what can cook for my husbands birthay?

Question

something special but not too complikated

Answer 1

Stuffed Pork Chops with Beer-Glazed Onions

Ingredients:

4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.

**Substitute white wine, if desired.

Serving Suggestions:

A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions.

Answer 2

You didn't say whether or not your husband was a vegetarian or a true meat eater, but here's a recipe for a great dinner for you and your husband that's kid friendly too:

Thin bone-in pork chops ( you decide how many to cook and serve)
1-2 boxes of Kraft Macaroni and Cheese
1 3 oz box Cream Cheese (or more depending how much Mac and Cheese you're making)
1/2 to 1 onion, sliced in thin rings
Salt and Pepper to taste.

Season porkchops with Season Salt or Salt and fresh ground Pepper. Saute onions in butter until translucent and set aside. Brown chops in the same pan. Make Mac and Cheese according to package directions and add cream cheese to mixture. Spray a baking dish with Pam and put Mac and Cheese in it. Top with porkchops. Top porkchops with onions and cover with foil. Bake at 350 degrees for 30 minutes, or until chops are done.

This dish is great with fresh green beans cooked in chicken broth or green peas and home made apple sauce.

Answer 3

Chicken Paprika

Ingredients:

chicken parts – legs and thighs
onion, finely chopped
garlic cloves, finely chopped
8 ounce can diced tomatoes
pinch of salt
1 tablespoon Hungarian paprika
1 teaspoon caraway seed, chopped
1 green pepper, cut in strips
8 ounce container sour cream

Preparations:

Brown the chicken parts (thighs/legs) in some oil. Remove from pot and drain some oil off if needed.

Sauté the onion until transparent, add garlic, continue cooking a couple of minutes. Add diced tomatoes, a pinch of salt, the Hungarian paprika, and caraway seed.

Place chicken on top and add water just to cover, bring to a boil, cover and simmer 1/2 hour. Add a green pepper; cover and simmer another hour or so.

Now, I take the chicken out and remove the skin (you can skip this step if you like). Add sour cream and whisk it up and correct seasonings. Put the chicken back in and VOILA! A fantastic dinner.

Answer 4

Okay here is an SG enterprise specialty. Pizza ! As a fabulass
side. Take small say one slice per person pizza add some
extra cheese, and steak strips. I have a nice steak recipe
for a extra tastea meal.
Take a medium leg piece say a sirloin cut into 4 inch strip
pummel until tender with his favorite spices.
Pummel a special piece extra tender for a steak sauce with
bits, this is what makes the pizza seem specialty.
Use the parsnips, carrots combination for vitamin health.
Small salads with lots of spicy bits, extra radiccio or carrot.
Here is a parsnip carrot mix recipe.
Take 3 medium per person parsnips, and 3 carrots
very clean. Cut into blocks like about 2 inch by 1 inch.
Pan cook these in a lite glaze of riccotta egg yolk, or
honey tho not thick, a glaze, maybe with a favorite flavor.
Cook with the steak in broiler. Save and make sauce.
Then boil anyway with whipping together with more riccota.
Or favorite cheese, butter to taste. Cook pizza. Serve
steaks in tender 4 inch slab, with mushrooms if you like.
Laddle on sauces, serve with small salad spicy, and
pizza sides with crunchee steak tenders. Enjoy a koolaid,
say a sherbet dessert with a same flavor kool refresher.

Answer 5

Maybe some pork chops? They aren't too difficult at all. First, put some garlic in a pan. Cook it a little. Then put in each chop. Cook until each side is browned. Serve with a side of Garlic Buttered Green beans.

Green Bean Recipe:
1 lb. fresh green beans
6 tbs. butter
2 tbs. onion powder
1 tsp. garlic powder

Boil green beans. Drain, and add to a skillet with butter, onion powder, and garlic powder. Toss. Serve.

Hope he likes it!

Answer 6

All American Roast Beef

INGREDIENTS
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.


Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.

Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.

Answer 7

http://www.easygourmetrecipes.com/

go here easy to follow gourmet recipes

you will seem like a pro chef

Answer 8

chicken Parmesan or penne a la vodka.