brats | My Meals are on Wheels

Bockfest 2012 – Celebrating 20 years!

March 2, 2012 at 12:40 PM | Posted in brats, Festivals, Food, grilling | Leave a comment
Tags: Beer, Bock, Bockfest, Cincinnati, Drink, Food, Rhine, United States

All about Bockfest! You can click on the link at the bottom to get all the info.

Bockfest 2012 – Celebrating 20 years!

March 2-4, 2012

Bockfest is a celebration of historic Over-the-Rhine, Cincinnati‘s brewing heritage and the coming of spring. There are several bock beer festivals that take place around the world, but Cincinnati‘s Bockfest is the oldest and largest in the United States. Bockfest occurs during the first weekend of March. It begins with a parade on Friday evening that starts at Arnold’s Bar & Grill, Cincinnati’s oldest saloon. The parade is lead by a goat pulling a keg of bock beer and the reigning Sausage Queen. It ends at Bockfest Hall where the ceremonial first keg is blessed, the best Parade entries are honored, and Bockfest officially begins. The Hall is open throughout the weekend and features live entertainment, great food, historic walking tours, authors and breweriana, a homebrew competition, Continental Sunday celebrations and lots of delicious bock beer. Bockfest is not just limited to the Hall. It occurs in a number of participating venues in Over-the-Rhine and the central business district. There is no admission fee for the hall and typically no admission fee for the participating venues. (If a venue charges a fee, it will be indicated on the event schedule.) A free shuttle bus runs a continuous loop around location, including Garfield Suites which is offering a special Bockfest Rate for festival goers.

Events:
Pretzelfest
Steins in the Rhine
20th Celebration Dinner
Sausage Queen
Precipitation Retaliation
Bock Tapping
Bockfest Weekend Bockfest Parade
Bockfest Hall
Continental Sunday
Brewery & Church Tours
Participating Venues
Shop Bock & The Craft Menagerie

http://bockfest.com/

Brat Burgers and Baked Crinkle Fries

January 18, 2012 at 6:44 PM | Posted in brats, Johnsonville Meats | Leave a comment
Tags: Black pepper, bratwurst, Cooking, Food, French's, Gouda, Olive oil, Ore-Ida, Patty, Turkey, Walmart, Whole grain

Today’s Menu: Brat Burgers and Baked Crinkle Fries

Brat Burgers?? That’s what I wondered when I ran across these at Walmart earlier today. I’m glad I did these Burgers are great! They come frozen, 6 to a box. These are big burgers, 1/3 lb. burgers! one is definitely a meal. A little high on calories at 350 and fat at 28g but the carbs are only 3g. You can grill them, broil them, or pan fry them which is the way I prepared them. Their ready in 15 – 18 minutes or until an internal temperature of 160 degrees, it was about 16 minutes. We topped them sliced Gouda or Sargento’s Reduced Fat Jack/Cheddar, French’s Golden Spicy Mustard, and Lettuce and served on a Healthy Life Whole Grain Bun. Thank you Johnsonville, I love these! I left a recipe from the Johnsonville web site along with the link. For a side I baked some Ore Ida Crinkle Fries. Dessert later a Smart Ones Chocolate Brownie Fudge Sundae. These are very good and only 140 calories!

Brat Burgers
Submitted by: The Kitchen at Johnsonville Sausage
Makes: 4 servings
WHAT YOU NEED
1 pkg.
(16 oz.) Johnsonville® Brat Patties
4
Kaiser rolls
onions, to taste, chopped
pickles, to taste, sliced
spicy ground mustard, to taste
1-4 slices
cheddar cheese, sliced
PREPARATION
Prepare brat patties according to package directions. Keep warm.
Split and butter Kaiser rolls and grill until nicely browned.
Place cooked Brat Patty on one half of the roll and top with sliced cheddar cheese.
Generously pile on the pickles, onions and mustard and enjoy!

http://www.johnsonville.com/recipe/brat-burger.html

Johnsonville Brat w/ Crinkle Fries

December 10, 2011 at 5:43 PM | Posted in brats, Food, Healthy Life Whole Grain Breads, Ore - Ida | 1 Comment
Tags: Black pepper, cook, French's, Grain Bun, Ore-Ida, Spicy Brown Mustard, Turkey

Dinner Tonight: Johnsonville Brat w/ Crinkle Fries

Wanted something easy to fix and filling. I made a Johnsonville Brat, first one in a long time! I usually have Turkey Brats but they were out of them at the store earlier so I decided to go with the Johnsonville Pork Brats. Just pan fried until brown, about 5 minutes, then added water the pan and boiled for 12 minutes. A really great tasting Brat! Served it on a Healthy Life Whole Grain Bun and topped with French’s Spicy Brown Mustard. Had Ore Ida Crinkle Fries as a side. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.

Grilled Turkey Brats w/ Grilled Pineapple Rings and…

May 11, 2011 at 6:01 PM | Posted in brats, diabetes, diabetes friendly, Food, grilling, Healthy Life Whole Grain Breads, Honeysuckle White Turkey Products, low calorie, low carb, pineapples | Leave a comment

Today’s Menu: Grilled Turkey Brats w/ Grilled Pineapple Rings and Asparagus

“Tis the season to be grilling fa la la la……” Fired the grill up and grilled some Hamburgers, Brats and Turkey Brats. I had the Turkey Brats, Honeysuckle White Turkey Brats. Along with grilling the Brats i also grilled some Pineapple Rings, recipe follows at the end of the post. First time I grilled Pineapple, I’ve lived a sheltered life! They turned out fantastic! Also had fresh Asparagus, I cut the stalks into three pieces and lightly fried them in extra Virgin Olive Oil and and I Can’t Believe It’s Not Butter. I added Almond slices and Crumbled Turkey Bacon and seasoned with Garlic Salt and Ground Black Pepper.

Grilled Pineapple

Ingredients:

* 1 fresh pineapple, peeled, cored, cut into 1/2″ slices or I Large can of Pineapple Rings
* 1/2 cup brown sugar or 1/4 Cup Splenda Brown Sugar
* 1 Tbsp. lime juice
* 1 Tbsp. lemon juice (or use all lime or all lemon juice)
* 2 Tbsp. honey
* 1/4 tsp. cinnamon

Prepare and preheat grill. Combine brown sugar, juices, honey, and cinnamon in a small bowl until smooth. Spread this mixture on each side of each pineapple ring.

Grill pineapple 4-5″ from medium coals for 5-10 minutes, turning once, until sugar mixture melts and pineapple is heated and tender, brushing with any remaining brown sugar mixture.