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Pan-Roasted Chicken with Leeks and Green Beans

January 12, 2021

Today is Tuesday. This dinner was sooo good. I made pan-roasted chicken drumsticks. I wish everyone would give bone-in chicken more of a chance. It’s so much more flavorful, and it’s less expensive. I picked this particular recipe for two reasons: 1) It calls for leeks and I bought leeks on a whim yesterday– they were the last bunch left and something about that made me think they were a hot button item I had to snatch up for myself– even though they were not on sale. And 2) It calls for bacon. Now that my husband is working from home, he keeps taking out pounds of bacon every other day or so. It’s always just sitting there in the fridge, which it never used to be. Leeks + bacon = delicious flavor. Done and done. Reprinted with permission from Food Network Magazine . Pan-Roasted Chicken with Leeks and Green Beans Active Time: 25 minutes Total Time: 40 minutes Serves: 4 Ingredients 1 lb. green beans, ends trimmed (I ended up incorporating our side into our main.) 3 s...

Liz: On Picky Eaters

Picky eaters? Never liked ‘em. Don’t really believe them either. I allow everyone maybe five foods they truly hate. You like mushrooms. You do! You may just need to give them another chance. There are so many different ways to prepare different foods and so many different seasonings and sauces that I just can’t believe someone when they tell me they don’t like something. I usually blame the parents. It’s probably your mom’s fault you think you don’t like fish or green beans. Well, you are the chef now, and food has come a long way since your mom was cooking for you every night. If I can learn to love a good honey balsamic marinade when honey is the most disgusting food on the planet, you can do it too! And any little people in your home may just follow suit. ;0)

Stock Up: Keeping the following on hand keeps you prepared for most recipes you may come across.

Pantry Essentials:

-Salt

-Black pepper: Both jarred and peppercorns in a pepper grinder

-Spices: basil, chili powder, cinnamon, cumin, dill, garlic powder, ginger, nutmeg, red chili flakes, rosemary, oregano, paprika, parsley, sage, tarragon, thyme,

-Coffee (haha)

-Baking Items: flour, sugar, brown sugar, baking powder, baking soda, cornmeal, cornstarch, vanilla, yeast

-Oils: extra virgin olive (hard pressed), vegetable, peanut

-Vinegars: apple cider vinegar, Balsamic vinegar, distilled white vinegar, red wine vinegar, white wine vinegar

-Produce: garlic, onions, sweet potatoes (or any variety)

-Dry condiments: honey, peanut butter, cheap red wine, soy sauce, Worcestershire,

-Pasta: a few varieties you like

-Rice: a few varieties you like

-Other grains/legumes: lentils, split peas, canned black beans, kidney beans

-Various dried fruits and nuts, depending on what you like.

-Oatmeal: old fashioned, and/or one minute.

-Canned Goods: beans, chipotle peppers in adobo sauce (in International aisle- you need this trust me. It’s less than $1 and revitalizes your Mexican food), tomatoes: diced, crushed, sauce, paste, and fire roasted diced

-Stocks/broths: chicken and/or vegetable

Fridge Essentials:

-Chilled condiments: BBQ sauce, capers, cheap white wine, Dijon mustard, hot sauce, ketchup, lemon and lime juices, maple syrup, mayonnaise, sour cream

-eggs

-butters: salted, unsalted, and their used wrappers ALSO keep a stick of butter out on the counter, softened

-milk

-Produce: onions, garlic, (yes I keep in both places), carrots, celery, lemons, limes, parsley, Romaine lettuce

-Cheeses: wedge of Parmigiano-Reggiano or Pecorino-Romano, feta crumbles

Freezer Essentials:

Meat/seafood: bacon, whatever else you like

Shredded cheeses: mozzarella, sharp cheddar, Mexican-style, whatever else you like

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Pan-Roasted Chicken with Leeks and Green Beans

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Liz: On Picky Eaters