Sandwich Roll Hot Dogs

I recently received a copy of Haute Dogs. It is chock full of hot dog ideas, along with other great recipes. When I ran across this simple approach I just had to make it. Sure, they’re nothing fancy, but they look great!

Sandwich Roll Dogs

Sandwich Roll Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sandwich rolls or baguettes, cut to be just slightly shorter than the dogs, warmed if desired
  • Prepared yellow mustard
  • Ketchup
  • Hot dogs or smoked sausages, cooked
Instructions
  1. Cut a "tunnel" the length of the rolls that is just large enough to accommodate the hot dogs. I used a jalapeno corer to do this, but a thin sharp knife will also work.
  2. Squirt mustard and ketchup into the tunnel.
  3. Slide the dogs into the tunnel and squirt the ends with more mustard and ketchup.

 

Cherry Slurpee

Wow, it’s just like the Slurpee I remember from when I was a young kid! Super cherry flavor and so refreshing. And of course, you get a wonderful red tongue as a bonus!

Cherry Slurpee

Cherry Slurpee
Author: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Instructions
  1. Place 1 cup of club soda, the sugar, Kool-Aid mix, and cherry extract until a blender and blend until the sugar dissolves.
  2. Add the crushed ice and blend until slushy without any big ice chunks.
  3. Add the remaining 1 cup of club soda and blend until the mix reaches the desired consistency.

 

 

Hot Grinder Sandwich

I make a lot of sandwiches. To keep from them getting “old”, I try to mix up the ingredients, from the bread to the meats, to the cheeses and condiments. I ran across this great approach on the Pork Be Inspired site and had to make it. It’s now my go-to way of preparing a sandwich. You can make it the “classic” way, on a loaf of French or Italian bread, but it also comes out great on ciabatta or any other good bread.

Ham GrinderThis sandwich is great with any meat or cheese. The key is the sauteed green bell pepper and the spiced oil. The crunchy of the pepper really makes a difference.

Hot Grinder Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large green bell pepper, seeded, cut into rings
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried oregano
  • Dried red pepper flake, to taste, if desired
  • 1/2 pound sandwich meat
  • 4 slices cheese
  • 1 medium tomato, sliced thin
  • 1 loaf French bread, split lengthwise
Instructions
  1. Heat oven to 350 F.
  2. Heat oil in a medium skillet over medium-high heat;
  3. Add the green bell pepper and sauté until just starting to turn tender, about 4 minutes.
  4. Remove from heat and stir in the dried onion, oregano, and red pepper, if desired.
  5. Add ham and tomato to bottom half of the bread.
  6. Add pepper rings, and drizzle with the remaining oil from the skillet.
  7. Add cheese and top half of bread.
  8. Wrap loaf in foil and place in oven for 15 minutes or until warmed through and the cheese is melted.
  9. Serve.

 

Toasted Peep Milkshake

Anita absolutely LOVES Peeps. And now they come in so many colors, shapes and sizes! I heard the other day that they’ll soon be available year-round!

Toasted Peep MilkshakesOne of the great things to do with Peeps is to melt them down (it’s sort of a sad thing to watch) into syrup for ice cream. Or you can take the Peep abuse a step further and toast them and then make them into the world’s most awesome milkshake. You’ll never want a milkshake done any other way after you try this.

Toasted Peep Milkshake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Nonstick cooking spray
  • 2 packages (20 total) Peeps
  • 1/4 cup milk (1% or 2% works fine)
  • 2 cups (or more) vanilla ice cream
Instructions
  1. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
  2. Place Peeps on paper and place under broiler for about 40 seconds. Keep an eye on them.
  3. Carefully flip the Peeps and return them to under the broiler for another 30 seconds or until lightly browned. You want them lightly toasted. I've found that if you toast them too long they melt instead of browning.
  4. Remove from oven and let cool slightly. Put all but 2 of the Peeps into a blender with the milk and pulse for 5 seconds.
  5. Add the ice cream and process for 10 seconds. Add more ice cream if you want the mix to be thicker.
  6. Serve in tall glasses garnished with remaining toasted Peeps.

 

Grilled Hawaiian Chicken Sandwiches

My goodness these chicken sandwiches are good. The Asian-inspired marinade makes the chicken not only super tasty, but also moist and tender. The pineapple and red onion compliment each other perfectly.

Grilled Hawaiian Chicken SandwichesI slathered a little mayonnaise on the buns too. I use Duke’s mayonnaise, which is by far my favorite.

Grilled Hawaiian Chicken Sandwiches
Author: 
Recipe type: Main
Cuisine: Asian-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the marinade
  • 1 cup soy sauce
  • 1 cup water
  • 3/4 cup brown sugar
  • 5 green onions, chopped
  • 1/4 cup onion, chopped
  • 1/4 teaspoon garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 can coconut milk
For the sandwiches
  • 4 chicken breasts, butterflied and trimmed
  • Thinly sliced pineapple
  • 4 hamburger buns
  • Mayonnaise
  • Sliced red onion
  • Lettuce leaves
Instructions
  1. Combine the marinade ingredients and place in a large resealable baggie or container. Add the chicken and toss to coat. Refrigerate overnight, tossing occasionally.
  2. Fire up your grill. Sear the chicken on both sides then move to indirect heat and cook until internal temperature reaches 165 F.
  3. Lightly grill the pineapple slices.
  4. Slather the buns with the mayonnaise. Top with the chicken, pineapple, red onion, and lettuce and serve.

 

Blackened Chicken Alfredo

This is one of our favorite dishes. The contrast between the heat of the blackening seasoning and the creamy cheese sauce is fantastic. It takes almost no time at all to make.

Blackened Chicken AlfredoUse fresh pasta for the best results. Oh, and you’ll want to crack open a few windows when you blacken the chicken on the stovetop. Blackening requires very high heat and generates a lot of smoke. It’s worth it.

Skillet Blackened Chicken Alfredo
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 boneless, skinless chicken breasts, butterflied
  • 3/4 cup blackening seasoning
  • 5 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Mozzarella cheese, shredded
  • 12 ounces fresh pasta (fettuccine, angel hair or linguine)
  • Fresh parsley, chopped, for garnish
Instructions
  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Preheat oven to 350 F.
  3. Heat a large cast iron skillet over high heat.
  4. Spread blackening seasoning out on a plate. Coat the chicken on both sides. Place chicken into the skillet and blacken on both sides. Remove skillet from stovetop and place in the oven for about 10 minutes or until the chicken reaches 165 F. Remove.
  5. Melt butter in a medium saucepan over medium heat. Add garlic, cream, white pepper. Bring to a simmer, stirring often.
  6. Add the Parmesan cheese and simmer for about 10 minutes or until the sauce has thickened.
  7. Add Mozzarella cheese and stir until smooth.
  8. Cook the noodles for 3 minutes or until done and drain.
  9. Cut chicken into strips and serve over pasta with sauce.
  10. Garnish with parsley.

 

Haute Dogs – Recipes for Delicious Hot Dogs, Buns and Condiments

I was sooooo excited when I received a copy of Russell van Kraayenburg’s cookbook, Haute Dogs, for review*. I’m all about cooking up hot dogs, from the super-simple dog I can throw on at lunch, to a big, fancy dog that amazes all for dinner. It didn’t take me long to realize that this book has them all. And the photos? Oh my! They are just jump-off-the-page-into-your-mouth fantastic.

Haute DogsThe book starts with the history of the hot dog, and a really great section on cooking methods and rules-to-hot-dog-by.

Next you’ll find the heart (meat?) of the book: recipes for American Classic, Modern American, South and Central American, and European, African and Asian dogs. I found all the recipes to be detailed, easy-to-follow, and they all use ingredients I can actually find at my local grocery store.

There are also sections on making your own buns and batters, actual dogs, and condiments, sauces, and toppings (my favorite section).

I immediately jumped in and made the New York Style hot dog, and simple dog that packs a lot of great flavor thanks to onions that are sauteed in tomato paste. Add in some spicy mustard and kraut, and you have a great dog you can throw together in no time. Anita proclaimed it “absolutely fantastic”. Score!

Haute Dogs - New York style dogI’m looking forward to making more of the recipes from this book, from the dogs to the relishes, to the homemade ketchup.

Haute Dogs is published by Quirk Books..

* The book was free, my review is free, and the thoughts are all mine.

Mini Chicken-and-Waffles

These are the perfect appetizer-sized chicken and waffles for a crowd. Sure, you can make your own waffles and fry your own chicken, but when you’re in a hurry, these will do just fine. Trust me!

Mini Chicken and WafflesPerfect game-time treats!

Mini Chicken-and-Waffles
Author: 
Recipe type: Appetizer
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. Add chicken and cook until 10 minutes remain per the package instructions.
  3. Add the mini waffles to the oven and warm 10 minutes.
  4. Serve chicken skewered with waffles, drizzled with syrup.

 

Fried BBQ Bologna Sandwiches

Who doesn’t love a bologna sandwich? Well, this takes the old classic to a whole new level. You’ll find it hard to believe that you’re eating bologna. Crispy, fried sandwich meat with spicy BBQ sauce served on a bun with creamy tangy slaw. Yummy!

Fried BBQ Bologna SandwichThese sandwiches are so good that we made them twice this week already.

Fried BBQ Bologna Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6-8 slices bologna
  • Your favorite spicy BBQ sauce (I used Russ and Franks Spicy)
  • Your favorite BBQ rub (Creole seasoning will also work just fine)
  • 1 tablespoon vegetable oil
  • 2 hamburger buns
  • Prepared coleslaw (I just mixed some broccoli slaw with Marzetti slaw dressing)
Instructions
  1. Brush all sides of the bologna with the BBQ sauce and sprinkle with the rub. Place in a large resealable container for 4 hours.
  2. Heat oil in a large skillet over medium-high heat.
  3. Working in batches, remove bologna from container and shake off any excess sauce. Fry in oil until browned on both sides. Remove to a plate.
  4. Toast buns if desired.
  5. Top bun bottoms with fried bologna, followed by slaw and bun tops.

 

Mardis Gras Slaw

I’m a huge fan of anything slaw, which is odd since when I was growing up I couldn’t stand slaw at all. Now, slaw is the one thing I almost always order when eating out, and I often make it when cooking at home. And slaw isn’t just a wonderful side. It’s fantastic on top of hot dogs, hamburgers, and best of all, pulled pork or smoked brisket sandwiches.

Mardis Gras SlawThis recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.

Mardis Gras Slaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 medium head green cabbage, shredded (or substitute 2 1 pound packages shredded cabbage)
  • 1/2 medium red onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 cup (or more) mayonnaise,(I recommend Duke's)
  • 1 teaspoon Zatarain's Creole mustard
  • 1 teaspoon prepared horseradish
  • 1 tablespoon Cajun seasoning
  • Salt to taste
Instructions
  1. Combine cabbage, onion and bell peppers in large bowl.
  2. In a small bowl whisk together the remaining ingredients. Pour over the cabbage mixture and toss to coat completely.