Thursday, July 28, 2011

Sweet and Sour Slaw

Tried this over the weekend. Thinking of Jean, figured she'd say ... 'blog it'! :)
Adapted from Allrecipes. We had it with grilled chicken, and also betting it would be great on top of fish tacos!

1 bag cole slaw mix (cabbage and carrots), finely shredded, not chopped
1 medium red bell pepper, slivered
1 cup thinly sliced green onions
1 cup frozen corn (straight from the bag!)
1/2 cup rice vinegar
3 packets Splenda (i will try without the next time)
1/2 cup chopped cilantro
drizzle of sesame oil. (because I had to, recipe does not call for oil)

Mix together. Refrigerate at least two hours. Serve!

Wednesday, July 13, 2011

Cubano Hot Dogs

When I first saw the post on for the Cubano Hot Dog, it was all over. How could I not love this? How could anyone not love this? The recipe originally came from Rachel Ray. It is so perfect in its simplicity, and makes for a quick weeknight dinner, or would knock the socks of your guests at a cookout! Hmm...maybe when the new deck is unveiled these might be on the menu. 
The cast of characters: pork or beef hot dogs, hot dog rolls, yellow mustard (Bob had to have spicy mustard because he is a mustard snob-whatever), diced green chilies (we used yellow banana pepper rings) deli ham, Swiss cheese, and pickle spears. Heads up! Your taste buds are going to thank you for this :-)

Preheat your broiler. Heat a griddle pan or skillet. Split your dogs and open them up like a book. You're going to grill them on both sides until they get nice and crispy! Oh...I can barely wait!

Load the mustard on the buns! I'm talkin' lots of mustard!!!
Top with deli ham,

Swiss cheese,

peppers (okay, peppers should really go on before the ham and cheese-but when have I ever done things in the right order?). I got a little ahead of myself and had to go back and add the peppers. And even though I rarely eat these hot yellow pepper rings, they are a must on these sandwiches. I am absolutely telling you the truth on me!
Put those bad boys on a baking sheet and slide them under the broiler. You want the cheese to get gooey and melty (is that even a word? Apparently not. My spell check just highlighted it bright yellow. Well, I like it and it's staying!)

Looks like the dogs are ready! Pull the buns out of the oven and assemble the sanwiches. Put the dogs on the bed of melty cheese and place a pickle spear down the middle.

Behold the Cubano Hot Dogs! I sincerely hope you enjoy them as much as Bob and I did - and will again soon! Thanks Deb for posting this great recipe!

Cubano Hot Dogs
Serves 8  Total Time: 15 minutes


8 pork or beef hot dogs
8 good quality hot dog rolls, split
yellow mustard
1 (4 oz) can diced green chilies, drained
8 slices mild deli ham
8 thin slices good quality Swiss cheese
8 pickle spears


Preheat the broiler. Heat a griddle pan or skillet over medium-high heat. Cut the hot dogs open lengthwise and open them up like a book. Grill them until crispy on both sides.

Arrange the hot dog buns on a baking sheet. Top the rolls with lots of mustard, the green chilies, ham and cheese. Place under the broiler until the cheese is melted.

Put the hot dogs on top of the melted cheese and fill the crevice with a pickle spear.

Sunday, July 3, 2011

Hot Stuff!!!!

OK, it's not spicy, but cooking on one of the hottest days of the year probably not all that smart. Went to a delightful graduation party yesterday, and everything was 'ethnic'. Here's my version of something I found to be absolutely delightful. I hope you enjoy. My version of Spanakopita Meatballs.

Spanakopita Meatballs - No measuring - eyeball: 18 oz ground turkey (bet it's wonderful w/ground lamb too), frozen chopped spinach, squeezed dry, 1 chopped smallish onion, chopped garlic (can never have too much), 5 oz pkg feta crumbles, Cavendars Greek seasoning. Add as much spinach as the mixture will hold. Spray a large frying pan with Pam. Squish the meat mixture together and shape into walnut sized meatballs. It's not pretty. Pan fry until golden. Sigh with rapture. I made 36 meatballs.