Author Archive
Chicken with Brussels Sprouts and Mustard Sauce
February 11, 2012 | 
Author I love meals that are quick and easy. Add in healthy and delicious and I really don’t need anything else. I found this recipe in the December 2011 issue of Cooking Light. I tweaked it a little to suit my tastes, and 45 minutes from start to finish, make this a keeper for my regular meal rotation.
Chicken with Brussels Sprouts and Mustard Sauce
Adapted from Cooking Light
Chicken:
- 1 tablespoon olive oil
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon butter
- 1 tablespoon chopped, fresh flat-leaf parsley
Brussles Sprouts:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces Brussels sprouts, trimmed and halved
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- pinch of sugar
- 1/4 cup chicken broth
Rosemary Potatoes:
- 12 ounces quartered red potatoes
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Preheat oven to 450 degrees. Combine all ingredients for potatoes in a large bowl. Spread potatoes on jelly-roll pan. Bake for 25 minutes or until golden brown and tender.
- Meanwhile, heat a large ovenproof skillet over high heat. Add 1 tablespoon of oil.
- Sprinkle both sides of chicken with salt, pepper, onion powder and garlic powder. Add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450 degrees for 9 minutes or until done. Remove chicken from pan; keep warm.
- Warm chicken pan over medium high heat. Add chicken broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter and parsley.
- While sauce is cooking, prepare Brussels sprouts. Heat butter and oil in large nonstick skillet over medium-high heat. Add Brussels sprouts; saute 2 minutes or until lightly browned. Add salt, pepper and sugar. Stir to make sure sprouts are seasoned. Add chicken broth, cover and cook 4 minutes or until crisp tender.
-Serve potatoes and Brussels sprouts with chicken and mustard sauce.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
—–BEGIN GEEK CODE BLOCK—–
version 3.1
GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++
——END GEEK CODE BLOCK——
Posted in 
Chilaquiles with Ancho Roasted Sweet Potatoes
Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com —–BEGIN GEEK CODE BLOCK—– version 3.1 GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++ ——END GEEK CODE BLOCK——
Tags: Delicious Dip
A friend of mine posted this dip recipe on Facebook and said it was “Delicious!” So, I put it on my to-do list, and at a recent dinner party I busted out this recipe. It only takes a little extra effort than the store-bought version, and it’s so much better.
It all starts with a pan full of onions
Cook ‘em low and slow until they turn golden brown and delicious
Throw it in a food processor with a few other ingredients and blend to the desired consistency. It couldn’t get any easier or more delicious.
Caramelized Onion Dip
Adapted from A Dash of Sass
2 large yellow onions
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon balsamic vinegar
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise
1/2 tablespoon Worcestershire sauce
salt and pepper to taste
- Quarter the onion and cut into strips
- Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
- Add the onions, salt, pepper, onion powder, garlic powder and cayenne. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
- Add balsamic vinegar to the pan. Cook an additional 2 minutes
- Remove onions from pan and let cool.
- Place cream cheese, sour cream, mayonnaise, Worcestershire sauce into a food processor. Process until well-combined.
- Add the onions. Process to desired consistency (I left mine a little chunky, but you can definitely go until it’s smooth)
-Season with salt and pepper to taste. Stir to combine.
- Serve at room temperature with chips (or a spoon!).
This dip is even better the second or third day.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
—–BEGIN GEEK CODE BLOCK—–
version 3.1
GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++
——END GEEK CODE BLOCK——
My Go-To Soup
For my inaugural FoodNuts post, I’ve decided to share one of my favorite soup recipes. I almost always have all of the ingredients on hand, it’s a one-pot wonder, and it comes together in a matter of minutes.
Rustic Italian Soup
Adapted for my tastes. You can find the original recipe here.
8 oz. turkey sausage (spicy or mild) casings removed
1 medium onion, chopped
6 garlic cloves, minced
4 cups reduced-sodium chicken broth
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/2 tsp. dried thyme
1/2 tsp dried oregano
2-1/4 teaspoons minced fresh basil
1/2 tsp cayenne pepper (optional if using spicy sausage)
salt and pepper to taste
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
- Add garlic; cook and stir 2 minutes longer.
- Add the broth, wine (make sure you use a wine that you’d actually drink), tomatoes, Worcestershire sauce, onion powder and garlic powder. Bring to a boil.
- Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
- Add the spinach, oregano, thyme, basil, cayenne pepper, salt and pepper; cook 2-3 minutes longer or until spinach is wilted.
This recipe makes 2 quarts, which is about 6 generous portions.
I just happened to have about 3 tablespoons of heavy cream that I threw into the pot at the last minute just to get it out of my refrigerator, which explains the creamy color of the soup (If you’re cutting calories, feel free to omit). To finish it off, I top it with some freshly grated Parmigiano-Reggiano. Add a crusty roll and a side salad, and you’ve got dinner!
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
—–BEGIN GEEK CODE BLOCK—–
version 3.1
GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++
——END GEEK CODE BLOCK——