Tuesday, May 26, 2009
Tonight, I will be making the tenderloin, probably in the same way described in the previous post. Should be yummy! In a way, having my freezer un-freeze will be a great way to force me to cook well!
Tuesday, December 30, 2008
"Classic bone-in prime rib au jus is a holiday favorite!"
Thanks to Wegman's ideas, here is what I made for supper tonight:
Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce
4 (6 oz each) Wegmans Boneless, Skinless Chicken Breasts
Wegmans Pan Searing Flour
2 Tbsp Wegmans Pure Olive Oil
1 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Wegmans Roasted Sweet Red Pepper Sauce
You'll Need: Oven-proof pan
Preheat oven to 350 degrees.
- Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag-brown, 3-4 min. Turn off stove.
- Place pan with chicken in oven. Cook 12-15 min, until internal temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into thickest part of chicken.
- Remove from oven; place pan with chicken on stovetop on MEDIUM. Add basting oil and butter; carefully swirl. Baste with spoon, 1-3 min, until internal temp reaches 165 degrees. Add red pepper sauce; heat through.
Vegetables: 1/4 cup(s)
Friday, November 28, 2008
Monday, November 24, 2008
Sunday, November 23, 2008
Monday, November 17, 2008
1 box Rice-A-Roni
1 1/2 lb. ground beef
1 can beef gravy
Set aside envelope from Rice-A-Roni. Mix all ingredients in bowl. Make small meatballs with mixture and brown in frying pan. Add water amount on Rice-A-Roni box and add envelope contents. Add can of beef gravy. Serve over egg noodles.