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Cheese Heads are great people! I love cheese, Wisconsin cheese, imported cheese, California cheese, Oregon cheese…..I really like cheese, and use it probably too often. So for the cheese heads out there, I am doing some awesome cheesy bratwurst potatoes.

POTATOES

Chilled steamed potatoes have a very low Glycemic Index, loaded with resistant starch. That makes them an excellent choice for a healthy snack. I find the traditional potato skin much too big, and too filling (but delicious) to allow eating anything else from the table. So I use a smaller, 2-3 bite waxy potato such as red or yukon, steam them, then allow them to chill in the refrigerator overnight.

I cut them in half, then scoop them out with a tablespoon or teaspoon, leaving about 1/4” of potato to give support. These are very simple potatoes but full of flavor and totally delicious.

You put a healthy pinch of cheddar in the potato, top with the bratwurst slices, and broil for a few minutes. You can add more cheese on top (yes, please) if you like, as potatoes and cheese are a match made in heaven.

There are many kinds of bratwurst out there, and here in Oregon not too many choices in the local supermarket. We also don’t have the beer cheese they use in Wisconsin. I did use good old sharp Tillamook cheddar which is our favorite every day cheese. The Bratwurst were a nice condiment to the cheese and potatoes. Be sure to get some great brown mustard, or a nice stone ground at least!!!

WINGS roast at 435°F for about 30 minutes

Wings are notoriously high calorie due to the deep fries nature of the traditional wing. Here, I dry them, put a bit of oil and seasoning on them, and then roast at a high temperature. This results in a very crispy, flavor intense, lower calorie treat that is relatively healthy. It is not just the roasting that makes it healthy, though, but also the fat that is in the chicken skin contains loads of mono unsaturated fats, and the dark meat has healthy fats and nutrients as well. While not exactly a health food like kale, it certainly does not deserve to be demeaned as one of the most unhealthy foods ever.

So, cut the tips off the wings, cut into two sections, dry off with a paper towel, then put them all in a bowl with enough oil to lightly coat them. Use avocado oil if possible, as it retains it’s healthy benefits at high temperatures.

Dump your dry seasoning in, and then rub the oil and seasonings into the wings until well coated. Place wings on an oven safe cooling rack. This allows the excess fat to drain off, making them even more crisp and healthy. Place rack into a foil lined baking pan, and roast for about 30 minutes. Be sure they are done, use a thermometer to check for temperature-175°F for safest temp. If not brown enough, or for best results, turn broiler on high and broil the wings for about 5 minutes, watching closely until they are to your liking. You could glaze the wings with honey and use a nice mustardy dip for them. YUMMY!!

BRATS IN A BLANKET!!

I had a hard time coming up with an additional food for the buffet table, but then realized that one of the best things about Brats is eating them in a ‘blanket’ of great dough and dipping them in mustard. A bit like the potatoes, but really very different.

Ingredients

bread dough-home made, bought, or in a tube!

bratwurst

cheddar cheese or beer cheese

Lay the dough out in a crescent shape, like the pre-made ones in the cardboard tubes. (I love to give them a whack and they pop out -so fun!)

Either sprinkle shredded cheese over them or put a thick slice of cheese on the dough.

Place heated/cooked brats on the cheese-slice into brat sticks so they are about 1/2” cubed and long enough to fit the long side of the crescent roll.

Roll up cheese, brat, and dough like the crescent roll and bake on parchment paper on a baking sheet for about 15 minutes at 350°F. they should be nice and brown

Serve with a good squeeze of mustard, brown or stoneground, and enjoy!

Enjoy and live-nimble.

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