Haricot Vert (string beans essentially)
On the Menu:
Pulled BBQ Chicken with sauteed haricot vert and baked sweet potatoes
As I've mentioned before I've really started to master the whole roasting chicken thing (which is good because I somewhat despise grilled chicken - too boring for moi!), so tonight the roasting continues. Normally when I roast chicken it involves legs, thighs, or breasts still on the bone, skin and all. I generally like dark meat best, but I had boneless skinless chicken breasts on hand so I decided to roast them in a bit of olive oil and grill seasoning. I would suggest doing this on 375/400 for approximately 20 minutes ( I was using two large breasts). After the 20 minutes was up they were juicy and tender, perfect for pulling! Using a knife and fork I broke the larger breasts down into shredded chunks. Then in a large sauce pan I poured a liberal douse of TJ's BBQ sauce and let it heat up for a minute or two over medium heat. I threw in the chicken, give it a good mix and let it sit on low heat until ready to serve. ( 30 minutes in total.. 20 to roast, 3 or 4 to pull/shred, 6-7 to mix with the heating sauce).
|Pulling/Shredding the roasted Chicken|
|TJ's - Actually quite Dahlish!|
|Toss & Simmer|
- Greens: Saute some greens, I had haricot vert, in a bit of olive oil and then add a splash of water and cover with a lid to let them steam at the very end. Done in 5 minutes.
- Sweet Potatoes: The sweet potatoes should be treated just like a regular potato. Give them a rinse, add a few slices or pokes in the skin, and (as an optional addition) cut off the two nubby ends. You can use a combination of microwave and oven to "bake: your potato, or just microwave if you're short on time. I usually just throw them in there on a paper towel and press the pre set potato cooking option.. not sure how many minutes but maybe 6-8 would do the trick?
|Tuesday Night BBQ, without the BBQ!|