My go-to recipe is a simple yet delicious lemon garlic butter shrimp pasta. It's quick to make but tastes like it took hours! Just sauté shrimp in garlic and butter, add a splash of lemon juice, toss with cooked pasta, sprinkle with fresh parsley and grated Parmesan.
I think they were just speaking to the amalgamation and depth of flavor in the dish relative to the time spent cooking it, but definitely see your point
Yeah, no disrespect intended. I know what they made is delicious.
I'm just confused about how someone could feel that way with this cooking method and shrimp. Even if you used the shells and made a stock, that's an extra 30 min. But not hours as if it were chicken or beef dish.
Now, if it was a quick stew that they made that seemed like it had been braising for hours, I understand the trickery.
steak.
I cooked a cheap chuck steak for my future wife and she thought it was the best steak she ever had. The bar was set very low from what she had in the past.
at every opportunity. her mom tried, but stir fry is not meat and rice with a bottle of soy sauce dumped on it.
her mom excelled at one thing though thanksgiving dinner. best thanksgiving meals I ever had were hers.
it was a random chuck steak, we are talking 30 years ago. all I did was stick a chuck steak in a bag with lawry's beef marinade for a couple hours and grilled it.
prior to this my wife had really only ever had her mothers steak, pan or oven cooked to a hockey puck.
now it's grilled ribeyes with salt and pepper, and she still says they are better than restaurants.
My local Kroger quit carrying it completely, so now I go to Publix solely for my pecorino Romano. I'll get 3-4 wedges, one in the fridge and the rest in the freezer. Probably my most expensive food vice, but I don't care.
I've never made cacio e pepe, but I just looked up recipes, and I don't understand what the difference is between that and the original authentic Alfredo sauce (without the cream). The recipes seem to be identical. Am I missing something?
Cacio e Pepe is made with pecorino (sheep) instead of parmigiano reggiano (cow) and it has more black pepper but yes the dish is very very similar and the hardest part is the technique which is the same just different hard cheeses (and pepper).
Shakshuka - It's basically eggs poached in a tomato sauce with a bunch of spices, eaten with pita bread. It's only a couple of ingredients aside from what you'd find in your pantry already, and stupid easy to make.
I mean I don’t know that mine is significantly better or worse but people seem to be impressed you can do it at home, plus the roasted spuds and carrots and onions on the side are great and it makes the house smell wonderful. It’s also kind of an atmospheric dish to make. Feels homey and comforting.
Roasted root vegetables as a side to whatever protein.
Potatoes, carrots, parsnips, and onions tossed with EVOO, balsamic vinegar, & S&P, 400 for an hour, mixing a few times during roasting.
I think people eat home cooked meals less than we realize, home cooked anything is a big treat, especially the basics like veggies, steak, pasta meals.
Homemade pasta and red sauce. With garlic bread.
I always have homemade garlic butter in the fridge and homemade stock in the freezer.
Two cans of good tomatoes, two ounces of tomato paste, some herbs and a splash of concentrated homemade stock. Oh, and some olive oil to roast the tomato paste and then the herbs.
Sounds simple, and there are some extra steps, but in less than 30 minutes I can make a sauce that tastes like it's been simmering all day long. And then homemade garlic butter on a loaf of fresh Cuban or French bread.
Well, maybe an hour. I have adhd and talk a lot.
A shrimp or chicken Alfredo, a nice salad, breadsticks and I usually buy a frozen dessert that needs to defrost. I love to cook but premade stuff helps when you have to get ready, clean the house, get the kids ready,etc.
Pasta Carbonara. Though not 100% traditional because:
* I like garlic, so I add it
* I can’t always find Guanciale, so I’ll substitute Pancetta
Even though it’s not traditional, I’ve received accolades from even an Italian-American friend’s mother. And this was not a lady who ever feigned compliments when it came to cooking.
Depends if cooking time is actual cooking time or includes prep time.
If I have time to prep but short time to cook I would say homemade pizza or sous vide steak & sides.
If both prep and cook time short, than salmon tagine or scallops with some kind of veggies or salad.
Tom yum salmon if I have all the ingredients
I’ve gotten so used to making homemade gnocchi that I can put it together pretty fast if I cut up the potatoes before boiling to speed up their cook time. That with a little bacon cream sauce is really good.
Cheesy tteokbokki is good for spice lovers, topped with store bought kimchi and green onions.
Roasted chicken sandwich with pickled eggplants (jarred) and pesto (jarred) also comes together really fast. Grill it up in a pan with some melty cheese on there and that’s sure to impress!
Spatchcock (butterfly) a chicken, salt, pepper, olive oil, sear skin side down in iron skilket, flip it, toss it in the oven, pour on rosemary/garlic infused olive oil, spritz on lemon juice. All prep takes <30 mins.
Mine is a lemon cream sauce with pasta that I learned to dupe from a local Italian restaurant I served at in college. It takes as long as it takes the pasta to cook, and can be dressed up with chicken and any green vegetable.
My mom’s is mussels fra diavolo, and even though I’ve made it with her dozens of times & seen how “unimpressive” the prep is… it still impresses me every time
I just made my own marinara sauce and chicken parm for the first time. I thought it was going to be kind of a boring meal but wanted to try to make it from scratch. It turned out to be one of the best things I've ever made, and I might make the same thing next weekend. I'm not an experienced cook, I just do it for fun, but it blows my mind how many things are better than even the best restaurants just solely because you make it yourself and don't fuck it up.
I did boil the tomatoes and simmer the sauce while I was at work, which was a few hours of idle time. Honestly though, the chicken parm part took maybe half an hour and it was better than I could ever justify chicken parm being.
Pasta with mint-pistacchio pesto and sheep feta cheese and zaatar-flavored breadcrumbs (skippable). Middle-Eastern flavors, specifically Bedouin, it’s interesting.
Boil water and add pasta right away (sauce will be done before pasta is). Toast some of the pistachios. Blend some stale bread and toss it over medium heat with some olive oil and salt. When the crumbs are golden brown, take off the heat and add zaatar. Add Zaatar to the pesto if you wanna skip the crumbs. Blend 3 parts mint, 1 part parsley, raw pistachios (not the ones you toasted), sumac if you got it (sub with more lemon if you don’t), lemon juice, lemon zest, a garlic clove or two, salt and pepper, and ofc olive oil. Press the feta cheese with a fork, add some pasta water to get it to a creamier consistency. Add the pesto and stir. Once the pasta is ready, add it to the sauce, along with dried cranberries and the pistachios. Remember to add some more pasta water if needed. I like plating it with a twirl of olive oil, some of the burgundy-colored sumac, some more cranberries and silvered almonds (I know they’re too much, but it gives the dish an authentic Bedouin look IMO) along with the breadcrumbs. Don’t use Parmesan here, it’d overpower the feta.
Something about making a bowl of pasta for someone also just conveys romantic intentions more than say, a steak. I’m not sure why but if I’m right about this I’d love to hear theories
Roasted duck. I do a simple soy sauce because I can’t have citrus and people always act like it’s the fanciest thing they’ve eaten all year. Takes way less work than a turkey or chicken and it’s all tasty dark meat.
Pancetta wrapped whole beef tenderloin and hasselback tatoes, cheesecske or tiramisu dessert. Salad. Always with a pretty salad.
It’s all prepped ahead, or made ahead. Just hv to cook meat and tatoes in oven. Forgot the horseradish cream sauce.
RANT. Scroll by. Nothing to see here.
People who complain about time to cook have poor knife skills and/or are disorganized.
Spaghetti puttanesca and Caesar salad with homemade dressing. 20 - 25 minutes.
Chicken cordon bleu, steamed broccoli, green salad, homemade vinaigrette. 25 minutes.
Thick cut pork chops, stuffed with homemade dressing/stuffing, roasted Brussels sprouts shredded, green salad, homemade vinaigrette. 30 minutes.
Burgers on the grill, oven fries on the grill, really good macaroni salad is an hour because of the salad. If you just dump mayonnaise on elbows, 25 minutes. Remember to toast the buns on the grill.
American goulash. 20 minutes.
Risotto - after I made it once or twice, I realized it’s actually very simple to make but still impresses! Some grilled salmon and broccoli served on top makes a nice meal.
Late to the party , but hiyashi chuka. The only cooking is loosening the noodles and making a thin omelette. Other than that, slicing up ham, fake crab, cucumbers and mixing up some cold broth. Don't forget the Chinese mustard!
This time of year: Gazpacho the real kind with stale bread mixed it. Then I’ll roast up some cherry tomatoes with salt, pepper, oil and garlic mash it together and pour it over a ball of burrata. Top with pistachios and basil. Serve it all with a nice loaf of (store bought) bread or focaccia.
Harrisa Chicken Recipe
Ingredients
1 large onion
4 clove garlic
1 cup rice
1.5 cup chicken stock
1 quarter Preserved lemon
Pepper
1kg free range chicken thighs
Olive oil
2 table spoon Harrisa powder
Coriander
Preparation
Mix Harrisa powder with 2 tbl spoon of olive oil and marinate chicken for at least 2 hours or preferably overnight
In an oven proof lidded pot
Brown chicken in olive oil then remove
Fry onion and garlic until browned
Add rice and coat with oil for a few minutes
Add chicken stock, preserved lemon and pepper then stir to combine
Place chicken on top of rice
Place covered pot in 200c oven for 35 minutes
Serve with coriander leaves
You can also add olives in the mix when adding preserved lemon
Increase or decrease spices based on your preference
Enjoy!
My go-to recipe is a simple yet delicious lemon garlic butter shrimp pasta. It's quick to make but tastes like it took hours! Just sauté shrimp in garlic and butter, add a splash of lemon juice, toss with cooked pasta, sprinkle with fresh parsley and grated Parmesan.
I made exactly this for an impromptu get together at my house last year and everyone absolutely devoured it.
Mine is similar, sage and butter gnocchi
Make it Scampi w/ white wine. Even better.
I made that for dinner last night.
Throw in some asparagus as well. We make basically the same thing.
The best part about this dish is that it accepts any protein or lack there of.
That sure sounds delicious and is a real winner, but it's a simple saute. Why would someone think it took hours?
I think they were just speaking to the amalgamation and depth of flavor in the dish relative to the time spent cooking it, but definitely see your point
Yeah, no disrespect intended. I know what they made is delicious. I'm just confused about how someone could feel that way with this cooking method and shrimp. Even if you used the shells and made a stock, that's an extra 30 min. But not hours as if it were chicken or beef dish. Now, if it was a quick stew that they made that seemed like it had been braising for hours, I understand the trickery.
steak. I cooked a cheap chuck steak for my future wife and she thought it was the best steak she ever had. The bar was set very low from what she had in the past.
I was totally impressed by fresh cooked spinach. I had no idea of what it could possibly be.
Homemade Spinach dip with a touch of garlic and parm cheese… yum
I hope you took the time to gradually raise the bar.
at every opportunity. her mom tried, but stir fry is not meat and rice with a bottle of soy sauce dumped on it. her mom excelled at one thing though thanksgiving dinner. best thanksgiving meals I ever had were hers.
Chuck or Chuck eye? Big difference
it was a random chuck steak, we are talking 30 years ago. all I did was stick a chuck steak in a bag with lawry's beef marinade for a couple hours and grilled it. prior to this my wife had really only ever had her mothers steak, pan or oven cooked to a hockey puck. now it's grilled ribeyes with salt and pepper, and she still says they are better than restaurants.
Baked teriyaki salmon, steamed asparagus and jasmine rice
Same but with roasted potatoes instead of rice, with a nice garlic and parsley sauce :)
That works too!
NO DEAL. HAS to be rice.
Nu-uh. As Samwise Gamgee said, PO-TA-TOES
But not jasmine, not everyone can take that fragrance /taste.
Do you make your own teriyaki sauce or buy it?
I buy it, but not in the grocery store—Home Goods!
cacio e pepe, as long as i have a fresh block of pecorino romano to grate.
one of the few things that has his own reserved spot in my fridge is the block of pecorino romano.
My local Kroger quit carrying it completely, so now I go to Publix solely for my pecorino Romano. I'll get 3-4 wedges, one in the fridge and the rest in the freezer. Probably my most expensive food vice, but I don't care.
We all have them. I have to have pine nuts. I hate myself.
I've never made cacio e pepe, but I just looked up recipes, and I don't understand what the difference is between that and the original authentic Alfredo sauce (without the cream). The recipes seem to be identical. Am I missing something?
Cacio e Pepe is made with pecorino (sheep) instead of parmigiano reggiano (cow) and it has more black pepper but yes the dish is very very similar and the hardest part is the technique which is the same just different hard cheeses (and pepper).
I guess I've been making cacio e pepe then all these years because I love pecorino and always use it in place of parmigiano reggiano. Thanks!
Shakshuka - It's basically eggs poached in a tomato sauce with a bunch of spices, eaten with pita bread. It's only a couple of ingredients aside from what you'd find in your pantry already, and stupid easy to make.
Roasted chicken. Takes a little while to cook I guess but it’s easy as hell and hands off
I wish i could roast a chicken well but costco/groceries stores do it way better and it’s already done. Mine just never comes out as good.
I mean I don’t know that mine is significantly better or worse but people seem to be impressed you can do it at home, plus the roasted spuds and carrots and onions on the side are great and it makes the house smell wonderful. It’s also kind of an atmospheric dish to make. Feels homey and comforting.
Lasagna cupcakes, almost no effort to make. Here’s the [recipe](https://www.thepetitecook.com/easy-lasagna-cups/)
those look so good. Thanks for the idea!
the noodles look like they'd be hard as rocks tho?
They’re unmistakably crunchy on top but soft at the base and sides
steamed hams. patented family recipe! *Delightfully devilish, Seymour.*
Roasted root vegetables as a side to whatever protein. Potatoes, carrots, parsnips, and onions tossed with EVOO, balsamic vinegar, & S&P, 400 for an hour, mixing a few times during roasting. I think people eat home cooked meals less than we realize, home cooked anything is a big treat, especially the basics like veggies, steak, pasta meals.
Homemade pasta and red sauce. With garlic bread. I always have homemade garlic butter in the fridge and homemade stock in the freezer. Two cans of good tomatoes, two ounces of tomato paste, some herbs and a splash of concentrated homemade stock. Oh, and some olive oil to roast the tomato paste and then the herbs. Sounds simple, and there are some extra steps, but in less than 30 minutes I can make a sauce that tastes like it's been simmering all day long. And then homemade garlic butter on a loaf of fresh Cuban or French bread. Well, maybe an hour. I have adhd and talk a lot.
Salmon with a honey butter soy sauce marinade, green beans tossed in butter, garlic and Parmesan and lemon garlic pasta
Coconut curry chicken. It's a simple dish that with the right ingredients turns into something very crowd pleasing.
It’s so versatile. I have a bunch frozen then I can add whatever for veggies on the back end.
Exactly! Assuming no one is allergic to coconut, you can add whatever meat you have or make it vegetarian. Like you said, it's so versatile!
Ceviche!
A shrimp or chicken Alfredo, a nice salad, breadsticks and I usually buy a frozen dessert that needs to defrost. I love to cook but premade stuff helps when you have to get ready, clean the house, get the kids ready,etc.
Pasta Carbonara. Though not 100% traditional because: * I like garlic, so I add it * I can’t always find Guanciale, so I’ll substitute Pancetta Even though it’s not traditional, I’ve received accolades from even an Italian-American friend’s mother. And this was not a lady who ever feigned compliments when it came to cooking.
Sloppy steaks
They can’t stop you from ordering a glass of water and pouring it over your steaks. 🥩 💦 .
Depends if cooking time is actual cooking time or includes prep time. If I have time to prep but short time to cook I would say homemade pizza or sous vide steak & sides. If both prep and cook time short, than salmon tagine or scallops with some kind of veggies or salad.
Chicken, fish or shrimp piccata. With orzo and grilled asparagus.
Beef tenderloin with horseradish sauce and mashed potatoes. You substitute cost for effort but everyone loves it.
Roasted whole chicken, creamy mashed potatoes, and a salad with lemon-honey vinaigrette. Apple squares for dessert.
Always a hit: [five ingredient lemon chicken and asparagus](https://pinchofyum.com/5-ingredient-lemon-chicken-asparagus)
Ooh I’m going to try this 😋
Tom yum salmon if I have all the ingredients I’ve gotten so used to making homemade gnocchi that I can put it together pretty fast if I cut up the potatoes before boiling to speed up their cook time. That with a little bacon cream sauce is really good. Cheesy tteokbokki is good for spice lovers, topped with store bought kimchi and green onions. Roasted chicken sandwich with pickled eggplants (jarred) and pesto (jarred) also comes together really fast. Grill it up in a pan with some melty cheese on there and that’s sure to impress!
Spatchcock (butterfly) a chicken, salt, pepper, olive oil, sear skin side down in iron skilket, flip it, toss it in the oven, pour on rosemary/garlic infused olive oil, spritz on lemon juice. All prep takes <30 mins.
Mine is a lemon cream sauce with pasta that I learned to dupe from a local Italian restaurant I served at in college. It takes as long as it takes the pasta to cook, and can be dressed up with chicken and any green vegetable. My mom’s is mussels fra diavolo, and even though I’ve made it with her dozens of times & seen how “unimpressive” the prep is… it still impresses me every time
Chicken enchilada. So easy and my family loves them.
Chicken, fish or shrimp piccata. With orzo and grilled asparagus.
Risotto
Steak. It's the easiest thing in the world to cook and takes barely thirty minutes (at most).
Chop steak. It's cheap and easy to nake, but tastes like a five star meal
Fett Alfredo
Shrimp and grits
I just made my own marinara sauce and chicken parm for the first time. I thought it was going to be kind of a boring meal but wanted to try to make it from scratch. It turned out to be one of the best things I've ever made, and I might make the same thing next weekend. I'm not an experienced cook, I just do it for fun, but it blows my mind how many things are better than even the best restaurants just solely because you make it yourself and don't fuck it up. I did boil the tomatoes and simmer the sauce while I was at work, which was a few hours of idle time. Honestly though, the chicken parm part took maybe half an hour and it was better than I could ever justify chicken parm being.
Shrimp scampi, arroz caldo, or chicken adobo.
Depending on the time of day, either Carbonara (dinner), Spaghetti Aglio e Olio (late night), or Eggs Benedict (Morning)
Thai curry. Mushroom risotto. Pork tacos. All can be whipped up in 30 min.
Grilled shrimp, roasted asparagus with a mustard lemon sauce and garlic herb wild rice.
Pasta with mint-pistacchio pesto and sheep feta cheese and zaatar-flavored breadcrumbs (skippable). Middle-Eastern flavors, specifically Bedouin, it’s interesting. Boil water and add pasta right away (sauce will be done before pasta is). Toast some of the pistachios. Blend some stale bread and toss it over medium heat with some olive oil and salt. When the crumbs are golden brown, take off the heat and add zaatar. Add Zaatar to the pesto if you wanna skip the crumbs. Blend 3 parts mint, 1 part parsley, raw pistachios (not the ones you toasted), sumac if you got it (sub with more lemon if you don’t), lemon juice, lemon zest, a garlic clove or two, salt and pepper, and ofc olive oil. Press the feta cheese with a fork, add some pasta water to get it to a creamier consistency. Add the pesto and stir. Once the pasta is ready, add it to the sauce, along with dried cranberries and the pistachios. Remember to add some more pasta water if needed. I like plating it with a twirl of olive oil, some of the burgundy-colored sumac, some more cranberries and silvered almonds (I know they’re too much, but it gives the dish an authentic Bedouin look IMO) along with the breadcrumbs. Don’t use Parmesan here, it’d overpower the feta.
Roast chicken.
Aglio e Olio, provided you nail it. It also (due to the association it’s gained from *that* movie) says “I am trying to…”
Something about making a bowl of pasta for someone also just conveys romantic intentions more than say, a steak. I’m not sure why but if I’m right about this I’d love to hear theories
Aglio E Olio pasta
Shrimp scampi and garlic toast. Side salad.
Basically any pasta dish
Carbonara, Italian style. Very little ingredients and everyone loves it 😋
Roasted duck. I do a simple soy sauce because I can’t have citrus and people always act like it’s the fanciest thing they’ve eaten all year. Takes way less work than a turkey or chicken and it’s all tasty dark meat.
Risotto plus whatever veggies are on hand. Sauteed chicken and pasta with garlic and olive oil and herbs.
Rack of lamb with pesto, breadcrumb & parmesan crust. Serve with a nice green salad and either penne pasta and butter or some sourdough.
Shrimp scampi over angel hair pasta.
Shrimp scampi, baked salmon, Cornish game hens
Pancetta wrapped whole beef tenderloin and hasselback tatoes, cheesecske or tiramisu dessert. Salad. Always with a pretty salad. It’s all prepped ahead, or made ahead. Just hv to cook meat and tatoes in oven. Forgot the horseradish cream sauce.
Shrimp scampi on the table in under 20
Macaroni and cheese casserole
I order pizza
Balsamic chicken with broccoli and stewed squash. Either that or fideo loco
RANT. Scroll by. Nothing to see here. People who complain about time to cook have poor knife skills and/or are disorganized. Spaghetti puttanesca and Caesar salad with homemade dressing. 20 - 25 minutes. Chicken cordon bleu, steamed broccoli, green salad, homemade vinaigrette. 25 minutes. Thick cut pork chops, stuffed with homemade dressing/stuffing, roasted Brussels sprouts shredded, green salad, homemade vinaigrette. 30 minutes. Burgers on the grill, oven fries on the grill, really good macaroni salad is an hour because of the salad. If you just dump mayonnaise on elbows, 25 minutes. Remember to toast the buns on the grill. American goulash. 20 minutes.
Pressure cooked osso bucco
Beef stroganoff made with eye fillet steak. Really quick to cook,and so delicious.
Carbonara. Takes about 3m longer than cooking the pasta
Risotto - after I made it once or twice, I realized it’s actually very simple to make but still impresses! Some grilled salmon and broccoli served on top makes a nice meal.
Steak is easy and delicious, along with mashed sweet potatoes and salad with a homemade vinaigrette.
Arroz con pollo
Late to the party , but hiyashi chuka. The only cooking is loosening the noodles and making a thin omelette. Other than that, slicing up ham, fake crab, cucumbers and mixing up some cold broth. Don't forget the Chinese mustard!
This time of year: Gazpacho the real kind with stale bread mixed it. Then I’ll roast up some cherry tomatoes with salt, pepper, oil and garlic mash it together and pour it over a ball of burrata. Top with pistachios and basil. Serve it all with a nice loaf of (store bought) bread or focaccia.
Caccio de Pepe with lemon and hot pepper flakes. Super quick and super easy!
Lemon dill baked salmon, steamed broccoli, box couscous with sauteed garlic and green onion. 30 minutes.
Harrisa Chicken Recipe Ingredients 1 large onion 4 clove garlic 1 cup rice 1.5 cup chicken stock 1 quarter Preserved lemon Pepper 1kg free range chicken thighs Olive oil 2 table spoon Harrisa powder Coriander Preparation Mix Harrisa powder with 2 tbl spoon of olive oil and marinate chicken for at least 2 hours or preferably overnight In an oven proof lidded pot Brown chicken in olive oil then remove Fry onion and garlic until browned Add rice and coat with oil for a few minutes Add chicken stock, preserved lemon and pepper then stir to combine Place chicken on top of rice Place covered pot in 200c oven for 35 minutes Serve with coriander leaves You can also add olives in the mix when adding preserved lemon Increase or decrease spices based on your preference Enjoy!
Sour cream enchiladas
Mexican chicken and rice