What should I cook for dinner tonight for me and my boyfriend??!!

Question

So I'm not the most experienced cook...I wouldn't say I'm bad but growing up my mom LOVED to cook so I never really got a chance to experiment and stuff but I have cooked a few times before. My boyfriend is an amazing cook, too. He's usually the one making us dinner but tonight he asked me to make dinner and I just don't know what to make that isn't something like..spaghetti or tacos. Maybe something a little bit more you know? But nothing to extreme to where I would look like an idiot trying to cook it in his kitchen. Thanks so much!

Answer 1

I just made this last night, It was easy and it was so good

Poppy Chops

8 Boneless Chops

2eggs

3 Tablespoons water

1 package cornbread stuffing mix

1/4 cup parmesan cheese(grated)

2 tablespoons poppy seeds (omit if you want)

1/4 cup butter flavor shortening

Beat together eggs and water in a small bowl until foamy

place stuffing mix into a plastic bag, seal and finely crush with a rolling pin. stir in chees and poppy seeds. Trim fat from chops.  Coat chops with crum mixture, dip into egg and coat with crumb mixture again

Heat half of the shortening in a large skillet until it sizzles reduce heat to medium. Add 4 of the chops; cook for 6 minutes turn chops and cook for about 6 more minutes reducing heat to prevent over browning.  Transfer chops to a serving platter, cover to keep warm. Repeat with remaining shortening and chops.

It was so good!!!!! it makes a lot but you could make less or have left overs.

Answer 2

Caramelized Garlic Shrimp

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Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

¾ cup  grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Stuffed Pork Chops

INGREDIENTS

2 boneless pork loin chops, butterflied

4 ounces crumbled blue cheese

2 slices bacon - cooked and crumbled

2 tablespoons chopped fresh chives

garlic salt to taste

ground black pepper to taste

chopped fresh parsley for garnish

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.

In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Lemon Chicken

INGREDIENTS

1 lemon

2 teaspoons dried oregano

3 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 chicken legs

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).

In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.

Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.

Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Red Lobster Biscuits- Cheese and Garlic Biscuits

2 ½ cups Bisquick or biscuit baking mix

¾ cup cold milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 ½  cups grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Fennel Pork Chops

INGREDIENTS

4 pork chops

2 tablespoons garlic salt

1 tablespoon fennel seed

1 cup white wine



DIRECTIONS

Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.

Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.

Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.

Answer 3

My bf and i really enjoy thai food, heres our fav curry dish, u can serve it with jasmine rice. Garnish the curry with lashings of corriander, and eat out of bowls rather than plates

1 tbsp oil

• 2 tsp. Green curry paste

• 1 can of unsweetened Coconut milk

• 1 tbsp brown sugar

• 2 tsp Fish sauce

• 1 lb boneless chicken b*****s, cut into 1/2 pieces

• 1 large red bell pepper cut into strips

• Kaffir lime leaves, chopped

• 2 tbsp lime juice

• 1/4 cup Thai basil leaves,chopped

Wok skillet

How to Cook Thai Green Chicken Curry

Step1Heat oil in wok skillet, stir in green curry paste, about 2 minutes.

Step2Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes.

Step3Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked.

Step4Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes.

Step5Serve in bowls poured over jasmine rice or rice of your choice.

Answer 4

Meatball Lasagna --

INGREDIENTS

2 (14.5 ounce) cans diced tomatoes, undrained

1 (8 ounce) can tomato sauce

1 cup water

1 (6 ounce) can tomato paste

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon dried basil

4 teaspoons dried parsley flakes

2 teaspoons sugar

garlic salt to taste

8 uncooked lasagna noodles

24 cooked meatballs

1 egg

1 cup ricotta cheese

2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese

DIRECTIONS

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.

In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

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Restaurant-Style Buffalo Chicken Wings --

INGREDIENTS

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

DIRECTIONS

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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Marie's Easy Slow Cooker Pot Roast --

INGREDIENTS

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

DIRECTIONS

Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

Cover and cook on low setting for 8 to 10 hours.  

Answer 5

You could do a meatloaf with corn on the cobb.

I dont know if you guys like meatloaf but this is how i do it..comes out nice moist and flavorful.

So I can have leftovers to take to work I do a 2lb loaf.

approx 2lbs of ground beef. This can be slightly over or under (you can substitute this for ground chicken or turkey to make it more healthy)

1 onion..small or medium depending on how much you like onion.

2 eggs

Italian flavored bread crumbs. I usually get 4C brand.

Ketchup

1/4-1/3 cup of milk

couple cloves of garlic

spices (as much as desired): salt, pepper, onion powder, garlic powder, and hot pepper if you like a spicy kick (i dont but my bf does)

Put the meat, eggs, spices, garlic, onion in a large bowl.  I usually GRATE the onion and garlic with a box cheese grater. This will draw out the juice in the onion for more flavor and keeps it moist.

add about 1/4 cup of milk (this helps keep it moist)

Mix it with your hands.  IT should be quite wet.  

Add bread crumbs to soak up the juice (b/c they are Italian flavored..it makes it taste good)

If it gets too dry...add a bit more milk..too wet add crumbs. You want the consistency to be slighty wet, but not too wet.  Definatly not dry, then the meatloaf will dry out, especially the leftovers.

Make sure the meat is all nice and packed together tight.

Get out a cake/brownie pan and shape the meat into a "loaf"...mine looks oval with a nicely rounded top. Sometimes i put tin foil on the bottom of the pan if i dont feel like scrubbing.

Rub a thin layer of ketchup on the top of the loaf.  Cover with tin foil and put in a preheated 350 degree oven.  2lbs will probably take about 50-65 minutes.  A thermometer is how i tell when it is done. Insert into the center of the center (or the thickest part).  I take the loaf out at 155 degrees. 160 is well done (no blood)  It will continue to cook for a few minutes after you take it out

Make sure you keep it covered when it is out of the oven so the moisture stays inside.  Let cool for about 10-15 minutes so the juices settle down.  Slice and serve.  I eat mine with ketcup..like a flavored hamburger! You can put it on bread or w/e you like

For Corn on the cob just boil up some water...with some salt in it to flavor.  Throw husked corn in for about 10 minutes. I cover the pot.  Take it out and put on a plate to cool.  I also take out a stick of butter. Roll the corn on the butter and enjoy.

Answer 6

2 x Pot Noodle.