I’d get undercooked burned chicken or something

roll out some pastry for the bottom, I just get those slabs from the super maket and roll it myself.

Then equal amounts of spiniach and egg depends how big the dish is you want this to be about two thrids in total of the volume maybe a bit more.

Mix the egg with the spinach which is raw but washed and cut into little bits about ten cent cion size. If you put bacon it egts cut about the same size. I like to put a layer of cubes of plain feta on the bottom then the rest of the filling then more on top.

The cheese is about one sixth by voulme, too much cheese and bacon it tastes too salty, so bacon means a bit less cheese.

Then pine nuts or seeds go on top. It goes into the oven on 180 celcius takes ten-twenty minutes depending on when the middle cooks different ovens and dishes mean different times.

In case you hadn’t figured it yet my cooking a bit hit and miss, I don’t measure anything just guess how much is enough. I think the key is to just have a go and learn by experimentation.

Just moved over to one of the I’m stopping categories.

_{But I’ve tried that. It doesn’t work that great. It ruins the watermelon.}

Never tried it.

I did BBQ a watermelon once. That, while being funny as shit, didn’t turn out so very well.

you know how there’s liquid soup and your gravey soup? The flour makes it thicker.

So it’s three cups of water, I think it was a 1/4 c. of flour, two potatos, whatever veggies you want, and less than a half cup of milk.

I’m sure she’d LOVE some. She is Mexican after all. (I am so mean for not sharing…)

chicken? with or without bones?

Especially since you’re using boneless/skinless chicken breast (we go thru a lot of that around here ourselves), you can use marinades to not only change up the taste, but also to keep it moist.

As an added bonus, chicken in marinade freezes really well and your dinner prep is already done when you go to use it. :)

How are you cooking it? Stovetop? Baking? Grilling?

Let me think about that one. ;)

I don’t know about amazing… but I went to culinary school, so I do know a bit about cooking and food. :)

Here’s my recipe for the Japanese style chicken curry that I make. Well, it’s not really a recipe… just what I do. (Sorry, it’s not written out like a traditional recipe).

First off, get about a pound of chicken breast and put it into a saute pan (skillet) (heat the pan up first on medium heat and drizzle some sesame oil in the pan). Brown the chicken breast on both sides until they are cooked through, but just barely (so it’s still moist). While that’s cooking, peel about 5-6 potatoes and cut them up into small pieces. Remove the chicken from skillet and set it aside to let it cool for a bit and add the potatoes to the saute pan (you may need to add a little more sesame oil to the pan first). Once the potatoes are cooked (you’ll need to stir them often), add some fresh veggies (I use onions, minced garlic, carrots, bell peppers and broccoli… all cut up in bite size pieces). Let them saute for a bit and then add about a cup to 1 and one half cups of water. Then add one package of S&B Golden Curry Sauce Mix (I use medium hot). Stir often and bring to a boil. Let it cook till all veggies are cooked to desired level of tenderness. The sauce will thicken considerably, so if you need to, add a little bit more water (as often as you think it needs it… but the finished product should have a thick sauce). While this is cooking, cut up the chicken into bit sized pieces, and add it into the curry mixture. If desired, you can eat it with rice (I can give you a recipe for that if you want… I use basmati). It’s kind of like a very thick stew. Very tasty. With rice, you can easily feed four people (maybe six) and still have leftovers. The whole thing takes me about a half hour to 45 minutes to make… but it might take longer your first time around. For added richness, add a tablespoon of butter to the curry mixture after removing it from the heat, and just let it melt in and then stir (I only do this when I have company over… I make it about once a week, and I don’t want the added fat on a regular basis… but it gives it a richer taste). The rice I serve it on is cooked with a bit of lemon or lime juice (whichever I have on hand) to round out the dish with a little bit of citrus flavor. I think I’m going to make the curry tonight… I usually make a big batch and munch on leftovers for a few days afterwards. :)

If you can’t find S&B Golden Curry Sauce Mix in the Asian section of your grocery store, you can order it here: http://www.asianfoodgrocer.com/product/golden-curry-med-hot-3-5-oz

If you’re interested, I can get you the recipes for the other dishes I mentioned, as well… :) Enjoy… and sorry it took me a bit to get back with you.