What's For Dinner
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    What's For Dinner?

    Stories 1 to 5 of 54  
    9/3/2010
    Orzo with Parmesan and Basil
    Friday September 3rd, 2010
    2 tablespoons butter 1 cup uncooked orzo pasta 1 (14.5 ounce) can chicken broth 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil salt and pepper to taste 2 tablespoons chopped fresh basil   Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
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    9/2/2010
    Grilled Pork Chops with Fresh Nectarine Salsa
    Thursday September 2nd, 2010
    2 nectarines, pitted and diced 1 ripe tomato, seeded and diced 1/4 cup diced onion 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/4 teaspoon crushed red pepper flakes, or to taste salt to taste 1 teaspoon ground cumin 1 teaspoon chili powder salt and ground black pepper to taste 2 tablespoons olive oil 8 (4 ounce) boneless pork loin chops   Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place ...
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    9/1/2010
    Cioppino
    Wednesday September 1st, 2010
    3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds large shrimp - peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crabmeat 1 1/2 pounds cod fillets, cubed   Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix ...
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    8/31/2010
    Basil Burgers
    Tuesday August 31st, 2010
    1 1/4 pounds ground beef 3 tablespoons Worcestershire sauce 1 1/2 tablespoons dried basil, or to taste 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper 4 hamburger buns, split Preheat an outdoor grill for high heat. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
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    8/30/2010
    Wisconsin Bratwurst
    Monday August 30th, 2010
    2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter 6 (12 fluid ounce) cans or bottles beer 1 1/2 teaspoons ground black pepper 10 hoagie rolls   Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes. Preheat grill for medium-high heat. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
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