“Meatless Monday” Recipe of the Week – Where’s the Beef Bean Burgers

December 7, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Where’s the Beef Bean Burgers. To make these Burgers you’ll be using Pinto Beans, Black Beans, Quick Cooking Oats, Egg Substitute, Ketchup, Garlic Powder, Liquid Smoke, Cayenne Pepper, Green Onions, Cooking Spray, and Corn Oil. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Where’s the Beef Bean Burgers
Ingredients
Preparation time: 15 minutes
Cooking time: 4–6 minutes.
Standing time: 15 minutes

1 can (15 ounces) pinto beans, rinsed and drained
1/2 15-ounce can black beans, rinsed and drained
1/2 cup uncooked quick-cooking oats
1/4 cup liquid egg substitute
1/4 cup no-salt-added ketchup
1/8 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 dashes cayenne pepper
2 green onions, finely chopped
Cooking spray
2 tablespoons corn oil

Directions
Yield: 5 burgers

Serving size: 1 burger

1 – Combine rinsed and drained pinto and black beans in a large bowl; mash well using a potato masher. Stir in oats, egg substitute, ketchup, garlic powder, liquid smoke, cayenne pepper, and green onions; mix well. Allow mixture to stand 15 minutes to thicken, then shape into 5 (4-inch) patties approximately 1/2-inch in thickness.

2 – Coat a large, nonstick skillet with cooking spray, add oil, and warm over medium to medium-high heat. Add burgers and cook 2–3 minutes on each side, or until lightly browned; turn using a large spatula to prevent burgers from breaking apart. Serve on whole wheat buns topped with favorite burger toppings.

Nutrition Information:
Calories: 215 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 305 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wheres-the-beef-bean-burgers/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S

October 28, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S. Made using the Wild Idea Buffalo – PREMIUM GROUND BUFFALO. Sloppy Joe’s made healthier and still delicious! I use the PREMIUM GROUND BUFFALO when I make my Buffalo 3 Bean Chili. Using Buffalo makes everything better! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO SLOPPY JOE’S
There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.
Ingredients:
2 – teaspoons olive oil
1 – onion, diced fine
2 – pounds Wild Idea Ground Buffalo
2 – teaspoons each: black pepper, cumin, mustard
1 – teaspoons each: salt, chili powder
2 – tablespoons brown sugar
1 – tablespoons garlic, chopped
¾ – cup ketchup
¾ – cup water
hamburger buns
pickles

Instructions:

1 – In heavy skillet over medium high heat, heat oil.
2 – Add chopped onion and sauté for 4 minutes.
3 – Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in.
4 – When the meat is browned, add ketchup and water, stir to incorporate and let come to full heat.
5 – Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns.
https://wildideabuffalo.com/blogs/recipes/95037121-buffalo-sloppy-joes

 

 

 

Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wrapped Cheesy Turkey Franks

September 25, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

I have another Jennie – O Turkey Recipe to pass along, Wrapped Cheesy Turkey Franks. These are made using JENNIE-O® Turkey Franks, Refrigerated Pizza Dough, Shredded Mozzarella Cheese, Ketchup, BBQ Sauce, and Mustard. The Wrapped Cheesy Turkey Franks are 130 calories and 12 Carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Wrapped Cheesy Turkey Franks
These lean turkey franks wrapped in flaky pastry and melted mozzarella make a great kid-friendly snack. This Wrapped Cheesy Turkey Franks recipe is ready in under 30 minutes and clocks in with less than calories per serving.

Total Time 30 Minutes
Serving Size 8 Servings

Ingredients
1 – (6-ounce) portion refrigerated pizza dough
1 ½ – ounces shredded mozzarella cheese
1 – (12-ounce) package JENNIE-O® Turkey Franks
2 – tablespoons ketchup
1 – tablespoon barbeque sauce
1 – teaspoon mustard

Directions
1) Heat oven to 425°F. On lightly floured surface, roll dough into 12 x 4-inch rectangle. Cut rectangle into 4 (4 x 3-inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly on triangles.
2) Place turkey frank at wide end of each triangle; roll up. Arrange rolls on baking sheet coated with cooking spray.
3) Bake 12 minutes or until golden.
4) In small bowl, combine ketchup, barbeque sauce and mustard. Serve with rolls.

Nutrition
Calories 130
Protein 7g
Carbohydrates 12g
Fiber 0g
Sugars 2g
Fat 6g
Cholesterol 25mg
Sodium 560mg
Saturated Fat 2g
https://www.jennieo.com/recipes/wrapped-cheesy-turkey-franks/

Mexi-Meatball Kabobs

August 15, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , , , , ,

I’m also passing along a Meatball Appetizer, Mexi-Meatball Kabobs. Something a little different for all the Meatball lovers out there! These are made using Lean Ground Beef, Quick Oats, NESTLÉ® CARNATION® Evaporated Milk, Eggs, Ketchup, Taco Seasoning Mix, Black Pepper, Bell Peppers, Salsa, and Sour Cream. This recipe also comes from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mexi-Meatball Kabobs
With a blend of Tex-Mex seasonings, these fun mini-sized meatballs on skewers are perfect for party-goers of all ages…and are sure to hit the spot for those craving that South-of-the-Border flavor.

Recipe Ingredients:
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
1/2 cup ketchup
2 (1.25-ounce) packets taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers (any color), cut into 60, 1-inch pieces
60 (4-inch) wooden skewers
Salsa and sour cream (optional)

Cooking Directions:
1 – Preheat oven to 350ºF (175ºC). Foil-line 3 baking sheets and spray with nonstick cooking spray.
2 – Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
3 – Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
4 – Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Makes 60 appetizer servings.

Tips:

* Meatballs can be made and baked ahead of time, refrigerated for up to 3 days or frozen up to 3 months and heated prior to serving.
* Meatballs can also be served individually with toothpicks and dipping bowls of salsas.
Nutritional Information Per Serving (1/30 of recipe or 2 kabobs): Calories: 110 Calories from Fat: 30 Total Fat: 3.5 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 260 mg Carbohydrates: 8 g Dietary Fiber: 1 g Sugars: 3 g Protein: 11 g
https://www.cooksrecipes.com/appetizer/mexi-meatball_kabobs_recipe.html

Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

August 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

 

GROUND BISON – BASIC COOKING INSTRUCTIONS
Our naturally lean ground buffalo is a healthy, delicious staple for all of your favorite ground meat dishes! You can literally go wild: grill, sear, bake, broil or sauté.

* Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.

* Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.

* Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.

* Broiling: Cooking meat in the oven on broil. Second rack placement is best.

* Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.
https://wildideabuffalo.com/blogs/recipes/ground-bison-basic-cooking-instructions

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Blue Burger

July 3, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week – is a Buffalo Bacon Blue Burger. Made using Wild Idea Ground Buffalo and the Wild Idea Buffalo Bacon along with Mustard, Ketchup, Thyme, Salt, Pepper, Blue Cheese, Chokecherry or Plum Preserves and Hamburger Buns. Fantastic combination of ingredients! You can find this recipe or purchase the Ground Buffalo and the Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jennie – O Turkey Recipe of the Week – New Mexico Green Chili Turkey Burger

May 31, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – New Mexico Green Chili Turkey Burger. Heat up your next meal with this New Mexico Green Chili Turkey Burger recipe! Made using JENNIE-O® ⅓ pound Seasoned Turkey Burgers, along with Green Chilies, Honey, Lime juice, Mayo, Ketchup, and Chili Powder. With toppings of Lettuce, Tomato, Red Onion, and served on a Brioche Bun. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

New Mexico Green Chili Turkey Burger
Jack up the flavor of your next meal with a juicy pepper jack turkey burger! Topped with green chilies in a honey lime sauce, this New Mexico style recipe will never get old. Give these burgers a try tonight!

INGREDIENTS
12 green chilies
2 teaspoons honey
2 teaspoons lime juice
⅓ cup mayonnaise
2 tablespoons ketchup
1 teaspoon chili powder
1 (32-ounce) package JENNIE-O® ⅓ pound Seasoned Turkey Burgers – Raised Without Antibiotics
6 brioche buns, split and toasted
6 lettuce leaves
12 tomato slices
6 red onion slices

DIRECTIONS
1) Prepare grill for medium heat. Cook chilies on greased grill 7 to 9 minutes, turning occasionally. Remove from heat. Let stand 10 minutes. In medium bowl, combine honey and juice. Chop chilies; add to honey mixture. Stir to combine.
2) In small bowl, combine mayonnaise, ketchup and chili powder; set aside in refrigerator.
3) Cook patties according to package directions. Always cook until well done, 165°F as measured by meat thermometer.
4) Spread mayonnaise mixture onto top and bottom of each bun. Top bottom halves with lettuce, patties, tomato, onion and green chili mixture. Cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 32g
Carbohydrates 30g
Fiber 4g
Sugars 9g
Fat 20g
Cholesterol 100mg
Sodium 960mg
Saturated Fat 6g
https://www.jennieo.com/recipes/704-new-mexico-green-chili-turkey-burger

Turkey Burger with Pastrami

May 31, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

I have another Jennie – O Turkey Burger recipe to pass along to everyone, Turkey Burger with Pastrami. To make this one you’ll be using the JENNIE-O® Extra Lean Seasoned White Turkey Patties along with toppings of Salad Dressing, Ketchup, American Cheese, Lettuce, Tomato, JENNIE-O® 95% Fat Free Turkey Pastrami, and served on Crusty Round Rolls (split and toasted). Another good one from Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger with Pastrami
It’s like your favorite deli sandwich and a burger combined! Pastrami and cheese are choice toppings to take this juicy turkey burger up a notch. Give this delicious recipe a try tonight!

INGREDIENTS
½ cup salad dressing
3 tablespoons ketchup
4 JENNIE-O® Extra Lean Seasoned White Turkey Patties
4 slices American cheese
4 crusty round rolls, split and toasted
1 cup shredded lettuce
4 slices tomato
3 ounces JENNIE-O® 95% Fat Free Turkey Pastrami, warmed

DIRECTIONS
1) In small bowl, combine salad dressing and ketchup; set aside
2) Cook turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Top each burger with a cheese slice.
3) Spread ketchup mixture on rolls. Add lettuce, tomato, patties and pastrami. Cover with bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 34g
Carbohydrates 32g
Fiber 3g
Sugars 8g
Fat 22g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g
https://www.jennieo.com/recipes/710-turkey-burger-with-pastrami

 

 

Jennie – O Turkey – 95% Fat Free Turkey Pastrami
If you’re looking to add a savory, nutritious zing, JENNIE-O® 95% Fat Free Turkey Pastrami is the perfect choice! It’s ready to cut and serve, hot or cold, on your next sandwich, salad or burger. Find it in the refrigerated section of the grocery store.

*95% FAT FREE
* GLUTEN FREE
* 24-OZ PACKAGE (1.5 LBS)
Find this product in the refrigerated section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g

Calories 70
Total Fat 2.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 700 mg
Total Carbohydrates 3 g
Dietary Fiber 0 g
https://www.jennieo.com/products/109-95prc-fat-free-turkey-pastrami

Jennie – O Turkey Recipe of the Week – Mummy Turkey Franks

October 19, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Mummy Turkey Franks. A healthy Halloween Treat for the Kids, Mummy Turkey Franks. Made using JENNIE-O® Jumbo Turkey Franks along with Crescent Roll Sheet, Mayo and Ketchup. Oh Mummy! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Mummy Turkey Franks
SO cute you won’t want to eat them! And SO simple you may think twice about serving turkey franks in a bun. This recipe uses crescent roll dough strips to create the ultimate treat for parties or kids meals. Complete the look with mayo and ketchup dots for eyes.

INGREDIENTS
1 (8-ounce) can refrigerated crescent roll dough sheet
8 JENNIE-O® Jumbo Turkey Franks
mayonnaise
ketchup

DIRECTIONS
1) Heat oven to 425°
2) Unroll crescent roll dough sheet onto lightly floured surface. Cut lengthwise into 8 strips. Wrap each strip around each frank, leaving an opening towards the top for the eyes. Place on parchment paper-lined baking sheet.
3) Bake 15 minutes or until golden. Use mayonnaise and ketchup to create eyes. Serve with additional ketchup, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 9g
Carbohydrates 14g
Fiber 0g
Sugars 2g
Fat 15g
Cholesterol 45mg
Sodium 830mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1210-mummy-turkey-franks

Jumbo Turkey Franks
Go big or go home! JENNIE-OⓇ Jumbo Turkey Franks are a juicy, larger-sized, 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks. It’s the best way to hot dog — guilt free and huge!

* 40% LESS FAT THAN USDA DATA FOR BEEF FRANKS
* FULLY COOKED
* GLUTEN FREE
* NATURAL SMOKE FLAVORING
* 16-OZ (1.0 LB) PACKAGE, 32-OZ (2.0 LB) PACKAGE AND 48-OZ (3.0 LB) PACKAGE

NUTRITION INFORMATION
Serving Size 56 g
Calories 120
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholestero l50 mg
Sodium 640 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g
Vitamin A 0%
Vitamin C 0%
Iron 4%
Calcium 6%
https://www.jennieo.com/products/73-jumbo-turkey-franks

One of America’s Favorites – Hot Dog

October 1, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

A cooked hot dog in a bun with mustard

The hot dog or dog (also spelled hotdog) is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a special hot dog bun, a partially sliced bun. It can also refer to just the sausage (the wurst or wörst) of its composition. Typical sausages include wiener (Vienna sausage), frankfurter (or frank), or knackwurst. The names of these sausages also commonly refer to their assembled sandwiches. Typical condiments include mustard, ketchup, mayonnaise, and relish, and common garnishes include onions, sauerkraut, chili, cheese, coleslaw, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog’s cultural traditions include the Nathan’s Hot Dog Eating Contest and the Oscar Mayer Wienermobile. Although schnitzel does not commonly refer to a link sausage, the fast food restaurant Wienerschnitzel is famous for its hot dogs.

These types of sausages and their sandwiches were culturally imported from Germany and popularized in the United

Carts selling frankfurters in New York City, circa 1906.

States, where the “hot dog” became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century, and emerged as an important part of other regional cuisines (notably Chicago street cuisine).

Claims about the invention of the hot dog are difficult to assess, as different stories assert different origin points for the distinction between hot dogs and other similar foods. The history of the dish may begin with the creation of the sausage, with the placing of the sausage on bread or a bun as finger food, with the popularization of the existing dish, or with the application of the name “hot dog” to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word “frankfurter” comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. “Wiener” refers to Vienna, Austria, whose German name is “Wien”, home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), in differentiation to the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Others are credited with first serving hot dogs on rolls. A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying

Grilled hot dogs

details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World’s Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns fresh in which they were served. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.

In 1916, a Polish American employee of Feltman’s named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon’s smocks were seen eating at Nathan’s Famous to reassure potential customers.

Common hot dog ingredients include:

Meat trimmings and fat, e.g. mechanically separated meat, pink slime, meat slurry

Hot dog garnished with ketchup and onions

Flavorings, such as salt, garlic, and paprika
Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dog ingredients contain sodium, saturated fat and nitrite, which when consumed in excess have been linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

Commercial preparation
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” as opposed to more expensive “natural casing” hot dogs.

Natural-casing hot dogs
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small

A hot dog bun toaster

intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters. These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs
“Skinless” hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax”, short for “no jackets” and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer “bite” than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home consumption
A hot dog (wiener) is prepared and served in various ways. Reheated (for food safety purposes) by any of several

A “home-cooked” hot dog with ketchup, mustard, raw onion, fried onion, artificial bacon bits, and pickle relish

methods, it is boiled, grilled, fried, steamed, broiled, baked, microwaved, toasted, and even electro-shocked (Presto Hot Dogger). Typically it is served on a hot-dog bun with prepared mustard (and optionally with choices of many other condiments), or several may be sliced laterally into bite-size pieces and used for protein in other dishes, such as rice, beans, soup or a casserole. There are many appliances dedicated (or that lend themselves) to the reheating of wieners and the warming of hot-dog buns.

In the US, the term “hot dog” refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.

Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants’ children’s menus.

Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot Dog and Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili con carne; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.

Condiment preferences vary across the U.S.. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Variations
An endless list of hot dog variations has emerged. The original king, known today as a “New York dog” or “New York style”, is a natural casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey’s deep-fried Italian hot dog. In the midwest, the Chicago-style hot dog reigns, served on a poppyseed bun and topped with mustard, fresh tomatoes, onions, “sport peppers”, bright green relish, dill pickles, and celery salt.

Many variations are named after regions other than the one in which they are popular. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name “New York System.” Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled,[citation needed] and served on a New England-style bun.

The world’s longest hot dog created was 197 ft), which rested within a 198 ft bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association’s 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The

A Coney Island hot dog with chili, onion, and mustard

“California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic and herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

 

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

THE ZILLENNIAL COOK

Simple Recipes for Busy People

Potluck Time

Potluck recipes for any occasion

Directions for Making Something

Sharing healthy recipes with others

The plant girl.

Recipes for plant-based, gluten-free goodness.

cookingwithoutallergens

Comfort food recipes without the common allergy ingredients.

The Salami Flashback

Delicious Vegan Food

Peas & Peace

Vegan (Plant Based) Recipes & Lifestyle

Food For Starter

Recipes & More

eyummykitchen.com

Good Food. Good Fun.

Dining with Demetri

Making Good Food Simply.

Daisies to Desserts

Gardening and cooking from my home to yours.

keto nice

clean & simple keto diets