What is a not-an-expert Mr. Man Cook’s idea of cooking? His idea is to ask the Kitchen Lady a super easy quick recipe and save it. Or utilize online resources for one. Tell children he’s going to make them a wonderful Dad-special surprise meal, pep-up their excitement levels, and the anticipated “Halo effect”. Get up on a Sunday morning, don the Chef’s apron and walk into Kitchen. Ask wifey to fetch him ingredients, double-check with her if the stove/oven-settings were fine, do that snappy 10-15 minutes “stir-fry-bake-or-grill” wonder and Boom….out comes Mr. Daddy with his magic platter, presenting it to all in the most pleasing, endearing, awe-striking and jaw-dropping mannerisms. Kids can’t hold back their excitement and cannot believe the idea of gobbling down a fun-food…they can’t wait to have the treat. Kids are happy, excited and all in praise for Daddy. In short, Dad’s job well done!
This group of Mr. Men who don’t feel like cooking daily, or who do not get to cook often, cook occasionally, but when they do, most become superstars – almost the talk of the town. Everyone knows that “he” cooked today. It takes much to put up a great show like that….generating just the right hype, the easy and quick recipes, and positive reinforcement marketing (assuring the consumers of the dish that they’ve made an appropriate choice). One of the things is to also assure an increase in the recurrence of the “Aha” moments among the eaters and admirers of his special food. We ladies cook everyday, yet how many times have we been able to score this much at box office on an average? Or are we not advertising our culinary skills enough? Whatever it is, we are content with the thought that majority of us ladies are better trained, more experienced and do our jobs better in cooking. Not all good cakes need icing, isn’t it? 🙂
One other observation has been that most believe Mr. Dads are more generous than Ms. Mommies. Mommies make sure her kin eats good and manages the kitchen budget too. But many Dads are more generous with cheese, butter, sausages, deli meats, fried items, candies, sugars, donuts, pizzas, or a generous amount of this-and-that naughty fast foods! But yeah, we all love our Dads and their idea of feeding us!!! 🙂 Daddy’s are so very precious…we love them for what they are.
The other day, I secretly caught S doing pan-fried chicken breasts for us. He did not particularly follow any recipe, but made use of the seasoning mixtures he found lying on a shelf. It was a simple, quick and easy recipe. And we loved the end result — juicy and tender chicken breasts…browned, fried and cooked to perfection. We relished them with a side of some cream and garlic Mashed Potatoes and Pan Roasted Veggies that I had made. It made a perfect Sunday — the great movie, the fulfilling lunch and the laughter!
For Skillet Fried Cajun Chicken Breasts, you will need⇒
- 2 boneless thin cut Chicken breast slices
- 2 tbsp Cajun seasoning mix
- 2 tsp Lemon Pepper seasoning salt (or 2 tsp fresh Lemon Juice + 1 tsp fresh ground black pepper)
- 2 tsp Onion powder (or 2 tsp fresh onion paste)
- 1 tsp salt
- Light olive oil for shallow frying
- Wash the chicken breast slices and pat dry with a kitchen absorbent paper
- Using a knife, carefully make 2 shallow incisions on each side of the breast pieces. Take care to incise superficially and not to cut deep, since we use slim cut or thin meat slices here.
- Divide and rub the salt on both chicken breasts and keep aside for about 5-10 mins.
- Heat oil in a frying pan or skillet over medium-high heat, and carefully place one breast slice to avoid hot oil splutter. You would need to switch on the kitchen vent/exhaust fan to clear the smoke that this frying may generate.
- Let one side cook for about 2 minutes. Then turn the slice to cook the other side for 2 minutes.
- While the 2nd side of the breast piece is down in oil cooking, sprinkle evenly 0.5 tbsp Cajun, 0.5 tsp Lemon Pepper seasoning and 0.5 tsp onion powder on breast side up.
- Flip the breast slice again and sprinkle the same quantities of the seasoning mentioned (as in step-6), evenly on the chicken breast side facing up.
- Turn the meat every 1-2 minutes and press down slightly with your turner/frying spatula to ensure even cooking and browning.
- The chicken breast would have cooked properly when: (i) you cannot see ‘pink meat’ through the incisions you made (ii) Upon pressing the slice down with a spatula, you do not see any whitish meat juice (iii) The oil doesn’t splutter anymore and the chicken breasts have taken on this lovely reddish-brown coat.
- When done, take out the chicken breast into a serving plate. Since while cooking the seasoning may get into the oil and char, you may have to check the oil remaining in the pan before you place the 2nd chicken breast into it. You may have to replace or replenish some oil in the frying pan, if what remains after frying is too less or has much black particles.
- Cook the 2nd breast slice similarly till done. Serve hot. Enjoy it with a side of potatoes, veggies, rice or pasta…anything that you like!