Friday, July 17, 2015

Mexican Corn Salad


Serving: 6
Ingredients
4 cups of corn
3 tablespoons of mayonnaise 
2 tablespoons of lime juice
1/4 cup of cilantro
1 teaspoon of chili powder
3 tablespoons of olive oil
1/2 cup of chopped red onion

Directions
1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 
2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.
3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 
~This dish can be served hot or cold~

Sunday, July 5, 2015

Slaw Dog


Serving: 7
Ingredients
1 (14 oz) package of Hot Dogs
1 (12 oz) package of Hot Dog Buns
2 cups of finely chopped coleslaw
1/2 cup of diced scallions 
2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)
3 tablespoons of ramen noodles
1 tablespoons of sesame seeds

Directions
1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 
Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 
Your hot dogs will be ready once the outside begins to crack. 
2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 
3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 
4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 


Friday, July 3, 2015

Turkey Bacon Hot Dog


Serving: 4
Ingredients
1 package of Jack's 'Sweet Italian' Beef Sausage
1 (8 oz) package of turkey bacon
1 (12 oz) package of Hot dog buns
1/2 cup of onion crunch
1 avocado
3 tablespoons of olive oil
Barbecue sauce to taste

Directions
1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 
2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 
Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 
They will be ready once the outside begins to crack. 
3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 
4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 
5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top. 

Wednesday, July 1, 2015

California Hot Dog


Serving: 7
Ingredients
1 (14 oz) package of Hot Dogs
1 (12 oz) package of Hot Dog Buns
1/2 cup of Alfalfa Sprouts
1 package of Sabra's Guacamole 
1/2 cup of diced Cherry Tomatoes
Sriracha to taste
Mayonnaise to taste 

Directions
1. Option One: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 
Option Two: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn the hot dogs every 1-2 minutes in order that they cook evenly. 
Your hot dogs will be ready once the outside begins to crack. 
3. Open your hot dog buns face down, either on a grill or skillet and toast for 30 seconds. 
4. Add a scoop of guacamole, diced tomatoes and alfalfa sprouts to each hot dog. 
5. Lightly squeeze a thin layer of mayonnaise over your hot dogs. 
6. For extra flavor add sriracha to taste. 


Tuesday, June 30, 2015

Sautéed Mushrooms and Onions Hot Dog


Serving: 7
Ingredients
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

Directions
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

Ingredients
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

Directions
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.