Grilled chicken breast....buy some terayaki and dump it on and grill it or pop it into a frying pan with a little oil.
Does your new hubby eat out? Does he eat pizza? Does he ever eat Italian at all? What did he eat before you were married?
My guess is he just says...."Don't put onions on my hamburger" and would never know there were some cooked onions in a stew for example....if they were cut small enough!
Linda c

Congratulations on your marriage. Does he eat garlic? Almost all of my recipes call for garlic, so if garlic is okay, I'll post a couple more.

Everything I make is really easy so here a few favorite easy recipes If an onion sneaks into a recipe now and then, just leave it out. In the Burnished Chicken recipe, if there's a veggie that you or he don't like, just omit it and make it just as plain chicken with potatoes, the seasoning goes well with lots of things.

Chances Mom/Janet
Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots
(We don't like sweet potato so I subbed potatoes)

3 tbsp olive oil
3 tbsp dijon mustard
1 1/2 tbsp balsamic
salt and pepper
8 chicken thighs (I get them boned so they are easier to eat)
1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces
4 med parsnips peeled and cut into 1/2 inch pieces
4 small shallots, peeled and halved thru root (I used at least 6)
I also added 3 carrots, peeled and cut into 1/2 inch pieces
3 strips bacon (I used pancetta diced)cooked and crumbled

Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs.
Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it)
When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over.
Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour.
The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet.

Weed's Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Sounds like he'd like a high heat roast chicken (Ann t's recipe)- or buy a store roasted one, meatloaf (SharonCB's recipe), baked meatballs (marilyn's recipe) just add a jar of brown grave-sacrilege I know but you have to 'train' these men over time, pot roast with a hunk of chuck steak...

If he will eat leftovers, then lots of these meals will be good since you can freeze individual portions for later. What kind of food did his mom make? or did she cook at all? When you go out to eat, what does he pick? If you give us more of what he likes, that would help, and if you want the above recipes, just say so.

Annie Proulx had a short story AGES ago about a woman whose husband (dh=dear husband) who would NOT abide garlic. Her mil managed over time to win him over to the delights of the bulb...in a sneaky but nice manner. Great story, and a technique I used on my ex-husband. In Thailand they say 'garlic makes a man more..." and no man usually says no to that concept!
Maureen

He won't even notice the onions in this if you mince them finely enough:
SWEDISH MEATBALLS (Serves 4)
2 TBL butter
3 TBL minced onion
1 cup fresh bread crumbs
3/4 cup milk or half-and-half
3/4 lb ground round
1/4 lb ground veal
1/4 lb ground pork
1 egg
Salt & pepper to taste
1/4 cup flour
3/4 cup cream or evaporated milk
In a large skillet melt the butter & saute the onions until they are golden brown.
Soak the crumbs in the milk, add the meats, egg, onions, salt & pepper & mix thoroughly. Shape the mixture into balls about 1 1/2" in diameter & roll in the flour. Reserve 1 TBL of the flour.
Melt enough additional butter in the skillet to cover the bottom & brown the meatballs over medium heat. Shake the pan occasionally so the meatballs retain their round shape. Remove to a serving dish & keep warm.
Combine the reserved flour w/the cream & using a whisk, stirgradually into the pan juices. Simmer 3-4 minutes, stirring occasionally. Pour the gravy over the meatballs & serve hot.~~
If you whir the gravy in in a blender, he won't know about the onions or just leave them out:
PORK CHOPS IN MUSHROOM GRAVY (serves 2)
Two 1" thick loin pork chops
2 TBL flour
1 tsp paprika
Salt & pepper
1 TBL vegetable oil
1 small onion, minced (Or omit)
1/2 green bell pepper, minced
6-8 mushrooms, chopped
1 cup milk
Juice of 1/2 lemon

Remove excess fat from edge of chops. Combine flour, paprika, salt & pepper; dredge chops in flour mixture. Set aside the remaining flour mixture. Brown chops in oil & remove to shallow casserole. Add onion, green pepper & mushrooms to skillet; saute until soft. Add reserved flour mixture & cook, stirring, 3 minutes. Blend in milk & cook until thickened, stirring constantly. Stir in lemon juice. Pour sauce over chops; cover & bake in a preheated 350 oven for 50-60 minutes. Remove cover & bake 10 more minutes.~~Bell's Best 2

BAKED LIME CHICKEN (serves 6)
2-4 limes
3 1/2 lbs broiler-fryer parts or breasts
3 TBL butter
1/4 cup flour
1 1/4 tsp salt
1/2 tsp pepper
2 TBL brown sugar
14 oz can chicken broth
1 TBL grated lime zest

Preheat oven to 400°. Grate lime zest. Squeeze 2 TBL lime juice & toss juice w/chicken pieces. In a 9x13" roasting pan, melt butter in oven. Mix flour, salt & pepper. Dip chicken pieces in flour & then dip in butter. Arrange chicken skin side down in pan.
Mix lime zest & brown sugar & sprinkle over chicken.
Pour broth & remaining lime juice into pan & bake uncovered for 50 minutes, basting occasionally. Use 1/2 can of broth for boneless breasts. Can add more lime juice if desired.~~

LEMON & ROSEMARY CHICKEN (serves 6)
4 boneless, skinless chicken breasts
1 1/2 tsp rosemary leaves, fresh or dried
4 TBL olive oil
1/3 cup dry white wine
2/3 cup lemon juice
1/4 cup bread crumbs
Parsley & lemon slices for garnish

Place chicken breasts between 2 piece of waxed paper. Pound each breast to 1/4" thickness with a mallet (or the bottom of a heavy saucepan.) Cut the flattened pieces into halves or thirds. Coat each piece w/bread crumbs.
Heat the olive oil over medium heat in a 10" fry pan. When oil is hot, place 1/2 of the chicken pieces in oil in the pan & sprinkle 1/2 of the rosemary leaves over the chicken. Brown the chicken until a light golden brown. Remove & drain on a paper towel. Repeat with the other half of the chicken & rosemary leaves.
Pour off excess oil from the pan, being careful not to remove the browned rosemary leaves & chicken left on the bottom of the pan. Return immediately to the heat & add lemon juice & wine to the pan. Stir with a whisk to loosen the leavings on the bottom of the pan. Cook over medium heat until the sauce is reduced by 1/3.
Place the chicken on a platter & pour 1/3 of the sauce over the chicken pieces & serve the remaining in a pitcher on the side. Garnish w/lemon slices & parsley. Good served with rice or pasta.~~Of Tide & Thyme

Your new husband doesn't sound as picky as some who have graced these forums. LOL

If you start out with dishes that he'll enjoy, you have a lifetime to gradually broaden his dining horizons.

Here are a couple ideas:

PORCUPINES -serves 2

½ lb. ground beef
¼ cup uncooked rice
¼ cup milk
2 Tbs. finely chopped onion
1/8 tsp. salt
1/8 tsp. garlic powder
dash of pepper
1 Tbs. oil or shortening
1 (8 oz.) can tomato sauce
½ cup water
1 ½ tsp Worcestershire sauce

Mix beef, rice, milk, onion, salt, garlic powder and pepper. Form into 4 balls. Fry in melted shortening, tuning frequently, until light brown but not crusty on all sides. Mix together and add remaining ingredients. Cover, simmer 45 minutes over low heat, turning porcupines occasionally.

MUSTARD CHICKEN

4 boneless chicken breast halves (not too big)
1/ 2 of a juicy lemon
Salt and freshly ground pepper
Butter or margarine
About 1/ 4 cup Dijon-style prepared mustard
1/ 2 cup unseasoned fine dry breadcrumbs

Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly.

Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts.

Drizzle the remaining melted butter or margarine (should be about 2 Tbs. if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.)

Set broiler about 6-7" from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.

5 MINUTE RASPBERRY PIE

35 large marshmallows (1 bag)
1/ 2 cup milk
1 package (10 oz.) frozen raspberries in syrup
1 (8 to 10 oz.) carton Cool Whip, thawed
1/ 2 cup mini chocolate chips
2 purchased chocolate crumb crusts (the dark choc. Oreo ones work best)

In a large microwave-safe bowl, combine marshmallows and milk. Cook on High for 1 to 2 minutes; stir until smooth. Stir in raspberries. Fold in whipped topping and chocolate chips. Pour into crusts. Refrigerate or freeze until filling is stiff.

Notes: You can save a couple of the raspberries to garnish the tops of the pies. Frozen strawberries can be substituted.

Can be wrapped tightly and frozen. Just thaw in refrigerator and hour before serving.

If youre feeling decadent, only get one crust and pile the filling a lot higher, then eat the rest of the filling immediately.

When my daughter-in-law comes to visit, onions are chopped in the food processor and she never knows they are in her food. The FP is my best friend when she is here. LOL
RL`

thank you guys so much...i know that i must seem like a complete doofus. and i tried the food processor, but he somehow always knows. i am not sure if he has a sixth sense or what. and can i use anything as a substitute for rosemary? he is allergic. but thanks for all of your insight...and to answer your questions, his mom did make dinners, but after a while she just let him make his own dinner. it usually consisted of this thing, crakcer and egg, a thing that his dad made up where you crack 2 eggs in a bag and mix in a half of sleeve of crackers. fry it in a pan, and volia, cracker-n-egg. its gross.

but thank you for your congratulations. we are so happy!

oh, and msazadi, he always gets a hamburger when we go out and his pizza are always loaded with meat. he eats some italian food, but its only spaghetti with jarred sauce. its all his mom ever made and he doesn't really like garlic. he prefers red meat to chicken, and he also doesn't like cream cheese, pickles, ricotta, spinach, spicy foods, rice, cucumbers, peanut butter, sweet potatoes, anything with barbeque sauce on it. however, he loves bacon, fish, and those pizza pocket things.

Meatloaf (without onions) sounds promising. Ask him what he does like and what he will eat, and then plan your meals based on those ingredients. Do you go out to eat? Watch what he orders and try some of those too.

Congratulations from me too! Don't worry, you'll eventually have a collection of foods he will eat.

Jen

If you're looking for a really quick low-fat meatloaf idea and he likes crackers, and you hate the idea of crackers mixed with eggs:

For each pound of meat (ground beef, ground turkey or both) crush 7 saltine crackers into 1/4 cup unsweetened applesauce. Add an egg if you want, but I don't. Season with salt, celery salt, pepper, sage if you like and onion powder if you dare. Regular people can use diced raw onion instead. Mix applesauce mixture and meat.

You may braise thick patties made from the meat mixture in a little chicken broth in a covered skillet for about 10 minutes. If you braise patties, allow the chicken broth (water in a pinch) to reduce by evaporation until it is almost gone. Adds a nice flavor. You could also allow the pan juices to brown a little and add a little more broth for a quick sauce.

You may also bake the meat mixture in a glass baking dish as a single loaf in the oven at 350 degrees, or 375 degrees if you start it in a microwave. As I am usually in a hurry when I make this, I often microwave the meatloaf until the edges look cooked and then finish it in the oven. I prepared one tonight with two pounds of meat for four men and myself in about 40 minutes, with baked potatoes (started in the microwave before the meatloaf then finished with the meatloaf in the oven), frozen vegetables and garlic bread (sorry). The meatloaf only baked for about 20 minutes after it was started in the microwave, but finishing in the oven browns it a little.

Add a little variety with different sauces, seasonings, etc. One of the guys likes steak sauce on his meatloaf.

I am sending my congrats too.

To be honest I am not an onion fan either BUT I do cook with them. I usually minces them, they do add lots of flavor to food. Another way to get some added flavor is used dehydrated onions or onion powder.

Here are some ideas: BBQ Pork Chops, Swiss Steak, Mexicans, Sloppy Joes, Stuffed Chicken Breast, SOUPS.... Vegetable Beef and Barley Soup, Broccoli Cheese Soup, various Chicken Soups, Chicken, rice and broccoli bake.

Side dishes: roasted red potatoes, ranch potatoes, hash brown casserole, cheesy rice, broccoli & cheese, various salads... greens or pasta, green beans with ham broth, cucumbers with sweetened vineagar or cream sauce, butter parm noodles

If there are any particular recipe(S) you'd like me to post just let me know. I'd be happy to share!
Stacey

Well, gee, I'm not sure why anybody would marry a guy who doesn't like garlic (LOL) but since you already took that plunge, I guess we have to try to help you feed him!

Maybe sit down with him on the couch some night with one or two (don't scare him) cookbooks or a cooking magazine and ask him to pick a new recipe for you to prepare.

Here's a recipe that was a big hit on the cooking forum - I think you could just omit the onion/shallot - I think the mustard/worcestershire would be enough flavor.

MQ's Steak Diane for Two
Mark Bittman, New York Times
2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
Salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it)
½ cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish.
1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

I'm sure if you introduce something new to him once in a while, don't overwhelm him, just once in a while.....he'll learn to expand his tastes. Maybe make his favorite burger and introduce him to some new and different vegetable casserole or different potato recipe. My DH doesn't enjoy a lot of the foods that I do but I still make some dishes mainly for myself - he knows that he doesn't have to eat it, but he's usually willing to give it a try. Some are winners and some aren't :-)

I agree with the others. That if you mince the onions enough, he probably won't know the difference but there is a trust issue you have to be careful of. I suspect it is the texture of the larger slices/pieces of onion that he doesn't like. My husband hates cottage cheese so I have to hide the fact that I put it in my spaghetti sauce to give a richer/creamier taste. He loves my spaghetti sauce.

If your husband is a picky eater, I DO recommend that you try to honor that. I finally have realized after many years that our tastebuds really aren't the same. That said, what I've also learned about cooking for my DH is that if I find on the web, recipes that are particularly recommended for kids, he likes them. Such as "macaroni and cheese" and "spaghetti pie" (make it without onions) and hamburgers and pizza (also without onions). I found that basmati brown rice is especially good and he will eat that with lots of things.

Sorry I don't really have recipes, per se, just suggestions. Good luck and congratulations on your marriage.

I agree with elphaba to honor his tastes and I love Woodie's idea to slowly show him some recipes and let him pick what might sound good to him. If you show respect for his taste, he will be more willing to try what you offer. And, it's a good way to start your marriage off on the right foot. It sounds like you are being a good sport.

ok...you guys are amazing!! we tried the lime chicken (i transferred all of the recipes to index cards and let him pick--great idea, he even wanted to help cook!) and he loved it! we are having the dijon pork chops for dinner tonight, because his parents are coming over and i wanted something a little impressive. and stacey, could i have the recipe for broccoli and cheese soup? he loves when i steam it and melt some cheese, and this i could leave in a crockpot all day. thank you guys so much!!

Not the healthiest way to eat but given you need to get a meal out in little time & adhere to what he;ll eat now-- how about home made skillet dinners---quick fry strips of chicken , cube steak , boneless sirloin pork chops --add a veg he likes and either cooked pasta or cubed potatoes--maybe a little canned broth. quick & easy.

pan sear flat fish fillets like perch or tilapia with lemon & pepper , or other fish in the oven with topping of bread crumbs, parsley , lime zest & butter.

You can quickly "fry" or grill cube steaks , pork or turkey cutlets that you've had marinating in any bottled salad dressing--chicken breast too. Ham steaks are fast .
Or breakfast for supper-- french toast or pancakes , omelets , home-fries & eggs.

You've got years to get him used to new stuff--stick with what he'll eat & maybe once a week make a little dish of one of your favorites-- just for you of course & maybe after awhile he'll try a bite of "yours" .

Congrad on your marriage by the way !

Diane

Hazeleyed girl, if you send me your email address I will send you a link where you can download my recipe collection "Thibeault's Table".

Ann

Ginger, I made your baked lime chicken, it's terrific, thanks for the recipe!

Hi--I made a recipe from this forum that used stew beef, cream of mushroom soup, mushrooms, and ginger ale. It was one of the best recipes I've ever made, and now I can't find it. Might someone be able to share it again? Thanks!