Wendy's Chili and BLT Wedge Salad

Three days ago, we were on our way to our daughter’s swimming lesson.  While at a stoplight, she looked across the intersection and saw McDonald’s.  She told me she wanted to go there.  In response, I asked, “And what would you get at McDonald’s?”  She replied, “Orange juice.  I love orange juice.”  In her world, McDonald’s only serves orange juice because that is all she has ever gotten there.

We were on our way home from an event, she started coughing very badly and we needed something quick. We went through the drive-thru at McDonald’s and she got orange juice.  Someday, she will discover the “vast” menu at McDonald’s. But for now, I am very content knowing that she just loves McDonald’s orange juice.

If we do have to rely on fast-food for whatever reason, the option that I approve of is Wendy’s Chili.  A simple recipe that is healthful as is (unless you pile on the toppings).  Top Secret Recipes has provided the clone to this fast-food fare. As you can see, it combines typical chili ingredients but when tis combination comes together it is more than delicious! 

A small serving of chili contains 200 calories, 6 grams of fat, 21 grams carbohydrates and 17 grams of protein.  The only item that really stands out is the 875 mg of sodium due to the canned beans and tomatoes.  If you need to lower the sodium content, use dry beans (cooked) and fresh garden tomatoes.  

Wendy’s Chili (from Top Secret Recipes)

Serves 12

2 pounds ground beef

one 29-ounce can tomato sauce

one 29-ounce can kidney beans (with liquid)

one 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water    

Brown the ground beef in a skillet over medium heat; drain off the fat.  Using a fork, crumble the cooked beef into pea-size pieces.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

(For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.)

BLT Wedge Salad

Serves 6

4 slices thick-cut bacon, diced

3 tablespoons tomato paste

2 tablespoons white wine vinegar

2 tablespoons sour cream

1 tablespoon minced onion

1 teaspoon dried tarragon

1/2 teaspoon sugar

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 head iceberg lettuce, cut into 6 wedges

1 cup cherry tomatoes, quartered

Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.

Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.

Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.