Recipe Contest
Okay, this is a little self serving, but I'm desperate. I need meal ideas. I'm in a rut. I can only serve pasta and frozen vegetables so many more times before it becomes an invitation for my husband to leave me.*
I am not currently on the dole so I can still use potatoes. (Wink, smile.)
So let's say you suddenly learn you are to host two or three guests tomorrow night. You like them. You hope to impress them. But you don't have all day to get your act together. What do you cook?
Some rules:
-- no more than 10 ingredients (not including spices/condiments)
-- no more than 45 minutes cook time
-- no more than 30 minutes to prepare prior to cooking
Whaddya got?
Here is Diane Ellis's Picadillo (stolen from her potato post). I plan to make it next week.
In a large skillet, over 1-2 tbsp of olive oil, saute over medium heat half a chopped onion, a clove of minced garlic, 4 chopped medium sized yukon gold potatoes, and 2-3 chopped carrots. After 5 minutes, add 1lb of lean ground beef. Cook until browned. Season the mixture with cumin, oregano, salt, pepper. Add 1 15 oz can of tomato sauce (I use 2 7 oz cans of "El Pato Salsa Fresca" but it might not be widely available). Bring to boil. Add 1 15 oz can (or 2 cups of frozen) green peas. Add 1/2 tsp chili pepper flakes. Let simmer over low heat for 10 minutes. Serve with tortillas and Mexican beer of your choice.
*Truth be told: My husband is the cook in the family. He's patient, creative, and cheerful about it. But I'm the one home from 4-6 p.m. to prepare food. Help me RicoChefs!
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Comments :
Sep '10
Re: Recipe Contest
Changed my mind!
Edited on Oct 22, 2010 at 4:56pmRe: Recipe Contest
I thought you were a cat. Don't you burn your paw fur on skillets?
(Seriously, thanks. Fascinating. And helpful.)
Sep '10
Re: Recipe Contest
Well, could be a copyright violation, as even though its not firewalled, the author may have made a mistake in leaving it up, though its from 2005, so maybe he intended it to be up. Not sure though. I defer to the Ricochet editors on this one.
Sep '10
Re: Recipe Contest
Don't you burn your paw fur on skillets?
Anything for a Ricochet lady.
Jul '10
Re: Recipe Contest
I would recommend the excellent Cooking with Cats: 60 Easy, Delicious Recipes for turning Household Pests into Thrifty Meals.
But Claire might be lurking around somewhere...
Aug '10
Re: Recipe Contest
If I had money, I'd rub a whole beef tenderloin with Canadian steak seasoning, broil it (turning it a few times) til it was crispy all around the outside, but still very rare on the inside, let it rest, and serve it with a salad, or mixed vegetables, and delicious bread to sop up the juices. Super-fast feast!
If I didn't have much money, I'd saute sliced kielbasa and onions with dill and caraway seeds, and add either sauerkraut or fresh sliced cabbage to the pan, cook until heated through, and serve with steamed new potatoes.
If I didn't want meat, I'd make an omelet -- you can add pretty much any leftover to an omelette with the right spices and come up with something tasty, BTW. Serve it with a salad or some other veggie. And bread, etc.
Omelets make wonderful quick dinners once you get in practice.
PS: If your frozen vegetables haven't included spinach, Brussel sprouts, or okra, you should give them a try. They freeze well and frozen spinach is a great value. Fresh cabbage is also a great value. These veggies aren't "icky" when cooked right.
May '10
Re: Recipe Contest
First, buy a Weber grill. Second, buy one of those little flue devices that cause charcoal to thoroughly light in about ten minutes. Buy some good steaks, a fresh loaf a bread, and some tater salad. Dinner in twenty minutes.
May '10
Re: Recipe Contest
Very easy, little time, except for planning. I made it up for dinner for the first time a couple nights ago. Very good and the leftovers were great, too.
A pork tenderloin into a crock pot before you leave for work. With it: potatoes, carrots, celery, onions, bay leaves, whole black pepper, a couple cans of beer and/or water to cover. Turn it on and forget it all day.
Just before dinner time, take out the tenderloin, take out the veggies for serving, use some of the liquid with a Pork Gravy mix to make gravy. Then, the piece de resistance: Deep fry the tenderloin for about 1-2 minutes. (or pan fry if you don't have a deep fryer) It's already cooked, this just puts a great crispy crust on the meat. It will be fall apart tender.
The left overs I fork-shredded and mixed with store bought BBQ sauce. Made incredible sandwiches the next day. Total time on task: 10-15 minutes, tops.
Re: Recipe Contest
Glenn Reynolds' roast chicken sounds like a simple, yet impressive meal to whip up when one is having guests over. I haven't tried it yet, but I'm thinking I will next week.
Also, I made this pasta with butternut squash recipe last week and it was SO good. I made it with whole wheat pasta instead of regular, and probably used more cheese than the recipe calls for.
Aug '10
Re: Recipe Contest
ATGR ! ! always. trust. Glenn Reynolds. ! !
Oct '10
Re: Recipe Contest
A nice piece of salmon, put it skin side down on some foil on a cookie sheet. Preheat oven to 350. Put some fresh pepper and a few pats of butter on the salmon, and a few slices of lemon. Cook for about 20 minutes or until the fish flakes with a fork. Mix fresh, chopped dill with some sour cream as a side sauce. Boil some (while they are legal) nice potatoes, carrots and green beans. Serve with fresh bread and a chilled, dry white wine. About half an hour start to finish if you are efficient.
Or MFR's tenderloin - which would have been my first choice too.
May '10
Re: Recipe Contest
Ursula, thepioneerwoman.com is my go to site for kitchen help.
Apart from that, my own favorite super-easy-and-everybody-always-loves-it recipe goes by the slightly awkward name of "saucy thighs".
10 chicken thighs, either with or without bones and skin. (It's totally delicious both ways.)
Trim fat.
In a bowl mix together
1/4 cup melted butter
1/2 cup honey
1/4 cup mustard
1 tsp. salt
1 tsp. curry
Pour it over the thighs; bake 1 hour at 350. Serve over rice. (Green beans are a good veggie side.)
(Also remove the chicken to a platter, then skim the excess fat from the sauce and put it in a little pitcher to pour over the chicken and rice.)
Edited on Oct 22, 2010 at 6:07pmSep '10
Re: Recipe Contest
Try this:
4 (8 ounce) filet mignons
Salt and ground black pepper
20 medium-large fresh, shucked oysters
1 cup dry red wine
1/2 cup demi glace
1 stick butter
1 tablespooon clarified butter
Season the steaks with salt and pepper. Cut a slit in the side of each of the steaks. Stuff an oyster into each steak.
Place the remaining oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring to a boil. Cook until the oysters begin to curl. Remove the oysters to a bowl and continue to simmer the wine until it’s reduced to about a third cup.
Stir in the demi-glace and return to a simmer. Reduce the heat to low and add the butter, 1 tablespoon at a time and whisking constantly, until sauce is thick and creamy. Season to taste with salt and pepper.
Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness.
Place a steak on each of 4 warm plates. Surround each steak with 4 oysters and spoon the sauce over all.
Sep '10
Re: Recipe Contest
And as a side dish your favorite kind of tater.
Re: Recipe Contest
You guys are on a roll!
... I wonder if this is a bad time to mention that I'm trying to watch my cholesterol.
Oct '10
Re: Recipe Contest
I live in Texas, so our default 'easy' dinner is fajitas - beef or chicken, corn or flour tortillas, and everything is DIY on the side: grated cheese, black olives, sour cream, black or refried beans, guacamole or fresh avacados, salsa, cilantro, lemon/lime.
My favorite is grilled fish - salmon for people that actually like fish, tilapia or tuna for everyone else. Thick tuna steaks are awesome, but you really have to serve them on the rare side because they get tough and dry if you cook them all the way through. Tilipa is a good non-fishy tasting fish, but if you grill it you have to have a grill basket because it's usually thin and will fall apart. Salmon and Tlilapia can be baked in an oven, but salmon will make your kitchen smell fishy. Tuna should either be grilled or pan seared.
Cobb salads are great and customizable - pretty much whatever you like (or whatever you've got)
Edited on Oct 22, 2010 at 6:45pmJul '10
Re: Recipe Contest
What you'll need;
2 Cans of Cream of Chicken Soup
4 boneless chicken Breasts
Rice
Sliced almonds
Brocoli
Cauliflaur
to 2 cans of Cream of Chicken soup add 1/2 cup Chardonay and 2 tablespoons Lemon Juice, place over low heat.
to 3 cups rice add 2 tablespoons Garlic powder, 1 tablespoon Onion powder 2 chicken boulion cubes and the sliced almonds and prepare normally
Cut up the Brocoli and Cauliflaur lay on a sheet pan hand rub Olive Oil lightly then sprinkle Mrs. Dash. Place the vegies in the oven at 325 (My wife has a preference to add sliced carrots as well for color.)
Panfry sear the Chicken Breasts. Drain off all oils and fat then put the breasts back in the pan and add 1/2 of the Cream of Chicken sauce and place in oven at 325 to finish.
When plating you can use the other half of the sauce and remaining sliced almonds to top the chicken breasts.
Re: Recipe Contest
Katie, this made me laugh out loud. I love it. I might just make it so I can tell my husband he's "gettin' some saucy thighs tonight."
Aug '10
Re: Recipe Contest
Ooh, that salmon sounds good.
You can also pan-fry salmon or tuna steaks with seasoning of your choice -- garlic, soy-sauce, ginger, and pepper, for example -- deglazing the pan with cooking wine. (Deglazing is a fairly simple "chef trick" that boosts flavor like, exponentially.)
Aldi sells delicious, cheap vaccum-packed fish and meat. Salmon and tuna are both safe somewhat rare, BTW.
"Saucy thighs" is about the best name for a recipe, ever. I'll have to try making it now.
May '10
Re: Recipe Contest
My favorite side dish (prepare before you begin the entree)
Package of frozen green beans (Microwave according to directions)
Once cooked add crumbled bacon, 2 tbs honey, 1/8 c white vinegar, tsp dill
Mix well and chill.