So Many Dishes

We are just about set for the first stage of our summer trip—actually, the first of two that we have planned. We will drive to Orlando tomorrow and spend the night with our son, Ben, and then on Saturday fly to Munich for a Danube River cruise on a Viking longship. This will be our second trip with Viking, (we took a Rhine cruise two years ago), and we are excited. Assuming the WiFi is good, I plan to post about our destinations and, of course, the food. And for my WordPress blogger friends, I will be taking a guilt-free pass on reading/liking/commenting on your posts. But I’ll be back!

Of course, we need to eat before we leave, but I didn’t want to cook something that would make leftovers that would sit in the fridge for over a week, or that uses a laundry list of ingredients. Plus, I’ve been doing laundry, packing, and obsessing over whether we’re going to forget something. In other words, we need an easy dinner.

Ken suggested a Cooking Light recipe we’ve made once before that we enjoyed: turkey bratwurst patties. It simply combines lean ground turkey with traditional bratwurst spices. If we weren’t leaving tomorrow, warm German potato salad would have been the ideal side. Instead, I’m using up the bag of coleslaw mix I used in the Buffalo chicken bowls to make coleslaw.

Before you look at the picture and go, “Lynn, another set of dishes,” this is the last plate from an old Mikasa set we bought over 30 years ago. I’ve hung on to this plate because it doesn’t heat up in the microwave. It’s my standard plate to use for thawing meat. So no, I haven’t been shopping again😂

Turkey Bratwurst Patties

• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dried rubbed sage
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 2 teaspoons milk
• 1 pound 93% lean ground turkey

Combine all ingredients and mix well. Divide mixture into four equal portions, shaping each into 1/2- inch thick patty. Heat a large nonstick skillet over medium-high heat; add 2 teaspoons of vegetable oil and spread over the bottom of the pan with a paper towel. Add patties and cook for 4 minutes per side, or until done. Makes 4 patties.

Ken ate his as a sandwich on a bun, but I just smeared mine with brown mustard and ate it plain. I guess I’m banking calories for all the yummy food on the trip.

Happy eating, everyone!