Fall has been toying with us. One day last week it was 28 degrees C, the next day it was 15 degrees C and then back up to 22 degrees C. You don’t know from one day to the next what you should wear.
As summer slips away I think about the events of the past few months. I remember our travels to British Columbia and how while exploring Vancouver Island we fell in love with the Comox Valley. I remember days of long walks on the beach, kayaking, photography, and exploring new places. We enjoyed the fresh seafood of the west coast which we paired with great BC wines.
This summer has also been filled with family events; some happy, some sad.
My daughter and son in law moved into their first house. While carrying boxes into her lovely Victorian town home I remembered when I moved into my first house. The world was full of excitement and anticipation of what was going to come next. What I did not know at the time was that it would be the birth of my daughter.
We also celebrated my niece being called to the bar as a lawyer and my nephew’s marriage to a wonderful girl who he met while traveling in New Zealand. All of these events were filled with laughter, great food and family.
We also endured a very sad event where we said good bye to a wonderful member of our family. He was a special person to us all and he will be greatly missed.
Today we are waiting for the arrival of a new baby girl. Her mom is in hospital as I write this blog. Again, we are looking forward to creating wonderful memories with her and with her parents when she arrives.
Life takes us through ups and downs; through endings and beginnings. The one thing that stays constant is family and I am blessed with a great one.
When I think of family dinners I cannot help but remember my mother’s love for chicken. She made it so often for us that we called her “Chicken Mom”. She would love this recipe that I found in Cooking Light Magazine.
Roast Chicken with Balsamic Peppers
Makes 4 servings
1/2 tsp. salt
3/4 tsp. crushed fennel seeds
1/2 tsp. freshly ground black pepper
1/4 tsp. dried oregano
4 skinless, boneless chicken breasts
2 tbsp. extra virgin olive oil
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup shallots, thinly sliced
1 1/2 tsp. chopped fresh rosemary
1 cup fat-free, low-sodium chicken broth
1 tbsp. balsamic vinegar
Preheat oven to 450°F.
Heat a large skillet over medium-high heat. Combine 1/2 tsp. salt, fennel seeds, 1/4 tsp. black pepper, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 tsp. extra virgin olive oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.
Arrange chicken in an oven proof baking dish coated with cooking spray. Bake for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 tsp. salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
Recipe from Cooking Light Magazine- November, 2012 issue.