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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Any foodies? Recipe help
Anyone know of how I can cook chicken a little differently for Chicken Fettuccini Alfredo with Spinach? I'm not very good with cooking meat and I want it to be as moist and as flavorful as possible. I'm making dinner for friends tonight.
Any advice?
Re: Any foodies? Recipe help
3/12 5 mi -- 49:22 Pace: 9:52
5/1 Half Marathon -- 2:11:22 Pace: 10:01
5/22 10k -- 56:29 Pace: 9:00
5/24 3.6 -- 29:03 Pace: 8:18
7/10 15k -- 1:44:46 injured Pace: 11:14
10/29 5k -- 28:24 Pace: 9:04
Kelly Monaghan's 5K - 5/15/11 - 3rd Place in AG
Walk the Talk 5K - 5/18/11 - 31:12 PR
Ridley Run 3.1 - 4/14/12 - 1st race of the year, 32:45
This.
I don't eat chicken but love to cook. I make chicken marsala for my Dad and brother and they love it, if you google you can find recipes. It's easy (cooking chicken is outside my comfort zone so it has to be an easy recipe!). These are chicken recipes from some of my favorite blogs:
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
http://kelseysappleaday.blogspot.com/2012/02/chicken-saute-with-thyme-lemon-and.html
http://ellysaysopa.com/2012/01/22/spicy-asian-chicken-with-brussels-sprouts/
http://www.crumblycookie.net/2010/06/18/jamaican-jerk-chicken/
ETA: you could also do a lot of asian style stir frys, just pick whatever veggies you have on hand and a sauce from the asian aisle like teryaki or plum sauce. Which reminds me that this is one of my favorite recipes ever (I leave off the chicken) http://www.foodnetwork.com/recipes/rachael-ray/thai-chicken-pizza-recipe/index.html
And I totally misunderstood your original question. I am an awesome.
I have a mini george forman grill, but I feel like it cooks the outside too fast... What if I cut the chicken (I have boneless skinless breasts) in thin strips, and sautee on low in olive oil and a little butter and garlic and s&p. Does that sound okay? I never cook meat! I'm a little overwhelmed lol.
That will be fine. I'd put the garlic in when you put the chicken in--it tends to burn if you leave it in the pan by itself too long. Strips of chicken will be much easier to make sure they're cooked all the way through than full breasts (at least, IMHO!), so I think that's a good plan.