Monday, June 7, 2010

Reuben Dogs and Zucchini with Lemon & Thyme

I dreaded getting up this morning when I realized the weekend was over. By the time I got into work, coffee in hand, thankfully I was feeling more like myself. It was exciting thinking about Andy today knowing that he was beginning his new position at work. It feels so good to have both of us enjoying our jobs and more importantly our lives here in Durham.

This was a really delicious meal to end the day!

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  • 1 can sauerkraut, rinsed and drained
  • 4 large beef hot dogs
  • 3 Tbsp Greek yogurt or sour cream
  • 2 Tbsp ketchup
  • 1 tsp sweet smoked paprika
  • 1 dill pickle spear, chopped
  • 4 slices Swiss cheese
  • 4 good-quality hot dog rolls, split
  1. Preheat an outdoor grill or griddle pan to medium-high. In a small saucepan, warm the sauerkraut on the grill or over medium heat. In a medium skillet, bring 1 inch of water to a boil. Add the hot dogs and parboil on the grill or over medium heat to heat through, about 5 minutes.

  2. While the dogs heat through, in a small bowl, combine the sour cream, ketchup, smoked paprika and pickles.

  3. Split the dogs lengthwise but do not cut all the way through, butterflying them open. Place them cut side down on the grill or griddle and crisp up the casings, 2 to 3 minutes. Cover each dog with a slice of swiss cheese folded to cover the dogs evenly. Cover the grill or griddle with a loose foil tent to melt the cheese.

  4. Set the cheesy dogs into the rolls and top with a slather of sauce and the sauerkraut.

Recipe courtesy of Rachael Ray

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For the zucchini: In a large skillet, over medium heat, sauté two quartered and chopped zucchini in a little EVOO. Add salt and pepper while cooking and occasionally stir. Finish with fresh thyme and the juice of half a lemon. (Everyday Food, April 2010)

1 comment:

whataboutsummer said...

Love Rachael Ray's recipes! looks good
Katherine