10 uncooked bratwurst links (we used Johnsonville Brats Original)
3 bottles (12 oz. each) light beer or nonalcoholic beer (we used Michelob Ultra Pure Gold)
1 large sweet onion, sliced (we thinly sliced the onion)
1 can (14 oz.) sauerkraut, rinsed and well-drained
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tbsp. ketchup
1 Tbsp. finely chopped onion (we used a yellow onion)
2 tsp. sweet pickle relish
1 garlic clove, minced
1/8 tsp. pepper
10 hoagie buns, split
10 slices Swiss cheese
In batches, brown your bratwurst in a large skillet (we browned 5 of the links at a time). Add the beer, sliced onion and sauerkraut to a 5-qt. slow cooker (we used a 6-qt. slow cooker), stirring to combine. Place the browned bratwurst in the slow cooker, putting the lid on and cooking for 7-9 hours on LOW or until the sausages are fully cooked (our bratwurst were fully cooked when we checked them at the 7 hour mark).
Preheat your oven to 350 degrees. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper. Spread the mayonnaise mixture over the cut sides of the buns, adding the cheese on next followed by the bratwurst and the sauerkraut mixture (we used a slotted spoon to get the sauerkraut mixture without all the liquid). Place the buns on an ungreased baking sheet (we lined our baking sheet with aluminum foil before placing the buns on it). Stick the sheet in the oven for 8-10 minutes or until the cheese has melted (our cheese melted by the 8 minute mark).
*We poured a tablespoon of vegetable oil into a large cast-iron skillet, letting the oil get hot before adding in the bratwurst to get browned.
This was a tasty bratwurst ! You definitely taste the Swiss cheese and the bratwurst but we didn’t taste the sauce and sauerkraut mixture much. The cheese is ooey gooey, the bratwurst is nice and juicy, it just made us want to keep coming back fr more ! If you’re looking for something to serve on a game day, this would be a great handheld dish to enjoy !
This recipe came from Taste Of Home.
We weren’t paid in any form to promote Johnsonville, Michelob or Taste Of Home.
2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 1/2 cups shredded whole-milk mozzarella cheese*
1 (16-ounce package cavatappi pasta, cooked according to package directions
2 tablespoons panko (Japanese bread crumbs)
1/4 cup grated Parmesan cheese
Garish: fresh rosemary
Preheat your oven to 375 degrees.
Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate for the time being. Pour the remaining oil into the skillet. Season the pork chops with 1/2 teaspoon salt** and 1/2 teaspoon pepper**, adding them to the skillet so they can get browned (about 3 minutes per side). Take the pork chops out and put them on a plate (not the one with onion on it).
Add the butter into the skillet, turning the heat down to medium. Once the butter’s melted, put the flour in the skillet, stirring constantly for 1 minute (we slowly whisked the flour in and then stirred for a minute). Whisk in the following ingredients: milk, sage, rosemary, and the remaining 1 1/2 teaspoons each of salt and pepper. Turn the heat up to medium-high and wait for boiling to occur, stirring constantly during that time. Once boiling, turn the heat down to medium-low. Whisk constantly for 2 minutes or until the sauce has thickened, taking the skillet off the heat once it has.
Add the mozzarella into the sauce, stirring until melted. Put the pasta in the skillet, tossing to get all of it coated in the cheese sauce. Put the pork chops on top of the mac and cheese, overlapping them a little. Sprinkle on the onion, bread crumbs and Parmesan.
Place the skillet in the oven for 25 minutes or until the pork chops are tender and fully cooked. Garnish with the rosemary and you’re ready to dig in !
*The only whole-milk mozzarella we could find in our town was a 16 oz. package of fresh whole-milk mozzarella from Belgioioso. It was a hot mess trying to grate it, we had all kinds of pieces breaking off while grating but we were able to get the 1 1/2 cups of shredded cheese from that one package and we enjoyed just snacking on all the broken off pieces.
**1/2 teaspoon each of salt and pepper just didn’t seem like enough to season the pork chops with so we added extra salt and pepper on so that both sides of the pork chops seemed properly seasoned.
The pork chops tasted so good that we actually considered gnawing on the bone just to get to every last bit of meat ! The pork chops are great but the macaroni and cheese is freaking awesome ! The cheese was ooey gooey and you could taste the sage but it wasn’t overpowering. The chopped onions tasted good with the pork chops and the macaroni and cheese. The rosemary garnish helped the flavor of rosemary come through a little more and it added some more color to the meal. This is a fantastic 2-for-1 comfort food dish that we hope you love as much as we did !
Recipe source unknown.
We weren’t paid in any form to mention Belgioioso.
2 cups shredded cooked chicken (we used breast meat)
8 oz. (2 cups) shredded hot pepper cheese or Monterey Jack cheese (we used Pepper Jack cheese)
1/2 cup chopped green onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
12 (6-inch) soft corn tortillas, warmed
Take 1 cup of the tomatillo salsa and spread it out over the bottom of a 13 x 9-inch baking dish. Preheat your oven to 350 degrees.
Add the following ingredients to a large mixing bowl, stirring to combine: chicken, 1 cup of cheese, 1 cup of the tomatillo salsa, green onions, cumin, chili powder, and salt. Take 2 heaping tablespoons of the chicken mixture and place it down the center of a tortilla, rolling the tortilla up and placing it in the baking dish afterwards. Repeat with remaining tortillas. Once all your rolled-up tortillas are in the baking dish, spread 1/2 cup of the salsa over them, putting a cover on the baking dish before it gets placed in the oven.
Cook for 30 to 35 minutes in the oven or until the enchiladas are heated throughout. Take the baking dish out long enough to add on the rest of the salsa and cheese, placing it back in the oven for an extra 2 to 3 minutes or until the cheese has melted.
We really enjoyed eating this. We would suggest keeping all the seeds in the serranos for the salsa though ’cause we didn’t get the heat nearly as much in the enchiladas as we did when we were just eating the salsa with chips. You do still get the brightness of the salsa though. Combine that with the cheese and meaty filling, you have a delicious dish. These enchiladas are pretty easy to make and depending on the amount of people you’re serving, could last you two days or more !
1 cup jarred marinara sauce (we used Classico Traditional Pizza Sauce)
2 cups shredded Italian or pizza blend cheese (8 oz.) (we used Sargento 6 cheese Italian)
2 Tbsp. each sliced ripe black olives and sliced banana pepper rings (we used sliced black olives and Mt. Olive Hot Banana pepper rings)
Chopped fresh parsley (we used Italian parsley)
Red pepper flakes
Preheat your oven to 425 degrees. Take a baking sheet and spray it with nonstick spray (we lined our sheet with aluminum foil and place them in the oven to cook for 30 to 35 minutes or until the fries have become crisp and golden.
Take half of the pepperoni slices and dice them. Place the diced pepperoni in a skillet that’s set over medium-high heat. Stir the pepperoni for 3 to 5 minutes or until it looks crispy. Pour the marinara in and let it simmer for 3 to 5 minutes or until it looks thick.
Preheat your broiler to high with a rack set 6 inches from the broiler element.
Pour the marinara mixture over the fries, tossing to coat. Top the coated fries with the shredded cheese, remaining pepperoni, olives, and the pepper rings.
Place the sheet under the broiler for 3-4 minutes or until the cheese has melted and looks browned (we broiled ours for 5 minutes).
This really does taste like pizza but with fries ! The fries did get soft after getting tossed in the pizza sauce mixture so we’d suggest just serving the pepperoni pizza sauce on the side as a dipping sauce. This way you still get all the flavors minus the soggy fry experience. Trying to get the cheese browned caused it to get a little dried out so we’ll probably just pull the fries out next time at the 3 minute mark where it looked nice and melted (just not browned). The banana pepper rings got a little dried out and lost some of their acidity when they got put under the broiler so we’d suggest keeping some extra slices on hand to add on after if you love the zippiness that banana peppers bring. Even though there’s a few tweaks to make, we’d gladly make this again. You get to enjoy all the flavors of a pizza but on fries instead of a pizza crust, makes it a fun snack to enjoy !
Recipe source unknown.
We weren’t paid in any form to promote Classico, Sargento, or Mt. Olive.
¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
½ cup butter, melted (we used unsalted butter)
2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
1 loaf soft French or Italian bread, halved lengthwise
¾ cup part-skim ricotta cheese
1 cup shredded low-moisture mozzarella cheese
¼ cup roughly chopped fresh parsley
2 tablespoons shredded parmesan cheese
Red pepper flakes, to taste
3 vine-ripened tomatoes, sliced
2 tablespoons balsamic vinegar
Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !
Serves 4 (or two really hungry people).
*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.
When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network.