Brussel Sprouts that you’ll love but your child will probably still hate …

… but then they’ll remember you making them THIS way when they’re healthy(ish) adults and want to make them the same way you did.

Growing up I was not a fan of Brussel sprouts. I think I had them once and they were covered in so much cheese sauce that you couldn’t even taste them. I was indeed your typical child and refused to eat them during festive meals.

Then a couple weeks ago Kyle suggested we try roasting them. We need more vegetable variety in our lives, so I figured I’d give it a shot. They turned out great roasted and while Kyle and I really like them, in pure small-child fashion Isla and Norah refused to eat them.

Regardless, I’m going to share my super east method and recipe because I’m actually excited about this one and when one gets excited over Brussel sprouts, you blog that shiz ;)

So, after Preheating your oven to 400°C, wash and trim the ends of the sprouts, removing any funky leaves. Cut them in half length-wise and put them in a medium-sized bowl. Sprinkle on some salt & pepper, then drizzle on about 1 tablespoon of extra-virgin olive oil and toss everything together until the sprouts are evenly coated. Lay them out on a lined cookie sheet (either aluminum foil or parchment, I didn’t notice a difference) cut side down.


Toss them in the oven and let them roast for about 30 minutes, and then you should have nicely caramelized Brussel sprouts that are actually delicious and nothing like the ones you had as a kid.


No cheese sauce needed here, I swear! I’m now addicted to Brussel sprouts.


Friday Food: Salmon Pita

Whoa! I haven’t done one of these post in a while, but I just had to share the amazing pita I made myself the other day, inspired by Kelsey at Snacking Squirrel.

I love me some critters from the sea and since Kyle doesn’t like to eat them, I rarely get to indulge in seafood. So, when I saw this post by Kelsey last week, I started craving a salmon-stuffed pita of my own. I’m pretty sure hers is healthier than my out-of-a-can, bring on the Miracle Whip, version, but I can’t help but share with you my creation:

So, along with my salmon, I added in some pepper, onion, lemon juice, Micacle Whip, dill, and a touch of mustard just for colour and a hint of flavour. I tossed some garlic alfalfa sprouts into the pita shell and grabbed a couple pickles (I can’t eat a sandwich without pickles!) for the side and, Voila! Delicious!

Have you had any “Food-spirations” lately?

Happy Friday!

Friday Food: Crock Pot Roast Chicken

How long has it been since I did a Friday Food post?! Too long probably, since it feels like I’ve been making the same meals over and over again. I’m surprised Kyle hasn’t fired me from kitchen duty, although he has darn close on Monday since I made our chili waaaay too spicy. Oops!

I’ve fallen in love with crock pot cooking, simply because I can toss everything into the pot in the morning before I go to work and have it done by the time Kyle and I are done work. Marvelous! I definitely feel like a 70’s housewife when I talk about my crock pot.

Anyway, I’ve wanted to try roasting a chicken in ye ol’ crock pot for quite some time but was always afraid of it being undercooked. I figured I may as well go for it and if we get food poisoning, at least we’ll get to spend more “quality” time together.

I found the recipe just from Googling “Crock Pot Roasted Chicken”:

  • 1 small (4 to 5 pound) roasting chicken
  • salt and pepper
  • paprika
  • 4 garlic cloves, minced
  • 4 ounces butter (1 stick)
  • 1/2 cup chicken broth

The method is pretty easy-peasy too!

The standard "before" photo!

Sprinkle the chicken, inside and out, with paprika, salt and pepper. Spread half the garlic inside the chicken and the rest on the outside of the bird:

Lookit that fat-bottomed girl! She makes the rockin' world go 'round, lol

Place the bird in the slow cooker and place a few pats of butter on its breast (I shoved a couple in between the best meat and the skin). Add the remaining ingredients and cook on HIGH for 1 hour. Reduce to LOW and cook for 5 to 7 hours longer, until tender and juices run clear.

I put waaaaay too much butter on it! It was a little too rich. Less butter next time!

Serve the garlic butter sauce with the chicken.


So golden delicious!

The chicken was a little cry because it sat in the crock pot a little longer than expected, but overall it was really good! I served it with a side of rice pilaf. Yum yum!

As a couple of random side notes: I didn’t take the neck out because I didn’t know how. This was the first “whole” bird I’ve ever cooked after all! Also, raw, whole chickens look like people. While I was rinsing it out in the sink I was holding it by the wings/arms and it looked like a baby. I laughed, then was disgusted, then threw the chicken down in the sink because it scared me. Daphne was certain I was losing my mind. She may have been right.

Happy Friday Everyone! I hope you have an awesome weekend! Kyle and I are going to price out booze for the wedding and watch UFC. I’m looking forward to it so much! :D