Yes, that’s right, MY first recipe!
When the idea struck I grabbed my camera and there was no stopping me!
I know I said I would be using other people’s recipes (which I will be most of the time), but all this planning for “Apples” and cooking for Oktoberfest inspired me. Tuesday afternoon came along, my girls went down for their naps, and I didn’t know what to make for dinner. I had recently bought ingredients to make cornbread. Okay, so, cornbread…. sounds yummy! We can’t just eat cornbread though… (well, I guess we could, but I thought I better add something else just in case) :). I scanned the fridge and freezer and found some bratwurst I had defrosted several days before. Okay, so… a bit strange perhaps, but a bratwurst and cornbread dinner it is!
Then it struck me… bratwurst can be taken out of its casing! I thought it could probably be used like ground beef. What has ground beef in it and goes with cornbread? CHILI! I scanned the fridge and pantry for all the other things I would need and I decided to go for it!
And that’s how my first recipe: “Bratwurst Chili” came to be!
I jotted down ingredients and amounts as I went along and took pictures so I would remember the process. I had no car and no time to go shopping before dinner, so I really was working from my fridge, freezer and pantry. If you make this recipe you will most likely have to head to the store for a few items but I promise none of them are expensive or excessive! This chili turned out SO much better than I expected. I mean, it was my first recipe and I was banking on it being a flop. I had the frozen pizza back-up idea all lined up! Truly, you have to try this–the bratwurst gives the chili amazing flavor.
You’re gonna love it!
Okay, here’s how you make it:
You can see my pantry/ fridge raid above (I actually ended up thickening the chili with regular flour instead of the Masa Harina (the corn flour) that I’d originally pulled out. There’s also something else I’d add if I were to make this again, but I’ll get to that in a bit.
Simmered Bratwurst with onions & sauerkraut
German Potato Salad
The cupcakes were from “Mind Over Batter”. They looked fabulous and tasted heavenly. You can visit their website here.
Just a warning… this post is longer than any of my posts are likely to be in the future. This is due to the fact that there are several foods being featured instead of just one recipe. You will get a taste of what the blog will look like (lots of pictures), but if you want to skip the step-by-step and go straight to cooking just look for the recipe link and start cooking!
Okay, back to the menu. Let’s start with the Bratwurst! My grandma Nell made this and it was so tender and juicy! Here I am serving myself up one:
This picture was taken after all our cooking was done and the “Oktoberfesting” (or feasting) had begun! (Did you notice the mound of dishes in the background?? We’ll just ignore those for now, and enjoy the food!)
The bratwurst were simmered to perfection! I don’t have a recipe at this point but as soon as I can get it from my grandma I’ll post it separately. We served the bratwurst in hoagie rolls with stewed sauerkraut and yellow mustard as toppings. I also grabbed some of those onions from the Crock Pot and a ladle of the juices to top mine. Mmm! Mmmmmm!
Next up on the menu: German Potato Salad
Starting a blog seemed like a simple thing. You choose a topic you love and/ or are good at, you go to a “blog” website, and you start writing, right? Well, after making these assumptions I soon discovered this was not the case. Choosing a topic was not necessarily the easiest thing. I like too many things and, though not knowing it, my husband told me to “PICK ONE!” He was talking about another friend of ours who is making school decisions right now but it struck me at the time that if I wanted to start a blog post I needed to PICK a passion! I love running, reading, teaching (I’m an Elementary teacher by trade), making food (and baby food right now… I have a 9 month old), and probably more. Uff da! (Sorry, my Norwegian heritage kicked in there for a moment)