Nomday: Beer, Cabbage and Brats

Some things require a repeat performance, this recipe is one of those things. Besides, what better meal to enjoy after a weekend at the Made in the Shade Beer Festival in Flagstaff, Arizona. Good times care of Local Lily! Keep a look out for my write up on the festival on www.locallily.com.

Cabbage and Brats

Approximate Cost: $21.00

Preparation Time: 5 minutes

Cook Time: 10 hours

5 to 6 links apple smoked sausage

1 medium head cabbage, quartered

1/2 large red onion

1 cup creamy honey-mustard dressing

1/4 cup cider vinegar

I chose not to brown the sausage because usually the food is left to cook for more than the average time and I don’t want over cooked meat, if you want it done faster though, I recommend browning the meat first. Combine with cabbage and onion in the Crock Pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours.

Nomday: Shout Out

Typically I offer up a quick and easy slow cook or no cook recipe that will get the reader through the week. This week I want to offer up my awe toward those who do so much more!

I had the privilege over the weekend of dining at Danielle’s home in Tempe. It is always well worth the drive. The company and conversation are always wonderful and enlightening, and the food, spectacular. The basics of comfort food can be counted upon, this time turkey, stuffing, mashed potatoes and pie. But, she goes the next step by including something new and interesting, or a twist on a classic. This turn, the new and interesting, a watermelon, feta, and mint salad. Odd, yes. Amazing, good gods yes! 

Unless it is a holiday or something amazing, there is little in me that will make a several course spread of all day creation proportions. Even with a reason I will make effort to find excuse. Danielle is the contrary, she makes excuse to put forth so much effort. 

So, to Danielle and all the other real cooks out there who truly enjoy the work of cooking for others for pleasure rather than necessity, thank you!

Belly Dance in July!

Belly Dance Classes/ Shows in July;

Tuesdays 6:00PM - 7:00PM AdeebA's Home Studio (Peoria, AZ)

Wednesdays 6:30PM - 7:30PM Rio Vista Community Center (Peoria, AZ)

Fridays 5:30-6:30PM Foothills Aquatics Center (Glendale, AZ)

July 22nd, 6:00PM - 9:00PM Next Coffee (Glendale, AZ). Free. All ages.

July 28th, 7:00PM - 11:00PM Revolver Records (Phoneix, AZ) Pirate Mud Wrestling 18+ Only $15

Nomday: Ladybug Snacks

 I saw a picture of these and could not find the real recipe so I modified my cucumber sandwiches dip and went with the visuals.

Ladybug Snack Crackers

Cherry Tomatoes (quatered)

Pitted black olives

Lemongrass (Fresh)

Wheat crackers

1 cup sour cream

1 package cream cheese

1 packet dill dip mix

1 tblsp crushed garlic

Blend sour cream and cream cheese with garlic and dill mix. Spread cream, just enough to coat entire cracker. Place two tomato quarters side by side on the cracker, press gently into cream. Gently press one olive pitted side up into cream at one end of tomato. Place two short sprigs of lemon grass in the olive hole.  Enjoy your ladybug!

Nomday: Ravioli with Hot Ground Sausage

Finally recovered after Phoenix Comic Con, new rehearsals, and a signing for Blackstrap’s Ecstasy at Todd’s Books in Payson, Arizona and I am finally back to cooking. Not that into it though, so here is something simple but tasty!

Ravioli with Italian Sausage

Approximate Cost: $20.00

Preparation Time: 5 minutes

Cook Time: 1 hour

2 bags frozen ravioli (we used portabella mushroom filled)

1 lbs hot ground sausage

1 lbs regular ground sausage

16 oz can pasta sauce

10 oz can crushed tomatoes

3 cloves garlic (crushed)

Add ravioli, pasta sauce, tomatoes and garlic to crockpot. Brown sausage in large skillet and add to crockpot.