Welcome to Creation's in Liz's Kitchen!

My relationship with food and cooking has taken a varied path. In my childhood, my parents weren't much into cooking. My memories of family meals consist of boxed macaroni and cheese and canned green beans. My enjoyment and release of cooking began when I studied abroad in Belfast, Northern Ireland in fall 2013. I lived with two Germans, a Slovenian, and a New Yorker. I quickly learned that Europeans had a very different relationship with food. Cooking was an experience and food was to be shared. Preparing food for one another was an exchange of our love and relationships. Some of my fondest memories of those four months revolved around food. Jenny's salad recipe and the first time I realized salad could be incredibly delicious and filling. Rahel and Michelle's Swiss chocolate moose.  Preparing elaborate tapas with salmon, pickles, and fancy cheeses to our male Irish friends who more McDonald's connoisseurs. Sitting together in our living room after a long day and a delicious meal, drinking wine, laughing, and in awe that this was my life. Now when I travel I seek new foods. At home I play around with different spices and recipes. Now I'm excited to share my journey with you. Welcome to Liz's kitchen. 

We will start the first post with something simple. Roasted Brussels sprouts. Two of my favorite places to eat Brussels sprouts are Jane Barleycorns' in Danville, Ky and Against the Grain Brewery in Louisville, Ky. I love their versions because they're very roasted. Almost charred and burnt. It takes away from the squishy nature of the spouts that I think most people including myself typically aren't a fan of. ATG also uses a bourbon sauce that is to die for. So I tried my hand at roasting my own and  they turned out pretty well. 

Ingredients:
1 package Brussels sprouts
salt and pepper to taste
olive oil

Directions:
Preheat oven to 400 degrees. Cut off brown stem/ends. Peel off any yellow layers. In large mixing bowl coat sprouts in oil, salt, and pepper. Spread coated sprouts on baking sheet. Bake for 30-45 minutes shaking pan every 7-10 minutes for even coating. Enjoy!