How To Make A Perfect Grilled Chicken
I am too hungry to cook! When I walk in the door, I know Marie Callender will satiate my tummy grumblings in 5 1/2 minutes. Why cook when I have Marie?
Mary Sue serves third and gets a little grumpy with the other chefs for rushing her. She goes with Mussels and Clams Portuguese Style with Sausage and Wine Broth. Curtis thinks it's a great date dish because it's fun and impresses Gail with his fork/spoon combo MacGyver style. He's invented the spork! Naomi is next and worries her plate is too "rustic." She serves a Porcini-braised chicken Thigh. James is not impressed by the romance of the dish but Gael is willing to forgive because the food is so good.
Save sauces in ice cube trays. If you make several meals during a week, consider saving sauces from them in ice cube trays. This will allow you to add some interesting variety to any dishes you might be making later in the week. It will also make the process simple.
Many crockpot recipes call for some sort of meat. Some of the best pot roasts and chicken dishes I've had have come from a crockpot! Remember when slow cooking meat to trim off excess fat. Due to the prolonged cooking in a coq au vin slow cooker time slow cooker, that excess fat can really get cooked in giving your dish an odd taste.
With all the high coq au vin slow cooker blood pressure heart disease and obesity in this country there is a serious scare over the cholesterol and fat in eggs. While some people may really need to watch their egg intake, an aspiring bodybuilder in decent shape needs to eat up! Are you really worried about the cholesterol? Think about this - studies have shown that eating DIETARY cholesterol is not what makes the bad cholesterol in your BLOOD rise! Your genetics and lifestyle determine that. Remember, you're training your heart out four or five times a week, and you need these extra calories.
Store-bought jarred pasta sauce - I make my own when I can; when I can't, there's always a jar of traditional Ragu or Prego or something in my pantry. I always buy the plain stuff and add my own "extras" when a quick meal is in order.
But people come here especially to enjoy a bucket of boiled crawfish, which you can order by the pound, a small bucket is almost 2 pounds and it is served with one corn and one potato, and a full one is three and a half pounds and it is served with two corns and two potatoes. Typically you will order a bucket and share it, and most likely you will not care about eating coq au vin cloake your hands and getting dirty since it is the norm but do not despair as paper bibs and plenty of napkins are available.