Tasty Thursday

I'm cooking supper tonight for my roommates and Rob (the fiance).  One dish I've made before and one will be a new adventure for me tonight.  I made the chicken curry in Raleigh and it was awesome and easy to make.  I'm branching out for the side dish and making brussels sprouts.  I've never even eaten these before...so not only do I hope they turn out well, I hope that I like them!

Chicken Curry in a Hurry Recipe

http://www.elise.com/recipes/archives/005132chicken_curry_in_a_hurry.php 

Ingredients

• 1 Tbsp corn, grapeseed, or olive oil
• 1 medium onion, sliced
• 1/3 cup golden raisins (optional)
• Salt and freshly ground pepper
• 1 1/2 teaspoons yellow curry powder, or to taste
• 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
• 1 cup sour cream
• Minced fresh cilantro or parsley for garnish

Method

1. Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
4. Garnish with cilantro or parsley and serve with rice. - I use dried cilantro because that's what I have and serve with whole grain rice.

Roasted Brussels Sprouts
http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• I think I'm going to add a bit of garlic and parm cheese.

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
3. I think I'm going to add parm. cheese to them when they come out of the oven.