chicken

Now, there are all kinds of men. Men have different tastes, legs, thighs, neck etc. But me I am a breasts man. I just can’t get over breasts or have enough of breasts. There is something about them that keeps me hankering for more. And it’s not any one type, which I am especially bowled over by. I love all kinds, small breasts, big breasts, the meaty fleshy kind and the hard muscular type. They all have the same effect on me.

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Serves 8-10

2 lbs Cole Slaw mix
1 bunch green onions cut into slaw
4 pkgs. Ramen Noodles
1/4 cup butter or marj.
1/2 cup slivered almonds
4-6 cups cooked chopped chicken (I just use the meat off a rotisserie chicken)

Place cole slaw mix in a large bowl, mix in green onions. In frying pan melt the butter then crunch up the Ramen noodles in the bags they're in and then dump into skillet, removing the seasoning pack. Add the almonds to the frying pan too. Stir constantly until the noodles and almonds are lightly browned.

Just before serving add browned noodles to the slaw mix. Stirring well, add the dressing.

Dressing:
1 cup water
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup vinegar
3 Tablespoons soy sauce

Place all the ingredients in a pint size jar and shake well. Just before serving toss the salad with the dressing.

For more of my favorite recipes check out my Kiss The Cook Recipes Blog.

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Ok two quick tips on cooking that most people (at least that I have cooked for) don’t know. First a little trick I have used almost since I started cooking with chicken, and second a little trick with rice when your cooking in a wok.

Ok first nifty tip:
step 1: Take your chicken before marinating and pound the hell out of it with a mallet until you might as well just be hitting the cutting board below it. (Please don’t use that nasty salty meat tenderizer crap you don't deserve poo like that.)

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house

So I was straving today and decided to get some fast food. I stopped at Long John Silvers – its like a Chicken Shack but it has fish and shrimp too. Supposedly they specialize in fish, hence the name “Long John Silvers�. I ordered a number 12 or something, it had 3 pieces of chicken called “Chicken Planks� and three pieces of fish. When I was at home eating it I realized that the fish and the chicken taste the exact same way. In fact, I am totally convinced that they are the exact same thing. It’s like “Chish� or maybe “Ficken� – a combination of the two. This is rather disturbing because I like to dip my fish in tarter sauce but I feel slightly odd dipping my chicken. Actually, the thought of chicken and tarter kinda grosses me out. So I spent several minutes trying to figure out which was which. Ultimately, I could not come to a conclusion. But in the meantime I had all these thoughts –

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This is how to make oven fried chicken. The first thing you must do is melt 2 table spoons of butter or margarine in a small pot, then in a bowl add 1 egg, 3 tablespoons of milk and a pinch of salt, 1/8 teaspoon of pepper, mix it all together. In another bowl add 1 cup of bread crumbs or you can grind up saltine crackers, 1/2 a teaspoon of paprika, 1/2 a teaspoon of parsley and 1/2 a teaspoon of thyme. Then you rinse the chicken, pat it dry, then dip it in the egg then into the dry mix and then place it into a greased 15x10x1-inch baking pan, arrange chicken pieces so they don't touch. Drizzle chicken with the melted butter or margarine. Then bake in a 375 oven for 45 to 55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces while baking.

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Has plastic surgery now become the norm, nothing more than regular maintenance for every other person I see? I caught Mary Tyler Moore while channel-surfing recently and she frightened me - truly, deeply, profoundly. She'd probably be a perfectly, attractive woman for her age, growing old with grace and style. Instead, she frightened me and made me think she and Joan Rivers should go bowling together.

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Barbeque season has arrived! (at least in my neck of the woods). My mouth's been watering, and my husband has a strange gleam in his eye. It must be time!! I'd like to share one of our favorite chicken recipes with my loyal readers. It's an ancient Estrogen secret formula (not really) combining the sweet taste of barbeque sauce, the aroma of the charcoal mixed with wood, and the zip of an amazing jerk rub. Getting hungry? I am. So here we go.

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