More is Better

One of my favorite foods of fall is always the Octoberfest meals. We had this last evening and served it with mashed potatoes - soooo good and reminiscent of my German heritage. I did not have horseradish. 1 pound uncured bratwurst 2 tablespoons olive oil 1 12-ounce bottle Pilsner or other lager, divided 1 medium red onion, chopped 1/2 medium head of red cabbage, thinly sliced 1 medium red beet, peeled, coarsely grated Kosher salt, freshly ground pepper 1/2 cup apple cider vinegar 1 tablespoon light brown sugar 1/4 teaspoons ground allspice Freshly grated horseradish (for serving) Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of ski...

This recipe came from the Costco Magazine in an ad for Instant Pot Miracle Cookbook sold there. I have given both of my kids Instant Pots and this is a recipe they both would love. Daniel and Jaime get credit for making it first and great presentation!! 1 t sesame oil 1 1/2 lbs of boneless skinless chicken breasts or thighs cubed 6 T rice vinegar 6 T soy sauce 1 clove garlic chopped 1/4 t ground ginger 1/4 t crushed red pepper 3/4 c hoisin sauce 2 T cornstarch 2 c cooked white rice 1 green onion chopped sesame seeds Pour the sesame oil in the Instant Pot. Select SAUTE and adjust to NORMAL. Add chicken to the pot. Cook and stir for 5 minutes or until chicken is white ( do not cook chicken all the way through) Press CANCEL In a separate bowl mix together the rice vinegar, Soy sauce, garlic, ginger, crushed red pepper, Hoisin sauce and brown sugar. Pour the mixture over the chicken in the pot. Secure the lid on the pot. Close the pressure - release valve. Select MANUA...

Another great fall cocktail -- Rosemary is one of my husbands favorite herbs. This recipe came from a website called Riegl Palate. 2 large sprigs of fresh rosemary (plus 2 small sprigs for garnish) 2 ounces freshly squeezed lemon juice 4 ounces bourbon 1 ounce dark amber maple syrup Instructions Add 2 large rosemary sprigs and lemon juice to a shaker and crush with a muddler (alternately you can crush them with your hand and then add to shaker). Let sit for 30 to 60 minutes for the flavors to develop (this step can be skipped if you don’t have time). Add bourbon, maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain mixture into rocks glasses filled with ice and garnish each with remaining rosemary sprigs.

This is a brand new recipe from the Pampered Chef Seasons Best Cookbook -- was a fabulous tailgate offering ! Or great a great party dish! The only thing was I forgot to take a picture the day of so this is a redo with the leftovers -- so imagine it even better! I actually quadrupled recipe and brought it in a big foil pan. Ended up with Kings Hawaiian savory rolls for sliders. 1 medium green bell pepper 1 small onion 8 oz (250 g) 85% lean ground beef 2 tsp (10 mL) Worcestershire sauce 2 tsp (10 mL)  Crushed Peppercorn & Garlic Rub 8   classic dinner rolls 5 slices reduced-fat provolone cheese, divided ½ tbsp (7 mL) butter 1   garlic clove Preheat the oven to 350°F (180°C). Cut the top off the green pepper, and remove the seeds and veins with the  Scoop Loop ™ . Cut the bell pepper and onion into chunks. Coarsely chop the bell pepper in the  Manual Food Process...

This recipe from The Chew's Michael Symon was fabulous! Kevin loves mint and this was accented nicely in with the bourbon! 1 lemon (cut into wedges, plus slices for garnish) 2 ounces bourbon 2 teaspoons superfine sugar (or 3/4 ounce simple syrup) 5 mint leaves ice (for serving) In a cocktail shaker add lemons, a few leaves of mint and sugar, and muddle. Add bourbon and ice and shake vigorously until sugar has dissolved. Strain over ice in a rocks glass and garnish with lemon and mint. Tip: use a different combination of herbs and citrus to make a new cocktail! (such as orange or grapefruit with basil)

From Wegman's newest Menu magazine whipped this up on a work night for company and was a big hit - great way to use up the last of your garden tomatoes!  2 cloves  Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped 1/4  white onion, peeled, chopped (about 1/4 cup) 1/4 tsp  red pepper flakes 1 container (1 pt)  Food You Feel Good About Grape Tomatoes 1/2 of a 3 oz jar  Italian Classics Nonpareil Capers, drained 1/4 bunch  fresh Italian parsley, chopped (about 1/4 cup) 2 Tbsp Italian Classics Campagnan Extra Virgin Olive Oil, divided 4 (6 oz each)  Wegmans Fresh Farm-Raised Salmon Portions 1/2 tsp  salt Pepper to taste 4 slices  lemon Preheat oven to 450 degrees. Add garlic, onion, red pepper flakes, tomatoes, capers, and parsley to large bowl; stir to combine.   Coat 12-inch cast-iron skillet with 1 Tbsp oil. Season both sides of salmon with salt and pepper; ce...

Again from Michael Symon on The Chew - this is a traditional cocktail from decades ago.  WHISKEY SOUR 1 egg white 2 ounces bourbon 2 ounces lemon juice 1 ounce simple syrup 1 brandied cherry (to serve) ice (to serve) SIMPLE SYRUP 1 cup water 1 cup sugar In a cocktail shaker, add egg white and shake vigorously until frothy. Add ice, bourbon, lemon juice and simple syrup. Shake vigorously to combine and chill ingredients. Strain cocktail into rocks glass with ice. Garnish with brandied cherry. For Simple Syrup: in a small saucepan, add water and sugar and place over medium-high heat. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool to room temperature. Store in an airtight container in the refrigerator until ready for use

This recipe is from Haylie Duff and how she made it on the TODAY SHOW - from her blog The Real Girls Kitchen and cookbook of the same name I have had this recipe forever waiting to make it. Katie finally beat me to it. The Big thing is it is more chicken than cheese but so satisfying! 1 roasted chicken, shredded 1 cup of chopped celery 1/4 cup of yogurt 1/4 cup of hot sauce 1/2 cup of shredded cheddar cheese Preheat oven to 350 degrees. Combine above ingredients in a mixing bowl and press in to a casserole dish. Bake for 20 minutes.