Monday, August 29, 2011

German Night!

Decided to have Theme Nights on Mondays (let's see if this holds up against the crazy school/soccer schedules) This Monday was German night! Brats, hashbrowns and sauerkraut skillet dinner with steamed carrots.Start with 4 slices of bacon chopped....
Slice bratwurst into 1 to 2 inch slices
chop the onion, peel and chop a medium Granny Smith apple
Saute onion and apple in bacon drippings....
add the sauce and the bratwurst back to the skillet for about 10 minutes
then add the hashbrowns and sauerkraut
cook for 10-12 minutes
Serve with bacon crumbled over the top and a side of steamed carrots

Bavarian Bratwurst Supper from


· 4 bacon strips, diced

· 4 fresh bratwurst links, cut into 2-inch pieces

· 1 medium tart apple, chopped

· 1 medium onion, chopped

· 1/2 cup cider vinegar

· 03 tablespoons brown sugar

· 1 tablespoon spicy brown mustard

· 1/2 teaspoon salt

· 1/8 teaspoon pepper

· 4 cups frozen cubed hash brown potatoes, thawed

· 1 can (14 ounces) Bavarian-style sauerkraut, drained


· In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook and stir bratwurst for 10-12 minutes. Remove with a slotted spoon. Drain, reserving 2 tablespoons of drippings. Saute apple and onion in drippings until lightly browned.

· Add the vinegar, brown sugar, mustard, salt, pepper and bratwurst. Cover and cook for 12 minutes or until bratwurst are no longer pink and a meat thermometer reads 160°, stirring frequently.

· Add potatoes and sauerkraut; cook and stir 12 minutes longer or until heated through. Sprinkle with bacon. Yield: 4 servings.

Tuesday, August 23, 2011

Ready for colder weather....

because of dishes like this. The other day I picked up a butternut squash just because it looked good. I didn't have specific plans for it, just thought maybe I would roast it, which is wonderful. Then I received my AllYou magazine and there it was. It was meant to be, a black bean butternut squash recipe. It sounds a little out there but oh my goodness is it good!These beauties add such flavor
These babies add some kick
It all comes together to make a fantastic bowl of chili. Your tummy will be very happy!
1/4 cup extra virgin olive oil
3 onions chopped
4 cloves of garlic chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos seeded and minced
2 14.5 oz cans of diced fire roasted tomatoes
4 15 oz cans of black beans, rinsed and drained
3 tablespoons chili powder
2 tablespoon cumin
1 tablespoon dried oregano
2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes
salt and pepper
heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash. mix well. arrange squash over the chili, cover and cook on LOW for 6 hours season with salt and pepper serve with good