What do your meals look like (show me pictures)....

Evamutt wrote: »

Thank you for your replies, I will try those. forgot to mention the only way it's tender for me is pounding it thin, breading & frying it, but was hoping for non fry. I'll try yours too @acpgee & didn't know that about garlic

Hi there, for my tender chicken breast/strips/nuggets - I air fry them at 390 for 15 minutes, flipping halfway through. I always check with the thermometer sometimes a larger nugget may need more time so you gotta make sure it's 165 internal temp. But that makes for juicy chicken every time !

I usually take my chicken breasts and instead of pounding it, I slice it horizontally in the middle to make two thinner pieces. Not only is it thinner the way pounding it would be, but it is less grams of chicken per serving that way and it makes for quicker cook time. Overcooking chicken results in dry insides.

If you're cooking it somewhere other than the air fryer my only suggestion would be to pay attention to the internal temperatures, going with strict "cook for 20 mins, cook for 40mins" whatever the recipe calls without actually checking the internal temperatures could be leading you astray into overcooking chicken since it's a big deal you can get sick eating it undercooked vs eating undercooked beef - but I used to overcook my chicken all the time and now it's super juicy. If you don't have an air fryer I highly recommend one.

And if baking in the oven without breading I think I would try to cover it to avoid the outside becoming harder/rubbery. But if you're cooking to 165 without going much over then you probably don't need to worry much about it the outside should theoretically be soft too.

Happy eating!

Hubby made a salad of roast paprika and tomato with mozarella. Followed by linguine with pesto.

I made spiedies... that is, I made the meat that goes into the spiedie sandwich. I ate the meat with oven-roasted zucchini and some Turkish red pepper sauce (by which I mean, Turkish red pepper paste... but I left out the bread that the recipe calls for, so it was more saucy than normal). I wouldn't make the spiedies again, because I think there are far better ways to marinate & cook meat. But the red pepper sauce is amazing.

Then I used some leftover red pepper sauce and the last of my Pecorino Romano as a dressing for tomato & arugula. Yum. Maybe I should have taken the photo before I covered everything in cheese

Leftover maki for breakfast. I wish I had taken them out of the fridge earlier, as they were too cold.