(Closed) Calling all cooking bee's

posted 5 years ago in Married Life
Post # 4
1864 posts
Buzzing bee
  • Wedding: August 2012

@LittleRedOwl:  I actually made a cookbook of some of our favorites (we’ve been married about 9 months) to give at a couple bridal showers I’ve gone to.  If you want, I can PM you the Word doc!  I had a bunch of recipes in there, all of whom are Darling Husband approved πŸ™‚ 

Post # 6
1607 posts
Bumble bee
  • Wedding: October 2013

Fiance and I cook a lot. One of his fave things that I make is a simple roast chicken.  Not a recipe, per say, but it is a skill I think! My method-

Remove the bird from packaging and dry with a papertowel. Set in the fridge, uncovered, for a few hours with salt on the skin to let it get as dry as possible- this will crisp up the skin. 

Preheat the oven to 425. Stuff with any combination of herbs, lemon, garlic, onions, etc.  Salt and peper the outside. Do NOT add oil or butter (I’ve had the same results and tastyness from adding butter and not, so why bother?)  Truss it if you like and put it on a rack in a baking dish.  Now this is IMPORTANT: slice up some potatoes about 3/4inch thick and line the bottom of the baking dish with them.  These will likely not be eaten, but will absorb all the fat from the bird and will prevent it from spitting and making a smokey mess in your oven.  Trust me- this makes a HUGE difference.

Throw the bird in on 425 for about 15 minutes, or until it’s browned on top.  Lower temp to 325 and continue roasting for about 20-25mins a lb (I usually get 3-4lb birds and its about an hour additional, larget 5-6lb bird need 25 mins a lb.)  Let rest long enough to let it cool to cut and carve that sucker up! Serve with wilted greens and whole-wheat couscous.

THEN, the glory of cooking the whole bird is you can take the carcass and throw it in the crockpot with about 10-15 cups of water, some more herbs and salt, carrots, whatever you’ve got lying in the fridge. Simmer on low overnight (or about 12 hours.)  Remove the big stuff with a slotted spoon and throw the whole thing in the fridge.  Then, a few hours later (or when you get home from work,) skim the top to remove the congealed fat and strain. Now you have a bunch of home-made stock that freezes well and is awesome for riscotto, soups, cooking rice, whatever! That $4 chicken just made you 4 meals!

Goodluck, and let me know how it turns out.  I actually think my roasted chicken is what made my Fiance fall for me back when we were just friends πŸ™‚

Post # 8
666 posts
Busy bee
  • Wedding: June 2014

@LittleRedOwl:  It VERY tasty, really easy, and goes a long way. The Fiance loves it, and he’s quite fussy. Good luck – oh and find good chorizo!! x

Post # 10
349 posts
Helper bee
  • Wedding: May 2008

I’m usually pretty adventurous in the kitchen and I LOVE trying new things, so I’ve tons of recipes! I’ll list a bunch that have been Darling Husband approved, and if anything jumps out for you, tell me which one(s) and I’ll PM you the recipe. πŸ™‚


Hungarian Chicken Paprikash

Spanish chicken with potatoes

Moroccan chicken over spiced rice

Chicken gyros with tzatziki sauce 

Cajun shrimp casserole 

Salmon en croute and asparagus soup

Vegetable medley over spaghetti squash

Shrimp saganaki

Herb chicken and zucchini fritters

White chicken chili

Sausage and barley soup

Wiener schnitzel

Hungarian Rakott Krumpli 

Massaman curry

Baked Chicken and spinach flautas


Let me know! πŸ™‚

Post # 11
8695 posts
Bumble Beekeeper
  • Wedding: September 2013

@LittleRedOwl:  I get really good recopes from allrecipes.com

You can see reviews and pictures from other cooks and see what changes they recommend to help or add to the recipe!

Post # 12
666 posts
Busy bee
  • Wedding: June 2014

This recipe is also amazing – I swap the seafood for chicken, and it works perfectly. The recipe for the paste makes enough for two curries and you can freeze the other half in a little tub. 

ETA: This is a Pineapple and coconut curry with chicken/seafood. 





Post # 14
519 posts
Busy bee
  • Wedding: June 2012

We love to try new recipes. Here’s some of our favorites:

Post # 15
63 posts
Worker bee
  • Wedding: June 2013

Pound out 2 chicken breasts cut in half (4 pcs) till nearly flat. Salt lightly/ pepper generously. Sauté in olive oil till browned. Add 2 tbl. Butter, juice of half a lemon, 1/2 cup cream, 1/4 cup Parmesan cheese, a hand full of whatever herbs you have. Cook about 5 mins until reduced and thick. Serve with a green salad. Sav Blanc white wine pairs well.

I’ve got a million more. Feel free to check out my blog in the May Blog post thingy.

Post # 16
832 posts
Busy bee
  • Wedding: Either Philadelphia City Hall or a small chapel.

Pretty easy yet delicious: flounder with stewed tomatoes.


Easy to bake or fry in the pan. Just coat the fish in Italian breadcrumbs with a cup of parmesean/romano cheese in the mix and cook. In the oven I’d say at 350 for about 20 minutes. Stove, a few minutes on each side. Heat the can of stewed tomatoes and pour it over the finished fillets. Serve with mashed potatoes; they taste great mixed with the tomatoesas well.


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