Anyone good at cooking?
 

Im making grilled chicken for dinner but dont have a clue what herbs to use.

Choice is between Parsley, Thyme, Basil and, Oregano.

Also have Lemon and Lime to use if needed :helpme

Basil and, Oregano - Fine.
But why grill the chicken - How boring!

Get creative - imaginative - That is cooking!

Well i was planning on doing grilled chicken with citrus rice.

What would you suggest instead?

Shake and bake :glugglug

:thumbsup

Go to the market and buy Emeril's herbs. They'll make your food taste out of this world.

http://www.auntsallys.com/market/eme...ceoriginal.jpg

Marinate chicken with this:

Lemon Rosemary & Gaahlic Marinade

http://store3.yimg.com/I/everythingemeril_1754_1956788

:thumbsup :winkwink:

Chicken parts, whole chicken, legs, thighs, breasts, boned or with bones? Those fresh herbs or dried?

Yeah i watch that dude tv cooking show sometimes late at night when im monged out in front of tv channel surfing :thumbsup

Going to have to keep an eye out next time i head out to the store and see if i can pick up some of that stuff thansk KRL :thumbsup

Boned chicken breast, fresh herbs of course :thumbsup

What the fuck is shake and bake - One of those crap kill quick fix me ups?

Chicken - Goes nice with a white wine sauce - So try this:

Braise some diced onion and a little garlic - Don't let it brown -

Dice the chicken and slightly colour all sides - Put all in a larger pan-
Finely dice about half ounce of carrot and a very small mushroom and fry in butter - When golden brown, add some flour and make a thick, gooey brown sauce - Add a good quality wine and stir till smooth.
Add salt, pepper oregon basil etc. (For your taste)

Cool and then add cream 12-15% - Stir in chicken etc.

Cook till sauce thickens -

In a glass oven dish - Put a layer of par boiled broccoli - A thin covering of diced tomatoe and basil - Then pour on the chicken mix.
Ensure the sauce covers all - And add a little mix of breadcrumb and parmasanne - Put into a hot oven for about 30 mins -
Voalla - Good food!

slice a pocket in the breast... VERY LIGHTLY salt the inside pocket and pepper it, add in the fresh herbs and a touch of olive oil.. Then use olive oil on the chicken and grill it that way.. talk about delicious, and light, and quite low fat.

Fucking Aye :thumbsup

Jamie Oliver watch out LOL

That sounds like what im gonna cook now thanks for the info :thumbsup

Gonna try this one in the week too :thumbsup

Thanks :)

sounds great

Use a nice extra virgin olive oil higher smoke point and less acidity.

Add some olive oil to a zip lock bag big enough for the breasts.
Crush some garlic cloves (3-5) toss in zip lock.
Take your thyme, dip it into boiling water for a few seconds, toss into zip lock. (no cutting needed.)
Zest a lemon or a lime, toss zest into bag.
Juice the same lemon or lime and toss juice into the bag.
mix it up, add the chicken and remove as much air as possible.
Let sit in fridge for 2 hours or so.

Right before grilling take breasts out of bag and hit them with some salt and pepper. Grill em.

If all u have to work with right now is lime, basil and organo.
Next time u go food shopping buy this
http://www.goya.com/english/products...roduct0031.jpg
http://www.goya.com/english/products...roduct0032.jpg

U can buy those two, season meat, poultry, fish with it, gives it a real good taste!!:thumbsup

I used to cook at number of different resturants, that was before I realized that you could make money on the internet.

:Graucho

I would just go with:

Lemon Juice
Crushed Garlic
Olive Oil
Cayanne Pepper
Salt
Paprika

When I packed in pro football, I took all the catering exams - I don't wast them - I enjoy spending a load of time in the kitchen - Planning opening a restauant soon - Watch out Jamie Oliver!

You lost me at "braise".

Here's my easy dinner recipe. I do it all the time.

1. Call man and tell him I'm hungry.
2. Get dressed.
3. Wait to be picked up and taken to dinner.

Now you're cookin' with Afrekete! :winkwink: :thumbsup

A braise is when you place the meat in a liquid at a moderate temperature and let it cook for a fair amount of time.. sometimes hours. Here's a nice braised chicken recipe.

6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
1 (3 1/2-pound) chicken, cut into 8 serving pieces
1 pound onions or shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

sure, if you consider burnt toast cooking...:1orglaugh

jDoG

marinade the chicken in lemon, and italian dressing, and before cooknig, put some lemon pepper on it :thumbsup

Just use boneless skinless chicken breast and a can of cream of chicken soup. Brown the chicken in a little bit of olive oil. Mix 1/2 can of the soup and 1/2 can of the soup and wisk it. Then pour it on the chicken and let it simmer for a half hour. Make sure you turn them every once and a while. Very easy and tasty.

You can also do this and bake it.. it's easy to do with pork chops or pork tenderloin as well..but the mushroom soup can be a little much.. it's just as nice with a simple chicken broth as well :)

Chicken does very well in parchment or if you have to foil packets.

Keeps everything super moist, and everything is flavored.

If you do the breast in invidiual foil packets with a little bit of chicken stock, some potatoes and fresh vegetables, it's like a meal in one. Low fat, nutritious and very delicious. And the cleanup is super simple.

Yup, plus its customizable for multiple people. I just rarely use foil unless I have too when in comes to packets. Often I use an acid in my dishes, and acids often react with foil and can cause a wierd taste, so I prefer parchment paper.

Any liquid can be used, fresh herbs work wonders, and the veggies can be exchanged at will. Just remember to place things that need more cooking towards the top, and leave a small vent hole if using foil, or long cooking items.

:glugglug

Wow LM, this sounds like it would taste wonderful. But, I think it's waaaaaay beyond my cooking skills. I think I can boil water. But that's about it.:winkwink: