

    Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

    Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

    Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

    4 Servings.

    —————————————————————–

    OVEN BAKED CORN BEEF DINNER

    1 (5 lb.) corned beef
    6-8 med. new potatoes, peeled
    12-16 sm. carrots, peeled
    1 lb. cabbage, cut in sm. wedges
    Parsley sprigs, garnish
    Horseradish, mustard and mayonnaise (blended together)
    Shallots
    Bay leaf

    1. Place corned beef in large flat baking pan or covered roaster. Add water to depth of 1/4 inch.

    2. Cover with lid or foil and place in a preheated 300 degree oven for 3 1/2 – 4 hours.

    3. When corned beef is done, pour liquid into deep kettle. Add about 3 cups water. Bring to a boil. Keep corned beef warm in oven while preparing vegetables.

    4. Add potatoes and boil with shallots, bay leaf and carrots for 1/2 hour.

    5. About 10 minutes before serving, add cabbage wedges and cook until tender.

    6. Slice corned beef across the grain and serve on platter surrounded by cabbage wedges. Serve with horseradish sauce.

    7. In a separate bowl, serve potatoes and carrots garnished with parsley sprigs.

    Serves 6-8.
    References :

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