Another tragically weird dish assembled by yours truly.
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| Potatoes, shallots, garlic, brussel sprouts, shrooms, fresh rosemary and thyme. And a really dull knife. |
Upon first glance at the ingredients above, you might think, "Hm, that looks normal enough. Adele must be losing her hodgepodge chutzpah." THINK AGAIN, JERKS!
First up, I let some frozen chicken breast bathe in some walnut oil, thyme, rosemary, salt and pepper.
While my formerly feathered friends were wading in walnut oil, I prepped the other ingredients.
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| Slice, dice and be nice to your veggies. I may not have the greenest thumb, but this fragrant little rosemary trooper is grown by me! I would also like to confess that this picture was taken like a month ago. That same rosemary plant now has some freakish yellow mold on it. A moment of silence for this plant and Adele's dignity. |
Evenly slice your mini taters, cook in walnut oil, S&P and fresh herbs. Make sure that the oil in your pan is hotter than dropping it when the pimps in the crib, ma.
Smellovision would be an immense olfactory experience right meow.
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Dayyyyuuuuuummmmm potatoes. |
While I cooked up the rest of the ingredients, I left the potatoes on low heat in the toaster oven to stay warm and crispy.
After cooking the chicken, shrooms and onions, I added some balsamic vinegar.
ACTION SHOT!
I then added in the brussel sprouts. Rookie move. I should have cooked the brussel sprouts first with the chicken. To remedy my foolishness, I tried to steam everything so that the BS would cook.
The cooking supplies in my kitchen are just as hodgepodge as the nonsense that I create. So a glass cutting board had to suffice as mondo lid.
I let all that sit for a couple minutes more, than plated the potatoes, chicken and veggies.
WILDCARD INGREDIENT!! So the chicken/veg medley with the skillet potatoes were a tad on the salty side and needed some sort of fresh flava. What's more refreshing than guacamole?!
It was a wise choice.
