Time to cook for Mom

Posted by By at 21 May, at 12 : 00 PM Print

>If there is ever a more difficult palate to please, she is called Mary Cannon. Not too much fat, not too much salt, not to much pepper, don’t put a lot of seasoning (LMAO), those how know Mary Cannon, understand.

How can she make these requirements on me? I have to cook, but her way for her.

Disclaimer – like salt, but no crazy, food should never taste like salt, nor should it miss it!

So what should I make for Mom for Mother’s Day!


Another secret, I slept late! It is already 11:00am and Mom is will be home from church soon. Got to get going. I know just bought a small roast from the store (Pathmark) got some fresh herbs growing out back already and potatoes. Will had a salad and we should be set.


Okay, let’s cook!



- Small Whole Chicken – this one is about 4lbs. Try to but the ones for Roast, but a Fryer will work for two persons, just don’t tell anyone!

- From the Refrigerator

o Fresh Pineapple chopped – need about 4-6 blocks.

o 1 Serrano Pepper

o ½ Red Onion – you will use the other one later.

o Mushrooms (these are baby portabellas, but regular bell will work).

- From the Garden

o I like to make a blend of herbs and keep it stored in the Fridge. It is somewhere between a Spanish Sofrito and Italian Pesto.

§ In the garden already growing, we have some herbs. Want to cut equal parts of them to make my “Wally’s Blend”.

· Basil, Cilantro, Chives (I cut both Garlic and Common), Thyme (cut both Lemon and Thyme). Marjoram, Oregano (cut Greek and Cuban), Recao (I don’t know how to say it English – sorry)

· If the Rosemary was ready, I would grab it also.

· The most important – Basil, Cilantro, Chives, Oregano and Thyme.

· Use a Blender or Food Processor (the latter is better – you need less oil to blend)

· Place all the ingredients inside. Blend, add Olive Oil until you get to a paste consistency. Need a pinch of ground pepper, salt, cumin and allspice (if you have).

· Now you have “Wally’s Blend” Can store it a container – I like to use it as a base of a sauce but not to offer power the sauce.

- Heat a large “oven-friendly” pan that can be covered (or Aluminum foil will work also) – Keep it on medium – I like to have a hot pan for searing the chicken.

- Take the Chicken, because we don’t have a lot of time we want to slice it open down the breast bone on a cutting board.

- Keeping it one its belly, pull the skin back and rub in some Wally’s Blend. Be careful not to detach the skin. Season the top, with pepper, a little salt, nutmeg and paprika (sweet).

- Flip over do the same thing.

- Take 2 -3 Red Potatoes, 1 Red Onion and 3-4 Carrots, Slice the way you like it. They are going in the roast. I sliced everything length-wise.

- Preheat Oven to 425.

- Place Chicken in the pan skin side down.

- Let it brown. You can turn the heat up a little higher. Don’t want to burn. The browning (searing) will give the bird a crispier Skin and help the cooking process.

- Once browned, take out; sit while you add the potatoes, onions and carrots. This will be come your base for the roast. Place the chicken on top. Place it in the oven.

- Time to make a little sauce.

o In a blender or food processor

§ ¼ cup of balsamic vinegar

§ ¼ cup of marsala

§ Soy sauce – not a lot – just using it for salt.

§ 2 apples

§ Pineapples.

§ 4 cloves of Garlic

§ Cumin

§ Pepper

o Blend

- After 10 minutes, pull the bird out – add the sauce and cover. Turn the oven down to 325 – Cover! Will need about 30-45 minutes.

- The bird is almost done. Turn the heat back to 425. Remove the cover. Need 30-40 minutes constantly basting.


Need to fix the Salad

- As you already know, I love to take “What’s in the Fridge”.

o Lettuce (Romaine)

o Red Onions

o Scallions (Green Onions)

o Tomato

o Feta Cheese

o Cucumber

o Apples

o Tangerines

o Olives

o Onions.

- Let’s slice ½ onion, 3 – 4 stalks of scallions, 3-4 tomatoes (plum), 2 cucumbers, 1 apple.

- Take 2 Tangerines peel and separate.

- Make the sauce. In a Salad Bowl

o I like light sauce so measure accordingly.

§ Balsamic Vinegar

§ Sesame Oil

§ Mustard (got to be Dijon or Brown)

§ Salt, Pepper, Garlic Powder

§ Take some fresh oregano and chives from the garden.

o Mix

o Add Salad ingredients about 10 minutes prior to serving.

- Bird is ready – pull out. Let the bird sit on a serving plate for at least 5 – 10 minutes.

- Time to Plate and eat. Take your favorite cut – Mom likes a little breast and drumstick.



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One Comment

  1. >Thanks for adding me to your list of blogs on facebook, I was just passing by to check yours! greetings!

    Mariolinocopinol, 16 years ago

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