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What did you have for dinner?
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<blockquote data-quote="C.J." data-source="post: 245537" data-attributes="member: 1987"><p>Stole a recipe from "Cooking for Real" on Food Network. Not filet mignon, but close. It called for beef tenderloin, cut into small pieces, wrapped in prosciutto, then pan seared. I used a less expensive cut of chuck steak. Made some smashed potatoes with sour cream, garlic and chives (one of those make ahead dishes Kjs needed) and corn.</p><p></p><p>N* really enjoyed it. Dog was happy with the pieces of beef fat I trimmed off and threw in his dish.</p><p></p><p>I grew up in a family with five kids, and I still cook for a crowd even though there are only two of us in the house, but I do it for leftovers for lunch and dinner when I cannot face looking at the stove when I come home some nights. I make ahead and freeze: spaghetti with-meat sauce, chicken shepherd's pie, roast with-potatoes and vegetables, chili, soup (broth based, not cream based), stir fry, fajitas, makings for tacos or burritos.</p><p></p><p>Shepherd's pie: </p><p>5-6 large russet potatoes - chop into small pieces (I leave the skin on) </p><p>1-2 T vegetable oil</p><p>2-3 sliced carrots</p><p>2-3 ribs of sliced celery</p><p>1 large onion, chopped</p><p>2-3 cloves of chopped garlic</p><p>1 to 1 1/2 lbs diced chicken (boneless, skinless) </p><p>Salt & pepper to taste</p><p>1 T poultry seasoning</p><p>2-3 T flour</p><p>1 14 oz can fat free chicken broth ** 2 cans if not using water from boiled potates</p><p>1 C frozen peas</p><p>2 T butter or margarine</p><p>1/2 C sour cream (more if desired)</p><p></p><p>Boil the potatoes. (Save 1 cup cooking water**)</p><p></p><p>In a large skillet, saute the carrots, celery, onions, and garlic. Add chicken, cook until done. Add salt, pepper, poultry seasoning. Add flour cook 1 minute. Add the reserved cooking water and chicken broth. Simmer until it is gravy like consistency. Add the peas.</p><p></p><p>Meanwhile, when the potatoes are done, mash and add in butter, sour cream, salt & pepper. Set aside.</p><p></p><p>Spray 13 x 9 (or larger) baking dish with non stick spray. Pour chicken & vegetable mixture into dish. Spread mashed potatoes on top.</p><p></p><p>Bake 10 minutes at 400 degrees.</p><p></p><p>I cut into serving size portions, and refrigerate or freeze.</p></blockquote><p></p>
[QUOTE="C.J., post: 245537, member: 1987"] Stole a recipe from "Cooking for Real" on Food Network. Not filet mignon, but close. It called for beef tenderloin, cut into small pieces, wrapped in prosciutto, then pan seared. I used a less expensive cut of chuck steak. Made some smashed potatoes with sour cream, garlic and chives (one of those make ahead dishes Kjs needed) and corn. N* really enjoyed it. Dog was happy with the pieces of beef fat I trimmed off and threw in his dish. I grew up in a family with five kids, and I still cook for a crowd even though there are only two of us in the house, but I do it for leftovers for lunch and dinner when I cannot face looking at the stove when I come home some nights. I make ahead and freeze: spaghetti with-meat sauce, chicken shepherd's pie, roast with-potatoes and vegetables, chili, soup (broth based, not cream based), stir fry, fajitas, makings for tacos or burritos. Shepherd's pie: 5-6 large russet potatoes - chop into small pieces (I leave the skin on) 1-2 T vegetable oil 2-3 sliced carrots 2-3 ribs of sliced celery 1 large onion, chopped 2-3 cloves of chopped garlic 1 to 1 1/2 lbs diced chicken (boneless, skinless) Salt & pepper to taste 1 T poultry seasoning 2-3 T flour 1 14 oz can fat free chicken broth ** 2 cans if not using water from boiled potates 1 C frozen peas 2 T butter or margarine 1/2 C sour cream (more if desired) Boil the potatoes. (Save 1 cup cooking water**) In a large skillet, saute the carrots, celery, onions, and garlic. Add chicken, cook until done. Add salt, pepper, poultry seasoning. Add flour cook 1 minute. Add the reserved cooking water and chicken broth. Simmer until it is gravy like consistency. Add the peas. Meanwhile, when the potatoes are done, mash and add in butter, sour cream, salt & pepper. Set aside. Spray 13 x 9 (or larger) baking dish with non stick spray. Pour chicken & vegetable mixture into dish. Spread mashed potatoes on top. Bake 10 minutes at 400 degrees. I cut into serving size portions, and refrigerate or freeze. [/QUOTE]
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