to use up leftover ingredients from other meals was the goal for last monday night’s dinner. yet as dinner time approached a jar of paul newman’s vodka sauce was seriously tempting me. but i made what was planned because i knew i’d just get mad at myself if those ingredients went bad before i used them up. on the menu curried egg salad on an everything bagel with a spinach salad, which included a little homemade balsamic vinaigrette. and i’ll admit although i wasn’t excited about it, when i looked down at my plate i knew i had made the right dish for the night.
Another post from my other blog! Mmmmm fudge.
Just incase you didn’t know, I have another baking blog going! This is a fictional one, so if you like fairytales and baked good, then you’ll have to check out Gretel’s Oven!
For as long as I can remember we’ve had drunken hot dogs as a Farris family Super Bowl tradition. I made them vegetarian this year with tofurkey kielbasa hot dogs.
Here’s the recipe:
1/2 cup brown sugar
Add a half a cup of bourbon.
Add a half a cup of ketchup.
Stir together and simmer on low.
For the veggie dogs, I sautéed them first in some oil then add them to the simmering sauce pan. This made them crispy on the outside before getting doused in bourbon goodness. For regular hot dogs you can just cut up a package of uncooked hot dogs into bite sized pieces and put them in the sauce. The veggie dogs should be in bite sized chunks too.
Let them simmer for 15 to 30 minutes. You can also use a small crock pot to keep them warm. I always eat mine with toothpicks- mom may have served them like this once, but it’s how I like them!