Air Fryer Bacon Wrapped Hot Dogs

A while back…last year to be exact, I did a post on Air Fryer Hot Dogs. Today it’s still my number one pinned and viewed recipe. I’m still amazed at how popular it is, but I really shouldn’t be surprised because when you can’t grill out those hot dogs, cooking them in the air fryer is the next best thing. But what about hot dogs wrapped in bacon? I’m such a bacon lover…hubby even says I might one day need an intervention, but that’s beside the point. These bacon wrapped hot dogs are absolutely delicious. I mean come on, how can your mouth not water just thinking about it…a juicy hot dog wrapped in smoky bacon. *sigh*

These were easy to make. I wasn’t sure if the bacon would come unwrapped during the cooking time, but it did not. Just make sure that the ends of the bacon are underneath the hotdog. If you are still unsure, you can always secure with toothpicks, just be sure to remove them before placing them in the hot dog buns.

So if you are ready to take you air fryer hot dogs to the next level, here’s what you need:

*hot dogs

*bacon, one slice per dog

Preheat the air fryer at 380°

While the air fryer is preheating, take one hot dog and starting at one end, wrap a slice of bacon around the hot dog.

Keep wrapping the bacon all the way to the other end. Notice how I overlapped the starting end of the bacon, this helps keep it from unwrapping during cooking.

Continue with desired amount of hot dogs.

Place the hot dogs in the air fryer basket with the ends of the bacon underneath each hot dog.

Cook for 5 minutes. Flip the hot dogs over, at this point the bacon has been cooked enough where it shouldn’t unwrap. Cook for another 5 minutes or more until the bacon is cooked.


Cooking time might vary depending on the brand and size of the air fryer.

Serve in hot dog buns with desired toppings.


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Carne Asada

Original Date: June 6, 2020 Revised Date: September 22, 2022

I have to admit, I really didn’t know that much about Carne Asada until I met my now hubby. It’s meat, typically skirt or flank steak, that has been marinated, grilled and cut into thin slices. I’ve had it many times and really wanted to try my hand at it at home….ok to impress hubby since he loves it so much.

It really isn’t hard to make. I couldn’t find flank or skirt steak at my local grocery store, so I used thinly cut chuck steak. It was such a hot day when I made this, that instead of grilling it out, I cooked it in a very hot cast iron skillet. I have to say, the marinade that I came up for this was insanely delicious. I think it will now be my go to marinade for many beef dishes in the future. The beef came out so tender and still had that bits of charred flavor that you get from grilling it. The marinade really packed this beauty full of flavor. This is great in tacos, tostadas, burritos or you can just eat it with a side of rice and beans. I have even made Carne Asada Breakfast Tacos.

So if you are ready to satisfy your carnivore cravings and want something tasty for taco Tuesday…. or any day for that matter,

here’s what you need:

*chuck steak, flank or skirt steak


*1/4 C. soy sauce

*1 Tbs. Worcestershire sauce

*1/4 C. Red wine

*Juice of 1 lime + more for after steak is cooked

*juice of 1 orange + 1 tsp. orange zest

*1/4 C. olive oil

*3 garlic cloves, minced

*1 tsp. ground cumin

*1 tsp. ground coriander

*2 tsp. dried cilantro or 1/4 C. chopped fresh cilantro ( I had to use dry because my store was out of fresh cilantro) + more for garnishing

*1/2 tsp. Chipotle powder or more to taste

*1 Tbs. canola oil for the skillet

Mix all in of the ingredients for the marinade in a measuring cup or a bowl; set aside.

Place beef in a large dish (large enough so the beef can lay flat).

Pour marinade mixture over the beef.

Cover and refrigerate for at least 3 hours or more. 45 minutes before cooking, take beef out of the marinade mixture and dry with paper towels; discard marinade.

Heat a large cast iron skillet on medium high heat. When skillet is very hot add 1 Tbs canola oil, then add beef.

The skillet might smoke a little because of the high heat, but that is ok. Cook on one side for 2 minutes, flip the meat over and cook another 2 minutes. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain. Squeeze some lime juice over the beef and garnish with cilantro. Serve in tacos, burritos or as a main meal.


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Garlic Chili Spiced Cheese Fries

These Garlic Chili Spiced Cheese Fries are so easy to make. They are crispy and packed full of flavor. They are tossed in garlic and chili powder then smothered with cheese. They defiantly take your ordinary fries to a whole new level.

This is a great way to use up any leftover fries that you might have stashed away in the fridge from last night’s take out. These can make a great snack, appetizer or you can do like I did, just grab a fork and huddle down for a cheat day lunch. What can I say, it had been a stressful week and I needed some indulgence. The only thing that I would have added is bacon, but I didn’t have any on hand…shocking I know. Who lets themselves run out of bacon?! Anyway, feel free to add this as well.

So if you are craving fries with a bit of a kick and smothered in glorious cheese, grab some of those tasty potatoes and lets get started,

Here’s what you need:

*Cooked or frozen French fries, any cut will do

*non stick spray or canola oil

*garlic powder to taste

*chili powder to taste

*salt to taste (if the fries are already salted you might want to skip this)

*shredded cheese to taste; I used a blend of cheddar and Monterey Jack

*chives or scallions (optional)

If fries are the frozen variety, cook according to package directions.

Preheat oven or toaster oven to 375°

Place the fries on a baking sheet.

Spray with non stick spray or drizzle with canola oil very lightly.

Sprinkle the garlic, chili powder and salt over the fries; toss to coat

Cook for about 5 minutes.

Take out of the oven and layer on the cheese.

Place back in the oven and cook until cheese is melted.

Sprinkle chives or scallions, to taste, over the top.

Serve with a ranch dipping sauce or any of your favorite fry sauces.


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One Pan Taco Pasta

This dish is great for taco Tuesday when you want something a little different than just tacos. Okay, I really tried to type that with a straight face. Seriously, who doesn’t want tacos? This is a great meal after taco night. This is like eating tacos wrapped in some cheesy saucy pasta. I will admit, I had a hard time not just eating this straight out of the pan….it’s that good. Ground beef, tomatoes and pasta shells are simmered in a taco spiced tomato sauce with melty cheese mixed in like a hug. This is one comfort pleasing meal. I used my homemade taco seasoning that I had posted recently, but you can use the store bought kind if you prefer.

Another huge plus about this dish, is that it’s all done in one pan. It’s easy, done in about 30 minutes and clean up is a breeze.

So grab a fork….or spoon and let’s get started.

Here’s what you need:

*1 LB ground beef

*1 1/2 cups crushed tomatoes

*1 1/2 cups beef broth

*1 14.5 oz. can diced tomatoes, drained

*1 1/2 TBS taco seasoning or more to taste

*1/2 box pasta shells

*1 1/2 cup shredded cheese; I used a Colby Monterrey Jack blend

In a large skillet heat to medium high and brown the ground beef; drain if needed.

Turn the heat down to medium and add in the can of crushed tomatoes, beef broth, diced tomatoes and seasonings.

Stir until everything is mixed together and cook for about 2 minutes.

Stir in the pasta shells. Push shells down into the liquid. It’s ok if it’s not completely submerged

Cover and simmer for 20 minutes stirring occasionally until the pasta is tender.

Stir in the cheese.

Serve and Enjoy!

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