help quick- what is a clove of garlic

NoH8

help i'm cooking-- never a good thing, is it the big thing of garlic or is it a little part of the big thing.... i'm a moron in the kitchen

sccruiser

Hi Amy,

It's one part of the big thing, you moron!! Just kidding about the moron stuff. I'm cooking too today--a little later. Had to check in here first to see what's going on.

Hope whatever you are cooking is just delicious.

Hugs 

NoH8

phew I didn't want to have to peel all those suckers.- i'm trying bourbon chicken, but i only have 1/2 the ingredients so i'm improvising. I don't mind admitting I'm a cooking moron-- I'd settle for edible, delicious is too far a reach.

thanks grace.

Anonymous

Another person who doesn't cook much!  Although I'm laughing, wondering what that would have tasted like with the whole shabang!

Nicki

DragonladyTina

HAHAHAH You guys crack me up!!

NoH8

nic- I didn't want to have to peel a whole one of those suckers so I was very relieved I didn't have to. I just can't see why people like cooking.

The chicken was edible-- it would have probably tasted better if I had all the incredients and measured. I did feel a little sick last night, though and when I opened the fridge this morning and smelled the leftovers I felt a wave of nausea. I'm also no longer constipated .

wishiwere

You sound like me with oregano.  Dsis dumped a whole container in meatloaf I was making per her instructions one family gathering.  Rather than rinse it off as I suggested, she picked some out and said it would be fine!  OH MY!  Nasty when there is too much!  I still have a funny feeling when I see oregano in the garden! LOL

MOST people have to follow directions, as you and I do.  SOME people like my mother will tell you, just add enough so it looks good!  I've yet to duplicate ANYTHING she makes so well, b/c of her directions.  MY looks good apparently isn't up to par

And yes, garlic is good an potent.  One reason I grow it around the garden to keep some of the pest out! But it's my favorite ingredient to foods!

dreamwriter

Ok I can beat that.

I made a skillet of ground beef, pasta, cut of vegetables.  I put in a tablespoon of paprika, some garlic salt, oregano.... etc

I served for dinner with hamburg buns and lemonade.

My husband and his cousin dug in.  They ate platefuls.  I was thrilled.  However, they went through 3 pitchers of lemonade.

It was discovered later that the paprika was in fact cayenne pepper... in our family now called, hot paprika. 

EWB

But they liked it!

When first married, decided to make lovely dinner for my darling new husband.  For desert I decided on Bananas Foster (Flaming).  Because the recipe was for 4 servings, I set about to cut recipe in half for 2 servings.  This works quite well until you forget part way thru the prep that you are using 1/2 ingrediates.  It didn't taste too bad but was more like bananas flop soup.

Anonymous

Amy, you probably forgot the bourban part!  You're supposed to drink it as you cook, pour a cup in the pan for some good quality steam, and then you're supposed to have a snifter of it after dinner...

Now that is BOURBON chicken ... and you will sleep, no worries of constipation either!

Anonymous

Nicki

NoH8

rm-hhhhhhhhhhhhhhaaaaaaaaaaaaaaaahhhhhhhhhhhhaaaaaa-i knew I forgot something LOL. I'll have to try margaurita chicken, because I prefer thouse.

Glad to here I'm not the only kitchen killer.

dreamwriter

Hey after that, my husband cooked, for 24 yrs. including Christmas and Thanksgiving dinners.

Anonymous

I don't think I have a recipe for Margarita Chicken but I can find one for you ..  Probably make a tequila based sauce and drink some Margarita's as it cooks ... 

Blundin2005

Looks like all is under control.

I hate to peel garlic cloves too....so here's a helpful hint.  Use the broad side of a large knife blade and press down on the clove until it spreads (or squashes).  The peel comes off very easy after that.  It's also good for cooking because you want the flavor of the garlic.  Opening the clove in this way, or knotching it in a cross down the center (but not all the way) is a good way to open the flavor too.  Then you can find the clove and remove it when you serve the food...unless of course you like to eat them.

I have a piece of wood flat on the bottom and mushroom shaped on top that fits in the palm of my hand for just this purpose.  I think I bought it at Pampered Chef many years ago. 

Hope that your dinner was yummy.

Anonymous

Once I tried whacking a clove of garlic like Rachel Ray does on the food channel.  It sort of worked.  Pieces of garlic went flying everywhere!  At least the kitchen smelled good.

Nicki

NoH8

I  have a bad habit of cutting my fingers when I try to cut fruit, so I don't want to do anything with a knife that is going to add blood to the dish. LOL.  The recipe called for crushed garlic but I didn't know how to do that so I grated it. The left overs were a bit tastier than the first time.

rm- I was talking about what I would drink while making the recipe, not the actual recipe LOL.

blun- they make a gadget for that? Who'd of thunk it.

Anonymous

You can buy a garlic press, just put the clove in and press, it presses it out so you don't wreck your fingers grating it.

Anonymous

Tequila Chicken served with Margerita's, of course

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Of course you must consume a few Margaritas with salt in order to set this off properly.

NoH8

wow! I didn't even know that was possible... it's a little spicy for me but perhaps I could  take out some of the spicy parts1! Thanks RM./.

Anonymous

The necessary ingredient is the tequila ... go slow and use a shot glass!

For me, when I use marinades, I leave out the spices if cooking for my daughter otherwise, give it all the jalapenos have! 

You know, it's not hard to be a good cook.  You can make some delicious meals without knowing how to make a sauce.  I use BOILED chicken breasts when I am in a pinch .. then cut them up and throw them in a casserole dish.  Take 2 cans of Cambells Soup (creamy ones ... like one can of cream of mushroom and a can of cream of celery) and mix them together and then put them over the chicken.  Throw in some frozen broccoli and some Durkee onions, stir it.  Then cook for 20 mins at 350.  Then put some more durkee onions on  and cook for 10 more mins.  Done, gourmet meal.

LuAnnH

I am the nightmare mom cook.  I learned from my mom and she from her mom.  You never measure anything and through your spices on until things look good.  It always turns our great although I HATE to cook anymore.  I like to eat but need someone to do it for me now  LOL

Anonymous

LuAnn, that's how my grandma taught me to cook, no measuring or wing-it measuring .. I use cans and guestimate.  My timer is my nose usually, once I can smell it, it's usually done ....  i love food flavors in the house!! Well, not fish.

Anonymous

Amy, I think you could whip this up and impress anyone ..

Beef Stroganoff

1/2 lb of ground beef

1 can cream of mushroom soup

Fresh mushrooms sliced up (I like a lot)

1 pint of sour cream

----- Cook and drain your ground beef.  Put the rest in the pan with the meat, heat it up.  Serve over buttered noodles.

EWB

Rocktobermom

Sounds like we had the same Grandmother!   

sccruiser

Rocktobermom,

I use my nose as my timer also! I still set the timer but invariably I rush to the kitchen because I think I've spaced out (and not listened for the timer), and I'm 45-10 seconds early. I just noticed this phenomena in the past 2 years--amazes my hubby every time!!

My favorite meal with chicken breasts is: chop cooked chicken breast into bite size pieces. Take bag of salad (we like the asian or salsa one) and put in bowl, add chicken, peanuts or chopped almonds, mandarin oranges or navel orange peeled and cut in chunks, dressing; toss and serve w/french bread. Great easy meal especially in the summer when it's so hot. For the salsa one I add fresh chopped tomatoes and cut up avocado.