CCNA CISSP Exam details 200-310 pdf 300-075 exam AWS-SYSOPS books

Edible Antics

Touring Wisconsin Food

Category: Main Dishes (page 1 of 7)

Wisconsin Thanksgiving

Pleasant View church resized

Thanksgiving church

It’s a great day to be from Wisconsin!

Wisconsin families are grateful for many blessings this Thanksgiving.  A beautiful extended fall season, bountiful yields for most of our crops, an improving economy and of course our delicious seasonal foods.


Cranberry Chutney

Thanksgiving dinner’s main course could include a ham assortment with cranberry chutney.  This chutney is a unique combination of cranberry chunks with a hint of clove mixed into a sweet cranberry sauce that goes very well with ham, turkey, pork, chicken or game meats.  I have also used it as an ingredient in a grilled cheese sandwich (sometimes with bacon!).  The three jar package on is perfect for family dinners – one jar on each end of the table and one in the middle. Highly recommended.


Caramel Apples

For dessert there is the pumpkin cream cheesecake.  And for a hostess gift we have a pair of caramel apples, some pumpkin fudge or some fall cookies.

If the tryptophan kicks in get your nap in early because the Thanksgiving football game this year is the Green Bay Packers against their NFL North Division rival the Chicago Bears.  The Packers have scheduled a ceremony and celebration honoring Bret Favre with a planned appearance by Bart Star at Lambeau Field.  Wisconsinites are thankful for the contributions to Packers history made by both of them.  A great way to end our Thanksgiving Day.

We hope your Thanksgiving Day is filled with gratitude and family fun and that you find time to enjoy some of these great Wisconsinmade products that are all

Made With Pride and Passion in Wisconsin.

5 Main Dish Ideas for New Years Eve

5-main-dish-ideasIn a few days I will be hosting a New Years Eve dinner for the first time! If you haven’t figured it out from my blog, I am crazy about cooking and entertaining, so I’ve put plenty of thought into this dinner. Two other couples will be joining my hubby and I so I wanted to serve a meat dish for the main course that would be easy to prepare in large quantities. I haven’t narrowed it down yet, but here are my ideas:

Pork Tenderloin- Pork tenderloin is one of my personal favorites, especially when it’s served with baked apples. Cooking one big tenderloin and then slicing it to serve guests is easier than grilling individual pork chops, just be careful not to overcook or under-cook the pork! Overcooked pork can be dry and tough, and undercooked pork might give your guests a very unhappy New Year. Use a meat thermometer and play close attention while your meat is cooking. Another option is to get a high quality pre-cooked tenderloin that you can reheat, like this honey glazed pork loin by Nueske Applewood Smoked Meats. Your guests will never know the difference, and you can sit back and enjoy the party.

Ham – Most of the year I only enjoy ham on sandwiches, but when the holidays come around, ham takes center stage. There always seems to be leftovers when it comes to ham so you can enjoy it in scrambled eggs, sandwiches, and much more in January. Like the tenderloin, you can also purchased pre-cooked ham by Nueske Applewood Smoked Meats.

Prime Rib- Prime rib is the ultimate celebration food, so it’s a great choice to make New Years Eve extra special. Again, use a meat thermometer to ensure your prime rib is perfectly cooked.

Beef Tenderloin- Beef tenderloin is an elegant dish that is completely worthy of the last meal of the year and like the pork tenderloin, it is easy to cook, cut and serve to a group of guests. Enjoy it with some red wine and a potato side dish.

Beef Stew- Beef stew is a bit more rustic that the other options, but just as tasty! You can even make it the day ahead and reheat it for the party since beef stew gets better when it sits for a day. Serve your beef stew with egg noodles, rice or potatoes, plus plenty of bread to mop up the stew!

What’s your favorite dish to eat on New Years Eve?


Fall Recipe- Pumpkin Turkey Chili

pumpkin-turkey-chiliYou’ve probably had pumpkin lattes, pumpkin pancakes and pumpkin beer, but how about pumpkin chili? This healthy recipe has lean turkey, protein packed beans and a whole can of pumpkin! Pumpkin has healthy nutrients like vitamin A, beta-keratin and fiber so you can feel good about sharing this pumpkin dish with your family. Just make sure to buy plain pumpkin and not pumpkin pie filling or you will be in for a sweet shock, and not in a good way!

To take this chili to the next level of flavor, add a dollop of sour cream and some grated Wisconsin cheddar cheese. I recommend Cedar Grove cheddar, which you can find online at along with all of your other Wisconsin cheese favorites!


Continue reading

Best Foods To Eat During a Wisconsin Winter

best-foods-wisc-winterWisconsin is lovely in January! Ok, not really. It’s actually miserably cold, grey and dreary. But Wisconsinites must look at the bright side of Wisconsin winters or the abominable snow man will get us.

What is the bright side of a Wisconsin winter? Having an excuse to cook a comforting meal and enjoy a relaxing night on the couch under the blankets. Here are some ideas for foods to enjoy while you hibernate until March… or maybe April.

Continue reading

Wisconsin Artisan Spotlight: Navarino Elk and Buffalo Ranch

wisc-artisan-navarino-1The artisans of Wisconsin make products with pride and passion, and Terry Diedrich of Navarino Valley Elk and Buffalo Ranch is the perfect example. Today I got the chance to talk to him about his business. Terry raises elk and buffalo and sells the meat to local restaurants and farmers market patrons. He also sells jerky and summer sausage on

Terry was born and raised in Wisconsin in a family of dairy farmers. He knew he wanted to work in agriculture, but he decided to work smarter. He learned that raising elk and buffalo would be less labor intensive than milking cows, and since elk and buffalo don’t mind a few hills, he could raise his animals on rough terrain. Today Terry has over 100 elk and 200 bison on his ranch.

After a few minutes of talking to Terry you can tell there’s a deeper purpose to his business than making elk jerky and buffalo burgers. Terry is committed to raising animals without the use of antibiotics and hormones. I asked him how people feel about less common meat varieties.

“Initially people didn’t get it,” Terry said, “But more and more people have learned about the health benefits of elk and bison.”

The health benefits he’s talking about are apparent when you compare elk and bison to more common meats like beef and pork.  Elk and buffalo have less fat, less cholesterol, and  more omega-3s. Terry also raises his animals free from hormones and antibiotics. Since the details of modern agriculture are too dull for a food fun blog, I won’t get into that, but let’s just say that Terry is committed to raising animals to make the best quality meat available.

Just for fun, I asked Terry about his favorite elk or buffalo dish. He loves a good gourmet burger, especially if there’s a homemade bun and gourmet toppings involved. You can find more yummy food photos on the Navarino Elk and Buffalo Ranch Facebook page, or shop for gift baskets of elk and bison sausage and jerky on

Have you ever tried elk or buffalo meat? What do you think?

As a special gift to Edible Antics readers, you can enter promotion code FUNBLOG at checkout to get 10% off food gifts at





Grandparents Day: Grammy’s Favorite Recipes

grandparents-day-1Grandparents Day is September 9th and it has me thinking about how my grandparents influenced my love of food. My mom’s mom, who I call Grammy, once asked me what I liked to do in my free time and I told her I liked to cook and try new recipes. She laughed and said, “honey, you’ll get over that!”. Maybe one day I will, but for now I love to cook and recipes from my grandparents are some of my favorites. Here’s a picture of my Grammy with my favorite food on wheels, the Wienermobile!

Last time I went to visit my Grammy I asked her about all of her best recipes. Grammy isn’t a huge fan of cooking but she has three specialties: pazel cookies, beet pickled eggs, and Italian wedding soup. The pazel cookies are a flat italian cookie with amaretto flavoring. I’ve never learned to make them since they require a special waffle iron type contraption. The other two recipes are great for sharing, so here they are!


Grammy’s Beet Pickled Eggs

1/2 cup of sugar

1/2 cup of vinegar (I used cider vinegar but you could also use white vinegar or red wine vinegar)

1 can of pickled beets, with juice

 12 hard boiled eggs, shells removed

Put the sugar and vinegar in a small sauce pan and heat on medium-high, stirring frequently until the sugar is melted. Let the mixture cool. Put the eggs and beets (with liquid from the can) in a large, clean jar and then top with vinegar/sugar mixture. Stir it up and let it sit for at least 48 hours before enjoying. Shake the jar to mix up the contents regularly.



Grammy’s Italian Wedding Soup 

Italian wedding soup consists of chicken broth, tiny meatballs,
greens and pasta. You might have tried it from a can, but that doesn’t
count. Nothing compares to homemade wedding soup on a cold day. This recipe is adapated from Giada’s recipe to be as close to Grammy’s as I can get. She doesn’t have it written down, she just wings it.



1 small onion, grated

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice of fresh white bread torn into small pieces

1/2 cup grated Parmesan

8 oz ground beef

8 oz ground pork

Freshly ground black pepper.



12 cups low sodium chicken broth

1 pound escarole (you can use endive or spinach but Grammy recommends escarole)

2 tablespoons freshly grated Parmesan OR 1 Parmesan rind, plus extra grated Parmesan for garnish

8 oz (1/2 a box) of ancini di pepe or other teeny tiny pasta

salt and freshly ground black pepper


To make meatballs: Stir the first six ingredients ina large bowl. Stir in the cheese, beef and pork. Get your hands in there and squish it around for the best results. Now form the mini meatballs, they should be about 1 inch in diameter. Put them on a baking sheet for later.

To make the soup: Bring the broth to a boil in a large pot. Drop in the meatballs, the endive, the pasta, and the parmesan rind if you’re using it. Simmer until meatballs are cooked through, endive is tender and pasta is cooked- about 8 minutes. Taste the soup and season with salt and pepper if necissary.Take the parmesan rind out before serving.

Ladle the soup in to bowls and top with lots of grated Parmesan.


grandparents-day-2As you can probably tell Grammy is Italian. For recipes from Swedish Grandma’s kitchen, check out the Grandma’s Home Kitchen cookbook. It has tons of tasty recipes like this one for Swedish meatballs.

What is your grandma’s favorite dish to cook?

What is Summer Sausage? And Other Wisconsin Summer Sausage Questions, Answered!

what-is-summer-sausage-1What is summer sausage? Good question! It’s that stuff that usually comes in a cheese and sausage gift box. It’s ready to eat and you don’t have to refrigerate it until it’s opened, and it’s great for parties since it goes nicely with Wisconsin cheese. Place a slice of summer sausage and a slice of cheese on a cracker with a dollop of mustard and you’re in cheese and sausage heaven! That’s about all I know, and I’m leaving a few questions unanswered, but I’ve done some research to answer all of your summer sausage questions.



Continue reading

Blue Cheese- The Science Behind Moldy Cheese

Blue cheese is a love it or hate it food for understandable reasons. Some people just can’t stomach the idea of eating mold. In case you didn’t know, that’s what the blue is, good old fashioned mold. Which raises the question, how come it’s ok to eat moldy blue cheese and not those fuzzy refried beans leftover from taco night last week? An even more interesting question, what about that moldy brick of cheddar? Is that alright to eat? Put on your learning cap faithful readers because here are the answers to these burning questions.



Continue reading

Easter Meal Ideas

Easter meal ideas should celebrate the season and reflect the renewal and happiness of Spring. Also make sure your main dish, side dish, and dessert choices are family friendly so everyone can enjoy the fun of Easter dinner.


Ham – Ham earns the number one spot on my Easter meal ideas because ham just plain rules. When I was in college, I remember being excited to go home for Easter because we were having ham. Ham is a crowd pleaser- kids love it, adults love it, and the cook loves it since it is easy to prepare- just heat and eat. In the case of the spiral sliced versions, you don’t even need to slice the ham yourself. If that wasn’t enough, ham makes a variety of yummy left overs like omelets, casseroles and my favorite, ham salad.




Lamb– Lamb requires a little bit more effort to prepare but the results are juicy, flavorful, and a special treat worthy of an Easter meal. This one might be a little too adventurous for most kids and even some adults, so stick to ham if you’re unsure, or serve both.






easter-mealEaster Egg Bread Centerpiece– This golden Easter bread nest is filled with colorful Easter eggs and doubles as an Easter centerpiece. Follow the link to see the complete instructions for how to enjoy this kid friendly recipe at home.





Pickled Eggs – Pickled eggs are an Easter tradition in my family, and no Easter meal is complete without them. We also eat them for breakfast with a sprinkle of salt. If making your own pickled eggs sounds like too much work, check out these pickled eggs from Milwaukee’s Bay View Packing Company.





easter-meal-2Carrot Cake– There are a ton of Easter sweet treats like marshmallow candies, chocolate bunnies, chocolate eggs, but candies just won’t do at an elaborate Easter meal. Make your Easter dessert memorable with a fancy carrot cake! Who knows, maybe the Easter bunny will join you for dessert!

Made in America Products for Grilling


Keep your cookout local with these made in America products for grilling. With record breaking warm temperatures here in Madison we’re all heading outside to cook and enjoy the weather.



Cedar Planks– Cooking with cedar planks is a technique that infuses a woodsy cedar flavor into your cooking. Just soak the plank in some water then place it on the grill, then place your food of choice on top of the planks. The planks will flavor any type of meat or vegetable, but my favorite use of the cedar plank is cooking grilled fish.





Grilling Set- Show your team spirit while you flip burgers and you’ll be the talk of the tailgate with this Packers grilling set. It is also available with other Wisconsin team logos including Wisconsin Badgers and Milwaukee Brewers.






Bratwurst– Grocery store brats are fine but why settle for ordinary when you can have extraordinary. The best place in the USA to get bratwurst is Bavaria Sausage Kitchen in Madison, Wisconsin. They use old world recipes to create distinctive bratwurst that put those grocery store brands to shame. In fact, the founders of Bavaria Sausage Kitchen claim they introduced the bratwurst to Wisconsin.





BBQ Sauce- I have the cranberry orange flavor of Howling Wolf barbecue sauce in my fridge right now, and sometimes I’m tempted to pour it in a glass and drink it because I like it so much! If you would rather eat your barbecue sauce on food instead of drink it, visit the Howling Wolf blog for recipe ideas.





Grilling Cookies- After a savory meal of cedar plank salmon or bratwurst or barbecued chicken, you will be craving something sweet, so celebrate the grill with these gorgeous hand decorated sugar cookies. These also make a memorable gift for the grill master in your life.

Older posts

© 2018 Edible Antics

Theme by Anders NorenUp ↑