I couldn’t tell you what rabbit hole I fell down to come across this recipe. But once I stumbled upon it, my eyes were opened to a treasure trove of recipes across the diaspora. My people really know how to flavor some food.
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Aaron and I have been running our way through every southern recipe that we can get our hands on. And the only way to make ourselves feel less guilt about it is to make sure to have a hearty green on the side. So without further ado, I present smothered chicken with Asian citrus brussels sprout slaw.
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Aaron and I were planning to make something else with the chicken that we’d taken out to thaw. However, we were missing several key ingredients, so we had to shift. He, after consulting our pal @AndreaMakesDinner and searching through our refrigerator, came up with this delish dish.
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A while back I was supposed to be purchasing maple syrup and got honey instead. That wasn’t such a big deal, except I had JUST bought honey from Costco. So I had way more honey than anyone ever needs. I looked up some recipes that incorporate honey and this one looked delish.
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I love chicken. I love sauces. I love fried things. But I hate not being able to button my pants. So I decided to try some non-fried recipes. This one wasn’t too terrible. I may try it again.
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I wasn’t sure if I was going to like this because I have a bit of a love hate relationship with drumsticks. I think they’re good in theory but not practice. Anyway, not only were the drumsticks good, but the broccoli was extra good and we’ve added it to our veggie side rotation.
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The first time I tried to make this, I didn’t have the apricot preserves. So I ended up making a bourbon sauce with fresh rosemary and other miscellaneous ingredients and it turned out pretty awful. So I was a little nervous this time around but it ended up being sooooo goood. Damn rosemary…gets me every time.
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I recently had a conversation with the hubby about whether or not he likes eggplant. He said he couldn’t recall having any good or bad experiences with it. I personally remembered only bad experiences with it, but hadn’t eaten it since I was a kid…and my palate has definitely matured since then. So I looked up eggplant recipes and found this one.
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This recipe is sooooo so good. But I will say that the apples, while nice, weren’t really necessary. The next time I make this I’m going to try the recipe without them and see if I miss them.
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Oh how I love pasta. I just wish it was healthier. Now I’m not gonna stop eating pasta. But I will try out some healthier options. And this recipe is just that. I wish the sauce were thicker. But that would require adding cream which would defeat the purpose. It’s tasty all the same.
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My hubby isn’t a huge mint fan. Also, he kinda hates cooked carrots. So I was initially a little apprehensive about making a mint based pesto and baked carrots. Then once I started chopping it up and the smell filled our home, I got even more nervous. But once the meal was plated and he took his first bite, I knew that I’d scored big time.
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I’ve been making Keto recipes lately because they basically let me eat all the things I love except carbs. But after making this recipe, I’m starting to realize that there’s no way in hell this shit is healthy. Tasty, yes. Healthy, no fucking way.
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When I say these were the best Cornish hens I ever had…
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This is a great quick meal to make after work. It took about 20 minutes for prep and cooking.
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Please note I made quite a few edits to the original recipe. It wasn’t anything big…just a lot of small things. I wrote this recipe as I cooked it.
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These were HELLA tasty. We can’t wait for quarantine to be over so we can have a party and serve these puppies up.
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I was a little concerned that this might be a boring dish. But those mushrooms are so action packed with flavor that it’s like an explosion in your mouth.
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