Im really bored with the same ole dinners all the time. plan my next family meal!!

Question

i have tons of cookbooks and quite a few recipes i use including some of my own...but im getting bored of the same stuff. i like simplicity (if youve ever watched rachel ray...thats me lol). quick easy is the key since we are pretty busy. we have a wide range of foods we like..top notch steaks to meatloaf lol. so throw some of your favorite recipes at me please!!! thanks in advance

Answer 1

Heres one I love:

Get some chorizo sausage, cut it up and put in in a frying pan (no oil)

Fry it until the orange oil comes out of the sausage, then take the sausage out and put it aside.

Get some scallops and fry them in the chorizo oil, and when their hot throw the chorizo back in and cook them up!

I serve it with rice, it's so yummy! It can be a little spicy though.

I recommend Nigella Lawsons book "Nigella Express" This is where this recipe comes from!

It's full of quick and easy recipes.

Actually, I recommend any of Nigella lawsons books! My sister makes her Coca-cola ham (which is where you boil a ham in coke) and it's yummy!! And caramalised carrots. Oh wow its all so goood.  

Answer 2

I bet you do not have this one.....

Bread Fritters;

Go to the bakery section of the store where you normally buy bread.

Ask the baker for an "unbaked" loaf of bread.

He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.

Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...

The oil temperature should be medium hot. (About half the heat that the stove plate will go)

Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....

Now with care, drop the stretched out dough in to the hot oil.

It would rise almost instantly.

Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.

It would be puffy and crisp when done.

With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.

Repeat this process until all the dough is done.

These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to mince to poloni or jam.

Try it, you will probably have some left over for two or three days, which your man can take to work if he likes....

Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day.

Here at home I have a set menu I follow when the kids are home, and Wednesdays are always bread fritter days. My family looks forward to this mid week treat.

Answer 3

I always enjoy dumping some food in oven trays.

sugestions:

1.for seasoning, just blend some butter with some garlic (2 cloves for a small tray). then you can just mix in and stir some black pepper, paprika, italian herbs ( mix and match or you can put these 3). dont forget to sprinkle some salt in too.

2.for main ingredient, you can use potatos cut in cubes, mushrooms (button, shitake or white) , small cubes or grinded of beef. all these options can also be mix and match or all of them.

3. mix the main ingredient with seasoning, spread them in the tray.

4. chop parsley finely, sprinkle on top. (optional)

5. oven baked

can eat with any suitable bread. ie: tortilla, french bread, toast bread etc..

have fun!

Answer 4

Here are some of my favorite menus:

1.  Marinated chicken, grilled; sour cream mashed potatos, fresh green beans with onion and bacon.  Marinate chicken overnight in Italian dressing.

2.  Meatloaf with bacon, onion, kosher salt, worcestershire, italian bread crumbs, egg, fresh ground pepper, diced tomatos and topped with a brown sugar ,mustard, tomato sauce; spinach salad with candied walnuts, feta, mandarin oranges; baked potatos.

3.  Thanksgiving Meatballs (make stuffing according to package directions and add to 1 pound ground turkey, chopped onion, salt, pepper, sage), topped with roasted turkey gravey; mashed sweet potatos; peas and onions.

4.  Grilled london broil, baked potato casserole, caesar salad

5.  Grilled teriyaki salmon; pineapple fried rice; asian salad

6.  Porkchops, seasoned with seasoned salt and pepper, sauteed until browned, topped with carmelized onions on a bed of mac and cheese ( made with 1 T mustard, 3 oz cream cheese, 1 T sour cream).  Place chops on top of mac and cheese and top with some of the carmelized onions.  Cover and bake at 350 degrees for 45 minutes.  Serve with fruit salad.

7.  Enchilada Pie; vegetarian black beans, spanish rice, tomatos and cucumbers.

8.  Grilled 3 cheese sandwiches with prosciutto; tomato bisque; chopped salad.

9.  Personal pan sized pizzas with goat cheese, carmelized onions, artichoke hearts and prosciutto; mushroom and swiss cheese salad with lemon vinagrette.

10.  White fish or prawn tacos with coleslaw; black beans; yellow rice

11.  Poached halibut filets topped with chopped cilantro, lemon, and chopped kalamata olives; wild rice pilaf; snap peas.

I have to admit that Rachel Ray gets on my nerves, but she has some great ideas.  Her 30 minute meals only work with advanced planning (and a great sous chef!).  The menu's I've provided take a little bit of aforethought, but are reasonably easy to make and taste yummy.