Kitchen Confessions {Air Fryer Brussels Sprouts}

Any brussels sprouts fans out there? I really like them, but only if they are "well done." There is something about that crispy and kind of charred taste on the outside of them that I love.  Before I had an air fryer I would cut them in half, toss them in olive oil and cook them in the oven until they were nice and crispy. Then I'd season with my family's favorite Everything But The Bagel Seasoning from Trader Joes. I put this stuff on EVERYTHING and if you haven't tried it, you definitely should! 

Then when I discovered hot honey I started drizzling that on just about everything, too. Including my brussels sprouts. 

Now that I have an air fryer I've been cooking them in that because they just cook so much faster and crisp up a lot better.

  

I love ordering brussels sprouts when we are out at restaurants because everyone puts their own twist on them, but I think I had my very favorite brussels when we were at Barnsley Resort over New Years.  We all shared them as an appetizer on the first night and they were SO good that we decided to get them again on night number two! 

Brussels Sprouts from Woodlands Grill at Barnsley Resort 

We didn't even really read the description on the menu so when they arrived that first night with something on top we weren't quite sure what it was until the first bite.  We discovered it was Granny Smith apples on top which was such an unexpected surprise, but oh so tasty!  

The next time I made brussels sprouts at home I decided to try to recreate something similar and they were so good! I might have hurt my shoulder patting myself on the back at recreating this dish.  Ha! 

Air Fryer Brussels Sprouts 

*Wash and cut brussels in half

*Stir brussels with 1 tablespoon of olive oil. 

*Transfer brussels to air fryer basket and cook on 350 for about 15 minutes (or until desired crispness is achieved), shaking halfway through. 

*While they are cooking julienne 1/2 of a Granny Smith apple. 

*Transfer brussels to serving dish and season with salt, drizzle with hot honey and top with the apples.  

I know it sounds like such a weird combination, but the mixture of different flavors is really good! Let me know if you give this a try!  

Follow us on Pinterest HERE.

Follow us on Instagram HERE.

Follow us on Facebook HERE.

Follow us on Twitter HERE. 

Kitchen Confessions: Easy Twice Baked Potatoes

Here is a confession from my kitchen. I feel like it has been used more in the past 5 weeks than it has in the past 5 years.

I'm not even exaggerating.  I'm not one that loves to cook and a big part of that is because I used to never have the time.  Between rushing the kids from school to sports and lessons and everywhere else we used to go, there just wasn't time.  We did a lot of drive-thru (I'm convinced we kept Chick-fil-a in business), take-out, and eating on the go. Sure I made a few dinners a week, but they were all quick and easy things and more out of necessity than enjoyment.

The first few weeks I was SICK of cooking.  I couldn't believe my family really expected me to feed them breakfast, lunch, and dinner EVERY single day.  Kinding...kind of.  Now that we have gotten into the groove of quarantine life and are literally home all day every day, I feel like I am enjoying cooking or at least planning our meals just a *little* bit more.  That is not to say I cannot wait for our busy life to return, but at least I'm making the most of being stuck at home.

Thankfully the weather has been really nice so we've been grilling a lot.  Over the weekend the Mr. grilled steaks and I made twice baked potatoes to go with them.  This is something I never would have made before because I didn't have time and I needed quick sides.  However, since we were home all day Saturday I baked the potatoes and got them ready earlier in the day so that when we were ready to eat it would just be a quick "twice-bake" to get them ready to serve. They were delicious and super easy to make.

Easy Twice Baked Potatoes

Ingredients:
4 baking potatoes
8 slices of bacon or one package of bacon pieces
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Pierce potatoes with fork and place in baking dish. Bake for about 1 hour.
3. Cook bacon over medium heat and crumble, set aside.
4. When potatoes are done, allow to cool for 10-15 minutes. Slice potatoes lengthwise and scoop out the inside of the potatoes into a large bowl, saving the skins.
5. In the bowl with potatoes add sour cream, milk, butter, salt, pepper and 1/2 cup of cheese. Mix with hand mixer or in a food processor until blended and creamy, set aside.
6. Spoon the potato mixture back into the skins. Top with remaining shredded cheese and bacon.
8. Bake an additional 15 minutes or until warm.

To make it easier I like to use these packs of bacon pieces in recipes that call for bacon.

Note: I baked the potatoes and prepped them to bake again earlier in the afternoon.  Then, when we were grilling I twice baked them at 350 degrees for about 30 minutes.

These were a hit with everyone and we had enough left over for some of us to have for lunch the next day.  I will definitely be making these again.

Have you been cooking more during your time at home?  What is something you have made that your family loved?

Follow us on Pinterest HERE.

Follow us on Instagram HERE.

Follow us on Facebook HERE.

Follow us on Twitter HERE.