Here is a laid back meal to throw together. Invite people over and have an end-of-summer party.
Hot-dogs are usually boring, so I like to find ways to dress them up a bit and make them more delicious. This topping is easy to make and will actually get you excited about eating a hot-dog.
1 medium sized onion, white or yellow
1 carton of sliced mushrooms, optional
3-4 tablespoons butter (1-2 tbs more if you are adding mushrooms)
3- 4 tablespoons worcestershire sauce (1-2 tbs more if you are adding mushrooms)
Take onion and lop off both ends, peel skin off. Cut in two and slice thinly (so you have C shaped pieces). Set aside. In a medium skillet melt butter over medium-low heat. When butter is melted add onion. With tongs mix and toss onions around to evenly coat with butter. Feel free to turn up heat to medium here. When the sliced onions start to get translucent (about 3-5 minutes), add your mushrooms (this is optional). Stir and toss to evenly distribute. Add worcestershire sauce. You can always add more or less if you prefer. Cook for another few minutes until onions are completely soft and mushrooms have soaked up sauce and reduced in size. Using tongs serve over a hot-dog in a bun. Serve with ketchup, mustard, and mini dill pickles. Recipe should be enough topping for 8 hot-dogs.
I found the recipe for this Brazilian Limeade on a new-to-me blog called Nosh. I've made it a couple times and everyone comes back for more. It's refreshing and not too sweet-- I also like that it's a little out of the ordinary.
Recipe (I have halved it, but feel free to double it like it was originally):
1 bottle Simply Limeade
1/2 can sweetened condensed milk
2-3 limes, cut into wedges for serving
In a pitcher pour in about a cup of limeade. Pour in sweetened condensed milk and mix well until combined. Pour in remaining limeade and mix well. Fill desired serving cups with crushed ice, just shy of the brim. Pour Brazilian Limeade over the top until full. Place a lime wedge on rim and serve.
images by Briana