Oh it's ages since i've had that!. Did you have custard with it Sam?
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So what's on the menu tonight?
- Thread starter tierre0
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We had mcdonalds.
Hungarian Paprika Chicken
2 T olive oil
1 large onion, chopped
6 boneless, skinless chicken breasts (about 1-3/4 pounds)
1 large yellow pepper, chopped
3 plum tomatoes, chopped
1 teaspoon hot Hungarian Paprika
1 teaspoon paprika
2 teaspoons cornstarch (I omit)
½ teaspoon each, salt and black pepper
1 cup reduced-fat sour cream
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook 4 minutes or until softened.
Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.
In a small bowl stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.
2 T olive oil
1 large onion, chopped
6 boneless, skinless chicken breasts (about 1-3/4 pounds)
1 large yellow pepper, chopped
3 plum tomatoes, chopped
1 teaspoon hot Hungarian Paprika
1 teaspoon paprika
2 teaspoons cornstarch (I omit)
½ teaspoon each, salt and black pepper
1 cup reduced-fat sour cream
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook 4 minutes or until softened.
Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.
In a small bowl stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.
Sounds good! I'll have to see where I can buy Hungarian paprika though. Also, is there anything you can think of to substitute for the sour cream? I can't stand sour cream, lol, but otherwise the recipe sounds yummy.
They sell the Paprika right at my supermarket.
The sour cream doesn't taste like sour cream in this recipe. It is blended with everything else, so it just comes across as a creamy sauce.
The sour cream doesn't taste like sour cream in this recipe. It is blended with everything else, so it just comes across as a creamy sauce.
Ok, maybe I will give it a try then if I can get the paprika this weekend.Originally Posted by AbbysMom
They sell the Paprika right at my supermarket.
The sour cream doesn't taste like sour cream in this recipe. It is blended with everything else, so it just comes across as a creamy sauce.
I'm the same - I just cannot eat sour cream on perogis or anything by itself without gagging, but I love it in foods such as the spinach dip or any of the veggie dips, stroganoff, etc.
For tonight, hubby is BBQ'ing Italian Sausage for himself. I'm meeting up with an old friend that I haven't seen for probably 20-25 years and we're eating either at her son's place or going out. She called one of the places I used to work looking for me and they called me to give me her number. I'm really looking forward to seeing her again. She is 70 years old now - my goodness, I cannot believe it.
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I am going to make stuff sole tonight. It is really easy to make and very tasty. I am going to stuff it with wild rice, with lemon and chopped broccoli. I think a green salad will go nicely with it. For dessert vanilla yogurt with some of my sisters dried cherries mixed into it.
My sister from B.C. got a food dehydrator earlier this year and she is having a great time with it. She is a avid gardener and grows tons of veggies and fruit. When my BIL was visiting back in October he brought a bunch of stuff in for me that she had done.
I have blueberries, strawberries, raspberries, apples, cherries and gooseberries. They are wonderful if you mix them with plain vanilla yogurt because as they rehydrate they flavor the yogurt and it is very yummy. Out of all of them I have to say that the cherries are my favorite.
My sister from B.C. got a food dehydrator earlier this year and she is having a great time with it. She is a avid gardener and grows tons of veggies and fruit. When my BIL was visiting back in October he brought a bunch of stuff in for me that she had done.
I have blueberries, strawberries, raspberries, apples, cherries and gooseberries. They are wonderful if you mix them with plain vanilla yogurt because as they rehydrate they flavor the yogurt and it is very yummy. Out of all of them I have to say that the cherries are my favorite.
I'm getting my Ham and Scallopped Potatoes fix.
Got my ham last night.
That sounds delicious. I think it is wonderful that you ladies that live alone make such wonderful, and nutritious meals for yourselves. Often that is not the case but your meals are always an inspiration to me.Originally Posted by tierre0
I am going to make stuff sole tonight. It is really easy to make and very tasty. I am going to stuff it with wild rice, with lemon and chopped broccoli. I think a green salad will go nicely with it. For dessert vanilla yogurt with some of my sisters dried cherries mixed into it.
My sister from B.C. got a food dehydrator earlier this year and she is having a great time with it. She is a avid gardener and grows tons of veggies and fruit. When my BIL was visiting back in October he brought a bunch of stuff in for me that she had done.
I have blueberries, strawberries, raspberries, apples, cherries and gooseberries. They are wonderful if you mix them with plain vanilla yogurt because as they rehydrate they flavor the yogurt and it is very yummy. Out of all of them I have to say that the cherries are my favorite.
Last night we had Tacos...lol
Tonight i am making Boneless chicken Breast with Mashed Potatoes, Broccolli, Biscuts, and southern gravy!
Tonight i am making Boneless chicken Breast with Mashed Potatoes, Broccolli, Biscuts, and southern gravy!
No because I couldn't wait!
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I think it's because I love to cook and I find it really relaxing. I use to always cook with both my Mom and my Grandma and had so much fun doing so. As for nutritious. I have had to learn quite a lot about nutrition because of some medical issues, I am also a firm believer that you are what you eat and I really try to cover all my food groups and get enough nutrients.
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I'm not sure. Maybe some tuna.
Ham and spuddies are in the oven, 20 minutes or so from completion and smelling the place up gloriously. Harvard beets are done and ready to be zapped at table time (I have a very interesting beet recipe from Linda that I'll try in the next few days as we have reruns of the ham, but the first hot meal would not be complete without harvard beets), and there's a Berry Crisp ready for dessert. Yums.
I think we are going out for dinner!
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- #379
I had a small piece of Pork Tenderloin in the freezer so I took that out. I am going to cut it into medallions, and pan-fry it. This way I can make a nice mushroom gravy on it and have it with egg noodles. I also have some aparagus that I need to use up so that sounds like a good veggie to add to the mix. Hmmm I am getting hungry just thinking about it.
Tonight is country-style bbq ribs with corn on the cob and some type of green veggie.
