Yes, the month of October is in our rear view mirror - but I didn't keep up with what we cooked in October! As you might remember we started with the Real Simple month of cooking...and after the first week, the 3 of us didn't cook the same dish again! So I'll highlight dishes that at least 2 of us made.
Chicken With Wild Rice and Grapes
Ingredients
1 cup wild rice blend
2 teaspoons olive oil
8 chicken thighs (about 3 pounds)
kosher salt and black pepper
2 cups red seedless grapes
1 tablespoon fresh thyme leaves
1 pound green beans, trimmed
2 tablespoons unsalted butter
Directions
Heat oven to 425° F. Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
Heidi's changes: Brown rice instead of wild
Chicken breast instead of thighs (gotta go with what's on sale!)
No green beans
H's changes; I used Chicken breast instead of thighs. Made my own "wild rice blend" 1 cup brown rice 2 T of Long grain wild rice. Used Dried Thyme. and used 1 T of marg. instead of 2 on the green beans. Oh and I boiled them for just a short amount of time instead of using a steamer. But maybe necessary if we used thighs instead of breasts. I felt like the green beans were still a little too greasy even with 1/2 the marg... wished I would have used Molly Mc. and ignored the marg. all together.
Everyone involved loved it! We did feel that the baking after "sealing" the juices in the skillet was redundant I left my grapes in the pan a bit too long and so there were some "burnt" attributes to them, but I liked the different texture a cooked grape takes on (my bro-in-law also loved the grapes!).
Chicken With Wild Rice and Grapes
Ingredients
1 cup wild rice blend
2 teaspoons olive oil
8 chicken thighs (about 3 pounds)
kosher salt and black pepper
2 cups red seedless grapes
1 tablespoon fresh thyme leaves
1 pound green beans, trimmed
2 tablespoons unsalted butter
Directions
Heat oven to 425° F. Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
Heidi's changes: Brown rice instead of wild
Chicken breast instead of thighs (gotta go with what's on sale!)
No green beans
H's changes; I used Chicken breast instead of thighs. Made my own "wild rice blend" 1 cup brown rice 2 T of Long grain wild rice. Used Dried Thyme. and used 1 T of marg. instead of 2 on the green beans. Oh and I boiled them for just a short amount of time instead of using a steamer. But maybe necessary if we used thighs instead of breasts. I felt like the green beans were still a little too greasy even with 1/2 the marg... wished I would have used Molly Mc. and ignored the marg. all together.
Everyone involved loved it! We did feel that the baking after "sealing" the juices in the skillet was redundant I left my grapes in the pan a bit too long and so there were some "burnt" attributes to them, but I liked the different texture a cooked grape takes on (my bro-in-law also loved the grapes!).
Comments
And Heidi, your grapes did end up looking differently than mine! haha!