Ever since our helper came back a month ago, I have not set foot on our kitchen to cook. I think the longest time I went there to cook was just to cook some hotdogs and eggs for my kids. And when I need to reheat our meal for the night.

I noticed that we need to add variety to the meals we eat because my husband has been complaining that what we ate last week is what he is still eating the next week. Plus I noticed the kids get tired of eating the same food all the time so I’m on the look out for new recipes. Thankfully, I don’t need to buy recipe books because there is so many recipes I can search on the web, most especially at SandyandSue.com. We love Italian (pasta) and American (burgers, steaks, fries) food the best so this site is perfect for us. There is a community at the site where I can ask questions about food and members can share their recipes as well. I have bookmarked the site and will really turn to it if I am running out ideas. Most especially now when we are eating more chicken, less pork and beef (trying to lose weight, as always).

Here is a recipe I saw and will be trying soon:

Looking to spice up chicken dinners? This is a simple and delicious chicken dish that is good for a family dinner or for entertaining. For an even better taste, buy free-range chicken breasts.

Ingredients

4 large chicken breasts
1 tbsp black pepper (freshly ground)
2 lemons
3 tbsp olive oil
2 tbsp freshly chopped oregano

**to taste sea salt

Directions

1. Grate the zest of one lemon.
2. Mix it with the pepper, oregano and oil and let marinate for 30 minutes.
3. Just before grilling the breasts, put on the salt and smother them in the juice of one of the lemons.
4. Cook on the grill.
5. When they come off the grill, squeeze the juice of the other lemon over them.
6. Serve!

Serves:  4   Ready in:  40 minutes

I found a great new recipe site with the most awesome pictures – Pioneer Woman Cooks!

And I’m going to try this real soon:

Pasta with Eggplant

Olive oil
1 medium onion, diced
4 cloves garlic, finely chopped
3 medium eggplants
1 28-ounce can diced tomatoes
Fresh basil
1 1-lb package fusilli
salt & pepper
Parmesan Cheese

Cook pasta according to package directions.
Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.
In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.
Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender.
Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.
Garnish with shaved Parmesan.

Technorati Tags: Pasta with Eggplant,recipes,Pioneer Woman Cooks

I love love love Yellow Cab’s Charlie Chan pasta. I got curious about doing it myself since my husband told me my sister-in-law made this for them last Sunday and it tasted good. Maybe I can try cooking this too?

Ingredients

    * 1 whole boneless chicken breast
    * 1/3 cup olive oil
    * 3 tablespoons sesame oil
    * 1 piece onion
    * 2 garlic cloves
    * 1 1/4 tablespoons char siu sauce (lee kum kee)
    * 1/4 teaspoon chili-garlic sauce
    * 9 tablespoons oyster sauce
    * 1/8 cup sugar
    * 4 tablespoons water
    * 1 kg cooked pasta
    * peanuts (optional)

Directions

   1.     Sauté onion and garlic in a little olive oil.
   2.     Cook chicken until brown.
   3.     Mix sesame oil, char siu sauce, oyster sauce, chili garlic, and sugar in a bowl.
   4.     Add liquid mixture to chicken and simmer for a few minutes.