Chili Cheese Dogs

Summer is in full swing.  We just celebrated the 4th of July and you know what that means:  Cook-Outs, Barbecues and Picnics.  Potato Salad, Popsicles and of course: Chili Cheese Dogs.  Hot Dogs are the quintessential backyard food of summer, and there's nothing better than one topped with tasty chili.  It's also time for our Summer Edition of Freaky Friday.  That's where us food bloggers get together and re-create each other's recipes.  It's a secret for everyone, including you!  The most fun is seeing who was assigned your blog and what they chose to make.  It's also a great way for you, the reader to meet some new bloggers and find lots of great new recipe ideas.  This time I was assigned the LeMoine Family Kitchen blog.  Angela is a busy mom of two boys and Jersey girl at heart, with a true passion for cooking!  I love following Angela on social media and I often comment I wish I had half her energy!  With Italian roots, you'll find many traditional Italian recipes on Angela's blog, like Classic Spaghetti & Meatballs or Tortellini Pomodoro.  You'll also find a variety of other cuisines, some healthy choices (which I love!) and some clever twists on old favorites.  I couldn't decide on a recipe because everything, and I mean everything on Angela's blog looks amazing.  We tried and loved the BLT Chicken Salad Stuffed Avocados and the Sheet Pan Kielbasa and Potatoes (sheet pan dinners = easy clean up!) I was really torn about which recipe to blog today, but ultimately I went with Chili Cheese Dogs because they seemed so fun and appropriate for our July theme!

Don't these look wonderful?
The perfect summer meal!

Grilled hot dogs, topped
with a seasoned simmered chili
and shredded Cheddar cheese.
Yum!

Ideal for your next potluck, picnic,
cook out or tailgate...

Thank you Angela from
LeMoine Family Kitchen
for the great recipe!

Make your next hot dog a
CHILI CHEESE DOG
with a big pot of LeMoine Family Kitchen Chili.

CHILI CHEESE DOGS
from: LeMoine Family Kitchen

1.5 pounds lean ground beef
3 tablespoons finely chopped onion
2-3 tablespoons finely chopped fresh jalapeno
3 tablespoons chili powder
1/2 teaspoon cayenne pepper (optional)
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons cumin
2 teaspoon salt
1.5 cups canned crushed tomatoes
1.5 cups water
3 tablespoons olive oil
hot dogs
buns
shredded cheddar cheese

In a medium saucepan over medium low heat, add the olive oil, onion and jalapeno.  Once the onion and jalapeno are softened, go ahead and add the chili powder, cayenne, garlic powder, oregano, cumin and salt.  Cook for one minute.  Add in the canned crushed tomatoes, water and ground beef.  Using a potato masher OR this really cool tool (the handiest little gadget EVER) break up the meat until a fine texture is reached.  Simmer on low 20-30 minutes, stirring occasionally.  Season with salt and pepper to taste if needed.  Grill up your hot dogs, place in the buns, top with some chili and shredded cheddar.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 30 minutes

If you enjoyed this recipe, try some of my previous
FREAKY FRIDAY FINDS:

Chocolate Covered Snickers Strawberries

Southwestern Coleslaw

Tortilla Burger

Since the whole gluten-free mess, I'm constantly on the lookout for gluten-free recipes.  Not just regular recipes substituting gluten-free bread in lieu of regular bread.  More along the lines of a clever alternative.  I can honestly say I can go ahead a live my life without eating gluten-free hamburger buns.  I have yet to find one I really like, so until I master baking my own, I'll stick to wrapping my burger with lettuce or simply eating it with a knife and fork.  Then Mr. DD and I got the brilliant brainstorm for a tortilla burger.  Well it isn't really a burger in the sense that it's placed between two slices of bread.  It's more of an open-face burger stacked on a corn tortilla with lots of good things, including a fried egg on top.  It's a fun switch from a regular burger and definitely tastier than a cardboard bun. Who needs a bun when you can have a freshly made corn tortilla and all the favorite flavors of Mexican food night? 

With a crispy corn tortilla, you'll never miss the bun!

A burger full of Mexican flavor.

Top with a fried egg for a fun twist!

TORTILLA BURGER

4 corn tortillas fried crisp in a small amount of oil
oil for frying
1 pound lean ground beef
8 ounces of your favorite salsa
1 (16 ounce) can refried beans
1 tablespoon canola oil
4 eggs
lettuce leaves
shredded cheese
additional salsa

In a bowl, combine ground beef and 8 ounces of salsa.  Season with salt and pepper.  Shape beef into 4 equal-sized patties.  In a large skillet over high heat, cook the patties approximately 3-4 minutes per side (or until they reach your desired level of doneness.) Remove from skillet and keep warm.  Meanwhile, in a small saucepan, heat the refried beans so they are warm and spreadable.  To the skillet add the canola oil and fry the eggs, sunny side up or over easy style (until the yolk is your desired firmness.) Remove eggs from skillet and season with salt.  Keep warm.  To assemble your tortilla burger: place a crisp tortilla on a plate.  Spread with warmed refried beans.  Top with lettuce leaves.  Place a cooked burger patty on top of the lettuce, top with some of your favorite salsa, then add a fried egg.  Sprinkle with shredded cheese.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes

{CopyCat} Wendy's Frosty

I haven't had a Frosty in a million years.  Seriously the last time I had one was probably when I was a kid.  I don't know why I've waited so long.  When I saw how simple they were to prepare at home I knew I had to try them.  Super simple, just a few ingredients and you've got a tasty little dessert or snack.  It's been the ideal after dinner treat lately because you know: Summer in Oklahoma [insert eye-roll]  Mr. Devilish Dish said it tastes just like the real thing.  I can't remember what the real thing tastes like, but I can guarantee you these taste great!

Just like the real thing!

Thick, rich, chocolatey
and only 3 ingredients!

{CopyCat} Wendy's Frosty

1 (14 ounce) can sweetened condensed milk
1/2 gallon chocolate milk
1 (8 ounce) tub Cool Whip

Combine the condensed milk and chocolate milk in a large bowl.  Fold in the Cool Whip.  Place the mixture into a ice cream maker and follow the manufacturer's instructions.  Serve with a straw and enjoy!

*Note Not all of this would fit in my ice cream maker (You have to allow room for it to expand as it freezes.  I just refrigerated the leftover mix and made Frostys again a second night.)

Prep Time:  Approximately 5 minutes     Cook Time:  Needs to Freeze

Ranch Water - The Cocktail of West Texas

Every region's country clubs have signature drinks.  In Oklahoma, you'll usually find the "Club Special," which I'm proud to say is the number two most popular recipe of all time on at The Devilish Dish.  It's a tasty little lemon-lime treat full of vodka that will sneak up on you on a hot day at the golf course if you're not careful.  So a while back we were visiting the Devilish Nephew in Midland, Texas.  Imagine my surprise when I ordered a Club Special and saw the bartender reach for the tequila!  It turns out a Club Special in Oklahoma is NOT a Club Special in west Texas.  It is however, equally delicious and refreshing.  Their club special is known as Ranch Water and it's made with a fun new ingredient:  Topo Chico.  It's a brand of sparkling mineral water that has been made and bottled in Mexico since 1895.  How has it been around since 1895 and we've only recently been introduced?  Well the Coca-Cola company acquired the company last year, so it's quickly becoming popular allover the US.  I'm even starting to see it in our local grocery stores, where as previously we've only found it at the Hispanic market.  This refreshing cocktail is so surprisingly simple, I'm a little embarrassed to blog it, but I feel like I can't keep the secrets of west Texas all to myself.  The world must know of Ranch Water, so grab some Topo Chico, some good quality tequila and a few limes and let's enjoy a new kind of club special!

Refreshment courtesy of west Texas.

Topo Chico also comes in lime and
grapefruit flavors.  All are delicious
on their own or in a cocktail!

Our new favorite summer cooler...

Ranch Water Cocktail

1 bottle Topo Chico Sparkling Mineral water
1-2 (1 ounce) jiggers good quality Tequila
Limes for garnish

In a glass, pour the Topo Chico over ice.  Stir in Tequila.  Garnish with lime.  Enjoy!   

Dad- You're One in a Melon Father's Day Gift

I love silly puns.  I think that's why I like Valentine's Day so much.  I still think my String Cheese Valentines are hilarious.  When Mother's Day rolled around I knew I wanted a bright fun gift themed "Tickled Pink."  For some reason early on this season I've had, "Dad, You're One in a Melon" stuck in my head.  I knew immediately the Dads would be getting watermelons for Father's Day.  But as much as everyone loves watermelon, you can't just show up with a giant piece of fruit for the guy that raised me, changed the oil in my cars and taught me how I should expect to be treated by my future husband. I found these really cool watermelon slicing knives at Tuesday Morning and ran with the theme.  Not only is this a fun Father's Day gift, it could be used for any kind of summer treat.  You could add some honeydew or cantaloupe and create a giant fruit basket, or stick with the watermelon theme and add gum and candy.  It could even be added as part of a larger gift of a grill, or BBQ tools or a nice ice chest.  All of the Dads in my family love watermelon and this gift is the ideal way to cool off on a hot summer Father's Day!

                                             

My Dad IS One in a Melon!

I found these fun knives at Tuesday Morning,
but there is something similar at Amazon.

My family was super happy about this blog post.
They got to eat all of the extra watermelon.

A fun summer gift!

Show Dad (or any important guy in your life)
that he is
One in a Melon...

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choiceand print onto cardstock.These images are my exclusive artwork.
Please be courteous when using these printables 
and remember they are for personal use only.

To all the Dads, Pet Dads, Grandfathers,
Uncles, Brothers, Mentors, Boyfriends...
Here's to you:
You are One in a Melon!

Father's Day Bacon Bar: Dad, I Love You More Than Bacon!

Father's Day is less than a week away, and I have a super cute foodie gift I will be sharing with you later in the week.  I thought I would share last Father's Day with you.  It was a marvelously masculine, bacon-centric celebration of Dad!  Once I decided upon the theme of "Dad: I Love You More Than Bacon" things came together quickly.  I able to use a lot of decor I already had on hand, simplifying the prep work.  The hardest part was deciding which bacon bites to serve.  Editing the menu down to a sampling of sweet and salty to traditional and wacky was really the difficult part.  And all of the strange looks at the grocery store when I bought SO MUCH bacon!  I opted for: Chocolate Covered Bacon, Bacon Crackers (these are a fabulous little appetizer!) Cracked Peppercorn Bacon, Jalapeno Bacon and Maple Bacon Popcorn (which was a HUGE hit.) The dads absolutely loved this theme.  I know lots of gals that would too.  It would be easily adapted for a baby boy birthday shower or birthday party too.  I've included the printable tags which made the tables that much cuter.  Happy Father's Day Dad!  I Love You More Than Bacon, (and that's a lot!)

Love You Dad!

I broke out my chalkboard sign
that I use at my craft shows
to display the theme of the day.

I used an old burlap sack as the base for my table.
(I wanted a rustic, manly look)
Then I used some gingham placemats I had for color.
I used the red and white paper "boats" from tailgate
and red polka dot napkins to complete the casual look.
(Those little boats are perfect for serving popcorn!)

Maple Bacon Popcorn is the perfect balance of
sweet and salty.  A light, sweet maple "caramel" corn
accented with salty sweet bacon pieces.  YUM!

I served my bacon slices standing vertically
in jars.  I wanted to stay with a casual, masculine theme.

The bacon-slice tags I made to label the
dishes were a huge hit! I've included the free
printable tags for you below.

These buttery crisp crackers topped with
a sweet/spicy mixture of brown sugar and crisp bacon
were so good.  These would make a terrific party appetizer
or game day snack!

The Chocolate Covered Bacon was the wackiest dish of the day.
Some of the Dads were a little skeptical about trying it at first,
but all agreed it was a great combination of sweet and salty.

Buffalo Chicken Bowls

It's no secret I love anything Buffalo around here, as evidenced by one of my most recent posts, Buffalo Ranch Dip.  It's so easy to throw chicken breasts in the slow cooker with a bottle of buffalo sauce and wind up with a batch of tangy, shredded chicken for dinner.  So when my pseudo daughter-in-law Ali (wife of The Devilish Nephew) shared this recipe idea with me, I knew it would be a hit.  I've had an abundance of cherry tomatoes already in my garden this year, so this recipe evolved at an ideal time.  I love that the chicken goes in the slow cooker and tops a bowl of cool, crisp veggies.  It is great for hot weather.  I was really excited when I made this thinking I would have a tasty lunch for a couple of days, but no such luck.  The family enjoyed it so much, it was all gone! 

Colorful, tangy and
kinda-healthy!

The perfect hot weather meal...
Tangy, shredded Buffalo Chicken
atop cool, crisp summer veggies.

Buffalo Chicken Bowls

4 boneless, skinless chicken breasts
1 bottle Buffalo Wing sauce (I use Frank's)
2 cloves garlic, minced

1 package frozen corn, thawed and steamed
2 cans black beans, drained and rinsed
1 pint of cherry or grape tomatoes, halved
2-3 ripe avocados, diced

1 packet ranch dressing mix, prepared according to package instructions

Season chicken breasts with salt and pepper. Place in a slow cooker with the hot sauce and minced garlic.  Cook on low approximately 6 hours, or until chicken is cooked through.  Shred cooked chicken and place in a bowl.  Add a little bit of the hot sauce from the slow cooker to keep the chicken moist.  Set aside.

In a large bowl combine the corn, black beans, cherry tomatoes and avocado to create the salad.  Season with salt and pepper.

To serve, spoon a generous amount of the salad into a bowl.  Top with shredded Buffalo Chicken.  Drizzle with ranch dressing and enjoy.

Prep Time:  Approximately 30 minutes      Cook Time: 6 hours slow cook