3 tablespoons very finely minced onion (used yellow onion)
1 1/2 teaspoons salt (used table salt)
Plenty of ground black pepper (used freshly ground black pepper)
4 tablespoons canola oil
1/2 cup flour
1 cup ketchup
2 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
4 to 6 tablespoons minced onion (used 6 tablespoons of minced yellow onion)
Dash of Tabasco
Take a large mixing bowl and mix the beef and oats together in it.
Pour in the milk, adding in the onion and salt next.
Toss the black pepper into the bowl and mix everything together just until combined.
Take tablespoon-sized amounts of the meat mixture and roll them into meatballs. Place them in the fridge for 30 to 45 minutes so they can firm up.
Turn your oven on and preheat it to 350 degrees. Pour the canola oil into a large skillet, setting the skillet over medium heat.
Roll the meatballs in the flour until completely covered, shaking off any excess flour.
Once the oil’s hot, add the meatballs to the skillet (in batches), cooking them just long enough to lightly brown them.
Once browned, take them out of the skillet and place them in a rectangular baking dish (I used a 13 x 9 baking dish). Repeat the browning process until all of the meatballs have been browned and are in the baking dish.
Stir all the sauce ingredients* together in a large bowl, drizzling the sauce evenly over all of the meatballs.
Place the baking dish in the oven for 45 minutes or until the sauce is bubbly and hot.
*I added more than just a dash of Tabasco, I added enough to start tasting it in the sauce (without it overwhelming the other flavors though).
Even though the sauce got reduced down more than it should, this still tasted delicious ! Eating these meatballs is like getting to eat meatloaf in a meatball form. If you want, you could skip the mashed potatoes and just put a toothpick into these meatballs, making them a tasty snack !
This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.
I wasn’t paid in any form to promote Tabasco or “The Pioneer Woman Cooks” by Ree Drummond.
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.
4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)
Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.
Sriracha-Honey Soy Sauce
1/2 cup honey
1/2 cup Sriracha
1/4 cup soy sauce (we used reduced-sodium soy sauce)
Juice from 1/2 of a lime
1 tablespoon sesame oil (we used toasted sesame oil)
Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.
*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.
**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.
To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !
This recipe came from Food Network.
We weren’t paid in any form to promote Ziploc or Food Network.
12 ounces sliced cooked bratwurst (We used 1 package of Johnsonville Brats Original that we cooked up ourselves. We sliced them lengthwise in half.)
Olive oil (we used extra-virgin olive oil)
12 mini pretzel buns, split (we used Pretzilla Soft Pretzel Mini Buns)
2 cups shredded dill havarti (we used Boar’s Head Cream Havarti With Dill)
Grainy mustard (we used Grey Poupon Country Dijon Mustard)
Preheat your oven to 350 degrees. Take a baking sheet out and line it with aluminum foil, leaving the sheet off to the side for now.
Pour enough oil into a large skillet to cover the bottom of the skillet, setting the skillet over medium heat. Once the oil’s hot, add the sliced bratwurst in to get it browned on all sides (they recommend about a minute per side but it could take longer). Take the bratwurst out (at this point we cut the sausage in half cross-wise) and add the buns in, cut-side down so they can get toasted. Place the toasted bun on the lined baking sheet, cut-side facing up. Sprinkle the shredded dill havarti onto the cut-side of the buns, placing it in the oven for 1 minute to get the cheese melted (took us 2 minutes). Spread the mustard onto the buns, adding the sausage (we put two pieces of sausage on each slider so you’re guaranteed to get bratwurst in every bite) and sauerkraut on afterwards.
This was a delicious slider ! While we were cooking the bratwurst, the casing broke on some of them and we thought they might be ruined because of that. They tasted just as good in the sliders as the pieces of sausage that didn’t have their casing breaks. You will have to buy 2 packages of bratwurst though if you want two pieces of sausage on each slider. If you only buy 1 package, a few sliders aren’t going to have any bratwurst on the. The tangy mustard, the funky twang of the sauerkraut, the sausage and the melted cheese all taste awesome together. Bratwurst are delicious being eaten simply in a hot dog bun but if you’re looking for a different way to enjoy them, these sliders won’t disappoint you !
This recipe came from Food Network.
We weren’t paid in any form to promote Johnsonville, Pretilla, Boar’s Head, Grey Poupon, or Food Network.