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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Crunchy Chipotle Hot Dogs 

Paleo Crunchy Chipotle Hot Dogs 

Paleo Crunchy Chipotle Hot Dogs 

With Pickled Jalapeños, Caramelized Onions, Cilantro, Apple Cider & Purple Potato Chips

I have a huge weakness for Jackson’s Honest Apple Cider Vinegar Chips. They are deadly and a great way to consume healthy fats—their a win, win.

I have a huge weakness for Jackson’s Honest Apple Cider Vinegar Chips. They are deadly and a great way to consume healthy fats—their a win, win.

Serves: 6 hotdogs 

Ingredients:

For the Pickled Jalapeños: 

  • 3 large jalapeños, thinly sliced 

  • 1 garlic clove, smashed

  • 1/2 cup white vinegar 

  • ½ cup water 

  • 1 tablespoon honey

  • 1 tsp sea salt

For the Caramelized Onions: 

  • 1 yellow onion, thinly sliced lengthwise

  • 1 tablespoon ghee

  • 1 pinch of salt

  • 1 tablespoon chicken bone broth 

  • 1/2 tablespoon red wine vinegar

For the Chipotle Mayo: 

  • 1 egg, at room temperature 

  • 1 cup avocado oil

  • 2 limes, juiced 

  • ½ tsp fine sea salt

  • 1 tsp chili powder

  • 2 tsps smoked paprika

  • 2 tsps chipotle paste, I used Olo’s 

For the Hot Dog Buns: 

  • 2 ¼ cups cassava flour

  • ⅓ cup psyllium husk powder

  • 8 large eggs

  • 1 cup applesauce, unsweetened 

  • 2 teaspoon baking powder

  • ½ tsp apple cider vinegar 

  • ½ teaspoon sea salt

  • 1 egg, whisked for the egg wash

Directions:

For the Pickled Jalapeños: 

  1. Add all the ingredients to a class jar and stir well. Refrigerate for 30 minutes or up to 2 weeks. 

For the Caramelized Onions: 

  1. Heat the ghee over medium heat in a medium saucepan or skillet. Add the onion to the pan and stir frequently until the onions are soft and turning translucent, about 3 minutes. Season with a pinch of salt.

  2. Reduce head to medium-low and continue cooking the onions for 35 minutes (until golden brown), stirring every few minutes (to prevent the onions from burning or sticking to the pan).  

For the Hot Dog Buns: 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Add the cassava flour, psyllium husk, eggs, apple sauce, baking powder and salt to a food processor and pulse until the dough is smooth. Let the dough sit for 5 minutes to thicken up.

  3. Divide the dough into 6 even dollops and place on a large, prepared baking sheet. Shape the dollops into hot dog buns. Generously brush the egg wash over the tops of the buns. 

  4. Bake for 20-25 until the tops are golden brown. Remove from oven and set aside to cool. Once cool, cut down the middle. These buns are dense so I like to scoop some of the bread out so there is more room for my hot dog.

For the Chipotle Mayo: 

  1. In a food processor, add the egg and 1/4 cup oil. Pulse on low until well combined. Leave the food processor on low, while you slowly (VERY SLOWLY) pour the remaining 3/4 cup oil. (If you pour too quickly the oil will not emulsify and you will have liquid mayo).

  2. Add in the remaining ingredients and pulse until smooth and well combined. Adjust salt to taste. Set aside or refrigerate in an airtight container for up to a week.

Additional: 

  1. Fire up your grill (or cast iron skillet) and start cooking the hot dogs. Once the hotdogs are cooked, transfer the hotdog into the bun. Top with chipotle mayo, onions, jalapeños, cilantro and potato chips. Enjoy! 

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