Day 2: Missing Mom

It is a truth universally acknowledged, that those who have moved away from home, must be in want of their mother. Well at least I feel that way. Its the little things that I start to miss like having a second wardrobe to raid if mine is lacking on certain occasions or that the fridge and pantry are always full with name brand products.

The one thing I miss the most about Mom is her cooking. Sadly she didn't exactly pass on any of her recipes partly due to that fact that she never uses them in the first place. So when I miss her cooking I try to cook like her. I searched the world wide web and found a recipe that I thought looked tasty and then did a little improvising with what I had on hand. That's how Mom does it! Don't worry I have tried this recipe already to make sure it actually tastes good because you never know with the internet. The Hubby stamped it with his make this once a week approval.

So here is my Greek Salsa Chicken

First preheat the oven to 450 degrees then start the salsa

In a bowl combine:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup minced parsley
1 Tbsp oregano

I'm sure mom would go out and buy fresh herbs but my freeze dried ones in the cupboard work just fine.

Now to the bowl add:
1 cup of chopped tomatoes
1/4 cup pitted Kalamata olives
4 oz crumbled feta cheese

The original recipe called for halved cherry tomatoes but I never have those so my favourite Sou chef chopped tomatoes for me. I have to watch the olives while he is in the kitchen or they won't make it into the salsa! When the salsa is mixed, chill in the fridge while making the chicken.

Sorry for the sideways picture I can't figure out why the computer is automatically doing this.

The recipe called for 6 halved chicken breasts. I didn't use that many. I don't like leftovers so I try to only make as much as will be eaten that night. Mom never made dessert but we also never had leftovers. I can live with that trade off.

Heat olive oil in frying pan over medium-high heat, season chicken with salt and pepper to taste, sear 1-2 min on both sides, remove from heat.

Then put chicken in an oven safe dish and coat with lemon juice. Roast for 25-30 min. I didn't have two lemons to cut into wedges and place with the chicken so I coated them with the equivalent amount of bottled lemon juice.

This can be paired with many side dishes but a certain somebody shot down my potato idea so today we served it with five minute rice. I have my doubts but he claimed it was because he was too hungry to wait for potatoes. I gave in this time because he cleaned up the kitchen so that I could take pictures without being embarrassed by the mess.

Nothing says good food like good presentation and good wine. Right Mom? Today it makes me feel right at home.