Eating My Way Through

Cooking With Friends: Baked Falafel and Apple Cider Crisp December 13, 2010

Filed under: Cooking With Friends,Dinner,Treats,Veggies — Nikki Wegner @ 6:23 pm

One of my favorite things about cooking is how it brings people together. I always feel so warm and fuzzy inside after cooking with friends (though it could be the wine we usually consume!)

My friends Jen, Frank and I had talked forever about making dinner together one night, and we finally got around to it recently! Frank offered to host and get the groceries and Jen and I took care of the cooking.

There were a few challenges to planning out the menu as one of us has a dairy allergy/leans vegan and Frank is, as his name suggests a boy, and not to stereotype men but he doesn’t exactly have a fully stocked kitchen when it comes to gadgets, pans, pots, even knives. When asked if he had a food processor, Frank responded with, “What’s that?” and I had to send him a picture. But we worked through all this and made a great meal!

For dinner we decided on making falafel and then serving it with pita, a yogurt sauce, salad and a vegan apple crisp for dessert. To give the falafel a healthy update, we wanted to give baking instead of frying it a shot and after a lot of searching, I found a great recipe on a new fave blog Eat Real. Turns out, it still tastes great and it’s a lot better for you!

To start the falafel, get out your food processor! Place the garlic, cilantro, parsley, chickpeas and bread crumbs in the bowl and cover, pulsing a few times to chop. Then add a tablespoon of lemon juice and pulse a few more times. Add the baking powder, cumin, salt, some tabasco and more lemon juice so the blades don’t get stuck/too weighted down and then mix until a paste-like consistency.

Falafel Mix

Falafel Mix

Prepare your baking sheets by lining them with foil and brushing them with olive oil. Using a tablespoon measuring cup, scoop out some of the falafel mix and then form it into patties with your hands. Then arrange the patties on a baking sheet and brush their tops with oil too.

 

Falafel ready for baking

Falafel ready for baking

 

Bake the patties for about 15-20 minutes, flipping them half way through. Remove them from the oven with the tops are nice and browned and let them cool for a few minutes.

While the falafel was baking we whipped up the yogurt sauce to go with it and prepped the apple crisp for baking.

For the yogurt sauce all you do is combine non-fat greek yogurt, fat-free sour cream, minced garlic, dill, lemon juice, salt and some chopped cucumber in a bowl and mix well! Place it in the fridge to stay cool until the falafel is done.

 

Tzatziki (Greek Yogurt) Sauce

Tzatziki (Greek Yogurt) Sauce

 

Then we prepped the crisp! We timed everything so that while we ate our main course the apple crisp baked.  This apple crisp is so easy! And by using margarine instead of butter, also vegan friendly. I have made a similar crisp/crumble using rhubarb in the past and it always turns out yummy.

Once again you will need your food processor. In the bowl, you combine some flour, sugar, brown sugar and margarine/butter. You pulse a few times until you have a crumbly consistency. Set this mixture aside.

Then, in a large bowl, combine chopped and peeled granny smith apples with a bit of apple cider, sugar, lemon juice, flour and cinnamon. Stirring until well combined.

Spray an 8-inch square pan with cooking spray and pour the apple mixture into the pan. Then sprinkle it with the crumb topping.

 

Prepared Apple Crisp

Prepared Apple Crisp

 

Once the falafel was done baking, we popped the crisp in the oven and got ready to eat!

 

Baked Falafel with Pita

Baked Falafel with Pita

 

I have to say, our spread was pretty great!

 

Yum!

Yum!

After we had thoroughly demolished the falafel, pita, salad, hummus and veggies, wine, etc….we somehow managed to have room for dessert!

 

 

Apple Cider Crisp

Apple Cider Crisp

 

This was a great meal to make with friends! We tried something new, but at the same time, it wasn’t too difficult that we couldn’t execute it all together and without killing each other/taking hours. I definitely recommend the falafel recipe for a healthy update to a favorite and the crisp is always a good go to easy dessert!

Baked Falafel with Tzatziki Sauce (From Eat Real)

Falafel:

2 cloves garlic, quartered

1/4 cup cilantro, chopped

1/4 cup parsley, chopped

2 cups (16 oz) chickpeas

1/2 cup breadcrumbs (I used the panko variety)

2 Tbsp lemon juice, fresh

1 tsp baking powder

1 tsp cumin 1 tsp salt

1 tsp tabasco sauce, red or green kind

Tzatziki Sauce:

1/2 cup non-fat yogurt

1/2 cup fat-free sour cream

1 large garlic clove, minced

1 Tbsp fresh dill, chopped

1 Tbsp lemon juice, fresh

1 cucumber, finely diced

Salt to taste

Directions:

Pre-heat the oven to 450º

Place garlic, cilantro, parsley, chickpeas and bread crumbs in your food processor

Pulse a few times to chop everything up

Add 1 Tbsp of lemon juice and pulse a bit more

Then add the baking powder, cumin, salt, tabasco and additional lemon juice

Pulse the mixture until it has a nice and paste-like consistency

Line a baking pan with aluminum foil and brush it with olive oil

Taking a large tablespoon, scoop the mixture and form it into patties

Place the patties on the baking sheet and then brush the topes with olive oil so they don’t burn

Bake the patties for 15-20 minutes, flipping them half-way through, until they are golden brown on top

While the patties are baking, make the sauce by combining all the ingredients in a bowl and mixing well

Cover the sauce and chill in the fridge until ready to serve

Remove the patties from the oven when they are done and let cool for a few minutes before serving with pita, sauce and other veggies

Yields 4 servings

Apple Cider Crisp (Adapted from Weight Watchers)

Crumble:

1/2 cup flour

1/4 cup sugar

1/4 cup brown sugar, packed

1/4 cup butter or margarine, chilled and broken into smaller pieces

Filling:

7 granny smith apples, peeled and cut into chunks

1/3 cup apple cider

2 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp flour

1 tsp ground cinnamon

Cooking Spray

Directions:

Pre-heat oven to 375º

Combine crumble topping ingredients in a food processor and pulse until crumbly

Set aside

Combine filling ingredients in a large bowl and toss gently until everything is well coated

Spoon mixture into a 8-inch square baking pan sprayed with cooking spray and top with crumble mixture

Bake for 40 minutes

Yields 8 servings

 

Brunch: Quiche x2 December 6, 2010

Filed under: Breakfast,Dinner,Veggies — Nikki Wegner @ 5:09 pm

I love an excuse to throw a party/get together. Menu planning, deciding what to make, how to set the table makes me really happy, I know, I am strange.  But the one thing I had never done before was a host a brunch.

Brunch foods sort of intimidate me since I am not a huge breakfast person, usually grabbing a yogurt on the way to work or not even really eating it on the weekends when some people may opt for omelets, pancakes, etc. But the perfect opportunity to test out some brunch recipes came about in the form of John Stewart and Steven Colbert’s Rally to Restore Sanity/Fear. Since I live close to The Mall in DC, I figured it would be a great way to bring together my friends who were going, and test out some recipes on them.

Friends!

Friends!

The Spread

The Spread

One brunch food I do love is Quiche. There is something about the savory crust combined with the yummy center that makes my mouth water, plus it gave me the opportunity to attempt my first pie crust! I also figured I should have something sweeter for everyone, which I will save for my next post…

Now for the Quiche.  I made two kinds: Spinach Goat Cheese and Bacon Gruyère, both with caramelized onions in the filling too.

I started out by making the crust from scratch, a bit of a gamble, but I figured if it was an epic fail, I could use store-bought as a back-up. Luckily it turned out pretty great, and I think I found a great all-purpose crust recipe for Quiche, pies, etc. Now there is no shame in using the store-bought crust, as this recipe is a bit of a process!

For the crust, you beat some butter in a large bowl with a mixer until light and fluffy. Then in another bowl, combine some milk, salt and an egg yolk with a whisk. Add the liquid mixture to the butter 1 Tbsp at a time, mixing well as you go. Then you add some flour and beat until well combined.  Form the mixture in to a disk, and wrap in plastic wrap, chilling for 1 hour.

Crust Dough

Crust Dough

 

After the dough is chilled, preheat your oven. Unwrap the dough and roll it out on a lightly floured surface into an approximately 10-inch circle. Place it in a pie tin, pressing down the edges and let freeze for about 15 minutes.

Remove from the freezer and bake for 25 minutes or until browned. Now you have your pie crust all ready for the filling! (I made the crust the night before, to save time in the AM, and simply covered them with plastic wrap and left them on the counter overnight.)

 

Pie Crust

Crust

 

Once you get the crust out of the way, you can get to the best part, the yummy savory filling! First I prepped the ingredients: caramelized the onions, sautéed the spinach until wilted, microwaved the turkey bacon (since I was not in the mood to mess with pan-frying it), and grated/crumbled the cheeses. (I also did this the night before to save time, and everything tasted fine the next day!)

For the base of the Quiche, combine the milk with salt, eggs and nutmeg with a whisk in a large bowl. Then stir in your fillings. For one I did onions, spinach and goat cheese, for the other it was bacon, Gruyère and the rest of the onions.  Carefully pour the batter into your prepared crusts, making sure not to overfill!

Bacon, Gruyere and Carmelized Onion Quiche for Baking

Bacon, Gruyère and Carmelized Onion Quiche for Baking

 

Spinach, Goat Cheese and Carmelized Onion Quiche for Baking

Spinach, Goat Cheese and Carmelized Onion Quiche for Baking

 

All that’s left to do is bake! Put the Quiche in the oven for about 35 minutes, or until firm. It may take a bit longer…so just be careful to watch as you get close.

 

Spinach, Goat Cheese and Carmelized Onion Quiche

Spinach, Goat Cheese and Carmelized Onion Quiche

Bacon, Gruyere and Carmelized Onion Quiche

Bacon, Gruyère and Carmelized Onion Quiche

 

These were both a big hit, though I think the Spinach one went the fastest!

The crust turned out great, and like I said before I think it will become my go-to pie crust for both sweet and savory treats. But if I am ever in a crunch, I will totally just use the filling part of the recipe and save myself some time by using store-bought crusts!

Quiche (Adapted from Cooking Light)

Crust:

6 Tbsp light butter, softened

2 Tbsp 1% Milk

1/4 tsp salt

1 egg yolk

1 1/4 cups flour

Directions:

Beat butter in a large bowl with a mixer until light and fluffy, about 3 minutes

Combine milk, salt, and egg yolk in a bowl with a whisk

Add liquid mixture to butter 1 Tbsp at a time, beating well after each addition

Add flour and beat until well combined

Form mixture into a 4-inch disk on plastic wrap and cover

Chill dough for 1 hour

Preheat oven to 350 °

Unwrap dough on a lightly floured surface

Using a rolling-pin, roll out dough into a 10-inch circle and place in a 9-inch pie tin

Freeze 15 minutes

Remove from freezer and place in oven, baking for 25 minutes or until browned

Cool completely before filling

Quiche Batter:

1 cup 1% milk

3/4 tsp salt

3 eggs, large

dash of nutmeg

Bacon & Gruyère version:

1/2 cup onions

4 oz Gruyère, shredded

4 strips Turkey Bacon, cooked and crumbled

Spinach & Goat Cheese Version:

1/2 cup onions

3 cups spinach

4 oz goat cheese, crumbled

Directions:

Heat some olive oil in a large skillet over medium high heat

Add onions to the pan with a pinch of sugar and cook for about 5 minutes, or until tender, stirring occassionaly

Remove onions from heat and set aside

If making the spinach variety, spray your skillet with cooking spray and saute the spinach until wilted, set aside

If making the bacon variety, microwave 4 slices of turkey bacon according to package directions and crumble, set aside

Preheat oven to 350°

In a large bowl, combine 1 cup milk, salt, eggs and dash of nutmeg, beating until well combined with a whisk

Stir in the ingredients for your filling

Pour filling into pre-baked crust slowly, making sure not to over-fill

Bake for 35 minutes or until firm

Yields 10 servings per Quiche

 

Blue Cheese Stuffed Turkey Burgers with Green Beans and Shallots October 13, 2010

Filed under: Dinner,Veggies — Nikki Wegner @ 12:42 am

Quite often, probably once a week I am not going to lie, I get a craving for a juicy burger and a batch of crispy fries. There is something about the combo that gets me every time!

Not so recently as let’s be honest, I haven’t been great at posting lately, I made these great Blue Cheese Stuffed Turkey Burgers, and I paired them with some green beans to satisfy my need for something a bit crunchy and crispy! Originally this already pretty healthy recipe called for using ground beef, but I substituted ground turkey to make the meal even leaner but still full of protein.

To start, you saute the chopped onions for a bit until they are nice and tender, and then you let them cool.

In a large bowl, you combine the ground turkey with the onions, breadcrumbs, water and egg whites. I also added Worcestershire sauce to the mixture. Growing up my mom always made what I called “special burgers,”  I was such a creative child right? Her secret ingredient was always Worcestershire sauce, so I figured I would give it a try in this recipe. And just like mom’s, the addition made the patties juicy and gave them something a little special. Maybe if you’re lucky I will share her recipe with you at some point!

 

Burger Pattie Mixture

Burger Pattie Mixture

 

Once you have the burger mixture prepared, divide it into 8 equal portions and shape into 1/2-inch thick patties. Spoon about 1 oz of blue cheese into the center of 4 of the patties.

 

Pattie with Blue Cheese Filling

Pattie with Blue Cheese Filling

 

Cover each pattie with one of the four remaining burgers, and seal by pinching the edges together.

Place the patties on the grill.

 

Turkey Burger on the Grill

Turkey Burger on the Grill

 

Cook the burgers for about 4 minutes on each side until cooked through.

While the burgers are cooking you can make the green beans.

First, saute the shallots in a skillet with some butter an a little bit of sugar.

 

Shallots Cooking

Shallots Cooking

 

Then add in the green beans and salt and cook until the beans are tender.

 

Green Beans with Carmelized Shallots

Green Beans with Shallots

 

Once the burgers and green beans are done, simply plate and serve!

 

Blue Cheese Stuffed Turkey Burgers with Green Beans and Shallots

Blue Cheese Stuffed Turkey Burgers with Green Beans and Shallots

This meal was great for a post-work dinner. It was super easy to prepare, but was different enough to still feel like a bit of a cooking adventure. It also satisfied my burger and fries craving with probably half the calories!

 

Blue Cheese Stuffed Burgers (adapted from Cooking Light)

Cooking Spray

1/2 cup Vidalia onion, finely chopped

1 lb ground turkey

3 tbsp panko breadcrumbs

2 tbsp water

1 tbsp Worcestershire sauce

1 egg white

1/4 cup blue cheese

4 sandwich thins

Tomato and Lettuce for topping

Directions:

Spray a non-stick skillet with cooking spray and heat

Saute onions until tender, about 5 minutes

Remove from heat, let cool

In a large bowl, combine the onions, turkey, breadcrumbs, water, Worcestershire sauce, and egg whites;  stir well

Divide  in to 8 portions, shaping into 1/2-inch think patties

Spoon 1 tbsp cheese into the center of 4 patties and top with the remaining patties

Press edges together to seal

Prepare grill and spray with cooking spray

Grill 4 minutes on each side until fully cooked

Place on buns with, serving with tomatoes, lettuce, etc

Yields 4 servings

Green Beans and Shallots

1 lb green beans, trimmed

2 tbsp light butter

4 shallots, thinly sliced

1 tsp sugar

1/8 tsp salt

1 tsp lemon zest

Directions:

Saute shallots in butter

Add in green beans and salt, saute about 5 minutes

Sprinkle with lemon zest

Yields 4 servings

 

Tomato Basil Mozzarella Pasta Salad September 18, 2010

Filed under: Lunch,Salad,Veggies — Nikki Wegner @ 5:40 pm
Tags: , ,

I actually brought this pasta salad to a barbecue over labor day…so yeah, been awhile since I posted/really cooked…but with work crazy right now, I am lucky if I make cereal for dinner! And instead of cooking today and building up a few reserve posts, I have spent it on the couch, watching  football and per usual yelling at the television . Maybe tomorrow…

Anyways, sometimes you just need something quick and easy to throw together for a party or get together. This pasta salad is super easy and requires minimal time and ingredients. So it’s perfect for a last minute dish to bring along to a friend’s house.

First things first, make the pasta.

While the pasta is cooking, prep the dressing by combining vinegar, oil, garlic and oregano in a container.

Dressing

Dressing

Shake well!

Then combine with the tomatoes and a large bowl and let marinate while the pasta cooks.

Marinating Tomatoes

Marinating Tomatoes

Once the pasta has been drained and cooled, combine with the tomatoes. Add in the mozzarella as well and stir to make sure everything is nice and combined. Salt to taste.

Let the pasta salad chill until ready to serve. Before serving add in the basil.

Tomato Basil Mozzarella Pasta Salad

Tomato Basil Mozzarella Pasta Salad

That’s it. Simple, easy and delicious!

If you are going to a large get together, simply double the recipe and you are good to go. The salad will also keep for a day or two in the fridge, but after that it will probably go bad due to the dressing.

Tomato Basil Mozzarella Pasta Salad (own recipe)

8 oz spiral pasta of some kind

1 tbsp balsamic vinegar

2 tsp olive oil

3 garlic cloves, minced

1/2 tsp oregano, dried

1 cup cherry tomatoes, halved

1/2 cup basil, chopped

2 oz mozzarella, fresh, cubed (1/2 cup)

Salt to taste

Directions:

Cook pasta according to package directions

Drain pasta, set aside

In a container with a secure lid, combine vinegar, oil, salt, garlic and oregano; shake well to combine

Put tomatoes in a large bowl, dress with above mixture and toss to coat

Add in pasta and mozzarella, mix well

Salt to taste

Chill pasta salad

Add in basil right before serving

Yields 4, 1 cup servings

 

Minted Squash and Orzo Salad September 5, 2010

Filed under: Dinner,Lunch,Salad,Veggies — Nikki Wegner @ 3:09 pm

Deciding what to bring along with you to a party or BBQ can sometimes a be a bit challenging. Do you just chop up some veggies and bring some dip? Do you go all out and bake a dessert?

This salad is a great in between dish. Something that is a break from the traditional, while still being easy and accessible. Now admittedly, I didn’t bring this to a BBQ, I just made it for dinner and then brought it for last week’s lunches, but c’est la vie. Next time I know what to make!

To start you cook the Orzo. Orzo was something new to me, so if you don’t know what it looks like, here ya go:

Orzo

Orzo

Once the orzo is cooked, drain the pasta and set aside. Make sure to reserve 1/2 cup of the cooking water for later!

Chop up the squash.

Yellow Summer Squash

Yellow Summer Squash

In a large skillet, heat olive oil with garlic. Then you add the squash, sprinkle with salt, and cook until tender and browned, about 4 minutes.

Then add in the orzo and cooking water, letting simmer for about 2 minutes or until the water is absorbed.

Squash and Orzo

Squash and Orzo

Once everything is cooked together, stir in 3/4 of the feta and the mint. Once the feta is melted, transfer to a serving dish and sprinkle with remaining feta and mint.

Minted Squash and Orzo Salad

Minted Squash and Orzo Salad

If you decide to serve the salad at a party or BBQ I would prepare the salad exactly like the directions say!

But, if you are going to make it for lunches, I wouldn’t mix in the feta and mint right away. I would toss in the feta right before reheating, and then sprinkle it with mint. This will make sure the mint is fresh and doesn’t get wilted as it sits in your fridge waiting to be eaten.

Minted Squash and Orzo Salad (adapted from Claire Robinson)

1 cup dried orzo pasta

2 tsp olive oil

4 garlic cloves, minced

Kosher salt, to taste

3.5 oz reduced-fat feta

1/2 cup fresh mint leaves, chopped

Directions:

Bring a large pot of heavily salted water to a boil

Stir in orzo and cook for 8 minutes, orzo will be undercooked

Reserve 1/2 cup of cooking water

Drain orzo pasta in a colander, set aside

Heat olive oil in a large skillet with garlic

Add the squash, season with salt and cook, stirring occasionally

Cook 4-6 minutes until brown and softened

Reduce heat to medium-low and add cooking water and orzo

Bring to a simmer and stir in 3 ounces of feta and season with salt

Cook until water is absorbed, about 2 minutes

Remove from heat stir in mint

Transfer to serving platter and sprinkle with feta and mint

Yields 4 servings

 

Portobello Mushroom Burgers and Sweet Pototo Fries August 27, 2010

Filed under: Dinner,Sandwiches,Veggies — Nikki Wegner @ 12:15 pm

Growing up it seemed every weekend my family was having a cookout. Friends would come over for some grilling out, swimming and of course only the adults indulged in some beers. But that is what summer reminds me of, grilling on my families deck, just enjoying being with friends.

So when my friend Haley came for her first DC visit with Emma on her way to Maine for grad school, I thought it was only fitting that we recreate a cookout, albeit in my apartment! Growing up Haley was a vegetarian, and Emma wasn’t, but now it’s the opposite. Go figure. So no matter what, I knew I was making something veggie friendly.

This meal is a great no stress meal for having people over. It does take some prep tine in that you need to slice the sweet potatoes and chop up some veggies for the burgers, but once that it is done it is a breeze! And as a side note: cooking with Haley and Emma was a bit distracting…so sorry for the lack of pics!

To start, cut up a bunch of sweet potatoes. Simply toss with some olive oil and sprinkle with kosher salt. You toss them in the oven to bake for about 45 minutes.

While they are cooking, whip up the two sauces for this meal. First a dipping sauce for the fries, a garlic and basil mayo. In a bowl, just combine some salt, low-fat mayo, garlic and lemon juice.

Garlic Mayonnaise for dipping

Garlic Mayonnaise for dipping

Then make the sauce for the burgers. We’ll top them off with a blue cheese sauce. In another bowl combine some nonfat plain yogurt, I used Greek yogurt, some crumbled blue cheese and a bit of balsamic vinegar.

Blue Cheese Sauce

Blue Cheese Sauce

Place both sauces in the fridge while you cook up your burgers and toppings.

Preheat your grill to medium-high.

Toss the Portobello mushrooms, chopped tomatoes and onions with some olive oil and salt.

Then place all the veggies on the grill to cook. Flipping the veggies once to cook both sides.

Once everything is cooked through, set up your burgers, and serve with fries and sauces!

Portobellow Mushroom Burgers with Sweet Potato Fries

Portobellow Mushroom Burgers with Sweet Potato Fries

Even Haley and Emma were excited!

Emma and Haley

Emma and Haley

Sweet Potato Fries (adapted from Giada De Laurentiis and the Food Network)

5 sweet potatoes, cut into 1 by 5 inch “fries”

3 tbsps olive oil

2 tbsps chopped fresh basil leaves

2 tsp kosher salt

3/4 cup low-fat mayonnaise

1 clove garlic, minced

1 tbsp lemon juice, fresh

Directions:

Pre-heat oven to 400°

Cover baking sheets with foil and arrange sweet potatoes and toss with olive oil. Bake for about 45 minutes or until golden brown.

In a bowl, combine basil, kosher salt, mayo, garlic and lemon juice and whisk together to combine.

Serve sweet potatoes with dipping sauce

Yields 4 to 6 servings

Blue Cheese Sauce (From Eating Well)

1/3 cup nonfat plain yogurt (Greek Style)

3 tbsps crumbled blue cheese

1/2 tsp balsamic vinegar

Directions:

Combine yogurt, blue cheese and vinegar in a small bowl and stir to combine with a fork

Yields 1 tbsp servings

Portobello Mushroom Burgers (adapted from Eating Well)

3 tsps olive oil

4 whole-wheat buns

2 tomatoes, cut into 1/2 inch slices

4 portobello mushroom caps

1 sweet onion, cut into 1/2 inch slices

Salt to taste

Directions:

Preheat grill to medium-high heat

Toss tomatoes, onions and mushrooms with olive oil. Season with salt.

Oil your grill. I simply used cooking spray, because I was using a George Foreman, but it wouldn’t be safe to do that with a normal grill!

Cooke the veggies, about 1 minute per side for the tomatoes, 3 to 5 minutes per side for the mushrooms and onions.

To assemble your burgers, spread the cheese sauce on the bun tops and divide up the mushrooms, tomatoes and onions among the burger bottoms.

Yields 4 “burgers”

 

Beer Brats and Corn on the Cob August 5, 2010

Filed under: Dinner,Veggies — Nikki Wegner @ 1:53 pm

So from the title, you can already tell that this is obviously not a healthy meal posting (maybe if you just ate the corn). But, since I just returned from the motherland, aka Wisconsin, I figured it was fitting to post about a state delicacy…brats! (Just don’t ask me what they are made of.)

One night my roommate from Vermont admitted to the two Wisconsinites she lives with that she had never eaten a brat. Sacrilegious! I told her we would make them for her and she returned from Eastern Market with some great homemade brats!

Brats are super simple to prepare, all you need are the brats, onions, beer (I am partial to Miller Lite, another Wisconsin delicacy), a large pot and a grill. (And of course ketchup and mustard.)

Brats ready to cook!

Brats ready to cook!

To cook the brats, pour about 3-4 cans in a large pot, add in vidalia onions cut into strips and your brats. Bring the mixture to a boil…but be careful…because this could happen:

Overflowing beer!

Overflowing beer!

Before you have foamy beer all over your stove/kitchen, reduce heat to bring to a simmer and cook for about 10 minutes.

While the brats are cooking, heat up your grill.

Place the brats on the grill until golden brown to crispy, depending on how you like ’em.

Brats Grilling

Brats Grilling

Once they are cooked through, return to the beer mixture until ready to serve on buns with onions and other toppings! That’s all it takes! Super easy and awesomely bad for you.

To get some nutrients in there, I served the brats with corn on the cob. My mom taught me that for great corn, simply leave the husks on…

Corn on the Cob

Corn on the Cob

put the corn directly on the baking rack in your oven set at 350° and cook for about 30-40 minutes. The husks will be super hot, so don’t think you can just pick them out with your hands! Let them cool a bit, and then be careful not to burn yourself as you peel off the husks.

Plate the corn with the brats, and enjoy a Wisconsin delicacy!

Beer Brats and Corn

Beer Brats and Corn