Sunday dinner

[JoeV]

We had grilled chicken breast that was marinated in Wishbone Italian dressing. Sides were baked spaghetti squash with butter & brown sugar, sweet coleslaw and Spanish rice made with mild salsa and turkey stock made from the Thanksgiving turkey carcass. Kind of an eclectic mix, but it was really good





This is how good it was...

[Paymaster]

Great pics! Love the looks of the first and if it were in front of me the second would look the same!

[Debbwl]

That coleslaw is so pretty and brings great color to a yummy looking dinner.

I see no left overs.

[AskCy]

That looks delicious ... and the plates would be clean at our house to !

Steve

[Zurie]

That's what my plate would look like too -- #2!!!

Lovely. I am wary of chicken breasts with no skin and bones ... I flatten them with a mallet .... so often they're dryish. But Americans seem to have no problems with them.

[SarasotaCook]

Nice Job! Who cares what the mix is ... looks tasty.

Zurie, yes, boneless/skinless can be very dry. I prefer bone in/skin on. But I do use the b/s now and then. The key is to cook them right. Too many people kill them and they don't do well all dried out. I like thighs because they are very moist; but, you just have to be careful is all with the b/s cuts.

[JoeV]

Zurie wrote:
That's what my plate would look like too -- #2!!!

Lovely. I am wary of chicken breasts with no skin and bones ... I flatten them with a mallet .... so often they're dryish. But Americans seem to have no problems with them.

the better cooks/chef don't have problems, but many other do have the same dryness problem. One of the problems people have when it comes to grilling, is the uncontrollable urge to press on meats (chicken breast and burgers usually) with a spatula while grilling, thus SQUEEZING OUT all the moisture in the meat. This drives me batty, but is one of the causes of dry meats from the grill. The other thing I see as a problem is that many grillers don't use a thermometer to determine when the meat is done cooking. Instead, they appear to use their "experience" to determine when it's done, and then err on the side of overcooking and drying out the meat. Personally, I would rather have to put the meat back on the grill than to have it dry our from overcooking.

One thing we like to do with chicken breast is to butterfly the breast so it can be grilled quickly. Marinading or brining also serves to retain higher levels of moisture. but may not be acceptable for those who need to watch their salt intake.

[AskCy]

over cooking is usually the reason behind dryness in my opinion... keep it hot, do it quick, get it eaten

Steve

[mickeydownunder]

Gday and thanks for sharing

Please don't take this the wrong way, but I LOVED how you shared the empty plate too!

WHOO HOO!

[Chef #2559857]

I like it. It is very nice.