Hiatus Over

I came out here to look up Julie's delicious rib recipe and realized how long it's been since I posted. How sad! I was telling a girlfriend about this the other night, so figured if I'm going to share the link I ought to at least be updating this. So, here goes. The first one we had last night and it was delicious. It comes from Cuisine at Home and of course I modified it a bit. Tonight's is a crock pot, hence the theme of the blog. Enjoy!

German Brat Salad:

Dressing:
1 c. bock beer
4 T. horseradish
2 T. dijon
1 T. red wine vinegar
s&p

Salad:
1 package beer brats (I used the Johnsonville ones)
1/2 head each red and green cabbage, quartered
4 slices unseeded rye bread
1 red onion, sliced

Whisk dressing together. Put each piece of cabbage on a piece of foil. Pour a little dressing on each and close the foil packet. You will grill the brats, cabbage, rye bread (I sprayed with a little evoo spray) and onion until they're done. Times vary, cabbage and brats took the longest. Once done, slice them all and toss with the rest of the dressing.

I served this with a side of store-bought pierogies. Yummy!

Turkey Taco Sloppy Joes:

2 t. canola oil
2 lb. ground turkey
1 onion, chopped
1 t. minced garlic
1 package taco seasoning
1 T. worcestershire sauce
1/2 c. water
1 c. chili sauce
8 oz. tomato sauce

In skillet, brown onion and turkey in oil. Drain and pour into crock pot. Top with remaining ingredients. Stir together and cook on low for 5 hours. Serve on buns.

I served this with fries, fruit salad and a slaw using the leftover cabbage from above:

1/2 each red and green cabbage, shredded
1 can mandarin oranges
slivered almonds
1 green onion, diced
Newman's Own Sesame Ginger vinaigrette

Combine all ingredients. I also added chow mein noodles for a bit more crunch.