One of America’s Favorites – Tortilla Chips

April 29, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of tortilla chips with salsa and guacamole

A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as totopos and tostadas. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Some manufacturers include many other ingredients including wheat, sugar, food coloring, and monosodium glutamate.

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three-quarters of the 20th century. They are typically served with a dip, such as salsa, chile con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).

A more elaborate dish utilizing tortilla chips is nachos. First created circa 1943 by Ignacio “Nacho” Anaya, nachos are tortilla chips served with melted or shredded cheese, although often other toppings are added or substituted, such as meat, salsa (such as pico de gallo), refried beans, guacamole, sour cream, diced onions, olives, and pickled jalapeños. More elaborate nachos are often baked for a short period of time to warm the tortillas and melt shredded cheese.

A similar fried corn snack is the corn chip, which is not made from a tortilla, but from corn meal which has been processed into a particular shape, typically a small scoop. Fritos are an example of this. The principal difference between the corn in tortilla and corn chips is that the corn in a tortilla chip has undergone a process known as nixtamalization, which involves processing the raw corn with quicklime. Both tortilla and corn chips are referred to as “corn chips” in Australia and Oceania.

 

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3 Bean Turkey Chili

March 30, 2019 at 6:37 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald’s. After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.

 

 

 

 

As I said I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. Set it and forget it! The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match.

 

 

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics

March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chicken and Sweet Potato Chili for Diabetics

Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa

Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/

It’s Chili, Chowder, or Stew Saturday – Turkey and Black Bean Chili

February 23, 2019 at 6:02 AM | Posted in Bush's, It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey and Black Bean Chili. A combination of two of my favorite foods, Ground Turkey and Black Beans. You’ll also need Onion, Tomatoes, and Spices. Sounds like a perfect recipe for these cold Winter Days. Enjoy and Make 2019 a Healthy One!

Turkey and Black Bean Chili
Ingredients
1 tablespoon Extra Light Olive Oil
1 Onion, diced
2 cloves Garlic, minced
1 pound Jennie – O Ground Extra Lean Turkey Breast
3 (15 ounce) cans reduced sodium Black Beans, undrained
1 (14.5 ounce) can crushed Tomatoes
1 1/2 tablespoons Chili Powder
1 teaspoon Ground Cinnamon
1 tablespoon dried Oregano
1 tablespoon dried Cilantro Leaves

Directions
* Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Healthy Recipes to Make with a Pound of Ground Turkey

February 20, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Recipes to Make with a Pound of Ground Turkey. Delicious and Healthy Recipes to Make with a Pound of Ground Turkey with recipes including; Mozzarella-Stuffed Turkey Burgers, Hawaiian Turkey Sliders, and Turkey and Brown Rice Chili. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Recipes to Make with a Pound of Ground Turkey
Start with one pound of ground turkey and let us provide inspiration for dinner. From turkey burgers to meat loaf, chilis to lettuce wraps, these healthy recipes for ground turkey are perfect for dinner tonight.

Mozzarella-Stuffed Turkey Burgers
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems………..

Hawaiian Turkey Sliders
Grilled pineapple tops flavorful turkey burgers to give this easy slider recipe Hawaiian flair……..

Turkey and Brown Rice Chili
This hearty turkey chili recipe takes just 35 minutes to prep. While it’s cooking, you’ll have time to throw together a green salad and warm up some crusty bread to complete the meal……….

* Click the link below to get all the Healthy Recipes to Make with a Pound of Ground Turkey
http://www.eatingwell.com/recipes/23192/ingredients/meat-poultry/turkey/ground/one-pound-of-ground-turkey/slideshow/healthy-recipes-to-make-with-a-pound-of-ground-turkey/

3 Bean Turkey Chili

February 9, 2019 at 6:34 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

 

 

For Breakfast this morning I prepared French Toast and Sausage Links. For the French Toast I used Aunt Millie’s Light Whole Grain Bread, Egg Beater’s for the batter, Ground Nutmeg and Ground Cinnamon for seasoning, Log Cabin Sugar Free Maple Syrup, and I Can’t Believe It’s Not Butter. For the Sausage Links I used Johnsonville Turkey Breakfast Sausage Links. I also had my morning cup of Bigelow Decaf Green Tea. I love French Toast for Breakfast and the Log Cabin Sugar Free Maple Syrup is a perfect topper! 10 degrees this morning with a wind chill at 2 degrees! For the day it was sunny and 35 degrees. Gave Mom a hand with 2 loads of laundry. After Lunch it was house cleaning day, dusted and ran the vacuum. I also got the duster out and gave the TVs and the Computer and Computer Desk a good cleaning. All this cold weather makes me crave Chili! So I grabbed the last 2 small containers from the freezer of my 3 Bean Turkey Chili for Dinner tonight!

I had made a batch of my 3 Bean Turkey Chili and had it in the freezer. I’ve left the original post below with details of ingredients and directions. Enjoy, later!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

 

 

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

 

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Quick and Easy Chili Recipes

February 9, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick and Easy Chili Recipes. Delicious and Healthy Chili Recipes like; Easy Vegetarian Chili, Chicken Chili Verde, and Lamb and Chickpea Chili. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Quick and Easy Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell.

Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices……..

Chicken Chili Verde
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don’t shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can’t find in regular green bell peppers…….

Lamb and Chickpea Chili
This spicy chili has a North African spin with lamb, cinnamon and harissa. If you can’t find harissa, use mild chili powder in its place. You can turn up the heat with a little cayenne or hot sauce if you like it spicy. Serve with whole-wheat pita bread and tabbouleh…….

* Click the link below to get all the Quick and Easy Chili Recipes
http://www.eatingwell.com/recipes/18951/cooking-methods-styles/quick-easy/dinner/chili/

Kitchen Hint of the Day!

January 26, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Make extra and save time……….

While you’re making your pasta sauce, casserole or soup, make double up the quantity you need. Freeze the remainder in meal portions, and you have ready-made meals for later in the week or month. Chili is an excellent freezer item.

Quick and Easy Chili Recipes

January 22, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick and Easy Chili Recipes. It’s Chili Season all year but the cold weather makes it “Prime Tine” Chili Season! So from the EatingWell website its Quick and Easy Chili Recipes with recipes like; Chicken Chili Verde, Chili-Cheese Nachos, and Chili-Topped Sweet Potatoes. Find these delicious and healthy recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Quick and Easy Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell. (http://www.eatingwell.com/)

Chicken Chili Verde
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don’t shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can’t find in regular green bell peppers……….

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired…….

Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices……..

* Click the link below to get all the Quick and Easy Chili Recipes
http://www.eatingwell.com/recipes/18951/cooking-methods-styles/quick-easy/dinner/chili/

One of America’s Favorites – Coney Island Hot Dog

January 21, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A Coney Dog

A Coney Island Hot Dog (or Coney Dog or Coney) is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of dishes of Greek origin and classic American ‘diner’ dishes and often at Coney Island restaurants. It is largely a phenomenon related to immigration from Greece and Macedonia to the United States in the early 20th century.

“Virtually all” Coney Island variations were developed, apparently independently, by Greek or Macedonian immigrants in the early 1900s, many fleeing the Balkan Wars, who entered the US through Ellis Island in New York City. Family stories of the development of the dishes often included anecdotes about visits to Coney Island.

In 1913 the Coney Island Chamber of Commerce in New York had banned the use of the term “hot dog” on restaurant signs on Coney Island, an action prompted by concerns about visitors taking the term literally and assuming there was dog meat in the sausage. Because of this action by the Chamber of Commerce, immigrants passing through the area didn’t know the sausage in a bun by the American moniker “hot dog.” Instead, the handheld food would have been known to immigrants as a “coney island.”

The name coney can be traced back over a hundred years as a 48 acre peninsula in County Down, Northern Ireland inhabited by small rabbits called conies. The hamlet was later called Coney Island albeit was not really an island. It eventually became a park and offered many amenities for entertainment and food. As Irish immigrants moved to the United States some entrepreneurs wanted to copy the same type of park. As the original Coney Island started in New York other unrelated Coney Islands opened in Michigan and Ohio.

As the legend goes, one particular vender of Vienna sausage sandwiches, later called Weiners then hot dogs decided to dress up the hand held sandwiches with chili, onions and several other items. They came to be know as coney islands. While chili dogs are known throughout the country, it seems the original name has stuck in the Cincinnati, Ohio area as several hundred chili parlors sells what is simply called a coney today.

 

Regional and local varieties
Indiana

Coney Islands at Ft. Wayne’s Famous Coney Island Wiener Stand
Ft. Wayne’s Famous Coney Island Wiener Stand was opened in 1914 by three now-unknown Macedonian immigrants. Vasil Eschoff, another Macedonian immigrant, purchased an interest from one of the original owners in 1916. Eschoff’s descendants have operated the restaurant since. The Coney Island in Fort Wayne is described as a small, fatty pink hot dog with a “peppery-sweet” coney sauce on a soft bun. However, the ground beef-based coney sauce at Ft. Wayne’s Famous Coney Island Wiener Stand has the flavor and consistency of a mild peppered savory pork sausage, reflecting its Macedonian heritage. The small hot dog is grilled on a flattop, placed in a steamed bun, yellow mustard applied, then a few teaspoonfuls of the savory chili sauce are added which is then topped with chopped yellow onion.

A Flint-style coney (with dry coney sauce) at Rio’s Coney Island in Flint

Michigan
Jane and Michael Stern, writing in 500 Things to Eat Before it’s Too Late, note that “there’s only one place to start [to pinpoint the top Coney Islands], and that is Detroit. Nowhere is the passion for them more intense.”: James Schmidt, in a debate at the 2018 National Fair Food Summit, noted that “Detroit is synonymous with the Coney Dog: you simply cannot have one without the other.”

The Coney Island developed in Michigan is a natural-casing beef or beef and pork European-style Wiener Würstchen (Vienna sausage) of German origin, topped with a beef heart-based sauce, one or two stripes of yellow mustard and diced or chopped onions. The variety is a fixture in Flint, Detroit, Jackson, Kalamazoo, and southeastern Michigan. The style originated in the early 20th century, with competing claims from American and Lafayette Coney Islands (1917) in Detroit, and Todoroff’s Original Coney Island (1914) in Jackson. The longest continuously operated Coney Island (in the same location) is in Kalamazoo (1915).

Detroit style

Competing neighboring Coney restaurants in Detroit
In Detroit historically many Greek and Macedonian immigrants operated Coney islands, or restaurants serving Detroit Coney dogs. By 2012 many Albanians began operating them as well. The Greeks established Onassis Coney Island, which has closed. Greek immigrants established the Coney chains Kerby’s Koney Island, Leo’s Coney Island, and National Coney Island during the 1960s and early 1970s. All three chains sell some Greek food items with Coney dogs. Detroit style sauce is a bean-less chili sauce, differing from the chili dogs they offer only in the lack of beans. National has most of its restaurants on the east side of the city, and Kerby’s and Leo’s have the bulk of their restaurants on the west side of the Detroit area.

Flint style

A Flint-style coney (with dry coney sauce) at Rio’s Coney Island in Flint
Flint style is characterized by a dry hot dog topping made with a base of ground beef heart, which is ground to a consistency of fine-ground beef. Some assert that in order to be an “authentic” Flint coney, the hot dog must be a Koegel coney and the sauce by Angelo’s, which opened in 1949. However, the sauce was originally developed by a Macedonian in 1924, Simion P. (Sam) Brayan, for his Flint’s Original Coney Island restaurant. Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with Abbott’s Meat to provide the fine-grind beef heart sauce base. Abbott’s still makes Brayan’s 1924 sauce base available to restaurants and the public through the Koegel Meat Company and Abbott’s Meats. Restaurants then add chopped onions sautéed in beef tallow, along with their own spice mix and other ingredients, to Abbott’s sauce base to make their sauce.

Popular folklore perpetuates a myth that a Flint coney sauce recipe containing ground beef and ground hot dogs is the “original” Flint Coney sauce recipe. Variations on this story include either that a relative of the storyteller knew or worked with the former owner of Flint’s Original and received the recipe from them, or that the wife of the owner of Flint’s Original allowed the publication of the recipe in the Flint Journal after his death. Ron Krueger, longtime food writer of the Flint Journal, included it in a collection of recipes from the newspaper but without a cited source, unlike the rest of the recipes in the collection. When asked about this Mr. Krueger replied, “That recipe appeared in The Journal several times over the years. [I don’t] think I ever saw it in the context of a story or ever saw any attribution. It always included the word ‘original’ in the title, but anybody who knows anything knows otherwise.” As to the second myth of Brayan’s wife later allowing the publication of the recipe, Velicia Brayan died in 1976, while Simion Brayan lived until the age of 100 and died in 1990. The actual source of this recipe appears to be an earlier Flint Journal Food Editor, Joy Gallagher, who included the recipe in her column of May 23, 1978. In that column she stated she had included the recipe in an even earlier column. Her apparent source was “a woman who said she was the wife of a chef at the original Coney Island, and that she copied the recipe from his personal recipe book.” Gallagher stated “I believe her”. However, Gallagher also wrote, “I’m not making any claims”. In the same column she also included a second recipe that used beef heart, which she wrote “came to me recently from a reader who swears it is the sauce served at Angelo’s.” The folklore has mixed the supposed sources of the two recipes in this column from Gallagher, with people claiming the ground hot dog recipe is reportedly from Angelo’s. In his column published in the Flint Journal on April 18, 1995, Food Editor Ron Krueger reported taking Gallagher’s ground hot dog recipe directly to Angelo’s co-owner Tom V. Branoff, who refuted the recipe line-by-line. Gallagher’s pre-1978 column is still being researched.

Jackson style
Jackson style uses a topping of either ground beef or ground beef heart, onions and spices. The sauce is traditionally a thick hearty one whether ground beef or ground beef heart is used. This meat sauce is applied on a quality hotdog in a steamed bun and then topped with diced or chopped onions and a stripe of mustard. The Todoroffs’ restaurants were some of the earlier locations for Jackson coneys beginning in 1914. However, those locations are now closed. The company currently manufactures and distribute their coney sauce for retail purchase at supermarkets or other restaurants. There are several other coney restaurants in the area, most notably Jackson Coney Island and Virginia Coney Island, both of which are located on East Michigan Avenue in front of the train station near where the original Todoroff’s restaurant was located. These restaurants all use a blend of onion and spices similar to Todoroff’s but use ground beef heart instead of ground beef for the coney sauce. The Jackson style was late to the usage of beef heart in the sauce, using ground beef prior to converting to ground beef heart in the early 1940s. Jackson takes their coneys very seriously. Each year Jackson Magazine or the Jackson Citizen Patriot have a best coney contest voted on by residents for all the restaurants in the area.

Kalamazoo style

Hot dogs from the Original Coney Island Restaurant and Bar in St. Paul, Minnesota

Coney Island Kalamazoo was founded in 1915, and is the longest continuously operated Coney Island in the state. Their coney island is made up of a topping made from their own recipe served on a Koegel’s Skinless Frankfurter. Koegel’s wasn’t founded until 1916, and it’s unknown which hot dog Coney Island Kalamazoo used prior to the Skinless Frankfurter’s development.

Minnesota

Hot dogs from the Original Coney Island Restaurant and Bar in St. Paul, Minnesota
Greek immigrant Gus Saites opened his Original Coney Island in Duluth in 1921. The hot dog used is the Vienna Beef from Chicago, which is topped with the restaurant’s own coney sauce, with options of mustard, onion, and for a small fee, cheese. The Superior Street location also offers sport peppers as a topping. The decor includes a copy of their 1959 menu showing coney islands were 25 cents each.

The Original Coney Island Restaurant and Bar, operated by the Arvanitis Family since 1923 in a former Civil War armory, is the oldest remaining business in St. Paul, though now open only on special occasions.

North Dakota
In Grand Forks, North Dakota the three location Red Pepper taco chain (including one in Fargo, North Dakota) offer their Coney Dogg (spelled with two ‘g’s). The hot dog is relatively large at 4.0 ounces (110 g). It’s topped with a ground beef-based topping known as a “mexi meat” which, unlike most coney island toppings, is a thick and mildly sweet Mexican chili. It’s then finished with a pile of finely-shredded Colby cheese.

Ohio

Cheese coneys Cincinnati

In Cincinnati, a “coney” is a hot dog topped with Cincinnati chili, usually with mustard and chopped onions. A “cheese coney” adds a final topping of shredded cheddar cheese. The dish was developed by Macedonian immigrants Tom and John Kardjieff, founders of Empress Chili, in 1922. The coney topping is also used as a topping for spaghetti, a dish called a “two-way” or chili spaghetti. As of 2013 there were over 250 “chili parlors” in Cincinnati serving coneys. The two largest chains today are Skyline Chili and Gold Star Chili. Arguably the most famous is Camp Washington Chili, which is called out by Jane and Michael Stern as their top pick in Cincinnati.

Tony Packo’s Cafe in Toledo, OH serves their own style of coney dog, the “Hungarian dog.” This was made famous on the television show MASH. It is actually not made with a hot dog, but half of a Hungarian sausage.

Oklahoma
Coneys are on restaurant menus throughout Tulsa and were originally created there by Greek immigrants. Jane and Michael Stern write that “Oklahoma is especially rich in classic coneys” and call out the Coney I-Lander, writing they “perfectly deliver the cheap-eats ecstasy that is the Coney’s soul.”Oklahoma coneys are small hot dogs on steamed buns with a spicy-sweet dark brown chili sauce, onions, and optional cheese and hot sauce.

Texas
James Coney Island operates a number of locations in the area of Houston, Texas. The company was founded in 1923 by two Greek immigrant brothers, James and Tom Papadakis; the former being the company’s namesake. The town of Grand Prairie in the Dallas-Fort Worth Metroplex also has a Michigan-style Coney Island restaurant, D-Town Coney Island, which serves both the Detroit and Flint-style coneys.

 

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