First Dinner...

"George Beasley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lucy, I think you are wonderful and courageous. And your dinner doesn't
sound too bad. We all had and sometimes have some cooking experiences that
were not so pleasant. You learn from them. Just keep cooking and we'll all
be looking for your recipes soon.
Elly

Elly,
Thank you 🙂 It is reassuring to know there are more pleasant people here,
than unpleasant.
Let's just hope you don't get blasted for top posting too. <grin!>
My recipes?!?! You really know how to scare someone. 🙂
lucy 🙂

Quoted message said:

"Sam D." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to make what I like.. so I stopped by the store on the

way home,

Quoted message said:

and was all ready to make my first entire meal sans cookbook. It was

just

Quoted message said:

for hubby and me, the kids ate before I got home. (lucky kids).. I

intended

Quoted message said:

to make:

-boneless skinless chicken breasts sauteed in olive oil, garlic and

those

Quoted message said:

little sweet onions (not green onions and not pearl onions.. i

forget the

Quoted message said:

name)
-fresh baby spinach leaves, sauteed in olive oil with black pepper

(again,

Quoted message said:

this isn't intended to be gourmet, it is just what my tastebuds

like)

Quoted message said:

-steamed cauliflower florets with diced red pepper
-steamed asparagus with butter and lemon juice

What I actually made, however, was:

-boneless skinless chicken breasts that were raw (yes, raw!) in the

middle,

Quoted message said:

with burned garlic, and little onions. I put plenty of olive oil in

the pan,

Quoted message said:

and yet when I lifted them to turn them over.. I ripped some of the

flesh

Quoted message said:

off, as it stuck to the pan. haha
-spinach leaves, but only one serving. Who knew it would shrink so

much? I

Quoted message said:

am tempted to email the FDA and ask them to require manufacturers to

put on

Quoted message said:

the package: WARNING: Shrinkage does occur, and all the viagra in

the world

Quoted message said:

isn't going to correct this.
-cauliflower florets and stalk, with diced, mushy red pepper. By the

time I

Quoted message said:

cut off all the black spots, there wasn't much left of the

cauliflower, so I

Quoted message said:

added chopped up stalk.
-steamed asparagus with butter and lemon juice, that actually turned

out

Quoted message said:

great! <gasp>

So.. hubby and I fought over the spinach and asparagus, then flipped

a coin

Quoted message said:

for pizza or chinese. I won.. so it was chinese.

Ok, so bring on all the shame as well as the tips!
lucy 🙂

You may have had the heat too high. Also I wouldn't recommend olive
oil for cooking. Common vegetable (soybean) oil or corn oil is better
for frying or sauteeing. Also, a well seasoned cast iron or a
non-stick coated skillet is what works best for doing this. You may
have been able to save the chicken with a little more time cooking
time. Garlic browns very fast in a frying pan and it is VERY easy to
overcook it. Then it tastes yucky! I know. But mistakes are learning
lessons.

"Nexis" <[email hidden]> wrote in message
news:BmoKd.12266$av.161@fed1read01...

Quoted message said:

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to make what I like.. so I stopped by the store on the way

home,

Quoted message said:

and was all ready to make my first entire meal sans cookbook. It was just
for hubby and me, the kids ate before I got home. (lucky kids).. I

intended

Quoted message said:

to make:

-boneless skinless chicken breasts sauteed in olive oil, garlic and those
little sweet onions (not green onions and not pearl onions.. i forget the
name)
-fresh baby spinach leaves, sauteed in olive oil with black pepper
(again,
this isn't intended to be gourmet, it is just what my tastebuds like)
-steamed cauliflower florets with diced red pepper
-steamed asparagus with butter and lemon juice

What I actually made, however, was:

-boneless skinless chicken breasts that were raw (yes, raw!) in the

middle,

Quoted message said:

with burned garlic, and little onions. I put plenty of olive oil in the

pan,

Quoted message said:

and yet when I lifted them to turn them over.. I ripped some of the flesh
off, as it stuck to the pan. haha
-spinach leaves, but only one serving. Who knew it would shrink so much?
I
am tempted to email the FDA and ask them to require manufacturers to put

on

Quoted message said:

the package: WARNING: Shrinkage does occur, and all the viagra in the

world

Quoted message said:

isn't going to correct this.
-cauliflower florets and stalk, with diced, mushy red pepper. By the time

I

Quoted message said:

cut off all the black spots, there wasn't much left of the cauliflower,
so

I

Quoted message said:

added chopped up stalk.
-steamed asparagus with butter and lemon juice, that actually turned out
great! <gasp>

So.. hubby and I fought over the spinach and asparagus, then flipped a

coin

Quoted message said:

for pizza or chinese. I won.. so it was chinese.

Ok, so bring on all the shame as well as the tips!
lucy 🙂

Lucy,
Good for you! The results aren't as important as your willingness to try,
and try again. At least in the beginning! lol
About the chicken: with chicken, and pretty much most meats, you will find
that if you use it straight out of the fridge it will stick way worse than
if you set it out on the counter for 10 or 15 minutes before you cook. It
also helps if you pound them out slightly, so that they're an even
thickness. When you think they're done, press your index finger into one.
It
should be firm, but not hard.
Garlic burns fast, so unless you're braising (adding liquid) don't add it
in
the beginning. The little onions...are you talking about scallions?
Say it with me....greens shrink! ;-)
Veggies are a very subjective thing. For example, when I'm having dinner
at
my mom's, and we're serving green beans, I will take my portion out of the
pan about 5 minutes before she shuts it off. I prefer a bit of crispness
in
most all veggies. The butter and lemon were a great idea for the
asparagus!
I love that combination. I also like to add a little fresh rosemary to the
pan, and maybe some pine nuts.
For another night, you could try pounding out the breasts to about 1/3
inch
thick. They'll cook quickly and evenly. Season some flour with salt &
pepper, and lightly dredge the breasts. Heat your pan over med-high heat
and
add 2 tbsp of butter and 2 of olive oil. Sauté the chicken until golden on
each side (about 5-7 minutes total) and remove to a baking pan. Top each
breast with a couple sage leaves, a slice of prosciutto and a slice of
provolone cheese. To the skillet add 1 thinly sliced onion, and about 1/4
cup of minced garlic. Sauté for 1 minute and add 4 sage leaves (or 1 tbsp
rubbed sage), and 1/2 cup each white wine and chicken stock. (Go ahead and
buy some Pacific chicken broth at the store for this). Simmer until onions
are tender and then pour over the breasts. Pop into a 350*f oven for 10
minutes. Serve with linguini tossed with olive oil, butter, parmesan, and
black pepper. You can also serve some green beans, asparagus, or zucchini.
It's really easy, and impresses about anyone who tastes it.

kimberly

Kimberly,
Thanks girl.. and I printed out your tips.. VERY helpful. Right now, it is
5:30, I just got off the treadmill, and it is way too early to think, let
alone think about what I'll try for dinner tonight. I've decided to just
play with it on weekends for now, until I get the meals prepared in under
two hours. hehe
Although.. even at this hour, your linguini suggestion sounds delicious.
Thanks again,
lucy 🙂

"Nexis" <[email hidden]> wrote in message
news:BmoKd.12266$av.161@fed1read01...

Quoted message said:

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to make what I like.. so I stopped by the store on the way

home,

Quoted message said:

and was all ready to make my first entire meal sans cookbook. It was just
for hubby and me, the kids ate before I got home. (lucky kids).. I

intended

Quoted message said:

to make:

-boneless skinless chicken breasts sauteed in olive oil, garlic and those
little sweet onions (not green onions and not pearl onions.. i forget the
name)
-fresh baby spinach leaves, sauteed in olive oil with black pepper
(again,
this isn't intended to be gourmet, it is just what my tastebuds like)
-steamed cauliflower florets with diced red pepper
-steamed asparagus with butter and lemon juice

What I actually made, however, was:

-boneless skinless chicken breasts that were raw (yes, raw!) in the

middle,

Quoted message said:

with burned garlic, and little onions. I put plenty of olive oil in the

pan,

Quoted message said:

and yet when I lifted them to turn them over.. I ripped some of the flesh
off, as it stuck to the pan. haha
-spinach leaves, but only one serving. Who knew it would shrink so much?
I
am tempted to email the FDA and ask them to require manufacturers to put

on

Quoted message said:

the package: WARNING: Shrinkage does occur, and all the viagra in the

world

Quoted message said:

isn't going to correct this.
-cauliflower florets and stalk, with diced, mushy red pepper. By the time

I

Quoted message said:

cut off all the black spots, there wasn't much left of the cauliflower,
so

I

Quoted message said:

added chopped up stalk.
-steamed asparagus with butter and lemon juice, that actually turned out
great! <gasp>

So.. hubby and I fought over the spinach and asparagus, then flipped a

coin

Quoted message said:

for pizza or chinese. I won.. so it was chinese.

Ok, so bring on all the shame as well as the tips!
lucy 🙂

Lucy,
Good for you! The results aren't as important as your willingness to try,
and try again. At least in the beginning! lol
About the chicken: with chicken, and pretty much most meats, you will find
that if you use it straight out of the fridge it will stick way worse than
if you set it out on the counter for 10 or 15 minutes before you cook. It
also helps if you pound them out slightly, so that they're an even
thickness. When you think they're done, press your index finger into one.
It
should be firm, but not hard.
Garlic burns fast, so unless you're braising (adding liquid) don't add it
in
the beginning. The little onions...are you talking about scallions?
Say it with me....greens shrink! ;-)
Veggies are a very subjective thing. For example, when I'm having dinner
at
my mom's, and we're serving green beans, I will take my portion out of the
pan about 5 minutes before she shuts it off. I prefer a bit of crispness
in
most all veggies. The butter and lemon were a great idea for the
asparagus!
I love that combination. I also like to add a little fresh rosemary to the
pan, and maybe some pine nuts.
For another night, you could try pounding out the breasts to about 1/3
inch
thick. They'll cook quickly and evenly. Season some flour with salt &
pepper, and lightly dredge the breasts. Heat your pan over med-high heat
and
add 2 tbsp of butter and 2 of olive oil. Sauté the chicken until golden on
each side (about 5-7 minutes total) and remove to a baking pan. Top each
breast with a couple sage leaves, a slice of prosciutto and a slice of
provolone cheese. To the skillet add 1 thinly sliced onion, and about 1/4
cup of minced garlic. Sauté for 1 minute and add 4 sage leaves (or 1 tbsp
rubbed sage), and 1/2 cup each white wine and chicken stock. (Go ahead and
buy some Pacific chicken broth at the store for this). Simmer until onions
are tender and then pour over the breasts. Pop into a 350*f oven for 10
minutes. Serve with linguini tossed with olive oil, butter, parmesan, and
black pepper. You can also serve some green beans, asparagus, or zucchini.
It's really easy, and impresses about anyone who tastes it.

kimberly

Kimberly, I forgot to ask you something re your 'nexis'. That made me think
of lexus nexus, and I was wondering if you're an attorney?
lucy

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lucy said:

I decided to make what I like.. so I stopped by the store on the way
home, and was all ready to make my first entire meal sans cookbook.
It was just for hubby and me, the kids ate before I got home. (lucky
kids).. I intended to make:

-boneless skinless chicken breasts sauteed in olive oil, garlic and
those little sweet onions (not green onions and not pearl onions.. i
forget the name)
-fresh baby spinach leaves, sauteed in olive oil with black pepper
(again, this isn't intended to be gourmet, it is just what my
tastebuds like)
-steamed cauliflower florets with diced red pepper
-steamed asparagus with butter and lemon juice

What I actually made, however, was:

-boneless skinless chicken breasts that were raw (yes, raw!) in the
middle, with burned garlic, and little onions. I put plenty of olive
oil in the pan, and yet when I lifted them to turn them over.. I
ripped some of the flesh off, as it stuck to the pan. haha
-spinach leaves, but only one serving. Who knew it would shrink so
much? I am tempted to email the FDA and ask them to require
manufacturers to put on the package: WARNING: Shrinkage does occur,
and all the viagra in the world isn't going to correct this.
-cauliflower florets and stalk, with diced, mushy red pepper. By the
time I cut off all the black spots, there wasn't much left of the
cauliflower, so I added chopped up stalk.
-steamed asparagus with butter and lemon juice, that actually turned
out great! <gasp>

So.. hubby and I fought over the spinach and asparagus, then flipped
a coin for pizza or chinese. I won.. so it was chinese.

Ok, so bring on all the shame as well as the tips!
lucy 🙂

I loved that story! ROFL. I've made some incredibly horrible meals in
the
past too, Lucy. I think your pan was too hot, causing the garlic to burn
and the outsides of the chicken to brown before the inside got a chance to
warm up. <g> In all honesty, chicken can be a tricky thing when you
sautee
it in a pan.

I make an easy chicken courdon (sp?) bleu where I take a boneless skinless
chicken breast, pound it flat then place ham and swiss cheese on half of
the
top, fold it over and bread it, but even though I've made it about 20
times,
I sometimes *still* don't get it done enough in the center.

Any kind of greens shrink to less than half of what they were all fluffy
and
fresh in the package. Many veggies do, actually. Broccoli shrinks,
cauliflower shrinks, mushrooms (not a veggie) shrink. Buy extra and even
though you fill your steamer to the brim, you'll be amazed at how much it
goes down. And if you accidentally put in too much, the bonus is
LEFTOVERS!
(Leftover spinach is great in an omelette!)

Great job on the asparagus! I like butter and lemon on mine too. What
I've
also done in the past, after I lightly steam the asparagus is put it in a
baking dish (with butter and lemon) and sprinkle parmesan cheese on top of
that and add a light sprinkle of breadcrumbs; then broil 'til the
breadcrumbs turn a light brown. It's just for a little change of pace and
it's SOOOOO good.

Good luck with further cooking adventures and let us know how it all turns
out!

kili

Kili.. Thanks, and I love the breadcrumb/parmesan idea. Hubby would
definitely love that, too.
I am still wondering how the pan was too hot.. the flame was on low.. maybe
I should get heavier pans?
The spinach thing really surprised me.. I've had it wilted (when someone
else cooked it), and in salads of course.. but I just still can't get over
it reducing to about half a cup. lol!
lucy 🙂

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lucy said:

"Sam D." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Gregory Morrow"
<[email hidden]> wrote in
message news:[email hidden]...
>
> Now why am I not surprised that your cooking skills are little
> better than your Usenet posting habits?

Maybe it was not so wise for some people here to have encouraged a
novice cook to start out by winging it without following recipes.

When I was in the business of repairing office machines, I loved
people who would do something similar to this. They were the ones who
would need service immediately after buying a machine they knew
little or nothing about and could not be bothered with following an
instruction manual.

Sam,
Guilty as charged.. heh.
lucy, owner of way way too many computers she's messed up.

God, I'd be a millionaire then, if I lived by you, Lucy. LOL. I fix
computers for a living. :~)

kili

Kili,
Impressive.. they are a complete enigma to me. I have a love/hate
relationship with computers. Because of a geek ex- boyfriend, I've been on
the net ever since the days of per minute charges for net access. If I
recall, it was higher during business hours.... the BBS's, the whole nine
yards. He once moved all my furniture out and put a mainframe in there he'd
bought from the local college to 'tinker' with. That was the end of him LOL
but not my affection for 'puters. I have chatted in a politics chatroom
since '92, and been on newsgroups since.. 97 or so I think.
What part of the world are you in?
lucy 🙂

Lucy said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lucy said:

"Sam D." <[email hidden]> wrote in message
news:[email hidden]...
>
> "Gregory Morrow"
> <[email hidden]> wrote
> in message
> news:[email hidden]...
>>
lucy, owner of way way too many computers she's messed up.

God, I'd be a millionaire then, if I lived by you, Lucy. LOL. I fix
computers for a living. :~)

kili

Kili,
Impressive.. they are a complete enigma to me. I have a love/hate
relationship with computers. Because of a geek ex- boyfriend, I've
been on the net ever since the days of per minute charges for net
access. If I recall, it was higher during business hours.... the
BBS's, the whole nine yards. He once moved all my furniture out and
put a mainframe in there he'd bought from the local college to
'tinker' with. That was the end of him LOL but not my affection for
'puters. I have chatted in a politics chatroom since '92, and been on
newsgroups since.. 97 or so I think. What part of the world are you in?
lucy 🙂

I'm reluctant recent transplant to Florida from Maui. I miss my island! I
caught it somewhere that you live in Texas?

kili

Lucy wrote in message ...
{snip}

Quoted message said:

Thanks, Saerah.. (Is middle posting allowed?) LOL (kidding!)
I actually did the chicken breasts in a pan that wasn't teflon.. stainless
steel.
I was thinking I should have used teflon, but you're saying I shouldn't?

The

Quoted message said:

trick is getting the pan hotter?
Should I add liquid or something besides olive oil next time?
I had chicken breast once that was, imo, to die for.. didn't have a lot of
stuff on it.. hint of garlic and onion, and a very light, clear sauce.. I
was trying to duplicate it. heh
lucy

i usually use a cast iron pan for cooking meat like this. i heat the pan
over medium high heat (bleh! electric!) and then add a half butter, half
olive oil mix to the pan. i let the butter melt, mix it with the oil, and
bubble a bit, then add pounded chicken breasts that have been dredged in
seasoned flour (making sure to shake off the excess). when the first side is
browned, turn the breasts over. i usually test the meat with a thermometer
before serving, but if it is going to be cut up anyway (as in a salad)
sometimes i will give it a few minutes and then cut into it with a knife
when it looks ready to check doneness. i would not suggest using garlic or
oinions for this kind of dish (at least not on the chicken directly) because
it will likely burn. once you remove the breasts to a pan in a warm oven,
you can deglaze the pan with stock, wine, or some other liquid, add
seasonings, butter or whatever, and you have a sauce! (for a thick sauce you
might need to make a roux or add cornstarch in a slurry)

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess

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Aida Lott said:

What did she do wrong?

OTOH, what did she do right?

gloria p

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Nexis" <[email hidden]> wrote in message

<SNIP>> > kimberly

Quoted message said:

Quoted message said:

Kimberly, I forgot to ask you something re your 'nexis'. That made me

think

Quoted message said:

of lexus nexus, and I was wondering if you're an attorney?
lucy

No, not at all! lol
I can't remember where my husband got it from, but it was before we'd ever
heard of lexus nexus.

kimberly

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Aida Lott said:

What did she do wrong?

OTOH, what did she do right?

Simple. She tried to cook something on her own.

Bob M.

"Bob Myers" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Aida Lott said:

What did she do wrong?

OTOH, what did she do right?

Simple. She tried to cook something on her own.

Or so she says.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob Myers" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Aida Lott wrote:
> What did she do wrong?
OTOH, what did she do right?

Simple. She tried to cook something on her own.

Or so she says.

And so far, there is little if any reason to doubt that. Even
if there were, how would it diminish the contribution of
those who followed up with advice re preparation of the
foods discussed? Surely someone out there benefitted
from this, and if no one else did, then those who wrote
had the benefit of simply considering their methods and
writing them down. If you find that problematic, then please
feel free to ignore the entire thread, or, if that is insufficient,
the entire group. Exactly what is it that troubles you about
all of this?

Bob M.

I take it the pan was not non-stick, so let's say it was stainless
steel or aluminum. In that case, there are a couple of things that
should be helpful next time. Heat the pan first before adding anything
to it. When it is medium hot or more, add a bit of oil (olive is fine
unless you don't want its flavor), swirl it around to coat the bottom
and put in the chicken breasts. Leave them alone. Don't try to move
them around. Let them sit there for a few minutes, turning the heat
down if necessary. The meat needs to firm up and cook some before you
can move it without its sticking. When it moves freely in response to
your nudge, turn it and finish cooking on the other side. To judge
doneness, press down on it with your finger--the firmer it is, the more
cooked.

Of course, if you want better taste you'll use the whole breast next
time. Boning and skinning a chicken breast removes nearly all the
flavor and juiciness. If someone is dieting, let them simply not eat
the skin.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I take it the pan was not non-stick, so let's say it was stainless
steel or aluminum. In that case, there are a couple of things that
should be helpful next time. Heat the pan first before adding anything
to it. When it is medium hot or more, add a bit of oil (olive is fine
unless you don't want its flavor), swirl it around to coat the bottom
and put in the chicken breasts. Leave them alone. Don't try to move
them around. Let them sit there for a few minutes, turning the heat
down if necessary. The meat needs to firm up and cook some before you
can move it without its sticking. When it moves freely in response to
your nudge, turn it and finish cooking on the other side. To judge
doneness, press down on it with your finger--the firmer it is, the more
cooked.

Of course, if you want better taste you'll use the whole breast next
time. Boning and skinning a chicken breast removes nearly all the
flavor and juiciness. If someone is dieting, let them simply not eat
the skin.

Aem,
This makes sense.. thank you. I think I did turn them over too soon.. what
happened is turning them ripped off a thin layer of cooked flesh. It was a
stainless steel pan (non teflon), next time I'm going to use a teflon type
pan, with hopefully better results.
You mentioned heating the pan first.. which I'm going to do next time as
well. Also, I don't think the oil had coated the entire bottom of the pan
last time.
This seems pretty common sense.. kinda embarrassed I didn't think of it the
first time. heh
Thanks!
lucy 🙂

Quoted message said:

She was born

I must be missing something here. Lucy doesn't appear to be a troll or
anything.

"Aida Lott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

She was born

I must be missing something here. Lucy doesn't appear to be a troll or
anything.

Amusing coming from someone calling themselves Aida Lott. Lame.

nancy

So you're picking on her for not cooking well?? What kind of people
post here? You shat in diapers once. Do you condemn a baby for doing
so?

On Sun 30 Jan 2005 09:05:40p, Aida Lott wrote in rec.food.cooking:

Quoted message said:

So you're picking on her for not cooking well?? What kind of people
post here? You shat in diapers once. Do you condemn a baby for doing
so?

Ah, another one to plonk! Bye!

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Aida Lott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

She was born

I must be missing something here. Lucy doesn't appear to be a
troll or anything.

Amusing coming from someone calling themselves Aida Lott. Lame.

nancy

So talk to your isp...they're spam blocking my email to you again...

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

One time on Usenet said:

So you're picking on her for not cooking well?? What kind of people
post here? You shat in diapers once. Do you condemn a baby for doing
so?

Argh, who are you talking to?? I hate it when people don't quote
or attribute...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF