A Classic Gone Wild

Now this one may not be healthy, but it is mouth watering good. This is a twist on the traditional hot dog. Many of you may have already discovered this little twist I am about to share with you, but if you haven't tried it before you are going to want to. My wild hot dog mess consists of a few traditional toppings and a couple that may not be thought of as a dog component. Are you ready for it? Well here is all it takes...


Ingredients

• A bun of your choice
• Your favorite link, bratwurst, or dog (my favorite is an original Johnsonville bratwurst)
• Ketchup
• Mustard
• Bacon(thick cut preferably)
• Jalapenos 
• Cream Cheese (trust me it's "G" double "O" "D" GOOD)

Put it all together and you have a dog gone wild ; ) ENJOY!

Good Ole Chicken Soup

I don't know who doesn't love soup. Not only is it usually a childhood favorite, but it can be a healthy and filling meal, not to mention its simple to make. All it takes is your favorite vegetables, broth, meat, and noodles. I'm not a big fan of noodles, so my soup was full of veggies and a few pieces of chicken. Now, since I made this soup on a whim I didn't exactly measure or take notes on the exact recipe, but I will try my best to give lead you on the right track.

Ingredients

• Broccoli, about one bushel
• 1/4 cup Carrots, thinly diced
• 1/4 cup Celery, diced
• 1/4 cup Onions, roughly chopped
• 3 large clove of Garlic, graded
• 1/4 cup mushrooms, thinly sliced
• roughly 3 tablespoons of Olive Oil
• about 1 tablespoon of Sriracha hot sauce
• roughly 3 cups of Chicken Stalk
• salt and pepper

Directions

Have all the vegetables chopped and ready to go. Then heat up the olive oil in a medium/large pot over medium low heat. Add the onions and mushrooms, sauté for about a minute. Then add the remaining veggies, sriracha sauce, garlic, and salt/pepper. Sauté until the veggies seem slightly softened. Lastly add the chicken stalk and bring to boil. 

I added some left over chicken, from a pre-roasted lemon pepper chicken I had purchased at the store the day before, along with the broth. You could also add your favorite noodles and or herbs/spices.

Pizza Night

Craving pizza? Well before you resort to your favorite pizza place, probably those 5 dollar pizza specials, try making one at home for a change. The best part? You get to customize this pizza to your liking! And it tastes great. Below is a recipe I found for a very delicious, fresh pizza. But don't stop here. Get creative and add your own twist to it. Change up the toppings, sauces, and even doughs. 

Little Tip: Trader Joe's has amazing pizza doughs! The garlic and herb dough is my favorite. 

Ingredients

• 1 tablespoon yellow cornmeal
• 1 (8-ounce) purchased pizza dough
• 4 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt

Directions

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer  dough to prepared baking sheet.

Drizzle 2 teaspoons of oil over pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over pizza. Sprinkle with basil forgarnish and salt. Cut the pizza into wedges and serve immediately.

Breakfast Bananza

Breakfast may not be my favorite during my regular weekday, but a good weekend breakfast really warms the soul. After coming across this recipe for Swedish Pancakes I knew I had to try them. The great thing about this breakfast dish is you get to use your favorite fresh fruits. Which got me thinking about other toppings. I sprinkled a little brown sugar on top of mine, along with a dollop of creme fresh (aka devonshire cream). This sweet treat was so good I might have to make it every weekend.

Ingredients

• 8 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 3/4 cups whole milk
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Confectioners' sugar, maple syrup and fresh fruit, for garnish

Directions

Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.