Valentine's Day Dinner
amylou321
4 years ago
last modified: 4 years ago
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amylou321
4 years agoRelated Discussions
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Comments (24)Stacy, this chicken dish is really good and is only about 30 minutes from start to serve. You could serve it over rice or orzo that you prepare in advance and just warm up. Creamy Tarragon Chicken From Fresh Market-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large sauté pan, heat olive oil over mediumh igh heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cram to pan and heat through. Spoon sauce over chicken and serve. Joe's Seafood lasagne is rich, and super elegant. You can use any combination of seafood you like, really, and it can be made ahead. WHITE WINE SEAFOOD LASAGNA Makes 6 good portions; 8 for the smaller ones 2 pounds bay scallops 1/3 cup butter 1 cup green onion \-\- chopped 1 clove garlic \-\- minced 1/4 teaspoon thyme \-\- dried 1/3 cup all\-purpose flour 1 cup chicken broth \-\- regular strength 1 cup whipping cream 1/2 cup dry white wine 8 ounces lasagna noodles 1/2 pound crab meat \-\- cooked, shredded 1/2 pound swiss cheese \-\- shredded Rinse scallops well and drain; if using regular scallops, cut into 1/2\-inch pieces. Melt 1 tablespoon of the butter in a 12\- to 14\-inch frying pan. Add onion, garlic, and thyme; stir on medium\-high heat for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside. Fill a 4 to 5\-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1\- to 1\-1/2\-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce. Line the bottom of a 9\- by 12\-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce, top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top. Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree. Posted by Joe (Gardenguru) Linda...See MoreMy first phone picture
Comments (12)The iphone 5 takes such incredible pictures I rarely travel with my big ole camera anymore...plus you know if you tap the box on the screen when you're ready to take the pic it lets you lighten it up if you need to!!...See MoreNo Roses, No Chocolates
Comments (27)I've never been a fan of eating largemouth bass (or smallmouth). They are fun to catch though! I prefer eating crappie, walleye, white bass, or bluegill for fresh water species. All are abundant in my area. Your meal does look amazing and your presentations are always spot on! What did you wash it down with?...See MoreWhat's for dinner week of February 8
Comments (43)@Feathers11 I’ve been keeping the dinner log since 2010. Its very helpful to look back when I’m out of fresh ideas about what to make. I record what we have, how I rate it, if anyone else has a comment, where to find the recipe, and what I might change next time. It grew out of a calendar I kept when my husband was sick (medications, changes to meds, appointments, etc) and the family tradition of Thanksgiving and Xmas dinner spreadsheets, which we started in 2004. They are very entertaining to re-read. (Example: when an adult nephew showed up at for Thanksgiving at my house with his laundry he said “if all my Aunties would iron one shirt, you’ll be done in no time.” He only charmed his mother, the aunties didn’t fall for it.) Comments are added by anyone so you never know if you’ll be quoted for posterity (like that nephew). Another favorite is a food that was rated 5 stars by a sister but my Mum wrote “tastes like twigs and sticks.” I still have all the log books (I think there are 3 or 4 of them) but don’t have a plan for them. Maybe I should put it in my will they are to be buried or cremated with me. 😆 After the first book, which was a daily planner style book, I switched to blank journals because my husband was fine and I didn’t need the calendar set-up....See Moreamylou321
4 years agolast modified: 4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoLadydi Zone 6A NW BC Canada
4 years agolast modified: 4 years agoamylou321 thanked Ladydi Zone 6A NW BC Canada
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