Saturday, August 15, 2009

Recipe:
Hot Dogs with Spicy-Sweet Peppers & Onions

This recipe is easy to make, but requires about 30-40 minutes. The slow cooking of the hot dogs and peppers really lets the flavors build and meld. This is a typical dinner for me. I make sure to use a buffalo wing sauce that shows no calories per serving. Feel free to substitute hot dog rolls for the low calories bread and your favorite frank for my low calorie dogs. Be advised though without substitution this makes three delicious hot dogs with peppers and onions for under 300 calories! Note if you can't find a mix of frozen peppers and onions, which here they call a pepper stir fry mix, take 3 ounces of peppers and two ounces of onion and 1/4 cup of water)


Ingredients:
3 Hebrew National 97% Kosher Hot Dogs (40 calories each)
3 slices Aunt Mille's high fiber, low calories wheat bread (35 calories/slice)
5 ounces frozen peppers & onions
3 tbs hot buffalo wing sauce
2 tbs Conimex Sambal Oelek (you may substitute Tabasco sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt substitute
1 tbs Splenda
I Can't Believe It's Not Butter Pump Spray
Celery salt to taste
Freshly ground black peppers to taste
Mustard to Taste

Preparation:
Lightly spray the bottom of a small 8 inch frying pan with PAM spray. Place hot dogs in center of pan and surround with peppers and onions. Being careful to get the following ingredients on the peppers and onions, add the buffalo wing sauce, Sambal Oelek, garlic powder, ground cumin, salt substitute, and paprika. Cover pan with glass lid and place on very low heat. The idea is for this to cook very slowly.

Cook for 20 minutes, turn hot dogs and stir peppers and onions, taking care to insure hot dogs are on bottom of pan without any peppers and onions under them. Sprinkle the Splenda on top of the peppers and onions, cover, and cook under low heat for another 10 minutes.

Remove hot dogs from pan, distribute peppers and onions evenly over pan. Use the I Can't Believe It's Not Butter Pump Spray and coat pan contents, increase heat, and stir peppers and onion until any remaining liquid is thickened, about 2 to 3 minutes.

Place a hot dog on each slice of bread, distribute peppers and onions evenly across the three hot dogs, and then sprinkle with celery salt to taste. Add mustard to taste, and finally sprinkle with freshly ground black pepper to taste. Do this after adding the Mustard. Trust me, it makes a difference.

Serve and enjoy!

2 comments:

David Louis Harter said...

Chris,

That sounds great and looks delicious!

- David

Chris said...

David - You have the Sambal, so, whip up a batch!

They are QUITE good!