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Cooking HELP needed......please
Cooking HELP needed......please
OK I need some help.......please 
It is our wedding anniversary on Thursday and unfortunately Les had to make an emergency trip to the States and now will be flying home on Thursday so our planned ZoZo's dinner will have to wait until Saturday. As he is flying home and will have left Kansas City at 6am and been up since 4am I would like to have a meal ready for him when he gets home - nothing tooooo fancy just something that I can do (that's stretching it in itself ) either the day before and reheat (I know, I know but I don't really cook) or prepare earlier in the day and set it in the oven when I leave to pick him up. It doesn't have to be fancy any type of casserole even would be OK as long as it's a step up from a hamburger casserole or pasta casserole.
Please keep in mind what is available on STJ - I have a fantastic standing rib roast receipe but ha no chance of finding a standing rib roast here. Also I don't want to have to buy a whole bunch of unusial spices (I have the "normal" ones) just to use a 1/8 of a t-spoon here and there. I also cook a fantastic (if I do say so myself) brown butter mushroom sauce that is to die for that we top steaks with but he is the steak expert and I don’t want him to have to be grilling when he gets home – also it doesn’t need to be too much food (not to heavy) as it will be late when he gets home and I have champagne and cake already (we always have our wedding cake remade in a single level from Baked In The Sun)
Any help you might offer is greatly appreciated – and remember Becky and MB you have to “dumb it down for me”
Thanks everyone
Pia
It is our wedding anniversary on Thursday and unfortunately Les had to make an emergency trip to the States and now will be flying home on Thursday so our planned ZoZo's dinner will have to wait until Saturday. As he is flying home and will have left Kansas City at 6am and been up since 4am I would like to have a meal ready for him when he gets home - nothing tooooo fancy just something that I can do (that's stretching it in itself
) either the day before and reheat (I know, I know but I don't really cook) or prepare earlier in the day and set it in the oven when I leave to pick him up. It doesn't have to be fancy any type of casserole even would be OK as long as it's a step up from a hamburger casserole or pasta casserole.Please keep in mind what is available on STJ - I have a fantastic standing rib roast receipe but ha no chance of finding a standing rib roast here. Also I don't want to have to buy a whole bunch of unusial spices (I have the "normal" ones) just to use a 1/8 of a t-spoon here and there. I also cook a fantastic (if I do say so myself) brown butter mushroom sauce that is to die for that we top steaks with but he is the steak expert and I don’t want him to have to be grilling when he gets home – also it doesn’t need to be too much food (not to heavy) as it will be late when he gets home and I have champagne and cake already (we always have our wedding cake remade in a single level from Baked In The Sun)
Any help you might offer is greatly appreciated – and remember Becky and MB you have to “dumb it down for me”
Thanks everyone
Pia
Realtor - St John Properties
Tilapia would that work??I used tilapia for this so yes that works.
http://www.foodnetwork.com/recipes/ina- ... index.html
If you can't get creme fresh you can google how to substitute it.
Don't know if you really need a recipe for chicken but just in case here you go. Can you get panko?
Lemony Chicken Milanese with Arugula Salad Bon Appétit | February 2007
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Yield: Makes 4 servings
4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (about 2 ounces)
Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
http://www.foodnetwork.com/recipes/ina- ... index.html
If you can't get creme fresh you can google how to substitute it.
Don't know if you really need a recipe for chicken but just in case here you go. Can you get panko?
Lemony Chicken Milanese with Arugula Salad Bon Appétit | February 2007
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Yield: Makes 4 servings
4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (about 2 ounces)
Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
Sorry about that I use walleye so I think talapiea would work.
Grouper Veracruz
(4) 6 oz fillets grouper or similar (also works well with tilapia)
Cooking spray
EVOO
Chopped onion
1 teasp cumin
Chopped garlic to taste
¼ cup water
2 tablesp chopped cilantro (more if you like it)
3 tablesp OJ or Triple Sec
2 tablesp or more pitted green olives (works with chopped black too, use more if you like olives - we use both)
1 tablesp fresh lime juice
1 tablesp capers
2 tablesp tomato paste
(1) 10oz can diced tomatoes with green chiles
Spray 13x9 baking dish, place fish in, put aside. In non-stick skillet, sauté garlic and onion in EVOO, add cumin, add remaining ingredients, bring to boil, reduce to simmer for 3 min or until slightly thick, pour over fish, bake 20 min or until fish flakes with fork
Grouper Veracruz
(4) 6 oz fillets grouper or similar (also works well with tilapia)
Cooking spray
EVOO
Chopped onion
1 teasp cumin
Chopped garlic to taste
¼ cup water
2 tablesp chopped cilantro (more if you like it)
3 tablesp OJ or Triple Sec
2 tablesp or more pitted green olives (works with chopped black too, use more if you like olives - we use both)
1 tablesp fresh lime juice
1 tablesp capers
2 tablesp tomato paste
(1) 10oz can diced tomatoes with green chiles
Spray 13x9 baking dish, place fish in, put aside. In non-stick skillet, sauté garlic and onion in EVOO, add cumin, add remaining ingredients, bring to boil, reduce to simmer for 3 min or until slightly thick, pour over fish, bake 20 min or until fish flakes with fork
Tom
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Tracy in WI
- Posts: 1624
- Joined: Tue Aug 08, 2006 8:39 am
- Location: Wisconsin
Pia, do you have a Dutch Oven pot? http://www.google.com/images?q=dutch%20 ... 00&bih=783
If you can find the ingredients, this is the kind of dish that tastes even better the next day and it's easy to prepare.
The one thing I added was a tablespoon of cayenne pepper. AWESOME!!
Ingr:
2tsp vegetable oil
8 ounces andouillle sausage,(whatever you can get is fine) halved lengthwise and cut crosswise into 1/4 inch half moons
1 lb large shell on shrimp (31-40 ct per lb) (You can use chicken instead)
1 onion minced (about 1 cup)
1 celery rib, chopped fine
1 green bell pepper, stemmed seeded and chopped fine
7 garlic cloves, minced
1 1/2 cups long grain white rice
1 Tbl tomato paste
1 tsp salt
1/2 tsp minced fresh thyme
1 (14.5 oz) can diced tomatoes, drained with 1/4 cup juice reserved
2 (8 oz ) bottles clam juice (I used Bar Harbor from Publix, you can also use fish stock or chicken broth)
1 bay leaf
2 scallions sliced thin
Adjust the oven rack to the middle position and heat the oven to 325
Heat oil in the Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned (about 5 minutes). Using a slotted
spoon remove the sausage to some paper towels to drain but leave their rendered fat in the pot.
Add the shrimp to the pot and cook until the shells are lightly browned on both sides, about 1min per side. Transfer the shrimp to a large bowl
and refrigerate (to stop their cooking).
Reduce the heat to medium and add the onion, celery, bell pepper, and garlic to the pot. Cook, stirring occaisionally until all vegetables have
softened, 8-10 minutes. Add the rice, tomato paste, salt, and thyme and cook until the fat has coated all the rice (about 1-2 minutes).
Stir in the tomatoes, reserved juice, clam juice, bay leaf and sausage. Place a square of aluminum foil directly on the surface of the rice.
Bring to a boil, cover the pot, transfer to the oven and bake until the rice is almost tender and most of the liquid is absorbed..about 20
minutes.
Meanwhile peel the shrimp and discard the shells. Remove the pot from the oven, lift off the aluminum foil, and gently stir in the peeled
shrimp. Replace the foil and lid, return the pot to the oven, and cook until the rice is fully tender and the shrimp are cooked through.
About 5 more minutes.
Remove from the oven, discard the foil and bay leaf, fold in the scallions and serve!!
If you can find the ingredients, this is the kind of dish that tastes even better the next day and it's easy to prepare.
The one thing I added was a tablespoon of cayenne pepper. AWESOME!!
Ingr:
2tsp vegetable oil
8 ounces andouillle sausage,(whatever you can get is fine) halved lengthwise and cut crosswise into 1/4 inch half moons
1 lb large shell on shrimp (31-40 ct per lb) (You can use chicken instead)
1 onion minced (about 1 cup)
1 celery rib, chopped fine
1 green bell pepper, stemmed seeded and chopped fine
7 garlic cloves, minced
1 1/2 cups long grain white rice
1 Tbl tomato paste
1 tsp salt
1/2 tsp minced fresh thyme
1 (14.5 oz) can diced tomatoes, drained with 1/4 cup juice reserved
2 (8 oz ) bottles clam juice (I used Bar Harbor from Publix, you can also use fish stock or chicken broth)
1 bay leaf
2 scallions sliced thin
Adjust the oven rack to the middle position and heat the oven to 325
Heat oil in the Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned (about 5 minutes). Using a slotted
spoon remove the sausage to some paper towels to drain but leave their rendered fat in the pot.
Add the shrimp to the pot and cook until the shells are lightly browned on both sides, about 1min per side. Transfer the shrimp to a large bowl
and refrigerate (to stop their cooking).
Reduce the heat to medium and add the onion, celery, bell pepper, and garlic to the pot. Cook, stirring occaisionally until all vegetables have
softened, 8-10 minutes. Add the rice, tomato paste, salt, and thyme and cook until the fat has coated all the rice (about 1-2 minutes).
Stir in the tomatoes, reserved juice, clam juice, bay leaf and sausage. Place a square of aluminum foil directly on the surface of the rice.
Bring to a boil, cover the pot, transfer to the oven and bake until the rice is almost tender and most of the liquid is absorbed..about 20
minutes.
Meanwhile peel the shrimp and discard the shells. Remove the pot from the oven, lift off the aluminum foil, and gently stir in the peeled
shrimp. Replace the foil and lid, return the pot to the oven, and cook until the rice is fully tender and the shrimp are cooked through.
About 5 more minutes.
Remove from the oven, discard the foil and bay leaf, fold in the scallions and serve!!
This works better in colder weather but it the perfect re-heat dish - take some sirloin tips and brown them in a pan with salt, pepper and onion powder on the stove - when they are nice and brown (almost burned) put a little (2 TBL) water in and let that cook out - then dump in a ccouple of small cans or a large can of V-8 and let simmer for 4-6 hours - I seve it over cooked noodles - it is a family favorite - good luck
