Calling all Cooks!! I need recipes!

Newlywed Problems

Alright friends. It’s time. I know you’ve all spent maaannyyy years perfecting your favorite recipes and fixing glorious meals for your family/self. Now it’s time to share them with a poor, young, inexperienced, (prone-to-overcook-chicken) struggling new wife. :)  I need to learn how to cook more things!! I have a list of 5 or so “go-to-items” that Ray absolutely loves…but I need more help! You have a favorite recipe, right? We don’t have cable (not in the budget), so I can’t watch Food Network to learn new new dishes. Will you share your favorites with me????

Submit your recipe by

  1. Adding it in the comments below (or)
  2. Emailing me at laura.h.edmonds(at)gmail.com

If it looks yummy I’ll try it out, then blog about it / post it as a separate post letting everyone know how I did! We’ll see if I can make it as good as you. ;)

I’d love if you’d share your absolute FAVORITE (easy) dinner recipe with me – but if you have more than one, don’t hold back!! And include sides!

Have any other cooking tips or tricks? I need all the help I can get.

SHARE THE KNOWLEDGE. :) Ray’s taste buds thank you in Advance.

-Laura

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23 thoughts on “Calling all Cooks!! I need recipes!

  1. Oh, and the other one that is my favorite? Sautee onions and peppers, add a can of black beans to the pan, throw in some salt/cumin/vinegar, and serve over rice or in a tortilla. Add cheese and salsa. And its AMAZING. So stinkin’ easy, too.

  2. Easy FABULOUS Chicken Parmesan

    Marinate (I did about an hour) boneless skinless chicken breasts in a drizzle of olive oil and a sprinkle of garlic and chicken seasoning.
    Then roll the chicken breasts in Parmesan Herb Panko Bread Crumbs (I buy them at Kroger, I’m sure they’re available elsewhere.)
    Bake (uncovered at 350) for 30-40 minutes.

    Meanwhile, simmer your favorite red pasta sauce and prepare your favorite noodles. I used Prego Garlic mixed with 1 can of Italian diced tomates and we like whole grain rotini for this dish!

    When chicken is baked thoroughly, top with shredded mozzarella cheese and broil for a few minutes until browned to your liking.

    Serve over pasta and sauce.

    This tastes like something you’ve spent hours slaving over but it’s really quite simple! We had this last night with a side of steamed broccoli and my best friend (who said “Eww!” when I suggested chicken parm) could not get enough!

  3. This is easy and AMAZINGLY good!

    Sweet and Spicy Bacon Chicken
    4 chicken breasts cut in thirds (12 pieces)
    Bacon slices
    salt and pepper to taste
    garlic powder
    chili powder
    brown sugar

    Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish….brush dish with 2-3 tablespoons of olive oil

    Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

  4. I’m still learning too but here’s one that I like and you can really make quite a few different dishes w/ it.

    Buy the boneless, skinless chicken breasts (I like Kroger’s) preferably the “thin cut” kind if you can find them.

    Thaw the chicken breasts. This can be done in the microwave at the last second if you’re like me & never plan in advance enough to thaw stuff in the fridge.

    After thawing, coat both sides of the chicken breasts in McCormick’s Perfect Pinch Mediterranean Herb mix (you can find it at WalMart in the spice section).

    Then cook one breast at a time in olive oil, preferably in your cast-iron skillet (it tastes better that way). You can cut the breasts into strips or bites before cooking if that makes it easier for you to judge when they’re done w/o burning them. I like the thin breasts b/c it’s easier to cook them all the way through on the inside w/o burning the outside.

    When the chicken is done, you can eat by itself or you can melt cheese on the top. You can also add onions & tomatoes (just cut them up raw & add straight to the skillet w/ the chicken) & put it all in a tortilla, & voila, you have a homemade quesadilla.

    This kind of chicken also tastes fabulous on a salad. I’ve taken to making the chicken before I go to work, then putting it in the fridge soaking in some Italian salad dressing for a few hours. Then when I am ready to eat I just pull out the chicken & add it to a salad w/ a little more Italian dressing & it’s delicious (& healthy)!.

    Happy cooking!

  5. I could happily eat this evey single day

    Mexican Stuffed Shells

    Ingredients:
    1 lb. ground beef
    1 package low-sodium taco seasoning
    4 oz. cream cheese
    14-16 jumbo pasta shells
    1.5 cup salsa
    1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
    1 cup cheddar cheese
    1 cup monterey jack cheese
    3 green onions
    Sour cream

    Preheat oven to 350°.

    In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

    Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

    After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

  6. Jalepeno Chicken Breasts

    Ingredients:
    6 boneless, skinless chicken breasts
    1 tablespoon chili powder
    1/8 teaspoon salt
    1/2 cup reduced-sodium chicken broth
    2 tablespoons lemon juice
    1/3 cup sliced pickled jalapeno chile pepper, drained (or use fresh jalapeno)
    1 tablespoon cornstarch
    1 tablespoon cold water
    1 8 ounce package reduced-fat cream cheese (Neufchatel), softened, cut into cubes
    2 slices regular bacon or turkey bacon, crisp-cooked, drained, crumbled (optional)

    Directions:
    1. Sprinkle chicken with chili powder and salt. Arrange chicken in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.

    2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

    3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

    4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

  7. Bacon Ranch Foil Packet Potatoes

    3 sheets of heavy-duty foil
    10-12 baby red potatoes, thinly sliced
    1 onion, diced
    1 bell pepper, diced
    6 slices of cooked and crumbled bacon
    1 packet ranch dressing mix
    Salt and pepper to taste
    3 tablespoons butter
    Sour cream for serving, if desired

    1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, onions, peppers, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

    2. Grill (or bake in oven) for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

  8. You already have my mama’s tator tat casserole recipe…since you text me a question about it every time you cook it!

    Andrew LOVES this chicken taco recipe AND it is made in the crock pot so you don’t have to do much when you get home=love <3 So tender and it makes the house smell A-MAH-ZING!
    http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html

    I love this one and don't always cook it in the crock pot if it is a last minute thought.
    Chicken=yes, ranch=yes, BACON=yes, delicious=yes, healthy=NOOOOOOOO!(unless you use turkey bacon and fat free Greek yogurt. blah)
    http://healthifiedkitchen.blogspot.ca/2010/08/bacon-ranch-slowcooker-chicken.html

  9. Granny Jewel’s cookbook on it’s way and Momma’s favorites too <3 Folks she's kiddin- she's the best cook as a new Bride ever was <3

  10. Hey Laura,here ya go,First go to pinterest look me up Kathleen Carter go to favorite recipes and there’s a slew. In the meantime;

    Spinach Salad
    5 cups raw spinash(the kind in the bag)
    2 cups cooked orzo
    1 4oz package of crumbled Fete cheese( I like the tomato/basil)draine
    1 tab of olive oil
    1 tea grate lemon
    1 tab of freah lemon juice
    1/2 tea salt
    Mix it all together.It’s healthy ans tasty.Lemon juice and oliva oil you may want to add a touch more.

    Shredded Bullalo Chicken
    4-6 boneless chicken breast
    1 bottle bufflo chicken sauce
    2 tab of butter(yes I use real butter) 1 tea cellery seed
    1 envelope dry ranch dressing mix
    Put in crockpot on low 4-6 hours.shred the chicken with a fork.You can put it on buns or as a dish.

    Fish Dish
    4 fillet of pollick
    3/4 melted stick of butter
    fresh celantra( several pieces on each piece of fish)
    lemon/pepper seasoning(sprinkle over fish)
    melt butter, put in fish sprinkle lemon/pepper and celantra on fish.Cover and cook on medium heat(5 on dial) for 8 minutes
    Take off heat sprinkle with cheddar and fresh parmasan cheese cover again and for a minute (Off the heat). serve with potato or pasta.

    Enjoy!!

  11. Easy, Easy… if you have a crock pot…

    Before you leave for work… throw a package of four boneless chicken breasts (washed and dried) into a crock pot with half a bottle of your favorite bar-b-q sauce. If you want no clean up use crock pot liners. Turn on low.

    House smells great when you get home.
    Put pieces of chicken on cutting board and with two forks,shred. and add juice from crock pot.

    Warm wheat buns for 20 secs in microwave and have coleslaw, corn on the cob and fresh fruit.

    Glass of wine couldn’t hurt.

  12. Easy way to cook a FROZEN turkey breast or a FROZEN whole chicken, but with the help of a LARGE crock pot….

    About 6-8 hours before your meal (or before you leave for work in the morning), add half an onion, a carrot, and a couple stalks of celery to the bottom of your crock pot. Also add half stick of butter, about half a cup of water, and seasonings to taste. (I like Chef Paul’s poultry seasoning, but it’s not found in all grocery stores; I find it at Food Lion.) Finally, add the frozen turkey breast/roast or a frozen chicken. Surprisingly, this works beautifully and is SO juicy & tender!

  13. Clara’s Pound Cake
    Lemon or Almond
    3 cups all purpose flour
    1 cup unsalted butter , At room temperature
    ½ cup shorting , At room temperature
    3 cups granulated sugar
    5 large eggs
    ½ tsp. baking powder
    ¼ tsp. salt
    1 cup milk
    1 tsp. Vanilla
    Choose either. Depending on what flavor you are making.
    1 tsp. pure almond extract OR 2 tsp. pure lemon extract

    In a separate bowl mix flour salt and baking powder together.

    Spray and flour pan
    Set oven rack in middle of oven
    Preheat oven at 350 degree

    Cream together butter and shorting , add the sugar . Mix this at least 5 minutes on low speed using electric mixer. Until creamy and fluffy.
    Add eggs , one at a time mixing well after each egg.

    With the mixer on low, add 1/3 of the flour mixture , ½ of the milk.
    Mix well. Again add 1/3 of the flour and the remaining milk. Mix well. Finish mixing with the remaining flour.

    Add vanilla , Almond or lemon extract. Which ever you are making .
    Bake for one hour . Check for doneness.
    ENYOY,
    love you mary vass

  14. Potatoe Casserole
    2lb pkg frozen hash brown potatoes (southern style)
    1/2 c. margarine
    1 tsp. salt…..1/2 tsp. pepper
    1/2 c. chopped onion
    1 can cream of chicken soup (undiluted)
    1 pint sour cream
    8 oz. cheddar cheese (shredded)
    2 c. corn flakes or potatoe chips
    Combine all ingredients except cereal/potatoe chips and margarine.
    Place in greased 9×13 pan.
    Cover with corn flakes/pot. chips that have been mixed with butter.
    Bake at 350 for 45 min.
    Cover with foil if top starts to get too brown.

  15. Honeybun Cake
    1 box yellow cake mix with pudding
    3/4 c. cooking oil
    4 eggs
    1 cup sour cream
    3 tsp. cinnamon
    1 c. brown sugar

    Grease and flour pan. Preheat oven to 350. Mix together in a bowl the cake mix, oil, eggs, and sour cream. Set aside. In another bowl combine the cinnamon and brown sugar. Pour half the cake batter into a 9×13 pan. Pour half the cinnamon mixture over the batter. Pour in remaining batter and finish with the remaining cinnamon mixture. Swirl well with a knife. Bake at 350 for approx. 40 min.

    Icing:
    2 c.powdered sugar
    4 Tbs. milk
    1 tsp. vanilla
    Mix sugar, milk, and vanilla and pour over cake while warm. punch holes in cake with a fork and pour icing over the cake while warm so it will be very moist.

  16. Baked Spaghetti
    2 lb. hamburger
    1 onion chopped
    1 green pepper, chopped…..cook and drain grease

    Add: 1 jar (32oz.) Ragu spaghetti sauce
    1/4 tsp. organo
    1/4 tsp. salt
    1/4 tsp. pepper
    Simmer 10 minutes
    Cook 1/2 lb. noodles and rinse. Combine noodles and sauce and place in a large baking dish (9×11). Top with shredded cheddar cheese, mozarella cheese and pepperoni on top.
    Bake at 350 until cheese is melted. (approx. 30 min.0
    *****Can be made ahead of time and cooked later*******

    Add a salad and some bread and enjoy!!!

  17. Chicken Rolls
    2 pkg. crescent rolls
    1 8oz. pkg cream cheese
    4-5 chicken breasts (boiled)
    Mix chicken with cream cheese. Spoon into indiv. rolls and roll up. Dip in melted butter and roll in cornbread stuffing. Bake @ 375 about 25-30 min. til brown.
    GRAVY:
    Heat 2 cans cream of chicken soup w/ 1/2 can water. Pour over individual roll on your plate.

    This makes several so it would be good for company. If just for you and Ray, half it.
    All three of my kids love this.

  18. Gerald’s favorite is my BBQ Chicken. It’s extremely simple! All you need is boneless skinless chicken breasts a glass baking dish and whatever BBQ is your favorite or Ray’s. Thaw the chicken breasts, slice them into small strips. Lay the strips in the glass baking dish and cover them with the BBQ sauce. Preheat the oven to 450 degrees. Put foil over the baking dish. Let bake for 30mins to an hour, depending on how thick the strips are. If I can’t mess it up, I know you won’t. And this is coming from the girl that can mess up Mac n cheese…just saying. Lol! Best of luck Laura! :)

  19. Pingback: EASY Baked Spaghetti « Joy Will Grow

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