Kim from Singledou[b]t

I'm so thrilled that Kim said she would help me out while we're getting settled! She is a longtime friend who more than a friend, is also as sister to me! I'm so incredibly grateful to know her in real life and now also here through our blogs. I hope you stop by and say hi, if you don't know her already! You'll quickly see why she's so special!! 

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When Kristina asked me to Guest Post, I was super excited.  Kristina is such a great mom to 3 beautiful kids and wife to an amazing Godly man.  I get the opportunity to see that in her blog as well as in real life. When she asked me to share one of my recipes, I was super excited and even more honored. I thought I'd go back to an oldy but goody.  

Last July, I gave myself a cooking challenge.  Newly off of quitting my 9 to 5, cooking was something I was pursuing with a passion.  I found this recipe on an episode of Rachel Ray and thought I had to give it a try.  So I did.  I changed a few things up, fitting my own tastes... sort of ;)

I hope you ENJOY!

Grilled Chicken Caesar Salad with Brussel Sprouts

Ingredients (2 servings)

• 2 pieces boneless, skinless chicken breast cutlets
• 1/4 cup olive oil (extra virgin)
• Juice of 2 lemons (or lemon juice)
• 1 tbsp fresh thyme, chopped
• Salt and Pepper
• 1 pint large brussels sprouts
• 1 clove garlic crushed
• 1 clove garlic peeled and grated.
• About 1 1/2 tbsp soy sauce
• About 1 1/2 tbsp worcestershire sauce
• Grate romano cheese
• 2 tbsp butter
• 1 cup panko breadcrumbs

Directions:

Marinate chicken in Olive Oil (enough to coat), the juice of 1 lemon, thyme, salt and pepper. Marinate about 1/2 to 1 hour.

Bring a medium to large pot of water to a boil.

Using a small, sharp knife, core the Brussels sprouts and separate the leaves. Add salt to water. Add all of the baby cabbage leaves to the pot.  Let them boil for 30-60 seconds. Drain.  Cold shock the leaves by adding to cold water or ice water.  Drain.  I put them in the frig until ready to serve.

Next, heat the butter in a skillet.  Ad the crushed garlic and saute over a medium heat. Add the breadcrumbs and toast to golden brown. Add the parsley and remove garlic.   I used the panco breadcrumbs instead of regular progresso type breadcrumbs.  ( These are so yummy. I was eating them by the spoonful.)

Heat a grill pan or griddle and grill the chicken about 4-5 minutes per side until cooked through.

Combine the juice of the remaining lemon (or 1/4 cup lemon juice), grated garlic, soy sauce, Worcestershire, black pepper and about 1/4 cup of olive oil to a bowl and whisk to make dressing. Add a small handful of cheese once dressing is emulsified.

I pasted the garlic using a microplane. 

Toss brussels with dressing.  Serve on plates or in a bowl topped with sliced grilled chicken, more cheese and buttery breadcrumbs. 

We ate our gorgeous salad with left over White Sangria.  I should list that recipe.... I have to brag on my sangria.  Its pretty awesome.... 

So here you go.  This recipe was fairly easy. Preparing the brussels were the hardest bit.  Coring and pulling the leaves was labor intensive but I get a little bit of a high off of that kind of stuff. If you think you don't like Brussel Sprouts, try this anyway. You'll be presently surprised.  

Thank You, Kristina for letting me be a part of your wonderful community.

Ok that looks amazing!! And while I'm scared to try brussel sprouts (no I've never had them) I think this gives me a reason to try them out! :) Thank you Kim!! xoxo

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