A Call for Dinner Recipes

[ssandy_561]

When I’m not making BBQ or grilling I’m usually cooking Cod for dinner.

I have small oven safe baking dishes one 6 to 8 oz filet will fit in.

These are the different ways I’ll season the cod.

Mix equal parts Mayonnaise, Dijon Mustard and Horseradish together. Spread over the cod and top with Panko bread crumbs and bake.

Melt 1 Tablespoon of butter in the dish. Roll the cod around in the butter. Season with Smoked Salt and Freshly Ground Pepper. Sprinkle with Coarse Cracker Crumbs and bake.

Mix Cumin and vegetable oil together. Brush over entire Cod Filet. Place on a parchment paper square. Top with Cilantro stems and Lime Slices. Wrap and seal the parchment paper around the ingredients and bake.

Drizzle some Olive Oil on a square of Parchment Paper. Set the Cod on the oil. Season with fresh ground pepper. Add Celery Leaves and Lemon slices onto the Cod. Wrap and Seal the Parchment Paper around all ingredients and bake.

[Mr. Bones]

I have, since childhood, always had a taste fer prepared horseradish, literally eatin tablespoons out th mason jars we got from Betty Saters, a nearby neigbour, who grew th stuff, an canned it all up...
Reckon mebbe summat's wrong with my wirin, but I LOVES me some dang dang horseradish!!!

[ssandy_561]

I love it also. I can’t remember the last time I had a normal condiment at home. I add a bit of horseradish to Ketchup, mustard, mayo and BBQ sauce when I’m using them at a topping on a burger or as a sandwich spread.

[Mr. Bones]

Lol Yuppers, guilty as charged, an even more, regardin horseradish usage...
Re: 'normal condiment'...I definitely feel that this term is Highly Subjective, Brother, on accounta cause like ya done said, previous, my condiments most often have horseradish all up in em...

[58limited]

Here are a few things that I like:

Troutman's Country Chicken Recipe

https://pitmaster.amazingribs.com/fo...by-step-recipe

Amazing Lasagna Recipe

https://thestayathomechef.com/amazing-lasagna-recipe/

The Bolognese sauce from this recipe is great! I make it for spaghetti and other pasta dishes using my homemade Italian sausage and some venison brisket blend meat I ground last fall.

Another - a 30 minute meal:

Chicken in Basil Cream Sauce

1/4 C Milk
1/4 C dry Italian bread crumbs
4 boneless skinless chicken breasts, thin cut or pounded thin
3T butter
1/2 C chicken broth
1 C whipping cream
1 - 4 oz. jar sliced or diced pimientos, try to find fire roasted
1/4 C minced fresh basil
1/2 C grated Parmesan cheese
1/8t white pepper (black will work too)
salt to taste

Melt butter in a skillet. Place milk and bread crumbs in separate bowls. Dip chicken in milk then in bread crumbs. Cook in the butter until golden brown and the juices run clear. Remove to a plate and put into a warm oven. Add chicken broth to the skillet and bring to a boil, stirring up the brown bits on the bottom. Add the cream and pimientos, stir one minute. Add Parmesan, basil, and pepper. Cook and stir until heated through. Pour over chicken when serving. I like to serve over orzo pasta or risotto.

Chicken in Poblano Cream Sauce

Poblano Cream Sauce

1 poblano pepper, julienned
1 small white onion, julienned - goal is to have 1/2 the amount of onion as poblano pepper
3T unsalted butter
1 C milk
2T flour
1/4t salt
1/8t pepper

Melt 1T of butter in skillet and saute the poblano peppers for about 2 minutes. Add onion and saute until onion is translucent. Meanwhile, in a small sauce pan make the cream sauce with the remaining ingredients. Add the onion/pepper mix and simmer until veggies are tender. Adjust thickness with water and flour and seasoning with S&P to taste.


Chicken

3-4 thin cut boneless chicken breasts
seasoned flour
1 egg
1T water
2T butter

Dunk chicken in egg wash (water and egg) then coat with seasoned flour. Let chicken sit in flour for several minutes. Melt butter in a skillet and lightly brown the chicken on both sides. Serve covered with the poblano cream sauce.

[TripleB]

Thank you. I'll give these a try and yes, I've made Troutman's chicken recipe too.