simply jess

keepin it real since 1985

Posts tagged dinner

39 notes

Easy, Cheap and Delicious ‘Sweet and Sour Chicken’ Recipe
I asked my dad to recommend a yummy dish that could comfortably feed 6 people, wouldn’t break the bank and didn’t involve any fancy preparation. At first I was skeptical of his suggestion, but after trying out this recipe over the weekend, I’m completely sold. This is definitely a dish I’ll be making for many years to come.
Ingredients:
 1 whole chicken cut up (I was shocked this only cost $6.25!)
 3/4 cup apricot preserves
1/3 cup Russian salad dressing
 1 package of Lipton dry onion soup mix
Directions:
 Preheat oven to 375.
 Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish. 
Spread apricot preserves over chicken pieces like you were putting jelly on toast. Be plentiful.
Pour Russian salad dressing over the chicken. Not too much.
Shake up contents of dry Lipton onion soup mix, open and sprinkle over the chicken. 
Bake uncovered at  375 until the chicken starts to brown. About 1 hour.
Thanks again, Dad! It was a big hit.

Easy, Cheap and Delicious ‘Sweet and Sour Chicken’ Recipe

I asked my dad to recommend a yummy dish that could comfortably feed 6 people, wouldn’t break the bank and didn’t involve any fancy preparation. At first I was skeptical of his suggestion, but after trying out this recipe over the weekend, I’m completely sold. This is definitely a dish I’ll be making for many years to come.

Ingredients:

  • 1 whole chicken cut up (I was shocked this only cost $6.25!)
  • 3/4 cup apricot preserves
  • 1/3 cup Russian salad dressing
  • 1 package of Lipton dry onion soup mix

Directions:

  1. Preheat oven to 375.
  2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
  3. Spread apricot preserves over chicken pieces like you were putting jelly on toast. Be plentiful.
  4. Pour Russian salad dressing over the chicken. Not too much.
  5. Shake up contents of dry Lipton onion soup mix, open and sprinkle over the chicken.
  6. Bake uncovered at 375 until the chicken starts to brown. About 1 hour.

Thanks again, Dad! It was a big hit.

Filed under recipe dinner

71 notes

Favorite Go-To Side Dish: Vegetable Tian
We’re having a few friends over for dinner tonight and I’m super excited to make this veggie dish again. It’s really simple and everyone always loves the taste. Thought I’d share.
Ingredients:
2 tbsp olive oil
1 large sweet yellow onion, cut in half and sliced
2 cloves of garlic, minced
1 large sweet potato, peeled
1 russet potato, unpeeled
1 zucchini
1 yellow squash
2 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese
Instructions:
Preheat the oven to 375 degrees. Coat a baking dish with olive oil  cooking spray. 
Heat 1 tbsp of olive oil in a large skillet over medium  heat. Once hot, add the onions and saute until translucent, about 8  minutes. Add the garlic and cook for another 60 seconds. Spread the  onion mixture on the bottom of the greased baking dish.
Slice  the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.  Layer them alternately in the dish on top of the onions, fitting them  tightly into a spiral, making only one layer. Season with sea salt,  black pepper and dried thyme, to taste. Drizzle the last tablespoon of  olive oil over the top.
Cover  the dish with tin foil and bake for 35 minutes, or until the potatoes  are tender. Uncover and sprinkle the Parmesan cheese on top and bake for  another 25-30 minutes or until browned.

Favorite Go-To Side Dish: Vegetable Tian

We’re having a few friends over for dinner tonight and I’m super excited to make this veggie dish again. It’s really simple and everyone always loves the taste. Thought I’d share.

Ingredients:

  • 2 tbsp olive oil
  • 1 large sweet yellow onion, cut in half and sliced
  • 2 cloves of garlic, minced
  • 1 large sweet potato, peeled
  • 1 russet potato, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 2 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.
  2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  3. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
  4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Filed under recipe dinner vegetable tian

23 notes

Chloe’s Chicken Curry
I don’t remember how I originally stumbled upon this recipe, but I’ve been thinking about making it for weeks now. Tonight is the night!
Ingredients
 2 limes
 4 skinless, boneless chicken breast halves (about 1.5 lb total weight)
 1/4 lb mixed vegetables (frozen or raw) 
 1  1/2 Tbsp. Thai red curry paste
 2 cups unsweetened coconut milk OR 1 cup for less soupy
 2/3 cup chicken broth
 1 Tbsp. fish sauce
 6 sliced green (spring) onions
 1/4 slivered Fresh basil
 salt and pepper freshly ground
 peanut or canola oil
Steamed white rice, flat bread or Chinese pancakes to accompany curry
Directions
Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set  aside.
Cut the chicken into thin strips and season with salt and pepper.  In a large frying pan or wok over medium-high heat, warm the oil. Add  the chicken and cook, turning occasionally until golden, 4-5 minutes.  Using a slotted spoon transfer to a plate. *If using raw veggies, add to  the hot pan and cook stirring frequently just until tender crisp  (depending on which veggies you are using) - about 2-3 minutes. Transfer  to the plate with the chicken.
 Prepare the amazing coconut sauce- stir the curry paste into the pan  over medium-high heat. Stir in the coconut milk, broth, and fish sauce.  Bring to a simmer and stir, scraping up the browned bits (adds great  flavor) on the pan bottom. Stir in the reserved lime zest and juice.
 Return the chicken and veggies to the pan (*if using frozen, add  veggies now) and stir to combine with the sauce. Simmer until the  chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4  minutes. Stir in the green onions and basil. Spoon rice into bowls, top  with curry, and serve.
I’m excited!

Chloe’s Chicken Curry

I don’t remember how I originally stumbled upon this recipe, but I’ve been thinking about making it for weeks now. Tonight is the night!

Ingredients

  • 2 limes
  • 4 skinless, boneless chicken breast halves (about 1.5 lb total weight)
  • 1/4 lb mixed vegetables (frozen or raw)
  • 1 1/2 Tbsp. Thai red curry paste
  • 2 cups unsweetened coconut milk OR 1 cup for less soupy
  • 2/3 cup chicken broth
  • 1 Tbsp. fish sauce
  • 6 sliced green (spring) onions
  • 1/4 slivered Fresh basil
  • salt and pepper freshly ground
  • peanut or canola oil
  • Steamed white rice, flat bread or Chinese pancakes to accompany curry

Directions

  1. Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside.
  2. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally until golden, 4-5 minutes. Using a slotted spoon transfer to a plate. *If using raw veggies, add to the hot pan and cook stirring frequently just until tender crisp (depending on which veggies you are using) - about 2-3 minutes. Transfer to the plate with the chicken.
  3. Prepare the amazing coconut sauce- stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits (adds great flavor) on the pan bottom. Stir in the reserved lime zest and juice.
  4. Return the chicken and veggies to the pan (*if using frozen, add veggies now) and stir to combine with the sauce. Simmer until the chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4 minutes. Stir in the green onions and basil. Spoon rice into bowls, top with curry, and serve.

I’m excited!

Filed under recipe curry dinner

25 notes

Tonight’s Dinner: Watermelon, Arugula and Feta Salad
This  is one of my all-time favorite salads. I love the combination of tangy  feta, peppery arugula, and refreshing balsamic-soaked watermelon. It’s  delicious and perfect for a hot summer evening. Do yourself (and your friends/family/loved ones) a favor and  MAKE THIS.
Ingredients:
3 cups seedless watermelon, cubed and chilled
1/2 cup crumbled feta
7 oz arugula
1/4 small red onion, sliced very thin
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
kosher salt and fresh pepper
Directions: Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. Makes 4 servings.
(recipe via Skinny Taste)

Tonight’s Dinner: Watermelon, Arugula and Feta Salad

This is one of my all-time favorite salads. I love the combination of tangy feta, peppery arugula, and refreshing balsamic-soaked watermelon. It’s delicious and perfect for a hot summer evening. Do yourself (and your friends/family/loved ones) a favor and MAKE THIS.

Ingredients:

  • 3 cups seedless watermelon, cubed and chilled
  • 1/2 cup crumbled feta
  • 7 oz arugula
  • 1/4 small red onion, sliced very thin
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper

Directions:

Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. Makes 4 servings.

(recipe via Skinny Taste)

Filed under recipe dinner salad

21 notes

Because he deserves it and I’m feeling a little adventurous, I’m making a delicious Mexican dinner for my numero uno señor tonight.
On the menu? Grilled flank steak, salad and this fiesta lime rice!

Because he deserves it and I’m feeling a little adventurous, I’m making a delicious Mexican dinner for my numero uno señor tonight.

On the menu? Grilled flank steak, salad and this fiesta lime rice!

Filed under dinner recipe

9 notes

Tonight’s ‘whip together whatever you find in the kitchen’ concoction
I call it Minted Whole Wheat Couscous with Chickpeas, Lemon and Feta…
(makes it sound fancy)

Tonight’s ‘whip together whatever you find in the kitchen’ concoction

I call it Minted Whole Wheat Couscous with Chickpeas, Lemon and Feta…

(makes it sound fancy)

Filed under dinner

13 notes

Tonight’s delicious dinner:
Pistachio-Crusted Tilapia, Sauteed Balsamic Mushrooms and Steamed Veggies
Serious yum.

Tonight’s delicious dinner:

Pistachio-Crusted Tilapia, Sauteed Balsamic Mushrooms and Steamed Veggies

Serious yum.

Filed under dinner yum

12 notes

My best friend Jane treated me to a delicious pre-birthday dinner at Chef Katsuya Fukushima’s Cafe Atlantico on Friday night.
On top of the potent cocktails, impeccable company, and fond memories (Andrew took me on our very first date there), the food was delicious, and I’m still having dreams about the tableside guacamole. Ohhhh, it’s so good.
Thanks again for the perfect start to my birthday week, Janie-poo!

My best friend Jane treated me to a delicious pre-birthday dinner at Chef Katsuya Fukushima’s Cafe Atlantico on Friday night.

On top of the potent cocktails, impeccable company, and fond memories (Andrew took me on our very first date there), the food was delicious, and I’m still having dreams about the tableside guacamole. Ohhhh, it’s so good.

Thanks again for the perfect start to my birthday week, Janie-poo!

Filed under dinner birthday food

6 notes

Friday Dinner Recap

Andrew and I ventured up to U Street last night for dinner and drinks at Policy. Typically known for its upstairs lounge scene and deadly cocktails, neither of us had ever tried Policy’s raved-about ‘New American’ small plates. The food was delicious and reasonably priced between $8-$12 a dish. Here were some of the plates we had:

Duck Spring Rolls (bok choy, shiitake mushrooms mango-soy sauce)

Oven Baked Gnocchi (parmesan-reggiano, spinach, heirloom tomatoes, basil)

Madras Curry Lamb Sliders (gorgonzola, mint pesto)

Smores Cheesecake (cinnamon graham cracker crust, marshmallow topping)

Policy changes their menu seasonally, so I’ll be interested to go back and try out what they offer in the Fall. If you go, I recommend asking to be seated farther away from the downstairs bar, as people start getting pretty rowdy and loud around 9. Overall, we had a good experience and will go back again.

Hope everyone had a great night!

Filed under DC dinner Policy restaurants

14 notes

Pulled together a fun little dinner party last night with a few friends from my Paris days. One of these pals is a gourmet chef, who was kind enough to grace us with his culinary expertise. I’m still recovering from the food coma. Our menu:
cabernet sauvignon
fresh baguette served with brie and prosciutto-wrapped mozzarella
spinach salad with strawberries, sliced almonds and blue cheese in a balsamic dijon vinaigrette
sauteed asparagus 
baked rigatoni and tiny veal meatballs in a rich bèchamel sauce 
side note - aren’t my old school educational placemats great? I have the human body, presidents, dog breeds, and world geography. They’re not the classiest tabletop decor, I know, but they’re still really fun.

Pulled together a fun little dinner party last night with a few friends from my Paris days. One of these pals is a gourmet chef, who was kind enough to grace us with his culinary expertise. I’m still recovering from the food coma. Our menu:

  • cabernet sauvignon
  • fresh baguette served with brie and prosciutto-wrapped mozzarella
  • spinach salad with strawberries, sliced almonds and blue cheese in a balsamic dijon vinaigrette
  • sauteed asparagus 
  • baked rigatoni and tiny veal meatballs in a rich bèchamel sauce 

side note - aren’t my old school educational placemats great? I have the human body, presidents, dog breeds, and world geography. They’re not the classiest tabletop decor, I know, but they’re still really fun.

Filed under dinner

4 notes

Dinner For Two

A few weeks ago, I reblogged this recipe for Lemon Risotto with Asparagus and Shrimp. I’ve been thinking about it ever since, so Andrew and I decided to take on the mini cooking project together and made it for dinner last night. The dish turned out delicious.

And even though sometimes we want to kill lose patience with each other while cooking (“im not chopping the onions, you do it, they make me cry”, “you weren’t supposed to put that in yet, crappp”, “turn the heat down, my god”), that moment when everything is done, after you’ve worked so hard to prepare such a great meal, and you sit down together to take your first bite… it’s all worth it.

Dining al fresco, on my balcony, with my favorite educational placemats.

Filed under dinner andrew balcony