Finding My "Inner Martha"

When I was a freshman in college, my dad fell off a ladder and broke his foot.  He had to get surgery and has some "hardware" in there that helped things heal properly.  Since he works in construction, that meant he was home and out of commission for awhile...which coincided with my Christmas and Jan-term break.  For whatever reason, we started a daily routine of watching Martha Stewart's show together.  We marveled at her recipes, her crafts, her decorating tips, her ability to grow beautiful flowers indoors, and all her little "good things".  I always smile when I remember my "Martha dates" with Dad.  But in reality, aside from my crafty projects, I'm a far cry from Martha.

My house is never perfectly tidy.  At the moment, there's a sock monkey, blocks, and a wooden train sprawled across the living room floor.  I don't have time to paint the walls, and my sofa doesn't match the rest of my decor.  But I think I'm least like Martha in the kitchen.  You know how there are people who make these amazing, complicated recipes from scratch?  They experiment, use all kinds of herbs and spices, and have new and interesting things every night?  I have a friend like that {Robin, I'm talking about you!}  Those kind of folks both inspire and intimidate me.  I'm a Rice-a-Roni and Stove Top type of chef more often than not.  Partially because I don't have the time to do much more, and partially because our family has some dietary limitations.

NOAH is not exactly an adventurous eater.  He eats hot dogs, grilled cheese, yogurt, Pop-Tarts, and fruit.  That's about it.  Unless you count his beloved Gerber snacks and cookies.

DAN  {poor guy} is lactose intolerant.  We've learned how to adapt our menu, ie: I put cheese on my tacos and he doesn't, and we make pizza with no cheese and BBQ chicken on his half.  But adding new things is SO tricky because every recipe in a cookbook or magazine has milk or cream in it!  I'd like to be a more adventurous chef, but I think somewhere in the past 9 years of marriage, I just gave up because every time I see a good looking recipe and skim the ingredients, cheese, milk, cream, or cream of mushroom soup pops up.  Grrrr.

But yesterday, I channeled my inner Martha.

My mother-in-law gave me a lactose-free recipe for Lemon Herb chicken and here's the best part...it called for herbs that I'm growing!  Remember my cute pots?

Not only was I trying a new recipe, I got to use rosemary and lavender fresh from my own plants!  I could just hear Martha applauding.

Here's the recipe:

LEMON HERB CHICKEN

Ingredients:

boneless skinless chicken breasts

1 lemon

rosemary, lavender, and thyme

olive oil

salt and pepper

Rub each chicken breast with olive oil on both sides.  Place in 9x13 baking pan.  Sprinkle generously with herbs, salt, and pepper.  Top each chicken breast with a thin lemon slice.  Squeeze lemon juice over chicken breasts and in pan.  Bake at 350 for 30-40 minutes, depending on size.

Here it is, all cooked and yummy.  I used the extra rosemary and thyme when I sauteed the peas.  Next time, I think I'll add more of the herbs and less lemon.  I was afraid that the fresh herbs would be too potent, but I would actually have liked to be able to taste them more.  I also used the juice from one whole lemon for just 2 chicken breasts, which I think was a tad too much.  Next time, I'll try just squeezing half of it.  Overall, though, it was still good, hubby liked it, and I was quite proud of my culinary endeavor.  Noah wouldn't try it...big surprise.

While dinner was baking, I felt my inner Martha prompting me to go out and cut some fresh flowers for the table...something I hardly ever do.  These came from our front garden.

What do you think, Martha and Dad?  Are you proud?