Friday, December 9, 2016

Crab Stuffed Chicken Breasts

You can cook this in separate dishes, but the best thing about it is when
the crab salad leaks out a bit and gets in the peas. And that’s just brilliant.

Crab Salad Stuffed Chicken Breasts with Peas

Crab Salad:
8 ounces lump crabmeat, picked over for shells
1/4 cup mayonnaise
1 tablespoon White Balsamic
2 teaspoons finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 stalk celery, finely diced
1 spring onion or scallion, finely chopped
2 tablespoons seasoned breadcrumbs
Pinch of Szechuan Pepper Salt

Combine all ingredients together in a bowl and set aside.

Chicken and Peas:
4 large chicken breasts
3 tablespoons Persian Lime Olive Oil
Crab salad
1/2 cup seasoned breadcrumbs
1 cup frozen peas

Preheat the oven to 375°F.

At the thickest part of the chicken breast, make a 3-inch incision. Cut so that it makes a pocket, being sure not to go all the way through the breast. Stuff with a couple tablespoons of Crab Salad.

In a greased casserole dish, arrange the chicken evenly. Fill the gaps with the peas. Sprinkle the Olive Oil over everything and add a nice coating of breadcrumbs to everything.

Bake for 25 to 30 minutes. It should be golden brown and the crab salad should be bubbling.

Friday, December 2, 2016

Maple Bourbon Balsamic Brussels Sprouts

A simple recipe with a delicious result. This came about after a conversation with friends on the best way to make sprouts. We all agreed that we loved them, but we all had our own ways to make them. This is a combination of all our favorites and I think that makes us all winners.

Maple Bourbon Balsamic Brussels Sprouts

2 tbsp bourbon
1 tbsp Greek Olive Oil
2 tbsp Maple Balsamic
     Or 1 tbsp maple syrup, 1 tbsp traditional balsamic
1lb Brussels sprouts, halved
1/4 lb Pork belly, diced

Preheat the oven to 400°F.

Add sprouts, pork and oil to an oven safe pan, tossing to coat. Roast for 30 minutes.

Whisk bourbon and balsamic together in a small bowl. After 30 minutes, drizzle over the sprouts. Return to oven 10 more minutes.

Serve any way you like, even delicious when cold!