Chili Cheese Coneys

Chili Cheese Coney

A quick and easy family favorite, our Chili Cheese Coneys dish up lots of flavor and are on the table in minutes.

Sometimes our friends and readers tell us that it seems like we never eat simple fare. We beg to differ! Here is one of our favorite dinners to make on a cold and hectic day. Whether you call them Coneys or Chili Dogs, it seems like nearly every community across America has its own recipe for this family favorite. We top juicy frankfurters with mustard, chili and a blend of cheeses for a quick and easy meal the whole crew will love.

PREP: 5 minutes
COOK: 5 minutes

INGREDIENTS

  • 8 best-quality hot dogs or frankfurters
  • 8 best-quality hot dog buns
  • Mustard
  • 1 recipe of Busy Day Chili
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • Pickles (optional)

DIRECTIONS

  1. Fill a sauce pan with 3 cups water and bring to a boil; reduce heat. Place hot dogs in water and simmer for 5 minutes.
  2. Meanwhile, preheat oven to 300°F. Warm buns in oven until slightly golden; remove from heat.
  3. In a small bowl, combine cheeses and set aside.
  4. Split open buns and drizzle with favorite mustard. Place one hot dog in each bun. Spread about 1/2 cup of chili over each hot dog and cover with cheese. Serve with pickles, if desired.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Seared Spicy Fajitas

Seared Spicy Fajitas

Our Seared Spicy Fajitas are a quick and easy way to get the South-of-the-border flavor you crave.

One of the fastest, easiest and tastiest ways to get that South-of-the-border flavor you crave is to make up a batch of our spicy fajitas. Here crisp veggies and spice-rubbed meat are wrapped in a warm tortilla. Top with a dollop of sour cream, guacamole or pico de gallo to complete the meal.

PREP: 10 minutes
COOK: 15 minutes

INGREDIENTS

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Kosher salt and ground pepper
  • 1 pound skirt steak or flank steak, cut crosswise into 2 equal parts (if too large for skillet, cut into smaller parts)
  • 2 bell peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 1 onion, halved and thinly sliced
  • 2 jalapeno or serrano peppers (ribs and seeds removed), very thinly sliced lengthwise
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas (6-inch)
  • Sour cream, lime wedges, guacamole and pico de gallo, for serving

DIRECTIONS

  1. If meat is refrigerated, temper meat (bring it to room temperature) for 30 minutes.
  2. In a small bowl, combine cumin, coriander, 2 teaspoons kosher salt and ½ teaspoon pepper. Rub steaks all over with spice mixture.
  3. Heat a large skillet (preferably cast iron) over medium-high heat; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil; let rest at least 5 minutes.
  4. Meanwhile, reduce heat to medium; add bell peppers, onion and jalapenos or serrano peppers; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice and stir, scraping up browned bits in skillet. Transfer vegetables to a serving bowl.
  5. Stack tortillas and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise. If steaks are too rare, place back in skillet and cook until desired result is achieved. Remove from heat, transfer to a serving bowl.
  6. Place steak strips, vegetable medley, tortillas, sour cream, lime wedges, guacamole and pico de gallo on table so guests can assemble fajitas as desired.

TIP: While any bell peppers or onions can be used, try using red and yellow bell peppers and a red onion for bold color and richer flavor.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Busy Day Chili

Busy Day Chili

Craving a bowl of delicious chili but don't have hours to let it cook? Our Busy Day Chili is ready in less than thirty minutes and offers plenty of spicy flavor.

Growing up on the Texas border, I didn’t realize how vastly different chili recipes could be. But when I moved to Cincinnati, I discovered that every community has its own special variation on this slow-cooked favorite. In Ohio, most people spoon it on top of spaghetti. (I know, I know. My Texan friends are gasping as they read this!) One thing that many traditional recipes call for, however, is a minimum two-hour simmering time for the flavors to develop. But when you don’t have that kind of time available, our Busy Day Chili is on the table in less than 30 minutes. Dish it up with cheese, corn chips, oyster crackers or skillet cornbread to complete the dish.

PREP: 3 minutes
COOK: 25 minutes

INGREDIENTS

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 16-ounce can dark red kidney beans
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 1/2 cups water
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt

DIRECTIONS

  1. Cook ground beef and onion in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink.
  2. Add beans and remaining ingredients; cover, reduce heat and simmer 15 minutes, stirring occasionally.

TIP: If the beef is lean enough, there’s no need to drain it after browning.

YIELDS: 5 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Spicy Baked Penne Casserole

Spicy Baked Penne Casserole

Simple enough to prepare in advance, our Spicy Baked Penne Casserole is a crowd-pleasing favorite. Packed with spicy goodness and a four-cheese blend, it will satisfy the pickiest appetites.

If you’re looking for a delicious pasta dish to satisfy picky eaters, our Spicy Baked Penne Casserole is big on flavor and cheesy enough to keep the kiddos happy. It is great for family meals, pot luck dinners or for a luncheon with friends. Simply prepare the sauce and assemble a day ahead, then bake the following day. Serve with a loaf of Bread with Herb Butter and a rustic tossed salad to complete the meal.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

  • 4 cups penne pasta, uncooked
  • 2 strips thick cut bacon or 3 ounces pancetta, chopped
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups sliced fresh mushrooms
  • 3 1/2 cups spaghetti pomodoro sauce or 1 28-ounce jar spaghetti sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • 1 spring fresh basil
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • Kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375°F. Bring 12 cups water to a boil in a large pot, add pinch of salt to water. Cook pasta according to package directions, minus 2 minutes. Drain.
  2. In a large skillet, cook bacon or pancetta over medium-high heat until it begins to brown. Add onion, garlic and red pepper flakes, sauté until onion is translucent. Add ground beef, cook until brown. Add mushrooms, cook until reduced. Add sauce, seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper, stir. Once mixture begins to boil, reduce heat to low and simmer uncovered for 30 minutes. Add basil during last five minutes of cooking, stir. Remove pan from heat and discard basil.
  3. Pour sauce into pot with pasta and mix well. Pour into 13- x 9-inch dish sprayed with nonstick cooking spray. Mix cheeses in a medium bowl, then cheese mixture over top of baking dish.
  4. Bake 25 to 30 minutes or until heated through.

TIP: Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake uncovered as directed.

YIELDS: 6 – 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Succulent Oven-Braised Short Ribs

Short Ribs

Short ribs soak up full-bodied flavor from red wine and a plethora of fresh vegetables as they slow cook to melt-in-your-mouth perfection.

These short ribs get their fabulous flavor from a blend of fresh vegetables, herbs and a heady red wine. The longer you can marinate the ribs the better, so try to prepare the marinade the day before and allow them to soak overnight in the refrigerator, turning occasionally. However, the time can be reduced to as little as two hours if necessary. Also, remember to bring the meat to room temperature before cooking. Due to the recipe’s long cook time, this dish is best prepared on a lazy afternoon when you can stay near the oven and do something else, preferably enjoying a good book like this month’s book club pick, Cabinet of Curiosities. The potatoes are added during the last 45 minutes of cook time, or they can be omitted all together and replaced with pasta, rice or polenta.

PREP: 10 minutes + 6 or more hours to marinate
COOK: 2 1/2 to 3 hours

INGREDIENTS
  • 1 onion, finely sliced
  • 5 garlic cloves, smashed
  • 2 small leeks, cleaned and finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
  • 1 cup red wine (For best results, use the same wine you will drink with dinner.)
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 pounds short ribs
  • 6 small Yukon gold potatoes, peeled and cut into quarters (optional)
DIRECTIONS
  1. Mix all ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  2. Preheat the oven to 400°F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350°F after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment.