My Girlfriends' Boyfriends

October 3, 2012 | | | | |


Meet Daphne, Annabel, Megan, and Lara:

The five of us have been a pretty tight-knit girl gang since college. I have many things to say about these girls, but I don’t want to bore you/make you jealous by discussing our communal awesomeness. In a nutshell: Girlfriends are important. And mine are the best.

Boys have come and gone over the years (in a totally non-slutty way, obviously), but we’ve always remained obsessed with each other. Therefore, it’s understandably an adjustment when one of us brings a “serious” boyfriend in to group. The vetting process is intense, and the transition period has the potential to be very awkward. Lara brought Charlie into the group three years ago, so he’s pretty much a staple. Then I met Logan a year and a half ago. He had a slow introduction to the group because I was living in Paris when we started dating, but thanks to his natural charms he was still voted in pretty quickly. For a long time Logan and Charlie were the only true group boyfriends. We had all gotten used to this dynamic. AND THEN EVERYTHING CHANGED.

A few months ago, Annabel met Matt and Daphne met Nick. Weirdly, I missed all of the introductory drinks, dinners, and hungover Sundays that took place this summer. Clearly, I am very busy and important. This was fine when Matt and Nick were just “the new guys Annabel and Daphne are dating.” However, when they both DTR’d and I still hadn’t met either of these boys…I started to get nervous. Boyfriends were being added to the group without my consent? Shit was getting real, and I was completely out of the loop.

When L-bombs were dropped, I practically had a panic attack. I needed to meet these boys before they started thinking I was just a gorgeous, hilarious figment of the other girls’ imaginations.  So, last week I offered to cook dinner for our newly expanded group. What better way to get to know (/quietly judge) these two new additions than to have a nice, intimate dinner?

Logan was late to dinner.

We ate, we drank, we did the bonding over braised BBQ Chicken with sweet potato puree, three bean salad, and sautéed swiss chard with bacon.

Nick wore a tie, which I thought showed commitment to making a good first impression.

I don’t want to get overly emotional about these boys in print, so I won’t. I will just say this: I liked them. A lot. And not just because they brought booze and complimented my cooking. Both Matt and Nick are appropriately smitten with Annabel and Daphne. More importantly, they seem to recognize that as a group, we are the smartest, funniest, prettiest girls they know. I think we’ll all be very happy together. That said, we are all going to be the Brady Bunch for Halloween. Dibs on Marsha.

Braised BBQ Chicken: (Serves 10)
Ingredients:
10 bone-in chicken breasts with skin
5 cups Barbecue Sauce (Use any kind you like, or mix a few different ones)
3 tbsp canola oil, divided
3 cups Chicken Stock
Salt and Pepper
Optional: honey, brown sugar, chili flakes

Preparing your chicken:

-Pour your bbq sauce into a large mixing bowl. I like to combine different types of bbq sauce (i.e. one sweet, one spicy, one smoky), and slowly mix in the chicken stock. Taste. Feel free to add a little honey or brown sugar if you want something sweeter, or chili flakes if you need more heat.

-Pat your chicken breasts to remove any moisture (this will help them brown better) and season with salt and pepper.

-Brown your chicken breasts! Heat a little oil in a large pan, add chicken breasts in batches (change the oil each time). The skin should be golden brown.

braised-barbecue-chicken-recipe

-Place the browned chicken breasts in a saucepan/pot/braiser (whatever you have that is deep enough to hold the chicken). Add bbq sauce mix until the meat is ¾ covered.

braised-barbecue-chicken-recipe

-Bring the liquid to a boil, then lower to a simmer and cover. Braise for at least an hour and a half over a low flame. Turn breasts periodically.

-Before serving, place chicken in a baking pan and bake uncovered at 350 for approx. 30 minutes. Be sure to keep an eye on this. I may or may not have forgotten the chicken was in the oven while socializing and being fabulous….

braised-barbecue-chicken-recipe
If this happens, don’t panic…This is what sauce is for.

Sweet Potato Puree: (Serves 10)
sweet-potato-puree-step-by-step-recipe
 
Ingredients:
5 medium sweet potatoes/yams
½ cup orange juice
1 tbsp molasses
1 ½ tbsp dark brown sugar

Salt to taste

Preparing your sweet potatoes:

-Boil sweet potatoes in their skins until very tender (approx. 50 minutes)

-Drain the sweet potatoes and set aside until they are cool enough to handle.

-Remove the potatoes from their skins, cut them into cubes, and put them in a blender or food processor with the orange juice. Puree.

sweet-potato-puree-step-by-step-recipe

-Pour the warm puree into a pot and add the molasses and brown sugar. Salt to taste. Warm over low heat before serving.

sweet-potato-puree-step-by-step-recipe

Three Bean Salad: (Serves 10)

three-bean-salad-recipe
Ingredients:
2 x 15 oz can cannellini beans, drained
1 can pinto beans, drained
1 can black beans, drained and rinsed
½ small red onion, minced
2 garlic cloves, minced
Juice of ½ a lemon
2 tbsp olive oil
3 tbsp finely chopped flat leaf parsley

 

Preparing your salad:

-Strain the liquid from the cannellini beans and the pinto beans and place them in a large bowl.

-Strain the black beans and rinse them well with cold water. Add them to the bowl.

-In a small bowl, combine the minced red onion, minced garlic, lemon juice, and olive oil. Allow this mixture to stand for 10 minutes. (This will soften the garlic and mellow out the red onion.)

three-bean-salad-step-by-step-recipe

-Add the red onion mixture and the chopped parsley to the beans and mix well. DONE!

three-bean-salad-step-by-step-recipe

*I like to make this ahead and refrigerate it for at least a few hours for the flavors to really develop.

Sauteed Swiss Chard with Bacon: (Serves 10)

Ingredients:
2 large bushels of swiss chard, chopped
4 slices bacon
3 tbsp olive oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp brown sugar (optional)
salt and pepper to taste

 

Preparing your swiss chard:

-Rinse the swiss chard well and pat dry. Chop into medium size pieces about 1 inch in width.

-Chop the bacon width-wise into thin strips. Slice onions thinly and mince garlic.

-Cook bacon in a large skillet over medium-low heat. When browned, add the onions, garlic, and 1 tbsp olive oil. Allow to cook about 5 minutes until the onions are translucent.

sauteed-swiss-chard-with-bacon-step-by-step-recipe

-Add the remaining tablespoons of olive oil, and the brown sugar if using, then add the swiss chard. Sautee until swiss chard wilts and becomes tender (approx 7 mins).

sauteed-swiss-chard-with-bacon-step-by-step-recipe
Everyone loves bacon with their vegetables. #crowdpleaser #flavorbomb

Braised BBQ Chicken

Yield: 10 servings

Ingredients


  • 10 bone-in chicken breasts with skin

  • 5 cups Barbecue Sauce (Use any kind you like, or mix a few different ones)

  • 3 tbsp canola oil, divided

  • 3 cups Chicken Stock

  • Salt and Pepper

  • Optional: honey, brown sugar, chili flakes

Instructions


  1. Pour your bbq sauce into a large mixing bowl. I like to combine different types of bbq sauce (i.e. one sweet, one spicy, one smoky), and slowly mix in the chicken stock. Taste. Feel free to add a little honey or brown sugar if you want something sweeter, or chili flakes if you need more heat.

  2. Pat your chicken breasts to remove any moisture (this will help them brown better) and season with salt and pepper.

  3. Brown your chicken breasts! Heat a little oil in a large pan, add chicken breasts in batches (change the oil each time). The skin should be golden brown.

  4. Place the browned chicken breasts in a saucepan/pot/braiser (whatever you have that is deep enough to hold the chicken). Add bbq sauce mix until the meat is ¾ covered. Bring the liquid to a boil, then lower to a simmer and cover. Braise for at least an hour and a half over a low flame, turning breasts periodically.

  5. Before serving, place chicken in a baking pan and bake uncovered at 350 for approx. 30 minutes. Serve warm.

https://domesticate-me.com/my-girlfriends-boyfriends/

Sweet Potato Puree

Yield: 10 servings

Ingredients


  • 5 medium sweet potatoes/yams

  • ½ cup orange juice

  • 1 tbsp molasses

  • 1 ½ tbsp dark brown sugar

  • Salt to taste

Instructions


  1. Boil sweet potatoes in their skins until very tender (approx. 50 minutes). Drain the sweet potatoes and set aside until they are cool enough to handle.

  2. Remove the potatoes from their skins, cut them into cubes, and put them in a blender or food processor with the orange juice. Puree.

  3. Pour the warm puree into a pot and add the molasses and brown sugar. Salt to taste. Warm over low heat before serving.

https://domesticate-me.com/my-girlfriends-boyfriends/

 


Like what you read? Share it!

Never miss a post!

Get new recipes and lifestyle tips delivered straight to your inbox.

Shop this post