Posts Tagged ‘food’

Dear Readers,

We’re having our annual Super Bowl party and the main dish will be the “Super Bowl Chili Dogs”.  Take bun length all beef hot dogs and cover them with “Carolina Hot Dog Chili”, some chopped onion and shredded cheddar cheese.  Fill a fresh hot dog bun with these ingredients and you’re ready to eat a “Super Bowl Chili Dog”.  The recipe for the hot dog chili was adapted from “Desperation Entertaining” by Beverly Mills and Alicia Ross and was printed in the Raleigh, NC News and Observer.  This chili is very tasty and can be made two days in advance.  Mimi guarantees that this chili dog will be the best you have ever eaten!  Have fun watching the Super Bowl.  Yeah Ravens!!!

Carolina Hot Dog Chili

1-1/4 pounds ground beef

1 cup chopped onion

1 – 6 oz. can tomato paste

1/2 cup ketchup

1 tablespoon chili powder

2 teaspoons Worcestershire sauce

1 teaspoon cider or white vinegar

1 teaspoon salt

1/4 teaspoon black pepper (optional)

Place the beef, onion and 2 cups water in a Dutch oven or soup pot over high heat.  Bring to a boil.  Reduce heat to medium and stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using.  Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.

Continue to cook at a simmer, stirring about every 5 minutes for a total of about 30 minutes.  As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn’t stick.  Refrigerate, covered, up to 2 days, or freeze in small freezer bags for up to 6 months.  Thaw or reheat in a microwave stirring often.

Yields about 1 quart.  There are 55 calories and 4 grams of fat per each 2-tablespoon serving.

Enjoy and remember to

Keep smilin’!

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Easy Salsa Meatloaf

Dear Readers,

This is my last posting of 2012 and I decided a recipe was a good way to end the year.  We enjoyed this meatloaf a few weeks ago.  It is quick, delicious and easy to prepare.  What else could a cook ask for?  Tinkerbell 15 submitted the recipe to allrecipes.com and I’m glad she did.

Easy Salsa Meatloaf

1 pound ground beef sirloin

1/2 cup salsa

1/2 cup Italian seasoned breadcrumbs

1/2 cup shredded Cheddar cheese

1 egg, lightly beaten

3 cloves garlic, minced

dried parsley to taste

salt and pepper to taste

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, mix the ground sirloin, salsa, breadcrumbs, cheese, egg and garlic.  Season with parsley, salt and pepper.  Transfer to a 9×5-inch loaf pan.

3.  Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F.

Note:  I used “Newman’s Own” mild chunky salsa.  It is flavorful and all profits go to charity.

Enjoy and remember to always

Keep smilin’.

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Fast and Easy Broccoli Slaw

Dear Reader’s

As a change from the usual tossed salad for dinner, I decided to prepare broccoli slaw.  Bought a 12 ounce bag of Marketside Broccoli Slaw from Wal-Mart and proceeded to “doctor it up” with a few extra ingredients.  Used  a recipe for Coleslaw Dressing I found on Epicurious.com.  Here are the results.  (My husband really enjoyed it!)

Fast and Easy Broccoli Slaw

1 – 12 oz. pkg. Marketside Broccoli Slaw

3 tablespoons sunflower seeds

4 tablespoons dried cranberries


1/2 cup mayonnaise

1 tablespoon honey

2 teaspoons apple-cider vinegar

1/2 teaspoon salt

In small bowl combine dressing ingredients.  Combine dressing with broccoli slaw, sunflower seeds and dried cranberries.  Mix thoroughly and refrigerate a couple of hours before serving.

Enjoy and

Keep smilin’!

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Low-Fat Pasta Dish

Dear Readers,

Came across this dish when sorting through my collecion of recipes.  It looked interesting so I decided to prepare it.  Can’t give anyone credit for it because I copied it onto a scrap of paper with no title but with the note that it contained 231 calories and 4 grams of fat in each serving.  Had it for dinner last night and even though the ingredients are simple, it was quite tasty.  I’d like to share it with you.

Low-Fat Pasta Dish

8 ounces linguine

2 teaspoons olive oil

1 small onion, chopped

3 cloves garlic, minced

3 medium zucchini, quartered lengthwise and thinly sliced

2 large tomatoes, seeded and diced

1 tablespoon balsamic vinegar

1/2 teaspoon salt

4 teaspoons grated Parmesan cheese

1.  Cook linguine and drain.

2.  In large saucepan or Dutch oven, heat oil.  Saute onion and garlic about 3 minutes.

3.  Stir in tomatoes, zucchini, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes.  Stir in linguine; cook, tossing constantly until heated through, 2 to 3 minutes.  Top with cheese.  Makes 4 servings.

Enjoy and

Keep smilin’!

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Dear Readers,

I found this cookie recipe in a recent “Costco Connection” magazine.  My husband declared it one of the best cookies I’ve ever baked.  I must admit I agreed.  The combination of chocolate chips and dried cherries is a winning one.

Chewy Chocolate-Cherry Cookies

4.5 ounces (about1 cup) flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup butter, softened

1 teaspoon vanilla extract

1  large egg

2/3 cup dried tart cherries

3 tablespoons Kirkland’s semi-sweet chocolate chips

Cooking spray

1.  Preheat oven to 350 degrees.  Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients, stirring with a whisk.  Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.  Add vanilla and egg; beat well.  With mixer at low speed, gradually add flour mixture; beat just until combined.  Stir in cherries and chocolate chips.

2.  Drop by tablespoonsful 2 inches apart onto baking sheet coated with cooking spray.  Bake for 12 minutes or just until set.  Remove from oven; cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.

Makes about 30 cookies.  Each cookie contains 80 calories and 2.7 grams of fat.

Note: The next time I bake these cookies, I will add two extra tablespoons of chocolate chips.  I used Trader Joe’s Dried Pitted Tart Montmorency Cherries that come in an eight ounce package.  Instead of coating the baking sheets with cooking spray, I lined them with aluminum foil.  It makes cleaning up a lot easier.

Enjoy and

Keep smilin’!

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Dear Readers,

Fall is the perfect time for homemade soup; especially vegetable soup.  I’ve been making this soup for years but one day I decided to measure precisely all the ingredients and commit the recipe to paper.  It was my Dad’s idea to add hard-boiled eggs and lemon juice and I think it is a good one.

Hope you like it!

Mimi’s Vegetable Soup

1-1/2 lbs. soup bones

1/1/2 lbs. stewing beef, cut into cubes

64 oz. V-8 vegetable juice

2 tablespoons vegetable oil

1 medium onion, chopped

1 large sweet potato, peeled and diced

2 medium potatoes, diced

2 medium turnips, peeled and diced

1-16 oz. pkg. frozen mixed vegetables

(peas, carrots, corn, green beans and lima beans)

3 hard-boiled eggs, peeled and sliced

1/2 cup fresh chopped parsley

2 tablespoons lemon juice

In medium saucepan, cover bones with water; bring to boil and then simmer for 1 hour.  Let cool and cut any meat off bones.  Discard bones and strain broth of impurities.  Have broth and meat ready to mix into soup pot.  (This can be done day before or can be skipped altogether; but the bone broth adds more flavor to the soup than water.)

Brown cubed stewing beef and onions in two tablespoons vegetable oil in large, deep soup pot over medium-high heat for about 4 to 5 minutes.  Add V-8 juice, frozen mixed vegetables, potatoes, turnip and sweet potato along with 2 cups of the bone broth.  Bring to a boil and then simmer for 1 to 2 hours.  Be sure potatoes and turnips are cooked through.  Turn off soup.  Add lemon juice, sliced eggs and chopped parsley.  Mix well.  Soup can be served immediately or let cool for 30 minutes; then refrigerate and heat up the next day.  If soup is not served immediately, wait to add eggs until right before serving.

This makes a lot of soup.  It can be frozen.  Omit hard-boiled eggs and leave 1 inch head space in freezer container; and cool completely in fridge before freezing.

Enjoy and

Keep smilin’!

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Summer Orzo Salad

Dear Readers,

My daughter-in-law gave me this recipe which she copied from the internet.  I don’t know what site it was published on.  I tried it and enjoyed it very much.  The salad is light and refreshing; the perfect side dish for summer meals.  I think it might be the lemon juice that gives it such a fresh taste.  This recipe makes a large salad but it keeps well in the fridge.

Summer Orzo Salad


2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon black pepper

1 tablespoon oil

1/2 teaspoon salt

3 cloves garlic, crushed


1 cup uncooked orzo

2 cups chopped tomato

1/4 cup chopped fresh basil

2 cups fresh yellow corn kernels

1/2 cup vertically sliced red onion

Combine dressing ingredients and put in empty jar; cover and shake.  Cook and drain orzo according to package directions.  Pour 1/2 of the dressing onto warm orzo.  Let cool; then add remaining dressing and tomato, basil, corn and red onion.  Let stand at least 30 minutes before serving.

Enjoy and

Keep smilin’!

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