New cookbook - Two one dish dinners from Cuisine at Home

I've had such great success with Cuisine at Home magazine and cookbooks that I can hardly resist picking up one of their new cookbooks.  Recently, I found their latest 'One-Dish Dinners' at Sam's and picked it up.  That was a few weeks ago and this week we picked two recipes from it to try.  Both were "very 

Blog Photogood" which in our lexicon means make again.

So one-dish dinners could be code for casserole.  I grew up eating casseroles and rather like them. I find that they are great for make ahead meals for people with busy schedules.  

The first recipe we tried was a chicken cordon bleu knockoff.  It was very good, but not photogenic.  Last night I made the Beef Tip Stroganoff Skillet, a  deconstructed beef stroganoff.  Very good and worthy of a picture.  

The appeal of the chicken cordon bleu recipe was the toasted rice pilaf.  The chicken rolls bake on top of a wild and brown rice pilaf. The pilaf has carrots, onion, mushrooms, green beans (I subbed peas) in it. The chicken rolls are skinless chicken breasts coated in dijon mustard, wrapped in ham slices and the topped with Swiss cheese.  Made a nice meal with a side salad. 

For the Beef Tip Stroganoff Skillet I used the leftover meat from the Christmas tenderloin chain.  The recipe calls for the expected ingredients for a stroganoff, except there are more onions, and it adds tomato paste and garlic to bump up the flavor in the sauce.  Rather than stirring sour cream into the sauce, this recipe calls for a sour cream topping with horseradish, dill and Tabasco added.  It suggests serving over white rice, but we opted for kluski noodles instead.  

Wondering how others feel about casseroles/one-skillet meals.  I think they are great for busy families.  What is your favorite?  

Swiss Chicken Rolls with toasted rice pilaf
serves 6
2 cups quartered white mushrooms (8 ounces)
1 cup diced onion 
1 cup diced carrot
2 T unsalted butter
1 1/4 cup dry wild and brown rice blend
2 1/4 cups low sodium chicken broth
1 T minced fresh thyme (1 t dried)
2 fresh bay leaves (1 dried)
6- 4oz boneless skinless chicken breasts
6 t Dijon mustard
6 slices of ham
6 slices of Swiss cheese
1 1/2 cup green beans
1 T minced fresh parsley

Preheat oven to 375 degrees.  Coat a 9x13 casserole with nonstick spray.

Sauté mushrooms, onion and carrot in the butter until softened.  Add the rice blend and sauté to coat rice.  Stir in the broth and bring to boil.  Reduce heat and simmer about 5 minutes.  

Stir in the thyme, bay and season with salt and pepper.  Transfer to the casserole, cover with foil and bake for 30 minutes.

Pound the chicken breasts to an even 1/2 thickness.  Spread 1 t of Dijon on each and season with salt and pepper.  Wrap each breast in a ham slice.

Remove the rice from the oven and stir in the green beans and parsley.  Top with the chicken rolls, pressing them into the rice mixture.  Bake, uncovered, for 25-30 minutes, until  chicken is done. Top each roll with a slice of cheese and return to the oven until cheese melts. Cover dish and let rice steam for about 5 minutes.  

Beef Tip Stroganoff Skillet
Serves 4

3 T unsalted butter, divided
1 # beef tenderloin tips
8 oz small button mushrooms, stemmed
2 cups thinly sliced onion
1 T tomato paste
1 T minced garlic
3 T all purpose flour
1/2 cup sherry
1 1/3 cup beef stock
1/2 cup sour cream
2 T prepared horseradish
1 T minced fresh dill
2 t fresh lemon juice
Tabasco, salt and pepper to taste

In a skillet over medium high heat, melt 1 T of the butter.  Add beef and sear.  Remove beef to a plate.  Add remaining butter in the same pan.  Add the mushrooms and sauté until beginning to brown.  Add the onions and cook and additional 3 minutes.  Add the tomato paste and garlic and cook another minute.
Sprinkle the mixture with the flour and cook another minute.  Deglaze with the sherry.  Add the broth and bring to a boil.  Add the reserved meat and reduce heat to simmer for about 5 minutes.  Sauce will thicken as it cooks.

Combine the sour cream, horseradish, dill, lemon juice, Tabasco, salt and pepper.  

Serve beef and sauce over rice (or noodles) and top with sour cream mixture.  

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