Sherry Charred Brussels Sprouts

These Sherry Charred Brussels Sprouts are my new favorite way to cook this veggie! The brussels sprouts are so easy to make, and are so flavorful!

Sherry Charred Brussels Sprouts | chezcateylou.com

It is Thanksgiving Week day 3!  So far we’ve had Haricots Verts and Stuffing (TheBetterHalf’s favorite) and now it is time for my favorite – Brussels Sprouts! I know, it is hard to believe that I choose brussels over pie, but it is true.  I just love brussels sprouts!  There is something about their flavor -when they get all browned and crispy that I just can’t resist.

We eat brussels sprouts all the time, especially in the winter.  I have no self control around them – I actually have to make only two (large) servings or else I just won’t stop eating them.  I usually roast them in a 400 degree oven tossed in some olive oil, salt, and pepper. But for our Thanksgiving Week, I decided to try a new recipe, one for the best brussels sprouts that I have ever eaten.

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Soft Pretzels

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Apparently Friday was National Pretzel Day. Coincidentally,  I was already planning on making homemade soft pretzels on Saturday for a small party we were hosting at our apartment. I love when stuff like that happens! I kind of think that we need to have a monthly National Pretzel Day (or at least National Pretzel Month) because these were SO good. I can’t believe it took me so long to make soft pretzels. Especially since TheBetterHalf is from Philadelphia, which is, as he likes to remind me, the home of the original soft pretzel.

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