What's for dinner?

[norgeway]

Do I spy

A couple of sausages on that plate..YUMMMM,,Italian sausage along with meatballs is a great combination.

 

[frigilux]

OK, this is my third attempt to post. Our internet is glitchy, today. Yes, indeed, Hans, there is some Italian sausage in there. They were staring at my from the freezer, so into the pot of sauce they went!

 

[foraloysius]

I was wondering, spaghetti and meatballs, is that typical for the American Italian kitchen? IIRC I have never seen a similar dish in Italy.

 

[joe_in_philly]

Louis:

I grew up in the USA with two Italian-American grandmothers (and mother). I was very surprised by the food in Italy! Italian food in the USA is definitely different. Generally, we put a lot more sauce on the pasta, and spaghetti with meatballs and/or sausage is a common combination. I saw premade tomato pasta sauce sold in little jars in Italy, while it usually is sold in 26oz jars in the US.

The portions in Italian restaurants in the US are usually much larger than I experienced anywhere in Italy.

Joe

 

[brib68]

This was Monday's dinner

also, last night's leftovers. Hubby was on a business trip, so I got to make some *real* food!

Quiche with Canadian bacon, Swiss and Gruyere.

 

[foraloysius]

Joe,

I noticed indeed a lot of differences. The biggest portion I ever had at an Italian restaurant in Vancouver. It would have been enough for three days (or perhaps even four) for me.

Brian,

That quiche looks a lot like my leak and smoked chicken pie with cheese on top!

 

[brib68]

Louis,

Your pie looks good too!

American restaurants are known for enormous servings of food, which helps explain why we're so fat over here. Case in point, The Cheesecake Factory has an Asian-style cashew chicken dish that I love. I eat until I am stuffed, and still take home enough leftovers that I can bring my lunch to work for 2 days!

 

[ovrphil]

Sorry, no photos to add here, but compliments to all on their cuisine.

Perc-o-prince - you must be an artist-type, your dishes complement the Cavatelli/mushrooms, making it look all that more delicious.

It's getting cold here in Atlanta on Friday, so all the dishes look good.

- P

 

[joe_in_philly]

Taco Salad

 

[frigilux]

Louis-- Sorry for the tardy response, but I haven't checked in here lately. Serving meatballs on top of spaghetti is, indeed, an Americanization of Italian cuisine. My mom (from Veroli, Italy) thought it was odd ("Meatballs should be served separately!") but she acquiesced to the American custom. Her meatballs were wonderful; very, very tender and delicately flavored. They melted in your mouth.

When I was young, she continued the Italian custom of serving meals in courses. Appetizer; pasta (or rice or polenta); meat & vegetable; salad; dessert. She often omitted the antipasto and/or salad courses for simpler weeknight dinners. Eventually, she conceded to the American custom of serving everything at once, which was much easier on her and our dishwasher, LOL. While the rest of us ate our green salad first, she'd hold hers for the end, right before dessert. [this post was last edited: 3/17/2015-04:52]

 

[foraloysius]

Eugene

Great to hear about your mother. I guess she was really southern European in the way that you have dinner there, which takes almost all evening and then go to bed. I love the fact that she still ate the salad just before dessert. Some habits can't be changed. And don't have to be changed!

 

[frigilux]

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.

 

[perc-o-prince]

Thanks, Phil. That's our daily dishware- Eternal Beau by Johnson Bros.

Sunday was Asian style glazed wings.

 

[perc-o-prince]

Served them with some brown jasmine rice and sautéed baby bok choy.

Chuck

 

[revvinkevin]

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.

 

[imperial70]

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)

 

 

 

[perc-o-prince]

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

 

[retro-man]

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

 

[perc-o-prince]

knocking on the screen....

Jon- recipe please? I love all kinds of meatballs 'cause they're great to do as appetizers for parties!

Chuck

 

[chachp]

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>