Happy Friday! Woohoo!! Only a few hours of work left and I am on vacation!! He he! I’m so excited I could just scream! Ahhhhhhhhhh!!! Wow, I can’t get over how fast time is going! Can you believe Thanksgiving is next week? Next week! Next thing you know Christmas will be here! I am so not ready for Christmas at all!! So do you have any big plans for the weekend? I plan on doing some major house cleaning, plus I got some new shelves to put all my blog props on so that means I get to organize them! I have bags of stuff I bought and I don’t use whats in them because I forget what I have and nothing worse is when your ready to plate your food and you have to dig through bags to find a bowl or plate. So I can’t wait to set it all up and see what I have. I just hope my shelves can hold everything, I have a feeling it won’t. I also plan on making my cookies for the Great Food Blogger Cookie Swap. I want to get them out in Monday’s mail. I think I know what I am going to make, so you will just have to wait until December for me to share it with you. It’s a new recipe, so hopefully they will turn out!! Crossing fingers.
Today I have for you another one of my Brussels Sprout recipes. Now if you ever read any of my past Brussels Sprouts posts, you know I never liked them. My Husband kept telling me to try them and finally I did. I didn’t like them! They were the frozen ones with all the cheese sauce and I just didn’t like the taste, blah! Then I decided to make them a different way, so I roasted them. They tasted ok, but nothing I would go out of my way for. Then one day I thought this will be my last chance for the green little sprouts! I sliced them thin and sautéed them in a pan, and guess what? I loved them! But what’s funny is my Husband didn’t! He said he only likes the frozen ones, that the fresh ones taste bitter. Funny I never found Brussels Sprouts to be bitter. I did however find that when you slice them thin, they tasted much better to me, then cut in half or whole. I think that’s because when you slice them there more exposed (naked Brussels Sprouts he he) and get coated with whatever flavors you cook them with.
So today I bring you Brussels Sprouts sautéed with Apples. This is a fantastic dish and screams Fall! The apples bring a sweetness to the dish which is a perfect companion to the onions and Brussels Sprouts. For an added punch of flavor I added a little bit of apple juice right at the end of cooking time and to make them pretty I threw in a few dried cranberries. This dish is wonderful and would be great to serve as a side dish at Thanksgiving. Tonight I served my Sprouts with Pork Cutlets baked in apple cider and my Cranberry Walnut Rolls. This was the perfect dinner. The sprouts with the apples go very well with pork. But since I have been hooked on my sprouts, I think they go with just about any meat.
A sweet and savory side dish made with fresh brussels sprouts and sweet apples.
- 1 tbsp. olive oil
- 1/4 cup (31 grams) onion, sliced thin
- 1 large apple (136 grams), cored, sliced into matchsticks
- 1 lbs. Brussels sprouts, thinly sliced
- 2 tbsp. apple juice
- salt & pepper to taste
- 2 tbsp. dried cranberries
- In a large skillet, add olive oil and onions. Cook until slightly tender; about 5 minutes.
- Add apples and Brussels sprouts to skillet, and saute for about 7 minutes, until Brussels sprouts and apple are softened. Add apple juice; cook until everything is incorporated, about 1 minute. Add salt & pepper to taste. Place in a bowl and toss with cranberries.
Calories per serving: 116.6, Fat: 3.8, Sodium: 28, Potassium: 500, Carbs: 19, Fiber: 5.5, Sugar: 8.5, Protein: 4
You will have to forgive the lack of photos tonight. For the past couple of days I have been trying to do my blog and it has taken me hours, one full day to do yesterday’s post. I tend to lose my train of thought when I’m trying to load photos that take forever to load! So I apologize if I seem gibberish or all over the place. I’m thinking that I am making my pictures to large or I have to many of them on my site. So from here on out I need to control myself and lessen the photos. I am sure you understand. I would rather have a half way decent blog for you to read then a bunch of the same type of photos.
So with all that said, I’m going to cut it short tonight, since I still need to download the recipe and photos. I’m afraid that is going to take me a few hours. One last note, don’t forget to enter my giveaway for the Special K Gift Basket.
Have a super duper fabulous fun weekend!!
P.S. What is your favorite Christmas Cookie???