Does anyone have easy but good recipes? I love to swap recipes with you.

Here's my chicken picatta recipe.

Season chicken with salt and pepper. Dip the chicken into flour. In a large skillet over medium high heat, melt butter with tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook until chicken is browned, then remove from the pan.

Into the pan add the lemon juice, stock, white wine and capers. Return the pan to the stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer. Remove chicken to platter. Add more butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with some extra slices of lemon and parsley.

Simple eggs:

Butter in pan, medium heat. Crack eggs in. Sprinkle on salt, & pepper. Wait for egg whites to start to turn, start to scramble 'lightly.' This will keep the yolks and whites from getting overly mixed, so you get 'splashes' of flavor, vice the usual watered down "scrambled eggs" that many people get with traditional scrambled eggs.

I came up with this from what I could scrounge in Iraq. It turned into a Sunday night staple.

My (semi) World Famous Iraq Broil Steak Recipe

Salt pan with Kosher (non-iodized) salt. Sea salt works, but not as well.
Lay out preferred meat cuts in pan. I like a Porterhouse. Bone-in steaks work better.
Perforate the steak thoroughly with a meat fork
Liberally salt the upside of the steak
1 tsp Coarse ground Black pepper

Marinade, direct to the meat (actual measurements vary by cut and marbling) -
3 parts Texas Pete
1 part Green Jalapeno Tobasco
1 part Green Habenero Sauce
When done, the meat should be fully covered.

Sprinkle crushed red pepper over the top.

Cover and let marinade for three days. The hot sauce works into the meat, and breaks it up. Good quality meat will actually pull apart with a fork if you do it right.

Cook to taste. Should be no more than medium rare, unless you are some kind of fascist. Make sure you let it stabilize for 5-10 minutes on a plate before serving.
Everyone I know says it is the best they've ever had. It looks spicy, and it is, but not overpowering.