Brussels Sprouts with Honey-Butter

 

Brussels Sprouts with Honey-Butter

(4 servings)

 

Ingredients:

6 slices Thick-cut Bacon, cut into ½-inch pieces

1½ lb. Brussels Sprouts, halved

¼ tsp. Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter, softened

2 tbsp. Honey

Directions:

In a medium skillet over medium heat, cook bacon until almost crisp.  Drain to a paper towel-lined plate, reserving 1 tbsp. of drippings.  In a medium bowl, place Brussels Sprouts, bacon drippings, salt and pepper.  Toss to coat.  Spread out evenly on a rimmed sheet pan lined with parchment paper.  Roast in a pre-heated 375-degree oven 30 minutes or until Brussels Sprouts are browned.  In a medium bowl, combine butter and honey mixing well.  Now add the Brussels Sprouts stirring until completely coated.   Stir in bacon, adjust seasoning if needed and serve.

Notes:              This recipe can be easily doubled or tripled.

Ideas for Future Efforts

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Corn Casserole

 

Corn Casserole

(4 servings)

Ingredients:

1 can Whole Kernel Corn

1 can Cream Style Corn

2 large Fresh Eggs, beaten

1 cup Milk

½ cup Cheddar Cheeses, shredded

4 tbsp. All-Purpose Flour

3 tbsp. Sugar

8 tbsp. Unsalted Butter, melted

¼ tsp. Salt

¼ tsp. White Pepper

Directions:

In a large bowl, combine all ingredients.  Pour into a sprayed 8x8 baking dish.  Put in a pre-heated 350-degree oven for I hour and 20 minutes.  Let cool 10-15 minutes before serving.

Notes:              This recipe can be easily doubled and put in a 9x13 baking dish.  Baking time may have to be adjusted.  Check dish at finished time to see if you need to go additional minutes.  Maybe 10-15 more at the most.

Ideas for Future Efforts

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Holiday Vegetable Dishes

 I know Thanksgiving is Thursday, but I have a couple of holiday vegetable side-dishes that will work for Christmas, New Year or any other holiday.

Both are easy dishes to make.  We start with “Corn Casserole” on Wednesday.  Then follow it up with “Brussels Sprouts with Honey-Butter” on Thursday (Thanksgiving Day).

These dishes actually work anytime of the year.  So just enjoy them whenever you can.

“Happy Thanksgiving” to everyone.  I know I’m thankful for having you checking out my food blog.  I hope you have found recipes and information that has helped.

“Happy Cooking” until next time.

Chicken Vesuvio

 

Chicken Vesuvio

(4 servings)

 

Ingredients:

3 tbsp. Olive oil

4 Chicken Thighs with skin and bones

as needed Salt and Pepper

1½ lb. Small Red Potatoes, halved

4 large cloves Fresh Garlic, minced

¾ cup White Wine

¾ cup Chicken Broth

1½ tsp. Dried Oregano

1 tsp. Dried Thyme

8 oz. Frozen Artichoke Hearts

2 tbsp. Unsalted Butter

Directions:

Heat the oil in large ovenproof pot over high heat.  Sprinkle chicken with salt and pepper.  Cook chicken in pot until golden brown on all sides (about 10 minutes).  Transfer chicken to a bowl.  Carefully add potatoes to same pot and cook until they are golden brown, stirring occasionally (about 10 minutes).  Add garlic and sauté for 1 minute.  Add wine and stir to scrape up any brown bits on bottom of pot.  Add broth, oregano and thyme.  Return chicken to pot, stir to combine and bring to a boil over medium-high heat.  Cover and place in a pre-heated 450-degree oven until chicken is cooked through (about 20 minutes).  Transfer chicken to a platter and arrange potatoes around it.  Keep warm.  Add artichoke hearts to sauce in pot.  Cover and simmer over high heat until artichoke hearts are tender, stirring often (about 4 minutes).  Turn heat to low and stir in the butter.  Pour sauce over chicken and potatoes and serve.

Notes:              If you don’t care for artichoke hearts. Try using 1 cup of thawed frozen lima beans instead.

Ideas for Future Efforts

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Greek Chicken Skillet

 

Greek Chicken Skillet

(4 servings)

 

Ingredients:

2 medium Lemons

2 tbsp. Jalapeno Pepper, sliced fresh or pickled, drained

1 tbsp. Olive Oil

2 cloves Fresh Garlic, minced

1 tsp. Dry Dill Weed

4 pieces (4 oz.) Boneless Skinless Chicken Breast

1 can (14 oz.) Chicken Broth

1 tbsp. Unsalted Butter

¾ cup Orzo Pasta

1 pkg. (9 oz.) Fresh Brussels Sprouts, sliced

¼ cup Green Olives, pitted and halved

¼ cup Feta Cheese, crumbled

Directions:

Zest and juice one lemon and thinly slice remaining lemon.  In a large skillet, add all the lemon, jalapeno, olive oil, garlic, dill, chicken, chicken broth, butter and bring to a boil.  Now add the orzo, cover, reduce heat and simmer for 10 minutes.  Add Brussels Sprouts and olives, cover and simmer 5 more minutes or until orzo is tender and chicken is done.  Serve immediately.

Notes:              You can combine the first 5 ingredients, minus the sliced lemon in a zip-lock gallon bag.  Then add the chicken and sliced lemon to marinate for 30 minutes before cooking.  This will help get the flavor into the chicken a little better.  Than just continue with the directions.

Ideas for Future Efforts

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Chicken Dishes

 

This week we have a couple of chicken dishes that are a little unique.  But both are quite flavorful.

We start with “Greek Chicken Skillet” on Wednesday.  Then follow it up with “Chicken Vesuvio” on Thursday.

The Greek dish uses chicken breasts.  While the Vesuvio uses bone-in thighs.

I hope you will enjoy them as something not usually in your meal plan.

“Happy Cooking” until next time.  Please do share this link with others.  Thanks.