Fresh Flavors with Friends
● Published by Enjoy Magazine
Make Chicken the Centerpiece
Center your home-cooked meal around a hearty dish such as Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts to ensure that none of your guests leave the table hungry. To find more main dish ideas for entertaining, visit eatchicken.com.
Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
- 1 tablespoon olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved
- 2 cups diced (1/2 inch) butternut squash
- 1½ cups chicken stock
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned.
- Remove chicken from pan and reserve. In same pan, add butter. Allow butter to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken.
- Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170°F with instant read thermometer.
- Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
- Spoon sauce over chicken and serve.
Potatoes Perfect for a Party
Perfect as a crowd-pleasing appetizer or side dish at any festive party, simply grill or bake Wisconsin potatoes and top them with your favorite flavors, like bruschetta or a combination of ingredients such as Greek yogurt, cheese, herbs, olives and tomatoes. Find more potato recipes at eatwisconsinpotatoes.com.
Festive Papas Tapas
Prep time: 10 minutes
Cook time: 20 minutes
- 2-4 medium Wisconsin russet or gold potatoes
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- Heat grill or oven to 400°F. Thinly slice potatoes lengthwise to 1/4-inch thick, discarding ends.
- Toss with olive oil, salt and pepper.
- Place on grill or prepared baking sheet in single layer. Cook 10 minutes on each side. Add toppings.
Bruschetta: In bowl, mix together 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves minced garlic and 1 tablespoon olive oil and spoon on top of potatoes.
Baked Potato: In bowl, mix together 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons fresh chives, chopped, and spoon on top of potatoes. Garnish with 1 tablespoon chives.
Mediterranean: In bowl, mix together 1 container (6 ounces) feta cheese; 1 can (2 1/4 ounces) sliced olives, drained; 1 medium tomato diced; salt and pepper, to taste; and spoon on top of potatoes.
Creamy Greek Yogurt with Lemon and Herbs: In bowl, mix together 1/2 cup plain nonfat Greek yogurt; 2 tablespoons chopped fresh dill; juice from 1/2 lemon; salt and pepper, to taste; and spoon on top of potatoes. Garnish with dill sprigs.
Better with Berries
When dinner settles, end your gathering on a high note with Mixed Berry Shortcakes. These palate-pleasing pastries combine sweet strawberries and blueberries, fluffy biscuits and a dollop of ice cream. For more delicious dessert ideas, visit nestleusa.com/nestle-kitchens.
Mixed Berry Shortcakes
Recipe courtesy of Nestlé
- 2 pounds fresh strawberries, sliced (about 6 cups total)
- 2 containers (6 ounces each) fresh blueberries (about 2 1/2 cups total)
- 7 tablespoons granulated sugar, divided
- nonstick cooking spray
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- 2/3 cup lowfat milk
- 1/4 cup lowfat Greek yogurt or sour cream
- sparkling sugar (optional)
- 3 cups light Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
- In large bowl, combine strawberries, blueberries and 3 tablespoons granulated sugar; stir gently. Let stand, stirring occasionally, for 30 minutes.
- Heat oven to 425°F. Spray baking sheet with nonstick cooking spray.
- In large bowl, whisk flour, remaining granulated sugar, baking powder and salt; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and yogurt; stir just until moist dough forms.
- Turn dough onto floured work surface. With floured hands, knead 6-8 times until dough is smooth. With rolling pin, roll dough into 9-by-6-inch rectangle, or about 1/2-inch thick. Cut into six 2 1/2-inch circles. Transfer to prepared baking sheet. Sprinkle with sparkling sugar.
- Bake 10-12 minutes, or just until golden. Transfer biscuits to individual plates; split open. Top each with about 1 cup berry mixture and 1/2 cup vanilla ice cream.
Photo courtesy of Getty Images (Roast chicken)