What's for dinner? (red wine, healthy, broil, loin)

[Racelady88]

I roasted a chicken last night (one day I will get the blasted thing rightside up), and my husband is making chicken soup from the leftovers right now. It is cool out, and soup is sounding really good to me.

[grammy164]

Evey, actually I always roast chicken upside down. It keeps the breast meat moist. I just turn it for the last 30 mins. to brown the top. I bet it was very good.
Enjoy your soup. Don't you just love those nights you don't have to cook?

[Racelady88]

Originally Posted by grammy164

Evey, actually I always roast chicken upside down. It keeps the breast meat moist. I just turn it for the last 30 mins. to brown the top. I bet it was very good.
Enjoy your soup. Don't you just love those nights you don't have to cook?

Well, I feel better about it now. I am learning to cook. I don't seem to have trouble with a turkey, but these blasted chickens get me every time!

My husband actually likes to cook. He makes quite a mess in the kitchen....

[RAINBOWWAVES]

For a really delicious chicken dish that family and friends will lick thier plates try my fav...Sicilian Lemon Chicken..
for 4 ppl use 3 chicken breasts..cut up in small chunks, lay in casserole dish or flat pot...cut up a big yellow onion and put ontop of chicken. In a bowl mix, one cup water, half cup of lemon juice, one cup extra virgin olive oil, cover the top with basil and oregena, mix it up and pour on the chicken...cover. Bake at 350 for 2 and a half hrs...make rice when chicken is almost done...put rice on plate and cover with the chicken mix...make a big tossed salad and some butter rolls...it is cheap and fat and cholest free!!!! It is especially good for large gatherings.. just double the onion and sauce...you will not believe how good it is..

[mainebrokerman]

evey, like you, i could eat steak every night. i love porterhouse also, and it is wise to stock up when on sale,i do have a suggestion, a porterhouse steak, comes from what they call a "short-loin" (ave, 20-22 lbs) consists of porterhouse and t-bone steaks (porterhouse is similar to a tbone but has a larger tenderloin on it) also, a porterhouse steak, actually is a strip steak(on one side of the bone) and tenderloin on the other.

my suggestion is...a non-chain grocery store or local meat market, (or call) and ask them, what's the best price you can give me on a whole short loin?"
(independents have price flexibility, chain stores dont)
you may be surprised at what a good deal they will give you. most meat departments, strive for 25-30% margins, from retail sales, however, a "wholesale" bulk sale, they may strive for 10 or 15% MARGIN..no shrink, and its a good ring. this also applies to a whole rib-eye, strip sirloin, etc
the porterhouse steaks around here, are 8.99 retail, and i bought a whole short loin from a butcher at a local store for 4.79lb, and it was extra trim, very little waste.

[megan77]

i will have to brag a little,i am an incredible cook!my speciality is indian food.
today i made tandoori bbq chicken(chicken pieces soaked and marinaded in ground ginger,garlic,many other spices and seasonings)grilled to prefection,and i made rice puloo(rice cooked with cinnimon sticks,little mixed vegs.fried onion)and the most famous cilantro chutney(yogart,cilantro,salt,3-4 green hot chili peppers grind up into a paste and mix with a little water,and salad on the side.i can make anything indian!i have been cooking it for about 10 yrs now.i have some incredible recipes,if anybody wants any,just write me back.i also have southern roots,so i can make any southern food!!i can also make chinese,irish,lebonese,and spanish food from scratch!!i owe all my start and love of cooking from my irish grandmother(god rest her soul)she was an most wonderful cook and person.

[Callie_D]

Originally Posted by RAINBOWWAVES

For a really delicious chicken dish that family and friends will lick thier plates try my fav...Sicilian Lemon Chicken..
for 4 ppl use 3 chicken breasts..cut up in small chunks, lay in casserole dish or flat pot...cut up a big yellow onion and put ontop of chicken. In a bowl mix, one cup water, half cup of lemon juice, one cup extra virgin olive oil, cover the top with basil and oregena, mix it up and pour on the chicken...cover. Bake at 350 for 2 and a half hrs...make rice when chicken is almost done...put rice on plate and cover with the chicken mix...make a big tossed salad and some butter rolls...it is cheap and fat and cholest free!!!! It is especially good for large gatherings.. just double the onion and sauce...you will not believe how good it is..

I tried this recipe and added a few more fresh herbs (rosemary, basil) and it was delicious! Even the kids loved it-Thanks Rainbowwaves.

[Madreof3]

I made the Sicilian Lemon Chicken also, very yummy ! I did omit the oregeno and used fresh rosemary and fresh basil. Really, Really good. Thanks for sharing.

T

[simplyaged]

My mom could cook when she had time, but she worked and we got introduced to TV dinners early in life. Except on Sunday and we would get the treat of her knowledge.

It is currently 80 degrees and calling for colder weather tonight and freezing weather over the weekend.

Tonight I plan to cook fried pork chops, fried squash, mashed potatoes and homemade gravy, green lima beans and homemade biscuits. Yeah, I'm Southern and everything taste better fried! Yum Yum!

We will eat out tomorrow, nephew has youth baseball game. And Thursday we will have BBQ sandwiches with, of course, French Fries

But since cold weather is coming in, I have already started planning some good old Vegetable Soup with homemade corn bread for the weekend.

My biggest problem is getting my 14 yr old to appreciate a true meal that is not sandwiches or pizza! Hopefully one day he to will grow up and appreciate the fact that his mother would and could cook!

[venugoud]

Hi one and all,
I have gone through this forum, this is very interesting about culinary arts.
for more info http://www.culinaryartsonline.com/pastry-chef-patisserie.html (broken link)