Foodies BS Thread.

As I'm getting better in the kitchen, I'm coming up with new recipes using what I have lying around. Here's one I've come up with that comes out fucking AWESOME tasting, and makes you look like you're a much better cook than you are. Plus, it takes something we all have, and usually don't like using because its so fucking bland it ain't even funny (boneless, skinless chicken breasts)...OR they're rubbery, tough, dry, overcooked, etc. More people fuck up these chicken breasts than you would ever believe.

Ingredients list:

about 2 pounds of boneless, skinless chix (4 breasts)
small onion or shallot, diced
few oz mushrooms, diced
1 tsp flour
1 cup chicken broth/stock
1 1/2 tbsp lemon juice
1 tbsp chives
salt
pepper

Yes, these are the ones I used:

But fresh ones are hella better, if you happen to have them handy!


That's it. Here we go!

Thaw the chicken breasts, and of course tidy them up by cutting off all the fat and crap.


Poke all the way through 5-7 times with a fork on the thick ends. Salt HEAVILY...2 tsp salt for four breasts (both sides).

Place in a glass baking dish, cover tightly with foil, and pop in a 250-275 degree oven for ~25-30 mins, or until ~145 degrees internally.

Pat them dry with paper towels.

-
MIX

1 tsp cornstarch
1 tbsp flour
1/2 tsp salt
1/2 tsp pepper
into
3 tbsp butter (melted)


Spread this onto the chicken you just dried off.


Put some oil (no more than a tablespoon) in a pan (NOT nonstick!) until just about smokin' hot (medium-high heat). Drop the chicken in and cook 3-4 minutes on a side, until GBD. DO NOT MOVE THEM ONCE YOU PUT THEM DOWN IN THE PAN. Move them only once, when you flip them. Set them aside to rest, covered loosely with foil or something.


Drop the heat to medium. Put your onion/shallot/shrooms into the pan, let them soften for a couple minutes, stirring occasionally.

Add in 1 tsp flour, stir it in.
Add 1 cup chicken stock.
Stir, cook 4-5 minutes or until reduced to about a 3/4ths cup. Use a wooden spoon to scrape all the yummy brown bits off the bottom of the pan...(this is called 'fond', and using a liquid to de-glaze the pan is the cornerstone of pan sauces in general). Every minute or two, stir well to help the fond bits dissolve into the sauce.

Remove from heat. Add in:
1 1/2 tbsp lemon juice
1 tbsp chives
Use a whisk and a COLD pat of butter, stir in to mount the sauce. Pour over rested & sliced chicken breasts and serve.


I add $1.39 nuke frozen veggies to color the plate and add a quick n' easy side, plus its fairly healthy. The chicken is juicy, tender, the crust is FULL of flavor, and the sauce is amazingly yummy. The pan sauce is quick and easy, and with only slight variation can be used on almost any meat-type-protein.

 

Looks awesome!!

Nice write-up Xaks!! ^^^

 

Thanks

There's a couple more how-to posts I made in this very forum topic a few pages back, from before this epic thread started. I think the best one (personally) is the tomato sausage soup. It's prolly back four or five pages in history

Now that we're all in one place, I'll be doing more in here, if'n y'all don't kind too much

 

Ah I see. No we like anyones new input or recipes!!

 

anyone think they can make this? found it on Tumblr one day, showed my mom and she got serious about wanting it for lunch someday

 

Look awesome man I hope to try this soon!

THAT'S NOT THE TW FORUM I SEE ON YOUR COMPUTER!

TRAITOR !! LOL

Ty

 

wait..... whose daughter?? im confused...my girl, the girl im dating/with..hehe

 

Thats to cute to eat.

 

I had an in home chef's cooking class. We hired him, and he changed the menu out a bit to incorporate her (my 4 year old daughter) into the class. He had her make strawberry kiwi crepes, she was so excited and she was so proud to present them to us!!!

 

ROFLMAO, my mom said the same thing but not even 2 seconds after she looked at me and asked what's for MY lunch

 

Haha, nice!

 

A couple resources that I find incredibly useful. I have no affiliation or cause for these, but I *do* keep a laptop in the kitchen specifically for their use on a daily basis:

http://www.allrecipes.com

http://www.supercook.com

The two reasons I use these:

The first does on-the-fly changing of ingredients of all the recipes based on servings. So, I can find something to make for dinner for me and the Mrs, change the servings from whatever it is to 2, and it'll change the volumes of the needed stuff on the fly for you to make the amount you specified.

The latter keeps me from getting in a rut: You put in the stuff you have on hand as ingredients, and it hits up a database of recipes that use your items from a variety of web sites and links you to them in various categories. The first time you set the list up is a little time-consuming (my kitchen is hella well stocked, and took half an hour to list out) but once you do, its a great way to find out new ways to use what you have on hand rather than running to the store all the time.


Again, no affiliation, but I love the hell out of them and for a newer cook, they're exceptionally handy.

 

I am guessing that there would be no takers in this hypothetical??? I only got 1 hit on this....

 

Thanks for the links.

 

^^^I like your set up, I need to set up my camera and start taking my pictures like that. I really need to start a portfolio honestly. Thanks for the good idea.

 

Anyone make their own BBQ Sauce? I tried making some today, I just used a recipe off the net and improvised, turned out pretty good, any of you have a Killer BBQ sauce recipe?

 

yes I have made my own barbecue sauce. It was designed for a pork bbq burger. I will have to try to find my recipe for it though, sorry I am no where near my kitchen right now.

 

Nice camera work Pete!! ^^^

 

From a friend's facebook post - fresh bread while camping. What an idea!

 

what the heck! that is coool!