The Kitchen Is Smaller Now

Oct. 4, 2015 update:

The "Kitchen Craig" blog has slimmed down, with a change in the posting schedule and frequency as well.

All non-recipe articles have been removed, leaving 94 recipes on-site. Posting will be sporadic from now on, and only when I have a new recipe to share.

Mozzarella Chicken with Brussels Sprouts and Mushrooms

Here’s a dish I threw together for dinner one night; we just happened to have the right ingredients. I have to say it was a big hit.

Ingredients

• BACON, 4 slices, cut into lardons
• ONION, ½ sweet, chopped
• OLIVE OIL, 1 tablespoon
• BUTTER, 2 tablespoons
• MARINARA SAUCE, about 1 cup
• BRUSSELS SPROUTS, about 1 cup
• MUSHROOMS, white, 8 ounces, cut in half.
• JAPANESE PANKO BREADING, about ½ cup
• CANOLA OIL, 1 cup
• CHICKEN, 4 thighs boned, skin on
• GARLIC SALT, to taste
• MOZZARELLA CHEESE, 1 cup, shredded

Directions

1. First, make the sauce in a sauce pan. Fry the bacon in the olive oil and butter until almost crisp, then add the onions.
2. Add the marinara sauce (I used jarred sauce available at the supermarket, drop the heat to medium low, and allow to bubble.
3. Boil or steam the Brussels sprouts, and when about ¾ done, add to the sauce, along with the mushrooms, for about an hour.
4. Prep the chicken while the sauce is simmering. Cut the chicken thighs into 3-4 pieces each.
5. Heat the Canola oil in a deep-sided pan. (Now is a good time to transfer the sauce to a wide casserole dish.)
6. Season the chicken pieces with garlic salt, then cover with panko breading. Deep fry them in small batches. Remove when they turn a golden grown, and drain on a paper towel.
7. When all the chicken is cooked, arrange on top of the sauce in the casserole dish.
8. Sprinkle on the mozzarella cheese and broil uncovered for about 10 minutes, until the cheese is melted.
9. Serve with pasta or rice.

Balsamic Roasted Brussels Sprouts with Maple Bacon

Here’s a side dish that sounds good in concept (can’t you just smell the balsamic vinegar and maple bacon already?). But it didn’t quite turn out the way I had envisioned. Sure, it tasted good, but when roasted in the oven, the Brussels sprouts turned out a little dry and kind of chewy.

I like my Brussels sprouts tender and juicy, cooked with a lot of butter. Maybe next time I’ll substitute butter for the olive oil.

Ingredients

1. BRUSSELS SPROUTS, 1½ lb.
2. THICK CUT MAPLE BACON, 6 Slices Chopped
3. ONION, 3 oz. diced
4. GARLIC, 2 large cloves minced
5. BALSAMIC VINEGAR, 2 tablespoons
6. OLIVE OIL, 2 tablespoons
7. SALT AND PEPPER, to taste

Directions

• Preheat oven to 375°
• Line a baking sheet with aluminum foil.
• Trim the ends off the Brussels sprouts and remove any yellowing leaves.
• Cut Brussels sprouts in half.
• In a large mixing bowl, combine Brussels sprouts, bacon, onion, garlic, balsamic vinegar, olive oil, salt and pepper.  Toss until all sprouts are coated and ingredients are well mixed.
• Pour the mixture onto the baking sheet and spread in a single layer. 
• Bake for 30 minutes, tossing every 10 minutes.