Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

16-18 brussels sprouts, very thinly sliced

2 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)

1/2 cup Israeli couscous

1/3 cup dried Bing cherries

1/4-1/2 tsp sea salt to taste

Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.

Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.

Creamy Bacon Mushroom Thyme Chicken

4 bone-in chicken thighs (can also use boneless thighs or breasts)
1 T. olive oil
2 t. italian seasoning
salt and pepper

Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed

Preheat oven to 350 degrees.

Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.

Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.