what are you cooking tonight???

Answer 1

beef in blackbean sauce, basmati rice

Answer 2

I love making this dish. I get a baking pan and pour a bit of olive oil on it. I get the bonless chicken breasts and lightly coat with olive oil. I cook them on 325 degrees in the oven then after about 40 minutes I put mushrooms and mozzarella cheese on top. Cook for another 15 minutes. I will make a side of asparagus or some steamed vegetables and white rice. So thats what I am making tonight.

Answer 3

This is an extremely simple and healthy recipe which I came up with when debating with myself what to have for lunch one day. It is often the case that I create recipes simply by considering some of my favourite ingredients and how I can combine them together in what I hope will be a novel fashion. I hope you like what I have come up with on this occasion.

Per person, you will require:

1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
1/2 tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt

The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly.

Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear.

When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt. Plate the rice, put the chicken on top and garnish with the tomato.

Answer 4

I am not cooking anything tonight because I made it yesterday evening. It is a Chicken Casserole and all i need to do is heat it up. Lovely to come home to dinner already perpared espically on a wet evening like this.

Answer 5

No cooking tonight. Popyes chicken. Haven't had any in about 2 months.

Answer 6

Boeuf en Daube a la Provencale

1.35kg (3lb) Lean Stewing Beef
235ml (8floz) Red Wine
115ml (4floz) Stock or Water
110g (4oz) Lean Bacon
65g (2½oz) Pitted Black Olives
2 Large Onions
2 Medium Carrots
3 tbsp Olive Oil
2 tbsp Brandy
2 Cloves Garlic
Bouquet Garni
½ Orange, zest only
Parsley
Salt and Black Pepper

Trim any excess fat from the beef and cut into 2.5cm (1 inch) cubes.
Peel and slice one of the onions.
Peel the carrots and cut into chunks.
Place the beef, onion, carrots, bouquet garni, wine and brandy into a bowl and stir well to ensure all is well coated.
Cover and refrigerate for at least 6 hours or overnight, stirring the container occasionally.
Remove the beef, onion, carrots and bouquet garni, from the marinade and place in a large casserole.
Reserve the marinade liquid.
Cut the bacon into small pieces.
Peel and slice the remaining onion into chunks.
Peel and crush the garlic cloves.
Pre-heat the oven to 180°C: 350°F: Gas 4.
Heat the oil in a frying pan.
Add the bacon and cook until lightly browned.
Remove and reserve, add the onion and cook for 10 minutes or until lightly browned.
Add the garlic and cook for a few minutes (ensuring it does not burn).
Return the bacon to the pan, add the reserved marinade, orange zest, stock (or water) and season to taste.
Bring to the boil and pour over the beef and vegetables.
Cover and bake for about 2 hours or until the beef is tender.
Check once or twice to see there is enough liquid to just cover and add extra stock (or water) if needed.
Cut the olives in halves and finely chop the parsley.
Scatter over the finished dish.
Serve immediately.

You can share it with me if you get over here - bring some red wine and some nice music

Answer 7

Corn River Taco Salad

INGREDIENTS
1 head iceberg lettuce(chopped)
1 avocado, peeled and sliced
2 tomatoes, wedged
1 sweet onion(chopped)
1 can kidney beans(drained)
1 lb ground beef
1 tablespoon cumin
1 cup mayonnaise
3/4 cup salsa
1 cup crushed corn chips
mild cheddar cheese

DIRECTIONS
1. In a large bowl, mix together lettuce, avocado, tomatoes and onion.
2. In skillet, brown ground beef and drain off excess fat; mix in cumin and kidney beans.
3. Toss this gently into the salad mixture.
4. Dressing: In a small bowl, mix the mayonnaise with the salsa.
5. Add dressing, grated cheddar cheese and crushed corn chips to the salad mixture and toss gently.

Answer 8

Going out tonight but making BBQ & Mac & cheese tmw for DH birthday party (his request!). Last night I came up with a great pasta with olives, onions and tomatoes and of course olive oil! MMMMMM - Lunch!

Answer 9

Grilled Chicken, Yellow Rice & Beans and Corn.

Answer 10

Turkey Vegetable soup made from left over Thanksgiving Turkey bones frozen til today

Answer 11

I am going to have honey, mustard and lemon salmon with cous cous, sun dried tomatoes and green beans. It's the best thing I can cook and is so scrummy!