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Brats cooked in beer with onions and finished on the grill—the ultimate!
Add the sliced onions, salt, and butter to a pan over medium-low heat. Cook until translucent and then starting to brown all over the edges, stirring occasionally.
Add the beer to deglaze and the brats, giving it all a quick stir and doing your best to submerge the brats beneath the liquid. Cover with a lid and simmer on low for 10 minutes.
Remove the brats from the liquid. Turn the heat to high and begin to reduce the beer/onion mixture until most liquid evaporates.
In the meantime, toast the buns and cook the brats on the grill just to finish them and give them gorgeous grill-color.
Serve the brats on the toasted buns with the cooked beer-onions, and add mustard or ketchup as desired.
To cook ahead: Once the brats have simmered in the beer, the entire mixture can be cooled and stored in the fridge up to 5 days. To finish, just heat the beer and brats up in a pot to the simmer point and finish on the grill per the directions.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!