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I have never liked Brussels Sprouts, then I tried this recipe and I actually crave them now! Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sauteed Parmesan Brussels Sprouts Sauteed Parmesan Brussels Sprouts Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time Cook Time 2People 10 Minutes 15Minutes Servings…

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Sauteed Parmesan Brussels Sprouts
Sauteed Parmesan Brussels Sprouts
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Servings Prep Time Cook Time
2People 10 Minutes 15Minutes
Servings Prep Time
2People 10 Minutes
Cook Time
15Minutes
Ingredients
Servings: People
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Ingredients
Servings: People
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Instructions
  1. Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
  2. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

This is sooo good. Made it for dinner last night and could hardly believe it came from my kitchen. Restaurant quality meal made at home! I used boneless/skinless chicken breasts and heavy cream. (I’ve never cooked with cream before so I was curious!) The cream adds a richness to the sauce, so if you’d like…

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Creamy Parmesan Herb Chicken Mushroom
Creamy Parmesan Herb Chicken Mushroom
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Servings Prep Time Cook Time
6 15Minutes 40-50Minutes
Servings Prep Time
6 15Minutes
Cook Time
40-50Minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Season chicken with garlic powder, salt and pepper.
  3. Lightly coat a non-stick, oven-proof skillet with cooking oil or spray. Heat over medium-high heat until hot. Add chicken and sear until golden and crispy on each side (about 3-4 minutes each side).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes). If using chicken breasts, there is no need to continue to bake them in the oven. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavor.
  5. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften. (If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs).
  6. Reduce heat to low-medium, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  7. Pour the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly, stirring the mixture through until the sauce thickens. (If using cream, do not add the cornstarch mixture. You won't need it).
  8. Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavors. Taste test and add extra salt or pepper, if desired.
  9. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  10. Serve with steamed rice, steamed vegetables, or over pasta.
© 2019 Emmanuel Baptist Community | Made with love.
Emmanuel Baptist Church
~Born 1951~ Died in 2018

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