I took last Thursday and Friday off to spend my mom’s birthday with her, and wanted to cook her delicious meal. The night of her actual birthday (Wednesday) my aunt cooked since I had to work and drive three hours that day. I made it just in time for my mom’s favorite, pork chops and potatoes. The next day I wanted to cook her other favorites so she wouldn’t have two meals of pork in a row. She also had a grill that I had been wanting to use. The meal was light and delicious, perfect for summer grilling!
- 4 strips bacon, cut into 1 inch pieces
- 1 small onion, diced
- 1 small sweet potato, cut into 1/2 inch pieces
- 1 clove garlic, chopped
- 1 pound brussels sprouts, trimmed and sliced
- salt and pepper to taste
Cook the bacon in a pan over medium heat and set aside. Add the onion and sweet potato to the pan and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.
Add the brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up. Season with salt and pepper to taste.
- 1 tablespoon olive oil, plus more for grill
- 1 teaspoon paprika
- 2 teaspoons ground pepper
- 1 1/2 teaspoons coarse salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)
Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.