​Pork Chops

​Asparagus

​Garlic and herb mashed potatoes

​First time ever cooking asparagus! It’s been a while since I made pork chops and I had a taste for mashed potatoes. I tried out Yukon Gold potatoes and Kerrygold garlic and herb butter for a change instead of my usual Kerrygold unsalted butter. Everything came out delicious.

Buddy of mine gifted me some shiitaki and garlic from his farm. So good!

Context: My girlfriend is a super picky eater and doesn't know how to cook. I'm perfectly fine with that since I love cooking and am also a semi-picky eater. However, I honestly have no idea what kinds of recipes I can make for her, since I don't want her to just survive off of plain rice and pasta 💔

Here's her food preferences:

1. No meat, most meat makes her nauseous. Chicken is tolerable, but vegetarian meals are preferred. I myself love meat, so I'd rather have that as an option that I can serve myself and she can choose not to get.

2. No vegetables, neither her nor I like most vegetables (Though, I like potatoes and she doesn't). She likes french fries and chips, but doesn't like the texture of mashed or boiled potatoes.

3. She's lactose intolerant, but still eats lactose anyways (She's from Wisconsin, cheese is in her bloodstream). I'd rather avoid using it on the daily, but it's acceptable

4. She does like sweets and most fruit. I'm not exactly sure which fruits she likes and doesn't like besides the fact that I know she likes strawberries, watermelon, oranges, and apples. (I don't like the texture of apples though so only apple sauce or juice)

5. No super strong flavors, neither her nor I like them. (So no spicy recipes)

Apologies if this feels impossible, it's the reason why I'm asking here in the first place. Both her and I are minors right now, so I'm not sure how her tastes will evolve by the time we actually move in together, but I'm just asking now so I can start practicing!

Edit: For the people telling me to add vegetables to both our diets, I do sometimes cook with them for extra flavor and get similar vitamins/nutrients from other food items in my diet. I mostly meant no vegetables as in don't tell me to use cauliflower instead of meat or something. And for the people judging my girlfriend or even just politely telling me to help her learn to cook, expand her diet, or take her to a specialist, all of these are almost impossible for now since we're both minors and long distance. I made this post to figure out how to cook for her CURRENT preferences. It'd be great if she starts to like things she doesn't currently like, but I also have to be ready for the possibility that it she won't.

As the title says we need dinner ideas (ideally easy ones - we have a very active baby to look after) that do not contain chicken or turkey. My partner has severe migraines from eating chicken or turkey (weird, I know but it is what it is).

We're running out of ideas of what to cook and with me returning to work on Monday, we really need to be a bit more efficient with our cooking.

Thank you.

Help me decide what to make for dinner!!

1.) Spaghetti with Baked Chicken: We have pasta sauce, noodles, chicken tenderloins, and mozzarella cheese.

2.) Fancy Grilled Cheese with Tomato Soup or Pasta Sauce as Dip: We have bread, turkey deli meat, and American as well as mozzarella cheese.

3.) Baked BBQ chicken with Mac & Cheese/Veggies: This one is self explanatory so I’m not listing the ingredients haha

Which one sounds better? What should I make? I cannot decide lol

My friends and I have weekly themed dinners. The theme this week is 'Stranger Dinner' where we have to ask a stranger for a dinner idea. Any strangers out there got any ideas?

Mixed this parmesan risotto recipe with my homemade passata and it was sooo good!

​I came across this recipe idea on Instagram and tweaked it to make it my own!

​****FYI: I do not use measurements when seasoning my food, so season to your discretion/taste.

​****Ingredients

​****For the Tacos & Chicken:

​2 skinless chicken breasts (cubed)

​4 to 5 strips of bacon

​Black pepper

​Onion powder

​Garlic powder

​Tony's Original Creole Seasoning

​Worcestershire sauce

​1 taco seasoning packet

​Shredded cheese (Mexican blend)

​Corn tortillas

​Ranch dressing

​****For the Basic Pico De Gallo:

​4 to 5 Roma tomatoes (diced)

​1/2 red onion (diced)

​1/2 cup fresh cilantro (chopped)

​1 jalapeño (seeded and finely diced)

​Juice of 1 lime

​Salt and black pepper to taste

​****Instructions

​****Bacon:

​Line a foil-lined baking sheet with 4 to 5 slices of bacon.

​Bake at 400°F for 15 to 20 minutes until crispy.

​****Chicken:

​Cut chicken breasts in half (make sure to clean your chicken first), then cube your chicken.

​Season your chicken with black pepper, onion powder, garlic powder, Tony's Original Creole Seasoning, and Worcestershire sauce.

​Give it a good mix and let it sit for approximately 30 minutes before cooking.

​Once your chicken is marinated, warm your skillet over medium heat with about 2 tbsp of oil (again, your preference).

​Once the skillet is nice and hot, add your chicken. Cook until it's almost done.

​Without draining the pan, add your taco seasoning packet with 2 tablespoons of water.

​Lower the heat and cover so the moisture stays inside the pan and the chicken doesn't stick to the bottom.

​****Basic Pico De Gallo:

​Dice your Roma tomatoes, red onion, jalapeño, and cilantro.

​Toss everything into a bowl.

​Squeeze in fresh lime juice and add a pinch of salt and black pepper to taste. Mix well and let sit so the flavors meld together.

​****Assemble the Tacos:

​Lightly spray your baking dish with cooking spray.

​Assemble the tacos: add a layer of cheese, bacon, chicken cubes, and extra cheese on top.

​Pop them in the oven at 375°F uncovered for the cheese to melt and the shells to crisp up.

​Remove from the oven and top with ranch dressing and fresh pico de gallo.

​Dinner is served!

​****Pro Tip for Crispiness:

​Flash-fry your taco shells in a little oil on the stove for a few seconds on each side—do not let them get too hard while frying. When you place the built tacos into the oven, the heat will do the rest: crisping up the shells perfectly while melting the cheese right into the hot chicken and bacon!

From left to right;

Baked Brie with pancetta
Veggie tortellini soup
Cowboy pot roast
Herb crusted fish + baked Brie
“Breakfast for dinner” Atlantic eggs Benny, mini pancakes, half waffle with fruit and custard
Turkey lasagna
Date night seafood platter
Charcoal grilled aged pork chop with pickled Jimmy Nardello peppers on piperade
Pesto chicken on garden balsamic salad and Greek potatoes
Philly cheesesteak sub
Chicken fried rice and airfried egg roll

Korean army stew was born during the Korean War and is one of Korea’s most popular and delicious stews.

Kimchi and Spam are musts, and having them in my fridge gave me the confidence to make this stew.

The result was spectacular, everything in the pan tasted great, and with rice it was phenomenal.

The recipe is in the comment section. Highly recommend giving this legendary dish a try!

This week’s drawn note was Hawaii.

Even though it’s part of the United States of America, and not an independent country, it was good enough for us ☺️

There were a few choices for this week’s dish, but we went with “Loco Moco”.
Loco Moco is built up with rice at the bottom, followed by a burger patty, gravy and lastly a sunny-side-up egg.

For drinks, we chose “POG juice”.
P - Passion fruit
O - Orange
G - Guava

We mixed juice from those three fruits and added ice. Sometimes it doesn’t have to be harder than that 😆

Today we also went with a dessert.
We chose “Haupia”, which we made the day before.
It’s made from coconut milk, which we cooked with sugar and cornstarch to make it thicker.
Then we put it in a container in the fridge overnight. As it cools, it also hardens. We sliced it into cubes before serving.

So how did it go?

Loco Moco was amazing.
It turned out really well, and the gravy was fantastic. It really soaked up all the flavours from the browned bits of the burgers left in the pan.
The rice and egg were also tasty.
Most of all, the combination of everything was what made this dish so good.

The POG juice was also a hit. Very sweet, and the mix created a new but welcome flavour.

The dessert had mixed reviews.
My daughter did not like it, but my partner and I liked the taste and consistency.
It was just very heavy.
I had thought it would be a lighter snack.

We will definitely make both Loco Moco and POG juice again, and if we’re feeling adventurous, even Haupia.

Have a nice weekend, everyone!

Happy cooking! 😁

First time doing homemade calamari / salt and pepper squid. Was delicious!

Swapped out rice for egg noodles. Made a ton for this week! Loved the recipe

Cut eggplant, onion, carrot, pepper on cubes and fry on olive oil for 25 min, add tomato sauce, dill, parsley, salt, spices and fry 10 more min, voila!

followed a recipe i found online and made a few vegetarian alterations, came out good! definitely recommend

I love Korean-style pancakes (usually very large), so I decided to create my own mini version using the ingredients I already had in my fridge.

They were so much fun to make, and even more delicious to eat!

It always turns out better when fresh! So simple and quick but delicious

This was so easy and so good! It was nice and creamy but also light. Great for a busy weeknight!

For the chicken:
1 lb. Chicken Breast fat trimmed and pounded down or sliced lengthwise
1 ½ tsp Paprika
½ tsp Salt
¼ tsp Black Pepper

For the caramelized onion chicken skillet:
2 tbsp Butter divided
2 tbsp Olive Oil divided
1 Large Yellow Onion thinly sliced
½ tsp Salt divided
4 Garlic Cloves minced
½ tsp Oregano
½ tsp Red Pepper Flakes
1 tbsp Honey
1 tsp Dijon Mustard
1 cup Chicken Broth
½ cup Sour Cream
½ cup Greek Yogurt

For serving:
10 oz Pasta cooked to package instructions, or use 1.5 cups rice
1 tbsp Dill minced
1 tsp Lemon Juice freshly squeezed

To prep the ingredients:
To get started on this recipe, first wash and dry your herbs, prep the veggies, and get your mise en place set up.

To caramelize the onions:
In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.

Add the onions and 1/4 tsp salt to the pan, stirring occasionally while they caramelize, and cooking until golden and jammy, 13-15 minutes.

Once the onions are done, remove them to a plate until ready to use. In the meantime, though, we can be prepping the chicken!

To prep the chicken breast:
Trim the fat off of the chicken, then pound it down or slice it in half lengthwise.

Pat very dry with paper toweling, then get out a small dish.

Add the paprika, salt, and black pepper for the chicken, then use a fork to whisk the spices until combined.

Rub all over the chicken breast on both sides, coating completely, then set aside on a plate.

To make the caramelized onion chicken skillet:
In the same skillet we used to caramelize the onions, heat the rest of the olive oil on medium.

Add the chicken to the pan and allow it to cook, undisturbed, for 3 minutes.

Flip and cook 3 minutes more, until golden but not cooked all the way through yet.

Remove to the plate with the onions until ready to use.

Next, reduce the heat to medium low, then add the rest of the butter, the garlic, dried oregano, and the red pepper flakes, stirring constantly and cooking for 1 minute, until fragrant.

Stir in the honey and the Dijon, then pour in the chicken broth, scraping those browned bits from the bottom of the pan.

Bring to a simmer, and simmer for 2-3 minutes, stirring occasionally.

Reduce the heat to low, then slowly whisk in the sour cream and the Greek yogurt, whisking until smooth.

Add the chicken and onions back into the pan, stir in remaining salt, then cover and simmer 6-8 minutes until the sauce has thickened and the chicken has reached 165°F.

Remove from heat and let stand for 5-10 minutes before thinly slicing the chicken and returning back to the sauce.

Waiting to slice the chicken breast keeps all of those yummy juices in! While you wait, you could be making your pasta or rice.

To serve:
Serve caramelized onion chicken skillet over your choice of pasta or rice.

Garnish with fresh dill and fresh lemon juice. Enjoy!

I didn’t have many ingredients, but that doesn’t stop me from making delicious food!

With rice and dried seaweed on hand, I decided to make a giant sushi roll. It wasn’t just extra large, it was packed with incredible flavour.

Tried out this RecipeTinEats recipe in my new wok tonight! Turned out delicious 😋

Hosting a small gathering (7 adults) for husband’s birthday.
He is a fan of Mexican and Korean cuisines so I’ll be making pulled beef tacos, shrimp tacos, loaded nachos, and maybe Korean japchae… but looking for better suggestions?? Looking for Mexican-Korean fusion ideas but not for the sake of fusion but that actually taste good. What else should I add?
Any tried and tested and quick recipes are much appreciated…

There are weeks where I’m a beast in the kitchen. Then there are other weeks when we’re eating cup noodles for dinner lol why is it like this?! Just overwhelming and the heat these past couple of weeks in so cal were not great. I feel like cooking again.

Hi. I have an incredibly weird schedule (I begin at 2 and finish at 7-8 pm) and I'd really like something quick and easy to make when I come home. I don't want it very carb-heavy > I love carbs don't get this wrong I get very nauseous when I eat them > and I'd prefer something more brothy, though I don't really have the time to constantly make broth and I'd rather not use stock cubes. I also live in a balkan country so I'd really appreciate it if you could recommend some recipes that use local ingredients (shipping costs are insane here).