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Archive through October 17, 2005

The TVClubHouse: General Discussions ARCHIVES: 2005 Sep. ~ Nov.: Cooking Corner: Out of dinner ideas.......: Archive through October 17, 2005 users admin

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Texannie
Member

07-16-2001

Sunday, October 16, 2005 - 2:43 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
am bored with everything! We used to grill so much that it was easy to steam a veggie and toss a salad, but now dh is getting home too late to do that. I don't like steak in the oven. We are starting to think that pork is reacting to the ecoli left in ds' system cause we are noticing him getting sick after he eats it, so pork might be out.......down to chicken!
I feel like I do the same meals over and over again! tacos, soup, baked chicken, crockpot chicken, roast, spagetti..........bored!
help!!!!


Landi
Member

07-29-2002

Sunday, October 16, 2005 - 3:04 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
here's one i do that's pretty easy
minute rice boil in bags
chicken breasts 1 half to 1 per person,
red and yellow bell peppers
red onion

slice peppers and onion into strips. cut chicken breasts into small bite sized cubes. heat large skillet to medium high then put in about 2 tablespoons of olive oil (i use garlic olive oil). place all items into skillet. cook until chicken is done. cook rice according to directions. put rice into individual bowls top with chicken/veggie mixture pour ginger/teriyaki sauce (in the chinese food section of your grocery store) on top. serve.


Texannie
Member

07-16-2001

Sunday, October 16, 2005 - 3:21 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Yum!!! Keep 'em coming!

Lumbele
Member

07-12-2002

Sunday, October 16, 2005 - 4:19 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Annie, we all get into a rut every once in a while. That's when I start leafing through cookbooks or check out the cooking threads here, just to get some ideas.

Last night we had something that hasn't graced our table in ages - corned beef and cabbage with potatoes, baby carrots and rutabaga. Had to do something with the cabbage left from making cabbage rolls.

HP posted this great chicken recipe a while back:

Apricot Cornish Hens

4 cornish hens (1 1/2 lb ea) (I halve this recipe and just buy 2 of the fattest hens available)
1 jar (10 oz) all-fruit apricot spread
1 tsp. ground cinnamon
Heavy Duty Aluminum Foil

Preheat oven to 400. Line a 14 x 10 x 2" baking pan with heavy duty aluminum foil. Set aside.

Rinse hens with cold water and pat dry. (You can remove skin with scissors or kitchen shears if you like; I leave the skin on.)

Place hens, breast side up, in foil-lined pan. Sprinkle hens with salt. (I do not stuff hens, so sprinkle salt inside and out.)

For apricot glaze, in a small bowl, combine apricot spread and cinnamon. Brush hens with apricot glaze; set aside remaining glaze.

To prevent overbrowning and preserve juiciness, use a foil tent. Crease a sheet of aluminum foil crosswise through the center to form a tent. Leaving 1-2" between top of hens and tent for heat circulation, place boil tent over hens. Crimp foil onto long sides of pan to hold in place.

Bake 20 minutes. Remove foil tent; brush with glaze. Brushing with glaze two more times, bake uncovered until hens are tender and juices run clear, about 30-35 minutes longer.

I cut each hen in half for easy serving, but we always wind up having two halves each. I serve the hens with wild rice, something green, crusty rolls and a nice white wine. Beautiful, aromatic dish.

As I recall I made it with chicken pieces and it was absolutely delish.

Texannie
Member

07-16-2001

Sunday, October 16, 2005 - 4:22 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
All I have been doing lately is going through my cookbooks! LOL
that chicken/hen sounds lovely!

Lucy
Member

10-08-2002

Sunday, October 16, 2005 - 4:25 pm   Edit Post Move Post Delete Post View Post Send Lucy a private message Print Post    
Here's a great pasta dish that you can do ahead of time.

Penne d'alba

1 pound penne pasta
¼ cup olive oil
¼ cup garlic, finely chopped
½ pound mozzarella, grated
6 cups of marinara sauce (from a jar or homemade, see recipe below)
1 cup Parmesan cheese, grated

Preheat the oven to 375 degrees. Cook the pasta in salted water for approximately10 minutes. Drain and set aside. Saute the garlic in the olive oil until slightly golden. Let cool. Toss the pasta with mozzarella cheese, red sauce, cooled garlic and olive oil, salt and pepper to taste. Place in a casserole dish and top with Parmesan cheese. Bake for 20 to 30 minutes or until the cheeses are melted and the top is slightly browned. This dish may be made a day ahead of time and refrigerated, covered well. Serves 6 as a main course or 10 as a side dish.

Red sauce

¼ cup olive oil
¼ cup garlic, finely chopped
2 (28-ounce)cans chopped tomatoes
Salt and pepper to taste

Saute the garlic in the oil until slightly golden. Add the tomatoes and gently simmer for 45 minutes to an hour, stirring occasionally. Season to taste. Cool. This sauce may be refrigerated for 4 days. Makes about 6 cups.


Lucy
Member

10-08-2002

Sunday, October 16, 2005 - 4:49 pm   Edit Post Move Post Delete Post View Post Send Lucy a private message Print Post    
I'm getting hungry thinking about all this food!!

This is very easy! I serve it with a green salad.

Tortilla Pie

3-10 inch tortillas (may need to be trimmed to fit in pie plate)
1 pound ground beef or ground turkey
1 medium onion
1 clove of garlic
4 oz. can green chiles (mild or hot)
8 oz. can refried beans
1/3 cup salsa
8 oz. shredded Monterey Jack cheese
Top with black olives

Brown ground beef and set aside. Brown onion and garlic and add meat, chiles, refried beans and salsa, mix well. In a 9 or 10 inch pie plate place 1 tortilla, spread 1/3 of meat and bean mixture to cover tortilla, top with 1/3 Montery Jack cheese. Repeat this two more times. Top with black olives. Bake at 350 degrees for 30 minutes. Serve with sour cream.


Kristylovesbb
Member

09-14-2000

Sunday, October 16, 2005 - 4:54 pm   Edit Post Move Post Delete Post View Post Send Kristylovesbb a private message Print Post    
Chicken and Dumplings

1 Whole Chicken (cut up)
2 Cans of Canned Biscuits (the cheap kind not the flacky)
Salt and Pepper

Cook chicken until done in a large pot. Take chicken out of the pot and debone and remove skin. Put the meat back into the pot and bring back to a boil. While the stock is boiling take biscuits and pinch them into thirds while dropping them into the boiling stock. When all the biscuits have been dropped let simmer until done. DO NOT STIR, stirring them will break down the dough. Cook until biscuits/dumplings are done.
ps You can roll the biscuits out flat if you like and make them thin, I like them fat.

Tishala
Member

08-01-2000

Sunday, October 16, 2005 - 6:06 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
This is my favorite time of the year for cooking, when I start making (and freezing) bunches of chicken stew, beef stew, pumpkin soup, butternut squash soup [I change the flavors in the last two every time I thaw them to fit my mood. Sometimes more spicy, sometimes more creamy].

Do you ever make salmon, swordfish, or tuna steaks? Maybe you can bake fish fillets? Fish is really quick and easy to prepare and you can vary it really easily--especially salmon, which takes almost any flavoring and it's delicious.

I also love to make gratins, like potato-fennel gratin or sweet potato gratin. Not much prep, in the oven for 40 minutes, and it ends with you lookiing like a gourmet (and elevated cholesterol).

Maybe you can make a hearty risotto instead of spaghetti from time to time. It tastes great with peas, spinach, mushrooms, pumpkin, butternut squash, shrimp, scallops, etc. It's limitless in its possibilities. And, even though some people say it's a pain to make, it's really not.

Weinermr
Member

08-18-2001

Sunday, October 16, 2005 - 6:33 pm   Edit Post Move Post Delete Post View Post Send Weinermr a private message Print Post    
I've posted the following recipe before. It doesn't sound like much, but the taste transcends the ingredients. It tastes really good, and people ask for the recipe in droves, whenever I make it.

You can make the cheddar cheese version, which is the standard, or spice it up with the monterey jack and green chili version. Either way, it tastes great, or vary it to suit your own tastes.

Tuna Casserole

3 cups wide egg noodles
1 can cream of celery soup
1/2 onion, chopped
1/2 cup milk
1 cup grated cheddar cheese
or 1 cup grated monterey jack or pepper jack cheese
and 1 small can diced green chilis

1/2 cup mayonnaise
1 - 6 oz. can of tuna, drained

1. Boil noodles until done, and drain well.
2. Meanwhile, add chopped onion and milk to soup and heat just to boiling. Turn off heat, and stir in grated cheese until melted (and green chilis if desired).
3. Add soup mixture, mayonnaise, and tuna to cooked noodles, and stir well.
4. Pour ingredients into casserole dish, sprinkle more grated cheese on top,
5. Bake in a 375 degree oven uncovered for 20 minutes.

Sue
Member

06-02-2005

Sunday, October 16, 2005 - 7:17 pm   Edit Post Move Post Delete Post View Post Send Sue a private message Print Post    
Texannie,

Nice to see this thread and ideas because I too am bored with making what seems like the same old things all the time. Sounds like some yummy recipes above.

Teachmichigan
Member

07-22-2001

Sunday, October 16, 2005 - 7:43 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I have a chicken enchilada recipe that is to DIE for...and it's pretty healthy! I substitute canned chicken for the chicken bre*asts (thanks to Sam's Club!), but you could use regular too.

In a bowl mix:

4 oz. light or fat free cream cheese
1 T milk
1 T cumin
3 cubs cubed chicken

In a skillet sprayed w/pam cook
1/2 C chopped Green onions
1/2 C chopped red pepper

While veggies are cooking, in a smaller bowl mix
1 can "healthy" cream of chicken soup
8 oz. fat free sour cream
1-2 chopped jalapenos
1/8-1/4 tsp. cayenne pepper

Add grilled veggies and 3 Tb. (or so) of soup mix to chicken and cream cheese mixture.

Heat 6" tortillas in a microwave just until warm enough to roll. Fill each tortilla w/chicken mixture. Roll and place seam side down in a sprayed pan (9x13 if doing the whole thing, or 2 8x8 inch pans if you want to cook them together but freeze one for later). Top with sour cream mixture. Cover with foil and bake at 350 for 30 minutes. Uncover and top w/your choice of lowfat cheese (pepper jack is our favorite). Return to oven for another 5-10 minutes or until cheese is melted.

Makes 10-12 depending on the size of your tortilla (we use 6" and usually get 12-14 -- perfect for dividing up)

If you freeze half, cover tightly with tin foil after baking and then wrap in saran wrap or put in large freezer bag. Reheat by putting covered frozen dish in oven for 15-20 minutes at 375. Uncover and bake at 350 another 10 minutes or until warm. We add a bit more cheese on the reheat to keep it from getting "dried out" at all.

You can also adjust the amount of jalapeno or cayenne, depending on your desire for spiciness. The neat thing is, even w/both of these items, the enchiladas are NOT burn your mouth hot -- just a pleasant little "kick."

Teachmichigan
Member

07-22-2001

Sunday, October 16, 2005 - 7:46 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Here's another EASY crock pot recipe:

White Chili

In slow cooker put:
6-8 cups chicken bouillon
3 cans drained, rinsed northern beans or white canellini beans
1/2 cup chopped onion
2 cups cubed or canned chicken
4 oz. chopped green chilies
2 Tb. cumin
1 1/2 tsp. seasoned salt
1 Tb. oregano
1/8-1/4 tsp. cayenne
1/4 tsp. garlic powder

Cook all day on low. Just before serving, mix 2-3 Tb. of flour w/cold water to form a nice paste. Add to chili and stir until it thickens slightly.

Serve tortilla chips and w/pepperjack cheese sprinkled on top of the chili. DELICIOUS!

Teachmichigan
Member

07-22-2001

Sunday, October 16, 2005 - 7:51 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Last one, I SWEAR! LOL

Greek Shrimp

Cook 8 oz. linguine according to directions.

In a large skillet heat 3 Tb. olive oil.
Saute 1 Tb. minced garlic in olive oil.

When garlic begins to brown add:
1/4 C. red or blush wine (or balsamic vinegar if you don't use alcohol to cook)
3/4 C. chopped roma tomatoes
1 Tb. oregano
1 tsp. parsley

Cook over med. high heat, stirring occasionally, until sauce begins to cook down. About 5 minutes before pasta is ready, add:

1 lb. deveined shrimp

Cook until shrimp pinkens.

When shrimp is done, add 2 oz. cubed feta cheese and drained spaghetti.

This gives you lethal breath, but it is worth every bite! We also add a tsp. of butter and chopped spinach upon occasion (add at the shrimp stage).

Although this uses a significant amount of oil, if you use olive oil, it really isn't too bad. We always use whole wheat pasta, and it keeps its texture better in this dish than regular pasta does.

Pamy
Member

01-02-2002

Sunday, October 16, 2005 - 7:55 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
Weiner, can you come over and make that for me?? I think it would taste better if I had your company to enjoy it with!!

Azriel
Member

08-01-2000

Sunday, October 16, 2005 - 8:29 pm   Edit Post Move Post Delete Post View Post Send Azriel a private message Print Post    
Here is one of my favorite easy chicken recipes. It cooks in one pot and it's ready in about 30 minutes.

Chicken and Pasta

1 tb olive oil (any vegetable oil will work)
2 skinless chicken breasts cut in small cubes (canned chicken breast can be substituted)
1 onion chopped
1 small red bell pepper chopped (optional)
1 clove garlic minced (optional)
1 can chicken broth
1 can cream of chicken soup
2 cups frozen or 1 can mixed vegetables
2 cups water
2 1/2 cups fusilli (spiral pasta) (just about any pasta or noodle will work)
seasoned salt
pepper

In large pot heat oil. Sprinkle chicken with season salt and pepper. Add chicken to hot oil and cook and stir just until it turns white. Add onion cook until it's turned clear. Add bell pepper and garlic. Stir. Add chicken broth and 1 cup water. Bring to boil. Turn down heat and simmer covered for 15 minutes.

Add remaining cup of water. Add soup. Bring back to a boil. Add mixed vegetables, and pasta. (if liquid doesn't cover pasta add a little more water) Bring back to a boil, then simmer covered for 10 minutes.

Sillycalimomma
Member

11-13-2003

Sunday, October 16, 2005 - 9:11 pm   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
Taco nights are always a big hit in this house so I started to throw a spin on them
I cook the ground beef and season it with one of those taco seasoning packets. I warm up some refried beans and make a simple version of spanish rice (see simple spanish rice recipe below) I mix the beans, meat and rice all together (sometimes I add black beans as well) Then I put together all of the other "sides" already in tupperware containers for later. That way each person can add what they want and omit the things they don't-lettuce, tomatoes,olivesm cheese,sour cream etc....
Put some tortilla chips ina bowl then pile it all together and stir it up real good. Everyone loves this one around here and they always love the "simple spanish rice"

Simple Spanish Rice Recipe---

take about half an onion finely chopped and a couple cloves of garlic also finely chopped. Warm them up in a pan for a minute of two on med-high. Then place one cup of rice in pan and lightly brown. While this is going on chop up two medium onions and liquify in a blender adding salt/pepper to taste and about a tsp of chicken boiullan (sp) Take half of this mixture and pour into rice. Let it simmer until the rice soaks almost all of it up then add the rest along with two cups of hot water. Bring it all to a boil then simmer it down like you would normal rice until all the liquid is gone



Another favorite around here is of course fried chicken with either twice baked potatoes or sinful potatoes. I really need to cook healthier but the comfort foods are the ones that are a big hit!


Wargod
Moderator

07-16-2001

Sunday, October 16, 2005 - 9:54 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
I like this thread! This is the time of year I start to cook comfort foods, stews and soups (yes I can cook a little, lol.) Anyone have a good veggie lasagna recipe? That's what I've been dying for, though I'm not a big fan of the frozen ones you can buy at the store.

One of the kids favorite meals is mini tacos. I think? you can get the recipe off the grands bisquit wrapper, but if not they're really simple. Cook and season your ground beef (or turkey, which I'm starting to enjoy much more for tacos and stuff.) Roll out the bisquits flat, I cut them in half to make them smaller. Then put the meat, some cheese, and a little salsa on the bisquits, fold them in half and squish the edges down with a fork (dontcha just love my cooking terminology, lol, squish!) Cook it for however long the bisquits are supposed to cook. One can of bisquits leaves us with left overs, but I usually do two cans because Darren will take them to work for lunch for a couple days and reheat them. The kids also take them to school and eat them cold (which just grosses me out, but they love them like that.)

Eeyoreslament
Member

07-20-2003

Sunday, October 16, 2005 - 10:11 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
I like doing this one every once in a while.

I buy "frozen bread dough" at the grocers. It's in the frozen section, and you can buy it in pre-shaped loaves, or if you're not THAT hungry, you could buy the bread roll frozen dough thingys.

OK, so in the morning before I leave for work/school, I take one of these loaves, use a sharp serrated knife and cut (SAW) the frozen loaf in half. I stick each in a cereal bowl that has been lined with a bit of oil (to prevent sticking). Cover with plastic wrap, and stick near a warmish place. I just stick 'em on my stove, even though it's off.

When I come home, the dough has risen, and I now have dough for Calzones.

Flatten the dough to about a foot in diameter, and spread pizza sauce, and your favourite toppings, and mozza cheese. Then fold it over, pinch the edges, and stick it into the oven on a greased cookie sheet. Cook it until it's golden brown, and you have calzones.

I only have me and my bf to cook for, so I only use one loaf, cut in two. But I would think this could be fun for the kids to get involved in too. Let them pick their toppings etc.




This is a great thread for getting ideas!! I wish I was talented enough to try some of these!! If it involves any kind of mixing or seasoning, I usually tend to ruin food.

Those mini tacos sound good Wargod!! I might have to try that!! I can ruin taco beef!! (I also like adding taco beef to salads.

Tish, my favourite food is gratins, potatoes....cheese.....YUM. But that involves seasoning and cooking. Something I would ruin. I'm jealous!!

Don't even get me started on my crock pot. Everyone makes crock pot seasoning sound so EASY. I have never been successful with my own crock pot. :-(

Wargod
Moderator

07-16-2001

Sunday, October 16, 2005 - 11:15 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
I'm not much for crock pot cooking either, Eeyores. I did beans one time and they came out horrible, I followed the recipe to a T, called two different people for advice and it still came out horrible. Don't pull the crock pot out that often and when I do it's when someone else is doing the cooking, lol.

One thing I do use it for, little cocktail weenies in bbq sauce. Totally can't screw this up unless you do it on purpose, lol. All you do is buy the little sausages out of the meat department, dump in bbq sauce to cover them, and cook them on low or medium for a few hours, stirring ever so often. It's a great food for parties, but we'll also use it occassionally for the meal. The kids love it and it's one of the first things we run out of at parties.

Texannie
Member

07-16-2001

Monday, October 17, 2005 - 2:16 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Thanks so much everyone!!!!!!

War, I love to cook in my crockpot, but I have never had any success with beans in it either.

Skootz
Member

07-23-2003

Monday, October 17, 2005 - 3:36 am   Edit Post Move Post Delete Post View Post Send Skootz a private message Print Post    
Azriel you recipe is about the same one that I was going to post here. It is so easy.

Some variations that I have used with the chicken one is instead of using pasta, I use rice for a one dish meal. I sometimes add shredded cheese just because we love cheese :-)


Azriel
Member

08-01-2000

Monday, October 17, 2005 - 4:48 am   Edit Post Move Post Delete Post View Post Send Azriel a private message Print Post    
Skootz, I also have an easy chicken and rice recipe, too. You cut up the chicken in small cubes just the same as in the pasta dish, sprinkle it with season salt and pepper and saute it in a large frying pan. Add one chopped onion (and some chopped red bell pepper if you like) Saute until the onion is clear. Add one cup of rice, one can of chicken broth and 1/4 cup of water. Bring to a boil. Cover and simmer on low heat for 20 minutes.

You can also use pork instead of chicken in this dish and it tastes wonderful. :-)

Not1worry
Member

07-30-2002

Monday, October 17, 2005 - 6:57 am   Edit Post Move Post Delete Post View Post Send Not1worry a private message Print Post    
Well, here is what we had for dinner last night.

Baja Chicken

As many boneless, skinless chicken breasts as needed.
BBQ sauce (I like the kind that is a little sweet, Hickory Brown Sugar by KC Masterpiece)
Sliced mushrooms
Shredded cheddar cheese
Bacon bits (the real kind, not the red plastic-y kind.)

Lay the chicken in a baking dish, slop some BBQ sauce on it and spread evenly. Lay the mushrooms on the chicken. We like mushrooms, so we totally cover the chicken. Sprinkle with bacon bits. Top with cheese.

Bake at 350ish for about 25 minutes? I just pull it out and cut into the thickest part of the chicken and make sure it's not pink.

I like anything that uses boneless, skinless, chicken breasts and these are easy and quick. I buy the bags of flash frozen chicken and you can thaw exactly how many pieces you need in a bowl of water in about 20 minutes.

I like to make chicken cacciatore and chicken with black olives in the crockpot. Also sort of a sloppy Joe, only they are sloppy Reubens.

Kaykay
Member

01-21-2004

Monday, October 17, 2005 - 8:24 am   Edit Post Move Post Delete Post View Post Send Kaykay a private message Print Post    
how about what my kids call "yummy chicken"

boneless chicken breasts <as many as needed>

in a plastic bag adda pouch of onion soup mix <or what ever kind you like> and some bread crumbs. shake together.

take the chicken and rub it with mayo
put the chicken in the plastic bag and shake.

spray baking dish with PAM and put the chicken in the oven at 375 degrees and bake till chicken is cooked through. <i will add a little chicken broth or water towards the end to be able to scrap up the bits and use it for a little gravy for the rice or noodle we have with it :-)