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Easy recipes...
Posted on 6/22/24 at 9:12 pm
Posted on 6/22/24 at 9:12 pm
Trying to think of something to cook tomorrow, but really don't want to be in the kitchen for 2.5-3 hours. What recipes do you have to share?
TIA
TIA
6
Posted on 6/22/24 at 9:14 pm to CaliforniaTiger
For a Sunday supper? Whole roasted chicken cooked on a cooling rack over a bed of potatoes.
Posted on 6/22/24 at 9:24 pm to CaliforniaTiger
Doesn't get easier than this. Takes a while but hardly any effort and always good.
Posted on 6/22/24 at 9:26 pm to CaliforniaTiger
I made this for dinner a couple of nights ago after Zuppardo's had 21/25 shrimp on sale for $5.99/lb, frozen. For how easy it is, the taste is magnificent.
Shrimp Scampi
This easy shrimp scampi recipe is a simple but elegant shrimp dish. Serve with lemon wedges, garlic bread, and a salad for a delicious dinner.
1 (8 ounce) package angel hair pasta
½ cup butter, or to taste
1 pound shrimp, peeled and deveined
4 cloves minced garlic
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
4 lemon wedges
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a serving bowl and keep warm.
Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic. Cook and stir until shrimp turns pink, 3 to 5 minutes. Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley. Serve with lemon wedges.
Shrimp Scampi
This easy shrimp scampi recipe is a simple but elegant shrimp dish. Serve with lemon wedges, garlic bread, and a salad for a delicious dinner.
1 (8 ounce) package angel hair pasta
½ cup butter, or to taste
1 pound shrimp, peeled and deveined
4 cloves minced garlic
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
4 lemon wedges
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a serving bowl and keep warm.
Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic. Cook and stir until shrimp turns pink, 3 to 5 minutes. Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley. Serve with lemon wedges.
This post was edited on 6/22/24 at 9:30 pm
Posted on 6/22/24 at 10:08 pm to Stadium Rat
I would add some Cajun seasoning when I put the shrimp in
Posted on 6/22/24 at 10:47 pm to CaliforniaTiger
Chicken & Sausage Creole
-slice sausage into rounds and cook until browned
-season chicken (I used cubed breast meat, but my wife doesn’t like thighs, otherwise I would use it) with blackening season
-remove sausage and cook chicken in rendered fat. Add fat/oil if necessary
- remove chicken from pot just before fully cooked and add onion to deglaze. Cook about 10 minutes.
- dump 1 bag frozen okra and 1 large can diced tomatoes, juice included. Add a little broth if you want it more soupy. (fresh tomatoes can be substituted, but I’ve never tried it)
- bring to low boil for about 15-20 minutes and add meats back to pot and stir.
Cabbage
Saute a few slices of sausage in a new pot until brown & fat has rendered Thinly slice onion and chop cabbage (I like mine sliced thin to kind of mimic pasta). Add to pot with seasoning of your choice and 1-2 cups of chicken broth. Cook on low, stirring occasionally until cooked to desired tenderness
I served the creole over cabbage because I had a head I needed to cook, but you could serve it over rice just as well. Substitute chicken or sausage for shrimp as well. Super easy and versatile recipe.
Love this dish and it comes together in well under an hour
-slice sausage into rounds and cook until browned
-season chicken (I used cubed breast meat, but my wife doesn’t like thighs, otherwise I would use it) with blackening season
-remove sausage and cook chicken in rendered fat. Add fat/oil if necessary
- remove chicken from pot just before fully cooked and add onion to deglaze. Cook about 10 minutes.
- dump 1 bag frozen okra and 1 large can diced tomatoes, juice included. Add a little broth if you want it more soupy. (fresh tomatoes can be substituted, but I’ve never tried it)
- bring to low boil for about 15-20 minutes and add meats back to pot and stir.
Cabbage
Saute a few slices of sausage in a new pot until brown & fat has rendered Thinly slice onion and chop cabbage (I like mine sliced thin to kind of mimic pasta). Add to pot with seasoning of your choice and 1-2 cups of chicken broth. Cook on low, stirring occasionally until cooked to desired tenderness
I served the creole over cabbage because I had a head I needed to cook, but you could serve it over rice just as well. Substitute chicken or sausage for shrimp as well. Super easy and versatile recipe.
Love this dish and it comes together in well under an hour
Posted on 6/22/24 at 10:51 pm to CaliforniaTiger
Sticky chicken, but don’t go off of any cookbook. Oil, brown onions good, throw chicken in, season and brown some more, let them onions fall apart. Add a little water toward the end, cover and let simmer. Maybe an hour.
Posted on 6/23/24 at 8:08 am to Big_country346
same thing but different
brown bone in thighs in olive oil, remove
sautee onions, garlic, herbage, red pepper flakes
put chicken back in, add capers and a couple of crushed tomatoes, cover and bake for about 1 hr 15 min
brown bone in thighs in olive oil, remove
sautee onions, garlic, herbage, red pepper flakes
put chicken back in, add capers and a couple of crushed tomatoes, cover and bake for about 1 hr 15 min
Posted on 6/23/24 at 8:23 am to CaliforniaTiger
Baked Fish with Lemon Cream Sauce
The sauce is made with:
1/2 stick of butter (4 Tbs)
2 or 3 minced garlic cloves
1/4 cup heavy cream
1 Tbs Dijon mustard
1 1/2 Tbs lemon juice
Salt & pepper
Combine above ingredients and microwave in 30 second bursts until the butter is melted. Stir to combine and pour sauce over four 4-6 oz fish filets (firm white fish of choice) that have been seasoned with salt and black pepper (at the very least) and placed in a greased baking pan topped with finely sliced shallots (or alternative) and lemon slices.
Bake at 400 until fish is done (10-12 min for thinner pieces, 20-25 min for the thick halibut I recently used).
Steamed broccoli tastes great with the lemon sauce, as do sautéed mushrooms.
Comme ça:
The sauce is made with:
1/2 stick of butter (4 Tbs)
2 or 3 minced garlic cloves
1/4 cup heavy cream
1 Tbs Dijon mustard
1 1/2 Tbs lemon juice
Salt & pepper
Combine above ingredients and microwave in 30 second bursts until the butter is melted. Stir to combine and pour sauce over four 4-6 oz fish filets (firm white fish of choice) that have been seasoned with salt and black pepper (at the very least) and placed in a greased baking pan topped with finely sliced shallots (or alternative) and lemon slices.
Bake at 400 until fish is done (10-12 min for thinner pieces, 20-25 min for the thick halibut I recently used).
Steamed broccoli tastes great with the lemon sauce, as do sautéed mushrooms.
Comme ça:
This post was edited on 6/23/24 at 5:36 pm
Posted on 6/23/24 at 8:00 pm to Darla Hood
Hour and 13 minutes. Now she’s just getting better while the rice cooks. 
ETA: The Mrs doesn’t like bone in chicken in this dish…chicken breast bout to melt in your mouth though.
ETA: The Mrs doesn’t like bone in chicken in this dish…chicken breast bout to melt in your mouth though.
This post was edited on 6/23/24 at 8:02 pm
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