Hey everyone! I know a bunch of people on here cook, so I thought I would see what my HP fam could come up with!

So, I am a grown adult that literally has no idea how to cook (lol but not really). My boyfriend recently got a job that requires him to bounce around a lot, and he was the one cooking most of the meals. Therefore, I am trying to find SUPER beginner friendly recipes. It would be extremely helpful if you guys could link the recipe/ingrediants because I am literally that lost lol. 

I do have a crockpot and bought a whole crockpot recipe book but I think cooking is something I should learn at some point, even if it's in my twenties lol. Thanks guys!

bumping so I don't starve

I was basically in the same position last year. My fiance was working evenings so it was just me at home for dinner each night and I had no idea how to make anything more complicated then a grilled cheese.

One of the first recipes I started with was chicken fajitas. I actually made them tonight. I don't follow a recipe anymore so I'll just type up the recipe for you.

Aveera's Chicken Fajitas

• boneless, skinless chicken breasts (I usually use 2-3 chicken breasts so there is enough for Joe when he gets home and enough for me to take to school the next day)
• olive oil
• 2-3 bell peppers (Any color is fine. Traditionally, you're supposed to use green and red but the grocery store sells a 3 pack that has 1 red, 1 orange, and 1 yellow so I usually just grab that)
• 1/2 white onion
• red pepper flakes
• cumin
• oregeno
• garlic powder (or garlic salt)
• 2 limes (I have used lemons when I'm out of limes and it turns out fine)
• chili powder
• Optional Additions: tortilla, shredded cheese, refried beans, salsa, guac, sour cream, etc

Directions:

1. Rinse the raw chicken breast under cold water and then chop into small pieces.

2. In a bowl, mix chicken pieces with olive oil (1/4 - 1/2 cup - just enough to coat the chicken), lime juice and seasonings

• I personally don't measure the seasonings anymore. I just use my best judgement. If you don't feel comfortable with that, you can so 1/2 tsp red pepper flakes and 1/2 tsp of chili powder and 1 tsp of oregeno, cumin, and garlic powder.
• The first time I made these, I thought the seasonings seemed like a lot so I reduced the amount I added and the fajitas were good but a bit bland. The next time, I upped the seasonings and still wished for more. Now I use more of some seasonings and less of others than the original recipe called for. You'll eventually learn what you like but it is pretty hard to overdo the seasonings.
• Juice both limes and then mix it all up with your hands so the chicken get coated in the oil and spices.
• Set in fridge - the original recipe wanted me to leave it in the fridge for 30min - 2hrs. I usually just leave it in there until I'm done with veggies and it turns out fine but you can marinade in the seasonings for up to 2 hrs.

3. Slice the bellpeppers and onions. Add them to a skillet with a little bit of olive oil (you don't need very much, just enough to lightly coat the bottom of the pan). Cook on medium heat until onions are soft and slightly transparent.

• I have found that leaving the veggies to sit for a few minutes in between stirring gives a better result. I usually cook mine for 7-10min and just shake the skillet to mix them every 2-3min.
• If you don't know how to properly cut bellpeppers (I didn't when I first did this recipe), take a look at this https://www.youtube.com/watch?v=sjvCoNbMyVk. You want to julienne them. 
• Also, FYI, Gordon Ramsey has videos like the one I just linked for everything. I use them pretty often.

4. Put veggies in a bowl to the side. Add chicken to the empty skillet and cook on medium heat.

• I usually pour in just enough oil/spice mixer to cover the chicken but don't pour to much in.
• Spread the chicken out in an even layer and flip/stir it every couple of minutes.
• Cook until there is no pink left. You can pick a large piece out and cut into it to make sure it is done if you aren't sure.
• Juice will probably build up and you can drain it into the sink whenever you need to.

5. When the chicken is done, drain it and then add it to the bowl with the veggies.

• If the veggies have cooled you can plop it all back into the skillet on low heat for a minute or two.

6. Serve with whatever extras you like. I usually warm my tortillas up in the empty skillet and them make a burrito with refried black beans and shredded cheddar cheese.

One of the easiest recipes I know is something Tatu showed me, and he used to eat it a lot during his student years. In fact, it's tasty so we still make it occasionally xD It's basically a creamy pineapple chicken.

We buy about 500g of chicken strips (they come bite-sized and either plain or in some marinade. We buy the honey one, but plain will do), a can of chopped pineapple, and 200ml of cooking cream. If you get plain chicken, I suggest seasoning it with salt and pepper at least, maybe even some garlic powder or whatever you like. Then just cook the chicken, and when it's pretty much ready, I add the pineapple (drain the juice or it will be too watery) and the cream. Stir it and wait for it to start bubbling. I wait that long just to know it's heated through.

I usually serve this on top of rice, usually basmati or jasmine. I'll take a cup of rice, then boil 2 cups of water. When the water is boiling, throw the rice in, stir, cover and decrease the heat to the lowest setting. Basmati takes 10 minutes, jasmine about 12. You'll know because the water will be all gone and the rice will have expanded lol.

Another easy one is more of those chicken strips (or even beef strips), a pack of frozen wok veggies, and either rice or instant noodles. Cook the meat, then throw in the veggies, and eat with your chosen carbs. If you need sauce, the easiest is soy sauce and sriracha, but I've found plenty of recipes for Asian-style sauces that just require a few ingredients and stirring. You could mix it into the meat and veggies before serving.

Why do people wash chicken? If it's because of bacteria... only cooking it properly will keep you from getting sick.

 Macaronis are easy

2 cans of diced tomato
Some minced meat  ( about 300gr is fine, more always better imo)
a package of precut macaroni/spaghetti veggies
A package of macaroni
Bouillon cube
Onion
Garlic
Minced meat seasoning.
Italian seasoning/ Italian herbs

Grab a big wok and a small cooking pan.
Put water in cooking pan, and about a full cup of macaroni, make sure the macaroni is well covered with water.
Put bouillon cube in water with macaronis.
Add Onion to wok, stir until they are getting a bit see trough.
Put minced meat in wok. Add minced meat seasoning. Taste if you have enough.
Chop the garlic and add to minced meat.
Add the precut macaroni / spaghetti veggies.
Stir until the veggies are reduced in size and seem to be  not raw anymore. You can just taste if they dont taste raw anymore.
Add  the cans of tomato and add italian herbs.
Cook until its nice and hot.
Taste if your macaronis are ready. Add a spoon of the bouillonwater to the saus. Then undo the macaroni of water and add all your macaroni into the wok with the saus.
Stir and cook until the saus has been reduced a bit. It will go fast on high heat but stay with it and stir.
Taste again and see if you feel like you miss anything. If you think its good, then leave it. If you feel like 'your missing something' add a pinch of salt, pepper, or more italian herbs.

For variation instead of precut veggies you can also use ( a combination of)
Zucchini, spinach, broccoli, a variation of mushrooms.

Instead of tomato, you can use creme fraiche
If you do that, instead of minced meat; use chicken, shawarma or bacon strips. Instead of macaronis you can use tagliattele
Cooking is basically the same.
For the creme fraiche saus; mushrooms, broccoli and zuchini is nice.

Here is the recipe with the meat and creme friache changed.
Grab a big wok and a small cooking pan.
Put water in cooking pan, and about half the bag/bof of tagliattelle, make sure the pasta is well covered with water.
Put bouillon cube in water with pasta.
Add Onion to wok, stir until they are getting a bit see trough.
Put meat in wok (Chicken, bacon, shawarma, etc.) Add chicken seasoning. Taste if you have enough.
Chop the garlic and add to meat.
Add the veggies.
Stir until the veggies are reduced in size and seem to be  not raw anymore. You can just taste if they dont taste raw anymore.
Add  the creme fraiche and add italian herbs.
Taste if your pasta is ready. Add a spoon (maybe 2)of the bouillonwater to the saus. Then undo the tagliatelle of water and add all your pasta into the wok with the saus.
Stir and cook until the saus has been reduced a bit. It should look like yoghurt. It doesnt matter if it is a bit thinner; You can add some flower or wait; It will go fast on high heat but stay with it and stir.
Taste again and see if you feel like you miss anything. If you think its good, then leave it. If you feel like 'your missing something' add a pinch of salt, pepper, or more italian herbs.

OH YEH FOR VARIATION: Both sauses are also Delicious with ANY sort of rice!

The way I cook sticky rice:
2 cups of rice and double the water.
Add a bouillon cube.
Put on the heat.
Wait, till it starts to gain cvolume. Stir with wooden spoon.
Turn the heat down on low heat.
Wait. and stir. until water is dissolved.
Taste.
If the rice taste grainy, add another cup of water.
Taste again.
If rice is good now, then its ready.
If the rice taste grainy, add another cup of water.

If the rice is done cooking, add to saus.
If the saus with rice is really thick now, then you might want to add another cup of water.

Both will do for 2 days for 2 people
And maybe even an extra bowl or day depending really on how much you eat, but you can freeze this.
With the rice its recomended to add a spash of water when re heating.

i was waiting for a dont wash the chicken comment XD

bravo tana XD

I am sure sam can weigh in on this further

also I am a in love with 

Cream of Chicken/Mushroom chicken

Basically get an oven dish

dump a can of cream of mushroom can cream of chicken chicken breast

cover with foil and cook at 425ish until done

serve over mashpotatoes and add a steamed veggie (we usually do green beans)

this can be done in a crockpot also and that chicken can be shredded

seems more comfort food then

i like to just dump it all into a bowl of mixed awesomeness

Easiest crockpot recipe:

two boneless, skinless chicken breasts

1 can of cheddar cheese soup

1 can of cream of chicken soup

dump it all in the crockpot. Cook on low for 6-8 hours. 

Done.

Tana, I know washing it doesn't help with bacteria or anything like that. I wash my chicken because I buy packs of 6 chicken breast that are individual wrapped because it's cheaper. But when they are individual wrapped like that they sit in the chicken juice with nothing to soak it up, so when I pull them out they are usually all slimey and covered in juice. I just rinse mine to get the juice off. I also usually pull any fat I see off them while I'm at it.

I guess, if your chicken is not individually wrapped and has the absorbant pads at the bottom of the tray then there really isn't a need to do it. I just wrote out the recipe exactly how I make it.

https://www.allrecipes.com

My favourite website!

I look for what meat i have (chicken, beef etc) and how I want to cook it (oven, crock pot, instapot etc). And just surf through the recipes until i find one I want to make. If it turns out good i bookmark it for later .

My favs are

https://www.allrecipes.com/recipe/25202/beef-stroganoff-iii/?internalSource=amp&referringContentType=amp recipe&clickId=amp_directions

https://www.allrecipes.com/recipe/70343/slow-cooker-chicken-taco-soup/?internalSource=hub recipe&referringContentType=Search

https://www.allrecipes.com/recipe/213668/slow-cooker-bbq-chicken/?internalSource=hub recipe&referringContentType=Search&clickId=cardslot 15

Other favs are

https://juliasalbum.com/broccoli-bacon-cheddar-chicken/

https://www.ibreatheimhungry.com/general-tsos-chicken-wings/

https://www.momontimeout.com/honey-bbq-chicken-strips-recipe/

https://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

Peach, don't feel bad, I am a horrible cook. One time, when I was younger, I set a microwave on fire with a corndog. Lol! My husband is a cook and can make some really cool things. Are you only looking for meal recipes or also looking for desserts?

I have a cooking blog! https://sizzlingmess.com

You can also follow my blog on Instagram @sizzlingmessblog

Most of my recipes are pretty straight forward, and I try to emphasize giving people information about the why's and how's so they can learn to cook for themselves.

Cooking is definitely a skill that can be learned. I went to culinary school and one of our teachers drilled into us that cooking isn't an art, it's a craft.

Sam's blog is AWESOME! I 100% recommend. I got lucky and learned to cook thanks to my aunt. Follow recipes and develop your  own tastes. I usually have to do extra seasonings in stuff because it's too bland but other than that googling recipes is a great way to learn and find new stuff! 

Also if anyone on this thread wants to start a cooking group or something for meal planning lemme know bc I cook 4-5 times a week. 

for what it is worth i rinse 90% of my meat XD

Thank you guys, you're the best! I'll have to try these and let you guys know how they go as I make them!

Talking about food and cooking does anyone know anything about canning ? More info here https://horsephenomena.com/viewpost.php?id=126128