Skinny Parmesan Breaded Chicken & Balsamic Shaved Brussels Sprouts with Prosciutto

So, this is one of the tastiest chicken dishes I’ve ever made.  Seriously.  This recipe (and of course this one) are in regular rotation now.  The chicken is really simple to make, you just dip it in a mixture of … Continue reading

Happy Things

Happy Friday my lovely readers!  I hope you all had a wonderful week.  I’ve been really enjoying the new fall line-up on TV (particularly Last Resort, 666 Park Avenue and Revolution) and all my fave returning shows (Dexter {duh!}, Glee, … Continue reading

Happy Things

Happy Friday! Sorry I haven’t been updating as frequently as I normally do! I’m still getting caught up from being on vacation in Florida. Here are a few things that have perked up my week in pictures:

20120823-134943.jpg{This memory of the beach in Florida. I’m ready to go back!}

20120823-135000.jpg{This is one coat of Essie Ballet Slippers with one coat of Essie Mademoiselle. Essie Weingarten herself wears this combination so I had to try it!}

20120823-135031.jpg{This was the ONLY makeup I packed for my Florida trip besides lipgloss. I was so proud of myself. These essentials kept me feeling put together without being overdone. Products: MAC Mineralize Skinfinish in Soft & Gentle, MAC Powder Blush in Dame, NARS Illuminator in Copacabana, Stila Stay All Day 10-1 HD Beauty Balm (Laura Mercier is still my favorite but I left it at home for this trip), CoverGirl LashBlast mascara (this is my second favorite mascara. L’Oreal Voluminous is my fave.)

20120823-135107.jpg{I did a fun twist on the french manicure this week with Essie Mademoiselle and Martha Stewart Glitter in Sugar Cube as the tip.}

20120823-135118.jpg{Jon was out of town this week so I cooked for one! I made myself this salmon dinner and this Brussels sprouts dish…so good!}

20120823-135125.jpg{Steel-cut oatmeal with fresh strawberry slices and a touch of agave was the perfect breakfast this week.}

20120823-135135.jpg{My friend Paula and I had a fun night in this week. We baked a homemade, healthy pizza (recipe coming next week!), sipped red wine and watched the movie Bachelorette on OnDemand. Hilarious movie.}

20120823-135144.jpg

{**OBSESSED** with this Eyeko Skinny Liquid Eyeliner. It came in my July Birchbox and I just love love love it.}

20120823-135150.jpg{Posted this picture of Jon and me on Instagram this week for Throwback Thursday. This was in Vegas 6 years ago. Love this picture…and him!}

20120823-135156.jpg{My current favorite lipcolor is MAC Creme Cup lipstick with a swipe of MAC Nymphette Lipglass. The pinky gold shimmer of the gloss makes the lipstick look so feminine and sexy. LOVE.}

What made you happy this week?

Lemon Roasted Chicken with Garlic, Lemon & Parmesan Brussels Sprouts

OMG. My mouth is watering just thinking about this dinner. As you know, I usually make fish dishes. The feel of raw chicken on my hands genuinely freaks me out. The juice is sticky and leaves a gross residue immediately after handling. Anyways, every once in a while I put my personal feelings about raw chicken aside and make it for dinner. Because chicken is delicious when cooked right and it’s a great source of lean protein.

I picked up chicken tenderloins instead of chicken breasts because large hunks of chicken also kinda freak me out. I know, it’s weird. I think the smaller the chicken pieces the better the flavor because it absorbs what you’re cooking it in much better. But this recipe would be great with chicken breasts, drumsticks, etc.

The mixture of garlic, lemon juice, lemon zest, olive oil, white wine and fresh thyme makes the perfect sauce for the chicken to roast in. It roasts for about 40 minutes so the chicken gets really tender and packed with all the flavor of the sauce.

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I paired this oh-so-delicious chicken with an equally appetizing side of carmelized Brussels Sprouts that had been sautéed in olive oil, garlic, lemon juice, lemon zest and white wine (yes, basically the same sauce that the chicken cooked in) and topped with freshly shaved Parmesan. Don’t be scared of Brussels Sprouts. They are ugly little things but they are actually so delicious when cooked this way. Not only are they super tasty, they have high amounts of vitamins A and C, folic acid and fiber.

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Enjoy!

Lemon Roasted Chicken (Serves 4)

Adapted from Barefoot Contessa

Ingredients:

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine ( I used Chardonnay)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of chicken tenderloins or 4 boneless chicken breasts
  • 1 lemon

Directions:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken dry and place them over the sauce.
  • Brush the chicken with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken pieces, until the chicken is done.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Sprinkle with salt and serve hot with the pan juices.

Lemon Garlic Parmesan Brussels Sprouts (Serves 4)

Adapted from What’s Gaby Cooking

Ingredients:

  • 2 lb Brussels Sprouts ( I got the pre-trimmed and halved packaged ones from Trader Joe’s)
  • 4 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 3 tbsp parmesan, grated
  • sea salt
  • pepper

Directions:

  • If you didn’t get pre-trimmed sprouts, clean them by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Add the garlic half way through the cooking.
  • Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed.
  • Add the cheese on top and serve.