It’s Creamy Chicken Thyme! Here’s a recipe for skinless, boneless, lemon-and-garlicky chicken breasts – pan fried and then baked – with mushrooms and egg noodles, under a creamy Pinot Grigio sauce.
Main Course
The category “main course” will give you entrees that are usually served with side dishes.
Christmas Dinner for Six
Who doesn’t love a Christmas Lasagna! Pop it into a multi-course lineup that includes a savory cheesecake, Opah, salad, butterflake rolls, and chocolate stout cake and you’ve got an epic celebration.
Pan Fried Chicken Breasts
Dredge without Drudgery
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
Pork Tenderloin with Cider Reduction
It’s fall, and I’m thinking of apples. How about a pork tenderloin with a cider reduction? Along side it, white asparagus, and a potato/celery-root/cauliflower mash. For dessert, apple crisp. Now that’s dinner!
Mushroom Lasagna Bake (It’s spinachy, has a white sauce, and possibly sausage.)
This cremini mushroom “lasagna” with spinach noodles, parmesan, and white sauce – and maybe with sausage – is a riff off of a recipe from Stefan’s Gourmet Blog. It’s delicious fresh, yet reheats beautifully.
Powder-Milk Stove Top Mac & Cheese with Bacon and Beer
This homemade stovetop macaroni and cheese recipe uses a cheese sauce that’s made from powdered milk, cheese, and beer. Two of these items you probably have in your possession. The third, if you simply stocked it, would always be at the ready and would be very handy in a bomb shelter.
Polish Meatballs
This recipe for beef and pork Polish meatballs incorporates just enough kielbasa to give them a distinctly Polish flavor.
Spinach-Herb Lasagna
Yuh-huh, another lasagna, but this one’s for you, Trump supporters: it’s white. This original-recipe Spinach-Herb Lasagna is a white lasagna, layered with a thyme-infused bechamel, plus loads of ricotta, parmesan, and mozzerella cheeses. And surprise: bacon! It’s delicious fresh, but also reheats and freezes well.
Italian-American Lasagna
This is a review of Lidia Bastianich’s “Italian-American Lasagna.” It’s loaded with meat sauce, mozzerella, and ricotta. It’s a fantastic recipe. It also freezes and reheats beautifully: so have some now and have some months from now. You’ll get a lot of delicious mileage out of this.