Okay, this is from an ungourmet southern cook, who makes margueritas with Sundrop and pours them over ice is a gameday 16oz. plastic cup, and thinks salmon comes in a can. I do know what to do with shrimp and those raw oysters. Anyway I tried one of those Stouffer's bistro flatbreads from the frozen foods today. It was the chicken, bacon and spinach and it was very good. Put a salad with it and you would have a good meal. I am going to try some of the others. I like to share when I find something easy and good.
i bought some of the frozen dinners by marie callender. they come like turkey/dressing/greenbeans//meatloaf/mashed potatoes/corn-- wasnt too bad, dh ate three of them i got for lunches so far. so easy! microwave put on a plate with a salad or fruit...jello--- i cook a big breakfast everyday and then a lite dinner. divvi
Line a large cookie sheet with foil and turn up all the edges so the grease doesn't run off in your pan. Spread out 1# of bacon and bake 425 degrees about 20 min. Remove from oven carefully and remove bacon with a fork on to sheets of paper towels. I do 2# at a time, plastic bag it and put it in my cheese/meat draw of the refrigerator and it is ready to use whenever you need it. I did 2 bakings today and my pan never got dirty.
1 lb. pizza dough (I usually go to a local pizza place and buy this from them) 3-4 RIPE tomatoes, sliced about 1/4 inches Olive oil garlic-diced oregano basil parmesean cheese salt & pepper
Preheat oven to 425
If dough is cold, leave out to warm up a bit. You can use a sheet pan or pizza stone or pizza pan to cook this. We usually use a sheet pan with a small amount of oil to keep the pizza from sticking. My sister (the pizza queen) streaches the dough as much as possible without making it too thin. This is a thicker pizza. Lay it in the pan and spread it out. Place in preheated oven for a few minutes just so the pizza has a firmness to the dough. You are not looking to brown it. This will help keep the pizza from getting too soggy from the fresh tomatoes. Once out of the oven, spread sliced tomatoes on top overlapping each just a bit. The majority of the pizza should be covered leaving 1/2 - 3/4 inch edge all around uncovered. Sprinke the top with garlic,salt & pepper,oregano,p. cheese and olive oil. Some people use the basil and others use it in place of the oregano so you'll have to try it to see which you like the best. Place in oven for 1/2 hr or so till the bottom brown nicely. Enjoy. I love a piece next day cold out of the fridge with a hot cup of coffee. Yum. Yum
I used to love to cook, but the wind's gone out of my sails. I have a hard time cooking for no less than Lee's army, being an authentic Southern Belle (and a Princess, too)....I do know that there is a monthly publication called COOKING FOR TWO that I sometimes am inspired by. But, here, today, I will share what works best for me: Get to car. Start engine. Drive to Kentucky Fried Chicken, Wendy's, Arby's, McDonald's or Burger King's drive thru. Order. Pay. Eat on the way back home.
try this you'll like it 2cups uncooked gemelli(twist) pasta (8oz) 1 1/2 cups cubed cooked turkey or chicken,I dice up a 2-3 chicken tenders or breasts brown them off in a frying pan an your good to go 1/4 cup slivered almonds toasted,pecan work well also 1 medium stalk of celery thinly slice((1/2 cup) 3-4 medium green onions chopped(1/3 cup) 3/4 cup refridgerated poppy seed dressing Cook an drain pasta mix with remaining ingredients pour dressing over an serve immediately,this is very simple an like popcorn ya can't get enough
Stunt girl, "Cooking for 2" was my favorite magazine and got me through having to take over cooking when DW's AD got too bad. Unfortunately, it has ceased publication. Probably not enough subscribers.
A tasty chicken breast grilled in frying pan - or on the grill.
Rinse and pat dry chicken breast...then drizzle bottled Italian Salad dressing generously over top. Place on grill and cook till done. Delicious flavor. Serve with a salad or vegetable. Easy Breezy.
Years ago when I was doing prep cooking at a Christian Camp, the chef used an italian bacon dressing the he covered the chicken with before backing. it was delicious but i have never found it in the stores.
Make it,Charlotte. I betcha you could either add some bacon bits or left over bits of breakfast bacon to a small dish of dressing, let it soak for a while and go for it. I'll remember that..I love the italian dressing on chicken...your idea is great!
Let's pull this back up. Tonite we had a simple simple pasta:
Start pasta water.
Fry up thin onion slices in just a little oil in a good-sized skillet; when they're starting to brown add in some chopped garlic. Add some crumbled bacon (the already-cooked is fine) or pancetta. While it's cooking chop up some fresh tomatoes. Add to the onions including all the juices, add salt and pepper and any fresh herbs lying around. Simmer.
Cook the pasta. Drain, dump into the skillet. Mix, serve with cheese on top.
Gobble gobble! Of course the fresh tomatoes make the dish.
I love that type of pasta..I prefer penne pasta, and if I have fresh spinach, it's always tossed into the mix. Spinach, bacon, tomatoes, onions. some red pepper flakes..mmmmm. You have decided 'what's for dinner' tomorrow night. (grin)
ok I'll try one more time after being chastized the last time
Cashew Chicken 2cups leftover chicken or turkey 2 cans cream of chicken soup 3/4 C water1/2 C diced onions 1C diced raw celery 1/2 cuo cashews 1 1/2 cup Chinese noodles
Mix soup an water together. Add remaining ingredients.Use some of noodles to cover.Bake in a 2 quart casserole dish at 400 for 40 minutes
I make something very similar and it is always delicious. For the topping I use some Pepperide Farm Seasoned Stuffing Mix that I saute in some butter and then spread that on the top....
I cooked a salmon dish last night that was delicious. My wife really liked it. Here it is:
2 lb fresh or frozen salmon fillet, skin removed (I left the skin on) 3/4 cup orange marmalade 1/4 cup green onions, sliced 1 clove garlic, minced 2 tsp dry white wine 1 tsp grated fresh ginger 1 tsp Dijon mustard 1/4 tsp cayenne pepper (I left this off) 1/8 tsp Old Bay Seasoning 3 Tbsp sliced almonds, toasted
Preheat oven to 450°F. Rinse fish, pat dry. Measure thickest portion. Season with salt and pepper. Place in shallow baking pan; set aside In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and Old Bay spice. Spoon mixture over salmon. Bake, uncovered, for 4-6 minutes per 1/2 inch thickness, or until salmon flakes easily with fork. Transfer fish and glaze to serving dish. Sprinkle with almonds. Serve with steamed asparagus
bluedaze, Talk about your supermarket making peanut butter,it's so easy. Just put peanuts (NOTHING ELSE) in a blender and just like magic you get peanut butter.Go for it!!
Well, DR. M..... YOU impress me with that Salmon dish! How delicious is that??? That recipe is a KEEPER, too. Who doesn't love salmon??? And...it's a Heart healthy fish!
I moved into my Independent Living Villa on Monday night. Since then, my favorite recipe has been:
1.Call the ALF next door in the morning. 2.Listen to the dinner menu. 3.Make my choice. 4.Answer the door at 4:30 PM, and take the meal from the delivery man. 5.Put the meal in the refrigerator. 6.Heat later and eat.
I don't like Salmon. When I was a teenager my dad had caught Salmon in the Willamette River at a time pollution was really bad - it smelled like sewer. The fish tasted like sewer too. The only fish I eat are Red Snapper, Cod, Halibut -if it is not fishy tasting and trout if we catch it fresh in a cold mountain lake. If the lake isn't cold it will taste 'dirty'. I take fish oil supplement in place of.
I did print it out and gave it to my sister who loves Salmon. She thought it looked good.
I'm with you Charlotte I don't like Salmon either. I thought I would try it last December at the UMW lunch, took one bite and that was it! I like Flounder, Shrimp cocktail and Mahi Mahi.
My DH and I used to both cook and enjoyed it very much! Now, I look for easy, easy recipes. If there are more than 6 ingredients, I probably won't do it (unless it is an old favorite that I am very familiar with and know the short-cuts). My favorite short-cut these days is SCHWAN'S. Their chicken and fish entrees are especially yummy. (I stay away from the beef and pork - I do better at the supermarket). Our Schwan's man comes every other Friday. I order on-line in advance. Our freezer is stocked while we "speak". And they also have delish ice cream and desserts for one (or more). :-)
Just finished digging out our firepit so we can have a bonfire later this week. Weeded some, watered some. Just now I told HB I want to move to an independent living residence like Joan's. He's always talking about moving to FL; so he's gung ho. Joan's meal planning appeals to me today. I'm a tad on the depressed side, I guess; but that should go on another thread.
one of the easy ones I use this time of year,turkey breast in a crock pot,if they're too large I have butcher cut them in half place breast in crock pot, 1 envelope of onion soup mix 1 can of cranberrie sauce 2 hours on high,about 3 on low can be put in pot frozen
Fancy Bran Muffins: 1/2 cup of white sugar, 1/2 cup of brown sugar, melt with 1 cup of boiling water, 2 cups of dates, 1 cup of chopped walnuts, mix in electric mixer, then 1 1/2 cups of oats, 1 cup of all bran, 2 cups of buttermilk, 2 eggs, mix those together, then 1/2 cup of olive oil, 1/4 cup of molasses, 1 Tbls. of salt, 1 1/2 Tbls. of baking soda and 3 cups of flour.
Bake in preheated 400 degree oven for 25 minutes.
Makes 12 large muffins.
My husband won't go a day without one. I have been making them for about 3 years now and he is spoiled for any other kind. They are very good!
I love to cook - haven't tried those muffins because I know I'd be gobbling them. But between me loving to cook and him loving to eat, it's a good part of our life.
It saddens me so much to think of not cooking any more if he goes into a facility.
I got this recipe yesterday from a friend and I revised it a bit and made it today and we loved it. First time I ever made Quiche.
1/2 pound of mild Italian sausage ¼ cup chopped onions ¼ cup green pepper ½ chopped small jalapeno or green chilies (I used chilies and added a pinch of red pepper flakes) 1 cup milk (I used skim)
¼ teaspoon black pepper 3 eggs 1 cup shredded sharp cheddar cheese fresh chopped parsley fresh chopped basil a pinch of garlic powder
Brown and drain sausage. Return sausage to frying pan and add onions and peppers. Lightly saute for approximately 2 minutes. Combine whipping cream, salt, pepper, parsley, basil, and eggs. (Parsley and basil measurements are personal preference.) Set liquid mixture aside.
In a 8” deep partially baked pie crust (I bake mine 10 minutes at 400 degrees) Place sausage into crust. Top sausage with shredded cheese . Pour liquid mixture over sausage and cheese. I just mixed it all together and poured it into the partially baked crust. You can buy premade crusts.
Place quiche on a cookie sheet and bake at 350 degrees for 50 minutes to 1 hour.