Happy Sunday! Hope you are having a super fabulous weekend! It got pretty cold here this weekend!
With Thanksgiving being around the corner this post is very appropriate because the mashed potatoes and Zoe’s Kitchen inspired braised beans will make awesome sides for your Thanksgiving festivities 🙂
This past summer I visited with my family in North Carolina and one evening my big brother, sister in law and I went out for dinner at Zoe’s Kitchen. This is when I tried their rosemary braised beans which were heavenly. I normally don’t care for beans (not that I don’t like them but they are not one of my go-to sides) but I had to try and make them! I did some online research and found someone who had already recreated them! OMG They turned out amazing! In addition to making the beans and mashed potatoes, I needed to figure out what main dish to prepare. Enter Oven Fried Chicken. It has the crunch of fried chicken but without all the calories of deep fried chicken 🙂 Man I love oven fried chicken 😉
I hope you enjoy! <3
Oven Fried Chicken, Creamy Mashed Potatoes and Beans Recipes:
- 8 boneless chicken tenders
- ⅓ c. milk
- ¼ c. white flour
- 1½ c. bread crumbs
- dash Salt
- Preheat the oven to 375F and spray a large cookie sheet with cooking spray.
- Combine the dash of salt with the breads crumbs (mix well). Put the milk in a small container big enough to fit a chicken tender. Sprinkle the flour on a large dish and sprinkle the bread crumbs with salt into a separate large dish.
- Dip the chicken tenders into the milk then coat them with flour, dip them again in milk and finally coat with bread crumbs. Place on cookie sheet and repeat with the rest of the tenders. Place the tenders about an inch apart and place in the oven.
- Properly disinfect your counters and dishes as well as your hands to avoid cross contamination.
- Cooking time is about 13 minutes but this will vary depending on the size of the boneless chicken tenders. Check at 10 minutes and place back in the oven if they are still not ready. Remember the juices need to run clear.
- 8 Gold potatoes
- 1¼ c. Parmesan
- 1½ c. Half and Half
- 5 tbsp Unsalted butter
- Salt to Taste
- Splash of milk
- Peel your potatoes, then wash them. Cut the potatoes into 2 inch cubes (doesn't have to be exact. The smaller you cube them, the faster they cook too) and place in a large pot with cold water (to prevent them from oxidizing). When you have cubed your potatoes place on the stove on high and cover with lid until water boils. When water starts boiling reduce heat to a low boil and let them cook for about 10 minutes to start. To check if the potatoes are ready, carefully take a piece out of the pot (careful because they will be HOT! Handle with care) and pierce with a knife. If the knife slides through easily (like room temperature butter) they are ready but if you get resistance piercing the potato, they are not ready. Keep doing this every two minutes until they are ready.
- When they are ready, drain the potatoes in a colander. Place the butter in the pot with the drained potatoes and place back on the stove over a very low heat to keep them warm. With a potato masher, mash the potatoes. Add the half and half, half a cup at a time (this is to avoid the potatoes getting too runny if they were smaller potatoes). Mix. Slowly add the Parmesan cheese and go tasting the potatoes (some people don't like them too cheesy but I do! Again, caution they will be hot). Finally, if they need it, add salt to taste. If the potatoes are too dry and you used up all the half and half add a dash of milk until they have the proper creamy consistency you love 🙂
Zoe’s Kitchen Inspired Rosemary Braised Beans
I doubled the recipe because I had two cans of 15.5 OZ Goya Great Northern Beans.
– I used about 2 medium fresh rosemary springs from my yard. I washed them, cut them down to smaller springs, bruised them (trick I learned from Curtis Stone) and added them to the pot instead of dried rosemary. My husband Adam said it was a little strong on the rosemary but to me it was perfect so if you are sensitive to rosemary start with one medium or small sprig (remember I doubled the recipe).
– Start with 1/2 cup of chicken broth and adjust from there instead of the suggested 1 cup of chicken broth because mine came out too liquid. I tried to boil the liquid down but my beans got over cooked and that bummed me out a bit. They were still SO good and worth it, they just had broken out of their shells and were really soft.