Brussel Sprouts and Bacon

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Brussel Sprouts and Bacon
I've never liked brussel sprouts. I can recall once that I've eaten more than two in one sitting. It was at a local restaurant and the roasted brussel sprouts were covered in marinara sauce and mozzarella cheese and came as an accidental side to the dish I'd ordered. Then one day Miss A's best friend's mom introduced me to these magical, delectable, drool-worthy brussel sprouts. I've eaten them four times in the last two weeks. The leftovers are even good microwaved the next day!
Course Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425. Cook the bacon until crisp in an oven proof pan. While the bacon is cooking, rinse the brussel sprouts under cool water. Chop off the ends and peel off the outer leaves. (I have no idea why you do this, you just do.) when the bacon is cooked, remove it from the pan leaving the drippings. Then crumble the bacon. If you don't think you have enough drippings *add a bit of the olive oil. Over medium to medium-high heat, sautee the brussel sprouts until they start to caramelize, stirring occasionally. Use white wine or chicken stock to deglaze the pan. Add the brussle sprouts to the oven. Cook for about 15-20 minutes stirring occasionally. If you think the brussel sprouts are getting too done, add some more of the white wine or stock. Remove the brussel sprouts and while the pan is still hot drizzle maple syrup over the cooked brussel sprouts. Stir again. Salt and pepper the brussel sprouts. Stir. Add the crumbled bacon. Stir. Serve warm.
Recipe Notes

My opinion:
I really, really, really like this dish. It's very hard not to eat the whole pan in one sitting.

Yum

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Pan-Roasted Chicken With Leeks

Pan roasted chicken and leeks
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!

Print Recipe
Pan-Roasted Chicken With Leeks
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
  3. Push the bacon to the side of the pan.
  4. Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
  5. Remove the chicken from the pan.
  6. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
  7. Whisk in the cornstarch in the chicken stock.
  8. Add the stock and wine to the pot.
  9. Transfer to the oven.
  10. Set the timer for about 20 to 25 minutes.
  11. Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
  12. Cook for another 15 to 20 minutes until the chicken is cooked through.
  13. Serve over rice.

My opinion:
I couldn’t get enough of this dish! I wished there was more!

p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.