It’s an unfair fact of life – men like a woman who can cook.
Most of us didn’t grow up with a mom who passed down an exceptional culinary legacy. Many of our mothers were out there bringing home the bacon and frying it up in a pan (or nuking it in the microwave before she had to get a bunch of kidlets off to soccer practice).
My mom worked outside the home, and is a great cook. But, like her sewing skills, natural cooking abilities skipped a generation.
In my first tiny apartment living alone, I survived for a year on takeout food and ham sandwiches. I was deathly afraid of cooking anything as complicated as chicken, fearing that I would certainly poison any partakers with a lethal case of salmonella.
When I got married, however, I quickly realized that perhaps my groom would not be quite so satisfied with a steady diet of take-out sushi, yogurt smoothies and Diet Coke. It was time for me to spend some quality time with my soon-to-be new best friend, Betty Crocker.
I decided to dedicate myself to the task at hand and learn to cook. Diving into the culinary deep end, I tackled teriyaki chicken. While the first Your Results were a bit dry, they were not lethal. This gave me a great deal of confidence to try and jump a few more epicurean hurdles.
If you’re not a cook, but you know that your husband would like for you to be, here is a fail-safe recipe that I know you can do, and that your husband will love. How can I be sure? Both our teenage boys cook and eat this recipe. If they can cook it, you can cook it. If they will eat it, your husband will eat it.
I make this marinade again and again – it is much better than any prepared marinade you can find in the store.
4 each Chicken legs and thighs (or use six chicken breasts)
½ cup Soy sauce
3 Tbsp Honey
1 tsp Grated, fresh ginger
1 clove Garlic, minced
2 Green onions, thinly sliced
1. Prepare: Place the chicken in a gallon plastic bag. Mix the remaining ingredients together in a bowl. Pour the mixture over the chicken; fully coating each piece. Seal the bag.
2. Freeze: Place your bag in another gallon bag and lay flat in the freezer.
3. Serve: Defrost the chicken. Pour off marinade and bake chicken in a pan at 350° for 30- 40 minutes (or until no longer pink in the center).
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.
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