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!

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.

Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables

These bowls are a perfect combination of sweet and savory, roasted and fresh… light and filling. I’ve seen recipes for grain bowls before but what sets mine apart is the roasted garlic vinaigrette that ties all the flavors together. My mouth is watering just thinking about this. These grain bowls have the husband stamp of approval and are SUPER filling.

The recipe uses easy to find ingredients like quinoa, farro, onions, tomatoes, and garlic. If you don’t like tomatoes, use broccoli instead. If you don’t like farro just double up on the quinoa or replace it with brown rice. This recipe is a blueprint so you can make adjustments until you find a combination that works best for you!2020-06-01-08.33.27-1I reccomend using frozen salmon for this recipe. Just make sure you defrost it ahead of time. I’m embarrased to say this but the extra moisture in the fish helps to steam it while it cooks in the oven. 2020-06-01-08.30.00-1I hope you enjoy preparing and eating this recipe as much as I enjoy eating it!

Grain Bowls with Salmon, Goat Cheese, and Roasted Vegetables

  • Servings: 4
  • Difficulty: easy
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2020-06-01-08.32.10-1This recipe provides a healthy and satisfying meal that doesn’t skimp on flavor. These bowls are packed with whole grains and roasted vegetables. The sweet and tangy vinaigrette ties the entire recipe together. All or parts of the recipe can be prepared ahead of time – just warm and combine before serving.

Ingredients

  • 3/4 cup quinoa, uncooked
  • 3/4 cup farro (or brown rice), uncooked
  • 3 tablespoons plus 1/4 teaspoon of olive oil, divided
  • 16 oz salmon
  • 2 medium red onions, cut lengthways into 1/2 inch wedges
  • 10 oz cherry tomatoes
  • 1 head of garlic – loose, papery, outer layers removed but leave the head of garlic intact with all the cloves connected
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 4 oz plain goat cheese, crumbled or cut into small cubes
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 450 degrees F.
  2. In two seperate pots, cook the quinoa and brown rice according to their package instructions. Once cooked, set aside.
  3. On a sheet pan, combine red onions and cherry tomatoes and toss with 2 tablespoons of olive oil. Season with salt and pepper.
  4. Trim 1/4 inch off the top of the head of garlic, exposing the tops of the garlic cloves. Place the head of garlic on a piece of foil and drizzle the garlic with 1/4 tsp of olive oil. Securely wrap the head of garlic in the foil and place on the tray with the tomatoes and onions.
  5. Roast the onions, tomatoes, and garlic in the oven for 25-30 minutes, stirring once. Once cooked, remove the garlic from the foil pouch and set aside.
  6. Meanwhile, coat the salmon with 1 tablespoon of olive oil, and salt and pepper to taste. place the salmon on a sheet pan and roast in the oven for 7-10 minutes (the fish can cook in the oven with the vegetables)
  7. While the grains, vegetables, and fish are cooking, start preparing the vinaigarette. In a small bowl whisk the honey, extra virgin olive oil, and apple cider vinegar until emulsified.
  8. Once the roasted garlic has cooled enough to handle, squeeze the bottom of the cloves to push the garlic out of its paper. Gently smash the garlic with a fork and add to the vinaigrette. Stir to combine and add salt and pepper to taste.
  9. To assemble the bowls: Combine the quinoa, rice, roasted vegetables and 1/2 of the vinaigrette mixture in a large serving bowl. Gently stir until well incorporated.
  10. Flake the salmon with a fork and add on top of the grain mixture.
  11. Top with the goat cheese, parsley, and the remaining vinaigrette.

Can be served warm or room temperature.