Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.
CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese
- Preheat oven to 450°.
- Spray a 9 x 13” baking dish with cooking spray and set aside.
- In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
- In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
- Stir until evenly combined.
- Pour this mixture into the prepared baking dish.
- Evenly arrange French fries in a single layer on top of the hot dog mixture.
- Bake for 30 minutes.
- Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.
Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar
- Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
- Drain off any excess grease.
- Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.
1 LARGE can chili beans (optional)
- Stir in beans if using and and simmer 15 minutes more.
2 tablespoons corn flour
1/4 cup water
- Whisk corn flour and water together.
- Stir corn flour mixture into chile.
- Simmer 20-30 minutes more.
- Serve HOT with topping of choice.
Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.
HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs
- Preheat the oven to 400°.
- Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
- In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
- Add the liquid aminos and eggs.
- Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
- Shape into meatballs (about 2 heaping tablespoons each).
- Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.
- Bake 15 to 20 minutes on the middle rack, or until browned.
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional
- Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
- Add the grated ginger and cook, stirring constantly until fragrant.
- Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
- Stir in the sesame oil and the scallions.
- Season with FRESH ground sea salt and pepper to taste.
- Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.
Okay, this sounds like a strangely weird combination of ingredients, but guess what? They work together REALLY well! These go fast and are asked for often so indulge yourself and enjoy!
CHILI LIME CHICKEN WINGS
2 1/2 pounds whole chicken wings or thighs
1 cup PURE maple syrup
2/3 cup chili sauce
Juice of lime juice
FRESH ground sea salt and black pepper, to taste
2 teaspoons paprika
Neutral oil for frying
1 bunch green onions, sliced
- In a large sauce pan whisk together the maple syrup, chili sauce and lime juice.
- Bring to a SLOW boil.
- Reduce heat to simmer and cook 30-45 minutes until reduced and sticky thick.
- Combine the flour, paprika, salt and pepper in a ziplock bag.
- Add chicken pieces, tossing to coat, shaking off excess.
- Heat oil in dutch oven to 375°.
- Fry chicken pieces 6-8 minutes until cooked through. DO NOT CROWD THE PAN!!!!
- Drain chicken pieces on paper toweling.
- Transfer chicken to a large shallow baking dish and pour sauce over, turning chicken pieces to coat well.
- Garnish with green onions and lime wedges.
- Serve immediately.
NOTE: I often use a stick of butter or crisco and fry the chicken pieces like grams taught me – cooking on one side until the bleed and then turning them for the same amount of time on the other side.
SEVEN LAYER DIP TACO CUPS Servings: 12
6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*
- Preheat oven to 350º.
- Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
- Generously coat a standard-size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Spoon a tablespoon of re-fried beans into each sheet.
- Sprinkle shredded cheese over each sheet.
Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
- Cook for 15 minutes.
- Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!
Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!
LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4
1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder
- Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.
- Whisk together the hot sauce and avocado oil.
- Toss to coat in oil and hot sauce mixture.
- Sprinkle with garlic salt, lemon pepper and ranch seasoning.
- Toss to evenly coat with seasoning.
- Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
- Serve with a side of your favorite ranch or bleu cheese dressing. We use Bob’s Big Boy.
BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon Bragg’s liquid aminos
1/2 tablespoon vodka
1/2 lemon, zested and juiced
FRESH ground sea salt & black pepper
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)
- Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
- Season with salt and pepper.
- Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
- Place a celery stalk with leaves into each glass.
CHARRED APRICOT RASPBERRY WHISKEY WINGS
3/4 cup QUALITY (Bonne Mamam) raspberry apricot preserves
3 tablespoons Seagrams 7
Juice of 2 FRESH limes
2 tablespoons BRAGG’s liquid aminos
1 tablespoon GO CHU CHANG
1 small 6 ounce can pineapple juice
2 1/2-3 pounds chicken wings and/or drumettes
- Whisk together everything except the chicken in a LARGE bowl. Set aside 3/4 cup for later.
- Add chicken pieces and toss to coat.
- Cover and refrigerate 3-4 hours.
- Heat grill to medium low.
- Toss chicken once again before laying on grill in a single layer.
- Grill 10 minutes.
- Flip and grill 10-15 minutes more until cooked through.
- Toss with reserved sauce before serving.
I LOVE to serve these with CARAMELIZED PINEAPPLE!
Compliments of Martha over at Seaside Simplicity I bring you her Baked Ricotta Dip. I have found A LOT of uses for the leftovers also. And yes, with just two of us there ARE leftovers.
The first time I used the leftovers as a thin layer in my Ravioli Lasagna between the first layer of ravioli and the meat sauce. Next time I will make a batch in a large flat baking dish that can be easily transferred to a thin layer in the lasagna.
The second time I added some leftover Cara Mia Artichoke Bruschetta from Star and 8 ounces of tomato sauce. I then served it over some simple pan seared chicken breast for a complete meal.
BAKED RICOTTA DIP
2 cups ricotta cheese
1 cup shredded mozzarella cheese
4 cloves of garlic, minced
1 teaspoon Italian seasoning
- Preheat oven to 400°.
- Mix all ingredients together.
- Pour into a 8″ greased baking dish.
- Sprinkle with additional Italian seasoning and bake about 40 minutes or until bubbly and golden brown.
- Serve with Crostini or sourdough chunks.
- If you don’t like garlic, it can be completely omitted or decreased in amount and you’ll still have a delicious warm cheesy dip.
- If you love a good strong garlic flavor like we do, mix an additional 4-6 cloves of minced garlic with a tablespoon of olive oil or avocado oil and pour over the top for the last 10 minutes of baking time.
- For a slightly sweet version, omit garlic and Italian seasonings and add a tablespoon of a good QUALITY honey, with additional honey to drizzle on top, great for brunch!
- Cut French bread in 1/2 inch thick slices.
- Brush both sides with olive or avocado oil.
- Sprinkle with Italian seasoning (optional).
- Bake at 400° for 3 minutes, flip and bake an additional 2-3 minutes.
I didn’t have any crostini, but did have some good sourdough bread that was beginning to stale so used that and it was great!
ACTIVE PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL START TO FINISH TIME: 45 minutes
WHY I’LL MAKE IT AGAIN: It’s the perfect tailgating food!
HAM & CHEESE PULL APARTS
4 sourdough rolls or 1 LARGE Italian or sourdough bread loaf
1/2 cup melted unsalted butter
1 + 1/2 cup shredded Mozzarella cheese or Monterey Jack or Baby Swiss
1 1/2-2 cups SMALL diced country ham or bits of deli ham
2 green onions, minced
- Preheat oven to 350°.
- Cover a baking sheet with foil.
- Place rolls foil.
- Slice rolls in a cross hatch pattern. Be sure NOT to slice all the way through.
- Drizzle the butter into all the crevices.
- Stuff the crevices with 1 cup of the shredded cheese and minced ham pieces.
- Top with minced green onions.
- Wrap loosely with a large piece of foil on top.
- Bake 15 minutes.
- Top with remaining cheese.
- Uncover and bake another 10 minutes until cheese is golden.
I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try. It made just a couple changes, but it really makes an awesome appetizer. The recipe apparently has a convoluted history of unknown origin… Billie’s friend Nancy too the recipe to a garden club Christmas Party. She had gotten the recipe from her brother-in-law’s niece…
18 ounce jar SMUCKER’S pineapple preserves
18 ounce jar SMUCKER’S apple butter or jelly
3.75 ounce jar Inglehoffer (German) horseradish
1 tablespoon Coleman’s dry mustard
1 teaspoon FRESH ground pepper
8 ounces cream cheese, softened
1 box wheat thins
- In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
- Chill at least 2 hours.
- Place cream cheese on a platter and pour sauce over top.
- Serve with crackers.
I was recently chatting with a bartender friend of mine and it occurred to us that not only did Cinco de Mayo fall on Taco Tuesday this year, something this bar is well known for in the area, but so does St. Patrick’s Day. We were throwing about ideas for Corned Beef Tacos, but it just didn’t feel right. So, I started playing around to come up with a taco recipe for St. Patrick’s Day and we have a winner!!
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1/4 teaspoon QUALITY cinnamon
1 tablespoon FRESH ground sea salt and tri-color pepper
- Combine all the seasonings until well blended.
- Rub pork shoulder ALL over and set aside 5-10 minutes while you heat the oil.
2 tablespoons avocado oil
3 pound pork shoulder
1 onion, sliced thin
2 Guiness 12 ounce beers *
6 cloves garlic, minced
- Preheat oven to 300°.
- Heat oil over medium high heat.
- Sear Pork on ALL sides.
- Add onion pieces.
- Add garlic.
- Add Guinness.
- Cover and move to oven for 3 1/2-4 hours.
- Shred meat from bone and discard bone.
- Return meat to juice.
SALSA VERDE CREMA
1 cup sour cream
1 cup salsa verde
handful chopped cilantro
1 lime juiced\
FRESH ground sea salt and tri-color pepper
- Pulse all the ingredients together to desired color and consistency. The more you blend the lighter the color will become.
Tortillas (regular or spinach) (hot oil dipped or soft)
shredded cabbage or coleslaw
- Spread a layer of cream over the tortilla.
- Top with a forkful of shredded pork.
- Top with a forkful of slaw or cabbage.
- Add a dollop more of cream.
- Sprinkle with cilantro.
NOTE: I am not fond of beer so I also have a version where the beer is substituted with ginger ale. Canada Dry has a new version that is paired with Orangeade that makes this dish out of this world!!
I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation. I’d say we probably have a 75% success rate 😀 But, these were fantastic!
BBQ “ICE CUBE TRAY” BACON BALLS
10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce
- LIGHTLY spray ice cube tray with non-stick cooking spray.
- Overlap bacon slices across an ice cube tray.
- Gently push bacon into the ice cube holes.
- Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
- Divide meat into equal portions and press into ice cube tray.
- Fold bacon slices over top of meat mixture.
- Preheat oven to 400°.
- Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
- Bake 20 minutes.
- Remove tray from oven and generously brush with BBQ sauce.
- Bake 10 minutes more.
- Remove from oven and cut apart into individual “cubes.
- Insert toothpicks and serve.