Newlyweds... share some recipes!

---

Posted by DNicholes

FH would love this as well......

::stealing it::

---

go right ahead Oh, I should mention that you CANNOT make this with ground lamb. Sure lamb / gyros, a natural combo, but lamb has WAY too much water in the meat. After marinating in the yogurt, it didn't fry in the pan as much as it steamed becuase of the water coming out of the patties.... not nearly as yummy as beefs.

Hawaiian Pork Chops

6 pork chops
1 can (20 ounces) pineapple chunks with juice
1/4 cup brown sugar
2 teaspoons soy sauce

Put pork chops in plastic storage bag or container. Mix all other ingredients and pour over pork chops and refrigerate overnight. Put in a crock pot on low for 6-8 hours or until done. They also taste good on the grill!

Ladies, if you ever want ANY chicken recipes...I have tons too!

bumppppp!

need some more ideas ladies

sorry hayley i dont cook AT ALL!! DH cooks everynight. i only cooked 2twice since we've been together!! i HATE HATE HATE cooking i suuuck at it! i burn or over cook or under cook everything i make and DH said im band from the kitchen for forever Ionce made chicken and i didnt cook it all the way and thank god DH noticed

---

Posted by babygirl71777

sorry hayley i dont cook AT ALL!! DH cooks everynight. i only cooked 2twice since we've been together!! i HATE HATE HATE cooking i suuuck at it! i burn or over cook or under cook everything i make and DH said im band from the kitchen for forever Ionce made chicken and i didnt cook it all the way and thank god DH noticed

---

aww, you're so cute!!

i have some simple things that i make all the time but i'm looking to switch it up a little!

i try to plan out all of our dinners for the week so we can be productive during our sunday supermarket shopping!

---

Posted by hayleyandsteve

---

Posted by babygirl71777

sorry hayley i dont cook AT ALL!! DH cooks everynight. i only cooked 2twice since we've been together!! i HATE HATE HATE cooking i suuuck at it! i burn or over cook or under cook everything i make and DH said im band from the kitchen for forever Ionce made chicken and i didnt cook it all the way and thank god DH noticed

---

aww, you're so cute!!

i have some simple things that i make all the time but i'm looking to switch it up a little!

i try to plan out all of our dinners for the week so we can be productive during our sunday supermarket shopping!

---

DH does that. he plans everytthing out durning the week then we go shopping together and i pick all the junk food for me!! lol im such abrat

---

Posted by babygirl71777

---

Posted by hayleyandsteve

---

Posted by babygirl71777

sorry hayley i dont cook AT ALL!! DH cooks everynight. i only cooked 2twice since we've been together!! i HATE HATE HATE cooking i suuuck at it! i burn or over cook or under cook everything i make and DH said im band from the kitchen for forever Ionce made chicken and i didnt cook it all the way and thank god DH noticed

---

aww, you're so cute!!

i have some simple things that i make all the time but i'm looking to switch it up a little!

i try to plan out all of our dinners for the week so we can be productive during our sunday supermarket shopping!

---

DH does that. he plans everytthing out durning the week then we go shopping together and i pick all the junk food for me!! lol im such abrat

---

you're not a brat! you're blessed
my newest obsession is the costco granola -- have you tried it? i think there must be CRACK in it, because i'm ADDICTED.

but then again everything is addicting to me LOL

oh great thread! We've made this AWESOME Chicken Francaise recipe several times and every time it comes out just like if you ordered it from a restaurant - it is DELICIOUS!!

INGREDIENTS
1 egg, beaten
3 tsp of lemon juice
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
6 tsp lemon juice
1/2 cup white wine
1 tbsp cornstarch


DIRECTIONS
In a shallow dish or bowl, mix together the egg and 3 tsp of lemon juice. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.

Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

In a medium bowl, mix together broth, 6 tsp of lemon, 1 tbsp of cornstarch, and 1/2 cup white wine and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

You can buy the McCormacks chicken seasoning mix and it comes with the oven bag. All you have to do is take chicken legs, season with salt, pepper, adobe & garlic salt. Then pour the chicken mix they give you on it. Put that in the bag.
Then add vegetables. I use onion, garlic & mushrooms. Bake it for one hour in the oven on 350. Then open it up, broil to brown it a little and it's done. It takes about 10 minutes prep time and it is so good.

You can use any veggies. Or even potatoes.

Ok, it took me forever to post on this because I LOVE to cook and I had too many recipes swirling through my head. I am addicted to the Food Network (which is where I got the first part of this recipe from) but I also have TON of cookbooks, so I'm always making new things. I chose this one because it's a good summer recipe:

Moroccan Tilapia and Mango Cilantro Salsa

Ingredients:
-4 pieces of Tilapia (or any white fish like it- also great with Chicken)
-Cumin
-Coriander
-Salt and Peper
-1 Mango
-1/4 cup chopped cilantro
- oil (olive or vegetable)

Directions:
-Rinse the fish and pat dry. Season with salt, pepper, cumin and corriander (I don't use measuring spoons but I think it's about 1TBSP of cumin and 11/2 TBSP of corriander total. I can't find corriander in China so I use curry seasoning which is also great)
-Fry the fish (or chicken) over medium heat until cooked through and a golden crust develops on both sides.
-While the fish is frying chop up one mango and 1/4 of cilantro and mix together.
-Serve the fish (or chicken) with the salsa on top (I always put extra on the side because we love it)

This would be a great side dish with it:

Ingredients:
-about 1/2 pound of string beans
-about 1/4 cup of peach (or other) jelly/jam
-about 1 TBSP chopped cilantro

Directions:
-Boil or steam the string beans until tender
-Warm the jelly/jam over low-medium heat to thin it out.
-Add the cilantro to the jelly/jam
-Pour the cilantro/jelly mixture over the cooked string beans

I guess you need to like cilantro to like these recipes! I also make a lot of Rachel Ray recipes. I actually can't stand watching her show, and her recipes never take 30 minutes, but I have a bunch of her cookbooks and EVERYTHING I've made from them has been excellent.

Herb-Stuffed Grilled Chicken With Spinach And Tomatoes


One serving supplies all of your daily vitamin A and C needs


Ingredients

--------------------------------------------------------------------------------


2 cups flat-leaf parsley leaves, lightly packed
1 tablespoon fresh thyme leaves
Zest of 2 lemons
2 cloves garlic, peeled and minced
1/4 teaspoon salt
Pinch black pepper
4 3- to 4ounce boneless, skinless chicken breasts (about 1 3/4 pounds total)
Cooking spray
1/4 teaspoon salt
1 pint cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds spinach leaves, stems trimmed (or baby spinach)
1 tablespoon red wine vinegar


--------------------------------------------------------------------------------

Directions

--------------------------------------------------------------------------------

>Heat grill or grill pan on medium-high heat. Finely chop parsley and thyme together and combine with zest, minced garlic, 1/4 teaspoon salt and pepper. Stir, then set aside.
>Cut a pocket in each chicken breast by slicing in half lengthwise, but don't slice all the way through. Divide herbs among chicken breasts and stuff each pocket. Use a toothpick to pierce the open side together.
>Spray chicken with cooking spray and sprinkle breasts with remaining 1/4 teaspoon salt. Arrange on grill or grill pan and cook 6-7 minutes on each side.
>While cooking chicken, add cherry tomatoes to grill or grill pan alongside; cook 5-6 minutes, turning occasionally.
>Meanwhile, heat olive oil in a medium skillet over medium-high heat and add half of the spinach. Cook until wilted, then add to the remaining fresh spinach in a bowl and toss with vinegar. Add grilled tomatoes to mixture, toss and serve with chicken.

Pork Tenderloin With Shallots And String Beans





Ingredients

--------------------------------------------------------------------------------

1 teaspoon dry mustard powder
1/2 teaspoon coriander
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 tablespoon canola oil
1 pork tenderloin (14-16 ounces)
7 small shallots (about 12 ounces), peeled and sliced lengthwise
Cooking spray
1 pound string beans (green, or wax beans if desired), stem ends trimmed
1/4 cup blanched almonds, toasted and chopped (1 1/2 ounces)
1 1/2 teaspoons fresh rosemary, chopped
1/3 cup balsamic vinegar
1/2 cup flat-leaf parsley, lightly packed and chopped



--------------------------------------------------------------------------------

Directions

--------------------------------------------------------------------------------

>Preheat oven to 375°F. Stir together mustard powder, coriander, 1/4 teaspoon of salt and black pepper in a small bowl.

>Heat canola oil in an ovenproof skillet over medium-high heat. Add tenderloin and cook 2-3 minutes per side. Remove, add shallots, toss and cook 2 minutes. While shallots cook, rub tenderloin with spice mixture. Return tenderloin to skillet, put it in the oven and bake for 20 minutes or until the meat reaches 155°F on a meat thermometer.

>When pork is almost done, heat a medium skillet over medium-high heat and coat with cooking spray. Add the string beans and remaining salt and cook for 1 minute; then add 2 tablespoons of water. Cook for 3 more minutes or until just tender. Add almonds and rosemary and transfer to serving dish.

>Remove pork, then place the pan over medium-high heat and add vinegar to shallots. Stir and allow vinegar to reduce by half, 1-2 minutes. Add parsley and serve over sliced pork tenderloin.

we are going to eat NIIIIIIIIICE!

BUMP

Blackened Salmon Sandwich

Ingredients:

4 (4 ounce) fillets salmon
2 teaspoons blackening or Cajun seasoning (see Ingredient note)
1 small avocado, pitted
2 tablespoons reduced-fat mayonnaise
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

Directions:
Oil grill rack, preheat grill to high.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.
Mash together avocado and mayonnaise in a small bowl.
To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
Yield: 4 servings


This is a quick and easy recipe that DH loved. I served the sandwiches with oven baked fries. I never boiled water before being married but now I cook almost every night. I love married life!!

MMmm..... last night I cut up a bunch of veggies:
1 red sweet pepper
1 yellow sweet pepper
2 small red onions
1/2 an eggplant
baby portabella mushrooms
and a can of whole italian tomatoes cut up.

I put the can of whole tomatoes on the bottom of a 9x13 pan and placed the veggies on top. I drizzled some good olive oil on the veggies and seasoned with coarse salt and pepper.
Place in the oven at 400 degrees for 30-40 minutes.

Meanwhile I grilled some chicken breast on the grill seasoned with salt and pepper.

Cook pasta, we used spaghetti last night.

After the veggies are done top with 1/4 fresh chopped basil and 1/4 cup fresh chopped chives.

Drain Pasta and toss with veggie mixture and grilled chicken. Sprinkle fresh grated Parmesean on top and serve!!

I made a small house salad and grilled a few pieces of sour dough bread rubbed with garlic and olive oil.

Mmmm.. YUMMY

It makes AWESOME leftovers!!