Tuesday, March 3, 2015

Everything Pigs in a Blanket


Although the title of my blog may imply that this, Hot Dog it's a Food Blog, is in fact a blog dedicated to hot dogs, however, you will soon come to find out that it is not. Disappointed? Probably. But a catchy name? Definitely. Though my love for hot dogs may not be abundantly shown through recipes, it can be seen throughout my life. For instance, my birthday and valentine's day are a week apart and my fiance bought me hot dog greeting cards for both. I am also extremely picky and somewhat of a snob when it comes to hot dogs. NO KETCHUP. Period. Niman Ranch brand is preferred. And I love a good steamed poppy seed bun.

I served a  miniature version of my favorite food group this past weekend at our engagement party and they were a hit. Serve these up with a few different dipping sauces and see what fun combinations your guests can come up with. I am also taking a minute to wish my handsome, beard-yielding, generous, sweet-talking fiance. I would be nothing without you. I dedicate this blog, to you. 


Everything Pigs in a Blanket

Ingredient:
  • 1 package all-beef cocktail wieners
  • 1 ball pizza dough
  • non-stick cooking spray
  • 1 tsp. poppy seeds
  • 1/2 tsp. dried minced garlic
  • 1/2 tsp. dried minced onion
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. kosher salt
Preheat oven to 350 degrees F. Meanwhile mix together the poppy seeds, garlic, onion, sesame seeds, and salt. Tear off a piece of dough from the ball, about 1/2-inch to 3/4-inch in size. Roll the dough out into a rope about 2-3 inches long. Wrap the dough around a cocktail wiener and place seam side down on a baking sheet sprayed with non-stick cooking spray. Continue this until all of the wieners are wrapped in dough.

Spray the tops with non-stick cooking spray and sprinkle with your "everything" mix. Bake in the oven until golden and crispy, about 15-20 minutes. Remove from the heat and serve warm with your favorite condiments.

One Bowl Quinoa Enchilada Casserole


2 weeks of visitors means 2 weeks of non-stop eating out and consuming delicious cocktails. To jump start us back into a semi-normal routine, Andrew and I kicked off a new week with some healthy-but-tastes-like-its-deliciously-bad-for-you dinner. This quinoa enchilada casserole. I have made something similar here, but this one-bowl dinner gets the job done in half the time with only a handful of ingredients. Feel free to mix up the type of cheese you use, or add in other veggies you may have on hand. That's the beauty of this recipe. Flexibility.


Quinoa Enchilada Casserole

Ingredients:
  • 1 cup quinoa, cooked
  • 1 can black beans, rinsed and drained
  • 1/2 cup enchilada sauce
  • 1 chipotle pepper in adobo, minced
  • 2 large (or 1 small can) green chiles, diced
  • 1 lime, juiced
  • 1 tbsp. cilantro
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup shredded cheese (your choice)
  • 1 avocado, chopped for garnish
 Preheat oven to 350 degrees F. Prepare a 8x8 baking dish (or similar size) by spraying it with non-stick cooking spray.

In a large bowl, mix together the quinoa, black beans, enchilada sauce, chipotle, green chiles, line juice, cilantro, cumin, chili powder, salt, pepper, and 1/2 cup of the cheese.


Pour into the prepared baking dish and top with the remaining cheese. Bake in the oven until warmed through and the cheese is nice and melted, about 20 minutes.


Remove from the heat and top with avocado. Serve hot.

Sunday, March 1, 2015

HDFB Weekend Recap: Engagement Party Edition

This past week has been another whirlwind of visitors in our house. Last weekend we had Andrew's sister and my two girlfriends form Iowa here for my birthday and wedding dress shopping. This week/weekend we had Andrew's parent's fly out from Connecticut to spend the week with us and celebrate our engagement with close friends and family in our new home! The party was nothing short of perfection in my eyes. Andrew's dad manned the grill and served up a few dozen handmade burgers, complete with a burger bar full of toppings.

//the future bride and groom//

//manning the grill//

//what's a burger bar without bacon?//

Meanwhile, Andrew's mom and I made plenty of side dishes including macaroni salad, pigs in a blanket, and a large bowl of cowboy caviar. Dessert was not to be left behind either. We served up a large helping of french macarons from Kick Ass Kakes, and Andrew's mom whipped up a batch of homemade brownies, which I aptly names M.O.G. (mother of the groom) brownies.

//bourbon + mint simple syrup + lemon//

//2 words. french macarons//

We had a blast sipping on whiskey smash batch cocktails, playing bocce ball in the backyard, and dressing up for the photo booth. All while our friends and family all got to celebrate along with us. Perfect weather, perfect company, perfect life.

//Konsider It Done doing the photo booth justice//

//the most amazingly awkward group photo #prom2015//

Thursday, February 26, 2015

Cinnamon Raisin English Muffins


What's a day without a good breakfast? Not a good one. That's for sure. We have had Andrew's parents in town since early this week, and I wanted to be sure that they had ample breakfast supplies, since I would be at the office, and Andrew would be working hard from his home office. Not leaving a whole lot of time to entertain in the mornings. I made a large batch of these english muffins the night before they arrived, and they have been a huge hit with their morning coffee, and as an afternoon snack for myself. Andrew and I are hosting our friends and family for an intimate engagement party tomorrow afternoon, complete with a backyard bbq, so these will be a great way to start the morning. The bread machine does all the work for you, so if you've got 90 minutes to let the dough rise, and a round cookie cutter, then you are in business! 



Cinnamon Raisin English Muffins

Ingredients:
  • 1 3/4 cup milk
  • 3 tbsp. softened butter
  • 1 large egg, beaten
  • 3 cups bread flour
  • 1 1/2 cups oat flour
  • 1 tbsp. cinnamon
  • 2 tbsp. sugar
  • 1 1/2 tsp. salt
  • 2 tsp. active dry yeast
  • 1 cup raisins
  • 2 tbsp. corn meal
Add all of the ingredients into your bread machine as per the directions (mine is wet, then dry, then yeast), except for the raisins.  Turn the bread machine onto the dough cycle and press start. About 15 or 20 minutes into the dough cycle, once the ingredients have formed somewhat of a dough ball, and while the machine is still turning the ingredients, add in the cup of raisins, allowing them to be kneaded into the dough.

Once the dough cycle is complete, turn the dough out onto a non-stick surface. Roll out the dough into a large rectangle, about 1/2-3/4-inch thick. Using a round cookie cutter or a canning lid, cut the dough into as many rounds as you can, rolling up and re-rolling out the scraps to cut some more.

Preheat a large griddle to 375 degrees, sprinkle with cornmeal just before you are about to cook the muffins. Place half of the muffins onto the hot griddle and cook for a couple of minutes on each side, until deep golden brown. Remove from the heat and cook the rest of the muffins. Allow to cool to room temperature before sealing in a an airtight bag or container. Keep in the fridge for up to 1 week.

Wednesday, February 25, 2015

Green Chile Pork Stuffed Poblano Peppers


I'm back with another pork-filled recipe. And I'm quite proud of this one in particular. It's nothing fancy, and takes about 5 minutes to throw together once you have all of the ingredients ready to go. You could even assemble these, freeze them, and then take them out for future dinners. Yeah, do it! Do it! I charred the outsides of some poblano peppers, steamed them until the skin came off, then stuffed them with the most savory green chile chipotle pork. Melt some cheese and enchilada sauce on top and we have ourselves a dinner for champions. As a side note, if you have never had poblano peppers before, they are not spicy like a jalapeno, and are usually dark green in color. You can usually find them near the bell peppers in your local market.



Green Chile Pork Stuffed Poblano Peppers

Ingredients:
Fire up your grill or broiler and cook the poblanos until charred black on all sides. Remove form the heat and place into a large zip lock bag. Close up the bag and let the poblanos steam for about 20 minutes. Remove from the bag and scrape off the charred skin with a spoon or your hands, leaving you with soft green poblanos.

Cut off the stem and slice down the center of the poblano, careful not to cut all the way through, allowing you to open it up. Scrape out the seeds and place 1/2 cup of the pork along the center of each poblano. Close it back up and place onto a baking sheet sprayed with a bit of oil, seam side up. Top with a slice of cheese and broil in the oven or on the grill for 2 minutes until the cheese is golden and bubbly. Top with the enchilada sauce and serve.

Lemon Basil Ice Cream


So my future in-laws are in town from Connecticut for a week to visit Andrew and I's new house and help us throw a kick-ass engagement party this coming weekend. I'm pretty sure they're never going to want to leave this weather after the winter that they've had. And I'd be cool with it! I lucked out in the in-law department because they rock!! Andrew's dad has quite the sweet tooth (apple doesn't fall far from the tree), so I knew I had to have some sweets on hand for his arrival. This lemon-based ice cream is made form locally frown lemons from a good friend's tree and it is perfectly sweet with just a touch of zest. What better way to "beat the heat" than to cool down with some fresh homemade ice cream? No really. Tell me. Because I don't think you can.


Lemon Basil Ice Cream

Ingredients:
  • 2 cups whole milk
  • 1 cup whipping cream
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • 2 tbsp. lemon zest
  • 3 tbsp. lemon juice
  • 3/4 cup sugar
Add milk, cream basil, mint, and lemon zest to a medium saucepan and bring to a medium boil. Allow to cook for 5 minutes, stirring, careful not to burn the milk. Remove form heat and allow the basil and mint to steep for 15 minutes. 

Pour the milk mixture through a fine mesh sieve into a large clean bowl. Save 1 tbsp. of the basil, mint.lemon zest and finely chop. Add to the milk mixture along with the lemon juice and sugar. Stir to mix well, until the sugar is dissolved. Cover and keep in the fridge for 4 hours.

Once the mixture has cooled, add to ice cream machine and churn according to your specific directions. Keep in an airtight container in the freezer for 4 hours before serving. 


Tuesday, February 24, 2015

Homemade Meatball Pizza


Remember last week when I posted pictures of raw meatballs, and you went all Jimmy-Fallon-as-Sara-no-H-'cause-H's-are-EWWWW on me? Well this time I have managed to cook said meatballs, chop them up and put them on a savory pizza. All is right in the world again. Of all the pizza in all the land, Andrew's all-time fave is meatball pizza. He has proclaimed that he could eat it every single day. Who am I to deny that request? Okay, so not every. single. day. But I'm down to indulge quite often myself! So thaw out a few of those freezer meatballs you made and serve them atop your next pizza. Pizza pies for everyone!



Meatball Pizza

Ingredients:
  • 4-5 large meatballs, cooked and sliced
  • 1 ball pizza dough
  • 1 tbsp. olive oil
  • 1 tsp. Italian herbs
  • 1/2 cup marinara sauce
  • 10-12 mini mozzarella balls, smashed or crumbled with your hands
  • fresh basil for garnish
Preheat a pizza stone in your oven or on your grill to 400 degrees F.  Sprinkle some corn meal on your work surface and work your dough out to a large circle. Drizzle with olive oil and Italian seasoning. Place on pizza stone and cook for 5 minutes until slightly bubbly.


After 5 minutes, spread the sauce onto the pizza crust using a large spoon. Top with the sliced meatballs and mozzarella. Bake/grill until the crust is golden and the cheese is bubbly (time will vary).


Remove from heat, sprinkle with fresh basil and slice. Wait a couple of minutes before serving to avoid the burning-the-roof-of-your-mouth syndrome.
 

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