Dinner Recipes
What's for Dinner?Here's some simple and delicious main meals that will please the whole family and make you feel like an aspiring chef.
Tuesday
What's for Dinner?Here's some simple and delicious main meals that will please the whole family and make you feel like an aspiring chef.
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Roasted Chicken With White Wine
Ingredients:
1 Whole Chicken
1 cup water
1/2 cup white wine
1 pkg. Knorr vegetable soup mix
3 garlic cloves
5 tbl. olive oil
3 celery stalks
2 onions
salt & pepper to taste
How to Make
Preheat your oven to 350º. Combine chicken and ingredients in a large baking pan and cook for approximately 2 to 3 hours, depending on size of chicken.
Ham & Cheese Stuffed Red Peppers
Ingredients
5 red peppers
1 package of sliced white bread
3 tsp. olive oil
1 celery stalk
3 stalks of green onion
1/2 cup of small cubed ham
1 clove garlic
3/4 cup of white wine
3-4 cup of water
3/4 cup of grated parmesan cheese
Directions
Remove tops from red peppers. Cut around stems and use some of the red pepper for the mixture. Set aside.
In a large mixing bowl, break bread apart in small pieces (crust included) and combine all ingredients. Continue mixing until consistency is that of stuffing.
* You may need less water, or more depending on moisture of bread.
Stuff red peppers with mixture and sprinkle top with additional parmesan cheese. Place upright in a deep baking dish and add water to bottom of pan. Cook uncovered at 400º for 1 hour.
Note: Do not place tops back on red peppers. Stuffing needs time to dry and form a golden crust.
Zucchini Lasagna
Ingredients
5 zucchini
1/2 pound of lean ground beef
1 jar of spaghetti sauce
1 8 ounce container of ricotta cheese
1/4 pound of shredded mozzarella cheese
Parmesan cheese
1 tsp. olive oil
Directions
Thinly slice zucchini lengthwise. Coat bottom of pan with olive oil and layer zucchini, ricotta cheese, hamburger and spaghetti sauce as you would regular lasagna. Sprinkle top with parmesan cheese.
Bake at 350º for 1 hour.
Beef and Vegetable Stir-Fry
Ingredients
1 1/2 cups instant rice
1/4 cup garlic spare rib sauce
1 lb/ beef flank steak, cut into thin strips
1 bag of oriental style mixed vegetables
1/4 cup of almonds
1 tsp. vegetable oil
Directions
Cook instant rice and set aside. In a large non-stick skillet, fry beef with vegetable oil on medium heat until browned. Add oriental vegetables and cook for 8-10 minutes.
Add spare rib sauce and almonds and heat through. Serve on a bed of rice.
Steak Pizzaiola
Ingredients
8 thin fast fry steaks
2 cups crushed tomatoes
1/4 cup of red wine
1/2 of one green pepper
1/2 of one red pepper
1 onion
1 small clove garlic
2 tsp. olive oil
Directions
Add olive oil to a large skillet and fry steaks with green pepper, red pepper and onion over medium heat. Fry until steak has browned and vegetables are translucent.
Add tomatoes, wine and garlic and simmer on low heat for 30 minutes.
Beer and Mustard Ham
1 10-12 pound ham
1/2 bottle of beer
1 cup water
2 tsp. dry mustard
2 tbsp. brown sugar
2 tbsp. vinegar
Combine ingredients with ham and cook at 375º for approx. 2 hours. Remove ham from juices and set aside to cool.
Pour juices into a saucepan, add 2 tsp. of cornstarch and thicken over medium heat.
Drizzle mustard and beer sauce over sliced ham and serve.
Chicken Parmesan
Ingredients
6 Boneless Chicken Breasts
2 cups Italian bread crumbs
3 eggs
4 tbsp. olive oil
1 tsp. parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. salt
1 cup grated mozarella cheese
1 jar spaghetti sauce
Directions
In a small mixing bowl, beat eggs, salt and pepper.
Pour bread crumbs onto a flat plate; mix in pepper and parmesan cheese.
Dip the 6 chicken breasts in eggs and evenly coat both sides with bread crumbs. Place on seperate plate and set aside.
In a large skillet, heat olive oil over medium heat and cook chicken until browned.
Place chicken breast on paper towel to blot excess oil and place on cookie sheet.
Top with spaghetti sauce and mozarella cheese and bake at 350º for approx. 30 minutes.
Lemon and Dill Sole
Ingredients
Fillet of Sole
Lemon Slices
Lemon Juice
Fresh Dill
Butter
Coarse Salt
Pepper
Garlic Powder
Tin Foil
How to Make
Cut large squares of tin foil and rub with butter. Place 2 fillets on each piece of foil and add lemon juice, salt, pepper and garlic powder.
Place 2 lemon slices and fresh dill on top. Fold foil over fillets to form individual packets.
Prick a few holes on top of foil to allow steam to escape. Bake in oven or barbecue.
Polenta With Wild Mushrooms
Ingredients for Mushrooms
1 tbsp. butter
1 tbsp. olive oil
1/2 lb. sliced mushrooms
2 cloves garlic, minced
2 tbsp. finely chopped parsley
Salt and pepper
Ingredients for Polenta
2 1/2 cups water
1/2 tsp. salt
3/4 cup instant polenta
1/2 cup grated parmesan cheese
1 tbsp. butter
crumbled gorgonzola
Heat butter and oil in frying pan over medium heat until it begins to foam. Increase heat to high and add mushrooms. Cook, stirring until mushrooms are golden. Add garlic, herbs and salt and pepper to taste.
In a large saucepan, bring water and salt to a boil. Gradually add polenta, stirring continuously ntil creamy. Stir in parmesan cheese and butter.
Serve polenta in wide pasta bowls, top with mushrooms and gorgonzola.
Caramelized French Onion Soup
Ingredients
1/4 cup olive oil
10 red and white onions, thinly sliced
6 shallots thinly sliced
2 tbsp. chopped fresh thyme
1 clove garlic, minced
1/4 cup white wine
6 cups chicken stock
12 slices baguette, 1 inch thick
1 1/2 cups Gruyere cheese, grated
Heat olive oil in a large pot and add onions, shallots and thyme. Cook over medium heat until onions have caramelized to a golden brown color. Add garlic and cook for two more minutes.
Deglaze with white wine, add chicken stock and simmer for approx. 30 minutes.
Meanwhile, cut baguette slices into croutons, brush with some olive oil and place on a baking sheet. Using the broiler, toast croutons until golden.
Ladle hot soup into individual bowls, top with croutons and sprinkle with cheese. Heat under the broiler until cheese melts.
Brine Pork Chops With Apple Ginger Sauce
3 cups water
1 cup apple cider
1/4 cup kosher salt
1/4 cup maple syrup
3 star anise
Six 1 1/2 inch thick pork rib chops
Pepper to taste
2 tbsp. vegeatble oil
2.tsp. finely chopped ginger
2 tsp. lemon juice
1 cup apple juice
1 cup stock
1/4 cup butter
Place water, cider, salt, maple syrup and anise in a pot and bring to a boil. Stir to dissolve the salt then remove from heat and cool completely to make brine.
Place pork chops in one or two sealable plastic bags. Pour brine over pork chops. Seal bags and refridgerate for 12 hours.
Remove chops, drain well and pat dry. Season with pepper. Preheat oven to 450º.
Heat oil in skillet over medium-high heat. Add chops in batches and sear on each side about 2 minutes. Place pork chops on baking dish.
Transfer to oven and bake for 10 to 12 minutes or until slightly pink, turning once. Remove from oven and place on plates.
Add ginger, lemon juice, apple juice and stock to skillet when chops are baking. Bring to a boil until reduced by half. Stir in butter and spoon over chops.
Easy Homemade Egg Fettuccine
Ingredients
Large 18-cm Stainless Steel Pasta Machine
2 cups all purpose flour
3 eggs
1 tbsp. olive oil
1/2 tsp. salt
water
How to Make
Pour flour in a large mixing bowl and make a well in the middle. Add eggs, olive oil and salt in the well. Using a fork, begin beating egg mixture; incorporating flour a little at a time. Once flour becomes to stiff to manage with fork, begin using your hands to knead the dough.
If dough is too sticky, add a bit more flour. If it's too dry, add another egg or a bit of water. Continue to knead until it becomes a well formed elastic dough.
Cut finished dough into parts and flatten each section. Run dough section through the widest setting of your pasta machine once, fold into thirds and run through once more. Adjust machine to a thinner setting and run through again. Continue this process with dough sections, adjusting setting on machine each time until you reach the desired thickness. Make sure that strips of dough sheets are well floured.
Once you have finished making long flat strips of pasta dough, change setting on machine to fettuccine (the wide toothed channel) and run through. Place finished noodles on a large baking sheet and toss with flour to prevent sticking.
When your ready to cook; grab handfuls of noodles, shake excess flour off and drop into boiling water. When noodles are cooked, strain and serve with your favorite spaghetti sauce
Lemon Garlic Shrimp
1 lb. Jumbo Shrimp
Coarse salt
Freshly ground pepper
3 tbsp. olive oil
3 tbsp. butter
3 large cloves garlic, minced
1 tsp. red pepper flakes
Fresh lemon juice
2 tsp. chopped fresh parsley
Heat oil in a frying pan, add red pepper flakes and garlic and fry until garlic is golden.
Add shrimp and cook over medium-high heat for 2 minutes. Add lemon juice, pepper and parsley.
Penne Pasta With Snow Peas and Asparagus
Ingredients
5 cups of Penne Rigate Pasta
2 cups fresh snow peas/sugar snap peas
2 cups of fresh asparagus
1/2 cup of fresh basil leaves
1 1/2 cups grated parmesan cheese
1/2 cup real mayonnaise
1/2 cup milk
3 tbsp. butter
1 whole clove garlic, minced
salt and pepper to taste
Directions
Boil penne pasta until al dente, strain and pour into large serving bowl. Boil snow peas and asparagus seperately until slightly cooked but still crispy.
Add butter, mayonnaise, milk, parmesan cheese, garlic, salt and pepper to penne pasta; stir until well blended with pasta.
Strain asparagus and snow peas well and toss into pasta. Add fresh basil leaves.
Serve at room temperature.
Bratwurst Sausages With Peppers and Onions
Ingredients
8 Bratwurst Sausages
1 Large green pepper
1 Large orange pepper
2 onions
1/2 cup white wine
1/4 cup water
3 tbsp. olive oil
1 whole garlic
Directions
Over medium/high heat, fry sausages in a skillet with oil and whole clove of garlic for about 10 minutes. Remove garlic; add julienned green and orange peppers, sliced onions and fry for another 10 minutes.
Reduce heat to low, add white wine and water. Simmer uncovered until liquid reduces and sausages are fully cooked and have browned.
Oven Roasted Potatoes With Fresh Dill
Ingredients
12 small roasting potatoes
4 tbsp. extra virgin olive oil
2 tsp. garlic powder
1 tsp. coarse salt
2 tbsp. grated parmesan cheese
1 tsp. fresh black pepper
Freshly chopped dill to taste
Directions
Wash and dry potatoes thoroughly. Place in large baking pan. Add olive oil, garlic powder, parmesan cheese, salt & pepper and dill. Toss until potatoes are completely coated with olive oil.
Bake in oven at 35o° for 1 hour or until potatoes have formed a crispy golden crust.
Seafood Soup
Ingredients
2 lbs. mussels
2 lbs. shrimp
1 lb. scallops
6 cups water
1 cup white wine
1 package knorr vegetable soup mix
3 green onions
3 tbsp. olive oil
2 tsp. sea salt
1/2 tsp. garlic powder
1 tsp. pepper
fresh parsley to garnish
Directions
In a large soup pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes.
Pour in soup bowls, garnish with fresh parsley and serve with a slice of baguette.
Chicken Brochette
Ingredients
Chicken breast cut into 1 inch cubes
Green peppers
Red peppers
Cherry Tomatoes
Button mushrooms
Kraft Italian salad dressing
Directions
Put chicken and vegetables through skewer sticks. Marinade for 2 hours in refridgerator.
Cook on barbecue grill or in oven at 350º for 35 minutes.
Grilled Pita Pizza
Ingredients
Pita Bread
Olive Oil
Tomato Sauce
Fresh Ripe Tomatoes
Bocconcini Cheese
Minced Garlic
Fresh Basil
Coarse Salt
Black Pepper
Directions
Brush olive oil on pita. Spoon a little tomato sauce over pita and spread evenly.
Place a layer of thinly sliced fresh tomatoes and sprinkle with a touch of minced garlic, coarse salt and pepper. Cut bocconcini cheese in small slices and layer around tomatoes. Top pizza with fresh basil.
Barbecue on grill until cheese is melted and pita has formed a golden crust.
Oven Baked Rigatoni
Ingredients
1 bag of rigatoni (rigate)
1 jar of marinara sauce
2 cups of grated mozzarella cheese
3 green onions, chopped
4 tbsp. olive oil
Cubed chicken (optional)
Directions
Boil pasta until "al dente" and drain. In a large shallow baking pan; combine pasta, marinara sauce, green onions, cheese and olive oil. Bake at 350º for approx. 20 minutes.
very nice
Green and Yellow Bean Casserole With Cheddar Cheese
Ingredients
3 14 oz cans of Del Monte green wax beans
2 14 oz cans of Del Monte yellow wax beans
1 red pepper, finely chopped
1 onion, diced
3 tbsp. olive oil
1 tsp. garlic powder
salt and pepper to taste
1/2 cup of plain bread crumbs
2 cups of cheddar cheese
Directions
Drain yellow and green beans and place in casserole dish. Add chopped onions and red pepper. Stir in olive oil, salt, pepper and garlic powder.
To make the crusty topping, grate cheddar cheese and place in a small mixing bowl. Add bread crumbs and toss.
Sprinkle topping over beans and bake in a 350º oven for approx. 20 minutes or until cheese topping is a crusty and golden.
Mediterranean Pasta
Ingredients
1 900 gram bag of cooked rigatoni pasta (al dente)
1 jar of mild pickled vegetables
1 thinly sliced red onion
1 can of black olives
5 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/2 cup of grated parmesan cheese
2 tsp. of garlic powder
juice from half a lemon
salt and pepper to taste
Directions
Cook rigatoni until al dente (has a bit of a bite), rinse in cold water and drain well. Pour pasta in a large decorative serving bowl and toss in remaining ingredients. Serve immediately or chill in refridgerator if you prefer a cold pasta.
Eggrolls
Ingredients
1 package of eggroll wraps
2 chicken breasts
2 cups of bean sprouts
3 large stalks of celery
1 red pepper
1 clove of fresh garlic
2 eggs
3 tbsp. of soya sauce
2 tbsp. of garlic spare rib sauce
salt and pepper to taste
Directions
Cut chicken breast into very small pieces and fry on stove top until fully cooked (do not season). Set aside to cool.
In a large mixing bowl combine remaining ingredients and stir in cooled chicken.
Create an eggwash, beat one egg and a teaspoon of water in a small bowl.
Using a basting brush, brush egg wash around edges of egg roll wrap. Add filling along middle length of wrap. Fold one side over, then the other. Fold ends up and seal.
Fry in hot oil until golden brown and serve with plum sauce or my personal favorite, spare rib sauce.
Mexican Rice
Ingredients
3-4 cups cooked white rice
diced green onions
diced red peppers
diced green peppers
1 cup black beans
1 package taco seasoning mix
1/2 cup salsa
2 tablespoons vegetable oil
water
Directions
In a large skillet, fry onions, red and green peppers in vegetable oil. Add rice and fry for another 5 minutes. Add remaining ingredients and heat through. Add as much or as little water as you need, depending on how moist you like your rice.
Ham and Cheese Rice Balls
Ingredients
3 cups cooked & cooled white rice
2 eggs
3 tablespoons fresh italian parsley
2 cloves fresh garlic
1/2 cup of finely chopped ham
1/2 cup freshly grated parmesan cheese
1 container of mini bocconcini (mozzarella balls)
1/2 cup of finely diced green onions
1 stalk of celery diced
bread crumbs for coating
Italian marinara sauce
Directions
Combine all ingredients except bocconcini and breadcrumbs (mixture will be sticky but that's what helps bind them). Grab a hand full of rice mixture and form into a ball. Using your thumb, make a whole in the center of rice ball and place one mini boccocini inside. Reform into a ball making sure cheese if completely covered with rice.
Heat oil over medium high heat. I usually throw a tiny bit of the rice mixture into the oil to make sure it's hot enough. Fry rice balls until they are golden brown. Serve with your favorite marinara sauce.
Mashed Potatoes with Fresh Rosemary
Ingredients
10 medium sized potatoes, peeled and cut
3 cups chicken broth
15 fresh rosemary leaves, washed and chopped finely
3 tablespoons of butter, margarine or olive oil
2 teaspoons of garlic powder
salt and pepper to taste
Directions
Place potatoes in a pot and add chicken stock. Boil until potatoes are tender enough to mash. The amount of chicken stock you use will vary, depending on the potatoes you're using so you may have to eliminate some of the stock or add more. Once potatoes are mashed, add remaining ingredients. As an alternative, you can use beef stock, leftover stock from your turkey at Thanksgiving or if you're a vegetarian, knorr vegetable soup mix works great.
Mussel Soup
Ingredients
2 pounds of fresh mussels (de-bearded and washed well)
2 cups of your favourite white wine (I love Bright's House Wine)
1 package of Knorr vegetable soup mix
1/2 cup of green onions diced
1/2 cup of red peppers diced
1/2 cup celery diced
1 clove of garlic minced
3 tbsp. olive oil
1 can (28 fl.oz.) of diced tomatoes
1/2 cup of water
Directions
Using a large saucepan on medium heat, fry green onions, red peppers and celery in olive oil. Cook until translucent. Pour in mussels, water, wine, diced tomatoes and soup mix. Cover and simmer for approx. 30 minutes.
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