Food Fave: Corn Dog Bites

In an attempt to drag the summer out just a little longer, I tried making Jo Cooks’ corn dogs. They’re seriously out of this world. However, if you’re over the summer, don’t worry! They’re a great dish for football season too. (And you know how much we LOVE football…and food.) They’re super easy to make and will cost you less than buying the frozen ones at the store.

  • 6 hot dogs, cut in half
  • 12 lollipop sticks or wooden skewers (I was able to make them without the sticks, but feel to try them both ways)
  • Vegetable or canola oil for frying

For batter

  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ cup to ¾ cup milk
  • salt and pepper to taste

In a large Dutch oven or sauce pan, pour the oil to a depth of 4 inches and heat to 350 degrees F. Slice each of the dogs in half and skewer on the sticks, (if you’re using the sticks, obviously).

In a bowl, combine all the batter ingredients and whisk. If you’re using sticks, I found it easier to pour the batter in a long glass. If not, a wide bowl will do. Dip each hot dog into the cornmeal batter to completely cover the hot dog. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup (Heinz, duh) and/or mustard.

mini-corn-dogs-5  damn delish

 

Happy Eating, XO.

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Pesto Chicken & Tomato Kabobs

It’s officially the season to get to grilling and dining alfresco! (Thank God!) And although it’s easy enough to just throw burgers or steaks on the grill with some veggies, it’s time to mix it up a bit. But don’t worry, these kabobs have just as much yumminess in them! They’re perfect and quick for a summer BBQ, right along with this refreshing lemonade spritzer.

  • 1 pack of skewers (if you’re using wood ones, be sure to soak them in water for at least a half hour before grilling)
  • 4 chicken breasts, cubed
  • 1 large package of cherry tomatoes
  • 1 package of pesto sauce (Knoll’s instant pesto sauce is perfect)

Soak the skewers for at least a half hour before grilling. (I know I’ve already said this but it’s super important! I didn’t do this the first time I used skewers and they burnt to ash, obviously…). While the skewers are soaking, mix the pesto sauce according to package instructions. Marinate the chicken in the sauce in a plastic bag for a half hour. (Feel free to do it longer for a bolder flavor.)

When you’re ready to start kabob-ing, layer the chicken and tomatoes on the skewers and put directly on the grill. Let them cook for a total of 20 minutes, rotating every 5 minutes.

Pesto chicken & tomato kabob

Happy Eating, XO.