Dads Kitchen

Bacon Wrapped Weenies

These were the Bacon Wrapped Weenies I made for the Board Game Night last weekend

1 Package of Bacon – Maple Flavored (Peppered would be good too)

1 Package Cocktail Weenies

About 1 lb of Brown Sugar

Tooth Picks

1. Heat oven to 350%

2. Cut Bacon into 3rds

3. Wrap Weenie with Bacon, Secure with Tooth Picks

4. Place in baking dish

5. Cover with Brown Sugar

6. Baste Weenies with Bacon Grease and Brown Sugar every 10 minutes

7. Bake for approx 30 -40 minutes

8. Get them quick because they went Fast!!

Enchiladas

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min Cook Time: 35 min

This simple recipe for beef enchiladas is a delicious, family-friendly meal.

ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (see my enchilada sauce post )
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

directions:

1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on
medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a
bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables
from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling
tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12
tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt
(about 5 minutes).

8. Serve immediately with desired condiments.

Enchilada Sauce

Yield: About 2 1/2 cups

Prep Time: 15 min Cook Time: 20 min
ingredients:

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

directions:

1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until
lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and
continue simmering over medium heat about 10 minutes, or until slightly thickened.

2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.

Pickled Green Tomatoes

Last year after having to replant the garden in late june (dog went de-weeding) I had several tomatoes plants with green tomatoes on them. Being that I hate wasting food and especially since I had to replant most of those plants after the earlier incident I didn’t want to just toss them into the compost pit. So after some searching I found this online, but sorry I forget where.

• 2-3 pounds firm green tomatoes, large or small
• 1 large or 2 medium onions, quartered or cut into 8 pieces
• 4 cloves garlic, halved lengthwise
• 3-4 bell peppers, red or green, seeded and each cut into 6 long pieces
• 3-4 fresh or dried chilies, halved lengthwise with scissors but left attached at the stem
• 4 bay leaves
• 2-3 tablespoons coarsely crushed coriander seeds

The Brine:

   • 1 quart white vinegar 

   • 1/2 cup water
   • 2 tablespoons honey 

   • 3 tablespoons salt
   • 2 cinnamon sticks

Cut the tomatoes, onions, peppers and garlic and layer them in clean jars with the chilies, bay leaves and coriander seeds.
Mix all of the brine ingredients in a pot and bring to a boil.
Cook, stirring, until the honey and salt are completely dissolved.
Pour the brine into the jars covering the vegetables, leaving 1/2 inch head space.

Seal the jars and process

My Sister loves this and between her and the wife the 8 jars I made didn’t last very long.

Ginger

So my wife calls me a Spice Snob, along with a few others that I will own up to (Sauce Snob comes to mind)

The truth is I like to use fresh ingredients, and I have learned that using fresh spices (and herbs) makes whatever I am cooking taste better. And let’s be honest, we want it to taste better.

So the other day I purchased some ginger to put in a Pineapple Chicken dish I was making and as aways I was wrapping up the Ginger root to put it back in the refrigerator when it occurred to me, there has got to be an easier way to store and preserve this stuff. I have had to throw out several roots over the past couple of years because I just don’t use them fast enough.

A quick Google search netted me a simple way to store.

1. Peal the Root as normal

2. using my micro grater – Grate the whole root onto plastic wrap

3. Roll Plastic wrap into a “Log” shape and tie ends with cooking twine

4. Place in Freezer.

And behold a Ginger Log !!!

To use I will just remove a few teaspoons full by cutting and returning to the freezer. No more wasted Ginger root.