This recipe was created in partnership with Healthy Aperture Blogger Network for the #JuiceCentral campaign. I was compensated for my time.

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I have to tell you, I’ve been seriously rocking the weeknight dinner game lately. That’s not something I can say too often so I am going to say it loud and proud today. It may be simple, quick dinners, but it’s dinner and it’s been happening. I do think my newfound love for skillet meals (like this Lemon Pepper Chicken) is part of the reason – you really can’t beat a good one-pan meal when you’re trying to get dinner on the table.

Today’s Cranberry Balsamic Chicken Skillet was inspired by a recipe I saw months ago in a cookbook for slow cooker cranberry chicken. I haven’t been able to get it out of my head and though this recipe is nothing like that one, I finally made it. My whole family loved this chicken dish!

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This recipe was created in partnership with Fisher Nuts.

It’s that time of year again. The time of year when everyone is either loving or hating Brussels sprouts. I’m a big fan, but it wasn’t until college that I was actually introduced to these little green gems so I guess I’m sort of a late bloomer in the I love Brussels sprouts club. I’m hoping to convert my family (specifically my kids) to the club so I’m always trying new ways to cook them up. Roasting them is my absolute favorite (how can you not love those crispy outer leaves?).

My kids are still on the fence, my husband is a big no, but my 2 year old loves them…he devoured multiple servings of this Roasted Sweet Potatoes and Brussels Sprouts with Pecans dish when I made it last week.

That’s my boy!

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We all know school nights are busy and can be a challenge at dinner times. But sometimes I feel the same during the summer! After being out all day playing and running around, the last thing I want to do some evenings is make dinner. But we need to eat, so unless I grill up something quick, a fast skillet dinner like this Balsamic Chicken with Sweet Peppers and Zucchini is something I would likely throw together.

This chicken dinner is as easy as it gets, and is so healthy and tasty, perfect for warm weather! I don’t regularly purchase thin sliced chicken cutlets but when I see them on sale I try to snag some for meals just like this. They cook up so quick and are perfect to saute in a skillet with veggies and sauce.

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Lots and lots of spring things happening in my parts lately, and I’m not just referring to the weather. It’s funny because before I moved to our new house a year and a half ago, I’m not sure if I saw half as much nature than I do on our lovely street we now call home. We only moved about 2 miles but we now live close to a lake and on a street with tall, old trees, so our daily environment is definitely a little different. We have lots of squirrels and birds and even rabbits to entertain us, among a few other not so cute creepy crawly critters slithering around us that we won’t discuss.

Spring babies have been everywhere I turn. In just a couple weeks I’ve spotted a mama and her ducklings cutting through my neighbors yard, a couple of newly hatched goslings (they were so adorably yellow, fuzzy and just perfect) and just the other day I drove past our neighborly Sandhill Cranes but this time they were standing with a couple of precious mini versions that were just a quarter of their size.

I love it.

I also love these Brussels sprouts, which have absolutely nothing to do with spring. We get hit with plenty of Brussels recipes in the fall and winter, but I have to tell you I haven’t been able to get my hands on some nice looking Brussels sprouts until just recently on a trip to Costco. I snagged that bag up as soon as I saw it. In season or not, I was due for some roasted sprouts – specifically these Honey Balsamic Roasted Brussels Sprouts.

I know some people have strong feelings about Brussels sprouts – either loving them wholeheartedly or hating them with a passion. I will tell you that in my household I am one of 4 family members (the jury is still out on our youngest) in the lover club. My mother in law is also a sprout lover so when I make them I always package some up and bring them over to her to enjoy as well.

I paired up this side veggie with Maple Mustard Roasted Pork Tenderloin with Sweet Potatoes and Mango and it was the perfect green accompaniment for the meal.

Hope everyone had an awesome weekend!

Honey Balsamic Roasted Brussels Sprouts

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoon honey
• big pinch coarse salt and pepper

Directions:

1. Preheat oven to 425 degrees.
2. Place Brussels sprouts on a large baking sheet. Toss evenly with 2 tablespoons olive oil.
3. In a small bowl combine balsamic vinegar and honey and drizzle evenly over Brussels sprouts. Sprinkle generously with coarse salt and pepper. Place in oven and cook for 20 minutes or until crisp and browned.

More recipes for the Brussels Sprouts lovers club:

Baked Lemon Pepper Sprout Chips

Maple Roasted Fall Vegetables with Chicken-Apple Sausage

Brussels Sprouts Ricotta Toast | The Noshery

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans | How Sweet Eats

Caramelized Brussels Sprouts | Barefeet in the Kitchen

Follow Sweet Basil’s board Vegetarian on Pinterest.

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Don’t get all crazy now…that Pea does not belong to me. I know my mom and mom-in-law just got all kinds of excited. They probably aren’t even reading the rest of this right now…

That Pea belongs to a special someone else…someone a group of food blogger buddies are virtually celebrating today with a surprise Baby Shower….SURPRISE Maria!!  Are you feeling the Love?

For those of you who don’t know….Maria and her sweet husband Josh are expecting their 1st baby, a baby boy, and he’s due next month…just around the corner!

Some of you may already know Maria from her delicious blog Two Peas and Their Pod. Maria and I have been friends pretty much since we both started blogging….around the same time in 2008. I love this girl. I have been lucky to have been able to visit with her the last two summers in her part of the country, Salt Lake City, and can’t wait till the next time we have the opportunity to spend time again. Her and Josh are some of the nicest people I’ve ever met and I’m just over the moon excited to see them as parents. Don’t get me all teary now…I just love babies.

Let’s talk about this party instead. And with this party comes lots of cute stuff…and lots of good food.

I decided to bring something I always look for at a party…a good pasta salad. I’ve been making this Pasta Salad with Balsamic Basil Vinaigrette forever and it has always been a hit at get-togethers. What’s special about this salad is the dressing…oh how I love this dressing. It’s simple, its fresh and it goes perfectly with pasta and fresh veggies.

I make this pasta with whole wheat rotini, fresh veggies and chickpeas. The dressing is a perfect blend of balsamic vinegar, olive oil, garlic, dijon and lots of fresh basil. Yep…the basil is what makes this dressing so good.

Enjoy this Pasta Salad with Balsamic Basil Vinaigrette recipe and all the other crafts and yummy food from the rest of the gang! Stop by and say hi to them and of course Maria!

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Pasta Salad with Balsamic Basil Vinaigrette

• Author: Aggie's Kitchen
• Yield: 6-8 servings
• Category: Salad
• Method: Stovetop

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Ingredients

• 1 box whole wheat rotini pasta (whole wheat is totally optional)
• 1 pint grape tomatoes, halved
• 2 cups fresh broccoli florets, cut in small florets
• 1 small red onion, quartered and sliced thin
• 1 cup black or kalamata olives, halved
• 1 can garbanzo beans, rinsed and drained (I prefer Bush’s Beans garbanzos)
• good pinch of course salt and fresh ground pepper, to taste
• grated Parmesan cheese, for serving
  

  For Dressing:

• 3/4 cup balsamic vinegar
• 3/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove
• good pinch of coarse salt and fresh ground pepper
• big handful of fresh basil leaves

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Instructions

1. Cook pasta according to directions.
2. Place broccoli florets in a colander. When pasta is ready to drain pour over broccoli florets. Drain well and put in large bowl. Set aside and let cool.
3. In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
4. Add 1/4 of dressing to pasta and broccoli and gently toss. Once combined add the tomatoes, onions, beans and olives to pasta salad along with more dressing. Do not use all of dressing, save some for right before serving because pasta salad will soak up most of dressing and may dry out a bit. Refrigerate for at least 2 hours before serving. Add additional dressing as desired and gently toss salad before serving. Taste for salt and pepper, I usually add a good pinch of both before serving. Serve with bowl of grated Parmesan cheese for garnish.

Maria and Josh…we love you guys and are so looking forward to meeting the third Pea!! Congratulations and Best Wishes!! xoxo

Crafts

Wenderly – Handmade Sweet Pea Cards

Our Best Bites – How To: Make a Diaper Cake Centerpiece

Drinks

Simple Bites – Lemon Balm infused Lemonade

Ingredients, Inc. – Healthy Fruit Punch

Food for My Family – Lemongrass Soda

Heather’s Dish – Mixed Fruit Punch

She Wears Many Hats – Mini Pistachio Smoothies

Georgia Pelligrini – Watermelon Aqua Fresca

Bites

With Style and Grace – Truffle Popcorn

Family Fresh Cooking – Baby Peas & Cheese Frittata

Barbara Bakes – Creamy Orange Fruit Dip and Fruit

Reluctant Entertainer – Nutella Berry Bruschetta

Sweets

Dorie Greenspan – French Lemon Cream Tart

TidyMom – Blue and Chocolate Cake Balls

i am baker – Baby Pea Baby Shower Cake

Brown Eyed Baker – Pavlova

Picky Palate – Chocolate Chip Oatmeal Cookie Sandwich

What’s Gaby Cooking – Coconut Cupcakes with Cream Cheese Icing

Cookin’ Canuck – Nutella & Cream Cheese Swirled Blondies

Kevin and Amanda – Baby Blue Chocolate Chip Oatmeal Cookie Cups

Sweetopia – Decorated Sugar Cookies

Mountain Mama Cooks – Lavender Shortbread Cookies

Sweetapolita – Little Pea Sugar Cookie Pops

Bake at 350 – Petit Fours with fondant pea pods

RecipeGirl – Baby Button Cookies

RecipeBoy – Mud Cups with Gummy Worms

Add a Pinch – Blackberry Tartlets

Dine and Dish – Oven Baked Cinnamon Apples

Vintage Mixer – Mint Chocolate Pudding Shots

The post Surprise! Welcoming a new Pea to the Pod… appeared first on Aggie's Kitchen.

Last Friday night we had friends over to grill, swim and unwind after the week. My friend Betsy made this salad for us and it went perfectly with our burgers. I am hoping to make it again later this summer with my own garden tomatoes! Thank you Betsy, it was fun (and delicious!)!

Tomato, Mozzarella and Basil Stacks

Ingredients:

• 12 fresh basil leaves
• 4 medium-sized vine-ripened tomatoes
• 1/2 pound fresh mozzarella cheese
• Sea salt
• Freshly ground black pepper
• extra-virgin olive oil
• balsamic vinegar

Directions:

1. To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons.
2. Cut tomatoes and mozzarella into 1/4" thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately.

Enjoy your long July 4th weekend!
We are headed to Pensacola to visit family…will be back next week!

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I had to make this salad. I’ve been thinking about it all week (there I go again, being obsessive about food…)…but you know what I mean right? I know a lot of you are not in grilling weather right now, and to be honest with you it is cold, dreary and rainy here in FL right now. But that wasn’t going to stop me, I grilled these babies indoors… if you don’t have a grill pan, it is so worth the investment, I use mine all the time.

(Zebra Eggplant from the Lake Mary Farmer’s Market…aren’t they pretty?…)

I have been craving really fresh and healthy food lately…I think having hamburgers and pulled pork in the same week does that to you…I’ll have to plan better next time. This salad definitely hit the spot. The flavor combination could not get any better…grilled eggplant, goat cheese, toasted pine nuts and basil…simply dressed in a little olive oil and balsamic vinegar. So good.

Thank you Giada.

Giada's Grilled Eggplant and Goat Cheese Salad

Ingredients:

• 3 tablespoons olive oil
• 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
• 1/2 cup toasted pine nuts
• 3 ounces goat cheese, crumbled
• 1/3 cup basil, thinly sliced
• 2 tablespoons chopped mint (I left this out)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
2. Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
3. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

Recipe from Giada De Laurentiis, Everyday Italian

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Thank you so much to all of you who shared your favorite Asian recipes with me on my last post. Wow!! I have printed most of them and they are on standby…as a matter of fact I’m trying one of the stir frys tonight! Everything sounds delicious!

If are looking for new Asian recipes to try, go check out the comments in the Mongolian Beef post…you will find several to choose from.

Have a great weekend everyone!!

Follow Aggie’s Kitchen’s board Salads on Pinterest.

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