Khloe Rose, 2nd Grade Cook is back with her latest recipe: Bacon Wrapped Cheese Dogs. It’s an easy and simple recipe sure to please kids of all ages!
Bacon Wrapped Cheese Dogs
16 oz package cheese hot dogs (10 hot dogs)
10 slices bacon
10 hot dog rolls
Remove hot dogs from the package.
Lay a slice of bacon on a flat surface. Place one end of the hot dog at a 90° angle on the end of the bacon slice.
Roll hot dog and bacon together, turning hot dog slightly as you go so that the slice of bacon covers the entire length of the hot dog. Secure bacon on both ends with toothpicks, ensuring the bacon covers the ends of the hot dog.
Arrange hot dogs on in a single layer in the air fryer and cook at 400℉ for 12-15 minutes, flipping once, or until bacon is cooked to desired crispness. Cooking may take longer depending on the thickness of the bacon and the size of the hot dog. Check frequently to avoid overcooking.
Place one hot dog in each bun and serve immediately.
10 servings, 300 calories per serving
Hack: If using regular hot dogs, slice each hot dog in half the long way. Place 2 half slices of cheese on one side, place the other side on top of the cheese and wrap with bacon.
Hack: Leftover hot dogs can be stored in the refrigerator in a tightly sealed container for up to 5 days. They can be tightly wrapped and frozen for up to 4 months.
Hack: Hot dog rolls can be tightly wrapped and frozen for up to 3 months.
Hack: To get the Pampered Chef Air Fryer, click here!
Hack: To see more videos from Khloe Rose and her friends, check out our YouTube channel! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
This simple healthy coleslaw is mayo-free, vegetarian and low in calories. It’s quick and easy to make and has a fresh taste the whole family will enjoy!
Simple Healthy Coleslaw
Simple Healthy Coleslaw
2 tbsp olive oil
2 tbsp apple cider vinegar
1½ tsp spicy brown mustard
1½ tsp honey
1½ tsp celery salt
Salt and pepper to taste
2 tbsp slivered almonds (optional)
1 jalapeno pepper, minced
1 green onion, thinly sliced
1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
⅓ cup grated carrots
In a small bowl, combine oil, vinegar, mustard, honey, celery salt, salt, pepper, almonds, jalapeno pepper and green onion. Set aside
Place red cabbage, green cabbage and carrots in a medium-size mixing bowl. Drizzle oil mixture over the top of the vegetables and toss to coat.
Serve immediately.
3 servings, 124 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Check the produce department for loose carrots so you don’t have to buy an entire bag. If you don’t see them, ask a clerk if they’re available.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!
Summer Squash Sausage Skillet
Summer Squash Sausage Skillet
water
2 Italian sausage links (6 oz)
1 medium summer squash (12 oz)
½ Vidalia or sweet onion
4 tbsp butter
½ tsp dried thyme
½ tsp dried rosemary
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat. Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.
While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.
Remove sausage from skillet and turn heat to medium-low. Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet. Allow butter to melt and add squash and onion. Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes. Add more butter, if necessary, to keep the food from sticking.
While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.
Serve immediately.
3 servings, 405 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.
Chinese style pancakes with eggs & chives is a traditional dish made from dough instead of the batter pancakes that are generally served in other countries.
Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)
2 cups all-purpose flour
1 tsp baking soda
½ – ¾ cup water plus more for soaking noodles
8 ounces angel hair rice noodle
3 cups chopped fresh chives** (5 oz)
1” ginger knob
3 eggs
5 tbsp vegetable oil, divided
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp oyster sauce
1 tbsp white pepper or to taste
1 tbsp sesame oil
Salt to taste
Measure flour and baking soda into a medium mixing bowl. Slowly add water until it forms a soft dough. Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.* Allow to rest for 20 minutes.
Cover rice noodles with hot water and allow them to soak for 20 minutes.
Finely chop chives and ginger, set aside. Beat eggs well in a small bowl.
Heat 3 tbsp vegetable oil in a saute pan or wok. Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.
Remove from the pan and allow it to cool slightly. Chop the eggs into small pieces and add to the chive and ginger mix. Cut the rice noodles into ½” pieces and add to the mixture.
Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture. Stir to combine.
Divide dough into 6 portions and roll into balls. Dust surface of counter with a small amount of flour and roll each ball into a 7” circle. Place an equal amount of the filling mixture into the center of each circle. Fold over and press the edges to seal.
Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan. Cook pancakes in batches, flipping several times until both sides are golden brown.
Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.
*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake. Only use flour if the mixture is too wet to form a soft dough.
** I substituted green onions in this recipe
6 servings, 470 calories per serving
Hack: Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!
Hack: Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and frozen for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Mix together blue cheese dressing and hot sauce. Set aside.
Allow pork chops to rest a room temperature for 30 minutes prior to cooking. Dry with paper towels. Sprinkle with salt and pepper, if desired.
Heat olive oil over medium heat. Add pork chops and cook for 3 minutes and flip. Cook for an additional 3-4 minutes or until the internal temperature is 145℉. Remove from the pan.
Add celery to the pan and saute for 3 minutes. Move celery to the side and return chops. Cover each chop with equal amounts of celery. Divide blue cheese dressing mixture evenly over pork chops. Cover each chop with one slice of swiss cheese.
Cover pan with a lid, remove from heat and allow to rest for 3 minutes or until cheese is melted.
