Tonight i made a tomato barley risotto, mushroom garlic haricot vert (fancy name for french green beans), and italian herbed chicken breasts.
So this is the second time I've made risotto so i decided to put my own little spin on it, i added diced tomatoes and italian herbs like oregano and basil to tie in with the herbs on the chicken.
Now the haricot vert i have had some trouble with in the past, it seems like the garlic always gets burnt and my dad complains, but i think i got it down this time! What i did was blanch the beans for a quick minute then shock them in a ice bath, and right before I'm ready to serve i through them in a hot saute pan with olive oil, salt, and pepper, and then at the very last second i add the minced garlic tose and serve.
And what better for a little dessert than a few bits of Hershey's Special Dark Chocolate! Mmm