How did i lose my touch, and how can i get it back???!
Answers: Hi! I used to love cooking, and i used to be good at it. Now i get married and it feels kinda like a chore, and i'm terrible now. I want to get my cooking green thumb back, i know my husband would appreciate it. I cooked for us all the time when we were dating and i liked my food. And now i'm not happy with it anymore even though my husband thinks it's good. Help please!
Her Food hasnt changed, Its still Great!!!
Your just stuck in a rut, I get like that too. Maybe take a week off - eat out or buy frozen, then try some new things. Make sure you have time for cooking. It will come back to you.
that thing called marriage...............
Then it is time to try some things that are different, more exciting and challenging for you to cook.
Poppy Seed Chicken Casserole
5 boneless chicken breasts, cooked
1 can cream of chicken soup
8 ounces sour cream
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds
Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Dump this mixture into the casserole dish and spread evenly. Crush crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle poppy seeds on top. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.
Sweet Bourbon Salmon
2 1/2 pound salmon fillets
(not steaks)
1/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
1-1/2 teaspoons Jim Beam,
Kentucky bourbon
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil
Combine everything but the oil,
mixing well until the sugar dissolves.
Then add the oil, and mix well again.
Lay the salmon fillets in a shallow
dish and pour 3/4 of the marinade over
the top (save remaining for cooking).
Let the filets marinate no less than 1
hour, better if marinated 2-3. Saute
the salmon in a pan with butter-oil
mixture, or grill (refer to recipe for
Simple Pan-Seared Salmon for cooking
techniques).
Note: If you don't have bourbon don't fret. Without it you get the same taste if not as good.
Taco Soup
2 Lbs Lean Ground Beef
1 Medium Yellow Onion, chopped
2 Cans Diced Tomatoes
1 Can Pinto Beans
1 Can Black Beans
2 Cans Corn
1 CanRo-Tel Tomatoes (Mild or Regular)
1 Package McCormick's? Taco Seasoning
1 Package Hidden Valley? Ranch Dressing Mix
1 Cup Grated Cheddar Cheese
1 Medium Avocado, peeled and sliced
1 Bag Tortilla Chips
Brown the Ground Beef and chopped Onion, draining off any excess fat. Add all the remaining ingredients, including the juices. Simmer for 30 minutes. Serve with grated cheese and sliced avocados on top and tortilla chips.
Now that you have a couple of recipes to go buy let me give you some examples of what I do occasionally to make dinner time more fun.
I get a package of Wonton Wraps. I pre-bake themin a muffin tin to form a little bowl. I place them as they have baked on a cookie sheet. While baking them I get two pounds of ground beef and brown it well with 1 large chopped sweet onion. I drain this and add two packages of Ranch Dressing Mix, dry. I spoon this into the bowls and top with a grated cheddar. I then place them back in the oven to let the cheese melt. Toppings can range from shredded lettuce, sour cream, tomatoes chopped, salsa and whatever else you make like on top. Can be a meal in itself with a side of Mexican rice.
Mexican Rice
2 cups Instant Rice
2 cups Water or chicken broth
2 cups Salsa
2 Tbl. Fresh chopped cilantro
Place rice and liquid in a microwave proof bowl cover with plastic wrap or just place in a large resealable plastic bag. Microwave on high for 5 minutes, open microwave door and close. Continue microwave for 8 minutes at medium. Check rice make sure all the liquid was absorbed. If rice is moist and not all the water is absorbed microwave for 2 more minutes.Allow rice to stand in the plastic for 1-2 minutes.Fold salsa and cilantro into rice and keep warm for serving.
Fried Chicken is a favorite around here. I make an egg bath with egg, hot sauce and mustard. Beat well. I dip my boneless chicken breast or thighs in seasoned flour and then the egg bath and then flour again. I make sure my oil is hot by inserting a wooden spoon in it. If it bubbles around the tip the oil is ready. Fry ten minutes each side. You won't taste the hot sauce and the mustard let's it cook up to a pretty golden brown.
Take advantage of fruits now and make a special salad.
Strawberry and Spinach Salad
* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Here's one recipe, give it a try. You can use red seedless grapes (I prefer) because they and some nice color.
CHICKEN SALAD WITH GRAPES
3 cups diced chicken
1 1/2 cups diced celery
3 Tbsp. lemon juice
1 1/2 cups seedless grapes, halved
3/4 cup toasted slivered almonds
Dressing:
1 cup mayonnaise
1/4 cup light cream or
pineapple juice
salt and pepper to taste
Combine chicken, celery and lemon juice. Then add
grapes and almonds and dressing. Mix well and chill at least 1 hour.
Garlic Chicken and Pineapple Pasta
9 oz herb fettuccine
1 teaspoon oil
4 chicken breast halves -- boneless
1 Clove garlic -- minced
2 medium zucchini -- diced
1 medium red bell pepper -- diced
10 ounces prepared Alfredo Sauce
1 1/2 cup mozzarella cheese -- shredded
coarse ground black pepper
Cook fettuccine as directed on package to desired doneness.
Drain; keep warm. Meanwhile, heat oil in large nonskillet over medium heat until hot. Add chicken cook 10 to 15 minutes or until chicken is fork tender and juices run clear; turning once. Remove chicken from skillet;cover and keep warm. In same skillet combine garlic,zucchini and bell pepper, cook and stir 4 to 6 minutes or until vegetables are crisp tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated. To serve, spoon sauce mixture over cooked pasta. Slice chicken and arrange over the sauce. Sprinkle cheese over chicken and sprinkle pepper over all.
Tilapia is a nice fish. Mild and a sort of sweet taste. Get some and a bottle of the new Kraft Italian Red Pepper Parmesan. Let it marinade in it and pan sear or bake in the oven. A baked potato on the side with salad.
Gosh I could go on and on. I love to cook and I love to watch my family enjoy what I cook.
It will get better, just try some different things and make your life exciting for a while.
you just need to take some time for yourself and regain your cooking skills so you can be happier
maybe a brief hiatus from it is what you need. like a week off or two where he cooks. or maybe alternate nights or weeks with him cooking. having to come up with something spectacular night after night is a chore
I KNOW HOW YOU FEEL! < I have a similar problem, so I just make my wife pick out the menu and I do the cooking. I don't have to rack my brain figureing out what to cook, just cook.
You're probably just stuck in a rut and need some new ideas. I get that way, too. When it turns to just a belly-filler, and no longer an adventure, I hate it.
Try watching Food Network (esp. Ina Garten Barefoot Contessa and Gaida DeLaurentis Everyday Italian, b/c they LOVE the food) and copy a couple recipes you see made there.
Go to a gourmet or foodie-type grocery store for some ideas and quality ingredients.
Make a couple nights a week "Theme Nights." Have appetzers for supper one nigh (crab puffs, vgggies & dip, canapes) or an Italian night, down to the focaccia bread that you make yoruself (it's easy!) Also consider soup night, mexican night, comfort food night, or cajun food night.
Keep your chin up. We all get like this. This, too, shall pass. :-)
Well, at least you care enough to ask while considering your husbands feelings as well. Possibly, you used all your classic recipes when you were dating and now that you're married, those are all burnt out. Possibly, it used to be an "act of Love" rather than what's expected of you on a nightly basis. It's good that you have recognized this lack of passion in yourself, but when there's a marriage, then there's a team, 2 people to consider. Does he expect you to cook and do you like that expectation? With that said, food is constantly changing, updating and improving just like any other form of art, so may I dare to suggest going out of your comfort zone and trying something that you haven't done before? Challenge yourself, cook to impress YOU and have fun doing it, don't pick out a 2 pager recipe from CIA, just pick a protein and go from there. Take some time when shopping and let those creative juices come to you again, like they used to when shopping for him, set your table up with your Wedding China, light the candles, wear your best dress or...........may I be so bold to suggest serving those appetizers on a tray, with a glass of Vino or Champagne in your bedroom! tehe.........I'm blushing! That cooking passion is still in you and it won't go away, let it come back to both of you by INCLUDING both of you. I wish you passion and happy cooking today and everyday!