I need help! Super easy recipes that look impressive! and taste nice?

My mother in law HATES cooking! Her husband and myself love time in the kitchen, after avoiding cooking for many years she has decided that she wants a few signature easy recipes . The problem is any recipes i have suggested so far have been too complicated! As a Christmas pressie we were thinking of illustrating a nice book with 8 recipes for her, so far i have got as far as

1. chocolate and digestive melt fridge cake

2. smoked salmon and cream cheese wraps sliced to look like swirls.....

then i'm stuck!!

She socializes a lot and her friends cook well and she wants to join in as she's getting too many jokes about her lack of cooking ability.

she eats meat, and loves veg, pulses, nuts, wholefoods etc

any suggestions would be very welcome !!!!!!!!!!

Thanks :-)

8 Answers

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  • 1 decade ago
    Favorite Answer

    You could do roasted chicken thighs with rice and vegetables on the side...for the chicken you can do it two ways, use a casserole dish and cover the chicken with cream of mushroom soup, add pepper, then bake it at 350 degrees for 45 minutes.

    Or you can just season the thighs with salt, pepper, and garlic powder, sit them on a bed of half moon onions and bake at the same time and temperature.

    * * *

    I dated a guy who was from peru once and their food is amazing. His aunt taught me how to make lomo saltado, which is a very healthy tender beef meal.

    Cut raw beef into bite size strips. Season with garlic powder, salt, and pepper. On medium heat, cut up onions into small pieces and let them cook until slightly transparent, then add sliced tomatoes to the pan. Add the beed and cook until meat is browned. This will naturally form sauce.

    Use a small bowl to shape the rice and put onto the plate. Add parsely flakes to the top of the rice. Serve with a slice of lime and encourage guests to flavor the meat with the lime juice.

    Good luck!

  • Anonymous
    1 decade ago

    easy stuffed chicken breasts

    INGREDIENTS

    • 3 tablespoons extra-virgin olive oil

    • 1/4 cup raisins

    • 1/4 cup pine nuts

    • 1 tablespoon minced garlic

    • 1 pound fresh spinach leaves

    • 1 tablespoon minced garlic

    • Salt and freshly ground black pepper

    • 1/4 cup panko crumbs, optional

    • 4 boneless chicken breasts (about 1 1/2 pounds)

    • 2 tablespoons balsamic vinegar

    • 1 tablespoon Dijon mustard

    DIRECTIONS

    1. Heat the oven to 350 degrees F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, add the raisins, pine nuts and garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in the panko crumbs. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.

    2. Spread two chicken breasts out on a work surface so that the side where the bones were is face up. Flatten them a bit with the palm of your hand. Put the stuffing on top of the two breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Transfer to the oven and bake, turning once, until the chicken is cooked through and opaque, 25 to 30 minutes.

    3. Make a quick pan sauce while the chicken is resting: Remove the chicken from the pan and tent with foil. Set the pan over medium heat and add the vinegar, mustard and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.

  • Anonymous
    4 years ago

    If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMvuF

    The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

  • 1 decade ago

    SHRIMP AND CHICKEN FETTUCCINE ALFREDO

    1 lb. shrimp (med. or lg.), cleaned, peeled and deveined, and cooked

    1 lb. Florentine fettuccine noodles, cooked according to directions

    1 to 2 lb. boneless chicken breasts, cooked and cubed

    1 pt. half & half or light cream

    1 egg yolk

    1 stick sweet cream butter

    1/2 c. Parmesan cheese

    To make Alfredo Sauce: Melt butter in a small saucepan. Place half & half in a small bowl. Add yolk. Hand beat until mixed well. Add Parmesan cheese and heat through. Do NOT bring to boil. Cream will curdle.

    Add sauce to chicken, shrimp and noodles; toss. Place in a lightly greased casserole dish. Sprinkle with additional Parmesan cheese. Broil about 5 minutes or until cheese is lightly browned. Serve with garlic bread and mixed green salad. Feeds an army!

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  • Anonymous
    4 years ago

    Have you checked out answered questions? Seems this questions get asked very often on quick and easy recipes. Kids like eggs so go with scrambled eggs. Fast, and easy and not much to clean up.

  • Anonymous
    1 decade ago

    Braised Lamb Shanks.

    4 shanks

    Flour

    Salt and pepper

    1/4 tsp. thyme

    1/2 tsp. rosemary

    1 c. diced carrots

    1 c. diced potatoes

    1/4 c. diced celery

    1 med. onion, chopped

    Dredge shanks in flour. Brown well in hot fat in large skillet. Add seasoning and 2 cups hot water. Simmer, covered 1 1/2 hours. Add vegetables. Cook for 30 minutes longer.

  • Paje
    Lv 5
    1 decade ago

    Roasted pork loin with roasted yams and green beans. Serve with any good chutney. There are lots of good recipes for pork loin that are very easy. Toss in some kumquats for an exotic flair.

  • Anonymous
    1 decade ago

    Don't forget that you can get precooked meats of all types at your supermarket in the cold section. Roast beef, pork chops, baked ham, meatloaf, chicken, and many more. They come in sealed packages and can be held in the refrigerator for long periods of time. Dates are on the packages. Just add canned or frozen veggies for side dishes. Ask a clerk to help you find these wonderful sealed precooked meats.

    The frozen dinners are very good. Buy only the top brands. They come in boxes or large bags for families.

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    1. Hamburger - Video:

    http://www.videojug.com/film/how-to-make-the-perfe...

    2. Steak - Video:

    http://www.videojug.com/film/how-to-make-rib-eye-s...

    3. Philly Cheese Steak Sandwich-video:

    http://www.videojug.com/film/how-to-make-a-philly-...

    4. Cheese Omelette-video:

    http://www.videojug.com/film/how-to-make-a-cheese-...

    5. Roast Beef-in crock pot-video:

    http://www.videojug.com/film/how-to-make-roast-bee...

    6. Cesar Salad - Video:

    http://www.flixya.com/video/303031/Cesar_Salad

    7. CATALINA CHICKEN:

    From DontH8Me

    http://www.city-data.com/forum/recipes/208866-any-...

    "Catalina Chicken from the thighs and legs - separate them and skin them before baking to keep the fat down, if you prefer. The recipe I use is typically for a whole chicken, so I would substitute 4 - 5 legs and thighs in this case.

    Take the cleaned pieces and put them in a rectangular glass baking dish. Mix one small or 1/2 large bottle of Catalina Island French salad dressing with one envelope of Lipton's French Onion Soup Mix. At this stage, depending on your preference, you could add to the pan of chicken any of the following: Onions, 1 inch dice, red/green/yellow bell pepper, 1 inch dice, and/or pineapple tidbits. Pour the sauce mix over the whole thing and swirl it around to coat all the pieces. Cover with foil to keep moist.

    Bake in a 375 degree oven until the chicken juices run clear. You will want to make a batch of fluffy rice or mashed potatoes to soak up the delicious sauce from the chicken bake. My family loves this recipe and it takes less than 5 minutes to prep."

    8. Seven Layer Magic Bars

    Go here for a video:

    http://eaglebrand.com/videos.asp?v=mcb#video

    OR here is the recipe:

    Makes about 36

    1/2 cup butter or margarine

    1 1/2 cups graham cracker crumbs

    1 14-oz. can sweetened condensed milk

    1 cup butterscotch flavored chips

    1 cup semi-sweet chocolate chips

    1 1/3 cups flaked coconut

    1 cup chopped pecans

    Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Can be frozen.

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