Got any good cottage dinners?

Question

okay so this weekend me and my boyfriend are going uo to his cottage, and we need some meal idea. mostly dinner...\it has to be easy, but delicious, and not lame like burgers or hotdogs, or KD lol

Answer 1

Here are a few that are cottage like dinners. I hope you enjoy!!!

Apple Rosemary Pork Tenderloin

INGREDIENTS

4 teaspoons dried rosemary

2 teaspoons dried thyme

1 1/2 teaspoons dried marjoram

salt and pepper to taste

3 pounds pork tenderloin

1 (12 fluid ounce) bottle hard apple cider

water

3 Granny Smith apples, cored and cut into 1 inch pieces

1 large red onion, cut into 1 inch pieces

5 tablespoons brown sugar

1/3 cup all-purpose flour

3/4 cup maple syrup



DIRECTIONS

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).

Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.

In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.

For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.

Slice roast, and serve with gravy.

Cheesey Chicken Pot Pie

INGREDIENTS

1 1/2 cups chicken stock

1 cup cooked, shredded chicken meat

5 cloves garlic chopped

1/2 onion chopped

3/4 cup green peas

1/3 cup diced celery

1/2 cup diced carrots

2 teaspoon poultry seasoning

1 1/2 cups shredded Cheddar cheese

2 tablespoons cornstarch

1/4 cup milk

1 recipe pastry for a 9 inch double crust pie



DIRECTIONS

In a medium saucepan combine the stock, garlic, onion, chicken, peas, celery, seasoning and carrots. Bring to a boil.

Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.

Preheat oven to 325 degrees F (175 degrees C).

Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Apple Turkey Potpie

INGREDIENTS

1  chopped onion

1 tablespoon butter or margarine

2 (10.75 ounce) cans condensed cream of chicken soup, undiluted

3 cups cubed cooked turkey

1 large unpeeled tart apples, cubed

1/3 cup golden raisins

1 teaspoon lemon juice

1/4 teaspoon ground nutmeg

1 (9 inch) pie crust



DIRECTIONS

In a large saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11-in. x 7-in. x 2-in. baking dish. On a lightly floured surface, roll out pastry to fit top of dish. Place over filling; flute edges and cut slits in top. Bake at 425 degrees F for 25-30 minutes or until crust is golden brown and filling is bubbly.

Shepherd's Pie

INGREDIENTS

5 large potatoes - peeled and cubed

1/2 cup milk

1 tablespoon butter

1 pound lean ground beef

1 medium onion, chopped

4 clove garlic, chopped

1 ounce margarine

1 ounce all-purpose flour

2 tablespoons ketchup

2 cups beef consomme

2 tablespoons browning and seasoning sauce

8 ounces shredded Cheddar cheese



DIRECTIONS

Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside.

While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink.

Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.

Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.

Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.

Crab and Swiss Quiche

INGREDIENTS

2 egg, lightly beaten

1/2 cup milk

1/2 cup mayonnaise

1 teaspoon cornstarch

1/2 pound imitation crab meat, flaked

2 cups shredded Swiss cheese

1 (9 inch) unbaked pie crust



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.

Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Beef Enchiladas

INGREDIENTS

1 large chopped onion

1 pound sirloin steak, cut into bite size strips

6 cloves  garlic chopped

1 tablespoon ground cumin

2 (7 ounce) cans diced green chile peppers

4 cups tomato sauce, divided

2 teaspoons chili powder

1/2 teaspoon pepper

1 (12 ounce) package corn tortillas

3/4 cup fresh salsa

3/4 cup chopped black olives, drained

2 cups shredded Cheddar cheese

1/2 cup sour cream

1/3 cup chopped green onion



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic,cumin and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.

Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.

Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.

Bake 30 minutes in the preheated oven, or until hot and bubbly.

Apple Raisin French Toast

INGREDIENTS

1/2 of 1 pound loaf cinnamon raisin bread, cubed

1/2 (8 ounce) package cream cheese, diced

1 cup diced peeled apples

4 eggs

1 cup half-and-half cream

6 tablespoons butter, melted

1/4 cup maple syrup



DIRECTIONS

Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake 30-35 minutes in the preheated oven. Let stand for 10 minutes before serving.

Baked Blueberry French Toast

INGREDIENTS

1/2 (1 pound) loaf Italian bread, cut into 1 inch cubes

1/2 (8 ounce) package cream cheese, diced

1/2 cup blueberries

5 eggs

1 cup milk

2 tablespoons and 2 teaspoons maple syrup

  

1/2 cup white sugar

1 tablespoon cornstarch

1/2 cup water

3/4 cup blueberries

1-1/2 teaspoons butter



DIRECTIONS

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1/2 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.

The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.

To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Answer 2

Check out this salad...its so yummy.  Use the bottled dressing listed in the optional items at the end, that makes it easy.

http://absolutebestchickenrecipes.blogsp...  

Answer 3

Chicken and dumplings in a dutch oven.

Or, Shepherds Pie

But if it was me, I'd make Rouladen. MMM!