Okay, so I know I just posted about green beans, but given that thanksgiving has just come and gone, I ended up having a Turkey leg left over and thought it would be such a shame to waste such a good piece of meat! So I thought I would try out stewed green beans with turkey meat this time around, because when I was working on my own, a few of the recipes that claimed full authenticity mentioned turkey meat over bacon.
I have to say that I’m not the biggest fan. It felt too heavy/oily, which completely shocked me, and honestly, the turkey TOTALLY overpowered the beans. Bacon I think is a better meat to use in general because it lends itself so well to other flavors and profiles so nicely without overpowering it. Bacon adds just the right amount of richness and meat, but lets the green beans still stand on its own. I’m still glad I tried it, but I don’t think I will be using turkey again in the future.
On another note, I made a Catalina Chicken the other night, and it was pretty darn good, but I did halve the amount of sugar and honey that the sauce asked for. It was already pretty strong as is, but for me, I really just don’t like super sweet sauces on my meats, but the added roasted cherry tomatoes—I used multi-colored because I think they look prettier on a plate in general—really added a nice tartness to cut through the thickness of the sauce! Another note I think I should mention is that I would use chicken breasts for this recipe over thighs. I know, I know, thighs are more flavorful, and I don’t doubt or argue that, but I think the thighs just got way too overpowered by the sauce, where as a chicken breast would greatly welcome a large amount of flavor. If you’re going to use thighs, they should also shine, and I think the sauce was what took the cake for this recipe, and I’d like the chicken to shine a little too.
Lastly, I totally could have made my own mashed potatoes, but I happened to have thrown my back out of whack and could only stand up for 15 minutes at a time with a heat pack permanently affixed to my lower back—thankfully the chicken was very much a throw chicken in a pan, let it brown, flip & add tomatoes, let it finish cooking, serve—and mashed potatoes, like really good mashed potatoes, take a little more time and effort to make, which I physically couldn’t do at the time I made this. SO, instead, I happily cut a corner and picked up a Bob Evan’s Garlic Mashed Potatoes because 1) it’s delicious and a great alternative to the real deal when you’re in a time pinch, and 2) I’m very distantly related to the Bob Evan’s franchise through my maternal grandfather, whose mother was an Evans! And frankly, while I try to make most everything I plate from scratch, sometimes there isn’t enough time or you’re just not feeling it—which if you work full time and are the primary cook for your family, sometimes there’s only so much homecrafted cooking you can do—there is absolutely nothing wrong with cutting corners here and there, and mashed potatoes is one of my main corner cutting that I do from time to time. I can’t recall the other corners I’ve cut, but as I think of them, or use them, I will make a note! But this was a great weekday meal choice for sure and will be kept in the weeknight meal roster! Happy Eating! – Cooking Maggie
Catalina Chicken from Creme de le Crumb