It’s going to be a crazy week for me since I have finals next week and I’m finishing up the project that’s due next Wednesday, eek!
Basically other than work and school I’m going into hiding, but you, my lucky, smart and attractive readers will at least hear from me because I do intend to keep up on my posting, although it’s probably going to be a lot of simple meals.
Take last night for example, I was tempted, oh so tempted to just go out to dinner, but after a weekend of eating out – Friday at Sultan’s, Saturday Bday dinner at Mitchell’s, Sunday breakfast at Hitching Post, and Sunday night cookout (although I guess I made all the food for that so that kinda doesn’t count) – I knew I had to just bite the bullet and throw something together.
The meal I was intending would have taken around forty five minutes and had a two hour marinating time…and its was 9pm. I was planning on skipping the marinade and just doing a rub but even that was more effort and thought than I was willing to expend. So that got filed away for future reference.
Which left me with a need to still use up the chicken I had pulled out and had been defrosting in the fridge…since Friday. Although the chicken ended up becoming a side dish, it did help spark dinner inspiration.
Since we had just picked up our CSA on Friday I had chicken breasts, a bag of green beans and some potatoes. What do those ingredients say to you (when you’re tired and want something quick and easy)?
Warm Garlicky Green Bean Potato ‘Salad’ (with a Side of Grilled Chicken) of course!
What? That wasn’t your first thought? Then leave a comment and tell me what you would do with those three ingredients! I need inspiration on these desperate nights.
Ok, real quick, Random Photo Time! Just because I can’t resist and want to show it off when it still looked good (I’m the only one who actually saw it in person) – here’s the pork belly I was attempting to smoke low and slow but didn’t since I couldn’t get the temperature to stabilize right and something that I had planned on taking 5 hours took an hour and a half. Although a little more charred around the edges than I would have liked (darn temperature!) you get the idea. See how pretty?
So I had to pull it off the grill and refrigerate it until everything else was ready. At which point I stuck it back on the grill to warm through and crisp the skin. At which point I was busy doing something else. At which point my mom looked outside and yelled that something was on fire. *Sigh*
Although after cutting off the burnt outside, and tossing it in the sauce I made it ended up being the hit of the meal – success!
Plus my family liked the vegetable fried rice – which was half brown jasmine (I’m so sneaky). Although my sui mai weren’t appreciated (except by my husband and I) – maybe the tofu was taking it too far?
But anyway, back to the whole point of this post, here’s my recipe for Warm Garlicky Green Bean Potato Salad. Serve it with anything you like, chicken, pork, etc. You could even just do a simple green salad or fruit and have a light dinner if you wanted to skip the meat entirely.
- 12 oz potatoes, small dice
- 1 lb green beans, ends trimmed off and cut into 1 inch pieces
- 8 cloves of garlic, sliced thinly (I actually used 10 but I’m a bit of a fanatic about garlic, use however much you like)
- 1 Tbsp olive oil, divided
- ¼ - ½ cup of chicken stock + 2 Tbsp of chicken stock
- 2 Tbsp cider vinegar
- 2 teaspoons Dijon mustard
- 2 tsp dried thyme
- 1 – 2 tsp crushed red pepper
- ½ tsp of onion powder
- Salt and Pepper, to taste
- Steam small diced potatoes for about 10 minutes or until tender. If you'd like you can also throw in the green beans with the potatoes for a minute or two to get them started before sauteing. When potatoes are done, pull off heat and set aside.
- While potatoes are steaming, combine ½ Tbsp olive oil, 2 Tbsp chicken stock, 2 Tbsp cider vinegar and 2 teaspoons of Dijon mustard in a small bowl, set aside.
- Heat ¼ Tbsp (which is also ¾ teaspoon) oil in a large skillet over medium high heat. Add sliced garlic, and sauté for about a minute.
- Add in green beans and sauté for another two minutes. Sprinkle with dried thyme, crushed red pepper, onion powder, salt, and pepper tossing to make sure everything is coated.
- Add ¼ cup of chicken stock to pan, stirring to combine. Bring to a boil and then reduce heat to medium/medium-low and cook, partially covered until green beans are done
- *Note: how long you cook, which could be anywhere 4 to 25 minutes, will depend on how done you like your beans. I like mine with a little more snap so I only cooked for about 6 – 8 minutes in between using my grill pan for the chicken. If you do choose to cook longer, you may need to add a bit more chicken stock. The important part is cooking them partially covered so that the chicken stock will steam them but still evaporate off since we’re adding more liquid to them later.
- When beans are done, remove from pan and keep warm. Turn heat back up to medium high and heat remaining ¼ Tbsp (¾ teaspoon) in same skillet. Add in potatoes, sprinkle with a bit of salt and pepper, and let the outside of the potatoes crisp up a bit (anywhere from 2 – 4 minutes). When the potatoes are done, add in green beans and olive oil/mustard mixture back to pan, tossing to combine until everything is well coated.
This ended up being one of those simple and easy meals that perfectly suited my mood and had the added benefit of using up my CSA veggies. I served it with some simple grilled chicken that I had rubbed down with some barbecue seasoning and a dash of chipotle chili powder (I can’t resist that stuff!).
To make my chicken cook even quicker, I pounded it really thin so it wouldn’t take as long to grill. To add to that benefit, not only does the chicken cook quickly, it makes it look like you’re getting a huge piece when you’re actually not (I had 4 (4oz) chicken breasts).
But really, use whatever you like and have on hand to serve with it. For the actual recipe itself, I could definitely see some fun twists – Italian seasonings and balsamic; soy sauce, rice vinegar and five spice or sesame and ginger; chipotle chili powder, lime juice and cumin – the list goes on and on.
Hope you enjoy!
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