The cauliflower cheddar soup I made was categorically rejected (and it tastes way better than it sounds). One look at eggplant parmesan was all the crew needed to reject it. Even my mother-in-law's potato kugel made it to the floor rather than into their mouths.
None of this instills great confidence in the chef. And when free time is a precious commodity, spending it preparing a dish that is destined for the dustbin is not high on my list of priorities right now.
But low morale can't keep me out of the kitchen. We still need to eat. And when we have a houseguest, like we did last week, I will go out of my way to be the hostess-with-the-mostest.
That's how I ended up texting one of my favorite people/cooks from the grocery store with a desperate plea for a quick and easy chicken recipe. Seconds later she delivered.
The adult eaters loved the lemon chicken. I timidly served the kids some leftovers, alongside their beloved chicken nuggets.
The Dude ate the lemon chicken. When it was hidden in a piece of potato. Considering that is also how he eats chicken nuggets, I was pleased. Bitty, the carnivore of the crew, ate whichever type of chicken I put on her plate. Zeke did not share her enthusiasm, but did want to share his portion. Whenever I tried to give him some lemon chicken, he returned it to me saying, "no, no—Bitty."
Perhaps the kids' palates aren't quite as stunted as I thought. But one thing's for sure: My recipe collection continues to grow.
(Photo Credit: Suat Eman)
Lemon Chicken Recipe
Adapted from Martha Stewart
2 lbs boneless, skinless chicken breasts
1 cup fresh lemon juice
½ cup olive oil
½ Tbsp red wine vinegar
1 tsp minced garlic
¼ tsp dried oregano
Salt and pepper, to taste
Place all ingredients in a large bowl. Whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use.
Preheat the broiler to high. Broil the chicken breasts 6-8 minutes on each side to get a nice golden color. Remove from broiler.
Heat the oven to 350 degrees. Flip the chicken breasts over and cover with lemon sauce. Bake 5-10 minutes, to desired doneness.