Re: Easy-peasy meals for a large group... Suggestions?
I made a dish tonight on the spur because the man felt I put too much ketchup (yes, ketchup) in an oxtail stew I made and dinna like it. Oh welllll...maybe he's been emboldened by the Princess. Don't worry he'll still get to eat it again after I add more sauteed onions and I d/k what but so it goes.
Interim, was faced with a man who worked from 7:00 AM to 9:00 PM and wanted chicken instead.
Sooo I pulled some skinless, boneless chicky breast cutlets out of the fridge and made this instead:
http://www.foodnetwork.com/recipes/g...iccata-recipe2
Yeah of course I played with it cause it's who I am. Added frozen peas at the end; the zest from 1/4 a lemon as well as the juice of the whole fruit. Used only one supermarket cut cutlet since it was a serving one person. Evened out the cutlet by butterflying it and then cutting the meat into mouth sized triangular pieces. Also made for faster cooking (about 3 minutes total instead of 6) and less surface "puckering". Combined the flour ( I used instant flour-Wondra instead of all purpose), salt and pepper in a plastic bag to coat the meat. Added sauteed minced red peppers, garlic and onion slivers to the sauce because we like colour.
Normally I do this type of sauce with veal but it works nicely with all sorts of white poultry too. Rough cut the parsley since I was feeling particularly lazy and definitely used (about a handful) more than the recipe called for. Not a prob for us since I learned a while back that this is an herb packed with vitamins and other cultures use it as a veggie as well as seasoning/garnish. Served it with cooked linguine mixed into the sauce for a complete "Don't make me dirty another thing" dish.
The man pronounced it "tasty" (his highest praise for food) and suggested we add it to the kiddos' camping menu. Probably not going to happen since we've enough poultry entrees but it's a dish that I felt might fit in this category.
I made a dish tonight on the spur because the man felt I put too much ketchup (yes, ketchup) in an oxtail stew I made and dinna like it. Oh welllll...maybe he's been emboldened by the Princess. Don't worry he'll still get to eat it again after I add more sauteed onions and I d/k what but so it goes.
Interim, was faced with a man who worked from 7:00 AM to 9:00 PM and wanted chicken instead.
Sooo I pulled some skinless, boneless chicky breast cutlets out of the fridge and made this instead:
http://www.foodnetwork.com/recipes/g...iccata-recipe2
Yeah of course I played with it cause it's who I am. Added frozen peas at the end; the zest from 1/4 a lemon as well as the juice of the whole fruit. Used only one supermarket cut cutlet since it was a serving one person. Evened out the cutlet by butterflying it and then cutting the meat into mouth sized triangular pieces. Also made for faster cooking (about 3 minutes total instead of 6) and less surface "puckering". Combined the flour ( I used instant flour-Wondra instead of all purpose), salt and pepper in a plastic bag to coat the meat. Added sauteed minced red peppers, garlic and onion slivers to the sauce because we like colour.
Normally I do this type of sauce with veal but it works nicely with all sorts of white poultry too. Rough cut the parsley since I was feeling particularly lazy and definitely used (about a handful) more than the recipe called for. Not a prob for us since I learned a while back that this is an herb packed with vitamins and other cultures use it as a veggie as well as seasoning/garnish. Served it with cooked linguine mixed into the sauce for a complete "Don't make me dirty another thing" dish.
The man pronounced it "tasty" (his highest praise for food) and suggested we add it to the kiddos' camping menu. Probably not going to happen since we've enough poultry entrees but it's a dish that I felt might fit in this category.
Comment