Tag: green beans

Roast Chicken and Crispy Potatoes

So this dinner might take a couple of hours. But totally worth it. These crispy potatoes are OVEN BAKED and you are going to want to make them over and over again. I know I will, and I do. The roast chicken is so perfect. And crisp.
I used Emeril's Recipe for the perfect roast chicken. Listen to him. Do what he says. He's magical. Also I say, start the bird, first and foremost. It's takes the longest to cook.

And you already know how to make my green beans. So now onto the Crispy Oven Baked Potatoes!

Did you know that the type of potato matters? Russet (the big brown ones) are great for baking, but suck at boiling. they will fall apart. Red are awesome for boiling and they will hold shape pretty well. But the best potato for what we are doing right here? Yellow. Gold. Whatever you wanna call it. They are versatile. You can boil em, you can bake em. And that is what we are doing tonight.

Crispy Oven Baked Potatoes

Ingredients
5-10 yukon gold potatoes (or as many as you want to eat!)
Olive Oil
Salt, Pepper, your preferred seasonings

Directions
Preheat the oven to 500°.

Scrub your potatoes clean and cut them into bite sized pieces. Place them in a large pot of salted water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but is still hard in the middle.

Drain the potatoes and put them in a large bowl. Drizzle the potatoes with the olive oil and sprinkle them with your seasonings. Cover the bowl with a large plate or a pot lid and shake vigorously to roughen up the potatoes.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re brown and crispy.

 

Posted on by miemo 0

What’s for Dinner?

This happens to me a lot. It's after lunch, and I have nothing for dinner ready. Nothing marinated. Nothing prepped. No rice made. This is a normal occurrence. From my instagram and blog, you're like oh Miemo cooks every day. Well, I do cook often, but if it's Lao food, it's preplanned and I've made a trip to the ethnic super store.

During the week, I get flustered thinking about what am I going to make that isn't going to take me 3 hours to cook. I'm no Rachel Ray, dinner is never ready in 30 minutes (because, HA, jokes on you Rachel, none of us have our mise en place ready to go when we get home).

So I've decided, as much as I am on pinterest and on instagram checking out #dinner. You probably are too. And since you've already seen me cook it on instagram you probably want the recipe. Well now I will share!

Seared Pork Chops, Mac n Cheese and Fresh Green Beans

In this meal, I'm pretty sure that the thing that took me the longest to make were the green beans!

Grocery List
4 bone in pork chops
1 lb of fresh haricot certs, french cut green beans
1 box of mac n cheese mix (and ingredients needed for it)
5 slices of thick cut bacon
1/2 lemon, zest and juice
1 shallot
3 cloves garlic
sliced roasted almonds
butter
olive oil
kosher salt & black pepper

Instructions
1. Boil 1 cup of water. Add 3 tbsp salt and stir to dissolve. Remove from heat. Add 2 cups of cold water and the 3 smashed garlic. Lay the the pork chops in a 13×9 in pan in one layer. Pour the now room temperature water, salt, garlic brine over the chops. Cover and refrigerate for at least 30 minutes.

2. While the chops are brining, bring another pot of salted water to boil. Blanch the greens for 2 to 3 minutes until tender but crisp. Immediately drain and plunge in an ice bath. Drain and let dry completely. Set aside.

3. Set up your ingredients. Mince shallots, set aside. Measure out 3 tablespoons of butter and 1 1/2 tablespoons of olive oil. Zest half the lemon into another small bowl.

4. Cook bacon. Drain on paper towels then chop into bite size pieces. Make mac and cheese according to box. Stir in bacon. Set aside.

5. Preheat the oven to 400F. When the oven comes to temperature, place a cast iron skillet, or oven safe skillet into the oven for 10 minutes. While this is preheating, remove the pork chops from the brine. Dry with paper towels. Rub a little olive oil on pork chops and season with salt and pepper or favorite seasonings. When preheated, carefully bring the skillet to the stove top. Over medium high heat, sear the pork chops on one side for 3 minutes. Flip over then carefully put the skillet back in the oven for 5-10 minutes (depending on thickness of chops) until the meat thermometer reads 145F at the thickest part. After cooked, remove chops from skillet and let rest while you make the green beans.

6. Heat a saute pan on medium heat. Add olive oil and butter. Stir until butter is melted. Add the shallots in the pan. Season with salt and pepper and sauté for 3-5 minutes until brown. Toss in the green beans and coat well with oil and shallots. Add the lemon zest and juice. Sauté 1-2 minutes until cooked through. Remove from heat and toss with almonds. Season with additional salt and pepper if needed.

Plate your chops, mac n cheese and green beans, enjoy!

If you don't want to follow the instructions (to include multitasking) and just want the individual recipes. See below!

Easy Pork Chops and Haricots Verts

 

Posted on by miemo 0