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Wow, mine is nowhere near as gourmet as yours (which sounds delicious btw!!) but here goes:
I buy one of those small boneless hams that are already cooked. I add cloves and then a mixture of mustard and brown sugar and bake. Super easy and yummy. We always have leftovers, since there's only two of us and then add the ham into other things. Tonight I'm using the ham in a casserole made of cream of chicken soup, stuffing mix and a can of veggies.
Salmon with a mustard crust
1 lb salmon
2 t lemon juice
salt and pepper
2 T whole grain mustard (I use a really delicious champagne dill mustard)
Preheat oven to 400 degrees.
Pour a little olive oil on a sheet tray. On one side of salmon, sprinkle some salt, pepper, and half the lemon juice. Put this side down on your sheet tray. Sprinkle the other side with more salt, pepper, and lemon juice. Spread your mustard all over the top of the salmon. Bake for about 20 minutes (You'll want to check it every so often- it should look cooked in the middle but shiny all over from the juices-- cooking time depends on the thickness of the salmon filet you're using. You want it to be cooked through but not overcooked). Once it looks *almost* done turn your broiler on high. Take the salmon out after about a minute or two under the broiler- once the mustard is a little browned. I serve this with a green salad and brown and wild rice.
Lol, well it sounds more gourmet b/c it's in long recipe form! It's actually really easy to make =). That ham sounds delicious though and I had no idea you could purchase already cooked boneless hams!
Oh my other easy suggestion -- buying those premarinated packages of chicken breast (the lemon-herb zest ones are delish) and use it to make a simple pasta dish -- cook up the chicken, steam some veggies and serve with pasta tossed in olive oil with some fresh herbs.
Oh also salmon cakes (can you tell I love salmon)
2 cans of salmon (I like the Costco Kirkland brand in particular), drained
1 egg
bread crumbs
salt, pepper, and parsley
oil
Drain two cans of salmon and dump them in a mixing bowl. Add the egg, and a pinch of salt and pepper, and enough parsley to make it look pretty. Then start adding bread crumbs a small handful at a time. Mash everything up. Once you can form a nice little patty that holds its structure, you know you've added enough. If it's too wet, add more bread crumbs. If you add too many bread crumbs, and it seems dry, add another egg and then some more bread crumbs.
In a pan, heat some oil over medium heat. Form small patties (like crab cake sized) and pan fry them, turning once they are browned on each side.
I also like to serve these with salad and wild rice.
We're broke and pretty much cook every night. On those days when I don't have any inspiration, I turn to pork chops. (I like the boneless ones, but your call!)
Mix together some soy sauce (I like the low sodium version) and lemon or lime juice (half and half, I usually use maybe 1/4 cup of each?). Throw in some minced garlic, a few dashes of wortcershire sauce, a sprinkle of pepper, and a bit of ginger if you feel like it!
Let the pork marinate for at least 1/2 hour or an hour in that mixture (that's why the juice/soy sauce measurements are variable - just use enough to cover your pork chops).
Pop them in the oven at 375 for 35 minutes or so. Baste the liquid overtop every once and awhile. Yummy!
My FI loves them and is always happy on pork chop night!
This is a quick go to meal that is just out of this world! It makes enough for 6 servings, but I just save the sauce for another dish a few days later :)
1. Preheat oven to 350F.
2. In a large saucepan, melt butter over low heat. Toss mushrooms and cook for 2 minutes until softened. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 45 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of water to a rolling boil. Cook pasta until al dente, as indicated on the box. Drain. Serve chicken and sauce over pasta. Top with green onions.
Enjoy! I've also added broccoli & cauliflower in with this on a whim-- this sauce tastes soooo delicious over just about anything... My SIL gave me this recipe & I've adapted it somewhat, my version is a little bit healthier for you :)
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Oooh yummy! Fiances favorite is chicken Marsala! I've never attempted it though! I might try your recipe!
My favorite recipe is for Italian Chicken. Basically, I use whatever cut of chicken I feel, skin on or off, rinse and dry it. I sprinkle maldon sea salt, pepper, pour on Italian dressing, and sprinkle with red pepper flakes and squeeze lemon on! I bake it covered for like 45 minutes or until done. Voila. My fiance is obsessed with this chicken!
Enjoy!
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Yum, everyone's recipes sound so good, definitely bookmarking them for a weeknight dinner! I have another to add to the list -- totally forgot how much I love it, but we recently picked up some bulk salmon at Costco and it jogged my memory!
Slow-baked Salmon (okay, not quick, but so easy and guaranteed excellent results every time!)
Take a big boneless fillet of salmon (I usually use two individual packs of salmon from Costco that I've defrosted in advance), rub with olive oil on both sides, and sprinkle with ground pepper and kosher salt or fleur de sel. I've done it with table salt, but I think the bigger salt crystals and higher quality flavor really kicks this dish up another notch. Put on a lined baking sheet and slip into a preheated 200 degree F oven (yes, 200!). Place a pan of warm water on the lowest rack to create a moist cooking environment and put the baking sheet on the middle rack. Bake for about 1 hr, remove and let it stand for at least 10 minutes and up to 3 hours to cool. The salmon is super tender and delicious and very yummy with vegetables over rice! You can use the leftovers at room-temp in things like salads too!
Mozzerella Pesto Chicken Sandwhiches
1 loaf of french or italian bread, cut in half longways
4-6 chicken breasts
8 oz of mozzerella cheese
Jar of pesto (I use the Classico brand next to the spaghetti sauce at the store)
Spray a pan with noncooking spray and cook your chicken until done, you can add whatever spices you want, I usually use garlic salt and pepper.
While your chicken is cooking, spread each half of bread with the pesto, you won't use the entire jar.
Once chicken cooked, place on one half of the bread, spread the cheese on the other half of the bread.
Place in oven on broil setting, cook until cheese melted and bread is slightly brown.
Once out of oven, place the side of bread with the cheese on top of the chicken side, slice and serve. Goes great with a salad and is very filling. Usually serves approx 2-3 people depending on the size of the bread and chicken.
1 bag trader joe's potato medley
1 can light coconut milk
2 TB red curry paste
2 TB garlic
Sliced tofu, chicken, whatever you have on hand. I like tofu cuz you slice and go!
saute it all up. DELISH over brown rice.
I officially lvoe this post! i recently started my own cooking blog and just haven't had time to sit down and populate it. Here is another i got from our sorority cook. I'm not a fan of pork, but i love this marinade on chicken or beef, too.
Marinade: 2 cup vegetable oil, 1/3 cup soy sauce, 1/4 cup honey, 1 tsp onion powder, 1 tsp garlic
Sauce: 1 cup mayo, 1/2 cup sour cream (or greek yogurt), 1/3 tsp salt and 1/3 tsp pepper, 1/2 tsp garlic powder, 1 tsp dijon mustard, 1/2 tsp worchestire
Marinade for 24 hours. Grill or broil.
I love to make chicken fingers and pretty much pull the breading from my pantry...whatever we have. I have used crushed pretzels, crushed Doritos, crushed tortilla chips and crushed plain cereal. I try to mix up a dipping sauce that is complimentary, like a barbecue-lime sauce.
Here is my favorite summer diet food. can you tell i LOVE this post?
1 can white kidney beans, chickpeas, blackm beans, and corn
1 chopped red pepper, green pepper, and onion
Diced jalapenos to taste
1/2 TB minced garlic, 1/2 c red wine vinegar, 2 TB balsamic vinegar, 2 fresh limes, 1/4 cup ooolive oil, sugar to taste, and diced green onions.
Mix it all up. It gets better overnight, I promise!
Okay, this barely qualifies as cooking, but for a quick lunch or fast dinner it can't be beat!
5 Can Soup
1 can corn (with juice)
1 can rotel (your selection)
1 can Healthy Choice Veggie Soup (or another brand- doesn't really matter)
1 can FF beanless turkey chili
1 can diced tomatoes (again what kind is up to you)
Heat and serve.
Really. It's that easy. But WOW lots of flavor! And if your a WW girl, one point per cup *check labels for minor changes* You can also add extra things like green beans or beans if you prefer.
@JennyJ- Shout out on the pork chops! I love every variation of the pork chop...hello reception menu option! haha
My FFIL got me a crock pot for Christmas this year and since then I am a crock pot meal girl!
For my fellow crock potters here's one of my favorites: Braised Beef Short Ribs (Mmmm!)
4 lbs bone-in beef short ribs
1 1/2 cups beef broth
1 1/2 cups chili sauce
2/3 cup cider vinegar
1 tbsp brown sugar
2 tsp paprika
1 1/2 tsp curry powder
1 tsp minced garlic
1 tsp salt
1/2 tsp ground mustard
1/2 pepper
In a large skillet, brown ribs in oil in batches. Transfer to crock pot. Combine ingredients and pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
mm some of my fav go to receipes include a chicken chili
1lb of ground chicken, 1 can diced tomato (zesty chili style), 1 cup of onion (diced), 1 or 2 jalepenos depending on how hot you like it, 1 can of corn, 1 can of cannelinni beans.
spray bottom of pot with a little cooking spray, brown chicken and cook onions. Add can of beans, diced tomato, corn and diced jalepenos. I add some salt pepper to taste cover and let simmer for 20 minutes..
My FI loves it!!!
I also make chicken and veggie fajitas all the time, and a great black bean soup.
Love http://thepioneerwoman.com/cooking/
My favorite recipes would be steak bites & twice baked potatoes.
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My FI wants everything to have a ton of flavor, so here are 2 really easy recipes that we use pretty often and have lots of flavor.
Ranch Chicken
3-4 Boneless, skinless chicken breasts (we like to cut ours into smaller pieces)
3tbsp (1 packet) of dry ranch dressing mix
1/2 cup Italian Bread Crumbs
1. Mix Ranch and Bread Crumbs
2. Coat chicken in Mixture
3. Bake at 375 for 35-40 minutes for full pieces of chicken or 20-25 minutes for chunks of chicken
Ranch Burgers
1 lb of Ground Turkey Breast (or Ground Beef)
3tbsp (1 packet) of dry ranch dressing mix
1 cup shredded cheese (cheddar or mexican or colby jack)
Mix all ingredients and form into patties.
Grill until cooked all the way through.
We always have cheese and bread crumbs handy and bulk stores (like BJ's) sell Dry Ranch dressing mix in large containers so we always have that handy too.
Penne Arrabiata
Heat up a big deep saucepan.
Add ~ 2 Tbsp olive oil and ~ 1 Tbsp minced garlic; stir so that the garlic doesn't burn.
After a few minutes, add one small can of tomato paste, one regular-sized can of tomato sauce, and one regular-sized can of crushed tomatoes.
Add Crushed red pepper, salt and pepper to taste. I prefer tons of red pepper.
Simmer over low heat while you cook a box of penne. Serve over cooked penne.
This is also good eaten cold, standing up in the kitchen. Because that's how I do.
I love mexican style food. You may not have this stuff in your house, but it's ALWAYS in mine. Took me less than 15 minutes to prep and 30 mins to cook. Love this recipe:
Pollo Relleno
4-6 boneless, skinless chicken breasts
1/2 package taco seasoning mix
1/3 cup cornmeal
1 beaten egg
small can (4 oz?) diced green chilies, drained
4oz Monterey Jack Cheese
2-3 tablespoons snipped (or diced) cilantro (my favorite herb on the planet)
Black pepper
Ground red pepper
Chopped tomato
Heat oven to 375 degrees. Flatten the chicken breasts by pounding between two sheets of plastic wrap. They should be about 1/4" thick. Combine cornmeal and taco seasoning in a medium bowl. Beaten egg in small bowl. Put a spoonful of chilies onto middle of each piece of chicken. Top with cheese, black and red pepper, and a little cilantro. Roll the chicken up around this, and dip in egg (try your best not to spill the ingredients...). Then dip the roll into the cornmeal mixture. Place in a shallow baking dish (seam side down) and repeat with each piece of chicken. Bake for 25 to 30 minutes uncovered until chicken is not pink when cut.
Serve with chopped tomato on top.
You can also choose to serve with tortillas, sour cream, taco sauce, guacamole...pretty much anything your heart desires...I always keep all of this stuff in my house...
Hope someone enjoys this as much as my fiance and I.
Another great one is Firecracker Enchiladas (from Rachael Ray....takes a little longer and more ingredients, but worth the work. My FMIL (who is Mexican) praised this recipe to her entire family, saying I must have some hispanic roots! haha
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So I try my best to cook as often as possible, if only to save some of that extra $$ that usually ends up being wasted when eating out! But I'm going through a current cooking burnout where everything I usually make seems blah. I'd love to hear what some of your simple, yummy recipes are...hopefully it'll shake me out of this rut and get me excited about cooking again =)! I'll share by sharing one I'm loving right now!
Chicken Marsala with Pancetta and Cream (original recipe also here)
1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.
3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley.My extra notes: I don't have the budget to spring for pancetta, so I use good ol' bacon. I also chop up some mushrooms and cook them in the sauce at the end, since they cook up pretty quick. It's a nice additional flavor! I also went through a bunch of different recipes before finding this one...it's now my go-to marsala recipe b/c it's so quick, easy, and guaranteed yummy (plus one of FI's fav dishes!).
So please share :D!
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