I am making baked stuffed chicken breast for dinner. I want a simple side to go along with it. The veggie we are having is Kernel Corn. Need one more thing to complete it. No rice, we had that last night. Thanks In advance!
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Noodles
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potato salad
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green veggie salad
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Mashed potatoes or noodles tossed in butter and herbs
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Baked potato.
I’m cooking Chicken Cordon Bleau tonight (Also stuffed!) And that’s one of my sides
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mashed potatoes or garlic bread…… mmm
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Fruit al la raj
1. Cut your favorite fruit into cubes. (perferably apples)
2. Get paper cups (cupcake things)
3. Add cinnamon and sugar to diced fruit.
4. Put in cups and put in over for less than 5 minutes on 350 degrees until top is golden brown.
5. Use fork to crush some of your fruit in the cups.
6. Add a tiny touch of cinnamon and tada!!!! Delicious side everyone will love!
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mashed potatoes, loaded mashed potatoes, seasoned red potatoes, baked potato, angelhair pasta with alfredo, broccoli and cheese cassarole, asparagus the best way–set oven to 400 degrees and put asparagus on baking sheet, brush all over with lots of olive oil, and use KOSHER salt, the thickest grain you can find, and a little bit of fresh ground pepper..take them out when they dont smell "green" you will be able to tell. they are crispy at the top and nice and juicy at the bottom. a favorite in my house. or just put them in a sautee pan and put about a cup of water and cover and let steam. an artichoke on the side with lemon butter garlic sauce is fantastic! hope this all helps for now or future cooking!
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Orzo
Noodles
Mashed pots
Baked pots
French fried pots
potato salad
Pan fried pots
mac salad
green veggie salad
cous-cous
Pasta with ricotta cheese
Pasta with feta cheese
References :
Stuffing, mashed potatoes, baked potatoes, spicy potatoes (but up potatoes, baked in the over with butter and crushed red pepper and served with sour cream) Square cheese potatoes (the square hashbrown with velveeta cheese and mayo baked in the over)
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go to walmart and buy a packet of the lipton sides either pasta or rice quick and easy
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mashed potatoes gravy and salad also baked potato or fries or even steamed vegies or baked vegies
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Photatoes. :]
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me!!
Stuffed chicken breast, kernel corn and garlic bread.
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Blue Cheese Butter Spread, and Blue Cheese Butter-Stuffed Chicken Breasts with Butter-Infused Pan Sauce
mmm…
(My opinion:This takes a little work but it’s soooo worth it. Sometimes I just make the spread to put on crackers.)
Ingredients
* 4 skinless, boneless chicken breast halves, about 6 ounces each
* 1 cup Blue Cheese Butter Spread, plus 2 tablespoons, recipe follows
* Salt
* Ground black pepper
* 1/2 cup all-purpose flour
* 5 teaspoons clarified butter, or vegetable oil
* 1 loaf French bread, cut into thin rounds, accompaniment
* 2 tablespoons minced shallots
* 1 teaspoon minced garlic
* 1/2 cup Tawny Port
* 3/4 cup chicken stock
* 1 teaspoon lemon juice
* 6 tablespoons cold unsalted butter, cut into pieces
* 2 tablespoons chopped fresh parsley
* Fresh watercress, rinsed, patted dry and tough stems removed
Directions
Preheat the oven to 350 degrees F.
Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket, being careful not to cut all the way through to the other side. Cut thick pieces, 3 or 4 tablespoons each, from the refrigerated blue cheese butter and insert into the chicken pockets. Pull the chicken flesh around the butter to enclose the filling. Seal with toothpicks, as necessary.
Lightly salt and pepper both sides of the chicken. Place the flour in a shallow dish and lightly dust the chicken, shaking to remove any excess. In a large skillet, heat the clarified butter over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on the top side. Turn and place in the oven and bake until the chicken is cooked through, about 12 minutes. Remove from the oven, transfer to a plate and cover to keep warm.
As a snack, spread the remaining blue cheese butter, leftover from the 1 cup, evenly onto the French bread rounds and place on a baking sheet. Preheat the oven to 375 degrees F. Bake until golden brown and bubbly, 8 to 10 minutes. Remove from the oven.
Remove the chicken from the oven. Add the shallots and garlic to the fat remaining in the pan from the cooked chicken and cook over medium-high heat, stirring, for 1 minute. Add the port and bring to a boil, and cook until reduced by half, stirring to deglaze the pan. Add the chicken stock and lemon juice and cook until reduced by half. Reduce the heat to medium-low. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
Add the remaining 2 tablespoons of Blue Cheese Butter, whisking until completely incorporated and the sauce is smooth. Return the chicken and any accumulated juices to the pan. Cook until the chicken is warmed through, about 1 minute.
Divide the chicken and pan sauce among 4 large dinner plates. Garnish with the parsley and serve.
Place the toasted bread on a separate platter with watercress.
Blue Cheese Butter Spread:
* 4 ounces blue cheese, softened (about 1 cup)
* 4 tablespoons unsalted butter, softened
* 1/2 cup chopped lightly toasted pecans
* 2 teaspoons minced shallots
* 1 teaspoon minced garlic
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon Worcestershire sauce
* Salt
* Ground black pepper
In a bowl, cream together all the ingredients. Season to taste with salt and pepper.
Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.
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Noodles Romanoff
1 (8 ounce) package egg noodles
2 cups sour cream
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
Directions:
1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
2. While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
3. Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.
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Oven Fries
12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil
Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat.
Pour oil into two 15-in. x 10-in. x 1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender. Yield: 12-14 servings.
nfd♥
References :
Try this:
http://www.tried-and-tested-recipes.com/garlic-bread.html
References :
http://www.tried-and-tested-recipes.com/garlic-bread.html