Before you get all gaga, we are not white meat chicken eaters. I just
hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.

The norm in my house is to feed that part to the dogs and the dogs give
us forlorn looks because they didnt get the good parts.

Ok, it's bland, has little flavor, cooked too fast it's like sawdust.

Now what? I want some flavor to it. We have about 2 hours max before
i do 'somrthing nasty to it' and try to make a meal of it.

The dog is staring at his canned food pretty steady so I know his
opinion already (sigh)

--

On Mar 9, 1:39*pm, "cshenk" > wrote:
> Before you get all gaga, we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
> --

Put it in a dish, pour a can of Campbell's Cream of mushroom soup over
it and bake it at 250 for about 35 minutes...let it cool and then give
it to the dog.

On 09/03/2013 4:39 PM, cshenk wrote:
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>


There are lots of good things to do with chicken breast. You can make
chicken fingers, either fried or oven fried. You cut it into think
slices, maybe even pound them out, and make something like chicken
piccata. You can make a curry with coconut milk and cilantro. You can
marinate it in olive oil and lemon juice with some garlic and oregano
and grill it, or cut it into cubes and make slouvaki.

The trick to chicken breast seems to be to season with enough salt and
then cook it until it is just done. It's not good rare, and when it is
overcooked it is dry and tasteless.



> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>

On 3/9/2013 3:53 PM, Chemo wrote:
> On Mar 9, 1:39 pm, "cshenk" > wrote:
>> Before you get all gaga, we are not white meat chicken eaters. I just
>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>
>> The norm in my house is to feed that part to the dogs and the dogs give
>> us forlorn looks because they didnt get the good parts.
>>
>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>
>> Now what? I want some flavor to it. We have about 2 hours max before
>> i do 'somrthing nasty to it' and try to make a meal of it.
>>
>> The dog is staring at his canned food pretty steady so I know his
>> opinion already (sigh)
>>
>> --
>
> Put it in a dish, pour a can of Campbell's Cream of mushroom soup over
> it and bake ........

Instead of "simple" (plain?) cream of mushroom soup - try the "golden
mushroo" soup diluted with a can of white wine - and bake the chicken
that way. Takes about 1+ hours in a 350-oven. Easy-peasy Rice can
be included, also, but that's what I usually use as a side dish. Fond
memories, I haven't made that 'dish' in a long-long time (sigh).

Er, just a note, I NEVER-ever use (cough-cough) "plain" cream of
mushroom soup for anything, but that "golden mushroom soup" (Campbells)
isn't so bad !

Sky, who dislikes mushrooms

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mar 9, 4:39*pm, "cshenk" > wrote:
> Before you get all gaga, we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
> --

Hmmm. Flavorful but not dry ...

Chicken a la King
Pound 'em out thin. Roll something spicy/veggie/fatty (sausage/spinach/
cheese for instance) in them, bake.
Cut into strips or cubes, "Buffalo" them in butter and hot sauce, top
a salad with them. Add blue cheese chunks.
Ditto but use BBQ sauce, raw onions, hot peppers

--
Silvar Beitel

On Mar 9, 4:39*pm, "cshenk" > wrote:
> Before you get all gaga, we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
> --

Chicken Paprikash, or chicken curry. Any flavourful stew would be
nice.

cshenk > wrote:

> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.

How about Chicken Pojarski, a kind o chicken rissoles? I've posted the
recipe before. Here it is, with variations,

Chicken Pojarski

(Pojarski, who apparently invented this dish, was an innkeeper in
Torzhok, Russia in 1820's.)

500 g (about 1.5 lb) chicken flesh (chicken breasts are often used, but
the original recipe called for the whole chicken; I sometimes
add some skin for better flavour)
2 eggs, separated and the whites beaten a bit
salt and pepper to taste
200 g (about 0.5 lb) stale white bread, torn and soaked in water (or in
milk or cream) and squeezed out
1 cup breadcrumbs
about 2 tablespoons butter (or ghee) for frying

Put chicken flesh and white bread through the grinder. In a dish, mix
everything well together with egg yolks and whites. Add salt and pepper
to taste and mix well again. If the mixture is too dense, add some
ice-cold water and mix well again. Form into oblong-shaped cakes, using
about 1 heaped tablespoon or a bit more of mixture for each. Roll them
in breadcrumbs, flatten them to about 1/2 inch thickness and fry in
butter (or ghee) over medium heat for 4-5 minutes on each side till
golden-brown. Don't overcook them. Serve with mashed potatoes, or
french fried potatoes, or peas, or boiled buckwheat, or green
vegetables, or cauliflower, or any combination of the above.

Variations: Add sour cream (50-75 g) (1.7-2.6 oz) mixed with finely
minced garlic (3-4 cloves) to the mixture before frying (that's what I
usually do). Or add some dill to the mixture. Or make Chicken
'Uzbekiston' (sic): pound a chicken fillet very flat; take some more
chicken breast meat and put it through the grinder together with some
onions; add to the mixture some minced cashew nuts, salt, pepper,
butter, and egg and mix well. Put the mixture in the centre of the
flattened fillet and roll the flesh round it, so that the mixture is
sealed inside the fillet. Secure it with some toothpicks if necessary.
Roll in breadcrumbs and fry in hot butter or ghee.

Victor

Chemo wrote in rec.food.cooking:

> On Mar 9, 1:39*pm, "cshenk" > wrote:
> > Before you get all gaga, we are not white meat chicken eaters. *I
> > just hit a coupon and sale right to get 2.5 lbs of this at 40cents
> > a lb.
> >
> > The norm in my house is to feed that part to the dogs and the dogs
> > give us forlorn looks because they didnt get the good parts.
> >
> > Ok, it's bland, has little flavor, cooked too fast it's like
> > sawdust.
> >
> > Now what? *I want some flavor to it. *We have about 2 hours max
> > before i do 'somrthing nasty to it' and try to make a meal of it.
> >
> > The dog is staring at his canned food pretty steady so I know his
> > opinion already (sigh)
> >
> > --
>
> Put it in a dish, pour a can of Campbell's Cream of mushroom soup over
> it and bake it at 250 for about 35 minutes...let it cool and then give
> it to the dog.

Too much salt for the dog....

--

On 3/9/2013 2:39 PM, cshenk wrote:
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>



I'm probably too late, but Chicken Piccata or Tarragon Chicken are good
made with white meat, sliced crosswise into thinner fillets.

Season with herbed flour, brown in butter and olive oil (and garlic if
you choose), add some white wine, chicken broth, tarragon or lemon
juice, and simmer until done.

gloria p

"cshenk" > wrote in message
...
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>

Chicken parmesan.

You could make a chunky chicken salad with celery, red grapes and cashews.

Cut them into fingers, coat with plain yogurt, roll in coconut, bake.

Cut into small pieces, cook in small amount of olive oil, garlic, pesto, Parmesan cheese, toss with cooked pasta shells.

Cut cooked pieces into small bites, mix with salsa, peppers, onions, spread on rolled out crescent roll dough, bake till crust is browned.

I usually steam boneless chicken breast before using in most recipes. Chicken will take on whatever flavor it's mixed with.

Make a chicken pot pie.

Use in soup.

It's a very versatile ingredient.

cshenk wrote in rec.food.cooking:

> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs
> give us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)

Ok, we made something. Not pretending this is haute cuisine, and was
not up to our standards but it worked well enough.

Marinaded slices of the chicken in Mae Ploy (Hot/sweet thai sauce) and
worstershire. A little juice from a jalapeno jar and a minced slice.

I made a base of rice, tomato, black pepper, and black bean to pour it
over.

Worked well enough.

--

When I buy those rotisserie chickens (rarely) I always end up throwing
away the chicken breast-one whole chicken just for me ends up wasteful
and the breast is always the last to be eaten for me.

The only way I like chicken breast is stir fried. I have made fettucini
with a black pepper chicken. Olive oil garlic and parmesan on the
fettucini and add the stirfried chicken to it.

I especially like taking your basic stir fried chicken breast and
lightly coating it with a creamy white italian salad dressing and
refrigerating. Excellent with pasta cold or warmed up a little or by
itself. The creamy italian dressings are a little sweeter and less spicy
and go really well with chicken breast.

"cshenk" > wrote in message
...
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
> --

Cover with applesauce, preferably chunky and bake for a half an hour.

"cshenk" > wrote in message
...
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)

Chicken Vesuvio is another option. This is not quite the recipe that I
used. Mine had lemon juice, white wine and no olives. Had a nice sauce to
it. Also had peas.

On Mar 9, 5:39*pm, "cshenk" > wrote:
> Before you get all gaga, we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>

Stuff breast with some nice ham and swiss cheese. Top with a shroom
sauce.
Or the cream of mushroom soup idea is good. However brown off the
breast first, then add CCM soup, cover and in the oven.

On 3/10/2013 9:57 AM, A Moose in Love wrote:
> On Mar 9, 5:39 pm, "cshenk" > wrote:
>> Before you get all gaga, we are not white meat chicken eaters. I just
>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>
>> The norm in my house is to feed that part to the dogs and the dogs give
>> us forlorn looks because they didnt get the good parts.
>>
>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>
>> Now what? I want some flavor to it. We have about 2 hours max before
>> i do 'somrthing nasty to it' and try to make a meal of it.
>>
>
> Stuff breast with some nice ham and swiss cheese. Top with a shroom
> sauce.

Ah, I'd forgotten about chicken cordon bleu! Moot point now since she's
already cooked them.

Jill

"cshenk" > wrote:
> we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.

Cube or slice thinly across the grain, velvetize in an oriental
marinade for an hour and stir fry with veggies.

http://chinesefood.about.com/od/cook...vetchicken.htm

Sprinkle the chicken breasts with granulated garlic then "paint" them
with Dijon mustard and grill on a gas or charcoal grill.

It's a favorite here.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"cshenk" > wrote in message
...
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh


Chicken marsala is always a winner. And my dinner tonight. Quite easy to
make.

On Sat, 09 Mar 2013 15:39:27 -0600, "cshenk" > wrote:

> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.

Too late for you this time, but here are some sites for next time (we
don't eat much white meat here and others have covered all my bases)

http://tipnut.com/recipe-chicken-breasts/
http://family.go.com/food/pkg-quick-...ed%20Chicken;2
http://greek.food.com/recipe/spinach...-chicken-49414
http://mybakerlady.com/2012/09/12/monterey-chicken/
and here's one "just because"
http://www.thespanishcuisine.com/rec...oes-and-onions


--
Food is an important part of a balanced diet.

On Mar 9, 2:39*pm, "cshenk" > wrote:
> Before you get all gaga, we are not white meat chicken eaters. *I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? *I want some flavor to it. *We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
> --

Well.....I'm very late to this party but here are some ways I've done
them that were all hits.

http://hizzoners.com/index.php/recip...ardonnay-sauce

http://hizzoners.com/index.php/recip...icken-roulades

http://hizzoners.com/index.php/recip...d-pepper-sauce

http://hizzoners.com/index.php/recip...n-on-the-grill

On 3/9/2013 4:39 PM, cshenk wrote:
> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>
Chicken Parmesan.

"cshenk" > wrote in news:6-
:

> Before you get all gaga, we are not white meat chicken eaters. I just
> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>
> The norm in my house is to feed that part to the dogs and the dogs give
> us forlorn looks because they didnt get the good parts.
>
> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>
> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.
>
> The dog is staring at his canned food pretty steady so I know his
> opinion already (sigh)
>

It's too late this time but if it happens again quickly cook the breasts
as you wish and then use them in a pot pie.

Ken


--
"Where there's smoke there's toast!" Anon

I like to do pineapple chicken. In a casserole dish sprinkle some crushed garlic on the bottom. Put the boneless breast on top, then I take 2 cans of cubed pineapple and pour it on top (drain second can before adding). I make sure there is juice at least 3/4 of the way to the top, sprinkle the pineapple with brown sugar and bake (covered) at 350 till the juice is bubbling.

enK > wrote:
>"cshenk" > wrote:
>
>> Before you get all gaga, we are not white meat chicken eaters. I just
>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>
>> The norm in my house is to feed that part to the dogs and the dogs give
>> us forlorn looks because they didnt get the good parts.
>>
>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>
>> Now what? I want some flavor to it. We have about 2 hours max before
>> i do 'somrthing nasty to it' and try to make a meal of it.
>>
>> The dog is staring at his canned food pretty steady so I know his
>> opinion already (sigh)
>>
>
>It's too late this time but if it happens again quickly cook the breasts
>as you wish and then use them in a pot pie.

That's good but a bit time consuming... easier and faster to make a
whole roasting pan full of pot pie filling (a la king style) and top
with biscuits.

If one has a meat grinder chicken meat loaf or lightly breaded fried
chicken patties/croquettes are easy, fast, and delicious. When
boneless skinless chicken breasts are on sale in those three pound+
family packs I very often grind them and make a wonderful chicken meat
loaf or fry a mess of patties... and once cooked they freeze well,
although I rarely have left overs. Tons of recipes on the net or as I
do use your own palette... and remember to grind the veggies and
crumbs too... takes no time to prepare. Chicken patties make great
chicken parm. Here's a starting point:
http://www.yummly.com/recipes/ground-chicken-meatloaf
Don't ever buy pre ground mystery meat poultry, NEVER!!!

Top round (USDA Choice) was on sale $2.99/lb, I bought a six pound
roast (with a nice *white* fat cap) and made a dozen half pounder
burgers for my freezer yesterday... took less than an hour from start
to clean up... I know what and who is in it. I'm almost seventy years
old and I've never bought pre ground mystery meat, BLECH! GAG! WRETCH!

On 3/10/2013 10:13 AM, jmcquown wrote:
> On 3/10/2013 9:57 AM, A Moose in Love wrote:
>> On Mar 9, 5:39 pm, "cshenk" > wrote:
>>> Before you get all gaga, we are not white meat chicken eaters. I just
>>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>>
>>> The norm in my house is to feed that part to the dogs and the dogs give
>>> us forlorn looks because they didnt get the good parts.
>>>
>>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>>
>>> Now what? I want some flavor to it. We have about 2 hours max before
>>> i do 'somrthing nasty to it' and try to make a meal of it.
>>>
>>
>> Stuff breast with some nice ham and swiss cheese. Top with a shroom
>> sauce.
>
> Ah, I'd forgotten about chicken cordon bleu! Moot point now since she's
> already cooked them.
>
> Jill

I don't know why so many people turn their nose up at B/S chicken
breast. I've never thought of it as flavorless or dry, even just
roasted by itself.

Surely too late for the latest episode but...next time try some Speides. Its a no veggies allowed shisk k bob type deal using marinated meat. Chicken breastes is very good for that purpose. I will give you a link to the secret recipe I use. Aint many of us non yankmes even know what they are. This fellas name is Jody and he is a real good old boy. Treat him right. lol.

Jody's Garage - rcp7

On 3/11/2013 6:19 PM, Cheryl wrote:
> On 3/10/2013 10:13 AM, jmcquown wrote:
>> On 3/10/2013 9:57 AM, A Moose in Love wrote:
>>> On Mar 9, 5:39 pm, "cshenk" > wrote:
>>>> Before you get all gaga, we are not white meat chicken eaters. I just
>>>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>>>
>>>> The norm in my house is to feed that part to the dogs and the dogs give
>>>> us forlorn looks because they didnt get the good parts.
>>>>
>>>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>>>
>>>> Now what? I want some flavor to it. We have about 2 hours max before
>>>> i do 'somrthing nasty to it' and try to make a meal of it.
>>>>
>>>
>>> Stuff breast with some nice ham and swiss cheese. Top with a shroom
>>> sauce.
>>
>> Ah, I'd forgotten about chicken cordon bleu! Moot point now since she's
>> already cooked them.
>>
>> Jill
>
> I don't know why so many people turn their nose up at B/S chicken
> breast. I've never thought of it as flavorless or dry, even just
> roasted by itself.
>
My guess is they tend to overcook them. Me, I just prefer chicken
thighs. For soups and stews I buy the leg quarters.

Jill

On 3/11/2013 5:59 PM, Brooklyn1 wrote:
> If one has a meat grinder chicken meat loaf or lightly breaded fried
> chicken patties/croquettes are easy, fast, and delicious. When
> boneless skinless chicken breasts are on sale in those three pound+
> family packs I very often grind them and make a wonderful chicken meat
> loaf or fry a mess of patties... and once cooked they freeze well,
> although I rarely have left overs. Tons of recipes on the net or as I
> do use your own palette... and remember to grind the veggies and
> crumbs too... takes no time to prepare. Chicken patties make great
> chicken parm. Here's a starting point:
> http://www.yummly.com/recipes/ground-chicken-meatloaf
> Don't ever buy pre ground mystery meat poultry, NEVER!!!

Yes, we know how you feel about grinding, Sheldon. Ground chicken has
no appeal for me. Sure I could grind my own to make chicken croquettes,
but that's a dish I rarely think of. It's usually when I'm flipping
through a cookbook (or reading a thread such as this) and I think hmmm,
chicken croquettes. But it's just a passing thought, not something I
feel compelled to cook.

Jill <--won't be grinding chicken

Chicken Marsala.

jmcquown wrote:
>Brooklyn1 wrote:
>>
>> If one has a meat grinder chicken meat loaf or lightly breaded fried
>> chicken patties/croquettes are easy, fast, and delicious. When
>> boneless skinless chicken breasts are on sale in those three pound+
>> family packs I very often grind them and make a wonderful chicken meat
>> loaf or fry a mess of patties... and once cooked they freeze well,
>> although I rarely have left overs. Tons of recipes on the net or as I
>> do use your own palette... and remember to grind the veggies and
>> crumbs too... takes no time to prepare. Chicken patties make great
>> chicken parm. Here's a starting point:
>> http://www.yummly.com/recipes/ground-chicken-meatloaf
>> Don't ever buy pre ground mystery meat poultry, NEVER!!!
>
>Yes, we know how you feel about grinding, Sheldon.

Yes, we know how you like eating club crap on a kaiser roll, Jill.

In article >, says...
>
> "cshenk" > wrote in message
> ...
> > Before you get all gaga, we are not white meat chicken eaters. I just
> > hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
> >
> > The norm in my house is to feed that part to the dogs and the dogs give
> > us forlorn looks because they didnt get the good parts.
> >
> > Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
> >
> > Now what? I want some flavor to it. We have about 2 hours max before
> > i do 'somrthing nasty to it' and try to make a meal of it.
> >
> > The dog is staring at his canned food pretty steady so I know his
> > opinion already (sigh)
> >
> > --
>
> Cover with applesauce, preferably chunky and bake for a half an hour.

Or, chop into rough pieces and marinate in jerk seasoning. You can use
mild if you're a wimp. Or combine mild and hot.

Bake, grill, do whatever you want to it. Delicious!

jmcquown wrote:
> Yes, we know how you feel about grinding, Sheldon. Ground chicken has
> no appeal for me. Sure I could grind my own to make chicken
> croquettes, but that's a dish I rarely think of. It's usually when
> I'm flipping through a cookbook (or reading a thread such as this)
> and I think hmmm, chicken croquettes. But it's just a passing
> thought, not something I feel compelled to cook.
>
> Jill <--won't be grinding chicken

I love croquettes but the only ones I ever made were hominy. I do remember
buying frozen chicken croquettes when we lived on Cape Cod. I liked those
too but my husband did not. Not sure what kind of chicken they used or how
it was done up. But they didn't taste super chickeny which is probably why
I liked them.

Cheryl wrote:
> On 3/10/2013 10:13 AM, jmcquown wrote:
>> On 3/10/2013 9:57 AM, A Moose in Love wrote:
>>> On Mar 9, 5:39 pm, "cshenk" > wrote:
>>>> Before you get all gaga, we are not white meat chicken eaters. I
>>>> just hit a coupon and sale right to get 2.5 lbs of this at 40cents
>>>> a lb. The norm in my house is to feed that part to the dogs and the
>>>> dogs
>>>> give us forlorn looks because they didnt get the good parts.
>>>>
>>>> Ok, it's bland, has little flavor, cooked too fast it's like
>>>> sawdust. Now what? I want some flavor to it. We have about 2 hours
>>>> max
>>>> before i do 'somrthing nasty to it' and try to make a meal of it.
>>>>
>>>
>>> Stuff breast with some nice ham and swiss cheese. Top with a shroom
>>> sauce.
>>
>> Ah, I'd forgotten about chicken cordon bleu! Moot point now since
>> she's already cooked them.
>>
>> Jill
>
> I don't know why so many people turn their nose up at B/S chicken
> breast. I've never thought of it as flavorless or dry, even just
> roasted by itself.

I don't know why either. Although I was never a chicken lover, that was the
only way I would eat it. And it's the only way Angela will eat it. Well,
she does eat canned but only the breast there too.

Angela does complain that mine is dry but I know that it isn't always. That
applesauce chicken was super moist! And I really did think she would like
it because applesauce is a favorite food. But she didn't.

I have learned that if you cook it in some kind of liquid and you don't cook
it for very long, it won't be dry. Husband used to love it cooked in a
skillet with condensed cream of cack soup. Angela will eat it that way but
she's not much of a sauce person. She just really seems to prefer it very
plain. Perhaps with salt, pepper, a touch of herbs, lemon juice, olive oil
and not much else.

jmcquown wrote:
> My guess is they tend to overcook them. Me, I just prefer chicken
> thighs. For soups and stews I buy the leg quarters.

I learned to cook meat from my mom. She did chicken for at least 20 minutes
on each side which I learned is waaay too long. Not sure how long she did
pork chops for. I do remember those Shake and Bake commercials where they
said something like... Baked pork chops can be dry. Fried pork chops can
be dry. I just shook my head *yes* at the TV because I was sure this was
true. Oh but she even did the Shake and Bake after I begged her to get it
and even those were dry. I think she could make any meat dry. She recently
told me that she deliberately overcooked the meat because my dad had a fear
of undercooked meat.

I remember making pork chops for the first time for my MIL. Got the recipe
(if you will) from my dad's old cookbook. They had nothing more on them
than salt and pepper and I think they were 20 minutes in the skillet (turn
halfway through). I can't remember what all sides I served them with but
there was applesauce. MIL raved about them and asked me how I made them.
Oddly enough she had the same cookbook that I had used but hers was off by
about 2 years from mine so there were a few different recipes. But she too
had the tendency to overcook her meats, mainly because people had a tendency
to stop by her house for dinner but they always seemed to be late. So she
kept the food in the pan to keep it hot.

I do remember being amazed at how much different those pork chops looked
than what I was used to. I didn't try them though having remembered hating
pork chops.

On Sun, 10 Mar 2013 10:13:34 -0400, jmcquown >
wrote:

> Ah, I'd forgotten about chicken cordon bleu! Moot point now since she's
> already cooked them.

I found this recipe earlier today - you might be interested. It won't
break my heart if you're not. I'm going to try it with boneless
thighs sometime... probably minus the jarred pepper, because I have no
other use for the rest.
http://www.skinnytaste.com/2011/03/g...nd-melted.html

--
Food is an important part of a balanced diet.

On Mon, 11 Mar 2013 19:43:57 -0400, jmcquown >
wrote:

> My guess is they tend to overcook them. Me, I just prefer chicken
> thighs. For soups and stews I buy the leg quarters.

Ditto.

--
Food is an important part of a balanced diet.

On Mon, 11 Mar 2013 20:19:58 -0400, Susan > wrote:

> Fat is flavor. Bone imparts moisture and flavor. Chicken breast without
> either has a flavor, moisture and fat deficit.

Your piccata must be unusual.

--
Food is an important part of a balanced diet.

I prefer to use thighs, but breast meat will work for chicken parmesan,
chicken marsala, chicken piccata, fajitas, moles, and curries. In all
those dishes you can combine the chicken with sauces, starches, and
veggies (or even fruit with curries) to provide more texture, moisture,
and flavor.

--
Julian Vrieslander