Wilted lettuce, beef bread rolls – Stuffed stir-fry rolls?

Beef or pork rolls with lettuce, onions, peppers, and then sliced like cinnamon rolls for dinner

I don’t know what these are.
I mean…I know what they are. I made them. I tasted them. They were delicious!
Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
But I don’t know what they’re called or what exactly I put in them or what recipes I used to gather inspiration.
Yes, it’s one of those posts where I tell you how yummy a dish was but that because I made it so long ago and didn’t record all the details, I can’t help you recreate it.
I’ll tell you what I do know, though:

Browned ground beef, pork, or turkey plus a bowl of bread down that has been left to rise
I know that it’s a basic bread dough in that bowl. And I’m pretty sure that’s either ground pork or beef, but I’m not entirely sure which. Either would’ve worked well in this dish, though.

Wilted lettuce recipe - Sautee for a few minutes and then dry off

I know this is where it all started – lettuce. I had a bunch leftover and didn’t want any salads. I had wilted spinach before to use in various dishes, so I went looking for the answer to if it was possible to wilt lettuce (it is) and recipes for it (like this one…but with an actual recipe instead of only guesses).

Cooked beef or pork rolls with wilted lettuce, onions, peppers, and seasonings all diced up in a bowl

I know I ate way too much of the filling while I was working with this. It was delicious! I used up some leftover peppers and onions in there, too.

Bread dough that has been flattened out with fingers and rollnig pin to be ready to be filled and rolled

I know this made a huge mess. I should have done two rolls probably, but well, I didn’t.
Hindsight is 20-20, right? Or in this case, more like 20-300 because I can’t remember much of anything. :P

Filling for dinner rolls laid out on thin bread dough

I know that I was nervous about rolling this up. The bread dough stretched pretty thin and the filling wasn’t exactly dry.

Help! My bread dough and cinnamon rolls tore in the middle. How can I save it?
I know that I was right to be a little nervous. The above picture proves that it was easy to tear.

I know I also corrected this by making it my first cut so that none of the pieces ended up with any actual holes in them.

Beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner

I know that I thought they looked really cool once cut.

How many pictures should I take of the exact same dish?  Filling falling out of rolls

Slice these with dental floss? It would probably fall apart even more because the filling wouldn't be cut at all.

I know that I took way too many pictures of them because of that, too. They just looked so cool! They actually looked a lot better than the pictures I managed to take, too. Typical.

It makes 12 rolls/slices but the last couple are more like 'old maids' because they aren't real rolls

I know this “recipe” made roughly 10 beef rolls…and two “old maids” that I ate as soon as they came out of the oven.

The best of the cooked Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
I know I was only slightly disappointed when these came out of the oven looking way uglier than they did when they went in.

Cooked beef or pork rolls with wilted lettuce, onions, peppers, and then sliced into rolls for dinner
I know it was only “slightly” because I can still remember the smell as they came out of the oven, even though it was over 2 years ago when I made them. So good.

Yay, cooked beef rolls or stirfry rolls with wilted lettuce and fillings 
And last but not least, I know that even though I don’t know the exact ingredients or ratios, that this is the kind of dish that you can make using whatever you have leftover in the fridge. I would use up stir-fry leftovers especially because the onions and peppers would already be prepared and wouldn’t lose too much by being cooked more.

The best hot dogs put the toppings on first

Which is better? The Chicago dog with mustard, relish, tomates, onion, pickles, jalapeno peppers, pepper, bun....or The chili dog from Coney Island hot dogs with chili, cheese, and onions? No matter what, the best hot dogs have the toppings on bottom.

This one is new to me entirely, but it does make sense.

If you’re the type who only adds a bit of ketchup or mustard or maybe the occasional scoop of relish, then this isn’t going to apply to you.

The best hot dogs - Picture shows the anatomy of the Chicago Dog including seasoned bun, yellow mustard, chopped sweet pickle relish, sliced fresh tomatoes, a basic hot dog, chopped onions, a dill pickle speer, two or three jalapeno peppers, ground black pepper, and the rest of the bun.  Put them on top to avoid them spilling out.

But if you’re the type who loves to pile on the toppings (Chicago hot dogs, anybody?), then you know all too well the pains of trying to keep all those toppings in place atop a slippery hot dog while you chow down.

So for the best hot dogs, what you’re actually supposed to do is start putting some of those toppings on first instead of on top. Don’t simply put on the ketchup and mustard because that will obviously make the bread soggy by the end of your dog. Instead, put the sturdier items on the very bottom like onions or pickles (or even lettuce, if that’s your style). Then pile on some of the other wetter ingredients.

Now if you’re at home, that’s pretty easy, but people shy away from doing that at a hot dog stand, right? So just ask the guy for your bun while they’re grilling the dog and you’ll cut your waiting time in half, too. Once you place the hot dog on top of all of the ingredients, it’ll somewhat squish into the middle and you’ll have the perfect hot dog before you know it.

White chili smiley faces – Is it winter comfort food time already?

Many years ago, I had a white chili at someone else’s house and fell in love with it.
As with most first loves, any attempt at love after that is never the same again. It doesn’t make it bad by any means and often times it can be so much better even, but you’ll never recreate the feeling of that first one.
That’s how my relationship with white chili is. I have tried making it myself several times. I have ordered it at restaurants. And it’s “okay” but it’s not the same.
I actually really enjoyed this particular chili (sorry, don’t know which recipe I used, though!), but it still didn’t have the heat of that first white chili I tried. That’s even with me having the second bowl down there with all that added pepper, in addition to it already having plenty of spice in it, plus onions.
Ah well.
At least they were all smiling, right?