Chicken in Mustard Sauce

Two of the things I love are chicken and Dijon mustard.  I can eat chicken everyday!

I found this recipe combining two items that are always present in my pantry and added some left over sour cream and white wine.

Another simple and quick recipe!!!!!!

I also found out that mustard a very good source of omega-3 fatty acids as well as calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. Magnesium also reduces asthma and lowers blood pressure.  It also speeds up metabolism and stimulates digestion.

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Ingredients

1 lb chicken (breast or thighs)

1/2 tsp. salt

1 tbsp vegetable oil

1/3 cup white wine (substitute - water or broth)

1/2 cup light sour cream (substitute - regular sour cream or milk with 1 tsp lemon juice)

1 tbsp Dijon mustard

1/4 tsp dried tarragon (or 1/2 tsp fresh)

parsley, chopped (to serve)

Directions

Season chicken pieces with salt.  In a large pan, heat oil and pan fry chicken pieces until done.

Remove chicken from pan and set chicken aside.

Add wine to the chicken drippings and deglaze by scrapping off particles that got stuck in the bottom of the pan.

Add sour cream, mustard and tarragon. Add back chicken pieces and let it simmer covered for another 5 minutes.

Sprinkle chopped parsley and serve.

Brussel Sprouts with Cranberries and Walnuts

Growing up in the Philippines, Brussel sprouts were not popular and are not even available in the market.  I didn't even know about it until later in life.  When I moved here, the variety of vegetables that were in front of me was so vast.  It almost made me do my happy dance.  One that caught my eye was the dear little Brussel sprouts.  I call them my baby cabbages. One note,  have you seen Brussel sprouts in its stalk?  They're like mini grape cabbages (for a lack of a more descriptive term)!

Here are some health benefits to this baby.

Brussel sprouts has loads of flavonoid anti-oxidants that offer protection from prostate, colon, prostate and endometrial cancers.  It is also an immune modulator, anti-bacterial and anti-viral agent. I think I have found my new miracle vegetable!!!  Brussel sprouts are an excellent source of vitamin C.  Along with other antioxidant vitamins, vitamin A and E; it protects body by trapping harmful free radicals; vitamin K for bone health and helps delay the onset of Alzheimer's disease; vitamin B complex which is essential for the body's metabolism.

The list of health benefits from this vegetables just goes on and on! Now the cook side of me wanted those baby cabbages on my plate!  I have tried a lot of recipes but they did not work for me.  It's either it made the vegetable too mushy or it still retained some bitter taste.  But I never gave up on this baby (cabbage). Just a note though, this baby does not photograph well.

You can make this dish completely vegetarian but omitting the bacon.  Just saute the garlic and 1 tbsp. of canola oil.

This is my version. I have combined recipes I have found online and this one is a winner for me.

Ingredients

4 strips of bacon, cooked in a little Olive oil till crisp and crumbled

1 clove Garlic minced

1 lb Brussels sprouts, cut in half and core removed

2 tsps Red Wine Vinegar ( to taste )

1/2 cup Walnuts , toasted

1/4 cup Dried Cranberries

Directions

Cook bacon in a little olive oil till crisp. Remove bacon from pan and set aside.

Add garlic to remaining oil and cook till golden brown.

Add Brussel sprouts. Turn down heat and cover.

Check frequently to avoid burning.

Drizzle with red wine vinegar and cover again.

When the vinegar had dried out, add salt and pepper.

Toss walnuts and cranberries.

Cook for 2-5 minutes so that flavors merge.

Serve.

Read more on the benefits of Brussel Sprouts : http://www.nutrition-and-you.com/brussel-sprouts.html

Galbi (Korean BBQ)

Ingredients

4-6  pounds of Korean short-ribs

1 1/2 cups  soy sauce

3/4 cup white sugar

1/4 cup sesame oil

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure ll the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of green onion and toasted sesame seeds.