Mom Special

Of all the dishes, recipes, and food in the world that my mom could choose for me to cook for her, this is probably the most requested. Now yes, mom has many dietary needs, so many things she hears about me making, or even reads on this blog, she would love to eat, if she could. But of the few "go-to" meals I have that I know I can fix for her, this is the one I make the most, and it's always a treat for her, simplicity and all. I enjoy cooking for mom b/c she appreciates, and enjoys it so much. See, my dad is an over the road truck driver, and mom has to eat by herself many nights. And let's face it, when you're by yourself, cooking for one just isn't that much fun. I think many of us, under those circumstances, would go out, or just eat snacks, or pre-cooked meals. I know I would. But mom can't do that. Mom needs "real" food and is so limited on what it can be, she does her best to cook for herself, but it never tastes as good as when someone else makes it. Plus, who is going to go to a whole bunch of trouble for a single serving? So when she joins us, I try to make it not only a special meal, but something she wouldn't normally cook for herself. Every time I put this on the table, a smile appears on her face and I know I've done my job :) Plus I make enough she can take the leftovers home for the rest of the week. So even though I can't be there w/ her anymore (That is only child guilt syndrome for you) I feel like I am still helping to take care of her. After all, that's my job. She spent the first 22 years of my life being the absolute best mom any girl could ask for (and still is), devoting her entire life to me, and making a beautiful home for me to grow up in. Now it's my turn to return just a little bit of that love and care to her....."If you have a mom, there is nowhere you are likely to go where a prayer has no already been."-- Robert Brault


Roast Chicken w/ Parsley Red Potatoes

1 4 lb. roasting chicken, cleaned and patted dry w/ paper towels
Salt and Pepper
Garlic Powder
Olive Oil

3 lbs. red potatoes
3 TBS butter
2 TBS dried parsley

Preheat oven to 350. Place chicken in a roasting pan. Coat liberally w/ olive oil, salt, pepper, and garlic powder. Rub seasonings in well. Cover and cook for 3 hours or until juices run clear. Remove lid for the last 1/2 hour to brown.

Cut potatoes in half. For the larger ones, quarter them. In a large stock pot, cover potatoes w/ cold water and bring to a boil. Once fork tender (about 15 minutes) drain well and return to hot pot. Add butter and parsley and toss to coat.

Shared on It's A Keeper Oct. 6, 2011
Shared on Around My Family Table Oct. 6, 2011
Shared on Miz Helen's Country Cottage Oct. 6, 2011
Shared on Recipes For My Boys Oct. 6, 2011
Shared on Simply Sweet Home Oct. 7, 2011
Shared on Jane Deere Oct. 7, 2011
Shared on Six Sisters' Stuff Oct. 8, 2011

Pin It