Monday, December 14, 2009

Calling All Cooks

I love to cook. Making dinner is usually my break for the day. And I don't just rotate the same meals over and over again. I'm always trying new things. But that means that making my menu can take a long time. I shop for two weeks at a time, so that means I usually need around 12 meals to get us through the two weeks. Well, I'm running out of ideas. I need to go grocery shopping tomorrow and don't have even the beginnings of a menu. So here's where I need you. Could you all give me your favorite recipes? Link me to them, type them in the comments, whatever, just please, help me! Save my mental sanity!


Cassie said...

Cheesy Broccoli & Potato Soup:

Potato & Boursin Frittata

The BEST crockpot ribs, but I only make them when they are onsale:

Stuffed Shells:

Tortilla Soup:

I am planning on trying this ginger salmon recipe this week:

We like this Greek Salad, but I always keep some without the dressing for the kids:

A very kid friendly Parmesan chicken( and sweet potato fries (

If you want more, just let me know :)

Brandi said...

Coconut sticky rice with pineapple (or mango):

-1 cup sushi rice (short grain rice)
-1 1/2 cups water
-1 can coconut milk (you can use light to save calories--my family doesn't notice a difference)
-3/4 cup sugar or Splenda
-1 can of crushed pineapple or some sliced mango. Or both. Or bananas. Or papaya...

Add rice and water to a medium pot. Bring to a boil, then turn off the heat immediately. Keep covered and let it sit on the hot burner for 20 minutes or until all the water is absorbed.
Stir in the can of coconut milk and sugar. Cover and let sit for 20-30 more minutes, or until all the liquid is absorbed. Top with fruit when you serve it.

I always serve it with this--

Chicken skewers:

-1 pound boneless skinless chicken breasts, sliced into 1-2 inch wide strips
-can of coconut milk
-Goya Adobo (a salt-seasoning that you can find in any grocery store in with the Goya Mexican foods. It's yellow. You can get it with or without pepper. I always use the with pepper variety. This, by the way, is the most used spice in my kitchen).
-curry powder
-skewers(if you use wooden ones, soak them in water for an hour first)

Marinade chicken strips in the coconut milk for a few hours (overnight is best). Put the chicken on the skewers. Sprinkle them with adobo and curry powder. Bake at 350 for about 25 minutes, or grill them until done.

And I also serve the rice and chicken with this:

Cilantro salad:

-2 tomatoes, chopped (about 1/2 inch pieces)
-1 large cucumber chopped (same as tomatoes. I usually use an English cucumber, but any will do)
-Chopped onion ( Same as tomato and cucumber. A sweet onion like Vidalia is best. A red onion would be second best. You can use whatever you have, though)
-Chopped cilantro (about 1/2 a cup)
-minced garlic (about a teaspoon, or one clove)
-1 tbs olive oil
-1/4 c rice vinegar
-salt to taste

Mix all ingredients together. It tastes best after it sits for about 20 minutes.

Linds said...

First I'll give you the link to my cooking blog (where I have other links that I like their recipes):

Seriously check it out in general, but my favorites are:

Taco Soup:

Sweet Chili:

Turkey Chimichangas:

3 Cheese Penne:

Norwegian Stew:

Creamy Primivera:

Hope that helps! Enjoy!

Amy said...

I'll get around to sending some of our favorite recipes soon, but here is the link to a blog I recently found. Haven't tried any yet, but am planning on it. Adam knows her and her husband.