Spooky Recipe – Severed (Meat) Hand

Megan of Not Martha© blog has created a macabre main dish for your Halloween party, sure to make an impact — and possibly convert folks to vegetarianism.

Severed (Meat) Hand

Photo by Not Marta© Blog 


  • Meatloaf*
  • Cheese
  • Ketcup
  • Onion
  • Mashed Potatoes

Click here how she made this creation.




Recipe for Meatloaf from Mark Bittman, author of How to Cook Everything:


  • 1 tablespoon olive oil
  • 1 cup bread crumbs, preferably fresh
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt and pepper
  • 2 ounces Parmesan cheese (1/2 cup grated)
  • 1 garlic clove or 1 tsp. minced garlic
  • 1 tsp. chopped fresh sage leaves or 1 “pinch” dried
  • 1 egg, lightly beaten
  • 1/4 cup ketchup
  • onion


Cooking Directions: 

Preheat oven to 350 degrees.  Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

Mix together all ingredients. Shape the meat (click here).  Bake 45 to 60 minutes.  When done, meat loaf will be lightly browned and firm.





Caribbean Grilled Ribeye Recipe

Yield: 4 Servings

Caribbean Grilled Ribeyes

Photo by Taste of Home®


  • 1/2 cup Dr Pepper
  • 3 tablespoons honey
  • 1/4 cup Caribbean jerk seasoning
  • 1-1/2 teaspoons chopped seeded habanero pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 beef ribeye steaks (3/4 pound each)


  1. Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add steaks; seal bag and turn to coat. Refrigerate at least 2 hours.
  2. Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts:
1 steak equals 762 calories, 54 g fat (22 g saturated fat), 202 mg cholesterol, 442 mg sodium, 4 g carbohydrate, trace fiber, 61 g protein.
Originally published as Caribbean Grilled Ribeyes in Simple & Delicious June/July 2013, p35

National Meatball Day – March 9th

On March 9th, we celebrate one of the American food holidays. It is National Meatball Day.

It is not clear how this day got started, but who could resist the idea of celebrating National Meatball Day? There are many different ways to celebrate meatballs: Spaghetti and meatballs – Swedish Meatballs – Meatball Sub. – Meatball Pizza – Turkey Meatballs – Lamb Meatballs – Porcupine Meatballs (made with rice) – and the list goes on and on.

There is a restaurant in New York that has 54 different kinds of meatballs.

To celebrate, some restaurants are give a free side order of meatballs, while others are donating money to homeless shelters from the meatball orders. Cook yourself up your favorite meatballs (recipe found below for a new favorite) or go out and order some from a menu near you!

Betty Crocker’s Hot and Saucy Cocktail Meatballs

Hot and Saucy Cocktail Meatballs

Betty Crocker’s website offers this and many more recipes.

Yield: 6 Servings


  • 2 pounds lean ground beef
  • 1 cup Progresso™ dry bread crumbs (any flavor)
  • 2/3 cup finely chopped onion
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 2 eggs
  • 2 bottles (12 ounces each) chili sauce
  • 2 jars (10 ounces each) grape jelly


  1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
  2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
  3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Expert Tips:
Handle meatballs as little as possible when forming them to keep them moist and tender.

This mouthwatering sauce is just as scrumptious when used with prepared frozen meatballs or smoked cocktail sausages.

Nutrition Information: Serving Size: 1 Meatball Calories65 ( Calories from Fat20 ), Total Fat2 g (Saturated Fat1 g, ), Cholesterol15 mg Sodium200 mg Total Carbohydrate9 g (Dietary Fiber0g ), Protein3 g ; % Daily Value*: Vitamin A2%; Vitamin C2%; Calcium0%; Iron2%; Exchanges:1/2 Starch; 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

Fight Diabetes with Steak and Sweet Potatoes

Chef Michael Moore

Chef Michael Moore

Australian Chef Chef Michael Moore on Facebook offers a delicious and healthy way to face diabetes with his latest book: “Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health.”

Crusted Beef with Sticky Sweet Potato and Mustard Cream Recipe

 Yield: 6 Servings

Crusted Beef: 

  • 16 oz. beef tenderloin
  • 3 oz. sunflower seeds
  • 3 oz. whole almonds
  • 3 oz. walnuts
  • 2 oz. low-fat butter

Sticky Sweet Potato: 

  • 1 lb. 9 oz. sweet potatoes
  • 1 Tbsp. agave syrup
  • 2 Tbsp. light soy sauce

Mustard and horseradish cream:

  • 2 Tbsp. horseradish puree or sauce
  • 2 Tbsp. whole-grain mustard
  • 1 clove of garlic, crushed
  • 1 shallot, finely chopped
  • 3 oz. light sour cream
  • Sea salt and freshly ground black pepper
Crusted Beef with Sticky Sweet Potato and Mustard Cream

Healthy can be delicious!


  1. Preheat oven to 400 degrees F.
  2. Peel and cut sweet potato into large chunks.  Coat well with agave and soy sauce and place onto a shallow baking sheet.  Roast in oven for 35 minutes, turning over halfway through cooking.
  3. Spray meat with cooking spray and sear evenly in a hot skillet for 2 minutes each side, or until brown. Remove and cool.
  4. Process seeds and nuts to a course crumb. Add butter and process until just mixed through. Press nut crust onto meat; bake at 350 degrees F for 25 minutes.  Rest for 10 minutes before slicing.
  5. Mix mustard and horseradish ingredients together and season to taste.
  6. Serve slice beef with sweet potato and mustard and horseradish cream.

Martha Stewart’s Chicago-Style Hot Dog Recipe

Martha Stewart and her dogs

Martha with her own hot dogs, French bulldogs Sharkey and Francesca. Francesca (r) caused a bit of trouble in 2011 when she bit “mommy” giving Ms. Stewart 10 stitches in the upper lip. Turns out, Martha surprised her napping dog by leaning down to whisper ‘goodbye.’ The frightened dog then lashed out.  The adage “Let Sleeping Dogs Lie,” is apparently great advice.

Chicago-style hot dogs by Martha Stewart

Martha Stewart’s version of Chicago-style hot dogs – These dogs won’t bite

Yield: 4 Servings


  • 1 TBsp grainy mustard
  • 2 tsp. white-wine vinegar
  • course salt and ground pepper
  • 1/4 sweet onion (such as Vidalia), thinly sliced
  • 1 Kirby cucumber, cut into thin strips
  • 1 tomato, halved, seeded, and thinly sliced
  • 1/2 c. celery leaves
  • 2 TBsp. chopped sport pepper or peperoncini
  • 4 beef hot dogs
  • 4 hot dog buns, grilled
  • 4 pickle spears
  • relish


  1. In a medium bowl, whisk together grainy mustard and white-wine vinegar, season with course salt and ground pepper.  Add sweet onion, cucumber, tomato, celery leaves and sport pepper, toss to combine.
  2. Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes.  Serve hot dogs in grilled hot dog buns and top each with pick spear and relish.

Celebrate National Hot Dog Day – July 23

A Dog by Another Name

To paraphrase William Shakespeare, a hot dog by any other name would taste as good….right?   Below is some tips to find out.

hot dogs

Celebrate National Hot Dog Month this July!

With this handy translation, you can order a hot dog from anywhere in the world… or impress your friends at the next social function with your newly acquired knowledge.

  • Spanish – Perrito Caliente
  • Italian – Caldo Cane
  • French – Chien Chaud
  • German – Heisser Hund or Wurst
  • Portugese – Cachorro Quente
  • Swedish – Korv or Varmkorv
  • Norweigan and Danish – Grillpolser
  • Czech – Park v Rohliku
  • Dutch – Worstjes
  • Finnish – Makkarat


The Man Dubbed Creator of “Hot Dog” Phrase

Cartoonist Tad Dorgan

Cartoonist Tad Dorgan is credited for the name  “hot dogs.”


According to the National Hot Dog and Sausage Council website, “As the legend goes, frankfurters were dubbed the “hot dog” by a cartoonist how observed a vendor selling the “hot dachshund sausages: during a baseball game at New York City’s Polo Grounds.  Concessionaires walked through the stands shouting “Get your red-hot dachshund sausages.”

In 1906, Tad Dorgan, a cartoonist for a Hearst newspaper, was inspired by the scene and sketched a cartoon with a real dachshund dog, smeared with mustard, in a bun.  Supposedly, Dorgan could not spell the name of the dog, instead writing “get your hot dogs” for a caption.

dachshund in a hot dog costumer

Is this what Tad Dorgan imagined?

However, Dorgan’s cartoon has never been located and some hot dog historians suggest the “dachshund” sausages were being called hot dogs on college campuses in the 1890s.  “Little dog” sausages became standard far at ballparks in 1893 when St. Louis bar owner and German immigrant Chris Von de Ahe, who owned the St. Louis Browns baseball team.”






The Man behind Hot Dog University

Mark Reitman

Mark Reitman, Ph.D. “Professor of Hot Dogs” – Photo by Time.com

Mark Reitman, Ph.D. aka “Professor of Hot Dogs” teaches “the art of the cart,” which is a two-day course about the business of operating a hot dog stand.  Reitman has a lot of experience, serving hot dogs since he was eight-years old.  In 2006, he started Hot Dog University.  In 2009, he partnered with Vienna Beef.  Reitman claims over 800 students have taken the class with 300 opening restaurants nationwide and 500 with hot dog carts

Find more about “Professor” Reitman and his tips on how to cook a hot dog properly at Time.com.





A Meal Fit for a King

United States President Franklin Delano Roosevelt and First Lady Eleanor Roosevelt invited King George VI and Queen Elizabeth on June 11, 1939 to their home in Hudson Valley at Hyde Park.  It was the first time a reigning British monarch had ever set foot in its former colony.  To celebrate, FDR served the royals a meal of hot dogs and beer along with the cooks, gardeners and other staff members of the Roosevelt estate.  Apparently, FDR’s mother was not amused with her son’s dinner choice.  According to reports, the queen was unsure on how to eat a hot dog.  The New York Times covered the event and has been re-created in the 2012 film “Hyde Park on the Hudson” starring Bill Murray as President Roosevelt and Laura Linney as FDR’s distant cousin Margaret “Daisy” Suckley, who attended the event.

British Royals visit FDR in 1939

United States President FDR and First Lady Eleanor Roosevelt entertain the British Royals in 1939 with hot dogs and beer.














Gluten-Free Honey-Balsamic BBQ Meatballs

Yield: 24 meatballs


Photo by Iowa Girl Eats blogger Kristin Porter


For the meatballs:

  • 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
  • 2/3 cup water
  • 1lb lean ground beef
  • 1 egg, whisked
  • 1 large shallot OR 1/2 small onion, grated or minced
  • 2 garlic cloves, microplaned or minced
  • 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free – Lea & Perrins brand is)
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • salt and pepper

For the Honey-Balsamic BBQ Sauce:

  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • salt and pepper


  1. Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
  2. Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
  3. Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
  4. In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm”.

For more information, check out the Iowa Girl Eats blog.

Southwestern Backyard Burgers – Taste of Home Recipe©

Yield: 8 servings.

Southwestern Backyard Burger

Photo by Taste of Home© magazine


  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon hickory liquid smoke, optional
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 4-1/2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 pound bulk pork sausage
  • 8 slices pepper jack cheese
  • 8 sesame seed hamburger buns, split
  • Lettuce leaves and tomato slices
  • Toppings of your choice



  1. In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
  2. Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
  3. Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.


Originally published as Southwestern Backyard Burgers in Taste of Home August/September 2007, p11