Drunken Turkey Kielbasa and Sauerkraut

Posted on September 25, 2014 by Cindy Kerschner

Turkey Kielbasa and Sauerkraut
What goes best with Smoked Turkey Kielbasa straight from the butcher? Sauerkraut for one. Do you know what makes it even better?
Some dark beer and onions tossed in for good measure.
Now this is more a technique than a recipe. You can cook this combination in a slow-cooker. Stovetop preparation in a large skillet works as well. I prefer cooking it for an hour in the oven at 350.
Here’s the list for kicking Drunken Turkey Kielbasa and Sauerkraut:
1 pound smoked turkey kielbasa
2 pounds fresh packed sauerkraut (not canned)
1 medium onion. sliced
1 12 ounce beer (I use Yuengling Black & Tan)
I also add a few diagonal slices in the kielbasa to keep it from curling.
You can use regular pork and beef style kielbasa instead of turkey. That combination is just as good.
You can change the taste by switching the beer. A lighter beer will leave a slight hoppy taste. Try your favorite beer and let me know how it tastes.
Remember to stick with cooking this dish with whichever beer you plan to serve with dinner!

Posted in beer, cabbage, sausage, turkey, What's For Dinner? | Tagged , , , | 1 Comment

Apple Butter Chicken #WeekdaySupper

Posted on September 23, 2014 by Cindy Kerschner

Apple Butter Chicken
Fresh Apple Butter is one of my favorite fall treats. If you are not familiar with it, apple butter has no dairy components. It gets the name from the smooth, creamy texture. I love it spread on bread. Here in my neck of the woods, we usually eat it on cottage cheese as a side dish.
You can buy it commercially made. I sometimes do. It is usually located in the jelly aisle.
Apple Butter Chicken takes the sweet taste of apple butter tamed with a bit of cinnamon then slathered over tender chicken thighs. The best of fall ready in fewer than 30 minutes!
Apple Butter Chicken
Apple Butter Chicken Plated

Apple Butter Chicken #WeekdaySupper
 
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Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1½ cups apple butter
  • 1 teaspoon cinnamon
  • Salt and pepper to taste
Instructions
  1. Place chicken in a shallow baking dish.
  2. Season with salt and pepper. Cover with apple butter and sprinkle cinnamon on top.
  3. Bake at 350 for about 20 minutes until chicken is thoroughly cooked.
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Sunday Supper Movement

Here are your week’s worth of great Weekday Supper meal recipes from the Sunday Supper Group!

Monday – Pasta with Spicy Sausage and Sun-Dried Tomato Pesto by Bobbi’s Kozy Kitchen
Tuesday – Apple Butter Chicken by Cindy’s Recipes and Writings
Wednesday – Crockpot Spicy Chicken & Rice by The Foodie Army Wife
Thursday – Smoky Pumpkin Fettuccini Alfredo  by The Messy Baker
Friday – Grilled Swordfish with Garlic Soy Marinade by Cooking Chat

Posted in #WeekdaySupper, apples, chicken, fall, fasy and easy, What's For Dinner? | Tagged , , , , , | 6 Comments

Prune and Apple Yogurt Parfaits #RecipeReDux

Posted on September 22, 2014 by Cindy Kerschner

Prune and Apple Yogurt Parfaits
It’s time for another Recipe ReDux challenge! Prune and Apple Yogurt Parfaits!
What is Recipe ReDux?

recipe redux

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

September Challenge:

Get Your Dehydrator On
Whether it’s extra garden bounty or a sale at the supermarket – dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.
Prune and Apple Yogurt Parfaits

For this challenge I chose two of my favorite dried fruits: prunes and apples!
I love prunes as is and also reconstituted as cooked stewed prunes and soaked in juice or wine. For this recipe I chose to rehydrate these dried plums in grape juice. I kept the dried apples as is to retain that crisp crunch.
Add some vanilla Greek yogurt and you have a delicious parfait!
Prune and Apple Yogurt Parfaits

Simple. Easy. Dessert!

Prune and Apple Yogurt Parfaits
 
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Ingredients
  • 1 cup dried prunes
  • 2 cups grape juice
  • 2 cups vanilla non-fat Greek Yogurt
  • ½ cup dried apple pieces
Instructions
  1. Soak prunes in grape juice at least 8 hours or overnight.
  2. Layer yogurt, and prunes to fill a parfait glass. Top with dried apple pieces.
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Here are more exciting recipes and uses for dehydrated goodies from Recipe ReDux!


Posted in #RecipeReDux, dessert, fruit, What's For Dinner?, yogurt | Tagged , , , , | 12 Comments

Brie and Pear Salad #SundaySupper

Posted on September 21, 2014 by Cindy Kerschner

Brie and Pear Salad Plate

Fall is calling. Time to start enjoying autumn harvests of fruit and vegetables. Brie and Pear Salad is a delightful way to welcome fall. Sweet red pears. brie and arugula in a light vinaigrette.

Fall is one of my favorite times of year. Pumpkin patches, apple picking and beautiful colors provide by nature. Leaf raking is just around the corner, but for now I want to enjoy the leaves on the trees!

It is a little early for Halloween fun. Local farms are getting ready to sell their harvest. Many set up fun and games to enjoy while shopping for your pumpkins, squash and fall fruit.

We can get lost in corn mazes already! Do you have corn mazes in your part of the country?

Brie and Pear Salad

Brie and Pear Salad
 
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Serves: 2 salads
Ingredients
  • 2 cups arugula
  • 1 red pear, sliced
  • 2 ounces of Brie, thinly sliced
  • 2 Tablespoons chopped walnuts, toasted
  • 2 Tablespoons craisins
dressing
  • 2 Tablespoons olive oil
  • 1 Tablespoon pomegranate red wine vinegar or red wine vinegar
  • 1 Tablespoon honey
  • salt and pepper to taste
Instructions
dressing
  1. Whisk together dressing ingredients.
  2. Divide arugula onto 2 plates. Arrange brie, pear slices, walnuts and craisins on top. Drizzle with dressing.
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This Fabulous Fall Foods Sunday Supper event  is hosted by Coleen of The Redhead Baker with help from co-host Conni of The Foodie Army Wife. Thanks ladies!

Enjoy these Fabulous Fall Foods recipes and ideas from the Sunday Supper Group!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday SupperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, cheese, fall, pears, salad, What's For Dinner? | Tagged , , , , , | 51 Comments