When visiting Chicago, you will find street carts serving the ever popular Chicago Dog with the works. An all-beef hot dog served on a poppy seed bun comes with the other seven ingredients on top.

Chicago Dog
Serves: 1
Cook: 5 minutes
Prep: 2 minutes

Ingredients:
Vienna Beef Hot Dog
Poppy seed bun, steamed
Classic yellow mustard
Pickled relish
White onion, finely chopped
Fresh tomato
Kosher pickle spear
Sport peppers
Dash of celery salt

Directions:
Place the hot dog into simmering water and simmer until the hot dog reaches an internal temperature of 170 to 180 F.
Assemble the Chicago Dog by placing the hot dog into the poppy seed bun and placing the remaining ingredients onto the hot dog.
Enjoy!

Video link: www.amateurkitchen.tv/Chicago_Dog.html ]http://www.amateurkitchen.tv/Chicago_Dog.html

• Jen and Maria Loiseau star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they  have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with Kane County Magazine.

Cookie bars are a great treat to bake up for a bake sale, serve at parties or give as a gift.

Cookie Bars
Makes: 24 bars
Prep: 15 minutes
Bake: 30 to 35 minutes

Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups butter, softened
1 cup granulated sugar
1 1/2 brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
6 ounces chocolate chunks
6 ounces butterscotch chips
Powder sugar (optional)

Directions:
Heat the oven to 350 F.
In a large bowl, whisk together flour, baking soda and salt; set aside.
Cream the butter, sugar and brown sugar in a large mixing bowl for 4 minutes. Turn the mixer to a low
speed and add in the eggs, one at a time, and vanilla extract. Be sure to randomly stop the mixer and scrap the sides.
Slowly add in the dry ingredients and mix together. Add in the chocolate chunks and butterscotch chips; stir to combine.
Place the cookie dough onto a 12-by-8 baking sheet, lined with parchment paper and sprayed with nonstick cooking spray. Evenly spread cookie dough across the pan and place in the oven for 30 minutes; bake until lightly golden brown.
Allow for the cookie to cool before lifting it out of the pan and cutting. Cut into bars, serve and enjoy!

*Optional: Dust powder sugar over the top after cutting.

Video link: www.amateurkitchen.tv/Cookie_Bar.html

• Jen and Maria Loiseau star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they  have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with Kane County Magazine.

A Bloody Mary is a traditional tomato and vodka-based drink with lots of spices to give it that extra flare.

But a Bloody Derby has a Kentucky spin, using bourbon instead of vodka. Try this at your next Kentucky Derby party or just to see the flavor difference – it may even become a new favorite.

Bloody Derby
Serves: 1
Prep: 2 minutes

Ingredients:
1/4 cup sea salt
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 lemon
1 1/2 ounces bourbon
3/4 cup Bloody Mary mix
Ice

Garnish Options:
Celery
Sweet peppers
Shrimp
Olives
Pickles

Directions:
Mix together the salt, cayenne pepper, celery salt, pepper and garlic powder in a bowl. (Reserve extra in an air-tight container for up to 6 months.)
Line the rim of the glass with the lemon wedge and dip the rim in the salt mixture.
Fill the glass 3/4 full of ice. Squeeze fresh lemon juice into the glass and add in the bourbon and bloody mary mix.
Garnish and enjoy!

Video link: www.amateurkitchen.tv/Bloody_Derby.html

• Jen and Maria Loiseau star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they  have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with Kane County Magazine.

Weeknights can get to be a bit crazy at times and this is a quick and easy dinner that is loaded with all the must haves for a healthy meal.

Sautéed Vegetables with Fettuccine
Serves: 4 to 6
Prep: 5 minutes
Cook: 12 minutes

Ingredients:
1 pound whole wheat fettuccine
2 tablespoons olive oil
1/2 onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 garlic cloves, minced
2 roma tomatoes, roughly chopped
2 zucchinis, chopped
1/2 -1 cups reserved pasta water
4 ounces parmesan cheese, grated
2 tablespoons fresh parsley or basil, chopped

Directions:
Bring a large pot of water to a boil and add in the fettuccine noodles; cook to package directions.
In the meantime, add olive oil to a large sauté pan. Over medium-high heat, cook the onions until they become translucent, about 3 minutes.
Add in the green and red peppers; stir and cook for 2 minutes.
Turn the heat to medium and stir in the garlic, tomatoes and zucchini; cook for 2 minutes.
Add the fettuccine noodles to the vegetables along with the reserved pasta water. (The reserved pasta water will help create a sauce for the pasta.) Return the heat to medium-high and toss to combine; cook for 2 minutes. Stir in the parmesan cheese and fresh herbs.
Serve and enjoy!
*Optional: Add in cooked Italian sausage or even a precook rotisserie chicken for more protein.

Video link: www.amateurkitchen.tv/Vegetables_Fettuccine.html

• Jen and Maria Loiseau star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they  have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with Kane County Magazine.