Mother of god...
Dude, teach me.
It's pretty simple, really.
Take the Barcelona Chicken, for example. Sounds like a real chef's dish, but all it is is a marinade and some time on the grill. Throw this in a blender:
5 scallions, cut into 1-inch pieces
1 cup lightly packed fresh basil leaves
3 large garlic cloves
2 serrano chile peppers, roughly chopped
1⁄4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
Then pour it in a bag with your cut-up chicken pieces and let it sit in your fridge for a day or two. Grill on indirect heat for 30 minutes, then put it over the flame for about ten minutes, and boom.
The Jerk chicken tacos are fantastic, but also super easy. You need a jerk spice marinade, and I make that about once every two/three months and freeze it in an ice cube tray, then thaw one cube for every two chicken breasts I use:
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
Put that all in a blender, grind until smooth, then freeze until you need it. It freezes really well. When you want it, pop one cube into a bag with your chicken, thaw and squish it around, let it sit overnight and then grill on indirect heat. Make a pico de gallo out of a handful of chopped cherry tomatoes, half a chopped onion, some lime juice and some chopped cilantro, add some cheese & sour cream, and boom! fantastic tacos about as good as you're going to get in any restaurant.
Omelettes are easy if you have a good nonstick pan. Scramble your eggs, get them going in the pan, when the eggs just start to firm up put your ingredients of choice on one side, then flip it to make the omelette, then flip it again to finish the other side.
The thing is to just start cooking, and find a bunch of recipes. I'll share mine - I have quite a few printed up if you're interested.
I made a ton of bad meals for a few years before I got good. It takes practice and I still ruin stuff once in a while, but if you're cooking your own food it's more fun, it usually tastes better, and you have greater control over what you put in your body.
