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?!? 

Today I have a guest post from the lovely Katie of Katie’s Cucina. Thanks for being here, Katie!


Katies Cucina Guest Post Header

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 you’re 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!

{Guest Post from Katie's Cucina} Smoked Paprika and Shallot Brussels Sprouts #recipe #vegetarian #sidedish

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.

Smoked Paprika and Shallot Brussel Sprouts Guest Post from KatiesCucina.com #recipe #vegetarian

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!

Smoked Paprika and Shallot Brussels Sprouts

These flavorful Brussels sprouts make a delicious and simple side dish.


  • 1 lb. brussels sprouts, trimmed and stems removed
  • 2 tbsp olive oil
  • 1 shallot, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp smoked paprika
  • 2 sprigs of fresh thyme + more for garnishing


  1. Trim and remove stems from brussels sprouts. Place in a large pot and boil for 10 minutes until tender.
  2. In a skillet, add two tablespoons olive oil and one shallot (thinly sliced). Cook for 3 minutes on medium heat then add the salt, pepper, and smoked paprika to the pan. Stir well and then add brussels sprouts: stirring so that the shallots and seasoning cover the sprouts. Cook for 5 additional minutes. Once the brussels sprouts are done sprinkle with fresh thyme and serve!

Recipe by Katie’s Cucina

All images and text ©Rachel Cooks.

Thank you again Rachel for having me today!

You can find me at Katie’s Cucina or follow me on Facebook | Twitter | Pinterest | YouTube