Here is a confession.

Long ago, I used to laugh, laugh and laugh at people who said they put cut up pieces of hot dogs into macaroni in cheese.

These were the type of Jurassic-era trolls who used to hold me down on the playground and fart into my open mouth. But that’s another yarn for another day.

Anyhow, I’ve since learned the joys of using hot dogs in idiotic recipes like this one. I think I’ve actually covered this once before, but with the Eeekconomy still in the dumps, I guess some people would appreciate more recipes under $3.

This is the Hot Dog Egg Sandwich and for Cheap Eats, it rules. The great thing about hot dogs is that they’re so versatile. I know a lot of people who never eat them except for Labor Day BBQs, if at all. I’m thinking, hey if it’s a special BBQ, and there’s other great food, then why would you eat a hot dog?

I know that hot dogs aren’t the greatest thing for you since sliced California rolls. However, I think the key is moderation. If I was young, wild, and full of bullcrap, I guess I would have tattooed the word “Moderation” on my chest.

Then again, I don’t like needles. But I do like hot dogs.

In an egg sandwich like this, I find a little goes a long way. If you slice up the hot dog thinly, you can pretty much make an egg sandwich with only half a hot dog. Saving food like this is usually a good thing, but it can be a bad thing because it means you’ll use up that 10 pack of hot dogs twice as slowly. I don’t know about you, but I’m not going to eat 20 hot dog egg sandwiches in a row. But maybe it might be good if you have a big family.

Hot Dog Egg Sandwich

2 slices bread — $0.10
1 hot dog — $0.15
1 slice American cheese — $0.20
1 egg — $0.15
pepper — negligible

Total: $0.60

Get a small non-stick pan heat it up. I like to use wooden chopsticks, but feel free to wield a wooden spoon. Crack the egg, and beat it lightly into submission. Dump some pepper in if you want. Use two eggs if your cholesterol count is fine and dandy. Use three or four if you want it NOT to be fine and dandy. Slice up the hot dog thinly. I often only use a half a hot dog, because those mofos are a little salty and full of fun preservatives.

Toast up the bread slices in the toaster. Fry the hot dog slices, turning once or twice. I don’t like ‘em too burnt, but you can do whatever. Now push the hot dog slices into the corner and dump the egg on top. I like to tilt the pan so the egg stays in the corner. I also use chopsticks to make sure all the runny egg contacts with the pan. You only need to cook it for a few minutes or so. If you’re a fancy chef who’s good at flipping stuff, flip the egg over. If you’re not, just cook it longer.

Stick a slice of cheese on top. You can cover it, but I usually just let it go a few seconds more and then remove it to the toast. When you cover up the egg w/ the other slice of bread, it usually melts enough.

Sit back, turn on your favorite morning TV show, and eat your hot dog egg sandwich.

You’re basically making fast fritatta containing no vegetables and only hot dogs. If this bothers you, and it should, then by all means throw in some leftover bell pepper, broccoli, onion, olives artichoke, nuts, bolts, kewpie dolls, pictures of Dorian Gray, etc. You’ll want to cook the veggies before the hotdogs if raw. Oh, sometimes I stick a slice of lettuce in it for appearances sake.

I had a moral to this recipe/story. But unfortunately, it has been obliterated by years and years of Jurassic-era trolls holding me down on the playground and farting into my open mouth. All that meethane has gone to mee head.

One, two, three, four, five, hot dog egg sandwich yum.

Hola. I’m JA, and yet the amount of Mexican food cooked in our household when I was a kid was pretty significant. I grew up on it. Granted, it was kinda “fake” Mexican food - the kind that the Better Homes and Gardens included in their cookbooks in the 1950s in order to show how ethnically diverse they were. But still, it was better than Taco Bell. Not that I didn’t eat at Taco Bell frequently too.

To this day, it’s kind of stuck with me. I would say Mexican food is my favorite cuisine. When people learn I don’t eat sushi, sashimi and wasabi, they usually say, what kind of freak Japanese person are you? Yes, I’d rather eat a plate of enchiladas than a plate of sashimi any day. Well, I do eat a lot of rice.

The story is that my step-grandfather, who was born here in the 20s in the OC, learned to really like Mexican food. And that was passed down to my mom, when she came over after the war. I guess I’m continuing the tradition. My dad and brother aren’t as huge fans of it.

The complaint I hear the most from Asian Americans about Mexican food is that they don’t like the cumin flavors. They say it smells like B.O. Yeah. And natto, fish sauce, stinky tofu and durian smell like farking flowers.

(By the way, a post about Natto is coming soon.)

We make quite a few enchiladas and enchilada-type casseroles at home nowadays. For some reason, I’ve never really thought about making my own enchilada sauce. I usually buy the cans, made by Ortega or La Palma or whatever’s on sale.

One thing I always noticed, when you get red sauce enchiladas at a halfway decent Mexican restaurant, the sauce seems a little different than what you get out of a can. I think it’s less tomato-ey and more brown in color. When I made my own, I discovered that sure enough, it’s more like what they have in restaurants.

Actually, the first time I made the sauce was when I was all set to roll up some enchiladas and I discovered we didn’t have any cans left. I was too lazy to drive to the store. I think some people may not like this type of enchilada sauce because it’s not what they’re used to. It has a slightly bitter note to it. I like it a lot better, however, and I think it comes in a little cheaper than buying cans.

Now, as I’ve said before, every time I try to do the old recipe under $3, I get 99 people writing in telling me that I haven’t calculated the price of a pinch of salt correctly. My response has always been that it’s not so much the exact price you should be concerned with. It’s the fact that you’re making this at home, instead of buying it in a can. Five cents misquoted here and there isn’t going to make a lot of difference.

The amount of mail I get about it is tiring, but I’ve decided to do the recipes again. And yes, there are a whole lot of blogs and content sites who’ve jumped on the cheap bandwagon and started doing “recipes under $X amount”. I’m proud to say I was doing it since the beginning, before it was cool. I may have not had the original idea, but this blog was one of the first to do it.

Enchilada Sauce

4 tbsp white flour — $0.05
1/4 cup cooking oil — $0.05
2 tbsp chile powder — $0.05
4 cloves garlic, smashed — $0.10
1 cup tomato sauce - $0.30
1 tsp salt — negligible
Cayenne pepper if desired
2 cups hot water

Total: $0.55

Get a pan. Get a wooden spoon. Well, you don’t need a wooden spoon, but I like it better. Also, it might work better if your pan is not a non-stick variety. But whatever.

Over low to med heat, brown the flour and chile powder. Make sure to stir it pretty frequently, scraping into the corners. I forget how long it takes, probably a few minutes. Just try not to burn it. If it starts to smoke, take it off heat.

Then add the oil and mix it into a paste. You could probably do the oil first and make a roux, but the recipe I took this from said flour first.

Slowly add the water and tomato sauce, stirring frequently until you get the right consistency. You can fix it by adding more liquid, so don’t add too much to start. Throw in the garlic cloves and salt to taste. Add cayenne pepper if you like it spicy. Simmer it on low until thickened slightly. It’ll probably be about 20-30 minutes. Off heat, remove garlic cloves and let it cool a bit. You’re ready to make enchiladas.

This recipe is an adaptation of one I found online somewhere. I can’t remember which one it is. It’s about good enough for a medium pan of enchiladas, depending on how wet you like your enchiladas. You can easily multiply the quantities in the recipe to get more sauce. You may want to mess around with the amount of garlic. Also, this is a “smooth” sauce - I’ve seen many others that include crushed tomatoes or sauteed onions for a chunkier one.

I dunno if toasting the flour is really necessary, but it did seem to take the uncooked flour taste away from the sauce. Just be sure you don’t burn the flour.

I omitted cumin in the recipe because I didn’t think it was necessary. You can throw some in, and for that matter, any other spices you want. The cayenne may not be necessary if you’re going to add heat to the enchilada in other ways. I increased the tomato sauce from 2/3 cup to a full cup - I think some people may like even more tomato taste in it. To get the right consistency you may need to add more or less water as well. This sauce will keep pretty well in the fridge for a week or so.

By the way, enchiladas are one of the messiest things I’ve ever cooked. I don’t know if it’s just me, but I always make a huge mess and use up a ton of dishes. I always feel like a four year old after making them. Wait, I always feel like a four year old anyway…

Ga Ga Goo Goo, Coo Coo Ca Choo.

Eggo-licious.

This was meant to be a longer post plus recipe on the merits (and pitfalls) of the Egg Salad Sandwich. I was going to get all fast and furious with the egg jokes too. But I’m still gurgling around in the bloggity-mosh pit on Cheaplander trying to implement things and track down various blogbugs. They bite, ouch.

So I’ll leave all the eggxtras for another day. Oh, before I go: I did have one tip for cooking hard boiled eggs. I’ve forgotten if I already posted this. Actually, this idea is originally from ex-jailbird Martha Stewart.

To get really nice, fluffy, but moist yolks for hard boiled eggs, place your eggs in a medium pot and cover with cold water. Crank up the heat - but don’t walk away. Because if you’re like me, you’ll forget the eggs are on the stove. When the water just begins to boil (but before it’s all going crazy-bubbling-with-the-cheezwiz), turn off the heat and put the lid on the pot securely. It needs to be pretty well sealed.

Then, just leave it for 12-15 minutes. I think everyone’s preference for yolk tenderness is different, so you may need to adjust the time. The carryover heat cooks the yolk nicely. We’ve been using this method pretty exclusively for years now.

(Oh, I’ve listed this post in the 3 dollars or less category, even though there’s no real recipe. But yeah, it definitely comes in under 3 bucks. Probably could make a half dozen egg salad sandwiches for that.)

One last thing - if you have a good egg salad recipe or any eggstra special ideas, please leave a comment. By the way, I like my egg salad with chopped ham in it - you might have been wondering if those pink things were red onions. Nope, it’s ham. I also chop the onion (green or white) eggstremely fine - I don’t like biting into chunkety chunks. But to each his own I guess…

I had a friend in college who once subsisted through all his finals on nothing but grilled cheese sandwiches.

Regrettably, this is not his story. =)

Nevertheless - I have eaten many a grilled cheese in my day. It’s cheap and fast, takes no special skill. You can dress it up any way you like. A “recipe” isn’t really needed - but people seem to love it when I attempt to calculate the price of single slice of cheese and a tablespoon of butter. I haven’t the heart to tell them I’m making it up usually. Man, I’m not going back and looking at grocery receipts and dividing each item on the calculator!

Grilled Cheese

2 Slices Bread — $0.15
1 Slice American Cheese (or other meltable) — $0.20
1 Tbsp Butter or Margarine — $0.10

Total: $0.45

Use a pan (or pancake griddle) that will fit the 2 slices bread. Put on low to med heat. You want to have enough butter to coat the bottom, so the entire bread surface gets crisped. When the butter is melted, put the bread in the pan. Put the cheese down on one slice of bread. Some people like to wait until the bread is cooked, flipping it once, and then putting down the cheese.

Either way, keep checking the bottom of the bread with a spatula so it doesn’t completely burn. When cheese is sufficiently melted, and bread sufficiently toasted flip the piece of bread w/out the cheese onto the other one. Take it out of pan, cut it if desired, and enjoy.

I’m a huge fan of grilled cheese done in this manner, but you can make it even simpler by just cooking it in the toaster. Or, don’t use butter in the pan. I tend to go with the butter if possible. It’s not as good for you, but I remember my mom making them this way on the stove.

Continue reading “Grilled Cheese Sandwich” …

Happy St. Patty’s everyone. You know what - it has been a Long, Long, Longass Time™ since we had a $3 Or Less Recipe here on Cheap Eats. The thing is, they’re so much work to write up. And what with all the calculating and the hordes of folks writing in to tell me I’ve gotten the price of 2 ounces of cake flour wrong (you would not believe the number of people who majored in Advanced Recipe Calculus in college), it’s just very discouraging. That’s why I’ve steered clear of them for awhile.

But today, since it’s St. Patrick’s, I’m going to borrow the new recipe my wife tried out to make Irish Soda Bread the other day. This is also her picture below.

She decided to make it because my family was having us over for Corned Beef and Cabbage and we didn’t have anything to bring. Here’s the basic recipe used. And please (for my sanity) remember, the dang prices are estimated. I can barely use a calculator as it is.

Irish Soda Bread

4 cups flour — $0.35
3 tbsp sugar — $0.10
1 tsp baking soda — $0.05
1 tbsp baking powder — $0.08
1/2 cup butter, softened — $0.90
(plus extra for brushing)
1 cup buttermilk — $0.35
(plus extra for brushing)
1 egg — $0.15
1/2 tsp salt (negligible)

Total: $1.98

Get the oven to 375F and grease a baking sheet. Mix the flour, sugar, baking soda, baking powder, salt and butter in a bowl. You can use margarine instead of butter if you like.

Stir in 1 cup buttermilk and the egg so that you make a soft dough. You might need more (or less) buttermilk to make it right. Put some flour on a board and dump the dough onto it. Knead it slightly. Try not to overknead it, it gets tough otherwise. Shape it into a round loaf and put it on the baking sheet. With a sharp knife, cut a cross onto the top.

Melt some butter and add it to the extra buttermilk. Brush the top of the loaf well with that mixture. Pop it into the oven for 45 min or so. Do the toothpick trick to see if it’s done: poke a toothpick into the center. Comes out clean, then it’s ready.

Continue reading “Irish Soda Bread” …

Man. That was a seriously bad heat wave we had here in Southern California over the holiday weekend. Without the benefits of central air, we were forced to hole up in one room with the air conditioner on. It didn’t help much that our internet connection was spotty, so there was nothing to do but watch TV.

I’ve been meaning to get another 3 Dollars or Less recipe up. I’m going to admit that you can subtract ingredients easily to get this under the magic limit. I went over the 3 dollar limit, but I’m sure others are able to make it even cheaper so I’m still going to keep this recipe in that category. This is a recipe for the ubiquitous and easy Penne Pasta Casserole. Basically, add spaghetti sauce to cooked noodles in a baking dish, top with cheese and bake it in the oven.

Penne Pasta Casserole

1 26oz can spaghetti sauce (Hunt’s, etc.) — $1.00
1/2 med. yellow onion — $0.20
1 tbsp e.v. olive oil — $0.05
2-3 cloves minced garlic — $0.07
1/2 box dry penne or other pasta– $0.50
1/2 cup basil leaves, chopped — $0.20
1 cup grated cheddar — $0.40
1/3 lb ground beef or italian sausage - $1.00
salt, pepper, sugar — negligible

Total: $3.42

Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.

When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.

Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.

Continue reading “Penne Pasta Casserole” …

More potato stuff - I just can’t seem to get away from it. Actually, I almost didn’t post this one because I thought I had already done a post on Hash Browns but it turns out that one was on Home Fries.

I dunno if a lot of people go through the trouble to try make hash browns at home, but I’ve tried several times with varying degrees of success. I guess you could always head over to IHOP or some similar breakfast place to get them. But I recently got a pretty cool flat cast iron reversible grill pan as a gift - the kind that goes over two burners on the stove. So I decided to try make some hash browns again.

Hash Browns are pretty cool to make, because the list of ingredients is so short. Cooking them correctly isn’t as easy… I’m still trying to figure out the best method, but below is a general idea of what I usually do.

Hash Browns

1 large potato — $0.40
1-2 tbsp butter (from $1.00 4 oz stick) — $0.13
(or 1-2 tbsp of oil or cooking spray)
salt, pepper — negligible

Total: $0.53

Russets are probably easiest and most people have ‘em around. I don’t pre-cook the potatoes for hash browns because it’s thin enough, though for thicker home fries you might want to try that.

You can use either butter, oil, or cooking spray… but you should probably use at least something to prevent sticking and help browning. On my cast iron flat grill I’ve gotten away with using very little oil or cooking spray. If you’re using a pan, try using a non-stick surface one first… it’ll allow you to use less oil. Butter really makes the potatoes brown nicely, however, so you might want to experiment.

Peel and wash the potato(es). Heat up the pan/griddle and oil/butter it. Meanwhile, grate the potato finely. What I like to do is put the grated potato in a paper towel or cheesecloth and squeeze the heck out of it. A considerable amount of water will drain out.

Scatter the potatoes on the grill and cook until brown on one side. Try and always keep the potatoes spread thinly instead of clumped up together. Flip it with a spatula and cook until desired doneness is achieved. Salt and pepper to taste.

Continue reading “Hash Browns” …