My challenge to you is to try the side dish in your own home. Think about what main dish recipes you make that would go well. Submit the recipe here on Deep South Sweets under the comments section. I will narrow down the submissions to 3 and then try them myself. The winner and 2 finalists will receive prizes.
First Prize:
Finalist Prizes:
The requirements are as follows:
1. Must be weeknight easy - I have plenty of complicated recipes for weekends, but I am looking for something that can be fixed quick and easy (can be slow cooker and don't worry if it has to bake for an hour)
2. All entries must be submitted by November 9 at 8:00 pm (EST). This gives you a full week!
The recipe is as follows:
Onion Rice
Ingredients:
2 T butter
7 ounce can sliced mushrooms, drained well
1/2 cup rice
10.5 ounce can french onion soup
1/2 cup water
Directions:
Melt butter in medium saucepan and saute mushrooms. Add rice and saute until brownish in color. Add soup and water. Cover and simmer over low heat until water is absorbed - approximately 20 to 25 minutes.
Now go and cook and bring back your ideas!
with Belles and Beauxs
Oh man! I make a very similar rice dish and have eaten it many times growing up. Rice is my ultimate weakness so I don't make this dish very often because I literally can eat the whole thing all by myself! Okay, I might have to make it this week sometime!
ReplyDeletePolynesian Porkchops:
ReplyDeletePorkchops (recipe is for up to 2 lbs.. we use the full recipe even if we just have 2-4 chops)
3/4 cup white vinegar
1/2 cup soy sauce
2 tbsp minced garlic
pepper to taste
Put all the ingredients in a ziploc bag to marinate porkchops. (Don't worry if you are not able to marinate for long). Once porkchops are marinated and ready for cooking, take the porkchops out of the bag and put in oven on broil or on the grill. Broil cook time is roughly 7 mins on each side. While chops are cooking, put remaining marinade on stove top and bring to boil.
Serve marinade in ramekins for dipping. (That's why the marinate time isn't too crucial).
So quick, easy, and yummy!
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ReplyDeleteIngredients
ReplyDelete1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)
1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
My mother prepared a rice dish very similar to this. It was a Sunday lunch staple with grilled steaks, a salad and yeast rolls after church.
ReplyDeleteSteaks are a budget buster. My family enjoys London broil on the grill. It gives that steak flavor and stretches to feed the family. So my suggestion is London Broil - and is a very loose "recipe".
2-3 lb London Broil sometimes marked as top loin in the meat case
Dale's steak seasoning
bottled Italian dressing
Knorr Bearnaise sauce mix prepared as directed on the package
Marinate the meat in a 50/50 mixture of Dale's and Italian dressing for a least an hour.
Give it to your husband to grill :)
I think it takes about 10 minutes each side. I prefer mine medium rare.
Let it rest for a few minutes, then slice into about 1/4" slices for serving with bearnaise sauce on the side.
I plan to try your rice recipe the next time we have London Broil. I'm enjoying your recipes!
Kim Rowell