I always really liked food. Actually, I love food. I love eating. I could eat all day. I’m eating right now in fact. As a little girl, the best part of making a meal was helping my parents cook. And as I got old enough to make things on my own I relished the fact that I could create something delicious, something that wasn’t just for my own pleasure but that other people could enjoy too. Cooking is fun! I thought.
My family has a lot of great cooks in it and what I love most about the holidays and reunions, besides visiting my family, is eating great food and sharing family recipes — although there are still quite a few secrets that I haven’t gotten a hold of yet.
This week I wanted to have a nice sit-down dinner with my family that featured baked chicken. I haven’t cooked a meal for them since last summer since I’ve been away at school, so I decided to give this recipe a try. It’s called Sauteed Chicken with Vinegar. I generally like recipes because that’s how you learn, but I don’t always stick to them completely. In this case I used it as a skeleton, changing a few ingredients, adding some, and not measuring exactly. This is the final product:
Doesn’t look too shabby if I say so myself. I used white wine vinegar, apple cider vinegar, chicken stock, worcestershire sauce, corn starch and various seasonings to make this dish. I cooked the chicken in butter and in the oven, slicing the three chicken breasts in half once they had browned to make thinner portions of meat. I served them with rice, cabbage, and corn bread.
I still have more practicing to do. When I cooked this meal I left the heat turned up too high from when I was cooking the chicken and burned some of my sauce, so I couldn’t use it. Next time, it will be just right. Who knows, maybe this time next year I’ll be ready to throw down with Bobby Flay. Or at least cook a nice meal for some guests.