C'mon, let's get this forum started! Post what your absolute FAVORITE thing is to cook, and of course, the recipe! :)

Mine is kind of hard, because I love food. But one of my tastiest recipes is pepper stuffed chicken breasts.

Pepper Stuffed Chicken

* 1 Tbls Olive Oil
* 1 onion, chopped
* 2 red bell peppers, cut into strips
* 2 cloves garlic, pressed
* salt & pepper to taste
* 1/2 tsp. oregano
* 1/2 tsp. basil
* 1/4 c. Feta cheese
* 4 chicken breast (with skin & bone)
* 3/4 c. white wine (I use Apple Fruitesia from Shaws market)
* 1 T. butter

Preheat oven to 425 F.

In a skillet, heat the olive oil, add the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.

In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops with salt & pepper and place in a metal baking dish.

Roast chicken for about 30 to 40 minutes (mine needed about an hour, and I checked them with a meat thermometer first) or until chicken juices run clear when pierced. Remove hte hcicken from the pan and keep warm.

Heat the pan on the stovetop, about med. high heat. Add the white wine and using a whisk, get all the browned bits. Let the pan juices reduce reduce to about half. Remove the heat, add the butter, whisk well, and serve over the top of chicken.

Per Serving: 639 calories; 35g fat; 8g carb; 2g fiber; 202mg cholesterol; 321 sodium.

Wow. That sounds amazing!! I need to try that in the next week or so.

I'll get back to you on my favorite recipe... there are lots. (just ask my hips and butt about that)

Oooh. How cool there is a cooking group. I'll be back with some of my favorite recipes. I LOVE to cook and my husband went to culinary school.

yay...what a great place here, at cre8buzz, ummm..I also LOVE to cook, especially for my boyfriend and my little brother..so i went to culinary school. it'll try your recipe.& call u when it's done so i could share a cup..:)

I'm not much of a cook. I'd LOVE to be though. Someday, when the kids are a little older and money isn't as much as an issue, I'd love to go to culinary school.

For now I make cake. I really enjoy it. I've actually wanted to own my own bakery since I was a little girl.

This is my absolute favorite recipe. It is NOT, I repeat NOT a healthy recipe. At all. It's Ina Garten's Penne and 5 Cheeses. I'd eat this by the boatload if it didn't go directly to my hips.

<b>Penne and 5 Cheeses</b> Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported fontina (1 1/2 ounces) 1/4 cup crumbled Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

ENJOY!!!!

What a great community!! I love to cook. I will be starting catering classes soon. I also have my own "cottage" business of baked goods. For baking I'm specializing in liqueur cakes and desserts. Sort of a niche I've discovered isn't really available in my area. Anyway, can't wait to talk with you all!!

lovely recipes to try

here's one called no more curry ! because when it's gone that's what everyone says lol

The Ingredients

* 2 chicken breasts, diced
* Marinade
* 4 tbs vanilla yogurt
* 1 clove garlic, minced
* 2 tsp minced ginger
* 1 tsp ground cumin
* 1 tsp garam masala
* 3 tbs lemon juice
* 1 tsp chilli powder
* salt to taste
* Sauce
* 1 large tomato, diced
* 3 tbs tomato paste
* 1 onion, diced
* 1 tsp minced ginger
* 1 clove garlic, minced
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander seed
* 1 cup coconut milk
* salt to taste

The Method

This curry leaves in its wake a group of dazed people wandering around aimlessly with empty bowls muttering, "No more curry? No more curry?" It's a little sweet with a great kick and lots of flavor. A glass of rioja would go nicely.

Please try to use fresh garlic, ginger, and lemon juice. I find this helps in making it tasty gorgeous.

1.

  Marinate the diced chicken breasts in the yogurt mixture. You can do this overnight or if you're in a rush, marinate it for the time it takes to prep all the ingredients for the sauce.

2.

  Sweat the onion, garlic, and ginger in a pan until translucent. Add the dry spices (cumin, coriander, chili powder) and stir until you have a very dry mixture.

3.

  Then add the tomato, tomato paste, and coconut milk. Mix well and set aside on a medium heat burner to allow it to reduce down a bit.

4.

  Meanwhile, dump the entire bowl of marinade and chicken pieces into a pot. Cook on a medium heat, being very careful not to over cook the chicken. (Who likes dry chewy chicken? Not me.)

5.

  Using a slotted spoon, transfer all the chicken to the sauce. Discard the marinade. (It had raw chicken in it!) Give the chicken a quick mix in the sauce and serve immediately with rice (Goes great with my saffron rice recipe!), noodles, naan, etc.

If you can't take the heat, leave the chilli powder out! Vegetarian? Try replacing the chicken with potato. No need to marinade. Just cook the potato pieces in the yogurt marinade sauce or pop them in the oven.

cooking tonight.... one of the alltime faves: Pork Tenderloin With Mushrooms Ingredients for 6

1 1/2 1b pork tenderloin 2 tbs oil 1 tbs lemon juice blk pepper 1 small clove garlic

SAUCE: 6 ozs button mushrooms 1 onion 2 ozs unsalted butter 2 tbs dry sherry 1/4 pint double cream

trim tendeloin, cut meat croosways into 2 in. thick slices,lay slices between 2 sheets of greaseproof paper.and beat flat with a rolling pin. arrange slices in a shallow dish. measure oil and lemon juice into a basin and season with blk pepper. skin and crush the garlic and mix into the oil and lemon juice, spoon this marinade over the pork and leave for about 30 mins meanwhile trim and thinly slice the mushrooms, peel and finely chop the onion melt the butter in a frying pan and gently fry the onion until soft but not brown add the mushrooms and fry for a few mins. lift the vegetables out and keep hot....drain the pork pieces from the marinade and fry gently in the hot butter for 3-4 mins turning once, transfer pork to hot serving dish and keep warm.meaure sherry into the frying pan and heat briskly stirring until it has reduced to 1 tbs return onions and mushrooms to pan and season ..stir in the cream heat gently, stirring until sauce is almost boiling.. remove from heat and pour sauce over the pork..serve surrounded withby boiled or fried rice....Mmmmmmm

ps I have been cooking this for at least 25 years...I dont usually bother with the sherry,,and unsalted butter is a must...make absalutely sure you get TENDERLOIN..its the equivalent of a beef fillet only pork..it runs along the loin ..its what they call the "eye" in a loin chop that lovely tender piece..hence the name tenderloin I suppose...anyway ..enjoy!!!