I need to cook more often
This is my personal favorite: Chickenballs 1 1/2c diced cooked boneless skinless chicken breast (about 2 pieces 3 tbsp butter 1/4c flour 1/2c milk 1/2c beef or chicken broth 1tbsp snipped parsley (or parsley flakes) 1tsp lemon juice 1tsp grated onion (I've used onion powder instead before) 1/4tsp salt or garlic salt a dash or so each of paprika, nutmeg, pepper, and any other spices you think would be good 2tbsp water 1 egg breadcrumbs (we always use pepperidge farms herb seasoned stuffing mix in the blue bag for this, you can make it with something else but it won't be quite as good!) Cook your chicken first and put it in the fridge. In a medium saucepan, melt butter, blend in flour. Add milk and broth. Cook and stir until mixture thickens and bubbles, then cook and stir for 1 minute. Add the parsley, lemon juice, onion, salt, and other spices. Chill in the fridge or the freezer if you're in a hurry. If your chicken isn't diced up already, dice it while you're waiting for this to cool. When it's cool, add in the chicken. Beat the egg and the water in a small bowl. With wet hands, grab a small handful (smaller than an ice cream scoop, if they are too big they will fall apart when you fry them) of the chicken mixture and roll it into a ball. Roll it in the crumbs, then dip it in the egg mix, then roll in crumbs again. Continue making these until you are out of mixture. Deep fry the chickenballs at 365 degrees for 2 1/2 to 3 minutes. The recipe says it serves 4, but my mom always had to make a double batch to feed three of us because they're just soooo good!  If you don't want to fry them, they're good in the oven too! |
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| I made this meatloaf last night. Substituted ground pork for the turkey, as it's what I had. I used crumbled saltines instead of bread crumbs. Also used regular garlic. I served it w/ steamed garden broccoli with cheese sauce. http://www.partylite.com/recipebox/Reci ... atloaf.pdf |
| I am a HUGE one-pan cook. Stir-fry chicken, add a bunch of veggies (whatever was in the CSA basket this week), a little soy sauce, pop it over rice, and done. Beef stew is a biggie, too. I use cheaper cuts of meat, toss in root veggies, add a bottle of beer (or beef stock with or without wine), cover it and let it simmer for a couple of hours. My cast-iron dutch oven is perfect for this. You can add in some cabbage or kale for the last 20 minutes or so. Fritatas are really just beaten eggs with some toppings (tomatoes, onions, parsley, cheese, bacon bits - whatever you're hungry for). Cook the beaten eggs in a buttered oven-proof skillet - but don't scramble them, just let them cook - until they are nearly done. Put on the toppings, pop them in the oven under the broiler until the toppings are browned and the eggs have cooked the rest of the way. Serve with a little side salad, and it's a really easy dinner. I make sloppy joes too, but without any ketchup in them. I'll throw in some fresh tomatoes and let them cook down a bit, which gives me good flavor without all those preservatives and sugars. Plus I try to keep cooked chicken and boiled eggs in the fridge, so if I don't feel like cooking, I can throw them into a salad and know that I'm getting my protein along with all my veggies. The way I really got into cooking regularly was by grabbing one of my cookbooks, opening to a random page and tossing a penny onto it without looking. Whatever it landed on, I cooked that week. It helped me explore new recipes, keep to a menu and grocery plan (and budget), and I discovered new foods and techniques I might not have tried otherwise. No cheating either - even if I didn't think I'd like it, I made it. (Especially since Hubby has an iron stomach and an adventurous spirit - he eats anything put in front of him.) Have fun! |
| You need to cook more often because not only is it expensive, its bad for you! Get yourself an easy cook book. Even something like Rachel Ray and try it. You will find its just as quick to make a meal as it is to wait for take out - and its a whole lot more nutritios and you can customoze the ingrredients for what you need or like or don't like. Try cooking! Its easy and its fun and its good! |
Yum. Keep sharing the recipes, please. I only rarely eat out, but I do get darn bored cooking the same old tried and true all the time. But having to actually think up something new...too much work  KB |
| I'm very visual person. I think we need photos of these dishes!!! Vance |
| I'm at work now but when I get home I will post my one-skillet chicken Parmesan and one skillet chicken in mushroom sauce recipes. Those are my "go-to" recipes, along with skillet hamburgers (as in I buy blue cheese burgers at the local market and fry them in a pan). Burgers are served with salad. I truly could eat that every night. I do enjoy cooking especially on the weekends. This winter my goal is Julia Child's beef bourginon (I know I did not spell that correctly). |
| As promised: Chicken Parmesan 1 boneless skinless chicken breast per person (or however many you want to eat) mozzarella (I buy a log of fresh cheese at Target that is cut into slices and I use 2 slices per breast) 1 egg seasoned breadcrumbs (or plain crumbs that you have seasoned with salt, pepper, garlic powder and oregano) oil (I use canola) Sauce (I use Ragu Organic, use what you like) Parmesan cheese A frying pan that can go in the oven Preheat oven to 325. Beat the egg in a bowl and pour out about of cup of crumbs into a plate. Pound each chicken breast so that it's even thickness. Dip each breast in beaten egg, then in the breadcrumbs. Coat both sides. Heat oil in frying pan. When hot, brown breasts on both sides. Remove pan from flame. Put mozzarella cheese on each breast, then cover with sauce. Dust with Parm cheese and cover pan with tin foil. Put in oven for 25 minutes. This also makes great leftovers. Chicken with mushroom sauce Boneless,, skinless chicken breast however many per person Butter 8 ounce package of sliced mushrooms (I use baby portobellas) 2 garlic cloves, chopped teaspoon of thyme or tarragon depending on what you like 2 tablespoons all purpose flour 1 cup chicken stock 3 tablespoons of cream or half and half 1 tablespoon balsamic vinegar Heat a large skillet and add oil (about 2 tablespoons). Season chicken with salt and pepper and add to skillet. Cook chicken 5 to 6 minutes on each side. Remove from pan and keep warm. Put skillet back on heat, add a little butter and saute mushrooms with garlic and thyme. Cook about 2 minutes, then add flour and stirr for about 2 more minutes. Add stock, vinegar and cream. Simmer about a minutes, then add chicken and heat everything. Serve over rice or orzo. |
this newsletter will send you weekly recipes that are at times outstanding and have pictures.(vance) was going to share some of my personal favorites, but decided against it as kristine might hunt me down and sit on me when she couldn't run agility anymore.  alot of them are health conscious or can be altered. mine, not so much. i'm still able to eat whatever and recently discovered that although my cooking is admired, the females hate that i don't gain weight from it.   http://www.recipesecrets.net/blog/  |
| When cooler weather I'm into soups and stews! I make a bunch and freeze in 2 person servings. Right now we are in the midst of fresh green chile season here so green chile stew is big. Basically it is a meat or veggie based soup with vegetables, potatoes and a heck of a lot of green chile. Thickening varies, if desired. My favorite is elk, but not a frequent meat here. Chicken is fine. Further into the cool season Zuppa Tuscani or Zuppa Rustica shows up. Meat is Italian sausage (Pork or fowl) browned up and crumbled or sometimes I slice and precook. (want that fat out of there). Chicken stock base to which you add kale, potatoes, onion, garlic. If you are trying for the Olive Garden version, it has bacon and cream.....and a lot more fat and calories. Of course Pasta Fazol bean and past soup.........or better see this: http://allrecipes.com/video/745/pasta-fazoolander/detail.aspx?e11=beans%20and%20pasta&e8=Quick%20Search&event10=1&event8=1&prop24=SR_Showcase&e7=Home%20Page I like to freeze chicken breasts individually so I can grab one or two and defrost just enough to work onto skewers with summer squash, onions (and green peppers--not mandatory of course), marinade for a bit in a nice lemon based marinade and either broil or grill. Serve with rice and a salad. I wish the premade meatballs weren't so salty!! That what happens when you cut back salt at home. Yes, I could make a bunch and freeze them.......not a bad idea that way I could use turkey, pork, beef or lamb....or a combo. From there you can go Italian, or meatball strongoff, sweet n sour, Greek, hmmm, I need to get some meat and start grinding! Don't forget simple egg dishes. Fritattas can go in many directions. |
| I like that there are a lot of restaurants around here HATE TO COOK! I bore myself. |
Simon's Mom wrote: I like that there are a lot of restaurants around here HATE TO COOK! I bore myself. I hate to cook as well...thank goodness I married Todd!  |
| We grill out all the time - winter too. Randy is grill master with different rubs/ spices and i do the sides. I get the easy part. |
| Get yourself a crock pot and start with soup. Soup is very easy for any beginner cook and you can leave out anything you don't like . Learn a couple of the basic soups you like . This will give you a lot of confidence to move on to chili and stew etc. |
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