Learning to Cook in High Heels

The past couple of months have certainly been a test of Mommy endurance. Obviously, I am now working, which is still a trip. Youngest started school, which was traumatic for both of us, and promptly caught every germ he had missed in his life with a stay-at-home mom. We’ve been through swine flu and four separate stomach viruses in less than two months, all while I try to settle into the new job and not look like a yahoo. (And of course what better time to catch swine flu than the week before my first big business trip?)

However, I can finally say that I am getting life under control and adjusting to the new routine of a working mom. The transition has taken a time and patience, and copious amounts of red wine.

In the meantime, I am getting a crash course in how to make dinner in less than 45 minutes. Hoooolllyy cow, if that is a bit harder than I expected. I have been guinea-pigging my poor family to death with new recipes in an effort to streamline my weeknights. This endeavor has definitely been hit and miss, but I am committed to home cooked meals, job or no job. We have had some success, like the following recipe I got from (where else?) southernliving.com. It is yummy, but I recommend serving it over rice…not enough sauce for noodles in my opinion.

Balsamic Garlic-and-Herb Chicken Thighs

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 0
Ingredients Method

Ingredients
  

  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 cup dry white wine
  • 1/4 cup balsamic vinegar
  • 1 10-ounce can diced tomatoes with green chiles
  • 1 envelope Lipton Savory Herb & Garlic seasoning mix
  • sliced green onions for garnish

Method
 

  1. Combine flour, salt, and pepper. Dredge chicken in flour mixture.
  2. Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet
  3. Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cover and cook over medium heat 15-20 minutes or until chicken is tender. Serve over ice and garnish with green onions.
Tried this recipe?Let us know how it was!

I won’t bore you with the stories of dinner failures…you have probably heard my family revolt at the dinner table from your house.

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