I’m looking for something other than throwing them in the microwave for 10 mins and putting butter / bacon bits on them.

Any ideas?
Coat outside lightly with oil, sprinkle kosher salt on it, 350 degrees in the oven for 1 hour. (Alton Brown style)

I end up putting butter, pepper, pepperjack cheese, and tearing up some turkey bacon ontop. Sprinkle some Frank’s Red Hot on it as wel.

I’ve also done broccoli and cheese before in the past as well.

Do you coat it with Olive Oil?

Also, what about wrapping them in aluminum foil? I’ve heard people like to do that as well.
Rub the outside of the potato with some kind of cooking oil, it makes the skin crispy (that is if you eat the skin, like I do).
I just wrap them in aluminum foil and stick it in the oven at 350 for about an hour…sometimes longer

we just put butter, salt, pepper, cheddar cheese, sour cream and bacon bits…
i just throw them in the microwave cause i’m lazy. bacon bits, brocolli, cheese, butter, sour cream…yummy
1 hour in the oven on 350, then drizzle truffle oil and sea salt with some chives on top

I don’t wrap them in aluminum foil. I just stick them right on the rack.

Put a pan under it though to catch any drippings… or if you’re lazy and live in an apartment like I do that you’re about to move out of, then just don’t put anything under them.
If you wrap them in alum. foil, then the skin won’t be crispy. Also it makes it harder for steam to escape, which results in your potato being soggy.

and BBQ ftw.

Alton brown also pokes them a million times with a fork.

I just poked them about 1 million times, applied a decent amount of butter, wrapped them in aluminum foil and placed on the grill. Gonna let them hang out there for a while.

The skin get crispy still?
I usually just nuke them, but while they are in the microwave I broil up a chicken breast. Cut up the chicken and put it in the tater with some brocolli, salt, pepper, cheese, and butter
In the oven for an hour on a bed of salt, turning over once half an hour in.

BTW Microwave cooking and Baking are different.

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The fridge, Cold water in the sink, or Micorwave.

My roomate just said it doesnt matter because when you cook it you will kill anything in it anyways. So he suggests its ok to thaw in hot water, or just out on the counter.

Can anyone tell me what the right answer is?
Slow thawing reduces the juice loss from ice crystals as well as texture damage from rapid thawing.

Keep it cold while thawing is to reduce the chance of bacterial contamination. I’d say for small pieces that you do NOT plan on refreezing, using some warm water should be fine. Don’t want it hot enough that it starts cooking the meat.

If you need to thaw fast, put it in a zip-top bag, squeeze the air out, put it in a bowl, and then run cold water over it. Keep the water running on it for the entire process.

Thawing thick cuts of meat in a microwave can cause the outside of the meat to be damaged, become mushy, or start cooking before the inside is completely thawed.

In the end… Just don’t freeze stuff

I do all my shopping for the week in one day so i freeze everything so I don’t risk it spoiling. I try to defrost everything in the fridge and I’ve noticed it does make it taste better.
I zap it for about 7 minutes in the microwave at half power. The outside thaws but the center is still frozen. If I cook it on the grill, no harm it tastes great. If I cook it on the forman it’s not the best.

In the end, I dont really care. Im not eating the chicken for the flavor, Im eating it for nourishment. Just as long as it is cooked and gets into my stomach, Im happy. Of course this only applies for when Im making it for myself at home.

I usually go twice a week. One stop is usually just to get stuff that spoils quickly like chicken or beef. It works so I don’t have to freeze stuff.

Another note I forgot to add, if you thaw with warm water, it’s going to change your cooking times than what you’re probably use to.

And yet just a little care and not much more work can give you something that tastes good instead of not caring that it’s a dried out piece of chicken.

i do almost all my thawing by placing said items under running water in the sink

(or if its going to take too long, then i just make sure they are sealed (ziplock?) and dunk em ina bucket of cold water and keep them submerged
Every week I leave 11-14 chicken breasts on the counter for 8 hours (Sometimes 10-12) to unthaw. Been doing it for the past 2 years without a problem.

I subscribe to the theory that the worst thing that can happen to the chicken is that bacteria can grow. And since I cook my chicken thoroughly (180deg F in the center) it should be perfectly fine.

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Could someone aid me with specific instructions for preparing the tea this way?

thanks.
tea bags? just get hot water (not boiling) and pour them onto the bags, steep for 5 minutes.
i usally add in a little honey too. tea is great esp once u develope a taste for it. I prefer chamomile (spelling?) blends.
tea bag in empty cup, set aside.

Heat a cup of watter in a poarble/microwave safe container for 2 minutes on high.
pour hot water on to tea bag in cup. Steep as per the tea’s intructions (usually 3 to 5 minutes depedning on your personal tastes).
?????
Profit.

Don’t forget to put a wooden scewer or something similar so that the bubbles collect.

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I usually don’t care much for the bottled sauces, but this one I bought was ok. Can’t remember what brand though- I just know it was really thick. I put it over cheese ravioli with Italian sausage and mozz. cheese on top, and yeah it was pretty good, but I’m sure the homemede stuff is better. It usually is!!

an easy way is to make a bechemel, get vodka going in another pan and add tomato sauce to it and spice as desired, then mix in bechemel to desired consistency and let it simmer. if you want cheese add it to the bechemel to make it a mornay then mix into tomato sauce until desired color/consistency is reached.
this was a white sauce? I guess I should have read the title. the one I had was a vodka marinara that maybe had some cream in it but it wasnt a bechemel (or if it did use one it woulda been kinda pointless). you could just try throwing a shot into your home made sauce.

I found a couple of recipes:

i wasnt referring to a white sauce i said its sometimes easier to make a bechmel first then mix it into the tomato sauce.
So… the vodka is gonna boil off really quickly, and its just ethanol and water so… I guess the taste is altered by the other stuff briefly cooking in ethanol?

yep… just enough. Now if you wanna make a drunken pasta, you add the vodka in afer making the sauce.
It’s called Vodka Sauce. Many authentic Italian restaurants use this sauce in the dish: Penne alla Vodka. The sauce is simply a Pomodoro Sauce/Marinara with a dash of cream and a shot of Vodka…..the sauce should simmer to allow the alcohol in the vodka to cook out. Just google "Vodka Sauce" or "Penne alla Vodka."
From Cooks Illustrated:

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

Serves 4
1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes
Table salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
I have tried a few vodka sauce recipes. This one from the food network is my favorite:

I like this recipe, from Rachael Ray’s 30 Minute Meals (I and II–it’s in both books). Makes 4 servings, but you’re making it for 2 with seconds in mind.

1 Tablespoon extra-virgin olive oil (once around the pan)
1 Tablespoon butter (I use Smart Balance, butter’s fine, don’t use margarine)
2 garlic cloves, minced (the grocery store sells little jars of minced garlic in the produce section, this helps speed things up)
2 shallots, minced (these look like a cross between an onion and a garlic bulb, but are in the onion family (so look around the onion section)
1 cup vodka
1 cup chicken stock
1 can (28 oz.) crushed tomatoes
Coarse salt and freshly ground black pepper, to taste
1/2 cup heavy cream
12 oz. pasta, such as penne rigate or linguine (I prefer whole wheat)
20 leaves fresh basil, shredded or torn
Crusty bread

Put large pot of salted water on to boil. (Stew pot/Dutch oven is fine, fill up 3/4 of way, salt it a bit to accelerate boil time)

Heat a large skilled over moderate heat (read: medium to medium-high). Add oil, butter, garlic, and shallots. Gently saute garlic and shallots, 3-5 minutes to develop their sweetness. (REALLY WATCH THIS. I recommend heat to be medium, and temporarily remove pan from heat as soon as you get a golden-brown color in the onion/garlic. Otherwise it will burn!)

Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite (here’s where you fish out a piece of pasta with a slotted spoon, don’t burn yourself!) While pasta cooks, prepare your salad or other side dishes.

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, along with crusty bread.

For those that like a little protein, saute some shrimp in a mixture of olive oil, minced garlic, and white wine (eyeball it, but don’t drown the shrimp) Just enough to cook. You’ll want to do this on about Medium heat, and turn once while cooking. You don’t want the shrimp to stick to the pan. When they look cooked through, remove them from heat, and cover (stick them in your microwave on a plate covered with a paper towel to keep them warm.) Careful, don’t cook them on the stove too long, else they will be a bit dry and rubbery in texture.

Add the shrimp in at the end, when you toss the pasta noodles with the sauce and basil leaves.

She also offers this salad to go with it:

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke
(makes 2 servings)

1 heart romaine lettuce, shredded
1 cup fresh flat-leaf parsley leaves (half a bundle)
1 can (14 oz.), hearts of palm, drained
1/4 pound prosciutto di Parma (ask your deli)
1 can 15 oz. quartered artichoke hearts in water, drained
1/4 pound wedge Pecorino, Romano, or Asiago cheese
Basalmic vinegar and extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper to taste

Place romaine on a platter and toss with parsley. Wrap harts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange palm and artichoke hearts over the romaine greens. Shave cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle with vinegar and oil; season with salt and pepper.
Thanks for the recipes. I agree that canned vodka sauce is really gross, but I love it in restaurants… will try over the holidays!
I made this one for the girlfriend last night. We both really liked it. This is the third vodka cream pasta sauce recipe that I have made and it is my favorite one so far

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Also, does anyone know a recipe for the easy-mac cheese? I’m assuming it’s got some powdered milk or something in it. I can’t eat the macaroni noodles because they will get caught in my braces, but I don’t want to buy easy mac just to toss the noodles.
Blender for the win.

I had lockjaw a few years ago and after getting the shots from the doctor and getting my jaw open, it hurt like fuck for a week or so. We blended food and it was easy to eat.

By the way.. Blended McDonalds cheeseburger? Tastes just like a Mcdonalds Cheeseburger pudding.
Peanut Butter is a good source of protein… the all-natural stuff doesn’t contain hydrogenated veg oil which makes it more healthy too (takes out the dang transfat).

Even though I hate the stuff, Yogurt is good for you

And, as said, blenders can make tougher foods downable… especially fruits for good nutrition.

I suggest keeping nutricious foods in mind when making meals because when you’re put on a no-chew diet like this, it’s easy to become mal-nourished because you rely on one or two items that are easy to eat simply because you get lazy and depressed (it’s natural).
Two of my friends had their jaws worked on in high school. Lots of mashed potatoes and gravy.
the easy mac noodles are thinner than regular macaroni (to help it cook in the microwave, so you should be able to down without chewing if you eat slowly. You can’t really re-create the kraft macaroni and cheesetaste with fresh ingredients, so if you crave that taste and can’t east the noodles I would buy the easy mac and use the packets with orzo or something and then save the noodles to use once you can chew again.

I would recommend one thing you add to your diet is ensure or a similar brand of liquid nutrition supplement so that you can get the nutrition you need – that’s what they had my sister do when she had jaw surgery,

One thing I would try out is stew or chili with really finely ground beef
blend fruits into the protein shakes, thats pretty good. Add in a multivitamin and you could at least survive off that for awhile.

Also, lots of soups can be downed without chewing. Those that cant can be blended.

Cock suckers cramp?

I know I’m late, and hopefully, you are prolly back on a reg diet. But just in case…

Get yourself some whole grain brown rice. It takes longer to cook — usually about 45 minutes.

Once its done, throw it in the blender and liquify it. (depending on your blender, the rice, humidity, etc.) you might need to add a bit of water to get it to a nice thick, but still liquid consistency.

For a mac and cheese — use about 1 cup of the blended rice. Put it in a good saucepan. Add whatever milk you normally use, about 1/4 cup. Heat this over a med-low heat. Stir so that nothing is sticking to the bottom of the pot. Grate whatever your fav cheese is — any of the cheddars usually works best. Once rice mixture is very warm (not boiling), add the cheese, stirring all the while. If its too thick, add more milk. Salt and pepper to taste. If you like to "kick it up a notch" add cumin and chili powder or thyme and sage.

This liquified rice mixture can be used as a soup base for anyone who cannot tolerate dairy. Thin it however much you like, and add whatever makes your taste buds tingle. By using the whole grain brown rice, you get the added fiber that your diet prolly needs until you can chew again.

I hope you’re feeling better!

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I’m sick of buying canned/bottled stuff, I’d like to try making some.
vine ripened tomatoes, basil, oregano, and white wine is all i usually use if i make my own. not great but its easy
1 Can, Crushed Tomatoes (much nicer than canned sauce)
Dash Lemon Juice
Pinch Sugar
Sea Salt & Fresh Ground Black Pepper to taste
2 Roasted Red Bell Peppers Finely Diced (You can buy them in a can or jar, and they add a nice smokey undernote)

2tbsp Extra Virgin Olive Oil

All of the following to taste (keep tasting until it’s how you want it, that’s the only way to get it right) :

Fresh Garlic Chopped Finely
Shallots Chopped Finely
Basil & Oregano (dry works good, if you use fresh be sure to roll it tightly before chopping it VERY fine)
Celery Seed

This is the ad-hoc version, I go further when I have the time, in which case the cooking and ingredients get a bit more complex.

Also, start the sauce first, and let it simmer for a good hour while you attend to the rest of the dish, as the longer the flavors have to meld, the better the sauce will be.
Mine is kinda weird…but I love it:

1-2 cans of diced tomatoes
4-5 slices of bacon
however much diced garlic you want
some evoo
chili powder, to taste
red pepper flakes, to taste
1 bay leaf

Sautee the garlic in the evoo for a bit, then add all the tomatoes. Add everything else but the bacon. In the meantime book bacon in the microwave according to instructions. Crush up cooked bacon into small pieces and set aside. Keep simmering sauce…usually about 15 minutes, until desired thickness. Throw in bacon and mix up, then serve.

This is bomb for leftovers as well. And I hate it with whole wheat pasta…use regular pasta for this. For whole wheat pasta I like Trader Joe’s 3 cheese jar sauce.
My friend’s italian grandmother in brooklyn taught me to make excellent sauce.

2 medium cans crushed tomatoes
2 small cans tomato sauce
1 onion
garlic
basil, salt, pepper

italian sausage
ground beef
breadcrumbs
eggs
garlic

Saute a diced onion and garlicin the bottom of your pot with some olive oil. Then pour in the cans of tomato sauce and crushed tomatos. add salt, pepper and basil.

In another pan, brown the italian sausage but don’t cook it. then put it in the pot.

Mix meat, breadcrubms, eggs, salt, pepper and minced garlic and make into meatballs. once again brown the meatballs in the pan but don’t cook them. as they brown put them in the pot with the sauce.

Let this simmer all day and at night you will have the best sauce and meat ever. ITs also 10x better the next day.
Ok, this is coming from a first generation Sicilian..

Two cans of crushed tomatos
A clove of garlic
A large yellow onion
Salt – dont be shy, but remember you can add more, but not take some out
Fresh basil
Italian seasoning
(Very few ingredients – it’s all about how you do it)

Let some olive oil warm up in the bottom of a pot
Dice up your onion
Crush the garlic clove (still mostly whole, makes it easier to pick out when serving)
Sautee the onion and garlic in the oil until they’re translucent – DONT LET THEM GET TOO BROWN OR BURN
Add your two cans of crushed tomatoes
Fill the empty tomato cans with hot water and pour those in the pot
Let it simmer all day over medimum or low heat – if it starts to boil too much, turn the heat down
Stir it often, you dont want it to stick to the bottom of the pot
You want all that water too cook out, so it gets nice and thick
Cooking for a long time is key
Taste periodically and add salt or other seasonings
Let your meats (sausage, meatballs, pork…) cook completely in the gravy, no need to brown them if you dont want to.
Its not gonna come out great your first time, it takes practice.

The guy above me seems about right with the meatball recipe, but rather than breadcrumbs, I take a nice hunk of italian bread, remove the crust, soak it in water, squeeze the water out (keeps them moist) and mix it in with my hands.. also add some parmisan cheese and parsley.

I’d love to give you measurements for all this, but I was taught to just go with what seems right.
for me, there are two versions I do, depending on how I feel. the first I learned from my family in Rome, the second I made up as a variation

1) (the easy way)

2 cans whole stewed tomatoes (diced in a pinch work, but not as good)
1 chopped onion
1 clove
garlic
basil
sea salt
fresh ground pepper
extra virgin olive oil
1 Lb pasta of choice (I prefer larger pieces since this is a chunky sauce)

sautee garlic and onion, season with salt

add undrained tomatoes, break up with hand first
add basil and pepper, additional olive oil to taste

allow to simmer until tomatoes are cooked through

cook pasta to al dente, toss with sauce, enjoy!

2) (the harder way)

use fresh, that’s right, fresh tomatoes

this takes a lot longer and can be harder to keep from burning while it cooks. the flavor, however, is amazing. you will need to use a food mill or to cut the tomatoes beforehand.

I’ve been using these for years. it is simple flavor, yet delicious.

ENJOY!

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Ooooh! That sounds amazing! Might have to try that this weekend!

I also like Chipolte* white cheddar, I think thats what its called, so good!

My sister always has all kinds of different cheeses out when she has people over and brie is always one of them, I’ll have to ask her what she pairs it with and what not

Another one of my favorites is cream cheese covered in raspberry chipolte sauce, ok apparently I’ve got quite the obession with chipolte! LOL

i had the cream cheese with rasberry chipotle recently. i ate one cracker with it and thought "this is really weird." after that first though, i was hooked and couldn’t stop eating it. it was awesome.
I just get a baguette from the grocery store and tear off bits and spread the brie on the end.

Try the brie, it’s at room temperature.
I love brie too. Softening it in the microwave for about 20 seconds and then serving it with fruit jam is really good. Also, try baking it inside a puff pastry with a bunch of herbs.
preheat your oven to 350.
wheel of brie/camambert, top with a little bit of butter, top with a bunch of sliced almonds. throw that bitch into the oven. let it get all bubbly and liquid-mode inside.

remove from oven.
cut slits in the top of the cheese to let the jizz out.
dip bread/crackers into the delicious semen and enjoy.
baked brie in a phyllo dough is the most amazing thing you can eat.

BAKED BRIE IN PHYLLO
1 (6-inch) round of brie
4-5 sheets phyllo dough, defrosted
4 tbsp. butter, melted
3/4 c. good quality jam (raspberry or strawberry)
French bread
Butter each sheet of phyllo dough and place in a pie plate or quiche dish, with the ends hanging over the edge. Spread half the jam in the center of the dough, top with brie and the rest of the jam. Bring the edges of the phyllo dough up over the top and seal well, using most of the remaining butter.
Turn the "package" over and brush the top well with the rest of the butter. Bake in a preheated 375 degree oven for 20 minutes. Remove and let sit for at least 20 minutes before serving with slices of French bread. This can be served as an hors d’oeuvre at a large party or as part of a brunch menu. Serves 10 or more

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I’m sure actually cooking the thing isn’t complicated, but I have no idea what to put on it… how long to cook it, etc.
get the george foreman grill. Best grill ever for non-cooks.

Just grill for a few minutes and cut into it to see if its done in the middle.
I guess I’m looking more for how to flavor it.

I know I could just toss it in a pan and cook it, but I’m looking for simple ways to make it taste good too.
I like em with olive oil and rosemary.

You could also buy some of the spice mixes, those are good. This is my favorite:

I use adobo meat/chicken seasoning + Foreman grill = good eatin’.
i chop mine up into pieces (makes me feel like i’m eating more) cuz i’m relatively cheap/poor and have a very small fry pan and no grill….

dash some soy sauce on it some salt and some sesame seed oil (if i have any) and chopped up garlic toss some veggies and fungi

basically your "stir fry".. pretty simple and makes for a quick meal. i find that it cooks faster since they are smaller bits.
When I’m feeling lazy I just put some shake n’ bake on the chicken and cook it for about 30-40 minutes at 400.

Another thing you can do is cut the raw chicken breast up or leave it whole (I cut it up) and let it soak in olive oil and lemon juice; if you have any spices you can put them in at this point. I don’t know the amounts, I just eyeball it, enough olive oil to coat the chicken and the lemon part is up to you, more lemon juice = more lemon taste. It’s really trial and error on that part. Let that soak in the fridge for like 10 minutes then put it in a frying pan and fry it until it’s cooked.

I usually put this cooked chicken in a pita, but I’m you could do whatever you wanted with it. I tastes good on it’s own.
you could make a chicken sandwich, and toast the bread.

I would suggest getting an indoor grill that isnt George Foreman. One that doesnt close on top, I hate they way Foreman’s cook meat.

I suggest just throwing them into a skillet with vegetable/olive oil and cooking them until light brown on the outside.

I keep cooked chicken breast in the fridge at all times to make sandwiches, put into pasta, and salads. Its a good thing to have.
marinate in creamy caesar bottled dressing, thats always good. I put them in a ziploc and cover, then put in fridge for a couple hours before i want to cook them..lots of good garlic and parm flavor. Italian dressing is good too though

what ive done once is pound the chix breast flat so it cooks more evenly. then put in a bag, and add a pouch of dry mix dressing (the powdered stuff that you use to make either italian or ranch dressing) let it mix around for a couple of hours. then remove, put light oil in pan, place chix in pan, lightly pepper, light dry mustard, and parsley flake. flip and season on the other side.

the taste isnt too over powering, its just right
The best piece of chicken I ever had was at Fultons Crab House… and not because other then the soup and salad at dinner time its the cheapest thing on the menu at like $17… OR, because it was a $17 piece of chicken; but it was just FANTASTIC. Incredibly juicy, totally flavorfull. It was a "free range" bird, but other then that I couldnt tell you what was on it. Wish I knew, anyone here a cook at Disney and want to inform me of the secret? I wont tell anyone… honest!
Just experiment with different spices to see what you like. For instance, I like italian flavors, so when I am in the mood to spice of a chicken easily, I will take a little olive oil (or melted butter) and mix in basil, garlic, oregano, parsley, and a few red pepper flakes, then sautee the chicken in it. The actual mix just depends on my mood
I found "lime pepper" from Sams Club to be an excellent chicken breast seasoning. Just sprinkle a bunch of that on and put the breast in the toaster oven on the broil pan for about 20-25 minutes.
I like Montreal Steak Seasoning on mine. I’ll also do lemon pepper; Italian dressing (marinade season-all; Italian seasonings; etc. My mom told me she uses Fish Fry. I haven’t tried that one yet.
IMO-The biggest reason chicken comes out dry is for three reasons.
1.Over cooked- All meat will still cook for a few minutes when its taken away from heat.
2. Not cooked on a high enough heat at the beggining to lock in juices.
3. Most people dont allow meat to settle and allow the juices to soak back in.
You can season the chicken at the start, but you can end up burning off alot of the flavor and while you can use the leaving in the pan for a good gravy.. I use cleaned or skimmed butter to cook, and that can make for a really high chol. count. I dont have to worry.. but wife does
I like to get a good sear in , if your using a pan, and then season the already seared side. Depending on the chicken size, about 15 -20 mins total.
Fresh lime followed by Sea salt or Kosher salt, and some chili powered ..mmm good!!
Ohh and use cleaned butter!! or olive oil(doesnt smell good though if your burn it)–or whatever cooking oil you like.
Once the chicken is done set on a plate and let it sit for 3-5 minutes.

Time this out to be done about 2 minutes after the chicken is done.
In a side pan cook some onions(about 1/2 cup) till they carmalize(again-cleaned butter-2 tablespoons), add some pine nuts(appx 1 tablespoons and a little bit of Corona(1/4 cup) or white wine(1/4 cup) or if you dont want to use alcohol-chicken broth-this way the sauce is still kind of lighter. Drizzle and scoop some on top of the chicken.. dont cover the chicken though.

light grill
warm up
place on grill
cook
eat

better?

Really?
I find it real simple.. plus, a little side dish and salad..im done in 30 mins.. and usually with left overs for lunch the next day.
I like to bake a bunch of chicken tenderloins in the oven for like 45 min, then I shred them with a fork and throw in a skillet with some taco seasoning. Simmer that for a few minutes just to get them coated and serve into a tortilla with fat free refried beans
ok you like chicken fingers? i do heres how i make them homemade

Ok first you need the chicken boneless and skinless breast. Eggs, whipped to coat the chicken in. Instant mashed potatos.

Cut it up into chicken finger size pieces.

Get your eggs in a dish big enuff to fit the chicken strips in. And a bowl of UNCOOKED INSTANT Mashed potatos , you know the flakes

Dunk the chicken in the egg and then in the potato flakes, and then back into the egg and back into the potato.

Then just deep fry the potato coated chicken.

You can also crush up some corn flakes and use those, i like the potatos better, but the corn flakes are crunchy.
Wrap the chicken in olive oiled saran wrap loosely and pound it w/ a mallet to thin it out. Makes it easier to cook and a bit more tender. fresh ground Rosemary, salt, pepper never fails. Top it off w/ some chicken rice pilaf and some sauted vegies and u got urself a good meal
The Showtime Rotisserie would be a good investment for you. Meat self-flavors inside of it. You could even stuff a whole chicken full of celery, carrots, and onion and go to fucking town, man. I love this thing.

Here’s a recipe for Baked Terriaki Chicken. The sauce is nice and thick, really easy to make and so full of flavour so you’ll want to use it on other cuts of meat as well.

Ingregients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• Chicken Breasts (I use boneless, skinless)

Directions:

It really is SO easy but it tastes like you slaved over it!

I was veg. for a long time. Sux trying to cook meat after a sabbatical. try this…
1 can chix broth
1 cup water
chix breast or two for larger meal
1 1/2 cup mixed veg. frozen works best
1 diced red potato
1 box betty crocker pie crust (cheap) or frozen puff pastry dough (easy to find froz food sect.)
1/2 Onion diced
1 tblsp rosemary
1/2 clove garlic
1 spoonful flour

This meal serves 4 comfortably and freezes well.
Shouldn’t cost more than $10

Combine broth, veg, chix, garlic, onion, rosemary in frying pan boil down until chix is done…sprinkle flour to thicken sauce…put in a pie pan….top with
pie crust…folow box instructions for making 9" crust…bake 450F for 10-16 min. or until brown on top. To make it pretty brush with egg white and sprinkle rosemary on the crust before baking.
We have a couple ways to cook our chicken. One is get some nice white sticky rice, and serve the chicken on the rice. For the chicken mix:
Garlic powder (or fresh minced)
Ginger Power
Soy sauce
Sriracha hot Chili sauce
and some red pepper flake

No set amounts of each, just add to taste.

The other way is balsamic vinerigerette with garlic, fresh ground pepper, salt, and some red pepperflake. MAYBE some basil or oregano.

Both taste fantastic
Just try out different seasonings to see what you like.. A thermometer is a good investment too. Chicken is really the only meat you have to worry about when it comes to undercooking.
So many things.

What I’m doing for dinner tonight is opening some spaghetti sauce, putting it in a baking dish, put some chicken breasts in it, cover with foil, cook for like 25 minutes, remove foil, top with cheese, cook till cheese is melted and you have a really cheap, pretty figure friendly chicken parm knock off.

Typically, I just use one of the mccormick marinades and let the chicken sit in that for about 15 minutes and then grill it up.

If you don’t have time for a marinade, just use Mccormick steak seasoning:

It will make the most bland, flavorless chicken just absolutely pop. If you only have one spice in your cabinet, have this one. I use it on absolutely EVERYTHING.

I would recommend making your own based on that, mainly because premade seasonings are LOADED with salt as filler. And making your own you can make it to taste, we have a few "mixes" in giant containers, spices last forever, if you have a Pagan or new age store nearby they sometimes sell bulk spices and herbs MUCH cheaper than the grocery store. Justm ake sure its a reliable source.

For example the place that used to be near us I could buy 1 small thing of oregano for 3-4 bucks. For 1.25 I could get 55-60 grams of dried oregano. but like I said make sure it comes from a reliable source, the palce near us had a food grade wholesaler for the edible stuff and for the fresh stuff it came from their own organic garden. Cheapest stuff ever.

This pot pie is so freekin good.
Marinate in 3 cheese italian dressing for a day, cook on a forman. I’ve probobly never had better tasting chicken then this and its so easy to do.

HEB brand italian dressing, so I guess your SOL if you dont live near one.
- defrost chicken
- 1/2" water in pan
- add whatever you want (salt, pepper, hot sause, butter)
- boil the water until reduces
- DONE! perfect juicy chicken.
does anyone know who to make it mexican style? the way they make it at mexican restuarants and taco trucks are the best! Its shredded and soaked in this red, somewhat spicy stuff. i wish i knew someplace that sells that red stuff or seasoning in a package.
here is another thing you can do:

Sauce (or can be reduced for a glaze)
2 Tbl spoons honey
1 cup orange juice
1 teaspoon marjoram (optional)
2 shallots thinly sliced (optional)

2 chicken breasts (boneless skinless works best, and is healthier for you)

Cooking directions:
mix ingredients for sauce and start to heat.

quickly sear the outside of the chicken on medium high heat in a skillet using the oil of your choice. this should result in a golden color on the outside.

place chicken into sauce and cook on medium low heat until juice runs clear, turning often.
if you want a really simple, juicy recipe, that requires no marinating and will make good left overs than do this:

take a boneless cut of chicken, buy some dried rosemary (youll use it again), bottled lemon juice, or if ur feeling up to it buy some lemons and squeeze them (the bottled lemon juice is far less expensive however) and olive oil

get ur pan hot, throw in equal parts oil and lemon juice, and add a palmful of the dried rosemary (about one tablespoon) then throw the chicken in

there are 2 ways of cooking this: if you have enough liqud that the chicken is submerged, then put the pan on a low heat and put a covr over the top of th pan( a baking sheet or a plate large enough) let it cook untill ready. this is a very primitive yet delicious way of poaching chicken, this is also good because the poaching liquid id reusable if you wanna make this dish again.

the second method requirs only enough liquid to come about half way up on the chickencook the chicken for on each side for equal time until done. you can cook this method at a higher heat. the advantage of this method is you get a delicious sauce out of it too, th liquid the chicken cooked in should have slightly thickened and reduced by the time your chickens done the lemon sauce is wonderful ont eh chicken, however i do reccomend that if you use this method substitute the oil with melted butter, (unsalted so you can control the amount of salt you want).

just remember to salt and pepper the chicken an sauce before you cook!

how you enjoy this simple and (under $20) meal that has reusable ingrediants and is a guarenteed juicy dinner!
If I’m in a hurry, I’ll just boil the chicken, shred it and mix with salsa. Kind of like a chicken salad. I usually roll it up in a tortilla.
take boneless skinless chicken breast, beat with meat pounder.. wooden spoon.. whatever

cut pocket into chicken breast, don’t slice all of the way through, fill pocket with lunchmeat, cheese, etc (you can do a whole clove of garlic and it’ll come out buttery and not all garlic pungent as you’re used to from chopped garlic), but I usually just use a meat, cheese, and some deli mustard

heat pan with light glaze of veggie oil and sear on each side for 45 seconds or so (depends how thick the breast is, remember, by tenderizing it, it’s flattening it some and it will cook faster due to a breakdown in the meat).. I’d say olive oil, but olive oil burns at a lower temp and I don’t like the taste that it leaves from high temp cooking

after searing, put it in a preheated oven dish covered with alum foil (optional) and bake at around 300.. time depends on thickness, how long you left it on the stove, etc

pull it out and let it sit for a few mins, then enjoy

really simple and comes out great… you can season the outside with stuff like rosemary, onion powder, seasoning salt, whatever your preference.. put it on after the searing
I like the Mrs. Dash seasonings (most are saltless). For a quick cook, I’ll brown a boneless, skinless chicken breast and then simmer in chicken broth with spices until done.
When I’m feeling really lazy, I do chicken baked in aluminum foil. Take a thawed breast, wrap loosely in aluminum foil, throw in some sort of seasoning, bake for 20-30 mins. I’ve used simple stuff like just teriyaki or barbecue sauce, or a bit better is like olive oil with garlic and rosemary. Leaves plenty of room for experimentation … did one with sun dried tomatoes and thyme that was really good too.
marinate it in some italian dressing for awhile then cook it.

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Today I was so happy that i was going to have oatmeal for the first time and I tried to eat and it tasted sooooo bad.

I used

1/2 oats
1 cup water
Some milk
honey
flaxseed

microwaved for a little.

I cant get this stuff down ! But I want too since its such a great source of carbs.
Bring 1 cup of MILK to boil
Pour in 1/2 cup oats
Reduce heat and let cook for 5 minutes stirring occasionally

Add 2 tablespoons of honey and some raisins.

Don’t use water, and don’t microwave it. Don’t get the instant shit either. Get Quaker old fashioned oats and always do it on the stovetop with milk.

will try.

I got that recipe offline and it just tasted nasty.

Excellent source of carbs, if I could eat it my life would be much easier

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I have a pair of Mahi steaks I plan on cooking tomorrow – pointers? Recipe suggestions? Anything I should know about cooking fish that’s different from cooking dry land meats?
depends very much on the fish (I am no expert either, but based on my successes/failures).

first off, don’t keep it long or its going to get funky–i tend to cook it the day i buy it. likewise for leftovers–don’t plan on having any.

second off, be sure you are thorough with de-boning. Mahi is pretty easy whereas something like a smaller, striped sea bass can be like performing surgery. biting into little bones can be very aggravating

third, you might want to bread and fry in more butter than oil. you may not get enough pan time though w/o burning the breading, so consider finishing it off in the oven (this of course, depends on your recipe)

fourth, if grilling, consider getting one of those cage things. fish can fall apart on a grill much easier than you would expect and then you will have a big mess to deal with later. or at least put a pan under it or something. just be prepared for collapse.

have any more specific questions?
Mahi Mahi tastes best either Fried or Grilled, whatever you do, DONT dry it out.

Mahi Mahi is my third Favorite Fish, with Tuna and Amberjack ahead of it
grill that sucker.

olive oil and crushed garlic. some pepper and a touch of salt. Baste the fish no more than 10minutes before cooking. Be sure the grill is well oiled with veggie oil to prevent sticking.

No need for a cage to house the fish, just be sure to get a spatula under all of it when you flip (use two if you have a big slab). ***CRITICAL*** only flip once. If you flip twice, it will fall to pieces and you’ll have nothing left but splinters to feed the cat.

Undercook it just a touch and let it rest 5min before serving. It will cook the last bit on the plate before you serve. Enjoy!
grill, add a little tequila and lime with a hint of honey. Even some fresh mint of you have.

Salmon is fabulous this way too, just dill instead of mint or omit all together.

Just never over cook. never ever ever if you can avoid.
In the words of Jamie Oliver, "Fish and lemon are great friends." Salt, pepper, pure olive oil (extra virgin burns too easy), and drizzle fresh lemon juice overtop. Grilling can be rough for fish n00bs, so I’d recomend Pan frying on medium heat until the flakes just start to seperate (unless you like your fish rare).
The microwave. Being an undergraduate living on student residence i wanted a quick way to cook fish with little effort and time, but still taste great.

Place a salmon steak/fillet on a plate. Season both sides with salt and pepper. Squeeze some lemon juice over it, add a tbsp of margarine on top. Place a plastic cover over the plate and microwave for 2-4 minutes depending on your microwave.

Be careful the plate will be hot.

What i do is i go to costco, buy a large salmon fillet, slice it into smaller portions, place in freezer bags, and store. ONLY do this with salmon don’t waste a Mahi Mahi fillet or Sea Bass steak on this method.

I actually cooked this up for a party and people were surprised that it was done with a microwave.
u can place the fish of choice in some foil with various herbs, lemons, and butter. then seal it up tight, and throw it in the dishwasher, full cycle.

Alton Brown’s method.

1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil

In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.

On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.

Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
you can also marinate and place in tinfoil.. it won’t fall apart that way

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