Suggest a recipe.Follow
Going grocery shopping tomorrow and one of our dishes that we have planned for next week is incredibly vague. All it says is "Chicken". So, I'm looking for a suggestion as to what to do regarding that. I'm leaning toward being lazy and just making some chicken and rice with a bit of herbs and cheese if I get no suggestions I like, so any ideas you have would be helpful.
I kinda wish I worked for the casino restaurant a bit longer, so I'd learn more kewl recipes. I had to prepare stuff for the line cooks a bunch, but I've forgotten most of the things I helped make.
Prepare stuff how? Like slice meat and veggies, portion out other ingredients? Or something else?
Make sauces, portion ingredients, prepare side dishes like mashed potato ("real", until we switched to pellets...), veggies, salads, etc.
Prep cook stuff.
We'd also help the chefs design new stuff for the menu, and made it easier for the line cooks in any way possible.
Edited, Mar 30th 2011 3:24am by Kirby
Prep cook stuff.
We'd also help the chefs design new stuff for the menu, and made it easier for the line cooks in any way possible.
Edited, Mar 30th 2011 3:24am by Kirby
Kirby the Eccentric wrote:
pellets
Yeah... I didn't like using them. Even though you couldn't really tell if you mixed 'em right, it still sucked compared to actually mashing teh potatoes mahself.
Chicken breast with walnuts and gorgonzola never hurts.
Herbed Chicken Breast with a Strawberry-Balsalmic Glaze. Side of Frenched Greenbeans (prepared with bacon, carmelized onions, and garlic).
Killienmage wrote:
Herbed Chicken Breast with a Strawberry-Balsalmic Glaze.
The One and Only Poldaran wrote:
While that sounds good, you should link an actual recipe, as it sounds more complex than the other suggestion.
Recipe is at home. It's not complex at all though. I'll get it during lunch today and post it for ya.
If you have a dutch oven, throw the chicken in there with carrots and sweet potatoes (cut into cubes), then drizzle with olive oil and throw some herbs in there (maybe brown sugar too). Throw in the oven until chicken is cooked. Delicious.
Otherwise, the chicken and rice is good. However, don't go with herbs for that. After you cook the rice and the chicken (in pieces), use a can of cream of mushroom soup and a can of cream of broccoli soup (this is delicious even if you don't like mushrooms or broccoli) and mix everything together in an oven safe dish. Throw liberal amounts of cheese on top and bake until cheese is melted.
Otherwise, the chicken and rice is good. However, don't go with herbs for that. After you cook the rice and the chicken (in pieces), use a can of cream of mushroom soup and a can of cream of broccoli soup (this is delicious even if you don't like mushrooms or broccoli) and mix everything together in an oven safe dish. Throw liberal amounts of cheese on top and bake until cheese is melted.
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Quote:
Balsamic Strawberry Sauce:
* 2 cups chopped fresh strawberries (about 1 pound)
* 2 tablespoons sugar
* 2 tablespoons balsamic vinegar
* 2 tablespoons cornstarch
* 1/4 cup chicken broth
In a medium saucepan, combine the strawberries, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently. Remove from heat, and let cool. Cover and refrigerate until ready to use.
* 2 cups chopped fresh strawberries (about 1 pound)
* 2 tablespoons sugar
* 2 tablespoons balsamic vinegar
* 2 tablespoons cornstarch
* 1/4 cup chicken broth
In a medium saucepan, combine the strawberries, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently. Remove from heat, and let cool. Cover and refrigerate until ready to use.
I stole it from this recipe.
I cut boneless-skinless breasts into strips and then season with garlic salt, lemon pepper, thyme and mint. Then sautè in either butter or olive oil. If it starts to get too brown then just toss in some chicken broth, and cook till done.
You could just cook the breast whole but slicing it into strips = faster cooking time.
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