Sausage and Rice
I found a great recipe for toasted rice. Toast 2 cups of rice in 4 Tbs. of butter until brown (about 5 min.). Add 2 c. chicken stock and 2 c. water, salt and pepper. Bring to a boil, cover and reduce heat to a simmer for about 15 minutes. Remove from heat and let stand for 5 more minutes. I added sautéed onions and bell peppers.
We grilled up some jalapeño sausage from Trader’s and some apple gouda sausage from Costco that the kids love. It is preservative, nitrite, and nitrate free.
(I know it’s not served on bread and not really bruschetta, but it’s the same preparation for my tomato bruschetta, so that’s the name!)
I had this in Italy several years ago and made it last night as a side dish. It’s amazing!
Dice up some fresh strawberries, julianna some fresh basil, add a dash of olive oil, balsamic vinegar and a tough of salt. Toss it together and serve it on the side as a fresh new side dish to your dinner.
I make this every year for St. Patrick’s Day and we celebrated a little early this year. I shared this recipe last year too, but it’s so good, I have to share it again! It’s for my friend’s hot mustard to go with the meal! Trust me, this mustard with make your corned beef sing!
Ingredients:1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
Directions: In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook. Once thickened, transfer to a glass bowl to cool. Serve warm or cold.Keeps in refrigerator for about a month.
Irish Beer Bread
3 c. self rising flour
½ c. sugar
1 12 oz. bottle of Irish beer
Mix (it will be sticky) and put in a buttered loaf pan. Bake at 350 for about 50 min – remove and slather with tons of butter and return to the oven for another 5 minutes. It’s sooooo yummy! (I think in the Summer time it would make the best strawberry shortcake!)