MarocMama

eat well, travel often, dream big!

My kids love corn dogs and thankfully I have been able to find some versions that are ok for them to eat.  The problem however is that they’re EXPENSIVE!  I’ve got an almost 8 year old that would and could eat 2-3 corn dogs for a meal. Then there’s that pesky stick that boys always seem to a) see how far they can get into their mouth or b) turn into a weapon while eating OR c) turn into a weapon after eating.  I really just don’t need to have that fight with them.  Instead of breaking the bank and my patience with expensive store bought corn dogs, I made some!  Really, they’re not hard at all!  This is especially great for making halal corn dogs to pop into lunches for school.

halal corn dogs This was my first attempt at making them…I will say – put the hot dogs down first then cover with batter – I pushed mine in at the end.

 

Here’s how I made them;

  • 1 recipe of your favorite corn bread mix (or boxed mix)
  • 1 package of halal turkey, beef or chicken hot dogs
Mix together the corn bread and butter or spray a muffin tin pan so that the “dogs” won’t stick.  Cut each hot dog into thirds and place in the bottom of each tin.  If you want to make them more meaty – go ahead and use more hot dog!  Pour the cornbread batter to fill each tin 2/3 of the way.  Bake on 350F for 15-18 minutes, just until the muffins start to brown.
Serve right away with dipping sauces or allow to cool, toss into a freezer bag and pop into the freezer.  You can pull them out and reheat whenever you want!
Pretty simple right?  Who wants to buy corn dogs anymore?!?
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As promised I continue to delve into the appetizers that I tested out during Ramadan.  This recipe came from a group I’m a part of on Facebook but I adapted a little bit while making.  The recipe is a little in depth but once you get into a good rhythm it goes fast.  You can make the dough and use it right away or freeze it for use later.

Ingredients

Dough

  • 4 c flour
  • 1 tbsp yeast
  • 1 tsp salt
  • 1/4 c vegetable oil
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • 1/4 c milk
  • 1 c water
Filling
  • 1/2 lb ground beef, lamb, chicken or turkey
  • 2 tsp sumac
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 2 cloves crushed garlic
  • shredded cheese (I used Manchego but any cheese will work)
  • Other add-ins; chopped onions, cut up olives, chopped green peppers, chopped leeks, etc.
Directions
To make the dough mix all of the dry ingredients together first, then slowly add the wet ingredients. Continue to mix until a soft dough is formed.  For the filling combine all the ingredients and mix well so that the spices are through all of the meat.
To assemble;
Break off a piece of dough slightly larger than a golf ball.  Dust your surface with some flour and roll out the dough to a square or rectangle shape as thin as possible.  In the middle spread a thin layer of the meat mixture with a spoon or your hand.  Top with additional fillings and cheese on top. Fold up the opposite corners of the dough (upper left corner and lower right corner) and then the opposite corners (upper right corner and lower left corner).  Place onto baking sheet.  Continue until you’ve used all the dough or made the number desired.  Brush the tops with an eggwash and bake at 375F until browned.  Eat hot!

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One of my favorite ideas is Once a Month Cooking (check out Trish and her great recipes), not because I actually believe that I could cook a month’s worth of meals for my family.  I do like to prepare several meals that go into the freezer and I can pull out on nights that are especially busy or I just don’t feel like cooking.  (Yes there are nights that I don’t feel like cooking!)  One of the recipes I came across were chicken curry wraps.  I don’t like the flavor of curry and so I had to think of a way to make it into something that would be tasty.  I came up with Chicken b’stilla wraps.  All the flavor of a chicken b’stilla in a tortilla and ready to eat for lunch!  
 
Ingredients
  • 1 cup of cooked chopped chicken (about 2 breasts)
  • 2 tbsp vegetable oil
  • 1 medium onion
  • 2 cups of cooked rice or vermicelli
  • 1 cup of almonds – chopped or whole
  • 1/2 cup of raisins
  • 1 tsp each salt and white pepper
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp chopped Italian parsley
  • 1/2 c water
  • 4-6 tortillas or another flat bread such as lavash
 
Directions
In a saute pan add the vegetable oil and chopped onions.  
Saute 3-5 minutes until onions are translucent.
Add the spices and herbs and water.  
Add the remaining ingredients and cook until raisins are re-hydrated.  
Remove from the heat and allow to cool.  
Cook the rice or vermicelli in another pan and stir in 1 tbsp butter and a pinch of crushed saffron threads if desired.
Place to the side.  
To make wraps, add 1-2 tbsp of filling and 1-2 tbsp of rice/noodles to a wrap and wrap up like a burrito.  
These can be eaten right away or wrapped in plastic wrap and then aluminum foil and frozen.  
I place them into a 1 gallon plastic bag in my freezer, then grab one on my way to work in the morning.  
By lunch they are thawed and I pop in the microwave wrapped in a paper towel for 1 minute to heat up.
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Moroccan Fried Rice

This meal was devised out of pure desperation.  I was starving, there wasn’t much in the fridge and I didn’t want to order out.  Luckily I had some random things in the fridge and was able to throw this together.  I don’t think that it would have tasted as good if I would have planned it.

Moroccan fried rice

Ingredients:

  • 1-2 cups cooked rice
  • 1 egg
  • leftover chicken tajine (anything will work but that’s what I had!)
  • steamed fresh vegetables or frozen vegetables
  • 3 tbsp vegetable oil
  • 1/2 tsp each of cumin, salt, pepper and ginger

Directions:

In a skillet heat up the vegetable oil and add the rice.  Cook for 2-3 minutes.  Add in the meat, vegetables and spices.  Cook until heated through.  Remove from skillet and add a little more oil.  Add in the egg and scramble.  When egg is cooked add the rice mixture back in and combine.  Enjoy!

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