Big Bites

These are main-course dishes I make for “just us mice” as my mother used to say, and for guests. Would LOVE your best recipes!

Mini Turkey Meatloafs

Deconstructed Caesar Salad with Grilled Romaine and Rock Cornish Hens

Pasta with Brie, Tomatoes and Basil

Pork Tenderloin with Apples and Red Onion

Toasted Bagel, Cream Cheese, Smoked Salmon

Chicken, Sausage and Peppers–and the Art of RSVPing

(Relatively) Healthy Burrito

dsc_0174 Old-Fashioned Italian Sausage Grinders

chix2 Roasted Chicken with Fresh Figs and Kalamata Olives (Reader Recipe, The Third Unconfidential Cooks’ Dinner)

dsc_0077 Pasta and Seafood Salad with Basil Puree (Reader Recipe, The Third Unconfidential Cooks’ Dinner)


DSC_0008 More Toas-Tites

dsc_0009 Le Club

dsc_0019 Cauliflower-Sausage Pasta

dsc_0061 Cream Cheese and Strawberry Jam Toas-Tites

dsc_0453 Spinach-Tomato-Feta Fritatta

dsc_0487 Rock Cornish Game Hens with “Pâté” Stuffing

dsc_0201 The Ultimate Picnic

hashpan21 Smoked Salmon Hash

porksandwich1 BBQ Pork Sandwiches with Mango

dsc_00241 Grilled BBQ Pork

bbq21 Plain Ol’ BBQ Chicken and Bruce’s Secret Sauce

steakhalf1 Steak and Roquefort Sandwiches

spaghetticloseup Spaghetti and (Turkey) Meatballs

filochixwholeB’Steeya (Reader Recipe)



indianchixEasy Indian Chicken (Reader Recipe, The Second Unconfidential Cooks’ Dinner)



broccolipastaBroccoli Pasta

orzodetail

Greek Orzo Salad (Reader Recipe, The Second Unconfidential Cooks’ Dinner)



japancakefinal

Japanese Pancakes with Pork and Tonkatsu Sauce

shrimp2Spicy Sherry Shrimp (Reader Recipe, The First Unconfidential Cooks’ Dinner)


japanese-bowl-1Japanese Ground Chicken and Egg over Rice

pasta1Orecciette Salad with Asparagus, Proscuitto and Ricotta Salata (Reader Recipe, The First Unconfidential Cooks’ Dinner)


chix-ingredients1Parioli Chicken Breasts with Mushrooms and Proscuitto

flaknen Braised Flanken with Pomegranate (Reader Recipe)


shrimp1Parioli Skewered Shrimp

fusillituna1Cold Tuna-Pasta Salad

tuna1Seared-Tuna Salad

halibut-tomatoes11Quick Halibut Provencal

spitiniSpitini (Little Rolls of Chicken on Skewers)

DSC_15b The BEST Meatloaf

Mexican Chicken Soup/Stew

coqauvinplate1The Best Coq au Vin

dsc_00281 Parmesan Chicken “Salad”

butterflychic2Buttermilk Roast Chicken

applefennelpork1Pork Tenderloin with Balsamic-Fennel  Confit

duck1Ginger Duck

dsc_0026a1Chicken-Sausage Bake

Responses

  1. Here’s a recipe i adore…made it for my husband’s birthday tuesday night:

    Giambotta
    Ingredients:
    1 med. red onion, sliced
    2 leeks (white and tender green parts, sliced crosswise on a diagonal 1/4″ thick
    2 red or yellow bell peppers, or a combination, cut into 1″ strips
    2 plum tomatoes, diced
    1 fennel bulb, sliced 1/2″ thick
    1 carrot, sliced crosswise on the diagonal 1/2″ thick or 3 oz. baby carrots
    1 small celery root (celeriac), cut crosswise into 1″ pieces
    1 med. parsnip, sliced crosswise on the diagonal 1/2 ” thick, or 3 oz. baby parsnips
    2 turnips, sliced 1/2″ thick or 3 oz. baby turnips
    1/2 small butternut squash, peeled and cut into 1″ chunks
    1 zucchini or yellow squash, sliced crosswise 1/2″ thick
    6 oz. Swiss chard, coarsely chopped
    9 garlic cloves, chopped
    1 t. salt
    2 imported bay leaves
    1/2 t. oregano
    1/2 t. thyme
    1/2 t. fennel seeds
    1/2 t. sugar
    1/2 t. crushed hot red pepper
    1/4 C. extra virgin olive oil
    2 T. white wine vinegar
    1 C. chopped fresh basil
    1/4 C. chopped fresh Italian parsley
    1/4 C. chopped fresh chervil (optional)
    Freshly ground black pepper

    Directions:
    In a large flameproof casserole, combine all the ingredients except 1/2 C. of the basil and the parsley, chervil, and black pepper. Add 1 C. of water, cover, and cook, stirring occasionally, over moderately high heat until the butternut squash is soft, about 30 minutes. Remove and discard the bay leaves. (The recipe can be prepared up to this point up to several days ahead. Let cool, them cover and refrigerate. Reheat before proceeding.)
    Sprinkle the reserved 1/2 C. basil and the parsley, chervil, if desired, and plenty of black pepper on top before serving.

    4 servings 286 calories 6.5 gm Protein 6.5 gm Fat 37.6 gm Carbohydrate per serving

    This came from Sally Schneider’s The Art of Low Calorie Cooking. The variation that makes it wonderful is to add pieces of salmon on top and let them steam cook for the last 5 minutes. Fabulous. and a meal in one pot.

  2. Thank you SO much, Maxine. I’m going to make this as soon as possible–it looks fabbo!

  3. omg the orrechiette with the ricotta salata and asparagus looks amazing!!!!umm

  4. Quick Halibut Provencal is an underrated description of the fab dish – I’ve used it numerous times for guests and ALWAYS get rave reviews from friends who are really great cooks. I haven’t served halibut in any other way since Catherine introduced Bill and me to this preparation. Kudos for it and more kudos.
    Everyone who eats fish should definitely try this one.


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