My mom and I learned to cook from my Great Aunt so everything feeds 20 or more. And unfortunately I have only memorized recipes that I do by feel. It makes it hard to tell my husband how to make something with directions like "Oh, just add enough" or "It's kinda a bag full but not all of it, leave a bit out"
I'll be along side solace.discord stealing recipes haha. My mom can't cook, she even burns oven pizzas
My dad never cooked much unless it was stuff on a grill. My grandparents, well I wasn't old enough to remember them. Not much of a family person as you can tell haha. I don't know any other family except for a couple uncles and aunts.
I will say one thing I love cooking is chicken fajitas. It was a recipe I found online
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Oilve oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Then about 35-45 minutes at 375 degrees.
Here is one the girl's at my wife's office really love when I make it for them.
I usually make at least a double of the below recipe.
Greek Pasta salad
1 1/2 tablespoons salt
Braille penne 1 LB has ridges
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
Red bell pepper
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, chopped coarse
1/2 medium red onion, sliced thin
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
4 tablespoons red wine vinegar
Ground black pepper
Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender. Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.
When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.
Here's another one for those of you who like sweets. I make these for holidays and to give as gifts since they're so easy and delicious.
Saltine Cracker Toffee
Ingredients
40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) ¾ cup chopped pecans
Instructions
Preheat oven to 400 degrees and line a cookie sheet with at least a ½ inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. If your pan isn't hot enough you can even pop it back in the oven for a couple of minutes to melt them. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.
Note: You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.
No sir, you put it all on before putting it in the oven. Here's the directions from the site I got it from
Trim the chicken breasts then lay them in a single layer in a glass baking dish.
Sprinkle the taco seasoning over the top of the chicken breast to taste.
Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
Drizzle the olive oil over the peppers and onions.
Sprinkle cheese over the top of the dish.
Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.
Here's the picture they have before putting it in the oven
