Make these LA Street Hot Dogs at Home

It’s Labor Day weekend and it’s the unofficial end of summer… so that also means it’s the unofficial end of grilling season. So today I’m sharing a recipe with you that you can cook outside on the grill or inside in the oven.

As you know, I’m a big fan of food. I like eating food, cooking food, watching TV episodes about food… if it’s about food — I’m a fan! Recently I was watching “The Chef Show” on Netflix and came across the “Best Friend” episode.

In the “Best Friend” episode they make an LA street hot dog. My mouth was literally watering as I watched the episode and I knew I had to attempt to do a copycat recipe of my own!

I recommend using high quality, bun length, hot dogs for this recipe! Hebrew National and Nathan’s are my favorite!

Below is my version of the Best Friend Restaurant LA Street Dog. Enjoy!

LA Street Dog (Inspired by Best Friend Restaurant)

  • Servings: 8
  • Difficulty: easy
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Ingredients

8 slices of bacon
8 all beef hot dogs (Hebrew National or Nathan’s are the best)
2 bell peppers
2 red onions
2 jalapenos
8 high quality hot dog buns
1 tablespoon extra virgin olive oil
mayonnaise
mustard
ketchup
salt and pepper to taste

Directions

Preheat oven to 400 degrees F and Preheat an outdoor grill to 450 degrees F (if you don’t use an outdoor grill you can use and indoor grill pan).

Place a cast iron griddle or high-heat proof sheet pan on the outdoor grill as it preheats.

Lay the bacon slices on a sheet pan and cook in the over from 18 to 20 minutes (or until bacon is crispy but not burnt).

While the bacon is cooking, thinly slice the bell peppers and onions. Place them in a large bowl and toss with the olive oil and salt and pepper to taste.

Remove the outer stems from the jalapenos and then cut length way into quarters. If you like less heat, remove the ribs and seeds.

Pour the onion and pepper mixture onto the pan on the outdoor grill and spread across in a thin layer. Cook for 15 – 20 minutes stirring occasionally until the peppers and onions are soft and begin to caramelize. The peppers and onions can also be cooked in a traditional oven if you’re not using a grill.

As the peppers and onions cook, remove the bacon from the oven and set it on paper towels to drain any extra fat.

Remove the peppers and onions from the grill place them in a bowl and set aside.

Place the hot dogs and jalapenos directly on the grill and cook for about 5 minutes or until the hot dogs are heated through and the jalapenos are slightly charred.

While the hot dogs are cooking spread the inside of the hot dog buns and place on the warming rack of your grill to lightly toast. Remove after a few minutes.

To assemble place the bacon, and hot dog in the hot dog bun. Top with peppers and onions, a squeeze of ketchup, and a squeeze of mustard. garnish with a jalapeno and enjoy!

From Boring to Bright – Guest Bathroom Photo Tour

About two years ago I painted our guest bathroom cabinets green as a quick refresh for the space. Today, I’m sharing how I recently upgraded this “so-so” bathroom from boring, to bright and relaxing!

The use of vertical shiplap, mix of natural and neutral tones, and the functional pegs turned this bathroom into one that’s convenient and stylish. Keep scrolling to check out more of the space to learn about my design and DIY process.

THE WALLS

From the start, I knew I wanted to add some sort of accent and texture to the walls. I originally thought I would use board and batten but eventually settled for vertical shiplap.

I created “do it yourself” shiplap using 1/4″ plywood. I purchased the plywood from Lowes and had them rip the plywood down to 6″ strips. This ended up being much more cost effective than purchasing tongue and groove shiplap.

I painted the walls and the shiplap “Baby Artichoke” by Behr in a satin finish. keeping the walls and the planks the same color gives the room the feeling of having taller ceilings and it keeps from breaking up the space too much.

THE PEG RAIL

I am loving the peg rail trend and wanted to incorporate it into the room as well. I knew I had a very specific look I wanted for the pegs and decided to make them myself. I purchased 3/4″ and 1.5″ dowels and and cut them to the appropriate lengths for the pegs. After a little wood glue, sanding and staining I had the exact look I wanted.

THE MIRROR

We have a very basic builder grade 2000’s home. This means the home is PACKED with cheap builder grade finishes, including oversize unframed mirrors.

I decided to frame the mirror instead of buying a new one and I’m so glad I did! I framed out the mirror with pine common board and stained it with my favorite color stain, Early American, by Varathane. Framing the mirror was definitely worth the effort and really upgraded the entire space.

DECOR

I incorporated additional color and texture with the textiles, rug, and bath tray. This chambray shower curtain by Target’s new Casaluna brand is beautiful (and affordable).

I swapped out a traditional bath mat with this affordable vintage look runner by Unique Loom.

I added in Turkish towels — these towels are super absorbent, stylish, and lint free.

Finally, I found a simple way to incorporate a trendy terrazzo look by using a fun bathroom tray by Target’s Project 62 brand.

Links to all the items used in the bathroom are outlined below.

Wall/Panel Paint: Baby Artichoke by Behr in Satin

Vanity Paint: Fig Tree by Behr in Eggshell

Bathroom Tray: Terrazzo Bathroom Tray – Project 62

Shower Curtain: Chambray Shower Curtain Clay – Casalunaâ„¢

Rug: Bright Tones Vintage Traditional Green Runner Rug

Cabinet Pulls: AmazonBasics Euro Bar Cabinet Handle in Oil Rubbed Bronze

Wood Stain: Early American Classic Wood Interior Stain

Vertical Shiplap: RevolutionPly 5mm Poplar Plywood ripped to 6″ strips

Liquid Nails: https://www.homedepot.com/p/Liquid-Nails-10-oz-Extreme-Heavy-Duty-Adhesive-LN-907/205089262

Caulk: Alex Fast Dry 5.5 oz. White Acrylic Latex Caulk Plus Silicone

Turkish Bath Towel: 77×38 Bath Towel

Turkish Hand Towels: Bazaar Anatolia Set of 4

No Fuss Chicken Taco Filling

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So I know it’s not taco Tuesday but that does not mean I can’t share a recipe for you to use on Taco Tuesday!

This recipe is so simple and don’t tell anyone, but it’s a slow cooker recipe. I rarely cook with the slow cooker but for this recipe it just makes sense. Some things that you will need for this recipe is a can of diced tomatoes with green chilies, a red onion, and traditional tex-mex spices. This is a set it and forget it type of recipe that cooks for a few hours.

Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

I serve my chicken on corn tortillas with a variety of toppings. My favorite combination is corn tortillas with picked red onions, avocado, cotija cheese, and cilantro. I find the best way to warm corn tortillas is on the open flame of a gas stove top (I love that texture from the charred edges).

Check out the video, give the recipe a try, and let me know what you think!

No Fuss Chicken Taco Filling

  • Servings: 8
  • Difficulty: easy
  • Print

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Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

Ingredients

  • 2.5 lbs boneless skinless chicken thighs
  • 2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1//’4 tsp onion powder
  • 1/2 cup diced red onion

Directions

  1. Combine all ingredients in a slow cooker.
  2. Cook on high for 3 hours (or on low for 6-8 hours).
  3. After cooking, remove all the chicken from the broth and shred it using two forks.
  4. Pour the broth into a medium saucepan and boil over high heat for 6 minutes or until the broth has reduced to 1/3 cup.
  5. Combine the chicken and the reduced broth.
  6. Serve the chicken with your favorite taco ingredients.