VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
(Source: mytoneitup.com recipes and Pinterest and best products.con and spokane valley partners and China dragon photo and Pick n pay and foodiecrush photos and eventful photo and good housekeeping photos and Patrice Burkhardt video and lovinartnlife video and Incontroll1 video and country living.com)
•••••THE LAZY DAYS OF SUMMER๐!!
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
••••GRILLED HOT DOGS ๐ญ!!
YIELDS: 8 servings
INGREDIENTS
8 hotdogs
1 package hotdog buns
Zesty Pickle and Onion Fixin'
4 finely chopped pickles
1/4 finely chopped small white onion
3 tbsp. fresh flat-leaf parsley
2 tbsp. whole-grain mustard
Kosher salt
Black pepper
Tangy Horseradish Fixin'
3 tbsp. prepared horseradish
2 tbsp. sour cream
1 tbsp. white wine vinegar
1 tbsp. mayonnaise
1 tsp. sugar
1/4 head finely shredded purple cabbage (about 2 cups)
1 finely copped scallion
1 grated large carrot
2 tbsp. chopped fresh dill
Kosher salt
Black pepper
Spicy Chiles Fixin'
1 c. white wine vinegar
2 tbsp. sugar
1 tsp. coriander seeds
1/4 tsp. kosher salt
2 thinly sliced Fresno chiles
1 thinly sliced medium red onion
DIRECTIONS
Grill 8 hotdogs over medium-high heat, turning often, until slightly charred and heated through, 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following fixin’s.
Make Zesty Pickle and Onion Fixin': Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with kosher salt and black pepper. Makes about 2 cups.
Make Tangy Horseradish Fixin': Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), scallion, carrot, and fresh dill. Season with kosher salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.
Make Spicy Chiles Fixin': Bring white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.
(Source: intelligenceforvyourlife.com and webtalk.com and Pinterest and google photos and kappboom wallpaper and Well Done photos and RiveriaMaisonMovies video Art & Taste video and The Wendy Williams show video and My Hapinesz video and Akela73 photo and Wendy Williams and Kelsey Nixon)
(Source: LinkedIn and google photos and Well Done photos and map boom wallpaper photos and watch mojo.com video and learn English free video and Crash course video and KXAN news video and abc news good morning America video and Getty images)