My mom and I LOVE to cook, and even more so, we love to cook together. We're like a well-oiled machine in the kitchen: reading each other's minds, staying out of each other's ways, and more often than not, I'm the one making a mess and she's washing my dishes along the way (moms are the best!).
So when my mom came to visit last weekend, we had a blast creating two delicious and easy dinners together. The first was Pork Tenderloin with Roasted Sweet Potatoes and Cabbage from Real Simple. It was one of those amazing one-roasting-pan dinners in which the meat and veggies cook together in the oven, and if you line the pan with foil, then clean-up is an absolute breeze.
In this recipe, a pork tenderloin rubbed with spices was nestled among spears of sweet potato and wedges of cabbage that were drizzled with oil and sprinkled with seasoning. The result: a beautiful meal that we rounded out with fluffy whole wheat couscous mixed with pine nuts and feta cheese. Could this plate of food look any prettier?!
Now, my husband calls his mother-in-law a "Sue-chef" for reasons I'm sure you can figure out, and her "sue-chef" capabilities sure came in handy when we made Sautéed Chicken Breasts with Lemon and Winter Greens from One Pan, Two Plates. I picked this recipe because I have this irrational fear of preparing chicken (have I mentioned that I was a vegetarian from ages 20-30? Well, it means I really have no experience cooking meat of any kind, so I'm rapidly making up for lost time these days) and I figured my own mother was the most qualified person to help me get over my anxiety about poultry.
This recipe is for pan-seared chicken which, well, I've never done. And it also calls for pounded chicken which, you guessed it, I've never done either. So without a meat pounder, I used a rolling pin (yep, not joking--rest assured, the chicken was between 2 sheets of waxed paper) to whack on the chicken for several minutes, the whole time being reassured by my mother that I was doing it right. I guess there's no wrong way to pound on meat, but I was petrified nonetheless.
You pan-sear the pounded meat in a fry pan, move it to a plate even though its not fully cooked, and then sauté shallot (expertly diced by my dad--this was a family affair, after all!) and the pink stems of Swiss chard. Once softened, you add the green leaves until wilted. By this time, my "Sue-chef" had literally prepared the rest of my ingredients cooking-show-style: I turned around from the stove after several intense minutes with the chicken to find white wine in a measuring cup, the lemon juiced and in a juicer, the lemon zest on a plate, and the parsley chopped, so I wrapped up this meal in no time.
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!