Sunday, April 12, 2015

Chicken Cutlets and Roasted Green Beans

Last week I saw this video on Facebook and I knew I had to make this recipe.
I, unfortunately, do not have any "food" memories of my Nonnie. I was named after her, thank you Lenore and I remember her as being a loving Nonnie. But no food memories. She passed away when I was in First Grade. I remember going to her house and sitting on the radiator in the kitchen but that is all. I remember her bedroom bureau as being large with hidden compartments. But no food memories. I will have to check with my sister to see if she had any food memories.

I am so glad I made this recipe. This Chicken dish was amazing. 
I loved it. Chris loved it and Archie loved it too.
It was as good as my Mom's recipe.
I especially liked the Lemon Dressing that is added at the end.
What I liked best about it was that it was baked and not fried.
Please watch the video for the recipe.

Our side dish tonight was our new favorite vegetable recipe. Roasted Green Beans.
I know that they have been the rage on food sites but this was our first time trying them.
It will not be our last.

2 lbs green beans
2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt
1⁄2 teaspoon fresh ground pepper

Preheat oven to 400°F.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.

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