By Lori Fredrich Senior Writer Published Apr 05, 2020 at 12:30 PM Photography: Lori Fredrich

The coronavirus pandemic has changed our everyday life, but it doesn't need to change who we are. So, in addition to our ongoing coverage of the coronavirus, OnMilwaukee will continue to report on cool, fun, inspiring and strange stories from our city and beyond. Stay safe, stay healthy, stay informed and stay joyful. We're all in this together. #InThisTogetherMKE

Welcome to Quarantine Kitchen, a cooking show focused on tips and easy recipes you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page.  [View past episodes and recipes here]

This week I’m featuring recipes for a really easy dinner featuring mustard and rosemary chicken thighs and seared Brussels sprouts.  And don't miss this week's bonus recipe for ultra fudgy brownies.

If you missed this week's episode, you can watch it now!

Mustard rosemary chicken thighs

2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1 1/2 tablespoons garlic, chopped (5-6 cloves)
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Additional butter for preparing cast iron pan
6 chicken thighs

  1. Melt butter in a small saucepan over medium heat. Remove from heat. Add chopped rosemary, garlic, mustard, wine, salt and pepper. Whisk until well combined.
  2. Preheat the oven to 450 degrees. Lightly coat a 12-inch cast iron skillet with butter.
  3. Lay chicken thighs on a clean work surface or plate, skin side down. Spread a thin layer of the mustard mixture over the top. Place in skillet, mustard side down. Spread remaining mustard mixture on the skin side of chicken.
  4. Place skillet on stovetop over medium-high heat. Allow pan to heat for about five minutes, then place skillet into preheated oven.
  5. Bake for 30 minutes or until the chicken thighs are beautifully browned with an interior temperature of 165 degrees F.

Pan seared Brussels sprouts

2 T bacon fat (or an equivalent amount of oil or butter)
1 pound Brussels sprouts, cleaned
⅓ cup white wine, sherry, vermouth (vegetable or chicken stock works as well)
Salt, to taste
Squeeze of lemon juice 
Parmesan cheese

  1. Trim the stems off Brussels sprouts and then cut in half lengthwise through the stem.
  2. Heat up a large skillet over medium high heat.
  3. Add bacon fat (or a combination of olive oil and butter).
  4. When the fat has melted, place the Brussels sprout halves cut side down in a single layer on the pan. Don’t touch them for at least two or three minutes, allowing them to get nice and browned.
  5. Once the cut sides are nicely caramelized, stir in the liquid, turning the Brussels sprouts and scraping up any browned bits at the bottom of the pan.
  6. Continue to cook for 3-5 more minutes (this depends on the size of your sprouts) or until they’re fork tender.  This step is important. When cooked too long, Brussels sprouts lose their beautiful color and release sulphur compounds that make them smell (and taste) less than delicious.
  7. Take Brussels sprouts off of the heat, season with salt, sprinkle with lemon juice and parmesan cheese and enjoy.
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.