Tuesday, September 2, 2014

Greek Salad

Ingredients:
· 1 medium head romaine lettuce, torn into bite-size pieces, washed and dried
· 2 medium tomatoes, cored, seeded and diced into large pieces
· 1 medium cucumber, diced
· 1 cup Kalamata olives, pitted and halved
· ½ medium red onion, thinly sliced
· 3 tablespoons olive oil
· 2 tablespoons freshly squeezed lemon juice (about the juice of 1 medium lemon)
· Salt and pepper, to taste
· 1/2 cup crumbled feta cheese

Directions:
1. Place the lettuce in a large bowl; add the tomatoes cucumber, olives and onion. Set aside
2. In a medium bowl, add together the olive oil, lemon juice, salt and pepper and whisk to combine. Pour over salad and toss.
3. Sprinkle with feta cheese and serve.

Monday, September 1, 2014

Keep Calm and Welcome September!

Y'all, it's almost Fall!  I just had to post this on this, the very first day of September, which I am unofficially calling the first day of Fall!  (never mind that it's 90 degrees outside right now).  I'm thinking about apples, pumpkins, caramel, boots, sweaters, football, hot chocolate and so much more than comes with the new season!  Who's ready?



Brats and Sauerkraut

Happy Labor Day! I hope y'all enjoyed all of the recipes I posted last week with your Labor Day activities in mind. (Reminder: you have to try the BBQ Rotel Baked Beans for sure - they are awesome!)

This week we're turning our attention toward a little of what I'm calling International Flavors. I was thinking about how much our family enjoys foods that originate from all over the world whether it be Italian, Mexican, Japanese, etc. Today we're thanking the German folks for their contribution of Brats and Sauerkraut. I think Johnsonville makes the best brats around. You can, of course, find these in the aisles of your local J&J Foods!




Brats and Sauerkraut

Ingredients:
2 tablespoons oil
10 Bratwurst links
2 onions, chopped
4 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup brown sugar
3 cups chicken broth
4 cups sauerkraut, drained
2 tablespoons fresh dill
Hoagie Rolls

Directions:

1. In a Dutch oven, heat oil over medium-high heat. Brown the brats in oil and reduce heat to medium.
2. Add onions, garlic, soy sauce and brown sugar; cook until onions are lightly caramelized. Add chicken broth and sauerkraut and simmer for about 45 minutes.
3. Remove from heat and stir in fresh dill. Serve on hoagie rolls.

Friday, August 29, 2014

Marshmallow Cream Crunch Bars

Ingredients:
· 1 package brownie mix
· ½ cup vegetable oil
· 2 eggs
· ¼ cup water
· 2 (7-ounce) jars marshmallow cream
· 1 cup creamy peanut butter
· 1 (12-ounce) package chocolate chips
· 3 cups Rice Krispies cereal

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. In a large mixing bowl, beat together the brownie mix, oil, eggs and water until smooth. Pour batter into prepared baking dish. Bake for 22 to 24 minutes or until a toothpick inserted in the middle comes out clean. Don’t overbake. Remove from oven and cool on counter.
3. Once cooled, spread marshmallow cream over the brownies.
4. In a saucepan over low heat, melt the peanut butter and chocolate chips together until combined. Stir constantly until just combined. Remove from heat and add the cereal. Pour over marshmallow cream layer.
5. Refrigerate for at least 2 hours before slicing and serving. 



Thursday, August 28, 2014

Pineapple Cole Slaw

Ingredients:
· ¾ cup mayonnaise
· 2 tablespoons cider vinegar
· 2 tablespoons sugar
· 4 cups shredded cabbage
· ¾ cup pineapple tidbits, drained

Directions:
1. In a small bowl, combine the mayonnaise, vinegar and sugar.
2. In a large bowl, place the cabbage and pineapple; add dressing and toss.
3. Chill before serving.