What a crazy busy summer it has been between moving to having a baby to starting a food blog to hot weather. I am ready for the fall cool down. Here in Illinois as some of you know the weather can be so unpredictable, it can be hot one day to dreary and rainy the next. The past weekend was in the mid 60’s and now we are hanging out on Wednesday in the 80’s. Crazy right? Anyways enough about the crazy weather in Illinois, lets talk BBQ. We had our end of the summer/come meet our Jellybean/ housewarming this past weekend and it was a blast. I revised the chicken, corn and pasta recipe by switching out the chicken sausage with bacon and adding in some Feta. I used less jalapenos and it was a hit. We (aka my husband) grilled burgers and hot dogs and enjoyed the “Fall” like weather.
The nice thing about BBQ’s is there is always leftover food, which leads me to my Hot dog casserole I made the other night for dinner. I went out to the garden and picked a green pepper, had some onion and leftover cheese from the BBQ and leftover potatoes I bought at the local farmers market and thought why not. It’s simple and easy and is composed of 5 ingredients
Hot Dog Casserole
12 mini potatoes cubed (you can use regular potatoes)
1 green bell pepper, diced
¼ onion, diced
3 hot dog links, cut in half and then sliced
4 pieces of sliced cheese (you can use shredded, I only had sliced)
Spray your 8×8 glass pan with Pam (cooking spray)
Dice potatoes and sprinkle on sea salt, ground pepper and paprika. Mix in the green bell pepper and the diced onion. Then cut up the hot dog and mix in the hot dog pieces. Stir all ingredients together. Add more salt, ground pepper and paprika. Add sliced cheese
Bake at 350 degrees for 35 minutes.