Can anyone sugguest a quick recipe I could possibly make for dinner one night?

Question

I sometimes cook in my kitchen and make a small amount of food, just enough for my parents, and if they like it sometimes I get to make it for dinner. Can anyone give me a simple recipe, it would be greatly appreciated! Thanks!

Thanks, but I don't want something simple like "mac and cheese" or "ramen noodles" I love to cook. I love to actually cook food, not just throw in some water, contents of the package, and microwave for 30 seconds. I aspire to someday become one a great chef, and own one of the most celebrated restaurants. Thank you for your answers, but I would like some real recipes, not just "Mac and cheese" sorry.

Answer 1

Shrimp Florentine Stir-Fry
Serves 4

This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.





1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges


Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.

Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.

Serve with lemon wedges.




Chicken Cordon Bleu with Balsamic Sauce
Serves 4

1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach


In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce.



Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.


8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.



Speedy Salmon with Mustard-Dill Sauce
Serves 4

How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.


1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste


Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.

When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.

Plate the salmon.

Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.

Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.

Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.

Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.



Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4


9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted


Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.

Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).

Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.




Pounded Chili Chops
Serves 4

Here's a great one for the grill-guy or gal.

And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor.


1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges


Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.

Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).

Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.

Answer 2

How about stuffed shells. The recipe is right on the side of the box of shells. It's not as simple as a mac and cheese deal, because you actually have to do a bit of work to stuff the shells, and the result turns out great. It's good practice for a budding chef to work with the food and handle it like that. You could make a nice side salad and some cheesy garlic bread to go with it.

Answer 3

Try a risotto.
Measure out 2 cups of rice, get a package of frozen peas or lima beans, or a can of beans(any type), mixed veggies either in a can or frozen, and a can of cream soup: mushroom, cream of celery, or any other soup that you fancy.
Put this all together, season the mixture with salt and pepper to taste(or if you want it spicy, add some hot sauce).
After mixing the ingredients together, layer with cheese into a Pyrex container(the rectangular ones do well here) and bake at 350-425 degrees Fahrenheit until done, roughly about 25-30 minutes.
This is a very 'rough'recipe but I have done similar stuff. I hope that your parents enjoy your efforts!

Answer 4

American Chili

1 large can or 2 small cans diced tomatoes (or whole tomatoes diced up)
1 small can Ranch Style® brand beans (in the black labeled can distributed by International Home Foods, Ft. Worth TX)
1 medium onion
1 large green pepper
1.1 lbs extra lean hamburger
½ lb. Fresh Mushrooms (Italian Brown [also known as Crimin] are the best ones)

Scramble fry hamburger in cast iron pan with diced mushrooms, onions, and green peppers. If you don't have a cast iron pan don't worry. Cook with lid mostly covering the pan. In another pan heat tomatoes and beans. When hamburger mixture is cooked combine and eat. You're looking at a half hour max from start to finish.

Answer 5

Very simple: Chicken with fettucine and vegies.

Pan fry chicken breast in 1- 2 tbls oil, that have been cut into small pieces.
Start water to boil for pasta in separate pot.
After chicken is cooked remove from pan, add more oil if needed then 2-3 tbls of flour stir up with the oil as it turns yellow whisk in 2-3 cups of milk. Bring to a boil. Meanwhile your pasta should be almost done, In the pan with milk add 2 cups of frozen vegies like broccoli, cauliflower, carrots and re-add the chicken. Cook till vegies are cooked through. Drain pasta when cooked and top with the chicken and vegies. Don't forget to add salt and pepper to taste and you can also sprinkle a bit of nutmeg on top when it's cooked. This is super simple trust me!

Answer 6

this is a quick thing to put together and tastes great! Plus the leftovers can be made into a pie for the next nights dinner.
Buy an eye round roast beef, cook in a 350 oven for half hour to a pound for medium rare.Place baking potatoes in the oven at the same time your roast is cooking.I usually do a pkg. of frozen peas with this.When roast is done make a gravy from the pan drippings.
the next night I saute a small onion and fresh mushrooms in a half stick of butter until golden and soft.Add chopped left over roast beef and peas. Place in a pie crust(either store bought or homemade) Top with mashed potato and bake until golden.I usually make extra the first night so I know I have enough leftovers for the pie.

Answer 7

Chicken and Rice Casserole

1 can Cream of Mushroom Soup
1 can Mushroom Stems and Pieces
1 soup can Milk
1 envelope Onion Soup Mix
3/4 cup uncooked regular Rice
2 Chicken Breasts, halved

Mix soup and milk; reserve 1/2 cup of mixture. Mix remaining soup mixture, rice, muishrooms (with liquid) and 1/2 the onion soup mix. Pour into ungreased baking dish. Place chicken breasts on top. Pour reserve soup mixture over chicken; sprinkle with remaining onion soup mix. Cover with aluminum foil and bake 1 hour. Uncover and bake 15 minutes more.

You can also use pork chops instead of chicken. Very good recipe that I've cooked for 20+ years.

Answer 8

This is from my 8 yr old son. One night he asked my to cook up some rice, put it in a casserole dish, small or large, whichever you need. Then, he mixed a little bit of sour cream, garlic salt, and pepper in it. Then, we fried some chicken breast, seasoned it, with whatever you want, shred it as best you can, put a little spoonful of sour cream in there, mix up some brown gravy, and cook it into the chicken until the sauce is somewhat thick.
Pour your mixture of chicken into the casserole dish, mix it up,and put it in a 350 degree oven for 15 minutes.
Considering this was the idea of an 8 yr old, it was really good.
You can experiment with onions, veggies, cheese, all sorts of stuff. But it's so quick and simple.
If you try it I hope you like it.

Answer 9

Cut up into bite size pieces, boneless chicken thighs or breasts and saute in olive oil until almost done and then add a cut up onion and continue to cook until onions are clear -- salt and pepper to taste. Spray a casserole with cooking spray and pour in the chicken and onion. Add a can of cream of mushroom soup and cover the chicken. Top off the casserole with biscuits from the can and cook according to the length of time and temp. on the biscuits can. You only need to cook the biscuits until they are done --- everything else is cooked -- it will be hot and ready when the biscuits are ready! I hope you enjoy this !

Answer 10

My son loves this really easy hamburger stroganoff. First, start the rice according to package instructions. If you use Minute Rice--it's quick and easy. While the rice is cooking, brown 1-11/2 lbs hamburger. If you like onions , you can add them too or even mushrooms, but sometimes simple is good. Add 24 oz sour cream and mix in a packet of dry brown gravy mix. Stir together and sprinkle in 1/4 tsp. of nutmeg. Serve immediately over rice. We like peas as a side dish. Good luck--I hope you like it! (Oh, if you like noodles better, you can serve over noodles instead!)

Answer 11

Try my personal chicken hotpot recipe :)

Cut up a chicken in 4 or 8 pieces ( as much as you need for everyone) Double the recipe if required.

Wash the chicken remove skin ( optional)

Add a little oil to a non stick baking tray- Middle shelf about 350 ( low to medium heat)

Rub salt and pepper over the chicken and put in tray- leave for about 20 minutes and keep basting with its juices so it doesn't dry out- this keeps it tender.

Meanwhile, chop one big onion, some potatoes into small sizes chunks, 4-5 tomatoes cut into big chucks. Add a Little chopped parsley if you wish.

Mix it all up with a little salt and pepper - not too much. Pout into tray with chicken - stir it all.

In a small pan warm a little water ( one glass) add one chicken stock cube to it-knorr or Maggi) Pour over. Leave for another 20 minutes till chicken and potatoes are done- you can check with fork- use your instinct.

Important: Keep pouring juices over the chicken every few minutes. When done serve this in a rectangular glass dish or on a platter with its juices.

Side dishes: Romaine Salad/Beetroot slices.. This is real delicious and is a success all the time. You can do this exact procedure with lamb chops too.