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Gracesmom
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| Posted: Aug 12 2010 at 2:14pm | IP Logged
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I'm not sure if this is in the right spot or not...
What is your WOW meal? My inlaws are coming over on Sunday for supper and I want to wow them :) My normal wow meal is beer butt chicken with white trash sauce...it's so yummy, but they're the ones that gave me that recipe in the first place...so I need something new...
Any ideas? Thanks so much!
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JodieLyn
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| Posted: Aug 12 2010 at 2:55pm | IP Logged
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We have several options depending on what we feel like.. but I really like a tri-tip roast done on the grill.. the last time I used the horseradish crust we do on the Christmas prime rib and the tri-tip came out fantastic...
I got the recipe from food tv.
Quote:
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
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Jodie, wife to Dave
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JaysFamily
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| Posted: Aug 12 2010 at 3:05pm | IP Logged
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I stuff boneless skinless chicken breasts with fresh basil, mozzarella cheese, and chopped sundried tomatoes and bake them. You can substitute fresh tomatoes for the sundried ones if they're too sour for you.
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Erin
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| Posted: Aug 12 2010 at 4:49pm | IP Logged
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Baked Dinner, easy and impressive.
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lapazfarm
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| Posted: Aug 12 2010 at 8:40pm | IP Logged
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It depends on the company.
If it is someone from out of state, they usually want to have real Alaskan food, so i will serve a big King Salmon filet, or sometimes halibut or crab.
If it is local company, I steer away from the typical Alaskan food and serve either a big lasagna layered with lots of fresh spinach, ricotta and big chunks of Italian sausage. Alternatively I'll serve some lovely turkey cutlets with a white wine, mushroom and cream sauce, seasoned with fresh rosemary and sage from the window-boxes. This is served over Basmati rice. Sugar snap peas on the side are usually a big hit, plus a fresh salad.
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folklaur
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| Posted: Aug 12 2010 at 8:50pm | IP Logged
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Chicken Enchiladas.
*******
here is the recipe -the original, along with as close as I could to what I do, since I very much "wing it" or change things.....
Chicken Enchiladas
Ingredients
1 1/2 - 2 lbs chicken breasts (I use frozen tenderloins, and usually boil in broth - gives more flavor and Davin notices when i just use water, so it must make a difference)
1 onion, Chopped up small (I use sweet onion)
2 cloves (or more to taste) minced garlic (i use the minced garlic in the jar and just toss a few spoonfuls in...)
1 red pepper, Chopped, (optional, but pretty)
1 small can Diced Green chilies
1 8oz cream cheese
1 cup sour cream (or 1/2 c. sour cream and 1/2 c. milk) (I usually use 1 cup sour cream and then add some milk, too...)
1/2 tsp Cumin (at least....usually a little more...)
(optional - cayenne to taste - i usually don't use any unless i know those eating like spicy/hot)
Flour Tortillas (any size - amount will depend on how full you make them, etc)
2 to 3 large cans of Mild Green Enchilada Sauce (can use hot if you prefer - I have littles so we use mild) - but it has to be green! :)
shredded cheese for top
Procedure
Boil your chicken breast and put in fridge to cool. When cool, shred by hand using two forks. (I have used a food processor but it makes more of a meat pate, so i prefer the two fork method. also - i don't usually wait for it to cool, i just shred it as soon as it is done. if you can let the chicken cook for a looooong time it gets really tender and falls apart and tastes the best.)
Preheat oven to 400.
In a pretty large pan, saute onion & garlic in a little olive oil.
Add red pepper if using, and then green chilies.
(Onions should be translucent)
make sure heat is kinda low.
Add Sour Cream and Cream cheese, milk and spices and stir, stir, stir. This is where you have to make sure it doesn;t stick.
When cream cheese is all melted, add in all the shredded chicken
...stir until well incorporated ( I cook it a little bit, taste, adjust any seasoning, etc.). (if it looks to dry, you can add in some more milk, or pour in some of the green enchilada sauce. i usually do the latter. or both.)
Put aside.
In large pan (or two smaller pans) pour some of the Enchilada Sauce to coat bottom of pan. Fill each tortillas on with ck mixture and roll. Put in a pan. After all are filled, completely cover enchiladas with the rest of the enchilada sauce.
Cover that with shredded cheese. Cover your pan with tinfoil. Stick in oven for 1 hour or a little longer - until bubbly. Take tinfoil off about 10 minutes to brown cheese, if you want. (Spray tinfoil with Pam and the cheese won't stick to it....)
(you can also pretty much layer it like a casserole if you don't want to roll up individual enchiladas.)
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KauaiCatholic
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| Posted: Aug 13 2010 at 3:25am | IP Logged
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I'm not much help, since our "wow" meals are generally thanks to my DH's culinary genius.  but I gotta ask: beer butt chicken with white trash sauce? really? any chance you would be willing to share THAT "wow" recipe, since I love the name so much?  (and good luck with your meal prep, btw!)
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 Viviane
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leanne maree
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| Posted: Aug 13 2010 at 7:56am | IP Logged
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When we have my mum and dad here, we often have baked dinner. It always pleases. My Dads fav meal.
And homemade Apple pie with ice cream, or custard, works well to follow. Yum
Leanne
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Leanne
Loving wife to Dermot and Adoring mother to Louise, Kristie, Kieran & Brid
http://leannemaree.blogspot.com/
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tm2boys
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| Posted: Aug 13 2010 at 10:48am | IP Logged
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Okay, I am curious, with two "baked dinner" recommendations I googled it and now I am even more confused.
Is it any dish you quickly assemble and "bake" or is it a specific recipe? I LOVE easy as I must admit our "wow" meals, like Viviane's, are usually due to my husbands (grilling) skills.
His grilled chicken breasts marinated in fajita seasoning with green peppers, onions, olive oil, and Cavender's Greek seasoning wrapped in tinfoil and cooked on the side are delicious. Served up with tortillas and traditional toppings it is both a fun and "wow" dinner all at the same time. 
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CrunchyMom
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| Posted: Aug 13 2010 at 12:23pm | IP Logged
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This is what I found:
Quote:
| baked dinner A traditional Australian Sunday meal of chook (chicken), lamb or beef and vegetables. |
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Which, if accurate, is pretty much what we do as well. I'll roast a chicken, turkey, or roast beef and serve mashed potatoes and veggies. In my experience, it is universally liked.
Sometimes, I'll to a pork loin roast or salmon instead.
Then, I can serve a nice salad (which, I have a couple of standard "company" salads which are always well liked), mashed potatoes, and choose from vegetable sides that are in season.
I never really thought about such a meal having a specific name or anything, but it is helpful since what one chooses is variable, but I can still have my "go-tos" that I've mastered and aren't a hassle to make.
A big crusty loaf of bread (homemade or not) sets of a meal like this nicely as well.
And usually for such occasions, my husband does dessert either making a Fudgy Pecan Torte or bringing out all the ingredients and making hot chocolate waffles to serve with ice cream or whipped cream.
If I REALLY want to make a fancy meal, I make Bolognese Lasagna with homemade spinach pasta. It never fails to WOW, but it is a lot of work making the lasagna, cooking the bolognese and bechamel sauces, etc...
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Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
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leanne maree
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| Posted: Aug 13 2010 at 9:16pm | IP Logged
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I think the confusion is that both Erin and I are Australian. And thats our word for a Roast dinner
Ie meat - chicken, leg of lamb, beef, and veges all roasted in the oven.
I dry roast the veges, less fat content.
I also always place mt meat in a dish with a wire rack and fill the water up to the wire rack, the idea is a more moist piece of meat and somewhere for the fat to drip into.
Easy as......
I do hope that clears that up.. and yes you were right tm2boys and lindsay.
hope it goes well,
leanne
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Leanne
Loving wife to Dermot and Adoring mother to Louise, Kristie, Kieran & Brid
http://leannemaree.blogspot.com/
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Topic: What is your WOW meal?
