Growing up meal time was a "fend for yourself" time. Generally. We did have meals together. Sometimes. As a general rule if you were hungry, you found something to eat or went hungry. After getting were married, I remember my husband asking me what we were going to have for dinner. To me it seemed a funny question. I told him I was going to have cereal and asked him what he was planning to eat. It seemed a perfectly logical to me. (I should say here that my husband was one of six children and they ate nightly meals together). He asked in his very sweet way, “Don’t you think we should make something and eat together?” I was baffled. After all, it wasn’t a birthday, Christmas, Easter or Thanksgiving. It was a regular
day. It wasn’t even Sunday. “Seriously?” was my response. Probably not what the poor guy wanted to hear. The next night we had meatloaf. I was very proud of myself. It was a regular day, and I had cooked dinner. Again my sweet husband asked (so kindly as to not offend), “Do you think we should have
something with the meatloaf…like potatoes, rice or corn?” “SERIOUSLY???” I had just cooked a main course, which to me was a big deal. The idea that he thought there should perhaps be more on the table was totally foreign. We’ve come along way since then. I now usually cook a nightly meal, not to mention making breakfast & lunches. Cooking has become something I usually enjoy. We are busy with 3 children so meals have to either be very simple and fast, or planned ahead of time. And yes, we do still have cereal for dinner every now and again.

Tuesday, February 28, 2012

Dijon-Lime Chicken

3 ½ lb. Precut chicken or Split breasts
3 TBSP Dijon mustard
1 TBSP Mayonnaise
1 clove minced garlic
 zest and juice of 1 lime
¾ teaspoon pepper
Salt

Preheat the oven to 400°.  Rinse the chicken and pat dry; place in a large bowl.  In a small bowl, whisk together the mustard, mayonnaise, garlic, lime zest and juice, and pepper.  Season the chicken generously with salt.  Pour the mustard-mayonnaise mixture over the chicken and toss well to coat.  In a large baking pan, arrange the chicken to fit in a single layer.  Bake until it is cooked through; breasts will take about 30 minutes and lets will need 5-10 minutes longer.  Serve the chicken with the pan juices drizzled over the top.  If desired sprinkle a little more lime zest on chicken as a garnish
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