Monday, July 29, 2013

Peppers and Dogs

We are not hot dog eaters but, in the summer, there is always a package in the freezer for last minute barbecues, just like there is chopped meat and chicken cutlets.  With some potatoes and salad, we can throw a  party together in minutes.

Today, I found three packages with a total of 4 hot dogs in the freezer.  Time for a new package and to get rid of these.  So for dinner, we had hot dogs (in place of sausages) and bell peppers.  I stuffed a gluten free hot dog roll with lots of caramelized onions, three different colored peppers, seasoning and of course, the hot dog.  My hubby was about to get the mustard but I strongly suggested not to.  The vegetables blended with the seasoning and added enough flavor that we would not want the mustard to dilute it.  We ate it with a green salad with tomatoes from the garden and we were perfectly content.  Don't forget the glass or orange juice.

Peppers and Dogs (the hot dogs were chicken dogs)

Ingredients:

2 tablespoons of olive oil

1 large, very large sweet onion, thin sliced (used a mandolin)

one half of 3 different peppers (I used orange, yellow and green.)

mixture of your making - Italian seasoning, a few twists of garlic from the grinder, a few twists of black pepper, one twist of hot red pepper from the grinder, a little basil.

Method:

Heat 1 tablespoon of olive oil in a large skillet.  Add the onions and cook until they start to caramelize (approx. 10  minutes).   

Remove the onions from the pan and add the second tablespoon of olive oil.

Slice your bell peppers into thin strips and put them into the pan and cook until they start to brown in small areas. (they look grilled)

Remove from skillet and add to the onions.

Place the hot dogs or sausages, if you are fortunate enough to have them in the house, in the skillet.  If the come completely cooked, just put the flame on medium high and cook them until they darken, just a few minutes.

Put the vegetables back in the skillet and add the seasoning.  Mix it all together to make sure the vegetables are hot and cook for two additional minutes.

Open up those rolls and place in the hot dog on one side and then take a generous amount of the bell pepper mixture and place it on the other side.

Close that roll and take a big bite and enjoy every one of those bites.
Linked at some of the following:  Simple Supper Tuesday     Tasty Tuesdays    Real Food Forager
Tuesday’s Table    Simply Sugar and Gluten Free   Naptime Creations   The Gathering Spot
Game Day Goodies    Traditional Tuesdays     Two Cup Tuesday    See Ya in the Gumbo    Hearth and Soul     My Sweet and Savory    Full Plate Thursday      Frugal Food Thursday    Showcase Your Talent

7 comments:

  1. Hi Chaya,
    This looks delicious! Meals like this are always welcome with a smile especially from the kids!
    Thanks for sharing!

    ReplyDelete
  2. Hot dogs are not something I eat often (they aren't my favorite). But this looks really good and I think I would actually like hot dogs this way. Thank you, Chaya!

    ReplyDelete
  3. Nice dogs, Chaya. And what a great impromptu dinner. I love mustard but in this case I think you were right.

    Thanks for sharing...

    P.S. Happy Friendship Day!

    ReplyDelete
  4. Oh yes, you can serve me one of these great dogs right now. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  5. Just throw in some sliced potatoes or tater tots and you've got yourself authentic Italian hot dogs! Check out my old post - http://seasidesimplicity.blogspot.com/2011/04/italian-hot-dogs.html

    ReplyDelete
  6. Hubs will love this recipe! Thanks for sharing.

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.