Garlic and Onion Bratwurst

Garlic and Onion Bratwurst

Julia   

With the 4th of July just around the corner, now is a perfect time to share a delicious brat recipe. 

For excellent flavor, these brats are simmered in beer, garlic and onion.  The end result is nothing short of the best bratwurst you’ve ever eaten. 

Garlic and Onion Bratwurst – Inspired by Michael and Leah

Ingredients

• 1 package bratwurst
• 1 medium sweet Vidalia onion
• 1/2 tsp. minced garlic
• 1/2 tsp. pepper
• Pinch of paprika
• 1 (12oz) can of beer

Directions

Begin by slicing up in the onion into wedges and then separating each wedge. 

Place the onions, brats, and garlic, pepper and paprika into a large stockpot.  Top with beer. 

Bring to a slow boil, and then reduce to a simmer.  Simmer for 15-30 minutes, covered.  Rotate the brats once during simmering. 

Remove from the pan and rinse any foam off the brats as needed. 

Place the brats on a grill that has been heated to medium.  Cook the brats on medium heat for 10-12 minutes, rotating 2-3 times during the grilling.  Cook until the skin is nicely browned and the internal temperature of the brats crosses 170 degrees (for pork-based brats). 

Meanwhile, keep simmering the onions until they are nice and caramelized.  Serve atop the brats. 

Serve warm and enjoy! 

Garlic Lime Chicken

Garlic Lime Chicken

Julia   

This tangy dinner dinner makes summer evenings a treat!  It’s super easy to make, and, if you don’t want to grill, you can always cook the chicken in a skillet in a mix of olive oil and butter. 

Garlic Lime Chicken – Adapted from Saving Dinner

Ingredients

• 4 chicken breasts
• salt & pepper
• 1/8 tsp. paprika
• 1/2 tsp. minced garlic
• 1 tsp. minced onion
• 3 T lime juice
• 1/3 C chicken broth
• pinch of cayenne pepper

Directions

In a small bowl, combine 1/3 C chicken broth, 3 T lime juice, 1 tsp. minced onion, 1/2 tsp. minced garlic, 1/8 tsp. paprika and salt and pepper to taste. 

Marinade the chicken breasts using the chicken broth mixture.  Sprinkle each chicken breast with a pinch of cayenne pepper. 

Allow the chicken to sit in the marinade for 1-hour (in the refrigerator). 

Preheat the grill to medium and grill the chicken for 25 minutes or so, until the chicken has reached 180 degrees.  Time will vary depending on the exact temperature of your grill and size of the chicken breast. 

Serve warm, with brown rice and steamed veggies.   

Monterrey Chicken Wraps

Monterrey Chicken Wraps

Julia   

I find myself looking for lighter dinners to enjoy during the summer months when hot dishes and other heavy meals don’t go over as well. 

These chicken wraps are a new favorite. 

I’ve tried them on bread in a  grilled cheese of sorts, but somehow the wrap made the dinner just that much better for a summer. 

Monterrey Chicken Wraps

Ingredients

• 4 whole wheat tortillas
• 6-8 chicken tenders
• 1/2 tsp. Smokehouse Maple Seasoning
• 4 strips of cooked bacon
• BBQ sauce (traditional or cherry)
• 1 medium tomato, roasted
• 4 slices of extra sharp cheddar cheese

Directions

Begin by grilling or pan-searing the chicken tenders in olive oil.  If you have Smokehouse Maple seasoning, go ahead and season your chicken tenders with it; if not, just season it well with salt and pepper. 

When the chicken tenders have reached 180 degrees, place each in the center of a whole wheat tortilla.  Top with 1 strip of cooked bacon, a slice of extra sharp cheddar cheese, roasted tomato slices and top with BBQ sauce.  {note: you might want to melt the cheese on the tortilla first, if desired}

Roll up the tortilla and if needed, use a toothpick to hold the tortilla together if needed.  Slice in half to serve. 

Serve warm.  

Enjoy!