Better Homes & Gardens - Best of Summer Recipes



prep 30 minutes grill 5 minutes

1/2 cup rice vinegar

1 Tbsp. honey

1 tsp. fennel seeds, crushed

2 peaches, halved, pitted, and

thinly sliced

3/4 cup mayonnaise

1/2 cup basil leaves, finely


8 slices bacon

1 recipe Grilled Hot Dogs, see

page 45

Arugula leaves (optional)

1. For pickled peaches, in a small bowl whisk together vinegar, honey, fennel seeds, and 1/2 tsp. salt. Place peaches in a large resealable plastic bag set in a shallow dish; pour marinade over peaches. Seal bag; rotate to coat. Let stand at least 20 minutes.

2. Meanwhile, preheat grill to medium. In a small bowl stir together mayonnaise and basil; set aside.

3. Wrap one slice bacon around each hot dog. Secure with a toothpick. Grill as directed in Grilled Hot Dogs except grill 7 minutes or until bacon is cooked through. On each bun, spread 1 Tbsp. mayo- basil mixture. Add bacon-wrapped grilled hot dogs. With slotted spoon, scoop some peaches on dogs. Top with arugula leaves, if desired. Serve with remaining peaches. Refrigerat­e peaches up to 1 day. Makes 8 hot dogs.

per hot dog 573 cal, 34 g fat ( 10 g sat. fat), 48 mg chol, 1,178 mg sodium, 50 g carb, 2 g fiber, 11 g sugars, 19 g pro.

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