Happy and/or Random Thoughts #3

[waltzgirl]

With all those interesting sides, you only need a simple protein main dish. Marinate some chicken breasts and grill them?

 

[Ray Sison]

not yet.. no work today.. no dancing tonight.. hope to feel better for wednesdy

Hope you were able to get some rest, WW...

 

[pygmalion]

With all those interesting sides, you only need a simple protein main dish. Marinate some chicken breasts and grill them?

I like honey mustard glazed. Couldn't be easier. Looks company-ish. Can be super cheap (drumsticks) or a bit more expensive (breasts.) Cooks itself in the oven in an hour or less while you fuss with other stuff.

 

[Peaches]

With all those interesting sides, you only need a simple protein main dish. Marinate some chicken breasts and grill them?

I can't grill. Kinda like I can't cook bacon. I think it's the same issue--I'm impatient, so I burn things. (Although I maintain that DH's hour and a half to cook drumsticks is on the ridiculous side of things.) Besides, it's cold...good summer idea, though.

I like honey mustard glazed. Couldn't be easier. Looks company-ish. Can be super cheap (drumsticks) or a bit more expensive (breasts.) Cooks itself in the oven in an hour or less while you fuss with other stuff.

Um...how? Help?

 

[Lioness]

Random: It's amazing how much better things work when you read and follow directions. :lol:

Like that time when I was 7...I tried to make a cheesecake with jelly topping, and added 1 1/2 cups of water instead of 1/2 a cup.

Soggy cheesecake. So much.

 

[Peaches]

Like that time when I was 7...I tried to make a cheesecake with jelly topping, and added 1 1/2 cups of water instead of 1/2 a cup.

Soggy cheesecake. So much.

OTOH, I tried to make gingersnaps and accidentally doubled the amount of molasses in...and I ended up with wonderful chewy molasses cookies! (I never have made the gingersnaps.)

 

[Lioness]

Woohoo...I get $2000 in scholarships from the government, just because I'm going to Uni and am already on Youth Allowance.

That new laptop I was considering...also textbooks.

Hmm...English major. Does this mean that I have an excuse to buy more literature?

 

[Lioness]

Squeee! One of my electives can be Literature and Society in Victorian Britain.

I am so there.

 

[Peaches]

Congrats, Lioness!

Ahhh...fond memories...

 

[Lioness]

Thanks

I really cannot wait. If classes started tomorrow, I'd be there. I don't want to wait another month or so!

 

[pygmalion]

I can't grill. Kinda like I can't cook bacon. I think it's the same issue--I'm impatient, so I burn things. (Although I maintain that DH's hour and a half to cook drumsticks is on the ridiculous side of things.) Besides, it's cold...good summer idea, though.

Um...how? Help?

Ingredients: 1 part butter. 1 part honey. Half a part mustard. Any kind of chicken parts you want.
(I adjust the amounts. But for a standard 9 x 12 baking pan, I start with a stick of butter, a half cup of honey and a quarter cup of mustard.)

Melt butter.
Stir in other ingredients until it blends and makes a smooth glaze.
Pour glaze over raw chicken parts in baking pan.
Bake uncovered at 375. (With skinless parts, I generally bake the meat covered with foil until it's almost done and brown at the end.)
Baste with the cooking juices every 15 minutes or so until it's done.
(You can use a meat thermometer to be sure -- which I really recommend with boneless/skinless breasts, which can get dry.)
If no meat thermometer, you can gauge doneness because the meat will be beautiful and golden brown.

It generally takes about an hour for drumsticks, a bit more for more meaty bone-in pieces like breasts and thighs, and a bit less for boneless chicken parts. Easy breezy.

 

[Peaches]

Ingredients: 1 part butter. 1 part honey. Half a part mustard. Any kind of chicken parts you want.
(I adjust the amounts. But for a standard 9 x 12 baking pan, I start with a stick of butter, a half cup of honey and a quarter cup of mustard.)

Melt butter.
Stir in other ingredients until it blends and makes a smooth glaze.
Pour glaze over raw chicken parts in baking pan.
Bake uncovered at 375. (With skinless parts, I generally bake the meat covered with foil until it's almost done and brown at the end.)
Baste with the cooking juices every 15 minutes or so until it's done.
(You can use a meat thermometer to be sure -- which I really recommend with boneless/skinless breasts, which can get dry.)
If no meat thermometer, you can gauge doneness because the meat will be beautiful and golden brown.

It generally takes about an hour for drumsticks, a bit more for more meaty bone-in pieces like breasts and thighs, and a bit less for boneless chicken parts. Easy breezy.

Thank you!

 

[pygmalion]

The nice thing about this recipe is that, even though it's honey and butter, which are normally diet poison, most of the sugar and fat gets left in the baking pan or serving dish. It's not like you're eating a million points worth of honey (unless you're like a guest I once had, who literally spooned up lots of extra glaze to pour over her sides. :lol: I don't blame her. I have to admit that the glaze is tasty.)

 

[fascination]

peach...i also think lamb chops sound good with what you are considering....

 

[Peaches]

*drool*...lamb chops...*drool*

Unfortunately, I don't know how to cook those either. And two of my friends really do not like lamb. (Crazy, I know.)