How many of you are diabetics? I know you guys can't have too many carbs.
Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
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porque
Boricua Guerrero
thats a big motherfukking potatoStuffed chicken breast with mushrooms, onions, and pecorino Romano. Sautéed mushrooms with a little cayenne pepper And baked that big ass sweet potato.
also I love me some mushroom I buy 4 pounds of white button every 2 weeks, if that doesnt seem like much most packs come with 8oz so that should tell you how much I eat of it
detroitwalt
Superstar
Just a regular chicken breast but I brined it for about 14 hours. If you've never brined your meat before you are missing out. Pot full of water with a cup of sugar and 3/4 cup salt. Bring to a boil to dissolve the sugar and salt then let it cool. Then throw your meat in there and let it sit in the fridge overnight. Season it anyway you want after you takeit out the brine.
I've used chicken breast and pork loins. Makes it tender and moist and is damn near impossible to dry it out unless you rally have no clue how to cook. Try it once and I swear you won't want to go back.
Born2BKing
Veteran
Stuffed chicken breast with mushrooms, onions, and pecorino Romano. Sautéed mushrooms with a little cayenne pepper And baked that big ass sweet potato.
Got damn mother fukker shyt! I love fukking mushrooms with chicken and now u got a nikka hungry as fukk.
Lobster and Shrimp Po Boys. Quick and easy meal.
Action Jackson
Can I live
Whole wheat pita with breaded chicken cutlets, spinach, tomatoes, pecorino Romano.
Action Jackson
Can I live
Roasted Brussels sprouts (salt/pepper/olive oil/balsamic vinegar)
Wild rice
Parmasean crusted tilapia (parmasean/pecorino Romano/salt/black pepper/cayenne pepper/parsley/bread crumbs)
raidersreceiver
All Star
Just a regular chicken breast but I brined it for about 14 hours. If you've never brined your meat before you are missing out. Pot full of water with a cup of sugar and 3/4 cup salt. Bring to a boil to dissolve the sugar and salt then let it cool. Then throw your meat in there and let it sit in the fridge overnight. Season it anyway you want after you takeit out the brine.
I've used chicken breast and pork loins. Makes it tender and moist and is damn near impossible to dry it out unless you rally have no clue how to cook. Try it once and I swear you won't want to go back.
what about all the sugar and salt breh? I don't wanna die b
detroitwalt
Superstar
It's not just 1 breast breh. I had 5 in there. You don't have to worry about it being too salty or too sweet. You can't taste it all. If you didn't season it afterwards you'd have some bland, flavorless chicken that's moist and tender as hell.
Try it and dap me later for puttin you on
raidersreceiver
All Star
How did you cook that breast breh?
Beef and broccoli over noodles. Got that good shine to it.
Crock Pot Santa Fe Chicken With Lime Rice
I'm sure it tastes fine, but that looks nasty as fukk. Same goes for about 99.8% of the dishes I see posted on FB.
Uncle Trill
Hendrix 3:16
Whole wheat pita with breaded chicken cutlets, spinach, tomatoes, pecorino Romano.
Looks and sounds delish
just my thoughts
Pro
Made a while back
can i get a how to?