Chicken Breast with lots of Sautéed Greens

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Chicken Breast & Sautéed Greens

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Ingredients:
1 lb. Chicken Breast
2 brown Onions
1 lb. Brussels Sprouts
1 bunch Kale
2 huge handfuls Baby Spinach
4 Cloves Garlic
2 TBSP Olive Oil
1 TBSP Worcester Sauce
Seasoning – salt, pepper, dill, seasoning salt, mustard seed powder.

How To:

• Chop 2 Brown Onions

• Put onion in a large sauté pan with 1 – 2 TBSP Olive Oil, salt, and black pepper.

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• Cut up 1 lb. Chicken Breast to desired size.

• Add to a second sauté pan (no oil). Season with dill, mustard seed powder, & seasoning salt.

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• Cook on med heat until cooked through.

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• Rinse, dry, & chop Kale.

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• Chop 4 Cloves Garlic add to onions.

Cook the onions, brussels sprouts, & garlic until the brussels start to soften and the onions have good color.

• Chop ends off Brussels Sprouts then quarter, add to onions once they have cooked down some.

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• Add chopped Kale to onions.

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• Add 1 TBSP Worcester sauce to onion mixture.

• Add spinach to onion mixture.

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• After the kale and spinach have softened up (5 – 10 minutes) then turn off heat, cover, and let rest while the chicken finishes.

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Enjoy!!

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

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Cooking and baking with good friends (Part 1)

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This past week my friends Lindsey and Rudy came over to relax and of course we ended up baking and making dinner.

On the menu- Cream puffs, red velvet cupcakes, and Dill /basil pesto.

First up is The Creme puffs.

Sweet or Savory Pâté a Choux by Alton Brown.

1- weigh out your bread flour, add salt and/or sugar.

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2- Heat water and butter in a skillet.

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3- Once melted and boiling add your flour. Stir to combine, then continue cooking over medium heat stirring constantly. ( to remove excess moisture)

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4- Put dough in mixer and mix to help cool.

5- Add eggs, one at a time.

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6- Pipe onto parchment

7- Bake at 425 for 10 minutes

8- Turn the oven down and bake at 350 for 10 more minutes.

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9- Fill with your favorite filling (using a star tip pastry bag)

Lindsey made the filling while I was making red velvet cupcakes so I don’t know what exactly it was, but I to know it was amazing!

Here’s what I know was in to but this isn’t a complete list-
Cream cheese, sour cream, sugar, vanilla, and probably a little cinnamon.

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10- Finally, EAT

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