Main Dish

Honey Mustard Chicken

Posted on January 26, 2009. Filed under: Chicken, Family Corner, Main Dish, Reviewed |

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons chopped dill or 1 tablespoon dried dill

1 teaspoon freshly grated orange peel

1 (2 1/2 pound)chicken…quartered

Preheat oven to 400’…Combine mustard and honey in a small bowl…Stir in dill and orange peel… Line a baking sheet with foil.Place chicken skin-side down on prepared pan.Brush sauce on top the chicken-coat well… Turn chicken over.Gently pull back skin and brush meat with sauce.Gently pull skin back over sauce… Brush skin with remaining sauce.Bake until juices run clear when thickest protion of meat is pierced with a knife.About 30 minutes…

Source:  BuddyBeanieBaby at FamilyCorner

REVIEW:  This was fabulous!  I baked it in a Pyrex dish, 9X13, lightly greased.  Also, I didn’t put any sauce under the skin on the top side.  I wouldn’t have had enough sauce to do that.  It smelled great and tasted really good too.

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Petti di Pollo alla Valdostana

Posted on November 10, 2008. Filed under: Chicken, Main Dish |

Petti di Pollo alla Valdostana
(Chicken breasts with mushrooms & cheese)

4 B/S chicken breasts
3 TBSP flour
5 TBSP butter
1/4 cup extra virgin olive oil
1 12 oz. can sliced mushrooms
1/2 lb. mozzarella cheese, thinly sliced
1/2 cup white wine
1 can chicken stock, divided

Coat chicken breasts with flour. Melt 4 TBSP of the butter with the olive oil in a skillet. Add chicken and cook til golden brown on both sides.
Pour 1/4 cup chicken broth into 8 x 12 casserole dish, transfer chicken from skillet, cover with foil and bake in 350º oven for 30 minutes.
Add the mushrooms to the skillet and cook til heated. Remove chicken from oven. Using a slotted spoon, remove mushrooms from skillet and place on top of chicken breasts, topping with mozzarella cheese.
Return to oven.
Pour wine and 1/3 cup chicken stock into skillet, and bring to a boil stirring well. Simmer for 10 mins.
Stir in remaining 1 TBSP butter.
Remove chicken from oven and pour sauce from skillet all around chicken. Serve immediately.

Source:  Debbie F. at

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Tex-Mex Combo

Posted on October 18, 2008. Filed under: Beef, Casseroles, Main Dish |

Tex-mex Combo

2 lbs ground meat (beef, turkey, chicken) browned and drained
1/2 bigger Jar picante or chunky salsa (I dump probably a cup and a half or so)
1 can tomato sauce
1 can corn, drained (we like the mexicorn)
1 can black beans (or pinto of you prefer) drained – optional
2 cups Cheddar or colby-jack cheese
2 boxes Jiffy corn muffin mix
eggs and milk to prepare corn muffin mix
1 small can chilies
1 can creamed corn

Mix meat, beans, salsa, tomato sauce and kernel corn all together and spread out in baking pan–9×13.
Cover with a layer of cheese.
Mix up 2 boxes of jiffy corn muffin mix according to directions, adding 1 can cream style corn and 1 sm. can diced green chilies, drained- optional. Let it sit the few minutes before pouring/spreading over cheese.
Bake in 400 degree oven until the cornbread batter is done, about 20 or 25 minutes usually.
Let stand 5 minutes before serving or it is really drippy.

Source:  Dovie at Family Corner

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Dinosaur BBQ Macaroni & Cheese Shepherd’s Pie

Posted on October 13, 2008. Filed under: Beef, Casseroles, Main Dish |

3 Tbsp Kosher Salt
1 Lb Pasta Shells
2 Tbsp Vegetable Oil
2 Cups Chopped Onion
1 Cup Chopped Green Pepper
5 Cloves Chopped Garlic
1 1/4 Ground Beef
1 Tbsp Black Pepper
3/4 Cup Mutha Sauce
1/4 Cup Butter
1/4 Cup Flour
2 1/2 Cups Half and Half or Milk
3 Cups Shredded Sharp Cheddar Cheese
1 Cup Grated Parmesan
2 Tsp Dijon Mustard
Tabasco Sauce

Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
In a sauce pan, melt butter, fry up the remaining onion and pepper til soft. Add in flour and whisk til throughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.
Dinosaur BBQ Cookbook
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Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on forums by futureteacher:


1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

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Easy Arroz Con Pollo

Posted on September 9, 2008. Filed under: Chicken, Main Dish |

1 tbsp olive oil
1 cup cooked chicken
1 (8 oz) box yellow rice
1/2 cup frozen peas

In a large skillet over medium heat, heat oil and coked chicken until it starts to brown. Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
Add Rice packet. Reduce heat and simmer for about 25 minutes. Stir and serve. Makes 4 servings

SOURCE: cat lover at MomsMenu

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Cajun Chicken Strips

Posted on September 7, 2008. Filed under: Chicken, Main Dish, Reviewed |

3 tablespoon all-purpose flour
1 TBL poultry seasoning
2 teaspoon garlic salt (I use half garlic powder)—I used garlic powder
1 1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon cayenne pepper

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips (can use boneless thighs also)
2 tablespoons butter OR margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.4-6 servings.

REVIEW: This was very tasty. It was easy to make too!

Source:  Kell at Family Corner

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Easy Chicken Puffs

Posted on September 4, 2008. Filed under: Chicken, Main Dish, Reviewed |

Easy Chicken Puffs

2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)

8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, because it is NUMMY in the puffs, but you could use plain as well.)

1 tube of 8 refrigerated bake-and-serve crescent rolls

1/4  cup diced onion

1 Tbsp. olive or vegetable oil

4 Tbsp. seasoned dry bread crumbs

4 tsp. butter


Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.

Freezing for later use:

Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.


Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.


REVIEW:  I made these for dinner 09/14/2008.  TheDad and I liked them; the kids did not.  (However, Big Brother said that he would like the puffs with a different “sauce” for the chicken.)  The cream cheese was very rich.  Also, the dough is difficult to shape; it’s sort of gooey feeling when you handle it.

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Philly Cheesesteak Sloppy Joes

Posted on August 28, 2008. Filed under: Beef, Lunch, Main Dish, Sandwiches |

1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1 1 bell pepper, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Preheat broiler. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and pepper and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler; keep your eye on them so they don’t burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoop full of the meat mixture onto the bottom of the rolls, then top with some of the cheese mixture. Place the top of the roll.

Source:  DeBora43 at FamilyCorner (Chef Guy recipe)

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Crockpot Beef Roast

Posted on July 11, 2008. Filed under: Beef, Main Dish, Slow-Cooker |

~Crockpot Beef Roast~
1 3-lb. beef roast
2 packets Good Seasons dressing mix (the original recipe called for one Italian and one Garlic-Herb, but I’ve mixed and matched with great success)
1 12-oz bottle or can of beer- any, just not dark

Sprinkle 1 packet of dressing mix in the bottom of the crock. Put the roast in. Sprinkle the other packet of dressing mix on top of the roast. Pour in the beer. Cover the crock. Cook on low for 8-10 hours.

Boom. Roast au jus. You can eat it this way- the meat will be tender and “shreddy.” Sometimes I take out the roast and keep it warm while I turn the crock on high and throw in a Tbsp of butter and whisk in a few Tbsps of flour, then cover the crock and let it cook for 10 minutes… boom, gravy.

Source:  catwoman at Family Corner

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