oh, yeah !
I beat the livin' S___ out of 'em !!
but did you butter-fly them first? thats how you increase the surface area you have to work with.
(Thank Goodness It's) Friday's Menu; Whuzzup ??
- Thread starter Luckytrim
- Start date
but did you butter-fly them first? thats how you increase the surface area you have to work with.
Well;
I have a "small" problem............ (texas girl ?? Vera?? Sass ?? Anybody ?? - remarks ??)
No; I'm talking about the breasts (jeez.... THAT'S asking for it as well!)
the CHICKEN breasts I bought for my cordon bleu rip-off..........one is a lot smaller than it appeared behind the shrink-wrap...........so it didn't"Stuff"well..........................
But I got 'em built !
I'll let 'em rest for an hour or so, then into the oven.........Got some corn relish, fresh asparagus, maybe a cheddar-Mashed tater will work too
You have to pound those breasts my friend! and not in a king kong sorta way, either... They look fantastic, Lucky...I'm concerned they might shrink a bit when you cook them, forcing your beautiful stuffing all over the place.
When you want to stuff.... Pound whatever you have to a uniform thickness. It also gives you more surface to work with. Then, dredge the meat in seasoned flour. Place your stuffing to within 1/2 inch of the edges and roll. Use toothpicks if you have to; just remember to take them out later. Then, flour the roll again. Next, dip it into beaten eggs. Then, either four again (seasoned flour) or use bread crumbs (seasoned, as well), depending on your recipe. Freeze them for about an hour. Cook them in a sautee pan with oil on all sides just to colour them. Don't worry about cooking them through. Finish them in a 350 oven about 40 minutes.
It's lots of work, but you'll barely loose any stuffing this way.
Or...just do it your way, and have lots of rice or pasta around to mm mm mm with your stuffing.
don't forget to give your breasts some loving first ................. butter-fly them.Good Idea;
But I'm savin' the "Bacon-Wrapped" method for tomorrow's deener !
Don't want to get too repetitive...........
[ame="http://www.youtube.com/watch?v=yqjfQP3Mp2k"][/ame]
um,...........uh,...........
......................
Shucks! No WONDER the little guy ain't doin' the reach-around.............
................
oops!
Next time, VB thx 2 u & lilbopeep I'll know what I'm doing...............like I said tho' I be cookin a "rip-off" today, flying by the horizon, rather than by instruments........Probably won't Look very pretty, but it's gonna taste good, I betcha.........
GAWD, BAM !!
That's a Food Porn Shot if there ever was one................but if you keep eatin' like you been eatin', you won't be able to get into your OWN pants........
this dish is actually good for you...very low in fat...lots of veggies
thanks everyone, this took a little work but i really liked this dish and will make it again for sure..
chowhound
New member
It's hard to fly by the horizon on a hazy day....
Just thought I'd mention that (lol)
Vera, that little recipe method you just gave is getting printed.
I feel like I could come right out and make some good stuffed checken breasts after reading that.
Jeff..... have you gone all artistic on us? That is one beautiful picture. Seriously.
Just thought I'd mention that (lol)
Vera, that little recipe method you just gave is getting printed.
I feel like I could come right out and make some good stuffed checken breasts after reading that.
Jeff..... have you gone all artistic on us? That is one beautiful picture. Seriously.
Well;
The result was not too shabby.................
the Warden's opened right up, as I knew it would..............
Mine held, but I got cold feet at the last, and whipped up a wine sauce to complliment (Warden doesn't like my wine sauce) and it stayed thick enough to go on the mashed taters, as well.............Steamed Asparagus was just done!
Interior shot ...............
The result was not too shabby.................
the Warden's opened right up, as I knew it would..............
Mine held, but I got cold feet at the last, and whipped up a wine sauce to complliment (Warden doesn't like my wine sauce) and it stayed thick enough to go on the mashed taters, as well.............Steamed Asparagus was just done!
Interior shot ...............
Not shabby at all! That looks delicious.
ok finally...full write up and recipe later...plus lots more pics..
Spaghetti Squash w/a Roasted Vegetable Smoked Meatball Sauce
Home Run my brother! Great recipe and marvelous pic!!!!!
It’s really a marvelous pic. I love that you used the squash shells for the serving bowl! Magnificent. Nothing wrong with your other pics, but this is definitely one of your finer shots. Loving it!
And that big mushroom up front in the shot is incredible! Guy would call it “money”, but he gets on my verves with that, so I’ll just say, Dayyuuummm!
*gonna have to start paying Sass royalties for that, I’m sure*
And that big mushroom up front in the shot is incredible! Guy would call it “money”, but he gets on my verves with that, so I’ll just say, Dayyuuummm!
*gonna have to start paying Sass royalties for that, I’m sure*
the funny thing is that was the very first picture i took of the "plated" food..lol
the amount of pix i took today killed the batteries in the camera i borrowed..lol
all this food looks fantastic!!
i had crap for dinner!!
i got veto'd again!! we wound up at red robin grease haven!!
i rang out 2 fried zucchini and 2 onion rings off others plates (the wings looked nasty so i passed on them) and thats all i had besides a
watermellon razz and a glass of water!! the burgers don't appeal to me and the soup is like mud. so i think i will make some pastina and eggs (pastina with eggs, butter, grated R&P cheese and parsley yummy) later.
i had crap for dinner!!
i got veto'd again!! we wound up at red robin grease haven!!
i rang out 2 fried zucchini and 2 onion rings off others plates (the wings looked nasty so i passed on them) and thats all i had besides a
watermellon razz and a glass of water!! the burgers don't appeal to me and the soup is like mud. so i think i will make some pastina and eggs (pastina with eggs, butter, grated R&P cheese and parsley yummy) later.
DW has been dying to go to Red Robin, but I think you just saved me the trip! Your late night snack sounds awesome!!
LOL a lot of people like that food! i must say they do make an awsome banana malted. i just didn't fell like having one for dinner tonight. this is the second time i have been forced to eat there in 2 years. i like fried foods but my fried food is never that greasy, to much grease kills my stomach. pastina and eggs are great, an italian thing mom usually made for breakfast.
i could have rung out enough grease from the zucchini and onion rings to fry another batch up!! they tasted good but all that grease. the dips are good but they gotta do something about the plate of grease they serve with.