Opening Day Chili Dogs


chili-cheese-dog

It’s Opening Day here in Detroit!!  GO TIGERS!!

Growing up in NE Ohio, I was raised an Indians fan.  I used to love going to Muncipal Stadium with my Daddy.  No matter where we were or what we where doing my Dad would say’ “Listen, we can stay here or we can go watch the Indians play.”  I always chose baseball.  I remember being about 12 or 13 years old and our family was spending the day at Geauga Amusement Park. It was my dad’s annual company party.  We got up at the crack of dawn loaded up the stationwagon with baskets of food for the Potluck lunch and we were off.   Mid-day we we all gathered in the picnic area to have lunch and my dad said, ” Listen we can stay here until 7:00 this evening or we can get our stuff and go watch the Indians play.”  It was a great day for baseball!  Like I said, I always chose baseball.  Mark and I have carried that tration on with our children. They always choose baseball too!

Opening day is a day of hot dogs, peanuts and a soda. No recipe needed for that, but if you want to make a great chili dog today look no further. 

I hope you enjoy your day no matter what is going on Choose baseball.

GO TIGERS!!

Enjoy and Happy cooking,

Vonnie

 

Ingredients:

1 large onion, chopped

2 pounds ground beef

16 ounce can of tomato sauce

1 cup beef broth

2 Tbsp molasses or honey

2 Tbsp sweet paprika

1 Tbsp ground cumin

1-2 Tbsp chili powder

Salt

Hot Dogs

Buns

Chopped onion, for garnish

Shredded cheddar for garnish

 

DIrections;

. Add chopped onions to a large skillet and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned.  Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices and stir well. Bring to a simmer and taste. Add salt if it needs it.  Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth if the chili begins to get too dry.  Prepare hot dogs any way you prefer.  Top hot dogs with chili sauce.  Adding chopped onion and shredded cheese if desired.

 

 

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Chicken and Noodles


chicken and noodles

This is one of my favorite Winter recipes to make when I have a little bit of time.  It is worth the extra work.

Your family will love this one!

Enjoy and Happy Cooking,

Vonnie (A cook in her kitchen)

 

 

Ingredients:

  • 1 whole Cut Up Fryer Chicken
  • 3 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 1 whole Medium Onion, Diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Pepper (more To Taste)
  • 1/4 teaspoon Ground Thyme or a couple sprigs of fresh
  • 2 teaspoons Parsley Flakes
  • 16 ounces Frozen Egg Noodles( I use Reames Brand)
  • 3 Tablespoons All-purpose Flour

 

Directions:

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30-40 minutes.

Remove the chicken from pot and with 2 two forks, remove as much meat from the bones as you can, shredding meat as you go along. Return bones to broth and simmer on low, covered, for 1 hour.

Remove bones from broth, making sure to get all the small bones.

Add the carrots, celery, onions, garlic, herbs and spices to the pot. Stir to combine and simmer for 10 minutes.

Increase heat and add noodles and chicken. Cook for 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 4-5 minutes, or until broth thickens a bit. Taste and adjust seasonings if needed.  Enjoy!

 

 

A Walk Down Memory Lane


Original post: July 16,2010

When I found the grocery list this morning at my local market I thought it would be fun to share with all of you since that was my intention when I started Chellengeu2cook. I read the list and my mind went back in time probably 14 years. I had been invited to my very first Pampered Chef party and the consultant made this dinnertime salad. Needless to say, I had to buy the Busy Mom’s cookbook. I used to make this for summer lunches when we lived in Ohio, but haven’t made it once in the 9 years we have lived in Michigan. Funny how the mind works isn’t it?  Anyhow, I hope you enjoy! Mark and I had it for lunch today and it was delightful. Just as I remembered!  From the list I used sausage, potatoes, onions, Dijon mustard, sour cream and good beer. Not Bad!!
Hope you enjoy and Happy cooking,
Vonnie                                                                                                                      

PS…Share your recipes you came up with for the latest grocery list!

From The Pampered Chef Busy Mom’s Cookbook, 1996.
Opening page:
This book is for all the mothers, fathers and caregivers who make careful, loving meal preparation part of their busy lives… and for the thousands of Pampered Chef Kitchen Consultants who help make the lives of everyday cooks a little easier and a lot more fun. Doris Christopher, Founder and President.

Meat”n” Potato Salad
1 pound smoked sausage cut into 1/2 inch thick slices ( I used a pre-cooked Italian sausage)
1 pound small red potatoes, cut into 1/2 inch cubes (I used white potatoes)
1 1/2 cup chicken broth
1/2 cup sour cream
2 TBSP. cider vinegar
2 TBSP. mayonnaise (I used Miracle Whip)
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 large green bell pepper, diced
1/2 cup red onion chopped

Place sausage, potatoes and chicken broth in a large frying pan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.   Meanwhile combine sour cream,vinegar,mayonnaise,mustard,sugar, and salt in a 2 qt bowl. Set aside.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes. Add sausage, potatoes, bell pepper, and onion to sour cream mixture. Toss to coat. Serve warm or cold.
Yield: 4 servings

Summer Time Strawberry and Nut Salad with a Vanilla Bean Vinaigrette


This morning I woke up realizing “Today is the first day of my summer break! I am home… Well, that isn’t going to stop me.”  I got my chores done early, I made myself a glass of sweet tea, I suited up in my beach attire, and grabbed my sandchair….”WAIT…. no beach or ocean?….No worries”. I grabbed my Ipad, set up my sandchair in the middle of my patio, sweet tea in hand, chicklit beach book in the other and I was off to the “beach”!

 

 

“Except I don’t smell fresh ocean air. I smell the remnants of my dogs morning feeding that didn’t get picked up(if you know what I mean), and I don’t hear seagulls or waves crashing….WAIT!….I have Ambiance on my Ipad!… I hear waves and seagulls!! I have a sweet tea, a sandchair and a smutty book… Still no sand, but the bricks are hot and it’s a sunny day with a breeze…..EXCEPT… The neighbor kids are riding their bikes and ringing their bike bells yelling, “Shut up, I’m telling!”…NO!!…I am at the “beach”! I hear the waves and seagulls, I smell my suntan lotion, and I feel the heat of the sun…BEEP, BEEP, BEEP… What is that? Is that a delivery truck? ….DING, DING, DING….SHUT UP!!….I’M TELLING!!…MOM!!!……. What’s that odor? Oh yea….Stupid Dogs! …. OMG!!!…. Was that a frog that just hoped by my feet?…. MOM… I’M TELLING…. DING, DING, DING!!!

AWWWWWW……

OK….

I am not at the beach….I am on my patio, hearing sounds and smelling odors that do not resonate from the beach….BUT I am thinking of summer time recipes and most importantly recipes that are easy to put together, but really pack a punch of different flavors and “challenge” me to try different ingredients together!” 

This salad is your canvas. Add your own colors and make it your own!  It’s the delectable match. If you want, add some grilled chicken, steak or a fresh crab cake. It’s perfect!

PS….this dressing is to die for!!

Enjoy and Happy cooking,

Vonnie

Salad:

5-6 cups Mixed Greens of your liking

1 Pound strawberries, washed, hulled, and sliced

1/2 cup nuts( almonds or macadamia nut work best) chopped  

1 handful of white chocolate shavings

Vanilla Bean Vinaigrette:

Ingredients:

1/2 lb. unsalted butter

2 1/2 oz. brown sugar

2 oz. honey

1 vanilla bean

1 tsp. vanilla extract

2 1/2 oz. olive oil

Directions:

In a large serving bowl, place washed and spin-dried greens. Toss in sliced strawberries and chopped nuts. Meanwhile in a saucepan melt butter over medium-low heat and stir in brown sugar and honey. Split vanilla bean in half and core (use the pulp only). Transfer butter mixture and vanilla pulp to a blender. Add vanilla extract and pulse for 2 minutes. Slowly add olive oil, pulsing to incorporate. Return to saucepan and keep over low heat until ready to use.

  Dress salad with vinaigrette and top with white chocolate shavings and choice of meat if desired. 

Irish Bacon and Cabbage Soup


This is what I like to make on St. Patrick’s Day.  It is so satisfying and easy to make.  I always serve it with some homemade Irish Soda Bread and a Killians beer, but since I was traveling yesterday I didn’t get a chance to make it.  It doesn’t have to be St. Patrick’s Day to enjoy one of my favorite soups.  The next day works too!

Hope you enjoy and Happy Cooking,

Vonnie

 

 

Ingredients:

1/2 pound Irish bacon, diced

2 large potatoes, peeled and cubed

1 large onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 (15 ounce) can diced tomatoes with juice

3 cup chicken stock

salt and black pepper to taste

2 cups thinly sliced dark green savoy cabbage leaves

 

Directions:

Place bacon in a large, deep stockpot or saucepan.  Cook over medium high heat until evenly brown.  Drain off any excess fat.

Stir in potatoes, onions, celery, carrots, tomatoes, and chicken stock to cover.  Season with salt and pepper.  Bring to a boil, reduce heat and let simmer for 20 minutes, or until vegetables are tender.

Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Serves: 6

 

 

Valentine’s Day menu


Enjoy spending time with the one’s you love.

 

This is one of my favorite Valentine’s menus.  I made it for Mark Valentine’s Day 1994 ( sometimes it pays writing notes in my cookbooks!)  I was very pregnant with Maddie, Chris was 4, and Taylor was 2.  The boys and I cut out 100 hearts and wrote all the things we loved about Mark on them.  We taped the hearts to the door so when Mark got home from work he would see them. Then we sat down and enjoyed this wonderful dinner and laughed and told Mark all of our adventures of the day!!

I hope your Valentine’s Day is full of love and laughter.

Enjoy and Happy Cooking,                                                                      

Vonnie

 

 

Menu:

Deep Fried Ravioli with a Roasted Red Pepper Sauce

Tossed Salad with Grandma’s Italian Dreesing

Garlic Green Beans

Chicken Amore

Raspberry Cobbler

 

Deep Fried Ravioli with a Roasted Red Pepper Sauce

Ingredients:                                                                                           

1 pkg. raviolis, found in the refrigerator section

1 cup of roasted red peppers, rinsed and chopped

1 Tbsp. balsamic vinegar

1 Tbsp. dijon mustard

1 Tbsp. olive oil

1/2 tsp. salt

1/4 cup mayonnaise

Directions:

In a food processor combine peppers, vinegar, mustard, oil and salt until finely chopped. Pour into a mixing bowl and sitr in mayonnaise. Serve as a dipping sauce for raviolis.

Fry raviolis in oil until crspy.

Tossed Salad with Grandma’s Italian Dressing

Ingredients:                                                                                                            

Romaine lettuce, Chopped

Tomatoes, sliced

Cucumber, peeled and sliced

Add all salad ingredients in a bowl and toss.

Dressing:

1/3 cup red wine vinegar

2/3 cup olive oil

1/8 tsp. pepper

1/2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. garlic salt

1/4 tsp. seasoned salt

1/2 tsp. sugar

Directions:

Mix dry ingredients together set aside. In a large mixing bowl add vinegar. Whisk oil in slowly and well. Add dry ingredients and whisk well. Before serving over tossed salad whisk dressing.

Garlic Green Beans                                                                             

Ingredients:

4 cloves garlic

1 lb. green beans

2 Tbsp. olive oil

1 Tbsp. butter

salt and pepper to taste

Directions:

Cook green beans by steaming until crisp, about 3-5 minutes. Crush and mince garlic. In a large skillet heat oil and butter over meduim heat. Add garlic and saute. Add green beans, salt and pepper. Toss in pan until beans are thoroughly coated and evenly heated.

Chicken Amore

Ingredients:                                                                        

1 cup flour

salt and pepper to taste

4 chicken breast halves

1/2 cup olive oil

2 garlic cloves

1/2 cup fresh parsley

1/2 tsp. poultry seasoning

dash hot sauce

1 1/2 cup white wine

3/4 cup sliced black olives

1 cup sliced mushrooms

1-7 oz. jar pimentos

Directions:

Mix flour, salt and pepper together in a large zip bag. Add chicken and shake well. Make sure chicken is coated well. Heat oil in a large skillet over meduim heat. Add chicken and brown 3-5 min. turn and brown another 3-5 minutes. Add garlic, parsley,seasoning, hot sauce and wine. Bring to a boil. Reduce heat and add olives, mushrooms, and pimentos. Cover and simmer for 35 minutes.

Raspberry Cobbler

 Ingredients:                                                                                    

1 pkg. frozen raspberries

2 cups Bisquick

1/2 cup milk

1/4 cup melted butter

2 Tbsp. sugar

1 cup water

3/4 cup sugar

3 Tbsp. cornstarch

Directions:

Preheat oven to 450 degrees.

Thaw berries and spread evenly on the bottom of a 9×9 baking dish. In a large mixing bowl, combine bisquick, milk, butter, and 2 Tbsp. sugar. Mix well until moist. Set aside. In sauce pan combine water, 3/4 cup sugar, and cornstarch. Bring to a boil. Stir until mixture is thick and clear. Pour over berries. Drop Bisquick mixture by spoonful over berries. Bake 15-20 minutes until golden brown.