Wednesday, October 7, 2009

Dinner from yesterday!

This is was dinner that I packed for lunch for Jason! We discussed my blog adventure so my photograph was somewhat of an afterthought. Besides no one wants cold dinner! This honey-Dijon chicken breast, roasted Yukon gold potatoes and fresh green beans. First things first!

10 or 15 small Yukon gold potatoes
olive a little or alot depends on you!
sea or kosher salt and fresh cracked black pepper
Head my word! Please, that sounded super bossy-Sorry. Get a half sheet pan cover with aluminum foil and put in a 400 degree oven. Really just the pan. You want it smoking hot when you put the taters in or they will stick and steam! You want brown, yummy crunchy on the outside and pillow of softness inside. Sorry- just dreaming of carbs! Wash those spuds and cut in half, and throw in bowl. Or if you are like me and have no dishwasher then zip top it is! Add olive oil, salt and pepper! You bet that pan is ready by now or you might need a new oven. Slide those spuds in and roast. Leave them alone for at least 10 minuets then shake that pan!

Honey Dijon chicken:
3 boneless chicken breast
1 pack of original Shake and Bake
Wet chicken with water slightly. Add chicken to Shake and Bake in zip top bag--guess what? SHAKE!! Put on foil lined sheet pan in oven. Just scoot the potatoes to one side. 400 degrees until firm and golden brown and delicious.
Honey Dijon sauce:
I make this in a left over honey bear or squeeze mustard jar!
olive oil
sea salt or kosher salt and pepper
apple cider or red vinegar
Dijon mustard
This is to your taste- I put in 1/3 mustard, 1/3 oil, 1/3 honey, salt and pepper! I taste this and add vinegar until I like it! Shake in squeeze jar. Pour over warm chicken.

Green beans:
2lbs. fresh green beans
olive oil
salt and pepper
1 can diced tomatoes
1 bulb garlic--yes a whole bulb!
1 small onion

Cut garlic in half laterally. Add 1 tsp. olive oil and salt. Wrap in aluminum foil and throw in oven with the chicken. 20 mins. When golden brown , squeeze the cloves out. This is super easy when they are not scorching HOT!! Set aside.
Snap the stem the green beans. I use scissors, so I can do a bunch at one time. Put in boiling water until tender crisp. 6 to 10 minuets? In a medium hot pan, heat oil with diced onion. Add garlic cloves, salt and pepper to taste. Add the diced tomatoes and heat. Now move that bus ...ow, I mean add the green beans.
Enjoy! And remember you can ROCK THAT PLATE!

No comments: