What is a real yummy dinner to make for my Husband';s home coming?

Salmon, noodles, green beans- serve with a chilled white wine and enjoy!!





BLACKENED SALMON


¾ lb. (3 sticks) unsalted butter, melted in a skillet


6 fish fillets ½ to ¾ inch thick





Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)


3 tbsp. sweet paprika


3 tsp. Salt


3 tsp. Onion powder


3 tsp. Garlic powder


1 tsp. Ground red pepper (preferably cayenne)


1 tsp. White pepper


1 tsp. Black pepper


1 ½ tsp. Dried thyme leaves


1 ½ tsp. Dried oregano leaves


Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.


Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.


Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.


To serve, place one fillet and a ramekin of butter on each heating serving plate.


Buttered Noodles


1 package (12 ounces) dried egg noodles


1/4 cup (4 tablespoons) butter, preferably unsalted


Salt and pepper to taste


Chopped fresh parsley for garnish


Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.


Green Beans Almondine


1 lb. fresh green beans


1/2 c. cooking oil


1/2 tsp. salt


1 toe garlic, whole


1 c. sliced almonds


Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.


When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve.What is a real yummy dinner to make for my Husband';s home coming?
well, if it were me id say tacos, but you could make him a nice fancy meal of ham or roast beefWhat is a real yummy dinner to make for my Husband';s home coming?
A Grilled T-Bone steak, baked potato , salad the cheesecake





A big ole Barbecue with ribs, chops, tater salad, corn, something
Our Best Southern Fried Chicken





3 quarts water


1 tablespoon salt


1 (2- to 2 1/2-pound) broiler-fryer, cut up


1 teaspoon salt


1 teaspoon pepper


1 cup all-purpose flour


2 cups vegetable oil


1/4 cup bacon drippings





Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.





Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.





Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.





Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.





Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.





Yield: Makes 4 servings





-- Southern Living


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Buttermilk Mashed Potatoes





Kosher salt


3 pounds boiling potatoes, such as Yukon gold, peeled


1/2 cup milk


1/4 pound (1 stick) unsalted butter


3/4 to 1 cup buttermilk


1/2 teaspoon freshly ground black pepper





In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.





Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.





Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.





--Ina Garten


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Green Beans with Bacon-Balsamic Vinaigrette





2 pounds green beans


2 bacon slices


1/4 cup minced shallots


3 Tbsp. coarsely chopped almonds


2 Tbsp. brown sugar


1/4 cup white balsamic vinegar





Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.


Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.


Pour vinaigrette over beans, tossing gently to coat.





Yield: 8 servings (serving size: 3/4 cup)





CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g


Cooking Light, November 1996.





--Cooking Light Complete Cookbook


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Not Yo Mama’s Banana Pudding





2 bags Pepperidge Farm Chessmen cookies


6 to 8 bananas


2 cups milk


1 (5-oz) box instant French vanilla pudding


1 (8-oz) package cream cheese, softened


1 (14-oz) can sweetened condensed milk


1 (12-oz) container thawed Cool-Whip, or sweetened whipped cream





In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Set aside.





Line the bottom of a 13x 9x 2” dish with 1 bag of cookies and layer sliced bananas on top.





Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.





--Paula Dean
First of all, pick something he will like...It is his homecoming, make it something he really likes...based the menu on that.





I don't know what your hubby likes, so this will be guessing off the whim.....





Course 1-





Mushroom bisque soup with fruschetta croutons





Course 2-





Spinache, strawberry, and orange wedge salad with rasberry vinegrette





Course 3-





Filet Migon with country mash potatoes topped with carmelized red onions





Course 4-





Chocolate dipped strawberries or fondue....





Course 5-





That is up to you and your hubby....:-)





Good luck
Surf %26amp; Turf
Stick with something you've made before and know he likes. Experiment some other time, when it's not a big deal if it doesn't come out well.
Greel salad Oysterrs in the shell Steak with all trimings Dessert A silk Night gown You know the rest
FILLET OF SOLE - FRENCH STYLE


Delicately flavored sole cooked in white wine and cream.
Bay Scallops /w linguine, greek salad, garlic bread, pudding with whipped cream for dessert