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

Processed with VSCO with  preset

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.

Quick and Easy Pea Pesto Pasta with Shrimp

img_20200531_095843_995This 15 minute recipe uses ingredients most people already have at home in their refrigerator and pantry. Add the pasta to the boiling water first and while it’s cooking prepare the pesto in the food processor. Serves 4.

PEA PESTO
7oz frozen peas, defrosted
1/2 cup packed fresh parsley
3 garlic cloves
1/4 cup grated parmesan cheese
3 tablespoons extra virgin olive oil
2 tablespoons water
Juice of 1 lemon
1/4 tsp red pepper flakes

Add all ingredients in a food processor and pulse until smooth. Salt and pepper to taste. Recipe yields 1 1/4 cup.

PASTA
8 oz pasta of choice, cooked al dente (reserve 1 cup of pasta cooking water)
5 oz frozen peas, defrosted
16 oz cooked shrimp or roasted chicken
1 1/4 cup pea pesto (recipe above)

Heat a saute pan to low and combine pasta, peas, shrimp, pea pesto, and 1/4 cup reserved pasta water until warmed throughout (just a few minutes to avoid overcooking the pasta). Add in additional pasta water if needed to reach your desired consistency. Serve in shallow bowls and top with grated parmesan, a pinch of red pepper flakes, and a drizzle of extra virgin olive oil.