chicken dinner fall recipe

765 – Herbed Crusted Chicken with Rosemary Demi Glaze

Herbed Crusted Chicken with Rosemary Demi Glaze

4 Chicken Breasts
1 Tsp. Basil
1 Tsp. Thyme
1 Tsp. Oregano
2 Cloves Garlic
2 ½ Tbl. Rosemary
Salt & Pepper
2 Cups Chicken Stock
1 ½ Tbl. Tomato Paste
½ Cup Red Wine
3 Tbl. Vegetable Oil
Flour (as needed)

Bring chicken stock to a simmer and add minced garlic, bay leaf, red wine, pepper corns, sprig of thyme. Let this cook for 30 minutes or so, adding water if needed. Clean the chicken breasts and season with salt and pepper. Mince the basil, thyme, oregano and press into the chicken breasts on both sides. In a large sauté pan, add just a little oil and bring to a medium high heat. Dredge the chicken in flour and sauté the chicken for 3-4 minutes on each side. Remove from pan and cover to keep warm. Strain off the chicken stock. Add a little flour to the pan the chicken was cooked in and let cook for a minute or two. Add the chicken stock slowly while whisking into the roux. Add minced rosemary and tomato paste and reduce down to desired thickness.

Sweet Potato & Blue Cheese Gratin

4 sweet potatoes, peeled and sliced
1 red onion, finely sliced
1 bunch green onions, chopped
2c blue cheese, crumbled
8 oz. Heavy cream
Salt & pepper

Spray baking dish with non stick spray. Line the bottom of the dish with thin sliced sweet potatoes. Drizzle some heavy cream over top and season with salt and pepper. Next add 1/4 each of sliced red onion, green onion, and blue cheese. Repeat the process until you have four layers. Bake at 350 degrees for 50-60 minutes or until potatoes are fully cooked. Let stand before serving. (For faster cooking time, lightly blanch the potatoes in salted water for a few minutes)

Alyn Abrams

dinner recipe seafood

713 – Mussels Steamed in Wine

Mussels Steamed in Wine

2 lbs. mussels, cleaned*
2 tablespoons butter
2 cloves garlic, smashed and peeled
1 medium sized onion, sliced
1/2 cup dry white wine
1 teaspoon salt
1/4 cup fresh parsley, chopped
Juice of one lemon

In a large pot over medium-high heat, melt the butter, then add the garlic and onion and cook, stirring just until the onion softens. Add the wine, lemon juice, salt and mussels. Cover the pot and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 5 to 6 minutes. Add parsley and corn (optional) to mussels and stir to distribute. Spoon the mussels into a serving bowl, strain the liquid over them and serve with plenty of crusty bread. Serves 4 as an appetizer or 2 as a meal served over pasta.

*To clean mussels simply place then in a colander and rinse them well under running water. Discard any that have broken shells as well as any that do not close their shells tightly. You can shake them in the colander to see if they will close their shells.

Optional: Saute the kernels cut from 2 ears of corn along with the onion. Adds a different twist to the dish. Delicious!

Chilean Sea Bass a la Grecque

46 ounce Chilean sea bass fillets
Salt and pepper
¼ cup flour, more if needed
2tablespoons olive oil
1small onion
3.4cloves garlic, minced or pressed
1-1/2 pounds tomatoes, chopped
¼ cup lemon juice
2bay leaves
1teaspoon dry rosemary, crushed
1teaspoon dry oregano
½ cup feta cheese for garnish, optional

Rinse the fish with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned about one minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, salt and pepper and cook over high heat, stirring, for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8-10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta. Sprinkle two tablespoons of feta cheese over each fish portion, if desired.

Per Serving:
Calories 416
Total Fat 29 grams
Saturated Fat 5 grams
Cholesterol 43 milligrams
Sodium 134 milligrams
Carbohydrates 26 grams
Protein 21 grams
Omega 3 Fatty Acids 1 gram

Vicky Murphy

beef dessert dinner recipe turkey

706 – Meatball Stroganoff

Meatball Stroganoff

3/4 pounds lean ground beef or turkey
6 Tablespoons dry bread crumbs
1/4 cup onion, diced
1 egg white
1 Tablespoon Worcestershire sauce
1 Tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/2 cup onion, diced
1 cup mushrooms, sliced (fresh or canned)
1 can low fat cream of mushroom soup
1/2 cup skim milk
1/2 cup low fat sour cream
4 cups egg noodles, cooked

1. Combine ground meat, bread crumbs, onion, egg white, Worcestershire sauce, ketchup, garlic powder, salt and pepper. Shape into meatballs, about 1 inch in diameter.
2. In a large skillet, heat canola oil. Brown meatballs for about 10 minutes or until cooked through. Add onions and sauté for about 1 minute. Add mushrooms and sauté until golden brown.
3. Stir in soup and milk. Simmer on low heat for about 10 minutes. Remove from heat and stir in sour cream.
4. Serve over noodles.

Yield: 4 servings

Nutrition Facts: Calories 543; Protein 35.2g; Carbohydrate 61.5g; Fat 16.8g; Saturated Fat 6.2g; Cholesterol 126.4mg; Sodium 965.7mg; Fiber 3.8g; Sugar 6.6g.

Mushroom and Bacon Green Beans

1 pound frozen green beans, thawed
2 slices low sodium bacon, chopped
1/2 cup onion, chopped
1 cup mushrooms, sliced
1/2 teaspoon black pepper
1/4 teaspoon salt (optional)

1. In a large skillet, sauté bacon over medium heat for about 1 minute. Add onions and continue to sauté for about 1 minute. Add mushrooms and sauté until bacon is crisp and onions and mushrooms are tender.
2. Add green beans, pepper and salt and sauté for 1 minute. Turn heat down to medium-low and cover with a lid. Allow green beans to heat for about 5-8 minutes, stirring occasionally.

Yield: 4 servings

Nutrition Facts: Calories 78; Protein 4.3g; Carbohydrate 9.5g; Fat 2.1g; Saturated Fat 0.8g; Cholesterol 5.0mg; Sodium 200.0mg; Fiber 3.3g; Sugar 4.0g.

Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla
1/3 cup canola oil
1 cup cold water

1. Preheat oven to 350°F. Grease and flour an 8×8-inch round cake pan.
2. In a large bowl combine flour, sugar, cocoa, salt and baking soda. Gently stir with a whisk to remove any lumps.
3. With a spoon make 2 small wells and 1 large well in the flour mixture.
4. Put vinegar in one of the small wells, vanilla in the second small well and oil in the large well.
5. Pour water over the entire mixture.
6. Gently combine all ingredients until completely combined.
7. Pour batter into prepared cake pan.
8. Bake for 20-25 minutes or until toothpick inserted comes out clean.
9. Frost cake with below Fudge Frosting recipe when cool.

Yield: 10 servings

Fudge Frosting

3 Tablespoons cocoa powder
1 cup sugar
1/3 cup evaporated skim milk
1/4 cup margarine
1 teaspoon vanilla extract

1. Mix all ingredients except vanilla.
2. Bring to a boil and simmer 1 minute.
3. Remove from heat, add vanilla and beat until thick enough to spread.

Nutrition Facts: Calories 345; Protein 3.3g; Carbohydrate 57.6g; Fat 12.5g; Saturated Fat 2.0g; Cholesterol 0.3mg; Sodium 307.4mg; Fiber 1.7g; Sugar 41.4g.

Kimberly Baker

beef dinner italian recipe

634 – Steak Florentine (Bistecca Alla Fiorentino)

Steak Florentine (Bistecca Alla Fiorentino)


3-4 Lb. Flank Steak (Rib Eye works well too)
2 large lemons
1 large head of garlic
1/2c extra virgin olive oil
2T sea salt
1/2c chopped fresh Italian (flat leaf) parsley
1t black pepper

Coat steak with black pepper evenly. Grill flank steak on grill or grill pan to preferred temperature.
Add olive oil to small sauté pan with flame on low (never allow the oil to get to sizzle) It should be very warm not hot. Add 10-15 peeled garlic cloves that have been quartered to the olive oil. Let the garlic cook on very low until soft for about 20 minutes: never allow the garlic to brown, it should just sit in the oil and melt to a soft and sweet roasted garlic.
Slice 1/2 of a lemon into thin slices (set aside for garnish). Cut remaining lemon in 1/2.
Slice the steak on the bias into thin slices. Squeeze ½ of a lemon over the sliced steak.
Squeeze the other ½ lemon into the olive oil mixture, add the parsley.
Spoon the garlic, olive oil, parsley, lemon mixture generously over the steak. Garnish platter with lemon slices and serve immediately. Serves 4.

Risotto with Mushrooms (Risotto Milanese)


1c Arborio Rice
6T Extra Virgin Olive Oil
2 cloves garlic, minced
1 small Vidalia onion, diced
2c sliced mushrooms (button, shiitake, etc)
1c white wine
3c chicken stock
1c parmesan cheese (Parmegiano Reggiano is the best for this)
2T butter, softened

In a large pot over medium heat add 2T of the olive oil and sauté the onion and garlic until translucent; put aside in a bowl.
In same pot add 2T olive oil and sauté mushrooms until tender and brown—salt the mushrooms to extract the juices with about 1t of salt. Put aside in the bowl with onion and garlic
In same pot add 2T olive oil over medium heat and add Arborio rice- toast for one minute, stirring constantly.
Add onions, garlic and mushrooms to the rice, and stir for one minute.
Add the white wine and stir constantly until it is absorbed. Begin adding the chicken stock by the half cup, stir constantly until stock is absorbed and repeat until all stock is used and rice reaches al dente (soft but a little bite to the rice). If your rice is not cooked at the point where stock is all absorbed add water by the half cup until your rice reaches al dente.
Turn off heat and add parmesan and butter. Stir and combine.
Serve hot and immediately. Serves 4.

Variations to add to the risotto include sautéed shrimp, butternut squash, Italian sausage or prosciutto

Ed McMullin

chicken dinner italian recipe

610 – Polenta & Italian Chicken

Easy Everyday Polenta

4 cups milk
1 cup yellow cornmeal
1 teaspoon salt
1-1/2 cups grated parmesan cheese
4 tablespoons butter

Bring milk and salt to a boil. Add cornmeal while whisking. Reduce heat to medium. Stir constantly while cornmeal is thickening. When mixture starts to pull away from sides, add cheese and butter. Stir to mix all ingredients. Put in a bowl and serve with your favorite pasta sauce.

Italian Chicken

4 boneless, skinless chicken breast halves
2 (14.5 oz.) cans Petite diced tomatoes
1/2 cup Balsamic & Basil Vinaigrette
1/2 teaspoon dried basil or 2 tablespoons fresh chopped basil

Place chicken in glass baking dish. Add diced tomatoes and dressing. Bake in preheated 350 degree oven for 45-60 min. or until juices in chicken run clear. Add additional basil before serving. Serves 4.

Linda Weiss

chicken dinner recipe

609 – Cuban Chicken

4 boneless, skinless chicken breast halves
1 (16 oz.) jar Newman’s Own Salsa with Black Beans

Place chicken breasts in an oven-proof dish. Pour salsa on top. Cover tightly and place in a 350 degree preheated oven and cook for 45 minutes to an hour. Take the cover off the last 10 minutes of cooking. Serves 4.

Pineapple Rice

1 tsp. salt
1 cup rice
2 cups water
small can pineapple tidbits

Bring water to boil, add salt, pineapple and rice. Cook on low for 20 minutes, covered.

Linda Weiss

dinner german recipe

607 – Schnitzel, Vienna Style

4 boneless slices of pork loin
1 cup of flour
salt and pepper
2 eggs
1/4 cup milk
2 cups panko breadcrumbs
2 tbsp butter
2 tbsp canola oil

Pound slices of pork loin until thin, like scaloppini. If slices are thick, butterfly meat before pounding thin. Mix flour with salt and pepper, set aside. Lightly beat eggs with milk. Dredge pork slices in flour, then in egg mixture, then in breadcrumbs. Set aside. Heat butter and oil in a skillet. When butter starts to foam, add schnitzel and brown on both sides. Remove from skillet. Serve with lemon wedges. (Tip: Squeeze lemon juice over schnitzel right before eating) Serves 4.

Sour Cream Dressing

1/3 cup sour cream
1/3 cup milk
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped chives
2 tbsp chopped dill
salt and pepper to taste
1 bag European style salad mix

Whisk together sour cream and milk. Add remaining ingredients and toss with salad mix. Also good with Bibb lettuce, Boston, or butterhead lettuce.

Braised Red Cabbage with Apples

1 head red cabbage (about 2 lbs)
2 tbsp canola oil
1 onion, chopped
2 apples, cored and chopped
1/3 cup cider vinegar
1 1/2 cups water
1 tbsp sugar
1/3 cup red currant jelly
1 tsp ground olives
2 tsp salt
1/8 tsp pepper

Remove some of outer leaves of cabbage. Quarter cabbage and remove core. Cut quarters in half and slice into shreds. Rinse in cold water and set aside. In a large stockpot, heat oil and saute the onion until translucent. Add cabbage and saute until it starts to wilt, stirring frequently. Add apples and stir. Stir in vinegar to preserve the red color. Add remaining ingredients and simmer, covered, for 20 minutes or until the cabbage is soft, stirring occasionally.
Serves 4-6.

asian chicken dinner recipe

875 – Velvety Mushroom Chicken

Napa Cabbage, Large Dice, 4-6 pcs
Carrots, Half Moons, 4-6 pcs
Button Mushrooms, Halved, 12-15 pcs
Yellow Onion, Small Dice, 1 oz
Green Onion, long cut, 1 oz
Sliced Chicken, Cooked, 6 oz
Garlic, Minced, 1 tsp
Ginger Julienne, 1 tsp
Rice Wine Sauce
-Chicken Broth, 5 oz
-Oyster Sauce, 1 tbsp
-Sesame Oil, 1 tsp
-Shaoxing Wine, 1 tsp
-Salt and Pepper, TT
Corn Starch Slurry

1. Combine all the ingredients for the rice wine sauce and set aside
2. Blanch napa cabbage, carrots, mushroom, and chicken with hot water, set aside
3. In a clean wok add 1 1/2 tbsp of vegetable oil and saute the diced onion, garlic and ginger till fragrant
4. Add the rest of the ingredients with the sauce mixture and toss together
5. Thicken with the corn starch slurry

Yellow Ginger Asian Kitchen