It's time to cook, Y'all!

Being from the south has most definitely effected my style of cooking. As a child, I had many Italian meals but I also had my fair share of southern foods. And, it is true... Everything is better in the south! I really love to cook. I just adore being in a full house with my family, sharing a good meal. I feel like cooking always brings people together. I was blessed with wonderful grandmothers who were extraordinary cooks. I remember them letting me in the kitchen, and taking me under their wings. I like to think that I took a little from both of them, and my Momma... and that is where my love for cooking was born! Adam is a huge fan of my food(well, a husband has to be) and he is the appointed taste-tester for all my recipes. I think that is a job that he can handle well. I have quite a few recipes in my kitchen  and I really want to be able to pass those along to others. My original plan was to post my first recipe on Sunday, but I was so excited about my new blog, that I could not wait. All the recipes that I plan to post are going to be meals or foods that I have already made. That way, I can give tips and advice, and help you through the recipes.
This week, I picked brussels sprouts!

I know, I know... I probably got some mixed reactions, because I always do. But, trust me, these are amazing! They are one of my absolute favorites, and this recipes is probably used once a week for Adam and I. The recipe is delicious and simple. Prep takes no time at all, and cooking time is short as well. They are the perfect southern brussels sprouts. And, they go with so many meals. I like to pair them with meatloaf and potatoes. Adam likes them with his barbecue. Seriously... you can not go wrong with these!

southern brussels sprouts

here's what you are going to need:

1-2 pounds of fresh brussels sprouts

2 tbsp EVOO

2 tbsp butter

1 tbsp minced garlic

2 tbsp white wine vinegar

1 tbsp water

salt/pepper to taste

instructions:

First, give your brussels sprouts a good wash. Cut the ends off, and then cut all of them in half (if they seem extra large, you may want to quarter them).

Add your EVOO and butter to a large skillet(make sure you pick one that has a lid) and let the butter melt, and EVOO get hot. That will probably take a minute or two. Next, drop your brussels sprouts in the skillet. They should sizzle as soon as they hit the butter and EVOO mix. If they do not, increase your heat until they do. Add your minced garlic(I usually add salt and pepper here too) and let them cook for about four to five minutes. After five minutes, add the water and vinegar. Stir to coat all the brussels sprouts. Cover and let them simmer for ten minutes... stirring often. The brussels sprouts will sear and get a dark brown when they are done (I like mine pretty dark). Right before you take them out of the skillet to serve, sprinkle a little salt.

*I usually buy a little over a pound of fresh brussels sprouts at a time... and it is enough to serve about four people. I am hoping that you all will give this recipe a try! You will not be disappointed!

Good Luck and Happy Cooking!

Until next time, XOXO