I made this recipe last week and couldn’t wait to share it with all of you, but between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it! Consider it a belated Christmas present from me to you 😉
Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!
I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!
I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!
- 1 tbsp olive oil
- 2 cups snow peas
- 1 cup sliced carrots
- 1 cup pearl onions
- 1 cup broccoflower (or regular broccoli)
- 3 cloves garlic
- 1 cup chicken stock
Begin by heating the olive oil in a cast iron skillet over medium heat. Next, add the snow peas, carrots, onions and broccoflower. Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.
Next, add the chicken stock and reduce the heat to low. Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.
Serve with your favorite main dish! Seriously, it’s that simple!
The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!
Simple, scrumptious and healthy, that’s a combination we love over here at LLB!
♣ Vegetarian Option: To make this recipe vegetarian (and vegan!) simply replace chicken stock with vegetable stock.
♦ Gluten Free Option: The recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.
Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!
Yesterday I introduced the Vegetarian Barley Stuffed Squash and my video interview with Chef Dustin. Today I have the recipe for the Roasted Chicken Dish he prepared in the second portion of the interview.
This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!
- 2 lemon rosemary basil marinated chicken breasts
- 3 tbsp butter (divided)
- 1 tbsp olive oil
- 5-6 small red potatoes (quartered)
- 1 cup brussels sprouts
- 1/2 cup diced pancetta
- 2 cups chicken stock
- 1/4 cup dried cranberries
- 1 tsp lemon zest
Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.
Cook for 8-10 minutes, then flip.
Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.
While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.
Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.
A delectable dinner made in about 30 minutes!
Then dig in!
Check out Chef Dustin’s version at Quality Social!
He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside. I simply used a boneless, skinless chicken breast because that was what I had on hand!
♦ Gluten Free Option: Make sure the chicken stock is free of gluten and this dish is gluten-free.
Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.
I had the idea to incorporate “Chef Inspired Dishes” into Little Leopard Book a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.
Unfortunately trying to be the cameraman, host and interviewer proved to be a difficult feat, so please excuse any awkwardness in the video! (And don’t worry, I’ve partnered with a video producer for my next segment 😉 )
I’ve broken the two dishes down into two different posts, so here is the first “Chef Inspired Dish” recipe for Vegetarian Barley Stuffed Squash, also check out the Roasted Chicken recipe here!
Here’s a shot of the ingredients at Quality Social and my ingredients at home. I was able to pick up a couple of ingredients from Suzie’s Farm at the Little Italy Mercato this weekend, which Chef Dustin mentions in the video is where they get a lot of their produce!
Ingredients (serves 2)
- 1 acorn squash
- 3 tsp Basil Oil (divided)
- 1/2 cup crimini mushrooms (chopped)
- 1/2 cup barley
- 2 cups vegetable stock
- 1/2 cup carrots (sliced)
- 1/2 cup pearl onions
- 1 cup brussels sprouts (steamed)
- 1/2 cup broccolini
- 1/4 cup spinach
Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet.
Next, place into a 350° oven for 25 minutes.
If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both 😉 ) then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.
While the squash is cooking, begin preparing the barley, risotto style.
Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes. While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.
Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)
Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.
While preparing the barley, put your multi-tasking pants on and prepare the vegetables.
Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.
At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish!
For the final step, drizzle an additional tsp of basil oil on top, then you’re ready to dig in!
This was my version of the dish prepared at home!
And this was Chef Dustin’s version that I photographed at Quality Social after he prepared it for the video!
Hopefully I made him proud with my re-creation of his delicious seasonal vegetarian dish!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute risotto rice or lentils to make this dish gluten-free.