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Recipe for Sautéed Brussel Sprouts with Garlic

Chicken and Brussel sprouts on a white plate

There are many tricks to making Brussel sprouts palatable. But I haven’t tried them all. However, once I tried the one below, it’s been my go-to for difficult flavored veggies. Thus, this recipe for sautéed Brussel sprouts with garlic is a great base for many vegetables. Plus, it’s easy to make. And you could also incorporate it with different additions, if you want. Try it and see if you don’t like it.

Ingredients for Sautéed Brussel Sprouts with Garlic:

  • 2 lb package of pre-washed Brussel sprouts
  • 1 tbsp fresh minced garlic
  • ~ 2 tbsp each avocado oil and salted butter
  • and ~ 1/2 – 1 tsp garlic salt
square copper pan of sautéed Brussel sprouts

Recipe for Sautéed Brussel Sprouts with Garlic Instructions:

  • First, cut the Brussel sprouts in half lengthwise before placing in a microwave safe casserole dish.
  • Next, add 2 tbsp of water to Brussel sprouts, cover with plastic wrap, and steam in microwave for 5 – 6 minutes.
  • Then, before turning stove on medium heat, add avocado oil and butter in the pan. After draining water from Brussel sprouts, place those in pan as well.
  • At that point, sprinkle fresh minced garlic and garlic salt over Brussel sprouts. And stir.
  • Continue stirring occasionally. Further, cook for only 5-10 minutes, depending on how firm or soft you want them to be.
  • Finally, remove from heat, and serve with your favorite meal.

So, you might be wondering where I got this particular recipe. Well, as it happens, a friend Hannah’s (20 year old daughter), made a different vegetable, and seasoned it in this way. Therefore, I thought, why not Brussel sprouts? And the rest is history…

Many thanks for reading this. Please comment and share. And if you don’t already follow me, please do so.

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Cream Cheese Frosting with Whipping Cream

close up shot of a person putting berries on a frosted cupcake
Photo by SHVETS production on Pexels.com

There are a lot of choices when it comes to frostings.  But I personally find that most are too sweet.  However my favorite is cream cheese frosting with whipping cream, and that’s because it’s a light and fluffy frosting, with just a hint of sugariness.

female mixing ingredients in bowl with whisk
Photo by Mikhail Nilov on Pexels.com

Generally, when I bake, I substitute Truvia for regular sugar, and I’ve been doing that for almost 10 years.  Furthermore, I don’t notice that my desserts taste any differently than they did before making the switch.  And no one else has either.

Although, regarding cream cheese frosting with whipping cream, I only add a couple of tablespoons of Truvia, so there’s only the slightest trace of sweetness.  But that’s why I think it’s perfect.

Ingredients for Cream Cheese Frosting with Whipping Cream

  • 1/2 cup of softened (room temperature) butter
  • 8 oz softened (room temperature) cream cheese
  • 2 cups of whipping cream
  • 2 – 3 cups of confectioner’s sugar to taste or 4 – 6 tbsp Truvia to taste
  • 1 tsp of vanilla extract
pouring of mixture on a stand mixer
Photo by SHVETS production on Pexels.com

Instructions for Cream Cheese Frosting with Whipping Cream

  • First, beat the butter with an electric mixer until it’s smooth.
  • Next, add the cream cheese until both are well mixed.
  • Then mix in either the confectioner’s sugar or Truvia, in small increments at a time, ie. 1/2 cup of confectioner’s sugar or 1 tbsp of Truvia. 
  • And add vanilla, beating mixture until creamy.
  • Refrigerate until ready to use.

There you have it, an easy recipe for cream cheese frosting with whipping cream.  You can ice cakes and cupcakes with this, the most popular flavors being carrot and red velvet cakes.  However I think this frosting also tastes amazing on Devil’s food.

decorated red and white frosted cupcakes

Additionally, if you omit the butter, you can get a stiffer frosting to decorate cakes, cookies, and top ice cream.

Thanks for stopping by!  Please like, leave a comment, and share this post.  And don’t forget to follow!

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Why I Started Blogging

me and girls

My name is Kristina, and when asked why I started blogging, I easily answer, “Because I love to write.” However I’m not a published author. Although I have no lack of things to fill my time. Such as: I’m a part-time employee, wife, and mother of three daughters. Two of whom are still at home. And now I manage two websites, my husband’s and my own.

Ever since I was little, I loved writing and animals. Also, I used to want to be a veterinarian when I was small until I found out there were certain things vets were required to do to treat the animals. And like veterinary medicine I wanted to be a writer or an author when I ‘grew up’. Though I don’t remember my dreams being encouraged, so I pursued something I didn’t really have the heart for. In any event, I stayed with it, and I have enjoyed it.

I began my blogging journey when I started reading numerous articles about women pursuing and succeeding with their ‘side hustles‘ during the pandemic. So I decided blogging was something I could certainly try, because my passion for both writing and animals has not waned in the least. And living in such uncertain times right now, hopefully my efforts are successful.

Furthermore, I have numerous things I’d like to write about. I even have a work of fiction, though it’s unpublished, because I’m still working on the prequel. Anyway my most prolific subjects right now, and the ones I will spend more time focusing on, are my chickens. Although at times I will blog about the other animals we have and even include recipes.

I would love to hear from other people like me who are where I was when I first started out owning and raising chickens. There’s definitely a lot of hands-on learning involved with backyard chicken-raising. However I gained so much wisdom by reading what other people went through, and I still do! I would also love to get feedback from other bloggers.

If I achieve my goals with my blog, I will be extremely happy. And I might even start a new blog, one completely unrelated to chickens.