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The Crazy Food World

 

Two food features today.

The first story shows just how crazy the food world is. I don’t know about you, but I love Guacamole. And it is really very easy to make. Depending on your recipe and what you like it is generally a recipe that only has about 5 or 6 ingredients.

But evidently that is too easy and too simple. So along comes a pre-made Guacamole you can buy at the grocery store in a plastic tub. Convenient. Right?

Well, that store bought Guacamole has 45 – – – Yes…that is not a typo – 45 ingredients. And you know from a previous post on food labels here at MTTD that by law the manufacturer has to list ingredients in order of the greatest amount to least amount ingredient used in the product.

Guess where avocado, the main ingredient in Guacamole, right??? , is on that list? Guess how far down the ingredient list we have to go to get to avocado. If you guessed number 8, you win the prize. Yet we still have 37 more ingredients to go. What else in the world can be in that Guacamole? Lots of chemical ingredients I cannot pronounce, for sure.

Why does it have to be so hard? I feel like I need a PhD in chemistry to know what is in my food these days!!!!!! If I can’t pronounce it I probably ain’t going to eat it!

The above information comes from the FooducateBlog.

By-the-way, and FYI – Today I am adding the FooducateBlog to MTTD’s Favorites Blog roll. I have used information from their site a couple of times. And this site is a great one to find factual information about the food we all eat.

The second feature today was all over the internet and in the news a week or so ago. You may have read or heard about it. Some folks out in California filed a law suit against Taco Bell claiming that the beef mixture in their tacos is not 100% beef, but mostly fillers, such as oats. Taco Bell denies it, of course.  Those filing suit are not asking for money. They simply want Taco Bell to be truthful and stop saying their tacos are beef.

Gidget Source Wikipedia

Personally, I have never forgiven Taco Bell for firing Gidget, the Chihuahua who made the words, “Yo Quiero Taco Bell,” a household phrase. She was so cute and personable. I heard she got fired because while everyone knew her and knew the phrase  the ad campaign did not translate into more customers and higher sales. At the time I wondered if Taco Bell ever considered making the food better if more customers and more sales were the goal.

But I digress.

I wonder how long it will take for this suit to work its way through the system. I wonder how the courts will rule. I will keep you posted.

You can read the full story here, Taco Bell Lawsuit.

In the meantime today I am sharing a recipe with real 100% chicken and it does not have 47 ingredients.

Featured Recipe           Wrapped Herb Chicken

I don’t know which women’s or cooking magazine this recipe came from. All I remember is I was making it when I lived in Dayton, Ohio and was still teaching school. So it is at least 30 years old.

The description I cut out and taped into a book says it can be eaten hot but can also be refrigerated and served cold for picnics or even a midnight snack. It is wonderful anytime. I have eaten it hot for a regular meal. And I have eaten it cold at picnic lunches as well.

This is what you will need for 3 people:

3 halved chicken breasts

3 tablespoons chopped fresh herbs

6 tablespoons fresh lemon juice

3 teaspoons onion powder

3 tablespoons butter

3 tablespoons fresh parsley

Salt and pepper to taste.

A FEW NOTES ON THE INGREDIENTS:

First, the recipe calls for boneless skinless breasts, which is how I made it early on. But I much prefer chicken on the bone as it is tastier. That is what I used today.

Skinless More Expensive ~  $2.80 More Per Pound

Either skin or skinless is OK. However, if I had bought boneless skinless chicken I would have paid $5.49 per pound for them. Instead, I purchased on the bone for $2.69 a pound. ($12.90 Vs $6.32.) If you are watching your fat intake but want to save the money, just take the skin off before you add the herbs. Why pay the butcher $2.80 per pound just to take a little skin and bone off the chicken is my thought!

The recipe calls for fresh herbs. But back in the 70’s fresh were not as available as they are today. So early on I used dried and they work just as well.

Use any herb that you like. I love tarragon and that is what I used today. Use whatever rocks your boat.

The recipe did not use any salt and pepper. I salt and pepper the chicken too.

Here is what you do:

Preheat the oven to 375 degrees F.

Prep your herbs and the lemon. Lightly chop the tarragon or what ever herb you are using.

Chop the parsley as well.

Juice the lemon, and line up your herbs and lemon juice.

If damp, wipe the chicken.

Place each individual chicken breast in the center of a large piece of aluminum foil.

Spoon 2 tablespoons of the lemon juice over the chicken, add salt and pepper to taste, and sprinkle with the onion powder.

Now add the herbs and butter. Jut pile those little green herbs on top of that chicken. I quarter the butter and place around the chicken. I don’t know if  it makes any difference or not. Recipe did not say, so I did it my way.

Fold foil tightly around the chicken with double folds on each edge. Just a heads up: I discovered the very first time I made this recipe that you really need to fold the foil VERY tight. If not, all the juices run out onto the baking pan making a royal  mess.

Place in the oven and bake 30 minutes.

As mentioned earlier this recipe makes a lot of juice. More than I care to have on my plate. So I unfold the chicken on a separate plate. I mean as soon as you unfold it a bit all these juices come running out.

I leave the juice on that plate; move the chicken to a serving plate and then spoon only  as much juice as I want,  onto the serving plate. That’s what I do. You may want all the juice and that is super-duper fine with me.

Lots of juice

Using spatula to transfer chicken to my plate.

Just the right amount of juice for Roberta!

Serve with a veggie and today I also served the chicken with Martha Stewart’s wonderful Barley Pilaf. I will share that recipe with you on Wednesday.

This technique for cooking the chicken makes for a very moist chicken that is just delectable. I have a similar recipe using herbs but I bake the chicken. It is to die for. I shall have to make it for you some day soon. It uses basil and thyme. Oh my. So good, good, good!!!!

Bon Appetit!!!!

Cost

3 halved chicken breasts                 $6.32

3 tablespoons chopped herbs          $1.99

6 tablespoons lemon juice               $0.59

3 teaspoons onion powder              $0.17

3 tablespoons butter                      $0.45

3 tablespoons fresh parsley            $0.17

Salt and pepper to taste.

Total cost = $9.69
Cost per person = $3.23

Quote of the Day

No accurate thinker will judge another person by that which the other person’s enemies say about him.

Napoleon Hill

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