I'd like to say meals were leisurely events with lots of time between courses...but no. While dinner conversation was lively in our house, portions were small and we blew through meals at a decidedly American pace.
What's for dinner?
- Thread starter perc-o-prince
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perc-o-prince
Well-known member
Thanks, Phil. That's our daily dishware- Eternal Beau by Johnson Bros.
Sunday was Asian style glazed wings.
Sunday was Asian style glazed wings.
perc-o-prince
Well-known member
Served them with some brown jasmine rice and sautéed baby bok choy.
Chuck
Chuck
Lemon Butter Chicken!
The sauce is SO delicious, when the meal was over, I took a spoon and slurped the sauce directly from the pan! Personally I think you can double the amount fresh spinach because it wilts down to almost nothing. Next time I'll do that.
Kevin
= = = = = =
<span style="text-decoration: underline;">LEMON BUTTER CHICKEN</span>
Total prep & cooking time: 50 mins
INGREDIENTS
8 bone-in skin-on chicken thighs
1 Tbsp smoked paprika
Kosher salt and freshly ground black pepper to taste
3 Tbsp unsalted butter, divided
3 cloves garlic, minced
1 C chicken broth
1/2 C heavy cream
1/4 C freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C baby spinach, chopped
INSTRUCTIONS
Preheat oven to 400 degrees F.
Season chicken with paprika, salt and pepper to taste.
Melt 2 Tbsp butter in large oven-proof skillet over medium high heat. Add chicken skin-side down and sear both sides until golden brown, 2-3 mins per side; drain excess fat and set chicken aside.
Melt remaining tablespoon butter in skillet. Add garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach and simmer until the spinach has wilted and the sauce thickens slightly, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.
The sauce is SO delicious, when the meal was over, I took a spoon and slurped the sauce directly from the pan! Personally I think you can double the amount fresh spinach because it wilts down to almost nothing. Next time I'll do that.
Kevin
= = = = = =
<span style="text-decoration: underline;">LEMON BUTTER CHICKEN</span>
Total prep & cooking time: 50 mins
INGREDIENTS
8 bone-in skin-on chicken thighs
1 Tbsp smoked paprika
Kosher salt and freshly ground black pepper to taste
3 Tbsp unsalted butter, divided
3 cloves garlic, minced
1 C chicken broth
1/2 C heavy cream
1/4 C freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C baby spinach, chopped
INSTRUCTIONS
Preheat oven to 400 degrees F.
Season chicken with paprika, salt and pepper to taste.
Melt 2 Tbsp butter in large oven-proof skillet over medium high heat. Add chicken skin-side down and sear both sides until golden brown, 2-3 mins per side; drain excess fat and set chicken aside.
Melt remaining tablespoon butter in skillet. Add garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach and simmer until the spinach has wilted and the sauce thickens slightly, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.
Everything looks great. I'm getting hungry. 
Retroman or perhaps Perc-o-Prince too: Have you ever made the meat/rice balls in the avgo-lemono sauce? I forget what they are called now. But they are one of my favorites on a cold night.
My dad made them all the time. He used hamburg, rice, mint, garlic. Then made a broth of chicken stock, eggs and lemon (just like the greek soup, avgo-lemono)
Retroman or perhaps Perc-o-Prince too: Have you ever made the meat/rice balls in the avgo-lemono sauce? I forget what they are called now. But they are one of my favorites on a cold night.
My dad made them all the time. He used hamburg, rice, mint, garlic. Then made a broth of chicken stock, eggs and lemon (just like the greek soup, avgo-lemono)
perc-o-prince
Well-known member
Hey Paul- that's not something I'm familiar with. Calling Steve Toggleswitch--- Your Greekness is needed!
Kevin- I'm right with ya on the spoonin and slurpin! Sometimes the best part of the meal is left in the pan! And I'll be doing the same thing with the bok choy that you'll be doing with the spinach. I figured one small head each would be plenty....NOT!
Chuck
Kevin- I'm right with ya on the spoonin and slurpin! Sometimes the best part of the meal is left in the pan! And I'll be doing the same thing with the bok choy that you'll be doing with the spinach. I figured one small head each would be plenty....NOT!
Chuck
Oh yes love Keftedes. They are pretty much up there on my list like the Dolmades (stuffed grape leaves). No rice in my recipe, bread crumbs. These are fried versus steamed or pressure cooked. They are also good warm or cold. Now I am going have to make some of those soon.
Jon
Jon
perc-o-prince
Well-known member
knocking on the screen....
Jon- recipe please? I love all kinds of meatballs 'cause they're great to do as appetizers for parties!
Chuck
Jon- recipe please? I love all kinds of meatballs 'cause they're great to do as appetizers for parties!
Chuck
Lemon Butter Chicken
<span style="font-family: verdana, geneva;">I made this for dinner last night and it was REALLY good and really easy! We had it with rice and some oven roasted veggies. Was a great meal. Thanks for the recipe!!</span>
<span style="font-family: verdana, geneva;">I made this for dinner last night and it was REALLY good and really easy! We had it with rice and some oven roasted veggies. Was a great meal. Thanks for the recipe!!</span>
Chili con carne with sour cream, cheese, rice and a salad.
We have chili at least once every two weeks. I like mine over spaghetti, Larry just has it with some sort of bread. I eat the bread as well. LOL
Kevin, that lemon chicken looks awesome!
It's spring so I made Chinese chicken with asparagus last night:
It's spring so I made Chinese chicken with asparagus last night:
I've never tried it over spaghetti, I might just try that. Rice and beans is sort of a classic combination, but I'm not stuck on that. I made a big batch, a few portions for the freezer too. Enough to try the spaghetti later this week.
behzad
Well-known member
Should I get some?
xraytech
Well-known member
Over the past 5 days my dinner has been pretty much the same:
1 small potato mashed with extra milk to make it kinda runny, chocolate pudding cup, and maybe a few spoonfuls of applesauce.
I had a tonsillectomy on Wednesday, and I'm already tired of the soft foods
1 small potato mashed with extra milk to make it kinda runny, chocolate pudding cup, and maybe a few spoonfuls of applesauce.
I had a tonsillectomy on Wednesday, and I'm already tired of the soft foods
A few dinners I made over the past few weeks.
1. Sweet and sour meatballs (not homemade) with fried potatoes and a salad;
2. Sauerkraut hotchpot with chicken, mash and cheese;
3. Spaghetti bolognese;
4. Chili on pasta, I prefer it on rice though;
5. Goulash, riso (rice shaped pasta) and Brussels sprouts with a little balsamic vinegar and olive oil;
6. Casserole tortellini with cheese and leek;
7. Pressure cooked chicken and rice;
8. Zucchini spaghetti bolognese;
9. Veggie burgers, fried potatoes and apple sauce.
1. Sweet and sour meatballs (not homemade) with fried potatoes and a salad;
2. Sauerkraut hotchpot with chicken, mash and cheese;
3. Spaghetti bolognese;
4. Chili on pasta, I prefer it on rice though;
5. Goulash, riso (rice shaped pasta) and Brussels sprouts with a little balsamic vinegar and olive oil;
6. Casserole tortellini with cheese and leek;
7. Pressure cooked chicken and rice;
8. Zucchini spaghetti bolognese;
9. Veggie burgers, fried potatoes and apple sauce.
