What Dinner recipes can i make for a 45 yr old (grand mum)?!
I wanted to make my grand mum dinner tonight and i dont know what to make her!? Please"O" Please HELP!!!!!!!!!
ShianneWww@FoodAQ@Com
ShianneWww@FoodAQ@Com
Answers:
She might be your grand mum but 45 is not old so don't worry - she will love anything you have made because you made it and she loves you!. She wouldn't want you to go worrying!. Have a look through some recipe books, and the suggestion of casserole is good because it looks after itself!. Maybe a wicked dessert would round it all off nicely!.Www@FoodAQ@Com
veggie fajitas
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1!. First I cut the peppers into strips and the onions into rings!.
2!. Melt a little margerine in a large wok or frying pan!.
3!. Toss in the onions and fry until half cooked (about 3-5 minutes)
4!. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5!. Add about 1/3 of a bottle of teriyaki sauce!. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat!.
6!. Put together your fahitas!. I like to serve the toppings in a buffet style so people can take what they want!. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato!.
p!.s!. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!Www@FoodAQ@Com
casserole! and cobbler!. something easy to chew, haha!.
but yeah I'd say go with casserole!.Www@FoodAQ@Com
but yeah I'd say go with casserole!.Www@FoodAQ@Com
Steak, baked potato, salad, hot rolls and a nice wine!.Www@FoodAQ@Com
45 years old!? hell, take her out for a steak and some dancing or maybe to a male strip show!.Www@FoodAQ@Com
Okay sorry this was posted lastnighty but here are some future ideas!.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot!. Mix the onion, curry and salsa!. Pour over the chicken and cook on low for about 6-8 hours!.
When the chicken is done take it out of the crock pot and put on a serving plate!. Add the sour cream and mix well!. Spoon the sauce over the chicken!.
This would go well with rice or cous cous!.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster!. I haven't done it in the oven but as I said I think it should work!. I did it in the crock pot and it was awesome!. This recipe is easy to do smaller portions of as well!.
--------------------------------------!.!.!.
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt!. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin!. Continue to heat on low until the cream cheese has melted!.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone!. Top with the enchilada sauce and sprinkle with cheese!. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly!.
--------------------------------------!.!.!.
Mexi-rice:
Use rice that is still warm!.
Heat a skillet or griddle pan to a med-low heat!. Add the rice and your favorite salsa, some olives, corn and ground cumin!. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well!.)
Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape?o pepper, adding some lime juice, and garlic salt!. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro!. You can also drain the salsa, or remove the seeds from the tomatoes!. But using the seeds and then draining it would be great flavor enhancers in your rice!. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses!. Then toss this fresh salsa in with the rice and cumin, olives, and corn!.
Serve hot and I like mine with just a sprinkle of melted cheese!.!.!.!.!.yumm!!!
--------------------------------------!.!.!.
Mushroom Scallop Skewers:
1/4 cup orange juice
2 tbsppacked brown sugar
1 tsp grated orange peel
1/2 tsp ground ginger
1 clove garlic finely chopped
14 bay scallops (1/4 to 1/3 lb)
14 baby portabella mushrooms
14 slices precooked bacon (or you could try lightly frying the bacon, or even boiling it first)
fresh orange curls if desired for garnish!.
1!. Heat oven to 425!. Line a cookie sheet with parchment paper!. In medium bowl mix orange juice, brown sugar, orange peel,ginger, and garlic!. Add scallops and toss to coat!.
2!. Place 1 scallop in each mushroom cup!. Wrap each with 1 slice bacon, enclosing the scallop!. Secure with a toothpick, Dip in orange juice mix and place on pan!.
3!. Bake 8 to 10 min or until mushrroms are tender, scallops are opaque, and bacon is crispy!.
4 If desired replace each toothpick with a wooden skewer!.
***Either buying pre-cooked bacon or pre-cooking it your self helps that bacon brown nicely in the oven!.
--------------------------------------!.!.!.
Wild Mushroom Pizza:
1 tsp olive oil
1 can (13!.8oz) refridgerated pizza crust
1 tbsp butter
1 lb fresh wild mushrooms (shitake, oyster, crimini) cut into 1/4 slices
1 tsp dried thyme leaves crushed
Salt and Pepper to taste
1 8oz pkg cream cheese softened
4 oz fontina cheese shredded
1 cup shredded mozzerela
fresh thyme leavesif desired
1!. Heat oven to 400!. Brush large cookie sheet with oil!. Unroll dough and place on cookie sheet!. Starting at center press dough out to 15x10inche rectangle!. Bake 8 to 10 min or until criust is lightly browned!.
2!. Meanwhile in skillet heat butterover med-high heat!. Add mushrooms, cook about 6min, stirring frequently until well browned, drain!. Stir in salt and pepper!.
3!. Spread cream cheese evenly on the crust!. Sprinkle with fontina, cheese!. Spread cooked mushrooms over fontina cheese and sprinkle with mozz cheese!.
4!. Bake 10-12 min longer or until cheese is melted and crust is brown!. Cut into 8 rows by 6 rows, sprinlkle with fresh thyme leaves if desired!.
Creamy tomatoe cheese pasta:
Tomatoe Artichoke Crostini:
1/2 (16 oz) oz jar marinated artichoke hearts
1/4 Cup crumbled feta cheese
2 cups chopped roma tomatoes with seeds
2 tbsp fresh basil leaves
1/2 tsp salt
1/8 tsp coarse ground balck pepper
Mix above ingrediants and let them to sit and combine for at least a couple of hours, or over night!.
Cook up some fettecini noodles, drain and return to pan!.
Turn on to low heat and add tomato mix, a little sour cream cream cheese, itallian seasoning, seasoning salt, pepper!. Mmmmmmmm!.!. add some shrimp or chicken if desired!.
--------------------------------------!.!.!.
I just made this one the other noght by throwing stuff into a pan so I don't really have exact directions and so on but I will try to guess-to-mate for you!.
Creamy asparagus and shrimp pasta:
About 1/2 pkg fettecicni pasta
3/4 pound asparagus peeled if it's really thick, and cut into 1 inch pieces
1 red pepper seeded and sliced thin
3 cloves garlic
1 medium shallot sliced thin
1 8oz stick cream cheese
1 pound raw shrimp peeled and deviened
1/3 cup feta cheese
1/2 cup cream cheese
1/4 cup shredded parmesean cheese
garlic powder
onion powder
seasoned salt
parsley
2 tbsp sour cream
Boil the fettecini drain and set aside!.
Saute the asparagus, bell pepper, garlic and shallots for 3-4 min, add the shrimp!.
Meanwhile in a seperate pan cook the cream cheese, feta cheese,parmesean cheese chicken broth, and seasonings (to taste) until just melted and a nice sauce has been made!.
Add the fettecicni back to the veggies and pour the cream sauce over the top!. Mix well and add the sour cream!. Mix and serve!.Www@FoodAQ@Com
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot!. Mix the onion, curry and salsa!. Pour over the chicken and cook on low for about 6-8 hours!.
When the chicken is done take it out of the crock pot and put on a serving plate!. Add the sour cream and mix well!. Spoon the sauce over the chicken!.
This would go well with rice or cous cous!.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster!. I haven't done it in the oven but as I said I think it should work!. I did it in the crock pot and it was awesome!. This recipe is easy to do smaller portions of as well!.
--------------------------------------!.!.!.
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt!. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin!. Continue to heat on low until the cream cheese has melted!.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone!. Top with the enchilada sauce and sprinkle with cheese!. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly!.
--------------------------------------!.!.!.
Mexi-rice:
Use rice that is still warm!.
Heat a skillet or griddle pan to a med-low heat!. Add the rice and your favorite salsa, some olives, corn and ground cumin!. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well!.)
Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape?o pepper, adding some lime juice, and garlic salt!. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro!. You can also drain the salsa, or remove the seeds from the tomatoes!. But using the seeds and then draining it would be great flavor enhancers in your rice!. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses!. Then toss this fresh salsa in with the rice and cumin, olives, and corn!.
Serve hot and I like mine with just a sprinkle of melted cheese!.!.!.!.!.yumm!!!
--------------------------------------!.!.!.
Mushroom Scallop Skewers:
1/4 cup orange juice
2 tbsppacked brown sugar
1 tsp grated orange peel
1/2 tsp ground ginger
1 clove garlic finely chopped
14 bay scallops (1/4 to 1/3 lb)
14 baby portabella mushrooms
14 slices precooked bacon (or you could try lightly frying the bacon, or even boiling it first)
fresh orange curls if desired for garnish!.
1!. Heat oven to 425!. Line a cookie sheet with parchment paper!. In medium bowl mix orange juice, brown sugar, orange peel,ginger, and garlic!. Add scallops and toss to coat!.
2!. Place 1 scallop in each mushroom cup!. Wrap each with 1 slice bacon, enclosing the scallop!. Secure with a toothpick, Dip in orange juice mix and place on pan!.
3!. Bake 8 to 10 min or until mushrroms are tender, scallops are opaque, and bacon is crispy!.
4 If desired replace each toothpick with a wooden skewer!.
***Either buying pre-cooked bacon or pre-cooking it your self helps that bacon brown nicely in the oven!.
--------------------------------------!.!.!.
Wild Mushroom Pizza:
1 tsp olive oil
1 can (13!.8oz) refridgerated pizza crust
1 tbsp butter
1 lb fresh wild mushrooms (shitake, oyster, crimini) cut into 1/4 slices
1 tsp dried thyme leaves crushed
Salt and Pepper to taste
1 8oz pkg cream cheese softened
4 oz fontina cheese shredded
1 cup shredded mozzerela
fresh thyme leavesif desired
1!. Heat oven to 400!. Brush large cookie sheet with oil!. Unroll dough and place on cookie sheet!. Starting at center press dough out to 15x10inche rectangle!. Bake 8 to 10 min or until criust is lightly browned!.
2!. Meanwhile in skillet heat butterover med-high heat!. Add mushrooms, cook about 6min, stirring frequently until well browned, drain!. Stir in salt and pepper!.
3!. Spread cream cheese evenly on the crust!. Sprinkle with fontina, cheese!. Spread cooked mushrooms over fontina cheese and sprinkle with mozz cheese!.
4!. Bake 10-12 min longer or until cheese is melted and crust is brown!. Cut into 8 rows by 6 rows, sprinlkle with fresh thyme leaves if desired!.
Creamy tomatoe cheese pasta:
Tomatoe Artichoke Crostini:
1/2 (16 oz) oz jar marinated artichoke hearts
1/4 Cup crumbled feta cheese
2 cups chopped roma tomatoes with seeds
2 tbsp fresh basil leaves
1/2 tsp salt
1/8 tsp coarse ground balck pepper
Mix above ingrediants and let them to sit and combine for at least a couple of hours, or over night!.
Cook up some fettecini noodles, drain and return to pan!.
Turn on to low heat and add tomato mix, a little sour cream cream cheese, itallian seasoning, seasoning salt, pepper!. Mmmmmmmm!.!. add some shrimp or chicken if desired!.
--------------------------------------!.!.!.
I just made this one the other noght by throwing stuff into a pan so I don't really have exact directions and so on but I will try to guess-to-mate for you!.
Creamy asparagus and shrimp pasta:
About 1/2 pkg fettecicni pasta
3/4 pound asparagus peeled if it's really thick, and cut into 1 inch pieces
1 red pepper seeded and sliced thin
3 cloves garlic
1 medium shallot sliced thin
1 8oz stick cream cheese
1 pound raw shrimp peeled and deviened
1/3 cup feta cheese
1/2 cup cream cheese
1/4 cup shredded parmesean cheese
garlic powder
onion powder
seasoned salt
parsley
2 tbsp sour cream
Boil the fettecini drain and set aside!.
Saute the asparagus, bell pepper, garlic and shallots for 3-4 min, add the shrimp!.
Meanwhile in a seperate pan cook the cream cheese, feta cheese,parmesean cheese chicken broth, and seasonings (to taste) until just melted and a nice sauce has been made!.
Add the fettecicni back to the veggies and pour the cream sauce over the top!. Mix well and add the sour cream!. Mix and serve!.Www@FoodAQ@Com