Comments on: Foiled again.

By: amykay

amykay — Sat, 29 Aug 2009 18:32:47 +0000

oh dear. I can’t wait to hear how excited you are when you find the perfect recipe that works! just think of how impressed we will all be!!!

By: Kelly @ Love Well

Kelly @ Love Well — Sat, 29 Aug 2009 14:36:53 +0000

I think you’re brave to make something up as you go. I’ve been cooking for almost 16 years now — and I’m just starting to experiment.

I would say the first five years, I was a horrible cook, even following recipes. (Also? Boring. Same things all the time.) The next five years, I got better. I finally figured out a few recipes and meals I really liked. And the last five years I’ve started to LOVE cooking and I’ve started to watch The Food Network and try new recipes all the time. I’m a little obsessed with cooking these days.

But it all started with following recipes. When people say they can’t cook, I steer them toward a few simple cookbooks. Getting inspired by Julia Child is one thing. But she took YEARS to get to where she was.

By: SB

SB — Sat, 29 Aug 2009 05:47:14 +0000

I do remember a particularly fantastic chicken dish that you used to make – that someone may or may have not eaten off the floor. What happened to that one?

By: Melody

Melody — Fri, 28 Aug 2009 23:41:28 +0000

You just keep trying! Julia Childs wasn’t always a famous cook.

If you would like, I would love to help you learn how to cook. Cooking is one of the things I love to do.

By: Kellye

Kellye — Fri, 28 Aug 2009 21:33:26 +0000

I just found a website called startcooking.com It has easy, fun vidoes. Don’t give up on the cooking – you will get there.

By: hannah

hannah — Fri, 28 Aug 2009 17:28:08 +0000

you will get better at cooking the more you try! trial and error is the name of the game.

for the potatoes and chicken:
-pre-heat the oven to 450 degrees
-wash the potatoes thoroughly (or peel them)
-cut potatoes (2 potatoes) and boneless skinless chicken (2 chicken) into about 1 inch cubes and put the cubes into a mixing bowl
-add 2 tablespoons (or 2 generous glugs) of canola or olive oil, and 1 tablespoon lemon pepper seasoning
-toss the chicken, taters, oil, and lemon pepper until the chicken and taters are evenly coated
-pour everything into a casserole dish large enough that everything is in 1 layer. you could line the dish in foil if you wanted to make cleaning up easier.
-bake at 450 degrees for 45 minutes or until the potatoes are golden-brown

for fresh corn, just cook it in boiling water (add salt to the water) for like 5 minutes, remove it from the water with tongs.

for the rolls: buy sister shubert’s brand frozen yeast roles in the freezer section at the super market. if you have a publix supermarket, the publix brand yeast rolls are delicious. just follow the directions on the package.

the chicken is sort of a chicken and potato hash. i like to use lawry’s season salt instead of lemon pepper.

By: Julia

Julia — Fri, 28 Aug 2009 15:42:46 +0000

Ok, ABB, I’ve got an easy recipe for you.
1) Preheat Oven to 350.
2)Get out the package of boneless skinless chicken breasts and put them in a casserole dish.
3) Pour one can of cream of chicken soup on top.
2) Add one tube of crushed Ritz crackers and a tablespoon of melted butter.
3. Sprinkle on the Mrs. Dash, then cover and put in the oven for 45 minutes.
4.) It’s done when the timer goes off/the chicken is no longer pink in the middle.
5. Enjoy!!!

By: nancy kennedy

nancy kennedy — Fri, 28 Aug 2009 14:32:10 +0000

Dear sweet Amy Beth,
Do you not know that Bad Chicken and Fixins For Company Dinners are God’s gifts to writers who need a steady supply of amusing anecdotes to write about?
Duh.

And since I’m at my core an aging (some would say old but some would be wrong) California Valley Girl, I don’t get the whole Southern Girl Big Hair thing. Love to hear about it, but don’t get it.

By: Carrie

Carrie — Fri, 28 Aug 2009 13:27:53 +0000

Oh, Amy Beth. Tis true you can cook some things in aluminum foil (I actually have had really good chicken cooked this way) but I think you may need to work on your technique a bit. But I think the most important thing is you are still trying. If I lived closer, I’d come over and help you as I love cooking. And I love things that are easy to cook. Nothing fancy like Julia Child, though I did see that movie two weeks ago and I have a deep desire now to make her boeuf bourguignon even though I would probably FAIL because I do not have the create dutch oven to cook it in. Oh well.

By: Christine

Christine — Fri, 28 Aug 2009 13:13:36 +0000

Amy Beth! I did the same thing last night! We had my brother in law over for dinner… and I thought I would make my really good pork tenderloin. Well, apparently my meat thermometer is broke and only goes to 100 degrees… so I over cooked the tenderloin… by about 45 minutes. It was as dry sand. Not good. However, the bro in law did a great job of pretending it was fabulous. At least he is supportive.