Grilled chicken thighs. I bought a "family pack" of about 20-25 of them a
couple of months ago. I was too lazy to separate them into individual
portions before freezing them so it looks like I'll be grilling a lot of
chicken thighs this afternoon! These are bone-in thighs.

I think I'll make a teriyaki/ginger/garlic glaze for a small portion of
them. Another small portion will simply be seasoned with salt & pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about 5-6 of
them aside to make a small pot of chicken stew tomorrow. At any rate, the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be accompanied
by a veggie, or rice, or both, for a quick meal.

I haven't decided on sides yet but I do still have some yellow squash which
is most excellent when grilled

Jill

"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small portion of
them. Another small portion will simply be seasoned with salt & pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about 5-6
of
them aside to make a small pot of chicken stew tomorrow. At any rate, the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be accompanied
by a veggie, or rice, or both, for a quick meal.

Sounds good. We do that sometimes but will season them a few different
ways. Saves a lot of cooking later, just thaw and heat.

jmcquown wrote:

Grilled chicken thighs. I bought a "family pack" of about 20-25 of them a
couple of months ago. I was too lazy to separate them into individual
portions before freezing them so it looks like I'll be grilling a lot of
chicken thighs this afternoon! These are bone-in thighs.

I think I'll make a teriyaki/ginger/garlic glaze for a small portion of
them. Another small portion will simply be seasoned with salt & pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about 5-6 of
them aside to make a small pot of chicken stew tomorrow. At any rate, the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be accompanied
by a veggie, or rice, or both, for a quick meal.

I haven't decided on sides yet but I do still have some yellow squash which
is most excellent when grilled

Jill



Sounds like a plan...

Those are also good nuked with a bit of Kraft regular bbq sauce.
For those that like that anyway. G

We eat so much chicken that a 4 to 5 lb. package would go for maybe 2 to
3 days worth of meals. I might even de-bone a few for a quick stir fry.

Edwin Pawlowski wrote:
"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small portion of
them. Another small portion will simply be seasoned with salt & pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about 5-6
of
them aside to make a small pot of chicken stew tomorrow. At any rate, the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be accompanied
by a veggie, or rice, or both, for a quick meal.

Sounds good. We do that sometimes but will season them a few different
ways. Saves a lot of cooking later, just thaw and heat.

Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange on
plates. At some of them you can't get a burger cooked medium because
the burgers come pre-cooked.

--Bryan

Edwin Pawlowski wrote:
"jmcquown" wrote in message

At any
rate, the grilled leftovers will freeze just fine so then all I'll
have to do is package them in small portions and thaw and heat them
up to be accompanied by a veggie, or rice, or both, for a quick meal.

Sounds good. We do that sometimes but will season them a few
different ways. Saves a lot of cooking later, just thaw and heat.

Yep, for those folks who often post about what to cook for one or two people
but have no time, this sort of thing works well. And you don't have to have
a grill if you have a broiler in the oven broiler and a slotted broiler pan
to catch the drippings. You should, however, set the rack under the broiler
down low so you don't have to watch so carefully against burning.

I think I'll forgo the chicken stew for now and grill all of them. If I
liked cilantro I'd consider a cilantro-lime baste for some of them but I'm
one of those folks genetically disposed against cilantro.

As it stands, I'm not sure how I'll divvy up the different seasonings among
all these chicken thighs. Maybe I'll rub some of them with ground ancho
chili powder (very little heat; nice smoky taste) along with a little salt
and Mexican oregano. Or, I have a Penzey's Creole blend that might be nice.

Jill

Food Snob wrote:
Edwin Pawlowski wrote:
"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small
portion of them. Another small portion will simply be seasoned
with salt & pepper, maybe a little rubbed sage. If not sage, then
dried thyme. Maybe some garlic. I'll wing it (heheh, winging it
with thighs!)

I haven't decided yet if I'll cook up the entire package or set
about 5-6 of
them aside to make a small pot of chicken stew tomorrow. At any
rate, the grilled leftovers will freeze just fine so then all I'll
have to do is package them in small portions and thaw and heat them
up to be accompanied by a veggie, or rice, or both, for a quick
meal.

Sounds good. We do that sometimes but will season them a few
different ways. Saves a lot of cooking later, just thaw and heat.

Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange
on plates. At some of them you can't get a burger cooked medium
because
the burgers come pre-cooked.

--Bryan

You are truly an idiot (or ~patches~ in disguise). Have you *never* heard
of cooking in bulk and freezing leftovers so if you don't have the time or
don't feel like cooking (or maybe you're ill, but you still have to eat) you
have something in the freezer to thaw and heat up? It's still home cooking,
asswipe, it's just that you cooked it and then froze the leftovers. WTF is
your problem?

Jill

OmManiPadmiOmelet wrote:
jmcquown wrote:

Grilled chicken thighs. I bought a "family pack" of about 20-25 of
them a couple of months ago. I was too lazy to separate them into
individual portions before freezing them so it looks like I'll be
grilling a lot of chicken thighs this afternoon! These are bone-in
thighs.

I think I'll make a teriyaki/ginger/garlic glaze for a small portion
of them. Another small portion will simply be seasoned with salt &
pepper, maybe a little rubbed sage. If not sage, then dried thyme.
Maybe some garlic. I'll wing it (heheh, winging it with thighs!)

Sounds like a plan...

Those are also good nuked with a bit of Kraft regular bbq sauce.
For those that like that anyway. G

Good suggestion for those who like it. I really detest BBQ sauce in every
way, shape or form. When I grill ribs I concoct a dry rub. No brushing
with sauce for me. If I were cooking for other people to eat, I'd have BBQ
sauce available on the side should they want some.

We eat so much chicken that a 4 to 5 lb. package would go for maybe 2
to 3 days worth of meals. I might even de-bone a few for a quick stir
fry.

That's the funny thing; I rarely eat chicken

Jill

"Food Snob" wrote in message
oups.com...

Edwin Pawlowski wrote:
"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small portion
of
them. Another small portion will simply be seasoned with salt &
pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe
some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about
5-6
of
them aside to make a small pot of chicken stew tomorrow. At any rate,
the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be
accompanied
by a veggie, or rice, or both, for a quick meal.

Sounds good. We do that sometimes but will season them a few different
ways. Saves a lot of cooking later, just thaw and heat.

Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange on
plates. At some of them you can't get a burger cooked medium because
the burgers come pre-cooked.

--Bryan


You've never frozen your leftovers before? Puh-leeze. I do it all the
time. I don't eat much in one sitting (and Jill doesn't either). If I
make a meal, I'll freeze the rest. It comes out fine, what's your problem?

kili

Food Snob wrote:
Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange on
plates. At some of them you can't get a burger cooked medium because
the burgers come pre-cooked.

--Bryan


Wow , you are strange !! Freezing LOs for another meal is pretty
common. Making extra and freezing it , is pretty common too.. Wake up!!

Rosie

On Mon, 24 Apr 2006 03:44:03 -0700, Food Snob wrote:


Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange on
plates. At some of them you can't get a burger cooked medium because
the burgers come pre-cooked.

--Bryan

I think you missed something. She did NOT go to a chain restaurant for
things to freeze and reheat. She cooked and froze some of HER OWN home
cooking. I never do this fix and freeze thing, but it works well for
certain lifestyles as do fast food restaurants, presumably. Leftovers
are actually quite good and in many cases better than the day they were
cooked.

jmcquown wrote:

I think I'll forgo the chicken stew for now and grill all of them. If I
liked cilantro I'd consider a cilantro-lime baste for some of them but I'm
one of those folks genetically disposed against cilantro.

Can't stand it either. Just substitute parsley, but watch out for that
teflon version Schnucks and Kroger often sell. Must be genetically
altered for shipping. Certainly not for eatin'.

Food Snob wrote:
Edwin Pawlowski wrote:

"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small portion of
them. Another small portion will simply be seasoned with salt & pepper,
maybe a little rubbed sage. If not sage, then dried thyme. Maybe some
garlic. I'll wing it (heheh, winging it with thighs!)

I haven't decided yet if I'll cook up the entire package or set about 5-6
of
them aside to make a small pot of chicken stew tomorrow. At any rate, the
grilled leftovers will freeze just fine so then all I'll have to do is
package them in small portions and thaw and heat them up to be accompanied
by a veggie, or rice, or both, for a quick meal.

Sounds good. We do that sometimes but will season them a few different
ways. Saves a lot of cooking later, just thaw and heat.


Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange on
plates. At some of them you can't get a burger cooked medium because
the burgers come pre-cooked.

--Bryan


We are so glad that you don't work for a living so have tons of free
time on your hands...... ;-)

Om

jmcquown wrote:

Food Snob wrote:

Edwin Pawlowski wrote:

"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small
portion of them. Another small portion will simply be seasoned
with salt & pepper, maybe a little rubbed sage. If not sage, then
dried thyme. Maybe some garlic. I'll wing it (heheh, winging it
with thighs!)

I haven't decided yet if I'll cook up the entire package or set
about 5-6 of
them aside to make a small pot of chicken stew tomorrow. At any
rate, the grilled leftovers will freeze just fine so then all I'll
have to do is package them in small portions and thaw and heat them
up to be accompanied by a veggie, or rice, or both, for a quick
meal.

Sounds good. We do that sometimes but will season them a few
different ways. Saves a lot of cooking later, just thaw and heat.

Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange
on plates. At some of them you can't get a burger cooked medium
because
the burgers come pre-cooked.

--Bryan


You are truly an idiot (or ~patches~ in disguise). Have you *never* heard
of cooking in bulk and freezing leftovers so if you don't have the time or
don't feel like cooking (or maybe you're ill, but you still have to eat) you
have something in the freezer to thaw and heat up? It's still home cooking,
asswipe, it's just that you cooked it and then froze the leftovers. WTF is
your problem?

Jill



See it's user ID.
There is your answer. ;-)

Om

jmcquown wrote:

OmManiPadmiOmelet wrote:

jmcquown wrote:


Grilled chicken thighs. I bought a "family pack" of about 20-25 of
them a couple of months ago. I was too lazy to separate them into
individual portions before freezing them so it looks like I'll be
grilling a lot of chicken thighs this afternoon! These are bone-in
thighs.

I think I'll make a teriyaki/ginger/garlic glaze for a small portion
of them. Another small portion will simply be seasoned with salt &
pepper, maybe a little rubbed sage. If not sage, then dried thyme.
Maybe some garlic. I'll wing it (heheh, winging it with thighs!)


Sounds like a plan...

Those are also good nuked with a bit of Kraft regular bbq sauce.
For those that like that anyway. G

Good suggestion for those who like it. I really detest BBQ sauce in every
way, shape or form. When I grill ribs I concoct a dry rub. No brushing
with sauce for me. If I were cooking for other people to eat, I'd have BBQ
sauce available on the side should they want some.


We eat so much chicken that a 4 to 5 lb. package would go for maybe 2
to 3 days worth of meals. I might even de-bone a few for a quick stir
fry.


That's the funny thing; I rarely eat chicken

Jill



Chicken is our primary source of cheap protein.
It's why this whole bird flu' bullshit has me so worried. :-(
It could cause the price of poultry to skyrocket out of the price range
of the average and poor.

Om

Michael "Dog3" Lonergan wrote:

"Food Snob" hitched up their panties and posted
oups.com:


Edwin Pawlowski wrote:

"jmcquown" wrote in message

I think I'll make a teriyaki/ginger/garlic glaze for a small
portion of them. Another small portion will simply be seasoned
with salt & pepper, maybe a little rubbed sage. If not sage, then
dried thyme. Maybe some garlic. I'll wing it (heheh, winging it
with thighs!)

I haven't decided yet if I'll cook up the entire package or set
about 5-6 of
them aside to make a small pot of chicken stew tomorrow. At any
rate, the grilled leftovers will freeze just fine so then all I'll
have to do is package them in small portions and thaw and heat them
up to be accompanied by a veggie, or rice, or both, for a quick
meal.

Sounds good. We do that sometimes but will season them a few
different ways. Saves a lot of cooking later, just thaw and heat.

Then you can eat just like people do at all those chain restaurants
where they don't really cook food, but just thaw, reheat and arrange
on plates. At some of them you can't get a burger cooked medium
because the burgers come pre-cooked.

--Bryan


Ya' freeze the left overs Bryan and use them on nights/days when there is
no time to cook.

Michael


Bryan obviously does not work for a living..... ;-)

Om