These are the things he does not eat:
Ground beef, sausage, spicy seasoning, curry powder, mayonnaise, miracle whip, pickles, mushrooms, olives, nuts, salad dressing (he doesn’t necessarily mind it as a marinade though) - those are just the things I can think of off the top of my head.
He particularly loves:
Chicken, corn, potatoes, steak, fish (no tuna), shrimp, broccolli, white bread, pasta, cheese, lettuce, crab, lobster, crackers, fruit snacks, apples.
Any suggestions on something i can make him? I’m so over eating chicken, corn, and macaroni and cheese every night. I need some new recipes to work with and I know someone must have something out there! P.S. I’m Italian so I have done the baked ziti, lasagna, chicken parmesan, etc. for him before.
Pedro
Tags: Beef Sausage, Ground Beef, Marinade
Terri
OK, I would make him a nice Chicken dinner, with pasta on the side and some broccolli with melted cheese over it
My mouth is watering just thinking about it
Constance
i would make him a nice steak with garlic shrimp, or fried shrimp, or you could have shrimp and lobster Alfredo
Justin
How about a Shrimp Scampi with a side of sauteed broccoil in garlic and olive oil
Jonathan
Think twice before maryying this guy. He’s too picky and will make your life miserable! But here are some ideas:
Swiss Steak
1 round or cube steak, (approximately 1½lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 ºF.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
–Paula Dean
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Don’t tell him what’s in this and he’ll never know, but he’ll LOVE them!
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
–Ina Garten
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Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
–Ina Garten, “Barefoot Contessa Family Style” cookbook
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(obviously, omit jalapenos for your BF)
Jalapeno Cheddar Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
–“Barefoot Contessa At Home” cookbook
Bobby
Roasted Salmon with Mashed Yukon Gold Potatoes and Baby Asparagus.
Buy fresh salmon filets, rub with olive oil and a bit of salt and cracked pepper, place in a baking dish and roast at 325 for 15-20 minutes, don’t overcook!
Boil or microwave Yukon Gold Potatoes (most larger grocery stores have them, they taste like they’re already buttered..yellow in color)..mash with olive oil and butter, salt and pepper..add parmesan cheese too if you want.
Steam baby asparagus spears in the microwave for 5-7 minutes in just a bit of water, seasoned with salt and pepper…buy the pencil thin baby asparagus…delicious!
Nancy
Dinner: Fettuccini alfredo w/ garlic bread and mashed potatoes (or baked)
Desert (just in case you need it):apple pie w/ vanilla ice cream
Clarence
Try Chicken Divan. It has chicken, broccoli, a white sauce and my husband loves it with rice!
Rhonda
Here is an Italian dish that is different and is made with what he likes (I hope).
Risotto-
1 cup aborio rice (risotto)
1/2 chopped onion
1 Celery stalk chopped finely
1 Carrot chopped finely
3 Cloves of Garlic
2-3 Baby Lobster Tails, or 1-2 Big ones or pre cooked lobster meat.
1/2 cup white wine
1 cup chicken or fish stock
Fresh Italian Parsley
Extra Virgin Olive Oil
Salt & Pepper to Taste
Fresh Lemon
Saffron and/or Tomato Paste (optional)
Parmsean cheese (shreaded and also optional)
In a sauce pan, heat your olive oil. Once the oil is hot, add a tablespoon of butter and melt. Add your chopped onion, sweat for a few minutes then add your garlic (if you think he wont like garlic you can eave it out just add saffron instead. After a few minutes add your arborio rice (risotto) and stir to coat the rice with the fat. Add the celery and carrots, again, stirring and then add in your white wine if you are going to add saffron what you want to do first is to bloom it by letting it sit in the wine before you start cooking and add it at this time. Bring to a boil, and continue to stir, when your wine starts to evaporate, add in your chicken or fish stock little by little about 4oz at a time stiring between shots of liquid. (the creamyness of risotto comes from ths starch being released while stiring but more stiring doesnt always me more cream. your making risotto not mashed potatoes) You can add your salt and pepper now if desired, or you can taste and test it later. When the stock has started to dry up, add more liquid. Remember, you want to cook the risotto below the water line, but add the liquid gradually, these tiny pieces of rice will only hold so much liquid, and while even though risotto in Italy is a bit moister than the way it is prepared in the US, you still do not want it too dry nor too wet. What I usually do is give a taste right about now after most of the water has dissolved and see if al dente. Once it has reached that point, add your chopped up lobster, and continue to stir until it is fully cooked, about another 5-7 minutes depending on the size of the lobster pieces, they should be smaller than bite size. when the risotto is finished turn off the heat and add cheese. Most chefs would tell you not to but this is your house not theirs so I say go for it.
While lemon is usually a nice compliment to lobster, in this case, you want to avoid the acidity because this is a delicious creamy dish, but you can always serve a small wedge on the side if desired.
Also try this one.
Southern corn chowder.
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes. Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder. Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with his fav. crackers.
Note: Creamed corn may be substituted.
Variations:
Add 1 package frozen chopped broccoli for cream of broccoli soup.
Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.
Let me know if he likes it.
Antonio
Well, I really have a great menu. You can make him barbecue steak and potatoes with sour cream. The steak would be on the grill with some pepper, salt, butter, etc. On the side have some barbecue sauce. For the potatoes, wrap up 2 potatoes individually with sarane wrap. (that metallic paper) and put them in the oven after putting on some salt, pepper and butter. Serve with sour cream. You can also make any side salad. for dessert, have a good chocolate cake. Look for more recipes in:
foodnetwork.com