Spiced Honey Lemon Chicken and Sweet Carmelized Brussels Sprouts

Jeff and I celebrated my Grandma's 80th birthday today with the rest of the Berger clan at The Oyster Bar in Bellingham, right on Chuckanut Drive.

We had a great time celebrating with family, and the sun came out just in time to enjoy a beautiful view from the private room in the restaurant.

We came home exhausted and after trying to figure out "what to do" tonight after a failed attempt at finding Dogfish Head's Punkin Beer at Fred Meyer, we settled on making dinner together. Wow! What a great choice - we found ourselves a keeper recipe, from one of my favorite blogs Crepes of Wrath. This truly was a 30-minute meal and super simple to make. Jeff worked on the chicken while I did the brussels sprouts, and it was done in no time!

Spiced Honey Lemon Chicken

Adapted from Crepes of Wrath

2 chicken breasts, pounded to an even thickness (we used chicken thighs and they were fantastic)

1 teaspoon salt

1 teaspoon pepper

4 teaspoons olive oil

1 tablespoon butter, melted

3 tablespoons honey

zest and juice of 1 lemon

1/2 teaspoon ground cinnamon

3/4 teaspoon ground cumin

2 teaspoons paprika

1. Combine all of your ingredients in a small bowl, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!

2. You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. To broil, heat the oven to 400 degrees F and cook for 10-15 minutes on each side, until cooked through and the juices run clear.

Sweet Caramelized Brussels Sprouts

6 tablespoons unsalted butter, divided into 3 tablespoons

1 onion, thinly sliced (my quick tip: get the bag of pre-chopped onions from Trader Joe's - cuts down on time and weepy eyes!)

kosher salt

2 tablespoons apple cider vinegar

4 teaspoons sugar

1 1/2 pounds brussels sprouts, quartered (another Trader Joe's quick tip: get the bag of "microwaveable" brussels sprouts, because they are already washed and prepped - all you have to do is a quick chop!)

3 tablespoons extra-virgin olive oil

1/2 cup water

4 slices of bacon, sliced into 1-inch pieces and cooked until crispy (we didn't have bacon, but that would only make this recipe even better!!!)

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add the onions and sprinkle lightly with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.

2. Quarter the brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussels sprouts and sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Mix in the cooked, crispy bacon and serve and top with the onions. When you eat them, mix the onions in with the sprouts so you get a little bit of everything in each bite. Serves 3-4.

"Inner Child" Chicken with Rice

So this one has become one of my go-to favorites after hearing about it from my dad, who got the recipe from In Praise of Leftovers. That site has now become one of my favorites, and like I said, this recipe has, too! Enjoy!

Inner Child Chicken with Rice

Adapted from In Praise of Leftovers

6 large boneless chicken thighs (or 8 small ones) *thighs are definitely best, but you can use breasts for this - just slice up the breasts so they're in smaller chunks than a whole breast.

1 Tb. kosher salt

1 tsp. freshly ground pepper

1/4 c. olive oil

1 medium onion, peeled and thinly sliced

2 cups long-grain white rice (like basmati)

4 cloves minced garlic

1 bay leaf

1 Tb. fresh thyme plus more for top

1 c. white wine (or vermouth, if you happen to have it - good sub for white wine)

3 c. chicken stock

Sprinkle chicken with salt and pepper. In a Dutch oven over medium-high heat, brown the chicken pieces in the oil, turning them several times to brown on all sides, about 7 minutes in all.

Pull the chicken out of the pan and set aside. In the same oil (add a little more if you need to), saute the onion until it is soft and slightly browned. This is where I digress from the original recipe. Then add the garlic, and after garlic is softened, pour in the white wine and deglaze the pan (all that yummy goodness). Then add chicken stock, rice, bay leaf and thyme, and bring to a boil. You don't want to skip the deglazing step - important!

Put the chicken pieces back in the pot, reduce the heat to low, and cover. Simmer until the rice has absorbed the cooking liquid and the chicken is cooked through, about 35 minutes. Serve hot, sprinkled with more fresh thyme.

YUM!!!! Super easy - not a lot of prep, and it's a one-pot meal! I served mine with some asparagus sauteed in olive oil with a little salt & pepper. :)

Chicken with Caramelized Onions in Butter, Lemon, and White Wine

From: Crepes of Wrath

2 chicken breasts 1 teaspoons olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon red pepper flakes (or 1/4 teaspoon if you don’t like it too spicy) 5 tablespoons of butter 2 onions, sliced thinly 4 cloves of garlic, minced juice of 1 lemon 1/2 cup white wine (or chicken broth if you don’t want to use alcohol) fresh or dried parsley (for garnish)

1. Preheat the oven to 400 degrees F. Rub the chicken breasts with the olive oil, salt, pepper, and red pepper flakes. Place on a lined and/or greased baking sheet and bake for 20-25 minutes until the chicken is cooked through.

2. While the chicken is cooking, heat your butter in a skillet, then add your onions. Let them sweat for 5 minutes or so, then add in the minced garlic. Cook for another 5 minutes, then add in the lemon juice and white wine. Cook for another 5 to 10 minutes until the liquid has reduced and the onions are caramelized and a beautiful golden brown. If the chicken finishes cooking before the onions are ready, remove them from the oven and cover with tinfoil until you’re ready to plate.

3. Place the chicken on a plate and top generously with the onions and the sauce in the pan. Serve with vegetables, rice, noodles, or whatever you like!

Sweet Soy Chicken and Onions

From Crepes of Wrath

2 chicken breasts, cut into bite-sized pieces
1/2 an onion, sliced thinly
1 tablespoon cornstarch
1 tablespoon water
1/3 cup soy sauce
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

1. Preheat the oven to 425 degrees F. Line and/or grease a 9×13 baking pan and add the cut-up chicken and sliced onions. Set aside.

2. In a medium sauce pan, whisk together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined, bring to a simmer, and allow to cook until thickened, about 8 minutes. Make sure you keep stirring everything so it doesn’t burn while it cooks.

3. Pour the sauce over the chicken and stir to make sure everything is well coated. Bake for 25-30 minutes, until everything is cooked through. Serve over rice, and with steamed veggies. Served us for 2+ meals each. Yum!!!

40-clove Garlic Chicken in the Crockpot!

Again, another recipe from my Crepes of Wrath friend:

This sounds like you'd be breathing, and sweating and oozing garlic for 40 days, but it really just gives the chicken a nice mellow garlic flavor, and leaves some yummy soft garlic to use in mashed potatoes, if you choose. Yum!

Crock Pot Chicken with 40 Cloves of Garlic

3 1/2-4 pound fryer chicken (chicken cut into serving pieces) -- *I used 4-6 chicken breasts
salt and pepper, to taste
2 tablespoons olive oil
40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
3/4 cup white wine (optional, but highly recommended)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 tablespoon butter

1. Spray the inside of your crock pot with non-stick spray. Rub the chicken generously with salt and pepper. Place in the crock pot.

2. Heat your olive oil in a small skillet and add the peeled, whole garlic. Cook for 5-8 minutes over medium heat until the garlic is golden, then add the white wine and stir until the liquid has mostly evaporated, another 3-5 minutes over medium heat.

3. Pour the garlic and white wine over the chicken in the crock pot, and sprinkle the thyme and rosemary over everything. Add in the bay leaf. Turn the crock pot to low and cook for 3-4 hours. When ready, remove the chicken and place on a separate platter, then cover with foil to retain its heat. Set aside.

4. (This step is optional) Pour the juices from the pot through a mesh sieve into a pot, then press the garlic through the sieve to form a paste. Cook the gravy with a tablespoon of butter over medium-high heat until slightly thickened, about 5-8 minutes. Serve over the chicken with potatoes, vegetables, or crusty bread and enjoy! Serves 3-4. (We had mashed potatoes - and attempted this last step, but don't have a good sieve. So we settled for mashing a few of those cooked cloves up with the potatoes - yum!)

Paprika Chicken with Pasta in a Creamy Tomato Sauce

You'll notice a theme from here on out ... my favorite food blog is "The Crepes of Wrath", and this recipe was from that site.

Paprika Chicken with Pasta in a Tomato Cream Sauce

5 large chicken legs or chicken breasts
2 1/2 teaspoons kosher salt (divided) + more to taste
2 1/2 teaspoons black pepper (divided) + more to taste
1 1/4 red pepper flakes, divided
2 1/2 teaspoons dried oregano
2 1/2 teaspoons dried basil
5 tablespoons paprika
2 tablespoons olive oil
1 large white or yellow onion, diced
4 garlic cloves, sliced as thinly as possible
3 bay leaves
38 ounces crushed or diced tomatoes (I used 1 24 ounce can of crushed and 1 14 ounce can of diced)
1 4 ounce can tomato paste
1 pound pasta
3/4 cup sour cream

1. Season each piece of chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then rub each piece of chicken with 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 tablespoon paprika.

2. In a large skillet or dutch oven, heat 2 tablespoons of olive oil over medium-high and lay the chicken skin side down carefully in the pan, then sear until they turn a deep golden color, about 5 minutes at the most. Flip the chicken and sear for another 5 minutes on the other side. You can do this in two batches if you need to. When you’re done, place the chicken on a separate plate and set aside.

3. Add some more olive oil to the pan if needed (I didn’t need to), turn the heat down to medium, and add in your onions and garlic. Scrape up all of the browned bits from the pan (flavor!) and saute the onions and garlic until softened and fragrant, about 5-8 minutes.

4. Turn the heat down to low and add in the bay leaves, tomatoes, and tomato paste and stir to combine. Add in the chicken skin side up and cover. Simmer for 1 to 2 hours (I did mine for 1 hour and 20 minutes), making sure to stir the sauce and flip the chicken every 20 minutes or so to prevent burning. About 30 minutes before you’re ready to eat, begin to cook your pasta according to package directions (this will give your water enough time to boil and the pasta enough time to cook).

5. Take the chicken out, cover with foil (to keep warm), and set aside. Temper the sour cream by adding a spoonful or two of the hot tomato sauce to the sour cream and whisk until smooth. (this will allow you to have a smooth sauce rather than one with chunks of sour cream from the shock of the heat). Skim off as much fat as you can from the sauce, then add in the sour cream and stir until combined, then your cooked pasta. Serve the pasta with the chicken - yum!!

Spring Quarter

Today is probably one of the last lazy Fridays Jeff and I will have together, since he's starting his new internship next Monday. We have fully enjoyed "slothing", which included finishing the movie Julie and Julia and then watching Planet 51 (cute!). I'll admit, Julie and Julia inspired me to start this blog, though I also may or may not already have wanted an excuse to keep track of the "real" meals I try out every now and then.


I have been craving Creme Brulee for a long time ... and was ecstatic to find out I could make it in a crockpot not too long ago (since we don't have a real oven in our apartment). I splurged and bought some heavy cream the other day at the grocery store, figuring I'd be forced to make something with it before it went bad. Oh darn. :)

Crockpot Creme Brulee

2 cups heavy cream

5 egg yolks

1/2 cup sugar (they suggested baker's sugar, but I used regular sugar - you can put it in a food processor and get a similar effect, just put in a little extra)

1 T good vanilla (I only used a teaspoon, and I should have put in the whole Tablespoon)

1/4 cup raw sugar (for topping, add later)*

*Since we don't have an oven, I did the caramelized sugar topping a little differently. Keep reading to find out how.

Find a heat-resistant dish, or ramekins, that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dishes.

--whip the 5 egg yolks in a medium-sized bowl

--slowly add the cream and baking sugar while mixing

--add the vanilla

Pour mixture into the ramekins, and carefully lower them into the stoneware without sloshing water into the dishes, or spilling your "creme brulee"!

Cover and cook on high for 2-4 hours. (I cooked 4 smaller ramekins, and they took just 2 hours.) Custard should be set with the center still a bit jiggly.

VERY carefully remove dishes and let cool completely on counter, then chill in the refrigerator for 2-3 hours. I got creative and used a sturdy metal spatula to get them out of the crockpot, as tongs didn't work so well. (Let's just say, ouch.)

Now for the caramelized sugar topping. Since we don't have an oven with a broiler, or a fancy torch, I attempted this on the stove in a saucepan, but it definitely didn't work. So we just had the "creme" without the brulee. But theoretically, this can be drizzled on top of the custards, returning the dishes to the fridge afterwards to harden the sugar.

1 1/3 c. sugar
1/8 teaspoon cream of tartar
1/3 c. water

Combine sugar and cream of tartar in pan, and add water, stirring well. Cook on medium-low until boiling, then cover and cook for 3 minutes. (I skipped this step - bad! Which is probably why it didn't work - it's supposed to "steam" off all the sugar granules, which would end up crystallizing the rest of the mixture - and that's what happened to me.) Remove cover, and cook until a dark golden brown color. Remove from heat, and drizzle over tops of creme brulee dishes. (This gives a nice thick layer of sugar to "break", too!)

YUM!

Oh, and we did eat some real dinner tonight, too. :) A quick and easy meal, that I'm definitely going to do again, when we don't have anything else around. It will be easy for us to make frequently because we pretty much always have chicken breasts and veggies from Costco in the freezer.

2-Step Creamy Chicken and Pasta

1 tablespoon vegetable oil
2 large boneless, skinless chicken breasts, cut up
2-4 servings pasta
2 c. frozen veggies
1 can Campbell's® Cream Soup (whichever kind - I used Cream of Celery, lower in fat, nice flavor and Jeff won't eat mushrooms, so Cream of Mushroom was out!)
1/2 cup water

Brown the chicken in vegetable oil (I added half an onion once the chicken was cooked - added a nice flavor). Salt & Pepper chicken part-way through. Add the frozen veggies, can of soup, and 1/2 c. water. Let this all come to a boil, and cover (this will cook the veggies, and combine soup, water, etc.). Meanwhile, cook pasta. Once it's nearly finished, drain, and add to the chicken, veggie, soup mixture. Continue to simmer for a few moments to let ingredients combine. Then, enjoy!

This was super quick and easy, and quite tasty. Nothing fancy, but it does the job, and was filling! We have enough for a few "leftover" meals, too!