Mouth-Watering Hot Dog Recipes and Ideas

Mouth-watering Hot Dog recipe roundup~ here’s everything you need to know about this classic summertime or anytime food including hot dog recipes, hot dog chilli recipes, hot dog bar ideas, hot dog toppings and hot dog bun recipes! Click on the title to take you to the recipe.

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The California Hot Dog

California Hot Dogs are such a delicious twist on the ever popular hot dogs and the flavor of the creamy avocado, and feta cheese gives this hot dog the taste Summer is made for.

(Via)

Air Fryer Hot Dogs

These air fryer hot dogs will save you time in the kitchen!

(Via)

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Gourmet French Onion Hot Dog

Hot dogs topped with caramelized onions, melted Gruyere cheese, and a super simple sauce are a great way to give your average hot dog a gourmet makeover.

(Via)

Keto Pigs in a Blanket

These keto pigs in a blanket are made with almond flour which makes them a great low carb idea.

(Via)

Chicago Style Hot Dog

The sacred combo of short peppers, mustard, pickle, relish, onion, tomato, and celery salt makes this a classic.

(Via)

Carolina Style Hot Dog

Carolina Style Hot Dogs are covered in a beefy chili, creamy homemade cole slaw, and onions. Ketchup and mustard are optional.

(Via)

Hot Dog Chili

This is a rich yet simple chili to add to your hot dog and then you can add any additional chopped veggies or toppings when you’re loading it up.

(Via)

Mac and Cheese Hot Dog

All your favorite comfort foods rolled into one.

(Via)

1 Hour Homemade Hot Dog Buns

You may never buy a bag of hotdog buns again once you taste these soft and flavourful homemade ones!

(Via)

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Hot Dog Bar Ideas

Looking for some great ideas to make your own hot dog and sausage bar?

(Via)

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Warmly,

Rachel

Easy Easter or Spring Dessert Idea

Easy Flowerpot Trifles

These flowerpot chocolate trifle desserts, that are prepared in small pots, create the illusion of new growth with spring flowers. Each trifle is layered with chunks of chocolate cake or brownies, chocolate pudding or mousse, whipped cream and Skor bar, and then topped with a decorative flower and leaf. These are easier to make than you think and make a delightful and delicious Easter or spring dessert!

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Use 4 (or however many you may need) unglazed, untreated terra cotta flowerpots(each with a 6 ounce capacity, about 2 3/4 inch tall and 2 3/4 inches across the top). Thoroughly wash the new pots in soap and hot water before using.

Ingredients:

(For 4 Flowerpot Trifles)

1 small chocolate cake(either a mix, from scratch, or store bought)or pan of brownies(you’ll probably have leftovers)

1/2 cup whipping cream

2 Skor chocolate bars

2 small containers (440g each) chocolate pudding snacks or 1 box Jello chocolate mouse

4 decorative icing flowers and leaves(I purchased mine from the Bulk Barn). If you can’t find any, just use mint leaves and omit the flowers to still give the illusion of new growth.

Directions:

I was in a hurry and so just used store-bought two-bite brownies, chocolate pudding snacks and flower wafer decorations. I found the flower decorations and Skor chocolate bars at the Bulk Barn.

If you’re making the cake, make it according to package directions and then cool. If you’re making the chocolate mousse, make it according to package directions. Whip the cream and sweeten to taste.

Chunk and crumble cake. Break up Skor bars. I used bigger chunks within the layers of trifle and then smaller, finer crumbs or pieces to resemble small pebbles or dirt on the the top layer.

In each terra cotta pot start with a bottom layer of chunks of cake, then a layer of mousse, whipped cream and Skor bar. Repeat layers. For the top layer I used chocolate pudding and then the Skor bar crumbs and a decorative wafer/icing flower and leaf. Store in fridge until ready to serve.

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Rachel

Julienne Vegetable Salad with Lemon Vinaigrette

A colourful and crisp salad idea, this salad recipe is best made ahead of time for flavours to blend.

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Ingredients:

1 cup sliced green beans 2 inch lengths

1 cup julienne strips of carrot 2 inch lengths

1 cup julienne strips of zucchini 2 inch lengths

1/2 cup snap peas

1/2 cup mushrooms

Salt and pepper to taste

Lettuce leaves(or a mix of spring greens), torn in bite sized pieces

Lemon Vinaigrette

2 Tbsp olive oil

1/4 cup lemon juice

2 Tbsp chopped fresh parsley

2 Tbsp chopped chives

1 clove garlic, minced

Julienne strips:

Blanche the green beans, carrots and snap peas in boiling water for one minute. Immediately drain and plunge into cold water. Drain when cool and dry well. Combine green beans, carrot, zucchini, snap peas and mushrooms.

Combine vinaigrette ingredients in a small bowl and mix well. Pour over vegetables, toss well and place on top of lettuce leaves. Season with salt and pepper. Cover and refrigerate until serving time.

Enjoy! I used a mix of spring greens(baby lettuces, baby kale, arugula, baby chard, baby spinach, radicchio) that came in a salad kit from the grocery store.

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Warmly,

Rachel

Super Refreshing Summer Iced Teas

Sipping on an iced tea on a sizzling hot summer day is so satisfying. Quench your thirst with these homemade super refreshing summer iced teas that are infused with loads of flavour! Click on the title of each to see the recipe.

On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Blackberry Infused Earl Grey Iced Tea Latte

This beautiful vibrant delicious addition to your summer table has been pinned over 100 thousand times on Pinterest!

Iced Peach Green Tea

Iced peach green tea is refreshing, fruity, flavourful, and naturally sweetened. No weird syrups or added flavours–just fruit and iced green tea!

Iced Lavender London Fog Latte

Super refreshing, comforting and energizing – this Iced Lavender London Fog Latte Recipe will be your new favorite!

Bubble Tea

Find everything you need to know to make this creamy, delicious, and surprisingly simple Bubble Tea Recipe right at home.

Raspberry Iced Tea

Making iced tea from scratch is super simple and only takes a few ingredients. You can use fresh or frozen raspberries for this refreshing summer drink recipe.

Healthy Homemade Iced Tea

Made from only 3 ingredients, with NO refined sugar and NO artificial sweeteners! Under 50 calories per serving!

Thai Iced Tea

Thai iced tea is made up of a tea mix that’s steeped in hot water, then mixed traditionally with sweetened condensed milk and topped with crushed ice.

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Warmly,

Rachel

Panzanella Salad with a Summer Twist

Panzanella salad with sweet cherry tomatoes, crunchy sourdough cubes, juicy mango, crisp cucumber and a delicious dressing is the perfect salad to enjoy today.

Panzanella salad originated from Italy and is traditionally made up of bread, tomatoes, basil and mozzarella cheese. To add a summer twist to it, I’ve added juicy mango. If you don’t like mango, try peaches, nectarines, blueberries, cherries, or watermelon. This recipe has all the traditional ingredients as well as mango, giving it a tropical summer taste to it and crunchy cucumber adding to the freshness.

Ingredients:

5 cups sourdough bread, stale, and cut into 1 inch cubes

2 Tbsp extra virgin olive oil

1/2 cup red onion, finely chopped

3 cups halved cherry tomatoes or 2-3 larger tomatoes chopped

1 cup chopped mango

3 cups chopped cucumber

6 ounces mozzarella cheese, cubed or torn

1/4 cup basil

1/4 cup parsley

Dressing:

1/2 cup olive oil

4 Tbsp red wine vinegar

2 tsp Dijon mustard

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 400 degrees Fahrenheit. Drizzle 2 Tbsp olive oil over cubed bread in a bowl and toss to coat. Spread bread cubes on a baking sheet and bake for 9-10 minutes or until toasted and edges are golden brown. Cool.

In the meantime, chop the tomatoes, cucumber, onion, mango, garlic, basil, parsley and cheese. Add the bread cubes.

Mix the dressing ingredients together and whisk well. Pour the dressing over the salad ingredients and toss well. Let the flavours marinate together for 30 minutes and then serve.

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Warmly,

Rachel

Best Easy Whipped Coffee

This whipped coffee recipe has been popular for awhile now. If you’re looking for a great homemade iced coffee for the coming spring and summer months this is a good one. This cold coffee recipe originated in South Korea and is also called Dalgona coffee. With only three ingredients it’s easy and fast to make. I recommend using a stand mixer, but you can whisk it by hand also, it just takes longer and more energy (arm power) from you. This iced coffee recipe is something to treat yourself to.

Ingredients:

Serves 1, Prep time: 5 minutes (with a stand mixer)

1 Tbsp Instant coffee

1 Tbsp granulated sugar

1 Tbsp hot water

1 cup milk (dairy or other)

3-5 ice cubes

Cinnamon (optional)

Instructions:

Add the instant coffee, sugar and hot water to a bowl or stand mixer and stir to dissolve. Whip for about 3 minutes in the stand mixer until you get a thickened, whipped texture.

The coffee mixture will turn from a dark color to a lighter color as it is whipped:

Fill a glass with ice cubes and pour over your choice of milk and then add the whipped coffee topping. Sprinkle with cinnamon if you desire. Add a straw, stir and enjoy!

This ice coffee homemade recipe is something you’d think would only be in a specialty coffee shop, but is one that can easily be made from home. Enjoy!

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Rachel

Seriously Good Greek Salad

This seriously good Greek salad recipe is super easy to throw together. Crunchy cucumbers, sweet bell peppers, flavorful cherry tomatoes, crisp red onion, kalamata olives, and tangy feta cheese all combined in a homemade lemony garlic dressing. You really just dump everything into a bowl , add the dressing, and toss.

Because the ingredients are sturdy, this Greek salad is one of those great make ahead dishes. There is no lettuce in it that will get soggy, and you can adjust the amounts according to your taste. If you don’t like red onion, don’t add as much. If you don’t like olives, skip them.

Prep time: 15 minutes

Ingredients:

1 cup red onion, sliced or chopped

4 cups bell peppers; your choice of color(I used red and orange)

1 cup cherry tomatoes, halved

2 cups cucumbers, cut into chunks

1 cup Feta cheese, crumbled (I buy the Feta in brine- more flavourful)

1/4 cup pitted kalamata olives

Add prepared vegetables and crumbled cheese(reserving 1/4 cup cheese to sprinkle on top) to a bowl. Mix dressing ingredients together in a separate bowl.

Dressing:

*6 Tbsp olive oil

*2 Tbsp freshly squeezed lemon juice

*1 tsp coarsely ground oregano. If using finely ground, use only 1/4 tsp or more to taste.

*1 garlic clove, minced

*Salt and pepper to taste

Pour dressing over top and toss to combine. Add reserved crumbled cheese on top. Enjoy!

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Warmly,

Rachel

Spring Dinner

Baked Salmon, New Potatoes and Spring Asparagus

Enjoy this delicious spring dinner of a baked salmon platter with new potatoes and spring asparagus. This is served cold or at room temperature. The salmon is baked with a delicious marinade on top and then served together with the vegetables drizzled with a vinaigrette. This spring recipe is always a hit with my family!

Serves 4.

Ingredients:

* 1 Fresh salmon portion, (I used Canadian Atlantic salmon) big enough to feed 4(I used a 0.033kg salmon portion in the photos)

* 2 Lbs new potatoes, scrubbed clean and partially peeled

* 1.5-2Lbs asparagus, washed, with the tough, fibrous ends snapped off

Salmon Marinade:

* Zest of 2 lemons

* 1/8 cup olive oil

* 1/8 cup Dijon mustard

* 2 cloves minced garlic

* 1 tsp salt

* 1/2 freshly ground pepper

Vinaigrette:

* 1/4 cup white wine vinegar

* 1 tsp Dijon mustard

* 1/2 cup olive oil

* Salt and pepper to taste

Prepare the marinade by whisking all the marinade ingredients together.

Line a cookie sheet with nonstick aluminum foil. Place salmon on top and spread the marinade over the salmon.

Let the marinade sit on top of the salmon for 15 minutes and then bake in the middle of the oven at 500 degrees Fahrenheit.

Potatoes:

After cleaning and partially peeling the potatoes, steam them for about 20 minutes until soft, but not so soft that they fall apart when you poke them with a fork. Set aside to cool at room temperature.

Asparagus:

After washing the asparagus and snapping off the tough end portions, steam them until tender, about 10-15 minutes. Set the asparagus aside on a plate to cool at room temperature.

Once the salmon and vegetables have cooled(about 30 minutes), arrange on a platter and place in the refrigerator until you are ready to eat.

Vinaigrette:

Whisk all the vinaigrette ingredients together and set aside until you are ready to eat. When you are ready to eat, whisk the vinaigrette again and pour over the potatoes, asparagus and salmon(pour most of it over the vegetables). Enjoy!

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Warmly,

Rachel

St. Patrick’s Day Food Ideas: Dairy Free Shamrock Shake

This dairy free creamy minty vanilla milkshake is a great St. Patrick’s Day Shamrock Shake tradition! We use a vanilla bean coconut base frozen dessert in place of ice cream and with the mint flavouring, it doesn’t really taste any different than a regular milkshake. For the whipped cream, we also use a coconut based whipped topping. We’ve also used canned coconut cream (not canned coconut milk-there is a big difference in the whipping component) in the past and that whips up nicely as well.

Ingredients:

Serves 1 large Shamrock shake or 2 smaller sized milkshakes

  • 2 1/4 cups dairy free vanilla ice cream or frozen dessert
  • 1 1/4 cup almond milk(or dairy free milk of your choice)
  • ½ tsp peppermint extract
  • 4-5 drops green food coloring
  • dairy free whipped topping of your choice
  • rainbow candy strip
  • optional: chocolate sauce

Blend all together in a blender and top with dairy free whipped cream and a candy rainbow strip. I sometimes also add chocolate sauce to the bottom of the glass.

Enjoy this St. Patrick’s Day treat with a delicious meal of St. Patrick’s Day Slow Cooker Irish Stew and Irish Freckle Bread.

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Thanks so much for stopping by!

Warmly,

Rachel

St. Patrick’s Day Food Ideas: Irish Freckle Bread

Are you looking for St. Patrick’s Day food ideas? Irish Freckle bread is a fun addition and a great St. Patrick’s Day recipe. It’s referred to as freckle bread because of the raisins or currants that are sprinkled throughout.

(This makes one very large loaf)☘️

Prep time:15 minutes

Dough rising time: 40 minutes

Baking time:40 minutes

Preheat oven to 375 degrees F.(after the dough has risen-see below)

For this recipe you will need:

hot water

2 Tbsp instant yeast

1 cup unbleached white flour + 4 1/2 cups unbleached white flour

1/3 cup maple syrup or honey

2 slightly beaten eggs

1 Tbsp Real Salt (or regular salt)

1/4 cup olive oil(or other type of cooking oil)

3/4 cup golden raisins (note: I have a child who doesn’t like raisins, so I have at times substituted cooked bacon and cooked onion for the raisins and currants)

1/2 cup dried currants

1 cup grated carrots

In a stand mixer or by hand mix thoroughly:

2 cups hot water

2 Tbsp instant yeast 

1 cup unbleached white flour

1/3 cup maple syrup or honey

Then add:

2 slightly beaten eggs

1 Tbsp Real Salt

1/4 cup olive oil(or other type of cooking oil)

3/4 cup golden raisins (note: I have a child who doesn’t like raisins, so I have at times substituted cooked bacon and cooked onion for the raisins and currants)

1/2 cup dried currants

1 cup grated carrots

Add 4 – 4 1/2 cups flour to the mixture to very slightly clean the sides of the bowl. If you add too much, it will be too dry- so just slowly add it at the last until the dough starts to pull away from the sides of the bowl as it is mixing. The dough should be sticky. Knead 5 minutes.

Shape into one free formed loaf or place in a large loaf pan. Put dough in a well oiled large bowl or loaf pan and set in a warm place with a damp tea towel over it to rise.

The dough after kneading and before rising:

It takes about 30-45 minutes in a warm place to rise to double in size:

If you’re making a free formed loaf, after the dough has risen, place it on a well oiled cookie sheet. I find it easiest to just put my well oiled cookie sheet on top of the bowl that the dough has risen in and then turn it all upside down and let the dough fall out onto the cookie sheet. I then shape the dough how I like it and put it in the oven.

Turn on the oven to 375 F. Bake for 30-35 minutes in the center of the oven. Enjoy!☘️. Enjoy this Irish Freckle bread with Slow Cooker Irish Stew and a Shamrock shake to complete your St. Patrick’s Day meal.

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If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account.

Thanks so much for stopping by!

Warmly,

Rachel