What is everyone making for

Gtbride

Chicken Makhani (Indian Butter Chicken)

INGREDIENTS (Nutrition)
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water


DIRECTIONS
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

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Posted by GtBride

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Posted by lillprincess54

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Posted by GtBride

I took out some chicken breast this morning to defrost but i have no idea what to make with it. Wish i could help

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that sounded like me yesterday, i ended up making chicken parm

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That's funny, I took it out and was thinking to make chicken parm too! But, i wanted to do something a little different.

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how about chicken franchaise, chicken scallopine, chicken cacciatore, or you can dice the chicken and make it with pasta

I'm not sure what to call this but it's fabulous.....

chicken breasts (bone in or boneless, whatever parts you like)

In a saucepan, mix 1 container of Wish Bone Italian dressing and 1 jar of apricot preserves until fairly smooth. Add 1 packet of onion soup mix. Pour over chicken in a 13x9 pan. Bake at 350.

Can also be done in the crockpot.....

Serve over rice!

(that's my dinner tonight!)

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Posted by futuremrsmultari

I'm not sure what to call this but it's fabulous.....

chicken breasts (bone in or boneless, whatever parts you like)

In a saucepan, mix 1 container of Wish Bone Italian dressing and 1 jar of apricot preserves until fairly smooth. Add 1 packet of onion soup mix. Pour over chicken in a 13x9 pan. Bake at 350.

Can also be done in the crockpot.....

Serve over rice!

(that's my dinner tonight!)

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thats sounds yummy and really easy

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Posted by lillprincess54

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Posted by futuremrsmultari

I'm not sure what to call this but it's fabulous.....

chicken breasts (bone in or boneless, whatever parts you like)

In a saucepan, mix 1 container of Wish Bone Italian dressing and 1 jar of apricot preserves until fairly smooth. Add 1 packet of onion soup mix. Pour over chicken in a 13x9 pan. Bake at 350.

Can also be done in the crockpot.....

Serve over rice!

(that's my dinner tonight!)

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thats sounds yummy and really easy

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It's beyond easy and it tastes really good....despite how strange it sounds!

no cooking tonight.. my mom sent some shirmp curry over last night.. so we will eat it with some rice..

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Posted by luvabul

Gtbride

Chicken Makhani (Indian Butter Chicken)

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This is my favorite but sad b/c i can't even make it but now i have the recipe but not all the ingredient so make i will attempt another day. but thank you for the website and i will see what i can whip up..

It seems like you love to cook. I guess with time i would love it too

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Posted by AR31

no cooking tonight.. my mom sent some shirmp curry over last night.. so we will eat it with some rice..

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I am soo jealous.

chicken noodle soup in the crock pot
ziti and meatballs
chicken and mashed potatoes
cold cuts

last week I made chicken with pepers & onions.

thin sliced chicken boneless skinless chicken breasts..cook those a few minutes in a little oil in a frying pan. Once its a little cooked, add choppped a chopped onion and one chopped red & green pepper. Let that cook for a few minutes then add Sofrito and some seasoning to taste. Once it's done, serve over rice. So easy and Sooo Yummy!

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Posted by GtBride

Gtbride

It seems like you love to cook. I guess with time i would love it too

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I TRULY DISLIKE COOKING....haha..ive never cooked before i got married. i just like looking at recipes....and eat, but not cook

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Posted by luvabul

Grilled Salmon I

PREP TIME 15 Min
COOK TIME 16 Min
READY IN 2 Hrs 31 Min

INGREDIENTS (Nutrition)
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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This sounds delicious...I just emailed it to myself!!!!!

Tonight I'm making veal marsala....easy!!! Last night I made roast chicken and roasted carrots, potatoes and onions. :)

Veal Marsala

1 lb. boneless veal, 1/8 inch thick
3 T butter
1 c sliced fresh mushrooms (I use twice that-love mushrooms
1/4 dry sherry or marsala cooking wine
1 t instant chicken bouillon granules
1 T chopped fresh parsley
hot cooked noodles (optional)

1. In a large skillet cook half of the veal in 1 T of butter over medium heat for 2-3 minutes until juices run clear, turning once. Remove from skillet and keep warm. Repeat with remaining veal.
2. Cook mushrooms in the remaining T of butter till tender. Stir in 1/2 c water, marsala or sherry, and bouillon granules. Bring to boiling. Boil rapidly for 3-4 minutes or till mixture is reduced to 1/3 cup. Stir in parsely. Spoon over veal. Serve with noodles.

Rump roast with Wild Mushroom Rissotto

Hot dogs and baked beans

Thai Peanut steak and rice noodles ( coconut milk, curry poweder, teriyaki sauce, peanut butter melted into a sauce and drizzled over the steak and rice noodles)

Roast chichen in a Cocoa-ginger sauce (some cocovine from the liquor store ...mixed with ginger & garlic sauce from the supermarket, a bit of curry powder drizzled over the roast chicken with potatos au gratin

homemade spaghetti and meatballs

chicken cutlets and egg noodles in olive oil and garlic

and for lunch: grilled cheese sandwich with tomato soup

These are some from this week that I'm making:

Croque-Monsieur

ngredients:
1 Tbs. unsalted butter
1 Tbs. all-purpose flour
1/2 cup milk
1/4 cup Gruyère cheese, grated
Salt and freshly ground white pepper, to taste
Freshly grated nutmeg, to taste
Cayenne pepper, to taste
8 slices white bread, each 1/2 inch thick
2 Tbs. unsalted butter, melted
8 oz. thinly sliced Gruyère cheese
6 oz. ham, thinly sliced
Directions:
In a small saucepan over medium-high heat, melt the butter. When the butter is just hot, add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, like baked pastry and flour, 1 to 2 minutes. Set aside.

In another small saucepan over medium heat, warm the milk until bubbles form around the edges, about 1 minute. Slowly whisk the milk into the butter mixture until smooth and lump-free. Bring the mixture to a boil, reduce the heat to low and cook, stirring often, until the sauce thickens, about 2 minutes. Add the grated cheese, stirring until the mixture is creamy and smooth. Season with salt, white pepper, nutmeg and cayenne pepper. Continue cooking, stirring occasionally, until the sauce is thickened, 2 to 3 minutes more. Transfer the sauce to a bowl and let cool.

Preheat a panini maker/grill pan/saute pan according to the manufacturer’s instructions.

Brush one side of the bread slices with the melted butter and lay the slices, butter side down, on a clean work surface. Spread 1 Tbs. of the sauce over 4 of the slices. Top each with a slice of cheese, 1 or 2 slices of ham, another slice of cheese and one of the remaining bread slices, butter side up. Season the tops of the bread with salt and white pepper.

Arrange the sandwiches, 2 at a time, on the preheated croque-monsieur maker, close the lid and cook according to the manufacturer’s instructions until crisp, golden and heated through. Repeat with the remaining sandwiches. Serve immediately Serves 4.

Here's one of my favorite chicken recipes ever:

Chicken with Prosciutto and Balsamic

Ingredients:
6 boneless, skinless chicken breast halves,
lightly pounded to 1/2-inch thickness
3 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. extra-virgin olive oil, plus
more as needed
1 1/2 cups unsalted chicken stock
2 oz. thinly sliced prosciutto, julienned
2 to 3 tsp. balsamic vinegar
Directions:
Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.

Enjoy!

stir fry - always a no brainer and takes 5 minutes to fry.

Pasta with Emeril's Vodka sauce (for jar sauce it's pretty good!)

I bought flounder in King Kullen that comes stuffed with spinach florentine. I like stuff I don't have to prepare, just heat up.

On some nights I make pork with marinade mix you can find in the spice aisle - usually just have to add water & oil, marinate for 15 minutes then cook.

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Posted by luvabul

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Posted by GtBride

Gtbride

It seems like you love to cook. I guess with time i would love it too

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I TRULY DISLIKE COOKING....haha..ive never cooked before i got married. i just like looking at recipes....and eat, but not cook

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I am there with you...I let DH do most of the cooking