That's KFC's tagline for their new grilled chicken. Earlier this week, Oprah announced that you could download a coupon good for a free 2-piece meal. Apparently, KFC underestimate the demand. The website was very busy and KFC stores have "sold out" of the free meals. There were rumors of a riot in NY City, but KFC says that's not true.
Anyway, I printed my limit of four coupons and decided to take my son out to lunch. Hey, if it's free, I'm a big spender. I even gave the two extra coupons to my daughter and her husband (their kids can go hungry). The coupon was truly a freebie, you get two pieces of chicken, two sides and a biscuit. Manager's choice on the kind of chicken (white/dark meat) and the kind of sides.
We first encountered some skepticism about our coupons as they didn't have a good clear watermark (I guess my laser printer didn't print them well). But after conferring with someone in the back, they decided my coupons were genuine and granted me my free meal. Apparently, it's not really the manager's choice what kinds of chicken and sides you get unless the young lady at the counter was the manager (if so, why did someone else have to approve the coupon?) She quickly boxed up two pieces of chicken a side of potatoes and a side of cold slaw. I was surprised that she didn't ask if I wanted a drink (which I did).
So, we spent $1.59 for a medium drink (+ tax times two for two drinks) and had a meal. After we ate, I explained to my son that this was a marketing test to see how people liked the new taste. He said it was ok, but not great. I agreed. This is supposed to be lower fat, lower cholesterol. But if I'm going to KFC, I want the hard stuff.
If you try the grilled chicken, I'd be interested in what you think.
P.S. My daughter called, they wouldn't let her use the two coupons I gave her. Seems they couldn't see the watermark. Even though all four coupons were printed at the same time.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, May 07, 2009
Friday, February 13, 2009
Baked Chicken Spaghetti Casserole Recipe
I have to give credit to the folks at CDKitchen for this recipe (see here). I made this for dinner Tuesday night and it was very good. I'm looking for ways to "improve" it, so if you have ideas, please post them here.
The recipe says it takes two hours, but I don't think it took me that long and I'm slow. I'll post the full recipe here with my alterations.
Ingredients:
3 tablespoons margarine
1 cup celery, chopped (we didn't have it, I thought about water chestnuts, but didn't have that either)
1 cup onion ,chopped (I used 1 large onion, didn't measure)
3/4 cup green pepper,chopped (I don't like green peppers)
1 teaspoon flour (I used about 3 tsp)
1 1/2 cup chicken broth
1 cup milk
1 can cream of mushroom soup
black pepper
2 cups chicken breast cooked and cubed (I boiled two chicken breasts, didn't measure)
12 ounces spaghetti cooked and drained (I didn't measure)
1 cup Mexican blend cheese ,shredded (again, didn't measure)
buttered cracker crumbs (we had garlic & herb)
(I started the chicken cooking and the spaghetti. I guess the folks at CDKitchen just assume. Once the chicken was ready, I started the sauce cooking)
Sauce: Cook celery, onion and green pepper in margarine. Stir in flour, chicken broth and milk , cook until thickened and bubbly. Add mushroom soup. (My goal was a thick sauce)
In a 9x13 baking dish, layer a layer each of the sauce and spaghetti. Repeat layers again. Top with cheese and cracker crumbs. (note it didn't say to add the chicken. I made a layer of spaghetti, then a layer of chicken, salt & pepper to taste, then repeated. Then I poured the sauce over it all).
Bake at 325F for 45 min or until bubbly. ( I cooked for 30 minutes, then added a layer of cheese and a layer of cracker crumbs and cooked 15 more minutes).
I thought about adding some chopped broccoli. I would have like for the finished product to have more color, maybe some green and red. The broccoli would add flavor and green, not sure what for red. I also like crunchy, celery would have added some, so would water chestnuts. I'd like to find something else.
I shared the recipe with a friend who is vegetarian. For her, I suggested portabello mushroom instead of chicken. I'm sure there are many variations.
Any other suggestions?
P.S. This made 6 servings. I eat the last leftovers for lunch today...
The recipe says it takes two hours, but I don't think it took me that long and I'm slow. I'll post the full recipe here with my alterations.
Ingredients:
3 tablespoons margarine
1 cup celery, chopped (we didn't have it, I thought about water chestnuts, but didn't have that either)
1 cup onion ,chopped (I used 1 large onion, didn't measure)
3/4 cup green pepper,chopped (I don't like green peppers)
1 teaspoon flour (I used about 3 tsp)
1 1/2 cup chicken broth
1 cup milk
1 can cream of mushroom soup
black pepper
2 cups chicken breast cooked and cubed (I boiled two chicken breasts, didn't measure)
12 ounces spaghetti cooked and drained (I didn't measure)
1 cup Mexican blend cheese ,shredded (again, didn't measure)
buttered cracker crumbs (we had garlic & herb)
(I started the chicken cooking and the spaghetti. I guess the folks at CDKitchen just assume. Once the chicken was ready, I started the sauce cooking)
Sauce: Cook celery, onion and green pepper in margarine. Stir in flour, chicken broth and milk , cook until thickened and bubbly. Add mushroom soup. (My goal was a thick sauce)
In a 9x13 baking dish, layer a layer each of the sauce and spaghetti. Repeat layers again. Top with cheese and cracker crumbs. (note it didn't say to add the chicken. I made a layer of spaghetti, then a layer of chicken, salt & pepper to taste, then repeated. Then I poured the sauce over it all).
Bake at 325F for 45 min or until bubbly. ( I cooked for 30 minutes, then added a layer of cheese and a layer of cracker crumbs and cooked 15 more minutes).
I thought about adding some chopped broccoli. I would have like for the finished product to have more color, maybe some green and red. The broccoli would add flavor and green, not sure what for red. I also like crunchy, celery would have added some, so would water chestnuts. I'd like to find something else.
I shared the recipe with a friend who is vegetarian. For her, I suggested portabello mushroom instead of chicken. I'm sure there are many variations.
Any other suggestions?
P.S. This made 6 servings. I eat the last leftovers for lunch today...
Monday, April 14, 2008
Recipe
Can you stand another post about my short-term bachelor-hood? It really shouldn't be that big of a deal, I do a fair amount of cooking and cleaning around the house on a regular basis. Probably not 50%. But it's not unusual for my wife to come home and find that I've cooked dinner.
So last night we ate the Chicken Creation from the CrockPod (CCCP - no wait, that's something else). I started it on Saturday, then finished it last night. I think stitting in the fridge overnight actually helped it.
As I go through the recipe, I'll tell you any changes I might make.
I began with 3 boneless chicken breasts. I put them in the crockpot and turned it on high. I then added a can of cream of chicken soup, filled the can with water and got the parts that stuck to the can. Salt & pepper. Then I found some celery in the fridge and added that. I wished I had some chopped mushrooms, but I didn't. I could have used mushroom soup, but that wasn't available. I thought about adding a chicken bullion cube, but hey, I already had two things with chicken flavoring.
I cooked it on high for about 5 hours. At that point, it cut very easily and looked cooked throughout. I let it cool for a while, then placed it in the fridge overnight (our crock pot is 2 parts, the heater part and a ceramic pot). Yesterday, I took it out and and put it back on the base.
After it heated up good, I added some milk and flour to add gravy. I realized, that I should have taken the chicken out, so better late than never, I put it on a plate and wisked the gravy to mix the flour thoroughly. I didn't measure either, it was probably about 1/2 cup milk and about 6 tablespoons flour.
I wish I had used less flour. The gravy came out too thick. Also, there's a kind of flour you can get in a round box that is realy well sifted. I think it's called Baker's Choice or something like that. Instead I used flour out of a bag and it just doesn't mix as well.
Anyway, I put the lid back on the crock pot to let it heat back up. (That's when the gravy thickened a little too much). While that was heating, I made Minute Rice (it lies, it takes 5 minutes). I follow the directions on the box, just added some butter (about 1/2 stick for 4 servings). I was going to make potatoes, but my wife doesn't like rice, so it was a good chance for me to enjoy it. I also made some mixed vegetables.
An excellent dinner and easy to make.
So last night we ate the Chicken Creation from the CrockPod (CCCP - no wait, that's something else). I started it on Saturday, then finished it last night. I think stitting in the fridge overnight actually helped it.
As I go through the recipe, I'll tell you any changes I might make.
I began with 3 boneless chicken breasts. I put them in the crockpot and turned it on high. I then added a can of cream of chicken soup, filled the can with water and got the parts that stuck to the can. Salt & pepper. Then I found some celery in the fridge and added that. I wished I had some chopped mushrooms, but I didn't. I could have used mushroom soup, but that wasn't available. I thought about adding a chicken bullion cube, but hey, I already had two things with chicken flavoring.
I cooked it on high for about 5 hours. At that point, it cut very easily and looked cooked throughout. I let it cool for a while, then placed it in the fridge overnight (our crock pot is 2 parts, the heater part and a ceramic pot). Yesterday, I took it out and and put it back on the base.
After it heated up good, I added some milk and flour to add gravy. I realized, that I should have taken the chicken out, so better late than never, I put it on a plate and wisked the gravy to mix the flour thoroughly. I didn't measure either, it was probably about 1/2 cup milk and about 6 tablespoons flour.
I wish I had used less flour. The gravy came out too thick. Also, there's a kind of flour you can get in a round box that is realy well sifted. I think it's called Baker's Choice or something like that. Instead I used flour out of a bag and it just doesn't mix as well.
Anyway, I put the lid back on the crock pot to let it heat back up. (That's when the gravy thickened a little too much). While that was heating, I made Minute Rice (it lies, it takes 5 minutes). I follow the directions on the box, just added some butter (about 1/2 stick for 4 servings). I was going to make potatoes, but my wife doesn't like rice, so it was a good chance for me to enjoy it. I also made some mixed vegetables.
An excellent dinner and easy to make.
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