Posts Tagged ‘dinner’
Menu Planner
April 27th, 2013 | 
Author: Need help with what to make this weekend?
Here’s a full days of recipes to satisfy your cravings!
Breakfast
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Breakfast Quesdillas
Watermelon Feta Salad
Lunch
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Chicken Margarita Meatballs
Baked Zucchini Fries
Dinner
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Spicy Shrimp w/Angel Hair
Creamy Parmesan Peppercorn Dressing
Ice Cream Sandwich Torte
Posted in Appetizers, Breakfast, Chicken, Daily Soul Fuel, Desserts, Gluten Free, Main Dishes, Recipes, Salads, Seafood, Side Dishes, Snacks n'at, Sweet Treats, Vegetable | 
Tags: Baked Zucchini Fries, breakfast, Breakfast Quesdillas, Chicken Margarita Meatballs, Creamy Parmesan Peppercorn Dressing, dessert, dinner, Ice Cream Sandwich Torte, lunch, meals, menu planner, Spicy Shrimp w/Angel Hair, Watermelon Feta Salad | 
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Cheesy Shaved Beef Stuffed Baked Potatoes
But with taters, there’s just something magical about them. However, cause there’s always a however with me, taters are supposedly bad for you due to them being high in carbs. One day carbs are bad, next they are ok, next they are good and then back to bad. Frankly I have no clue what’s good for or not good for me anymore. I just go with what I’m craving and adjust the rest of my daily intake accordingly along with exercise. Well Friday I wanted taters but for 2 reasons.
- I had a the suckiest of suck days at work. Love my job but there are those that we all work with that you honestly just can’t stand. And,
- I was tired – headache (from having a sucky day) and it was Friday.
The last thing I really wanted to do was cook a big meal. Truthfully I wasn’t hungry at all but I knew I had to eat something. So there I stood, pantry doors wide open and just staring at the containers of stuff. I got on my tippy toes – nuffin I wanted, looked eye-level – nuffin appealing, bent over slightly – still nuffin and then on the lowest shelf I found 4 ginormous baking potatoes. Okay, I’ll fess up… I hadn’t give potatoes even a thought for dinner BUT they kinda-sorta-were-dying meaning they were on their way to turning bad and they were just too damn pretty to let die. I grabbed those puppies, scrubbed ‘em up, poked ‘em with a knife (which was actually pretty therapeutic considering I was already ticked off from my day), coated them with some oil, lots of salt and popped ‘em in the oven. Now I didn’t want just a plain ol’ baked tater. I needed some type of protein in it. I could have gone with a Sunrise Potato but I wasn’t feeling eggs. I rummaged through my fridge, found some leftover roast beef, cheddar and voila! I hurried up and chopped up some onions to caramelize them, thinly shaved the roast beef (literally I just cut it against the grain super super fine. If you freeze the meat partially and then slice it on a mandolin that works great too!).
When the taters are done, I tossed the beef, some seasonings and stuff with the onions and dinner pretty much served itself.
Now while my dinner was cooking (notice how I said *MY* dinner???), I made Mr. Fantabulous a plate of pasta as that, like clockwork was what he wanted. When *my dinner* was done, I plated it and sat down to eat it. Now I did get a few forkfuls of this meal (yes, it’s no longer just a baked potato but now it’s a full meal as it’s that hearty!) until I heard from behind me “Hey! What’s that? That looks really good! Do you mind (as he’s grabbing my fork and knife from my physical hands) if I try some OMG wow this is really, really good honey! Mmmmm!!!” LOL Gotta love that man! Actually I could only eat maybe a 1/3rd of it as it was that filling so I was happy he inhaled the rest.
| Cheesy Shaved Beef Stuffed Baked Potatoes |
|
- 4 large baking potatoes, scrubbed
- 1 Tbl extra virgin olive oil
- 1/2 tsp sugar
- 1 very large yellow onion (or 2 big medium sized), rough chopped
- 6 Tbl butter, unsalted
- 1 cup shaved, cooked firmly packed roast beef *can substitute very thinly sliced deli roast beef
- 1 tsp worcestershire
- 1-2 cups sharp cheddar, coarsely shredded
- 1 tsp ground black pepper
- 1 tsp coarse salt
- 2 tsp chives, minced
- 4 Tbl sour cream
- Make your Perfectly Baked Potatoes in the oven.
- While the potatoes are baking, place a medium pot over-medium low heat.
- Add in the oil and 2 Tbl butter.
- When the butter is melted, add in the onions and stir.
- After 4 minutes, sprinkle with sugar and stir to combine.
- Allow to cook down for 30-40 minutes or until the onions are very soft and have begun to caramelize.
- When the potatoes are done, remove from the oven and place on a baking sheet allowing to cool for 5 minutes.
- Place the oven rack to the broiler position and put the broiler on high.
- Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides.
- Using both hands, pinch each side of the potato.
- While pinching, push towards the center of the potato, forcing it to open up.
- Keep pushing and squeeze the fluffy insides up.
- Take a spoon and remove just a few Tbl of the fleshy insides. You can save this for another use or just quickly put some butter and sour cream on it and inhale like I do. LOL
- Evenly divide the salt and pepper and sprinkle the inside of the potato.
- Place a Tbl of butter inside.
- Next, take the roast beef and add it into the pot with the onions.
- Gently stir just to combine.
- Divide the onion beef mixture and stuff it into the potatoes, mounding slightly.
- Divide the cheese and place heaping mounds on top.
- Place the baking sheet back in the oven under the broiler just until the cheese is melted. ~1-2 minutes.
- Remove from the oven and plate.
- Garnish with sour cream and chives.
Breakfast Avocados on the Half Shell
Last week I was at Costco and saw the most glorious display of avocados ever. Mounds and mounds of those beautiful green beauties just calling out my name. I HAD to get them; actually I had to get 2 sacks of ‘em (like I bought 12 HUGE avocados. Now typically when you think avocados you think guacamole but I’ve gone so far beyond that it’s not even funny. I use it often in baked goods instead of butter. SHHHHHHHHHHH!!! No one knows this so just keep it between us, k?
Ever since I bought these I’ve been craving them in the worst way but I wasn’t sure what or how I wanted to eat them. All I cared about was eating them. Truth be told there have been times when I’ve just cut up an avocado, put on some sea salt and at it like that. Saturday morning I decided to try ‘stuffing’ them. I was going to go with maybe a bbq & beer chicken but this was breakfast time and I wanted eggs. That’s when it hit me… Baked Eggs and avocados!
I halved them, put them in little ramekins and got to filling. Since I already make those Florentine Breakfast Birdnests with baked eggs, I knew how long eggs would take to bake in the oven. While they were cooking I fried up some bacon because bacon is just a law when it comes to trying out new recipes and plus I have several TKW family members that would disown me if I didn’t include bacon at least once *wink*. LOL
As these beauties were baking I realized that I had no ‘vehicle’ to eat these with. I mean yeah a spoon works but I wanted something more; something I don’t know… edible? LOL Since I had made some whole grain bread the other day I sliced off a piece and toasted that.
While this was baking Mr. Fantabulous had just finished his protein drink and was onto his bowl of cereal. When I plated my breakfast he made the 7-year-old-squinched-up-boy-icky-face followed with a “Ew! What’s that?? Did you put bacon in it?? HONEY!” So I blew him off, scooped out the silky smooth avocado and placed it gently on top of my toast. I broke the yolk and immediately spread out the avocado onto the toast. I took one bite and I was in love! Apparently it showed on my face as I didn’t come up for air after bite number 3. I looked up, locked eyes with Mr. Fantabulous and he was staring at me so intently. I looked at my breakfast love, looked back at him, looked back at my breakfast and back at him.
| Breakfast Avocados on the Half Shell |
- 1 large avocado
- 2 small eggs
- 2 sliced of bacon, cooked then crumbled or 4 pieces cooked and left whole
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbl cheddar cheese
- 2 pieces of crusty, toasted buttered bread
- Pre-heat oven to 425F
- Crack the eggs in a medium bowl being mindful not to break the yolks.
- Cut avocado in half and carefully remove seed.
- Take a spoon and gently hull out the hole the seed was in so it’s big enough to hold the yolk and some of the white. Try not to make the sides or bottom too thin.
- Place two ramekins on a baking tray. You want to use ramekins that you can place the avocado down in without too much side-to-side tilt. You want the avocado to be flat. You can cut just a small sliver off of the bottom to keep it from tiling.
- Using a slotted spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Do this for each avocado half.
- Next, take a small spoon to carefully spoon some of the egg whites into the avocado hole till it’s full. You most likely will have left over egg whites, save these for another use.
- Add 1/4 tsp of salt and fresh cracked black pepper to each egg.
- Top with 1 Tbl cheddar cheese.
- Gently place the tray in oven and bake for about 15 minutes or just until your yolk is set but still runny. If you want, you can bake up to 18 minutes to have a fully cooked yolk and egg whites.
- Remove the ramekins from the oven and sprinkle crumbled bacon on top.
- Place 2 strips of bacon forming an ‘X’ pattern on the toast.
- Using a large spoon, scoop out the breakfast avocado and lay it down on the toast.
- Gently push down, breaking the yolk and spread the avocado and egg onto the toast.
- Now open up and say YUMMMM!!!
To mix it up, you could down a piece of prosciutto or baked ham down first before you put in the egg. Bake as normal.
You could put in fresh spinach down, the egg yolk and some Asiago Cheese.
You could saute up some peppers and onions (just about 1 Tbl of them), place in the avocado first then the egg and bake. When it’s done, top with salsa!
Posted in Appetizers, Breakfast, Gluten Free, Recipes, Side Dishes, Snacks n'at |
Tags: bacon, baked eggs, breakfast, Breakfast Avocados on the Half Shell, brunch, dinner, healthy, lunch, snacks, stuffed avocados |
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Roasted Cornish Hens
but but but in my defense my fridge was full of good stuff! LOADS of veggies and fresh fruits, juice and milk… and about 8 pounds of various cheeses but we won’t discuss my little obsession *hides her face*
Any who once I found these badboys I knew I wanted to make the Hasselback Potatoes and the Baked Zucchini Fries.
Now I make one kick ass roasted chicken (both stuffed and unstuffed) so I opted to go that route tonight using an herbed compound butter rub.
So pretty…
Go on.. look at it. Isn’t it just gorgeous? It was soooooo juicy. Mr. Fantabulous was in heaven eating this scrumptious little thing!
| Roasted Cornish Hens |
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- 6 Rock Cornish Hens, thawed
- 3/4 cup unsalted butter at room temperature
- 2 tsp garlic, minced
- 1/2 tsp fresh rosemary, chopped
- 1 Tbl fresh thyme, chopped
- 1 Tbl Kosher salt
- 1 Tbl fresh ground black pepper
- 3 tbsp olive oil
- Preheat oven to 450F.
- Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out.
- Place a cooling rack on a baking pan.
- Place them breast-side up on the cooling rack inside of the pan.
- In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter
- Carefully separate the skin from the breast.
- Spread about 2 Tbl of the butter between the skin and breast of each bird. Smooth skin back down to cover meat.
- Rub the olive oil all over the birds and sprinkle with the salt and pepper.
- Roast at 450F for 20 minutes.
- After 20 minutes, reduce heat to 350F and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165F.
- Baste occasionally with pan juices. Let stand 10 minutes before serving.
- Serve with Hasselback Potatoes and Crispy Baked Fries.
Posted in Appetizers, Chicken, Side Dishes, Vegetable |
Tags: Compound Herb Butter, Cornish Hen, dinner, Hasselback Potatoes, Roasted Chicken, Zucchini Fries |
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Chicken Cordon Blue… er Bleu… um… really good chicken!
Life isn’t about winning (channeling Charlie Sheen) or having the most stuff and it most certainly isn’t a contest. Life, according to The Kitchen Whisperer, is about being real; enjoying the simple things in life and enjoying each and every moment. Life is about appreciation not awards; it’s about love, honesty and integrity. For standing up and having faith. So to those people that feel that theiris bigger, better, faster, richer, prettier, skinnier, any “ier”… Kiss it! You’re missing out on life. So to those that are completely happy sitting on the front porch, kicking back and enjoying life and it’s many splendors.. have at it! Live for you!
…. *steps down off her soap box* LOL
So as I was saying… this chicken dish will impress anyone. It’ll seem like you slaved hours on it. It’s a gorgeous presentation and packs that “WOW! Factor!”
Last night when I got home from work I asked Mr. Fantabulous what he wanted for dinner. I got the standard “Pasta” response to which I said “No, I’m tired of making it.” To those that are new here.. this man LIVES on pasta. I mean he literally could eat it every single day (and has) for months and not get tired of it. It has to be an Italian thing; has to be! So I rummaged through the fridge and found some chicken that I needed to use. My go-to with chicken is probably Chicken Parmesan. Why? It pairs awesomely with pasta (since he has to eat it every friggen night! LOL). This wasn’t settling well with me as I seriously didn’t want to make it and dirty 3 pans. So I set the chicken on the counter and went back to the fridge. That’s when I spied the beans and Brussels sprouts. Ah yeah.. we’re going Fancy Schmancy on Mr. Fantabulous. I grabbed my “Thor” meat mallet – I have to post a pic of this thing. It’s GINORMOUS and I think could take down like a bear if it came into my house. LOL Well okay, not really but it’s huge.
Anywho, I grabbed the mallet and started flattening the meat. Mr. Fantabulous comes running out to the kitchen “Honey are you ok??? I heard you banging something.” Me, being evil at times, glared at him giving him major stink eye and just continued to whack the meat. The look of “OMG what did I do now???” on his gorgeous face was priceless. Then I cracked a smile and busted out laughing (I can’t tease him for long). He looked at me, told me he was going to whip my butt and walked away chuckling. I know.. pure evil 
I made a roasted veggie mixture and popped that in the oven and got to assembling the chicken. Now literally this meal took me from start to finish (whacking the meat… er wait, that sounds so bad *blush*.. lemme try again… flattening the meat to popping it in the oven) in under 10 minutes. So this can EASILY be made on a weeknight when you get home from work.
Yes, you can make it on a Tuesday night. Come home, kiss your family/pet/self in the mirror (hey some people are freaky like that! Don’t judge! *wink*), go pee (yes you have to pee, trust me. I think it’s in our genes!), change your clothes and go to the kitchen. Put this into the oven and go chill for 30 minutes. It’ll take you longer to pee and change clothes than it’ll take you to prepare this.
You want this; I know you do So make this and make a killer side with it! I made Parmesan Roasted Potatoes, Green Beans & Brussels Sprouts and Chicken stock red quinoa (so love that stuff).
| Chicken Cordon Blue… er Bleu… um… really good chicken! |
|
- 4 chicken breasts, skinless and boneless
- 4 slices of baked ham, sliced thin – now if you can afford it Prosciutto is AMAZING in this
- 1/2 cup Gruyere, grated – now gruyere isn’t cheap so you can use a combo of provolone/mozzarella and even fontina
- 1/4 cup flour
- 2 tsp each of Kosher salt and fresh ground black pepper
- 1 cup Panko – don’t buy it, make your own!
- 1 tsp thyme; fresh and chopped
- 1 tsp garlic, finely minced
- 2 Tbl unsalted butter, melted
- 1 egg
- 2 Tbl Extra virgin olive oil
- Preheat oven to 350 degrees F.
- Lay the chicken breast on cutting board between 2 pieces of plastic wrap.
- Gently pound the chicken to 1/4-inch thickness with the flat side of a meat mallet. You don’t want “pock marks in it”. Using the ribbed side will possibly tear the chicken.
- Remove the top sheet of plastic and lay 2 slices of ham on top of each piece of chicken. You want to cover the breast but not have overhang.
- Add about 2 Tbl of grated gruyere over top of the ham leaving a ¼” edge of plain ham.
- Fold in the sides of the chicken over top of the ham and cheese and roll up tight like a jellyroll.
- Use the plastic wrap and wrap each breast like a sausage forming a night tight log twisting the ends.
- Place the flour in a small pie pan adding in the salt and pepper.
- Place the bread crumbs in another pie pan adding in the thyme, garlic, salt, pepper, and melted butter. Use a spoon to mix all together. The bread crumbs will be *almost* wet.
- Beat the egg and add to another bowl.
- Unwrap the chicken and discard the plastic.
- Dredge the chicken in the flour.
- Dip it into the egg mixture and then place in the bread crumbs. You want to full coat the roll.
- Drizzle a baking pan with the oil and place the chicken on it, seam side down.
- Bake for 20 to 25 minutes until browned and cooked through.
- *Note: if you want a crispier crust broil for 2-3 minutes.
