Recent content by jjohnston

Well... I'm not going to attempt the blackening it. Just going to pan fry it in some olive oil and garlic I think... But I guess even still the brining wouldn't add much flavor since its being fried??

I have a ball game to go to, and will be cooking after the game. So if I brine the chicken for 2 hours before I leave for the game, will it be ok to sit for 4 hours before I get back to cook it? Should it just sit in a bowl with a cover? or will it kinda dry out so to speak?

If I wanted to add Brocoli to this to give it a little color and brocoli is always nice. Now I've never steamed before. So if I added some lemon to the water when steaming would any of that lemon flavor add to the brocoli... or does that not work with veggies?

I found this recipe... what do you all think? does it sound good? Ingredients: 1/2 stick butter 1/2- 1 t minced garlic 4 scallions (or 1 small-med onion), chopped 2 C milk (1% is fine) 4 oz cream cheese (the real thing, not reduced fat) 1 C sour cream (the real thing, not...

OK I wasn't sure if brining the chicken would add to the flavor or not. I am thinking I may not blacken it. I may just simply mix some olive oil with some garlic or something... maybe. If I wasn't going to blacken it what is another way, kinda an easy way to prepare the chicken for this?

I'm not a big beer drinker, not big on the taste of it. But thanks for the suggestion.

Ok, I'll try those! Thanks!! Would you say to brine it for about 2 hours?

I am very new to actually cooking. figured it was time to move from frozen pizzas :) I am recently started trying chicken Alfredo. I cheat and buy the already made Alfredo sauce. But here is my question... I have been playing with brining the chicken breast. I use water, salt, sugar, and...