I'm pregnant and need a good recipe!!!?

Question

Here's what I'm craving: please help me out... and all of these things don't necessarily have to be incorporated into one dish. Thanks!!

Blackened cajun ribeye- extra hot spices
Something soupy and warm - spicy chili, cheesy potato soup, etc
cheese- lots of it!
rice
grilled chicken
potatoes- but not fries
ritz crackers

Thanks for your help!!!!

Answer 1

Rib-Eye Sandwich
16 new or small red potatoes, quartered
Salted water
1 cup heavy cream
4 ounces butter
1/2 cup roasted garlic puree
Salt
Freshly ground white pepper
Vegetable oil for frying
1 medium-size red onion, thinly sliced and separated into rings
1/2 cup Crystal Hot Sauce or the hot sauce of your choice
1 cup flour
Essence to taste
4 rib-eyed steaks (about 10 ounces each)
2 tablespoons olive oil
1/4 cup Worcestershire sauce
4 large hoagie buns (each about 6 inches long), toasted

Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the heat to medium, and cook until fork tender, 8 to 10 minutes. Remove from the heat and drain. Put the potatoes back in the pot over low heat to dry them, then mash with a potato masher. Add the heavy cream, butter, and garlic puree and mix well, but remember the potatoes should be slightly lumpy. Season with salt and pepper. Set aside and keep warm. In a large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 degrees F. In a small mixing bowl, toss the onions with the hot sauce. Put the flour in a shallow bowl and season with Essence. Dredge the onions rings in the flour, shaking them to remove excess flour. Fry them in batches in the hot oil, turning them once, until golden brown, 2 to 3 minutes. Drain on paper towels, then season with Essence. Set aside and keep warm. Rub the rib-eyes with the olive oil and season with Essence. Heat a large saute pan over medium-high heat. Add the steaks and cook for 6 to 8 minutes on each side for medium-rare, 130 degrees to 140 degrees F, 10 minutes for medium, 145 degrees F to 150 degrees F, 12 minutes for well done, 155 degrees to 165 degrees F. Remove the steaks from the saute pan and add the Worcestershire, stirring to loosen any browned bits on the bottom of the pan. To serve, spread equal amounts of the garlic potatoes on one half of each hoagie bun. Tuck in the steaks and drizzle with the pan drippings. Top with fried onion rings.

Spicy Red Pork and Bean Chili
This recipe works best with ordinary chili powder, which typically includes not only ground dried chiles but other spices as well. Pure chile powder will be too strong. Chili may be made 2 days ahead, cooled completely, then chilled, covered. Reheat before serving. Onion, cilantro sprigs, and lime wedges can be prepared up to 6 hours ahead and chilled in separate sealed plastic bags.

1/2 pound sliced bacon
4 pound boneless pork shoulder, cut into 1-inch cubes
Salt and pepper
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeno chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
1 (14-ounce) can beef broth
1 cup brewed coffee
1 cup water
1 (28 to 32-ounce) can crushed tomatoes with puree
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained
Accompaniments: toasted, salted pumpkin seeds, chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, brown or white rice, and warmed corn chips or tortilla chips

Cook bacon in a 6 to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapenos and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with puree.
Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
Serve chili with bacon and accompaniments.

Cheddar Cheese Soup
4 tablespoons butter
1 large onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
Salt
1/4 teaspoon cayenne pepper
Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.
Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.

Herbed Cheese-and-Cracker Bits
2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
4 large starchy potatoes, such as Idaho
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons butter
6 cloves garlic, chopped, divided
4 scallions, chopped
2 tablespoons balsamic vinegar, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon crushed red pepper flakes, 1/3 palm full
3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
4 large portobello mushroom caps, wiped clean with damp towel
1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
Coarse black pepper
2 cubanelle (Italian light green peppers), seeded and thinly sliced
1 medium red onion, thinly sliced
1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
Generous handful flat-leaf parsley, chopped
1 cup ricotta cheese
1/2 cup milk, eyeball it
1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls

Heat a grill pan or outdoor grill to high heat.
Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.

In a small pot over medium low heat and add vegetable oil, about 1 tablespoon – just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.

Heat a medium nonstick skillet over medium-high heat.

In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.

While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.

Thinly slice rested chicken thigh meat and grilled mushrooms.

Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.

Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

Answer 2

The recipe that I can think of that combines the most of the ingredients on your list is like a taco salad. You could have the meat shredded on it, beef or chicken, cheese, the spicy chili, a little rice, yum. Then ritz crackers with it instead of the shell.
I feel where you are coming from when I was pregnant with my daughter I couldn't eat enough spicy food! YUUUUMMM.
I remember having this sub that was hot cappicola, italian sausage, cheese and peppers and onions I swear I took it down in one gulp. You go, girl. Enjoy!

Answer 3

This recipe sounds weird, but it incorporates a few things and tastes good. I don't really use recipes, so bear with me.

Broccoli cheese casserole

Ritz crackers
Velveeta cheese
Broccoli
1 stick of Margarine


Melt the Velveeta in the microwave. In a casserole dish, layer ritz crackers, a few tabs of margarine, broccoli florets (raw) and the melted velveeta. Keep layering till the dish is full and bake at 350 till warm and bubbly and the broccoli is tender.

Didn't say it was gourmet, but it definitely cuts some cravings.

Answer 4

When I was once pregnant I used to make pasta salads at all times and devour them over the span of a couple of days. I nonetheless do. I simply boil a few frozen tortellini within the morning then allow it cool within the refrigerator. Later throw in what ever greens you've round. Raw greens are bigger. I like to make use of bell peppers, cucumbers, olives, tomatoes...then you definately upload Italian dressing and feta cheese. Of coarse you'll be able to overlook the feta and use something pasta and greens you favor.

Answer 5

I have a recipe for twice baked potatoes that my family and friends love..
Bake as many potatoes as you want..
When they're done- cut the them in half the long way.
Scoop out the potato into a bowl and put the shell on a baking sheet.
When you're done that, you are going to make mashed potatoes out of the inside with: sour cream, butter, and shredded cheddar cheese (salt ,pepper, and chives to taste).
Mixed it all up together (it should be a little thick, because the cheese will meat in the oven.)
When it's all mixed up scoop the potatoes back into their shells and bake at 350 until hot or the top is golden.

Answer 6

After I was once pregnant I used to make pasta salads all the time and eat them over the span of a few days. I still do. I simply boil some frozen tortellini in the morning then let it cool within the fridge. Later throw in what ever veggies you might have round. Uncooked veggies are higher. I like to make use of bell peppers, cucumbers, olives, tomatoes...Then you add Italian dressing and feta cheese. Of coarse that you can miss the feta and use whatever pasta and veggies you like.

Answer 7

I craved spicy when I was pregnant.My favorite thing was canned Cream of Chicken soup with lots of hot sauce.