Willie's Dawgs Red Onion Sauce

I'm not sure how authentic this is, but it is GOOD on grilled (or any other method of cooking) hot dogs!

(bringing this back from a much older post)

Willie's Dawgs Red Onion Sauce:

2 Tbsp. vegetable oil

3 onions, sliced

3 cloves minced garlic

2 Tbsp. tomato paste

2 Tbsp. white vinegar

1 1/2 tsp. paprika

3/4 c. water

2 Tbsp. sugar

1 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. black pepper

In a medium-sized pot, heat the vegetable oil over medium heat and cook and onion and garlic for about 5 minutes. Add tomato paste and cook for another 2 minutes, stirring frequently. Add remaining ingredients and bring to a boil, reduce heat to low and simmer, uncovered. for about 40 minutes. Serve over hot dogs.

"Instant Pot" Whole Roasted Chicken

Someone gave me some whole chickens, smaller than our home grown birds.  I'd been hearing that I can make a roast chicken in my electric pressure cooker, so I thought I'd give it a try!

Folks, if you have an Instant Pot or equivalent, you have to try this!

First, I used my favorite seasoning rub on the bird:  1 Tbsp. salt, 2 tsp. paprika, 1 tsp. onion powder, 1 tsp. dried thyme, 1/2 tsp. black pepper, and 1/4 tsp. garlic powder.  I left out the cayenne pepper, and probably could have used twice the garlic powder.  The result was still tasty.

Put a small amount of olive oil in the pressure cooker, and heat it a bit before browning the neck end of the chicken in it.  Then, turn the chicken on its back or as best you can fit it in the pressure cooker, add 1 c. chicken broth, cover and seal.  Set timer to cook for 25 minutes, then allow for a natural release.  Remove and serve!

Chicken Taco Soup (link)

We enjoy this meal!  Last night I made it in the pressure cooker (Instant Pot style) instead, using 2 large cans of chicken instead of chicken breasts and cooking for 5 minutes with a quick release.  Delicious! 

I have used the beer recommended in the recipe, and I have subbed 2 c. chicken broth for it, too.  Either way.  We have one family member that doesn't like beer taste.

Slow Cooker Chicken Taco Soup

(not my image)

Old-Fashioned Custard Pie

Nothing fancy, just tasty and smooth.

Custard Pie 

• 9 inch unbaked pie shell 
• 4 eggs 
• 2/3 c. sugar 
• 1/2 tsp. salt 
• 1/4 tsp. nutmeg 
• 2 2/3 c. scalded hot milk (use part heavy whipping cream for an extra rich pie) 
• 1 tsp. vanilla 

Heat oven to 450°F.  Beat eggs slightly, then beat in rest of ingredients.  Pour into pastry-lined pan.  Bake 15 minutes, then (without opening oven door) reduce heat to 350°F and bake 10 - 15 minutes more, until a knife inserted into the filling 1" from side comes out clean.   The center may still look soft but will set later.  TOO LONG baking time makes the custard "weepy" or watery-looking.  Serve slightly warm, or cold. 

Note:  can also bake at 425°F for 25 - 30 minutes instead of switching temps.