I need advice in what i should cook for a dinner.?

Well my future mother in law's birthday is coming up and i want to cook something for her but i am not sure what i should cook. Does anybody know something i can cook that may seem nice and special. any web pages or recipes.I need advice in what i should cook for a dinner.?
Swiss chard penne.





Girll some chopped onions, enough to cover the bottom of a skillet.





Cook 4 bunches of chard down in the same skillet. Takes about 5 minutes until it cooks down like collard greens (doesn't taste like them though).





Boil a pound of penne until al dente, turn off the heat. Drain it, toss the chard into the pot with the penne along with 2 cups of heavy whipping cream, 1 tub of grated parmesan cheese and a pinch of red pepper. Stir well. Serve it up with a helping of shaved parmesan on top.





Your mother-in-law will love you forever.I need advice in what i should cook for a dinner.?
Amazingly SIMPLE and yet LOOKS gourmet!! Link has a photo also





Grilled Bruschetta Chicken





Prep: 5 min


Ready In: 30 min


Serves: 4





Ingredients





1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided





4 small boneless skinless chicken breasts (1 lb./ 500 g)





1 tomato, finely chopped





1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese





1/4 cup chopped fresh basil or 1 tsp. dried basil leaves





Directions:


Bake in a 425 oven for 25 min or BBq as follows





1 PLACE large sheet of heavy-duty foil over half of barbecue grate; preheat barbecue to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.





2 GRILL chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil remaining 2 Tbsp. dressing.





3 TURN chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170潞F).





Serving Suggestion


Enjoy with buttered egg noodles and grilled or steamed vegetables.
find out what her favorite dish is and try cooking that
Try this recipe with maybe a nice salad and a veg. on the side with hot bread and butter This is GREAT you will love it





Chicken Francese Recipe








4 skinless, boneless, chicken breasts (about 11/2 pounds)


All-purpose flour, for dredging


Kosher salt and freshly ground black pepper


4 large eggs


3 tablespoons water


1/4 cup extra-virgin olive oil


1/2 lemon, with rind, cut in thin rounds


1/2 cup dry white wine, such as Pinot Grigio


1 cup chicken broth


1/2 lemon, juiced


2 tablespoons unsalted butter


1/4 cup chopped flat-leaf parsley





Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.


Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.





Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving
chicken cordon bleu








6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.








or








cajun seafood pasta








2 cups heavy whipping cream


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh thyme


2 teaspoons salt


2 teaspoons ground black pepper


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped green onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta


DIRECTIONS


Cook pasta in a large pot of boiling salted water until al dente.


Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


Drain pasta. Serve sauce over noodles.
Looks like you have several great choices above.


If you are looking for something else go to foodnetwork.com





Every kind of recipe you could imagine


Each one lets you know how hard or easy it is to make, prep time and cook time.


I use this site all the time and have used many recipes from this site.
Spaghetti Carbonara





INGREDIENTS





1 pound spaghetti


1 tablespoon olive oil


8 slices bacon, diced


1 tablespoon olive oil


1 onion, chopped


1 clove garlic, minced


1/4 cup dry white wine (optional)


4 eggs


1/2 cup grated Parmesan cheese


2 tablespoons chopped fresh parsley


salt to taste


ground black pepper to taste


2 tablespoons grated Parmesan cheese





DIRECTIONS





In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.





Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.


Return cooked bacon to pan; add cooked and drained spaghetti.





Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.





Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).





Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
This is really easy and I have several US friends who have served it at Holidays.





Herb Crusted Rack of Lamb


1 large clove garlic


陆 cup chopped fresh basil


1/3 cup grated Romano cheese


1/3 cup plain dry breadcrumbs


2 Tbspn Herbes de Provence


1 陆 Tbspn Dijon Mustard (any non-grainy)


2 陆 Tbspn Olive Oil











Mince garlic in processor. Add next 5 ingredients. Process until just mixed and Basil is finely chopped. Drizzle in Olive Oil. Process until blended.





Preheat oven to 425F. Sprinkle lamb with salt and pepper. Arrange bone side down on small rimmed backing sheet. Press crumb mixture onto lamb, coating completely, leaving bones bare.





Roast until meat thermometer inserted into center of lamb registers 135F (for medium rare 鈥?approx 30 minutes). Rest lamb tented in foil for 15 minutes.





Transfer lamb to cutting board. Cut between bones into individual or single chops.








I served with mesclun salad, tomato, mushroom and (sometimes) potato mash.