Tag Archives: Brussels Sprouts

Dijon Maple Baked Chicken

Dijon Maple Baked Chicken

  • Servings: 2
  • Difficulty: easy
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Dijon Maple Baked Chicken
When I am in recipe hunting mode I generally cruse through my bookmarked sites and will also look at Pintrest, Yummly, FoodNetwork, Food.com, Food52 etc. Pintrest is great in many ways but at the sametime feels less authentic because it is about getting people to your site vs promoting good food you made. Not everyone plays that game but I see a recipe multiple times when I go there to look. One of those is “the best chicken ever”. I see it posted as Holy Yum, Man-Pleasing Chicken etc… You know the one.

Firstly, it is a good recipe for chicken that you and your family will like if they enjoy or tolerate mustard flavor. The chicken was super moist and the sauce concentrated and worked well as a sweet and tart kinda of sauce. It’s good but by no means will be the best ever as stated. I say that not to discourage you but instead level set with you. No hyperbole here or at least I try.

2 Chicken breasts and thighs (trimmed)
1/2 cup Dijon Mustard
1/4 cup Maple Syrup
1 tbs of Rice wine vinegar
Fresh Rosemary
Kosher Salt and Pepper

Brussels Sprouts (diced)
1 green onion (diced)
Garlic Salt
Red Pepper Flakes
Kosher Salt
Black Pepper
Parmesan Cheese
Splash of red wine vinegar

1. Super easy. Preheat your oven to 400 degrees. Trim your chicken. In a baking dish salt and pepper your chicken on both sides. Mix your wet ingredients and pour over the top. Move the chicken around so its coated on all sides.
Pop it in the oven for 40-50 minutes until done. Some recipes talk about making a sauce and pour it on top of the chicken. IMG_9710IMG_9711

2. As a side I decided upon Brussels Sprouts. I heated a cast iron skillet with coconut oil (medium)
I washed and cut the sprouts and onion and then tossed them with the seasoning. I put them in the cast iron skillet and let the bottoms brown before turning. 3 minutes or so. Stir occasionally until it is tender to your liking.


Roasted Spiced Walnut Brussels Sprouts with Goat Cheese

Roasted Brussels Sprouts with Candied Walnuts, Pepper Bacon and Goat cheese

  • Servings: 10
  • Difficulty: easy
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Roasted Brussels Sprouts with Candied Walnuts, Pepper Bacon and Goat cheese
One of those vegetables that a lot of people call out as their least favorite. Like many other veggies in how they are prepared that makes a huge difference. Most of us grew up with these boiled in salt less water. No attempt in trying to help these babies out. With a little pampering and grooming these can steal the show. I converted a few people last year who claimed they hated them before they tried these. Roasting is the key.

Most often Jill and I will just roast with a Kosher salt and pepper and maybe a splash of balsamic or garlic or lemon. Given that I am making these for Thanksgiving and don’t know how some guests view these, I am dressing them up a little bit to tempt everyone to try. A la goat cheese and candied walnuts.
Adapted from Michael Symon

Brussels Sprouts enough for your serving size
2 cloves of minced garlic
3-4 Green onions sliced
1 serrano chili, seeded and minced
¼ cup of red wine vinegar
1 tbs of honey

Parsley to top
Goat cheese

Candied walnuts
1 tbs honey
1 tbs of maple syrup
Pinch of Kosher salt
Pinch of Sugar
Pinch of Cayenne pepper
Pinch of ground ginger

1. Prep your Brussels but cutting them in half or in fourths if they are large. You want similar sized pieces. The white stalk at the bottom is pretty thick and fibrous. I cut a pie shape or wedge out.

2. Sprinkle on a cooking sheet lined with foil. Spread them out and pour olive oil on top and dust with Kosher Salt and Pepper. Roast at 400 degrees for about 40 mins (until they are tender).

3.Make your dressing by mixing the minced garlic, onions, vinegar, honey and minced serrano in a bowl. Drizzle on top and stir in the hot pan. I put them in the oven for about a min to cook the garlic to remove some of the bite.

4.Serve with goat cheese, candied walnuts, a few capers and parsley.


Bacon Roasted Chicken in the Greens

Bacon Roasted Chicken in the Greens
I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
1 leek
4 cloves of garlic
1 tbs of GF Dijon
1 lemon
Kosher Salt
Garlic Salt
Splash of Chicken Stock (organic)

In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.

Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.


Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon

Roasted Brussels Sprouts with Spiced Walnuts, Blue Cheese and Bacon

  • Servings: 2
  • Difficulty: easy
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Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon
I love roasting Brussels sprouts. They really can stand alone with simple salt, pepper and olive oil. But every now and then it’s fun to dress them up. I had some blue cheese, walnuts and bacon and decided to make them special.

The sweet but spicy walnuts with the bacon and blue cheese compliment the tender brussels.

2 strips of bacon
Brussels Sprouts (I am using enough for two)
1 tbs of Red Wine Vinegar
Peanut oil
Blue cheese
Green onion

Spiced Walnuts

Handful of Walnuts
Slap Ya Mama season
Curry Powder
Fresh Thyme
Peanut oil

1. Mix your walnuts in a small bowl with the oil and spices and put them in a 325 degree oven for about 15 mins. Remove and cool.

2. In a skillet on medium low heat cook your bacon until crispy. Save some of the bacon grease and deglaze your pan with the red wine vinegar. Turn up the heat to medium and add your quartered Brussels sprouts and cook until tender. You may have to add more vinegar or a shot of water. When ready to serve mix the walnuts, blue cheese and top with crispy bacon on a few green onions.