1 family. friendly food. » A little bit of this, a little bit of that – Improvising dinner

And there you have it. A photo of raw chicken breasts on an indoor grill… eh, not the most exciting photo, you might say, but hey, this is real life…

Some days I have no idea what I am going to make for dinner. Most nights I hardly have any time to cook.
Dinner tonight was just like this. But we ended with a nice dinner with the help of some leftovers, pantry items, and a quick stop at the grocery store to buy chicken.

Using an indoor grill –  as fall is seriously here to stay and winter is quickly approaching, and it is raining tonight – also made things quick and easy. I just hate cleaning that thing. I wish they will invent one you can put in the dishwasher.

A little bit of this and a little bit of that chicken breasts, ginger-scented rice, haricot vert*

* Haricot vert are French thin green beans
Makes 4-6 servings

For the chicken:
I had no idea whatsoever how to prepare the chicken. I looked in the fridge and grabed the following:

3 chicken breasts, about 2 lb., cut lengthwise to thin portions
Big splash of extra virgin olive oil (evoo), or about 3 tablespoons
Salt, ground black pepper
1 tablespoon honey
1 teaspoon mustard
Big splash of soy
1 handful parsley and cilantro, chopped small
3 cloves garlic, minced

Mix all ingredients together and marinate at least one hour (I did for 2 hours), and up to overnight.
Grill outdoor/indoor, or pan fry.

For the rice:
1 tablespoon evoo
½ of small onion, dices small
1 clove garlic, minced
1 cup jasmine rice
Ginger, peeled and sliced thin (1 teaspoon if you want it “scented” or more for a stronger gingery flavor)
1 teaspoon salt
2 cups boiling water

Sauté the onion in evoo over low heat until translucent. Add garlic and cook 1 minute. Add rice, ginger, salt, and water. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from heat. Let stand, covered, about 5-10 minutes.
Fluff gently with a fork and it is ready to serve.

For the haricot vert:
1 tablespoon butter
1 tablespoon evoo
½ medium onion, diced
1 clove garlic, minced/thinly sliced
About 4-5 cups haricot vert, cleaned and steamed for 3-4 minutes
Salt, black pepper

Sauté the onion in evoo and butter over medium heat until browned. Add garlic and cook 1 minute. Add the beans. Season with salt and pepper.

Additional “dinner tonight” ideas:

Weekly menu plan

Pork schnitzel, potato-yam mash, roasted cauliflower

How to spend more time with your kids AND have a daily home-made meal

Roasted chicken with orange-mustard marinade, yellow jasmine rice, steamed broccoli

Rib-eye steak, grits, cherry tomatoes and butter lettuce salad

Grilled potatoes, corn, and lamb with yogurt-mint sauce

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Categories : Chicken, Recipes, Side dishes and Vegetables

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