Forum Replies Created
-
2023 is really starting out poorly.
Today we lost Lisa Marie Presley, Age 54.
Rest in Peace beautiful soul.
Jessi’s Favorite Chicken Seasoning
Yes, of course you can buy some pre made but most likely you already have all the ingredients to make this amazing seasoning already in your pantry and who knows how fresh the pre made seasonings are. Seal this in an air tight container and it can remain fresh for at least 3 months.
Ingredients
1 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Dried Thyme
1/2 teaspoon Ground Mustard
1/2 teaspoon Dried Basil
1/4 teaspoon Ground Pepper
1/4 teaspoon Red Pepper Flakes
1/4 Sea Salt
1/4 teaspoon Paprika
1/2 teaspoon Brown SugarPlace all ingredients into a glass container or a mason jar.
Stir and shake well till completely blended.
Seal and store in a cool dry place.If using as a rub a good rule of thumb is 1 tablespoon of seasoning per 1 pound of chicken or 1 teaspoon per chicken breast. Once rubbed into the chicken let sit for 15 minutes and then cook using your favorite method. Excellent for grilling!
Jessi’s Lemon Chicken
Anyone who has ever eaten this at my house refuses to leave without the recipe. So here it is for your enjoyment.
Ingredients
3 or 4 fat Chicken Breast Cutlets
3 Lemons
5 to 6 cups Chicken stock (I like Goya powdered chicken boullion as it’s low in salt and still tastes good.)
Flour / Wondra
Parsley
Eggs
Chicken Seasoning (your favorite. I make my own. See next recipe)
Olive Oil
White WineIf Chicken cutlets are fat (hopefully) slice them in half to make them thinner. Then pound them using meat tenderizing hammer. I put them in a zip lock bag and pound them individually. Don’t over pound. When done set them aside.
Beat 4 or 5 eggs and put them in a deep dish. Put flour in another disk.
Heat up a large skillet and add enough olive oil to cover the bottom of the pan then add a little extra. Heat the skillet to hot and then back it off a touch.
Dip both sides of the cutlet in the flour, then the egg and again in the flour. Put the prepared cutlet in the hot skillet and fy until golden brown. Takes about 3 to 4 minutes per side. Take the cutlet out and put in a dish lined with paper towel to absorb extra oil. Set aside and repeat process till all cutlets are cooked. You may need to add some oil to the pan along the way.
Once you are done cooking the chicken carefully pour off the exta oil in the pan into a heat safe cup to be discarded later after it cools. Return the skillet to the heat and ad a cup of your choice of white wine. Let the wine boil down and reduce to about 1/2 of a cup.
Add 5 to 6 cups of chicken stock. The amount of stock you add depends on the amount of sauce you desire. Start with 5 or 6 cups this time then adjust in the future. Bring to a moderate boil. Sprinke a little of your favorite chicken seasoning at this point. Not to much and very much to taste. The amount you use is up to you and it depends on how much flavor is in your stock.
Add the sliced up lemons, making sure to remove the seeds. Let slow boil for about 10 minutes or until the lemons have fallen apart. Use a fork to gently help the process along. Remove the spent lemons and discard.
While the stock continues to simmer add about 3 or 4 tablespoons of Flour or Wondra (if you used 5 cups of stock use 3 tablespoons. if 6 cups use 4 tablespoons) into the skillet making sure to continually stir the mixture so the flour or Wondra does not clump up. Wondra is just a very fine flour and has less chance of clumping. If have clumps its no problem just keep working it with a whisk until it blends out.
Add 2 tablespoons of butter and continue to mix well. Lower heat and let it bubble for a good 5 to 10 minutes letting the sauce thicken.
Add the chicken cutlets back into the skillet and cover them in the sauce. Let them warm through in the sauce for 5 minutes. Remember the longer you let the sauce simmer the thicker it will get.
Sprinkle some parsley on the top.
Serve with your favorite rice and vegetable. I suggest steamed asparagus
New MF Pose – MF Pose. 262. BUTTFUCK.
Released Thurs 29 Dec 2022New MS Pose – MS Pose, 162. BUTTFUCK
Released Thurs 29 Dec 2022
PRICE A$ 299.
Why not do a pose review for our members?
For Pose Reviews, See Here
Topics (Forum Home Page) » Woman with man in AChat » MF Pose Review Request. 262. BUTTFUCK.
~OR~
Shemales and their Lovers >> MS Pose Review Request. 162 BUTTFUCKOR to find the page:
Check the MF Pose Index in Woman with man in AChat No. 262. BUTTFUCK.
OR
MS Pose Index in Shemales with Male Pose No. 162 BUTTFUCK.Achat has now upgraded the game.
UPDATE on Above…
Seems the Christmas outfit by Nat is indeed a free gift from AChat as now even those who do not have premium can change into it and wear public as well as private.
Thank you AChat and Thank you @NAT_KISS !! It’s a fabulous outfit and generous gift that is greatly appreciated.