[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Lol, me three. Yeah I love grilling boneless breasts out on the grill, it just adds the right amount of flavor and carmelization (is that right?) and if the heats just right its very tender. Mmmm.
Even so, with all the snow we got this year I sure was tempted to boil/roast some of them.
We should have a pot roast thread, though.[/quote]
Don’t get me started on roasts…I have the worst luck cooking roasts. Oven, slow cooker, different cuts. Seems no matter what I do it ends up dry.
My wifes Mom buys the cheapest cuts and they turn out great. She’s doing the same thing I do and mine turn out shit. WTF?/rant.[/quote]
Have sex with her, it will give you COOKING POWERS!
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Lol, me three. Yeah I love grilling boneless breasts out on the grill, it just adds the right amount of flavor and carmelization (is that right?) and if the heats just right its very tender. Mmmm.
Even so, with all the snow we got this year I sure was tempted to boil/roast some of them.
We should have a pot roast thread, though.[/quote]
Don’t get me started on roasts…I have the worst luck cooking roasts. Oven, slow cooker, different cuts. Seems no matter what I do it ends up dry.
My wifes Mom buys the cheapest cuts and they turn out great. She’s doing the same thing I do and mine turn out shit. WTF?/rant.[/quote]
Pressure cooker, or drop off 5 pounds of roast every sunday at your Mom in law’s to cook for you!
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Lol, me three. Yeah I love grilling boneless breasts out on the grill, it just adds the right amount of flavor and carmelization (is that right?) and if the heats just right its very tender. Mmmm.
Even so, with all the snow we got this year I sure was tempted to boil/roast some of them.
We should have a pot roast thread, though.[/quote]
Don’t get me started on roasts…I have the worst luck cooking roasts. Oven, slow cooker, different cuts. Seems no matter what I do it ends up dry.
My wifes Mom buys the cheapest cuts and they turn out great. She’s doing the same thing I do and mine turn out shit. WTF?/rant.[/quote]
Dude, either your oven runs hot or you’re not putting enough water in, or you’re not using aluminuim foil to cover the meat. Just keep playing around until you find the sweet spot. . . .mmmm sweet spot. . .drool
Coat both sides of breasts with:
-coarse sea salt
-cracked black pepper
-garlic powder
-oregano
-rosemary
-red pepper flakes
-basil
-parsley
-smoked paprika
Drizzle extra virgin olive oil on both sides (or if you’re limiting fat intake, PAM olive oil spray)
Stick seasoned meat on a baking sheet covered in aluminum foil (makes clean up easy) and place in oven for 30-45 minutes (largely depends on fresh vs. frozen and size of meat).
Once it’s done, let it sit for 5-10 minutes, and then enjoy!
The spice list above sounds pretty complicated, but I figured this out by looking at a garlic herb spice mix ingredient list. Why not just use the garlic herb spice mix? I do on occasion, but seasoning it individually helps me figure out what works and doesn’t work (aka teaches me how spices work with each other).
I’d love to grill my chicken, but I live in a college apartment and don’t have a balcony.
I use a pan on top of my range. Melt some coconut oil in the pan, put a spoonful of minced garlic down, and spread it out a little.
Place the chicken (thawed) on top of the garlic, then squeeze a slice of lemon over each breast. Cover with a lid for a while, then turn when it’s ready. Let it finish cooking, then squeeze some more lemon over it.
Consume heartily with pecans to enjoy a purple tongue afterward (seriously, it happens to me every time).
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
It’s below 0 outside today in parts of MN, for that reason I’ll cook my chicken inside. I’m guessing you’ll understand this quite well given you live in MI. Come summer time however, most everything is done on the grill.[/quote]
I cook all of my steaks outside on my grill. In shorts! It’s not that bad!
I used to bake chicken in the oven, but have recently switched to using the stovetop. I dice all the chicken breasts into bite-size chunks and toss them in a pan with olive oil or Pam.
I bought Durkee Grill sensations Chicken and Fish seasoning on a whim; it’s surprisingly good. I just toss a ton of this onto the chicken, knead it into the meat a bit, and cook for about 10 minutes on medium heat. The chicken stays pretty moist as long as you don’t over cook. I usually wait for most of the “water” to boil off before taking it off the stove; the chicken will cook a bit on its own off the heat.
This method takes less time and has less clean up then what I was doing before. Another recipe is to prep the meat the same way, but only add salt and pepper. Once it’s done, throw some on a plate, cover it with cheddar cheese and some bacon bits for a great P+F meal (I didn’t make this recipe; I heard it from someone on here, but I can’t remember who).
Does anyone ever use ground chicken?
I had to go shopping today and when I was picking up some meat I noticed perdue had this ground chicken. It was really cheap $3…said it had about 4 servings at 20g of protein in it. I was wondering if anyone has ever eaten this. I assume its just like lean ground turkey…)only different bird, nutrients, taste)
Just so we are clear thats 1 serving has 20g of protein…and the container had 4 servings
Chop up onions, peppers, and garlic.
Sautee them in a pan with some EVOV
Defrost some chicken and cut it into chunks
Season with whatever you want…I usually use very small amounth of Seasonning Salt
Pan fry the chicken in the same pan that once held the onions, peppers, and garlic.
Microwave a couple servings of frozen broccoli
When chicken is almost done add all ingredients in pan and cook till finished.
Add Romano, or parmesan chees
WAULAH
I love it because its fast, healthy and filling…and it taste great
[quote]SeanParent wrote:
Does anyone ever use ground chicken?
I had to go shopping today and when I was picking up some meat I noticed perdue had this ground chicken. It was really cheap $3…said it had about 4 servings at 20g of protein in it. I was wondering if anyone has ever eaten this. I assume its just like lean ground turkey…)only different bird, nutrients, taste)
Just so we are clear thats 1 serving has 20g of protein…and the container had 4 servings[/quote]
I have used both ground chicken and ground turkey to make variations on burgers, as meat in pasta sauce for spaghetti or lasagna and (along with or without beef) in chili.
2-bunches Broccoli
4-5 boneless Chicken Breasts
2 cans Cream of Broccoli soup…I prefer Cambells.
1 cup Mayonnaise or Salad Dressing…in Canada we call it Miricle Whip by Kraft.
Tablespoon or less of Curry powder
Tablespoon lemon juice
2 cans French fried onions
Cheddar Cheese
Pepper
Cut chicken in strips or bite sized pieces. Fry chicken until lightly browned.
Steam Broccoli until tender.
In large baking dish, cut and layer steamed Broccoli. Layer cooked chicken over Broccoli. Put pepper over top.
In bowl, mix soup, mayonnaise, lemon juice and curry powder.
Mix well and pour over chicken and broccoli. Top with French fried onions and cheddar cheese.
Bake at 350 degrees for 1 hour or 325 degrees for 1-1½ hours.
Is it a cutting phase recipe? Who cares, it’s yummy and it’s winter.
edit/Tip. For extra tender chicken take a large bowl and fill with buttermilk. Put the breasts in and marinate for a few hours.
Broiling is the way to go. Set the rack so the chicken is 4-5" from the broiler element, sprinkle on some Montreal Chicken Spice/Cajun Seasoning/whatever you like (salt-free Mrs.Dash starting a couple weeks out), and broil 6-8 mins per side.
The trick to moist chicken is using a meat thermometer. I started using one for all my cooking a few years back and will never go without again. When the chicken is 160-165 degrees, it’s done.
On Sunday afternoons, my wife and I broil up a couple flats of chicken (5-6 breasts per flat). We’re both 7 weeks out from competition so anything we can do to make food prep during the week is awesome.