What the Forks for Dinner? - Page 101 of 202 - Recipes and ideas so you never have to ask what the forks for dinner!

Raspberry Kiwi Fruit Cookie

Pretty, easy, delicious, dessert…….that’s Raspberry Kiwi Fruit Cookie.

Every year my brother has a cookout, and every year I try to make something really good. The cookout is a mixture of family and friends. It’s a once a year, “hey how have you been” ,”we should get together more often”, kinda deal.

Plus it’s all about food….my favorite subject. My brothers friends deep fry a turkey, there are ribs, and brisket, and the list goes on.
Everyone brings a dish to pass and a good time is had by all.

I try to make two things every year. One savory and one sweet. The Pea Salad recipe form last week was my savory and Raspberry Kiwi Cookie was this years sweet.

Since preparation for the party is a bit time consuming, I need my food to be easy. Done!

This couldn’t be much simpler. Sugar cookie base, I bought a tube…..how easy is that? I had the idea in my head to make a fruit pizza that might resemble a piece of watermelon. Although it didn’t really turn out that way the dessert is awfully pretty……just saying……

In an effort to look like the afore mentioned watermelon, I used 1/3 of the tube of cookie dough, tinted it green, and put it around the edge of a springform pan. I used the remaining cookie dough to fill in the center and baked it.

Once cooled it was toppled with a cream, sweet cream cheese, marshmallow fluff, whipped topping mixture.

Kiwi slices line the outside rim, and the center is filled with ripe luscious red raspberries.

A sprinkle of chocolate chips…..dessert is done!

While I do not think it turned out looking like a slice of watermelon…..it did turn out very pretty, was delicious, and devoured……not a crumb left!

I call that a success!!!

Raspberry Kiwi Fruit Cookie

Chicken Piccata Burger

Burgers are normally a cookout item. Want to get fancy smancy? Chicken Piccata Burger.

I think chicken piccata is a wonderfully delicious dish. Why couldn’t it be a burger? No reason I can think of!

I have many ground chicken recipes on What the Forks for Dinner? Check some of them out. We have a recipe index, so look around!

Ground beef is always perfect for a burger, but sometimes you want to shake it up or make it a little more upscale…….well as upscale as a burger can be…….

So, Chicken Piccata Burger is born. Ground chicken with cappers, and parsley. Shaped into patties and then given the one…two….three treatment.

Flour, egg, and panko crumbs. Set up a dipping station using three shallow bowls, and the afore mentioned ingredients. Dipping the chicken burger and cooking until golden brown and crunchy.

Herb Lemon Butter makes this dish. A compound butter with fresh herbs, lemon, salt, and pepper. If you have never used compound butter before, try it……its a wonderful topper to steaks, or burger, and makes corn on the cob a taste delight.

A dollop of the butter on top of the burger, with leaf lettuce and sliced tomatoes on a ciabatta bun. Piccata perfect.

Next time you want to switch up a burger, try Chicken Piccata Burger.

Brussels Brats with Honey Mustard Sauce

In the realm of summer grilling, nothing beats a bratwurst. Except maybe Brussels Brats with Honey Mustard Sauce.

Packed with flavor, hot and juicy off the grill with a twist of a topping and honey mustard sauce.

Last weekend was Memorial Day and a lot of grilling went on. I can’t leave well enough alone with traditional things, I have to mess with them……I know it’s a curse!

I have a minor obsession with brussels sprouts. Well, if they are cooked in bacon. Once again the praises of bacon are endless and they bring glory to the ho-hum brat.

Let’s have a brat lesson……According to Wikipedia…….Bratwurst, often shortened to “brat”, are a common type of sausage in the United States, especially in the state of Wisconsin. Germany ancestry. It is a common sight at summer cookouts, alongside the more famous hot dog.

Wisconsin is also the origin of the “beer brat”, a regional and my favorite, where the bratwurst are simmered in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.
Bratwurst has also become popular as a mainstay of sports stadiums, especially baseball parks, after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1954. The brats, which sold for 35 cents then, were grilled and placed into a container of a special tomato sauce before being served. ( I may have to check out said tomato sauce)

Every year, during the Memorial Day weekend, the city of Madison, Wisconsin hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival.”

I boil my brats in beer, onions, and throw in a few peppercorns. Boiling them first makes them much easier to grill……less chance of burning them. Plus, it add a little flavor and gets rid of a bit of the fat. Let’s be clear….. brats are not a healthy fat free food, but they taste damn good!

Ketchup, mustard, onions, sauerkraut and relish = traditional. Brussels Sprouts, bacon, pecans, and cranberries = untraditionally super yummy!!!

Brussels Sprouts, sliced thin, I like my mandolin for this……watch your fingers…..and sautéed in bacon fat. Add pecans and cranberries for a few seconds and you have yourself a delicious topping for a brat.

Top that topping with honey mustard sauce, and crispy bacon…….Brussels Brats with Honey Mustard Sauce.

When I made these the first time, I had two fails. First go-round I tried it with a hamburger….not so much in the taste department. Plus the pictures……..definitely not!!

Second go-round….swap beef for a brat and the pictures are…..well I don’t want to brag, but they are pretty awesome.

The brussels sprouts remind me of sauerkraut, in a far fetched way, but they are both cabbage, and I have a vivid imagination.

I wasn’t too sure about the whole idea of pickles with the topping for the brat, but they are the perfect side piece. Bite of brat, a bite of pickle. Make sure it’s a dill pickle……

Mustard is a must with a brat, but with the brussels sprouts, and bacon, honey mustard sauce…..oh yeah!!