And what shall I cook for you?

I'm no cook, but if you're were offering...I'll take some omlettes. Lots of cheese.

Depends, what meal of the day? Right now, I have some chicken breasts marinating in a rather odd combination that my mom taught me once upon a time. It's one of the very few 'dinners' that I make without setting my kitchen on fire or giving people food poisoning.

It does take an hour, though.

you take four chicken breasts (or any combination of wings, legs, whatever. I use boneless, skinless breasts because I like them better)
8 oz Catalina dressing
8 oz Apricot preserves
1 packet of Lipton's onion soup mix.

mix it and bake at 350 for one hour if frozen, maybe a little less (45 minutes?) if thawed.

It sounds wierd/gross, but the finished product is incredibly good. And the cold chicken is great for sandwiches afterwards. I normally make a side of rice to go with it.

I plan on adding some leftover barbecued halibut to some spinach greens for a fresh main course salad.

This one is easy.

Ingredients:
- Tortilla
- Cheese

Preparation:
Put some slices of cheese into the tortilla. Fold the tortilla in half. Stick it in the microwave for 20-30 seconds. Voila!

DamaNegra said:

This one is easy.

Ingredients:
- Tortilla
- Cheese

Preparation:
Put some slices of cheese into the tortilla. Fold the tortilla in half. Stick it in the microwave for 20-30 seconds. Voila!

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You forgot the sliced olives. We call 'em cheesy tacos and eat 'em all the time.
mmmmm.....lunch.

But they're not tacos!! They're quesadillas!! You've been seriously misinformed.

Yes, but I can pronounce 'cheesy tacos' correctly.

I add thin slices of ham and mild taco sauce to mine as well. I loooooooooooooooooooooooooooooove quesadillas.

Chilaquiles are also very good (yes I don't want you to be able to pronounce what you're eating )

Ingredients:
- 10 tortillas, sliced like triangles, fried in maize oil and dried.
- 1/2 liter of water
- 3 tomatos
- chilli serrano (as much as you like)
- 1/4 of an onion
- 3 garlic teeth
- epazote
- salt
- pepper
- chicken stew (powder)

Preparation:
- Boil the tomatos in water for 30 seconds. Skin them and throw them back. Add the chilli.
- When they have boiled, throw them to the blender along with the onion and garlic (and the water it was boiled in). The sauce shall not be thick.
- Put it in a frying pan and fry it with the epazote, salt, pepper and chicken stew to mix the flavors.
- When the sauce is boiling, add the fried tortillas. If you want your chilaquiles crunchy, leave the tortillas in the frying pan only for a few seconds. If you want them flaccid (for lack of a better word) leave them a little longer.
- Take out of the frying pan and serve. Add cream, cheese and fried beans to your liking.
- Enjoy!!

ginger chili chicken with fresh coriander ---> how's your tolerance for spicy foods ;-P

Brussel sprout and garlic cheesecake is a favorite.

TsukiRyoko said:

It does sound weird, but so did the grape jelly/hot sauce meatballs (they turned out great!). Should it marinate for long or is it a throw-in-oven recipe?

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Either one. I try to let it marinate for a few hours, if possible, but I have just thrown it right in the oven. And I've made the meatballs thing before as well. Just the right mix of sweet and spicy.

It's too hot to cook! I'm having this instead of dinner.

3/4 cup Jack Daniel's
1/2 cup lemon jice
1/2 cup lime juice
2/3 cup simple syrup

Shake with ice and pour

For a more substantial meal add Marschino cherries and pour yourself a bowl of pretzels

Thinly sliced Prosciutto ham, sliced Provalone cheese, sliced red onion, diced tomato, Romaine lettuce, a dash of Italian dressing, wrapped into a sundried tomato wrap.

Or substitute smoked turkey and cheddar or roast beef and baby Swiss.

Or just use them all and try to fit it into the wrap.

Curried chicken with rice.

Here's one of my favourites, quick and easy too...
Fry two slices of bacon and put a tin of tomatoes on to warm in a saucepan (Italian plumb tomatoes if you can get them.)
Make two slices of toast and grate some cheddar cheese on top. Pop them back under the grill to melt the cheese.
When the cheese has melted and started to brown, remove from the grill.
Add the bacon and tomatoes around the side of the toast. to finish, sprinkle Worcester or HP Brown sauce over the cheese.
Salt and pepper to taste.

Billytwice said:

Here's one of my favourites, quick and easy too...
Fry two slices of bacon and put a tin of tomatoes on to warm in a saucepan (Italian plumb tomatoes if you can get them.)
Make two slices of toast and grate some cheddar cheese on top. Pop them back under the grill to melt the cheese.
When the cheese has melted and started to brown, remove from the grill.
Add the bacon and tomatoes around the side of the toast. to finish, sprinkle Worcester or HP Brown sauce over the cheese.
Salt and pepper to taste.

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Sounds good. Except I'd use more bacon and plop everyone on the toast.

;-)

Tonight we are having steak with a bacon and pepper sauce, served with broccoli and cauliflower roasted in a lite-white sauce, steamed bok choy, morning glory, zucchini, and a serve of roast baby potatoes mixed with olive oil S&P.

Which is easy and anyone could do.

But here is a simple to make masterpiece – it is fantastic. Do not get the chicken breasts, all the flavour is in the bones. I skin the chicken, and remove that big bit of fat at the back of the chicken thighs, but not everyone will want to do this.

SPANISH STYLE CHICKEN

4 chicken joints
2 tablespoons oil
1 onion, sliced
1 green pepper, cut into strips
1 clove of garlic, chopped finely
1 level tablespoon tomato puree
1 chicken stock cube
half pint hot water
1 level tablespoon cornflour
200g tomatoes, skinned and cut into quarters



Fry chicken joints in oil for about 5 mins until brown on all sides.
Add onion and pepper and cook for a further 5 mins.
Add garlic, tomato puree, chicken stock cube and hot water.
Cover and cook in oven (Gas 4; 350F; 180C) for a further 40 mins until chicken is tender.

Then EITHER:
Place chicken on a warm serving plate and keep warm.
Blend the cornflour with a little cold water, stir into the casserole and bring to the boil, add the tomatoes and simmer for 3 mins.
Season if necessary, pour over chicken and serve at once.

OR
Thicken the sauce with the chicken still in the dish, add the tomatoes and keep warm until ready to serve.


Seriously - learn to cook. An inablility to cook is one of the leading causes of obesity!

My kids love this, and it's quick and easy too (a must around my house):

Zap half a package of hot dogs for about two minutes.
Meanwhile, shred some cheddar cheese (about 1/4-1/2 pound) and heat up two cans of chili until just warm (I use the stuff with beans, but you don't have to).
Chop up the hot dogs and mix into the chili.
Serve over Fritos.

From fridge to table in about five minutes. This will serve the three of us (my husband can't eat chili so I'll just zap another 1/2 package of hot dogs for him when we have this), but if you're dining with adults or teens, you will definitely want more.