Lemon Garlic Butter Chicken and Green Beans Skillet-Whole30

Lemon Garlic Butter Chicken and Green Beans Skillet

Prep time: 10 minutes

Cook time: 20 minutes

Yields: 3 servings

Ingredients:

            3-6 skinless, boneless chicken thighs

            1 pound green beans, trimmed

            3 tablespoons butter or ghee, divided

            4 garlic cloves, minced

            1 teaspoon paprika

            1 teaspoon onion powder

            ¼ teaspoon salt and fresh cracked black pepper

            Juice of ½ lemon

            ½ cup chicken stock

            ½ cup fresh chopped parsley

1 Tbl hot sauce (like Frank’s red hot original)

¼ tsp red pepper flakes (optional)

Instructions:

1.     In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2.     Arrange green beans in a microwave-safe dish with ½ cup water. Cook in the microwave for 8-10 minutes until almost done but still crisp.

3.     Melt 2 tablespoons butter/ghee in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and is at 165 degrees. Transfer chicken to a plate and set aside.

4.     In the same skillet, lower the heat and melt the remaining tablespoon butter/ghee. Add chopped parsley, garlic, hot sauce, red pepper flakes, and precooked green beans and cook for 4-5 minutes, stirring regularly. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5.     Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper.

6.     Serve and enjoy!

Green Beans- Canned or bottled

GREEN BEANS

BOTTLING

Janet Hadley       2006 – 1 box - aprox. 25 lbs. for $40 = 37 pints

Around July is best time for beans
2018- 1 box (we thought 25 lbs, but must have been more) $50 = 51 pints!

1 big box of green beans = 37 pint bottles (should try and get tender green or slenderette)

Snip ends and break into 1” pieces

Wash in luke warm water – several times

Put into bottles – pounding down so you fill them completely

½ tsp. salt – Morton salt - iodized or not, doesn’t matter

*While you are filling jars with beans, start your water boiling in your pressure cooker – (3 quarts of water in pressure cooker)

*Heat seal tops and rings also

Fill pint jar with water up to top leaving about 1/8 inch from top

Move jar around to get beans to settle in.

Screw tops on tight and place in pressure cooker – 10 on bottom and 10 on the top of those bottles

*My pressure cooker is 23 quarts. It will fit 20 pint bottles in it.

Bring pressure to 13 lbs. for 20 mins. – 3 quarts of water

After cool down – remove bottles from cooker and let cool.  You will hear the seals popping.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS

PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Published July 1, 2013.   From Cook's Illustrated.



WHY THIS RECIPE WORKS:
The idea of serving two starches together might seem unusual, but this dish from Liguria is the classic way to serve pesto. The starch from the potatoes lends body to the sauce, and the tender green beans add color and flavor. Red potatoes make the creamiest sauce.

Some traditional recipes call for cooking the potatoes, green beans, and pasta simultaneously in the same pot, but it often results in one or more elements being overcooked. Cooking them separately makes the dish more foolproof.

If gemelli is unavailable, penne or rigatoni make good substitutes. Use large red potatoes measuring 3 inches or more in diameter.

• 3 garlic cloves , unpeeled
• 1pound large red potatoes , peeled and cut into 1/2-inch pieces
• 12ounces green beans , trimmed and cut into 1 1/2-inch lengths (I like to cut into ½ inch pieces)
• 2cups fresh basil leaves
• 1ounce Parmesan cheese , grated (1/2 cup)
• 7tablespoons extra-virgin olive oil
• 2tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
• 1tablespoon lemon juice
• 1 Cup chopped chicken – I use the Costco Rotiserie Chicken (very good)

1. Toast pine nuts and garlic in 10-inch skillet over medium heat, stirring frequently, until pine nuts are golden and fragrant and garlic darkens slightly, 3 to 5 minutes. Transfer to bowl and let cool. Peel garlic and chop coarsely.

2. Bring 3 quarts water to boil in large pot. Add potatoes and 1 tablespoon salt and cook until potatoes are tender but still hold their shape, 9 to 12 minutes. Using slotted spoon, transfer potatoes to rimmed baking sheet. (Do not discard water.)

3. Meanwhile, bring ½ cup water and ¼ teaspoon salt to boil in now-empty skillet over medium heat. Add green beans, cover, and cook until tender, 5 to 8 minutes. Drain green beans and transfer to sheet with potatoes.

4. Process basil, Parmesan, oil, pine nuts, garlic, and ½ teaspoon salt in food processor until smooth, about 1 minute.

5. Add gemelli to water in large pot and cook, stirring often, until al dente. Set colander in large bowl. Drain gemelli in colander, reserving cooking water in bowl. Return gemelli to pot. Add butter, lemon juice, potatoes and green beans, pesto, 1¼ cups reserved cooking water, and ½ teaspoon pepper and stir
vigorously with rubber spatula until sauce takes on creamy appearance. Add additional cooking water as needed to adjust consistency and season with salt and pepper.

6. I served Garlic bread with it (delicious)

Girl and The Goat Magic Beans

girl & the goat magic beans

green beans
4 fl oz. oil
shallots
green bean dressing
cashews (or another nut if you prefer a different one)
aioli

green bean dressing
yields 2 cups

4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic

combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.
aioli
yield: 1 cup

1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together

preparation

1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.