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Main Dishes


Thanksgiving Dinner Side Dishes

November 1, 2012

Where has the year gone?

It’s already time to think about the yearly Thanksgiving Day dinner.

Where to have it? What to cook? Who is coming?

This year, dinner will be at our house.

My sister and her family are coming in from Germany and my in laws, as well as hubby’s grandma will be joining us.

We stick to the traditional when it comes to what to serve.

Hubby makes a prime rib and I will prepare the turkey, as well as the side dishes.

Two sides that will always be found on our Thanksgiving dinner table are mashed potatoes and green beans.

Easy to make and yet, loved by all.

I make my mashed potatoes the following way.


6 white or russet potatoes, not too small

Brummel and Brown spread

Garlic powder

Salt to taste


Peel and dice the potatoes, put in a medium size pan, add water and some salt, bring to a boil. Boil for about 15 minutes or until the potatoes are fork tender. Drain. Put potatoes back in the pot or a bowl, add about 2 table spoons Brummel and Brown spread and cover. Wait a few minutes for the spread to melt. Add about a teaspoon of garlic powder and some salt to taste. Mash with a fork or potato masher. Add ½ to ¾ cup cold milk. Blend together until creamy but not runny.


For my green beans I use a recipe handed down from my mom not the traditional green bean casserole.


1 bag of green beans (I like using the pre-washed, pre-packaged kind, I’m lazy that way.)

¼ cup of bread crumbs

Brummel and Brown spread

Salt and pepper to taste


Take the green beans out of the bag and put them in a high-sided sauté pan, add cold water until just about covered. Bring to a boil. Boil for about 10 – 15 minutes. You don’t want them to be too soft. Drain. Put the pan back on the stove over medium heat, add about 1 – 2 teaspoons of Brummel and Brown spread and let melt. Add the green beans and coat them in spread. Sprinkle the breadcrumbs over the green beans and gently toss so the green beans are coated in the bread crumbs. Season with salt and pepper to your liking. You can also add sautéed onions if you prefer.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.








Tasty Thursday {Oven Roasted Chicken}

October 25, 2012

I’m sitting here at the dining room table (my office) with the lights on and a cup of tea by my side. Looking outside, I see raindrops hitting the surface of the pool, the sky dreary and grey and the trees swaying in the wind.

We are under a tropical storm warning at the moment because Hurricane Sandy is moving closer to us along the Eastern Seaboard.

A day like this calls for comfort food. Something that smells heavenly when you open the oven door. Something that reminds me of my childhood. Something that brings my family together at the dinner table to dig in.

Oven roasted chicken.

It’s a favorite in my house.

It’s also fairly simple.


6 lb. chicken

2 celery stalks

2 carrots

1 medium sized onion

salt and pepper


garlic powder

dried rosemary

Herbes de Provence mix (from Target)

olive oil


Heat oven to 350°. Cut the celery, carrots and onions into chunks and layer bottom of a roasting pan or like I did, a Pyrex dish. Rinse chicken and remove giblets. Pat dry. Lay the chicken on top of the vegetables and the giblets around the chicken if you like. Mix about 2 Tablespoons of olive oil with one teaspoon of dried rosemary, one teaspoon of Herbes De Provence and 1/2 teaspoon of garlic powder. Sprinkle the chicken with paprika (I use a lot as it really helps with browning the skin.) and salt and pepper then take the olive oil mixture and brush all over chicken. Last add up to one cup of water to the bottom of the pan.

Roast for about 1 3/4 hrs to 2 1/2 hrs until the chicken reaches an internal temperature of 160° degrees. Let sit for about 30 minutes. You can cover the chicken loosely with some aluminum foil.

I check the chicken a few times throughout the roasting process and baste it with the water/drippings mixture from the bottom of the pan.

I serve roasted chicken with German potato dumplings, green beans and chicken gravy. I use the pan drippings to enhance the gravy and it really kicks up the flavor.



Tasty Tuesday: Susi's Chicken Salad

January 10, 2012

This a simple and delicious recipe.


  • one roasted chicken
  • 2 nice sized celery stalks
  • 3-4 good sized radishes
  • mayonnaise
  • lemon juice
  • salt and pepper
  • hot sauce


I like to use an Original Roasted Chicken ( the rotisserie chicken you get at the deli) from the grocery store. It saves time and is just as delicious as making one yourself.

Cut the chicken apart and de-bone, cut into small pieces and put in a bowl. I like to use the chicken breast and dark meat, as well, it just adds flavor.

Next, chop up the celery and radishes and add to the chicken.

Add the mayonnaise–I only use Hellmann’s– (start with half a cup and go from there), mix it all up. If you like the consistency go to the next step. If not add more mayonnaise.

Now, add a couple squirts of lemon juice, salt and pepper to taste and some hot sauce, if you like.

Mix it all up again. Spread on some crackers, add a drop of hot sauce and enjoy!!!

This is a serving suggestion. My boy likes me to make him chicken salad sandwiches for school. After a night in the fridge the flavors come out even more.

Guten Appetit!!!






Koenigsberger Kloepse

December 22, 2011

Königsberger Klöpse


  • 1 lb ground veal or beef (or beef/pork mixture)
  • 1 sweet onion
  • anchovy paste
  • capers
  • 2 eggs
  • breadcrumbs
  • peppercorn
  • bay leaves
  • salt/pepper
  • butter
  • flour

First, take a medium-sized pot and add about 1 1/2 quarts of water, 1/2 an onion chopped into big chunks, about 5 peppercorns and 2 nice sized bay leaves. Bring to a boil. Then simmer for about 15 minutes on med-low heat.

While the water is boiling. Mix the ground-meat  with 1/2  finely chopped onion (I like to give the onion a quick turn in a pan with some olive oil to sweat it a bit.), about 1/2 teaspoon of anchovy paste (or 2-3 anchovies, chopped very fine), 1 teaspoon of finely chopped capers, 1 egg, salt and pepper to taste (easy on the salt, the anchovies will add enough) and about 1/2 cup of breadcrumbs. Mix everything together nicely. Form golf ball sized meatballs.

Add the meatballs to the simmering water and simmer for an additional 15-20 minutes, until the meatballs float on top.

Take the meatballs out of the water and put aside.

Now it’s time to make the roux. In a small saucepan melt 3 tablespoons butter over med/med-low heat and slowly add about 3-4 tablespoons flour, stirring until well mixed, now slowly add ladle fulls of the cooking water and keep stirring until you get a creamy consistency. Add about 1 heaping tablespoon of capers (depending on your taste) and simmer on low for another 10 minutes. Then add 1 egg yolk and stir until well mixed. ( This will make the sauce nice and creamy.)

Finally, add the meatballs back to the sauce, keep on low for another minute or two and you are ready to serve.

Serve with mashed potatoes or my preference, rice.

Guten Appetit!






Frikadellen (Ground meat patties)

December 22, 2011

It’s time for another recipe. It happens to be a ground meat one again. Not on purpose. I just happened to remember to take a picture when I was finished cooking!

This one is a German meat patty that can either be eaten on a nice roll (think Chicago hard roll) or served with sides for dinner. We like to eat it with garlic mashed potatoes and green beans and some pork gravy.


  • 1 Lb ground pork (or chicken. I have made it with both and actually prefer the chicken. The boy likes his pork so usually I try to please him. 🙂 )
  • one half of a big onion (I prefer sweet yellow onion.)
  • 1 egg
  • 1/4 cup breadcrumbs, plus 1/2 cup in a small bowl
  • 1 teaspoon dried marjoram
  • 1 tablespoon dried parsley
  • salt and pepper (to taste)


Put the ground pork, the onion ( briefly sautéed in some olive oil until glassy), and all other ingredients in a mixing bowl. Combine until well mixed. Form almost tennis ball sized meatballs, roll in the breadcrumbs ( the extra in the small bowl) and pat into a patty.

Heat olive oil in a frying pan at medium-high heat. Place patties in pan. (I do three at a time.) Fry until browned, about 3 minutes per side. Place all the patties on a baking sheet covered with aluminum foil and bake at 350 degrees for 15 minutes.

Serve either on a roll or with mashed potatoes and green beans. And some pork gravy if you like. I usually just get a packet… I’m lazy that way.

Guten Appetit.

Even though this is not in any way a Christmas related dish, note the pretty Christmas themed plate I served it on!!!! 🙂