We own a George Foreman (2 actually - one is in much better condition than the other)... but sometimes it seems that throwing meat in/on a foil lined pan/dish is soooo much easier than having to clean the grates of the Foreman. Tip: I almost always cover any dish or pan that goes into the oven with foil, simply because you just pull the foil off and the dish is clean... glass, metal, big, little... doesn't matter. It is becoming glaringly obvious that I love Sam's Club, because here is a foil plug. Sam's has industrial size foil reams (I guess that's what you call it when it's on a roll??) I think they're about $20 (and that's for heavy duty) and as much as we use foil, it lasts us around 6 months. NOT too shabby.
Rain, rain, go away. I used my waterproof running shoes this morning, accidentally immersed my entire foot in a puddle and still came out dry! Wooohoo!
Garlic Chicken, Brussels Sprouts, and Mushrooms
You can change the ratio to fit your needs. The basic ingredients for this recipe were pulled from something I found on the internet for a stir fry. So I modified the amounts and the ingredients that I wanted in it and voila, it became a baked chicken recipe...with vegetables (that needed used before they were gross, of course.)
3 Chicken Boobs (butterflied, pounded, or made stuffable - however you can achieve this, go for it.)
1/2 cup Soy Sauce
1/2 cup Cooking Sherry
4-5 drops Sesame Oil
1 tbsp Chili Paste (or whatever you have that is close, we used garlic chili something.. it wasn't paste)
1/4 cup Red Wine or White Wine - (also you can use this as a substitute for the sherry) (optional)
1/2 cup Chicken Broth (or water)
3 tbsp Garlic Powder
2 tbsp (Brown Sugar or Brown Sugar Splenda)
1 tbsp Red Pepper Flakes (optional)
Stuffing:
2 Green Onions, sliced longways
1 Jalapeno (optional) sliced into thin strips
10 cloves of Garlic, minced
Fillet breasts, mix sauce ingredients, season chicken with garlic powder and salt, stuff with the garlic, onions, jalapeno, evenly. Roll up, secure if you want, mine stayed put without securing. Pour dressing over (I reserved some for later basting and dipping sauce needs). Bake at 400 degrees for about 40 minutes - or until done - depends on thickness of your chicken. Baste part way through.
As for the Mushrooms and Brussels Sprouts - just clean them and toss them in the pan. Add mushrooms at the beginning, and brussels sprouts nearer to the end so they don't turn to mush. These are optional and you could actually throw any veggie in there that you wanted.
P.S. If you aren't using the wine in the recipe, substitute that amount of chicken broth or other liquid in the mix.
So this was a hit ... the marinade that was actually a cooking sauce was so good Matt reserved the leftovers to use on his noodle snack.
I guess this would be a decent time to plug Miracle Noodles, real quick.
These have nothing in them. They are delicious. They come in a variety of "shapes"... fettuccine, angel hair, rice, macaroni, etc. No calories, no carbs, nothing. There are a few drawbacks, which I will be kind enough to warn you of, as nobody warned Matt and I appropriately before consuming these. First, they are made of out of tree fiber (don't let that scare you.. they seriously are yummy). Second, due to their makeup, this directly correlates to what happens after you have digested them - tree fiber is powerful stuff. Third, do NOT eat these more than one day in a row for the first few times you eat them. Fourth, they smell like awful fishy fish before they're heated (again, don't let that turn you off - they do not taste AT ALL fishy once they get warmed up). I will make it a point to get some recipes on here for these. Matt just likes them in chicken broth (bouillon) with some spicy pepper. He will be using the leftover dressing from the Ginger Chicken for his next noodle snack though :)
As for the Miracle Noodles, I highly recommend them. Just keep tasting...
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