Bacon and Brussels Sprouts

So I tried two new recipes last night.  Bacon and Cider Chicken & Gratin Brussels Sprouts (also w/ bacon).  I've never made brussels sprouts before, but Ben likes them so thought I would give them a try.  I found both recipes through Cooking Light (an annual addition and special edition mag).

Here are my thoughts ~

My counter space slightly sucks when preparing dual dishes.  Realize that comment has nothing to do with the actual recipes, but felt like sharing anyways.

I recommend prepping.  Makes like so much easier, right?  Not just for cooking either.  Getting things together ahead of time (if you can) creates a (less) stressful environment.  Ben got in my way last night and it almost got ugly.  Because I was frantic cooking and that's no way to cook.  So prepping would've alleviated that feeling and maybe actually drinking the glass of wine I poured (don't worry, I finished it later).   So there you go...prep.  You're welcome for that gem of information.

Really braise the brussels sprouts.  The recipe says 'almost tender' before transferring them into a small casserole dish and covering with homemade breadcrumbs and bacon.  I should've given them a couple more minutes on the stove as the broiler (on Lo) really just crisps the crumbs and bacon (it's only in oven for about 3 minutes).

Overall, nice side dish.  I cut the recipe in half (although I did use 3 slices of bacon).

http://www.myrecipes.com/recipe/brussels-sprouts-gratin-50400000107526/

2nd recipe ~

http://www.myrecipes.com/recipe/chicken-with-cider-bacon-sauce-10000001011270/

 I followed recipe for the most part, just added an extra slice of bacon (because I love bacon).   Again, halved the recipe since I was only cooking for two last night.   All in all, recommend.  Ben wasn't crazy about the cider flavor, but didn't know beforehand he wasn't a fan of cider to begin with.  He still ate it so guess he doesn't hate it completely. 

Not sure what I rate this meal and Ben didn't indulge me last night.  His only comment was "it was good."  If you try anything, let me know.  Love feedback.

Happy cooking!  Happy eating!

Yoyo

I went International tonight

The latest Cooking Light has a great spread on Thailand.  The culinary adventure takes place in Chiang Mai (400 miles north of Bangkok).  I happily tried the Chiang Mai Pork Patties featured in the mag.  Along with some sticky rice and roasted asparagus.  Now, we don't have an Asian market around the corner (it's in Columbia), so I had to make some concessions.  I couldn't find fresh red bird chile's (although Whole Foods carried the jarred version. I used jalapenos instead.  No galangal (should probably look that one up), but was able to sub in fresh ginger.  Lemongrass was in Whole Foods, as were Kaffir limes, so all in all, had most of the original recipe to work from. 

It is somewhat time consuming, but could easily be condensed by prepping better.  I did everything at once, leaving a hot mess along the way (don't worry, I cleaned it up, just relax).

Some things I'll do next time ~ make the trip out to Columbia for everything.  Take the time to make sticky rice (needs to soak 8 hours).  Make the roasted eggplant salsa even though Ben hates all things eggplant.  Because really, it's all about me.

I highly recommend this recipe.  It's 3 patties per serving (comes in just under 300 calories) and full of diverse flavors.  If your saucy (and I am), serve with a sweet chili Thai sauce (Trader Joe's has a nice one). 

http://www.myrecipes.com/recipe/chiang-mai-pork-patties-50400000116779/  (Ben grilled the patties for me...recommend that as well).

Enjoy!  Happy Cooking!  Happy Eating!

Yoyo

Let's talk soup

So I planned to make a white chicken chili c/o Southern Living on Monday for Halloween.   We had family coming over and I thought it would be a great meal to serve guests alongside cornbread and salad.  Well, the recipe called for 3 cans of Northern beans.  I omitted these due to my husband's delicate stomach.  But getting rid of a key ingredient changed the recipe from chili to soup.  And again, flexibility reigns supreme.  It was a little bland, so I added more cumin, red pepper flakes and coarse salt.  I will point out that Ben had a "I told you so moment".  If you didn't know already, those moments are pretty obnoxious.  He doesn't believe you should 'test' recipes out on guests, yet I'm almost always trying something new for company.   Obviously his opinion doesn't sway me to change my ways.  So the chili turned into chicken tortilla soup and I got great reviews (minus my husband who still stood by his 'bland' rating).  I topped it with cilantro, chips, light sour cream, jalapenos, salsa & Monteray Jack cheese.  Delish.

Here's the link.  http://www.myrecipes.com/recipe/white-christmas-chili-10000000366856/

I started cooking around 1:00 and kept the chili/soup on low for about 3 hours.  I didn't cover, but talked to a friend who always covers when she makes this recipe.  I will probably cover the dutch oven next time around.  I doubled the cumin from 1 tsp to 2 tsp.  I would add another 1/2 tsp next time (maybe when I'm sauteing the celery and onion).  I also added 2 extra chicken breasts since I had a crowd coming over (from 4 chicken breasts to 6).  I added more celery (3/4 cups vs 1/3).   I omitted beans. 

There weren't any leftovers, but this recipe is supposed to even better the next day. 

Enjoy!

Yoyo