Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion & Lemon Parmesan Breaded Chicken

Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion

Ingredients

1 pound of Brussels sprouts, trim of the bottoms and cut into half

1/2 a head of cauliflower, trimmed into florets

2 medium onions, sliced thin

olive oil

4 garlic cloves, smashed

Kosher salt and pepper

pecans, chopped

Parmesan cheese, freshly grated

Directions

Preheat oven to 425. Placed all veggies into a 9x13 glass dish. Toss with olive oil, garlic, kosher salt and pepper Bake for 25 minutes. Toss veggies. Add pecans. Cook for 25 more minutes. Add additional salt and pepper, to taste. Serve toss with Parmesan cheese.

Lemon Parmesan Breaded Chicken

4 thin sliced, organic chicken cutlets

olive oil vinaigrette dressing

1 egg

milk

3/4 cup Italian bread crumbs

1/4 cup Parmesan cheese, freshly grated

Kosher salt and pepper

1/2 lemon

Directions

In a medium bowl, marinate chicken for at least 30 minutes in vinaigrette dressing. In a 9x13 glass dish, lightly coat the bottom with olive oil. In a separate bowl, add an egg with a splash of milk and whisk together. In another bowl, combine Parmesan cheese, bread crumbs, salt and pepper. Put chicken in egg wash and then into bread crumb mixture. Place into glass dish. Bake oven at 425 for 20 minutes. Before serving, top with a squeeze of lemon juice and lemon zest.

Meal #6: Fall Feast for Two

This combination is fantastically Fall.

The potatoes are a savory spin on traditional sweet potato recipes.

A must-try!

Harvest Cole Slaw

1/2 purple cabbage, roughly chopped

1/2 Honey Crisp apple, diced and tossed in lemon juice

1 handful Craisens

1/4-1/2 cup chunky bleu cheese dressing (preferably Marie's)

All spice seasoning

Cinnamon

Pepper

In a medium bowl, combine cabbage, apples, and Craisens. Toss and coat cabbage with bleu cheese dressing. Add a dash of all spice and a dash of cinnamon. Pepper to taste. Chill in fridge for 30-60 minutes.

Sweet Potatoes with Garlic and Sage

2 sweet potatoes, peeled and cut into thin rounds

1/3 cup olive oil

3 cloves garlic, finely chopped

1/2 onion, thinly sliced

handful of fresh sage

beer

Kosher salt

Preheat oven to 350. In a medium skillet, fry whole sage leaves lightly in hot olive oil. Gently remove and drain on paper towel. Toss the garlic and potatoes into sage infused oil. Coat potatoes in oil and garlic. Saute in the same skillet until slightly browned. Place into a 9x13 glass baking dish in the oven. Sprinkle onion over potatoes. Deglaze pan with a splash of beer and pour over potatoes and onions. Bake until lightly golden brown. (I turned the broiler on at the end to caramelize even more.) Serve tossed with sage leaves and a little Kosher salt.

Breaded Pork Chops

Ingredients

2 pork chops, abt 1"

1 egg

milk

Italian bread crumbs

All-spice

Directions

Beat the egg and a splash of milk in a shallow dish. Sprinkle bread crumbs in another bowl. Dredge both side of pork chop in egg mixture, season with all-spice on both sides. Coat in breadcrumbs. Take one pork chop and place in the same skillet that the potatoes were sauteed in. Brown in skillet for about 2 minutes per side. Place pork chops into dish with potatoes. Place into oven and bake for 20-25 minutes at 350.