Quick and Easy Hot Dog Chili

I love a good hot dog.  We don’t eat them very often, but when we do, I always want a tasty hot dog chili to go with them.

Hot dog chili is not the same as a chili that you would eat as a meal.  It’s finer and doesn’t have beans.  Although according to Denton my homemade chili recipe is awesome on hot dogs too!

Here is my version of the best hot dog chili made.

Start out with your favorite meat.  You can use ground beef, turkey, chicken, or even the substitute meat crumbles that you can buy in the store.

Brown until no pink is showing.  I like to use my potato masher to make the meat as fine as possible.  That’s just my personal preference.

I like to use 80/20 ground beef.  See all of the juicy goodness?  That’s flavor, people!

Drain, but do not rinse your skillet.  Flavor, people, we want to keep as much of it as possible.

Make your spice mixture.  I like:

  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sugar
  • 2 1/2 tsp chili powder

I only use half of a 8 ounce can of tomato sauce, but you can use it all if you like.  It will just be more saucy. 

2 or 3 dashes of Worcestershire sauce.

1/2 cup of ketchup…..

After you drain your meat, sprinkle in the spices…..

Add in 1/3 cup of water and the ketchup and tomato sauce……

And mix it all together.

Simmer for 20 minutes to let everything combine and for the sauce to reduce.

Voila!  You have the perfect hot dog chili.

Note:  The leftovers freeze well.  If you can hide them from everyone.

Here’s the handy dandy printable recipe.

Quick and Easy Hot Dog Chili
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Ingredients

  • 1 lb of ground beef (or turkey, chicken, or meat substitute)
  • 1/3 cup water
  • 1/2 cup ketchup
  • 4 ounces tomato sauce
  • 1/2 tsp EACH -
  • black pepper
  • salt
  • onion powder
  • garlic powder
  • sugar
  • 2 1/2 tsp chili powder

Instructions

  1. Brown your meat and drain.
  2. Add ALL of the other ingredients.
  3. Simmer for 20 minutes on medium to medium low until thickened.
  4. Enjoy with your hot dogs or as a chili dog!
  5. Note: The leftovers freeze well! If you can hide it from everyone.
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http://www.somewhatawry.com/quick-and-easy-hot-dog-chili/
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Calories
1547 cal
Fat
115 g
Carbs
55 g
Protein
76 g


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Restaurant Style Baked Potatoes

Potatoes.  I absolutely love potatoes.  In any shape or form.  Baked potatoes are a great favorite of mine.  We have them at least once a week with supper.  Here is my favorite way to prepare them.

Start with giant, well scrubbed potatoes.

Find a sturdy sheet pan, your favorite olive or canola oil, a sharp knife and aluminum foil.

Gently stab all of your potatoes – so they don’t explode in your oven.

Generously coat with the oil…..and rub until covered completely.  Then, rub the rest into your hands.  It feels good and is very hydrating!

Heavily sprinkle with salt…..

Yummy.

Wrap tightly in the foil…..

Make sure that there are no loose spots.

Perfect.

Place them all on the baking sheet, and bake at *400 for 1 hour.

Sublime.  Utterly sublime!  Enjoy them on their own, or as a side.

Here’s the handy dandy recipe.

Restaurant Style Baked Potatoes
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Ingredients

  • 4 giant russet potatoes
  • olive oil
  • salt

Instructions

  1. Scrub your potatoes well.
  2. Drizzle with oil and rub all over.
  3. Heavily sprinkle with salt.
  4. Wrap tightly in foil.
  5. Bake on a baking sheet for 1 hour at *400.
  6. Enjoy!
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http://www.somewhatawry.com/restaurant-style-baked-potatoes/
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Calories
559 cal
Fat
14 g
Carbs
104 g
Protein
12 g


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Fast and Delicious “Lasagna”

This is an easy and fast way to make a “lasagna”.  Hayden won’t touch spaghetti – he’s a fettuccine guy – but he will eat lasagna.  Liv barely weighs 100 pounds, but can eat her weight in any kind of pasta.  Denton, as he says, will eat anything.  So I consider this recipe an all around success.

Start with a pound of your favorite pasta and boil for 8 minutes.  I had half of a box of rigatoni and 8 ounces of this supergrain pasta that I mixed.  It was delicious.  And you can’t beat the price!

Yummy.

Next, get out your favorite spaghetti sauce.  I love Classico.  It has the most luscious taste.  And I can get it for $1.50 a jar on sale at Kroger.   I found these on closeout for $1.34, woohoo!

Mix the pasta, and sauce….

Add in the cottage cheese…..

Mix it all together.

Top it with some shredded cheese and bake until bubbly.  I always turn on the broiler for the last 2 or 3 minutes to make the cheese have some crispy edges, YUM!

We always have this with my homemade garlic bread.  It was worth every single second of the 30 minutes it took to put it all together.  Try it and let me know what you think.

Here’s the handy dandy recipe.

Fast and Delicious “Lasagna”
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Ingredients

  • 1 lb pasta
  • 1 24 ounce jar of spaghetti sauce
  • 1 24 ounce container of cottage cheese (you could also use Ricotta)
  • 2 cups shredded cheese

Instructions

  1. Boil the pasta in salted water for 8 minutes.
  2. Combine the pasta, sauce and cottage cheese in a baking pan.
  3. Top with shredded cheese and bake at 400* for 20 minutes or until bubbly. Note: I always turn on the broiler for the last 2 to 3 minutes to make the cheese have some crispy edges!
  4. Enjoy!
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http://www.somewhatawry.com/fast-and-delicious-lasagna/
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Calories
578 cal
Fat
10 g
Carbs
94 g
Protein
26 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Broccoli Salad with Bacon and Cranberries

Broccoli Salad.  Yum.  It’s one of my favorite side dishes.  Or a midnight snack.  Well, it would be if I was usually awake at midnight.  Here’s how I make mine.

Start out with a lovely head of broccoli.  Chop it into florets, peel the stem and chop it finely.  Or just eat it, but DON’T throw it away!

Dice up a quarter of an onion.

Add salt, pepper and mayonnaise.

And cheese!

Grab a handful of almonds…

Chop them vigorously.

Combine it all in the bowl.

Cranberries, so delicious.

After adding a spoonful of sugar, then I get out the vinegar.  Pomegranate vinegar.  Absolutely divine.

After I remove a portion of the salad for Liv – who doesn’t eat the yummy goodness of BACON – add in a big dash of bacon bits.

Perfection.  At least it’s close enough for me.

Here’s the handy dandy recipe.

Broccoli Salad Recipe
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Ingredients

  • 1 small head of broccoli
  • 1/4 of a medium onion
  • 1/2 cup mayonnaise
  • 1/3 cup shredded cheese
  • 1/3 cup cranberries
  • 1/3 cup almonds
  • 1/2 tsp sugar
  • 1 TBSP red wine vinegar (I love Pomegranate)
  • salt
  • pepper

Instructions

  1. Chop broccoli into florets. Shave stem and chop finely.
  2. Finely dice onion.
  3. Chop almonds.
  4. Combine all ingredients in a bowl.
  5. Refrigerate until ready to eat!
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Simple and Easy Coleslaw

We love coleslaw at our house.   It goes so well with meatloaf, roast and potatoes, or just as a snack with a side of cornbread.  You can add so many different things to coleslaw and make it wonderful, but we like this one the best.  It’s simple, easy and fast!

Start out with a beautiful wedge of cabbage.

Grate it into your bowl.  My Mama uses her food processor and it’s so quick!  But, I am lazy and don’t want to wash mine….

Lovely, lovely cabbage.

Add a big dash of salt.

And a lot of black pepper…..

Your favorite mayonnaise.   

Mix it well and refrigerate until you are ready to devour it.

Simple and Easy Coleslaw
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Ingredients

  • Wedge of cabbage (about 10 ounces)
  • up to 1/2 cup of Mayonnaise
  • salt
  • pepper

Instructions

  1. Grate the cabbage into a bowl and add salt, pepper and mayonnaise.
  2. Stir to combine and refrigerate until ready to eat.
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Why You Should Grow Your Own Tomatoes | Tomato Sandwich Recipe

Everyone who has ever come into contact with me knows that I do not like the heat.  Any day that the temperature goes above 78* is (shudder) not a good day in my opinion.  As you can imagine, summer is not my favorite season.  It’s fall in case you ever have to answer a trivia question about it.  But.  Summer does have at least one saving grace.  Tomatoes.  Yummy, exquisite, delectable, homegrown tomatoes on the vine.  For these, I will suffer through summer every single year.

There is nothing like a home grown tomato.  Nothing!  I buy tomatoes year round.  I can’t help myself.  Even in the dead of winter, knowing that they will more than likely taste like wet sawdust, I can’t help myself.  I love tomatoes.  But summer tomatoes….  There is truly nothing like them on earth.

Every year I say that this is the year that I will grow everything.  Then life intervenes and I am lucky if I get a tomato plant in my rose bed.  Do you do that?  I always grow tomatoes and peppers with my roses.  At least when I buy the plants with the intentions of planting them, I do.  Did that happen this year?  Nope.  There is always next year……

This is where friends, family and the local farmer’s market comes into play.  Denton brought home two perfect specimens yesterday from a friends garden.  They were soooo good.  I always buy on the vine tomatoes when I get them at the supermarket, when I don’t have access to garden tomatoes.  They are good, but they are definitely NOT summer garden tomatoes.

Try it yourself and see the difference.  You can thank me later.  And plant a tomato plant in your flower garden.  You’ll be glad you did.

While we can still get our hot little hands on them, and until this neverending summer is over, here is my favorite way to eat summer’s mouthwatering tomatoes.  I can’t call it a recipe because it’s so simple, but I’m going to anyway.   😀

Start out with your favorite white bread.  The choice at our house is always Nature’s Own Butterbread.  Deliciousness.

Add the world’s best mayonnaise. Hellmann’s, of course.

Add a slice of heaven that’s as big as your head.

Sprinkle on some salt and black pepper.

And enjoy one of the marvelous joys of summer.

Here’s the handy dandy recipe.

Why You Should Grow Your Own Tomatoes | Tomato Sandwich Recipe
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Ingredients

  • 1 heavenly homegrown tomato
  • 2 slices of white bread
  • 1 TBSP Hellmann's mayonnaise
  • salt and pepper

Instructions

  1. Spread mayo onto bread slices.
  2. Add a giant slab of delicious homegrown summer tomato.
  3. Sprinkle on salt and pepper to taste.
  4. Enjoy!
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Quick, Easy and Cheap Garlic Bread

One of my go-to recipes that I use almost every single week is this one.  It goes with so many things – spaghetti, fettuccine, soup, grilled chicken or steak – the list can go on and on.  I LOVE bread.  And this is one of my favorites!  The best part is how economical it is.

I always start with bread from the mark down rack.  Any type will do.  This time its Italian, but most of the time I use French bread.  $0.29!!  Seriously, how can this be bad?  Slice the loaf in half length wise.

Slather it with good butter….

Yum!

Then gather your choice of toppings.  We love the combination of garlic powder, Italian seasoning and minced onions.

Sprinkle them all on….. And bake at 400* for about 10 minutes.

Enjoy the crunchy, buttery, garlicky goodness!  Here’s the handy dandy recipe.

Quick and Easy Garlic Bread
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Ingredients

  • 1 loaf of French or Italian Bread
  • Butter
  • Garlic Powder
  • Minced Onion
  • Italian Seasoning

Instructions

  1. Split the loaf length wise and fold apart.
  2. Cover each cut side with butter.
  3. Sprinkle all over with garlic powder, minced onion and Italian seasoning.
  4. Bake at 400* for about 10 minutes.
  5. Slice into individual pieces and enjoy!
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Oven “Fried” Green Tomatoes

Have you ever had fried green tomatoes?  I love them.  My Mamaw’s made them for years and every time I see them on a menu at a restaurant I have to have them.

I rarely (never) make them at home because I think they are too time consuming.  Until now.  Let me show you how I discovered an easy and pain free way to make this scrumptious appetizer.  Or meal.  Yum!

Beat two eggs with 1/4 cup of milk, salt and pepper then take a blurry photo.

Mix a cup of flour with salt and pepper in a separate bowl.

In yet another bowl, mix 1 cup of panko, salt and pepper with 1/4 cup of corn meal.

Slice the delicious green tomatoes around 1/4 inch thick.

Dip the tomatoes into the egg wash….

Coat them in the flour mixture….

Back into the egg wash….

Then into the panko mixture….

Looking so yummy already.

Place all the coated tomatoes onto a liberally greased baking pan.  I used canola oil.

Bake for 45 minutes at 400* until cooked through and crispy on the outside.  You can flip them halfway if you would like.  But, I am lazy and did not.  They were still crunchy and perfect!  Enjoy!

Oven “Fried” Green Tomatoes
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Ingredients

  • 2 green tomatoes
  • 2 eggs
  • 1/4 cup of milk
  • 1 cup of flour
  • 1 cup of panko breadcrumbs
  • 1/4 cup of corn meal
  • salt
  • pepper

Instructions

  1. Slice the tomatoes into 1/4 inch slices.
  2. Beat the two eggs with the milk, and add a shake of salt and pepper.
  3. Mix flour in one bowl with a shake of salt and pepper.
  4. Mix panko breadcrumbs in the last bowl with corn meal, and a shake of salt and pepper.
  5. Dip the tomatoes in the egg mixture, flour mixture, egg mixture again, and then in the pakno mixture.
  6. Place on LIBERALLY greased baking sheet.
  7. Bake for 45 minutes at 400* turning once if you so desire. Or not.
  8. Let cool slightly if you can and enjoy!
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Salmon Bombs

Every Wednesday I workout with a personal trainer for an hour.  Doesn’t that sound fancy.  It’s actually an exercise class based around boxing that they have in my building each week.  It makes me feel good; after the class is over anyway.  So to reward myself for putting in the effort every. single. week. I make these on Wednesday’s.  Heaven, absolute heaven in my opinion.

My family has made these at least once a week for my entire lifetime.  I’ve never asked my mother if her mother made them (she died when my mom was 12), but I know that my step-grandmother did.  My mother always made these into patties and fried them in a cast iron skillet in about a half inch of oil (canola or vegetable oil not olive because of the high heat).  But after I had both of my kids, standing in front of the stove for more than 30 minutes became a really big inconvenience, so I adapted the recipe to be able to deep fry multiple batches at once.  This recipe is the result.  I love it!

P.S.  My family calls these Salmon balls, but that just sounds wrong on the internet, so Salmon Bombs are born.

wp-1478180389855.jpgI love this brand of salmon, so I usually stock up on it when I find it on sale.  But a couple of weeks ago we were out and I stopped in at ALDI’s and tried their brand and it was really good!wp-1478180367279.jpgFlake the salmon.

wp-1478180214375.jpgPour in the 2 capfuls of lemon juice.  I almost always cheat and use the bottled.

wp-1478180346420.jpgToss in the diced onion and panko.wp-1478180325956.jpgGive it some salt and pepper.wp-1478180307015.jpgDon’t forget to add flour and cornmeal.wp-1478180279311.jpgMix gently and test if you need more flour.wp-1478180251473.jpgRoll into balls.wp-1478180231266.jpgDeep fry in a few inches of canola oil.  I love my brass spider.  I use almost daily.  wp-1478180196299.jpgSit back and try not to eat the entire batch yourself.

Note:  This post may contain affiliate links.  Check out what that means to you here.

Here’s the handy dandy recipe I use each week.

Salmon Bombs
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Ingredients

  • 14 3/4 ounce can of Pink Salmon
  • 1/2 cup finely diced onion
  • 2 tsp. lemon juice
  • dash of salt
  • 1 tsp. pepper
  • 1/2 cup panko breadcrumbs
  • 1/8 cup cornmeal
  • 1/8 cup flour

Instructions

  1. Drain off some of the liquid from the can of salmon.
  2. Flake the salmon in a large mixing bowl.
  3. Add the diced onion, salt, pepper, lemon juice, panko, cornmeal and flour and mix until it holds together.
  4. If your mixture seems too tacky, add flour until the mixture will hold together without being wet.
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Best 10 Ingredient Chili Recipe

IMG_0008I love simple and easy recipes at my house.  I don’t think anyone will ever accuse me of wanting or needing to spend hours perfecting a recipe.  But I do want the food that I spend that time preparing to taste great.  This is one of those recipes!

  • 1 to 2 pounds of ground beef, chicken, pork or turkey – your choice or mix and match! (I usually go with less meat!)
  • 28 ounce can of whole or crushed tomatoes ( I like to use whole and jujsh them with my hand blender)
  • 15 ounce can of dark red kidney beans
  • 15 ounce can of great northern beans
  • 1 large green pepper, chopped
  • 1 large onion, diced
  • 1 TBSP salt
  • 1 heaping TBSP chili powder
  • 1 heaping TBSP garlic powder
  • 2 TBSP Molasses
  • 1 can of water (from the tomatoes can)

IMG_9994I keep browned ground beef and pork in my freezer for days when I am in a hurry, which is most days.

IMG_0003You can soak dried beans overnight (3/4 cup of dried for 1 can) and use them instead of canned!

IMG_0006

IMG_0005

IMG_0008Brown your meat of choice and drain.

Now, here you have a choice.  You can add the rest of the ingredients (except the molasses) to whatever pot you browned your meat in and continue on the stove top for a few hours which is wonderful.  Or you can add the rest of the ingredients (except the molasses) to a slow cooker and set it to high for 4 hours / low for 8 hours and walk away.  Also wonderful!  Today is a slow cooker day at my house.

After everything has cooked for a few hours or 8, add the molasses and stir, and dig in.

Either way, its delicious.  YUM!

Best 10 Ingredient Chili recipe
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Ingredients

  • 1 to 2 pounds of ground beef, chicken, pork or turkey - your choice or mix and match! (I usually go with less meat!)
  • 28 ounce can of whole or crushed tomatoes (I like to use whole and jujsh them with my hand blender)
  • 15 ounce can of dark red kidney beans
  • 15 ounce can of great northern beans
  • 1 large green pepper, chopped
  • 1 large onion, diced
  • 1 TBSP salt
  • 1 heaping TBSP chili powder
  • 1 heaping TBSP garlic powder
  • 2 TBSP Molasses
  • 1 can of water (from the tomatoes can)

Instructions

  1. Brown and drain meat.
  2. Combine everything EXCEPT the molasses in your pot.
  3. Cook for 3 hours on stovetop on low-medium, or 8 hours on low in slow-cooker.
  4. Add the molasses and serve!
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