Care for the whole you, in Waconia
At Premier Women’s Health of Minnesota-OBGYN West, we’re passionate about delivering high-quality care for the whole you. Our team includes primary care and ObGyn, all under one roof. Discover expert care for pregnancy. Choose from a range of GYN services when you need them. Move toward healthy with services that include weight management, PT, and mammography.
SCHRAM VINEYARDS
The Food & Drink Issue
One thing we know all too well in Minnesota is that summer eventually gives way to crisper temperatures, the change of seasons, and fall. Soon after, the temperature plummets and winter is foisted upon us, but let’s not get ahead of ourselves.
October is one of my favorite months. Natural air conditioning is inevitable. Colors change, greeting us with oranges, yellows, and reds. Fall sports are in full swing, the kids seem to have finally adjusted to the rhythm of school calendars, and parents have a respite from the ongoing taxicab services we provide throughout the summer.
It also provides a nice transition and change in the foods we eat, which I often call comfort food. I don’t want to gain weight, and perhaps I won’t, but the concern and monitoring of the scale wanes, and I am more relaxed about it all. The BBQ takes a bit of a break, and hearty dishes, soups, and new smells are alive and well in the kitchen. As we look at this issue, we wanted to explore all things food and more and hopefully provide a few twists and turns along the way.
Jen helps us navigate “What’s for Dinner?” and I came away appreciating how challenging that question can be for parents tasked with producing that result the world over every day. We seek out “Where’s the Beef?” Learn the value of Vitamin D, discover delectable Halloween treats, and feast our way to winter. Finally, The Wooden Skillet shares how we can savor the flavors of a home-cooked meal.
No matter what, whether you are dining at home or in one of the wonderful restaurants in the area, food brings us together. Enjoyment, conversation, and the news of the day can all be shared with family and friends around the table. Keep the cell phones at bay and catch up with those you love.
See you around,
DAVE ROBERTSON, PUBLISHER @WACONIACITYLIFESTYLE
October 2024
PUBLISHER
Dave Robertson | dave.robertson@citylifestyle.com
MARKET SUPPORT MANAGER
Amy Janzen | amy.janzen@citylifestyle.com
EDITOR
Lauren Beaubaire | lauren.beaubaire@citylifestyle.com
PUBLISHER ASSISTANT
Kristin Schuette | kristin.schuette@citylifestyle.com
CONTRIBUTING WRITERS
Emily McKeever, Lutie Ronglien, and Jen Fortner
CONTRIBUTING PHOTOGRAPHERS
Jamie Joos Photography, Erin Jensen
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Zach Miller
LAYOUT DESIGNER Jamie Housh
Explore
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1—7: Wine lovers spent the weekend at three award-winning wineries within a 5-mile radius in wonderful Waconia for the annual Waconia Wine Festival! Schram Vineyards, Sovereign Estate, and Parley Lake Winery each offered their own unique experiences along with tastings, wine bottle specials, music, food, and other fun activities throughout the two-day event. Photography by Schram Vineyards
business monthly
Jes Naturals Celebrates its Grand Opening in Victoria
Jes Naturals CBD Wellness celebrated its grand opening this summer at 1750 Tower Blvd, Unit 107 in Victoria. This mother-daughter team is passionate about helping others live their healthiest lives and would love to work with you! Book a free private consultation, and shop their quality premium products in-store, or online. Their mission is to educate and empower their customers to prioritize their wellness and take control of their health!
Scan to read more
Kristin Genev Transitions to Owner of Soulful Smoothies
Soulful Smoothies has reopened, this time with a new owner! Previous employee, Kristin Genev has taken over this vibrant health cafe serving the community smoothies, smoothie bowls, wraps, and salads made from the freshest ingredients. Stop by and introduce yourself, then order the bold Tex Mex salad and refreshing Be Kind smoothie. You won’t regret it!
Find Your Perfect Fall Look at The Stash of Waconia
Is your closet in need of a fall fashion refresh? Are you unsure what’s ‘in’ this season? The Stash of Waconia can't wait to take care of you and your wardrobe! Turn to them for all the latest trends and those classic basics every outfit needs. Whether it’s a new pair of denim (skinny? straight? They’ll know!), a cozy sweater, or cute new boots, their helpful and friendly team is ready to help!
Scan to read more Scan to read more
Photography by Jes Naturals CBD Wellness
Photography by Soulful Smoothies
Photography by The Stash of Waconia
WHERE’S THE BEEF?
Explore three local meat markets that are a cut above the rest
ARTICLE BY EMILY MCKEEVER
Beef. It’s What’s for Dinner. We meet three passionate and committed meat providers in our community, each with a dedication to quality that sets them apart. Once you hear their storied histories and plans for the future, you’ll know the answer to the age-old question, Where’s the Beef? It’s in our community. And it’s really, really good.
GONGOLL BEEF
Father and son team Fred and Dave Gongoll not only share a driveway, they share a passion and a very busy hobby. Gongoll Beef is a third-generation family farm in Mayer that started in
Photography by Jamie Joos Photography
David and Laura Gongoll with daughter Evelyn. Photography by Jamie Joos Photography
the 1950s with Fred’s father milking cows on this expansive, picturesque 500-acre farm. In the 1990s, Fred began selling beef to acquaintances around town, starting with 18 steers in his first year. Since then, Gongoll Beef has steadily expanded, adding around 10 more animals to the herd each year. Their beef steers come to them at six months old and around 700 pounds. Fred and Dave (along with Uncle Doug, who helps out as well) believe that steers shouldn’t be confined, so straight away, theirs are allowed to graze and eat corn… with a healthy side of grass. “They eat three pounds of corn a day and gain about 100 pounds a month. We believe there’s something to not confining them and instead letting them stretch their legs.”
Gongoll Beef’s meats are rich in succulent qualities, but you’ll also find that every interaction with this small but mighty team is rich in passion. Dave works full-time for a construction company but has so much fervor for farming that he wishes he could focus on it full-time. “I just like doing it. It’s so relaxing – you talk to a farmer, and they’re never in a hurry. My Grandpa did it, my Dad does it. Do you know how people say they want to be like their Dad? That.”
Not if, but when you decide to give Gongoll Beef a try, simply give Dave a call. He’ll talk you through the process and connect you directly with their butcher. And don’t worry, if you’re not fluent in meat-cutting speak, the butcher will help you along! What size hamburgers do you want? How thick do you want your steaks cut? How do you want them packaged? No matter, you’re in for a treat and a wonderful new connection.
Gongollbeef.com
@gongollbeef1
SCHROEDER MEATS
Shortly after Kelly and Jeremy Hart started dreaming of creating a home-based business on their property, one where they could raise and process steers, they realized it was just out of their reach. Jeremy was a traveling fleet maintenance director, and Kelly was a stay-at-home mom. “We wanted to spend our days together as a family,” Kelly explains. A real estate agent friend notified them that Schroeder Meats was on the market, and they quickly began the buying process. “We experienced miracle after miracle throughout the process.” Out of these miracles came their mission: to use their platform to serve the community, inspire hospitality, and build Christ-centered relationships.
The team behind this heartfelt goal consists of three butchers, two wrappers, and an office manager, who all share the same vision and eagerness to see where the future takes them. One direction includes honing in on processes and efficiencies to continue serving the community in an exceptional way. “We also want to grow our lines of spices and seasonings and plan on creating an online store with local home delivery.”
When you walk into their retail shop in New Germany or one of several stores in and around Carver County where they have a presence, you’ll find beef sticks, beef jerky, bratwursts, and summer sausage. They process beef, hogs, sheep, the occasional alpaca, and have a very large wild game market in the fall. But the thing they’re most proud of is their bacon. “Jeremy developed new recipes of original and peppered bacon that customers rave about!”
“THEY EAT THREE POUNDS OF CORN A DAY AND GAIN ABOUT 100 POUNDS A MONTH. WE BELIEVE THERE’S SOMETHING TO NOT CONFINING THEM AND INSTEAD LETTING THEM STRETCH THEIR LEGS.”
In the end, Schroeder Meats prioritizes relationships over transactions. They place a high importance on spending time explaining what they do and how they do it to newcomers. They spend time catching up with seasoned farmers. They deliver an outstanding product, and when they don’t, they make it right. “We dream of making Schroeder Meats a destination spot in little New Germany.” It seems they’re well on their way. Schroedermeats.com @schroedermeats
CATHY’S MACKENTHUN’S MEATS & DELI
In 1955, Ruben Mackenthun opened Mackenthun’s Sausage on Main Street in downtown St. Bonifacius – and it was the epitome of your small-town meat market. Ruben and his family of five served the community fresh and smoked meats, but they also served up memories. Cathy and her siblings grew up in the shop. “We still have older folks come in and tell the story about how my dad would give them free hot dogs as a kid,” Cathy shares. It was all about family, the hard-working one they had great pride in, and the families in the community.
After Ruben passed away unexpectedly, Cathy, with the help of her mother, took over. In 1988, the business, now known as Cathy Mackenthun’s, moved to its current location. Cathy worked extremely hard to make it profitable, skinning deer during deer season and starting fires for the smokehouses in the middle of the night to prepare for the busy day ahead. History began to repeat itself when her children, Sophia and Wyatt, started helping out and continued to do so on and off throughout college and in the initial stages of their careers. Both have since returned as full-time managers and soon-to-be co-owners when the baton is passed to the fifth generation.
Owners of Schroeder Meats, Kelly and Jeremy Hart, with their family
Cathy’s staff of 40 – chefs, sausage makers, meat cutters, management, deli and retail staff, and part-time high school students – work hard to continue the tradition of serving local, fresh, handmade products and providing the unique experience that all started with Ruben. Let’s start with the mouthwatering smell that hits you immediately upon walking through the door. That’s local beef, lamb, pork, and chicken. It’s pot pies, lasagnas, and beef stroganoff. It’s old-fashioned wieners, bologna, jerky, and numerous flavors of bratwursts and sausages. And the bacon… Oh, the bacon. “We use a traditional method to dry cure our bacon that takes longer but results in a far superior product smoked with apple wood in our real wood smokehouses,” Cathy says. And speaking of smokehouses, theirs, built in 1972 by a local blacksmith, were grandfathered in (only electric smokehouses are allowed now), which adds even more flavor to this cherished cornerstone of the community.
If that taste bud tingle hasn’t already gotten you planning a visit, there’s more! For lunch, you can grab a cold or grilled specialty sandwich every day of the week or enjoy a hearty breakfast burrito on the weekends. Head to the deli counter for maple beef sticks to go – made with their very own in-house maple syrup. “It’s hard to find another store like ours that does all these different services and products, all from one location, especially with everything still being made by hand.”
They only hire experienced, passionate workers who put quality and patrons at the forefront. Translation: exceptional customer service. “Finding our niche as a small family-run meat market has been crucial to our survival.” You’ll find beef bacon, USDA prime briskets, premium ground brisket burgers, and local bison products, and they’re constantly adding to their repertoire. In the future, you might find them expanding their current location, adding another location in the Twin Cities or Duluth, and even adding an online purchasing option. And that delicious weekend burrito we mentioned? Soon, you might just be able to dive into one every day of the week. And knowing the enthusiasm of Cathy’s team, this is just a taste of things to come.
Cathymackenthuns.com @cathymackenthuns
Cathy Mackenthun with Wyatt and Sophia
Winter’s Coming. Got Your Vitamin D?
WE ASK THE EXPERTS AT RIDGEVIEW HOW TO KEEP YOUR VITAMIN D LEVELS UP AS THE DAYS GET SHORTER
ARTICLE BY LUTIE RONGLIEN
Ah, fall. The days are shorter than a month ago, the kids have somewhat settled back into their school routines, and the Halloween decor is up. We've swapped out our shorts and Birkenstocks for cozy sweaters and boots. These crisp fall mornings are beautiful, especially if you're up early enough to watch the sun come up, showing the beautiful shades of pink and orange. This time of year is lovely, but we can't avoid what's next: the darker days of winter. With these shorter days comes a shorter supply of something our bodies need: vitamin D.
Julie D. Anderson, a registered dietitian at Ridgeview, says it's pertinent to get the right amount of vitamin D in the winter, especially for us Minnesotans.
"Vitamin D plays a critical role in maintaining the balance of calcium in your blood and bones," Julie says. "It helps prevent osteoporosis and fractures, as well as rickets (soft bones) in children. Research also shows that vitamin D may be helpful for cancer prevention and be beneficial for cognitive health and immune function."
Our shortest day of the year, December 21, gives us just under seven hours of sunlight compared to almost 16 hours on June 21. That's half the opportunity to get our daily dose of vitamin D from the sun.
"Our bodies make vitamin D from adequate sun exposure," Julie says. "No other vitamins can be made from the sun. Those of us who live in Waconia live above the 37th parallel latitude, which means the sun's rays aren't strong enough to make any vitamin D between October and April."
So unless you're lucky enough to be a snowbird who flies somewhere sunny for the winter, what can you do about it?
Julie encourages people to get the vitamin from their food. Some great sources of vitamin D are fatty fish such as salmon and tuna (a serving of wild-caught salmon provides a whopping 1,000 IU of vitamin D) and fortified foods such as milk, yogurt, cereal, and orange juice. You can also get vitamin D from eggs (keep the yolk). Julie says the following amounts of vitamin D are the recommended daily allowances through either food intake or supplement:
• Infants 0-12 months: 400 IU daily
• Children 1-13 years: 600 IU daily
• Teens 14-18 years: 600 IU daily
• Adults 19-70 years: 600 IU daily
• Adults 71 and older: 800 IU daily
• Pregnant or breastfeeding mothers: 600 IU daily
If you're worried you may not be getting enough vitamin D, you might be right. According to the Cleveland Clinic website, about half of the adult population is vitamin D deficient. Some of the symptoms include:
• Bone pain
• Fatigue
• Mood changes
• Muscle weakness, aches, or cramps
The good news is it's an easy fix. Simply eat more foods with vitamin D, take a daily supplement, or pack your bags and head south this winter. But then you'd miss out on all the beauty and wonder of winter in Minnesota, and who wants to miss that?
“Those of us who live in Waconia live above the 37th parallel latitude, which means the sun’s rays aren’t strong enough to make any vitamin D between October and April.”
ARTICLE BY EMILY MCKEEVER
PHOTOGRAPHY BY JAMIE JOOS PHOTOGRAPHY
Waconia What’s New in
WICKEDLY GOOD HALLOWEEN TREATS FROM BAKERY ON MAIN
This month, you might think the most excited humans live in your house, planning costumes and cobwebbing up the front yard, but perhaps you haven’t met Courtney Blount, pastry chef at Bakery on Main. Over the years, Halloween has gone from homemade costumes (white sheet ghost, anyone?) and the trusty pillowcase-turned-candy-bag to high-tech decorations and themed parties. Still, no matter what decade we’re in, the to-do list is always long. But with Courtney behind the mixing bowl, baking is one thing you can check off your October plans. She’s creative and fall-obsessed, and she uses bakery puns like “donut” give up and refers to herself as being “the right kind of crazy” for the bakery. I don’t know about you, but that’s the kind of person I want mixing the batter of my chocolate Jack Skellington cupcake.
Courtney has been with Bakery on Main since it opened five years ago. Her grandma was a pastry chef, so she likes to say that baking is in her blood. “I can remember her teaching me how to pinch the dough just right around the edges.” And some of those memories start creeping in when Courtney’s working, especially around the holidays. “Pastry is my creative outlet, working with my hands, seeing a product from start to finish, paying attention to the present moment.” Her perpetual goal is to make people happy with food. Couple that with all that inspires her – her co-workers, a tried-and-true recipe from her grandma, and the community. Add in her innate curiosity and passion, and you won’t find a Halloween treat made with more heart and autumn magic. “I love October and the fall season.
The cooler temperatures, the beautiful landscapes, and, more importantly, the feel-good flavors like cinnamon, pumpkin, ginger, chai, and apple. They make us all feel cozy and warm.”
Bakery on Main’s pastries are made from scratch in small batches to guarantee that everything tastes as good as it looks. If you’re wondering what to choose from the clear cases of this quaint shop, the answer is... everything. But if you’re asking what the most popular item this time of year is, it’s their donuts. The team likes to call the theme ‘cute-scary,’ so think of festive figures like mummies, Draculas, and jack-o’-lanterns. “Our three donut fryers use their creative minds and artistic skills to blow us away with their creations.” The team also likes to incorporate all the soulful fall flavors in their bakery goodies, so you’ll find scones, muffins, cookies, and cheesecakes with those comfort-evoking notes. The apple crisp cheesecake, influenced by two of Courtney’s favorite desserts, is a must-try, and their scones are a community favorite all year round.
After you’ve filled your cart with bags of snack-size candy bars for visiting ghosts and goblins, stop in for a warm welcome and a brown box full of Halloween goodies at the Bakery on Main. You’ll be treated to the essence of fall in baked form and perhaps a few more quirky puns and quips because it is true that life is sweet, but these treats are spooktacular.
https://bakeryonmainmn.com/
FEAST YOUR WAY TO WINTER
ARTICLE BY EMILY MCKEEVER
FALL’S BEST COOKBOOKS FOR PERFECT COLD SEASON PREP
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
01
THE
PIZZA NIGHT: DELICIOUSLY DOABLE RECIPES FOR PIZZA AND SALAD
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
MODERN HIPPIE TABLE: RECIPES AND MENUS FOR EATING SIMPLY AND LIVING BEAUTIFULLY
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
02 03
HEALTH NUT: A FEEL-GOOD COOKBOOK
MASTERING BREAD: THE ART AND PRACTICE OF HANDMADE SOURDOUGH, YEAST BREAD, AND PASTRY
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
04
Aretha Franklin was once interviewed about her biggest challenges. She replied, “The biggest challenge is, for me, figuring out what to cook for dinner. Nightly, you know, just night after night.”
R.E.S.P.E.C.T Aretha. I feel that.
I am a sufficient home cook. I might be on the edge of being considered a good home cook.
Life Minded
I’m a well above-average baker, but we can’t subsist on cookies and cinnamon rolls alone, which is disappointing for so many reasons.
In my twenties, I had such ambition around cooking delicious meals. I watched Martha Stewart. I did recipe swaps with friends. I bought cookbooks and made notes in margins. I wrote dates and drew tiny stars in blue ink next to things that went well. Wrote “NEVER AGAIN” next to things that were a disaster. I bought large bags of on-sale chicken breasts and cooked chicken in every way conceivable. My husband wasn’t (isn’t) a great litmus test for good versus bad results because he will literally eat anything. Only once in twenty-nine years of marriage has he said (to my inquiring how he liked something), “Hmm, I don’t know that I’d make that one again” while dishing up a second helping. Once. But, there has been a direct correlation between my greatly improved cooking abilities and a great decrease in my enthusiasm. Because my family keeps changing and, the thrill of deciding what to make has long been extinguished.
Currently, one person who lives here is trying to eat clean and eat healthier. Another is trying to rapidly put on muscle mass. This requires many meals per day and occasionally cooking beef at 10:00am, which is not my favorite. Yet another must eat gluten-free and won’t touch any fruit outside of apples, pears, and watermelon. Finding things to make that ring all these bells is like solving a riddle, and I can’t crack the code.
When my kids were young, I was plagued with following a different set of rules. There were so many rules. Introduce foods in a certain order. Don’t offer high-allergy foods. Do offer high-allergy foods. Fail. Had a kid allergic to three main foods eaten by toddlers worldwide. Experts said offer foods fifteen to twenty exposures to expand their palate. That was a lie. I had no idea the sight of zucchini 500 times could actually make my kid cry. It still makes him panic, and he’s sixteen years old now. What is for dinner? Not zucchini.
One summer, my husband and I were in line at a food stall at the farmers market in San Francisco. There was a tiny boy in front of us who ordered pasta with squid ink. I smiled at his
perfect parents and hoped my face didn’t betray the fact that my own kids demanded cheese crackers in fish shapes over bunny shapes and wanted their apples cut “skinny, not big,” and two only ate cooked carrots while one only ate them raw. Perhaps I created these picky people, or maybe they are just wired like that? Also - where could I purchase squid ink in Minnesota?
A friend of my youngest son is a frequent visitor to our house. When I ask what he would like of available options, he always replies, “I’m eating whatever you’re making, Mrs. Fortner.” THIS is the kind of customer I appreciate. He is welcome here, always and forever. Because it is hard work to think of and then create thousands and thousands and thousands of meals.
And just as I felt like giving up and buying 500 frozen dinners, I overheard my son sit down to dinner the other night and sigh and say, “It’s so nice to have food made for you.” It really is. And it energizes me to focus on the more important element of what is for dinner. It’s not important what it is as long as there is dinner and we have it together.
Minded
COLUMN BY JEN FORTNER
Jen Fortner is a freelance writer who enjoys asking friends and strangers far too many questions. She spends her spare time sitting in inclement weather watching youth sports, traveling, cooking, and searching for the very best baked goods. She lives in the Southwest Metro with her husband, three children and the most spoiled dog.
SAVOR THE FLAVORS
Bring the joy and essence of home-cooked meals to your table with The Wooden Skillet
ARTICLE BY EMILY MCKEEVER
PHOTOGRAPHY BY ERIN JENSEN
Cable knit sweaters and crackling fires aren’t the only snug pleasures required for this cozy season.
A dish made from savory ingredients to indulge in when the sun sets earlier than we’d like or a soothing cocktail rich in everyone’s favorite fall flavor–apple–will heat even the coldest of autumn-weary hearts. Erin Jensen, owner and founder of The Wooden Skillet, your go-to food blog when looking for everyday, delicious fare for the entire family, shares three of her favorites that all but guarantee that just hugged feeling.
“I grew up cooking with my mom. She was always making something wonderful, whether it was a homemade dinner, canning jam, or a fun breakfast. She inspired me to have fun in the kitchen, and it just kind of stuck with me!” Erin shares. She always knew she loved cooking but didn’t know she could make a career out of it. That is, until 2015, when she started her blog just for something fun to do once in a while. Soon after, she began earning a small income from advertising, working with brands, and doing food photography for other food blogs. As the business grew, so did the realization that Erin could leave her position as an attorney and focus on her blog full-time. So that’s what she did.
And grow it has. Currently, The Wooden Skillet has over a million page views per month and approximately 260,000 followers across social media platforms. Erin admits this is largely due to her supportive team consisting of Bridget Montag and Liz Sipley. Between the two, they offer expertise in nutritional and advertising guidance, take
care of technical operations, manage content and brand, and provide outstanding writing.
This trio loves developing mostly healthy, fresh, and flavorful real-food recipes for everyday life. On their sleek and vibrant (not to mention mouthwatering) website, you’ll find a delectable variety of weeknight and weekend dinners, along with special occasion dinners that take a little extra time and effort. And their supporting dishes are endless–sides, drinks, and desserts. If grilling and smoking is your cup of chai tea (they make a mean chai tea latte), you’ll be blown away by their skill in these techniques.
What’s the best way to get in on this appetizing action? “Search around on the site and get inspired, sign up for our newsletter so you always know what recipes are new, and follow us on social media so you always know what we’re up to.” And the fun doesn’t just stop at avocado turkey burgers, smoked chicken wings, and fresh mango smoothies. Erin is hoping to expand the site, along with the community that supports it through new and updated recipes, videos, tutorials, unique social media content, and one day she wants to develop a cookbook or some sort of physical product in the food space.
So, dive into the culinary journey that is The Wooden Skillet. Soon, you’ll be in your kitchen donning a crisp white chef’s hat, impressing your friends with these truly delightful dishes. Don’t worry, there’s more than enough yum to go around.
https://thewoodenskillet.com/ @thewoodenskillet
APPLE CIDER MARGARITA
Ingredients:
Cinnamon Sugar Rim:
• 1 teaspoon cinnamon
• 1 teaspoon granulated sugar
• Real maple syrup
For a single serve:
• 3 oz apple cider
• 2 oz tequila
• 1 oz orange liquor
• 1 teaspoon real maple syrup
• 1 oz lime juice
• Garnish (optional): star anise, sliced apples, cinnamon stick
Directions:
Add cinnamon and sugar to a plate; stir to combine.
Rub a little bit of the maple syrup along the rim of the glass (alternatively, you can pour some extra maple syrup on a plate and dip the rim in it – but it will drip a bit). Then dip in the cinnamon sugar mixture to coat the rim.
Add maple syrup, apple cider, tequila, orange liquor, and lime juice to the glass. Stir to combine.
Add ice and stir again.
Garnish with apple slices, star anise, and a cinnamon stick.
Notes:
Pitcher Recipe: For a pitcher that holds approximately 60 ounces, use the following measurements for the cinnamon sugar rim: 1 tablespoon cinnamon, 1 tablespoon sugar, and maple syrup. For the margaritas: 3 cups apple cider, 2 cups tequila, 1 cup orange liquor, 3 tablespoons real maple syrup, 1 cup lime juice, and ice for serving (taste and adjust maple syrup, as needed). This pitcher makes approximately 8 servings.
Real maple syrup: This will mix better if it’s at room temperature. If it’s really cold, it will fall to the bottom and not blend as well.
BEST SHORT RIB RAGU
Ingredients:
• 6–8 beef short ribs (approximately 3-4 pounds)
• Kosher salt and ground black pepper
• 2 tablespoons avocado or olive oil (or butter), divided
• 2 teaspoons garlic cloves, minced
• 2–3 celery stalks, sliced
• 2–3 medium carrots, peeled, sliced, and quartered (halved works too)
• 1 medium sweet yellow onion, diced
• 25 oz marinara sauce (homemade marinara sauce or store-bought)
• 1–2 bay leaves
• 1 herb bundle
• A splash of red wine, 1/4-1/2 cup works perfectly (optional).
• Pappardelle pasta or spaghetti squash.
Directions:
If possible, let short ribs sit out and come to room temperature (approximately 1 hour).
Pat them dry with clean paper towels and season with salt and pepper all over; set aside. Add 1 tablespoon oil or butter to a large cast iron skillet and bring to medium-high heat. Sear short ribs on all sides (do this in batches if needed). Add approximately 1/2 cup of marinara sauce to the slow cooker and spread out to coat the bottom. Transfer the browned short ribs to the slow cooker.
Sauté veggies in the same skillet the short ribs were in, then add another tablespoon of oil or butter, garlic, and onion. Stir, allowing them to cook for 1 minute on medium-high heat until the garlic is fragrant and the onion has softened. Add celery and carrots. Sprinkle with salt and pepper. Stir and allow to cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Pour vegetable mixture into crockpot on top of the short ribs. Pour the rest of the marinara sauce on top and add bay leaves, herb bundle, and red wine (if using). Mix to coat the short ribs.
Cover and cook for 7-8 hours on LOW or 5-6 on HIGH.
Before serving, remove short ribs and place them on a plate. Shred meat using two forks, discarding bones and connective tissue. Place shredded meat back into the crockpot and mix to combine.
Serve with pasta, zoodles, or cooked spaghetti squash. Top with parmesan cheese, if desired.
Notes:
Cooking Time: cooking time will vary greatly between slow cooker and instant pot – here, I used the slow cooker cooking time.
Make it spicy: Feel free to add some red pepper flakes if you want more spice.
Boneless short ribs: These work in the recipe as well, but a lot of flavor comes from having the bones cooked as well.
CHICKEN ENCHILADA SOUP
Ingredients:
• 3 tablespoons butter or ghee
• 2 teaspoons garlic, minced
• 1 yellow onion, diced
• 3 tablespoons flour (gluten-free works)
• 3 tablespoons chili powder (more if desired)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 4–5 cups chicken broth
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 teaspoon lime juice (more to taste)
• 1 pound boneless skinless chicken breast OR approximately 6 bone-in chicken thighs
• 10 oz can diced green chiles
• 1 15oz can corn, drained
• 1 15oz can black beans, drained and rinsed (optional)
• Toppings: sour cream, shredded cheese, and chopped cilantro
Directions:
Gather all your ingredients and measure them out ahead of time. Have your broth in a container with a little spout – this will help this recipe go much more smoothly and quickly!
Add butter to a medium saucepan. Bring to mediumhigh heat.
Add garlic and onion; move around the pan until the onions soften, approximately 1-2 minutes.
Add flour and whisk immediately until fully combined with the butter to create a bit of a paste.
Add chili powder, cumin, garlic powder, onion powder, oregano leaves, salt, ground black pepper, and tomato paste to the pan. Whisk to combine.
While you whisk slowly, pour in the broth, adding about 1/2 cup or so at a time.
Once the broth has been added, turn up the heat a bit and bring the liquid to a low simmer. Add the apple cider vinegar, lime juice, and chicken. Cover and let simmer for 15-20 minutes or until chicken is fully cooked.
Remove chicken and shred with two forks. Return to the pot with chiles, corn, and beans (if using).
Taste and add additional salt, lime juice, or chili powder as needed (everyone’s tastes are different, so feel free to adjust).
Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!
Want to become a more tax-efficient investor?
Learn about investment strategies that could potentially lower next year’s tax bill. Contact your financial advisor today to learn how.
641 Marketplace Dr, Ste. 4 Waconia, MN 952-442-1016 Ryan D Pederson Financial Advisor
OCTOBER 10TH - 20TH
Scarecrows Tour
Participating Businesses in Waconia | 9:00 AM
The Scarecrow Tour in Waconia has earned its spot on the top of many fall bucket lists. Hosted by the Waconia Chamber of Commerce, this fun activity is one that’ll delight the entire family. Pick up a map/ballot here https://www.destinationwaconia.org/ events/chamber-hosted-community-events/scarecrows-tour/ to tour over 40 scarecrows all over town. Vote for your favorite and drop it at any participating business. May the best scarecrow win!
OCTOBER 26TH
Victoria Fall Craft & Gift Show
Victoria Recreation Center | 10:00 AM
Step into a world of artisanal magic at the Victoria Craft and Gift Show! From 10am-4pm, immerse yourself in a bustling marketplace of local artisans and crafters. Explore a rich array of handcrafted goods, perfect for gifting or adding a unique touch to your home. The first 50 shoppers will receive a special swag bag filled with surprises!
Photography by Savvy Photage | V @savvyphotage
Your Boat Club:
We boating! are
These late-model, meticulously maintained fishing boats, ski boats, and pontoons have served our members well. Most of our boats have been in service for only three years and are regularly detailed and refurbished. It is simply time to replace them with brand-new models and find them a new home!
The average age of our fleet is 1.5 years old- meaning our members- and you- get to experience the newest boats in the market. Because our boats are in service, they are cared for better than the average boat.
Especially after the initial depreciation, boats tend to hold their value extremely well. If you are considering buying a boat, why not eliminate the risk of overpaying and save all of that expense?
When it comes to your family’s next great adventure, you can trust Your Boat Club. With decades of experience and an unmatched love for boating, you can rely on us. We are boating! Find out more at www.YourBoatClub.com/buy-a-boat today!