My Boy likes to EAT!

And I don't have a clue in the kitchen.

The best baby girl suzanne has been helping..

Post Some Yummie things I can make him PLEASE!!!!!

Thanks Theresa, for asking this, I'm in the same situation as you

My FH loves this Chili- it is SO good! You can make it w/ or without the shortcakes..Chili Recipe

Black Pepper-Crusted Angus Sirloin Steak with a Shiitake Mushroom Sauce
Source: Beef for All Seasons

Serves 4

For Steaks:

1/2 cup olive oil

2 garlic cloves, mashed

12 basil leaves, minced

2 tablespoons freshly cracked black pepper

4 boneless Angus strip steaks, prime or choice grade, 10 ounces each (or other high-quality strip steaks)


For Potatoes:

2 Idaho baking potatoes, 8 to 10 ounces each

1 1/2 pounds Red Bliss potatoes, scrubbed and quartered

1/4 cup warm milk

1/2 cup sour cream, at room temperature

1/4 cup butter, at room temperature

6 tablespoons freshly grated Parmesan cheese

Nutmeg, to taste


For Sauce:

1/4 cup butter

8 large Shiitake mushrooms, sliced

2 tablespoons finely minced shallots

1 cup white wine

1/4 cup bourbon

1 cup heavy cream

1/2 cup Beef Stock

2 teaspoons sliced chives, for garnish




FOR STEAKS: Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, and salt and pepper to taste. Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.


FOR POTATOES: Preheat the oven to 350 degrees F. Bake the Idaho potatoes in the oven for about 1 hour, or until tender. Remove, split open lengthwise, scoop out the flesh, and reserve for another meal. Set the potato skins aside.


While the Idaho potatoes are baking, place the Red Bliss potatoes in a large saucepan of salted water and bring to a boil. Turn down the heat and simmer for about 20 minutes, or until tender. Drain the potatoes and return to the saucepan, stirring them over medium-high heat for 1 minute so they are dry. Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky. Season with nutmeg, and salt and pepper to taste, and fill the potato skins with the mixture. Keep warm. Prepare the grill.


FOR SAUCE: While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes. Add the shallots and cook for 1 minute longer. Add the wine and bourbon, and reduce the liquid until it has evaporated. Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper as desired.


TO PREPARE STEAKS: Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness. Transfer to warm serving plates and add a filled potato half to each plate. Spoon the sauce around each plate and garnish with the chives.


WINE RECOMMENDATION: A northern Italian wine, such as Barolo, Barbaresco, or Gattinara, or a Petite Syrah from California.

Chicken Breasts with Creamy Vegetable Topping
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen

Serves 4

Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken -- .

WINE RECOMMENDATION:
A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany or, if you can find it, a riesling from the Finger Lakes in New York is a good possibility.




1 tablespoon cooking oil

1 red bell pepper, chopped

2 scallions including green tops, chopped

1 carrot, grated

8 ounces cream cheese, at room temperature

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed




Heat the oven to 425 degrees F. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.


Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.


MENU SUGGESTIONS


The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.


VARIATION -- CHICKEN BREASTS WITH BOURSIN-CHEESE SAUCE


Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.

I don't have an indoor bbq like mom does..

How would I grill?

Trout with Pancetta and Rosemary


Makes 4 servings

4 whole trout (3/4 to 1 pound each)

1 1/2 tablespoons minced fresh rosemary, or 1/2 teaspoon dried

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/4 pound pancetta

1 to 2 teaspoons olive oil

1 cup minced onion

1 clove garlic, minced

1/3 cup balsamic vinegar

1 1/3 cups low-sodium chicken broth




Place the trout on a work space and open up the cavity of the fish, sprinkle in half the rosemary, season with 1/2 teaspoon of salt, and half the pepper. Then with the round pieces of pancetta, wrap each trout. Use 2 to 3 pieces along the top of the fish and 1 piece to seal the belly. Gently press the pancetta onto the fish. The fish should only be partially covered by the pancetta. Do not be concerned if the pancetta doesn’t cover the whole fish, it will secure itself to the fish as it cooks.


Heat a large skillet that will accommodate all the fish in one layer or use 2 skillets. Add the olive oil to the pan. Place the fish in the pan and cook over moderate heat for 4 to 6 minutes per side, until the pancetta is crisp and brown and the fish is cooked. Remove from the pan and hold on a warm platter while you make the sauce.


Add the onion, garlic, and remaining rosemary to the pan and cook for 1 minute. Add the vinegar to the pan and scrape up any browned bits off the bottom of the pan with a wooden spoon. Cook over high heat and reduce the vinegar to a glaze. Add the chicken broth and reduce to thicken slightly. Season to taste with the remaining salt and pepper. Spoon the sauce over the fish and serve.

Beer-Battered Onion Rings


4 servings

Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork. You're left with about 1/3 cup flat beer.


2 large onions, peeled (about 1 1/2 pounds)

2/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/3 cup flat beer

1 large egg white, lightly beaten

1 1/2 tablespoons vegetable oil, divided

Cooking spray

1/4 cup ketchup




Preheat oven to 400 degrees F. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick).


Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400 degrees F for 10 minutes or until crisp. Serve rings with ketchup.

Stuffed Mushrooms

Serves 4

8 large, open-capped mushrooms (champignons)

1 1/4 cups dry bread crumbs

1/2 cup chopped olives

5 anchovies

2 tablespoons capers

2 tablespoons chopped parsley

1 tablespoon chopped basil

1/3 cup finely chopped walnuts

1/3 cup olive oil

Salt and Pepper




Preheat oven to 375 degrees. Remove mushroom stems. Mix remaining ingredients together thoroughly. Stuff mushroom caps with mixture and bake in oven for 25 minutes.

What is that??/

I need SIMPLE things to cook..

I am not Martha or Emril!!!

Couldn't she also use a grill pan like this:



They have the lines across... do you think it would work for steak?

I have the calphon set so thats the only id probably go with!! thank you so much! i like the forman but sometimes its a pain in the neck when your just looking to eat and clean in a hurry!

Thanks again!

I am soo not ready to cook..

I can make mushrooms stuffed..

I like italian food....