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May 1, 2008 04:56 AM

I'm looking for a very easy dinner menu for 4

I'm having company but I don't have a lot of time to cook. Any suggestions on something quick and easy - I'm drawing a blank. Open to all cuisines and doesn't have to be fancy. Thanks.

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  1. I love the Chicken Francaise recipe on epicurious

    double the sauce. Serve with roasted asparagus and red potatoes.

    1. do a quick pasta like bowtie I like to toss with bacon, green peas, toasted pine nuts, grape tomatos, shrimp then add a little heavy cream garlic and some fresh basil and grated cheese and your good to go. Add a salad and some garlic bread, Some times I add sun-dried tomatos and black olives whatever I have.

      1. I also usually serve pasta for a quick but tasty dinner for four. There are so many variations on sauce, and with a nice salad and crusty bread, you've got a well-rounded meal in no time at all.

        Another idea, if you really don't have time to cook, is to get a pre-roasted chicken from Costco or the like, and make some rice pilaf and roasted veggies. Serve with a salad, and again, you've got a nice meal with a very short prep time.

        1. Something quick and easy for me is Kielbasa on the grill , some Zatarain's Jambalaya rice, and maybe a nice tossed salad. Quick, Easy, Cheap and all done in about 30 minutes. If you had a little time, a quick cornbread with this goes great.

          1. If you want to do something suitable for company, but easy, try:

            Appetizer: Cumin-scented pita chips with white bean dip
            Entree: Roast chicken with white wine reduction
            Sides: Rice pilaf and roasted asparagus with parmesan and balsamic drizzle
            Dessert: Panna cotta with fresh raspberry coulis

            While the chicken bakes, you also have the pita crisping in the oven. On the stove, you can get the panne cotte done and placed in the fridge within 15 minutes to set. Pull out the chips, up the oven and start on the rice pilaf. Put out your pita chips and dip whilst you mingle with your guests.

            An hour later, raise the oven temp to crisp the chicken skin, pop in the asparagus and 10 minutes later you have your meal ready. Just deglaze the pan for your sauce while the chicken rests. By the end of dinner, your panne cotte should've set and all you have to do is drizzle a small design onto a few serving platters, plop out the creams and your done.