MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
-
recipe
1
notes Chicken Marbella. (marites’ attempt)Original MIL Mission #47: Chicken Marbella
I didn’t really know what Chicken Marbella was. Was it like Chicken Marsala? Because that has become one of my go-to recipes at home now. And MIL mentions that Chicken Marbella is one of her favorite recipes, so it MUST be a good time. Marbella… here I come.
♥HOW I MADE IT.♥
I gathered all my ingredients together.
I used only chicken breast for my attempt. And not because I live in L.A. and I’m trying to be all healthy-shmealthy. But because I really do prefer the taste of white meat over dark meat. Always have.
Then I chopped my parsley. And I have to “brag” that this parsley comes straight from my fledgeling little garden. I am a proud little mama.
I combined all the ingredients, except for the brown sugar, into a bowl and gave it a mix.
And then I used my favorite marinating method. My trusty Ziploc bag. Ziploc has never left me down. Not one spill or leak yet.
Into the fridge the marinating chicken went for a few hours.
After 3 hours (I know, I know… MIL said 4 hours minimum, but it was getting so late!), I took the chicken out and put it in a dish to bake.
♥MIL MISSION #47: ACCOMPLISHED.♥
After about 40 minutes, the chicken was done. Ta-da! So that’s a Chicken Marbella! I served it with some roasted brussel sprouts, because I love roasted brussel sprouts with anything oven-baked and hearty, especially those crispy little leaves that accidentally fall off the sprout. The hubby said, “Mmm… tastes like childhood.” And if that ain’t a compliment, then I don’t know what is.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 4 hours (including prep, marinating and baking time)
Difficulty: 2 (because I had to cut through chicken bone!)
Deliciousness: 4 (I think I could do a better job next time)
Impressed Husband factor: 5 (Childhood!)
Leftover-friendly: 3
