Recipe Ideas?!


Question: So I'm not a very good cook at all. Well not so much that I'm not a good cook, I just don't know how!! I live with my boyfriend now, and I would like to cook dinner more often. It seems we eat the same meals all the time; tacos, pasta, burgers, chicken breast. I'm looking for some simple meal ideas that are easy to prepare and taste good. I've looked online, but there is so much out there I would like to know ones that are proven to be good and easy! Thanks!


Answers: So I'm not a very good cook at all. Well not so much that I'm not a good cook, I just don't know how!! I live with my boyfriend now, and I would like to cook dinner more often. It seems we eat the same meals all the time; tacos, pasta, burgers, chicken breast. I'm looking for some simple meal ideas that are easy to prepare and taste good. I've looked online, but there is so much out there I would like to know ones that are proven to be good and easy! Thanks!

My favorite tried and true recipes... most are fairly easy and the directions for all of them are designed for 2 people... except for the Chicken Divan (make it when you have company) and the Pizza (the leftovers are SO yummy I love having extra!)

Beef Stroganoff

Ingredients:
1 T. Butter
1/2 medium onion, diced
3/4 lb. Stew beef
1 -10 ? oz. Can Cream of Mushroom soup
1 -10 ? oz. Can Cream of Celery soup

Directions:
Melt butter and saute onion till tender. Add beef and saute till brown. Add soups and simmer 20 to 30 minutes. Serve over rice or noodles.

Serves 3-4

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Chicken Cordon Bleu for Two

2 Boneless Skinless Chicken Breasts
4 slices of Ham
1 small block of spreadable Cheese (garlic & herb is best)
1/3 cup Italian Bread Crumbs
2 tbsp Parmesan Cheese
2 tbsp Butter

Pound chicken breasts to 1/4 thick with a meat mallet. Spread a thin layer of cheese on chicken. Top with 1 or 2 slices of ham. Roll up each breast and secure with a toothpick. Combine bread crumbs, and Parmesan cheese... roll chicken in crumbs.
Place in cooking dish and drizzle melted butter over chicken.

*remove toothpicks

Bake uncovered at 350 degrees for 40 to 45 minutes- or till chicken is done.

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Classic Chicken Divan

2 -10oz packages of Frozen Broccoli Pieces
1/4 cup Margarine or Butter
6 Tablespoons Flour
2 cups Chicken Broth
1/2 cup Heavy Cream
6 Boneless Skinless Chicken Breasts
1/4 cup Graded Parmesan Cheese

1) Set oven to 350 degrees
2) Cook Broccoli and drain
3) Melt butter in sauce pan; blend in flour; 1/2 teaspoon of salt; and a dash of pepper.
4) Add chicken broth, cook and stir till mixture thickens and bubbles.
5) Stir in cream, add Parmesan (remove from heat)
6) Place broccoli in baking dish, top with 1/2 of sauce mix.
7) Place chicken breasts on top of broccoli & sauce, top with remaining sauce (and sprinkle with a little extra Parmesan cheese)
8) Cook for 1 hour (or until done)

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Homemade Pizza

Dough Recipe
Dissolve:
1 T Yeast in
4 T Warm Water

Combine and add to Yeast:
1 C Warm Water
1-2 tsp Salt
2 T Olive Oil

1) Beat into yeast mixture 2 C Flour then add enough flour so you can kneed till the dough tends to stretch rather than tear when pulled on.
2) Let rest 10 minutes.
3) Press onto lightly greased pan (hint: I put some cornmeal on the pans before spreading the pizza dough on. Just sprinkle a thin layer over the oil.) Let rise 10 minutes.
4) Bake at 425 degrees for 10 minutes.
5) Add toppings... sauce, cheese, toppings... ect
6) Bake 15 minutes at 425 degrees.

The best: to try a Greek Pizza use these toppings: sauce, mozzarella cheese, feta cheese, sliced black olives, sliced fresh tomatoes, spinach... and even artichoke hearts

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Stuffed Green Peppers

Ingredients:
2 Green Peppers
Salt & pepper to taste
? lb. Ground beef
1 chopped onion
1 diced tomato
1 tsp. Worcestershire sauce
1 C. Shredded cheddar cheese
*enough tomato sauce to make it stick together

Directions:
1. Preheat oven to 350 degrees.
2. Cut tops off of peppers; clean out.
3. Boil peppers for 5 minutes.
4. Saute beef and onion till done.
5. In bowl mix cooked beef and onion with salt, pepper, tomatoes, Worcestershire sauce and cheese, and about 2/3 cup of tomato sauce.
6. Stuff meat mixture into peppers
7. Bake covered for 15 minutes
7. Sprinkle tops with cheese and bake for an additional 5 minutes.

Serves 2

"Provencal Chicken Stew"

Ingredients-
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish

Preparation-
Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Take a can of cream of mushroom soup, prepare it according to directions on the label, then pour it into an ovn safe dish ( 4X4 glass dish will do nicely). Next, rub 2 porkchops with onion soup mix, submerge in the cream of mushroom soup. Add peeled potatoes that you cut into pieces. Cover the dish with aluminum foil and bake in the over at no more then 300F for about an hour and a half. Serve with veggies or salad.

As a fellow home-body girlfriend, I love trying to find new and easy recipes. My boyfriend and I have been living together for 2 years and cooking has become my new favorite hobby. The more you cook, the more confident you will get and before you know it, you'll be creating your own recipes.

There are two awesome celebrity cooks out there that you could get tons of ideas from:
1) Rachel Ray - Easy, delicious and healthy meals that take only 30 minutes to prepare. Shes got some awesome ideas that are sure to please. www.rachelray.com
2) Semi-hommade cooking with Sandra Lee- Quick and easy recipes that taste like home-made without all the know-how required! www.semihomemade.com

I hope this helps! and most of all, experiment with new things and enjoy yourself.

PS- I always keep a back-up frozen pizza in the freezer in case my new recipe turns out in-eatble....just in case *wink*

I leave out the zuccini in this one b/c I don't like it.

Cheese Enchiladas Verde
Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

Prep Time:15 min
Start to Finish:40 min
Makes:4 servings

1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)
1 small zucchini, shredded (3/4 cup)
1/4 cup chopped fresh cilantro
8 soft corn tortillas (5 or 6 inch)
1/3 cup soft cream cheese with roasted garlic
1 jar (16 ounces) green salsa (salsa verde) (2 cups)
1 medium avocado, diced
4 medium green onions, sliced (1/4 cup)


1. Heat oven to 350oF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
2. Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.

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Turkey-Green Chile Enchiladas
With Thanksgiving coming up, you are sure to have leftover turkey - mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:8 servings

Sauce
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup chicken broth
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen? organic fire roasted crushed tomatoes, undrained
Enchiladas
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso? chopped green chiles, undrained
1 package (11.5 oz) Old El Paso? flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)


1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

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Don't let this one scare you - it is really easy and the leftovers are great - or save it for when you have company as it looks nice too.

Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes

Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

Crockpots are great ... you usually can't mess anything up with them unless you get a recipe that's a real sinker.

Some easy recipes with a crockpot ... since it's only two of you, a small oval one would be fine, unless you would like to roast a turkey breast or chicken in it (a crockpot should be filled half full ... too much and the food won't cook properly), and then you may want a larger oval crockpot:

THESE WOULD BE SUFFICENT FOR A SMALL CROCKPOT:

Barbecued Pork Chops

Four boneless pork chops
Two cans tomato soup
An onion
A bell pepper
Salt & Pepper to taste
About a half (soup) can of water

Mix the tomato soup, water, onion, bell pepper, salt & pepper together in crockpot. Add pork chops (you don't have to cook them beforehand). Cover and cook on low for eight hours. A package of instant Spanish rice or cheese & broccoli rice goes really good with this, and a vegetable.

Steak & Gravy

Two cans reduced fat cream of mushroom soup
Half (soup) can of water
An onion (optional)
Salt & Pepper
Two or three cube steaks or half a round steak

Mix mushroom soup, water, salt & pepper, and onion (if you used one) together in crockpot. Add raw steak. Cover and cook on low for eight hours. Serve with mashed potatoes. You can also use pork chops instead of steak for this recipe if you prefer pork chops.

With both of these recipes, you can add more or less water, depending on how thick or thin you like the sauce/gravy to be, but you always need to add some liquid to a crockpot to keep the food from burning.

Salsa Chicken:

Two or three boneless, skinless chicken breasts (thawed)
A jar of salsa
Package of taco seasoning (I usually only use half a package)

Mix salsa and taco seasoning together and add chicken. Cover chicken with salsa mixture. Cover and cook on low for eight hours. It's really good shredded and wrapped in a soft tortilla with lettuce, tomato, and sour cream.

Bean Dinner

Soak half a package of dry beans overnight in water. In the morning, drain and rinse beans. Pour in crockpot and add two cups water. Add raw bacon, jowl bacon, or ham (whatever you have ... it's a good way to use up leftover Christmas ham). Cover and cook on low for eight to ten hours. Add salt and pepper to taste during the last hour of cooking (salt can make beans hard if added in the beginning). If you have a large crockpot, you can use the entire package of beans and four cups water. Fry some potatoes and mix up some cornbread mix or some refrigerated biscuits ... you have a cheap meal that's great for the cold months.

Stew

Half a chuck or pot roast (or stew pieces) ... freeze the other half if you're using a roast
Approximately four large potatoes
A few carrot slices
Onion slices
One can diced or cooked tomatoes
Salt & pepper

Pour tomatoes in bottom of crockpot. Add potatoes, onions, and carrots. Place roast on top. Salt & pepper to taste. Cover and cook on low from eight to ten hours.

If you want something different with the other half of the roast, cook it on low for eight to 10 hours with three cups of water. Later, after the roast is tender, pull it apart into small pieces and pour it and the broth into a pan. Add about another cup of water and bring to a boil on top of the stove. Add a small package of noodles and you have beef noodles that are really tender.

You may have to adjust these recipes slightly because I use a large oval crockpot and I have two teenagers (the versions I use feed more people), but it's along the same line. You can also pick up other crockpot recipes by borrowing a crockpot cookbook at the library. They make life so much easier when you work all day. Also, meat is really tender, unless you have an extremely bad cut of meat.

By the way, the easiest way to fix your first Thanksgiving turkey is to use a Reynold's bag (found in the foil isle). Follow the directions, which is basically adding flour to the bottom of the bag and putting some slits in the top. Make sure the bag doesn't hit the top of the oven (it will melt the bag). Turkey is juicy and tender this way.

Hi I have a recipe called paprika chicken and if you would like the recipe then please email me . I am sure I have a few more you would like as well . I have a picky eater husband so i have to usually accomdate a recipe to him . well anyway please email if you would like em . good luck and god bless.





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