Ever since I was a little girl, I was always fascinated by what went on in the kitchen. To this day, my mom's house still smells like home cooking anytime I come over. And if I'm not hungry, she still cooks me two courses instead of the usual six course feast.
When my grandmother lived with us, I would play hooky and skip school to sit on the kitchen counter and help her bake. She gave me jobs like measuring or cutting recipes in half, so I still got a good math lesson out of it.
Throughout high school, I woke up around the same time as my mom and we would cook breakfast together in the kitchen while everyone else was sleeping in. Even if I wasn't doing any of the cooking, Saturday mornings were our time to catch up, have some girl talk and maybe I'd learn a thing or two.
Crepe pancakes with strawberries was my favorite breakfast. Now, I not only know how to make them on my own, but I'm reminded of my younger years in the kitchen and I think of my favorite memories of all of us girls cooking together. Being in the kitchen with my mom was how I learned to be a lady, a caretaker, and a pretty darn good cook. I'm still working on mastering my favorite childhood recipes but this one seems to never fail me when I have company over:
Mom's Chicken Ring:
-1 packaging Pilsberry Crescent rolls
-1 yellow pepper
-1 green pepper
- 2 hardboiled eggs
- a handful of shredded cheese of choice
- diced chicken
-a pinch of salt and pepper
-In one large bowl, dice up all veggies. * You can use any veggie combination you prefer, just don't pick too many different tastes. Spinach always goes nicely with chicken.
- Chop up your hard-boiled eggs and add them to the veggie bowl.
-Lastly, dice the chicken, add it into your bowl of ingredients and set your filling aside.
-Separate each of the Pilsberry dough crescent triangles
(If you have time, you can always make your own dough).
-Arrange the dough triangles in a circle on a pizza sheet or a shallow baking pan, make sure the points of the triangles are facing out and overlap all corners on the inside to create a sun-like shape.
-Use a tablespoon to scoop your filling onto the wide ends of each triangle and then fold the point over the filling to close your ring.
-Bake at 375 degrees for about 20 minutes or until the dough is flakey and golden brown.
-Let chicken ring cool down for a few minutes and enjoy! (Optional but recommended: serve with a small spoon full of sour cream on top. )
(Marina Orievsky studied Communication at the University of Washington where she put her focus on journalism and social media. She has worked with Revolution Inc. and Papersalt since January 2012, contributing blog material about life lessons and about her personal experiences with transitioning from teenage years to adulthood.)