Cooking Together Is Fun: 5 Best Recipes To Cook Together

July 27, 2023 Post a Comment

Chuck pot roast in Ninja Foodi pressure cooker The Top Meal from thetopmeal.com

Description

Cooking together with someone you love can be a great way to bond and create memories. But if you’re looking for something to cook together, where do you start? Don’t worry – we’ve got you covered. Here are five of the best recipes to cook together that are sure to please the whole family. From classic comfort food to lighter dishes, these recipes are sure to bring the family together.

Whether you’re a beginner or an experienced cook, these recipes are easy to make and sure to be a hit. Spend some quality time with your loved ones in the kitchen and whip up something delicious. So let’s get cooking!

Recipe 1: Baked Macaroni and Cheese

Ingredients

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated cheddar cheese
1/2 cup bread crumbs
2 tablespoons butter, melted

Instructions

Preheat oven to 350 degrees F. Cook macaroni according to package instructions. In a large saucepan, melt 3 tablespoons of butter over medium heat. Add flour and whisk to combine. Cook for 1 minute, whisking constantly. Slowly add the milk, whisking constantly, and cook for 5 minutes or until sauce is thickened and bubbly.

Add salt and pepper, then stir in 2 cups of grated cheese. Stir until cheese is melted. Add cooked macaroni to the sauce and mix until everything is combined. Pour into a greased 9x13-inch baking dish and sprinkle with bread crumbs. Drizzle melted butter over the top and bake for 30 minutes or until golden and bubbly.

Equipment

Large saucepan
Whisk
9x13-inch baking dish

Notes

This dish is great for leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 400; Total Fat: 19 g; Saturated Fat: 11 g; Cholesterol: 50 mg; Sodium: 620 mg; Carbohydrates: 40 g; Fiber: 2 g; Sugar: 5 g; Protein: 16 g.

Recipe 2: Grilled Cheese Sandwiches

Ingredients

4 slices of bread
2 tablespoons butter, softened
4 slices of cheddar cheese
2 tablespoons mayonnaise

Instructions

Spread one side of each slice of bread with butter. Place two slices of bread, butter side down, on a hot griddle. Top each slice with 1 slice of cheese. Spread the mayonnaise on the other two slices of bread and place them, mayonnaise side down, on top of the cheese. Cook for 3-4 minutes, flipping once, until the cheese is melted and the bread is golden brown.

Equipment

Griddle

Notes

These sandwiches can also be made in a skillet. Heat the skillet over medium heat and follow the same instructions as above.

Nutrition

Calories: 450; Total Fat: 27 g; Saturated Fat: 13 g; Cholesterol: 55 mg; Sodium: 540 mg; Carbohydrates: 31 g; Fiber: 1 g; Sugar: 5 g; Protein: 18 g.

Recipe 3: Lasagna

Ingredients

1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
3 cups ricotta cheese
2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F. In a large skillet, cook ground beef, onion, and garlic over medium heat until the beef is no longer pink. Drain off any excess fat. Add diced tomatoes, tomato paste, Italian seasoning, salt, and pepper and stir to combine. Simmer for 15 minutes.

Cook lasagna noodles according to package instructions. In a 9x13-inch baking dish, spread 1/3 of the sauce. Arrange 3 lasagna noodles on top of the sauce. Spread 1/2 of the ricotta cheese over the noodles and top with 1/3 of the sauce. Arrange 3 more noodles on top and spread with remaining ricotta cheese. Top with 1/3 of the sauce and the remaining 3 noodles. Spread remaining sauce over the top and sprinkle with mozzarella and Parmesan cheeses.

Bake for 25 minutes or until cheese is melted and bubbly. Let stand for 10 minutes before serving.

Equipment

Large skillet
9x13-inch baking dish

Notes

This dish can also be made ahead of time and frozen. Thaw in the refrigerator overnight and bake as directed.

Nutrition

Calories: 720; Total Fat: 38 g; Saturated Fat: 20 g; Cholesterol: 100 mg; Sodium: 1220 mg; Carbohydrates: 57 g; Fiber: 4 g; Sugar: 8 g; Protein: 37 g.

Recipe 4: Chicken Fajitas

Ingredients

2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken, cut into strips
4 (10-inch) flour tortillas
Toppings of your choice (sour cream, guacamole, salsa, etc.)

Instructions

Heat oil in a large skillet over medium heat. Add bell peppers, onion, garlic powder, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, for 5 minutes. Add chicken and cook for 8-10 minutes or until chicken is cooked through.

Warm tortillas in the microwave or in a dry skillet over medium heat. Top each tortilla with chicken and vegetables and desired toppings. Serve immediately.

Equipment

Large skillet
Skillet

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 540; Total Fat: 24 g; Saturated Fat: 6 g; Cholesterol: 85 mg; Sodium: 700 mg; Carbohydrates: 44 g; Fiber: 4 g; Sugar: 5 g; Protein: 33 g.

Recipe 5: Pancakes

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Instructions

In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together milk, egg, and melted butter. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.

Heat a griddle or skillet over medium heat. Grease with cooking spray or butter. Drop batter by 1/4 cupfuls onto the griddle. Cook pancakes until golden brown, flipping once. Serve with desired toppings.

Equipment

Medium bowl
Whisk
Griddle or skillet

Notes

These pancakes can be frozen. Place cooled pancakes in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag. To reheat, place pancakes on a baking sheet and bake at 350 degrees F for 10 minutes or until heated through.