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Is the Pomegranate Glaze really discontinued? My mom tried to buy it in Atlanta but they didn't have it. Can it be found elsewhere???

To the Columbia Mo crowd, I am the one who drove 100 miles to St. Louis to get the Blackberry Tea! Columbia is now so large, we could support a TJs if they would put one there!

My pantry ghosts hide items prior to my going to the market. Hence the five, yes five, large bottles of soy sauce and three bottles of oyster sauce. I love making Asian food, but there is no way I can use all that up!

yogurt makes a great tenderizer for meats... marinade overnight and you can choose to either keep the yogurt on or pat/rinse it off.

Here are juicy boneless skinless chicken breasts. First, ask which he prefers, tasty and juicy OR cooked on a grill. He wants grilled over tasty and juicy, he deserves dry chicken. He wants tasty and juicy, here ya go:
Mariinate in olive oil, lemon juice, oregano, and S and P for 2 hours in fridge. Let come to room temperature. Saute in a little olive oil and butter for 3-4 mins per side over med hi heat then into a 350 deg oven for 10 mins or until instant read thermometer reads 150-155. Let rest 5 minutes and serve. Juicy and perfect every time.

I do boneless, skinless breasts all the time. Either oven fry or on the grill. An exciting thing to do is with a sharp paring knife cut a slit in the middle leaving about 1/4 inch on three sides and stuff it and pin the opening closed with toothpicks. My best was stuffing with a mixture of bread crumbs, a little orange juice concentrate and bleu cheese, cook it on the grill and bast it with K.C. Masterpiece.
You can stuff em with anything. The combinations that you can come up with really make it fun. old chef

If it has to be grilled, and it has to be boneless, I agree with the foil pouch that contains fat like butter, bacon, cream, or a spicy broth. You could also try mayo or salad dressing.

I understand the "must be grilled" requirement, but why boneless? Husband and I both prefer thighs, but I occasionally do breasts for health reasons. I find the ones with the bone in are far, far better in flavor and texture. A stay-in probe is MANDATORY, and they must be cooked on indirect medium. For the record, they come out WAY better in the oven or pressure cooker than the grill, and I can use much less fat to get better flavor.

I agree with marinating and saucing. You can find a lot of recipes; check Indian (tandoori, yoghurt-based sauce), Greek, Italian, Asian, and North African for some good ideas for marinating. Some I like are oil, lemon juice, and oregano; soy sauce, oil, and garlic; yoghurt and ginnger and mustard seeds (crushed); mustard and oil and dill. Keep some of the marinade separate to use as brushing sauce while the breasts cook.

Some easy ones are to just whizz up anything you would do as a salsa to sauce consistency instead. Salsas that work best for turning into sauce are those based upon juicy fruits and veggies such as tomato or mango. Or you can place slices of tomatoes, lemons, oranges, apples, and other juicy things on the breasts to cook them. Another thing I do is take the juices from chutney, add a bit of curry powder, and use that to marinate/glaze the chucken. Then chop up the chutney and serve on top.

Something to remember is that you're better off with lower heat than high heat for things with little fat, like chicken breasts. You can sear to get the pretty grill marks, then move the breasts to a cooler area to finish cooking through. And if you prefer, see if you can buy breasts for you with skin and bones still in place, and either strip them for your husband, or just have a package of each. Yours will take longer than his to cook, but that's the cook's issue. If he makes you do the cooking, then he shouldn't mind if you cook something that you like for yourself, since you're cooking what he likes for him.

This is hysterical! After some thought, and a jogged memory from some other comments, I submit the following:
-Canned asparagus. NASTY and I can't remember why I bought it. It's been with me at least 4 years. I can't bring myself to give it to the Boy Scouts or the postal carrier when they come around.
-2 cans of whole cranberry sauce from 2 Thanksgivings ago. I offer to bring the sauce and someone else has beat me to it.
-Pomegranate martini mix with a tin of salt for rimming the glass. A present from our neighbors 2 years ago.
-A squeeze bottle of white cookie icing. I made Christmas cookies once. It sits in my cabinet imploring me to be used again.
-Manishewitz matzoh ball soup mix. I think it's about 3 or 4 years old.
-I think I also have some hot chocolate mix in a glass jar from some holiday gift box from a relative. I know it will suck, but I just can't toss it.
I know if I searched our cabinets, I'd find more. Kind of scary!

My MIL would attempt a to make a meal that should take 2 hour to bring to the table but would do it in 20 minutes. Sand and raw wine in the mushrooms and steak or chicken that was killed in the broiler, She would say " well it is edible isn't it" No Mom!

Be glad that you have it at all, people. I moved to Florida, and THERE ARE NO TJ's here!! Bunch o' clods....

Dana828,

You have my utmost sympathy. TJ's is a two-hour drive for me. This, after living in San Diego for 18 years...and for the last five years I was there, a TJ's was within walking distance! Now in San Diego, it's a15 minutes drive between stores! Oh, how I miss it!!! My favorite food from the San Diego TJ's is the Eastern Flat Bread, a soft, thicker version of pita bread. Yum! Can't get it in St. Louis, drat! I had converted several friends to TJ's, and when one of us was planning the two-hour trip, she had to call the other four and get their list. The total was usually $800-$1000, and our story was known so well at each of the four St. Louis stores that the shopper was always asked, "Are you the designated shopper for Columbia (MO) today?" Gave the checkers a good laugh and the shopper always got a big thank you and quite often a high five! Now that I've moved 50 miles away, I'm not part of the group anymore...sob...

kateinmo