Thursday, September 2, 2010
Sam the Cooking Guy Chili Dogs
1 package hot dog buns
1 pound bacon
1 medium onion, chopped
2 cans chili
Grated cheddar cheese
Cut bacon into 1" pieces and fry in pan with onion until bacon is crispy. Remove from pan and place on paper towels to absorb extra bacon grease.
Drain most of bacon grease from pan. Slice hot dogs the long way, but don't slice all the way through. Place sliced side down in frying pan and cook on both sides until brown.
While hot dogs are browning, place hot dog buns on cookie sheet. Butter buns then sprinkle with Parmesan cheese. Place in broiler until brown and crispy.
I forgot to take a picture after the buns were browned, but this is what they look like going into the broiler. Just brown them, don't burn them.
Place the chili in a microwave container and heat in microwave until very warm.
Place browned hot dogs into browned buns. Spoon chili on top of hot dogs, then sprinkle with bacon and onion mixture.
Sprinkle with cheddar cheese.
Place back in broiler just until cheese is melted.
Eat with a fork and knife. Or, if you're really brave, use your hands. Extra napkins required!
From whence it came: If you don't live in San Diego you might not know about Sam the Cooking Guy. And if that's the case, I'm sorry. If I was going to be honest I would have to admit that I have a little crush on Sam. I am a softie for a man who can cook...and grill...and broil...and bake! Sam has a little local cooking show on a little local San Diego station that broadcasts the Padres games. He's hot!
Did I just say he's hot? I'm so sorry. I just got carried away thinking about Sam and his kitchen. I'll tell you a little secret, but you have to promise not to tell The Spy Who Loves Me. The Spy is in the process of ordering new glasses. (Yes, The Spy is a four eyed Spy.) I'm leaning him toward a pair of glasses similar to Sam's, but I'm not telling him about the Sam part. I'm just telling him they are cool. And they are. And so is Sam!
Why it's blogable: My teen son and I were watching Sam one night when he made these chili dogs and my teen son got down on his hands and knees and begged me to make these. I'm not a huge lover of hot dogs. I'm what you might call a hot dog snob. I will only eat Hebrew National hot dogs and I like the low fat ones the best. They taste just as good as the regulars but lots less fat and calories. (Until you cover them with bacon, chili and cheese. Then all bets are off!) Anywho, I can't say no to my boy so we made these chili dogs and the teen son and The Spy instantly fell in love. I hadn't made them again for quite a while because they are about as hard on your heart as any recipe I've ever tried, but then we went on vacation to the cabin in the woods and I just knew this would be the perfect cabin dinner. And it was. Everyone loved 'em. Everyone, that is, except our cardiologist. I told you, they are not heart friendly. This is a once a year, special occasion, cabin in the woods, camping near a creek, teen son begging on bended knee kind of meal.
Hope you enjoy stirring it up!
Monday, August 9, 2010
Breakfast...or dinner...Scramble
1 lb. bacon, cut into bite size pieces
1/2 medium onion, chopped
1/2 green bell pepper, chopped
10 eggs
1 c. grated cheddar cheese
Place potatoes into microwave container with an inch or so of water and cook in microwave for 10 minutes until soft. While potatoes are cooking, fry bacon in frying pan. When bacon is crispy, remove from pan and drain grease.
Place onions and bell peppers in frying pan and saute until tender. Add cooked potatoes and sprinkle with Montreal Steak Seasoning or salt and pepper. Cook until potatoes are slightly brown.
Add beaten eggs to potato mixture and when eggs are almost fully cooked, add bacon. Stir until eggs are done and top with cheddar cheese. (Feeds five.)
From whence it came: Me! This one came from me! I've been making this for my family for many years, and they all really like it! I know it's not super original, but it is super yum-e!
Why it's blogable: This is a hearty, although not necessarily heart healthy, breakfast or dinner. Tonight we had this for dinner and everyone at the table was all smiles. I served it with cinnamon toast and I was a hero! I should have and normally would have also served it with fresh fruit, but we're getting ready to go on vacation and I'm not buying groceries before we go, so we are fruitless. We probably eat this recipe more for dinner than we do for breakfast, mostly because I don't always have time to make a big breakfast, and as far as dinners go, it's a pretty easy one. Today I was sitting at the beach, with my toes in the sand, and a diet coke in my hand, and I was thinking about what in the world I would stir up once I got home. On the way home I realized I had everything I needed for this yum-e scramble, so I got busy and made Breaker...or Dinfast. Call it what you want, us Andersons call it good!
Oh, and just so you know, The Spy Who Loves Me LOVES having breakfast for dinner. If I'm in the mood to make The Spy happy, I make breakfast for dinner. It's a sure fire way to put a smile on The Spy's face. If, however, The Spy is on my nerves, which does happen occasionally, I make spaghetti. The Spy is not a huge fan of Spaghetti. Making Spaghetti when The Spy is on my nerves is my passive aggressive way of saying, "I have one nerve left, and you are standing on it!" I have a few passive aggressive ways of dealing with The Spy, but I can't tell you what they are because then The Spy might realize that these little things aren't an accident, they are my way of avoiding sitting on the couch of a therapist. And they work! I have yet to plop my buns on a therapeutic couch. OK, since you're begging, I'll tell you how I passively aggressively deal with The Spy. But you have to promise not to tell him.
First of all, you should know that passive aggressive behavior runs in my family. I learned it from my mom, who is seriously the nicest person you would ever want to meet. My mom would never ever hurt a fly. Well, that's not exactly true. One day she fed a fly...actually more like a gnat...to my dad in a peanut butter and jelly sandwich. It was a brilliant move, if I do say so myself. My dad was on my mom's nerves one day and while she was making him a PB&J for lunch, a poor little innocent gnat happened to be buzzing around the kitchen. My mom, in all her brilliance, put a piece of bread in each hand and clapped them together, capturing that gnat right in the middle. Then she sliced that sandwich in half and handed it to my dad, probably with a smile on her face. I know many of you don't know my mom, and I guarantee those who do will be shocked to know about this incident. My mom is as nice as they come, but even she has her limits. She is my hero, and my mentor, especially when it comes to the art of being passive aggressive.
So, I promised to share one more way I passively, aggressively deal with The Spy when he is on my nerves. Here it is...remember...it's a huge secret. Raise your right hand and promise to never ever tell The Spy about my evil ways. OK, now that I've brought you into the circle of trust, I'll tell you. If The Spy happens to be on my nerves on Monday, which is laundry day, I fold a dark blue sock with a black sock, and then I put them in his sock drawer. There, I said it! And The Spy gets up very early in the morning, when the light isn't so good, and he doesn't have a clue that he's putting on two different colored socks. Truth be told, he may never even realize it. But that's not the point. The point is that I know it, and it makes me grin...an evil, Grinch-like grin! I know what you're thinking..."Pam is a passive aggressive genius!" And you're right!
Are you worried that The Spy might find out my evil and twisted secrets? Don't worry, he doesn't read this blog. Which, now that I think about it, kind of ticks me off! Actually, it really ticks me off! Gotta run...I've got socks to fold and a batch of spaghetti that needs to be stirred up!
Here's the printable:
Breakfast...or dinner...Scramble
Hope you enjoy stirring it up!
Thursday, April 1, 2010
Cheese Strata
6 eggs
3 c. milk
½ t. salt
Add in:
1 t. prepared mustard
1 lb. Cooked bacon, crumbled
9 slices old dry bread, cubed
½ lb. Cheddar cheese, grated
½ lb. Jack cheese, grated
1 bunch green onions, sliced
Pour into greased 9x13 pan. Cover and refrigerate overnight. Bake 40 minutes in preheated 450-degree oven.
From whence it came: A wonderful gal name Luana Vogelsang published this recipe in a church cookbook years ago, and the
Why it's blogable: Just make it once and you'll see why. First of all, it's just so mouthwatering yum-e. Us Andersons eat it every single solitary Christmas morning. Yes we do! Not only is it delish, you make it the day before and then all you do the day of is pop it in the oven. It's the perfect holiday breakfast, which is why I'm posting it right before Easter. It is one of our favorite traditions. (Most of our traditions involve food, sadly enough!)
FYI: The original recipe called for 2 pounds of cheese and 1/2 pound bacon. I changed it to 1 pound of cheese and a whole pound of bacon. Oh yeah, and the original recipe also called for mushrooms, but us Andersons don't eat anything that involves the word "mush" so I never add 'em. Go ahead if you want to...live dangerously! My teen son loves this recipe so much, that when I asked what he wanted for his birthday breakfast last year, he picked this. Speaking of the teen son, he is a lover of all things bacon. A few years ago he told me he was going to get rich by inventing a bacon scented air freshener. The kid has bacon issues!
Hope you enjoy stirring it up!
Click here to get the printable:
Monday, March 29, 2010
World's Best Pasta Salad
12 oz. cooked rottini noodles (rinse well)
1 c. grated cheddar cheese
2 c. finely chopped broccoli
1/2 red onion, finely chopped
1 can black olives, cut in half
1 lb. cooked bacon, cooked well and crumbled
Layer all in a large salad bowl. Toss with dressing just before serving.
Dressing:
Mix the following:
1 1/2 c. mayo
1/2 c. sugar
3 T. vinegar
From whence it came: This super yum-e recipe came from a super great friend, Shelley Dahlin. You're gonna love me for sharing this with you, just like I love Shelley for sharing it with me. I remember the first time I tried it, in Shelley's beautiful kitchen in
Why it's blogable: Because it is a 10 on the yum-e scale! It really is one of the very best pasta salads I've ever had, and whenever I make it people always ask for the recipe. And, like so many of my recipes, it's easy!
FYI: We love this recipe so much that I even made it to serve at my daughter's wedding luncheon last summer. That'll tell ya how good it is!
Hope you enjoy stirring it up!





