Oven Baked Hot Dogs

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

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

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).

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

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.Baked Chili Hotdogs

I’m so over it.

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

This is what it looked like when it came out of the oven.  Eh.

Baked Chili Hotdogs

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.

Baked Chili Hotdogs

The truth.

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.

Oven Baked Hot Dogs
 
Original Source/Author:
: Lunch/Dinner
Cuisine: It's hot dogs, for chrissakes!
Serves: 8, I suppose
Ingredients
  • 8 hot dogs
  • 8 hot dog buns
  • 1 can of chili
  • ½ an onion, diced
  • cheddar cheese
  • mayonnaise
  • mustard
  • sweet relish
Instructions
  1. 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!)
  2. Evenly add mustard (I added ketchup too). Fill with hot dogs and squish into a 13×9″ baking pan.
  3. Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.
  4. Carefully remove from the pan with a spatula. —

 

Red Onion Marmalade

The name fooled me for years because I just assumed it was some funky jelly and I couldn’t imagine someone putting onion anything on their toast.  And then I had it in a restaurant (it came in a chicken wrap I ordered) and I was blown away.  OMG, so freaking good!  It made such a huge difference in the flavor of my chicken wrap that I was determined to figure out how to make it.  This is when I googled the living shit out of it and spent endless hours reading about all the different ways people make it.

This is my version and we eat it on salads, in wraps and on sandwiches.  Those of you who have had it know exactly what I’m talking about.  Those of you who have never heard of it, really need to trust me on this one.  Onion marmalade, even if you are a hater of onions, can be a real game changer.

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This is everything you’ll need to make it. Obviously I was trying to be like Robyn. But I don’t have her fancy hand-drawn masking tape labels, so I’ll probably not do it again. heh.

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This is butter. That is melting. If you got to this part, you’re doing it right.

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This is what my sliced onions look like. One of these days (very soon) we’re going to feature simple “how to do it” entries. There is a very important reason for this, but we’ll talk about it another time. Right now, I just want to get these damn onions made!

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Brown sugar rocks my world, man!

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Add Salt & Pepper. Did you notice that my Salt & Pepper grinders came from Aldi’s? They are HANDS DOWN the best salt & pepper grinders I have found. I have used a lot of different ones and it is amazing to me that my favorite is one of the cheapest ones out there.

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When they start to look like this I add a little bit of my red wine vinegar.  This helps to deglaze the pan as the onions are cooking down.  Keep adding the red wine vinegar as needed until you use it all.

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When they look like this, they’re done.

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Yum!

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My favorite salad ever: lettuce, chicken breast, cheese, bacon, onion marmalade and barbecue sauce.

 

Red Onion Marmalade
 
Original Source/Author:
: Condiment/Relish
Ingredients
  • 3 medium red onions, sliced
  • ¼ cup butter
  • ½ cup brown sugar
  • ⅓ cup red wine vinegar
  • Salt & Pepper (to taste)
Instructions
  1. Melt ¼ cup butter in large skillet over medium heat
  2. Add the onion slices
  3. Sprinkle the brown sugar over the onions
  4. Add Salt & Pepper (to taste)
  5. Stir occasionally. Do not turn the heat up higher. These are meant to cook slowly!
  6. Add the red wine vinegar a little bit at a time (it helps to deglaze pan)
  7. When the onions resemble a deep wine color and look like marmalade (see photo above) they're done.
  8. Can be put on just about anything - salads, sandwiches, etc. Hot or cold.