Chili Cheese Dog Bake

I love hotdogs.  I know they are not exactly gourmet food, and I know that they are a bit garbagy junk foody with what goes into them.  I don't care what goes into them.  I like them.  They taste good to me, and they have their place in my kitchen, as a once in a while treat. When I was a child we often had hotdogs for supper on Friday nights and my mom made the best hot dogs on the planet.  People used to vie for an invitation to dinner on hotdog night, no word of a lie!



She used to use a grill that had removable plats which were a waffle maker on one side and a grill on the other. She would spread the buns with butter and toast them in the grill until they were crisp and golden brown on the insides and then she would split the frankfurters almost all the way through and fold them open like a book and grill them until they were golden on both sides also.  Nothing ever tasted as good as those hotdogs.  Just the thought of them makes me hungry.



I have a great fondness for chili dogs also, which is why when I saw this delicious casserole on Pinterest I knew I just had to make it.  Chili Cheese Dog Bake.  What sounds bad about that!  Nothing, I tell you!  NOTHING!

 

The ones I saw on Pinterest were attributed to My Incredible Recipes.   i have actually seen it on several food blogs, but I believe that the Original recipe however is from Pillsbury, and uses their products. We don't have pillsbury products over here.  We have Ready Roll, which do croissant rolls, whichare similar but not quite the same.  I think they do a pizza crust also, or at least they used to.  I haven't seen it for quite a while.



In any case this is delicious.   I used two cans of chili for the base.  One can seemed a bit stingy for four people.   If you are going to do a chili dog, have some chili there for crying out loud!  So two tins of chili work well.  Or you could use your own homemade chili which would be even better.

 

I used Gino De'Campo refrigerated pizza base, which was just the right amount for four chili dogs . . .  and cheddar cheese strings.   It all worked very well and this was very delicious indeed!



It makes exactly four Chili Cheese Dogs, but trust me when I say that one of these is very filling and I cannot imagine anyone being able eat two, especially if you have salad or chips on the side.  We both thought these were delicious!

*Chili Cheese Dog Bake*

Serves 4

Printable Recipe  

This is a delicious recipe which I adapted from My Incredible Recipes who borrowed it from Pillsbury.  It was really yummy and I think would be a great family pleaser!  

4 smoked frankfurters (I used Herta)

(You can freeze any leftover frankfurters for another time)

5 string cheese (cheddar)

1 can of refrigerated pizza dough

(I used Gino DeCampo, 400g family pizza base, which

cut perfectly into 4 rectangles.)

2 (400g tins) of chili con carne (2 14-ounce tins)

2 TBS butter, melted

1/4 tsp garlic powder

1/4 tsp onion powder

1 tsp parsley flakes

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray.  Spread the chilli out into the dish evenly.  Unroll the pizza dough and cut into 4 equal sized rectangles.  Cut the string cheeses in half lengthwise.  The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)  Lay a  frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length.  (If your hotdogs are short you may not need a fifth one.)  Roll up beginning at the hotdog side, to cover the hot dog and place on top of the chili in the baking dish, seam side down.  Mix together the melted butter, garlic and onion powders and parsley flakes.  Brush evenly over top of the rolls.  Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown.  Enjoy!

Note - The original recipe only called for one tin of chili.  I felt that it needed more and so I have used two tins.  Even better, use leftover homemade chili.



I do hope you will make this.  It is a real family pleaser,  I guarantee and the perfect way to end the month!  Bon Appetit!

Super Swiss Roll, The Betty's Way

Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week Six of their delicious hints and tips and recipe on how to make a really super Swiss Roll!

Super Swiss Roll

INGREDIENTS (serves 6-8)

4 eggs (medium)
100g caster sugar  (1/2 cup)
100g plain flour (3/4 cup)
½ tsp baking powder
¼ tsp bicarbonate of soda
150g strawberry jam  (about 1 cup)
200ml double cream, lightly whipped (3/4 cup)
Caster sugar (for sprinkling)



METHOD

1. Preheat the oven to 200°C (fan assisted). Grease and line the base and sides of a baking tray with baking parchment. Sprinkle caster sugar over the paper.

2. Beat the eggs and sugar in a large mixing bowl over a saucepan of simmering water until thick and creamy.

3. Remove the bowl from the heat and continue beating until the mixture is cool and forms a figure of eight when the beaters are lifted out of the bowl.

4. Sift the self raising flour into the bowl and with a metal spoon quickly and carefully fold into the mixture.

5. Spoon into the prepared baking tray. Place in the preheated oven and bake for 8-10 minutes, until golden and ‘springy’ to the touch. Remove from the oven and leave for 5 minutes.

6. Place a clean tea-towel on the bench and top with a piece of baking parchment. Turn the sponge onto the baking parchment. Carefully remove the baking parchment from the sponge.

7. Roll up across its width enclosing the baking parchment as you go. Place on a wire rack and leave to get cold.

 8. Unroll the sponge and spread with the strawberry jam and the whipped cream. Re-roll. Trim the edges. Dust with sifted icing sugar.

NOTES IN THE MARGINS

Super Swiss Roll

ZONE THE MIX Use a glass bowl - it’ll keep the batter at the right temperature. Whisk until you’re able to make a full figure of eight in the mix. Use a large metal spoon – the flattest you have. Hold your baking paper in place with few dots of mixture. Don’t pour the mix – ‘zone’ it and then join the mixture together for an even covering.

MAKE ITS MEMORY Invest in an oven thermometer for accurate temperature readings. Sprinkle sugar on some baking paper so your sponge doesn’t stick to it. To release the sponge from the paper it was baked on, wet your hands and massage the back of the paper. Score a little wedge in the sponge and roll it to make its ‘memory’. Do this while it’s warm – it will remember that form and roll more easily later. Allow to cool. See the recipe card for Bettys Baking Secrets Week Three, Perfect Piping, for our tips about whipping cream.

CHEF’S PERK Apply your jam first – it’s a barrier to the cream which can dissolve your sponge. Loosen your jam by working it with a teaspoon so it spreads more freely and doesn’t tear the sponge. Zone it and join the dots (like you did with the sponge mix) for an even spread. Don’t spread to the edge – it will spill out when you roll. Whenever cutting cake use a serrated knife – saw and let the knife do the work. Remove the ends for a neat presentation – they’re the chef’s perk!

For more Bettys Baking Secrets, including our own recipes and secret tips for piping, visit www.bettys.co.uk/bettysbakingsecrets.

Pear, Vanilla & Cardamom Jam

When the children were growing up I used to make up bottles and bottles of jams, jellies, pickles and conserves every year.  It was just a matter of course and something which I really loved to do and it all got used.  The end of August and months of  September/October my house was filled with the smells of a great harvest being put up for the winter months.  It was a glorious smell.  A Home Sweet Home kind of a smell.  Not to brag or anything but one year I did up 52 quarts of Dill Pickles and yes . . . .  every single pickle got eaten!




There are only two of us in the house now and one of us is a diabetic and so I don't do much in the way of preserving or pickling any more.  Only the occasional thing that I want to try or that I feel we will use or which will make good gifts for giving.

 

We have had a bumper crop of pears this year!  A really bumper year and they are not a fruit which stores well, and so they mostly have to be done up.  Pear sauce, frozen for pies and crumbles and today I decided to make a small batch of pear jam.



But not just any kind of pear jam  . . .  Pear, Vanilla and Cardamom Jam!  Sweet and vanilla scented with a hint of  cardamom spice, which is a warm and comfy spice and which goes very well with pears.



Just look at that beautiful amber jam and all of those lovely flecks of vanilla and cardamom.  I used conference pears which is what we have. They can be a bit harder than other pears, but they cooked down rather well.  I used a food chopper to chop them up.   I have one of those ones you punch up and down.  I did it right in the pot.  it worked fine.



Pear Jam isn't something which you see done very often.  I don't think I have ever seen it in the shops.  This will be a real treat in the winter months to come and I have to say . . .  I did have a little taste and it is very, VERY delicious indeed!



If you only make one kind of jam this autumn, let it be this.  You will not be sorry.  I guarantee!

 

*Pear, Vanilla and Cardamom Jam*

Makes 3 1/2 pints

Printable Recipe  

A delicious jam with lovely flavours. 

8 cups of  coarsely chopped pears, peeled

the juice of one lemon

2 vanilla beans

1/2 tsp ground cardamom

4 cups  granulated sugar (380g)

1 packet of pectin  

Combine the pears, sugar and lemon juice in a large pot with a heavy bottom.  Split the vanilla pods, scraping any seeds into the pears, and add the split pods to the pears along with the sugar.  Cook over medium heat until the pears are very soft and can be mashed with the back of a spoon.  Stir in the cardamom.  At this point you can remove the pods if you wish.  Add the pectin and bring the mixture to a full rolling boil.   That is a boil that cannot be stirred down.  Boil for a full five minutes.   

Have your jars ready.  They should have been sterilized with boiling water or in the very hot cycle of the dish washer.  Sterilize the lids in a pan of boiling water.  Keep warm. 

Fill your jars with the jam and then wipe the rims clean of any residual jam with a clean cloth.  Apply the hot lids and then screw on the rims. 

Process the filled jars in a boiling water bath for 10 minutes.  Remove and place on  towel lined baking tray.  Let cool, undisturbed, for about two hours.  The lids should seal during this time. Th lids will pop down.  You should hear them doing this.  Check to ensure the jars have sealed by pushing down on the centre of the lids. If there is no give the jars have sealed.  Store in a dry cool dark place.




Happy Fall Y'all!  Bon Appetit!



 

Cheese Slaw

Cheese Slaw isn't something I had ever tasted before moving over here to the UK.  I hadn't even really considered it.   I think it was my friend Jo who mentioned it one day at work when I was working at the Manor and my interest was piqued.  Cheese  . . . in coleslaw?  It just had to be good!  I often add chopped dried fruits to my coleslaw, which gives it a lovely hint of sweet.  Cheese makes it a bit more savoury.  It's very moreish!

 

I made this the other day when we had the Missionary Zone Leaders over for supper.  I always like to have some sort of salad when we feed the missionaries.  The girls always like a leafy salad, but the guys are always a bit more fond of coleslaw.  Not sure why that is, but, meh . . .  what can I say!



I didn't really get  a lot of photos of it.  Todd hates me taking food  photos when we have people over.  But trust me when I say this is delicious.  I am not fond at all of storebought coleslaw.  It's too bland for my taste and too gloopy.  I like my coleslaw to have a nice flavour and plenty of texture.  Bland coleslaw is a no no for me.  Suffice it to say there were no leftovers the other day.  One of the guys said to me . . .  "Did you make this coleslaw?  It's the best I've ever eaten."  I was quite happy to respond in the affirmative!

 

*Cheese Slaw*

Serves 4 to 6 

Printable Recipe 

This is delicious and a bit different than regular slaw.  I like a nice quanitity of cheese in mine, but you use as little or as much as you want.  

3/4 pound (12 ounces) white cabbage, cored, trimmed and finely shredded

(I like to shred by hand.  It takes longer, but I like the texture better)

1 large carrot, peeled and coarsley grated

1/2 small onion, peeled and finely grated

165g of good quality mayonnaise (3/4 cup)

55g of salad cream (In American you can use Kraft Coleslaw dressing)

1 TBS cider vinegar

1 TBS sugar

1/2 tsp celery salt

fine seasalt and freshly ground black pepper to taste

120g of coarsely grated cheese (1 cup)

(I used a mix of strong white cheddar and red leicester)  

Shred and grate all of your vegetables, and toss together in a large bowl.   Whisk together the mayonnais, salad cream, cider vinegar, sugar, celery salt and salt and black pepper to taste.  Pour this ovr the vegetables in the bowl, tossing to coat.  Stir in the cheese.  Cover and chill in order for the flavours to meld together for at least an hour.  This keeps well for a day or so.   (If you have any left that is!  It goes very well with cold slices meats and in sandwiches too!)



Bon Appetit!

Magic Chicken Pie

This is a delicious dish that I like to make every now and again. Todd really loves it, but then again he is somewhat of a pie man.  I like to make my own pies and whilst this isn't like your traditional type of pie, it is still very satisfying and quite, quite tasty!




It uses a ready made baking mix.  You can of course buy the store bought kind, but I tend to make my own and keep it on hand in the freezer.  (I bring it to room temperature prior to using)  I will give you the recipe for it below.   It also uses a tin of condensed cream soup. You can also make that from scratch if it bothers you to use a tin, but as for me, I am not really bothered.  The soup makes a delicious gravy for this and I like it.  I'm not a tinned soup snob like some people are.  It was something that I had as a child and it never killed me yet!



In fact, I would go so far as to say that I love some tinned soups better than homemade . . .  specifically Heinz Tomato Soup.  To me that tastes of comfort and home and my childhood and there just is no substitute for that!

 

This chicken pie is so much easier than a convntional chicken pie.  The ingredients are simply layered in a buttered casserole dish and baked.  First on the bottom there is shredded cooked chicken, which gets topped by some minced onion and then some cheese . . .



Next comes a layer of vegetables.  I always use a frozen mix, but you can cook fresh if you are not pressed for time.  I like the country mix which has peas, carrots, broccoli and cauliflower, but you use whatever is your favourite.  I can't eat corn so I have to avoid any vegetable mix with corn in it.



The vegetables are topped with a batter that you make with the baking mix and then a mix of soup and stock is poured over all.  You don't need to stir anything together.  Just layer it and then pop it into the oven.  About three quarters of an hour later and presto chango, just like magic you got a delicious chicken pie!

 


One good thing to note also is that this recipe can successfully be cut in half.  Because there are only two of us I do that all the time and it works great.  Cut in half it makes enough for us to enjoy together for one meal and then Todd enjoys the leftovers the day after.



Its really delicious, simple and easy to make.  I hope you'll give it a go!   We love it!  All you need is a salad or something like a salad on the side!

*Magic Chicken Pie*

Serves 6 

Printable Recipe 

A few simple ingredients are layered and then baked and then just like magic, you got a tasty chicken pie to enjoy!  This is a real family pleaser! 

4 TBS butter

2 cooked boneless, skinless chicken breasts, shredded

2 cups fresh or frozen vegetables

1 small onion, peeled and chopped

120g grated strong cheddar cheese (1 cup)

260g of baking mix (2 cups, like Biscuick)

355ml milk (1 1/2 cups)

355ml hot chicken stock (1 1/2 cups)

2 chicken stock cubes

1 (295g) tin condensed cream of chicken soup (10.75 ounces)

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Cut the butter into chunks and place it in the bottom of a 9 by 13 inch baking dish.  Place in the oven to melt the butter.  Remove when the butter is melted. 

Whisk together the milk and baking mix.  Set aside. 

Whisk together the chicken stock and stock cubes.  Gradually mix this into the chicken soup in a bowl, until smooth.  Set aside. 

Do as follows without mixing the ingredients together.  Place the shredded chicken evenly over the melted butter.  Top evenly with the vegetables. Scatter the onion over top of the veggies.  Sprinkle the cheese evenly over top of the onion.  Pour the baking mix batter over top of this and then finally pour the soup stock mix over all.  Place in the preheated oven and bake for 45 to 50 minutes, or until the top is becoming golden brown.   

Remove from the oven and allow to stand for 10 minutes prior to serving.

*Homemade Bisquick*

Makes about 6 cups
Printable Recipe 

This is so easy to make.  I like to keep mine in the freezer, but you can keep it at room temperature for several months.

700g plain flour (5 cups, all purpose)

3 TBS baking powder

2 tsp salt

220g of solid white vegetable fat (Crisco or Trex, 1 cup)

Put the flour, baking powder and salt into the bowl of a food processer and blitz for a couple seconds.  Add half of the fat and blitz for about 30 seconds.  Add the remaining fat and blitz again for about 30 seconds.  The mixture should resemble fine bread crumbs. Store in an airtight container.

Note:  You can also do it by hand using a pastry blender.



This makes a great midweek, family pleasing supper!  Bon Appetit!

Caprera, where good food is more than just a label

I wanted to tell you about a new online marketplace where ‘good food’ is more than just a label.  It is called Caprera.


‘Finest’, ‘Extra Special’, ‘Taste the Difference’. Is a clever label all it takes to convince us about the quality of the food we eat? When we buy ‘British’, ‘farm-raised’ produce, are we happy to settle for this vague idea of where our food comes from? We all like to believe that we are discerning shoppers, choosing only the freshest and the best of what is on the shelf. However, the truth is that most of us purchase without truly giving a second thought about quality and traceability, and are content to accept things at face value. We never stop to consider that being the best on the shelf does not necessarily qualify as being good to begin with. Is there really any way to be certain about how “good” ‘good food’ actually is?



Caprera aims to change that. It is the largest network of independent food and drink producers in the UK. After a successful trial period, the marketplace has now officially launched, targeting UK consumers who care about the quality and traceability of their food, and who know that this is not something they can get at supermarkets.  

For Caprera, careful sourcing does not mean compromising on convenience. This is great news for the busy modern-day consumer, who wants all the convenience of getting his food in one place. In addition to offering delivery throughout mainland UK, the online marketplace also offers a single delivery system. This enables customers to order a variety of products from multiple independent producers throughout the UK, yet receive it all in one convenient delivery.

 

According to Caprera’s founder and CEO, Jeremy Hibbert-Garibaldi, “For too long, ‘good food’ has been reduced to nothing more than a slogan that supermarkets exploit for their own commercial benefit. We believe that customers deserve so much better, and we want them to realise this. We want ‘good food’ to actually mean something again.”

Caprera sets high standards for its producers, all of whom are vetted and handpicked against select criteria. They operate a series of strict policies that includes a ban on the use of artificial substances, GMOs and synthetic growth hormones. This allows the online marketplace to guarantee that all their products are grown and produced by independent producers who mindfully source their ingredients and reject mass production.

 

By offering an affordable, convenient way to access traceable, quality food; Caprera is looking to change customer expectations in terms of what should and what really shouldn’t be classed as good food. The site can be found at https://caprera.com/.

Note - I am hoping to try the site out for myself in the near future and will be able to give you my own personal view of the service and products.  Watch this space!

Lamb and Damson Stew

Here in the Western world putting fruit in with meat isn't something which we do very often . . .  however having said that we do like our pork with applesauce and our cranberry sauce with turkey . . .  but fruit in a stew, its not a really common thing.  In the Middle East it is a fairly common thing . . .  just think of a Tagine with apricots or dates . . . really delicious dishes.

 

This delicious recipe is loosely adapted from one I found in one of my favourite cookery books, Lotte's Country Kitchen.  It has been on my bookshelf for several years now, since 2010 when it first came out.  It is a cookery book which follows the seasons and this recipe is one that I have had flagged for several years, wanting to cook it when we had a nice crop of plums from our plum tree, and this year was the year!



Eating seasonally is what I like to do, and when the fruit for a recipe comes from our very own provenance, I am even happier about it.   We had a bumper crop this year and so I did not mind in the least being able to use some of them in this deliciously delightful recipe!

 

This stew is a fabulous mix of meat and veg in a lovely gravy . . .  I used leeks instead of baby onions, because that is what I had and I happen to think that leeks go particularly well with lamb . . .  I also used baby parsnips, carrots and some swede (rutabaga) because . . .  you can't have a stew without swede can you?



I can't anyways . . .  swede and stew go together for me like peas and carrots!  The gravy is flavoured with some lamb stock, fresh herbs, a bit of red wine and then of course the plums, which go in at the same time as those delicious herby dumplings.



This is one beautifully delicious combination.  Lamb is an almost sweet meat, so using fruit in this dish is not really wierd at all . . .  the plums went beautifully, but if you didn't have Damson plums you could also use apricots, or another variety of plum.  Our plums are Victorian Plums and they went wonderfully.  I think that even dried fruit would work well  . . .  as in dried apricots or prunes.  All would be just delicious!



I served it with some mash on the side and Todd was in stew heaven.  The leftovers the next day were even more delicious, but then leftover stew often does taste even better the day after.  I only wish that I could make this for my mum.  She often speaks fondly of the lamb stew she had to eat in the hospital after she gave birth to my brother.  He is 56 now so that is an awfully long food memory to have!  I am sure she would love this.

*Lamb and Damson Stew*

with herby dumplings

Serves 4 to 6

Printable Recipe

A delicious lamb stew filled with lots of tender pieces of lamb, veg and sweet/tart plums.  Topped off with some crisp crusted herbed dumplings.  If you don't have Damsons, feel free to use other types of plums, apricots, etc.   This is just a lovely, lovely stew. 

For the stew:

 2 TBS rapeseed oil

900g (2 pounds) leg of lamb, cut into a medium dice, trimmed of fat, etc.

1 TBS butter

4 baby leeks, trimmed, washed and sliced into 1 inch lengths

4 large carrots, peeled and cut into 1 inch chunks

3 parsnips, peeled, cored and cut into 1 inch chunks

1/3 of a small swede (rutabaga) peeled and cut into 1 inch chunks

1 TBS soft light brown sugar

2 TBS plain flour

275ml red wine (1 1/4 cups)

570ml beef or lamb stock (2 1/2 cups)

1 TBS chopped fresh parsley

1/2 tsp dried thyme

1 fresh bay leaf

1 spring fresh rosemary

350g damsons, plums, greengages or apricots. halved and stoned

salt and freshly ground black pepper to taste

For the dumplings:
4 ounces of self raising flour, plus extra for shaping (1 cup)
2 ounces shredded suet (about 1/4 cup heaped)
1 tsp dry mustard
1 TBS chopped fresh parsley
1 TBS chopped fresh sage
4 TBS cold water
salt and black pepper to taste  

Heat a flame proof casserole over a medium heat and add the oil.  Once the oil is hot, begin browning the lamb a few bits at a time, so that they get a nice colour.  Don't be tempted to add too much meat at a time or it will stew instead of browning.  It is the browning which will give your stew its lovely colour. Remove the meat as it browns and add more.  Repeat until all is browned. 

Add the butter and then add the leeks, carrots, parsnips and swede.  Cook gently over a low heat until they are just coloured.  Add the brown sugar and stir in.  Add the flour and stir it in, cooking it for a few minutes.  Add the red wine and allow it to bubble up.  Pour in the stock and bring to the boiling point, stirring.  Add all of the herbs and return the meat to the pot.  (Make sure you bend the bayleaf in half so that the flavour  is released.)  Cover and bake in a preheated 160*C/325*F/ gas mark 3 oven for 1 1/2 hours, until the lamb is tender.  Remove from the oven.  Add the fruit, taste and adjust seasoning with salt and black pepper.  Increase the oven temperature to 200*C/400*F/ gas mark 6. 

Make the dumplings by placing the flour, suet, mustard, herbs and seasonings into a bowl.   Add enough of the water to make a firm but soft dough.  Break off the dough into 12 equal pieces and shape with lightly floured hands into round balls. Drop these on top of the hot stew, pushing them down a bit into the hot liquid.   Cook, uncovered,  for a further 15 to 20 minutes, until the dumplings have doubled in size, turn a bit golden and crisp on the surface, and the stew is nice and tender.  

Serve hot, spooned out onto warm plates with some mash on the side.



I do hope that you will be inspired to make this lovely dish.  I guarantee you won't be sorry!  Oh, I am so happy that stew and soup season are here!  Bon appetit!