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In Jennie's Kitchen
Check out what Jennie's cooking this week! |
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Friday, November 06 , 2009 - Volume III, Issue 21 |
In working on a story about gifts of the region, I’m including Smith’s hot dogs (natural casing, of course). I’ve lived around Chicago and in New York, both cities that pride themselves on their dogs, but they’ve got nothing on Smith’s. The Lake Erie LifeStyle story meant I had a couple of dozen hot dogs in the house left over from a photo shoot. You can freeze them … but I wondered what else you can do with hot dogs. I mean, other than toss them in with macaroni and cheese or mix with a can of baked beans. Frankly, I prefer them boiled in a little beer and topped with mustard and dill relish; sometimes sauerkraut. My daughter figures the more ketchup the better, although she’s come around to the relish concept. But you can’t do that every night. Sometimes you just need to mix it up a bit with what’s in the fridge, freezer and pantry. My fridge always has hot dogs, along with ketchup, mustard and, usually refrigerated bread sticks (which add a “homemade” feeling to a spaghetti dinner put together frozen meatballs simmered in a jarred sauce). My freezer always has prepared pie crusts (they come in handy for quiche dinners – eggs, milk, frozen broccoli and cheese -- or last-minute apple pies) and hamburger. My pantry is stocked with canned tomatoes, both homemade and purchased, rice, pasta and lots of spices. I grow herbs all year, but they are easy to come by in the grocery store these days. So today’s recipes are family and pantry friendly. I wouldn’t do these for company, but for a busy Wednesday night, they are easy and tasty. Add a salad or steamed vegetables and you’ve got dinner on the table in less than 30 minutes. Recipes
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| Recipes |
 3/4 onion, diced Cook bacon until crisp and remove from pan to paper towels to drain. Sauté onion in bacon drippings 4-5 minutes or until onion is softened. Stir in seasoning and sliced hot dogs and cook 2 minutes. Add rice, bacon and tomatoes and cook 3-4 minutes, or until heated through. Remove from heat. Stir in chopped cilantro or basil. Serve. 4. Nutrition information: calories 294, fat 13.5g, 42% calories from fat, cholesterol 28mg, protein 9.5g, carbohydrates 33.2g, fiber 1.7g, sugar 4.1g, sodium 967mg, diet points 7.2. 1/2 pound ground beef Heat oven to 400 degrees. Prick pie shell with a fork and bake 7-8 minutes. In the meantime, cook beef in large saucepan over medium heat until no longer pink; drain. Add the hot dogs, ketchup, brown sugar, vinegar and mustard Simmer 2-3 minutes and add cheese. Cook until cheese is melted. Remove pie shell from oven and fill with beef/hotdog mixture. Cut bread sticks into 8-inch strips create a lattice topping over pie. Bake 10 minutes longer or until bread sticks are browned. Yield: 4-6 servings. Nutrition Facts: 1 serving (1 piece) equals 487 calories, 27 g fat (11 g saturated fat), 62 mg cholesterol, 1,321 mg sodium, 43 g carbohydrate, 5 g fiber, 21 g protein. -- Adapted from tasteofhome.com 2 tablespoons olive oil Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add remaining ingredients. Reduce heat and simmer 10 minutes. Taste and adjust seasonings. Serve hot, topped with chopped onions and shredded cheddar cheese. -- adapted from about .com |
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