Sep 28, 2015
Juicy bratwurst sausages simmered in beer are the star of the show at any Oktoberfest party. Delicious by themselves or tucked inside a roll. Serve with sauerkraut, a variety of mustard (white wine, stone-ground, horseradish) and pickles.
Makes: 8 servings
Ingredients
8 bratwurst sausages
8 large yellow onions, coarsely chopped
3 cups (24 oz) Paulaner Oktoberfest Bier
Directions
In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes or until the brats are heated through.
Remove brats from liquid using tongs and place on a platter to serve.
Alternatively, one sure-fire way to make certain all your guests get a piping hot, juicy sausage is to create a Johnsonville® Brat Hot Tub.
Sep 24, 2015
Tart apples and sweet citrus meet chocolate! Complementary flavours that match-up to create heavenly tasting fruit snacks.
Dark Chocolate Dipped Oranges
Sweet & salty treats you can enjoy anytime.
Ingredients
5 oranges, peeled,sectioned and patted dry
1/2 cup dark chocolate chips
sea salt or coarse salt
Directions
1. Line a baking sheet with parchment or wax paper and set aside.
2. In a microwave safe bowl or in a double boiler, melt chocolate chips – Melting Chocolate Instructions.
3. Dip each orange section into the melted chocolate; about halfway up section. Place dipped orange section on baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened.
Store loosely covered up to 3 days in the refrigerator.
Chocolate Dipped Green Apple Slices
Tart, green Granny Smith apples pair perfectly with chocolate. Sprinkle with chopped nuts and shredded coconut for a delicious snack or after school treat.
Ready in 25 minutes. Makes: 4-6 servings
Ingredients
1 cup semi-sweet chocolate chips
2 tablespoons vegetable oil (or coconut oil if you prefer)
1 Granny Smith apple, sliced into 1/4-inch slices
1/4 cup chopped peanuts
1/4 cup shredded coconut
Directions
1. Line a baking sheet with parchment paper or wax paper. Set aside.
2. Melt the chocolate chips and oil together over a double boiler or in microwave – Melting Chocolate Instructions.
3. Dip each apple slice into the melted chocolate, coating evenly. The chocolate should go at least half of the way up each apple slice. Let the excess chocolate drip off.
4. Sprinkle each slice with either peanuts or coconut, and place the slices on the parchment-lined baking sheet. Place in the fridge until the chocolate hardens, 10 to 15 minutes.
Dark Chocolate Candied Orange Slices
A distinctive treat usually bought in confectionery shops, Chocolate Covered Candied Orange Slices are actually quite easy to make at home. All that is required is time! Delightful anytime, these candied slices are wonderful to give to family and friends at Christmas.
NOTE: As the orange peel is intended to be eaten, use thin-skinned oranges for the best results.
Ingredients
2 oranges
1 cup sugar
2 cups water
1/2 cup chopped dark baking chocolate
Sea salt or coarse salt
Directions
1. Slice oranges thinly with their peel on.
2. Mix water and sugar in a pot until the sugar dissolves. Add orange slices and bring to a boil.
3. Remove from heat, and pour into a shallow container. Cool completely, cover container and place in fridge overnight.
4. Preheat oven to 170°F.
5. Place a wire rack over a parchment lined a baking sheet. Place the orange slices on the wire rack.
6. Place baking sheet in oven, leaving oven door open about 2 inches.
7. Slowly dry oranges for 2 to 2 ½ hours, rotating pan every 30 minutes, and turning orange slices over every hour to ensure the slices dry evenly. When done, the orange slices will be dry but still pliable. Cool completely.
8. Melt chocolate using the microwave or double boiler method – Melting Chocolate Instructions.
9. Let chocolate cool slightly then dip orange slices into it, covering each slice about halfway.
10. Transfer slices to a parchment lined baking sheet, sprinkle with sea salt, and chill for an hour.
Sep 14, 2015
Quick and easy to prepare, this dish is ready in 30 minutes. Delicious served cold as a pasta salad, or warm for a satisfying one-dish weeknight meal – either way, it’s sure to be a hit with your family and friends. Spoon up the leftovers for a great school lunch or make to take along for picnics.
Ingredients
- 2 (9 oz pkgs.) cheese-filled tortellini
- 1 lb fresh asparagus
- 4-5 garlic cloves, chopped
- 1/2 cup pesto
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry/grape tomatoes, halved
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Crumbled feta cheese or mozzarella chunks, optional
Directions
- Preheat oven to 400°F.
- Remove tough ends of the asparagus spears; discard. Place asparagus spears and chopped garlic cloves on a baking sheet and toss with a drizzle of olive oil. Season lightly with salt and pepper. Roast in preheated oven for 15 minutes, or until asparagus is just fork tender. Remove from oven, let cool slightly and then cut asparagus into 2-inch pieces. Set aside.
- Cook the tortellini in boiling water, according to package directions; drain. In a large bowl, add the warm tortellini and gently stir in the pesto until pasta is well coated.
- Add the asparagus and garlic, halved grape tomatoes, and grated Parmesan cheese; gently mix to combine. Season with more salt and pepper, if desired. Chill for a few hours before serving.
- Drizzle with a touch more olive oil and mix in crumbled feta or mozzarella at serving time if desired.
Sep 8, 2015
Chia seeds are little nutritional powerhouses rich in Omega-3, calcium, and antioxidants. They’re also a great source of fiber and because they absorb 10 times their weight in water they help make you feel fuller – aiding in weight loss diets.
Make this pudding the night before for a deliciously healthy breakfast the next day. You can also serve as a dessert. The chia seeds swell and plumpen to a consistency similar to tapioca. Makes 1 serving.
Ingredients
1 cup fresh blueberries (or frozen, thawed)
1/4 cup organic chia seeds
1 1/4 cups coconut milk
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons agave nectar (or honey)
Instructions
1. In a large bowl, crush the blueberries with a fork. Add all other ingredients and stir until combined well.
2. Cover bowl and refrigerate overnight.
3. Serve topped with fresh blueberries or chopped hazelnuts or almonds.
Sep 8, 2015
This spicy chicken recipe makes a splendid week night meal. Roast the chicken breast side down for the first 30 minutes so that the juices flow to the breast resulting in deliciously moist meat.
Ingredients
- 1 (3 pound) whole roaster chicken
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 lemon, quartered
- 1 onion, quartered
- Fresh Rosemary sprigs
Instructions
- Position a rack in the center of the oven and preheat the oven to 450°F.
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Place chicken in a baking dish. Brush or rub entire chicken with oil. In a small bowl, stir together the salt, pepper, oregano, basil, paprika and cayenne pepper. Rub mixture over entire chicken including under the skin. Place onion, lemon and few rosemary sprigs in the cavity.
- Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes. Remove from oven, loosely cover with foil, and let rest for 15 minutes before carving.
Aug 31, 2015
Stuffed zucchini made with seasoned turkey sausage, then topped with slices of tomato and mozzarella cheese. A delicious side dish or main dish that is fast and easy to prepare. (Serves 4)
Ingredients
4 medium-sized zucchini
1 lb. lean ground turkey
1 cup onion chopped
2 cloves garlic, minced
1 teaspoon fennel seeds
1 teaspoon basil
1 teaspoon Italian Seasoning
Freshly ground sea salt & black pepper, to taste
2 ripe tomatoes, thinly sliced
1 cup shredded Mozzarella cheese
Directions
- Preheat oven to 350°F
- Start by preparing zucchini boats. Cut zucchini in half lengthwise, then scoop out pulp, leaving about 1/4 inch of flesh from the edge of the skin.
- In a medium skillet, add ground turkey, fennel seeds, garlic and onion. Brown over medium high heat. Drain and set aside until cooled.
- In a large bowl mix cooled ground turkey, basil, Italian seasoning, salt and pepper.
Fill each zucchini shell with meat mixture. Place in a baking dish.
- Bake uncovered for 45 minutes to 1 hour, or until zucchini are fork tender.
- During the last few minutes of baking, top each zucchini boat with sliced tomato and mozzarella cheese.
