četvrtak, 10.11.2011.
COOKING BONELESS CHICKEN BREAST IN THE OVEN : BREAST IN
COOKING BONELESS CHICKEN BREAST IN THE OVEN : COOKING LOBSTERS ALIVE : COOKING A TURKEY UPSIDE DOWN.
Cooking Boneless Chicken Breast In The Oven
- (voiced by Charlie Adler) - Cow and Chicken's funny cousin. An older chicken who possesses no skeleton, except for having teeth. He always says strange things, but the watcher can't tell if he's serious or just joking. He is a veteran of the Vietnam War. He only appeared in "Alive!
- (cook) someone who cooks food
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"
- “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.
- Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.
- meet at breast level; "The runner breasted the tape"
- the front of the trunk from the neck to the abdomen; "he beat his breast in anger"
- either of two soft fleshy milk-secreting glandular organs on the chest of a woman
- The corresponding less-developed part of a man's body
- Either of the two soft, protruding organs on the upper front of a woman's body that secrete milk after pregnancy
- A person's chest
- A small furnace or kiln
- (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
- An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
- A cremation chamber in a Nazi concentration camp
- An enclosed compartment, as in a kitchen range, for cooking and heating food
- kitchen appliance used for baking or roasting
Peppercorn Chicken with Lemon Spinach
3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 lb)
2 to 3 tbs coarsely ground peppercorns
3/4 tsp finely minced fresh rosemary
Kosher salt
3 tbs olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup chicken broth
1 tbs chopped fresh parsley
2 cloves garlic, chopped
1 lb spinach
1/2 tsp finely grated lemon zest
Preheat the oven to 350 F. Brush 1tbs of the mustard all over the chicken. Sprinkle with the pepper, rosemary and salt to taste.
Heat a large skillet over medium-high heat ; add 2 tbs oil. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a baking dish; bake chicken until cooked throug, 10 - 15 minutes.
Meanwhile, add th shallots to the skillet and cook unti soft. Remove from heat and add the brandy, return to heat and scrape up any brown bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tbs mustard and the parsley.
Heat 1 tbs oil in another pan over medium-high heat. Stir in the garlic and cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest.
Serve the sauce over the chicken along with the spinach.
The recipe is from the February/March 2009 issue of the "Food Network Magazine". We made a few changes.
We used spicy brown mustard instead of dijon and we used dried rosemary and dried parsley instead of fresh.
We used another 1/3 cup chicken broth in place of the brandy and just served the spinach with lemons instead of using the zest.
The spinach was great and the chicken was good. Would make both of these again.
Chicken Enchilada Mummies Recipe
INGREDIENTS:
2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 can (4.5 oz) Old El Paso® chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) Old El Paso® enchilada sauce
12 Old El Paso® flour tortillas (8 inch)
DIRECTIONS:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.
4. Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
6. Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.
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