Category Archives: Party Time

No budget to hire a caterer? Not able to spend days in the kitchen preparing? Put your family and friends to work and make some simple and easy party recipes.

Brats in Beer ( party or game day recipe ) – so easy

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With this easy recipe, it’s just a few ingredients in a pot, and a few on the side – and it’s time to party! The first time I had real ” Brats in Beer ” was at my childhood friend (also one of my bridesmaids) Jill’s house for a backyard BBQ. They lived in Los Angeles but her husband Bob Eroen (German heritage) had grown up in Manhattan Beach and knew where to get real homemade “bratwurst”. Where? Alpine Village, in Torrance California (a little inland of Manhattan Beach). It was her lovely daughter’s 4th birthday? I added the question mark because as Ellen DeGeneres said in a comedy skit when describing a child’s age while moving her hand up and down above an imaginary head , “Oh she was so cute! She was like 2…or 6…or 10 or…something…” I’m a mother, yet ironically, I cannot remember things like my friends’ kids’ ages as well as I used to! But that day, I DO remember thinking, “I have to make this recipe for a party some day – it’s so easy”. So here you go!

 

Easiest Party Recipe. Brats in Beer.

Easiest Party Recipe. Brats in Beer. I don’t have time for professional photos. Do you?

Ingredients:

  • Bratwurst (1 1/2 per person).
  • Beer (1/2 can or bottle per brat)
  • Onion (1/4 for each brat)
  • Garlic cloves (as many or as few as you want. I like to smear them on the roll. I’m weird that way).
  • Butter (Tablespoon for every brat. Optional but delicious). 
  • Rolls (also optional. I find that if the rolls are too bready, they take away from the Brats flavor. But if you love bread, by all means get bready)
  • Various Mustards (this is where it gets fun. Make honey mustard (so easy), horseradish mustard, serve whole grain mustard, maple mustard etc….
  • Sauerkraut
  • Sliced peppers (I love having sliced Pepperoncinis , sweet Cherry Peppers etc… in small bowls on the side – whatever you like!)

 

Heat onions in butter. You don’t eat butter? Use oil, no problem. Add garlic and brats. Some people grill the brats to cook them ahead of time and add some grilled flavor. I find it easier just to boil them in the pot. Add a little water if the liquid reduces down too much. Serve with rolls, mustards, sauerkraut and peppers on the side. Keep the brats on the burner and let people come to the stove. Done!

Teriyaki Skirt Steak Marinade

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Easiest BBQ marinade on the planet!  My husband created this recipe on his own (although disclaimer, he did work in steak houses for years). This recipe is best used on Skirt Steak and used as an overnight marinade. It is one of our favorite Labor Day and any

The easiest Teriyaki Marinade on the planet!

The easiest Teriyaki Marinade on the planet!

day easy recipes. 

 

  • 1-2 Lbs. Skirt Steak
  • 3 Heaping Tablespoons Brown Sugar
  • 1 Cup Soy Sauce or Tamari (which is gluten free)
  • Grated Fresh Ginger (about 1″. We peel and freeze it before grating. Easy!)
  • 1 Tablespoon Sesame Oil

 

Teriyaki Skirt Steak.

Teriyaki Skirt Steak.

It makes the meat taste like candy. We grill, cut it up and serve it over rice and mixed vegetables. It works really well sliced into long pieces and put onto skewers and served with a spicy peanut sauce. Or, just as a steak with any salad , vegetable or other starchy side of your choice.

 

World’s Easiest Tomato Soup

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My next door neighbor grows organic produce in a green house next door. Seeds from one of his plants must have made it over to my side of the fence because a tomato plant appeared on the side of my house growing next to the electrical meter.

 

My wild tomato plant!

My wild tomato plant!

It was so interesting to me because I never planted it, never watered it, it’s not an area where there’s even a lot of dirt – and yet, it persisted. I let it go to see how large it would get. I ended up with more Cherry Tomatoes than I knew what to do with. Life is full of wonderful surprises!

 

 

 

Wild Urban Tomatoes

Wild Urban Tomatoes

So, what to do with all of these Cherry Tomatoes? Even though it’s Summer here at the beach, it rained quite a bit this month of August. It actually poured a few nights with thunder and dangerous lightening. So soup works – even in the Summer. This recipe is so easy.

 

  • Tomatoes (Cherry or other cut in 1/2 or 1/4s)
  • Filtered water (cover the tomatoes)
  • 1 Clove Garlic
  • Salt and Pepper to taste

 

When life gives you tomatoes...

When life gives you tomatoes…

Put all ingredients in a pot and cover with water.

 

Simmer for several hours adding more water as needed.

 

Add fresh basil if you’d like after cooking. Or, you can also add a pinch of dried Oregano. Some people add bread to thicken the soup. But you can add nothing at all. 

 

I love my little "handblender".

I love my little “handblender”.

Blend to smooth.

 

If your tomatoes have many seeds as mine did, you will need to strain after blending. 

 

My daughter likes me to stir in a little cream or half and half to give the soup a little creamy flavor. 

 

Put in bowls and enjoy! Or, if you’re throwing a party, soup in shot glasses is a great appetizer option when carried around on trays and passed out to your guests. 

 

Mexican Enchiladas with Red “Rojo” Sauce

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Ever since Maria shared her enchilada sauce recipe with me, I make it often. I don’t always “roll” the tortillas but often just layer the tortillas like lasagna noodles with the chicken, sauce, onion and cheese. That particular “like lasagna”  method will save you alot of time. And if you purchase the cheese already shredded and use leftover roasted chicken, it is a dinner you can heat up and have on the table in minutes. With the sauce recipe I listed here, I made 16 enchiladas rolled in two small dishes. I poached two chicken breasts and used all of the meat (about 2 cups). And about 1 15 ounce bag of shredded cheese.

 

  • Corn tortillas
  • Shredded Jack Cheese or Queso Ranchera Cheese
  • 1 Onion, chopped fine OR 3 Green Onions chopped 
  • Cooked shredded chicken
  • Easy Enchilada Sauce

 

Cooked shredded chicken (store bought rotisserie chicken or leftover roasted chicken works well in this recipe. Otherwise, just poach some chicken pieces in salted water until done and pull the meat off the bones discarding the skin and grizzle or just poach skinless, boneless breasts and slice or shred ).

 

 

Corn tortillas are usually gluten-free.

Corn tortillas are usually gluten-free.

Using a tong, add some vegetable oil  to a pan. Heat each tortilla on each side in the oil and put aside on a plate.

 

 

Place some of the enchilada sauce on the bottom of the casserole dish.

 

 

 

Layer Chicken, Cheese and Onions, then roll.

Layer Chicken, Cheese and Onions, then roll.

Dunk the tortilla in the sauce, fill with a little cheese, onion and chicken (I make mine with no chicken actually as I prefer plain cheese). Roll and place seam side down.

 

Roll the remaining tortillas up. Top with more sauce being sure to save some of the sauce for topping before serving.

Red Enchiladas, ready to heat and eat!

Red Enchiladas, ready to heat and eat!

 

 

Sprinkle more cheese on top. Heat until the cheese melts in a 350 degree Fahrenheit oven.