Heaven in a Bun: Bliss

Heaven on earth

Heaven on earth (Photo credit: MarocStoun)

Jessica from howsweetitis provided this recipe: Loaded Cheddar Hot Dogs. yep, they’re a thing! on her blog today. I am totally stealing it and hope she does not mind. I am changing the name to Heaven on Earth Hotdogs though.

I am loving this recipe, though I most likely will find a way to shorten it up as I am a lazy cook and will probably not spend 45 minutes to cook hot dogs, no matter how gourmet. I will find a way to make these in under twenty minutes in one skillet not two—I promise. Also, they say if you change one thing in a recipe it is yours—so I am changing something—those of you who want to find out what I changed, go to howsweetitis. And I would definitely double the recipe—making six hot dogs is just not enough!

Loaded Cheddar Hot Dogs

Yield: makes 6 hot dogs

Total Time: 45 minutes

Ingredients:

6 hot dogs
6 whole wheat hot dog buns, toasted
1 sweet onion, diced
12 ounces of sliced mushrooms, chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon honey
1 garlic clove, minced
6 ounce cheddar cheese, freshly grated
4 slices bacon, fried and crumbled
ketchup, mustard + relish

Directions:

Heat two skillets over low heat. Add one tablespoons each of olive oil and butter to both skillets. To one skillet, add diced onions with a pinch of salt. Stir to coat. Cover and cook over low heat for about 15 minutes, stirring occasionally to ensure the onions don’t burn. Remove lid and add honey, tossing to coat and cook for another 10-15 minutes, until completely caramelized. Once caramel-y, set aside.

In the meantime, add the chopped mushrooms to the (second) skillet, tossing to coat. Cover and cook for 15-20 minutes, stirring once or twice. Add in garlic and cook for 5 minutes more. Remove from heat and season with a pinch of salt and pepper. Set aside.

Cook hot dogs as desired: either grilled or in a skillet over medium heat until browned. Place each hot dog in a bun and top with an equal amount of grated cheese. Place hot dogs under the broiler (or even back on the grill) for a minute or two just until the cheese is melted. Top with ketchup, mustard and relish, then add mushrooms, onions and bacon. If not serving immediately, wrap in aluminum foil tightly. They can be reheated this way too!

This recipe made me so hungry, I am going out to dress up some hot dogs and have them for lunch. While I am fixing them I will try not to remember why hot dogs are bad for me, or what is in some of them, or that I really should not be eating them. And for those of you who are vegetarian, health conscious, or just not into hotdogs–sorry.

My bliss today: a souped up hot dog. What is your food bliss today?

Note to readers: look in the comments–Zen A. translated the “Heaven on Earth” sign for us!

Vicious Hot Chick

(Photo credit: ~db~)

Published in: on May 11, 2013 at 4:18 pm  Comments (37)  
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Crazy Cracker Candy – And You Thought I Forgot That Today was Recipe Saturday

English: Six saltines and a fork on a large plate

Turn these into candy (Photo credit: Wikipedia)

I am going to provide you with a bit of an eccentric recipe but one I made a lot when my kids were little. It uses saltines as the base and is super easy. It is a fun recipe to do with kids, because they love to line up the crackers on a cookie sheet and try to leave no gaps.

I was given this recipe during a phone conversation with a friend. I had tried the candy at her house and just loved it. As such, this is a rather “loose” recipe, but it works with just a few ingredients and is super fast to make.

Crazy Cracker Candy

Ingredients:

Saltine crackers; 1/2 cup butter or margarine; 1/2 cup brown sugar; chocolate chips; nuts if you desire

Instructions:

Line a cookie sheet with tin foil. Line up saltine crackers so there are no gaps or overlapping. Boil 1/2 cup brown sugar and 1/2 cup butter or margarine. Spoon over the crackers covering them with the liquid “gold”. Put them in the oven for about a minute in a preheated 350 degree oven.

Take them out of the oven and sprinkle with chocolate chips and then put back in the oven until the chips melt and spread. When they come out you can sprinkle them with nuts (I never do this). Put them in the fridge for 1/2 hour to cool. Score bars and remove them from cookie sheet. (I usually just break them up).

Seriously, these are so good–and your kids will love them. You will love them. And most of us have these ingredients hanging around our pantry and fridge.

Do you have a recipe that is blissfully easy, but good, and uses really accessible ingredients?