July 10, 2012

Bacon-wrapped hot dogs

I grew up on hot dogs. It clearly explains the almost-never-ending baby fat stage I went through, but after all of these years, I've never grown sick of eating them. They're almost always a staple in my refrigerator, and while they may not be the healthiest choice, they sure are easy to make.

So I figured... since they're not healthy from the start, why not make a completely unhealthy meal out of it by wrapping them in bacon?

Sure, why not.

This was an idea I snagged from one of my many favorite kitchen blogs, and it has all of the makings of the ideal summer recipe: grilled, quick and cheap. (Although I'm pretty sure we like quick and cheap every season of the year.)

Since my apartment didn't come with a grill, I used my handy dandy George Foreman instead.

Serve it with watermelon or a spinach salad with strawberries and candied walnuts (or both!).


Bacon-wrapped hot dogs

2 hot dogs
2 thin slices of bacon
1/3 white onion, medium sliced
1/3 red pepper, medium sliced
1/3 yellow pepper, medium sliced
2 hot dog buns (forget the health kick, and buy ones almost the size of sub rolls!)
2T olive oil
salt and pepper

1. Wrap the hot dogs with one slice of bacon.

2. Heat olive oil in skillet/pan over high heat. Add onions and peppers, seasoning with salt and pepper. Cook for six minutes, until they are softened.

3. Grill the bacon-wrapped hot dogs until they are heated through (about seven minutes), making sure you cook the hot dogs on all sides. While you're doing this, toast the buns on the grill or in a separate pan on the stove top.

4. Serve hot dogs in toasted bun and top with the onion/pepper mixture.

-- Makes enough for two.

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