Fair Style Corn Dogs

Fair Style Corn Dogs

(8 servings)

Ingredients:

1 ½ cups Yellow Cornmeal

1/1/2 cups All-Purpose Flour, divided

1 tbsp. Baking Powder

1 tsp. Baking Soda

2 tsp. Sugar

1 ½ tsp. Salt

½ tsp. Cayenne Pepper

1 ¾ cups Buttermilk

4 large Fresh Eggs, beaten

8 Hot Dogs (your choice)

8 wooded skewers

as needed Canola or Peanut Oil

Directions:

Combine cornmeal, 1 cup of flour, baking powder, baking soda, salt and pepper together in a large bowl. whisk the buttermilk and eggs until well combined. Place remaining ½ cup of flour in a flat dish and dredge the hot dogs in it shaking off excess. Thread the hot dogs on the skewers and set aside. Heat oil to about 360 degrees in a fryer (if you have one) or a large dutch oven on the stove. You will need about 2 inches of oil to fry. Pour corn dog batter into a tall glass and submerge the hot dog into it holding the skewer coat completely. Lift and let excess drip off before placing into hot oil to fry. Repeat as needed but don't overfill the oil with corn dogs as they need some space. Fry for 4 to 6 minutes and then carefully remove and place on a wire rack sitting in a rimmed baking dish. Repeat until done making sure oil temperature stays above 350 degrees and then serve. Corn dogs can be placed in a 200 degree oven to keep warm as you continue to fry the rest of them.

Note: You can make mini corn dogs by cutting each hot dog into 4 equal pieces. You won't need skewers but use a skewer or toothpick to hold each piece as you dip into the batter. They could take a little less time cooking but not much.

Note: If you like your corn dogs a little spicy, try putting some diced fresh jalapeno peppers into the batter or the jarred pickled ones. The amount will vary with your heat tolerance.

Ideas for Future Efforts

It's State Fair Time of Year

Running mainly in July and August, State Fairs are big business.  There are blue ribbons given out for everything you can imagine related to the family farm.  Plus amusement rides and a wide spectrum of entertainment.  But in the last 10-20 years food at the fairs have become very popular especially, "Food on a Stick."  Of course, "Deep Fried Anything" on the stick are tops.

Deep fried sweet items like, Twinkies, Oreos and Snickers lead the way.  In fact, here is the link to my Deep Fried Snickers (V) recipe.  The batter for this recipe could be used with these other sweet treat items too.  You could have a lot of fun experimenting with any of your personal favorite sweets using this batter recipe.  Then just fry them to your desired doneness.  My suggestion is to pick the right size to match up with a toothpick or wooden skewer.  Then insert that item into your sweet, place on a sheet pan and place in the freezer.  Most of these sweets work best from the frozen state.  When you're ready to eat dip the sweet into the batter, let the excess drip off and carefully place into the hot oil to fry.

The same works for other types of food but with different batters.  There are two recipes this week and each uses a different batter.  One is a traditional cornmeal batter used for corn dogs (Fair Style Corn Dogs).  You will see in the recipe that you can make it plain or spice it up a little.  The recipe heats it up with jalapenos but use your imagination for the spice you want.

And you're not just limited to using it with hot dogs.  Precooked sausages of any kind, try your favorite, work well.  If you don't want a big deep fried corn something, cut them into bite size pieces.  In the recipe I mention mini-corn dogs but the mini can work with any ingredient you choose.  You might want to try dipping pickle pieces or bacon slices that have been cut into smaller pieces.  These last two ingredients would work well with the other batter used in the second recipe this week.

The second recipe is for "Deep Fried Avocado" and it is in a beer batter.  Like I said earlier, use your imagination for finding and trying different ingredients.  I mentioned a few weeks ago my experience at the Blue Door Pub and how they had the best deep fried green beans I'd ever had.  Well they use a beer batter with those green beans.

If you are looking for other batters to use when deep frying, there is tempera batter.  It is more Asian or South Pacific and is a lighter batter.  You could always use your favorite pancake batter too.  Just use a little less liquid in making the batter.  You want it to stay on the food your deep frying.  A trick I mention in the corn dog recipe to help keep the batter adhering to the food is to dredge it through some flour before dipping into the batter.  Be sure to shake off any excess flour before dipping in the batter.  Then let excess batter drip off before placing in the hot oil.

If you don't have a true deep fryer to use for this, then use a heavy Dutch oven type pot/pan on the stove top.  If you do it this way be sure to have 2 to 3 inches of oil in the pot.  You also want 2 to 3 inches of pot above the oil to be safe.  You'll need a thermometer to attach to the side of the pot going into the oil.  This lets you see and control the temperature of the oil.  You always want that temp to be between 350 and 360 degrees while frying.  To help keep the temperature there and be safe don't over-crowd the pot with product you want to deep fry.  Deep fry in batches and use the oven to keep food warm.  Use a 200 degree oven and a rimmed baking sheet to hold the fried food before it is time to serve.

Remember that you want to use canola or peanut oil to fry the food.  Peanut has a higher smoke point but is also more expensive.  I normally use canola oil because it is a more versatile product in the kitchen.

I hope you all can someday experience a State Fair somewhere.  But if not, you can now have your own state fair at home.  "Happy Cooking" and enjoy trying these recipes.

Sting Bean & Tomato Salad

String Bean & Tomato Salad

(8-12 servings)

Ingredients:

1 lb. Green String Beans, cleaned & trimmed

1 lb. Yellow String Beans, cleaned & trimmed

1 pt. Cherry or Grape Tomatoes, halved

2 medium Shallots, minced

¼ cup Extra Virgin Olive Oil

2 tbsp. Dry Tarragon, chopped

to taste Salt & Black Pepper

Directions:

In a large pot of salted boiling water, cook the beans until just tender (about 4-5 minutes). Drain and spread on a rimmed baking sheet to cool. Pat dry after spreading them out. Once cooled, combine with the tomatoes in a large bowl. In a small bowl whisk together the shallots, oil and tarragon. Season with salt and pepper to taste. Then toss dressing with the bean and tomato mixture. Serve at room temperature.

Note: You can use fresh tarragon if you have it. Just double the amount.

Ideas for Future Efforts

Southwest Quinoa

Southwest Quinoa

(4-6 servings)

Ingredients:

¾ cup Quinoa (see note)

1 ½ cups Water

¼ tsp. Kosher Salt

1 tsp. Ground Cumin (see note)

2 tbsp. Fresh Lime Juice & Zest of 1 Lime

6 tbsp. Canola Oil

to taste Salt & Black Pepper

1 (15 oz.) can Black Beans, rinsed and drained

1 medium Red Pepper, diced (no larger the a black bean)

½ cup Fresh Cilantro, chopped

1 (3 oz.) jar Cocktail Onions, drained & diced

to taste Salt & Black Pepper

Directions:

In a medium sauce pan, combine the quinoa, water and kosher salt. Bring mixture to a boil, cover reduce heat to simmer and cook until water is absorbed (about 15 minutes). Spread quinoa on a rimmed baking sheet and refrigerate 20 minutes or so. Meanwhile in a blender, combine the cumin, lime juice, canola oil. Taste and season with salt and pepper. In a large bowl, pour the mixture from the blender and add the lime zest, black beans, red pepper, cilantro and cocktail onions. Add the cooked and cooled quinoa, season with salt and pepper to taste and serve. Can be made a day ahead but toss again before serving if you do.

Note: You should wash the quinoa before cooking. There is an outer shell on Quinoa that tends to be a little bitter.  By rinsing the Quinoa in a fine strainer and using your hands to toss it around a little, that outer shell comes off. Do rinse a second time and drain well before continuing with the cooking process.

Note: You can use cumin seeds for a fresher flavor. Just place the seeds in a small skillet over high heat and toss or shake pan until fragrant. Then just follow recipe above by placing in the blender. It's always better if you can use seeds and grind them instead of already ground product.

Ideas for Future Efforts

Answering Some Questions This Week

I've had questions from several people recently and thought this would be a good time and way to answer them so that it helps everyone that reads my blog.

The first question is "What's the difference between frying meat and cooking meat?"  This may seem silly to some but it is not to a new or inexperienced cook.  Below are basic definitions of the two words "Cooking" and "Frying."  I'll continue after you read them.

"Cooking" is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.  Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties.

"Frying" is to cook over in a vessel (pan, pot, etc.) direct heat with oil or fat.

Let me expand on the "Frying" definition.  This can be done with a minimal amount of oil or fat and enough to submerge (deep fry) the food.

The two words also are interchangeable in some uses.  Saying "I'm going to cook some steak for dinner tonight" may refer to frying, grilling or broiling the steak.

In saying "I'm going to fry a steak tonight for dinner" is defining the cooking method you are going to use in preparing the steak.

A second question was asking about an action and if it really worked.  The question was "If you add a tablespoon of water to the pan while frying meat, will this pull the grease away from the meat?"  In reaching this I could not find anything to support the idea.

If one is frying a steak in a pan, the adding of water while frying the steak does possible harm.  In frying the steak this way you would use minimal amount of oil or fat because the steak (depending on cut) will render you it's own fat.  Now you have a hot pan with oil or fat in it.  By adding any amount of water, you will cause a couple of things to happen.  The water will sizzle while evaporating and cause the grease and water to splatter all over you and the space around the pan.  Just adds to the mess.  Secondly, it cools down the pan and changes and/or prolongs the cooking process.  It can also de-glaze the pan loosing all those tasty morsels stuck to the pan's bottom.  You want to de-glaze after finishing the cooking process to make pan sauces to top your cooked steak.

A third question had to do with "Quinoa".  Quinoa is a whole grain and I discussed in an earlier blog and included a recipe using Quinoa.  The question basically asked why it was such a hot ingredient these days.

It's a popular ingredient because it satisfies several parts of your diet.  Being a whole grain it provides an excellent source for fiber in your diet and we all need that.  But a surprising bonus in Quinoa is that it is also a  great protein source for you.  In fact, it happens to be one of the best protein sources outside of animal produced protein.  It has all the same protein properties of an egg (best example) or meat product without the bad fat.  So it should be a staple in a vegetarian or vegan diet.

I did just learn from a friend, Chef Tim, that you should wash Quinoa before using it.  There is an outer shell on Quinoa that tends to be a little bitter.  By rinsing the Quinoa in a fine strainer and using your hands to toss it around a little, that outer shell comes off.  Do rinse a second time and drain well before continuing with the cooking process.

I hope these bits of information will help all of you in the future.  Remember, if you have some question in regards to cooking, ingredients, equipment, processes or techniques just let me know.  I'll do what I can to help you.

I've included a recipe for a Quinoa salad, "Southwest Quinoa", this week as well as one using fresh garden vegetables.  It is "String Bean & Tomato Salad" and I hope you enjoy both.  "Happy Cooking."

Amaretti (cookies)

Amaretti (cookies)

(3 dozen)

Ingredients:

1 ¾ cup Almonds, skins removed

1 cup Sugar

2 Egg Whites

½ tsp. Almond Extract

for dusting Powdered Sugar

Directions:

Preheat oven to 325 degrees and place almonds on a baking sheet and place in oven for 10-15 minutes without letting them brown. Remove and turn oven off. Finely grind the almonds in a food processor with half the sugar. Use an electric hand mixer to beat egg whites to soft peaks. Sprinkle half the remaining sugar on them and continue beating until stiff peaks. Gently fold in the remaining sugar, extract and almonds. Spoon the mixture into a pastry bag with a smooth tip. Line baking sheet with parchment paper and dust with flour. Pipe mixture out in circles the size of a walnut. Sprinkle lightly with the powdered sugar and let stand 2 hours before placing in a preheated 350 degree oven for 15 minutes or until they are golden brown. Remove from oven and place on a rack to cool

Note: If you can find them, the almonds can be divided into 1 ¼ cups sweet almonds and ½ cup of bitter almonds. If you can't find them without their skin do the following. Drop the almonds into boiling water for 1-2 minutes. Drain and rub the almonds with a cloth to remove skins.

Ideas for Future Efforts

Italian Apple Cake

Italian Apple Cake

(6 servings)

Ingredients:

1 ½ lb. Golden Delicious Apples, peeled, cored and thinly sliced

1 large Fresh Lemon, zested and juiced

4 large Fresh Eggs

¾ cup Sugar, sifted (plus extra for sprinkling just before serving)

1 ¼ cup All-Purpose Flour

1 tsp. Baking Powder

1/8 tsp. Salt

½ cup Butter, melted (plus extra for greasing pan)

serve with whipped cream

Directions:

Brush the extra melted butter into a 9 inch spring-form pan and then cover the bottom of pan with parchment paper and set aside. In a large mixing bowl combine eggs, sugar and lemon zest using a hand-held mixer until thick and beaters leave a trail. Sift half of the flour, all the baking powder and salt into egg mixture. Using a large metal spoon fold the flour into the mixture. Now drizzle the melted butter around the side of the bowl and gently fold into mixture. Sift remaining flour into bowl and fold gently. Now add the apples and again fold gently. Spoon mixture into the spring-form pan and bake 40 minutes in a preheated 350 degree oven or until a knife inserted into middle comes out clean. Set pan on a wire rack and let settle for 10 minutes. Then invert it on the rack to cool some more (10-15 minutes). Turn upright, remove from spring-form pan and place on a serving platter. Sprinkle with a little sugar and then cut into 6 pieces for serving. Top or place beside cake the whipped cream and serve.

Note: I prefer ice cream to the whipped cream. Each to their own opinion. This cake is much better served warm.

Ideas for Future Efforts

Part 11 of Italian (Desserts) Cooking

Before I get started with Italian desserts, I'd like to thank those people from Latvia that have started following my food blog.  Over the past few weeks I've had just shy of 200 hits from the people of Latvia. During that time only my USA and Russian followers were higher in numbers.

I am truly thankful to all of you that follow my blog.  I hope in some small way that I help you in the kitchen and to enjoy the time you spend preparing and cooking for yourselves and others.  Please share this site with all your family and friends.

Please let me  know what recipe or recipes on my blog you like the best.  Also, if there is some question or topic you would like me to cover, just let me know.  Thank you again for your support.

Italians love their desserts just as much as they love their pasta.  They don't seem to do as much with cakes and pies as most Americans do.  But they do a lot of other items that if you haven't tried before you should.

The Italians make all sorts of cookies but seem to really like the use of almonds or almond paste in many of these recipes.  It gives a distinct taste to whatever recipe you use them in and you'll get hooked on the flavor. One of the recipes this week is for a cookie called "Amaretti" that doesn't even use flour.

My favorite Italian store is Tenuta's Deli & Grocery in Kenosha, Wisconsin.  They sell a cookie there that is called an "Italian Wedding Cookie" and it's unbelievable.  It is the three colors of the Italian flag (green, red & white) and worth ordering online.  They don't list it as an item they ship but call the number on their site and ask them about getting those cookies.

Now these "Wedding Cookies" are very different from the ones often referred to as Italian Wedding Cookies, Mexican Wedding Cookies or Russian Tea Cookies.  Most the time you will get the same cookie under all three of these names.  Those are round balls that have been rolled in powdered sugar.  This cookie in Kenosha, WI is very different and in my opinion tastes and satisfies much better.

Italians use ricotta and marscarpone cheese in desserts as Americans use creamed cheese.  This gives a dessert item a slightly different taste that is quite enjoyable.  They both work well in making cheesecake.

The second recipe this week is for "Italian Apple Cake" made in a spring-form pan.  It is a great dish for anytime of the year but when apple season comes in, it's the best.  In the recipe I tell you to serve it warm with whipped cream.  In a recipe note I mention that I prefer it warm with a good vanilla ice cream.

Speaking of ice cream, the Italians make "Gelato" which is a little different.  Gelato uses more whole milk and less cream than ice cream and doesn't add as much air to the product too.  If you have never tried - you need to find some soon.

Enjoy this week's recipes and "Happy Cooking" to everyone.

Fresh Corn Soup

Fresh Corn Soup

(8 servings)

Ingredients:

3 ½ – 4 cups Fresh Corn, cut off cob (6-7 ears)

6 cups Water

1 tsp Salt

3 tbsp. Olive Oil

¾ cup Yellow Onion, diced

2 cloves Fresh Garlic, minced

½ cup Celery, sliced

½ lb. Fresh Red Potato, peeled & Cubed

½ tsp. Cayenne Pepper

As needed to taste Salt & Black Pepper

Directions:

Clean the corn and cut kernels off but not too close to the cob. Take each cob then standing on end and scrape as much milk and solids as possible from them into a bowl. Cut each cob in half and place in a large pot with the water and salt. Bring to a boil over high heat then reduce to medium-low, cover and simmer for 30 minutes. Remove cobs and discard. Pour liquid into a large bowl and set aside. Heat the oil in the large pot over medium-high heat and add in the onions. Saute for about 3 minutes or until they become translucent. Then add the garlic and continue for 1 minute. Reduce heat to medium and add the celery. Cover and continue for about 5 minutes stirring as needed. Add the potatoes and cayenne. Combine and then add the corn stock back in. Bring this to a boil over medium-high heat. Cover and reduce heat to medium-low and simmer for about 30 minutes. Now add all but one cup of the corn kernels and continue for 10 minutes. Use an immersion blender to puree the soup or do batches in a regular blender and return to pot. Adjust seasoning with salt and black pepper to taste, add the last cup of corn kernels, simmer for 5 minutes and then serve. Use your imagination for a garnish if you wish.

Note: It may seem like extra effort to make this soup but it is well worth it for the extra flavor you receive from it.

Note: If you don't like the little heat the cayenne pepper adds to the soup, just omit it and replace with black pepper.

Ideas for Future Efforts

Fresh Corn Salad

Fresh Corn Salad

(8 servings)

Ingredients:

3 cups Fresh Cooked Corn Kernels (5-6 ears)

¾ cup Light Sour Cream

1 tsp. Worcestershire Sauce

¾ tsp. Lawry's Seasoned Salt

1 cup Red Pepper, small dice

1 cup Green Onions, thin sliced

1 clove Fresh Garlic, minced

Directions:

In a large pot of salted boiling water, cook the corn for 3 minutes. Drain and immerse in ice water to stop cooking process and set color. When corn is cooled, cut the kernels off the cob and add to the large mixing bowl. In a large mixing bowl, combine the sour cream, Worcestershire sauce and salt with a whisk. Add the red pepper, onion and garlic to bowl. Mix well once all the ingredients are in the bowl. Place in a covered container and refrigerate at least 2 hours before serving. Toss again before serving.

Note: Be sure to remove husks and silks before cooking. After cooling down, check again for any silks that may remain. After removing kernels from cobs check again to remove any remaining silks.

Note: This recipe can be made year-round using frozen corn but it just doesn't match up to the fresh corn.

Ideas for Future Efforts

It's Fresh Corn Time Again

It's July and in the Midwest of the USA that means fresh ears of corn are being sold out of pickup trucks everywhere.  Well in a normal year that is true.  This year it depends on just where you live in the Midwest.  Here in southeast Minnesota, some corn in the fields haven't even hit knee high.  The old saying was corn needed to be knee high by the 4th of July.  For years in normal seasons, it has been well past that knee high mark.  However, there are people selling corn in much of the Midwest.  I got to enjoy some bi-color candy corn this past week.  Someone from Missouri was selling it in northern Iowa.  It was very good.

If you like fresh sweet corn, you can't waste this time of the year.  If it is already selling in your area enjoy the season.  If you are waiting in your area like we are, well just be ready when it hits.

Over the almost 2 1/2 years of my food blog I've posted a half dozen corn recipes and one video too.  Two on the cob recipes from the past are Fresh Corn on the Cob (V) and Grilled Corn on the Cob (V).  I also have posted a recipe in the past for freezing fresh corn.  Just click here Bathtub Corn (freezing corn for the winter) (V) and enjoy eating that fresh corn year round.  I also have a Tomato Corn Salsa (V) that is well worth trying.

My Spicy Cream Corn (V) recipe is great for those that like a little kick.
The Corn Pudding (V) is best when you use fresh sweet corn in the recipe too.

Then there is the video that you need to view and try because it does work even as crazy as it sounds.  Here is the link. http://www.youtube.com/watch?v=YnBF6bv4Oe4

This week I'm adding two more fresh sweet corn recipes.  One is a "Fresh Corn Salad" and the other is for "Fresh Corn Soup" and you will enjoy both.

I hope you have fresh sweet corn selling around now or in the near future so you can enjoy the summer just a little bit more,  "Happy Cooking."

Pimento Cheese Spread Stuffed Burgers

Pimento Stuffed Burger

(4-6 servings)

Ingredients:

2 lb. Ground Chuck

6 to 8 tbsp. Pimento Cheese Spread (1 to 2 tbsp. depending on size of burger)

1 ½ tsp. Lawry’s Seasoned Salt

1 ½ tsp. Garlic Powder

1 ½ tsp. Onion Powder

1 ½ tsp. Black Pepper

4 to 6 Hamburger Buns, grilled or toasted

Directions:

Take the ground chuck and form into 12 equal sized balls (8 if you are only making 4 larger patties). Next take 6 of the balls and form into thin flat patties and place on a sheet pan. Top each of these patties with the pimento cheese spread. Use the pimento cheese spread as needed to fit inside the patty leaving about a half inch around the outside uncovered. Now form a ball into a thin flat patty about the same size as those on the sheet pan. Place that patty on top of one of the topped patties and seal the edges together all the way around the patty. Repeat the process with the remaining patties. Sprinkle half of each of the 4 seasonings equally over the patties. Now place the patties seasoned side down on your grill and repeat the seasoning process on the top side. Cook the stuffed patties on each side for 4 to 5 minutes or until done. Serve on grilled buns with your favorite condiments.

Note:                     For those of you that really like your cheese, the patties can always be topped with additional cheese slices of your choice before serving.

Note:                      I loved pimento cheese spread as a child and put in on or in everything. If you have some ingredient from childhood that you think might work stuffed in a burger, try it. Life is too short not to experiment and enjoy it. Find one that you like to make it your own signature burger to share with family & friends.

Ideas for Future Efforts

Bacon & Cheddar Stuffed Burgers

Bacon & Cheddar Stuffed Burger

(4-6 servings)

Ingredients:

2 lb. Ground Chuck

4 to 6 slices Cooked Bacon (your choice of type)

4 to 6 slices Cheddar Cheese (your choice of type)

1 ½ tsp. Lawry’s Seasoned Salt

1 ½ tsp. Garlic Powder

1 ½ tsp. Onion Powder

1 ½ tsp. Black Pepper

4 to 6 Hamburger Buns, grilled or toasted

Directions:

Take the ground chuck and form into 12 equal sized balls (8 if you are only making 4 larger patties). Next take 6 of the balls and form into thin flat patties and place on a sheet pan. Top each of these patties with a slice of bacon and cheese. Break up the bacon and cheese as needed to fit inside the patty leaving about a half inch around the outside uncovered. Now form a ball into a thin flat patty about the same size as those on the sheet pan. Place that patty on top of one of the topped patties and seal the edges together all the way around the patty. Repeat the process with the remaining patties. Sprinkle half of each of the 4 seasonings equally over the patties. Now place the patties seasoned side down on your grill and repeat the seasoning process on the top side. Cook the stuffed patties on each side for 4 to 5 minutes or until done. Serve on grilled buns with your favorite condiments.

Note:                     For those of you that really like your cheese, the patties can always be topped with additional cheese slices of your choice before serving. The same goes for additional bacon.

Note:                      I found a cheese that I really like at Costco for this burger. It's called “Steakhouse Onion & Cheddar” and adds another layer of flavor to the burger. Find one that you like to make it your own signature burger to share with family & friends.

Ideas for Future Efforts

Stuffed Burgers for the Grill

The Blue Door Pub

The 4th of July is Thursday and it is probably the biggest day for grilling hot dogs and burgers in the USA.  So to get ready for the day, I took a little research trip.

The Food Network has a show called Diners, Drive-ins and Dives!  Guy Fieri goes to towns all across america and finds places that offer great food.  Well I checked out the Minneapolis/St. Paul area and found one that hit the spot.  It's the The Blue Door Pub and just click on this name and check out their website and menu.  This one is in St. Paul and well worth the visit.  There is one in Minneapolis too.  They do stuffed burgers.

I had their Blucy which is stuffed with Bleu Cheese and Chopped Garlic.  It tasted great.  We also had their Beer-battered Green Beans and Cry Babies for sides.  The beans are served with ranch dip and what a way to get your vegetables in the diet.  The Cry Babies are beer-battered onion pieces about the size of your thumbs last joint.  There was a sauce served with them but I can't remember what it was.  I'm a ketchup person with breaded/battered onions.  They were very good too but the green beans won me over.

Izzy's Ice Cream

If you get to the Minneapolis/St. Paul area, please check this place out.  It's in a neat neighborhood too.  A couple of antique shops next door and across the street.

About six blocks away is a place to stop at after your meal at the Blue Door Pub.  Izzy's Ice Cream makes and serves homemade ice cream.  Again, just click on the name for their website.  What a great way to end a meal or day.  Remember, there is always room for ice cream.

I recommend that everyone get out and look for and try local neighborhood establishments because you will find some great places to enjoy a meal and the company.  Life is too short not to get the most out of it.  But do remember to do things in moderation.

I have two stuffed burger recipes for you this week.  The first is a "Bacon & Cheddar Stuffed Burger" to try. Now I'm using a cheddar cheese that I found this past week at Costco.  It's a "Steakhouse Onion Cheddar" with actual pieces of onion in the cheese.  I love onion so it was a natural for me.  But do try different bacons and cheddar cheeses to find the mix the scores with your tastes.

The second recipe is for a "Pimento Cheese Spread Stuffed Burger."  It's from my childhood memories of all the things I'd do with the pimento cheese spread.  You need to try bringing some of those old flavors you loved back into your cooking.  Just use your imagination and taste-buds.

Happy "4th of July" and "Happy Cooking" too.