I need a easy food recipe [impress my mom]?

I need to find an easy recipe because i want to make one dinner for my mom and grandparents don't know what to make ... Please help! Possibly something easy and quick. They like chicken if that helps. thanks in advance.I need a easy food recipe [impress my mom]?
This is really delicious and VERY easy to make;





Fettuccini Carbonara





5 teaspoons olive oil


4 shallots, diced


1 large onion, cut into thin strips


1 pound bacon, cut into strips


1 clove garlic, chopped


1 (16 ounce) package fettuccini pasta


3 egg yolks


1 cup heavy cream


3/4 cup shredded Parmesan cheese


salt and pepper to taste





Serves 6.





Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.


In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.


---I need a easy food recipe [impress my mom]?
Summer stuffed Chicken breast, wrapped in bacon





Ok, this sounds quite fancy, and hard, but actaully its really very simple when broken down into steps, and it'll look very impressive.





Prep Time:15 minutes


Cooking time 30-45 minutes





You will need:





Equipment:


Roasting dish


Cocktail sticks


Spatula, preferably metal


Cheese Grater


Chopping board


Large meat knife - for chicken


Small Veg knife - for tomatos





Ingredients: - Quantities are based on you, your mom and 2 grandparents, if theres anyone else eating, it will need adjusting accordingly





4 chicken Breasts


About 100 grams of grated cheese - the original recipe recommends mozzerela, but i tend to use the cheap supermarket mild cheddar, and it still turns out excellently


Roughly 10 Cherry tomatos


8 Rashers of bacon


Vegetable oil


Roughly 20 Basil leaves


Salt and pepper





You will also need whatever you decide to serve alongside the chicken





- I recommend serving it as part of a sunday roast, but if you want to put an italian spin on it, i'd recommend using some pasta with a herby/tomato sauce, and either a side salad with french dressing or some vegetables like peas.





Recipe:





1. Cut chicken horizontally through the edge of the breast, until you create a pocket in the chicken breast, almost like a pitta bread.


2. You then fill this pocket with the Cheese and half of your Basil leaves - not too much filling here, as you'll need to be able to close the chicken breast again without too much filling sticking out


3. Fold the chicken breast closed- no cheese or basil should be falling out, poking out a little is fine.


4.Then wrap 2 rashers of bacon around the chicken - imagine them like bandages for the chicken


5. Pierce the meat with cocktail sticks into the chicken to prevent it falling apart


6. Place the chicken into a roasting dish/tray, coated with a layer of vegetable oil


7. Season the chicken with some salt and pepper, sprinkle some mixed herbs over it, and tear the rest of the basil leaves and scatter them over the chicken and oil


After 25 minutes, halve the cherry tomatos and scatter them into the oil


8. Place the chicken in the oven, and roast it at around 200oC for roughly 30-45 minutes - the required temperature will vary, you'll just have to keep checking it until it appears cooked





- You may want to move the chicken with a spatula every 10 minutes or so to prevent the cheese sticking to the tray


-To ensure the chicken is cooked thouroughly, pierce the meat with a sharp knife, if the juices that flow from the breast are clear, the meat should be fine


-However, the bacon will give the outer meat a slightly pinkish tinge, so don't worry too much about the colour of the meat
buy chicken breast fillets - enough for 1 per person


bang the fillets with a meat mallet


put some avocado and cheese


or sundried tomatos and fetta


or asparagus, bacon and cheese


basically anything you like on one half of the fillet


fold fillet in half to enclose filling and secure with tooth picks





bake in oven at moderate heat or


pan fry or


grill on george foreman





serve with a salad or veg





This is a quick easy recipe that I make to alter for my family all the time. - they love it.





ussually serve it with a nice creamy sauce.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE





4 boneless chicken breasts or 8 boneless skinless chicken thighs


2 tablespoons olive oil


1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried


1/2 cup whole berry cranberry sauce


1/2 cup canned low-salt chicken broth


1/2 cup orange juice


1/4 cup dried cranberries (optional)


2 tablespoons Dijon mustard


2 tablespoons whipping cream





Sprinkle chicken salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 5 minutes. Season to taste with salt and pepper. Serve with noodles or mashed potatoes.
Okay ~ This is the main dish which I made and served about 25 tables.





Serve 4


Ingredients:


Chicken thigh bone off skin on or skinless (4 pieces)


Salad/Cooking Oil (1 tablespoons)





Sauce:


1 can of creamy mushroom soup


1/2 can of water (just use the soup's can)


250g of Edam cheese





Cooking:


Chicken:


1) Marinade your chicken thigh with a LITTLE bit of salts and pepper


2) Oil in


3) Pan fry it with the skin side down first





Sauce


4) Mix the creamy mushroom soup and water in a pan ( be aware of getting it burnt)


5) Put the cheese in it and stir occasionally.





Serve on Rice or spaghetti








Tips:


Taste the sauces to suit your taste (add salt or pepper)


It's good with an Onion soup.
Lasagna





INGREDIENTS


1/2 pound sweet Italian sausage


6 ounces lean ground beef


1/4 cup minced onion


1 clove garlic, crushed


1/2 (28 ounce) can crushed tomatoes


1 (6 ounce) can tomato paste


1 (6.5 ounce) can canned tomato sauce


1/4 cup water


1 tablespoon white sugar


3/4 teaspoon dried basil leaves


1/4 teaspoon fennel seeds


1/2 teaspoon Italian seasoning


1-1/2 teaspoons salt


1/8 teaspoon ground black pepper


2 tablespoons chopped fresh parsley


6 lasagna noodles


1/2 pound ricotta cheese


1/2 egg


1/4 teaspoon salt


6 ounces mozzarella cheese, sliced


1/4 cup and 2 tablespoons grated Parmesan cheese





DIRECTIONS


In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).


To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.





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Soup with Tortellini





INGREDIENTS


1 pound sweet Italian sausage, casings removed


1 cup chopped onion


2 cloves garlic, minced


5 cups beef broth


1/2 cup water


1/2 cup red wine


4 large tomatoes - peeled, seeded and chopped


1 cup thinly sliced carrots


1/2 tablespoon packed fresh basil leaves


1/2 teaspoon dried oregano


1 (8 ounce) can tomato sauce


1 1/2 cups sliced zucchini


8 ounces fresh tortellini pasta


3 tablespoons chopped fresh parsley





DIRECTIONS


In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.


Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.


Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.





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Crispy Baked Chicken





INGREDIENTS


1/2 cup cornmeal


1/2 cup all-purpose flour


1 1/2 teaspoons salt


1 1/2 teaspoons chili powder


1/2 teaspoon dried oregano


1/4 teaspoon pepper


1 (3 1/2) pound broiler-fryer chicken, cut up


1/2 cup milk


1/3 cup butter or margarine, melted





DIRECTIONS


Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
Fettucinie


2 tablespoons of olive oil


1 pound of ground lamb


1 pint of cherry tomatoes


2 cloves of garlic


1/3 ricotta or fetta cheese





Boil the fettucinie and while that happening heat the ground lamb in the olive oil. Once the pasta is finished keep the water. Cook lamb until browned and then add tomatoes and garlic. Season with salt and pepper. Stir in the pasta water to make it moist and add the pasta. Top with the cheese.
Manacotti--------Everyone who eats this recipie..always say it's the best * (it's a bit of work, but sooo worth it)!~





1 box manacotti pasta shells(tube shape)


1 lb lean ground beef


1 med. onion diced fine


1-2 garlic cloves diced fine


1 sml. green pepper diced


salt,pepper/oregano/garlic powder/basil/(I use dried herbs and/or sometimes fresh herbs)


2 slices of bread (crust cut off)


1 egg beaten


1/4cup milk


1 can /jar pasta sauce


2cups (or more) *Cheddar cheese....(or mozzerella)


grated parmesean (optional)





In large pot of boiling salted water (also a lil bit of oil in water)


add one layer =7 manacotti shells


cook for 6-7min...so they are still a bit firm ..but slightly soft (read pkg on box ..do not overcook the shells, they'll fall apart..and stir every so often so pasta doesn't stick to bottom of pot.....remove with Tongs* carefully onto a plate


add next 7 to Boiling water......repeat....remove with tongs, onto plate* let cool





IN large fry pan, add ground beef, cook till browned......drain....add back to pan....add diced onion, cook for 2-3min........add diced green pepper...again cook for a few min.....add garlic sliced...add seasonings....stirring*.....cook for a few more minutes then remove from stove.


pour into Large bowl let cool somewhat.





remove crust from 2 slices of bread..then slice up bread into thin strips then into sml.cubes...


put into bowl, add a lil bit of milk to slightly cover bread(not too much, you want the milk to absorbe into the bread..let sit for 5min (if still too much milk, drain off bread)


add to meat mixture in big bowl and combine


beat one egg and also add to meat mixture and combine


add 1 1/2 cups grated cheese (i prefer cheddar)


combine in meat mixure with large spoon





in 9x13 '; pan...pour some pasta sauce on bottom..


begin stuffing each manacotti shell. 10 should fit beside each other, and then 2 and 2 at top*.....pour rest of pasta sauce ontop covering pasta . sprinkle 1/2cup remainder grated cheese (cheddar or mozzerella, or mix and match) then sprinkle some grated parmesean cheese ontop(if you like)


Cover with Tinfoil


PREHEAT OVEN 350F


put in preheat 350F oven for 50min.....take out of oven place ontop of a towel......let rest for 5min before removing the tinfoil*(careful it's quite steamy hot when removing the tinfoil)


serve 2 /person...quite filling.....always more for when they want seconds*:) serve with side of green salad, and fresh french /italian loaf bread..or make garlic bread.


It's a dish Everyone will want you to continue to make! It's soo Tasty, Delicious, Filling, and Smells Amazing when cooking in the oven*


The only downside ..would be the preparing* It does take a bit of time....but it's Definately Not Hard* and is SOOO Worth it :) Trust me*~ Hope you try it and Enjoy:)!* Just read each step ....it's very simple..if you follow the directions*


You can prepare the night before also if you make this again...keep in fridge, then take out to room temp. for 1/2hr -1hr before putting in oven* :)
This webpage guides you on making a chicken recipe.. Delicious, easy to make and low in calories - what more can one ask for?!





Else you can try Spicy Chicken Curry...





Both the links are given below...





All the best!!!
Here are some ideas!





http://thaifood.about.com/od/thairecipes鈥?/a>





http://foodwishes.blogspot.com/2009/03/b鈥?/a>





Just go to www.Tastespotting.com and type in chicken in the search thingy. Then a ton of recipes with pictures will come up. :) good luck!
A good side dish is rosemary potatoes. Yum. Red skinned potatoes, cut into small sizes, get a little oil on them, and put on some salt and rosemary. Stick them in the oven until it gets some browned edges. Amazing, looks good, and is super easy.
Chicken Parm is pretty easy and yummy!!
do a search on quick and easy meals, there are so many sites now!
rachaelray.com has a lot of great stuff. you're sure to find something on there and easy is her middle name