If you had said shuffling, watermelon eater, fried chicken
Posted By: Southern girl on 2007-10-17
In Reply to: I find it very interesting that - JanSetzmt
all day long- do you think that might be offense to some also? Because something sounds, I guess, so backwoodsy you say from the south? I am so glad the post turned out to be a yankee because I know of no one who eats like that. You Yankees really have some odd foods. I personally (as well as others here) find offensive because of the fact it sounds so ignorant for anyone to assume southern thing.
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Thank you! Actually, the fried chicken is chicken strips sm
breaded and fried that I make from scratch. Yes, I buy the 5 pound bag from Sam's club, fry it up and then toss is with my mom's famous teriyaki sauce cut into small, bite sized pieces. With 5 pounds cut up I can make well over 120 pieces. No big deal! Thanks for your suggestions!
Fried chicken drummettes, mashed potatoes wiht homemade gravy, corn on cob and rolls
x
My dad told me that I got the chicken pox from playing in the chicken coop. I believed him for years
nm
I have a finicky eater, too. Part of it is hereditary.
Being a supertaster with the taste/texture thing going on. We did the blue food coloring on the tongue and paper with a hole in it to count taste buds. Very, very high taste bud count here compared to DH and his family with low taste bud counts. I wondered about a sensory disorder, too. My Dad and I were both picky, but we got over it for the most part. The pickiness is also partly because my kid wound up in the hospital with severe gastroenteritis so we fed him anything just to get him to eat and keep it down. He got a little spoiled.
I've had extended family members completely butt into our business and tell me how to parent him. They even tried making him eat until he vomited on their table. More than once. I told them at the last holiday meal that the doctors and I aren't worried about him so they could butt out. We won't be doing the holidays with them this year. I'm not putting up with their unsolicited advice and allowing them to make him sit there until his plate is clean on a holiday, for Pete's sake! He is MY child, not theirs! None of my other kids are picky, so I must be doing something right.
What we are doing is acclimating him to "new" foods. I stopped making separate meals for him but I include something he likes in every meal. I let the kids eat raw vegetables and they can dip them in ketchup, ranch or cheese sauce. The same with cooked vegetables. Put ketchup on your corn or beans, I don't care. I did it when I was a kid. Serve the veggies first when the kids are the most hungry. Give water to wash food down so they're not filling up on milk or juice. They can have milk at the end of the meal if you're concerned about calcium and nutrients.
I make healthy whole grain muffins with vegetables like pumpkin, carrot and zucchini but applesauce and ground flax instead of oil. I shred vegetables and put them into sauces or meatloaf.
My picky eater is eating diced baked potato instead of fries now, baked/grilled chicken breast instead of nuggets, whole wheat bread instead of white. He'll eat ham, fish sticks, pepperoni pizza and Canadian bacon now. It's not the healthiest, but it's meat. I still can't get him to eat beef, however. No burgers, no steak, no beef tacos, no spaghetti with meat sauce. We definitely bribe/reward, too. Try this and you can have a Hot Wheel or a sweet for dessert.
I don't believe in force feeding a kid. My Dad made me and my siblings eat, and we all puked on the table. We would have eaten the vegetables raw instead of nasty, mushy cooked canned spinach, peas and asparagus. We love them raw or steamed.
The pediatrician and nutritionist agreed that he'll outgrow it once he hits puberty. They've never seen teenagers turn down food. You can also see if the kids want to plant a little garden with their own vegetables.
You'll have to get something with a biological odor eater in it. Fabreze is not
s
If you swallow a watermelon pit
you will grow one in your belly! :)
We call those watermelon pickles. YUM. nm
xxx
I've never had watermelon rind preserves, but..sm
have heard they are really good. Let us know!
Mind sharing your soup recipe?
Watermelon rind preserves? I'm canning like mad today!
Who has made this? I'm a canning fiend right now. I did 20 pounds of tomatoes last night and want to do the watermelon rind preserves. I found this recipe in my Ball Blue Book. I'm curious as to how they taste. I've got my watermelon rind doing a long soak in salted water right now. It sounds gnarly but hey, it's free, right?
I'm making some pumpkin/zucchini soup right now to freeze in my new chest freezer. It's to die for. Well, maybe. I've never used zucchini in it, but what doesn't taste good with a little zucchini?
Okay, babbling over.
How about cheesy hashbrowns, baked beans and watermelon--nm
OMG, fried cream corn?!!??
That stuff sounds like it should be from the "Coronary Cookbook."
thriller. grilled or fried?
x
Can you freeze fried eggs? - sm
I thought I might freeze breakfast sandwiches for my son so he can have a quick breakfast before work - you know, bagel, egg, bacon and cheese. Anybody know if eggs freeze and the microwave well? Thanks!
I'm in north MS, I saw a bag of fried peanuts in...
still in the shell at a convenience store yesterday!
I grew up in IL and many of the foods I grew up eating are the same here.
my fave too...along with Fried Green Tomatoes
ah yes, fried spam on grilled cheese!
x
I've tasted fried calamari. To me, it
was tasteless, just tasted the crust.
Fried rice is another good, cheap meal (sm)
I use a rice cooker a lot since I can cook w/o babysitting it. Make extra rice and put it in a ziplock bag and refrigerate. Next day you can take the leftover rice and bits of meat and veggies left over from other meals and an egg or two, and make fried rice. If you're new at it, there are some inexpensive fried rice spice mix packets that give you the flavor with some instructions. But once you've done it a few times, you can wing it with some asian spices and just use up the leftovers you have.
Two egg whites fried in butter flavored spray and a cup SM
of hot Lipton tea with lemon. Same thing every morning, and God help me if I look in the canister and discover I am out of tea bags! That just can't happen! 
Fried pork chops, mashed potatoes,
gravy, and don't know what else yet; about to get up and go check!
Fried round steak, mashed. pot, chinese cole slaw, biscuits and pumpkin pies. nm
What about chicken; so much you can do with it.
And if you buy the large packages, it's fairly inexpensive. Also, eggs are inexpensive, quiche or omelets. Grilled cheese with tomato. Baked macaroni and cheese casserole. There is really so much.
Do try Zatarain's meals in a box, very cheap and we love them. You just add the meat or seafood. Here is a website.
http://www.zatarain.com/products/products.php/1/1/Rice_Dinner_Mixes
And their rices are by far the best as side dishes, much better than Rice a Roni or Uncle Ben's I think. Cooks up fluffy, not sticky and a large amount.
http://www.zatarain.com/products/products.php/1/4/Side_Dishes
Here's one of my chicken recipes:
Easy parmesan chicken
Dip chicken breast in melted butter/garlic mix (1 stick butter and 1/2 tsp minced garlic)
Coat with breadcrumb mix (I used flavored/seasoned with about 1/4 cup of grated parmesan cheese and pinch of garlic powder added).
Place in pan. Pour the remaining butter on top, or not. I do! :)
Bake in oven at 325 for around 30 minutes.
Yum.
Chicken leg
We played this at a friend's for Thanksgiving. It was fun. There may be a limit on how many people, I am not sure. You take regular dominos. Each draw 7. Before you give out the tiles put the highest domino that is the double number or the lowest number like 1 dot 1 dot. Then, everyone takes turns around the table and puts 1 tile only to match one of the ends. In this case it would be 1 dot of course. If someone has a double number again they put that tile diagonal next to the tile they are matching sticking out like a leg. Then the group has to keep going to match that other side to make the other leg. If you can't match it you keep drawing from bone yard (again one each time then onto the next person). All other times than doubles you keep matching the dots and if after you draw you don't have it next person goes. You do this until a person has only 1 tile left, they say 1. And when the first person has all tiles gone, the game is over and the people add up their dots and that is their high score. I got the highest score ever, which meant I was the biggest loser ever LOL. There are many strategies like cards, but mostly try to get rid of the high number dots first. The difference between this and dominos is the chicken leg part which is tough, and of course the fact you only draw 1 tile instead of keeping going and each person only puts 1 tile then the next person goes. You'd be surprised how the time flies when you play this. BTW: We were all from 46 to 56 in age range there. Hope that if anyone plays this the time flies by as much as it did for me. Happy Holidays!
Raw chicken??
I wouldn't give raw chicken to a dog for the same reasons I wouldn't give it to a person. Dogs can get salmonella poisoning, too.
& ditto what the poster below says about chicken bones. Except neck bones.
I buy chicken thighs once in awhile & boil it until it falls off the bones & add some broth to my dogs' food every day. They eat the *cooked* meat & skin as well, but I throw away the bones.
Andy is a picky eater. It took awhile to find a food he liked. WorriedMom (OP) may just have to keep experimenting.
Chicken
Crustless Chicken Pot Pie Skillet.
Boneless chicken breasts cut in to 1-inch pieces.
Chicken boullion (cubes or powder)
1 can sliced mushrooms, drained.
Onion (to taste) diced small.
1 can Cream of Mushroom soup
1 can diced peas and carrots.
Egg noodles, cooked and drained.
Saute chicken, mushrooms, and onion with chicken boullion and low fat spread chicken is cooked through and onions are tender. Deglaze pan with a little milk (basically use milk to loosen any browned bits stuck to pan). Add Cream of mushroom soup, peas and carrots, and egg noodles. Season to taste with salt, pepper, garlic, etc. Simmer until heated through and serve.
Cooking chicken
I wound be reluctant to cook chicken on an indoor grill. Pounding the chicken will help, but you really need to be careful about cross contamination. Until you get a feel for it, I would cook it on the grill to mark it, but finish it in the oven. I also would marinate your chicken. I love Soy Vey teriyaki marinade. There are some excellent crock pot recipies that incorporate chicken breast. I got a panni sandwich maker and those are excellent and easy. Start off slowly, look at recipies and do what tastes good. Eating out is definately not a habit you want to get your kids into. Just really be careful with raw chicken. When I pound chicken I use a plastic grocery bag. I put the chicken in there and then pound it. It saves on cleanup of splattered chicken and is more sanitary. All Recipies is a great site, as well as BHG.com. Good luck and have fun. 
Chicken and biscuits?
When I bake a whole chicken at the beginning of the week, later in the week I cut up the leftovers into a casserole dish with a can of cream of potato soup, cream of celery soup and peas and carrots. Top with Pillsbury biscuits. If you want the complete recipe, feel free to e-mail me.
I'm roasting a chicken
probably broccoli from the garden, not sure what else yet.
Chicken Salad
I agree with keeping it simple . . . just wanted to add that I love to use leftover grilled chicken, and don't forget the garlic. Love the garlic!
mix chicken with various marinades...
Use any salad dressing or marinade. Example: steamed/boiled chicken cooled then stir Caribbean mango marinade. Eat as is or mix in some fresh dill, shredded lettuce, fruit, whatever. Have on crackers, toasted pita chips, in a roll, etc. Use any salad dressing or marinade. I never use mayo - too blah, need that zing!
chicken sphagetti (sp). nm
d
chicken soup does!
and if you make it thicker and put a pie crust lid on it you can make home-made (much healthier in my book) pot pies easily. i would just advise rice instead of pasta...the pasta can lose its texture during thawing sometimes. a beef roast with potatoes and all freezes well too. I usually make a double batch of both of these and put one in the freezer. Same with lasagne. :)
me too and chicken mcnuggets in
chicken soup
Good ol' "Jewish penicillin" - chicken soup. Use leftover chicken or steamed chicken thighs or breasts if no leftovers are available. Use Swansons natural chicken broth (no sodium) but can use bullion, but it contains a lot of sodium. Use about a quart or more of natural chicken broth. I like to use baby carrots whole, but can certainly use sliced carrots. Season with lots of minced garlic and a little dill weed (maybe a teaspoon). I slice in a couple of things of celery or sliced celery hearts with leaves. I sometimes add noodles, or rice, sometimes I use a package of frozen mixed vegetables which are really terrific, depending on what I have available and what type of soup my family wants. Add some white pepper, not black pepper. Simmer until carrots and celery are soft. If using pasta or rice, add that last, otherwise it soaks up too much broth and gets soggy. My family would eat this even if they were sick and nothing else appealed to them, that is why I call it "Jewish penicillin." This is a Jewish mama's recipe. Enjoy - it is so simple and so delicious not to mention nutritious and healthy. Note: Never let your chicken leftovers go to waste - make a pot of chicken soup!
Chicken in foil - sm
Boneless, skinless chicken breasts pounded a bit thin, place in tin foil, season with Italian spices/herbs, garlic, cover with sliced onion, zucchini, green pepper, a jar of sliced mushrooms, a bit more seasoning, dot with margarine, fold foil tightly, place in a pan, over 400 degrees for 30 minutes. Juices are good on rice.
Can also place all in a 9 x 13 pan, covered tightly with tin foil and baked.
Can vary toppings to your taste - can add shredded mozzarella.
Chicken teriyaki
Is there a reason you can't do it in a skillet? You might be thinking you can't "grill" it over an open grill, which I can understand, but I'm not grasping why you can't use a skillet. A flat or kind-of-flat skillet will work just fine. Brush it lightly with oil to keep the goo from sticking too badly and to provide a bit of something for the meat to brown on. You need the kind of high heat/hot metal of a skillet or grill in order to caramelize the sugar in the sauce. Otherwise, you'll just have baked chicken in goo. (Voice of experience, here!)
A skillet will cook the meat quickly without drying it out. The oven is going to dry it out too much, I think, and you won't get the nice brown glaze outside. The goal is just done, moist chicken inside and a nicely browned crust outside.
Either way, marinate the chicken ahead of time. You can use some dilute sauce for this. Also soak the skewers a few hours in water so that they don't burn as readily.
I guess you can do this in the oven, but if you do, how about cooking the chicken and THEN skewering it? Nobody will know! It will be a lot easier to turn the meat and get good contact with the pan. If you choose to do it in the oven, you might line a heavy pan with aluminum foil, shiny side up, and coat it with a very thin layer of oil. Arrange the marinated chicken so that one side of every piece is flat on the foil. Every so often, turn the meat so another side is down and brush with sauce. When it's done, skewer it with the soaked skewers, add some more sauce, and finish in the oven until the sauce gets like you want it.
If you have a spray bottle, put some water in it. If the skewers do catch on fire, just spritz them out.
buffalo chicken dip -- always a hit!
I got it from allrecipes.com
INGREDIENTS (Nutrition)
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers or any crackers you like
DIRECTIONS
- Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
how do you cook your chicken?
are you baking it or on the stove?
my sister used to make us rice and teriyaki chicken and i loved it. im not so much a cook, but would like to do this as it seems so simple
fiesta chicken
4 boneless chicken breasts cut into bite size pieces.
8 oz sliced mushrooms
1 cup shredded swiss cheese
1 can cream of chicken soup and mix with 1/2 can white wine or chicken broth
1 cup pepperidge farm stuffing
1/2 stick butter melted
place chicken in bottom of 9 x 13 pan, layer with mushrooms, then swiss cheese..
pour soup mix over
SPrinkle stuffing overtop and then pour melted butter on top.
Baker 350 for 45 minutes
Easy and good!!
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Chicken paprikash
I am Hungarian and that is our favorite meal. I figured if he did not like it, he was not worth marrying!!! Luckily he loved it as does our 4 kids now; 2 out of 4 ask for it for their birthday dinner. I do remember the first time I cooked breakfast for him as a married couple and it was an electric stove and I had grown up with a gas stove. I burned EVERYTHING! But, he still ate it and did not complain. 20 years later I'd bet he'd complain if I did it now! LOL
Beer can chicken
Has anyoe ever made this on the grill? How did it turn out, says to cook over one side and have the other side lit, Did you use and special rub on it?
Beer Can chicken
Hi, Just bought a beer can chicken roaster at Big Lots for $3 and you season the chicken and then put over the beer can and place on roaster -- for charcoal grills you use indirect cooking method which is arrange the coals away from the food so that juices from food do not reach the coals. Place a foil drip pan in the middle of the fire box and mound the coals around the pan, making sure the pan is large enough to cover the surface below the food.
For gas or electric follow directions for indirect cooking for units with 2 or more burners, one burner should be turned off after preheating and food should be placed over the unlit or off burner. For units with 1 burner, set burner to lowest available setting cooking times range between 1-2 hours depending on heat source and size of chicken use a meat thermometer to check for doneness.
Hope this helps
Nuggets, turkey or chicken...nm
n
Best Chicken Wings I have ever made myself (sm)
Go to www.bettycrocker.com and do a search for the recipe called "Engine-revving Chicken Wings". I have substituted bottled Chili Sauce for the cayenne pepper sauce (hot sauce), and I have also substituted pancake mix for the Bisquick, and both come out wonderful especially if you prefer "hot wings" that are not soaking in a lot of grease. My only other tip is when you place your foil-lined baking sheet in the oven initially to melt the butter or margarine, when taking it out before loading it with the coated wings, make sure the you spread the butter around because they may stick. Another tip: You do not have to let these marinade the entire four hours. Sometimes, I have only marinated them for two hours, and they come out great. I also have excluded the onion salt that it calls for - still awesome.
couple more chicken recipies.
CHICKEN RUEBEN
Recipe for 4 boneless chicken breast so go from there. You can dice the chicken. If you boil the chicken and debone, cut back cooking time some, just to melt. Place raw chicken in pan, Drain 1 15 oz can saur Kraut, spread on top, Pour 1 small bottle thousand island dressing over top, cover, bake @ 350 x 30 min, uncover, cover with slices swiss cheese (or other), bake uncovered an additional 5-10 minutes. Dressing takes away sour taste.
CHICKEN NANCY (?) Don't recall who the heck nancy was.
6-7 boneless skinless chicken breasts (or chopped)in the bottom of a sprayed casserole pan. (Season with poultry seas. option) 1 slice of swiss cheese on top of each breast. Mix 1 can cream chick & herb soup mixed mixed w/ 1/2 cup dry sherry OR Milk (I use milk) pur over chicken. Spread pack "peppridge" ?SP farm stuffing mix (dry) or Stovetop Cornbread Stuffing…and put a little of the seasoning packet on the chicken as well)drizzle one stick of melted butter over top and bake at 350 for 35-45 min or until chicken is done.
Hot chicken salad
http://allrecipes.com/Recipe/Bettys-Best-Hot-Chicken-Salad/Detail.aspx
recipe for chicken salad
 Anyone have a good one?
it's' chicken, when in doubt, throw it out!!!
Toss it........chicken needs to be refrigerated after cooking and leaving it all night in the oven is not a good thing, I have done it myself and thrown the chicken out.
When in doubt, throw it out! 
Grilled boneless chicken - sm
marinated in low fat italian dressing. Slap it on the George Foreman grill and done in minutes. Sometimes cut them up and toss in a salad. Other times just the chicken, stealing a bite here and there as I work.
When I feel like a change of pace, I dip the chicken in milk and dust it with powdered ranch dressing mix, then grill.
And what I do is add a can of Cream of Chicken about an hour before sm
serving to give you a good, thick gravy - it combines the juices of the turkey plus the good taste of the soup. No one can ever tell how I got the gravy so thick and tasty (over home-made mashed potatoes) but the trick is that instead of flour or corn starch!
homemade chicken soup here
Teenage son just walked in and said, Oh, good. We get to eat tonight. LOL. Guess he is tired of take-out.
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