Cause my boyfriend and I was sopposed to go to a very high price dinner , then a movie, but we're both sick from the cold, and I want to make him something instead, any good chicken or steak recipes , that are easy.Any good steak or chicken recipes???
Steak Diane
4 steak fillets
3 cloves garlic, crushed
freshly ground black pepper
50 g butter
4 spring onions, finely chopped
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon brandy
1/3 cup cream
2 tablespoons finely chopped fresh parsley
Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
Stir to dislodge any crusty bits from base of pan.
Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
Return steaks to pan until just heated through.
Serve immediately with the sauce.
So Easy Pepper Steak for the Crock Pot
2 lbs boneless beef round steak, cut 3/4 to 1 inch thick
salt
ground black pepper
1 (14 1/2 ounce) can cajun-style stewed tomatoes or Mexican-style tomatoes or Italian-style stewed tomatoes
1/3 cup tomato paste (with Italian seasoning)
1/2 teaspoon bottled hot pepper sauce
1 (16 ounce) package of frozen stir fry vegetables
4 cups hot cooked rice or noodles or mashed potatoes
Trim fat from meat. Cut meat into 8 serving size pieces. Lightly sprinkle with salt and pepper.
Place meat in a 3 1/2 or 4-quart slow cooker.
In a medium bowl, combine undrained tomatoes, tomato paste, and hot pepper sauce; pour over meat. Top with frozen vegetables.
Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.
Serve over your choice of noodles, rice, or mashed potatoes.
Garlic Chicken Breasts
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon garlic, minced
2 boneless skinless chicken breasts
salt %26amp; pepper
In a medium bowl, whisk together the lime juice, olive oil, and garlic.
Season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight. Preheat oven to 400 degrees F.
Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan.
Season with salt and pepper and roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork.
Chicken Crescents
2 packages crescent roll dough
1 (8 ounce) container cream cheese
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt (optional)
1 (12 1/2 ounce) can white meat chicken, drained
1 1/2 cups seasoned bread crumbs
1/2 cup butter, melted
2 cups chicken gravy
Preheat oven to 350 degrees.
Combine Chicken,Cream Cheese,onion powder,garlic powder, seasoned salt.
Blend well.
Unroll and detatch each crescent section.
Place two Tablespoons of chicken mixter in the center of large end.
Roll down to tip.
Pinch all edges closed.
Roll each chicken crescent in melted butter then roll in fine bread crumbs.
Bake until lightly browned and bread is done.
Spoon hot gravy over each chicken crescent.Any good steak or chicken recipes???
* Exported from MasterCook
CHICKEN BREASTS DIANE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large Boneless Chicken
Breast Halves or 8 small
1/2 ts Salt
1/4 ts (to 1/2 t) black pepper
2 tb Olive or salad oil
2 tb Butter or margarine
3 tb Chopped fresh chives or
Green onions
Juice of 1/2 lime or lemon
2 tb Brandy or cognac, optional
3 tb Chopped parsley
2 ts Dijon-style mustard
1/4 c Chicken broth
Place chicken breast halves between sheets of waxed
paper or plastic wrap. Pound slightly with mallet.
Sprinkle with salt and black pepper. Heat 1T each of
oil and butter in large skillet. Cook chicken over
high heat for 4 minutes on each side. Do not cook
longer or they will be overcooked and dry. Transfer to
warm serving platter. Add chives or green onion, lime
juice and brandy, if used, parsley and mustard to pan.
Cook 15 seconds, whisking constantly. Whisk in broth.
Stir until sauce is smooth. Whisk in remaining butter
and oil. Pour sauce over chicken. Serve immediately.
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* Exported from MasterCook
CHICKEN BREASTS SUPREME
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Appetizers Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken breasts
1/2 c Finely chopped onion
2 T Butter
10 1/2 oz Cream of mushroom soup,
Canned, condensed
1 c Milk
1 t Salt
1/8 t Pepper
1. Place chicken breasts, skin-side-down in a shallow, heat- resistant,
non-metallic, 10-inch baking dish.
2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside.
3. In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons
butter in Microwave Oven 15 seconds.
4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 1/2
minutes or until onion is tender.
5. Add soup, milk and seasonings to onions. Stir well to combine all
ingredients.
6. Heat, uncovered, in Microwave Oven 3 minutes.
7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven
or
until chicken is tender.
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* Exported from MasterCook
CHICKEN BREASTS WITH BACON
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Whole chicken breasts (skin
Boned, salt lightly)
2 Bunches of green onions
(chopped include some green
8 oz. cream cheese
1 lb Bacon (more or less)
Cream together cheese and chopped onions; form into 12 walnut sized balls.
Wrap half a chicken breast around each one, and one or two slices of bacon
around that in such a way as to cover as much of the chicken as possible.
Secure each little bundle with a toothpick or two. Then broil them on a
rack, with a drip pan underneath 6 to 8 inches from the broiler unit. Turn
occasionally, as they brown, and broil about 30 minutes, or until the bacon
is done.
i make this delicious lemon/lime breaded chicken.
pound the chicken as thin as possible then dip it in egg, make a mixture of flour, lemon pepper salt and parsley (the more lemon pepper salt the better, but its a little expensive) and coat the chicken in it... i repeat this process of dip and coat just because i like alot of breading... then drizzle it with lime juice cook it in a frying pan in alittle bit of oil and lime juice and 3 cloves of chopped garlic (i buy the little green lime shaped container for 78 cents and use about a quarter of it) i make small cute in the chicken while i am cooking it to check if its done, you can squirt some lime juice in these cuts... it sounds a little bit strange but the lemon pepper salt and the lime make it delicious and the garlic it is cooked in gives it a little bit of a kick...i serve it on a bed of white rice, i squirt about a tsp of lime on the rice just for a little flavor then no salt or pepper is needed. hope this helps! Oh and this meal is great paired with a good merlot!!! good luck!
Char chic
Ingredients:
Boneless, skinless Chicken breast
Butter
Onion Powder
Garlic powder
Salt
Pepper
Utensils:
Large heavy skillet (I use cast iron)
Broiler pan
Pastry brush
Tongs
1) Melt small amount of butter in skillet on med high to high heat.
2) Season chicken breasts
3) Sear chicken breasts
4) Broil breasts until juices run clear.
go to foodnetwork.com. recipes are sorted by difficulty level.
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian bread crumbs, parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettucini Alfredo and garlic bread.
Creamy Fettucini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk (I use 1% or 2% lowfat)
8 oz. fettucini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, parmesan cheese, margarine and milk;
Stir over low heat until smooth. Add to drained fettucini and toss lightly. Sprinkle with fresh parmesan cheese if desired. Makes 4 servings.
Enjoy!
CHICKEN NOODLE SOUP
2 quarts canned low-salt chicken broth
1 (3 1/2-pound) chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup mushrooms, quartered
1 tablespoon fresh lemon juice
8 ounces dried egg noodles
1/2 cup finely chopped fresh parsley
Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
GRILLED RIB EYE STEAK
Marinade rib eye in red wine, Worcestershire's sauce, little bit of liquid smoke (or not) and seasonings. Put it on the grill!
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