Dinner recipes on rotation

[Mach1]

I have ~10 recipes I keep on rotation, I love a few and like the rest, it would be great to have 15 or so that I love but I haven't found the magic ones. What do you guys keep on rotation your dinners? Here are a few of mine.

Filet Mignon and Parmesan crusted potatos
Cajun Chicken Pasta
Chicken Fajitas
Salmon and Rice
Rosemary Chicken and Potatoes
Goulash - Shells and Cheese, Rotel, and ground beef -easy and good

[GrayStangGT]

Chicken Alfredo, I never realized it was so simple to make until a few months ago. Great if you have left over chicken breast.

I also do smoked chicken wings pretty regular. Just marinade in a mixture of Louisiana, melted butter and Worcestershire with some spicy tonys and garlic then toss them on the grill or smoker. I do them with poppers, because they both can be done in hour on the egg or so and go good with apple wood.

[Craizie]

Homemade Alfredo sauce is the shit.

[BMCSean]

Chicken satay with spicy peanut sauce
Fajitas
Steak with asparagus and sweet potato

[HECDOGGIE]

Fideo and Beef
Rice and Chicken

fast - cheap and good..

Gotta keep the tortillas around too .

[mstng86]

Fideo and Beef
Rice and Chicken

fast - cheap and good..

Gotta keep the tortillas around too .

you forgot the refried beans


That is basically my diet growing up.

Don't forget some good Tacos to throw in the mix.
Homemade pizza

[GrayStangGT]

Homemade Alfredo sauce is the shit.

Yea it is, I was pissed at myself for eating the crap out of a package for so many years after I realized it was easy to make. It even reheats fairly well if you add a little milk or cream and bring it up slowly in a pan.

[dsrtuckteezy]

Try some beechy or pepper steak. Both are stir fry recipes

Chicken cordon bleu (sp?) Is good and easy. I also do a lot of pan seared salmon with a lemon caper sauce and sauteed spinach with angel hair

[bcoop]

Chicken Marsala
Carne Guisada
Chicken Alfredo
Chicken Picatta
Grilled Fish (varies)
Lasagna
Chicken Enchiladas w/ sour cream sauce
Smothered pork chops
Stroganoff

[BradM]

Beanie weenies
Spaghetti O's
Spicy Chicken Ramen Noodles
Potted meat sandwiches
Macaroni & Cheese with cut up hot dogs in it
Canned smoked herring with saltine crackers
The list is endless.

[GrayStangGT]

bcoops smoothered pork chops should be on everyone's list. Just looked up Chicken Picatta, will be giving that a try next week.

[bcoop]

bcoops smoothered pork chops should be on everyone's list.

If you still have the recipe, feel free to post it. It is good comfort food.

[GrayStangGT]

Take your pork chops and wash them off, pat dry with a paper towel. Lightly dust them with flour, and Tony Chachere's. You don't have to, but I actually mix the Tony's with the flour, then dust. Say a TBSP or so of Tony's to a cup of flour. You don't want it thick, just a thin light dust, so it's not necessary to use all the mixture. Just toss what's left. Coat the skillet in oil (I don't measure, but you want the entire bottom of the skillet covered in oil). Get the oil hot on medium heat. I always get a tiny bit of water on my finger and flick it in to the pan. If it sizzles, it's ready to put the pork chops in. Cook pork chops until golden brown (4-5 minutes on each side), remove the pork cops, and drain the oil. Again, you want to keep the cracklings, and a tiny bit of oil (TBSP or so). Put the skillet back on the burner, and reduce heat to medium-low. Take two cans of cream of mushroom soup (I use Campbell's), one can of Cream of Chicken soup, and half a cup of milk, and add it all to the skillet. Stir frequently to keep it from sticking. Add seasoning to taste. Salt, pepper, more Tony's if you want, or if you like more spice and less salt, crushed red pepper or cayenne pepper. Stir in, bring to a boil, and reduce to simmer. You may need to add more milk. I like mine on the thin side, and to thin, add more milk. Some people like it thick though (less milk). Once it's mixed well, and seasoned to your liking, put your pork chops back in for another minute or two per side.

[bcoop]

Take your pork chops and wash them off, pat dry with a paper towel. Lightly dust them with flour, and Tony Chachere's. You don't have to, but I actually mix the Tony's with the flour, then dust. Say a TBSP or so of Tony's to a cup of flour. You don't want it thick, just a thin light dust, so it's not necessary to use all the mixture. Just toss what's left. Coat the skillet in oil (I don't measure, but you want the entire bottom of the skillet covered in oil). Get the oil hot on medium heat. I always get a tiny bit of water on my finger and flick it in to the pan. If it sizzles, it's ready to put the pork chops in. Cook pork chops until golden brown (4-5 minutes on each side), remove the pork cops, and drain the oil. Again, you want to keep the cracklings, and a tiny bit of oil (TBSP or so). Put the skillet back on the burner, and reduce heat to medium-low. Take two cans of cream of mushroom soup (I use Campbell's), one can of Cream of Chicken soup, and half a cup of milk, and add it all to the skillet. Stir frequently to keep it from sticking. Add seasoning to taste. Salt, pepper, more Tony's if you want, or if you like more spice and less salt, crushed red pepper or cayenne pepper. Stir in, bring to a boil, and reduce to simmer. You may need to add more milk. I like mine on the thin side, and to thin, add more milk. Some people like it thick though (less milk). Once it's mixed well, and seasoned to your liking, put your pork chops back in for another minute or two per side.

There it is! Didn't feel like typing that shit out again. lmao

[Baron Von Crowder]

I do something similar with chicken, served on rice. I bake it though.