Balsamic chicken, Brussels sprouts, and corn

October 18, 2017

Oh, welcome autumn! Welcome the changing leaves. Welcome the cool breeze. Welcome the best time of all to cook!


This recipe calls for three of my favorite foods: Chicken, balsamic vinegar, and the blessed Brussels sprout. Throw in a side of homemade creamed corn and we have a fall sensation.
There are two kinds of people in the world: Those who love Brussels sprouts and those who do not. Now is the season to enjoy them. There are hundreds of ways to cook and savor this nutty flavored gem of a vegetable. Brussels sprouts can be roasted, steamed, sautéed, baked, or shredded.


Brussels sprouts belong to that vegetable family of nutritional powerhouses, which also includes broccoli, kale, cabbage, and collard greens. These veggies are low in calories, but packed with nutrition. They are rich in protein and high in heart-healthy Omega 3 vitamins. These little beauties are also packed with fiber, potassium, vitamins C and K.


Creamed corn is quick, easy, tasty and low in fat and sodium. Cool if using in cornbread.

 

 

Balsamic Chicken and Brussels Sprouts

 


Ingredients:

-1 lb. chicken breasts, sliced in half lengthwise
-½ c. chicken broth
-10 garlic cloves
-1 lb. Brussels sprouts, quartered
-4 T. balsamic vinegar
-1 t. rosemary
-1 T thyme

Directions:

Cook chicken, broth, and spices in a sauté pan until the chicken is cooked through. Add garlic and Brussels sprouts and cook until tender (about 10 minutes). Serve with side of rice or creamed corn.

 


Homemade Creamed Corn

Ingredients:

-1 c. 1% milk
-1 T. cornstarch
-2 cups corn kernels, 3 fresh cobs, or 10 oz. frozen
-½ t. salt
-¼ t. ground black pepper
-Pinch of crushed red pepper

Directions:

In a medium saucepan, whisk milk, cornstarch, and red pepper until the cornstarch is dissolved. Bring mixture to a simmer over medium-high heat, stirring constantly.


Add the corn and return to a simmer. Reduce heat to low and and cook for five minutes.


Transfer a half cup of the corn into another saucepan. In a blender, puree the remaining corn to  desired smoothness. Add to saucepan. Stir over medium heat until warm.


Season with salt and pepper and enjoy!

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