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Posts Tagged ‘brussels sprouts’

Nick whipped this up tonight and it was delicious!

Ingredients:

  • 2 chicken breasts
  • 1 turnips (the root part)
  • 1 golden beet
  • 1 red potato
  • 1 apple, unpeeled, cut into eighths
  • Brussels sprouts
  • Olive oil
  • Rosemary, thyme, salt, pepper
  • Mixed seasoning
  • Whole grain mustard
  • Butter

Skin and dice turnip and beet. Dice potato. Cut brussels sprouts in half. Season with rosemary, thyme, salt and pepper, then toss in olive oil. Arrange on baking sheet (place the brussels sprouts flat side down); bake for for 25-30 minutes at 450.

Meanwhile, season some chicken breasts with whatever mixed seasoning you have on hand (Nick used Trader Joe’s everyday seasoning) plus salt and pepper (depending on how much salt your mix uses). Heat some olive oil in oven proof skillet. Brown breasts for three minutes on one side; flip them over, then place chicken in the oven for 9-10 minutes alongside the root vegetables (we continued using separate pans).

When chicken is ready, remove from pan and keep warm. Return pan to stove; put in 4-5 apple slices and let them brown in drippings. Deglaze pan with 3/4 cup chicken broth; reduce for a few minutes. Add a pat of butter and 2 tbsp whole grain mustard.

Add root vegetables until well-coated (and extra broth if it seems dry). Put the chicken on a serving platter and arrange veggies with sauce on and around the breasts.

This would also be good with a carrot and/or parsnip thrown in.

Bon apetit!

 

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Brussels sprouts

We make these from time to time — got the idea from our favorite restaurant in Savannah, Local Eleven Ten.

Get some good looking Brussels sprouts; wash, cut off the stem ends then cut in half.

Fry up a few pieces of bacon in a skillet.  When fully cooked, remove bacon — but what you’re really after is the hot bacon grease in which you will sear the Brussels sprouts.

Keep the heat high, but not so high that the grease begins to smoke, and cook the sprouts until they are lightly browned. Add just a little brown sugar and maybe a dash of balsamic vinegar while cooking.  Season with salt and pepper to taste.  Just before serving, crumble up some of the cooked bacon and mix with the sprouts.  Yum!

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