Month: February 2019

For tonight’s app I am going a little old school. I promised something wrapped in meat and while I was in love with my original idea (which will be coming up) I had a sudden craving for this old classic we had growing up. It’s a Chicago staple called a Francheezie. Now I was first introduced to this delight at a small resturaunt in Des Plaines I called the Choo Choo. Food was delivered via this little train on a track- undoubtedly my favorite place to go. The place is long gone and greatly missed.

Growing up we also made out own versions of these at home. Various twists, but the original is the best.

Now this can be a meal or an appetizer. Served on a bun or cut into pieces and served on a toothpick.

I genuinely hope you all enjoy, and maybe fall as in love with it as I did!

The Francheezie

Ingredients

4- Hot Dogs, bun length

8- slices of bacon (thin sliced is best for crispiness)

4- pieces of American Cheese

1 box of wooden toothpicks

Hot dog buns, if wanted

Directions

1. Heat oven to 375 degrees

2. Cut a deep slit lengthwise on the top of the hot dog, towards but not thru the bottom.

3. Cut each piece of cheese into 4 long strips and insert into the slit of the hot dog.

4. Wrap hot dog with bacon, 1 piece should wrap half. Continue in middle with second piece.

5. Secure bacon with toothpick, ideally one at each end.

6. Place on pan and bake for 35 minutes.

7. Remove and dispose of toothpicks and serve.

8. Enjoy either cut into chunks or served on a bun!

For this recipe, my husband and I played with a bunch of shapes to find the best one. In our excitement, we didn’t take the best pictures or take pictures of the best shape alone. We tried shapes based on goodies we’ve eaten elsewhere, such as crab rangoons and the like. But the egg roll shape won the day. I hope you enjoy!

Ingredients

• 1 container Pimento Cheese
• 1 package Egg Roll Wontons
• Oil for frying

 

Directions

1. Heat a pot half full of oil to 350 degrees. I recommend a candy thermometer off the side of the pot to measure the heat.
2. Take 1 wonton and put 2 heaping tbsp of pimento cheese in the middle.
3. With a finger, wet the edges of the wonton.
4. Fold one corner over and tuck under filling. Tuck in 2 sides and then wrap with the remaining corner. Repeat until you have the desired amount of egg rolls.
5. Place in hot oil with slotted spoon and watch (2 max). After 2 minutes, flip over. Let fry for 2 more minutes, until brown.
6. Take out and place on paper towel for excess oil to drain.
7. Serve with ranch dressing and enjoy!