Weekend Foodie Thread
Since last week’s Foodie Thread was such a big hit – can’t wait to try out all the recipes! – let’s give it another go. This week’s theme is “meals in under 30 minutes.” (And this week I have measurements!)
I’ll begin with one of the easiest and most delicious recipes in my arsenal…
Creamy baked chicken breasts.
6 boneless skinless chicken breasts
8 slices Swiss Cheese
1 (10 3/4oz) can Cream of Chicken Soup
1/4 cup dry white wine
1 cup crushed herb-seasoned stuffing mix
1/4 cup – 1/2 cup butter
Pound chicken breasts to tenderize and arrange along the bottom of a lightly greased pan (13x9x2). Place Swiss Cheese on top of chicken. Combine soup and wine (stir well) and spoon over chicken and chicken. Sprinkle stuffing over the top – stuffing should cover the area thinly, but completely – use more if necessary. Melt butter and drizzle over stuffing. Bake at 350 degrees for 45 – 55 minutes.
The next recipe I’ve chosen is one of my new favorites. I found it online after staring at a pork tenderloin, utterly uninspired. It’s stupid good.
Pork Tenderloin with a Maple Balsamic Glaze.
1 1/2 to 2 1/2 pounds pork tenderloins
Salt and pepper
2 tablespoons flour
Olive oil
6 to 8 ounces sliced or diced mushrooms
4 green onions, sliced
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/3 cup maple syrup
2 large cloves garlic
1 tablespoon rosemary
Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven and bake at 350 degrees for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.)
I chose these two dishes because they’re easy and they’re also the ones that generate the most “I have to have this recipe” comments. So, in that spirit… share with us your easy, “I have to have this recipe” dishes!
Tags: Easy Recipes, Food
I think that chicken dish is also known as “Company Chicken,” in part because should company just show up unexpectedly, it’s so easy to prepare and quick to cook. It is a good one!
OK, here is my quick chicken dinner — yes, anyone, can cook it.
1. Cut up some chicken in bite-size cubes or thereabouts.
2. Brown chicken in a big skillet.
3. Add container of salsa and sour cream.
4. Cover and simmer for 20 minutes or so.
Add noodles or rice on the side to serve with this delicious and easy meal.
That’s a keeper, nemski!
I made butternut squash risotto this week. It was good but not great. Anybody have a recipe they want to share?
I had a happy hour at my house on Friday for my school’s staff. I made a ton of good stuff. The best, though, was this STUPID simple tomato basil bisque.
2 TBSP olive oil on medium-high heat
A few shallots, GRATED into the olive oil
2 28-oz. cans crushed tomatoes
1 can vegetable broth — bring to a boil.
Add 1 cup of heavy cream. Simmer for 20 minutes.
Take about 20 chopped basil leaves. Throw into soup. Let simmer another five minutes and serve. Delicious.
I served the soup with Grilled Cheese Three-ways. The first was just plain ‘ole Cheddar. The second was Cheddar and apple. The third was Cheddar, apple, and Virginia-baked ham.
Rebecca, I’ve made the Chez Panisse version of Butternut Risotto with much success.
I made this great recipe for acorn squash (seasonal vegetables, people!) last week for a few dinners. This reheats pretty well in the microwave, too:
Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Celery
2 acorn squash, halved top to bottom, seeds and strings removed
3 cups cooked white rice, cooked with vegetable/chicken stock instead of water
2 cups cooked wild rice (about 1/3-1/2 cup uncooked) cooked in vegetable/chicken stock
3 apples, peeled, cored, diced to 1-2″ pieces
2 stalks celery, sliced thinly
2 tablespoons dry sage or 15 fresh minced sage leaves
enough olive oil to brush or drizzle on squash lightly
20-30 walnut halves (no shell)
1 egg
4 tablespoon butter, divided
2 teaspoons brown sugar
salt, pepper
4 teaspoons maple syrup
Cook the white rice as you would normally, using stock instead of water. Use 2 cups stock to 1 cup long grain white rice.
Boil raw wild rice in 2 cups simmering stock for about 30 minutes or longer until tender. Drain.
Preheat the oven to 400 F. Put the squash cut side up on a cookie sheet and brush or drizzle with olive oil lightly. Season with a pinch of salt and pepper. Bake for 15 minutes.
Meanwhile, in a large skillet over medium high heat, melt two tablespoons of butter, and saute the apples, celery, walnuts and sage. After about five minutes, add the brown sugar and toss to coat. Continue to saute until the celery and apples begin to soften. Taste and season with salt and pepper.
Mix the skillet contents with both rices in a big bowl. Scramble the egg, slice into thin strips and mix with rice. Taste and adjust seasonings.
Pull the acorn squash out of the oven after 10-15 minutes. Fill the squash with rice stuffing and put 1/2 tabelspoon of butter on top of each half and return to oven for 10 minutes or until a knife goes easily into the flesh of the squash along the top.
If any rice mix is left you can bake it in a separate bowl or heat it in a skillet and serve alongside.
Pull the squash out, drizzle just a very little maple syrup on top and serve to what will no doubt be an appreciative audience.
You can make the rice stuffing beforehand or even pre-bake the squash in advance leaving the final 10-15 minute bake before serving.
I have left out the egg, especially if this is meant to be a sidedish.
This came from some food blog a few years back and I don’t have that noted on my recipe, sorry about that…
My kitchen is 4 walls and wiring hanging as I undergo the complete makeover. Sorry I can’t add to your pot luck at this time. The only food being served around here is to the animals. Just give me another 3 weeks to find those “exact measurements”. Meanwhile, I’ll just suffer thru reading your recs.., let ’em eat cake heh? But a special treat right now is pomegranates.
Hi Joanne. *waves wildly* We haven’t seen you in a while. Welcome!
OK, I have to tell everyone that I’m really starting to experiment with healthy eating. I finished reading Michael Pollan’s In Defense Of Food and Mark Bittman’s Food Matters.
The basic thesis of Pollan’s book is “eat food, real food, not too much, mostly plants.” It’s a pretty interesting look at our food system. Bittman’s book has a similar theme, but it’s more the how to from Pollan’s book. Bittman’s basis thesis is to reduce your amount of animal protein (1-2 lbs. of meat/week) and increase your whole grain & veggies. It has a lot of practical advice on recipes, what to keep in your pantry, etc. I’m starting out with the breakfast recommendations. I bought rolled oats to make granola and couscous to make breakfast meals. I also bought a lot of fruit to make smoothies. I’ll give you an update on how it’s going next week.
Ah geez UI thanks..it feels good to stop by and check in. VERY busy right now–I am in my own little storm right now of this kitchen, college visits for child #3 w/ associated deadlines, and helping w/ this referendum for Appoquinimink coming up December 8th. A no tax increase one I may add!! Just hoping it’s not a “perfect storm” tee hee–all good–but time sensitive and demanding. Thanks for the welcome:)…..Missing you guys and gals…but geez could you leave the Republican beauty womanhood thing alone? Why I was thinking you went from progressive to pernicious:)!
Oh Joanne, I’ve been there and it is absolutely no fun, but when it is finished OMG, then the fun begins.
Cassandra, I haven’t looked at Chez Panisse in years. Gonna have some fun reading it tonight. Thanks for the tip.