For starters I cannot cook so I am sorry if you thought I was going to share some fantastic way to prepare a great meal of my own.I wish however that I could and I have been working on it allot as of late. Financially I think it is the best way to go to save allot of cash each month,especially if you are someone who eats out too much. I have been teaching myself to cook better by visiting recipe online sites and trying to sit still during cooking shows on television. I was very proud of myself the other night because I hijacked a recipe from Recipezaar and cooked the best breaded porkchops I have ever eaten. I substituted the breading that the recipe called for with crushed crackers which came out great. My porkchops turned out so well that I wanted to share how easy it was to make them.I took two boneless chops and rinsed them off. I then coated them both with a mixture of flour,pepper and garlic powder. Afterwards I then coated them in two well beaten eggs and then rolled them in crushed saltine crackers.You can use any crackers,next time I think I will try some flavored ones.I then added them to a skillet that was set on medium heat with two tablespoons of butter melted.I browned the porkchops then placed them in a oven dish to bake for about 15-20 minutes on 350. That was it. You may want to search out a recipe for exact baking times so your chops come out done and moist. I have learned the hard way trying to cook certain things but the one thing that I think that has made cooking easier is of course practice.One of my favorite things to cook is chicken and baked fish which I am collecting new recipes for these two dishes. Below I added a great recipe for chicken wings that if you like chicken you should try. I made this hub just to share some of my favorite recipe sites and shows that have helped me become a better cook. I would love to know of any other great recipe and cooking sites, so if you know of any that I missed please leave me a comment or contact me.Happy Cooking.

Chocolate Mousse Epicurious

2 cups chilled heavy cream 4 large egg yolks 3 teaspoons sugar 1 teaspoon vanilla 7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped Special equipment: an instant-read thermometer

1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Yield: 8 servings

From: Epicurious.com

Lampe's Chicken Wings with Sweet-and-Spicy Pantry Sauce

16 chicken wings, with the two joints attached, tips removed 1 cup ketchup 1/4 cup Dijon mustard 1/4 cup hot sauce 1/4 cup soy sauce 1 tablespoon light brown sugar

1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Yield: 4 servings

From:Food and Wine