Garlic Brown Sugar Chicken & Roasted Brussels Sprouts

It's been a long time since my last update.  I was feeling motivated tonight and put together a dinner that I was pretty proud of and I figured that I'd write about it.  One of my goals this year was to write more, so I think that getting back into blogging might fulfill that!

I've been such a Pinterest fiend lately.  I pinned this recipe a while back and finally got around to making it tonight.

After you make the chicken and brown sugar mixture, pour it over the chicken.  I used a baster to paint it on:

Once the chicken is in the oven, begin your prep for the brussels sprouts.  I used the same pan that I used for the brown sugar garlic mixture.  Chop 2 shallots and toss them in the pan to saute.

Add a dash of Champagne vinegar and a dash of lemon juice.  When the shallots are browned, mix them with the chopped brussels sprouts and put in a baking dish.  I also added some more olive oil and spices.  Put in a preheated oven (I had the chicken on 450, so I did the same for the Brussels Sprouts and let everything cook at the same time.  I left both pans in the oven for about 40 minutes.

Crock Pot Tacos

It's been a long time since I last posted.  Life has been busy.  Work is stressful, and it's hard to make dinner when I come home.  I've been getting by on lots and lots of takeout.  I also never feel like blogging after sitting in front of a computer screen all day.

It's my day off and dinner is in the crock pot, so I thought I'd write about it.

1 pkg chicken breasts
1/2 jar Salsa of your choice.  I used Salsa Verde when I made a similar version of this recipe.  Today I used Newman's Own regular red salsa
juice of one lime
handful of cilantro
Spices (I used cumin,  onion powder, chili powder, and a chili garlic salt)

It's been in the crock pot all day on low and smells terrific!

Chicken Korma II

Here's another Chicken Korma recipe that I made up as I went along.

1 pkg chicken
1 small tomato
1 onion
3 garlic cloves
1 can coconut milk
1/2 cup shredded coconut
1/2 cup slivered almonds
1 small container of plain yogurt (Stop and Shop's store brand Greek Yogurt worked well)
assorted spices (I used cinnamon, ground cloves, ground ginger, coriander, cayenne pepper, turmeric and cumin)

1. in a small sauce pan, simmer coconut milk and spices
2. In a skillet or wok, heat oil (i used coconut oil)
3. Chop onion and tomato and toss in wok with garlic
4. Chop chicken and add to skillet
5.  Heat Chicken thoroughly.
6.  Add almonds and coconut to skillet
7.  Add coconut milk mixture to chicken mixture
8.  Add yogurt to mixture.

No pictures on this post.  Mobile photos aren't syncing for some reason.  Also, I'm lazy.

Shameless Self-Promotion

Hey there, loyal readers!

No new recipes to post today; they're on their way, though!

I just wanted to let you all know about another project that I'm working on.  Did you grow up in the 80s/90s?  Do you love pop culture from that era as much as I do?  Head on over to http://savedbythefeeny.blogspot.com and check it out!

Buffalo Chicken Egg Rolls

Using the recipe for shredded buffalo chicken found here, I made buffalo chicken egg rolls.

I bought egg roll wrappers at the grocery store (I found them in the produce section).  Spoon some of the chicken mixture onto the egg roll wrapper, and wrap it tightly, so that there are no openings.

While you're preparing the rolls, heat about an inch of oil in a frying pan.  Place each roll in the pan and fry until golden.  Drain on paper towels and serve with your favorite dipping sauce.  (I like blue cheese dressing)

Kale Chips

I've heard of this recipe before, and found several versions of it online.  I decided to try it tonight as a side dish.

I took small pieces of kale out of a big bag of kale, and spread them on a cookie sheet.  I drizzled olive oil over them, and topped with sea salt.

Bake at 300 for 15-20 or until crispy.

Buffalo Chicken Rollups

I've posted about this recipe for buffalo chicken in the past.  I used it again today, and threw it all in the crock before work.  When I got home, it just needed to be shredded a bit, and it was good to go!

I spooned some of the mixture onto a tortilla, and rolled it up.  Then I baked it at 300 for about 15 minutes.  Serve with your favorite dipping sauce, and enjoy!