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K
Kano
Guest
Im trying cut some more weight and the way i cook it is getting old.
Thanks Kano
Thanks Kano
needtogetaas
New member
Try this first.
take the chicken whole breast and put them in a storing container cover with fresh squeezed lemon juice. Just squeeze the lemons right over the chicken enough to cover them all real good. Then cover the chicken with a good amount of rosemary,sea salt, and pepper. Place chicken in fridge over night. Cook as you always do the next day.
You can eat them just like this or pre chop the chicken into bite size peaces to put on salads.
take the chicken whole breast and put them in a storing container cover with fresh squeezed lemon juice. Just squeeze the lemons right over the chicken enough to cover them all real good. Then cover the chicken with a good amount of rosemary,sea salt, and pepper. Place chicken in fridge over night. Cook as you always do the next day.
You can eat them just like this or pre chop the chicken into bite size peaces to put on salads.
K
Kano
Guest
needtogetaas said:
Awesome bro im going to try that,.. Every recepe you have giving me has rocked.. thanks bro
needtogetaas
New member
I will add some more for you bro.kano said:
needtogetaas
New member
fuck bro I just came up with a good one bro, and its so dame good for you to. I am not going to post it though. I will give it to you in a pm. Don't give it to any one. I am saving it for something else.
S
silverstar1025
Guest
needtogetaas said:
You must share your secrets!
needtogetaas
New member
I will bro.AAP said:
needtogetaas
New member
4 boneless chicken breast halves, skin removed
3/4 cup chicken broth
juice and zest of 2 oranges
2 tablespoons vinegar
1/4 teaspoon salt
4 to 6 medium basil leaves, chopped, or about 1 teaspoon dried leaf basil
1 tablespoon freshly minced parsley, or 1 teaspoon dried parsley flakes
4 medium cloves garlic, crushed and minced
1/8 teaspoon coarsely ground pepper
dash onion powder
Wash chicken breast halves; pat dry. Place the halves between sheets of plastic wrap and pound lightly to flatten. Combine remaining ingredients in a food storage bag; add the chicken pieces. Seal the bag and refrigerate for 2 to 4 hours.
Grill or broil the chicken for 3 to 5 minutes on each side, until cooked through. Cooking time depends on the thickness of the chicken.
3/4 cup chicken broth
juice and zest of 2 oranges
2 tablespoons vinegar
1/4 teaspoon salt
4 to 6 medium basil leaves, chopped, or about 1 teaspoon dried leaf basil
1 tablespoon freshly minced parsley, or 1 teaspoon dried parsley flakes
4 medium cloves garlic, crushed and minced
1/8 teaspoon coarsely ground pepper
dash onion powder
Wash chicken breast halves; pat dry. Place the halves between sheets of plastic wrap and pound lightly to flatten. Combine remaining ingredients in a food storage bag; add the chicken pieces. Seal the bag and refrigerate for 2 to 4 hours.
Grill or broil the chicken for 3 to 5 minutes on each side, until cooked through. Cooking time depends on the thickness of the chicken.
S
silverstar1025
Guest
That sounds yummy! Keep them coming!
needtogetaas
New member
It all depends on how think the chicken is and what I am cooking it for. If it is really think I will cover it to keep it from drying out. If the chicken has been marinaded with some thing that has a High sugar content. I will cover the pain. The steam will help stop the drippings from getting black and tasting like shit.AAP said:
If I am Pain frying the chicken. Say like you would if you were cooking breaded chicken then of course you would not cover it. If I was cooking a thin peace of chicken breast for something like a chicken marsala. Then no I would not cover it because The chicken is going to cook fast, and I need to have the lid out of my way well I add the wine,mushrooms, other veg, and what not at deferent times during the cooking process.
For the chicken you want "plain chicken fried in a pan" just heat the pain up to med high heat. Brown the chicken off on both sides. then drop the heat down to med low, cover and simmer till its done.
K
Kano
Guest
needtogetaas said:
2 questions first when i bake my chicken in oven should it be covered with tin foil..When i use the receipe you pmed me.. when i cooked it beofre i did not cover it.. Second question i wanna treat myself to a good steak this weekend. what a good kind to buy?, and how to cook it.. Just remember i am trying to cut so it cant b loaded up ..
needtogetaas
New member
Thia is a easy on for people that don't no crap about cooking.
1 pkg Taco Seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced fat sour cream
Put chicken & taco seasoning in Ziploc bag. shake and coat well.
Place breast in casserole dish sprayed with nonstick cooking spray.
Bake in 375 F oven for 30 minutes.
Top with salsa 5 minutes before done and sour cream just before serving
1 pkg Taco Seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced fat sour cream
Put chicken & taco seasoning in Ziploc bag. shake and coat well.
Place breast in casserole dish sprayed with nonstick cooking spray.
Bake in 375 F oven for 30 minutes.
Top with salsa 5 minutes before done and sour cream just before serving
That's me, thnx bro.
needtogetaas
New member
The recipe I pm'd you is a breaded type recipe but much better for you. Any way when cooking breaded chicken you never cover it. It will make it soggy.kano said:
again It all depend on what kind of recipe you are doing and how thick the chicken is. The main idea for covering things well cooking is to lock in moisture,keep things from drying out,or speed up the cooking process. lets say you were cooking the lemon chicken recipe I gave you and you were using thick
chicken breast. I would cover the chicken for the first half of cooking to keep it most and from drying out. Then I would uncover for the last 10 mins or so just long enough to brown the out side of the chicken.
I will make another post on the steak question
needtogetaas
New member
cuts of beef are broken up in 7 portions of the cow
1.chuck
2.rib
3.short lion
4.sirloin
5.round
a.top round
b. bottom round
6.foreshank&brisket
7.Short plate & flank
Imo the best cuts of meat come from the short loin ie tenderloin steak,tenderloin roast,top loin steak and the one I like the best t-bone/porterhouse steak.
next would be your sirloin steaks. then top of the round.
To make things simple any thing coming from 3,4,or top of 5 is sure to be a good steak
1.chuck
2.rib
3.short lion
4.sirloin
5.round
a.top round
b. bottom round
6.foreshank&brisket
7.Short plate & flank
Imo the best cuts of meat come from the short loin ie tenderloin steak,tenderloin roast,top loin steak and the one I like the best t-bone/porterhouse steak.
next would be your sirloin steaks. then top of the round.
To make things simple any thing coming from 3,4,or top of 5 is sure to be a good steak
K
Kano
Guest
awesome stuff needto
