INGREDIENTS
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2
slices American cheese, quartered (2.5 oz)
10
large hot dogs
Cooking spray
Mustard or ketchup, if desired
My KIds Loved these
Thursday, April 23, 2009
Corndog Chili
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Preparation
Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
Easy Spanish Rice
INGREDIENTS
1 tablespoon olive oil
1/2 cup chopped onion
1 cup long grain rice
3 tablespoons McCormick® Smoky Sweet Pepper Blend
2 1/2 cups reduced sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
DIRECTIONS
1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice and Seasoning Blend; cook and stir 2 minutes.
2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Cover and simmer 8 to 10 minutes or until rice is tender and liquid is absorbed.
1 tablespoon olive oil
1/2 cup chopped onion
1 cup long grain rice
3 tablespoons McCormick® Smoky Sweet Pepper Blend
2 1/2 cups reduced sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
DIRECTIONS
1. Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice and Seasoning Blend; cook and stir 2 minutes.
2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Cover and simmer 8 to 10 minutes or until rice is tender and liquid is absorbed.
Wednesday, April 22, 2009
Sloppy Buffalo Joes
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Directions
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Directions
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
Subscribe to:
Posts (Atom)