The recipe that Robyn and I both made will be posted later this week. The following entry is one that I made specifically for when our tandem post wouldn’t be uploaded on time. And yes, it’s all my fault, as usual. Shirley’s having some out-patient procedures done today and I forgot that she wouldn’t be able to eat anything on Sunday. So I’m waiting to make our recipe later in the week when she’s able to taste-test for me. Rick’s going out of town, too. Should I be nervous that all of the people that I force to eat this stuff are suddenly bailing? – nance
This particular recipe kept showing up on my mother’s Facebook feed and I finally decided to try it just to shut her up about it. Hot dogs, placed inside their buns, and baked in a casserole dish with a bunch of shit on them. Oookay. The recipe is from a facebook page called Food And Everything Else.
You start out by taking a hot dog bun and putting mayonnaise on it. Some people have a preference when it comes to their mayo. As you can see, I stand by Hellmann’s. Y’all can use what you like, I’m not going to judge. I just like how it makes my egg salad turn out. Not that I make a lot of egg salad, but when I do make it I like it with Hellmann’s. Isn’t this a good thing to know? How Nance likes to make her egg salad when she decides to make it every 8 months? I know, right? IMPORTANT information right there.
I decided that I was going to do it exactly like the recipe says so I proceeded to put everything on that damn hot dog bun even if it was something that I felt didn’t belong there (mayonnaise, I’m looking at you).
Please note that I couldn’t even make one of these without making a mess. Something died inside of me when I saw that glob on my casserole dish. I used bun-size hot dogs because I quit buying those short ones that were 10 to a pack when I could only find 8-pack hot dog buns. 8 hot dogs, 8 hot dog buns. It’s the right thing to do. Spell check is insisting that the word is not hotdogs. This is making me very nervous.
With all the condiments all over the buns I had hot dogs flying up out of there when I tried to squeeze them all in the casserole dish. I used the backside of a spoon to push the hot dogs back down into the buns.
We had been in Ohio and since we knew we were going to be making these over the weekend we just got our chili from the Hotdog Shoppe.
It’s right about at this point when I started to realize that I was wasting a whole lot of time making motherfucking chili hot dogs in a casserole dish.
I’m so over it.
As much as I like sharp cheddar cheese, I needed to slip some good ol’ American cheese pieces in there for creaminess. I have no idea why. It just seemed like the right thing to do.
This is what it looked like when it came out of the oven. Eh.
The best photo I could get of the whole damn thing after it was plated. I just love being a pretentious asshole that uses the word “plated” in a blog.
I’m noticing more and more that people are passing around the most ridiculous recipes on Facebook and it seems like for every 5 recipes “shared” only 1 of them will turn out like expected. You know what I did up there? I wasted a LOT of time to make a chili hot dog with cheese. Just the construction of the damn casserole was a time-suck. And for what? To eat your damn hot dog with a fork!
I’ll pass. And you probably should, too.
- 8 hot dogs
- 8 hot dog buns
- 1 can of chili
- ½ an onion, diced
- cheddar cheese
- sweet relish
- Line inside of hot dog buns with mayonnaise and sweet relish. (I know this sounds crazy, but the mayo did something magical to the bread! It stayed super soft and yummy!)
- Evenly add mustard (I added ketchup too). Fill with hot dogs and squish into a 13×9″ baking pan.
- Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.
- Carefully remove from the pan with a spatula. —