Emma Waverman writes about the chaos of modern family life in the kitchen and out of it. She has a weekly food column on CBC Radio One, Here & Now. She is the co-author of the family cookbook Whining and Dining: Mealtime Survival for Picky Eaters and Families Who Love Them and is hoping to one day finish her certification as a parenting coach. She lives with her three kids, ranging from tween to university student, and husband in Toronto. Emma has written for a variety of national lifestyle magazines and newspapers. When she's is not making typos, telling you what she thinks, and thinking about dinner, you can find her on Twitter at @emmawaverman and Instagram. You can contact Emma at embracingchaos@hotmail.ca.

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Wednesday
Oct072009

A Better Than Average Dinner in Chaos

Typical dinner night at my house:
Me: “Kids, dinner.”
Random kid: “What’s for dinner?”
Me:"Food" (and no, that comeback never gets tiresome)
Random Kid: "You always say that. What kind of food?"
Me: "Chicken kind"
Random Kid: "Chicken, I  hate chicken! Why do you always make chicken. I hate chicken. [Insert whining, complaining here]"
Me: "Honey-mustard chicken"
All kids: "YEY! Everyone run to the table, its honey-mustard chicken. I love you mummy!!"
See how simple it can be?

We have five people in the house and there is only one meal that gets everyone running to the table – honey-mustard chicken. (sometimes I say it’s honey-garlic chicken just for kicks, but it’s all the same recipe). And, yes, I do know that I wrote a book on feeding a family, and yes, that still means that there is only dish that everyone absolutely loves (they tolerate many others). Unless of course I make a dinner out of one-pot brownies and chocolate chip cookies, which I would obviously never do…well, unless there was a bit of cheese thrown in, and maybe an apple.


Honey Mustard Chicken
I'm almost embarrassed to post this as my inaugural recipe because its so easy. Tonight I used turkey thighs, because they were there and they were inexpensive. Usually I use boneless, skinless chicken thighs. You could absolutely use chicken breasts, its just that I don't like them too much. They are less juicy than thighs, but some people like that, just not me. Whatever you use, skinless is best because the meat becomes more flavourful.


Ingredients:
1/4 cup honey
1/4 cup dijon mustard (you could throw in some grainy mustard too)
2 tbsp soy sauce
1-2 cloves chopped garlic
1/4 tsp cayenne
2 packs skinless, boneless chicken thighs


Honeymustard ingredients Preheat oven to 375. Line a metal roasting pan with tin foil.
Mix ingredients together and pour over chicken. Let sit for as long as you have, 10 minutes or put it in the fridge all day. For boneless thighs or breast roast in oven for 25-30 minutes or until internal temperature reaches 180F. Slice, pour over oven juices and serve. In our house its usually with rice and green beans.


(see that's all the ingredients, how easy is that?)

Reader Comments (2)

That typical dinner is sooooo familiar. And one of my go to recipes is just a slight variation (teriyaki instead of soy)! Maybe I'll mix it up tonight and go for soya ... crazy!
October 7, 2009 | Unregistered CommenterKatie
What's for Dinner???

The Facts & Arguments column in today's Globe is terrific: http://www.theglobeandmail.com/life/facts-and-arguments/the-worlds-most-annoying-question/article1315809/

October 8, 2009 | Unregistered CommenterBatgirl

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