Sunday, May 8, 2011

mother's day chez moi

i had so much fun hosting mother's day lunch at the collogan home this year. i don't know why, but i felt stangely "adult" as i prepared the first meal for my mom as a married woman. i guess it's about time, i am 30. :) 
i have my mother to thank for every bit of my love for cullinary experimentation and creativity... but the fact that she is an amazing cook does tend to make cooking for her slightly more difficult. fortunately she is also the most gracious woman that i have ever met, so apprehension to cook for her subsides when i remind myself that she is my mother, not my critic. 
today's mother's day lunch menu was-

olive chicken
chicken rice
grilled asparagus
greek cucumber salad
coffee-chocolate chunk ice cream 
and brownies

i am going to share the chicken and greek salad recipes in this post and i will do a separate post with the ice cream recipe.

olive chicken recipe-
  • 6 boneless, skinless chicken thighs
  • salt to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 pint grape tomatoes, halved
  • 30-40 pimento-stuffed green olives
  • 3 cups chicken broth
  1. Season chicken with salt. Heat oil in a large skillet (i used my le creuset french oven) over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, and broth.
  2. Reduce heat to low and simmer, uncovered, for 45 minutes- 1 hour or until chicken is cooked through and juices run clear. Remove bay leaf and serve.

Greek Cucumber Salad-

  • 3 large ripe tomatoes, chopped
  • 1 or 2 cucumbers, peeled and chopped
  • 1/2 sweet (vidalia) onion, chopped finely
  • 1/4 cup olive oil
  • 3 teaspoons lemon juice
  • 1 Tablespoon vinegar
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 4 oz. crumbled feta cheese
  • 10-12 kalamata olives, pitted and sliced

  1. In shallow salad bowl, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

i hope that my mom wasn't too disappointed in her mother's day lunch. everyone seemed to enjoy it. :)

1 comment:

  1. How could I possibly be disappointed with such a delicious meal! It was wonderful to eat someone else's cooking for a change. We hope it was the first of many meals we will be invited to in the Collogan home. :)