So this past weekend hubs and I had some wonderful friends come up from NYC to visit. And let me tell you kids, we squeezed AS MUCH autumn joy as humanly possible into those 36 hours.
And before we get to the goodies, here’s a little snapshot of our delicious weekend:
Yeah, so we took some goofy pics. Don’t judge;)
Poppa bear the great tractor man!!
Didn’t appreciate the hilarity of Matt’s pose til after the fact! :)
Their cuteness is hard to verbalize. Obvs.
Glitter Toms, fall foliage and a hayride. What could be better!?!
Oh right, mum packing us a basket of donuts and cider, that would be better!!
Can you guys appreciate the tutu on the tractor like I did? Because I was LOVING it!
We also happened to eat about as much delightful fall food as humanly possible. I just adore having fellow foodie friends! And this is where you come in:) Since pretty much everything we chowed down on was beyond delicious, I figured you might just like some pics and recipes…
And where else could I start than with an savory, warm and inviting appetizer? PS) If you don’t think you like brussels sprouts, I DARE you to try this and then let me know how you feel about those adorable and super-healthy veggies:)
Brussels Sprouts and Smoky Onions on Cheddar Toast
Recipe originally from delish.com
- 1 pound(s) brussels sprouts, thinly sliced lengthwise
- 2 tablespoon(s) extra-virgin olive oil
- 1 large onion, finely diced
- Salt and freshly ground pepper
- 1 teaspoon(s) sweet smoked paprika (worth buying special, it brings SUCH depth to this recipe!)
- 4 slice(s) of multigrain bread, toasted (a baguette would probably be most delicious but we had to settle for what we had on hand – good ol sliced shole wheat)
- 4 ounce(s) extra-sharp cheddar cheese, thinly sliced
- Preheat the oven to 350 degrees F. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
- Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper, and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover, and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
- Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
- Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.