I hope you are all enjoying the Friday guest posts. They are going to continue for a few more weeks until I get my act together. Having two kids leaves me with very little time. How do you people do it who have 3 or 4?!?
Hi Rachel Cooks’ readers! I’m Katie from the food blog Katie’s Cucina. I am a Marketing professional during the day and home cook extraordinaire at night! I have no classical culinary training. Everything I’ve learned has been from my mom, watching cooking shows, and good ‘ol trial and error. Katie’s Cucina is a place where I share my love for food – developing and cooking mouthwatering recipes weekly, baking indulgent desserts, and sharing foodie travels from coast to coast. A few of my favorite recipes I like to make on a regular basis are: Crock Pot Jambalya, Grilled Italian Sausage with Grilled Sweet Peppers, and Oven Roasted Cherry Tomatoes. Because I’m not busy enough, I also host a weekly Google Hangout with my friend Christine from Cook The Story. Each week we talk about a different topic. So if your a food blogger (or culinary professional) and want to join our weekly chat feel free to reach out to me.
I’ve never met Rachel in person, but for a few years now we have connected through the internet (and can I just boast for second and tell you how sweet she is). Hopefully one of these days we will connect in real life. Last fall, I took a rather long vacation to Europe and Rachel was kind enough to help me out while I was gone and guest post for me. She made the most delicious Reduced-Fat Cucumber Salad. I had told her upon my return back from Europe that I would help her out once her sweet baby was born. So, here I am!
Now let me show you how to make my Smoked Paprika and Shallot Brussels Sprouts!
People either love or hate brussels sprouts. I am a lover, but lets not confuse you. It wasn’t until my late teens / early twenties when I first began to fall in love with brussels sprouts. I am always looking for new ways to cook them up. I also love to keep my vegetable side dishes relatively healthy and not drown them in butter and fattening sauces. That is why I turned to my
good friend, I mean spice, smoked paprika. This spice packs a punch and can bring tons of new layers of flavors to any dish. I just so happened to have a shallot in my pantry so I decided to make them fancy and add an extra-large shallot to the pan.
The night I made the Smoked Paprika and Shallot Brussels Sprouts I served them with the most delicious (and once again easy-to-make) Crunchy-Baked Chicken Strips and Olive Oil Mashed Potatoes and Cauliflower. This is a perfect healthy meal to cook on a busy weeknight when time is limited. Instead of reaching for your phone to call take-out give my complete meal a try!
Thank you again Rachel for having me today!