Rushville Republican

Recipes

February 22, 2013

Cooks Corner: Lemon Chicken

RUSHVILLE — From time to time you will see me use a brand name product in my recipes. The recipes did not come from them. I use them because I feel that they work best with that particular recipe. That is my opinion and you may feel that something else works better for you. It is all a matter of individual taste.

  Chicken, what a wonderful food. The diversity in the  uses are really remarkable. The amazing thing is chicken is cooked in about all countries of the world. I would not be surprised that there would not be over a million different combinations in it's use.

  With just a couple of changes in seasoning chicken can be changed from Italian to Spanish to Cajun while the cooking styles pretty much remain the same. An example of this is the chicken marsala and the Louisiana style that follows. The processes are basically the same while the  flavors are completely different.

 Don't be afraid to take a recipe and adapt it to your own style of cooking. It is only a guideline for your use. Some folks may like a stronger taste of spice while others like it with less. These are all adaptations that experience creates in all of us.

  Now that I have gotten off track lets get back on. Chicken can be used in most diets. A boneless,skinless chicken breast with the fat trimmed can be very low in fat, calories and carbs. Of course frying and barbequeing with some sauces will increase calories, fats and carbs. Please bear in mind that low fat and carbs certainly does not mean low flavor. The use of salt substitute can be quite useful in salt free diets while increasing flavor. Its all about the flavor of any food. The use of low fat margarine while altering the flavor a little normally can be substituted for butter.

 

  From hot and spicy buffalo wings to cold chicken salad, the range in between is incredible. It reminds me of Bubba in the Forrest Gump movie naming  the different ways of cooking shrimp.

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