What's your "go to" meal, that you would cook for company, that's tasty but easy?

Question

I don't need the whole recipe, but give me the main ingredients, and methods of cooking. I'm just bored with the stuff I usually cook.

Answer 1

Lasagna
Baked ribs
Rice, steamed broccoli, and boiled chicken thighs & drumsticks w/ cream of mushroom

(now I'm hungry!)

Answer 2

Polanta (cooked corn meal)

with a sausage and mushroom gravy.

perfect of a very cold day.

or

Risotto. (Chicken and rice)

Or

Roast Pork
Garlic Mashed Potatoes and gravy
salad
roasted carrots

Or

Spaghetti
Meatballs
Garlic Bread

Or
Home Made Pizza

Or

Beef Sandwiches
on Garlic Bread

with Roasted Potatoes or maybe even Potato Salad.

Sub sandwiches with artichoke salad, olives, chips


Or I would put out assorted finger foods

Fritattas or quiches

Answer 3

Shrimp pasta with heavy whipping cream, fresh grated parmesan, garlic (I flavor the butter with the garlic and then remove it so it's not overpowering) and butter. It sounds like a lot of work, but I can make this in less then a 1/2 hour. I like linguine noodles for this one.

Stuffed shells, I follow the recipe from Berelli and Bruschetta

Fajitas with homemade fresh salsa, I use vine ripe tomatoes, red, green, orange, and yellow peppers, onion, jalapeno, fresh cilantro, garlic, lime and lemon juice. The salsa can be prepared earlier in the day. I saute more peppers and onions for the fajita veggies.

Fresh lake trout with white wine, lemon juice, seasoned salt, pepper, garlic, onions, tomato slices, olive oil and fresh parsley baked at 350 degrees for 45 minutes. My kids will even eat this one. Cook the onions and garlic until limp before layering it on the fish. Cover with tin foil.

Answer 4

I have many. But Chicken Cordon Bleau is my favorite. Pound out chicken breasts, sprinkle with poultry seasoning and/or salt, pepper, garlic powder, mustard powder and other spices you might like.

Lay a piece of prosciutto and a slice of provolone and/or mozzorella cheese. Roll closed. Use a slice of bacon rolled around the piece to hold closed.

Dredge each breast in flour. Coat each breast with a mixture of egg, milk salt, pepper, garlic powder, then dredge in Italian bread crumbs.

In a skillet filled with veggie oil, deep fry each piece until golden brown, but not cooked through.

Bake the chicken for half hour at 350 degreees.

Make a thick gravy out of cream, fresh peppercorns, butter, chicken broth and either corn starch or a roux. Lace the finished product.

Trust me. This will kill anyone with kindness.

Answer 5

Usually pasta, salad and bread...I almost always have it all on hand. What kind of pasta depends on what I DO have on hand at the time - alfredo, seafood and wine, shrimp scampi, garlic and bacon, pesto, etc...it just depends. But I can always whip it up quickly with the tossed salad and bread!
If I have a little more time, but still need it to be easy, I do a roasted chicken stuffed with lemon wedges, rosemary sprigs and fresh thyme. I throw that out with some wild rice and whatever green veggie I have on hand.

Answer 6

It's an easy casserole of chicken, Italian sausage (both sweet and hot), rice, saffron, green peppers, olives, and capers. Peas are optional, of course.
Serve a good Italian style bread, green salad, and a dry white wine. It's always a hit. I fix up a second casserole for vegetarians with some tofu and more veg.
Tiramisu for dessert!
Enjoy!

Answer 7

Chicken that's topped with swiss cheese, cream of chicken soup, and bread crumbs! So yummy and it's always a hit!

Answer 8

My wife likes to bake tilapia, sprinkled with red seasoned salt, and topped with alfredo garlic sauce. Delicious.

Answer 9

Chicken Parm and spaghetti.

Answer 10

STIR-FRY CHICKEN FAJITAS
FLOUR TORTILLAS
***
1/2 C. SOY SAUCE
2 TBSP SUGAR
2 TBSP LEMON JUICE
1 TBSP CORNSTARCH
1/2 TSP CRUSHED RED PEPPER FLAKES
***
1 MEDIUM ONION, SLICED
3 MEDIUM GREEN PEPPPERS, CUT INTO THIN STRIPS
3 CLOVES GARLIC, MINCED
1 TBSP OIL
12 OZ CHICKEN BREAST, CUT INTO THIN STRIPS
***
1. COMBINE SOY SAUCE, SUGAR, LEMON JUICE, CORNSTARCH, PEPPER FLAKES.
SET ASIDE TO MARRY FLAVORS.
2. SPRAY SKILLET WITH PAM.
3. STIR FRY (SAUTE) ONION, GREEN PEPPER & GARLIC OVER MEDIUM-HIGH HEAT, 3 TO 4 MINUTES.
REMOVE FROM SKILLET.
4. ADD OIL TO SKILLET; STIR FRY (SAUTE) CHICKEN STRIPS OVER MEDIUM HEAT
3 TO 4 MINUTES OR TIL NO LONGER PINK.
5. STIR THE SOY SAUCE MIXTURE, THEN ADD TO SKILLET.
COOK AND STIR TIL BUBBLY. ADD PEPPER & ONIONS.
HEAT THRU. SERVE AS FAJITAS, WITH WARM FLOUR TORTILLAS.