Chicken dinner

[Julie Bove]

I had chicken tenders that needed to be used or frozen. I found this recipe:

https://www.allrecipes.com/recipe/8801/golden-chicken-tenders/?internalSource=staff%20pick&referringId=17372&referringContentType=Recipe%20Hub

My package of chicken was larger. I used more stuffing and butter. I put a
layer of crushed stuffing under the chicken as well as on top and used about
1.5 teaspoons of butter for each piece.

Green beans and mashed potatoes on the side.

[U.S. Janet B.]

I like that, I think I will try it some time. Thx

[U.S. Janet B.]

On Sat, 6 Jun 2020 09:15:22 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>Wow, that's some fancy goremay stuff there. Here's my contribution
>to Goremay White Trash Cooking. I have everything to cook this
>tonight, come to think of it. I'm overstocked on chicken, seeing as
>how the prices on that have stayed the same - unlike beef. And pork
>is getting rare since the Chinese bought Smithfield and ship it all
>over there (there are no wet OR dry-cured hams made in Smithfield
>County and the USDA definition of "Smithfield Ham" was taken off the
>books upon a petition from the Chinks).
>
>The Chinese attitude is, "You afraid to work? Then we take all you
>pork". After they invented coronavirus, tried to lie and cover it
>up, and killed 110K+ Americans)
>
>>This was actually pretty darned good. Good flavoring from the from
>>just the wine and dressing mix. I'd make it again. What makes it
>>White trash food? Canned cream of mushroom soup, packet of Italian
>>dressing seasoning, and a brick of cream cheese.
>>
>> Sear and set aside
>>
>> 2.5lbs of salt & peppered boneless/skinless halved
>> chicken thighs.
>>
>> Deglaze pan with
>>
>> 6-8 ounces of white wine (chardonnay in my case).
>>
>> Add 1 can of CoM soup
>> 8oz brick of cream cheese cut into chunks
>> 1 packet of Good Seasons Zesty Italian Dressing mix
>> 4oz milk
>>
>>Stir until melted and creamy.
>>
>> Add 8oz of sliced white or brown shrooms
>> and the reserved chicken thighs
>>
>>Simmer very low for 2-2.5 hours or cook in the crock pot. Add more
>>milk if it's too thick - it will thicken more as its served and cools
>>a little. Stir in a small handful of
>>
>> minced parsley 5 minutes before serving.
>>
>>Serve with/over your choice of rice or noodle.
>>
>>https://www.flickr.com/photos/sqwertz/36887276386/in/photostream/lightbox/

That brick of cream cheese stopped me. I haven't liked any cooked
non-sweet recipe that I have tried.. I would try a work-around on
this recipe. Probably sour cream.
Thanks for the idea.
Janet US

[Taxed and Spent]

creme fraiche

[cshenk]

Sqwertz wrote:

> On Thu, 4 Jun 2020 00:04:20 -0700, Julie Bove wrote:
>

> > I had chicken tenders that needed to be used or frozen. I found
> > this recipe:
> >
> >
https://www.allrecipes.com/recipe/8801/golden-chicken-tenders/?internalSource=staff%20pick&referringId=17372&referringContentType=Recipe%20Hub

Hi Julie, missed the original but I like this. It inspired this post
in my local area.

---------------
Something simple, inexpensive, and tasty!
https://www.allrecipes.com/recipe/8801/golden-chicken-tenders

I think it is time to post something less 'complex' for those who
really do not cook much, or don't like to. Although the actual recipe
uses just the tenders (quite pricey) reviews show many cut up a chicken
breast to strips and it worked great.

You can use bagged (or boxed) stuffing just fine here and many use a
lot more stuffing, even making a bed of it so there is lots to go
around.

Here would be my own version to feed 4:

1/2 bag Pepperidge farm stuffing (or equal amount boxed). Bed baking
dish with 1/2 of this then crunch up the rest and set aside for topping.

1/2 stick butter, melt in microwave (about 2 minutes, doesn't have to
be fully melted).

1-2 breasts cut long-wise to 4-5 strips. Lay strips evenly about on
the stuffing then add finer crushed stuffing on top. Pour butter
evenly over it all. May add up to 1/2 c prepared chicken bullion.

Cover with foil and bake then remove foil last 10 minutes to crisp the
top.

Harris Teeter boneless chicken breast is 1.79lb this week. Stuffing
about 2$ but only 1$ used. Can use margarine but cost should be about
25cents (even real butter) per 1/2 stick. 76 cents a serving for main
dish.

Now add some canned or frozen veggies. I'd tend to one of corn and one
of green beans here. Generally with sales, 50 cents a can (can be much
less). 25cents total.

Main meal at 1.01$ per serving. Time it takes to toss together, about
5 minutes. Bake time about 35 minutes.

Would you like to fancy it up but still stay really easy? I'd make a
packet of gravy. Generally 50-75cents a packet and you really only need
1/4 cup or so per person with this dish. Call it 19cents more per
serving for 1.20 each for a whole dinner.

So everyone looks happy then the kids frown. But Mommie? Dessert?
I'd go with a handful of grapes but you can also do baked Banana. Peel
and cut 2 bananas long-wise the drizzle with a little honey or syrup.
Add to the oven as the chicken bakes for 10 minutes. Cost estimate per
serving: 5cents banana, 5cents syrup. Add total cost per meal with
dessert to 1.30$ each.
-------------

Prices there are local and may not match yours but probably not
hirridly off unless looking for only free range 100% organics. Some of
the folks I am talking to haven't been paid in 3 months and these items
are what they can get from the local food banks.

I don't give a rats ass what the others may have said. Thank you
Julie. That was very timely. Hope you don't mind what I did with it.
Somehow, I think you won't mind.

Carol

[cshenk]

I thought it looked terrible. Sorry but not at all my style.

[jmcquown]

I've been known to use seasoned stuffing crumbs to coat chicken thighs
before baking. They come out nice and crunchy.

Jill

[Thomas]

I use the seasoned for my crab cakes

[Doris Night]

On Sat, 6 Jun 2020 18:26:47 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I'd really like to try the roast chicken that Samin Nosrat made in
Salt Fat Acid Heat. Marinated in buttermilk. Her recipe came out
looking really delicious.

Doris

[Gary]

jmcquown wrote:
>
> I've been known to use seasoned stuffing crumbs to coat chicken thighs
> before baking. They come out nice and crunchy.

Reminds me of the old "Shake and Bake."

Remember that old commercial with the little girl with a
heavy southern accent?

Father: Boy, this chicken sure tastes good.
Little girl: It's Shake-n-Bake, Daddy, and I hay-elped.

[Gary]

Thomas wrote:
>
> I use the seasoned for my crab cakes

"Old Bay" seasoning and vinegar/water are your friends for
cooking
crab and shrimp. Then make your recipes of either.

[jmcquown]

Nothing wrong with Shake and Bake :)

Jill

[Dave Smith]

\

It was an annoying line but dang, it was effective. Everyone remembers it.

[Gary]

I call bullshit on you, Jill. You would never imagine using
such a thing now.

I've been tempted to buy and try a box (if it's still made)
just to see how it tastes now. I did use it a few times about
45 years ago. It was weird stuff.

Bruce can look up "BBQ flavor" shake-n-bake ingredients.
It was a strange concoction. I remember mostly red dye
and sugar.

[U.S. Janet B.]

On Sat, 6 Jun 2020 15:21:18 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>I defiantly know what you mean, but I think it's the wine that takes
>away that cream cheese flavor. Most recipes don't use wine, I
>adapted this from two similar recipes. Sour cream actually sucks
>flavor out of this dish.
>
>If I was still adamant about no cream cheese, I'd probably try that
>Mexican non-sour cream. Or just regular cream and thicken it
>slightly.
>
>-sw
O.K.,, I will footnote to try the cream cheese at least once
Janet US

[dsi1]

It was unique in that there was no crunchy coating - just red chicken with a sticky sweet coating. Perhaps they were trying to make char siu chicken. Hopefully, they ditched that product.

https://www.simplyrecipes.com/recipes/char_siu_chicken/

[jmcquown]

On 6/7/2020 10:21 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 6/7/2020 8:33 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> I've been known to use seasoned stuffing crumbs to coat chicken thighs
>>>> before baking. They come out nice and crunchy.
>>>
>>> Reminds me of the old "Shake and Bake."
>>>
>>> Remember that old commercial with the little girl with a
>>> heavy southern accent?
>>>
>>> Father: Boy, this chicken sure tastes good.
>>> Little girl: It's Shake-n-Bake, Daddy, and I hay-elped.
>>>
>> Nothing wrong with Shake and Bake :)
>>
>> Jill
>
> I call bullshit on you, Jill. You would never imagine using
> such a thing now.
>

Only because it's easy enough to combine breadcrumbs (or crushed
stuffing crumbs) and seasonings. I always have breadcrumbs on hand and
plenty of dried herbs and spices.

> I've been tempted to buy and try a box (if it's still made)
> just to see how it tastes now. I did use it a few times about
> 45 years ago. It was weird stuff.
>
> Bruce can look up "BBQ flavor" shake-n-bake ingredients.
> It was a strange concoction. I remember mostly red dye
> and sugar.
>

You're talking apples and oranges. I've never tried the "BBQ flavor"
Shake-n-Bake, I didn't even know they made such a thing. I'm talking
about the original stuff which was pretty much just seasoned breadcrumbs
and came with a bag in which to shake the chicken pieces to coat.

Jill

[cshenk]

Regular shake-n-bake is still around (or something so close don't know
if it's different).

My husband gets it from time to time.

[U.S. Janet B.]

On Mon, 8 Jun 2020 14:03:59 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>I made it again last night and winged it. I didn't have everything
>I needed.
>
>2.5 hours is way too long unless you're a crock pot, which is
>unnecessary since you already dirtied up a skillet.
>
>Half bottle of Italian salad dressing with 1/2ts of baking soda to
>neutralize the vinegar. Cream of broccoli instead of cream of
>mushroom. Add 3/4 head of broccoli florets 20 minutes before taking
>it off heat (after mushrooms). And more milk to thin it out, or use
>a pint of cream instead of cream cheese as it is kinda rich feeling.
>
>-sw

that sounds even better. I wonder if this thing could be worked into
a savory bread pudding like if there were leftovers from the original
casserole? Probably only need a bit more milk.
Janet US

[jmcquown]

I don't know this "BBQ flavor" Shake n Bake is Gary is talking about.
Never tried it, not interested. But sure, let Bruce look up those
ingredients. Then he can claim everyone in the US buys and uses it.

Jill