(Closed) Your favorite easy go-to recipe?

posted 9 years ago in Food
Post # 3
Member
213 posts
Helper bee
  • Wedding: August 2009

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.

Post # 4
Member
773 posts
Busy bee

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.

 

 

Post # 6
Member
773 posts
Busy bee

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. 

Post # 8
Member
213 posts
Helper bee
  • Wedding: August 2009

I am soooo trying that chicken marsala!

Post # 9
Member
142 posts
Blushing bee

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 Fiance loves them and is always happy on pork chop night! 

Post # 10
Member
3979 posts
Honey bee
  • Wedding: January 2012

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 🙂

  • 3 skinless, boneless chicken breasts
  • 2 tbsp butter
  • 1 package dry Italian-style salad dressing mix
  • 1/2 cup white wine
  • 1 can condensed golden mushroom soup (A MUST! Don’t sub regular mushroom soup or it will taste disgusting!)
  • Fresh button mushrooms, cleaned & sliced 
  • 3 green onions, sliced thinly
  • 4 ounces light cream cheese with chives
  • 1 pound pasta (preferably whole wheat)

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 9×13 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 🙂

Post # 11
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

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!

Post # 13
Member
371 posts
Helper bee
  • Wedding: October 2009

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.

Post # 14
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

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.

Post # 15
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

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.

Post # 16
Member
267 posts
Helper bee
  • Wedding: September 2010 - Jewel Box in Forest Park and Windows on Washington

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.

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