Summertime Macaroni and Cheese

What says summer more than hotdogs?  I really was in the mood the some hotdogs today, but macaroni and cheese was already on the menu.  So, why not both?  I didn't see a reason why not!
Also, it's been really hot here in Philly, so this is for stovetop, but if it's cooler where you are, feel free to throw it in the oven!

Summertime Macaroni and Cheese

Summertime Macaroni and Cheese

Ingredients
1 pound hotdogs, sliced
1 onion, diced
2 Tbsp. butter
8 ounces shell macaroni
2 cups milk (I used skim)
3 Tbsp. flour
1/2 tsp. black pepper
1 Tbsp. ground mustard
2 cups sharp cheddar cheese
1 cup canned french fried onions, optional
1/2 cup fresh tomatoes, diced, optional

Preparation
If you plan to use the french fried onions, preheat broiler, if it's too hot, that's fine too.
In a large pot, cook pasta according to directions.  Drain.
Meanwhile, in a large skillet, saute butter and onions over medium heat.  After about one minute, add in hotdogs. Cook until onions are translucent.  Set aside.
Using the same skillet, combine milk, flour, pepper, and mustard, whisking constantly.  Cook for about four minutes, or until thick.  Remove from heat and whisk in cheese.
Combine cheese mixture, pasta, and hotdog mixture in large pot.  Mix well.
*If putting macaroni and cheese in the oven, transfer to casserole dish and top with french fried onions. Broil 3-4 minutes.
Top with fresh tomatoes if using.
Enjoy!

Recipe Adapted from Cooking Light

Spaghetti with Tomatoes, Hot Dogs, and Parsley

Today I decided to use hot dogs as my protein in dinner because they are super fast, mostly because they're already cooked.  I had success with the last time I used hot dogs with my pasta dish and this one turned out relatively successful.
I didn't have some of the ingredients because the tomatoes I bought last week had gone bad so I used canned tomatoes and I also used dried parsley instead of fresh.  It turned out okay, however I didn't feel like there was enough sauce to cover the amount of pasta used.  Next time I would add a can of sauce as well.

Spaghetti with Tomatoes, Hot Dogs, and Parsley

We had a candlelit dinner!

Spaghetti with Tomatoes, Hot Dogs, and Parsley

Ingredients:
1/4 cup olive oil
1 cup onions, diced
2 cloves garlic, minced
3/4 tsp. red pepper flakes
4 Tbsp. tomato paste
1 (28 oz.) can diced tomatoes, with juice
1 cup water
3/4 tsp. salt
1/2 pound hot dogs, cut into 1/2 inch rounds
1 pound dried spaghetti
1 tsp. parsley
1/2 cup grated parmesan

Preparation:
Set a large saute pan over medium-high heat.  Add olive oil and, when hot, add the onions, cook, stirring occasionally, until slightly softened, about 3 minutes.  Add the garlic, parsley, crushed red pepper, and tomatoes (not the juice) and cook 2 minutes.  Add the tomato paste and stir to coat evenly.  Add 1 cup water and tomato juice and stir well.  Add the hot dogs and simmer for about 5 minutes, or until the hotdogs are heated through.
Meanwhile, add the pasta to a pot of boiling, salted water and cook for about 8 minutes. (The pasta should be very al dente.)  Remove the pasta from the cooking water and add to the pan with the hot dog sauce.  Stir well to coat.  Season the pasta with salt and garnish with cheese.
Enjoy!

Recipe adapted from Food Network

Frankfurters and Noodles

Doesn't "Frankfurters and Noodles" sound fancier than Hotdogs in spaghetti?  Well, that's what I made last night!  I found a great recipe in my Culinary Institute of America cookbook that took hot dogs to the next level!  They were cooked in onion and tomatoes with Italian spices and then added to the pasta.  I was a little skeptical, but it turned out really good!  Who knew?

Hot dogs, onions, and spices!

The finished product!

Frankfurters and Noodles

Ingredients:
1 pound frankfurters, cut in half diagonally
1 small onion, chopped
1/2 tsp. basil
2 Tbsp. butter
1 can cream of celery soup
1/2 cup milk
1 (15 oz.) can diced tomatoes, drained
2 cups wide egg noodles, cooked
2 Tbsp. chopped fresh parsley

Preparation:
In a large skillet, brown frankfurters and onion in butter over medium high heat.  Cook until onion is translucent.
Stir in basil, cream of celery soup, milk, and diced tomatoes.  Heat through, stirring occasionally.
Add pasta, tossing to coat.  Spoon into bowls, topping with parsley.
Enjoy!

Recipe adapted from Culinary Arts Institute Cookbook