Sautéed Brussels Sprouts with Bacon, Lemon, and Parmesan


Look, Ma! We’re on TV! We had a really exciting week over here at The Newlywed Chefs. If you’ve been following our story on Snapchat you’ve seen seen some behind the scenes coverage of when Dana Dean, reporter for KSDK (the NBC station here in St. Louis), came to our house to shoot a segment for “Show Me St. Louis.” This was the first time our little blog has been featured on TV and it was such a fun experience.

We have so, so much respect for Dana. Not only is she an excellent reporter, but she also does all of the video, lighting, and creative work behind the scenes. We were expecting a huge crew to roll up to our house and try to all fit in our cozy kitchen. The fact that she does the entire story from beginning to end by herself makes the excellent show even more impressive in our eyes, and boasts the show’s all around great journalism.


For the show, we made one of our go-to side dishes. It’s easy to make, features simple  ingredients, and will make a brussels sprouts believer out of anyone. All you have to do is prep the ingredients, make some delicious bacon (BACON!!), sauté the brussels sprouts in the bacon fat, and add the rest of the ingredients.


We made this dish for the first time a few years ago for an Easter side and we just keep going back to it. You can watch our segment on KSDK here!

Sautéed Brussels Sprouts with Bacon, Lemon, and Parmesan
Prep Time: 10 min. Cook Time: 20 min.
Recipe Adapted From:


1 lb brussels sprouts, stems removed and thinly sliced
Zest of 1 lemon
1/2 lemon, juiced
5 strips applewood smoked bacon, cut into 1/4″ pieces
1/2 cup parmesan cheese, grated
Salt and pepper to taste


Cook bacon over medium high heat in a large pan until crispy. Remove bacon and place on a plate with paper towels to rest, reserving bacon fat in pan. Add brussels sprouts to the bacon fat in pan and continue to cook over medium high heat until brussels sprouts are translucent and cooked through, about 8 minutes.

Turn off heat and add the lemon zest, lemon juice, and parmesan. Toss with tongs. Add the bacon and continue to toss. Add salt and pepper to taste. Serve with additional parmesan cheese.

Cherry Almond Breakfast Cookies


After a week of eating out almost every night, it feels rejuvenating to get back into our own kitchen. Don’t get me wrong, we LOVE going out to explore new, vibrant restaurants around St. Louis, but at the same time, a week without cooking anything left us feeling a bit empty. This blog was originally created to share photos with family and friends of dishes we were making together in the first year of marriage. Who would have thought that seven years later, we’d still be documenting our recipes, still creating new dishes together, still dancing in the kitchen, more interested in food photography and writing than ever before, and have a decent following of people (hi people!) that support us as we continue to create dishes and share them with this community.

This breakfast cookie is a nod to Joy the Baker’s vegan carrot cherry breakfast cookies. I worked on this recipe for a while, scribbling down changes in the ingredients, debating between certain ingredients (Neil and I have not yet agreed on sweetened vs. unsweetened cherries), and getting the cooking time just right. We are both breakfast-on-the-go kind of people during the week. These cookies are packed with protein, omega-3s and other good-for-you stuff. Like…. hemp seeds!


Trader Joe’s now sells hemp seeds (we use the “just the hearts” version). I’ve been sprinkling them on my salads and Neil has been adding them to his smoothies lately. They give this cookie a slight nutty flavor and a bit of texture similar to the millet found in Joy the Baker’s cookie.

These cookies are easy peasy to make. Just like you’re making a regular ol’ cookie, combine the dry ingredients and wet ingredients in separate bowls, then mix together. You’ll need some muscle here. You got this.


Then drop them by large rounded spoonfuls (3-4 tablespoons each) onto a baking sheet fitted with a silicone mat. I used my favorite ice cream scoop to help me here. Pardon my veteran baking sheet.


Bake cookies at 350° for 12-14 minutes, until just starting to turn golden brown. Cool on the pan for 5 minutes, then transfer to a rack to cool.


Oh, and did we mention these are vegan? Even if you don’t typically eat a vegan diet, it’s handy to have recipes on hand for your friends that do. These cookies are sure to make your morning a little more sweet. Enjoy!

Cherry Almond Breakfast Cookies
Inspired by: Joy the Baker
Prep Time: 20 min. Cook Time: 12-14 min.


1.5 cups whole wheat pastry flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dried pitted cherries, chopped
1 cup unsalted dry toasted sliced almonds
2 teaspoons ground cinnamon
3 tablespoons raw shelled hemp seeds / just the hemp hearts (found at Trader Joe’s)
1 tablespoon chia seeds
1/2 cup coconut oil, melted
1 ripe banana, mashed
1/2 cup maple syrup
1.5 teaspoons almond extract


Preheat oven to 350°. In a large bowl, combine the flour, oats, baking powder, salt, cherries, almonds, cinnamon, hemp hearts, and chia seeds together. Mix well and set aside.

In medium bowl, whisk together the melted coconut oil, mashed banana, maple syrup, and almond extract. Pour wet ingredients into dry ingredients and mix using a wooden spoon. Use your muscles here!

Using an ice cream scoop, drop dough onto a baking sheet lined with a silicone mat by large rounded spoonfuls (3-4 tablespoons each).

Bake for 12-14 minutes, until cookies are just starting to turn golden brown. Remove from oven and cool on pan for 5 minutes, then transfer to a rack and cool completely.

Store cookies in an airtight container in the refrigerator for up to one week.

Makes 16 cookies

Boundary (Giveaway!)


We had the exciting opportunity to dine with other bloggers and writers from around the Midwest at Boundary, a newly renovated restaurant located within The Cheshire property in St. Louis, Missouri. Chef Rex Hale and his team of culinary creatives have developed a stunning menu that we continue to gush about. Large, decorative light features pop against brick and wood accents. Bright green and gold features help create a fun, fresh, and hip atmosphere.

You can’t miss the impressive raw bar once you’re inside the main dining room. From the raw bar, we tried the kona kampachi, tuna poke, and the Peruvian ceviche. The Peruvian ceviche arrived in an innovative coconut dish and was enjoyed immensely by everyone at our table. The bright flavors of lime and coconut paired with the delicate corvina atop crunchy cassava chips was a memorable way to start the evening.


I’ve been craving their tuna poke since we left. Buttery yellowfin tuna tossed with savory flavors of ginger and soy have been haunting me and begging me to return again to order this dish.


When it comes to poutine, we’re pretty picky (Neil is Canadian, after all). The poutine at Boundary was incredible. Silky, salty gravy poured over fries and topped with an egg would have been good enough, but Chef Hale adds the most amazing cheese curds I’ve ever had, which pushed the dish over the edge.


Another dish we devoured was the toast, served similar to a bruschetta. This dish featured crispy, buttery bread topped with warm brussels sprouts, melty stracciatella, local honey and walnuts.


The pork ribs fell literally off the bone. They were sticky, smoky, and sweet.


Chef Hale features ingredients from local farmers within his dishes, such as cheese from a local farm. This cheese board featured wide variety of local cheeses with an assortment of breads.


As a beautiful beet salad came to our table, and we all ooed and ahhed over the alluring presentation. Creamy whipped goat cheese set this salad apart from any other beet salad I’ve had.


I’m not the biggest grapefruit fan, but Boundary’s endive salad changed all that for me. This endive salad with grapefruit, pecorino, marcona almonds, and a popped mustard vinaigrette was incredibly refreshing.


Light, buttery, melt-in-your-mouth sea scallops are paired with creamy butternut squash risotto.


Neil’s favorite dish of the night was the pork shank. We all dove into this dish right away, not thinking to pause and take pictures, because it looked just too appetizing. Succulent, juicy pork, carassed by fontina polenta sent us to the moon and back.


The most impressive presentation of the evening with the whole crispy gulf snapper. Thin, crispy skin seared to perfection with white flaky fish underneath. You can imagine the symphony of “oh my goshes” at our table as we dove in.


BUT THEN… there was dessert. We had four or five different offerings, and they were all impeccable. The meyer lemon cheesecake was the best cheesecake either of us have ever had in our lives. And Neil’s had a lot of cheesecake. The rich and creamy consistency was reminiscent of a thick creme brûlée, and it had just the right balance of crunch with a dusting of cookie crumbs.


My favorite dessert (surprise surprise) was the chocolate mousse. It was unbelievably decadent and smooth, with deep dark chocolate flavors that made me think I was committing some sort of sin with each bite.


To say we enjoyed Boundary is an understatement. It surpassed our high expectations, as Chef Rex Hale’s creations always do. If you’re in St. Louis, you must go. We’re already on the books for another evening at Boundary in a few weeks and are counting down the days.


To celebrate the opening of this fabulous spot in St. Louis, we’re hosting a giveaway!! One lucky winner will win an a one night stay at the Cheshire that includes a $50 gift card to Boundary. You can leave four separate comments to enter four separate times:

  1. Comment on this post and let us know what dish you’d like to try at Boundary
  2. Subscribe to our website via e-mail (at the bottom of the page) and leave us a comment letting us know you subscribed
  3. Follow us on Instagram, Twitter, and/or Facebook then come back here and leave a comment letting us know you follow us on at least one of those platforms.
  4. Follow Boundary on Twitter and/or Facebook, then come back here and leave a comment letting us know you follow them on at least one of those platforms.

All comments must be received by The Newlywed Chefs in the comments section of this post by 11:00pm CST April 3rd, 2016. Up to 4 entries per person. US Residents over the age of 18 are eligible to enter. Please no giveaway only/scam accounts. Winner will be selected at random and announced on this blog and our social media sites. Room will based on availability, must call 14 days in advance to reserve.

We received a guided tour of the Cheshire, all meals and drinks during our Boundary experience, and the giveaway package as compensation for this post and related social media posts from 10x Studios. However, as always, all opinions are 100% our own.