13 | May | 2011 | 4 little Fergusons

We took a trip down to the mailbox bright and early this morning. The birds were singing, the sun was shining through the trees, the kids were in great moods! It’s moments like this that put a smile on my face and a song in my heart.

As we walked, we found a birds nest! An itty bitty one.

Ty thought he spotted a bird looking for it, but then decided it probably would be ok if we took it inside with us instead.

This is our front gate, we open and shut it with a garage door opener as we come and go.

The kids think its super cool to ride on it but much to their dismay, momma couldn’t get the code to work, so no fun rides this morning. Sorry guys!

The recipe I want to share with you today is one of my favorite “Summer is coming” meals. It’s really unique and fun and makes for a colorful platter for your dinner table. Naturally, my kids go for the brats and potatoes first, but we make them eat it all, even the Green onions, and they’ve learned to like it! Oh, and the creamy mustard dipping sauce is a must, even my mustard haters LOVE it with this meal! Click on the title to be taken to TK to print.

Brats and Tots Kebabs

FOR THE DIPPING SAUCE:
¼ cups Mayonnaise
½ cups Sour Cream
6 Tablespoons Stone Ground Mustard
Splash Of Vinegar For Kick

FOR THE KEBABS:
1 pound New Potatoes (about 15)
2 cloves Garlic, Pressed
2 teaspoons Dried Dill
½ teaspoons Each, Salt And Pepper
3 Tablespoons Olive Oil
1 bunch Green Onions
10 whole Johnsonville Brats
2 quarts Cherry Tomatoes

1. Prepare the grill. Make the mustard sauce by mixing the mustard, sour cream, vinegar and mayo together and refrigerate until ready to serve.

2. For kebabs, cut potatoes in half and place in water on the stove. Cook until potatoes are just barely fork tender; drain and place in a large bowl. Drizzle with oil, add garlic and seasonings, mix gently.

3. Cut green onions in 2-inch long sections, add to potatoes and gently stir.