Chicken with Shallots

March 19, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. So now that I’ve got the essentials down it’s time to branch out. I’ll choose a recipe from an episode of the Barefoot Contessa to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Chicken with Shallots | Image: Laura Messersmith — Chicken with Shallots | Image: *Laura Messersmith*

Episode: “Make It Fast”

The Set-up: Ina shares some of her best recipes and tips for a quick dinner party.

The Menu: Roasted Salmon with Green Herbs, Chicken with Shallots, Roasted Cherry Tomatoes, Sugar Snap Peas, Haricot Vert with Herb Butter

0:53 – The first recipe up is Roasted Salmon with Green Herbs and I can tell this is going to be a speedy one, the up tempo “getting things done” music is in the background.

1:02 – Pro Tip #1: Outsource. Ina asked to have the salmon skin removed at the fish counter. This is a good call; presumably their fish handling skills are better than mine (middling to poor at best!)

1:58 – Now for the green herbs. Ina does not recommend trying to pick off the parsley leaves one by one. “You’ll go crazy!” She doesn’t say specifically, but I think this advice stands whether you’re in a hurry or not. We all have better things to do, yes?

2:32 – I agree with Ina that the orange of the fish (aka salmon colored) does look really nice with the bright green herbs. And, she says that since the cooking time is short (10 minutes) they should keep their vibrant color.

3:07 – Now we’re getting a table setting lesson from Ina’s friend William Yeoward a stylist and designer who also has a shop and showroom in London.

3:23 – Over in the U.K. William gives us 5 tips for setting a “lovely table.” One: potted plants instead of cut flowers, two: pre-set small snacks like breadsticks, three: a pitcher of water with mint and lime, four: assemble small picnic bags with the place settings and ask your guests to set their own five: give the cloth bag to your guests as a party gift.

4:55 – I’m sorry William, you have a charming British accent but your advice is suspect. Making your guests set the table seems very much like cheating, and I think putting those bags together – glassware and all! – would take me longer than 5 minutes. Good effort, though!

5:05 – Back at Ina’s to take the salmon out of the oven. She starts to tell us that if the salmon is firm to the touch and springs back a little that it’s done, but then goes full disclosure and reveals that the only way she knows for sure is to cut into the center and check. It’s okay, Ina, we’re friends here in the circle of trust.

10:22 – Time for quick dinner option number two: Chicken with Shallots. Ina recommends the more ‘elegant’ chicken breast with the skin on and bone removed – outsourcing again, but this time it’s the butcher who comes to the rescue. I don’t know that I’ve ever seen chicken sold this way, so definitely a special request.

10:31 – Pro Tips #2 & #3: To ensure a good sear on the chicken pat it dry with paper towels before seasoning, AND don’t try to move or turn the pieces while it’s searing.

11:13 – Over to Bridgehampton Florist for 5 minute flower arrangement session with Michael Grim. I think he took my critique of William to heart because he’s talking like this is a MicroMachines commercial. Whew!

11:42 – Michael, wearing a fetching robin’s egg blue sweater, recommends making a flower ball using a monochromatic flower like peonies. This actually seems pretty simple so while I think 5 minutes might be cutting it a little short I’ll let this one slide.

12:39 – We’re back with Ina to finish up the chicken and while the pieces finish cooking she’s reducing white wine (pinot grigio), lemon juice, cream, butter and shallots to make a sauce, using which she compares to beurre blanc.

13:25 – I have an embarrassing fondness for beurre blanc sauce, so I’m guessing I would L-O-V-E this. I think Ina agrees, “Oh my God this looks delicious!”

19:19 – Okay, now some easy side dishes to go with the quickie main courses. First: Roasted Cherry Tomatoes which is literally tomatoes + salt & pepper + olive oil + oven then wait 20 minutes. Ina’s right, it took me longer to type that than for her to prep the dish.

20:04 – Onward! Second: Sugar Snap Peas sautéed in olive oil with salt & pepper. I’m noticing a theme… Third: blanched Haricot Vert - aka French string beans - tossed with herb butter (softened butter + salt & pepper + scallions + dill + parsley)

27:13 – Ask Ina time! The first question is how to be calm before a dinner party. Pro Tip #4: Organize your menu so that one dish cooks in the oven, one on the stove top, and one is done ahead and can be served at room temperature. This is such good advice as is the rule that Jeffrey can’t talk to Ina in the 15 minutes before guests arrive. “Don’t talk to me I’m too busy!!” Preach.

28:10 – Question number two is how many appetizers to serve so that guests aren’t too full for dinner. Pro Tip #5: Serve two options, make sure they’re something store-bought, on the lighter side, and don’t require additional cooking. Ina’s examples are salted cashews and prosciutto wrapped melon.

28:56 – Question three is a request for dessert ideas that travel well and appeal to a wide variety of tastes. Ina suggests fresh strawberries tossed in balsamic vinegar, sugar, and black pepper served over vanilla ice cream with a little lemon zest. That seems to fit the bill and, that’s a wrap, folks!

Final Thoughts:

The timing of a dinner party is always the hardest for me and Pro Tip #4 is such a game changer. It makes so much sense!

I’m a little relieved that my vegetable ‘recipes’ sound pretty similar to Ina’s – make vegetables warm, put butter on them, season and serve.

The thought of Ina chasing Jeffrey out of the kitchen in a pre-dinner party meltdown made me laugh. Not because I can relate or anything…

Lessons Learned: I am all about fast and easy recipes, so I was excited to try some new ones and since I’ve made salmon several times already I decided to go with the Chicken with Shallots. This recipe is really easy, requires very few ingredients, and it does come together in about 30 minutes. Honestly, the hardest part was removing the bones from the split chicken breast, so having a professional at the butcher counter do this for you is definitely the best-case scenario. However, I do think that it’s worth it because then the seasoning is directly on the meat and I suspect it makes the cooking process faster too.

Absolutely a small kitchen friendly recipe – I used a cast iron skillet, small sauté pan, chef’s knife, cutting board, and a few basic kitchen tools (measuring cups, tongs, etc.) Something else to note – the oven temperature (425°F) is just about right for roasting vegetables, so putting a sheet pan with asparagus spears in about half way through the cooking time made a side dish easy too.

The Verdict:

Mike and I both really liked this dish and I’m planning to bring it into regular rotation. When cooked according to Ina’s instructions the chicken came out perfectly done, but still juicy. The white wine, lemon, shallot and butter sauce was really bright and flavorful. The addition of the beurre blanc sauce makes this more than “just” chicken, and I have to agree with Ina - this recipe really would be a perfect, no stress dinner for ‘company.’ I love having a dinner idea in my back pocket for times when I want to impress my guest without losing my mind. Always a plus, right?

Roasted Shrimp Salad & Tabbouleh and Feta Pitas

March 12, 2014 by Laura Messersmith in Cooking with the Contessa

Roasted Shrimp Salad; Image: Laura Messersmith — Roasted Shrimp Salad; Image: *Laura Messersmith*

Episode: “Pack and Go Party”

The Set-up: Ina is planning a casual, elegant picnic in the garden for her friends.

The Menu Roasted Shrimp Salad, Tabbouleh & Feta Stuffed Pita, Ultimate Ginger Cookies

0:55 – First things first: dessert, the most important part of the meal. Ina’s making the Ultimate Ginger Cookies - yum.

1:34 – Even though these are ginger cookies the recipe also calls for cinnamon, cloves, and nutmeg. No weak-tasting cookies for Ina and I wholeheartedly agree – if something is supposed to taste spicy then go for it!

1:48 – Ooh, good trick – in addition to the ground spices, Ina has also minced up crystalized ginger and mixed it into the dough. Normally it’s chocolate or nothing for me, but it’s official, I need to make these cookies.

2:32 – Before the ginger cookies go in the oven a finishing roll in white sugar - a la the snickerdoodle. But, frankly these look a lot better than any snickerdoodle I’ve ever seen.

3:01 – Inspiration has struck! Why not serve the ginger cookies with fresh peaches? That does actually sound pretty good. Count me in, Ina!

3:05 – Ina calls up her friend Barbara Liberman to see if she can stop by the farmstand for peaches. Barbara agrees, but does her one better and offer to get splits of champagne for everyone. Clearly Barbara knows her audience and now I really wish I were going to this picnic.

3:07 – Also, based on the number of horses standing around behind her I’m guessing that Barbara lives on a horse farm. Please don’t tell me if I’m wrong.

7:12 – Now Ina is making Roasted Shrimp Salad with orange zest and a hit of white wine vinegar. I think shrimp is fairly sweet, so something a little tart seems like a good balance.

8:59 – For texture and additional seasoning she’s adding minced red onion, chopped dill, and drained capers. I’m not so sure about this flavor combination, but Ina has never steered me wrong before so I’m willing to trust her on this. Don’t let me down!

9:22 – Over to Pikes Farm Stand to check on Barbara’s progress with the peaches. She’s in luck; they have several bins of ripe fruit which look picture perfect in the afternoon light. Oh, the Hamptons where even the peaches have gorgeous lighting.

10:05 – Shrimp roasting time. Ina says that she got the idea to cook them this way after they started to roast chickens for chicken salad at Barefoot Contessa and found that the meat had better flavor.

10:15 – I am all about things that require almost zero fussing, so roasting things in olive oil, salt, pepper the way Ina taught me has become my go to cooking method. Thank you Ina!

11:43 – Shrimp are out of the oven and have been allowed to cool a little bit. Pro tip #1: slightly warm shrimp will absorb the orange, dill, and caper sauce better.

11:47 – Pro tip #2: add the sauce to the shrimp so that you can adjust the proportions more easily. I hate over-sauced food, so this is a good one to remember!

16:02 – Tabbouleh is in progress and Ina suggests using hot house or English cucumbers since they have a sweeter flavor than traditional cucumbers. I’m not sure I ever noticed the difference, but I do like the smaller seeds and less juicy center, so I’m more than willing to go along with this recommendation.

18:17 – Back to Barbara and her search. This time she’s on the hunt for splits of champagne and manages to find a half dozen bottles at the local wine shop. As Ina says, “Now that’s a party!” to which I say, “Yes, and Amen.”

19:21 – I think ‘bulgur’ drew the short straw - what a terrible name for something that doesn’t look that different from the much cuter sounding ‘couscous’, or exotic and unpronounceable ‘quinoa.’ Poor bulgur.

19:25 – A point in its favor, though, is that it looks really easy to cook. Hot water, lemon juice, salt, pepper and let it sit. That I can totally handle.

20:04 – Ina is a wealth of knowledge! Pro tip #4: Use fresh herbs whenever possible and in this tabbouleh salad it is 100% required. [Stern, but fair.] And, Pro tip #5: making the salad in advance gives the flavors a chance to develop and combine.

24:36 – Ina is filling up the pita pockets with tabbouleh and is putting a giant slice of feta in as well. It looks cool to have such a big piece, but I think I’d prefer some crumbled feta. Maybe I just don’t love feta enough? Where are my priorities?!

25:09 – Picnic packing time and Ina is knocking it out of the park with these cute little orange bags, white paper take out containers, and Barefoot Contessa branded ribbon to tie up the cookie bags. She is not messing around with the presentation.

26:18 – Barbara has arrived! Triumphantly bearing peaches and a bag full of Veuve Clicquot. Am I the only one who noticed that the orange labels match the picnic bags & napkins perfectly? These ladies are gooood.

26:39 – The peaches and champagne have been distributed to the bags and the guests have arrived. This really is a very charming idea - fancy(ish) food & great wine in an informal setting. They’re eating with clear plastic forks!

27:14 – Ina, Jeffrey & Co are popping bottles after which Jeffrey claims this is the best picnic he’s ever been to. I’m inclined to agree with this assessment - they look like they’re having F-U-N.

28:33 – True to form Jeffrey offers to do the (non-existent) dishes and in classic husband logic claims he should get credit for trying to be helpful. Nice try Mr. Garten, Ina may have been born at night, but it wasn’t last night.

29:15 – Fade out on the picnic and the setting sun.

Final Thoughts:

So much good cooking advice in this episode about getting a dish just right – texture, sauce to food proportion, fresh herbs, flavors improve and develop with time.

I’m dying to have a picnic now – thank goodness the warmer weather seems to be on the way!

I would really love to see this crowd at the end of the night when all that V-C is gone… I bet they get rowdy.

Tabbouleh and Feta Stuffed Pita; Image: Laura Messersmith — Tabbouleh and Feta Stuffed Pita; Image: *Laura Messersmith*

Lessons Learned: Yesterday was a beautiful, sunny day here in New York – perfect for a lighter, summery menu so I decided to make both the Roasted Shrimp Salad and the Tabbouleh & Feta Stuffed Pita. Both recipes call for relatively little cooking and consist more of preparing one base ingredient – the shrimp and the bulgur – and then measuring sauce components, chopping some herbs and a few vegetables. Super, super simple.

Now, I must confess I did forget Pro Tip #2, so my shrimp salad was a little over-sauced for my taste and I also neglected to add the lemon juice, etc. to the bulgur until after it had already been soaking for 10-15 minutes. Luckily, these are both easily corrected mistakes in the future and since the recipes are really forgiving they didn’t make a noticeable difference in the outcome.

Both the Shrimp Salad and the Tabbouleh & Feta Stuffed Pita are both definitely small kitchen friendly recipes. Even making both simultaneously I still only used two large bowls, a sheet pan for roasting the shrimp, a cutting board and a few basic kitchen tools (measuring spoons, spatulas, chef’s knife, microplane zester).

The Verdict:

I was really pleasantly surprised by how much I liked the flavors in the shrimp salad. The orange and dill compliment each other nicely and are a lovely balance to the shrimp. Mike particularly liked the contrast of the salty feta with the brightness of the lemon and fresh vegetables in the tabbouleh. He’s a carnivore at heart, so the addition of a protein like grilled lemon chicken would have put this one over the top for him.

A quick note on the colors – the coral, deep pink, red, and bright greens are gorgeous and make these dishes look as appealing as they are tasty. I’d definitely recommend them both for a summer lunch when you want to eat something light, pretty, and satisfying.

Crab Cakes

March 05, 2014 by Laura Messersmith in Cooking with the Contessa

Episode: “Cooking with Tess”

The Set-up: Ina’s friend Antonia is visiting with her teenage daughter, Tess, a budding pastry chef. Ina and Tess will do some baking together after lunch.

The Menu: Crab Cakes, Celery Root Remoulade, Lemon Meringue Tart

0:09 – Ina explains that she and Tess have been baking together since Tess was 5 (she’s 14 now.) Can you imagine having the Barefoot Contessa teach you instead of an Easy Bake Oven? Lucky girl!

2:14 – Ina is making Crab Cakes to welcome Antonia and Tess when they arrive from Cape Cod. I absolutely L-O-V-E crab cakes, so I’ll be paying close attention here…

2:38 – She’s sautéing a fair number of vegetables – red & yellow bell peppers, celery, capers, onion – to add to the crab mixture. I’ve seen crab cakes served with a red bell pepper topping or an aioli but Ina seems to be incorporating these flavors right into the cake itself. At least that’s my theory.

3:02 – Annd, there’s the Old Bay! Little known fact: it’s illegal in Maryland to make anything crab-related without Old Bay. That might not be strictly true, but doesn’t it feel true?

3:16 – While veggies are softening Ina is making Celery Root Remoulade to accompany the Crab Cakes instead of the more traditional cole slaw. Celery root, according to Ina, is a “big, ugly knob,” which is the meanest thing I’ve ever heard her say.

3:22 – Harsh, but fair because this particular item does not look remotely edible. Frankly, it would never occur to me to buy celery root assuming my local store even carries it. I’m trusting you here, Ina, but I’m nervous…

4:13 – Ina is using the food processor to shred the celery root and I just figured out what that disk that came is the box is for. Glad I didn’t get rid of it when we moved!

10:07 – Now to finish up the crab cakes and I’m realizing that this is pretty similar to making meatloaf or meatballs – protein + flavoring veggies + binding eggs & bread crumbs. Shape the mixture, then bake or sauté until cooked. Light bulb moment!

11:19 – Ooh, yay! Ina’s taking a quick field trip to town - hello, Williams-Sonoma - to buy a little present for Tess: a piping bag and a set of decorator’s tips for when they make the Lemon Meringue Tart. FYI it’s this Ateco set.

13:22 – Time to make the lemon curd for the tart. Ina warns us that after adding the lemon juice & zest to the egg, butter, sugar mixture it will look curdled, and it definitely does.

13:49 – Yikes. I would think something had gone horribly, horribly wrong if anything I was baking looked like this, but heating the lemon curd seems to solve the problem and the end result looks nice and smooth.

19:09 – Egg white whisking is underway for the meringue. Note to self: meringue and merengue are two different things.

20:12 – Tess is here!! Big hug from Ina, aww. Now straight to work, no slacking!

20:59 – Practice makes perfect, so before they get after the Lemon Meringue Tart Ina and Tess are doing a little test run on the counter with the new piping bags.

22:38 – The moment of truth: time to pipe the meringue tart. Ina starts them off with a shell pattern on the outer circle and Tess fills in the middle. I have no idea how difficult it is to use a piping bag, but Tess seems to do quite well. Good teacher I bet…

26:49 – Their next task is to make and sauté the crab cakes and then dinner is served. Antonia arrives just as they’re finishing – excellent timing on her part.

28:57 – Now for dessert! Tess reveals their picture perfect lemon meringue tart. Gorgeous. The edges of the meringue are lightly browned and the curd looks super lemony and refreshing.

29:45 – Ina gives Tess her W-S piping bags and decorator tips with a promise that they’ll bake together for a long time to come. Now that’s what I’d call an awesome present.

Final Thoughts:
I’ve never made anything involving egg whites – but that Lemon Meringue Tart might be just the thing to motivate me…

I’m still proud of myself for realizing that a crab cake is essentially a seafood meatball. No need to be intimidated!

Kinda jealous of Tess’s baking lessons with Ina – living vicariously!

Lessons Learned: When I see Crab Cakes on the menu I always want to order them, so I knew this was the dish I wanted to try. I learned a few things while making crab cakes for the first time – 1. Dice the vegetables quite small so that they incorporate evenly into the crab. 2. The spicyness was a little aggressive for me, so I backed off on the Tabasco; your mileage may vary. 3. Keep an eye on the amount of breadcrumbs. I followed the measurements in the recipe, but I think another ¼ cup would have helped to keep the crab cake mixture together more firmly. Mine were falling apart a little bit which made them tricky to sauté. More practice will help me identify when I need to adjust a little for the best outcome.

This is definitely a small kitchen friendly recipe – one sauté pan (wash while the mixture is chilling), one large bowl, a sheet pan to keep the finished cakes warm, a cutting board and a few basic kitchen tools (spatulas, chef’s knife) are all you need.

The Verdict:

Mike and I both really loved the flavors in the recipe and the way this dinner came together. An arugula salad – this time with roasted grape tomatoes for extra color and bright flavor – is my go-to when I’m not sure what else to serve, and as with other rich dishes I think it’s a nice compliment to the sweetness of the crab. Now that I have a baseline I’m excited to practice my new crab cake making skills!

Crispy Mustard Roasted Chicken & Cheddar Grits

February 26, 2014 by Laura Messersmith in Cooking with the Contessa

Episode: “Barefoot Celebrations – Wedding Anniversary”

The Set-up: Ina and Jeffrey are celebrating their 45th Wedding Anniversary

The Menu: Crispy Mustard Roasted Chicken, Creamy Cheddar Grits, Crispy Roasted Kale, Chocolate Peanut Butter Globs

0:05 – My, how time flies! It seems like just a week or so ago we were celebrating Ina and Jeffrey’s 39th Anniversary and now here we are!

0:57 – First up are the Chocolate Peanut Butter Globs inspired by Ina and Jeffrey’s dinners at Soho Charcuterie.

0:59 – I had to look this one up and it turns out that Soho Charcuterie was an NYC restaurant in the 1980s, which The Gothamist (partially) credits with putting Soho on the map. I think it’s fair to say that Ina and Jeffrey get points for being trendsetters.

1:15 – Okay, back to the task at hand. Ina has put her own spin on the original recipe by adding peanut butter chips to the mix. A woman after my own heart.

2:03 – Ina’s in charge of the baking and cooking while Jeffrey visits the local vineyard to select a bottle of wine. Someone – ahem, Jeffrey – seems to have gotten the better end of that deal.

3:12 – Pro tip #1: Cool the melted chocolate slightly before adding it to eggs in order to avoid a chocolate scramble. I have to remember that one – the alternative is frankly disturbing.

4:22 – Pro tip #2: Mixing chocolate chips and nuts with a small amount of flour will keep them from settling to the bottom of the batter. I’ve never noticed whether my cookies have this issue, but this seems like a good idea.

5:02 – Jeffrey has arrived at Wolffer Estate and is greeted by the winemaker, Roman Roth, who I am pleased to hear is German and pronounces the winery name properly as “Vulffer.”

5:30 – Cookie baking time and I hate to sound critical, Ina, but the word “glob” doesn’t really do it for me. Could we call these cookies something else more tantalizing? I’m just spitballing, but how about “Chocolate Peanut Butter Clusters” – would that work?

9:17 – Now we’re making the Crispy Mustard Roasted Chicken. I wonder how many chickens Ina has prepared over the course of forty-five years of marriage – I’m afraid that the number might be quite starling…

10:09 – This recipe looks pretty similar to making oven fried chicken, but fancified, yes that’s a made-up word, for a special dinner.

10:11 – White wine and mustard dip + crispy panko, garlic, lemon, thyme coating. Simple, elegant and no frying oil. Nice. This isn’t Shake N’ Bake people.

12:55 – Meanwhile at the vineyard, Jeffrey is tasting white wines. Now this is my jam. Gewuztraminer, Riesling, chardonnay (unoaked please!) – all music to my ears. Jeffrey chooses something called “White Mischief.” I have no comment.

14:03 – As Jeffrey is leaving, the vineyard Roman presents him with a gigantic bottle of sparkling wine as an anniversary present. I would love to see the Gartens attempt to drink this – 100% confident that hilarity would ensue.

18:16 – Ina’s Creamy Cheddar Grits are inspired by the early years of their marriage when Jeffrey was in the military and they used to live in North Carolina. I can’t really picture Ina living on a military base – I think I might need proof. Pictures or it didn’t happen!

18:30 – She says they’re ‘surprisingly delicious’ but millions of Southerns can’t be wrong. Collard greens on the other hand I do not understand.

19:27 – Jeffrey is up to something again… a framed photo from their wedding as a present. What a sweet guy!

21:46 – Since it’s their Sapphire Anniversary, Ina has set the table with a deep blue tablecloth and hydrangeas – clever girl.

22:05 – The linens and candles are so simple, but the effect together is lovely. It also doesn’t hurt that they’ll be dining in a gorgeous Hamptons garden….

26:11 – Time for the Crispy Roasted Kale and to finish up the grits. Kale chips seem to be the new hotness of the last 2-3 years, so I imagine I’ll have to cave at some point and make these.

26:39 – Pro tip #3: Ina takes the grits off the heat before stirring in the grated cheddar. I always have trouble with cheddar separating into something unappetizing and I bet this is the secret to success: a slow melt.

27:33 – Ina’s reaction to the magnum of sparkling wine is cracking me up: ”Oh, my goodness!” She seems genuinely taken aback by this huge bottle. Looks like no drinking games tonight, friends.

28:23 – Ina proposes a toast to “putting up with me for forty-five years!” Jeffrey good-naturedly claims to need a bigger glass or better yet “a Scotch!” Oh, you two!

29:02 – Jeffrey reveals his surprise – the framed wedding photo – and begins his campaign to another successful forty-five years of marital bliss with a Win. Well done.

Final Thoughts:
Ina’s a master at taking a simple dish and adding some new flavors to make it special.

Like Ina and Jeffrey, Mike and I lived in the South for a few years, but would you believe I’ve never attempted grits before? This needs remedying.

Jeffrey has a track record of getting into things on anniversaries – he may bear closer monitoring in the future.

Crispy Mustard Roasted Chicken with Cheddar Grits and Arugula Salad; Image: Laura Messersmith — Crispy Mustard Roasted Chicken with Cheddar Grits and Arugula Salad; Image: *Laura Messersmith*

Lessons Learned: Since we really need dinner more than we need dessert – so practical! – I made the Crispy Mustard Roasted Chicken and the Creamy Cheddar Grits. I decided to serve these two richer dishes with an arugula salad dressed with mustard vinaigrette instead of kale, but I think a bitter green like spinach or Brussels sprouts is definitely the way to go.

These recipes are small kitchen friendly – one sheet pan, one small food processor, a few shallow bowls, one medium pot, a cutting board and a few basic kitchen tools and don’t require advanced kitchen skills. I did have a little trouble keeping the coating on the chicken, when we cut into our pieces a lot of it flaked off, so that’s something to strive for next time. The grits were really excellent and far simpler than I realized, so these can go into the side-dish rotation for sure.

The Verdict:
Mike and I both really liked this dinner a lot since it has all our favorite things – flavorful chicken, cheesy grits, and a green vegetable to brighten it all up. I have a feeling this will be a go-to dinner worthy of company.