Thursday, August 28, 2014
1 lb meat your choice - bulk sausage, browned and crumbled, bacon cooked crispy and crumbled or ham cut into bit size pieces
3 c milk
8 oz shredded cheese (swiss, cheddar, casserole blend, pepper jack, etc)
veggies of choice (green onion, asparagus, sun dried tomatoes, chiles, etc)
8 slices of sandwich bread cut into cubes
1/2 t kosher salt
1/4 t dry mustard
spray a 13x9 pan with pam first.
Mix eggs, salt, mustard and milk together until smooth
cube bread, mix with the veggies, meat and cheese and pour into the greased pan
add the milk egg mixture
cover and allow to sit in fridge for at least 8 hours, overnight is better.
Tuesday, August 5, 2014
Chili Dog Chili
makes 6-8 servings
1 pack cheese brats OR 2-3 brats and 4-5 hot dogs, whatever you have on hand, about a pound of meat.
1/2 onion fine diced OR 1t onion powder OR 1t dehyd onion
1 can tomato puree or crushed tomatoes
1 T tomato paste
1/2 c salsa
1/4 c Franks Red Hot hotsauce
1/2 t. cumin
1 1/2 t chili powder
1/4 t oregano flakes
1 cans beans drained & rinsed (I used pinto and light red kidney beans)
1 t kosher salt
pepper to taste
Grind or chop up hot dogs & brats very fine, like ground beef texture. Sautee ground hot dogs with onion about 5 minutes or until it starts to brown slightly. Add the tomato paste and spices and cook until it begins to brown & smell really toasty, about 2-3 minutes. Add tomato puree and salsa, stirring well to incorporate the browned bits from the bottom of the pan. Add beans and simmer on medium low for about 45 minutes with the lid off, stirring often.
Serve chili over fries, oven baked potatoes or on it's own.