Grilled Brats, Beer, Kraut, & Peppers

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Holiday cookouts to me are all about burgers, bratwurst, and other assorted sausage family members that can be grilled and shoved in a bun for easy consumption. Paired with some tasty side salads, fruit and corn on the cob and you have a quick and easy meal that people can chow down on while never missing a single game of corn-hole.

Now that we’re entering prime summer party season, it’s time to add a few more delicious recipes.

One of our favorite ways to grill brats is to first cook them in a pan of beer, peppers and sauerkraut and then quickly brown them over hot coals so they can get some wonderful color and smoke. Plus everyone loves the Grill Master.

Grilled Brats, Beer, Kraut, & Peppers
Serves 6-8

These will go fast so make a double recipe of Grilled Brats, Beer, Kraut, & Peppers!

INGREDIENTS

• 6-8 Bratwurst (we used a jalapeno bratwurst that our favorite local butcher makes)
• 1 onion thinly sliced
• 1 green pepper thinly sliced
• 2 cloves of garlic finely diced
• 1 bottle of good beer
• 1 28 ounce jar of sauerkraut
• 1 teaspoon hot Hungarian paprika
• 1/2 teaspoon caraway seeds
• 2 tablespoons stone ground mustard
• 1 bay leaf
• 2 tablespoons brown sugar
• Kosher salt and black pepper
• 2 tablespoons unsalted butter

In a disposable aluminum foil pan or a large cast iron pan add the onion, red bell pepper, and unsalted butter with a pinch of salt and pepper.  Place this over a hot grill and cook till the onions are translucent and the pepper soft. Add the garlic and saute for an additional 5-10 minutes.

In another bowl combine the beer, sauerkraut, bay leaf, paprika, caraway seeds, and mustard. Stir to combine. After the onion mixture is softened add the beer and kraut mixture along with the bratwurst to the pan. Cover the grill and let this mixture simmer until the bratwurst are done (about 20 minutes).

After the bratwurst are cooked through, remove them from the pan and place over hot coals for a couple minutes so they get those beautiful grill marks and delicious smoky flavor.

Serve and enjoy!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Bacon and Avocado Dip

Shindigz welcomes Mark Carboni and his collection of recipes to our party family:  

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Growing up Carbo, I have found the greatest joy being surrounded by great family and friends. Whether it’s a small gathering, or more extravagant themed party, I know that the food and drink you serve will set the tone just as much as the decor.

The best way to make an acquaintance a friend is through amazing food, fun and the ability to be honest and true. Honesty and truth, a mighty powerful combination just like the combination of bacon and avocado. Join me as I open my kitchen, to you, as I share food coupled with fun and a recipe from the Cookin’ with Carbo collection.

This Bacon Avacado Dip will be the hit of your next party!

Bacon and Avocado Dip

3 ripe avocados
1 clove of garlic – minced
1 small lime – juiced
6 slices of bacon – cooked and diced
3 T of fresh chopped cilantro
Heavy dash of salt and pepper

Slice the avocados from top to bottom and around to the top. Hold avocado in your hand and turn one side left and one side right and it will open. Remove the core and keep (just one).
Scoop the avocado from the shell and place in large bowl. Add garlic, lime, salt and pepper. With the back of a spoon. Smush the avocado against the bowl. It should be somewhat chunky. Next mix circular to incorporate all the ingredients. Drop in the bacon and cilantro and mix again.
Place the core in the center, place in refrigerate and serve within an hour of making for best flavors. (Wrap tightly or spray the top with a non stick spray to prevent discoloration).

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Tea Sandwiches for Mom

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

There are only a handful of things that we have in complete common with our fellow man. One of them being we all have a mother. Now the definition of mother varies from person to person. There are step-moms, mother-in-laws, grandmothers, aunts, sisters, friends; all can be mothers.

Mothers’s Day is the one special day is taken out of the entire year to pay homage to Mom. They take care of us, protect us, scold us and groom us. Mold and direct us. Dislikes some of the things we do and love us anyway.  Maybe we should actually take all 365 days to honor such a role.

Here is a tasty little treat you can make for the Moms in your life for Mother’s Day or any day this summer. The weather has been beautiful, and a nice light lunch out in the sunshine with good conversation would make mom super thrilled that she can say she raised such a fine child.

Create One, or All Three of These Delicious Tea Sandwiches

Tea Sandwiches – Three Ways

The following recipes have no measurements, only ingredients. How much you use per “sandwich” is really up to you. Because foods such as these can be readily found and easily interchanged, the final outcome only is surpassed by your culinary imagination.

Smoked Salmon & Crisps (open-faced)

Smoked Salmon
Thin Sliced cucumber
34 Degree Natural Crispbread
Crème Fraiche
Snipped Chives

Apple, Brie & Bacon

9 Grain bread, toasted
Djionaisse
Granny Smith Apple, sliced thin
Brie, sliced thin
Bacon, cooked to your liking

Asparagus & Goat Cheese

French Bread, sliced thin and toasted, rubbed with a garlic clove
Goat Cheese
Grilled or Roasted Asparagus
Hard Boiled Egg
Salt & Pepper

By the way, thanks Mom for giving me my wings.

We bet you can’t choose just one of these delightful Tea Sandwich creations!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Chicken Enchilada Meatballs

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cinco de Mayo! One of the tastiest food holidays ever. Ever ever. So many delicious tastes! Tacos and burritos and taquitos. Fresh salsa and guacamole. And margaritasssssss! Sigh. I love it all. And much to Jeff’s dismay, I could eat Mexican food every day of my life. For now he concedes on twice a week. I am working on increasing that.

These Chicken Enchilada Meatballs came about as we were planning a Cinco de Mayo party. I wanted simple finger foods (no dinner time assembly required like tacos) but I also wanted all the flavor of some of my favorite elaborate meals. The Enchilada meatball was born.

This is simple but does require some prep work. Grind your own chicken if you can, and get a good quality enchilada sauce. You can make your own and we usually do but we make a half gallon at a time. I wanted easy for this recipe.

Mexican Inspired Chicken Enchilada Meatballs are perfect for a Fiesta anytime!

Chicken Enchilada Meatballs

• 1 pound ground chicken
• 1 jalapeno, seeded and minced
• 2 cloves of garlic minced
• 4 scallions minced
• 1 teaspoon whole chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Mexican cerveza
• 2 hand fulls of corn chips, crushed fine
• Mexican Quesadilla cheese (not fresh crumbling cheese, melting cheese)
• Red enchilada sauce (we used Frontera brand which is really good.)
• Cooking oil (olive, canola, vegetable or corn)

Combine all the ingredients in a bowl and mix well to combine. Let sit for 30 minutes. Roll into 1″ balls.

Preheat oven to 400°

In a heavy bottomed pan add about 2 Tablespoons of oil and heat till hot. Add the meatballs in 2 batches (This is so you do not over crowd the meatballs and steam them instead of browning them.) and cook till browned on all sides.

Move the meatballs to a 9 x 9 pan and pour the enchilada sauce over them. Top with 6 oz of shredded cheese and bake for 25 minutes.

Serve immediately.

Be sure and check back Friday for a special “It’s 5 o’clock somewhere” recipe just in time for The Kentucky Derby!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Carrot Zucchini Summer Squash Muffins

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

April 25th is National Zucchini Bread Day!

If you haven’t figured it out by now, Shindigz will take ANY reason to celebrate!

And really what isn’t there to celebrate about zucchini bread? It is delicious and makes your taste buds happy. It has zucchini in it! Which, okay, may not sound like anything all that special, but really it is. With the addition of veggies in a muffin you have a healthy snack, and dare I say it, with over TWO CUPS of veggies in these muffins, you can probably eat them as a side dish of veggies and reach your Recommended Daily Allowance of veggies! If you eat the whole batch. Which once you taste these you will want to.

These tasty so delicious that they’ll be the hit at any party, from summer celebrations to bridal showers.  Or how about impressing Mom on Mothers Day, especially with the creative way you’re eating your veggies!

Carrot Zucchini Summer Squash Muffins

Everyone will want your recipe for these Carrot Zucchini Summer Squash Muffins!

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 3 eggs beaten
• 1/2 cup plain yogurt
• 1/4 cup canola oil
• 3/4 cup sugar
• 1/4 cup honey
• 3 cups grated carrots, zucchini and summer squash, blotted dry.
• 1 cup chopped walnuts

Directions:

Preheat oven to 375°.
In the bowl of your mixer, add the eggs, yogurt, oil, sugar, honey and mix to blend well.In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Slowly add the flour mix and blend till all ingredients are combined.

Mix the carrots, zucchini, summer squash and walnuts together and add to mixture.

Grease or paper your muffin tins. Fill each muffin almost to the top of the tin.

Place in oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on rack and then remove from tin.

To glaze mix 1 cup of powder sugar with just enough milk to get a thick syrup. Spoon glaze over cool muffins.

Next week –  a TWO-FER! A drink for the Kentucky Derby lovers and a dish for Cinco De Mayo!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Habanero Bacon Cheddar Cheeseball

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cheeseball Day!

Maybe, just maybe you have never heard of cheeseball day before. And you are thinking to yourself “you know there are plenty of other holidays we could be celebrating why the cheeseball?” Hmm… like tax day? Pfffft!

It is a day worth celebrating! Have you ever HAD a cheeseball? I don’t mean the small crispy cheeseballs that make a great after-school snack. (Or after work snack, or beer snack, or stuck on a train for 3 hours snack…) I mean the tasty cheesy smear on a cracker or on a stalk of celery snack that if you think back, you had once or twice, loved it but never thought you could do it for yourself because let’s face it, they are magical.

I am here to show you the cheeseball light! In a few simple steps you will be the easy cheesy hero at your next gathering with this Habanero Bacon Cheddar Cheeseball.

Yummy Cinco de Mayo party appetizer – a Habanero Bacon Cheddar Cheeseball

Ingredients:

• 8 oz. cream cheese, softened
• 8 oz. sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 1  4 oz. jar diced pimentos, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 Serrano seeded and diced
• 1 Habanero seeded and diced
• Salt & Pepper to taste
• 8 slices of thick cut bacon, diced

In a large bowl or in the bowl of your mixer add the cream cheese and mayo and whip till well blended.

Add the rest of the ingredients and mix till well combined.

Pour out onto a large piece of plastic wrap. Wrap the plastic around the cheese mixture and form a ball. Twist end tightly.

Refrigerate for 4 hours.
Cook up the bacon in a large skillet till crispy. Drain and cool. Crumble.

Remove cheese ball from refrigerator and roll in bacon crumbles.

Serve immediately with crackers, celery, apples or whatever else you like.

NEXT WEEK: Zucchini Carrot Squash Bread

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Pear, Pecan, Bacon & Brie Bites

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

It’s National Pecan Day on April 14th! And where some may celebrate it with pecan pie or pecan sandies or even one of my favorites, the praline, my absolute preference is to celebrate the pecan with bacon.

These will disappear quick from your table, no matter what the occasion!

This bite sized snack is super easy to throw together in no time and always receives rave reviews. Well. When they actually make it to the table and not just in your belly. (Yep. THAT good!)

Pear, Pecan, Bacon & Brie Bites

(Makes 24)

• 24 Frozen Filo Dough Shells (You can also make your own with filo dough shells with filo sheets and spray oil)
• 1 cup chopped pecans
• 4 slices of bacon, cut into thin strips, fried & drained
• 1 pear quartered and sliced thin
• 12 oz of brie cheese, rind removed & cut into 24 .5 oz cubes.
• Honey

Preheat your oven to 350°.

In each shell, layer a cube of cheese, 2 pear slices on 2 sides of the cheese cube, pecans and then bacon.

Bake for 8-10 minutes or until golden brown.

Remove from heat, move each tart to a rack to cool slightly and drizzle with honey.

Serve immediately.

Next week: Cheese Balls to celebrate National Cheese Ball Day & Tax Day!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Lasagna Cupcakes

Ingredients

• 1/3 pound ground beef
• salt and pepper
• 24 wonton wrappers
• 1 3/4 cups grated Parmesan cheese (7 oz)
• 1 3/4 cups shredded mozzarella cheese (7 oz)
• 3/4 cup ricotta cheese (3 oz)
• 1 cup pasta sauce
• (optional) basil for garnish

 Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. Brown beef, and season with salt and pepper. Drain.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
7. Garnish with basil and serve.

Spicy Chicken Kabobs

INGREDIENTS

• 3-4 boneless skinless chicken breasts cut into 1 inch chunks
• 1 red bell pepper cut into 1 inch chunks
• 1 medium yellow onion cut into 1 inch chunks
• Bamboo wood skewers
• Olive oil, salt, black pepper
• 1/4 cup mayo
• 1/4 cup Thai Sweet Chili Sauce
• 5-6+ drops of Sriracha Hot Sauce –To taste. Some like it hot.
• 1/4 teaspoon dried parsley

DIRECTIONS

1. Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.
2. Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.
3. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill.
4. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
5. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

Chicken and Broccoli Alfredo

• 1/2 lb. (uncooked) fettucini
• 2 Cups fresh broccoli florets
• 1/4 Cup italian dressing
• 1 pound chicken breasts cut into bite-size pieces
• 1 2/3 Cups milk
• 4 oz. cubes Cream Cheese
• 1/4 Cup grated parmesan cheese
• 1/2 tsp. basil leaves (optional)

 

COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly and cook 1 to 2 min. or until sauce is well blended and heated through.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.