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20 Ultimate Grilled Cheese Recipes

By: Skaal3 Comments

April 12th is National Grilled Cheese Day! I’ve put together the ultimate list of grilled cheese options that you will love! I’m covering everything you could want from the sweetness of fruit to the meat stuffed fillers you crave! No matter what you are in the mood for you should definitely check out my post on the perfect grilled cheese method so not matter what you choose, you will have the ultimate melty sandwich! These are sandwich ideas from different blogs that I love to definitely go and check them out too! So whether you love brie or cheddar; sourdough or wheat, you will find an ultimate sandwich for your ultimate mood.  [Read more…]

Recipes for Father’s Day

By: Skaalcomment

Recipes for Father's Day

 

Happy Father’s Day everyone! I hope you are all having a great day and what a better way to thank the man in your life than by leaving him full and happy! Here are a list of seven recipes for a Father’s Day his stomach will never forget. [Read more…]

Eat Well Live Well

By: Skaal1 Comment

eat well live well

I recently received a copy of the newest special issue from Woman’s World magazine called Eat Well, Live Well which features 130 plant based recipes organized by color. This book covers every fruit and vegetable you can imagine and delicious ways to prepare them. [Read more…]

Tex-Mex Shrimp Tacos

By: Skaalcomment

Tex-Mex cooking has something that appeals to everyone. But when you have to watch your diet for health or weight reasons, sometimes you feel you have to give up your favorite comfort foods. Author Kelley Coffeen has changed that with her new cookbook, Tex-Mex Diabetes Cooking: More than 140 Authentic Southwestern Favorites. While this book showcases diabetes friendly recipes, this is really a book for anyone who’s trying to eat a little smarter. Who doesn’t love a healthy burrito or fajita?  [Read more…]

Kindness and Salt

By: Skaalcomment

Who doesn’t love a good cookbook? I have grown quite a collection of cookbooks over the years and the information in Kindness and Salt is something I wish came out years ago. The book is written by the owners of two of Brooklyn’s favorite restaurants, Buttermilk Channel and French Louie, and it breaks down recipes in a way that makes sense that even the most beginner chef could use. [Read more…]

The Southern Living Party Cookbook

By: Skaalcomment

Being born and raised in New England, the rules of southern living are a little foreign to me. That’s why I loved to get a copy of The Southern Living Party Cookbook. This book covered many aspects of the south that I never experienced, like crab boils and chuck wagon dinners. The author, Elizabeth Heiskell, was raised in the Mississippi Delta, so she came with a full knowledge of all things southern.  [Read more…]

Cast Iron Asparagus and Peppers

By: Skaalcomment

Now that we are in the full swing of summer, it’s time for easy recipes that can be made on the grill. This recipe for Cast Iron Asparagus and Peppers is perfect because it can be made on the grill or in the oven. It’s also very good for you, veggies and olive oil with just a bit of seasoning will give you a ton of flavor that you will love! I used my 10 inch cast iron skillet, see here. I love using this because it works just as well as my 12 inch but can handle stuff like this with ease. This can cook while you have your main course cooking and you don’t need to worry about it. The cast iron helps everything roast evenly. Cast Iron Asparagus and Peppers is a perfect easy summer side for your hot and relaxing nights.  [Read more…]

Braised Short Ribs

By: Skaalcomment

Who doesn’t love a relaxing Sunday? You hang out at home, catch up on some housework, no activities to run around to. It’s also a great day to try some slow cooked recipes. These Braised Short Ribs take some time to cook but come out so tender and delicious. You will love how easy these are. 

[Read more…]

Pan-seared Bratwurst and Cabbage

By: Skaalcomment

pan-seared bratwurst and cabbage

Pan-seared bratwurst and cabbage is an easy to make dinner that stands on its own with no need for exotic spices or arduous preparation.

Up to this point, Domesticated Wild Child has focused on recipes using kielbasa such as Skillet Kielbasa Mac and Cheese Penne or Kielbasa Potato Bake. This is because the smoked flavor and texture of kielbasa plays so well with a variety of other ingredients.  Bratwurst on the other hand is typically filled with raw pork or veal that when cooked, create this wonderful savory juice that is better supported than combined.  Our dish today adds rice to place the bratwurst on top and capture that run off from the sausage.  We’ve also added a bit of bacon to the sautéed cabbage to give it a nice crisp salty punch.

If you’d like to learn more about the different types of sausages and their characteristics check out this guide used in preparation for this recipe.

Ingredients:

Bratwurst sausages

quarter head of cabbage

1 slice of bacon

quarter of an onion

Pat of butter

1 cup of rice

Method:

To 1 cup cooked rice, add one can of sliced mushrooms, drained.

Keep rice warm.

Begin cooking German bratwurst in a cast iron skillet. Turn as needed until you see a nice light brown crust forms.  Make sure to use a cooking thermometer to ensure the pork or veal reaches a safe 160 deg Fahrenheit temperature.

While the bratwurst is cooking, start on the cabbage and bacon.

Slice 1/4 onion and 1/4 head cabbage.

Cook 1 slice bacon. Set aside to cool then dice.

Drain all but about 1 Tbsp of the bacon grease from the frying pan.

Dump the onion, cabbage, and bacon into the pan with the grease and sauté to cook through.

By the time the cabbage is ready, the bratwurst should be done.

Add 1 Tbsp butter to the rice and stir it in to melt the butter.

Plate the rice first and set the cooked bratwurst on top of the rice and finish off with a scoop or two of the cabbage beside the rice.

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Pan-seared Bratwurst and Cabbage with Rice

Ingredients

  • Bratwurst sausages
  • quarter head of cabbage
  • 1 slice of bacon
  • quarter of an onion
  • Pat of butter
  • 1 cup of rice
  • can of mushrooms

Method

  1. To 1 cup cooked rice, add one can of sliced mushrooms, drained.
  2. Keep rice warm.
  3. Begin cooking German bratwurst in a cast iron skillet. Turn as needed until you see a nice light brown crust forms.  Make sure to use a cooking thermometer to ensure the pork or veal reaches a safe 145 deg Fahrenheit temperature.
  4. While the bratwurst is cooking start on the cabbage and bacon.
  5. Slice 1/4 onion and 1/4 head cabbage.
  6. Cook 1 slice bacon. Set aside to cool then dice.
  7. Drain all but about 1 Tbsp of the bacon grease from the frying pan.
  8. Dump the onion, cabbage, and bacon into the pan with the grease and sauté to cook through.
  9. By the time the cabbage is ready, the bratwurst should be done.
  10. Add 1 Tbsp butter to the rice and stir it in to melt the butter.
  11. Plate the rice first and set the cooked bratwurst on top of the rice and finish off with a scoop or two of the cabbage beside the rice.
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