Summer Recipes to Try at Your Next Cookout
Do you need some recipe inspiration for your next cookout? The old hot dog in bun not doing it for you anymore? Or, maybe, you've just purchased our Party Pack of 10 dozen hot dogs and you want some fun, creative ways to spruce of your party that people of all ages will enjoy.
© Rachael Ray
Hot-Dog-a-Bobs
Ingredients
- 2 Packs of Gourmet Savage Wiener hot dogs
- Whole Dill Pickles
- Whole Grape Tomatoes
- Tater Tots
Directions
- Thread the hot dog chunks on the skewers, followed by the chunks of dill pickle, whole grape tomatoes and defrosted Tater Tots.
- Spray the grill with cooking spray and grill until the Tots are crisp and the dogs are hot. Drizzle with yellow mustard and ketchup and serve.
Taco Hot Dog
Ingredients
- 2 packs of Gourmet Savage Wiener hot dogs
- 1/2 cup red onion, finely diced
- Salt and pepper
- 1 avocado, pitted, peeled and smashed
- 1 tomato, seeded and chopped
- Juice of 2 limes
- 3 tablespoons chopped cilantro
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup salsa
- 8 6-inch flour tortillas
Directions
- Heat a griddle or grill over medium heat. Bring about 1/2-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
- Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions.
- Combine the avocado, tomato, lime juice and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
- Put some salsa and guacamole down the center of each tortilla, leaving a 1/2-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with cheese and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas. Spray with cooking spray and grill for a few minutes on each side until brown and crisp.
Cheesy Hot Dog Casserole
Ingredients
-
(8 ounce) box elbow macaroni, freshly cooked and drained
- 1 pack of Gourmet Savage Wiener hot dogs, sliced into rounds
-
2 1⁄4 cups American cheese or 2 1/4 cups Velveeta cheese, shredded
-
5 tablespoons unsalted butter
-
1 small onion, very finely chopped (about 1/2 cup)
-
1⁄4 cup all-purpose flour
-
2 cups milk
-
1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon salt
Directions:
- Preheat oven to 350 F degrees.
- Grease a 2-quart casserole.
- Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
- Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
- Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
- Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
- Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
- As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
- Stir to gently to combine.
- Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned.