I used to hate cooking.
And if you'd have asked me why, I would've said "because it's boring." (This just in: It's not. Especially when you've got your iTunes blaring.) The real reason I hated it, though, is because I had absolutely no idea what I was doing, no confidence whatsoever that I'd ever be able to navigate my way around the kitchen.
My mom is an amazing cook--an amazing Southern cook, no less. So much of my childhood was spent sitting at the counter, watching her whip up elaborate meals for the seven of us. She goes through the motions without thinking--adds ingredients without measuring. And, well, I was intimidated. (To say the least.)
This past year, though, I decided to dive in... well, okay, maybe Radley pushed me in. See, he's an absolutely wonderful cook and he was convinced that I, too, would fall in love with it if only I learned how. And so I did learn. And so I do love it. (He's always right.)
Here, one of our new favorite recipes:
Hummus Crusted Chicken with Rosemary & Lemon
2 boneless/skinless chicken breasts
2 lemons, 1 sliced and 1 juiced
1/2 cup original hummus
4 fresh rosemary sprigs (or 2 tbsp dried)
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper
*Place the chicken breasts in a small roasting pan, covering all the exposed meat with a layer of hummus about 1/4" thick.
*Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces so the flavor will come out more.
*Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.
*Bake until the hummus is golden brown and the meat is tender, checking with a knife to make sure it's cooked through. (About 30 minutes.)
*Finish with another quick drizzle of lemon juice and a pinch of sea salt and black pepper to taste.
It's really tasty (and super healthy) and dare I say it, Radley was impressed.
Do you like to cook?
What are your favorite recipes?