Chicken, Brussels Sprouts and Mustard Sauce with Rosemary Potatoes

How do you feel about Brussels Sprouts? It's one of those vegetables you either love or hate. I have discovered a love for them. My mom hates them, or as I like to say - she thinks she hates them. But, it's all in the preparation. I am certain that prepared the right way, anyone can be converted. The best version I've ever had is at Restaurant Iris here in Memphis. I would go there just to eat their sprouts.

This recipe was the first time I've prepared them at home, mostly because I feared Keith wouldn't touch them. I was wrong. This is an excellent dish that we both just devoured. Thanks, Cooking Light, for yet another winner!

Chicken, Brussels Sprouts and Mustard Sauce with Rosemary Potatoes

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Ingredients:

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Potatoes: 

• 1 tablespoon olive oil 
• 1 teaspoon chopped fresh thyme (or 1/2 tsp dried)
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces quartered red potatoes

Preheat oven to 450°.

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 12 minutes or until done. 

Meanwhile, prepare potatoes by combining 1 Tbsp olive oil, 1 tsp chopped fresh thyme (or 1/2 tsp dried), 1/2 tsp minced fresh rosemary, 1/4 tsp black pepper, and 12 ounces quartered red potatoes in a bowl. Spread mixture on a jelly roll pan and add to oven. Bake for 25 minutes or until golden brown.

*I added the potatoes to the oven while the chicken was in there. and just pulled the chicken out first to finish the recipe. Everything was ready right at the same time.*

Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley. I added about 1 more Tbsp of mustard at this point to thicken it up.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken, sauce and potatoes.


Enjoy!

Wine Friday: Milbrant Vineyards Traditions Cabernet Sauvignon

Happy Friday! This has been another whirlwind week, so I'm excited for a weekend with very little plans. Keith, on the other hand, is taking part of his state dental boards on Saturday morning. So, wish him a bit of luck, although I don't think he needs it :)

It's time for Wine Friday! Here's a cab I opened on Tuesday night this week. Usually I get into the vino closer to Thursday, but some stress relief was needed sooner than expected! I quite enjoyed this variety.

Milbrant Vineyards "Traditions" Cabernet Sauvignon

Year: 2009

Origin: Washington

Average Price: $12-15

About the wine: The 2009 Cabernet is a dark, harmonious and complex with flavors of black cherry, plum, cassis, coffee mocha, and a hint of mint. Open a bottle with roasted meats, stews, lamb kebabs, cassoulet, hamburgers, barbecue, ribs, sloppy joes, tacos or pizza. - Milbrant Vineyards

Enjoy your weekend!

Shrimp, Asparagus and Pesto Gnocchi

Gnocchi. Oh, how I love some gnocchi. I tasted my first gnocchi dish in 2007 at a restaurant in the same building where my first job was. I remember thinking, where has this been all of my life? Gnocchi are small Italian dumplings made from potatoes. They are tender, fluffy and hearty. And I heart them.

If I were ambitious, and not working late most nights, I'd make it from scratch. But, this is a busy world and pre-made gnocchi exists. It's a great item to keep in the pantry when you need dinner ready ASAP. This is a yummy Cooking Light recipe that was ready in a flash.

Shrimp, Asparagus and Pesto Gnocchi

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Ingredients:

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons grated Parmesan cheese 
• 2 teaspoons fresh lemon juice 
• 2 teaspoons bottled minced garlic
• 4 teaspoons extra virgin olive oil 
• 1/4 teaspoon salt 
• 1 cup cherry tomatoes, sliced in half

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Add cherry tomatoes. Serve immediately. 

Enjoy!

Menu Monday 2/6/12

I hope your week is off to a great start! What did you think of the big game yesterday? The Super Bowl wasn't all that exciting to me until the very end. I thought Madonna was great, and the commercials were average. I much more enjoyed two good movies we watched this weekend: 50/50 and Courageous. Both had me laughing and tearing up and different parts!

Anyway, it's time for Menu Monday!

Here's what we've got cookin' up. Can you tell that chicken is a theme? I don't think I've ever made so much of one type of meat in one week, hopefully we can handle the repetition! From top left:

Caprese Chicken: We make this all the time. It's so simple, you don't need a recipe! Sprinkle chicken breasts with salt & pepper. Drizzle with extra-virgin olive oil and balsamic vinegar. Grill until cooked through. Top with mozzarella slices, tomatoes and basil. Drizzle with a bit more EVOO and balsamic.

Chinese Chicken Salad: This recipe comes from a Better Homes & Gardens special edition magazine "Eating Well," and I couldn't find this online to link to. It uses a slow cooker to cook the chicken during the day. We'll see how it turns out!

Result: Awesome! Click here for the recipe.

Chicken with Brussels Sprouts and Mustard Sauce with Rosemary Potatoes: Here's a Cooking Light recipe I've had bookmarked to try for a long time. I am confident this will be tasty! The positive reviews on My Recipes are pretty reliable. I'll be sure and share our photo and thoughts after we've tried it.

Verdict: Outstanding! Click here for my post with the recipe.

What are you making this week?

Hot Crawfish Dip

Happy Super Bowl Sunday! I personally think today is little bit overrated, but I do enjoy watching the commercials being that I work in advertising. Here's hoping Madonna's halftime performance lives up to the hype!

Undeniably, the super bowl is great for one thing (no matter who is playing) and that's FOOD. We had a party last year, but this time around we're taking it easy. That didn't stop me from making a scrumptious appetizer! We are currently snacking on this:

I'm a recipe junkie, but the appetizer section of my cooking binder is totally bulging with magazine tear-outs. I didn't even crack it open today, I went straight to my most recent Southern Living magazine on the coffee table. This was calling my name! There are some recipes that you read and just know they're going to be amazing. This is one them!

Hot Crawfish Dip

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Ingredients:

1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

I served the dip in ramekins that I had warmed in the oven.

Enjoy!

Giveaway Winner and Wine Friday: Redtree Cabernet Sauvignon

Happy Friday!! I'm so excited for the END of the week. Can I get an Amen? I'm also announcing the winner of the giveaway today which is always fun for me! Thanks so much to everyone who participated!

The winner is the lovely Mallory over at The Laceys! I happen to read her blog and she and her husband are adorable, not to mention their precious little girl, Elting. Congrats, Mallory! I'll email you to get you address.

I wish I could give a cookbook to everyone, Oprah-style :)

It's ironic that all week long I've been reading your comments about how often you cook, and this is one week that I haven't cooked a single thing. I haven't even made a sandwich! After getting a stomach virus on Sunday, food just hasn't appealed to me. I've eaten because I need to, but I couldn't bring myself to cook, and nothing sounds good. I definitely had to control my gag reflex earlier in the week when Keith reheated the same meal that I had last eaten before the attack. It didn't cause it, but still ruined that dish for me for a while! Don't you hate that!? That may be too much info....sorry! :) Anyway, after my vacation from the kitchen, I'll be back in full-force this weekend.

 

Alright, back to an important matter: Let's not forget Wine Friday! Here's a good solid keeper that I have purchased several times:

Redtree Cabernet Sauvignon

Year: 2009

Origin: California

Average Price: $8

About the wine: Wine Enthusiast gave this wine 85 points. I think it's a very good versatile cab that would be good to have on hand as a house wine. It pairs well with most foods, especially pasta, burgers, and pizza. Plus, the bottle is pretty cute and looks good in your kitchen. Just sayin'...

Happy weekend to all my blog world friends!