There isn’t a joke in the title, I promise. This big guy really does like cooking. And honestly it’s not about eating the food but it’s more about creating something that I want others to enjoy. Many people say that it’s an “art”. I can understand that to a point. Musicians make music for others to enjoy. Painters and sculptors make beautiful pieces that are enjoyed by many. But for the most part I’m not sure I can say that cooking is an art with the same reasoning behind it. After all… once you make it… it gets eaten, right? Well, hopefully. So the finished product is short lived and does not last like a painting, or a song. You could try to leave it out for more and more people to enjoy but I’m willing to bet it won’t last long one way or another. And you can create it over and over but each endeavor ends up different.
I am not a “chef” by any means and I more or less “dabble” with my kitchen creations. I’ve made more mistakes in the kitchen than I care to announce here and I’m sure my family would vouch for my “challenged creations” as they have been the ones that still choke down a new recipe here and there. And speaking of recipes… when it comes to the things you know and know well… there is no such thing as a recipe. Sure, you want to cook everything until it’s safe to eat. Or you don’t want to overcook the vegetables until they are mushy. And, Lord help me if I over-cook meat… especially a good steak. But yes, it’s all been done before. And I still keep coming back and cooking more!
Cooking for me is about the planning, preparation and having “me time” in the kitchen. It all starts with WHAT we want for a meal. This alone can either be a long debate or it can be simple when we are all in the same mood for something. Take “Taco Night” as an example; we don’t eat tacos here so we never have taco night – that’s easy! Well, we have 1 or 2 times but that was enough. Or seafood: I’m the only one in the family who likes any food that comes from the water. So, like tacos, we never have seafood or fish in the house – that’s easy (SAD FACE)! But then there are the nights we have chicken or pork or maybe we splurge on some good filets or ribeye… those are the nights we can battle out what else we want to have with them. Does this happen in your house? Maybe you or someone else speaks up and makes a decision on something for dinner and then all of a sudden everyone else wants to pony up their own opinion on what to have and how to cook it? Am I the only one? Probably not. So here’s how we have resolved all of this at our house – I just cook. If you want chicken – I’ll cook the chicken. If it’s potatoes with it – I’ll take care of them. But once the decision is made – it’s my way…. or as close to my way as I can actually make happen. We have reduced the decision making time to allow for more time to cook. I need more time to cook so that way I can have a cocktail or two to start off. Oh, don’t tell me you don’t do it either! “Oh look, this recipe calls for 1 cup of white wine. I guess that means I’ll have some bourbon before I start then”.
The thing with cooking is that it has really become a passion for me. I really do love my time in the kitchen. I like researching recipes and trying to knock off things I see online (I’m cheap like that). But it’s quiet time for me (sometimes). I grew up in a family that cooked amazing meals for any and everyone and especially for large amounts of people. My Mom and Dad cooked a lot and were great at it. My brothers cook anything from anything and stay out of their way when it comes to cooking the meat! My sister can make a great dinner… reservation, that is! HA HA! Actually, she’s good in the kitchen when she has time for it too. I really think my parents learned cooking from their parents as well and I can now see how they learned to cook just from being in and around the kitchen. My Dad can make anything… from anything (see where we get that from?). If we didn’t have all the needed parts for a recipe – he made it work and we never knew different. It was this trait that caught on for everyone in my family I think – being able to make something from memory. It’s crazy to think how many recipes are in my Aunt Mary’s head because she was always making something when we were there. Baking this, cooking that, etc. Really, everyone in my family seems to have a knack for cooking and cooking great things. Brooke has become very used to me being in the kitchen. But when I work long hours or when I’m away for work, she picks up the utensils and makes the meals happen consistently – and she’s damn good now too! I hope this is something that is hereditary and I can pass it down to my kids. My girls are somewhat interested in cooking – to the point that they ask me to make something. But honestly, they both have the ability to take on a kitchen when needed. They could work on cleaning up first but that’s a different story for a different time. In fact, recently when were were settling in here in Florida, Ryan looked up some recipes and wanted to tackle making dinner one night. I selflessly relented and turned the spatula over to her (for one night). But Ryan wanted to make Spaghetti Carbonara… and she did it amazingly well! I was quite impressed and still waiting for her to do it again. But that to me was a sign that she can handle the kitchen pretty well and with a little more guidance and learning she can do even more. Check out the photo below. Yes, it’s all mixed up and we aren’t here to make it all pretty but, this was very good!
Delaney has dabbled with me in the kitchen and helps make things when she’s up for helping. She is really good at making “Nanie’s” Ritz Cracker Chicken which is a family favorite and everyone should try it out. I’ll post the recipe below… let me know what you think of it! Then we have Shane. He’s not a chef – yet. But he loves to help prepare the ingredients and mix things if needed. That is, until he’s bored and needs to get back to his video watching in his room. But he, just like Delaney and Ryan, will come help if asked but it’s limited. Maybe with enough exposure in the kitchen he can be my right-hand-man in the kitchen one day! For him, cooking is either getting McDonald’s out of the bag or nearly charring the frozen chicken nuggets for his dinner.
While writing this tonight I have been waiting on a Pork Loin Roast to finish. It turned out well and allowed me a little over an hour to write to you all about a passion of mine. Thank you for your time. It’s time to go eat now. I’m looking forward to sharing more food stories from the Whitney Kitchen in the future.
As I promised above, here is the recipe for the Ritz Cracker Chicken. I’ve learned to make small changes to it over the years but it is really amazing and easy to make. Partner it with some steamed spinach or green beans (OK, maybe a salad) and go light on a starch with this meal if you can so maybe some wild rice or roasted red potatoes.
RITZ CRACKER CHICKEN (No, Nabisco is not paying me to use this and please don’t tell them so they don’t come sue me for using their brand!)
Preheat Oven to 350 degrees
4 – Boneless Chicken Breasts (I usually filet mine into cutlets)
2 Cups Crushed Ritz Crackers (1-2 sleeves depending on how much chicken)
1 Cup Grated Parmesan (OK, maybe a bit more than that)
1 TBSP Minced Garlic (I just get it in the jar)
1 TSP Salt (Or less because the crackers have enough salt usually)
1 TSP Pepper
1 Cup Light Olive Oil (You can also use melted butter instead for a richer taste)
Combine cracker crumbs, parmesan cheese, garlic, salt and pepper together until mixed well. Dip chicken (1 at a time) in oil (or butter) and coat evenly. Then dredge in cracker mix and cover completely and place on baking sheet. Repeat for all chicken pieces. Take some of remaining cracker mix and sprinkle over chicken to cover any bare spots (or just because you want more!). For whole breasts cook at 350 for 45-60 minutes. For cutlets cook at 350 for 25-30 minutes. The cracker mix will become deep golden brown… and a delicious aroma will come from your oven! Enjoy!