oops - should have read the whole thread first - glad you enjoyed it more second time round

quote:

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Originally posted by STUD

I got the photo before I cut into it, discovered it wasn't quite done, put it back in the oven, took it out and proceeded to mangle it. I am not one of nature's carvers.
Liz

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Liz, its probably easier to look up than explain, but I havent properly carved a chicken in years.  If you have a knife in one hand and some tongs in the other you can break a bird down really easily.  The legs come off whole with a basic cut then a pull with the tongs, you can then split the thigh from the drumstick with the knife.  Then a slice down each side of the breastbone and pretty much each whole breast will come off with the tongs.  I just cut the breast into chunks rther than slices.

Or just have Al do it.

If I have done a classic whole bird roast, (that is 5+/- pound bird) I keep it simple: remove thigh/leg together-then option to separate, remove wings, cut back out-often with shears, then quarter the breast.
If I am doing a French type roaster of 2-3 pounder I do not separate the leg/thigh, and just halve the breast.
Brad

The prep..

Beef wrapped scalions..

Teriyaki beef wrapped scallions grilled over charcoal...dumplings, Asian and Polish, on the side with a spicy dipping sauce.
And green peppers to stuff in the next few days. Slammer, they're comin' to get ya!

Oops, forgot the pix...

Everything looks great up until 4 green globes of heartburn! I had to fill out a profile that asked about allergies or dietary restrictions. I put .. Hates Turnips, Beets & Brussels Sprouts! 

Love me some pot stickers. dumplings. perogies & empanadas! 

You can put anything you want in them! 

STUD, those beef wrapped scallions look amazing and right in my wheelhouse !!! I bet they didn’t suck!!!
Slammer!!!

We use too much prosciutto around here.

Terry wraps asparagus in it. We cut a small wheel of brie in half & layer slices of apple or pear in the middle. Wrap it up in prosciutto & brown it on the grill. Don't let the cheese get too gooey!

Put a layer of your favorite jam in the middle & serve with toasted French bread, chips or crackers. More fruit on the side. 

Edited to correct echo.

Chicken Parmesan sandwiches tonight: sauteed chicken filets, marinara sauce, Swiss cheese on grilled grinder rolls. Plus, a bonus pic of my new Rockingham Brown Betty teapot, which is supposed to make the tea taste better...
Liz

I think this one had Smuckers grape jelly! Just fold it all up! While you got it getting grill marks throw on sliced apple or pears too. It will disappear! 

“We eat too much prosciutto around here”.
Bob, yer lucky if nobody slaps the hell out of ya for saying that!!! LOL
Too much prosciutto certainly can’t be a bad thing. I gotta try making my own some day. Good prosciutto is one of my weaknesses………think Iberico ham !!! OMG
Your dish sounds like it hits all the marks…….creamy , sweet and salty !!!
Slammer!!!

Yeah Buddy! Easy appetizer while smoking something else!

Terry takes a skinless, boneless chicken breast, cuts a slice in the side & stuffs a big slice of Swiss or gouda in & wraps it up! Cook like any other chicken breast! On our weekly rotation.

I have enjoyed the posts while away, in New Mexico, for winter pleasure. Our diet consisted mostly of dine out “NM” style foods. We enjoyed many versions of poodle, even some good alternative versions. One of which we deconstructed and will make soon. Results later. Keep up the good work and sharing. Like many of you, I have made many a dinner from inspiration on these posts. Brad

quote:

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Originally posted by bubbalouie

Terry takes a skinless, boneless chicken breast, cuts a slice in the side & stuffs a big slice of Swiss or gouda in & wraps it up! Cook like any other chicken breast! On our weekly rotation.

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Sounds good.  Wife would likely add a slice of some Italian cured ham in there as well. Another variation I do, is score the breasts very deep (nearly through) in about a 1" grid. Then pour over a favorite sauce and bake it. 
brad

Deleted duplicate post. Brad

To the tune of Green Achers...

Albert Eddie:
Green peppers are the meal for me
Stud's table is the place to be
Silverware spread out far and wide
Keep your Miracle Whip - green peppers on the side

Liz Gabor:
No! A restaurant's where I'd rather be
I'm so happy to greet the Maitre d'
I adore a creme brulee
Darling I love you but I'll let you pay

SLAMMER LOOK OUT..!

THAT ONES GOT ..TEETH...!




I'll throw meself on ah....
Live Pepper fer ya....!




But...
YER GONNA .....OWE.....MEEEEEE..!

;0)

Oops wrong pic... :0)

Heh...
Fun with...food... :0)

Lasagna!

I'll take the corner piece....

All ..4....