I like to make a lot of seasoned chicken and beef, usually with herbs rubbed under the skin or stuffings (apples, celery, lemon, etc). Sometimes I do sage-crusted chicken breasts. I find they go well with a variety of side dishes.
After studying several cookbooks, I began experimenting. One of my favorite improvised dishes is rice steamed with chicken bouillion and chopped carrots. I make a lot of steamed veggies, too.
Some downtown restaurants here are a little too fancy for my liking. I personally don't care if food is gluten-free or made with lemongrass, or if it's fusion cooking. I would much rather have a plain old chicken Parmesan or hamburger casserole.