We’ve always been a fan of Hebrew National all-beef hotdogs, so when given the opportunity to host a party and share the kosher love with friends, we jumped at the chance.
Keep reading for three new relish recipes and your own chance to win a trip for 2, courtesy of Hebrew National!
Hebrew National Hot Dogs have such a terrific flavor, they’re always stocked in the fridge. There’s no beating the quality for the price, and we love them so much, you could use a bun, but you really don’t have to (we did use buns for this gathering, but be sure to go gluten-free or without when you’re really watching your blood sugar and gluten! These dogs are so delicious, you can go bread-free and you’ll never miss it).
The party is just heating up, as you’ll see the prep-work and the fun coming together.
Great times! Clockwise, from top left: Hebrew National Hotdogs are so delicious and filling, leftovers won’t exist; 11-year-old preps the dogs for cooking fabulosity; balloons and favors in red, yellow and orange mirror the colors of the condiments and keeps the party warm and inviting; table decked out with chili and an amazing tuna salad; someone’s excited about dinner; condiments and fancy cheesy mac await eager tummies; my hard-working baboo cooking dinner; my sweetheart and his best friend talk about world peace through a superior all-beef product.
My oldest three kids are away at a camp as counselors, so this presented the perfect opportunity to bring in the “11 and under” crew for a fun time on a really hot day (and hang out with their cool parents, too). We grabbed a can of helium, three colors of balloon and kept the color scheme warm to match the weather outside.
Companionship is always warm and fun, especially in the comfort of a room filled with friendship.
The party is in full swing! Clockwise, from top left: Tween friends discuss important girl things; younger brother listens eagerly when the conversation turns to outdoor fun; sweet baboo considering the deliciousness of the meal he’s about to grill; friends gather around the table for fun times and memories.
We have such a blast when we get together. These good friends of ours meet up with us for game nights fairly regularly, and our kids are all good friends. I tried to honor Yvonne’s wishes to not catch her off-guard for goofy pictures. I win the friend award! I’ll get you next time, Yvonne!
Want perfect hotdogs? As you’ll see in the images below, cooking the perfect hotdog is so easy! First, simply boil the hotdogs for 4 minutes. Then grill for another 2-3 minutes per side to get that delicious, smoky flavor and those rocking grill marks.
For perfect dogs: Top: Boil for 4 minutes; Middle: Grill for 2-3 more minutes per side; Bottom: My husband cleaned his grill because he knew I would take pictures!
As an aside, my husband is the cute dude with the meat tweezers. His name is Cougar (his parents are Washington State University alum), which used to be a super cool name, but it’s been co-opted by women looking for hot young men. Now if I yell, “Cougar!” in a store, all the young men run and the 30+women look at me like, “Who? Me?”
On to toppings, I made three of my favorite relishes for the occasion, tweaking two for ease and creating a new one.
Three terrific toppings will triumph at your own party. Pictured: Top: Hawaiian Relish; Middle: Chillin’ Chili; Bottom: Simple Relish.
For this recipe, it’s important to not mince the ingredients too finely, since the little bits of chunks allow for a really amazing flavor on the dogs.
1/3 cup crushed pineapple, drained
1/3 cup minced onion
1/3 cup minced red pepper
3 strips bacon, chopped
Combine. Refrigerate. Makes approx. 1 cup, or 8, 2 TBSP servings. Nutritional Information per serving: Calories 14.6, Carbohydrates: 1 g, Fiber: 0g, Net Carbohydrates: 1g, Protein: 1g, Fat: 1g
Keep it simple and sassy, with only 8 ingredients.
1 lb ground beef
1 can Ro-tel
½ cup minced onion
2 cloves garlic
1 Tbsp unsweetened cocoa powder
1 Tbsp cumin
1 Tbsp chili powder
1 tsp oregano
Brown ground beef in a skillet over medium heat. Add Ro-tel (and liquid). Chop can contents with hamburger. Add the rest of the ingredients. Once the liquid begins to boil slightly, turn heat to simmer. Let cook for 20 minutes, uncovered, stirring occasionally. Makes 3 cups, or 6, 1/2 cup servings. Nutritional Information per serving: Calories 220, Carbohydrates: 4 g, Fiber: 1g, Net Carbohydrates: 3g, Protein: 13g, Fat: 17g
This relish is fabulous, so give it a try!
1 cup chopped kosher dill pickle spears (or 6 smaller pickles)
¼ cup chopped onion
1/4 cup chopped red pepper
2 garlic cloves
Mix ingredients. Refrigerate, covered, until serving. Use on hot dogs or anywhere relish appears. Makes 1.5 cups, or roughly 11, 2 Tbsp servings. Nutritional Information per 2 Tbsp: Calories: 6, Carbohydrates: 2.5 g, Fiber: .5 g, Net Carbohydrates: 2 g, Protein: 0 g, Fat: 0 g
Front: Friends admiring their new neck wear. Back: Those guys are always up to something.
Now it’s your turn to share the rewards of delicious, healthy choices from Hebrew National!
Hebrew National’s Snap and Share Contest
Every time you “snap and share” a picture of Hebrew National for their Hebrew National Facebook page , you’ll be entered to win some pretty exciting prizes, like a weekly grocery store gift card prize for all your summer BBQ needs, or even a grand prize ball game trip to New York City for two! Go ahead and get started! I already entered. I’ll be looking for your entries, too. Enter.
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National all-beef franks contain no artificial flavors, no artificial colors, no by-products, and no fillers. That’s our guarantee. They are made with premium cuts of 100%
pure kosher beef and provide premium taste and high quality every time, for any occasion.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
Hebrew National is the ONLY hot dog we allow in the house! Did not know to boil first then grill and I’m a grandma for goodness sake – I should have known this!! Will do this on the 4th and amaze my kids and grand kids!
Sometimes I put a little water in the skillet and when the water is gone, the weiners get a grill effect. I will try the chili, I always have Rotel in the house.
I like the pictures of everyone having such a good time.
Hebrew National Hotdogs will go on my grocery list.
We always have so much fun when we get together. These guys have been our friends for years! I love your idea for the grilling effect. Thank you for the tip, Leona!
Thanks for all the great information on these Hot dog products. I read the ingredients and seen where they are no fillers. We are trying to change our way of eating and my daughter shared your site with me. Is there a receipe for making Wholegrain buns for hotdogs and hamburgers?? Hoping to check out more of your site this week.
By the way tried your Crusted Talipia on my catfish fillets (caught by my husband) so then tried them on broiled chicken breasts WOW we love them they were a great replacement for fryed chicken(well almost to be honest:-). Most of all I love your site for the great receipes with not a lot of ingredients since cooking is not my bag:-)
Have a great day,Doris Price
Thank you so much for your kind words, Doris! I use oopsie rolls for buns when I do have a bun. It’s just so easy, because you can pour them flat and let them do their thing in the oven, then slice into squares to wrap around the hot dogs.
HN are the best hot dogs for sure. We are hooked on them. Wonder if you could shape an oopsie roll for the bun???? Sheatina
Absolutely! I’ve poured flat oopsies and used them to roll hot dogs.
Now that looks like a party I am sorry I missed. The dogs look delicious as do the relishes!
Sounds yummie! I don’t think I can get this brand of dogs here in the Netherlands though but, that said, I haven’t tried getting kosher products before either. I will look around, truly inspired by the above!! HHmmmmm hotdog with sauerkraut…drool….
Oh yeah, and what is a can of ‘ro-tel’?? I love anything even remotely chilly related but cannot place this ingredient 🙂 Thanks!
oooh, am drooling at the though alone….what a combo!!!
Thanks for that, have to go off and make some, right along with the cauli breadsticks 🙂
GREAT SITE, thank you!! Have shared it already with my FB lo-carb group too and everyone seems to be impressed 🙂
Best regards from dreary wet, crappy Amsterdam
I’m going to make the rotel and chilly tonight. I had a test run a couple of days ago with using the ingredients raw and that was nice (especially the addition of the cocoa, hadn’t done that before but is now a new must! ^_^) but the texture wasn’t as soft as I’d like it so I’m going to sweat off the rotel first and then add the rest. Also, I am really missing the little crunch that added corn used to give to my chilly so I’m going to experiment with very small dices celery sticks…
Ah, the elusive fennel…duh. That was the one thing I hadn’t added as I couldn’t find it here 🙂 Thanks again for the great tips, keep up the good work!! Lo-carbers all over the world are depending on you!! (no pressure though hahahaha) x
Hi, Nikki! To-Tel is basically tomato and onion and jalapeno peppers minced together. We can get it canned here in the states, which is super convenient, but you could make your own from scratch and it would be even healthier.
Thanks so much for your kind words! I wish we were a little drearier and crappier. I love rain! The older I get the more I miss the Pacific Northwest.
hahahaha I love rain myself and wind too but….it’s supposed to be summer here and this will be the uumpth year running without one so I think we’re just getting vitmine D deficient 🙂
regarding the rotel stuff, any idea which ratio the ingredients have to each other? Is it like a third toms, a third onions and a third jalapenos?? And should I mix the ingredient raw of fry them first?? Am I going for a salsa-ish kinda thing?
Oh, just made the bread sticks for the first time, it will need some tweaking on my side but were delish 🙂 though they did still taste of cauli to me whereas I had read that they shouldn’t….any tips?
Good question on the Ro-Tel. This looks perfect: https://www.food.com/recipe/rotel-tomatoes-homemade-copycat-20049
The fennel should keep the flavor of the cauliflower at bay. Try for more parsley and garlic. That should help mask the pungency even more.
Ha ha ha! For crunch, I add diced sweet yellow onions after the fact, to the chili as I’m about to eat a bowl.