Move on over traditional chicken salad, because this Crunchy Chinese Chicken Salad is everything you’ve ever dreamed of. It marries flavor, texture, and gives it an Asian twist that is undeniable and quite additive. It’s a sure fire hit at any get together this Summer.
While I’m notoriously not a fan of hotdogs, the rest of my family is. Pretty sure, if allowed, two of my four children would eat them everyday and possibly, quite happily, turn into one. Being the hot dog snob that I am, I will only eat two brands, and I can’t stand them doused with condiments. In an effort to practice what I preach to my children and ‘try new things’ I decided to hunt down something to do with them, some recipe that I would actually enjoy. Oven baked hot dogs quickly became my best hot-doggy friend. Instead of a hot dog on a limp bun, I’m now into crunchy sandwich territory, and it’s heavenly. While these may look like typical chili-dogs, they’re actually cleverly disguising the satisfying outer crunch that protects their delicious insides.
Seriously, about that crunch, you probably want to eat them using a knife and fork. I did say I was a hot-dog snob, right?! With these I am finally one satisfied snob.
Oven Baked Hot Dogs
recipe adapted from Alyssa B. Young
- 8 hot dogs
- 8 hot dog buns
- 1 can of chili, or leftover homemade chili
- 1/2 an onion, diced
- cheddar cheese
- stone ground mustard
- dill relish
- Line the inside of hot dog buns with mayonnaise and mustard. Evenly add the relish. Fill with hot dogs and squeeze the stuffed buns into a 9×13 baking pan.
- Top hot dogs with chili, diced onion, and cheese. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
- Carefully remove from the pan with a spatula and serve.