Beefy Chili Dogs

• I happen to love hot dogs so tonight we had them with this topping...and man! was it good.
  
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• 12 ounces ground beef
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, minced
• 1 14 1/2-ounce can diced tomatoes
• 1 4-ounce can diced green chili peppers- I cut up green and red peppers
  
• 1 tablespoon chili powder
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon celery seeds
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 10 frankfurters
• 10 frankfurter buns, split and toasted
• Shredded cheddar cheese
• Finely chopped onion
• Yellow mustard

Directions

1. For meat sauce: In a large skillet, cook ground beef, 1 cup chopped onion and garlic until meat is brown and onion is tender; drain fat. Stir in undrained tomatoes, chili peppers, chili powder, 1 tablespoon mustard, sugar, paprika, Worcestershire sauce, cumin, celery seeds, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2. Add frankfurters to skillet. Simmer, covered, for 10 minutes more or until frankfurters are heated through. Remove frankfurters from meat sauce.Robert grilled the dogs.

3. To serve, place frankfurters in split buns. Top each with about 1/4 cup of the meat sauce. Serve with cheddar cheese and additional onion and mustard. Makes 10 servings.

Slow Cooker Directions: Brown ground beef mixture as above; drain off fat. Transfer mixture to a 2 1/2- to 3 1/2-quart slow cooker. Add the remaining sauce ingredients. Cover and cook on high-heat setting for 2 hours or low-heat setting for 4 hours. Add the frankfurters to the slow cooker. Cover tightly; cook 30 minutes more or until frankfurters are hot. Serve as above or turn heat to low or warm and let stand up to 1 hour.

Garden Potato Salad

I made the following recipe yesterday for our Memorial Day Linner. And it turned out exactly as the picture that accompanied the recipe in the magazine...food network mag. I didn't have all the spices to boil the potatoes with but I made do by improvising.

Ingredients

• 1 lemon
• 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
• 2 or 3 sprigs fresh thyme
• 1 bay leaf
• 3 cloves garlic, smashed
• 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
• Kosher salt
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 3/4 cup fat-free plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
• 3 scallions, minced, whites and greens separated
• Freshly ground pepper
• 2 stalks celery, cut into 1/4-inch-thick slices
• 1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Directions

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

Alton's Brown Chicken Fried Steak...who else?

I must be in the mood for cooking this week. Perhaps because I need to enjoy dinners while Robert is still on days. It's a whole other matter when he returns to afternoons. So tonight's offering is one of Robert's favorites, one he often gets when we go out to eat at places similar to Cracker Barrel (and if you are wondering, I was able to get Robert the first of the four Shrek glasses offered by McDonalds....y'all know how he loves Shrek....so this was a surprise. Plus it is filled with CHOCOLATE MILK, another of his favorites).

Chicken Fried Steak

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

parmesan crusted chicken

Had a lovely meal tonight and Robert raved about the chicken so I thought I'd post it. It's fast and easy. I LOVE The foodnetwork magazine.

1/2 cup Hellmann's Real Mayo ... or whatever you have as long as it's MAYO
1/4 cup grated parmesan cheese
4 boneless, skinnless chicken breasts
4 t. Italian seasoned dry breadcrumbs
***** Here's what I used cuz it's better....PANKO toppings with Italian seasonings added

1. Preheat oven to 425.
2. Combine the Mayo with the parmesan cheese.  place chicken on baking sheet. Top evenly with Mayo mixture, then sprinkle with breadcrumbs.
3. bake 20 minutes or until chicken is thoroughly cooked.

vegetable fried rice with bacon

Ingredients

• 1 tablespoon vegetable oil
• 1/4 pound thick-cut bacon, cut into 1/4-inch pieces
• 3/4 teaspoon sugar
• 2 1/4 teaspoons soy sauce
• 3 cloves garlic, thinly sliced
• 1 2-inch piece ginger, peeled and minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
• 5 cups cooked long-grain white rice
• 1/4 cup low-sodium chicken broth
• 4 large eggs
• 1 bunch watercress, stems removed
• Spicy mustard or chili sauce, for serving (optional)

Directions

Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

stuffed butterfly pork chops

dad's marrying a couple tonight so I've had to start early on my prep for dinner cuz I also have a piano lesson to give...so he'll have to eat when he gets home. I combined 2 recipes and came up with this one:

1/3 c. butter
1/2 tsp. salt
3/4 tsp. sage
1/4 tsp. pepper
1/2 c. diced celery
4 c. toasted bread cubes
1/2 c. coarsely chopped onion
2 lg. delicious or winesap apples
1/4 c. raisins
6 pork chops cut 3/4 to 1 inch thick

Melt butter; add salt, sage, pepper, onion and celery and cook over low heat until vegetables are almost tender. Pour over bread cubes, stirring lightly to distribute ingredients evenly. Pare, core and coarsely chop one or two apples to make 1 1/2 cups. Stir apple and raisins into stuffing mixture and turn into baking dish (11 1/2 x 7 1/2 x 1 1/2 inches)

Glaze:
2 T. brown sugar
3 T. prepared mustard
1 T. fresh lemon juice

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, combine the brown sugar and mustard. Mix together well.
3. Butterfly the pork chops and arrange them in a 9x13 inch baking dish over the stuffing mixe above. Spread the mustard mixture over the chops, then sprinkle with the lemon juice.
4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.

I prepared the stuffing mixture in a caste iron skillet and then laid on the chops, and their glaze and then just slid the skillet into the oven.

Check for internal temp if you have an instant read thermometer

Alton Brown's Pan-Seared Rib-Eye Steak

Oh Wow! We had this amazing dinner on Sunday...way better than even steaks on the grill, if you can believe it. I need to return this cookbook to the library so I wanted to be sure and post these instructions so I don't forget and you can have a great steak adventure. No pictures cuz it was too amazing a dish to photograph, plus we were in heaven, savoring every morsel

NOTE: There's gonna be smoke. Turn on your hood if you have one and open a window. AB even removes the battery out of the smoke detector. I didn't find it quite as bad as this, however.

HARDWARE
cast iron skillet

SOFTWARE

2 1-1/2" boneless rib-eye steaks
1 t. canola oil, to coat
1 t. kosher salt
1/2 t. black pepper, freshly ground

1. Allow steaks to come to room temperature for 1 hour.
2. Position rack in center of oven. Crank to 500 degrees F and slide in a 12" caste iron skillet.
3. When oven hits temperature, carefully move skillet to cook top over high heat for 5 minutes.
4. Lightly coat steaks with canola oil then liberally sprinkle with the salt and pepper. Place carefully in pan, and don't touch for 30 seconds (you should use a kitchen timer).
5. Flip thesteaks with tongs and cook for another 30 seconds.
6. Move skillet back to the oven for 2 minutes/ Flip the steaks and cook for another 2 minutes.
7. Remove skillet to a heat-safe surface. For med-rare, the temp of the steaks should be between 130-140 degrees. Our steaks were much thicker so I cooked them longer in the oven...4 minutes per side and that worked out well.

When you temp the temp of the steaks do not insert the instant read thermometer from the top down, rather, insert it from the side, parallel to the base.

8. Allow steak to rest 5 minutes before serving.

You can place the steaks in a resting rig (meaning allow the juices to drain into a pan) and use the drippings from this as well as what's left in the pan to make a lovely sauce.

I added butter to the pan, some sliced onions and stirred around (called deglazing". I poured this over the steaks and then added some mozzarella cheese, grated. Yummy!

OR you could place the steaks over a slice of toast, preferable sourdough, which will absorb any escaping juices and make for a nice side bite in themselves

Tomato Sauce, Garlic, Artilicious Pasta

Ohhhhhhhhhhhh, YEAH.

After a very long day at the mill, I mean high school (I just
read dad's blog. Confusion.),
where one student would not just LEAVE ALREADY! IT'S 6 FREAKING O'CLOCK AND I'M HORMONAL AND STARVING TO DEATH-IT SHOULDN'T TAKE YOU 3 HOURS AFTER SCHOOL TO FINISH THIS PROJECT!!!!!! (Rips paper to shreds and jams some in mouth)...

...where was I?

Ok, so I'm really hungry and getting ready to jab a clay tool through my eye, when I finally left the kid in my classroom, which is totally illegal, and drove home to some leftover pasta from last night. It was good last night, but it. was. so. great this night.

I don't know how or why, but it made me roll around on the floor with joy afterward, canceling out any trauma inflicted during the course of the workday.

I was so inspired by this pasta muse that I needed to share it with my family. So here is how I did it, to the best of my memory:

Garlic, minced
Barely any onion, mostly to remind me of Hank
Olive oil in a pan

Get that going on low-ish heat.

Crack open a can of tomato sauce. Just straight up, not Prego or anything
Crack open some artichoke hearts. Sniff them if they've been sitting in the fridge for a while from that last artichoke binge. Taste a sliver. Determine they will not poison you.
Crack open a little bit (1/4 cup?) of chicken broth, in whatever form you happen to have.
(I have some Goya brand that is mostly in Spanish. It makes producing stock very mysterious and adventurous.)

Get all those in the pan and let them cook one way or another till they're getting warm.

Cooking. Cooking. Cooking. This represents maybe 8 minutes. Cooking. Cooking. Cooking.

Crack open a little cream. Not the sour kind. Turn the volume down on that pan, and put a little cream in until it looks like the color you've had in mind for a dish so yummy.

Ummmm... (I'm trying to remember what happened next.)

Oh yeah. Salt it until it has some taste. Season it with whatever. Thyme. Basil.

Eat it on some pasta.

Ohhhhhhhh, yes.

This is so good, seriously. Sometimes these things are not so great, or taste a little weird, like the ingredients are too detached to really get into. But this dish, on this night, was the best.




I wonder if that kid is still in my classroom.

Signed, Anyone But Marissa

Chicken Stir Fry

While traveling to Columbus yesterday I went through a bunch of magazines and saved some recipes. This is the one I made after church and it was very good. I only got a picture at the very end of the meal and this was all that was left.
Marinate:
1 egg white
1 T vinegar (i used apple but it called for Rice Wine)
1 T cornstarch

chicken thighs ( used breast)
3 cups of whatever veggies you want to use
carrots, bell peppers, onions, broccoli, peas, celery, etc.
Sweet and Sour Sauce (Kraft makes a great one)

Cut the chicken into pieces and toss with marinate. Cover and refrigerate for at least 1 hour.

Heat olive oil in a large skillet or wok. Drain the marinate off the chicken. Place the chicken in the hot skillet and cook til tender.

Remove the chicken, wipe down the pan.

Heat 2 T olive oil in skillet again and add 2 cloves garlic, 1 t. ginger, 2 minced scallions, pinch salt and sugar. Cook for 30 seconds. Then add the veggies cooking the hardest to cook fast but just cook til tender crisp. Add in a sweet and sour sauce til heated.

Serve over rice.

western potato rounds

This is a PC recipe that I have enjoyed but when I shared it with Dawn, she really did like it, as did her friends (the Friday Party People). Dawn called for it again just now cuz she thought it was on our family blog and it wasn't. So I'll post it here and she can add pictures. Try it...I am sure you'll really like it.

2 large unpeeled baking potatoes vegetable oil 1 cup Co-Jack Cheese, shredded 6 bacon slices, crisply cooked, drained, crumbled 1/3 cup green onion, slices 1/3 cup barbecue sauce 1 Preheat oven to 450. Using Garnisher, cut pototoes into 1/4" thick slices. Using Kitchen Spritzer, generously spray both sides of potato slices with oil; place on 15" round baking stone. Bake 20 minutes or til lightly browned' remove from oven. 2 In 1-qt. batter bowl, combine cheese, bacon and green onion. Using Pastry Bursh, generously brush potato slices with bbq sauce; sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.

Sorta/kinda Penn Station Artichoke Sub

Living in Atlanta, I am approximately 250 miles too far away from any Penn Station Sub shop to quench my occasional, yet burning thirst for a Penn Station Artichoke-mushroom sub. In its absence, I have decided to use my own intelligence that existed before this world to SUB-stitute my all-time favorite sammich (Get it? SUB-stitute?!?) with a version of my own concoction.

And like my own special brand of humor, not everyone will appreciate this sub. I realize that feelings run pretty deep and strong in this family about certain elements of this sub. You know who you are, mushroom (gasp!) and artichoke (the humanity!) haters. My best advice is to take a sip of Hater-ade, and try this sub out, substituting anything you hate with something you love (like onions, for example.) I realize this would probably change the cardinal essence of this sub, but I accept our diversity of taste buds.....

Let the Subbing BEGIN!

You'll need:

some type of sub roll
mayo (don't you dare put that miracle whip on there)
(Ok, if you must.......)
mushrooms, sliced up
artichoke hearts (I prefer these unmarinated)
mozzarella cheese
garlic, minced
balsamic vinegar, olive oil


Here's what I did:

1. Heat up the olive oil, toss in garlic, artichoke hearts, mushroom and let it slosh around a bit in the pan till tender.

2. Splash on some balsamic vinegar. We always put the vinegar on our food when we're at Penn Station, so if the vinegar did anything in its brief existence, its smell made me feel like the sub was going to taste like the real thing.

3. Spread some mayo on a sub roll you've already sliced open

4. Slop the arti-harsh/mush-death mixture on top of the open slices, spread the motz on top and let it brown a bit under your oven's (or toaster oven's) broil setting. (Open-faced)

5. Season to taste with salt or oregano or gold flakes or Parmesan cheese. If only I had that Parmesan, life would be different....I'd be living in New York with Hank already, I'd have wings that would pop out of my fingertips on command, it wouldn't be 90 degrees for 4 days straight already.........

...........................................

Enjoy the sub, Hatchamealers! Even more importantly, let me know if anyone out there ever does try this sammich, and how it goes and any advice you might have if you've ever tasted the real thing.

M2D2, at your service.

Sophia's Fruit Dip

Made this dip last night for the Stake RS Aux. Training session last night. It got rave reviews, as Sophia gave it. Thought you might enjoy it. Robert ate it straight out of the cup, no fruit. But we served it with all sorts of fruit.

8 oz. cream cheese, softenend
2 t. vanilla
3/4 cup brown sugar
1/2 bag Heath toffee bits.

Cream the cheese, then add the vanilla and whip.

Add the brown sugar and whip some more.

Do not add the toffee bits until right before serving.

I made 5 batches of this recipe and that much filled 45 of those 2.5 ounce cups that you buy with the lids. Each person got a cup for themselves...so no double dipping and less distractions for the speakers. A huge platter of fruit was in the center of each table.

Lemon Chiffon Cake

I didn't get to make my all time favorite birthday cake for my birthday. Robert was working afternoons and he kept commenting about who would eat this huge cake. Naturally, I could eat the whole thing over a few days. Last night we had the missionaries come for dinner and it was the perfect time to make my cake, a month late. It turned out spectacularly. I know basically no one else in the family likes this particular cake but I'm posting the recipe anyway.

The pictures isn't the greatest but:
Plus following this recipe is a recipe for the same cake but only with orange...as well as a recipe for candied zest to use as a decorative touch.

Lemon Glow Chiffon Cake
	2-1/4 cups sifted cake flour 1-1/2 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup safflower oil 7 large eggs, eseparated, + 3 additional egg yolks 2/3 cup water 2 Tbs lemon juice, freshly squeezed 1 Tbs grated lemon zest 1 teaspoon vanilla 1-1/4 teaspoons cream of tartar 1 Preheat oven to 325° 2 In a large mixing bowl combine the flour, all but 2 T of the sugar (reserve for egg whites), baking soda, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 1 minute or until smooth 3 In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 T sugar and beat until stiff peakds form when the beater is raised slowly. Gently fold the egg whites into the batter WITH A LARGE BALLOON WIRE WHISK. 4 Pour into the tube pan and run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or til a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1-1/2 hours) 5 Loose the sides with a long metal spatula and remove the center core of pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife (w wire cake tester works well around the coare. To keep th4e sides attracftive press the spatula against the sides of the pan and avoid any up and down motion). Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight. Cooking Tips Baking soda replaces baking powder to retain the lemon flavor while neutralzing some of the acidity.

Orange Glow Chiffon Cake

from the Cake Bible: rose levy beranbaumWhen Harry Baker, an LA insarnace salesman who baked for private Hollywood parties, invented the chiffon cake, it was the first major new type of cake since the angel food cake, invented about 100 years before it. He kept the recipe a secret for 20 years and finally, deciding to share it with the world, approached Betty Crocker, owned by General Mills. They purchased the recipe in 1947 and billed it as 'glamorous as an angel food cake but easier to make. 2-1/4 cups sifted cake flour 1-1/2 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup safflower oil 7 large eggs, separated + 3 additional whites 3/4 cup freshly squeezed orange juice 2 Tbs grated orange zest 1 teaspoon vanilla 1-1/4 teaspoons cream of tartar 1 Preheat oven to 325° 2 In a large mixing bowl combine the flour, all but 2 T of the sugar (reserve for the egg whites), baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth. 3 In another large mixing bowl beat the egg whites til frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 T. sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter WITH A LARGE BALLOON WIRE WHISK, just until blended 4 Pour into the tube pan, run a small metal spatula or knife through the batter to oprevent air pockets, and bake for 55 minutes or til a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well over the counter, and cool the cake completely in the pan (this will take about 1-1/2 hours) 5 Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (a wire cake test works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up and down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. 6 Wrap airtight.

Candied Zest
	citrus peel makes a flavorful and attractive decorative touch when cut into fine strips and sweeted in a sugar syrup. This candied zest is particularly suited to decorating a cake containing citrus fruit 3 large thick-skinned oranges 1 cup sugar 1 cup water 1 Tbs corn syrup 1 With a sharp knife remove strips of peel, avoiding the bitter white pith beneath. 2 Place in a saucepan of boiling water and simmer 15 minutes to soften and remove bitterness. Drain and rinse under cold water 3 In the same saucepan combine the sugar, water, and corn syrup and bring to a boil, stirring constantly. Stop stirring, add the zest, and cover tightly. Simmer over low heat for 15 minutes without stirring or uncovering. Remove from teh heat and cool, covered. 4 Refrigerate the candied zest in the syrup in an airtight container up to 1 month. When ready to use, drain the zest. Cooking Tips store for 1 month refrigerated