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Valentine’s

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I just wanted to do a quick post about our Valentine tradition. For a few years now, we have done a fun finger food platter and sweet goodies.

Yesterday we were in Waco all day and I didn’t get the chance until the day of to run to the little grocery store here and get the items for my newly acquired Charcuterie board. The little town we are in doesn’t have a grocery store so I had to go to the next town over. While they did have an HEB (and everyone from Texas says “AMEN!” We love our HEB’s) this one was pretty small. So our meat and cheeses were limited, but it worked.

To make a quick and easy and kid friendly charcuterie board, start with a few varieties of crackers, cheeses, and sliced meats. I threw in some dates and dried apricots and grapes that we dipped in marscapone cheese.

I melted some chocolate so we could dip apple slices, pineapple slices and pretzel sticks in. And HEB had some pretty chocolate dipped strawberries to add to the spread.

What are some of your favorite Valentine traditions?

~Enjoy the journey!

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Brussels Sprouts w/ Bacon & Cabbage

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I wanted to do a quick post because this dish is too pretty not to share! We love us some Brussels sprouts up in here. Normally it’s just the sprouts with bacon. But I had some pretty purple cabbage left over from another recipe so I decided to throw some of that in as well.

Brussels Sprouts with Purple Cabbage & Bacon

Without further adieu. Because while yummy, it doesn’t really warrant a lot of conversation…here’s the recipe.

  • Bag of Brussels Sprouts
  • 1/4 – 1/2 head purple or red cabbage
  • 6 slices bacon chopped (or turkey bacon if you’re into that)
  • 2 cloves garlic
  • 2 turns in the skillet of Avocado (or olive) Oil
  • Salt/Pepper to taste

Really the rest is pretty simple: While cooking the bacon, wash and halve your Brussels sprouts. Chop up some cabbage.

When the bacon is crisp, take out to drain on a paper towel and remove (or leave it, no judging here) the bacon grease. Add your Avocado oil (unless you opt for the former) and then the sprouts and cabbage. I put my lid on for a few minutes so the veggies can slightly steam. Then continue to cook until your Brussels sprouts are tender. Add the salt, pepper and garlic and sauté 2-3 minutes.

Turn off the heat, add the bacon and toss together. Serve warm.

*I use my electric skillet because its just easier in an RV. Wanna hear a secret? In the whole time we’ve been in our RV, I haven’t cooked on my stovetop once. It may or may not scare me a little. Yes, I know that’s irrational.

~Enjoy the journey!