When I get home from work from a busy day of real estate, I love to make a quick, easy but delicious meal for my husband and myself. I hope you don't think I'm too bold for asking...but I would love to you have your favorite, easy but delicious recipe to make after a hard day's work during the week. I'm sure everyone would love to see them as well. Thank you so much. P.S. We get tired of the same things I make.
ISO: ISO: Your favorite after-work supper recipe.
- Thread starter nancywisc
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one of my favs..
This is one of Mr food's recipes, but I often make it,, it's simple and good...I will cut it down as there is only me to eat..janei
Tomato-Brie Pasta
4 to 6 servings
1 pound linguine
1/2 cup olive oil
1 brie cheese round (8 ounces), cut into 1/2-inch cubes
3 large ripe tomatoes, chopped
1 cup fresh basil leaves, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
1. Cook the linguine according to the package directions; drain.
2. Meanwhile, in a large bowl, combine the oil, brie, tomatoes, basil, garlic, salt, and pepper; mix well.
3. Add the pasta and toss until well combined. Sprinkle with the Parmesan cheese and serve warm
This is one of Mr food's recipes, but I often make it,, it's simple and good...I will cut it down as there is only me to eat..janei
Tomato-Brie Pasta
4 to 6 servings
1 pound linguine
1/2 cup olive oil
1 brie cheese round (8 ounces), cut into 1/2-inch cubes
3 large ripe tomatoes, chopped
1 cup fresh basil leaves, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
1. Cook the linguine according to the package directions; drain.
2. Meanwhile, in a large bowl, combine the oil, brie, tomatoes, basil, garlic, salt, and pepper; mix well.
3. Add the pasta and toss until well combined. Sprinkle with the Parmesan cheese and serve warm
Link to REC Spaghetti with Broccoli and Chickpeas
This goes together very quickly, IF you've remembered to pick up frozen chopped broccoli at the store, something I don't usually buy. I always half it for the two of us.
http://www.epicurious.com/recipes/recipe_views/views/231366
This goes together very quickly, IF you've remembered to pick up frozen chopped broccoli at the store, something I don't usually buy. I always half it for the two of us.
http://www.epicurious.com/recipes/recipe_views/views/231366
Grilled Rainbow Trout & Salad
I always keep frozen trout fillets from Costco on hand. For a quick meal I partially defrost the fillets in the microwave; it just takes 2 minutes and while I'm preparing the salad the fillets finish defrosting.
Once the grill pan is hot some seasoning is sprinkled on the flesh. The fillets are grilled skin side down first and after 3 minutes or so flipped to the other side.
I make a sauce by mixing a tablespoon or so of a savoury jelly and a little wine and then add this to the grill pan during the last minute of cooking.
When the fish has been cooked it's plated and then I spoon the remaining glaze over the fish. A sprinkling of fresh herbs and a wedge of lemon or lime add a nice touch.
I always keep frozen trout fillets from Costco on hand. For a quick meal I partially defrost the fillets in the microwave; it just takes 2 minutes and while I'm preparing the salad the fillets finish defrosting.
Once the grill pan is hot some seasoning is sprinkled on the flesh. The fillets are grilled skin side down first and after 3 minutes or so flipped to the other side.
I make a sauce by mixing a tablespoon or so of a savoury jelly and a little wine and then add this to the grill pan during the last minute of cooking.
When the fish has been cooked it's plated and then I spoon the remaining glaze over the fish. A sprinkling of fresh herbs and a wedge of lemon or lime add a nice touch.
Spanish Chicken......
I don't really measure this as it is easy to throw together and cooks quickly
I use boneless thighs as I usually have them in my freezer. These I have repacked into ziplocks 5 at a time. I make sure they are frozen flat side by side as this defrosts quickly in water and that makes this a spur-of-the-moment dish.
To about 2 TBL spoons EVOO in a large frying pan add
2 medium/small sized onions sliced into 1/4's
1/2 -1 large fresh red pepper or (bottled) roasted first is always the best
2 cloves of smashed garlic
1/2 chicken stock cube
A few peppadews about 3 or 4 or
Chopped green chilli to taste.
Soften all this a bit and add
about 3 or 4 TBLs sherry
then the chicken meat which
I rub first with smoked paprika.
Turn the chicken over after about 8 mins.
Set some black olives all through the dish (my DH doesn't eat them so I use enough for me that night)
Add chopped fresh or canned tomatoes about 1/2 a tin.
And I always add some preserved lemon, finely diced to this.
Cover and cook till done (fast or slow depending on when you want to eat.)
I pop an orange sweet potato in the microwave as a side.
Something green like arugula or mache with some thinly sliced red onion finishes off the quick meal....and it is good next day too.
I don't really measure this as it is easy to throw together and cooks quickly
I use boneless thighs as I usually have them in my freezer. These I have repacked into ziplocks 5 at a time. I make sure they are frozen flat side by side as this defrosts quickly in water and that makes this a spur-of-the-moment dish.
To about 2 TBL spoons EVOO in a large frying pan add
2 medium/small sized onions sliced into 1/4's
1/2 -1 large fresh red pepper or (bottled) roasted first is always the best
2 cloves of smashed garlic
1/2 chicken stock cube
A few peppadews about 3 or 4 or
Chopped green chilli to taste.
Soften all this a bit and add
about 3 or 4 TBLs sherry
then the chicken meat which
I rub first with smoked paprika.
Turn the chicken over after about 8 mins.
Set some black olives all through the dish (my DH doesn't eat them so I use enough for me that night)
Add chopped fresh or canned tomatoes about 1/2 a tin.
And I always add some preserved lemon, finely diced to this.
Cover and cook till done (fast or slow depending on when you want to eat.)
I pop an orange sweet potato in the microwave as a side.
Something green like arugula or mache with some thinly sliced red onion finishes off the quick meal....and it is good next day too.
Here are a bunch of T&T quick recipes that I use
GRILLED SHRIMP, BASQUE-STYLE (serves 4) (came from either BA or Gourmet)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined
In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.
PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan
1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted bread crumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.
GRILLED CHICKEN OLÉ (serves 3-4)(I think this came from the Pace Cookbook)
1 cut-up chicken
2 garlic cloves, chopped
1 small onion, chopped
1 C picante sauce
3 T dark brown sugar
2 T Dijon mustard
salt and pepper to taste
Mix all but chicken. Put chicken on the grill and baste frequently with the sauce. Sprinkle with salt and pepper to taste. Heat the rest of the sauce and serve with chicken.
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded
1 head Romaine lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Wun Ton Chips
Dressing:
¼ C salad oil
¼ C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Wun Ton Chips over top.
KRISS’ POCKETS (Serves two)
I made this up years ago, and it’s still a favorite at our house - simple and satisfying.
2 whole pita bread loaves
1/2 lb ground beef or ground turkey (if you use the ground turkey, double the herbs)
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section)
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato
Brown ground meat and drain; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
PASTA PRONTO (serves 2)
Made up one day for some friends that dropped in to visit
1 lb tortellini (refrigerated)
1 small chopped onion
3 cloves garlic, chopped
4 T butter
1 C cut-up broccoli
1/2 sliced red sweet pepper
1/2 C sliced black olives
1 C cream or half and half
1/2 C parmesan cheese
3 T chopped fresh basil
Cook tortellini; drain and set aside.
Melt butter in large pan. Sauté onion, garlic and broccoli until onion is transparent.
Add pepper, olives and cream. Bring to a boil and add tortellini, parmesan and basil. Cook 5 minutes and serve.
Variations: 1. Use asparagus instead of broccoli.
2. Add 1 C shrimp, crab or lobster for an extra treat.
PASTA WITH WALNUT SAUCE (serves 2)
(came from the Northern Italian Cookbook)
Fresh (or dry) fettucini for 2
Walnut Sauce:
2 T olive oil
2 dozen walnut halves, crushed
1 tsp salt
1/2 tsp pepper
3 T tomato pureé, either canned or homemade
1/4-1/2 cup butter
1/2 cup chicken broth
114 cup parmesan cheese
Cook and drain pasta.
Heat oil in a small skillet. Add walnuts, salt and pepper, and saute´ for 2 minutes. Mix in tomato puree and butter. Add the chicken broth and cook over low heat for 10 minutes, or until reduced and thickened.
Place noodles on a hot platter, toss with parmesan cheese and pour walnut sauce over all.
GRILLED SHRIMP, BASQUE-STYLE (serves 4) (came from either BA or Gourmet)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined
In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.
PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan
1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted bread crumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.
GRILLED CHICKEN OLÉ (serves 3-4)(I think this came from the Pace Cookbook)
1 cut-up chicken
2 garlic cloves, chopped
1 small onion, chopped
1 C picante sauce
3 T dark brown sugar
2 T Dijon mustard
salt and pepper to taste
Mix all but chicken. Put chicken on the grill and baste frequently with the sauce. Sprinkle with salt and pepper to taste. Heat the rest of the sauce and serve with chicken.
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded
1 head Romaine lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Wun Ton Chips
Dressing:
¼ C salad oil
¼ C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Wun Ton Chips over top.
KRISS’ POCKETS (Serves two)
I made this up years ago, and it’s still a favorite at our house - simple and satisfying.
2 whole pita bread loaves
1/2 lb ground beef or ground turkey (if you use the ground turkey, double the herbs)
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section)
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato
Brown ground meat and drain; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
PASTA PRONTO (serves 2)
Made up one day for some friends that dropped in to visit
1 lb tortellini (refrigerated)
1 small chopped onion
3 cloves garlic, chopped
4 T butter
1 C cut-up broccoli
1/2 sliced red sweet pepper
1/2 C sliced black olives
1 C cream or half and half
1/2 C parmesan cheese
3 T chopped fresh basil
Cook tortellini; drain and set aside.
Melt butter in large pan. Sauté onion, garlic and broccoli until onion is transparent.
Add pepper, olives and cream. Bring to a boil and add tortellini, parmesan and basil. Cook 5 minutes and serve.
Variations: 1. Use asparagus instead of broccoli.
2. Add 1 C shrimp, crab or lobster for an extra treat.
PASTA WITH WALNUT SAUCE (serves 2)
(came from the Northern Italian Cookbook)
Fresh (or dry) fettucini for 2
Walnut Sauce:
2 T olive oil
2 dozen walnut halves, crushed
1 tsp salt
1/2 tsp pepper
3 T tomato pureé, either canned or homemade
1/4-1/2 cup butter
1/2 cup chicken broth
114 cup parmesan cheese
Cook and drain pasta.
Heat oil in a small skillet. Add walnuts, salt and pepper, and saute´ for 2 minutes. Mix in tomato puree and butter. Add the chicken broth and cook over low heat for 10 minutes, or until reduced and thickened.
Place noodles on a hot platter, toss with parmesan cheese and pour walnut sauce over all.
Hi Nancy - this is a great post! Not bold at all! 
) My favorites are...
Spaghetti and meatballs (I've got this down to a science now, and it is quick)
Spanish rice(sweet pepper, tomato, and tomato sauce)
Pork stir-fry
Turkey cutlets with mozzarella cheese
Vegetable soup with cubed (leftover) chicken added
Hey, maybe we could each make our favorite and pass it to the left, here. (lol)
) My favorites are...Spaghetti and meatballs (I've got this down to a science now, and it is quick)
Spanish rice(sweet pepper, tomato, and tomato sauce)
Pork stir-fry
Turkey cutlets with mozzarella cheese
Vegetable soup with cubed (leftover) chicken added
Hey, maybe we could each make our favorite and pass it to the left, here. (lol)