For the Month of Simple Suppers Challenge, I made the Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans. I’ll admit that my challenges started at the grocery store. Yes, that’s when I decided to read the ingredient list and realized that I am not all that familiar with a lot of everyday ingredients. I am sure many of you can relate. For example, I wondered, for at least the twentieth time in my life, what exactly a shallot looks like? I envision a green onion but I know, after being corrected numerous times, that it is not a green onion. Some things I’ll never learn.
I decided to skip the shallots. Neither of my children will eat anything that resembles an onion, or food that could have come close to touching one.
- We've Got Your Weeknight Meal Plan for the Entire Month
- Last Week of the Month of Our Simple Suppers Challenge
- Jalapeño-Honey Chicken Tenders
After figuring out the difference between Italian parsley and flat leaf parsley, French green beans and American green beans, I made it home safely with my ingredients. It was 5pm on a Sunday evening.
Dinner was served at approximately 8:30 pm. An observant person will notice that those green beans don’t look roasted. They weren’t. Those were steamed in the microwave. I did roast green beans but ate the delicious ones while I was cooking the chicken tenders. Yes, they were that good! I did have a few challenges with the chicken tenders (a batch may have gone bad) but the dinner that my family and I eventually enjoyed was indeed delicious. The moral of this story: people who do not usually cook, should stick to simpler recipes.