Food is Love Made Edible

Food is Love Made Edible

Poultry

20 Poultry

The Simplest Roasted Chicken Breast and Brussels Sprouts

My wife LOVES heavily roasted, nearly charred, Brussels sprouts!  When I say she loves them I mean she loves them I mean that wherever we go out to eat if she sees them on the menu she’s ordering them for us to snack on.  So when she walked in the house as I was first making these Brussels sprouts and she smelled them roasting in the oven she got really excited.

In the past six months or so I have become enamored with one pan/pot dishes; for multiple reasons.  The first of those being that you just use less dishes when you do all your cooking in one pan.  So really I’m helping save the planet when I cook everything in one pan and don’t have to add on extra dishes to wash.  The second reason for me liking to cook everything in one dish is that it allows the flavor aspects of all the ingredients to meld together in the cooking process.

One of the reason why the Brussels sprouts are so lightly seasoned in this recipe is that the fat from the chicken collects in the pan and almost fries the Brussesls sprouts.  And it just makes them taste so good!

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The Simplest Roasted Chicken Breast and Brussels Sprouts

Prep

Cook

Total

Yield 3 servings

Ingredients

Chicken

  • 3 split chicken breasts (A pack at the grocery store will typically have 3)
  • 4 tbsp olive oil
  • 2 sprigs fresh rosemary, minced
  • 4 springs fresh thyme, leaves removed
  • 1 sprig fresh sage, minced
  • 4 cloves garlic, minced
  • 1 tbsp fresh cracked black pepper
  • 2 tsp kosher salt

Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh cracked black pepper
  • 1 tsp salt

Instructions

  1. Preheat oven to 400 F.
  2. Mix together olive oil, rosemary, thyme, sage, and garlic for the chicken the chicken and set aside.
  3. Cut the bottom stem off of the Brussels sprouts and split them in half.
  4. Toss the Brussels sprouts in the balsamic vinegar, garlic, salt and pepper.
  5. Season chicken breasts with salt and pepper and place on a large baking pan skin side up.  Pour herb and garlic mixture over the top of the chicken breast.
  6. Pour the Brussels sprouts around the chicken and place the pan into the oven.
  7. The chicken and Brussels sprouts are done when the skin of the chicken is nice and golden brown and the Brussels sprouts are a good crispy dark brown, about 40 minutes.
  8. It's really just that east.  Now enjoy!

Courses Main

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

22 Poultry

Cannellini Bean and Chicken Sausage Stew

On a drive back home to New Orleans from my wife’s parents’ home in East Texas I made the decision that I would do a zero carb week.  It sounded great at the time, and even through the following Monday where I had yogurt for breakfast, a turkey avocado spinach wrap for lunch, and rotisserie chicken and a salad for dinner.  Tuesday after lunch though is where I was hit with the thought of what was I going to have for dinner for the rest of the week.  Lunches are pretty easy cause I can grab a wrap or salad in between customer calls, but dinner would take a bit more thought if I didn’t want to keep eating out or hot prepared food from Whole Foods.

A couple month ago I made White Beans with Spinach and Sausage from KeyIngredient.com.  The recipe was very good and I knew it was something that I would want to make again.  Just in the same I knew it was a dish that I wanted to make my own; so this recipe is very much inspired by Key Ingredient’s recipe.

Combine the white beans recipe that I had made before with me walking trough the Whole Foods down the street from our house and you end up with me grabbing a couple cans of cannellini beans, a bag spinach, some chicken broth, and some chicken sausage.  (I wanted to go a bit healthier route with my recipe so I chose to use chicken sausage.)

The chicken sausage that I used in this dish is The Original Brat Hans Spicy Cilantro Chicken Sausage.  Using this sausage I’ve found that I don’t have to heavily season the dish due to the seasoning that is already in the sausage.  If you’re going to use a more mild chicken sausage you’ll need to liven up the pot with some red chili pepper flake, dried cilantro, and other spices.

1 vote

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Cannellini Beans and Chicken Sausage

Prep

Cook

Total

Yield 6 servings

Ingredients

  • 24 oz. Brat Hans Spicy Cilantro Chicken Sausage
  • 2 cans Cannellini beans, drained and rinsed
  • 4 cloves garlic, minced
  • 2 large handfuls of spinach
  • 2 cups chicken broth
  • Fresh cracked black pepper
  • 2 tbsp olive oil

Instructions

  1. Slice sausage into 1/2 in. to 3/4 in. pieces.
  2. In a large pot heat olive oil over medium high heat.  Add chicken sausage to the pot and brown on all sides, 10 or so minutes.
  3. Once sausage has browned add the garlic to the pan and cook for 1-2 minutes, or until garlic becomes fragrant.
  4. Reduce heat to medium low and add chicken broth and cannellini beans to the pot.  Cover and let the pot simmer for 25 minutes.
  5. Turn the heat off and add the spinach to the pot.  Slowly stir the spinach into the beans and sausage; the spinach will wilt as you stir it in.
  6. Season with black pepper

Notes

I use Spicy Cilantro Chicken Sausage from Whole Foods, but you can sub for any other chicken sausage you like.

Courses Main

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

46 Breakfast

Buttermilk Biscuits with Fried Chicken and Tabasco Honey

This recipe is rooted in the numerous times that I have eaten chicken biscuits out at restaurants, the fried chicken my wife makes that I can’t get enough of, and the buttermilk biscuits that I make at home that have become a staple of our household.  I started making my own biscuits at home from scratch about year a go and I now could never imagine buying canned biscuits ever again.   Now I can’t take full credit for this recipe.  The fried chicken portion of this recipe belongs to my wife.  “What’s yours is mine and what’s mine is yours” doesn’t apply in this case for my wife and I haha.

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Bourbon Maple Chicken

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Roasted Yard Bird

Roasting a yard bird, better known as a chicken, is something that most anyone can do.  I first came up with this recipe a year or so ago and lots of through trial and error I’ve gotten to what you see today.  The error being stuck with a chicken that really doens’t taste good at all, but making myself eat it because I don’t want it to go to waste.  I hope that I have taken the error away from your kitchen with what you have before you now, and I hope that you are able to try this recipe and that you enjoy it as much as I do.

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I could easily (and quite often do) eat chicken salad two or three times a week.  Now it’s very easy for me to go to Whole Foods and grab a thing of chicken salad from their already prepared foods area.  It is very good and I get it on occasion.  Where is the fun in that though when you can make it yourself?  And when you make it yourself you can adjust the ingredients to make it exactly how you like it best.

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Roasted Chimichurri Chicken

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Creole Caprese Salad

Caprese salads are one of my favorite things to start my  meal with or just to snack on.  Caprese salads are very simple but very delicious. This is definitely a recipe that anyone and every can make.  The salad consists of only 5 ingredients; mozzarella, fresh basil, tomatoes, olive oil, and balsamic vinegar (this is the only ingredient that has to be cooked)… I know you are wondering ,”But how do those 5 very simple, non Creole, ingredients make a Creole Caprese salad?”  Well it doesn’t unless we spice it up a bit, wait for it……CHICKEN! Mind blowing right? I’ll explain how this surprise ingredient will spice things up a little further down.

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0 Poultry

Mustard and Herb Chicken & Brussels Sprouts

What’s the best thing about this recipe you ask?  The whole meal is cooked is in one pan and it’s quite simple.

So I have a confession to make, I’m 26 and the first time I have ever eaten a Brussels sprout was last year. I don’t know whether I should be ashamed or proud, but I know for a fact I like them now. The cartoon cliche of a kid sneaking their Brussels sprouts to their dog never happened during my childhood because my mom never made them and there was no dog.  The inkling to try them came one day last year while I was walking through the farmers’ market and saw them on sale.  So I thought to myself,  why not give them a shot?

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