Chicago Style Hot Dogs~Franks For The Memories!

This is the dog of choice for anyone who has

ever lived in Chicago. Chicago dogs are classic and

 a big favorite of sports fans and everyone 

from "hardhats" to "power suits".

 Every neighborhood sells them.

 Everybody eats them!

An all beef frank piled with toppings.

Here are the must-have ingredients 

that you'll need to build one.

Poppy seed buns are a must! 

I couldn't find them in my area so I cheated

 and buttered the buns and sprinkled on poppy seeds.

Cut up and ready to go:
 chopped onions, dill spears, tomato wedges,
 sport peppers  if you can find them.
(I used jalapeno, you can also use
 poblano or pepperoncini)

 Simmer the dogs for five minutes.

I steamed the poppy seed buns

 on a dampened paper towel 

in the microwave for 20 seconds.

Looks great, but something is missing!

The chopped onions....don't leave anything out!

It's the perfect combo of flavors in your mouth.

The toppings must be layered in this order; 

mustard, relish, chopped onion, tomato wedges, 

dill pickle spear, sport peppers.

 It wouldn't be a Chicago dog without 

a  good sprinkle of celery salt, another must.

Don't even think about adding ketchup!

 Now, take a bite!

Sweet Home Chicago!

Enjoy!

Today is National Hot Dog Day

Celebrate!

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Better Than Bran Muffins~Bran Muffins

I got this recipe from a friend when I told her that I wasn't that fond of bran muffins.

She said that these were better than (regular) bran muffins~~hence the name!

 Cream the butter and brown sugar.

Beat in the egg.

 Beat in the sour cream.

 Add 1 C tightly packed raisin bran cereal.

 Stir in and let rest for 5 minutes.

 Stir in the flour, salt and soda.

 Just until combined.

Spoon into greased 12 cup muffin tin.

Bake for 15-20  minutes at 400 until golden.

I always like to have homemade muffins in the freezer.

 I put them on a tray in the freezer for about 20 minutes to harden. 

Then I can just pop them into a freeze bag. 

Enjoy!

Better Than Raisin Bran Muffins

~Raisin Bran Muffins~

1/2 C butter or margarine (one stick)

1 C brown sugar

1 egg

1 C sour cream

1 C packed Raisin Bran cereal

1 C flour

1 t baking soda

1/4 t salt

Cream the butter and brown sugar with a hand mixer

Mix in the egg then sour cream.

Mix in the cereal and let sit for 5 minutes to absorb.

 Stir in the flour, soda and salt. Let sit 3-4 minutes.

Spoon into greased 12 C muffin tin.

Bake at 400 for about 15-20 minutes until golden.

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The Reuben Sandwich with Homemade 1000 Island Dressing

Another one of our top ten favorite sandwiches 

is the Grilled Reuben.

 I never buy bottled 1000 Island dressing because 

it's so easy to mix up a batch at home 

with ingredients I already have in the house.

 I dont even measure anymore.
 Just dump in a jar and stir it until

  it looks like 1000 Island dressing.

I don't use it on salads. I like it on sandwiches. 

It's great for a chicken or turkey sandwich. 

It's also good on a BLT, another favorite sandwich.
~~~~~~~~

To Make A Reuben 

you'll need: rye bread, Swiss cheese, sauerkraut,

 pastrami or corned beef, butter or margarine and

1000 Island dressing

~~~~~~~~  

 Butter one side of the rye bread slices and 

put them buttered sides together while you
assemble the sandwiches.

 Spread the other side with dressing and
 pile on the corned beef or pastrami

 Top with sauerkraut. Squeeze out any extra juice.

Lay on Swiss cheese slices.

Add more dressing if desired.
 Put it on your preheated grill, or fry pan.

 Top with the remaining buttered rye bread slices,
butter side up.

 Close the grill and grill for about 5 minutes.
If using a fry pan you'll need to flip the sandwich. 

Remove from the pan when the sandwich is

 grilled to a golden brown perfection and

 the cheese is melted.

Enjoy!

1000 Island Dressing
1 C mayonnaise
1/4 C sweet relish
1/4 C ketchup
1/4 t salt & 1/4 t pepper
1/2 t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Combine all ingredients in a jar.
Store in the refrigerator to use as
sandwich spread.

click HERE for Herb Mayonnaise.
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Root Beer Cake

Here's a cake that will remind you of a summer

root beer float.

I couldn't find the spice cake mix I usually use, 

so I added cinnamon spice blend to a yellow cake mix.

 I used 2 t cinnamon spice blend, 

(like a pumpkin or apple pie spice mix.)

 Mine was from Pampered Chef.

You can mix your own. Use about

 1-1/2 t cinnamon and 1/4 t each nutmeg, ginger, clove or allspice.

 Use 1/1/4 C root beer in place of the water. 

Add 1 t rum extract.

If you don't have rum extract use vanilla extract 

or 1 T rum.

Combine all the ingredients and beat 

as per the directions on the box.

 Pour into a sprayed bundt pan.

 Bake for 35-40 minutes at 350.

 Let cool in the pan for 10 minutes then invert onto a cake plate.

 It comes out easily.

Dust with powdered sugar....or

Make a glaze with 

2 C powdered sugar and 3 T root beer.

 Drizzle on cooled cake.

 My cake was still a tiny bit warm.

 Because somebody wanted a slice!

I stored the rest in my cute as a daisy vintage cake tin.

Eat Cake!!

Root Beer Cake

1 box Spice Cake Mix

(or yellow with spices added)

4 eggs

1/2 C oil

1-1/4 C root beer

1 t rum extract

Combine all ingredients in a large bowl and 

beat as per the directions on the box.

Pour into a sprayed (I use Bakers Joy) bundt pan.

Bake at 350 for 35-40 minutes.

Let cool 10 minutes then invert.

Let cool completely.

Dust with powdered sugar or drizzle with glaze.

Root Beer Glaze

2 C powdered sugar

3 T root beer

Beat until creamy and drizzle over cooled cake.

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Links: Just A Girl, Funky Junk

A Shrimp Roll

One of my favorite sandwiches is the lobster roll.

My less extravagant version is a shrimp roll.

 I make it the same classic way as a lobster roll. Big chunks of shrimp, romaine lettuce, (or your choice)

A little mayo and seasonings and no fillers like celery. Served on a buttered and toasted hot dog bun. 

I used 1/2 lb. cooked medium shrimp for two rolls.

 Cut the shrimp in half and toss with 1-2T mayo, 

1/4t celery salt (or 1/8t salt and 1/8t a celery seed),

 1/8t pepper, 1/4t tarragon and a squirt of lemon juice.

Butter the outside of the buns with 1T soft or melted butter and toast.

 Line the toasted bun with lettuce leaves and pile high with shrimp. 

 Serve with chips on the side.

Today's lunch for two.

Enjoy!
 about this much.....no need to measure.
1/2 lb shrimp
2 T mayonnaise
1/4 celery salt
1/8 t pepper
1-2 t lemon juice
1/4 t dried tarragon
2 hot dog rolls
2 lettuce leaves

for my Shrimp Salad recipe click HERE.
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