Your Favorite Go To Meal?

[jglass]

What is the meal you go to more than any other?
For us we have rotisserie chicken atleast once a week. We eat the dark meat for dinner and I save the breasts for wraps or fried rice etc.. The bones are used to make chicken broth.
I brush my chicken with olive oil and a heavy coating of McCormick's Rotisserie Chicken Seasoning. I stuff the chicken with onions/garlic and some sage from the garden. I slip some butter between the breasts and skin. It has been one of our favs for years now. I have one of those Showtime Rotisseries but they lie like dogs when they say those are easy to clean As long as my NuWave oven lasts it is much easier to clean and makes chicken that tastes exactly the same.
We always have ricotta gnocchi (thanks Mama) about twice a week and spaghetti and meatballs. I always keep Mama's marinara in the fridge now.

 

[KYHeirloomer]

Good thread idea, Janie.

You got me thinking good with this one. I just went over the menus for the past few months, and it's incredible how few dishes are repeated.

Part of that, of course, is that it's necessary, as part of my job, to try new recipes constantly. And part of it is that I like exploring different dishes---it frustrates me that, no matter how hard you try, you can't prepare all the great recipes that are out there.

Sort of like the Red Queen. You have to run as fast as you possible can just to keep up. If you want to get ahead, you have to run every so much faster than that.

We tend to repeat side dishes more often than main dishes. But, even so, there is nothing I'd call a go-to. Cous-cous we have fairly commonly, at least once a week I'd say. But not always prepared the same way. Gorgonzola mashed potatoes we devour often. And lots of variations on the butternut squash theme.

But other than that, it seems to be new, new, new most of the time.

 

[Jafo232]

Dare I say it? Meatloaf..

 

[Mama Mangia]

Give me flour and eggs and I've got my pasta! Any kind of sauce - don't matter. And I can add anything I want to make it different.

As long as I've got flour and eggs - I'll never starve. LOL

No I don't eat pasta every single day of my life - but I could easily with all the ways it can be prepared.

 

[Cook Chatty Cathy]

Very interesting thread, although thought provoking! Like Jafo I'd like to say meatloaf, but then we don't do it every week. I can honestly say it would be grilling, but that changes alot. Our favorite I must say is grilled Shrimp K-Bobs. There isn't even a side that is regular! WOW WE EAT A GOOD VARIETY OF FOODS WHEN YOU STOP AND REALLY THINK ABOUT IT!

NOW THAT'S A GOOD THING!

 

[chubbyalaskagriz]

I suppose things will change a bit now...

I just recently left the professional kitchen I had worked at for a long time... it was very far from home, I lived/worked onsite and rarely got home. Plus I've left cooking and taken a job in an unrelated field, so cooking will not be so much a part of my days anymore...

Now that I am home again for good and re-adjusting, I still am in "vacation/time-off" mode and cooking more for quick conveneince than anything else. I always have a Tyson Rotisserrie Hen in the fridge and also the freezer, as well as hot-smoked salmon... and I use these a lot for a quick Caeser-toss, omelets, chicken/smoked-salmon-salad-sandwiches, soups, quesadillas, pastas...

I also always keep a few other convenience-products on hand to add other ingredients to for "customizing" into a yummy meal when unexpected folks drop by, fortifying these with others ingredients. These products include: Zatarain's Jambalaya Rice, Stouffer's Chicken Lasagne, and stuffed/frozen Tamales.

Lastly, for when my niece and nephew call for impromtu visits I always multiply cookie dough recipes and keep a few scored rolls in parchment in the freezer so I can have the place smelling like fresh-baked cookies when they drop over...