Tags: Barbecue, CobCorn, Corn, Dietary Reference Intake, Health, Serving size, Trans fat, Turkey
Solved a neighborhood mystery last night around 8:00 pm. I was in the kitchen fixing a cup of Green Tea when something caught my attention out of the corner of my eye, a Doe Deer! We have a small strip of woods that runs parallel with the backs of all the homes along our street so apparently the Deer had been coming out and feasting on everyone’s gardens and flowers! Something had eaten my Mom’s flowers and a few of her cucumber plants that she had growing, and the neighbors had said something had been eating various plants and flowers of theirs. Mystery solved! As I watched her she headed straight for our next door neighbors petunias. As I opened the door she turned back into the woods. She was a good size Doe. That’s the first one spotted in our part of neighborhood. For dinner I was able to fire the grill up in between showers. I prepared Grilled Turkey Franks and Bratwurst w/ Boiled Corn on the Cob and Honey Smokehouse BBQ Chili Beans.
As usual I used Ball Park Smoked White Turkey Franks, 45 calories and 5 carbs per Frank. Their Turkey, low cal, low carb, and taste great! They grill up nice too. I also grilled up some Bratwurst, Blue Grass Lean Bratwurst which are 100 calories and 4 carbs per Brat. Served them all on Healthy Life Whole Grain Buns, 70 calories and 18 carbs per bun.
I also boiled some Mini Corn Ears. I used Green Giant Mini Ears of Sweet Corn. They come frozen and all you do is boil them in water for about 12 minutes. Their 50 calories and 9 calories per mini ear. My Mom made some Deviled Eggs, which are the best I ever had! Plus Mom wanted some BBQ Beans so I prepared some Honey Smokehouse BBQ Chili Beans. I used Jack Daniel’s Honey Smokehouse BBQ Sauce, Joan of Arc Spicy Chili Beans, 1 teaspoon Gound Mustard, and a couple of pinches of Splenda Brown Sugar. Mix it all together and heat it in a medium sauce pan. We had all the ingredients for a picnic, in this case an indoor picnic as it started raining just as the Brats and Hot Dogs were ready. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s carb Smart Vanilla Ice Cream.
Deliciously Lean Bratwurst
A lighter Bratwurst targeted at today’s active
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
*Percent Daily Values are based on a
2,000 calorie diet.
Tags: Food, Franks, Home, Jennie-O, Meat, Sausage, Turkey, Turkey Franks
Another beautiful sunny day outside again! I fired the grill up for myself and some friends who were in town. I grilled up some Bratts, Turkey Franks, Italian Turkey Sausage, and Pork Patties.
I used Queen City brand Bratts, Ball Park Turkey Franks, Honeysuckle White Italian Turkey Sausage, and Bob Evans Original Pork Sandwich Patties. I made a side of Tossed salad and also had Ruffles Light Potato Chips. Love these Chips only 80 calories and 17 carbs per serving! I made some Chip Dip using Daisy Reduced Fat Sour Cream and Hidden Valley Ranch Dip Mix. For dessert later tonight for myself, Jello Sugar Free Dark Chocolate Pudding. Well I’m off to catch up with some old friends. Have a great weekend!
Tags: Cincinnati, Cincinnati chili, Gold Star Chili, Nicholas Lambrinides, Ohio, Ohio River, Skyline Chili, Spaghetti
cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains, such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili and Dixie Chili. Restaurant locations are found pervasively in greater Cincinnati with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called “chili parlors”.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates “Chilifest” at Yeatman’s Cove on the Ohio River, with food and entertainment.
Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Thus, customers can order a:
Bowl: chili in a bowl
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:
Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
The preceding basic menu is entirely traditional. Some chili parlors have altered the traditional menu method, declaring on their menus that a Four-way is chili, spaghetti, cheese, and either onions or beans. Other parlors have added ingredients to the traditional mix. For example, Dixie Chili offers a “Six-way” with the addition of garlic. Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce is frequently used as an optional topping.
When served on a Coney style hot dog, dubbed the “Cheese Coney“, the chili is also topped with grated cheddar cheese. The default coney also includes mustard and a small amount of onion.
Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
Empress was the main chili parlor in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started another chili restaurant called Skyline Chili. Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan.
Tags: Dog, Hot dog, Independence Day, Joey Chestnut, Nathan's Hot Dog Eating Contest, United States, Vegetarian hot dog, Vine Street
American hot dog revolution
Let’s be frank: Nowadays, it’s what’s on top that inspires a region
Any list of All-American foods being prepared this Independence Day would have to include the hot dog. It’s a friendly little dish that’s easy to grill, cheap to buy and beloved across the country.
You know what else is All-American? Ingenuity – and taking a good thing and making it better.
That’s what’s been happening to hot dogs lately, as chefs at all levels get creative with the tube steak. They’re topping them with ingredients that likely have never shared a bun with a frank.
At nearby Tot Dogs, they expand the repertoire by offering Italian, chicken and andouille dogs along with salsas, slaws and all kinds of cheeses.
Mayday in Northside has beefed up its hot dog menu lately (if that’s the right terminology for a place that includes a vegan dog) with all kinds of toppings, including a house apricot ketchup.
There are two food trucks, Mr. Hanton’s and Gene’s, that specialize in topped dogs (though their toppings are fairly traditional).
Even Great American Ball Park has added fancy dogs at the Machine Room, including one based on a Vietnamese banh mi.
So, for your summer grill-outs, take a tip from those eateries. Keep the grilling simple, but get elaborate with the toppings. You can put out a random selection and let your friends create their own hot dog – and own names.
To get your imagination started, we asked restaurant owners to share with us a their favorite dog topping recipes. They are loosely re-created in our photos.
Note: lot of local restaurants use the all-beef dogs made right downtown at Avril-Bleh & Sons on Court Street. They also make an all-pork and a natural casing wiener.
Read the entire article by clicking the link below:
Tags: Business, Dog, Hot dog, Opportunities, Pets, Recreation, Stainless steel, Vending
Well I broke down and purchased a Hot Dog Roller and Toaster! Another one of those “Set it and forget it” kitchen gadgets, which I love. I tried it out for lunch and it works great! It has a timer you set depending on how done you want your dogs and a bun warmer to heat those buns up! I left the product description below, I purchased through Amazon.
Hot Dog Roller and Toaster
Cook grilled-to-perfection ball park quality hot dogs at home – complete with a golden toasted bun! Ever wonder why hot dogs always taste the best at ball games, carnivals and fairs? It’s the way they’re cooked! Bite into a hot dog prepared with this quality hot dog oven and toaster and you’ll be in hot dog heaven. The stainless steel motorized rollers grill hot dogs evenly all the way around for absolute perfection. Pop the buns in the toaster oven below and they’re warm and toasted for that one-of-a-kind taste. Great for heating other breads & snacks too. Features 210 total watts of power, auto thermostat, timer, aluminum tray to cook veggies and more, aluminum grease tray that removes for easy cleaning, see through oven door and compact design that’s just 12-1/2 x 7 x 7-1/2.