I'm not a great cook. I have great intentions, but I just haven't had much practice yet. Luckily my soon-to-be-hubby just likes food, so I'm in the clear for now while I fine-tune my skills.
One thing I have yet to learn is when to start cooking one thing while you're cooking another so that they get done at the same time. Mostly, you just need common sense, something that I often lack.
Take last night for example. While putting crushed cracker crumbs on the chicken breasts to put in the oven (which at this point I hadn't even turned on to preheat... oh my...), I went ahead and boiled the water and put in noodles for macaroni and cheese.
(I'll leave a good long pause there for you to think about that one.)
So after 6 minutes, the noodles were done.
And the oven hadn't finished preheating.
Then I put the chicken in the oven for 45 minutes...
And the mac & cheese waited it's turn... chilling out, we'll say.
Then we ate.
And it wasn't great.
The end - for now.
haha oh sarah you make me smile :-)
ReplyDeleteI hear you on this one! For weeknight meals (especially in the summer) you may want to try to saute those chicken breasts on a pan on the stove rather than bake them in the oven. The outcome is the same, but they only need about 7 minutes per side at medium heat verses 45. I also usually cut the chicken breasts in half width-wise to butterfly them. This cuts the cooking time down even more!
ReplyDeleteEnjoy playing!