Spiral Dogs

After seeing this on {Reddit} earlier in the week, I couldn't stand another day without trying this!  I am blogging about it because, well everyone on Pinterest should see this, and I don't know how to Pinterest Videos.  In fact, my husband sent me an email stating I needed to "Pinterest the shit out of this".  So, please help me by re-pinning if you too want to try these amazing dogs!

This is why you too will want to spiral cut your next hot dog!

Needed elements: knife, wooden skewers, hot dogs

Put the hot dog on the wooden skewer

It should be pretty much in the center

Cut through the dog to the skewer.  Make sure to angle your knife.

Roll the dog, continuing to slice til the end

Remove from skewer.  You'll see it's all connected and springy!

Prepare all that you intend on grilling

Grill them (YES, it is Valentine's Day and the Xmas lights are still festively lighting the grill area)

Look at all the surface area that was properly warmed and toasty goodness

THE BEST PART!!!!  THE CONDIMENTS FILL IN THE SPIRAL 'cracks'

Amazingness in a bun!  You'll never want another simple grilled dog!





I am not the originator of this idea, I just took pictures instead of a video.  The idea came from here.

Tropical Chicken Tacos

Saturday, while getting my hair done, I found a new magazine, that I wanted to try about 7 recipes out of.  So, I took it home with me.

Magazine:  "Clean Eating"
April/May 2012

Page 51

Tropical Chicken Tacos

Marinade:

1 jalepeno pepper, seeded and minced

1/2 cup low fat coconut milk

1/4 cup minced red onion

3 Tablespoons minced pineapple

1 tsp ancho chile powder

1/4 tsp sea salt

1/4 tsp fresh ground black pepper

4 - 4oz chicken breastes

Salsa:

1 jalepeno pepper, seeded and minced

3 cups cubed pineapple

1 loosely packed cup fresh cilantro, chopped

1/4 cup minced red onion

1/4 cup toasted unsweetened coconut

1/8 tsp salt

For Tacos:

12 - 6" corn tortillas

Instructions:

1.  In large mixing bowl or zip lock bag combine all ingredients for marinade.  Marinate at room temperature for 30 minutes or overnight in the Refridgerator(NOTE: Chicken should not marinate for more than 8 hrs)

2.  Meanwhile, prepare the salsa, cover and refrigerate until needed( Salsa can be prepared up to 1 day in advance)

3.  Heat a grill or a grill pan(use some safflower oil if using a pan).  Cook chicken until throroughly cooked through (about 12 minutes).   Remove from heat; transfer to a cutting board let rest for 5 minutes, then slice up and divide among tortillas.

Top each with salsa!

The salsa bowl, almost gone!

a half eaten taco

I WILL make this recipe again.

I can't wait to make the other 6 recipes from this magazine that I am excited about!