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Sunday, October 9, 2016

Here’s a Recipe for a change


The weather is cooling off and so we’ll all be cooking more than we did in the summer.  This dish is warm and comforting, but yet still healthy and easy to make.  Most of this stuff I usually have around the house, so hopefully you do too.  Brussels sprouts are very good for your eyes so I try to eat them as often as I can.


Pic from Averie Cooks


Balsamic Chicken, Brussels sprouts, Cranberries and Pumpkin seeds

INGREDIENTS:

3 T of olive oil (divided) plus more as necessary
About 15-20 Brussels sprouts, trimmed and cut lengthwise
About 1 and ¼ pounds of chicken breasts, cut into bite size pieces
1 large shallot, peeled and diced small
Salt and pepper for seasoning to taste
¼ cup of balsamic vinegar
2 T honey
½ cup of sun dried tomatoes (dry, not packed in oil)
½ cup of dried cranberries
½ cup of candied or roasted pumpkin seeds (I use the raw sprouted ones you get at Costco.  You can use as is or roast in a dry frying pan the way you would pine nuts)

DIRECTIONS:

Use a large skillet and add half the olive oil and the Brussels sprouts with the cut side down.  Cook over medium-high heat for 4-5 minutes until seared and light, golden brown.

Turn sprouts over and move them to one side of the pan.  It’s okay if you have to pile them on top of each other.

Add remaining olive oil (and more if necessary) to the bare side of the pan.  Add the chicken, shallots and salt and pepper.  Cook for about 4-5 minutes and chicken is about 80-90% done.  Stir and flip the chicken intermittently.

Evenly drizzle the balsamic vinegar, honey and stir to combine.

Reduce heat to medium-low and simmer for 2-3 minutes or until chicken is cooked through and sprouts are crisp-tender.

Evenly sprinkle with sun dried tomatoes, cranberries and pumpkin seeds and stir to combine.  Serve immediately.  This dish is best warm and fresh but will keep in the fridge for up to 5 days or in the freezer for 3 months.

Yield – serves 4

Total time – Approx. 20 minutes

8 comments:

  1. Sounds delicious with a variety of interesting ingredients.

    Betty

    ReplyDelete
    Replies
    1. Betty,

      It is good but I realize not everyone likes Brussels sprouts. They are very good for your eyes though. They're quite tasty cooked this way.

      Sunni

      Delete
  2. Replies
    1. pilch,

      This is good for the cooler days ahead when we'll all be doing more cooking than in the summers. I hope you enjoy it.

      Sunni

      Delete
  3. Sounds very good! I never know what to do with brussel sprouts other than steaming and serving with butter so this will be something different.

    ReplyDelete
    Replies
    1. Carol,

      Sprouts are very good with balsamic vinegar. Even if you just take them and cut in half and roast in the oven until tender. The balsamic makes a sort of glaze on them that is very tasty. I hope you like the recipe.

      Sunni

      Delete
  4. I might have to try this, but without the Brussels sprouts. Sorry, but those things are vile.

    ReplyDelete
    Replies
    1. Liz,

      I used to hate them too but then found out I had macular degeneration and they're very good for your eyes, so I cultivated a taste for them. You'd be surprised how you can do that when it's necessary and they're quite good with all the other things in there to balance out the flavor.

      Sunni

      Delete

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Sunni