Tag Archives: grilling

Reuben Dog’s

Change up your hotdog game with this one!  Many people are stuck in the same rut when it comes to the ol’ hotdogs & hamburger toppings.  So move over ketchup and mustard and say hello to a mash-up of this grilling staple with your favorite deli sandwich!

 Your family will thank you, your guests at your next cookout will love you and you can give yourself a pat on the back!  *and it’s soooo easy too!! Sshhhhhhh…..

*If you’re feeling a bit more “south of border”, than please try my Sonoran Hotdogs..also a great crowd pleaser!

The Starting Lineup

  • 1 pckg hotdogs (I love Hebrew National)
  • 1 pckg/jar Sauerkraut, drained well (I love Boars Head in the deli section)
  • 1/2 pound deli Pastrami
  • Swiss cheese slices 
  • Dill pickle slices
  • 1 pckg hotdog buns

Simple Russian Dressing

  • 1/2 cup mayonnaise 
  • 1/4 ketchup 
  • 2 hefty Tbsp sweet pickle relish
  • Salt & pepper, to taste

    Yes…I forgot the darn pastrami for the pic, I know.

Let this super easy recipe begin!!  Start up the grill, heat up a pan or turn on your ovens broiler.  

Next wrap each hotdog in a slice of the deli pastrami, place seam side down, continue until all are wrapped.

Simple Russian Dressing:  In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish and the salt and pepper to taste.  Toss with the drained sauerkraut.  Cover and set aside.

Now that your cooking element is hot and ready to go, place the pastrami wrapped hotdog (again, seam side down) and brown all sides.  *once the “seam-side” is browned, it almost creates a seal so that the pastrami will not unwrap itself. 

Now if you prefer, feel free to toast the hotdog buns (or not), then place a slice of Swiss cheese down followed by the hot, browned pastrami-dog over top (will help to melt the cheese).  Top with a good helping of the Russian dressed sauerkraut and a dill pickle slice!  We like to serve ours with a batch of homemade fries or chips and a cold beer, enjoy!! 

Buffalo Chicken Kabobs w/ Grilled New Potatoes (& easy blue cheese dressing)

I’m pretty sure I’ve never (ever) met a person that doesn’t like buffalo wing sauce.  Now some may like it on crispy drumette wings, some that prefer it on the battered boneless variety, but everyone just loves that sauce!  Unfortunately, most of us cannot eat that way everyday, so how about combine those great flavors into a healthier grilled recipe!

My lighter, summertime go-to is a full meal that is chocked full of protein, vegetables and even a light(er) Bleu cheese dressing!  So you will feel full without the guilt!  

*If you prefer ranch over Bleu cheese than go right ahead.

*Use whatever vegetables you prefer on your kabobs.

*Can be made outdoors on the grill or even on a stovetop grill-pan.

*If you don’t have buttermilk on hand, combine 1 cup of regular milk with 1 tbsp of either white vinegar or lemon juice, stir.  Let sit for 5 minutes.  Done!

The Starting Lineup
Chicken

  • 2lbs chicken (breasts, tenders or thighs), cut into 2″ cubes
  • 2 Bell peppers (any color)
  • 1 red onion
  • 8 oz Frank’s Red Hot Sauce
  • 1/2 stick butter
  • Salt & Pepper

Potatoes

  • 2 1/2lbs New/Red Potatoes
  • Extra virgin olive oil
  • Celery Salt

Bleu Cheese Dressing

  • 8oz reduced fat Blue cheese crumbles
  • 8oz light sour cream
  • 1/2 cup buttermilk 
  • Salt & pepper

Garnish (optional)

  • Celery, VERY thinly sliced
  • Green onions, sliced
  • Jalapeños, sliced 

SAUCES:  

Buffalo Wing Sauce:  In a small pan or in the microwave melt the butter.  Whisk in the bottle of Frank’s Red Hot Sauce and set aside.

Easy Bleu Cheese Dressing:  In a small bowl, whisk together the Bleu cheese crumbles, sour cream and buttermilk.  Salt & pepper to taste, cover and transfer to the refrigerator till needed.

Start by rinsing and cutting the vegetables and the chicken into kabob-sized pieces. 

Skewer and salt & pepper to taste.  *If using bamboo sticks, make sure to soak the skewers in water for 20 minutes prior.   If using metal skewers, make sure to lightly coat in oil so the meat doesn’t stick.
Meanwhile, bring a pot of salted water and the potatoes to a boil.  Cover and simmer till just fork tender (about 20 minutes).  Transfer the par-cooked potatoes to a bowl and drizzle with extra virgin olive oil and the celery salt to taste (about 1 tsp).

With either the outdoor grill or your grill pan indoors, heat to medium-high heat and make sure to oil the grill grates or pan.  Once ready to go, start your kabobs and cook through (15-20 minutes).  Transfer the kabobs to a tray and brush on the buffalo wing sauce.  *You can start to brush the sauce on during the last few minutes of grilling, just add a little at a time and finish once done to avoid flare ups.Next, add the potatoes to the grill/pan and turn often for 10 minutes, until crisped up.


SERVE:  On a large serving platter, lay out the grilled potatoes and drizzle on the Bleu cheese dressing you made earlier and sprinkle on the celery, green onions, jalapeños.  Top with the buffalo chicken kabobs (you can remove from the skewers if preferred) and serve with the remaining buffalo wing sauce for dipping. 

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