Tuesday, June 30, 2015

Sautéed Mushrooms and Onions Hot Dog

Serving: 7
1 (14 oz) package of Hot Dogs
1 (8 oz) package of sliced 'Baby Bella' mushrooms
1 small brown onion
1/4 teaspoon of crushed garlic 
3 tablespoons of olive oil
1 (12 oz) package of Frankfurter rolls
Mustard to taste

1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Four Ultimate Hot Dog Recipes

In honor of the 4th of July, Seven Bites will be posting 4 unique hot dog recipes to try out at your barbecue. Happy Holidays!!
1. Sautéed Mushroom and Onions Hot Dog

Tuesday, June 23, 2015

Skinny Goat Cheese Pesto Wraps

Serving: 6

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)
1/4 cup of Pesto Sauce
1 Avocado
1/3 cup of chopped onion
Salt to taste
Pepper to taste
6 whole wheat tortilla wraps

1. In a small bowl mash the avocado. Add salt and pepper to taste.
2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 
3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 
4. On a medium-low heat melt the tortilla until both sides become golden brown.