What do I make my mother in law for dinner tonight?!
Okay so the mother in law is coming to dinner tonight and I can not decide what to make!.Shes not like one of those evil mother in laws,she actually really awesome!.She made me a cake for my birthday and thanks to her we don't have to buy winter clothes for our daughter this year!.Shes a simple kind of person,I know she likes mexican food and southern cooking!.I'm a fairly decent cook and can make all kinds of things!.I would like something that won't be too hard to make and not terribly expensive!.Any ideas!?Www@FoodAQ@Com
Answers:
So: she's a simple eater and likes Mexican and southern cooking!. For an entree I would suggest either quesadillas or enchiladas!. Or you could make mini quesadillas for an appetizer and enchiladas for the entree!.
Here's a link to one enchilada recipe to get you started:
http://www!.seriouseats!.com/recipes/2008/!.!.!.
For a side I would recommend chunky corn bread, it could be considered either Mexican or Southern inspired depending on how you look at it!. I would just get a package of corn bread mix and add a half a can of regular corn or creamed corn (depending on your preference)!.
If you want to go the more Southern routine you could also always do the fried chicken thing with green beans and the corn bread!.Www@FoodAQ@Com
Here's a link to one enchilada recipe to get you started:
http://www!.seriouseats!.com/recipes/2008/!.!.!.
For a side I would recommend chunky corn bread, it could be considered either Mexican or Southern inspired depending on how you look at it!. I would just get a package of corn bread mix and add a half a can of regular corn or creamed corn (depending on your preference)!.
If you want to go the more Southern routine you could also always do the fried chicken thing with green beans and the corn bread!.Www@FoodAQ@Com
Hey Melissa according to me your should make something special for your mother in law tonight!. Something that she may like!. It may be her favourite dish!. I personally believe she will love the food you Cook then may it be mexican food or Indian food!. Hey Indian food is not a bad idea!. Its easy to cook and I can also guide you !.!. Think over itWww@FoodAQ@Com
My first instinct is Italian!.!. Italian is the universal love language !.!.!.it can be very inexpensive but look extravagant!. Chicken Parm is always nice!.!.!.if you don't know how to fry it!.!.!.just grill some chicken breast with parm on top and add pasta and sauce!.!.!.a salad!.!.!.and a cheesecake or other desert!. You can buy pasta already stuffed with cheese if you really want to go the easy route, then add garlic bread, salad and desert!. Hope this helps!.!.!. don't forget the rose :)Www@FoodAQ@Com
Hi
Why not make toad in the hole!.
Its sooo yummy and everyone should like it!.
All you need is sausages and made some batter up!. Pour into a dish over the sausages and cook!.
Its really lovely!. Serve with potatoes and veg with lots of gravy!
X
Www@FoodAQ@Com
Why not make toad in the hole!.
Its sooo yummy and everyone should like it!.
All you need is sausages and made some batter up!. Pour into a dish over the sausages and cook!.
Its really lovely!. Serve with potatoes and veg with lots of gravy!
X
Www@FoodAQ@Com
Lasagna, salad, and garlic bread
with an amazing dessert -- like cheesecake or something!.Www@FoodAQ@Com
with an amazing dessert -- like cheesecake or something!.Www@FoodAQ@Com
cook her favoritee foodd!.
that wouldd make her day =)Www@FoodAQ@Com
that wouldd make her day =)Www@FoodAQ@Com
Here is a recipe for spinach lasagna that is fairly easy to make and very inexpensive!. It looks really good!. I usually serve mine with a side salad and some garlic bread!. You can get a caesar salad in the bag that has cheese, dressing, and croutons!. It's easy and tastes really good!.
Spinach Lasagna Rolls
Sauce:
2 Tbsp!. unsalted butter
4 tsp!. all-purpose flour
1 ? cups whole milk
? tsp!. salt
1/8 tsp!. ground black pepper
Pinch of ground nutmeg
Lasagna:
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 Tbsp!. grated parmesan
1 large egg, beaten to blend
? tsp!. salt, plus more for salting water
? tsp!. freshly ground black pepper
1 to 2 Tbsp!. olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce:
Melt the butter in a heavy saucepan over medium-low heat!. Add the flour and whisk 3 minutes!. Whisk in the milk!. Increase the heat to medium-high!. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes!. Whisk the salt, pepper, and nutmeg into the béchamel sauce!.
Preheat the oven to 450°F!.
*** a tablespoon or 2 of oil to a large pot of boiling salted water!. Boil the noodles until just tender but still firm to bite!. Drain!. Arrange the noodles in a single layer on a baking sheet to prevent from sticking!.
Butter a 13-by-9-by-2-inch glass-baking dish!. Pour the béchamel sauce over the bottom of the prepared dish!. Lay out 4 lasagna noodles on a work surface, and then spread about 3 Tbsp!. of ricotta mixture evenly over each noodle!. Starting at 1 end, roll each noodle like a jellyroll!. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish!. Repeat with the remaining noodles and ricotta mixture!. Spoon 1 cup of marinara sauce over the lasagna rolls!. Sprinkle the mozzarella and remaining 2 Tbsp!. of parmesan over the lasagna rolls!. Cover tightly with foil!. Bake until heated through and the sauce bubble, about 20 minutes!. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer!. Let stand for 10 minutes!. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside!.
Good luck!Www@FoodAQ@Com
Spinach Lasagna Rolls
Sauce:
2 Tbsp!. unsalted butter
4 tsp!. all-purpose flour
1 ? cups whole milk
? tsp!. salt
1/8 tsp!. ground black pepper
Pinch of ground nutmeg
Lasagna:
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 Tbsp!. grated parmesan
1 large egg, beaten to blend
? tsp!. salt, plus more for salting water
? tsp!. freshly ground black pepper
1 to 2 Tbsp!. olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce:
Melt the butter in a heavy saucepan over medium-low heat!. Add the flour and whisk 3 minutes!. Whisk in the milk!. Increase the heat to medium-high!. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes!. Whisk the salt, pepper, and nutmeg into the béchamel sauce!.
Preheat the oven to 450°F!.
*** a tablespoon or 2 of oil to a large pot of boiling salted water!. Boil the noodles until just tender but still firm to bite!. Drain!. Arrange the noodles in a single layer on a baking sheet to prevent from sticking!.
Butter a 13-by-9-by-2-inch glass-baking dish!. Pour the béchamel sauce over the bottom of the prepared dish!. Lay out 4 lasagna noodles on a work surface, and then spread about 3 Tbsp!. of ricotta mixture evenly over each noodle!. Starting at 1 end, roll each noodle like a jellyroll!. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish!. Repeat with the remaining noodles and ricotta mixture!. Spoon 1 cup of marinara sauce over the lasagna rolls!. Sprinkle the mozzarella and remaining 2 Tbsp!. of parmesan over the lasagna rolls!. Cover tightly with foil!. Bake until heated through and the sauce bubble, about 20 minutes!. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer!. Let stand for 10 minutes!. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside!.
Good luck!Www@FoodAQ@Com
Hello, First thing that came to mind was Chicken Tortilla soup and then Arroz Con Pollo so I will post recipes for both =)
Rice with Chicken - Arroz Con Pollo
2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 (14!.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes!. Remove chicken and transfer to a plate; set aside!.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent!. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron!. Return chicken to pan; cover and let simmer for 25 minutes!. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes!. Remove from heat and serve!.
Makes 4 servings!.
______________________________________!.!.!.
Chicken Tortilla Soup
2 whole chicken breasts, boneless and skinless*
1 tablespoon vegetable oil
1 small onion, chopped
1 large red bell pepper, cored, seeded and diced
2 to 3 cloves of garlic, minced
1 red chile pepper, seeded & sliced (or to taste)**
1 (14!.5-ounce) can diced or chopped tomatoes, undrained
2 (10!.5 ounce) cans condensed chicken broth
Additional water if needed
Juice of 2 freshly-squeezed limes
1 teaspoon ground cumin
Salt and freshly-ground black pepper to taste
Garnishes:
Fresh cilantro leaves
Sliced avocado
Shredded Monterey Jack or cheddar cheese
Corn tortillas chips
Sour cream
In a large pot over medium-low heat, poach chicken breast in enough water to cover the chicken breasts, approximately 20 minutes or until the juices run clear when cut with the tip of a knife!. Once your chicken is finished poaching, remove from heat and cut into bite-sized pieces; set aside!.
In a large soup pot (or cast-iron Dutch oven) over medium-high heat, heat the vegetable oil!. Add the onion, red bell pepper, garlic, and chile pepper; saute approximately 4 to 5 minutes or until onions are transparent!. Add tomatoes, chicken broth, additional water if needed, and lime juice!. Add cumin, and salt and pepper to taste!. Over low heat, let soup simmer approximately 20 minutes for flavors to blend!. NOTE: Be sure the broth is very hot so that it will heat up the garnishes that are placed in the bowl!.
To serve, place a small pile of the cut-up chicken pieces into each soup bowl!. Ladle the soup over the chicken!. Top each bowl of soup with cilantro, avocado, shredded cheese, tortilla chips, and sour cream!. Enjoy!
Makes 6 to 8 servings!.
Hope you have a nice dinner =)
Www@FoodAQ@Com
Rice with Chicken - Arroz Con Pollo
2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 (14!.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes!. Remove chicken and transfer to a plate; set aside!.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent!. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron!. Return chicken to pan; cover and let simmer for 25 minutes!. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes!. Remove from heat and serve!.
Makes 4 servings!.
______________________________________!.!.!.
Chicken Tortilla Soup
2 whole chicken breasts, boneless and skinless*
1 tablespoon vegetable oil
1 small onion, chopped
1 large red bell pepper, cored, seeded and diced
2 to 3 cloves of garlic, minced
1 red chile pepper, seeded & sliced (or to taste)**
1 (14!.5-ounce) can diced or chopped tomatoes, undrained
2 (10!.5 ounce) cans condensed chicken broth
Additional water if needed
Juice of 2 freshly-squeezed limes
1 teaspoon ground cumin
Salt and freshly-ground black pepper to taste
Garnishes:
Fresh cilantro leaves
Sliced avocado
Shredded Monterey Jack or cheddar cheese
Corn tortillas chips
Sour cream
In a large pot over medium-low heat, poach chicken breast in enough water to cover the chicken breasts, approximately 20 minutes or until the juices run clear when cut with the tip of a knife!. Once your chicken is finished poaching, remove from heat and cut into bite-sized pieces; set aside!.
In a large soup pot (or cast-iron Dutch oven) over medium-high heat, heat the vegetable oil!. Add the onion, red bell pepper, garlic, and chile pepper; saute approximately 4 to 5 minutes or until onions are transparent!. Add tomatoes, chicken broth, additional water if needed, and lime juice!. Add cumin, and salt and pepper to taste!. Over low heat, let soup simmer approximately 20 minutes for flavors to blend!. NOTE: Be sure the broth is very hot so that it will heat up the garnishes that are placed in the bowl!.
To serve, place a small pile of the cut-up chicken pieces into each soup bowl!. Ladle the soup over the chicken!. Top each bowl of soup with cilantro, avocado, shredded cheese, tortilla chips, and sour cream!. Enjoy!
Makes 6 to 8 servings!.
Hope you have a nice dinner =)
Www@FoodAQ@Com
