sf wrote in rec.food.cooking:

> On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:
>
> >
> > So far, he's doing a lot of steamed veggies with seasoned butters,
> > olive oil seafoods, and chicken parts. His natural range is
> > southern USA cookery.
>
> Ok, I probably can't be of any help then. Southern cooking is not my
> thing.
>
> I was going to suggest he consider things like Giada's Roman Style
> Chicken.
> http://www.foodnetwork.com/recipes/g...oman-style-chi
> cken-recipe.html I use chicken parts and a bag of Trader Joe's frozen
> mixed tri-color bell peppers, so there isn't much prep work to it.
> If he's a chef - he'll be able to figure out how to break up a recipe
> so he doesn't need to stand for more than 5 minutes at a time.

Don't worry too much on the theme. I have him making a baked stuffed
squid right now.

It's simple, fast, and suits him to try something new. It's a bit like
meatloaf with the meat on the outside (grin).

BTW, can't get at the recipe you posted. Nice picture but no recipe
and I suspect he is not up to standing at a grill, but thanks for
trying!

Carol



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