A cooking Lesson, From The Cooking Retard

So I confess my female innate senses are not really intact and I can't really cook much of anything if it doesn't come out of a box.

I like to gloat that I can make chicken Parmesan and even Chicken cordon bleu, but the truth is, the times I made those dishes, I had the assistance of my friend Laura on both accounts. So together, we can make some awesome Chicken Parmesan and Chicken Cordon Bleu by following recipes from one of her families many cook books.

So, you'll find it no surprise that when I get in the meat section of a grocery store, if it isn't prepackaged and precooked, I have no idea what to do.

Hell, I don't even know how to tell what is a "good cut of meat" I just kind of, look at it and play roulette with the meat department. I'd even go as far to say as my roommate and I stood in the market just a few days ago, we both looked like a man in the tampon section.

She says, "I don't know how to do cook this, do you?"

and then I would look back at her with a blank expression and reply "no idea, theres hot dogs on sale?"

And I am not one to really eat hot dogs, as we grew up on mac and cheese, hot dogs and Ramen, so any of those 3 food items, I tend to steer clear from...Unless I'm desperate for food.

Well, Michelle and I got some raw meat from the meat section and our first night we grilled steak strips, a bit dry, but still good.

So tonight I come home, bent on cooking some of the chicken that we purchased on our little grocery shopping excursion, and when I got that chicken thawed I had to get past the "Ew you want me to touch that with my bare hands?" Because I'm the girl thats wearing zip lock bags to touch any raw meat - And just my luck, we're out of bags. So there I am with a fork and a piece of tinfoil trying to get the fork into the raw meat into a frying pan while pinching it with a piece of tinfoil

My Goal: Chicken and Rice with mushroom soup.

I started off by throwing the chicken in a skillet and cooking it a bit along with butter and some seasonings (Garlic salt/Pepper) Meanwhile, Ive started cooking some plain white rice.

Once the meat looked to be mostly cooked, I emptied the contents of the mushroom soup can into the skillet - praying that this all worked. I let that simmer for a bit, flipping the chicken over with a pancake turner, and then when the rice was finally was decently tender, and almost clear of water, I mixed it in with my chicken and soup concoction and allowed it to simmer.

The Result: Freaking Great.

My only complaint: Brown the chicken a bit longer.

I've conquered the chicken this time....