hot dog

Yum! This chili will be super popular anytime you're serving hot dogs. It's different than traditional Tex-Mex chili by being sweet and spicy at the same time. The small amount of cinnamon isn't noticeable but just enough to have people asking about the secret ingredient. This chili comes alive once the hot dog is built and all...

Jamie's Doggone Good Hot Dog Chili

lb beef

Tbsp chili powder

tsp parsley flakes

cayenne pepper

paprika

cinnamon

dry mustard

tsp cumin

tsp kosher salt

tsp black pepper

box beef broth, 32 oz.

sweet onions, finely chopped

garlic,

Tbsp sugar

tomato paste, 6

Transform flaky puff pastry into a quick and easy appetizer or snack with this recipe for Everything Puff Pastry Pigs In a Blanket.

Everything Puff Pastry Pigs In a Blanket

All-purpose flour,

puff pastry (1 sheet), thawed

hot dogs

egg,

Tablespoons “everything” seasoning

Preheat the oven to 400°F.

Lightly dust your work surface with flour then unfold then sheet of puff pastry and cut it into 1/2-inch strips lengthwise.

Using a paper towel, thoroughly dry the hot dogs then wrap a strip of puff pastry around each hot dog and place it seam side down on the baking sheet. 

Brush the puff pastry with the egg and sprinkle it with the “everything” seasoning.

Bake the hot dogs for 15 to 18 minutes or until the puff pastry is golden brown and cooked through. Remove the hot dogs from the oven and serve. 

If you are using larger hot dogs, or even bratwurst, you can pinch together two strips of the puff pastry to ensure it reaches all the way around.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Note:

Take some inspiration from your favorite hors d'oeuvres and try our Cheesy Crescent Dogs. These tasty Cheesy Crescent Dogs are served as part of an entrée.

Cheesy Crescent Dogs

OSCAR MAYER Beef Franks

KRAFT Singles, each

(8 oz.) refrigerated crescent dinner rolls

Cut 1 lengthwise slit in each frank to within 1/2 inch of ends; fill with Singles strips.

Separate dough into 8 triangles; wrap 1 around each frank. Place, slit sides up, on baking sheet.

Bake 12 min. or until franks are heated through and crusts are golden brown.

<p>These Vegan Carrot Hot Dogs are THE perfect plant-based alternative to regular hot dogs! Healthy, LOW-FAT, easy, whole, and great for the grill.</p>

Vegan Carrot Hot Dogs

4-6 medium to large size carrots, peeled and cut to bun length

Favorite hot dog buns or rolls

Bragg’s Liquid Aminos or low-sodium soy sauce

water veggie broth

Tbsp apple cider vinegar

Tbsp rice vinegar (use extra apple cider vinegar

maple syrup

Tbsp paprika or smoked paprika

liquid smoke

onion powder

garlic powder

ginger

Pour all ingredients into a bowl and whisk to combine. 

Make The Marinade

Place carrots in your Instant Pot, pour the marinade over the carrots and cook for 2 minutes.

Once the carrot dogs have finished cooking in the Instant Pot, use the quick release, remove them from the Instant Pot and throw them onto the grill. Cook the carrot dogs for 2-3 minutes per side or until you get those really cool grill marks. Use leftover marinade to baste carrot dogs as they cook.

Remove your dogs and serve on your favorite hot dog bun or roll fixed any way you like.

If you don&#8217;t plan on eating your carrot dogs right away remove them from the Instant Pot and store in the fridge with the marinade until you are ready.

To Cook In Instant Pot

Boil carrots for 8-10 minutes or until just tender enough to pierce with a fork. YOU DON&#8217;T WANT THEM MUSHY! Then, drain and rinse them under cold water to stop them from cooking.

Put the carrots in a gallon Ziploc bag or airtight container and pour the marinade over the carrots. Be sure they all get covered. Let them marinate in the fridge for at least 2-3 hours, but overnight is best.

Remove and follow grill procedure mentioned above.

If You Don't Have An Instant Pot

Heat a nonstick skillet over medium heat.

Add carrots dogs and 1/2 cup of marinade to skillet. Cook for 6-8 minutes or until most, if not all, of the marinade has evaporated.

Don't Want To Grill?

Hi Shane, love your recipes. I cook my carrot dogs in my panini, works great, especially nice in this hot weather.

Hi, Lea! Thanks for reaching out. Yeah, a panini press works great too! "This nice hot weather." LOL! Man, I'm melting.

Glenn, love the feedback on the crumble. Gotta take care of your lady my man. Concerning the marinade, I'll use two or 3 times before replacing so it keeps a good while. And, yes, you can absolutely freeze it then throw it in a pot when you're ready. Hope you enjoy the carrot dogs!!! Let me know how they turn out! Peace.

No one has ever told me they these taste like carrots and I've had many friends who are not vegans eat them. And, they all were surprised. The key is following the instructions and being sure to let them marinade. The longer the better. Let me know how they turn out.

Hey Shane. 

I made the carrots dogs tonight . I let them marinade over night an they were great. I love them an 
So did my husband. This recipe is a keeper. Lot of flavor an I made then on my panini press

Love the carrot dogs. The ease of making them and the enjoyment of eating them.
Very delish!!!!
Have leftover marinade, so off to the store tomorrow to get more carrots to marinade,
Then can partake in the joy of more carrot dog sandwiches.
Life is good.

That is awesome! We do the same thing. Thanks for reaching out. Blessings.

Amazing! Need to double the recipe next time!

Thank you Shane. They we're amazing! I've already been asked to make more for tommorow. Thanks for a great recipe!

This was my first time trying a vegan carrot dog recipe. I was so surprised!! Loved them! Even my carnivore teen remarked, "wow. IT's not disgusting!" High praise right there!

I've been craving a hot dog since we went WFPB 6 months ago. This is perfect! I was almost too lazy to run to the store to get liquid smoke, but I'm so glad I did and followed the recipe exactly. Thank you for such a wonderful recipe!

I made the carrot dogs today. Tasted just like a hot dog. Everyone was surprised and loved them. Have to make more tomorrow. Thanks. Love your recipes they are quick and easy

We've made them before and loved them. This is a must-have for this holiday weekend! Thank you!

Tasty but on the salty side. Any suggestions for cutting back on the salt? I followed the recipe exactly (for once)! Enjoyed them immensely. Thanks

Oh my gosh! I made these today and they were delicious! I used the exact recipe and they tasted like we were eating hotdogs! I had low expectations but this really blew my mind. Thank you so much for sharing! We will definitely be making this every time we BBQ!

Perfect BBQ this weekend. So easy to make and tastes great.

These are amazing! My meat eating husband even liked them!

Hi Shane, I'm making another batch of carrot dogs today. I love them! It's really nice to have something to eat when my husband and son want hot dogs. I broke down and had a real hot dog with them one day when it came up on the spur of the moment and these are so much better than those nasty things. And to think I used to enjoy them&gt;
Anyway, Thank You! We have enjoyed every recipe we have tried so far. So glad I found your site.

Hi, Can these be frozen after marinating but before cooking?

I had my doubts but when family was grilling dogs and brauts I said. I sticking to MY plan. They were so good! I would have never thought I was eating a carrot. My grandson who is real picky asked me next time to cook him one. Thank you for making this transition easier.

I cannot believe how good these were. I froze the marinade after letting them set about 36 hours. I will definitely do these again.

I made these yesterday in the Instant Pot, exactly per instructions and they were awesome! I left them to natural release and sit on warm for about 1.5 hours, until I was ready to grill. There was a hint of carrot flavor but not much and they smelled exactly like a smoked hot dog. They were a tad soft and that may have been because I let them natural release and sit for so long. Next time I will quick release and then let them sit. 

The only thing I wasn't clear on when making the recipe is if I should have peeled down very large carrots to be more hot dog sized (not just length, but um....girth?). 

I'm going to make these again!

I made these for 4th of July and they did not disappoint. Even my 83 year old granny liked them. 
I am actually making them again tonight so I decided to leave a comment. I made them exactly as the recipe stated but at my husband's request I'll be leaving out the maple syrup on the next go round. 
Thanks for the quick and easy recipe. I also loved that it had both IP and stove top options.

This is my new favorite recipe! I have several carrot dog recipes that I’ve tried over the last few years &amp; they were ok. Most were too salty but there was also something missing in the flavor. THIS recipe is hands down the BEST! You have nailed the flavor without being too salty. I am so impressed! I had them for dinner last night &amp; this morning I cut up some of the smaller carrot dogs &amp; put them in my breakfast baked beans. Yum! I am in carrot dog heaven! I immediately shared your recipe with 4 other friends &amp; have several more in mind. I love your website &amp; thank you so much for your dedication to healthy plant based, no oil food. I can’t wait to make more of your delicious recipes! 🙋🏼‍♀️💕

Hi Shane, I first learned about the Carrot “Hotdog” from Tabitha Brown’s video re: her recipe. She made a pecan “chili” recipe that’s delish. I found your recipe, needed measurements, yours is great. The one thing I did different was boil for 10 minutes uncovered, boil another 10 minutes covered. Put the carrot dog on a grill pan, got the grill marks. Turns out fabulous each time. Thanks Shane. Job well done sir!😀

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

A Korean stew made with kimchi and processed meat such as spam, bacon and hot dogs

Budae Jjigae (Army Stew)

baechu (napa cabbage) kimchi

hot dogs (or sausages)

bacon (or about 3 ounces fatty pork),

tofu, sliced (about 1/2-inch thick)

onion,

mushroom caps, sliced

scallions,

red bell pepper, sliced - optional

anchovy broth (or beef

gochugaru (Korean red chili pepper

gochujang (Korean red chili pepper paste)

soup soy sauce (or salt to taste)

garlic

broth

black pepper

noodles

Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.

Add the broth, and stir in the seasoning.

Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

Instant Pot is a great way to cook hot dogs for a crowd!&nbsp; Just put one or more packages of hot dogs in the Instant Pot and they'll be perfectly cooked in minutes!

Instant Pot Hot Dogs

water

Put hot dogs and water in the Instant Pot.&nbsp; Close the lid and turn the valve to a Sealing position.&nbsp; Press the "Pressure Cook" or "Manual" button and set the time to ZERO minutes on High Pressure (the hot dogs will cook while the Instant Pot is coming to pressure).

When it's done cooking, quick release (QR) the steam.

These pigs in a blanket are so easy, you&#x27;ll be taking them to every potluck and party this summer. 

The Easiest Pigs in a Blanket 

All-purpose flour, for rolling (about 1/4 cup)

pastry

sausage links

Dijon mustard

Optional toppings: Flaky salt, everything bagel seasoning

Ketchup and mustard,

Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper. Place the egg and water in a small bowl and whisk to combine to make the egg wash.

Lightly flour a cutting board. Unfold 1 sheet of the puff pastry on the cutting board and gently roll it into a 12-inch square. Using a pizza wheel or sharp knife, cut the puff pastry into 9 (4-inch) squares. Brush half of each square with mustard and the other half with the egg wash. 

Place a sausage in the middle of each square. Fold the mustard side up over the sausage, then continue to roll toward the egg-wash side until the sausage is completely rolled up in pastry. Place on the baking sheet seam-side down. Repeat assembling the remaining pigs in a blanket. Reserve the remaining egg wash.

Freeze for 10 minutes. Brush the pigs in a blanket with a thin layer of egg wash. Sprinkle with flaky salt or everything bagel seasoning if desired. 

Bake until deeply golden-brown, 25 to 30 minutes. Let cool for 5 minutes before cutting crosswise into 1-inch pieces if desired and serving with mustard and ketchup.

A super-shortcut chili makes these dogs a party hit.

Easy Chili Dogs 

olive oil

beef

salt

chili powder

tomato sauce

ketchup

all-beef hot dogs

hot dog buns

Optional for topping: grated sharp cheddar cheese, finely chopped red onion

Heat the oil in a large skillet over medium-high heat until shimmering. Add the beef, onion powder, garlic powder, kosher salt, and chili powder and cook until the beef is browned, mashing and breaking up any large pieces, about 8 minutes. Add the tomato sauce, ketchup, and mustard and reduce the heat to low. Simmer for 10 to 12 minutes to let the flavors meld. Meanwhile, grill the hot dogs. 

Heat an outdoor grill to for direct, medium-high heat. Scrape the grill grates clean as needed. Place the hot dogs on the grill and grill until well-marked and heated through, about 2 minutes per side. Turn the heat off and gently toast the buns on the still-warm grill, about 2 minutes. 

To serve, place a hot dog in each bun and top with the chili, cheddar cheese, and red onions, if desired. 

Colombian Hot Dogs (Perro Caliente Colombiano)

pineapple,

sugar

cornstarch

of ½ a lime

hot dogs buns

pork and beef

pineapple sauce

cole slaw

potato chips

Mayonnaise

mustard

Put the pineapple and water in a blender and blend until smooth.

Press the pineapple mixture through a sieve into a small saucepan. Discard the pineapple on the sieve.

Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes.

In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce.

Bring slowly to a boil, stirring until the sauce thickens. Simmer gently for 4 minutes while stirring.

Let it cool and transfer to a serving bowl.

In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 7 minutes.

Place the hot dogs in the buns and top with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup, topped with crushed potato chips. Serve and enjoy!

Hot dogs are just classic summertime cookout food, and let's be honest they taste pretty good going down.

Hawaiian BBQ Dog with Mango, Chili, Pineapple and Lime Relish.

pineapple juice

lime juice

cilantro (chopped)

cayenne

salt + pepper

mango (peeled + diced)

pineapple (diced)

basil (chopped)

lime

in chipotle chili adobo (chopped)

jalapeño (seeded + chopped)

salt and pepper (to taste)

4-6 spicy brats (or hot dogs if you prefer)

Hawaiian roll hot dog buns (toasted)

pickled jalapeños (for serving)

swiss cheese (optional)

In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Store in a glass jar until ready to serve. Will keep at least 2 week in the fridge.

BBQ Sauce

In a bowl, combine the mango, pineapple, basil, lime juice, olive oil, chipotle chili pepper in adobo, jalapeños and a pinch of salt + pepper to taste. Toss well to combine, taste and adjust seasonings to your liking.

Mango, Chili, Pineapple and Lime Relish

Preheat the grill to medium high heat.

Grill your brats until cooked through and light char marks appear. Place the brats in toasted buns. If desired add a little swiss cheese and allow it to melt. Drizzle with Hawaiian BBQ sauce and top with the mango relish and pickled jalapeños . EAT!

The Dogs

Make your own hotdog or hamburger buns in just 30 minutes?  Sound too good to be true?  Well, it isn't.  This is a speedy, delicious one-bowl recipe that works every time. I am happy to share this recipe with my JAP friends!  Enjoy!

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