tag:blogger.com,1999:blog-8369493130283425436.post316138022779981860..comments2023-11-30T03:01:40.709-07:00Comments on lauralea.ca: Time To Wake Up And Get The Creative Juices FlowingLauraleahttp://www.blogger.com/profile/10521054238842667014noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8369493130283425436.post-5700370551482794512006-09-19T05:07:18.000-06:002006-09-19T05:07:18.000-06:00Hey! I made up lunch today too! And it was the fir...Hey! I made up lunch today too! And it was the first real meal I cooked too! It was supposed to be a bolognaise sauce but all the recipes I saw made you simmer it for like...two hours. And I didn't feel like that much effort.<br><br><br><br>So I stuck some chopped up onions and garlic in the olive oil, fried that up some, then added diced fresh tomatoes. Then added a Cervelas, which is a sausage that tastes like a hotdog, for the meat. And voila...it was good.Johannanoreply@blogger.comtag:blogger.com,1999:blog-8369493130283425436.post-12539649150039550862006-09-19T09:07:18.000-06:002006-09-19T09:07:18.000-06:00A woman after my own heart!A woman after my own heart!Lauraleanoreply@blogger.comtag:blogger.com,1999:blog-8369493130283425436.post-57153295513078275222006-09-20T14:45:15.000-06:002006-09-20T14:45:15.000-06:00Love reading the Friesen blogs, and since I love t...Love reading the Friesen blogs, and since I love trying new recipes, I always see if you have some good ideas. I'm teaching a Kids in the Kitchen (Ron is my helper!?!) and we learned that when you bake chicken breasts (whether strips or whole) dip them in a 3 step method to coat .We did flour and seasonings, then egg white mixed with a bit of milk, then crunchy coating (anything from crushed cornflakes to chopped almonds). Bake them at 425 degrees for 10 -25 minutes- depends if you are using strips, nugget size or whole breasts. A higher temp means a moister result. If they are too dry they are over cooked. The frozen skinless boneless breasts that come from Superstore in a bag (on sale for $17.98 from time to time) are great as you can take out what you need and for some reason are always very tender and moist when cooked. Johanna's recipe sounds good too. Will have to try it!jill bnoreply@blogger.com