garlic chip brussels + pasta salad

The past few days have been so busy–we’ve been getting home late or I’ve eaten alone, so I haven’t spent much time cooking anything very extravagant. Here are just a few quick things that are so delicious.

The first is my new favorite way to prepare brussel sprouts. When I have something I really like, whether it’s cereal or a way to prepare brussel sprouts, I get stuck on that phase for a while until I get tired of it and have to try something new.

These sprouts are simple–I cut them in FullSizeRenderhalf and saute them in butter with just salt and pepper over medium-low heat. When they have cooked about 10 minutes, or they begin to soften, I add a few cloves of thinly sliced garlic. I add a bit more butter at this point to not burn the garlic as they continue to cook. If you do not wish to add more butter, try to cook them on the lowest heat or add the garlic at the end. They continue to cook and simmer for about 10 minutes more until the brussel sprouts are tender. By this point the garlic should be golden brown and crispy. *Garlic chips–the most delicious discovery. I know garlic chips have been a “thing” for a while, but I just discovered them, and I can’t get enough! You can make them to garnish salads, pastas, salmon…the possibilities are endless! If I think of any more ideas I will let you know.




Today was my day off, which I spent mostly cleaning, doing laundry and dishes–and binge watching The Paradise on Netflix… For lunch/dinner I made an easy pasta salad. I wouldn’t normally have used orecchiette for a pasta salad, but there was just enough left in an already open box. I dressed it with olive oil, balsamic, dijon mustard, salt and pepper, some garlic, cherry tomatoes, arugula, and shaved parmesan. Nom

Evidence that I still eat when my husband isn’t home for dinner…:)

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