In the Kitchen: Home Chef: Buttermilk Ranch Chicken

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Buttermilk Ranch Chicken with Honey-Butter Mashed Carrots

I actually had my sister over for lunch last week, so I figured I’d try this recipe out for our lunch date. It was the best idea I had all week!

While this is more prep work than I’d typically do for a lunch meal, my sister and I split things up and were able to feed all four of our (under age 4) kids AND ourselves while it was still technically lunchtime. I’m calling it a win.

The buttermilk ranch sauce was really, REALLY rich, so we served it on the side instead of drowning everything in it. The green beans were, well, unremarkable, but the mashed carrots were EPIC.

You might not believe me that mashed carrots can be epic, but I promise you I’m not lying. They. Are. Delicious. Husband was actually jealous he didn’t get to try them.

If I make it again:

Again, I’ll likely be making only one piece of this meal again: the mashed carrots. I’ll tell myself I’m going to use less butter and honey than the recipe calls for, but honestly, I’ll probably use all 2 TBSP. Because NOM.