Category: Main Dishes

Shenanoah Spaghetti with Chicken

Apple, Chicken, Green Pepper, Main Dishes, Pasta

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Spaghetti with Sausage and Zucchini

Main Dishes, Mushrooms, Parmesan, Pasta, Sausage, Zucchini

Evie Davis

This is an old stand bye in our house.

  • 1 ½ lbs. Mild Italian sausage cut into small pieces
  • ½ lb. Fresh mushrooms
  • ½ cup melted butter
  • ½ cup cooking sherry
  • 3 chicken bouillon cubes
  • 1 lb. Sliced zucchini
  • ¼ cup chopped green onions
  • 1 lb. Spaghetti

Sauté sausage and mushrooms in melted butter in large frying pan.  Add sherry and bouillon.  Stir until bouillon dissolves.  Add zucchini and onion.  Cook partially covered over medium heat until sausage is done, about 30 minutes.  Serve over spaghetti.  Pass the parmesan!

Roast Chicken

Chicken, Lemon, Main Dishes

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Grilled Salmon with Tomato and Olive Salsa

Basil, Main Dishes, Olive, Salmon, Tomatoes
  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.

Chicken and Wild Rice Casserole

Chicken, Cream, Main Dishes, Mushrooms, Nuts

Kirsten Gail

10 servings

  • 2 boxes Uncle Ben’s Wild rice
  • 8 oz. Mushrooms
  • 1 onion chopped
  • ¼ butter or margarine
  • salt and pepper (make sure you put some in because it will need it)
  • 4 cups diced chicken
  • 2 cups canned chicken broth
  • ½ cup blanched almonds
  • ½ pint heavy cream

Sauté mushrooms and onions in butter.  Cook rice according to package directions.  Mix all together.  Bake uncovered for one hour at 350.

Freezes well before or after cooking.

Wine Braised Beef

Beef, Main Dishes, Olive, Parsley, Red Pepper, Tomatoes, Wine

Bon Appetit

6 servings

  • 3 T. olive oil
  • 2 lbs. .beef chuck roast, in 1 inch cubes
  • 1 large onion, minced
  • ¼ c. chopped Italian parsley
  • 3 garlic cloves, chopped
  • ¼ t. ground cloves
  • ¼ t. cinnamon
  • ¼ t. allspice
  • 1 c. dry red wine
  • 2 ¼ c beef stock
  • 2 14-16 oz. Cans whole Italian tomatoes
  • ½ c. pitted nicoise olives
  • 4 t. fresh rosemary, chopped (or 2 t. dried)
  • 2 red bell peppers, cut into ¼” strips

Heat oil in heavy pan.  Brown beef on all sides, in batches.  Transfer beef to bowl and set aside.

Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min.  Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture.  Add red wine and bring to boil, scraping up any browned bits.  Simmer 15 min.  Add beef stock and simmer 10 min.  Add tomatoes with juices.  Add olives, rosemary.  Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs.  Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.

Serve over rice, couscous or polenta (polenta is excellent!)

Chicken Stir Fry

Chicken, Main Dishes, Mushrooms

Linda Holzheimer

  • 4 half chicken breasts, de-boned, skinned and cut into pieces
  • 2 ½ cups broccoli, cut into florets
  • 1 ½ cups sliced mushrooms
  • 4 green onions, sliced diagonally
  • ½ cup vegetable oil
  • ½ t. garlic powder
  • ¼ t. ground ginger
  • 2 t. sesame seeds
  • ½ t salt
  • 1 cup chicken broth
  • 1 T. cornstarch

Heat ¼ cup of oil in wok and quick cook garlic and ginger.  Add chicken and sesame seeds and stir fry until brown, 4-5 minutes.  Remove from pan.  Heat remaining oil and add vegetables and salt and stir fry until crisp tender.  Mix cornstarch with bouillon, add to wok and stir until thickened.  Add chicken, toss all ingredients together and serve over rice

Shredded Barbecued Beef

Beef, Main Dishes

The New Basics

  • 1 brisket of beef (about 5 lbs.)
  • ½ t. natural liquid smoke flavoring
  • 1 t. salt
  • ½ t. paprika
  • ½ t. garlic powder
  • ½ t. dry mustard
  • 8 to 10 sandwich rolls
  • 2 cups BBQ sauce

Preheat the oven to 325.

Place the brisket in a roasting pan, and brush with the liquid smoke.

Combine the salt and spices in a small bowl and mix well.  Rub this into the brisket.

Cover the roasting pan, and bake until the brisket is fork-tender, about 3 ½ hours.

Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely.

For each sandwich, halve a roll and spoon about 2 T. heated BBQ sauce over the bottom.  Pile about 1 cup of shredded meat on the roll and pour 2 -3 more T. of sauce over the meat and cover with the other half of the roll.

Serve with additional BBQ sauce and coleslaw.

Skillet Sausage and Peppers

Green Pepper, Main Dishes, Sausage, Tomatoes, Wine
  • 2 T. oil
  • 1 ½ lb. mild Italian sausage
  • 1 large green pepper, seeded and chopped
  • 1 (28 oz.) can whole Italian tomatoes
  • 1 medium yellow onion
  • ½ cup red wine

Heat oil in large skillet (medium high heat).  Add sausage and brown 15 minutes.  Drain excess oil.  Add green pepper, tomatoes, onion, and wine;  simmer over low heat, stirring occasionally, 30 minutes.  Serve over hot noodles.

Makes 4 – 6 servings.