chicken breasts with the Cajun rub. I was tired and it was an easy recipe that was quite good. Served it with roasted butternut squash, Caprese salad using Compari tomatoes, and Brussels sprouts and carrots. Second time in a week to make the Brussels and carrots, such a good and simple recipe.http://leitesculinaria.com/80158/recipes-spiced-roast-chicken.html
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RECIPE: Rec: Spiced Roast Chicken I made this for dinner last night using two bone-in
- Thread starter curious1
- Start date
RECIPE:
Rec: Carrots and Brussels Sprouts from Gourmet magazine
* Exported for MasterCook 4 by Living Cookbook *
Carrots & Brussels Sprouts
Serving Size : 6
2 Tbs chopped shallot (from 1 medium)
3 Tbs unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 Tbs cider vinegar
1. Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over
medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add
carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and
cook, stirring occasionally, until vegetables begin to brown, 3 to 4
minutes.
2. Add water and cover skillet, then cook over medium-high heat until
vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon
butter, and salt and pepper to taste.
Cooking Tip: Vegetables can be cut 1 hour ahead and kept at room
temperature.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/carrots-and-brussels-sprouts-241514
* Exported for MasterCook 4 by Living Cookbook *
Carrots & Brussels Sprouts
Serving Size : 6
2 Tbs chopped shallot (from 1 medium)
3 Tbs unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 Tbs cider vinegar
1. Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over
medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add
carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and
cook, stirring occasionally, until vegetables begin to brown, 3 to 4
minutes.
2. Add water and cover skillet, then cook over medium-high heat until
vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon
butter, and salt and pepper to taste.
Cooking Tip: Vegetables can be cut 1 hour ahead and kept at room
temperature.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/carrots-and-brussels-sprouts-241514