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+-- Thread: What's for Dinner, Thurs., 11/29/12?? (/showthread.php?tid=144125)
What's for Dinner, Thurs., 11/29/12?? - cjs - 11-29-2012
Wow, it's getting close to December......... What's on the menu for everyone today??
We're running around the area today, so eating will be catch as catch can.
Re: What's for Dinner, Thurs., 11/29/12?? - Old Bay - 11-29-2012
Pork chops and mustard greens.
Re: What's for Dinner, Thurs., 11/29/12?? - Trixxee - 11-29-2012
I think I'm going to do a big salad topped with pecan crusted chicken. For a change, I might make the honey mustard dressing that goes with one of the pecan chickens floating around C@H. Garlic Bread.
Re: What's for Dinner, Thurs., 11/29/12?? - luvnit - 11-29-2012
Meatloaf night!
I can't wait, mashed potatoes, green beans, mushroom sauce... Mmmmm mmmm.
Re: What's for Dinner, Thurs., 11/29/12?? - Mare749 - 11-29-2012
Going out with my daughters tonight. We're thinking about Mexican food.
Re: What's for Dinner, Thurs., 11/29/12?? - Harborwitch - 11-29-2012
My back is back to normal . . . whatever normal is, so I am going to cook today.
The first item on the list is a huge batch of Jalapeno Popper Mac & Cheese. I will try to write down everything I do. The next step is to divide it up between a burger we want to try and an idea I had for some Poblano/Pasilla peppers. A nice salad will be served with it all.
Re: What's for Dinner, Thurs., 11/29/12?? - karyn - 11-29-2012
Quote:
I think I'm going to do a big salad topped with pecan crusted chicken. For a change, I might make the honey mustard dressing that goes with one of the pecan chickens floating around [Email]C@H.[/Email] Garlic Bread.
We LOVE that salad, Trixxxee, and I haven't made it in forever. Thanks for the reminder.
I'm not sure what we're doing. I think I'm getting a cold, so nothing really sounds good.
Re: What's for Dinner, Thurs., 11/29/12?? - Trixxee - 11-29-2012
You're welcome Karyn! So you've made the honey mustard dressing a liked it? I usually just make my own viniagrette but am getting tired of it.
Re: What's for Dinner, Thurs., 11/29/12?? - karyn - 11-29-2012
We love it exactly as it was written. Here's the recipe I use:
Pecan Crusted Chicken Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 skinless boneless chicken breast halves,
-- Sliced into cutlets (make 4 cutlets)
Dipping Mixture:
2 egg whites
2 tsp cornstarch
juice of 1/2 lemon
Crusting Mixture:
1/2 cup parmesan cheese, grated
1 cup coarse dry bread crumbs, *see note
1 Tbs fresh parsley, chopped
1 tsp kosher salt
1/4 tsp ground black pepper
zest of one lemon, minced
3/4 cup pecans, finely chopped
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp cayenne
Saute In:
4 Tbs olive oil
Salad Greens with Honey-Mustard Dressing
1/4 cup honey
3 Tbs Dijon mustard
3 Tbs extra virgin olive oil
1 Tbs shallot, minced
1 Tbs apple cider vinegar
juice of 1/2 lemon
8 cups mixed salad greens
1/2 cup red onion, thinly sliced
4 oz feta cheese (or goat cheese), crumbled
1. For the Chicken:
Preheat oven to 450°. Prepare chicken breasts into
cutlets, cutting into thirds and gently pounding to an even thickness of 1/2
inch (easier and cleaner if done between two layers of plastic wrap).
2. Blend egg whites, cornstarch, and lemon juice with a fork in a wide,
shallow dish; set aside.
3. Combine Parmesan, bread crumbs, parsley, salt, pepper, zest, pecans, and
seasonings in another wide shallow dish.
4. Crust chicken breasts by dipping both sides of prepared chicken into egg
white mixture. Then applying crumbs to both sides, patting them on as much
as possible. Transfer to a cookie rack to air-dry on both sides for 20-30
minutes. (This will set crust so it will stay on chicken and crisp up
nicely).
5. Sauté chicken in oil in a large, nonstick, ovenproof skillet over
medium-high heat for about 3 minutes, or until golden brown and crisp on
bottom. Turn carefully with a spatula and transfer the skillet to the oven
to finish cooking. This should take about 8 more minutes. Don't overcook,
you don't want it to dry out.
6. For the Salad:
Combine dressing ingredients. Toss dressing with greens,
onion, and cheese. Top greens with sliced chicken. Sprinkle any toasted
crumbs left in the pan on the salads. Serve with extra dressing on the side.
Comments: CAH Introductory Issue Page 18
Author Note: Cut rustic-type loaf (ciabatta) into cubes and process to
crumbs. Dry crumbs for 10-15 minutes in a 200 degree oven. Crumbs should be
dry, but not toasted. Freeze leftover crumbs.
- - - - - - - - - - - - - - - - - -
Re: What's for Dinner, Thurs., 11/29/12?? - DFen911 - 11-29-2012
Doing leftovers of the pot roast. But did whip out my Artisan Bread in 5 Minutes a Day book and making some peasant loaves. It's very, very wet up here so figured some fresh baked bread was a must. Tomorrow going to a yearly antique show and then to the annual Christmas arts and crafts show. So excited and hopeful to find some things to decorate with