Can you believe there is only one month of Hot Dog Friday left? Just one more month until we turn our air conditioners off and start talking about pumpkins and apple cider.
This weeks hot dog is not fancy or original -- but it's certainly a classic that I had to include.
My boyfriend told me yesterday that when he was a little boy his dad used to take him to 7/11 for a chili cheese dog and a Slurpee before they went to the comic book store. "I was soooooo happy," he said. "We called them 'chili death dogs.'"
For me, chili cheese dogs remind me of the first baseball game I ever went to. I was with my grandpa and we had just driven from Connecticut to DC to drop off my things at my new apartment for my summer internship. We dumped off all my stuff and headed to a Nationals game. First baseball game and first night in DC. (I never left)
I think chili cheese dogs hold a special place in everyones heart. Right?
Then again, as we know, I clearly like hot dogs more than your average bear.
This recipe comes from "In the Wabe" a gorgeous photography and food blog I just found. After baking them in the oven like she suggests, I may never cook a chili cheese dog any other way.
Note: I used Amy's Organic Chili, with tofu (I actually prefer it), turkey dogs and light mayo.
Oven Hot Dogs from "In the Wabe"
8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. 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.
Remove hot dogs carefully with tongs or a spatula. Be careful my got stuck to the foil a little bit.