I love my followers! Join us, and I will follow back! Making new friends is so much fun!

Tuesday, July 31, 2012

Beer Brats with Onions and Peppers

My hubs loves brats on the grill, and asked me to make them for supper Saturday evening.  It was still very hot when we got ready to eat, so I decided to cook them in the house.  Here is a quick, easy way to do that while giving the brats a great flavor.  The brats were hot..I stayed cool!

2 bottles of beer..el cheapo
Package of brats...I use Johnsonville
1 large Vidalia onion, cut in strips
1/2 of each: yellow, green, orange and yellow peppers, cut in strips
Buns for brats
1 TBS olive oil

Instructions:  Put brats in pot, cover with beer, and boil.  Pour olive oil in grill pan.  When pan is hot, add onions, peppers and brats and grill until done. Put into brat buns, top with vegetables and your favorite condiments!  Easy peasy...but good!

Sharing on:
Mix it up Monday
On the Menu Monday

Make it Pretty Monday
Tuesday At The Table

Wednesday, July 25, 2012

Honey & Butter Glazed Carrots Wrapped with Bacon

There is a reason that I have been MIA for a while....I have spent the bulk of the summer doing as little as possible...I have been really lazy!  As much as I enjoy cooking, my hubby and I have been grilling, grazing, and grabbing  bites at local restaurants.  I have to confess, I am totally into this! Even so, I decided to martyr myself last night, and cook a real dinner at home.  I met some friends for lunch Saturday, and they were raving about some carrots they had eaten.  I came home and Googled for recipes.  I found one on The Bacon Republic, and adapted it to my taste.  I served these yummy carrots with stuffed red, yellow, green and orange peppers with a tomato gravy, and mashed potatoes.  We loved the carrots..we ate all of them!  Bacon does make everything better!

12 whole carrots, peeled and tops removed
12 strips bacon
3 TBS honey
3 TBS butter, melted
Salt and pepper to taste

Wash and peel carrots, remove tops.  Melt butter, mix with honey, and pour over carrots.  Cover carrots well with the mixture, and let sit for a few minutes.  When ready to cook carrots, wrap each one in bacon, then sprinkle with salt and pepper to taste.  Place them on a cookie sheet lined with non-stick aluminum foil.  Place in 375F oven, and bake about 20-30 minutes until carrots are tender, and bacon browned; turn when cooking.

Sharing on:
Mix it up Monday
On the Menu Monday

Make it Pretty Monday
Tuesday At The Table

Friday, July 13, 2012

The Colonel's Chow-Chow

The handsome WWII officer on the left is my father-in-law, Colonel Edwin Nelson Dodd Sr. He was born in Georgia on July 14, 1912.  He passed away at age 91, but the 100th anniversary of his birth is tomorrow.  Dad was a mixture of many things, loving, strict, a raconteur of the highest order, singer, a light footed-dancer, and excellent cook.  A lot of my recipes and cooking skills I learned from him.  A yearly ritual was making chow-chow to serve with vegetables, on a hot dog,  or even on a tomato sandwich.  It was his own concoction, and is delicious.  I helped him make it many times, and have made it for the family since he stopped doing it.  When I do make it, all of the siblings are happy to find a box containing  several jars in their mailboxes.  I wanted to share this today in memory of the Colonel, and to thank him for all the culinary lessons.  I love you Dad.

8 C green cabbage, chopped
8 C green tomatoes, chopped
2 C green bell pepper, chopped
1 C banana peppers + hot peppers to desired heat level
3 C Vidalia onion, chopped
1 C salt
Cheese cloth
Wash vegetables well and chop.  Put chopped vegetables in a large pot, add salt and cover with water.  Mix well, and let stand 4 hours, then drain well in cheese cloth, squeezing to remove as much liquid as possible, then return them to drained pot.  All liquid should be removed at this point

3 tsp. pickling spices, tied in cheesecloth bag
3 C sugar
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp. turmeric
1/4 tsp. garlic powder
1 1/2 qt. white vinegar
Place bag of spices, sugar, mustard, pepper, garlic powder, turmeric and vinegar in a pot and boil for 15 minutes.  Pour over vegetables, and bring to a bubble...DO NOT BOIL veggies...simmer for a minute, then put in hot, clean jars immediately and seal tight.  I wash my jars in the dishwasher top rack, and let them go through drying cycle to sterilize them.  You can also boil the jars and lids to sterilize them as well.  I have never had any problem doing the jars like this, but use your own method if you prefer.  The main purpose being getting the jars clean and sterile.  The jars and chow-chow will be hot, so protect your hands from the heat.

Sharing on:
Mix it up Monday
On the Menu Monday

Tuesday At The Table

Monday, July 9, 2012

Simple Southern Sunday Supper

Hubby and I have been away from home a lot since the end of April.  We just got home again...this time from a two week visit with our family members who live in Arkansas.  We had a great time visiting with the children, grandchildren, and the great-grandson!

I haven't had much time to post lately, but I wanted to get something up to share today.  I have missed doing my blog...and my blogging friends.

After we came home, I made a bee-line to our local farmer's market to buy fresh vegetables.  Our deed restrictions prohibit having a garden on our property,  fortunately, it is only a 10 minute drive to buy fresh produce from local Collin County, Texas blackdirt farmers.  This meal is the result of my shopping trip.  A Sunday night supper of Lady Peas, boiled  okra, fried squash; a tomato, cucumber, Vidalia onion, red and green pepper salad dressed with oil and vinegar, and sweet iced tea with mint...from my potted herb garden.

Years ago, when I moved to Minnesota, a new neighbor informed me that Southerners didn't know the difference between dinner and supper.  I explained to her that we considered the main meal of the day to be dinner..no matter what time of day it was served (after breakfast, of course), and that we referred to a lighter meal in the day as lunch, and one served at night, supper.  I hope that clarified it for her, bless her heart. :)  Anyhow, this was our supper last night..just fresh veggies cooked southern style.

Boiled okra was on the menu.  A lot of people say okra is gross and slimy, but that is only when it is overcooked.  I always add mine on top of fresh peas/beans during the last 8-10 minutes of cooking.  Just cook okra until it is  fork tender and the pods remain whole.  It is delicious!

It is good to be home to relax and unwind for a while.  I hope all of you are having a great summer.

Many thanks to those who have joined my blog while I was away.  Welcome!

Sharing on:
Mix it up Monday
On the Menu Monday

Tuesday At The Table