Friday, March 25, 2016

Corn Dogs

I love Corn Dogs! They bring back wonderful memories of my childhood. I remember eating my first Corn Dog at a fair in Oklahoma City. Yes, I did live there for 4 years as a child. I was too young to know that I was very different than the other folks there. A dark skinned, dark haired Italian girl with hair down to her butt and a Philadelphia accent. I remember tornadoes and frying eggs on the sidewalk in the Summer. I was picking up the Oklahoma accent just as my Dad was transferred to Frederick, MD, where I have lived since 1966. ~~~ Back to one of my first loves, Corn Dogs. It was love at first bite! My biggest dilemma at the time was how to get enough mustard on there without making a mess. Well I went for it and it was drizzled on for me by my parents, but you can use the dipping method if you prefer. I don't know about you, but they scream for mustard. You can have several different mustard's for a taste test until you find the perfect one for you. You can't go wrong with this wiener, I love the saltiness of the dog paired with the sweetness of the corn bread and the spicy mustard. Corn Dog Lovers Unite!

  • 1 cup all-purpose flour
  • 1 cup cup fine ground cornmeal, I used Goya brand
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cayenne pepper
  • 1 egg
  •  1 1/4 cup buttermilk
  • 1 1/2 tsp honey
  • oil for frying, I used canola
  • 7 inch wooden skewers
  • 1 pack Hebrew National Reduced Fat Beef Franks 
IMPORTANT TIP; You must use a thin dog for this recipe. I chose Hebrew National Reduced Fat Beef Franks because they only have 1g of fat, 45 calories and they are a thin dog. Great taste too!

First I like to skewer the hot dogs by pushing skewer in about halfway or so.

In a medium bowl mix together the first 6 ingredients. Set aside.

In another medium size bowl whisk egg until bubbly like freshly poured soda fizz. 
Add the buttermilk, & honey to the egg and mix well. Set aside.

Preheat oil to 350 degrees in large deep skillet filling it to about 1 inch deep, once oil is heated immediately mix batter together.

I like to add the dry ingredients to the wet and gently stir until just mixed. It will be thick and somewhat lumpy, but the batter will be light and fluffy. DO NOT OVERMIX. 

Pour batter into a tall 12 oz drinking glass and dip wiener into the glass, swirl it around to evenly coat. You can fry 2-3 dogs at a time for about 45 seconds turning each quickly with tongs as they brown. I highly recommend using a thermometer to know your oil temp.

Immediately place onto a paper towel lined plate to drain excess oil and eat immediately. If you want to serve them all at once you may keep them hot in a 275 degree oven until all are cooked.

This made 7 Corn Dogs. I meant to try frying up the rest of the batter and sprinkling on some powdered sugar. Darn, I forgot.

Thursday, March 17, 2016

Mexican Calzone

I love Mexican and Italian food! So I thought.....Why not marry the two food cultures together. That's the ticket, a Mexican Calzone! Fresh baked goodness for a nice savory meal. This would go well with a nice tossed salad as a side for a scrumptious meal. Or if you want a hearty snack, then these babies will fill you right on up. It has creamy deliciousness with just the right zest and some chicken to boot.

  • 1 cup of Thick & chunky salsa in jar (hot).
  • 1 4.5oz. can chopped green chiles
  • 1 10oz. can chicken breast packed in water, drained
  • 1 package of Pillsbury Grand Flakey Layer Buttermilk biscuits, 8 ct.
  • 1 1/2 cup reduced fat grated Mexican cheese blend
  •  1 8oz package of 1/3 less fat cream cheese, softened.

Preheat oven to 425 degrees. Meanwhile in large bowl mix together cream cheese, salsa, grated cheese & green chiles. Now drain the chicken and lightly break up chicken pieces and add to cheese mixture, mix together well. 

Next you will need to roll out biscuits onto a floured surface until they are 6 inches round, repeat with remaining biscuits until all are done. 

Next add 1/3 cup of the meat mixture onto the biscuit dough.

Brush 1/2 of the edge of the biscuit with water, then fold over and crimp closed with a fork to seal. Repeat this until all are prepared.

             Bake them in a 425 degree oven for about 13 - 15 minutes or until golden brown. You may want to do an egg wash over top of the Calzone's if you would like that nice golden brown color on top. I did not do that this time, but it really makes it look much nicer. I must confess.... I forgot!

I would let these cool for about 5 minutes before you serve them, unless you know someone who needs their throat cauterized. Also You may want to serve some extra salsa on the side for a dipping sauce. Comer or Mangiare!

I had about 1 cup of the chicken cheese mixture leftover. You could open another pack of biscuits to make 3 more or serve it on a tortilla as a Quesadilla or two.