Stuffed chicken breast with fresh brussels sprout salad

Hello there followers and other foodies out their 🙂

Before talking about this amazing chicken and salad I would like to say that I am sorry for my unstable blogging the last 8-9 month. As some of you may know my husband Chris and I relocated from Denmark to Atlanta, Georgia in early April to start a new life as entrepreneurs and it has taken a lot of our time and energy. Things rarely goes as planned and we have now turned to entrepreneurial adventure B which will leave me more time for cooking and blogging, which is what I really love spending my time on.
When plan B is ready to be know by the public, I will definitely drag all of you guys and girls into our adventure, so look forward to the next few month where a dream might come true.

Enough about me and my entrepreneurial dream, this blog is about food and today I will show you how to make the most amazing stuffed chicken breast with a fresh and crispy brussels sprout salad. If you think that either you, your better half, children or guests don’t like brussels sprouts, don’t worry… this salad tastes nothing like the steamed brussels sprouts that everybody remember from their childhood. I would even say, that if you serve it to people not telling them what it is, they will love it and ask for the recipe.
Today I serve the salad together with cheese stuffed chicken, but otherwise I like to add a little bit of feta cheese to the salad to give it an extra punch.
Besides this brussels sprouts recipe I can also recommend my honey glazed recipe as well as my other raw brussels sprout salad.

Hope that you will enjoy and please leave a comment if you have any questions or just want to learn more 🙂

Ingredients (4 servings)

Brussels sprout salad

16 oz. brussels sprouts, cleaned

1 bell pepper

1 red onion

3 tbsp olive oil

1 tbsp honey

1.5 tbsp grainy mustard

1 lime, juice

Stuffed chicken breast

4 chicken breasts, organic

6 oz. cream cheese

0.5 red onion

1 chili pepper

1-2 garlic cloves

1 pinch of black pepper

8 oz mushrooms

8 oz bacon, sliced

2 tbsp butter

Salt & pepper

Begin with the chicken breasts. Preheat the oven at 400F/200C and cover a baking tray baking paper followed by a wire rack. Make sure that there is space between the baking tray and the wire rack, this will help the bacon get crisp all the way around.

Chop onion, garlic and chili pepper (I used jalapeños, but if you like a more kick to your chicken choose something with more heat) finely and add it to a bowl with cream cheese and black pepper. Mix it all together and set aside while preparing the mushrooms and chicken breasts.

Stuffed chicken with brussels sprouts salad 2

Clean and slice the mushrooms. Remember never to clean mushrooms by washing them as it will remove a lot of the flavor, use a brush or a little sharp knife instead.
Add the sliced mushrooms to a dry medium-hot pan and sauté until most, but not all of liquid has evaporated. If you add too many mushrooms to the pan at one time, you will risk that instead of the liquid evaporating it will just be released into the pan and boil the mushrooms instead of sautéing them, so if you plan on making a larger portion do you self a favor and divide this process in two.
Transfer the sautéed mushrooms to a chopping board and let cool before chopping them into small pieces.

Stuffed chicken with brussels sprouts salad 3

Season the chicken breasts with salt and pepper. Without cleaning the pan add the butter and let melt at medium heat. Add the seasoned chicken breasts and roast on all sides until light brown, about 2-3 minutes on each side.
Remove the roasted chicken from the pan and make a deep slice into the side of the meat. Stuff the chicken with with your cheese filling and chopped mushrooms and wrap it in bacon.  On the picture below I have used an overload of bacon, but this not necessary. The most important thing is that the stuffing stays inside the chicken and not wether you have used 4 or 8 slices of bacon and how your wrap looks like. Of cause a nice looking wrap will make a better finished impression, but if the bacon gets layered it will be difficult getting it crisp.
Place the wrapped chicken breasts on the prepared baking tray/wire and bake in the oven until the internal temperature reaches 165F/74C which for me takes approximately 35-40 minutes.

Stuffed chicken with brussels sprouts salad 4

While the chicken is baking you have time to prepare the salad.
Cut the brussels sprouts in half and slice them. Clean and slice the pepper bell and red onion too. Add all three to a mixing bowl and use your fingers or two forks to combine it.
In another bowl, mix together olive oil, honey, mustard and lime juice. Mix well to make sure that the honey gets incorporated into the dressing and not left in the bottom of the bowl.
Pour the well mixed dressing over the salad and mix. Leave to rest until the chicken is finished. Stuffed chicken with brussels sprouts salad 1

The salad can also be made in advance if you are entertaining guests or your kids while cooking. Just have in mind that if you want the salad to be fresh and crispy, you will have wait and not add the dressing until last minute. If you on the other hand would like the dressing to get well mixed into the salad you can add it early and let in rest until dinner time. I like it either way so for me it depends on the time.

Stuffed chicken with brussels sprouts salad (8 of 23)

Remove the chicken from the oven when it has reached the wanted temperature and let it rest for a few minutes before slicing it. Arrange on a plate together with the salad and a piece of warm home baked foccacia bread.

Serve with a light beer or a cold glass of white- or rosé wine.

Stuffed chicken with brussels sprouts salad (22 of 23)

Bon Appétit friends!

Ingredients (4 servings)

Brussels sprout salad

450 g brussels sprounts, cleaned

1 bell pepper

1 red onion

3 tbsp olive oil

1 tbsp honey

1.5 tbsp grainy mustard

1 lime, juice

Stuffed chicken breast

4 chicken breasts, organic

125 g cream cheese

0.5 red onion

1 chili pepper

1-2 garlic cloves

1 pinch of black pepper

225 g mushrooms

225 g bacon, sliced

2 tbsp butter

Salt & pepper

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Crunchy Romanesco Salad

Romanesco broccoli (or as some call it, romanesque cauliflower) is a lovechild between broccoli and cauliflower and belongs to the group of edible flowers. In its taste it is milder than cauliflower but more powerful than broccoli, and then it just look fabulous! Some say that taste is everything, but we believe that good looks give the dish the final touch that contributes to the over all experience – and romanesco broccoli is one of the vegetables that makes the food look fabulous 🙂

We have made this salad a dozen times before but haven’t had time to take pictures before now. It only contains a few ingredients, only takes a few minutes to make and tastes fabulous. So if you see a romanesco broccoli next time you buy groceries, buy it and try it!

 

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1/2 cup cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper

Romanesco Salad _Fotor_Collage

Clean the romanesco broccoli and cut it into small bite sized bouquets. Cut the onion into small pieces and place in a bowl together with the romanesco bouquets.

Place mustard, honey and olive oil in another bowl and stir to combine. Taste and season with salt and pepper if necessary. Pour the dressing over the salad and mix well. Let rest in the fridge for at least 30 minutes, mixing once or twice to divide the dressing.

Arrange the salad on a plate or in small serving bowls. Chop the cashew nuts roughly and drizzle on top of the salad.

Goes great with a medium/rare steak and salt baked potatoes 🙂
Romanesco Salad 5

Bon Appétit!

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1.25 dl cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper

Red Cabbage Salad with Peanut Butter and Blackberries

A while ago my cousin Connie send me the recipe for the fabulous salad with red cabbage, peanut butter dressing and blackberries. She know how we love all kinds of food and she often recommends recipes she have tried herself.

Red cabbage is one of those cabbage types which the Danes eat a lot in the autumn and winter periods – especially around Christmas where we serve it with oven roasted duck, cooked potatoes, potato chips and gravy (hopefully I will get the opportunity to take some pictures of the food this Christmas).

Red cabbage tends to be quite bitter when eaten raw, but combined with both sweetness (e.g. peanut butter), freshness (e.g. pomegranate seeds, apple- or orange slices) and crispiness (e.g. roasted nuts) it can be the perfect side dish for all kinds of flavorful meat types like duck, venison, bison or wild boar.

 

Ingredients (4 servings)

1 handful parsley

1 red chili

1/2 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

1/4 red cabbage

1/5 cup pumpkin seeds, salted

1/2 cup blackberries

Red Cabbage Salad with Peanut Butter Sauce 1_Fotor_Collage

Chop the parsley and chili finely. Combine peanut butter, honey and lemon juice in a small mixing bowl and stir to combine. Add the chopped parsley and chili.

Remove the stem from the cabbage and slice it into thin small pieces. Combine with peanut butter dressing and let rest in the fridge for at least 30 minutes before serving.

While the salad is resting you can roast the salted pumpkin seeds on a hot pan for 5-6 minutes or until they begin to get golden. Stir once in a while to avoid burning.

Arrange the rested salad in a beautiful white plate and decorate with roasted pumpkin seeds and blackberries. The perfect salad for duck, venison or other very flavorful meat types 🙂
Red Cabbage Salad with Peanut Butter Sauce 4

Bon Appétit!

Ingredients (4 servings)

1 handful parsley

1 red chili

0.5 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

0.25 red cabbage

0.5 dl pumpkin seeds, salted

1.25 dl blackberries

 

Raw Brussels Sprout Salad

Many people have the idea that brussels sprouts taste bad and we could not disagree more with that statement!! We just love the little green ball vitamin bomb and we serve it in many different variations for all kinds of meat and seafood 🙂 Actually we believe that any vegetable tastes great if you make it the right way – so don’t reject it if you have had one or two bad experiences with a vegetable. Keep trying and find your own favorite 🙂

Among our favorite recipes containing brussels sprouts is our honey glazed version together with this raw salad with honey/mustard dressing and roasted cashew nut. This salad does not in any way taste like brussels sprouts as most remember them from their childhood (cooked to death), so there is no excuse for not trying it….

If you have a great recipe containing brussels sprouts you are welcome to leave a comment or mail it to us (foodondemant@gmail.com).

 

Ingredients (4 servings)

1 pound brussels sprouts

1 red onion

3.5 oz. feta cheese

1/2 cup cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

 

Clean the brussels sprout by removing the outer layer of leaves. Cut the brussels sprouts in thin slices, chop the onions, feta cheese and roasted nuts and combine it all in a mixing bowl.

Brussel Sprouts Salad 5_Fotor_Collage

Combine honey, mustard, olive oil and lemon juice in another mixing and season with pepper. Stir until evenly combined. Pour the dressing over the salad, stir to mix and let rest for 10-15 minutes before serving.

Serve as a side dish for all sorts of meat, seafood, pies or whatever you have for dinner – and we promise you, that your kids will love it 😉  Brussel Sprouts Salad 6

Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 red onion

100 g feta cheese

1.25 dl cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

Salad with Pearl Barley, Apples and Bacon

Looking through our recipe index you will find a large number of high fat recipes, but we are not alway eating unhealthy 😉 We often make salads and monday through thursday we try to avoid wheat – notice the ‘try’ 😀

Salad inspiration is often found on other blogs or through television cooking shows, but we are not that good at following recipes and often we just don’t have the required ingredients, meaning that we just use what we have in the fridge/pantry.
The inspiration for this salad comes from Salattosen – a Danish salad creator with huge success due to her innovative ideas and good looking pictures. There is no doubt that she has made us eat vegetables that we didn’t even know before visiting her site. So thank you Mette!

 

Ingredients (2-3 servings)

1 cup pearl barley

2 tbsp. olive oil

1 lemon, juice

1 red onion

1 apple

1 cup cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

 

Rinse the barley in cold water and cook as described on the packages (approximately 45 minutes). Let cool if you want a cold salad, otherwise you can make the salad immediately.

While cooking the barley you can fry the bacon slices. Let drip off on paper towel when fried to remove the dripping fat.

Pearl Barley Salad 1

 

Add the olive oil and lemon juice to the barley and stir. Chop the onion, apple and cilantro, add it to the barley and stir. Taste and season with if necessary.Pearl Barley Salad 2

Crumble the fried bacon and add it to the salad just before serving. The salad can be made hours before serving, but the we would recommend that you add the bacon just before serving as it otherwise looses its crispiness. Id you are a vegetarian you can leave out the bacon and season with a bit of salt instead.
The salad is suitable for all sorts of meat, but this times we served it with home made fish fingers 🙂Pearl Barley Salad 3

Bon Appétit!

 

Ingredients (2-3 servings)

2.5 dl pearl barley

2 tbsp. olive oil

1 red onion

1 apple

2.5 dl cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

Classic Chicken Caesar Salad

A while ago we decided to make a classic chicken caesar salad and began to search the internet to find the ideal recipe. We found dozens of recipes but only court our attention and that was a recipe from Seattle Foodshed. It was a classic caesar salad with out the chicken, but as we were going to have the salad as a our main course we added grilled chicken.

The recipe is very easy and it doesn’t take long to make, but be careful when making the dressing. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

1/4 cup olive oil

1/2 cup parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Cut the ciabatta into 1-inch cubes and roast in medium-hot olive oil until crisp and slightly browned. Season with salt and pepper.

Season the chicken with salt, pepper and chili flakes and grill it on both sides until it is well done – approximately 10-12 minutes on each side depending on the size. Cover in tin foil when grilled and let rest while preparing the rest of the salad.

Rinse the lettuce in cold water and it drip off. Tear the dried lettuce into bite-sized pieces and place in a bowl.

Blend together egg, lemon juice, garlic clove and anchovies until smooth. If you use a food processor, pour the olive oil slowly into the mixture while the processing. If you use a hand blend, transfer the mixture to a bowl and slowly pour in the olive oil while whisking. Using the last of the two methods you will need to whisk a lot, but it is not impossible 🙂 Stop whisking when all the olive oil has been absorbed – over whisking will ruin the dressing!! When finished whisking add 1/8 cup of grated parmesan and season with salt and pepper.

Pour the dressing over the shredded lettuce and mix well. Place the lettuce mixture on two plates and sprinkle with the remaining parmesan cheese. Slice the chicken breast into thin slices and place on top of the salad together with the croutons.

Serve for lunch or as a light dinner 🙂

IMG_0825

Bon Appétit!

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

0.6 dl olive oil

50 g parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Savoy and Zucchini Salad

Cabbage, cabbage, cabbage and more cabbage! Many people think that cabbage (of any kind) is boring and tasteless. Well, we believe that cabbage (of any kind) is great and tasted fabulous – especially in its raw form. And what’s even better is, that it saturates more than green salad.

So once again we have made a salad with cabbage as the main ingredient.

Remember, that whenever you use cabbage (or other vegetables grown near the soil) it is extremely important to rinse it thoroughly in water, as it often contains dirt. Not only does it taste bad, but it is also unhealthy for you.

Hope that you will enjoy the recipe 🙂

 

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1/2 cup almonds, roasted

2-3 tbsp. cilantro

1 cup sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Mix together vinegar, oil, honey, sugar, salt and pepper and stir to combine. Chop the onion into small cubes and add to the dressing. Stir to make sure that all the onion cubes gets marinated. Let rest while preparing the rest of the salad.

Slice the cabbage thinly, rinse in cold water and set a side to let the water drip off. You can help the dripping process, using a colander. Cut the zucchini in half lengthways and remove the core. Slice thinly (use a mandolin iron if you have one).

Place sour cream, lemon juice and minced garlic in a bowl and stir to combine. Taste and season with pepper.

Mix cabbage, zucchini slices and dressing in a bowl and stir well to make sure that it is well combined. Let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

Arrange on a plate just before serving and sprinkle the marinated onions on top, followed by the roasted almonds and cilantro.

Serve as a side dish for your favorite meat or as a lunch salad alone.

IMG_6414

Bon Appétit!

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1.25 dl almonds, roasted

2-3 tbsp. cilantro

2.5 dl sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper