Not Like Mom's...

Most of you have said this at some point in your life. There is nothing like your mother's cooking. I grew up in a family of great cooks, which is where my love for food was inherited. Each one of them has their own special way of preparing dishes. My mom has the ability to make up a recipe on the spot using the simplest ingredients. My grandmother is by far the best baker on the planet! I have one aunt [Carolyn] who is the guru of healthy eating. Then I have another aunt [Marilyn] who can put her foot in a pan of macaroni and cheese...umm umm good! I really look forward to the holidays because I know that I will always have a good meal.

I owe my great kitchen skills to all of them. My mother taught me how to cook with creativity and inspiration. My grandmother and aunts taught me how to cook from the soul. I remember as a young kid learning how to make all sorts of things and as I grew older, I learned how to make up my own dishes. To this day, I hardly ever follow a recipe in a cookbook. But, it's funny when I need to know how to make something I will call either one of them with the ingredients, and because they rarely write recipes down, both of them will respond with the classic line "oh dear, I dont remember" or "oh just a little bit of this, and a little bit of that"...gee thanks, now I know it will never taste like yours!...oh yeah, I inherited that trait too.

While, I've learned a lot from them, I feel like there is still a lot more to learn. Ive never really been a baker which is why my grandmother is determined to show me how to bake a cake and I still need to learn how my mother makes her baked salmon. I've tried it several times but still can't get it to taste like hers!

In honor of Mother's Day, I am going to share one of my favorite dishes created by my mother called "Raspberry-Balsamic Chicken" It is one of the few recipes that she actually wrote down. Even though I am not a chicken eater anymore, I think you all will enjoy it. Pairing this recipe with sauteed greenbeans, roasted potatoes or wild rice and a glass of Chardonnay, makes a great Sunday dinner.

To all of the special women and great cooks in my life; Vivian, Sheila, Marilyn & Carolyn, Happy Mother's Day.

Peace.

lb

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Raspberry-Balsamic Chicken
created by my mom Sheila

1 Tbls Canola Oil
½ cup chopped Red Onions
1 tsp dried Thyme
2/3 cup seedless Raspberry Preserves
4 Tbls Balsamic Vinegar
4 boneless skinless Chicken Breasts
Onion powder
Salt
Pepper
Thyme
Paprika

Heat oil in a large skillet over medium-high heat until hot. Add onions; sauté 5 minutes. Add thyme, preserves, vinegar, a dash of salt and pepper (optional). Stir until blended.
Season chicken with onion powder, salt, pepper, thyme & paprika. (I season my chicken the night before.) Broil chicken until done.

Spoon sauce over chicken and put back in oven for a short time to heat thoroughly. Serve with wild rice (optional).