My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 20, 2010

Fancy Hot Dogs

I love searching through other food blogs to see what's going on with everyone else. I certainly have been known to steal a recipe or two. Hopefully I have always given credit where credit is due. Simply Recipes had this on last week and I had to grab it and share with those that might miss it.

This was not so much my growing up days, as my broke days after leaving home. Plus what a great dish for kids. I still love this, but like so many recipes had forgotten about it. Thanks Elsie for a great reminder.

Of course I'm going to recommend Kosher hot dogs now, but I'm sure I used whatever was on sale before. To be honest I've even made this with chunks of bologna.

Serve this with a Wilted Lettuce Salad and now you have a gourmet country supper . What am I thinking! You have to have a few Hoe Cakes with this fine meal.

Fancy Hot Dogs
4 servings
print recipe

1 tablespoon butter (more if needed)
6 standard sized hot dogs (I use Hebrew National)
sliced into 1/4-1/2-inch thick slices
1 cup chopped onion
2/3 cup sour cream
1/3 cup chicken broth or water
freshly ground black pepper
chopped fresh parsley for garnish
salt to taste

Melt butter in a large skillet, over medum high heat. Add the chopped onion and sliced hot dogs. Cook stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

Add sour cream and broth, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or your favorite pasta. Sprinkle with fresh parsley.

Your kids will think you are the best mom in the world, at least for an hour or so.

Cook's Note: Since my friend David Biddle has beautiful green onion now I used them in place of regular onions. Don't forget to include some of the green tops. This adds color and a fresh spring flavor.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.