Anyone else tired of making the same foods all the time?

I am going to tell my hubby Kate that you thought he meant censored words

lol Shamma...I thought you were talking about naughty things : )

You ladies are naughty, *shakes head in disbelief*

OMG Shamma.....I have to admit I was a little stunned by your use of words LOL. I blushed and thought hubby was giving too much info LOL

Love you :)

To respond to the thread after recovering from Shamma's comments (hee, hee) I am not married yet but dread cooking b/c I want to be able to be diverse. Like Tammy said I'll print them and never use them!!!

This is my favorite Chicken Francese recipe and my family loves it. It is really good. My best friend also uses it and she loves it.

TIP: Don't use that much parsely of pecorino cheese, I think it gets to pasty. Definetly add one more egg.

1 pound boneless, skinless chicken breast
4 heaping tablespoons finely grated Pecorino cheese
8 tablespoons very finely chopped parsley
2 eggs, beaten well
Flour, for dredging
1/2 cup olive oil
1/2 cups dry white wine
2 cups chicken stock
12 thin, round slices of lemon, seeds removed
4 tablespoons butter

Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium - high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan. Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, pour remaining 4 table

You ladies, I feel bad for your men

Lori shame on you

Latina thanks for the recipe, I might try it. I am so sick of chicken that hubby and I are going to fly soon

We do not eat red meat or pork in this house so you know I am sick of turkey, chicken and fish I really need to start eating all fruits and vegetables or as he puts it BUSH

Here is a great lentil salad recipe. It makes a great side dish.
Pour a little less than half a bag of lentils into strainer & rinse very well with cold water. Discard whitish ones.Cook in boiling water.Test by tasting.You don't want them to be too soft.Rinse in cold water.Chop up red onions into little tiny pieces and put in a bowl.Add lentils,vinegar and oil,salt & pepper.

Saw this one on the cooking channel although I haven't tried to make it yet.
The lady said they come out like crispy french fries.

Take stems off brussel sprouts.Drizzle them with olive oil.Add lots of salt and toss in a bowl.
Put on a baking sheet and cook at 400 degrees for 40 minutes.

Since we are all looking for new recpies what we could do is have everyone send me there favorite recipes and I could have a book made up. It would only cost whatever it cost to have the books bound!!

It could be a LIW Cookbook!!

ANyone interested???

Shamma MOmma ..
I have one for you.
HOME MADE SICILAN SAUCE!

I could actually bind it, I have a binding machine here that I use for financial reports

that would be GREAT Stacy!! Thanks!!

I will start collecting recipes from people!!