I realized the other day (with horror) that I have never made brussels sprouts. Maybe a carry-over from childhood rearing it’s ugly head in my adult life? I didn’t like them when I was little – really the only veggie I have no taste for – so I’ve never thought to make them for my family. Then I saw this recipe and was intrigued. Sprouts with caramelized onions and bacon? Well, that sounded absolutely divine. I had my dad over for dinner tonight (my mom is out-of-town visiting family) and made this perfectly paired meal. Oh so good. I had thirds of the brussels sprouts. The chicken has a great depth of flavor and a spicy kick to it that will make you want to lick every last drop of sauce from your plate. Who knew onions could be so sweet and tangy? With the bright flavor of the sprouts and the moist savory chicken, this dinner was an out of the park success!
Since I was visiting with my dad while I put this dinner together, I only have completed photos for you. Taking pictures of food rather than enjoying the company of one of my most favorite people just wasn’t going to happen. I did take a couple when getting the marinade ready though. This particular recipe caught my eye because of the use of cinnamon & cumin. A surprising and delightful combination for sure.
Whenever I’m marinating, I poke my chicken before throwing it in a Ziploc bag. It makes it easier to squish the sauce around and get all sides coated well.
All those little holes help the meat to soak up the sauce-y sauce.
So that it can turn into a delicious and gorgeous meal!
I used my indoor grill for the chicken. So juicy and delicious.
And seriously, if you’ve never tried brussels sprouts – or don’t think you like them – try these. They are incredible.
And a little potato-y goodness. Don’t you just love a great meal?
I am not kidding. Try the brussels sprouts. You will be amazed.
Spiced Honey Lemon Chicken
(from Crepes of Wrath)
2 chicken breasts, pounded to an even thickness
1 teaspoon salt
1 teaspoon pepper
4 teaspoons olive oil
1 tablespoon butter, melted
3 tablespoons honey
zest and juice of 1 lemon
1/2 teaspoon ground cinnamon
3/4 teaspoon ground cumin
2 teaspoons paprika
1. Combine all of your ingredients in a small bowl, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!
2. You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. To broil, heat the oven to 400 degrees F and cook for 10-15 minutes on each side, until cooked through and the juices run clear.
Sweet Caramelized Brussels Sprouts
adapted from The Noshery
6 tablespoons unsalted butter, divided into 3 tablespoons
1 onion, thinly sliced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, quartered
3 tablespoons extra-virgin olive oil
1/2 cup water
4 slices of bacon, sliced into 1-inch pieces and cooked until crispy
1. Melt 3 tablespoons butter in medium skillet over medium heat. Add the onions and sprinkle lightly with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.
2. Quarter the brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussels sprouts and sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Mix in the cooked, crispy bacon and serve and top with the onions. When you eat them, mix the onions in with the sprouts so you get a little bit of everything in each bite. Serves 3-4.
Herb Roasted Baby Potatoes
8 baby potatoes
3 -4 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon italian seasoning
1/4 teaspoon paprika
1 tablespoon grated parmesan cheese
1. Wash potatoes and place them in a sauce pan and cover with water.
2. Boil until soft (approximately 20 minutes).
3. While potatoes are boiling put olive oil in heavy skillet.
4. Heat the oil on low until potatoes are done.
5. When the potatoes are done remove them from water and dry on paper towels.
6. Increase the skillet heat to medium.
7. Add potatoes to skillet, season with remaining ingredients except parmesan and saute about 10 minutes or until just browned, turning occasionally.
8. To serve remove potatoes to a serving bowl, and dust with grated parmesan cheese.
Bakerlady 