Thursday, March 21, 2013

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Photo from Real Simple

I made this tonight, and aside from the fact that it is delicious, it was one of the most simple recipes I've ever made!  I adapted it slightly from Real Simple, and some of their reviews weren't good (people said it was too lemon-y), but I found the lemon perfect (I used less than directed).  This is definitely a new go to!

Another plus: it makes your house smell divine!  I left it in the oven when I went to pick up the kids, and when we came home, it smelled so good!  Even Ella said, "what's that smell, mommy?"

6 tbsp. olive oil
1 lemon (half thinly sliced, half juiced)
4 garlic cloves, minced (or 2 tsp. crushed garlic)
1 1/2 tsp. kosher salt
3/4 lbs. green beans (I used about half or 3/4 of the bag of TJ's frozen French green beans- I blanched them first so they weren't frozen when I put them in the casserole dish)
24 oz. (1 lb. 8 oz.) bag baby red potatoes, quartered
3-4 chicken breasts (I used 3, about 1.3 lbs.)
Chicken broth

Preheat oven to 450.  Coat a large baking dish with 1 tbsp of the olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice (I used only about 1 tsp), garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon (or your hands!), remove the green beans and arrange them on top of the lemon slices.  Add the potatoes to the same oil mixture and toss to coat.  Remove the potatoes and arrange around the edge of the dish over the green beans.  Place the chicken in the oil mixture and coat thoroughly.  Place chicken in dish on top of green beans.  Pour any of the remaining oil mixture over the chicken.  At this point, I pour about 3/4 cup of chicken broth into the baking dish.

Roast for 50 minutes.

Monday, March 18, 2013

Brussels Sprouts and Steak Stir-Fry

This is the photo from Bon Appetit Magazine

This is really delicious.  Gary loved it, and even Ella ate it.  Everett spit every bite out of his mouth that I forced in, but he just doesn't know a great stir-fry sauce when he tastes one!

3 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar
4 tbsp. vegetable oil, divided
1 lb. brussels sprouts, halved
8 oz. flank or skirt stead, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced (I used 1.5 tsp. crushed garlic)
2 tbsp. chopped peeled ginger (I grated the ginger)
2 medium carrots, peeled and thinly sliced
Steamed brown rice

Whisk oyster sauce, soy sauce, vinegar and 1/4 cup water in a small bowl; set aside.

Heat 2 tbsp. oil in a large skillet over medium-high heat.  Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes.  Cover and cook until crisp-tender, about 3 minutes longer.  Transfer to a plate; wipe out skillet.

Season steak with salt.  Heat 1 tbsp. oil in same skillet over high heat until just beginning to smoke.  Add steak in a single layer;  cook until browned, about 3 minutes.  Turn and cook until nearly cooked through, about 30 seconds.  Add to brussels sprouts.

Heat remaining 1 tbsp. oil in same skillet.  Add scallion whites, garlic and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.  Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add sauce.  Cook, tossing occasionally, until sauce is thickened, about 3 minutes.  Serve with steamed rice and garnish with scallion greens.