Keto Chicago Hot Dogs Food

KETO CHICAGO HOT DOG WITH ROMAINE LETTUCE BUN

Steps:

• Fill a saucepan halfway with water and bring to a boil over high heat.
• Add the hot dog and cook for 5 minutes.
• Remove from the heat.
• Place hot dog, tomato slices, dill pickle spear, pickle relish and onion in lettuce leaf.
• Top with mustard, sport pepper and celery salt and serve.

CHICAGO HOT DOG SALAD

Steps:

• Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
• Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
• Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

CLASSIC KETO CHICAGO HOT DOG RECIPE

Steps:

• Start by steaming your hot dogs and then your buns until heated through.
• Place a hot dog in each bun and add a tablespoon of relish and one of diced onion. Add a pickle spear, tomato slices, and sport peppers.
• Finish it off with a little mustard and a sprinkle of celery salt on each one. Then dig in and enjoy!

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

CHICAGO-STYLE HOT DOGS

Steps:

• Prepare your grill for grilling.
• Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
• Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
• Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
• Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
• Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!

CHICAGO-STYLE HOT DOGS

Steps:

• Simmer frankfurters in beer or water for approximately 10 minutes.
• Warm buns in microwave, until slightly warm and soft.
• To assemble hot dogs, place frank in each bun.
• Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
• Sprinkle with celery and poppy seeds.
• Serve.

LOW CARB CHICAGO SYLE HOT DOGS

Steps:

• Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
• While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
• Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
• Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.