Opening Day!!!!!!!!! Go Reds!!

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It’s “Opening Day” today for our Baseball Team the Cincinnati Reds!!

So everyone around town and here in our office is proudly wearing Red or their Reds gear and I was trying to think up a recipe that I had that you could put together, forget about it and then watch the game.

Here are some of our ladies in the office…proudly supporting the Reds!! 🙂

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So I picked Bratwurst Soup, I made this at one of my cooking classes using Sam Adams beer, everyone loved it 🙂

It was using the slow cooker, which will be perfect to have cooking before or during the game and what’s better than Brats, Beer, Baseball and Cheese 😛

But before we get to that here’s video to get you into the baseball mood 😎

 

Bratwurst Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onion, chopped
4 cups potatoes, cut into 1 inch cubes
1/2 cup carrots, grated
2 cloves garlic, minced
1 tsp. pepper
1/2 tsp. salt
4 cups chicken broth
2 tsp. dry mustard
12 oz. Beer, whatever your drinking
14-16 oz. Stadium Style Bratwurst
1/2 cup flour
1 cup heavy cream
10 oz. sharp cheddar cheese, shredded

Add onion, garlic, carrots and potatoes to your slow cooker, sprinkle in the seasonings and give a stir, then add broth and beer.  Cook on High for 4 hours or on Low for 6-8 hours.

Meanwhile if you are using the cooked bratwursts then just slice into 1/2 inch pieces and saute them in a skillet to brown them on both sides.  If you are using fresh you can do 1 or 2 things, cook them whole in the skillet browning them on all sides, or cut the casings off and pinch the meat into bite size pieces and cook them.

Once the done then just put the Bratwurst into the soup and continue to cook.

In the last 30 minutes of the cooking, remove 2 cups of the soup liquid a large saucepan over medium heat, sprinkle in the flour whisking the whole time, whisk in cream, then whisk in cheese adding a handful at a time until smooth.  Stir cheese mixture into the soup stirring well to fully combine, cover and finish cooking.

Enjoy!!

Sorry no pictures, usually when I have classes I don’t have time to take pictures 😦

 

 

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Homemade Goetta!!!! You must try it!!!

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Heading to Pittsburgh today with a friend of mine to visit his Dad, and I thought it would be fun to make Goetta for them, since they had never had it. We are making when we get there so I thought I would re-post this for today, its going to fun trip, I will post about it!! Everyone have a great day!! Enjoy!!

Come Cook With Me

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GOETTA…you say WHAT!!  

What is Goetta, that is the question I got the most from my friends that are not from this area (Greater Cincinnati/Northern Ky area) when I told them I was going to blog about Goetta.  Now in my house I felt like when we had Goetta is was a breakfast treat, we didn’t have it all the time and usually only in the wintertime.

This is taken from Wikipedia – 

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef) and steel-cut oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century.

The word “Goetta” comes from the Low German word götte.
Goetta…

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Brown Bread!!

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I thought I would send this back out today, tomorrow I am getting together with some dear sweet ladies that use to work for me and are still my dear friends to this day!! I’ll be making them each a little loaf of Brown Bread tonight 🙂

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No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

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Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and…

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