This is from the Taste of Home website... And it was tasty!!
1 package minature smoked sausages --- look in the prepackaged deli meat area
3/4 lb bratwurst links - cut into 1/2 inch slices
3/4 lb smoked kielbasa or Polish sausage, cut into 1/2 inch slices
1 bottle (18 oz) barbecue sauce
2/3 cup orange marmalade
1/2 teaspoon ground mustard
1/8 teaspoon ground allspice
1 can (20 oz) pineapple chunks, drained.
In a 3 qtr slow cooker, combine all the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture, stir to coat.
Cover and coat on high for 2 1/2 hours - 3 hours until heated through. Stir in pineapple.
Couple of notes here:
-- You have to buy good bratwurst & good polish sausage or else you wil have rubbery grossness
-- I used Montgomery Inn BBQ sauce- sweet w/some bite
-- I heated it up in the crockpot -then turned OFF the crockpot but served it out of there so it stayed warmer longer.
Enjoy!
Tuesday, December 11, 2012
Monday, December 10, 2012
Fajitas
Lauren made these fajitas up north this summer and they are delicious.
Fajitas - from Tyler Florence
Ingredients:
Marinade:
1 orange - juiced
2 limes - juiced
3 tablespoonds - canola oil
2 garlic cloves - minced
1 jalapeno - seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt
2 1/4 lbs skirt or flank steak (she did steak & chicken)
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
1 yellow bell peper thinly sliced
1 red onion thinly sliced
Guacamole
Salsa
Flour tortillas
In a small bowl, whisky marinade ingredients together and place steak in a shallow container and pour marinade over it. Refridgerate, covered, for 8 hrs or overnight to tenderize the meat. If you are doing Chicken it doesnt need to be marinated as long.
Drain the marinade from the meat. grill the steak over medium high heat for 4 minutes each side. Transfer steak to cutting board and let stand. Saute the peppers in grill basket until limp (about 3 minutes). Thinly slice the steak against the grain.
Spread guac on a tortilla, load it up w/steak & veggies & top with salsa.
Add cheese for extra delicious.
Fajitas - from Tyler Florence
Ingredients:
Marinade:
1 orange - juiced
2 limes - juiced
3 tablespoonds - canola oil
2 garlic cloves - minced
1 jalapeno - seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt
2 1/4 lbs skirt or flank steak (she did steak & chicken)
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
1 yellow bell peper thinly sliced
1 red onion thinly sliced
Guacamole
Salsa
Flour tortillas
In a small bowl, whisky marinade ingredients together and place steak in a shallow container and pour marinade over it. Refridgerate, covered, for 8 hrs or overnight to tenderize the meat. If you are doing Chicken it doesnt need to be marinated as long.
Drain the marinade from the meat. grill the steak over medium high heat for 4 minutes each side. Transfer steak to cutting board and let stand. Saute the peppers in grill basket until limp (about 3 minutes). Thinly slice the steak against the grain.
Spread guac on a tortilla, load it up w/steak & veggies & top with salsa.
Add cheese for extra delicious.
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