Mine is baked chicken thighs in bacon mushroom sauce and rice.

8-10 bone in or boned skin on chicken thighs.
8 oz. cream of mushroom soup
8 oz. chicken broth
Small carton of sliced mushrooms
4 strips of bacon
Cup of jasmin white rice.
TBS. of chopped garlic

Butter a 18 x 12 baking dish
Spread rice on bottom evenly
Place thighs on rice
Put mushrooms around thighs
Pour soup mixed with broth and garlic over everything
Spread chopped bacon over mixture.

Bake at 400 for an hour. Make sure the tops of the thighs are exposed to crisp up

You can adjust as desired. I like to add more rice and extra broth

I also stir the mixture around the thighs a few times. I like when some of the rice actually gets a bit crispy

I also bake with convection to get the desired crisp

Bacon and Brussels Frittata

Preheat broiler

Under medium/medium-high stove using a cast iron skillet:

1. saute' one package of bacon, chopped until lightly browned
2. saute' 3-5 sliced shallots until browned
3. saute' 1 lb brussel sprouts halved and sliced till wilted and nicely cooked
4. add 8 scrambled eggs + 1 T cream/milk + ~1 cup shredded swiss and/or gruyere
5. cook 3-5 mins until set
6. broil 4-5 mins until lightly browned
7. cool for 15-20 mins
8. slice and enjoy!

Cacio e Pepe

Lots of pecorino and parm
About a dozen grinds of the pepper mill and toast the pepper in about 2 tbsp of olive oil
Just before al dente, add the pasta (I prefer fettuccine or linguine) directly to the pan. don't drain it.
Let simmer until pasta is al dente
Add the cheese (about a half cup each)
Toss vigorously
Get laid

The most simple thing I cook is probably a perfect French Omelette. I've never had and omelette at a restaurant that I would prefer to mine. Eggs, salt, butter, gruyere. Garnish with chives and black pepper.

Skillet pasta with Italian sausage, spinach, and sundried tomatoes.

Soften one finely chopped onion in 2 tbsp of olive oil
Add garlic (to your taste at the end)
Brown 1lb Italian sausage in onions and garlic - I prefer Sweet and can add red pepper flakes to adjust heat
Rinse and drain 4-6oz of oil-packed sun-dried tomatoes, chop and add to sausage mixture
Add 2 cups chicken stock and 1 cup milk
Add 8oz of penne pasta
Bring to a boil and then reduce to simmer
Cover and cook for 10-12 minutes (check pasta for doneness)
Reduce heat to near nothing and add 6oz baby spinach in 3-4 handfuls, stirring to wilt after each addition
Cover for another 1 minute and let everything come together
Salt and pepper

Serve with a little parmesan and crusty bread

This is pretty similar to ours.

We usually do chicken sausage, then add spinach or kale. Slice the sausage up then add back to the pan with the spinach, add the cooked pasta and sliced up cherry tomatoes, then toss with olive oil. Sometimes we'll do the refrigerated packaged ravioli or tortellini.

Chicken tortilla soup:
Works best as instant pot recipe...
~2lb chicken thighs...I season with HCF chicken fajita seasoning and sear in instant pot on saute. I add one small yellow onion and 3-5 cloves garlic minced or finely chopped. Once outside of chicken is browned add 2 chopped tomatoes (I used roma), 2-4 chopped zucchini, handful of baby carrots chopped, 1 or more jalapeno depending on how much heat you want it to have, 1 can black beans (you can use dry but cook at least 35-40min if you do... must be pressure cooked if dry!), ~1/2 cup sweet corn, 1t paprika, 2t chili powder, 3t cumin, fresh cilantro to taste (I like a good 1/2 cup or so). Cover with chicken stock and Set for 30 min on pressure cook.

Serve with tortilla chips, shredded cheese, more fresh cilantro and sour cream (this stirred in at the end gives it a nice creamy flavor). That may not qualify as simple but once you make it a time or two it's not bad and the instance pot does most of the heavy lifting for you.

Cabbage and Sausage

Cook off bacon/save drippings
Cook sliced sausage in drippings/save drippings
Cook Cabbage in drippings
Add Salt and Pepper, diced bacon and sliced sausage

DONE.

Literally 3 ingredients (not including salt and pepper)

45 minutes from start to finish. Bout $15 makes about 8 servings.

htxag09 said:

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This is pretty similar to ours.

We usually do chicken sausage, then add spinach or kale. Slice the sausage up then add back to the pan with the spinach, add the cooked pasta and sliced up cherry tomatoes, then toss with olive oil. Sometimes we'll do the refrigerated packaged ravioli or tortellini.

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Beauty of mine is "one pan". Pasta cooks along with everything else.

gigemags87 said:

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Bacon and Brussels Frittata

Preheat broiler

Under medium/medium-high stove using a cast iron skillet:

1. saute' one package of bacon, chopped until lightly browned
2. saute' 3-5 sliced shallots until browned
3. saute' 1 lb brussel sprouts halved and sliced till wilted and nicely cooked
4. add 8 scrambled eggs + 1 T cream/milk + ~1 cup shredded swiss and/or gruyere
5. cook 3-5 mins until set
6. broil 4-5 mins until lightly browned
7. cool for 15-20 mins
8. slice and enjoy!

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Any recipe that has a step one like that one has got to be good, no matter what comes after.

Go-to has to be roast chicken. Spatchcock it, salt it, and put it in a 450 degree oven.

Mine too

My mom started making this back in the 70's and its a family favorite.
https://www.food.com/recipe/easy-chicken-and-rice-casserole-104033

I've started using orzo a lot. I use this as a base recipe, but have done shrimp and different vegetables in it. https://www.tasteofhome.com/recipes/lemon-chicken-with-orzo/

1 can cream of mushroom soup (low salt if available)
1 can cheddar cheese soup
1.25 oz. pkg. beefy onion soup mix
1 tsp black pepper (do NOT add any salt)
3.5 lbs. beef stew meat

Add first four ingredients into a slow cooker and mix well. Add the beef and stir. Cook on low for 8 hours or on high for 4-5 hours. Serve over rice, mashed potatoes or egg noodles.

Make it three. I put a cast iron skillet in the oven while it preheats to 425. Season chicken liberally with rub of choice. I used to go with Bolner's but recently moved to El Chupacabra Cluckalicious. Takes a 4 lb bird right at 45 minutes, rest about 15 minutes perfect every damn time. Serve with potatoes and veggies.

HTownAg98 said:

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Go-to has to be roast chicken. Spatchcock it, salt it, and put it in a 450 degree oven.

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Did it tonight. Brine if possible for 24 hours. The salt on the raw chicken skin should look like snow. LOTS OF SALT. Never ceases to amaze me how much salt it takes but damn it it comes out good.

It goes against everything I've ever read about cooking chicken but we go to 172*F in the breast of a spatchcocked bird in a roasting pan over lemon slices onion, thyme and garlic in a 400*F oven. I know 172*F is "over cooked" but I'll be damned if it isn't juicy as all get out and tender. I think the key is letting it Sot for a good 20 min before cutting it up?? Not sure. Anyhow, I know it's anti-common knowledge but damned if it doesn't work for us.

Maybe it's time for a new probe thermometer...

FbgTxAg said:

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Cabbage and Sausage

Cook off bacon/save drippings
Cook sliced sausage in drippings/save drippings
Cook Cabbage in drippings
Add Salt and Pepper, diced bacon and sliced sausage

DONE.

Literally 3 ingredients (not including salt and pepper)

45 minutes from start to finish. Bout $15 makes about 8 servings.

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What kind of sausage?

It looks like it would be good with whatever you have. There's bacon, and sausage and cabbage cooked in rendered bacon fat. How could you go wrong?

Cassius said:

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FbgTxAg said:

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Cabbage and Sausage

Cook off bacon/save drippings
Cook sliced sausage in drippings/save drippings
Cook Cabbage in drippings
Add Salt and Pepper, diced bacon and sliced sausage

DONE.

Literally 3 ingredients (not including salt and pepper)

45 minutes from start to finish. Bout $15 makes about 8 servings.

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What kind of sausage?

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Any sort of link - I usually use andouille or opas or the heb links. It would probably be great with brats as well.

FbgTxAg said:

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Cassius said:

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FbgTxAg said:

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Cabbage and Sausage

Cook off bacon/save drippings
Cook sliced sausage in drippings/save drippings
Cook Cabbage in drippings
Add Salt and Pepper, diced bacon and sliced sausage

DONE.

Literally 3 ingredients (not including salt and pepper)

45 minutes from start to finish. Bout $15 makes about 8 servings.

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What kind of sausage?

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Any sort of link - I usually use andouille or opas or the heb links. It would probably be great with brats as well.

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HEB's fresh sausages are all good. We cook their Brats all the time. Steam in beer, then grill. Usually on the weekend, and I always make extras so we have leftovers. My wife makes a killer red sauce with lots of sauted veggies, then we slice up the leftover brats and pitch them in and server over penne or rotini with lots of fresh parm.

Damn it I'm hungry now.

Southlake said:

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Mine is baked chicken thighs in bacon mushroom sauce and rice.

8-10 bone in or boned skin on chicken thighs.
8 oz. cream of mushroom soup
8 oz. chicken broth
Small carton of sliced mushrooms
4 strips of bacon
Cup of jasmin white rice.
TBS. of chopped garlic

Butter a 18 x 12 baking dish
Spread rice on bottom evenly
Place thighs on rice
Put mushrooms around thighs
Pour soup mixed with broth and garlic over everything
Spread chopped bacon over mixture.

Bake at 400 for an hour. Make sure the tops of the thighs are exposed to crisp up

You can adjust as desired. I like to add more rice and extra broth

I also stir the mixture around the thighs a few times. I like when some of the rice actually gets a bit crispy

I also bake with convection to get the desired crisp

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Senior year my roommate and I made something similar all the time but without the bacon because it was too expensive. Ours included sour cream and sprinkled with paprika. After graduation, it was my bachelor go-to meal.

Instant Pot.
1 lb. of uncooked, de-boned chicken, cubed (white or dark, your preference)
1 cup of rice
1 cup of broth/stock of your preference
1 16oz. jar of your favorite salsa
Salt + Pepper + Seasoning to taste/preference
10 minutes on high pressure, natural release
Serve with hot sauce, shredded cheese, and/or sour cream, if preferred

1 lb ground beef
1 lb hot sausage (mild works to, just like a little more kick)
1 yellow onion
1 can cream of mushroom
1 can rotel (have stated using the yellow can of tomato salsa from the Mexican food aisle)
1 tbs granulated garlic powder
1 block Velveeta

Chop the onion and soften in large skillet
And meat and cook till brown
Drain meat and onions then add to stock pot
Add soup and rotel/salsa
Start adding Velveeta (about half) and stir
Add garlic powder
Add rest of Velveeta stir until fake cheese is all melted
Add a little milk to thin it out
Serve with scoop style tortilla chips

OP,

Made it,
Seasoned chick+mush with a mix,
Added a tad more mush soup and broth,
Tad more bacon

It was really good tho

My go to easy recipe is breakfast tacos because I almost always have stuff to make it.

Cook some bacon and make refried beans in the grease. While the beans are cooking, make a quick salsa verde. Broil some tomatillos, peppers, onion and garlic. Throw everything in a blender with salt and cilantro. Scramble some eggs and warm up some tortillas. Fill torts with beans, eggs, bacon, cheese and salsa.

Honey Sriracha Air Fryer Salmon

To make the marinade/glaze:
Honey + Sriracha + Garlic + Soy or Coconut Aminos.
Combine ingredients and marinade your filet(s) for about 20 minutes
Set Air Fryer to 400 degrees and cook your salmon for 8-10 minutes or until done (internal temp should be 145 degrees).
While the salmon cooks, heat remaining marinade on the stove to reduce it to a glaze, then pour over your finished salmon. Serve with finely sliced green onions and sesame.

https://instagr.am/p/CHYxAHJHaPW

2 minute egg sandwich

Start 2 pieces of bread in toaster, this is the slow step

Get coffee mug and give it a spritz of Pam

Crack egg in mug. Pierce yolk and white with fork. Salt & pepper egg.

Cover with paper towel and put mug in microwave for 35-40 secs.

Get mayo and cheese (american single slice or shredded cheddar) out of fridge.

Toast & egg will finish about the same time. Assemble sandwich & eat, all in a couple of minutes.

TX AG 88 said:

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2 minute egg sandwich

Start 2 pieces of bread in toaster, this is the slow step

Get coffee mug and give it a spritz of Pam

Crack egg in mug. Pierce yolk and white with fork. Salt & pepper egg.

Cover with paper towel and put mug in microwave for 35-40 secs.

Get mayo and cheese (american single slice or shredded cheddar) out of fridge.

Toast & egg will finish about the same time. Assemble sandwich & eat, all in a couple of minutes.

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Alternately you could poach the egg in the coffee cup with a little water. Cleanup is easier. But I bet the Pam helps!