Archive | March 2012

Brussels Sprouts

In our house, Brussels Sprouts are ranked pretty high.  Everyone loves them, seriously, even the kiddos.  We normally grow them in our garden and enjoy them in the fall.  They’re usually too pricey for us to get from the grocery store so we just wait for fall to come.

But this year we had a special treat!  A new grocery store opened in the area; they’ve been running tons of great promotions.  We’ve been gobbling up produce like it’s out of still.  Nine’s divine, that’s fine…we’ve been hitting the 10 or 11 mark for fruit and veggie servings in a day!  Last week, they had Brussels Sprouts for 99 cents a pound!

My husband and I were so excited about getting some.  I just made one mistake.  I really don’t enjoy grocery shopping.  I’m a coupon clipper and pretty thrifty so I see it as an overpriced chore to go to the grocery store.  Anytime my husband offers to go I take him up on it.  He’s in love with the new grocery store (I’m completely not) so he offered to go pick up some Brussels Sprouts and roasting chickens (for beer can chicken on the grill, yum!).  I was thrilled to say the least.

That was, until he returned home with 10 lbs., yes 10 lbs., of Brussels Sprouts!  I went into panic mode for half a second…freeze them?….cook them all?…am I going to hate Brussels Sprouts after this?!?  Then I calmed down and decided to make a ton of Brussels Sprouts.  I made most of them the way that I always make them:

Trim stems off Brussels, slice in half, soak in big bowl of cold water.  Slice up an onion.  Heat pan to a little past medium.  Get out a pan with high sides and a little.  Put about a tablespoon or so of butter in the pan and start placing the Brussels cut side down all around the pan.  Don’t overcrowd it, it’s going to take a few batches.  Sprinkle the onions over top.  Some salt. Some pepper.  Put the lid on.  Let them cook for 5 or 6 minutes (maybe more) until you notice some good color on the cut side.  Stir them up and put the lid back on.  Then I let them sit on the burner and ‘steam’ for a few minutes while the heat is off. 

If you think you don’t like Brussels Sprouts try cooking them that way.  Perfectly simple and delicious.

With a smaller batch of Brussels I decided to try something new for the boys.  I chiffonaude the Brussels after they were done soaking.  Then, I diced some onion.  Again, some butter into the pan.  Toss the Brussels, toss the onions, salt, pepper.  Stirred it up and let it cook a bit…not too long!  When I thought they were just about tender I tossed in some crumbled bacon, stirred it in, then took the concoction off the heat. 

I made my husband try it (I don’t eat bacon).  I didn’t want to serve disgusting Brussels to the boys and ruin their taste for them.  He was over the moon with my new creation and so were the kids!  I think it will definitely end up being a routine recipe come fall.



I’m an extremely creative person (or at least I like to think so) and I’ve recently found myself thinking, “I wish I had a good outlet to share this with people.”  So here I am, starting a blog.  Hopefully, you’ll find some of my posts useful.  And hopefully, I’ll feel like I finally have a place to share all of my new recipes and crafts.