FIFA Mania is sweeping the universe. I’ve never been so caught up in the World Cup. These soccer players are OUTSTANDING in every way possible on a physical level, but it’s not just the amazing eye candy that makes these games so entertaining. Let’s talk about the commentators. While watching Tuesday’s match between Italy and Uruguay ( when the toddler like attach occurred), my friend Shelly and I could not stop laughing at how vibrant the British commentators were. I’ll assume they were British as I don’t have a degree in Linguistics. It was not just about the level of excitement they displayed while calling the play by play and the intonation in their voices, but their vernacular was hilarious. When my guy said the “understudy” is coming off the bench, Shelly and I were too through. Then there was “his savory antics”. And “oh my how theatrical”. Now those statements were simply rich. Not back-up player, but understudy. How can you not love that? They made my day. Some of the other commentators haven’t been as entertaining, but to reiterate my position; I absolutely enjoy watching these gentlemen display amazing stamina for 90 minutes. If the commentary is drying, it doesn’t matter because you can’t go wrong watching these phenomenal athletes. To that I say good day!!!
In preparation for the match between the USA and Germany, I put together some All-American dishes and a classic German one.
– 1 lb ground beef
– 1/2 cup minced onion
– 2 tbsp. season salt
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp chili powder
– rolls store-bought pizza dough
– sliced white American cheese
– ketchup and mustard
– 1 egg beaten
1. In large skillet, sauté onions until tender. Add ground beef, season salt, garlic powder, onion powder, and chili powder. Brown the meat.
2. Drain meat in a colander to remove grease. Allow meat to cool.
3. Roll out pizza dough. Try to make an even rectangle. Leaving about a 3/4 inch seam on the side, place 1/2 of the ground beef on 1/2 of the pizza dough.
Drizzle the ground beef with ketchup and mustard. Top with cheese slices.
4. Fold opposites side of the dough over top and pinch edges together. Brush with egg. Make slits on top.
5. Repeat with second roll of pizza.
6. Place each Stromboli on their own baking sheet.
7. Bake in a pre-heated 350 degree oven for 20 minutes or until golden brown.
– 6-8 dill pickle spears sliced in half (they tend to be large)
– 3 1/2 cups of flour
– 1 cup of yellow corn meal
– seasoning salt or a Cajun seasoning
– 3 eggs beaten
– vegetable oil for frying
– store-bought ranch dressing
– 2 large ziplock bags
1. Place pickles on a paper towel to remove moisture.
2. Set up dredging station. In the first bag place 1 1/2 cups of flour, then in a shallow bowl whisk eggs,
and in bag two mix 2 cups of flour and 1 cup of corn meal. Season with seasoning salt. About 1 1/2 tbsp.
3. Take pickles through dredging. Flour, then egg, then flour corn meal mixture. Place pickle on a plate to rest before frying.
4. Once pickles are coated, fry in a large skillet with oil at 350 degrees. Fry about 2-3 minutes or until golden brown.
5. Remove from oil and place on a paper towel to drain.
6. Serve with ranch dressing.
Angel Food Cake parfait….
– 4 store-bought mini Angel Food cakes or one regular sized cake
– 1 pint of blueberries
-1 pint of strawberries sliced
– 16 oz container of whipped topping (cool whip)
– 8 oz cream cheese room temperature.
– 1 1/2 confectioners sugar
– 1 1/2 tsp vanilla
-1/3-1/2 cups of milk
1. Prepare topping, in a large bowl cream together whipped topping, cream cheese, confectioners sugar, vanilla, and milk. Refrigerate for an hour.
2. Using a bread knife or a serrated knife, slice mini cakes or full size cake into equal thirds.
3. Place bottom layer on plate or serving tray. Spread a layer of whipped topping and then arrange blueberries and strawberries on top mixture. Put a small amount of mixture in the middle on top of berries to secure the next layer of cake.
Put second layer of cake on, and repeat the same process. Top with the top layer of the cake and decorate to your liking. FABULOUS…..
Due to the fact my mother’s family is German, I grew up in a house hold eating Pork and Saurkraut….so I love it 🙂
Beer Brats with sauerkraut, bacon, and some mustard
– 6 links of Bratwurst
– 1 white onion chopped
– two bottles of a dark German beer
– 4 strips of bacon cut into pieces
– small can of store bough sauerkraut
– 6 crusty hoagie rolls
1. In a large Dutch oven, saute’ onions until tender and then add beer. Let mixture come to a boil. Add brats.
Turn down to a medium heat and cover. Cook for 20 minutes.
2. In small sauce pan, brown bacon until crisp. Remove bacon with a slotted spoon. But sauerkraut in pan with juice and bacon fat. Warm through
3. When brats are doing in liquid, remove and dry on a paper towel.
4. On a grill pan, over medium heat, grill brats about 5-6 minutes. Rotating while they cook.
5. Grill hoagie rolls.
6. I put my mustard on the bottom, then brat, then sauerkraut, and then bacon. But I say do as you see fit 🙂
Jolly Good Day and Go USA
Remember….Who Do You Want In Your Kitchen On Game Day!!!!!!