Oh, thanks.
I'll have to wait to make them. Yesterday, I went to the store and bought all the ingredients for the marinade, the oregano sauce, and the garlic-herb chicken, and also some spinach linguini pasta for the oregano chicken. Then, when i got home, I realized that I only have one pan to cook it in. >.< So, I'm going to go to the thrift store today or tomorrow and see if they have another I can use, and then I'll be able to make something chickeny.
If you had to live with this you'd rather lie than fall.
You think I can't fly? Well, you just watch me!
~The Dresden Dolls
YAY!!
I need to make one of these recipies but the question is which one?
I think Ill try you recipie emily but a lot of my family dont like lamb so maybe Ill use diced beef.
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I made a pretty tasty dish yesterday. I Browned some chicken, put it in the slow cooker, then sautaed onions and garlic, added some dry white wine and reduced that slightly then added a can of crushed tomatos cooked for about 10 minutes then poured the tomato mixture into the slow cooker and slow cooked on high for about 3 hours.
I also made cole slaw kinda. I shredded red cabbage, red pepper, cucumber, spinach, a 1 jalepeno peeper and mixed it together. Then mixed apple cider vinegar and maple syrup and pour theat over the veggies and mixed, I let it sit for about an hour. It was ok, except I might have put to much pepper in because it has a little kick.
Do, or do not. There is no try. - Yoda
Hey that sounds pretty good. Is a slow cooker the same thing as a crock pot? And I'm guessing the chicken was boneless and cut to bite size cubes?Originally Posted by papayahed
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Yep, same thing as a crock pot.
The recipe called for a whole chicken cut up into servinig size pieces, I'm a little squimish with all the bones and fat and ick so I used boneless breast and just cut those in half.
Do, or do not. There is no try. - Yoda
Yum, there are some good sounding recipes here, I'll have to try them.
I just ate this:
Spinach and Cheddar Omelet
1/2 cup frozen spinach with 1 teaspoon real butter,crushed red pepper to taste, (I like a lot) microwaved for two minutes,
Shredded Cheddar cheese, as much as you want.
1 tablespoon sour cream whipped with two eggs.
the sour cream added to the eggs makes them so creamy and moist, (I detest dry omelets)
Cook like a regular omelet, but allow the cheese to melt outside of the eggs a little, so it gets crispy!
"Don't matter who they are, anybody sets foot in this house, they are company and don't let me catch you remarking on their ways like you were so high and mighty."
Okay, for anyone out there who is not afraid of whipping cream and whole milk, this is one of the best Potato dishes I have had in my entire life.
It's from a chef in Redondo Beach, CA named Juana Vázquez-Gómez. She's originally from Cuernavaca, Mexico.
Potato and Poblano Chile Gratin
(makes 10-12 servings)great left-over.
3 lbs red-skinned potatoes
1 tablespoon olive oil
5 fresh poblano chiles, seeded, peeled, chopped (aprx. 4 cups)
1 medium onion, sliced
2 cups whipping cream
1 cup whole milk
1 large garlic clove
2&1/2 cups(packed) Gruyere Cheese. (10 oz.)
oven to 350, butter 13x9x2 inch glass baking dish. Cook potatoes in boiling salted water until tender, about 25 minutes. Drain potatoes, cool completely. Peel and slice potatoes into 1/2 inch thick rounds; place in large bowl, Sprinkle potatoes with salt and pepper.
Heat oil in heavy large skillet over medium high-heat. Add chiles and onion and saute until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper. Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.
"Don't matter who they are, anybody sets foot in this house, they are company and don't let me catch you remarking on their ways like you were so high and mighty."
Boy does that sounds good!!!
Do, or do not. There is no try. - Yoda
Night, I just made your soy sauce & honey marinated chicken for dinner, and it was sooo yummy.
I don't have any way to grill things, so I cut up the chicken before I marinated it and stir-fried it with some veggies. I have enough for about a week of leftovers, I think! Mmm... I will definitely make it again!
If you had to live with this you'd rather lie than fall.
You think I can't fly? Well, you just watch me!
~The Dresden Dolls
em, those grill pans work pretty good - you can probably get one for cheap.
Do, or do not. There is no try. - Yoda
I have eaten this one. it is called "Russian Salad" here too.no this is the one I am talking about....
*gazing at it greedily*
I sang of leaves, of leaves of gold, and leaves of gold there grew.
I've never heard of those before, thanks for the suggestion. I did a google image search, though, and they look like they'd be a pain to clean. I'm way too lazy.
If you had to live with this you'd rather lie than fall.
You think I can't fly? Well, you just watch me!
~The Dresden Dolls
I know this salad as "Stolichniy" (capital) saladno this is the one I am talking about....
I have an anodized one, it's not that hard to clean, but definately harder then a nonstick pan.I've never heard of those before, thanks for the suggestion. I did a google image search, though, and they look like they'd be a pain to clean. I'm way too lazy.
Do, or do not. There is no try. - Yoda
My father is getting rid of all our Teflon pans because he said scientists have found it's a carcinogen. Meep. Actually, I'm not surprised, but I'm also glad, because I always used oil in them anyway, since most of ours had scratches through to the metal, and the half-metal/half-nonstick pans never cooked so good. Actually, the nonstick-nonstick ones never cooked so good, either.
I, boys and girls, made a variation on Night's herby-butter chicken. It goes like this:
Chicken breasts
1/4 C. butter
1/4 C. olive oil
1 clove garlic (diced)
2 tsp. dried oregano
1 Tbl. dried basil
1/2-3/4 C. bread crumbs (This could have been a full cup, but I doubt it. I didn't really measure anything. Also, I wouldn't use those sandy crumbs that come in a can. I used a stale quarter-loaf of French bread.)
(1/4 tsp salt—if there isn't any in the butter)
1/4 tsp pepper
Preheat oven to 350 or 375 F (whatever you usually use for baking chicken). Line a baking pan with tin foil. Mix all the above good stuff together, to make a bready paste. Roll chicken breasts in mixture and arrange in pan. Put any remaining breading on the chicken, too. Bake for about 40 min. (My chicken was cut really thinly, so baking times may vary. I also have an electric oven, and those cook really hot.)
I also made boiled sweet potatoes and carrots, which I then fried with onion and garlic, and steamed broccoli.
Ooooooooooooooooooorgasm. That chicken was good.
If you had to live with this you'd rather lie than fall.
You think I can't fly? Well, you just watch me!
~The Dresden Dolls
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