Your favorite go-to recipes!

Hey girls!  I'm looking for inspiration!  I'm visiting FI this week and since he's working most of the week and I'll be just by my lonesome self at home, I thought I'd cook him dinner all week. <--I love how this sounds so "novel."  The thing is that he's the cooker in our house. ;)


We aren't picky with ingredients or food types, so anything goes!  A few criteria:



  • not too many ingredients since I don't want to have to raid the entire supermarket

  • not too elaborate. I don't mind if it needs to slow cook for a few hours or if it requires beating egg whites to soft peaks, but I don't want to knead my own bread, raise my own chicken until they give me eggs, etc.

  • can be savory or sweet

  • I humbly think of myself as a decent cook, so all levels of difficulty are welcome


TIA!

Posted on March 10, 2011 at 3:49 pm
SanFran
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09/03/2011
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(17) Comments

msdl
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msdl

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So sweet! I wish I had something to contribute, but probably nothing that compares to the lovely things I see on here :-) I'm a super boring cook! Can't wait to try out all of the recipes I've been accumulating over the last year!

Posted on March 11, 2011 at 3:41 pm
Rae32
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05/22/2010
Rae32

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I like to stir fry leafy greens like kale or chard in some garlic and olive oil, toss in some sun dried tomatoes and prosciutto, add freshly cooked pasta, chili flakes, salt and pepper, and voila! Dinner is served.
Posted on March 11, 2011 at 4:37 pm
SanFran
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09/03/2011
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@Deb: Hee. I kind of do the same...accumulate recipes but then just go the tried-and-true route.  I think I'm too scared to make something that will taste awful. ;)


@Rae: Ooo. That sounds yum--yet not too complicated.  Thanks!

Posted on March 14, 2011 at 7:49 am
milkgal
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09/20/2010
milkgal

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Both DH & I like things to be on the easy side. Here are our go-to meals:


Taco's- Really SO easy


Enchaladas (You can cook the meat for this the same night you look the taco meat)


Burritos


Yes, we really do enjoy Mexican food!


We also like to sautee mushrooms with garlic & add some noodles. Sometimes well add shrimp into the pasta or chicken on the side. Maybe a garden salad on the side.


Homemade pizza. We buy the crust already made (comes with sauce) & add our favorite things! Mushrooms & bacon is our fav right now. =]

Posted on March 14, 2011 at 7:58 am
LadyHope
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01/01/2011
LadyHope

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LadyHope

One of our new favorites is a recipe I got from my coworker--it's called Lasagna Toss.


1 jar spaghetti sauce (we like Prego roasted garlic and herb), 1 lb ground beef, 1 box of "no boil" lasagna noodles (about 8 noodles), 1/4 cup italian salad dressing, 1 3/4 cup water, mozzarella cheese.


Brown the ground beef in a big skillet, drain. Break the lasagna noodles into small pieces (1" or so). Add sauce, italian dressing, water, and noodles to the ground beef and boil, then reduce to a simmer. Cover, cook until the water is all absorbed by the noodles and the noodles are tender. (You can use the standard "boiling required" lasagna noodles, just add 2 full cups of water--we've just found that the "no boil" ones come out more tender.) We usually get a 12oz block of mozzarella and shred it ourselves, and sprinkle some on top--you could do a pre-shredded but it melts so much better if you shred it yourself! The italian dressing adds a little tang to it that's super yummy.


 


Here's another that DH brought from his family:


Taco Ring


You need: 1 lb ground beef; 2 cans of refrigerated crescent rolls (8 rolls in each); 1 pouch taco seasoning; shredded cheese (we like a mexican cheese mix); any other taco toppings you like.


Brown the ground beef, drain, and add the taco seasoning according to the pouch directions (maybe a little less water--you don't want it too watery). Stir in cheese until it's melty and cheesy enough for your taste. :) We usually do it until it sticks together in spoonfulls. On a pizza pan or round baking stone, arrange the crescent rolls with the fat base in the middle and the points hanging off the edge of the pan--overlap them so you have a nice solid ring to put the meat on. We usually wind up with 2 extra crescent rolls that can't fit into the circle for whatever reason. Spoon the meat onto that ring (you could add other toppings at this point if you want them) and then fold the points of the crescent rolls back over the meat into the center of the ring... I found a picture to help illustrate:


One of our new photo 2783504-1


Bake according to the instructions on the crescent rolls (until nice and golden brown.) Cut into sections and enjoy! :)

Posted on March 14, 2011 at 8:28 am
LadyHope
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01/01/2011
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Another one that DH loves and requests often... I call them "Chicken Fajitas" although that might not be accurate. ;)


Here's the secret to my success:


Another one that DH photo 2783521-1


Fiesta lime Mrs. Dash


I just cook little strips of chicken in a skillet with a tablespoon of olive oil and liberally sprinkle with this seasoning. You could totally throw in salsa or onions and peppers and other things... we just don't like those things. ;) I heat up a can of seasoned black beans (you can get "seasoned" and "unseasoned", for this I like the seasoning), a small can of sweet corn, cheese, you could add lettuce and chopped tomatoes or salsa too... wrap it all up in a tortilla. Om nom nom!


I really like Mrs. Dash... it's like "seasonings for dummies". I use some of the other mixes for roasts, chicken... endless possibilities.

Posted on March 14, 2011 at 8:34 am
dorkmeetsnerd
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09/26/2009
dorkmeetsnerd

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This is my go-to recipe because we are always stocked with soy sauce, rice wine, corn starch and hoisin sauce (I substitute oyster sauce with hoisin sauce).  You can nix the bamboo shoots and water chestnuts make this with just chicken and broccoli.  I also double the sauce because I love saucy dishes.  Serve over rice.


 


http://allrecipes.com/Recipe/Moo-Goo-Gai-Pan/Detail.aspx


 


 


I also just grill chicken on a cast iron pan.  Preheat a cast iron pan to med high heat.  Rub the boneless chicken breast in olive oil, salt and pepper and grill on a cast iron pan.  (Make sure the chicken breasts are someone at room temperature, or at least not ice cold.)  Cook about 6-8 mins on each side, depending on the thickness.  Serve with steamed broccoli and the spaghetti recipe below.  Honestly, the whole meal takes me only 30 mins, 45 max.


 


http://smittenkitchen.com/2011/02/spaghetti-with-lemon-and-olive-oil-al-limone/


 


 


And if you want to try Filipino food, try this recipe.  It’s super easy, very few ingredients and just throw it all in one pot. 


 


http://burntlumpia.typepad.com/burnt_lumpia/2009/11/the-steamy-kitchen-cookbook-chicken-adobo.html


 

Posted on March 14, 2011 at 9:40 am
SanFran
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Holy yumminess!  Thanks for all of these ladies. :) 

Posted on March 14, 2011 at 12:36 pm
osters.k
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05/26/2012
osters.k

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poppy seed chicken is SO easy! make wild rice as a side dish... maybe some green beans. it is THE best comfort food meal there is :)


 


4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 stick snack crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)


Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.


Mix together sour cream, cream of chicken soup and cream of celery soup and spread on top of chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.


Place in preheated 350°F oven until warmed through, about 20-25 minutes.

Posted on March 15, 2011 at 3:59 pm
lsjhik
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12/12/2010
lsjhik

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I have a HUGE collection of recipes...but usually stick to the same rotation of dishes.  DH is pretty picky in the sense that if it's healthy, he WON'T eat it.  (Or if he THINKS it's healthy he won't!) So I've had a heck of a time trying to find recipes he'll actually eat, and that don't make me feel too incredibly guilty.


Beef Stew (SUPER easy and quick enough to make after work)


  • 2 pounds cubed beef stew meat

  • 3 tablespoons vegetable oil

  • 4 cubes beef bouillon, crumbled

  • 4 cups water

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 3 large potatoes, peeled and cubed

  • 4 carrots, cut into 1 inch pieces

  • 4 stalks celery, cut into 1 inch pieces

  • 1 large onion, chopped

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water


    1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

    2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
      (I usually cheat and don't simmer as long as it says...or try it in the crock pot!)


    Angel Chicken Pasta



  • 6 skinless, boneless chicken breast halves

  • 1/4 cup butter

  • 1 (.7 ounce) package dry Italian-style salad dressing mix

  • 1/2 cup white wine

  • 1 (10.75 ounce) can condensed golden mushroom soup

  • 4 ounces cream cheese with chives

  • 1 pound angel hair pasta



    1. Preheat oven to 325 degrees F (165 degrees C).

    2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

    3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
      (I do this in the crockpot and serve over noodles...cook the chicken, butter, seasoning all day, then do the rest before serving)


    Chicken Cordon Bleu


  • 6 skinless, boneless chicken breast halves

  • 6 slices Swiss cheese

  • 6 slices ham

  • 3 tablespoons all-purpose flour

  • 1 teaspoon paprika

  • 6 tablespoons butter

  • 1/2 cup dry white wine

  • 1 teaspoon chicken bouillon granules

  • 1 tablespoon cornstarch

  • 1 cup heavy whipping cream


    1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

    2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

    3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


    I have many, many more.  All of these I've found from www.allrecipes.com and tweaked/changed to our liking

    Posted on March 20, 2011 at 10:36 am
    alisonandjake
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    03/21/2009
    alisonandjake

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    Mmmm...those last two recipes sound SO DELICIOUS!!! I love chicken cordon bleu and anything that has angel hair pasta!!!

    Posted on March 22, 2011 at 7:48 am
    caribear
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    caribear

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    @Lady Hope: Thanks for the taco ring recipe!  I made it but did it with tomatoe sauce and mozzrella instead of taco seasoning (DH wouldn't go for it that way).  It was pretty good, needs a little more doctoring, but it was different which is a difficult thing in this house.

    Posted on April 25, 2011 at 11:44 am
    cbrust
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    cbrust

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    A favorite with everyone in mine and FI's family is "Baked Ziti"



    1 (14 1/2-ounce) box ziti or penne rigate (I use penne)
    1 (15-ounce) container ricotta cheese
    2 large egg whites
    8 ounces (4 cups) finely shredded mozzarella cheese
    1/4 teaspoon garlic powder
    Salt, to taste
    Ground black pepper, to taste
    Crushed red pepper flakes, to taste
    3 1/2 cups marinara sauce (1 jar)
    2 tablespoons grated Parmesan cheese


    Preheat the oven to 450 degrees F. Lightly mist a 13" x 9" x 2" ceramic or glass baking dish with olive oil spray.
    Cook the ziti according to package directions until al dente. Drain.
    In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.
    Spread 1 cup of the marinara sauce on the bottom of the prepared dish.
    Add half of the pasta in an even layer over the sauce.
    Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.
    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted.



    SUPER good!!



    also-check out The Piooner Woman not only is her blog hilarious, and her acronym is PW, but her recipes are FANTASTIC!







    Posted on April 27, 2011 at 5:07 am
    msdl
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    msdl

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    I LOVE the "other" PW! I made her famous cinnamon rolls this past holiday season, and now I can't even mention them around my friends/family without them begging me to make them. Totally awesome (and messy in my tiny kitchen!)


    Just wanted to pop back on here and say that I made LadyHope's lasagna toss last night and it was SUPER easy, quick and DELICIOUS! My family loved it!! Thank you, Sarah!

    Posted on May 5, 2011 at 7:34 am
    LadyHope
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    LadyHope

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    You're welcome! :D

    Posted on May 5, 2011 at 8:17 am
    tglover
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    tglover

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    Chili Pie


    Cornbread mix
    Wolf Brand chili
    Grated cheese
    Chives


    I have this unusual pan that is fluted on the edges, then has a small, raised center, about 1/2 an inch.  Kind of like this:


    \                 /
     \__------__/


    Bake your cornbread per the package directions in this pan (if you have one)  Let cool slightly, then invert pan, leaving a "well" in the center of the cornbread.


    Warm chili in microwave, pour into well of cornbread.  Cover with cheese and chives.  Cut like a pie.  It's OMG good!


     

    Posted on May 8, 2011 at 9:54 am
    Canooknic
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    07/19/2013
    Canooknic

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    Really easy pasta, and a one pot supper too!!

    1 garlic clove - crushed or grated
    1 medium onion - finely chopped
    1-2 tsp paprika-depending on personal taste
    1 can chopped tomatoes

    That's it!! Soften the onion and garlic in olive oil in a big pan and add the paprika & tomatoes then heat it up, add dry pasta and barely cover with vegetable or chicken stock, then let it cook until the pasta has absorbed the liquid. Traa-laaa

    I have added shrimp, chorizo or chicken (or combinations of these). I have also swapped the paprika for smoked paprika or chipotle chilli powder and they are also really good
    Posted on September 4, 2011 at 12:03 pm

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