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Baked Chili Cheese Dogs

Name: Baked Chili Cheese Dogs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 all beef hot dogs (You can freeze any leftover frankfurters for another time); 5 pieces of string cheese (cheddar); 1 can of refrigerated pizza dough; 2 14-oz (400g tins) of chili con carne; 2 TBS butter, melted; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1 tsp parsley flakes

Wednesday, 27 January 2021

This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family. Tis the season for comfort food! Comfort food needn't be complicated or take hours to cook.

This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal!

I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form.

When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!

My mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night. Seriously!

Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.

She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.

She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well. Perfection served with one of those grilled weiners.

And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.

Mom always cooked two for each of us. We didn't have anything else, except maybe a bowl of ice cream for dessert. That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.

I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also!

I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . . I like all beef, even in my trash food.

You will need some more trash food for these. They are a real convenience meal, using store cupboard ingredients. Hot dogs. Refrigerated Pizza Dough. String cheese. Canned chili con carne.

Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.

You unroll the pizza dough and cut it into four equal sized rectangles. You will need to cut the string cheese in half also. Right down the middle lengthwise.

A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it. You then roll the dough up to cover both the weiner and the cheese completely.

The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.

Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better! Just use that. There is no need to heat it up.

Just dump it into the dish and lay the dough wrapped dogs on top, seam size down. I like to melt some butter and mix it with some dried parsley flakes, and onion and garlic powders. This gets brushed on top of the rolls.

That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted, and the chili is bubbling away.

Can you say "Oh baby!" These are A M A Z I N G L Y tasty! You get the heartyness and spice of that chili . . . and then those wrapped dogs.

Meaty, cheesy, buttery, yummy. They go so very well with that chili. It is a marriage truly made in heaven. Truly.

You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.

These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!

Baked Chili Cheese Dogs

Yield: 4

Author: Marie Rayner

prep time: 10 Mincook time: 25 Mintotal time: 35 Min

This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!

Ingredients

4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
5 pieces of string cheese (cheddar)
1 can of refrigerated pizza dough
2 14-oz (400g tins) of chili con carne
2 TBS butter, melted
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp parsley flakes

Instructions

Preheat the oven to 190*C/375*F/ gas mark 5.
Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly.
Unroll the pizza dough and cut into 4 equal sized rectangles.
Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!

notes:

The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.

Did you make this recipe?

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Salmon Pot Pie

Friday, 15 February 2019

We eat a lot of fish and chicken in our home. Mostly chicken, and then fish. Sometimes it is fresh fish, but often I take advantage of good tinned fish, such as salmon or tuna. It is something I grew up with, so I quite like tinned fish.

I will often make us a salmon loaf, or fish patties, fish cakes, tuna melts, or another of our favourites which I am sharing with you here today, Salmon Pot Pie. You don't have to use tinned fish in this. You could certainly use leftover cooked salmon. I have used a mix of cooked and hot smoked salmon which is really tasty. You could use Tuna if you don't like salmon. Its a very forgiving, very delicious recipe.

It is a very simple recipe, which involves sauteing a mix of vegetables (leek or onion, peppers and celery) in a bit of butter until softened. You then add some flour, stock and milk to create a creamy sauce, which is flavoured with thyme and cayenne pepper. (How little or how much is up to you. I prefer to err on the side of caution myself!)

Once the sauce is made you flake the fish into it along with some frozen peas. You pour this mixture into a casserole/pie dish or dishes (if making individual ones) and top with some short crust pastry. I like to brush it with an egg wash prior to baking which gives it a lovely golden glaze.

For all of my chopping today I used the 6 inch knife from the MyKtchn Premium Black Ceramic Kitchen Knife Set.

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The six piece set (including an attractive acrylic holder/stand/storage unit) 6 inch, 5 inch, 4 inch and 3 inch knives, plus an exclusive vegetable peeler.

These knives are really great, and make short work of chores such as slicing and chopping all of the vegetables for this lovely pot pie.

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The end result is positively scrumptious.

That rich and creamy sauce goes perfectly with the salmon. Salmon is an oily fish and quite good for you, being high in protein, vitamin D and heart healthy omega 3 fatty acids.

Its a good practise to eat oily fish at least once a week, if not more often.

Fresh salmon can ofttimes be a bit cost prohibitive, so that's why we will more often than not use tinned.

And this simple and delicious Pot Pie is an excellent way of preparing it.

If you want to make it even more colourful, you can use a mix of frozen vegetables, such as peas/carrots/corn/beans. My mother always used frozen mixed vegetables in her pot pies.

And she made GREAT pot pies. She was the Queen of pot pies!

You can of course use ready rolled pastry for convenience, but if you are keen to make your own, I have an excellent recipe for Short Crust pastry that you can use. You would need to double it.

One of the things I love about this fabulous Salmon Pot Pie is that it uses simple ingredients that I have in my home most of the time. I also love that it is quick and easy to make. Best of all, its very tasty!

Yield: 6Author: Marie Rayner

Salmon Pot Pie

A simple, yet flavourful salmon filling beneath a crisp crust. Ordinary ingredients done well. Delicious!

ingredients:

1 lb prepared short crust pastry
(alternately make enough pastry for two crusts)
2 TBS butter
1 medium onion or leek, trimmed, washed
and thinly sliced (leek) or chopped (onion)
2 stalks celery, trimmed and chopped
2 small sweet bell peppers, trimmed and chopped
(I used green and yellow)
35g plain flour (1/4 cup)
3/4 tsp dried thyme
1/4 tsp salt
1/4 - 1/2 tsp cayenne pepper
240ml chicken or vegetable broth (1 cup)
180ml milk (3/4 cup)
1 cup frozen peas
2 (170g) tins of boneless, skinless cooked salmon, flaked (12 ounces)
a handful of snipped fresh parsley (optional)
1 egg, lightly beaten

instructions:

Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a deep pie dish, or six individual pie dishes.
Melt the butter in a large saucepan over medium heat. Add the leek/onion, peppers and celery. Saute for 4 to 5 minutes until the vegetables are tender. Whisk in the flour, thyme, salt and cayenne. Add the broth and milk, and cook, stirring until the mixture is thickened and bubbly. Stir in the salmon, peas and parsley. Pour into the pie dish, or divide between the individual dishes.
Roll the pastry out to fit the top of the casserole dish (s). If using individual ones, cut shapes large enough to sit on top of each. Place the pastry on top of the hot filling. Brush with beaten egg.
Bake for 20 to 25 minutes, until crust(s) is/are golden brown. Let stand for 10 minutes prior to serving.

Created using The Recipes Generator

You could serve a nice mixed salad on the side of this tasty dish, or coleslaw, which would also be fabulous. I really think you are going to like this, or at least I hope you do! Bon Appetit!

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Meals of the Week May 28th to June 3rd

Sunday, 4 June 2023

Can you guess what day this is? You are right! It is Meals of the Week Day! The day when I gather together and share with you all the meals that I have cooked or eaten over the past week.

You have all said that you enjoy these posts, and I actually find this very helpful myself, for a few reasons. One if helps me to look back on how I have been eating and perhaps make some changes in future weeks, and two, it helps me to plan my meals for the week ahead.

The temptation when one lives by themselves is to not cook, or to eat out of cans, bottles and boxes. Frozen dinners, ready meals, etc. I don't want to be that person. Already prepared food is quite expensive for one thing, and it is usually filled with salt, fat, sugar and a lot of other things I don't really want to be eating.

When I lived in the UK, eating small was a lot easier actually. The UK is the King of the Ready Meal! They have it down to an art and some of them are really quite good. Marks and Spencer is the best at it. I used to love LOVE shopping there. Their ready meals were fabulous and did I live in the UK, I would probably eat more of them.

I discovered this American couple on YouTube this week. The Magic Geekdom. They had a whole video dedicated to shopping in M&S. Do check it out if you are interested. They were huge fans. they made me feel quite homesick, and they were in the Chester M&S also, the one I used to shop at.

In any case, ready meals here in Canada cannot compare to M&S. I cook for myself all the time. I might cheat every now and then and buy a rotisserie chicken, but who doesn't!

In any case these are the meals that I cooked for myself, or was treated to over the past week. I ate out twice and had dinner at my sister's on my Brother in Law's birthday, so not everything was cooked at home. I have provided recipes for those alternatives in the place of the restaurant food that are equal to or better then most of the restaurant food I had.

SUNDAY May 28th, Grilled BBQ Chicken

Usually on Sundays I go to my sister's for Sunday dinner. This week I had everyone here so that my sister could have the treat of going out golfing with her husband Dan. Because I had church in the morning, I kept it really simple with some Grilled BBQ Chicken.

I also made a Herbed Potato Salad. I had some baby potatoes that we had bought at Costco the other week that I wanted to use up and had everything in house ready to do it. Its a very simple salad I think. Must easier than the mayonnaise type. It has a vinaigrette and herb dressing that you toss the warm potatoes into. They soak up all the lovely flavors. Light and delicious.

We also enjoyed a mixed salad and some garlic bread sticks from the store. (DON'T! Essentially they were hotdog buns coated in garlic butter. Not that great. Very bready.) For dessert my sister had brought over a Sugar Free Apple pie. Yummy!

MONDAY, May 29th - Dinner Salad

On Monday I made myself a dinner salad using some of the leftover grilled chicken from the night before. I used fresh iceberg lettuce I had cut into chunks, then added some diced avocado, boiled egg, cucumber, tomato and red onions. I added some boursin cheese that needed using up as well.

I topped it off with a lush homemade Honey Mustard vinaigrette dressing and turned some of those bad bread sticks into some tasty garlic croutons. This was very good and very filling. It was quite warm on Monday as well, so having a salad was a wise choice.

TUESDAY, May 30th - Ham and Cheese Bow Ties

I decided to make myself a delicious casserole using some cooked ham that I had in my freezer, leftover from Easter. I had cubed it and froze it in one cup sized packages. Just the right size for the smaller family to use in casseroles like this one.

Cooked bow tie pasta is tossed together with the cooked ham in a rich and creamy, cheesy, garlicky sauce. Its delicious served with some steamed vegetables on the side.

WEDNESDAY, May 31st - Dinner out with Dad and his friends

Wednesday nights I always go out to dinner with my dad and his friends. Lately it has been just one of them. Dad likes me being there. His hearing isn't what it should be these days, even with his hearing aid so he thinks I am good company for his dinner companions.

Dad had the spaghetti with meat sauce, but he said there wasn't any meat in it. I think they probably need to stir their sauce before they ladle it out. The meat had probably all sunk to the bottom of the saucepan.

Hazel and I had the one piece fish and chips this week, but in all honesty, this homemade New England Haddock Burger would have been much better. Crisp haddock fillets dipped in a buttermilk batter and fried until crisp and perfectly cooked. Served on a toasted roll with some pickles and tartar sauce. Very Yummy!

THURSDAY, June 1st. - True Newf Poutine, copycat

On Thursday my sister and I took my daughter and her husband out to lunch. We went to Jonny's Cookhouse in Berwick. Eileen and Tim had never been there so it was a real treat for them. My sister and I had been craving the True Newf Poutine for a while, so that is what we had. Hot chips topped with cheese curds, gravy and Newfoundland stuffing. Its delicious and this copycat recipe is even more so! I could eat that stuffing with a spoon.

Eileen had the Apple Capital Burger - It consisted of a grilled Beef patty on a bun with Cheddar cheese, some grilled apple, red onion, mayo & homemade apple Butter. She also had chips. She really enjoyed the burger and it looked very good.

Tim had his usual fish and chips. It came with coleslaw and tartar sauce. I am not a fan of their tartar sauce myself. They add mustard to it. Not my cup of tea.

They each enjoyed an ice cream for dessert. Jonny's is known for its ice creams. They had small ones in a cup and they were huge. I would hate to see how big the large one is!

FRIDAY, June 2nd - Pizza at my sister's

Friday was my brother in law Dan's birthday so my sister had us all over for homemade Pizza, salad and cake. My sister makes a great homemade pizza. The cake was a double chocolate that she makes which has pureed dates in the batter and a chocolate cream cheese frosting. Very yummy.

I have taken the liberty here of linking to my homemade School Cafeteria Pizza. This is one of the best pizzas to make at home. The crust is a pourable crust. Easy peasy. I like to use my homemade pizza sauce which took me years to hone to perfection. We enjoy it topped with pepperoni, bacon, peppers, sausage, olives, etc. Delicious!!

Of course the best part was being together as a family to celebrate a special occasion!

SATURDAY, June 3rd - Easy Chili Mac & Cheese

This is one of my favorite chili casseroles. It is a bit of a cheat. It uses boxed macaroni and cheese, a can of beef chili and a few other bits. It does make four servings, but freezes well. I break the cooked casserole down into four single servings and freeze three. Its always nice to have something like this in the freezer ready to pull out on those days when you know you are going to be super busy.

This was really delicious with a tossed salad on the side and some crackers. I don't know why, but I always like crackers with chili.

And there you have it, these were my meals for the past week. My lunches were quite simple, usually a sandwich or some toast. I had a really tasty tomato sandwich for my lunch yesterday! (On rye bread with some Kewpie mayo! Yum!) Breakfast is usually cereal or a muffin. This week I enjoyed homemade Honey Cornbread Muffins. Double yum!

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Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Happy Cinco de Mayo. For years I was not sure what Cinco de Mayo was. Probably because I was living in the UK. You may not know what it is either. Now that I am living back in North America, I thought it was about time I learned about it!

Cinco de Mayo happens every year on the 5th of May. It is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food?

I may not be Mexican or American, but I do love Mexican food and any excuse to eat seems like a great idea to me! In honor of it I thought I would share my favorite Tex Mex recipes with you today. All are delicious or I wouldn't be sharing them. Who knows, you may discover a new favorite of your own!

ENCHILADAS CALABAZA - These are my favorite enchiladas. Totally vegetarian the filling is made with roasted butternut squash, cheese, spring onions, etc

The delicious filling is then rolled in corn tortillas and then topped with some tomato salsa and more cheese before baking. These are quite simply fabulous!

MEXICAN CHICKEN SPAGHETTI - I really REALLY love this dish. Not only does it contain pasta and chicken, two of my favorite things, but it is also one of those recipes that cooks all in one pan. No fuss no muss!

Add to that really fabulous Tex Mex flavors and you have a winner winner chicken dinner! (Sorry could not resist!)

CHEESY CHICKEN ENCHILADA CASSEROLE - This is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.

I also include a recipe to make my own from scratch homemade enchilada sauce. Its really simple to make and very delicious.

EASY CHILI MAC & CHEESE - This is quick, easy and really delicious. Its a store cupboard meal that is a bit of a cheat but nobody seems to mind.

Boxed mac and cheese, canned chili, salsa and plenty of cheese. Simply yummilicious!

BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least!

You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.

CHIPOTLE LIME CHICKEN FLATBREAD TACOS - A baked taco with a fabulously tasty chicken chipotle lime filling. Just fill and bake in a casserole.

Delicious served with your favorite toppings. I created a lush chipotle sour cream sauce to serve on top with some guacamole and spring onions! Very tasty!

MEXICAN CHICKEN CLUB FLATBREADS - This is like a Tex Mex, Latin American Open Faced Chicken Club Sandwich. This is a flatbread topped with a layer of saucy black beans, melted cheese, topped with some zingy chicken, my own special sauce, crisp bacon, another drizzle of sauce and garnished with guacamole and sour cream. Whew!

Now that's one tasty mouthful of fusion cooking at its best!

BBQ FLAT CHICKEN TACOS FOR TWO - Blistered wheat tortillas slathered in a rich spicy BBQ chicken, topped with plenty of cheese, sprinkled with red onions and baked.

I like to serve these with a saucy coleslaw which adds color and crunch!

TIJUANA TACOS - Blistered flour tortillas folded around a delicious spicy beef filling with refried beans, onions, peppers, crushed tortilla chips, olives, etc. Served with sour cream, spring onions, cheese and more crushed chips for crunch.

Deliciously simple and a great way to use up the bits and bobs in the refrigerator at the end of the week!

GREEN CHILI CHICKEN ENCHILADAS - I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and green enchilada sauce. Wrapped up in wheat or corn tortillas, placed into a casserole dish, slathered with more sauce and cheese and baked.

Delicious served hot with sour cream and a splash of green tabasco. You could also use pork instead of chicken if you wanted to This is a small batch recipe that is very easily doubled to feed more.

CRISPY TWO POTATO TACOS - for the vegetarian in your life, but so delicious even the carnivores will be fighting over them!

These vegetable tacos are fabulously tasty with both white and sweet potatoes, and plenty of zip. Serve with your favorite taco accompaniments for a real family pleaser!

CHEESY TACO PUFFS - I have never had anyone turn their noses up at being presented with one of these fabulously tasty hand pies.

No small wonder with a crisp flaky biscuit/scone type of pastry filled with a spicy beef filling and cheese. Baked until crisp, they always go down a real treat! Children love them also!

CREAMY WHITE CHILI - This is my absolute all time favorite chili recipe. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

With some crusty rolls, or tortillas on the side and a mixed salad, it makes for one beautiful weeknight supper! I like to serve it with some white rice and cheese for sprinkling on top.

QUICK AND EASY CHILI - Its simple. It uses store cupboard ingredients. Its quick and easy. Most important of all, its DELICIOUS! With beef, beans, tomatoes, etc.

Quick, easy, delicious. It doesn't get much better than this! With some cornbread or garlic bread for sopping up all that tastiness, it makes for a fabulous rib sticking meal.

And finally dessert, because it makes every meal that little more special!

MEXICAN CHOCOLATE LAVA CAKES - These lush chocolate puddings are meant to be enjoyed warm, with or without a scoop of ice cold vanilla on top.

The perfect ending to any meal Trust me on this. Moreish.

And there you have it, some of my absolutely favorite of the favorite Tex Mex dishes. It is by no meals all of the Tex Mex recipes on my page. I could have kept going forever, but . . . to be honest, if you can't find something to whet your appetite amongst this bunch, then there is no hope. Happy Cinco de Mayo!

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