For home cooking lab number six, I decided to make a meal that brought my family comfort food, a meal which consisted of chicken supreme, roasted sweet potatoes And roasted carrots.For dessert for this meal, I made my own cookies and cream ice cream. For the entirety of my meal, the safety I needed was for Lab was the oven, electric mixer, knife and the food processor. My biggest goal for this lab, was to successfully make the ice cream, as it was a new process to me! The chicken supreme recipe is something that has been passed down from my grandmother, and it basically is chicken marinated in a sour cream mixture and breaded in Panko bread crumbs. For the chicken I had to keep in mind my families dietary concerns, so I made a gluten-free batch and a regular batch. The roasted sweet potatoes and carrots were fairly easy, but roasting sweet potatoes i was challenged in seasoning them perfectly. The ice cream for dessert was a lengthy process, this is the most challenging part for me as I’ve never made a frozen dessert before and I wanted to make sure the cream didn’t turn into ice, but it froze in a way that it was creamy and soft but not solid. Something to keep in mind when cleaning up during this lab is the cross contamination with raw chicken. in this lab I got to put my knife skills to test when I was cutting the sweet potatoes into cubes that were similar size and shape. My chicken cooked to perfection and super flavourful. Overall every aspect of my meal met product standards and I have already made this exact meal again since I made it for my home lab! This lab is definitely one of the hardest I’ve done yet, as I was working with recipes and ingredients that I’ve never worked with before. A success for me and this lab was achieving the product standards of ice cream. I rate this meal a 5/5 and I would totally recommend this as a great meal when you are looking for comfort food!:)

For my first home cooking lab I made creamy herb chicken. I served this dish with garlic mashed potatoes, roasted cauliflower, steamed carrots and steamed broccoli. I tried to make a balance meal, that would appeal to all members of my family, as we all have different dietary concerns. I cooked the chicken in a sauce and the recipe for the sauce was very simple, with it only consisting of garlic, corn starch, milk, parsley and a variety of herbs and spices. To cook the chicken, I pan fried it until it was cooked all the way through and then I used the same pan to make the sauce. This sauce seemed like it would be easy to make as the recipe was so simple, but once I started making it I realized it completely relies on me “tasting to season!” The sauce needed to be super flavourful, with rosemary and thyme coming through strongly and not being overpowered by the garlic. I tasted and seasoned many times, until I felt the sauce was perfect. I did not use a recipe for the garlic mashed potatoes, so I was really worried about the garlic flavour being too strong, but my mom was in the kitchen with me, helping me “wing” the mashed potatoes! My vegetables turned out delicious and really balanced out the meal. I made this meal the first night my older sister was out of her 2 week travel quarantine, as she lives in New York and flew home so she was quarantined for 2 weeks upon her travel. This was the first family meal we had and it was so amazing to be surrounded by ALL the people I love and a delicious meal. This meal symbolized me welcoming my sister home. My family loved all the flavours in the chicken and how all the different dishes of the meal tied together so well. I rated this a 5/5 and would definitely make it again:)