First of all let’s get something out of the way: I definitely haven’t been winning any Martha Stewart awards around here lately. To be honest I’m SO OVER COOKING lately. And grocery story trips. And laundry. And just adulating in general. Ugly truth moment…I totally lost it on Mike Miller this week and told him he needed to be in charge of two dinners a week. Then I felt really bad for being a jerk and I went to the store and bought ingredients to make this instead. So without further ado I give you a quick and easy recipe for candied brussel sprouts and chicken thighs. You guys…this is not a measure everything type of recipe. This is a dump everything in the cast iron skillet type of recipe, cook it for an hour and enjoy the amazingness. Also, my kids eat these candied brussel sprouts like they are Oreo cookies basically. Ok that’s an exaggeration because they can kill a bag of Oreos in two seconds flat, but…they do eat an entire spoonful of these bad boys and ask for seconds. WINNING. If you guys make this one let me know!
First I chopped two pounds of brussels sprouts and 1 cup of onion.
Next I pour some olive oil (probably 1/4 cup) and red wine vinegar (a dash) into a cast iron skillet and get it warm.
Add 2 tbsp minced garlic and one chicken bouillon cube.
Smash it around and let it saute and blend together.
Dump in the brussel sprouts and onions.
Add 1/2 to 1 cup of dried cranberries and 1/2 cup real bacon crumbles.
In a bowl combine 2 tbsp liquid smoke, 1 tbsp worcestershire sauce, and 1/4 cup red wine vinegar
Place chicken thighs on top of brussel sprouts then cover with fresh cracked black pepper and sea salt and pour liquid smoke over the chicken.
Bake for 1 hour to 1 hour and 15 minutes at 400 degrees.
When kids eat brussel sprouts…MOM WIN.
