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Yes, I did play that tune ... but there is lots of room in there
I've also tried the "You know - we're going to be overeating while on vacation so we really should just eat what we have here tonight" number. That wasn't received very well either ... lol
I do cook for a large crowd because of the day care but tonight and everyone may have it. I can have pretty much anything because it goes on a point system. I think I will make a Cuban dish called
Breast of Chicken Al Ajillo (Ajillo means "with garlic sauce")
Cut the chicken breasts in half along the breastbone line and set aside.
Heat the olive oil in large saute' pan over medium high heqat. Add chicken breasts and cook until browned approximately 2 minutes on each side.
Add the garlic and saute' about 2-3 minutes.
Add white wine, parsley and cilantro.
Cover and reduce the heat to medium..simmer 5 minutes and serve.
Looks easy enough and I guess I can use Pam instead of Olive oil but I am allowed the olive oil.
I do cook for a large crowd because of the day care but tonight and everyone may have it. I can have pretty much anything because it goes on a point system. I think I will make a Cuban dish called
Breast of Chicken Al Ajillo (Ajillo means "with garlic sauce")
Cut the chicken breasts in half along the breastbone line and set aside.
Heat the olive oil in large saute' pan over medium high heqat. Add chicken breasts and cook until browned approximately 2 minutes on each side.
Add the garlic and saute' about 2-3 minutes.
Add white wine, parsley and cilantro.
Cover and reduce the heat to medium..simmer 5 minutes and serve.
Looks easy enough and I guess I can use Pam instead of Olive oil but I am allowed the olive oil.
It sounds very good and easy! I think I would do the Olive Oil; it sounds like it is part of the dish......garlic, EVO, wine, cilantro and parsley sounds different from garlic, wine and Pam!
Charley.........tell your wife that you will do the cooking tonight and it will be a surprise. Maybe that will work. Just come up with a fancy name for it.
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This AM I pounded a chicken breast thin, spread it with chopped sun-dried tomatoes, Kalamata and oil-cured olives, and a little mozzarella. Rolled it up and then wrapped in plastic and twisted the ends like a Tootsie-Roll, after a day in the fridge it'll hold its shape while it gets pankoed and sauted, probably get some farmer's market Joisey tomatoes to go alongside.
I'm a little late getting in on this, but Lipton 90 second rice pouch (one of my guilty pleasures) used to make a lemon rice version which was the perfect thing with fish. Since they must have heard I liked it, it has disappeared. However, now I just flavor plain rice with a little grated lemon peel and a bit of juice and butter.
Also, Rachel Ray, has a lemon pasta recipe that would go well with fish too.
When many of you talk about the cooking with red or white wine I am so lost! I need brand names. Even the people in the stores are clueless as to which white or red wine to use for cooking. I don't know a dry from a non-dry! Brand names sure would make it easier--please???
When many of you talk about the cooking with red or white wine I am so lost! I need brand names. Even the people in the stores are clueless as to which white or red wine to use for cooking. I don't know a dry from a non-dry! Brand names sure would make it easier--please???
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by cynwldkat
When many of you talk about the cooking with red or white wine I am so lost! I need brand names. Even the people in the stores are clueless as to which white or red wine to use for cooking. I don't know a dry from a non-dry! Brand names sure would make it easier--please???
#1 Rule, NEVER cook with wine you wouldn't drink!
After that it depends on what you're trying to do, it's all pretty flexible but you wouldn't use a BIG, booming Zinfandel in a subtle fish dish nor a delicate little white in a hearty beef stew. Given that, experiment to find out what suits YOU, one of the benefits of being the cook It's easy these days to buy the little 'sampler' bottles of a variety of wine so have fun, if it's drinkable wine you won't get too far off base. If the little bottles have no notes look for full size bottles of the same wine, the labels will normally tell you a little about the wine, including sweet/dry, etc.
Sorry Cyn....I use what is in my house unless it is for Marsala (for that I use Pastene Marsala wine).....I think for the white wine I have some Woodbridge in the house.
I am not that fussy and I do use the cheapest or whatever I have. Other people may feel different.
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sounds different from garlic, wine and Pam! 
