Chili Dog Casserole

Today I’ve selected some delicious recipes(below) that will make it easy for you to enjoy a home-cooked meal.  First, I have a secret recipe for a chili dog casserole that couldn’t be easier to prepare.

This dish is only one of the tasty dishes featured in the “Easy Casserole Recipes” cookbook.  The recipes in this cookbook are so filling and perfect for your weeknight meals.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Discover The Benefits of Black Cumin Oil
See how only a 1/2 teaspoon a day of black cumin oil will give you over 10 amazing health benefits: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Chili Dog Casserole

8 hot dog buns
8 hot dogs
1 can (15 oz.) chili
1/4 c. chopped onion
1 Tbsp. prepared mustard
2 c. shredded cheddar cheese

Preheat oven to 350 degrees F.

Lightly grease a 9 by 13 inch casserole dish.

Tear up hot dog buns & arrange in bottom of dish evenly. Slice hot dogs into bite sz. pcs. & layer over buns.

Pour chili over hot dogs, sprinkle w/ chopped onion, then spread mustard over chili & hot dogs.

Top off w/ cheese.

Bake for 30 min.

Serves 6-8

Source: Easy Casserole Recipes

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Cajun Shrimp Spaghetti

Potato Chip Chicken

Wings With Angry Sauce

Find these recipes and many more on our forum: Go Here

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Buca di Beppo(™) Chicken Marsala

Today I have a secret recipe for a classic Italian dish served at Buca di Beppo.  Tender chicken breast cutlets are pan-fried and then served with a rich and creamy Marsala wine sauce.  You can easily adapt this recipe to make Veal Marsala by replacing the chicken with thin veal cutlets.

Serve with a side of sauteed broccoli with garlic and shallots by following this recipe from our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Drink Red Tea & Lose Weight Overnight?
Discover how this overweight mother of 2 went from fat to thin in just 2 weeks with this secret fat-melting tea recipe from Africa: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Buca di Beppo(™) Chicken Marsala
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Station’s Carrot Salad

Today’s 5 star secret recipe comes from Station in Pittsburgh, Pennsylvania.  This industrial-chic restaurant serves up American fare with an Italian twist.  One of the chef and owner Curtis Gamble’s creative dishes is the carrot salad with pomegranate curd, fresh cheese, chickpea fritters, bitter greens and harissa vinaigrette.  This dish is certainly a project, but the results are well worth it.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Discover The Benefits of Black Cumin Oil
See how only a 1/2 teaspoon a day of black cumin oil will give you over 10 amazing health benefits: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Station’s Carrot Salad 

Fresh cheese:
½ gallon whole milk
½ teaspoon citric acid
½ cup white distilled vinegar

Line a strainer with cheesecloth and set aside.

In a large saucepan over medium-high heat, bring the milk to a scald. Remove from heat. Stir a vortex into the milk and add the citric acid and vinegar all at once. Allow the mixture to separate into curds and whey but do not agitate or mix it. Set aside, undisturbed, until the whey (the watery liquid) is very clear, 15 to 30 minutes.

Using a slotted spoon, gently scoop out the curds, place them in the cheesecloth-lined strainer and let drain, uncovered, in the refrigerator until completely cool. The cheese will be creamy and a bit crumbly. This makes about 12 to 14 ounces of cheese. The cheese will keep, covered and refrigerated, for up to a few days.

Chickpea fritters:
3 to 5 cloves garlic, minced, about 2¼ teaspoons
1 shallot, minced, about 2¼ teaspoons
¾ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground turmeric
2 cups milk
1½ cups plus 3 tablespoons chickpea flour

Lightly grease an 8- by 8-inch baking dish and set aside.

In a dry saucepan over medium heat, combine the garlic and shallots. Cover and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the coriander, salt and turmeric and stir to toast. When the spices are fragrant, add the milk and bring to a scald over medium-high heat.

Slowly incorporate the chickpea flour using a hand blender until fully incorporated. The mixture will be very frothy at first and eventually thicken to a viscous paste. Continue to blend aggressively while the mixture cooks over medium-high heat. When the mixture pulls away from the sides of the pan, after about 15 minutes, pour it into the prepared baking dish and refrigerate overnight, uncovered. Once chilled, cut into 1-inch by 1-inch cubes and set aside. This makes about 64 pieces, more than is needed for the remainder of the recipe. The cubes will keep for up to 1 week, refrigerated, before frying.

Pomegranate curd:
5 eggs
2 ½ tablespoons honey
1 cup pomegranate juice, preferably Pom brand
4 teaspoons agar agar
5/8 teaspoon iota carrageenan
1 1/8 teaspoons citric acid
7 tablespoons chilled butter, cubed

Prepare a bowl of ice large enough to hold the top pan of a double boiler and set aside.

In the bottom half of a double boiler, bring water to a simmer. In the top half of the double boiler, away from heat, mix the eggs and honey and set aside. In a separate, small saucepan, bring the pomegranate juice to a simmer. Whisk in the agar agar, iota carageenan and citric acid and bring the mixture to a hard boil. Add a third of the boiling liquid to the egg mixture and stir to blend completely. Add the remaining liquid to the egg mixture in thirds, blending completely after each addition.

Place the pan over the simmering water and cook, stirring constantly, until the curd reaches a temperature of 179 degrees, about 10 minutes. The mixture will be thick and a bit lumpy but still drip freely from a spoon. Remove the pan from heat and add the butter, one cube at a time, stirring until each is fully melted before adding the next. Place the pan in the bowl of ice until completely cool. Puree until smooth using a hand blender, about 5 minutes. This will make a generous 2 cups of curd, more than is needed for the remainder of the recipe. This will keep, covered and refrigerated, for up to a week.

Roasted carrots:
3 bunches of multi-colored carrots with tops
2 tablespoons extra-virgin olive oil
½ teaspoon salt, or to taste
1 teaspoon ground coriander, or to taste

Heat the oven to 325 degrees. Cut the tops off the carrots, and remove the leaves from the stems. Set the leaves aside (they will be used in the final recipe) and save the stems for another use. Rinse the carrots under cold water, scrub and dry thoroughly. Toss with the olive oil and season with the salt and coriander. Lay carrots in a single layer on a baking sheet and roast until soft to the touch, about 1 hour, rotating and checking for doneness every 15 minutes or so. Cool completely, then cut into 2-inch pieces. Chill until needed.

Harissa vinaigrette:
1 shallot, coarsely chopped
1 tablespoon miso paste
1/2 cup white balsamic vinegar
¼ cup harissa
Pinch of xanthan gum
1 ¾ cups canola oil
Salt

Combine everything except the oil in a blender jar. Blend on high speed and slowly drizzle in the oil until fully emulsified. Season with ½ teaspoon salt, or to taste. This makes about 3 ½ cups dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, up to 5 days.

Salad assembly:
Oil
4 dozen prepared chilled chickpea fritters
Salt
Prepared roasted carrots
1 cup prepared harissa vinaigrette
Pepper
1 ½ cups prepared pomegranate curd
About 10 ounces prepared fresh cheese
3 heads cleaned frisée
Carrot leaves, cleaned and dried

Fill a high-sided saute pan with ½ to ¾ inch of oil, and heat the oil until a candy thermometer reaches 350 degrees. Lightly fry the chickpea fritters on all sides until crisp and a deep, golden-brown, 3 to 4 minutes. Season with salt to taste, and drain on paper towels.

In a large bowl, toss the chilled roasted carrots with a light coating of harissa vinaigrette and salt and pepper to taste.

On a large serving platter, drizzle several spoonfuls of pomegranate curd in random locations. Spoon the carrots over the curd. Toss the frisée and carrot top leaves in same bowl as the carrots, then spoon over the carrots and curd. Arrange the fritters randomly on the platter. Sprinkle with fresh cheese and serve.

Serves 8

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

Jägerschnitzel

Right now we’re in the middle of Oktoberfest, the worlds largest festival held annually in Munich, Germany.  Millions of visitors travel from all over the world to enjoy the amusement rides, games, German beer and German foods.

Today I’ve selected some delicious German recipes (below) to help you bring this celebration into your own home.  First, I have a secret recipe for Jägerschnitzel which is a breaded veal or pork cutlet with a mushroom sauce.

This is only one of the authentic German Oktoberfest recipes featured in the “Oktoberfest Cookbook”. In this book you will find everything from bratwurst to saurbraten and will even show you how to make your own pretzel rolls.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Learn to Cook Chinese Food the Healthy Way.
Easy to follow cookbook features over 500 authentic Chinese recipes that you can prepare at home: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Jägerschnitzel

1 lb. boneless pork or veal cutlets
2 eggs (beaten)
1/2 cup bread crumbs
oil
2 oz bacon (diced)
4 oz onions (chopped)
8 oz mushrooms (sliced)
1 Tbsp tomato paste
1/2 cup water
1/2 cup dry wine
dash of thyme
pepper
salt
1/2 tsp paprika
1 Tbsp parsley
2 Tbsp sour cream

Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.

Place cutlets into skillet and fry until golden brown (1−2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.

Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.

Serves 4

Source: Oktoberfest Cookbook

Enjoy These Great Tasting Recipes From Our Forum:

Bratwurst Cooked in Beer with Smothered Cabbage

German Beer & Cheddar Fondue

Hot German Potato Salad

Find these recipes and many more on our forum: Go Here

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:

1) Learn How To Easily Make Your Own Wine.
The Complete Illustrated Guide to Homemade Wine features easy-to-follow instructions that will have you making top quality wine from the comfort of your own home: Go Here

2) Secret Brownie Recipe (New)
Most brownies and desserts in general flat out make you fat.  Check out how you can make a healthy, fat-burning version of just about any dessert: Go Here

Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=