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I think tonight is another big salad night......baby romaine, sliced salami and pepper turkey, cucumbers, tomatoes, green bell pepper, sliced mushrooms, carrots, sesame seeds, cheddar cheese, and croutons!! We usually make some sort of rolls or biscuits to go with.
Try to lose about 5 pounds......swimsuit season is fast approaching!! And I am being good, having yogurt and fruit for lunch
That's what I should be eating, being unemployed all I do is eat all day, lol.
Tonight..I am marinating boneless, skinless chicken thighs in milk, basil, garlic powder, tarragon, and seasoned salt...then before cooking, I will roll them in bread crumbs and bake them.
Baked potato and spinach.
LaceyEX...thanks for asking...I am on the mend...they said 6-8 weeks but I am getting there.
It is a great recipe...believe it or not the milk makes it so tender even for chicken.
You may use any type of cut...we just prefer the thighs.
Stay warm!!!!! Can't wait for BBQ season..I have some really great BBQ recipes.
Tip: marinating chicken in butter milk makes it super tender. I think because it is acidic it tenderizes the chicken (and makes it so white -- of course after you fry it who knows...its just to please the cook.
I marinate it in the buttermilk and then dip it in self rising flour seasoned with whatever sounds good from salt an pepper to garlic salt celery salt, or season salt or poultry seasoning spice....it comes out great. We like the dark meat (thighs best too, so juicy and flavorful).
you guys know how when you go out to restaurants, the chicken is so juicy and moist and almost melt in your mouth? Know how they get it like that?
soaking in saltwater. My old Sysco salesman said overnight is the standard time frame, but I can't stand the thought of my chicken standing that long in salt water. So, I usually allow for 30 minutes before cooking. It really does make a difference.
you guys know how when you go out to restaurants, the chicken is so juicy and moist and almost melt in your mouth? Know how they get it like that?
soaking in saltwater. My old Sysco salesman said overnight is the standard time frame, but I can't stand the thought of my chicken standing that long in salt water. So, I usually allow for 30 minutes before cooking. It really does make a difference.
I did the turkey brining thing this last Thanksgiving and that worked well and made a difference. I will give it a try on chicken pieces. Thanks
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