Main Dish Recipes

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Chicken Rolls

Chicken Rolls

4 chicken breasts, split and de-boned
1 teaspoon scallion, finely chopped
1 teaspoon parsley, finely chopped
Butter or margarine
1 egg
Cornflakes or cracker crumbs
1/2 cup sherry

Place chicken between wax paper and pound each piece as thin as possible. Place scallions, parsley, 1 pat of butter on each piece of chicken. Roll up and dip in flour, egg and cornflakes or cracker crumbs. Let stand in refrigerator overnight (or at least for 1 hour).

Place in shallow pan with a stick of butter and sherry. Bake at 350 degrees F for 1 1/2 to 2 hours. Baste occasionally. Salt to taste.

Adobe Chicken

Adobe Chicken


adobe chicken

1 whole chicken
1/4 cup lime juice
2 tablespoons garlic salt
1 tablespoon olive oil
1/2 teaspoon seasoned pepper
1/2 teaspoon oregano, dried
1/2 teaspoon ground cumin

Preheat oven to 400 degrees F. Rinse chicken; pat dry.

In a small bowl, combine remaining ingredients. Gently lift skin on breast of chicken; rub seasoning mixture onto meat under skin, over outside of chicken and inside cavity.

Lightly grease a 13 x 9-inch baking pan. Place chicken in pan, breast-side up. Roast 60 to 70 minutes, until done.

Serve with yellow or Spanish rice.

Serves 6.

Deep-Fried Quail

Deep-Fried Quail

Deep-Fried Quail

6 quail
1/2 cup water
2 bay leaves
1/4 cup butter
2 cups pancake batter
1/2 teaspoon thyme
Vegetable oil (for frying)

Salt and pepper quail. In a large skillet put water, bay leaves and butter. Add quail. Cover and steam on low for 1 hour or until quail are fork-tender.

Make pancake batter and season with salt, pepper and thyme. Dip each quail into batter, coating well. Fry in hot oil until lightly browned, just a few seconds.

Italian Chicken Rolls

Italian Chicken Rolls


8 servings

You can experiment with using whatever type of cheese and meat that you like. I have used mozzarella cheese for the provolone (and at times used both). It tastes delicious with the ham but is equally delicious with Genoa salami and especially delicious with prosciutto. However, you make it, it’s sure to please.

8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk

Preheat oven to 425 degrees F.

Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a wooden pick or butcher’s string.

In a shallow bowl, combine crumbs, grated cheese and parsley.

Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.

Remove toothpicks or string before serving.

Serve with your favorite pasta and sauce with a salad and some crusty French or Italian bread.

Rolls can be wrapped and frozen up to 2 months.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll and place on a greased baking sheet. Spray with butter flavored nonstick cooking spray. Bake, uncovered, at 425 degrees F for 30 minutes or until juices run clear.

Emeril Lagasse’s Hot-Sauced Fried Chicken

Emeril Lagasse's Hot-Sauced Fried Chicken

Source: McCall’s Magazine on-line – June 2001

1 (4 1/2 pound) fryer chicken, cut into 10 pieces
1/2 cup each hot-red-pepper sauce and buttermilk
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 cups vegetable oil
2 cups all-purpose flour
1 tablespoon Creole seasoning

Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate 8 hours or overnight.

Drain chicken. Pour oil into large, deep cast-iron skillet; attach deep-fry thermometer to side of skillet. Heat oil to 360 degrees F.

In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge several pieces of chicken at a time in flour mixture. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side. Drain on paper towels or brown-bag-lined baking sheet. Sprinkle with remaining Creole seasoning. Serve hot or at room temperature, with slaw if desired.

Makes 4 servings.

Per serving: 668 calories, 33 g protein, 13 g carbohydrate, 53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium

Crispy Onion Chicken

crispy onion chicken

1 can French-fried onions, crushed
4 boneless, skinless chicken breast halves
2 tablespoons Dijon mustard

Coat chicken with mustard and then French fried onions. Put chicken on cookie sheet and bake for 20 minutes at 350 degrees F.

Serve with salad.

Kale Salad Recipe

2 bunches kale leaves, very finely chopped
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tsp chili powder
½ tsp sea salt

Place the kale leaves in a serving bowl.
In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
Pour over kale and toss to combine well.
Taste and adjust seasoning before serving.
Nutritional information
Per serving (About 1½ cups / 121g-wt.):
130 calories (90 from fat) | 10g total fat | 1.5g saturated fat | 3g protein | 11g total carbohydrate (2g dietary fiber, 0g sugar) | 0mg cholesterol, 250mg sodium

Desert Drowned Shrimp

Desert Drowned Shrimp

Desert Drowned Shrimp

2 pounds medium or large shrimp, unshelled
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon coarsely ground black pepper
Lime and lemon wedges, for garnish

Place shrimp in a saucepan. Add lime and lemon juices, water and salt and bring just to a boil. Pour the mixture into a shallow dish, refrigerate and marinate the shrimp in the liquid for 45 to 60 minutes.

Drain the shrimp and add the oil and pepper to them. The shrimp can be served immediately or refrigerated for several more hours before serving. Arrange the shrimp on a decorative platter, garnished with lime and lemon. Because the shrimp are peeled at the table, supply plenty of napkins.

Makes 4 to 6 servings.

Delicious Hot Wings

Delicious Hot Wings


1 quart Texas Pete Hot Sauce
1 cup soy sauce
1 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons thyme leaves
1 1/2 tablespoons crushed red pepper flakes
28 chicken wings, split

Mix Texas Pete Hot Sauce and all the spices; set aside.

Clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees F.

Remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry-like appearance. Then baste with sauce and return to oven. Repeat this step until sauce is used up. When half the sauce is used, try a wing and see if it is the flavor you want. (this halfway point will smack your mouth and finish with a mild slow burn. This is what I call “red fire” appearance).

If wanting the real thing, continue until sauce is gone. The chicken will have what I call a” black fire” appearance. At this point in the process it will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn.

If you want, you can try marinating them in the sauce overnight then cooking. It gives a full deeper flavor. Not as hot this way.

This was in the making over a 5 1/2 year period. One taste and you will limit who you give them to or eat all of them yourself.

Jalapeno Orange Mustard Chicken

Jalapeno Orange Mustard Chicken

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
4 skinless chicken breast halves

Preheat oven to 350 degrees F. Liberally spray a rack with Pam. Place rack in a pan.

Combine mustard, marmalade, jalapeno, lime juice and olive oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on prepared rack. Bake for 30 minutes or until chicken tests done. Baste once during cooking with mustard mixture.

This recipe freezes well.

Chicken Smothered with Onions, Peppers and Cheese

Chicken Smothered with Onions, Peppers and Cheese


4 boneless chicken breasts, cut in slices or
pounded a little to make individual servings
Teriyaki sauce
Onions, sliced
Green and red peppers, sliced
Mushrooms, sliced
Provolone cheese slices

Marinate chicken in Teriyaki sauce for 2 hours.

Stir fry chicken, onions, peppers, mushrooms and add more Teriyaki sauce. Depending on the brand of Teriyaki, you may need to add a little sugar.

Separate chicken into servings, mound with onions, peppers and mushrooms and place slices of provolone on top of mound. Make sure there is some Teriyaki sauce on mixture. Melt cheese and serve.

Cinnamon Garlic Roast Chicken

Cinnamon Garlic Roast Chicken

1 (3 pound) chicken, cut up
Pinch of salt
1/2 teaspoon pepper
1 teaspoon garlic powder (or 2 cloves fresh, minced)
2/3 teaspoon cinnamon
1 onion, thinly sliced
1 cup water

Clean chicken well.

Combine salt, pepper, garlic, and cinnamon. Sprinkle mixture onto all parts of the chicken. Refrigerate for at least an hour.

Preheat oven to 400 degrees F. Spray a roasting pan with vegetable oil spray.

Remove chicken from refrigerator, and place in roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered for 35 minutes.

Reduce heat to 350 degrees F.

Stir onion slices, add the cup of water, and continue roasting for an additional 50 minutes until tender, basting occasionally.

Buttermilk Fried Chicken and Gravy

buttermilk chicken and gravy

1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.

In another shallow dish, combine the cornmeal, 1/4 cup flour, the pepper and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.

In a large skillet, heat the oil. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. Transfer the chicken to a plate.

Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 minutes. Whisk in the broth and remaining 1/2 cup buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly. Reduce the heat to medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.

Serve the chicken with the gravy ladled over it.

Makes 4 servings.

Chris’s Hot Wings

Chris's Hot Wings


1 package drummies
1/3 cup butter
1/4 cup hot pepper sauce (Louisiana Hot Sauce) or to taste
Little garlic powder
2 – 3 dashes Tabasco sauce
1/2 teaspoon Liquid Smoke
1 – 2 small shakes salt

Melt butter in a small saucepan and add sauces and spices. Mix well and then cool.

In a zip-type bag, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hour at 425 degrees F until fully cooked and crispy.

If you wish, you may grill wings with coating on on the grill over medium high heat with the lid closed for 30 – 35 minutes or until no pink remains and the juices run clear, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, at 400 degrees F for 12 minutes and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don’t fall through the grates!

Enjoy! I serve these with fries and cole slaw – my own recipe.

Dove Pie

Dove Pie

Dove Pie

6 doves
1 cup water
2 ribs celery
1/2 green bell pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2-crust pie pastry
1/4 cup butter
Black pepper, to taste

Place doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender. Cool and bone doves. Reserve 1 cup broth.

Line an 8-inch square baking dish with 1/2 pastry. Top with meat from doves. Dot with butter. Season with salt and pepper. Add reserved broth. Top with remaining pastry. Brush with melted butter. Bake at 350 degrees F until brown, about 1 hour.

Beggar’s Chicken

Beggar's Chicken

10 small dried black mushrooms
(such as shiitake or wood ear)
1/3 cup sliced canned water chestnuts
1/3 cup sliced canned bamboo shoots
5 or 6 slices Virginia ham
1 (3 pound) frying chicken
1 teaspoon five-spice powder
5 teaspoons salt
1 teaspoon sesame oil
1 tablespoon dry white wine
1 tablespoon soy sauce
Pinch of granulated sugar
1 pound ceramic clay powder
(available in art supply stores)

Soak the mushrooms in hot water until tender, about 30 to 60 minutes. Drain, reserving liquid.

Preheat the oven to 450 degrees F.

Remove and discard the stems from the mushrooms. Slice the mushroom caps, water chestnuts, bamboo shoots and ham into uniform pieces about 1 inch long and 1/4 inch wide. Combine in a bowl.

Rinse the chicken and pat it dry. Mix the five-spice powder and salt in a small bowl. Mix 1 teaspoon of the five-spice/salt mixture (save the remainder of the spice mixture for another use) with the sesame oil, wine, soy sauce and sugar. If desired, add a little of the mushroom soaking liquid, spooning it off the top to avoid the sandy residue at the bottom. Rub the chicken inside and out with the seasoning mixture, tossing any leftover seasonings with the sliced vegetables and ham.

Stuff the chicken with the vegetable-ham mixture. Wrap the chicken in a piece of aluminum foil large enough to enclose it completely. Seal tightly and repeat with a second piece of foil. Then put the chicken in a clean brown paper bag; fold the edges in, and place the chicken, breast side up, on a cookie sheet.

Place the ceramic clay powder in a large mixing bowl. Gradually add small amounts of water to the powder, mixing thoroughly until the clay forms a stiff paste. With a spatula, spread the clay on the paper bag, encasing it completely in a smooth and even layer about 1/4 inch thick.

Place the cookie sheet in the oven and bake the chicken for 1 1/2 hours. Reduce the temperature to 300 degrees F and bake another 45 minutes.

Transfer the chicken to a metal serving dish. At the table, strike the clay with a mallet or hammer to crack it open, then unwrap the chicken. The meat should be falling off the bones. Serve each portion with some of the stuffing and juices.

Serves 4 to 6.

NOTE: The clay washes off easily after soaking utensils in water.

Chili Rubbed Chicken with Pineapple Salsa

Chili Rubbed Chicken with Pineapple Salsa

1 tablespoon chili powder
1 clove garlic, minced
1 tablespoon vegetable oil
3 tablespoons honey

1 (7 ounce) can unsweetened canned crushed pineapple
1/2 cucumber, peeled, seeded and chopped
1/2 avocado, seeded, peeled, chopped
2 tablespoons sliced scallions
2 teaspoons lime juice
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground ginger
1 tablespoon chopped fresh cilantro or parsley

In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts.

Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides, about 2 to 3 minutes per side. Drizzle with honey. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once.

For salsa, combine all ingredients in a bowl.

Serve with rice and black beans.

Serves 4

1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg

Chicken Wings with Caramel-Black Pepper Glaze

Chicken Wings with Caramel-Black Pepper Glaze

Source: Ponzu Restaurant – San Francisco, California

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees F.

Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.

Toss the chicken wings with the sauce and serve.

Serves 3.

Creole Chicken Wings with Peach Mustard Sauce

Creole Chicken Wings with Peach Mustard Sauce

3 pounds chicken wings
4 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice

Cut tips off wings; reserve for stock.

In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature.

Bake at 475 degrees F for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.

Peach Mustard Sauce
1/2 cup peach jam
1 tablespoon Dijon mustard
2 teaspoons pimento, diced
1 teaspoon cider vinegar

In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.

Makes 4 entree or 8 appetizer servings.

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