Reilly Hamilton is my second born daughter. When she became a big sister at the age of 4, she announced, “I can’t believe we have a baby!” She continues this fondness for babies with regular FaceTime sessions with her cousins’ babies and toddlers. She learned her way around the kitchen from the get-go and once accompanied me, in her monogrammed chef’s whites and houndstooth pants, on Good Morning West Virginia where we made her Dressed in the Bowl Caesar Salad. So many years later, this recipe is still a family favorite.

If you made Reilly’s name into an acrostic poem, the E would certainly be Enthusiastic! Her Aunt Maura always said, “no one’s more psyched than Reilly!” a point that’s hard to argue. When she chose to leave West Virginia for college, we were thrilled she landed at the University of Kentucky and got to visit her often. Since we moved to Louisiana during her college years, she requested a crawfish boil for her graduation celebration. We packed up cases of fresh crawfish like luggage and boiled them up with her friends in the backyard of their rental house, such a fun flashback!

What’s your 20 minute recipe? Mediterranean chicken. It’s so simple and so flavorful! You can change it up, adding sliced mushrooms or artichoke hearts.

What’s your favorite city? Valencia, Spain. I spent a semester there my junior year. I still keep in touch with my host family and have been back to visit them. The people are so friendly and the beaches are beautiful. The architecture is really cool, too.

What’s your favorite restaurant in your current city? Tsunami in downtown Baton Rouge. I love their sushi and the view at sunset is great.

Treasured find in the back of your fridge? Pickled green beans, the ones from Cajun Chef.

Who taught you to cook? You did. For my ninth birthday I asked for a chef’s outfit with my name on it so I could be like you.

Surf? or Turf? Turf. With a side of surf.

What’s on your cooking playlist? Anything from Leon Bridges to The Rolling Stones.

Coffee, tea, or Kombucha? TEA! Unsweetened. Iced. Sometimes with a splash of peach syrup.

Dinner with friends—at home? or out? Out. In New York you’ll never run out of amazing restaurants.

Most stained cookbook? Nothing Fancy, Alison Roman’s newest book. She makes having people over for dinner so approachable.

Indispensable kitchen tool? Silicone spatula.

Staple childhood comfort food? Filet. I have always loved it.

Who would you most like to share a meal with? past, present or fictional? Poppa Tom. We would laugh the whole time and both have seconds. Ice cream for dessert.

Best thing you’ve ever eaten in an airport? Probably Shake Shack. Don’t forget to ask for pickles.

Ideal grilled cheese? White bread with Kraft American singles, cut diagonally.

How do you like your toast? Golden brown with butter and lots of flaky sea salt.

Favorite pizza topping? All of them.

Where would you want to take a cooking class? In Italy.

What’s your Counter Intelligence cooking tip? Always make your own salad dressing.

What’s your favorite sports team? Kentucky Wildcats.

Mediterranean Chicken

Brown some boneless chicken in an ovenproof skillet, add grape or cherry tomatoes, olives and capers and the sauce makes itself while you put on some couscous and toss a salad.

4 4to5 ounce boneless, skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 pint grape or cherry tomatoes
3 or 4 small garlic cloves, lightly smashed with the flat of a knife and peeled
1/2 cup pitted kalamata olives, or more if you like
2 to 3 tablespoons capers
about a cup of sliced mushrooms or artichoke hearts, optional

HEAT the oven to 450.

SPRINKLE the top side (where the skin used to be) of the chicken with a good bit of salt and pepper. Note: if your chicken breasts are larger than 5 ounces, cut them into 2 or 3 cutlets each.

HEAT the olive oil in a 12-inch ovenproof skillet. (I prefer stainless steel which doesn’t react with the acidic sauce). Lay the chicken, seasoned side down, in a single layer in the skillet. Season this second side of the chicken with salt and pepper. When the chicken is golden and releases from the skillet when you coax it with tongs, turn them over.

ADD the tomatoes, garlic, olives, capers and optional mushrooms/artichokes to the skillet and shake to combine.

PLACE the skillet in the hot oven and set your timer for 15 minutes. Put on some couscous and toss a salad. Remove the skillet from the oven, covering the handle of the skillet with an oven mitt or pot holder. The tomatoes will be juicy and blistered and chicken cooked through.

SERVE in pasta bowls: a piece of chicken, a scoop of juicy tomatoes and a spoonful of couscous.