This question pops up a lot when I talk to you gals on the phone. There are millions of recipes out there, yet I somehow manage to cook the same things over & over & over again. I know we all do it. So what is your staple meal - the ol' faithful recipe that you make more than any other? For me it has to be Chicken Tetrazzini, with Beef Tips & Rice a close second. Every time I boil chicken, Mike says, "You making Chicken Tet?"
Ironically, both of these recipes came from the same family. I got the Chciken Tet recipe from Bekah, & the Beef Tips recipe from Rachel. So, what do you cook the most?
2.07.2007
What's for dinner?
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13 comments:
i love trying to cook new things but these days i just don't have the energy...or care! :) i love cooking in my crockpot b/c it's less work for me. i would say my problem is all my recipes require chicken and cheese!!
as of late, my staples have been broiled salmon with veggies and/or salad as the side and steak with a fettucini or bow tie pasta with alfredo sauce. My kids LOVE the pasta and it's sooo easy.
Shandra, I've been thinking about getting a crockpot. I like to cook earlier in the day b/c the 5:00 hour is always crazy.
Bek, tell me how you cook your steak. I marinate it in Dale's & broil it.
I've never used Dale's...tell me more. I marinate mine in a little of everything...Worch., Extra Virgin Olive oil(EVOO, as Rachael Ray says), Red wine vinegar, garlic, etc. and then I usually just do it in the skillet on med-lo heat until however "done" you like it.
Well, I use Dale's Steak Seasoning. I marinate it for about 20-25min (any longer & it's too strong). I broil each side about 4 min. Then broil each side again for maybe 2-3 min.
my standby is, of course, spaghetti...really yummy with sauteed zucchini mixed in the sauce. That's my new thing. And whole wheat pasta. yum.
But most requested by the hubby is jambalaya, or "sausage and rice" as we call it so Anna Kate will eat it. She actually loves it, thank goodness. My new favorite dish is Baked Ziti. I make a big pan and eat it for lunch AND dinner 3 straight days. Love it.
Oh, Bekah, tell me how to do this salmon. Sounds de-lish. I think you told me last weekend but I guess I wasn't listening. :)
2 of my favorites come from Bek also. Chicken Tet. and Smothered Steak. But we have started using Cavender's Greek Seasoning on our hamburgers and steaks. We LOVE it!
Thanks for listening :) The salmon is super easy...I use fresh salmon(I get it at the Super Target, so you can probably find it there) Then all I do is put it on foil on a broiler pan(skin side down) and season with salt/pepper, garlic season, EVOO, & red wine vinegar(oh, and sometimes I just use a balsamic dressing too) and broil 4-6 minutes on each side. You know it's done when the meat flakes easily in the center. That's it..easy and de-lish! I
I'm tellimg you girls, if you like alfredo, you'll love this recipe.
You melt 1/2 cup butter in skillet and stir in 1/2 whipping cream( I've used 2% or whole milk if I didn't have cream on hand), 3/4 cup grated parmesan, 1/2 tbsp dried parsley, salt/pepper and juat stir all together and pour over cooked pasta.
Okay, I'm going a little over the top here, but I've been in a cooking mood lately...Lin take that steak and add cooked chicken if you want and cook in skillet with onion and bell pepper and you've got fajitas, senorita!!
Shoot, what do we eat here? I've been doing lots of potato soup since it's been cold. Lots of variations on pasta (we love the whole wheat too!). I'm also on a quest to make the perfect chicken pot pie, but haven't found it yet.
IT MAY NOT BE THE PERFECT POT PIE BUT IT IS GOOD AND VERY EASY
READY MADE PIE CRUST
2 CANS OF CREAM OF POTATO SOUP (OR IF YOU MAKE IT THOSE LEFTOVERS WOULD BE DELICIOUS I'M SURE)
I CAN OF VEG ALL
1-11/2 CUPS COOKED CHICKEN CUBED OR SHREDDED
1/4 CUP MILK
1/2 TSP CELERY SALT
BLACK PEPPER (TO TASTE)
MIX FILLING. PUT IN PIE CRUST AND BAKE ACCORDING TO INSTRUCTIONS FOR CRUST.
Also, i had soup at a friends house yesterday that was so good and so easy...
boil chicken (i like breast meat but obviously skin and bones make the broth better). salt and pepper to taste. take out 2 cups of broth and whisk in 1/3 cup flour. add back to pot and put in about a 1/2 pound of velveta and a can of rotel. serve with corn chips.
happy eating
yum-o, rae. Thanks! That soup sounds really yummy...a soup version of rotel dip! we've also been making shrimp-po boys that are super good.
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