I have these women friends who are gourmet cooks. Really. I, myself, take after my Mom. When I was a kid I remember how she could could come home from work and put a balanced dinner on the table in about 20 minutes. She was amazing. If the kitchen was the Olympics, Mom would be Jackie Joyner.

Anyway, even when I’m sitting in one of our favorite cafes slurping up Pho Ga, we like to talk about writing a cook book called, It’s Not the Same But It’s Not Bad! Of course, my friends don’t take shortcuts, they measure, and they follow recipes. But that’s not what I do.

Here’s a couple of my recipes that are really quick, and that my kids will actually eat!

Mock Orange Chicken.

You Need: Boneless Chicken Breasts, 1/4 cup orange juice, cooking spray, lemon pepper. A skillet. A splash of olive oil.  

Spray a large skillet with cooking spray. Cut each chicken breast up into 5 or 6 pieces because it will cook faster and look like you have more food. Brown the chicken for about 5 minutes, then refresh the cooking spray, spill in a little oil, dust with lemon pepper (of course you can use pepper and a squeeze of lemon), and then add the orange juice.

The trick here is to cook the chicken until the orange juice is mostly soaked into the chicken, and even is a little brown and crusty. I know that chefs have a word for that because my kids watch the food network, but I forget what it is.  

After you make sure the chicken is well cooked, (I always cheat and cut into it a little with a fork) then remove it. It’s great served with rice and some of those frozen stir fry veggies.

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O.K. I promised another tip! How about MOCK MOUSSE????

Next time you make instant pudding, just add a couple of spoons of whipped cream (or imitation whipped watchyamacallit). Stir it in very well. When the pudding sets, it has a very nice texture – almost like mouse!

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