This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.
- 4 slices bacon, chopped
- 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
- 2 medium tart red apples, cored and cut into wedges
- 1 12 – ounce bottle hard cider
- 2 tablespoons chopped fresh thyme
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
- In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
- Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
- To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.
(Cider-Braised Chicken, Brussels Sprouts and Apples)
Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59
Cider-Braised Chicken, Brussels Sprouts and Apples
It’s just about time to fire up those grills for a season of outdoor cooking! But even if you don’t have a grill, you can enjoy this incredible Marinated Pork Loin with Grilled Corn Salsa recipe. I’ll tell you how! It’s a simple recipe that is jam-packed with flavor.The key to the present pork is that the marinade, that is incredibly easy. It’s an equivalent liquid I exploit for smoking pork, cookery pork and for my Slow cookware Carolina-Style force Pork; don’t you simply love recipes you’ll be able to use completely different ways? The marinade is simply four ingredients: Apple acetum, Tabasco, sugar, and water.This time I had a 2 and one 0.5 pound cut of pork, therefore I marinated it within the liquid for concerning three hours. The day I created this it absolutely was cold and really windy, therefore I didn’t fan the flames of my outside grill; I used my indoor grill (story in a very bit). you’ll simply roast this pork rather than cookery it. The instruction contains a note this for you.
We’re awaiting our contractor friend, Jack, to urge freed up from alternative jobs to start out some home renovations. enclosed within the work he’ll be doing for U.S.A. could be a room rework. As a part of that rework, I’ll be substitution my cooktop (which I actually have loathed from the instant I set eyes thereon – another story altogether and I’ll tell you concerning it throughout the renovations).The cooktop is electrical (one Brobdingnagian purpose against it), and it’s a Jenn-Air vogue with interchangeable elements. one amongst those elements could be a grill insert. This grill insert could be a real pain within the backside to wash and there’s just one temperature. Hot. I’m pretty bound that within the twenty years this cooktop has been in use, I’ve used that insert but 5 times.So, I patterned before this mess of associate degree appliance cheerfully, joyfully, and with my most sincere good day heads to the dump, I’d use it an extra time. *big smile*
The first issue I did was to grill the corn for the condiment. I rubbed the clean ears with oil and grilled them till I had some nice char marks all round the ear. Then I cut the corn from the ears and supplemental inexperienced onions, sweet bell peppers, jalapeno, lime juice, cumin and a splash of wine vinegar.For the pork, once it absolutely was marinated, I removed it from the marinade and besprent it with kosher salt and ground black pepper. The cook time can vary counting on however you’re preparation it, however you would like an indoor temperature reading of 145°F. A loin, lyonnaise at 350°F can take concerning twenty minutes per pound.
After letting it rest for about five minutes, it’s ready to slice and serve with the corn salsa. Simple, delicious, beautiful and tasty, you must try this recipe!
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Click here Marinated Pork Loin with Grilled Corn Salsa for recipes.
1 -2½ pound pork loin
2 cups apple cider vinegar
¼ cup Tabasco sauce
¼ cup sugar
water enough to cover the pork in liquid in a ziplock bag, or bowl.
Combine the vinegar, Tabasco and sugar in a bowl, or ziplock bag.
Stir until the sugar dissolves.
Add the pork loin and enough water to completely cover the pork.
Refrigerate for 2-5 hours.
Remove the pork from the marinade and sprinkle with kosher salt and ground black pepper.
Cook (using your desired method: grill, roast or smoke) until the internal temperature reaches 145°F.
Remove from the heat and allow to rest for 5 minutes.
Slice and serve.
Roasting time at 350°F: approximately 50 minutes (or 20 minutes per pound)
Marinated Pork Loin with Grilled Corn Salsa
Marinated Pork Loin with Grilled Corn Salsa
Marinated and seasoned grilled chicken breasts, so full of flavor, you won’t even notice they’re healthy! This marinade direction I’m sharing nowadays is that the direction I exploit to infuse and season the chicken breasts I grill weekly for meal preparation. As a result of when operating 10-plus hour work days, UN agency needs to return home and create dinner? I’ve even enclosed many dish concepts to travel with these grilled chicken breasts too so you are covered for dinner for the whole week!
If you recognize ME then you recognize that I eat grilled chicken salads for dinner. And that I ne’er get uninterested in it. And that I HATE sauce (it’s a texture factor for me), thus my dish consists of a mixture of butter lettuces and romaine lettuce, some croutons and a grilled misshapen. With however flavor us this chicken is, you don’t even want sauce anyways!
I sometimes grill up a batch of this chicken the night before I’m going back to figure, thus after I get off of labor I will simply get through, knock out my unit chores (get the mail, water the plants, feed the dogs, etc), do a fast exercise then nosh on some dinner. And currently that we tend to area unit transitioning to 12-1/2 hour shifts at work return Gregorian calendar month, meal preparation are even a lot of important!
I don’t have a smoker or fancy BBQ. Just plain oil’ gas grill… Thus i used to be excited to receive Smoking-O’s rings, that area unit designed to feature that smoke and charcoal flavor to food roast on a gas grill! You don’t have to be compelled to pre-soak the Smoking-O’s either such as you do with wood chips…you simply heat your grill up, place a smoke ring on the grill straight from the package, let the ring lightweight and smoke, then you’re in business! Instant flavor supplemental to your food! And then easy…because if I will bang, you’ll be able to do it! Click here to envision Smoking-O’s out and to look at the video on however the merchandise works!
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Click Easy and Healthy Seasoned Grilled Chicken Breasts for recipes.
2 pounds boneless skinless chicken breasts, trimmed of excess fat (about 6 breasts)
1 packet McCormick’s Grill Mates Mesquite Marinade
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup Sweet Mesquite Seasoning
1 tablespoon bacon salt
1 tablespoon garlic pepper
1 tablespoon Lawry’s Seasoning Blend
1. In a bowl add the Sweet Mesquite Seasoning, bacon salt, garlic pepper and Lawry’s Seasoning Blend.
2. In a large ziplock bag, add the entire packet of mesquite marinade and the water. Close the ziplock bag and use your hands to work the marinade and water together so they are incorporated.
3. Add one chicken breast into the ziplock bag and sprinkle with a tablespoon of the spice mixture and sprinkle with a 1/2 tablespoon of Worcestershire sauce. Close the ziplock bag and use your hands (on the outside of the bag) to work the chicken breast into the marinade. Continue to add the chicken breasts into the ziplock bag, one breast at a time, sprinkling each breast with the seasoning mixture and Worcestershire sauce. Continue this layering method until all the chicken breasts have been added into the ziplock bag.
4. If you need more liquid, add a little more Worcestershire sauce or water to the marinade. If you want more seasoning in your marinade, add additional amount of desired seasonings. Close the ziplock bag and use your hands to work the chicken into the marinade. Set aside.
5. Make sure your gas grill is clean before turning it on high heat to preheat the grill. After the grill has heated up, place one Smokin-O’s smoke ring on a hot spot on the grill and close the lid. Allow smoke ring to light and smoke (approximately 7-minutes).
6.Once smoke ring is smoking, use tongs to place the chicken directly on the grill. Reduce the heat to medium-high and close the lid. In 7-8 minutes, use the tongs to flip the chicken over. Close the lid and let the chicken cook.
7. Allow chicken to cook for an additional 8-10 minutes. Check chicken and flip again, if needed, or let the chicken cook for a few additional minutes on the second side. Cook chicken until it is completely cooked through, approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165-degrees. Cook time will vary on how thin or thick your breasts are.
8. Once chicken is fully cooked, use clean tongs to remove the chicken from the grill, and place chicken breasts on a plate or in a reusable container (if you are meal prepping). Cover the container and let the chicken rest for several minutes before slicing to eat.
9.Turn off the grill and close the lid. Let the Smokin-O’s ring sit on the grill until it completely burns out.
10. Serve chicken with desired side dishes or on top of a salad.
Easy and Healthy Seasoned Grilled Chicken Breasts
Gluten-free, paleo-friendly, healthy and delicious is that this Filipino-style coconut chicken curry tasteful with contemporary ginger and alternative spices. We tend to superimpose some sweet potatoes and bell peppers for further nutrition and yum!
The other night we tend to had dinner over at our friend’s house. A missionary visiting from France WHO spoke at our church last Sunday stayed with them. For his last night we tend to determined to possess dinner along, form of a pot luck. I didn’t have time to arrange a main dish as we tend to toured him round the space throughout the day (though I created some French callouts for sweet in his honor). Partner and that i simply determined to urge one or two of rotisserie chicken as our contribution.
We had plenty of food! One amongst the roast chickens wasn’t even touched therefore we tend to had to bring it home. As i used to be curious on what to use the chicken for, I remembered that I haven’t nevertheless created any Filipino curry version for the journal. Whereas we tend to usually use raw chicken after we create curry within the Philippines, i believed mistreatment the already roast one would create cookery easier and shorter, too. Besides, you’ll perpetually use another plan on the way to use left-over chicken, right? This can be one such recipe!
Filipino chicken curry could be a very little completely different compared to our Asian neighbors. Technically, it doesn’t extremely use a flavoring combine however merely place confidence in ginger, maybe some turmeric, too for flavor. Since ginger and turmeric square measure usually enclosed in curry mixes and recipes anyway, i feel this qualifies as curry, too. However, i made a decision to feature some flavoring and a few sweet potatoes to the combo (hubby is making an attempt a additional paleo-friendly diet recently and that i am change of integrity him, too). Bell peppers were additionally incorporated for flavor and color. If you would like to form it additional historically Filipino, you’ll use inexperienced unripe papaya rather than sweet potatoes or sweet peppers. Sadly, I didn’t have any papayas after I created this however be at liberty to sub if you are doing. Likewise, the sugar (or a bit honey as sub) isn’t meant to form this Coconut Chicken Curry however merely to balance the flavors of the dish. Like any cookery, merely accommodates style. If not doing a paleo diet, make sure to get pleasure from this with therefore me bush rice!!! this can be a awfully tasty dish so we tend to hope you are trying it shortly
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2 Tablespoons Coconut Oil
6 Garlic cloves, peeled and crushed
1 medium Onion, chopped
2-inch long fresh Ginger root, peeled and sliced
2 Tablespoons Red Curry powder
1 teaspoon ground Turmeric
1 Sweet Potato (Yam), peeled and chopped into cubes
3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
1 1/2 cans Coconut Milk plus 1/2 can water (use 14 oz can for measurement)
2 Tablespoons paleo-friendly Fish Sauce
1 large red Bell pepper, chopped
1 Tablespoon brown Sugar (or Honey for paleo), to taste
Salt and Pepper, to taste
Cilantro for garnish (optional)
1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir.
2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
I live in a farming county. Corn is one in every of our biggest crops and that we much continue to exist the things whereas it’s in season. Nothing beats sweet corn, consumed right off the cob, all buttered and salt-cured up. I thirstily foresee to our native season – however we’ve got months to travel. I only in the near past learned that delicious corn is on the market at this point of the year. Lucky for United States all, Florida’s high season for corn is Apr – right now! It’s in season & in your stores manufacture section today!
I found a gold mine of recipes whereas browsing the Sunshine Sweet Corn web site – such a big amount of that I’d like to build. One stuck out – one in every of those recipes that you simply understand you would like to own in real time. Nothing says sensible summer time ingestion than a Shrimp & Corn boil. Simplicity is vital here. Throw everything in an exceedingly pot and boil it to the letter – however simple is that!? This instruction is super versatile also. Don’t do brewage – then don’t add it. Can’t stand cabbage – then skip it. Love corn and shrimp – then add a lot of – I did.
I love previous Bay food seasoning – however seriously – don’t get serious bimanual with it. An excessive amount of it’ll ruin an honest issue.Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.
I couldn’t make this stuff last! It disappeared quick – everyone wanted seconds…and thirds!
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6 cups water
1 bottle 12 ounces ale or beer – I used a lemon shandy (water may be substituted)
1 onion cut in 8 wedges
2 tablespoons Old Bay or preferred ground seafood seasoning blend
4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) – I used reds
4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
1/2 small cabbage cut in 4 wedges
1 – 2 pound unpeeled large shrimp
1. In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
2. Add potatoes; cover and boil until barely tender, about 10 minutes.
3. Stir in corn and cabbage cook about 5 minutes.
4. Add shrimp and cook until shrimp turns pink, about 5 minutes.
5. Serve, with a spoonful of stock & enjoy!
BEER-BOILED SHRIMP & CORN