Tag Archives: recipe

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!

Maura’s Italian Grandmother’s ” Jumbot “

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Maura is one of my BFF’s. She is the youngest of 11, from Peabody, Mass.. She has so much East Coast spirit, it’s contagious. Her mother’s name is Carmella. Of course she has a sister named “Tony” and Eva, who is the oldest. When I was describing the point of this recipe blog to Maura ( to post only easy recipes that are as healthy as possible and ideally handed down generation to generation so that I too could share with my kids), she immediately said, “My Grandmother’s Jumbot!”. I had to look up the spelling because it is not pronounced how it is spelled. Maura can say it like a true Italian.

 

Italian Jumbot Ingredients. ( Sausage optional.)

Italian Jumbot Ingredients. ( Sausage optional.)

You know someone is  a “foodie” when (like Maura) they describe a recipe and are so detailed, even when it’s a simple recipe like this one. “You have to use CRUSHED tomatoes, NOT diced or whole – CRUSHED!”. I had to twist her arm a little to share this recipe with me as lovely and simple as it is – that , and I showed up with a pitcher of Margarita’s when we went to Palm Desert together for a girls’, “get out of Dodge” weekend. I think the Tequila (even though it’s not Italian) may have helped motivate her to share. While this recipe is specific, the traditional “Jumbot”, is made with whatever vegetables and meats one has in the house. Without the sausage and cheese, it’s still a delicious vegetarian and vegan meal. Either way – it’s a great, healthy gluten-free option for my kids as well!

 

1 or 2 of each vegetable. So easy.

1 or 2 of each vegetable. So easy.

Ingredients:

 (double for a larger family or crowd):

  • Few Tablespoons of Cooking Oil (Olive or Coconut…)
  • 1/2 Yellow Onion, chopped
  • 2 Cloves Garlic, chopped (optional)
  • 1 Can Crushed Tomatoes + 1 Can of Water
  • 1 Sm. Can Tomato Paste
  • Tablespoon Dried Parsley
  • 1 Cup Mushrooms, sliced
  • 1 Cup Whole Green Beans
  • 1 Red Bell Pepper, cut into squares
  • 1 Large Potato, cut into cubes (personally, I scrub potatoes clean, it’s easy)
  • 1 Zucchini, cut into cubes
  • 1 Yellow Squash, cut into cubes
  • 2 Tablespoons of Grated Parmesan
  • Salt and Pepper, to taste
  • 2-3 Sweet Italian Sausage, cooked in water (pierced to let the fat out) 

 

Cook onions in oil until start to look clear.

Cook onions in oil until start to look clear.

Cook onions in a large pot in oil until they start to look a little clear. Add the garlic if you’re using it and cook for an additional 20 seconds.

 

 

Add 1 can of water to crushed tomatoes,onion and garlic.

Add 1 can of water to crushed tomatoes, onion and garlic.

Then, add the crushed tomatoes, tomato paste, parsley and water. Reduce for 30-60 minutes on a low flame.

  

Then, add all the cubed vegetables except the zucchini and squash. When the potatoes are almost done, add the zucchini and squash and cook until done.  

 

If you are eating with sliced sausage, add and heat through. You can also add earlier if you want more sausage flavor infused in the liquid.

 

Add parmesan and serve alone, with crusty bread or over pasta or cous cous.

Add parmesan and serve alone, with crusty bread or over pasta or cous cous.

Serve in a bowl with crusty bread, or over pasta, rice or couscous.

 

Hollandaise Sauce : Recipe

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Hollandaise is a great sophisticated sauce that can be surprisingly easy to make. If you have a blender or even just a whisk it is incredibly easy! Even Julia Child made this recipe with a blender. Rich, tangy and luscious hollandaise can be poured over simple steamed vegetables like asparagus or broccoli or a simple poached fish like salmon. This basic recipe can be expanded easily by substituting white wine vinegar for the lemon juice and adding tarragon (which then turns the sauce into a “bearnaise” sauce recipe).

 

Simple Blender Hollandaise Ingredients

Egg Yolks, Melted Butter, Lemon Juice and spices. So easy!

  • 3-4 Egg Yolks (best if eggs are at room temperature)
  • Dash Hot Sauce
  • 1 stick (which is 4 ounces or 1/2 Cup) Melted Butter
  • 1-2 Tablespoons Fresh Lemon Juice 
  • Salt and Pepper (most chefs use White Pepper)

 

Break egg yolks in a bowl first, just in case some of the whites or some shell accidentally fall in. Melt the butter in a microwave proof dish (like a glass Pyrex) in 10 second increments until melted. 

 

Put all except the butter in the blender. 

 

The Eye of the Hollandaise Storm in the blender.

The Eye of the Hollandaise Storm in the blender.

Slowly add the melted butter through the hole at the top of the blender until fully blended and thickened. Done!

 

 

 

 

 

 

 

Hollandaise over Eggs for brunch.

Hollandaise over Eggs for brunch.

Pour over poached eggs on ham and toasted english muffins or Udi’s GF bagels (as we made for our son last week) for a great Eggs Benedict breakfast. Or, even just fried eggs on toast with this sauce, upgrades any simple breakfast easily.

 

 

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.