The best parties are impromptu parties
Having a background in catering (and a Type A personality) I used to think that parties ALWAYS had to be planned. Guest lists drafted, menus created, serving dishes rented or borrowed. I blame my mom and aunt who are some of the best party throwers I know – and although I’m grateful to have these skills (they did, after all, come in handy when I catered my own wedding) let’s be honest… party planning is exhausting and something I just don’t have much bandwidth for now that I’m a mom, entrepreneur, a member of the sandwich generation and multi-passionate being. These days I’m all about the impromptu party. The one that comes together at the last minute where I may or may not have time to clean my house and that’s just going to have to be okay because my friends are coming for the food and the company, not a Parade of Homes tour.
Are you with me?
If you’ve given up the idea of lavish dinner parties but you’re not quite ready to throw down for a last-minute soiree then I encourage you to find a happy medium: a party with a little planning yet easy enough to pull off in a way that doesn’t leave you stranded in the kitchen. After all, the point is to create memories over a shared meal while deepening relationships old and new, right? And you can’t do that if you’re still in the kitchen while they’re outside kicking back with a cold something or other.
Uplevel your hot dog game
Now that we’re on the same page I want to share these Sonoran Hot Dogs with Mexi Slaw because it’s a fun impromptu party-worthy recipe that also happens to be Whole30-friendly and easy to prep ahead. You just have to shelve your preconceptions of what ‘goes with’ hotdogs because this version swaps lettuce leaves for buns and fresh veggie toppings for the usual ketchup and mustard. Trust me, it’s totally worth stepping out of your comfort zone for! And in case you’re wondering what exactly a Sonoran Hot Dog is, it’s a bacon-wrapped hot dog traditionally served on a soft and sturdy bolillo bun and loaded with toppings like refried beans, jalapenos, tomatoes, onions, salsa, avocado, and finally, a zig-zag drizzle of mayonnaise, yellow mustard, and hot sauce. I was first introduced to Sonoran Hot Dogs many years ago while traveling in Mexico then forgot about them until recently when they started popping up all over Pinterest. So obviously, I had to find a way to make them more nutritionally righteous (and Whole30-friendly!) and share them here.
Yes, hotdogs.
You might be wondering why a dietitian would share a hot dog recipe, fair enough, I get it and I’ll tell you why. First of all, I’m not a food purist. I live a normal, busy life with busy kids and despite my best efforts to meal plan and prep sometimes I just need to get a simple meal on the table and do it fast. Secondly, I grew up eating hot dogs (no doubt with less-than-desirable ingredients) at summer barbecues, baseball games, antique car shows, and birthday parties so I have kind of soft-spot for them (especially when they’re covered in sauerkraut and spicy mustard). And lastly, they’re ultra convenient but you probably already knew that if you’re reading this. They’ve been my saving grace more than once during a Whole30 and in life after Whole30. All that to say that I stand by these Sonoran Hot Dogs with Mexi Slaw as being the perfect recipe for your next impromptu party especially when they’re made with Applegate Organic Uncured Hot Dogs made with 100% grass-fed beef.
About those dogs
I already mentioned that they’re organic and made from 100% grass-fed beef from pasture-raised animals. But they’re also Non-GMO verified and humanely raised. They’re also free of chemical nitrates and nitrites, casein, sugar, and fillers. Plus they’re precooked and just need to be heated through, making them great for last minute meals, camping, tailgating and backyard barbecues. And they’re made with just four ingredients: beef, salt, water, and spices.
Oh, and that slaw?
Don’t blame me if you find yourself serving it alongside everything this summer. It’s so simple to make, a great way to pack more antioxidant veggies into your diet and it holds up well in the fridge so it’s okay if you stay in the pool a little too long.
What’s your party style? Perfectly planned, incredibly impromptu or somewhere in between? Tell us about it (and what you like to serve) in the comments below!
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1 14-oz. package Applegate Organic Uncured Beef Hot Dogs 8 slices Applegate No Sugar Uncured Bacon 2 Roma tomatoes, seeded and diced 1 jalapeño pepper, diced (remove seeds and membranes for less heat; may substitute pickled jalapeños without added sugar, if desired) 1 small sweet onion, diced ⅓ cup Whole30-compliant mayonnaise (such as Primal Kitchen) Whole30-compliant yellow mustard Whole30-compliant hot sauce, optional (such as Frank’s Red Hot or Cholula) 1 head green leaf or Romaine lettuce, leaves washed and patted dry
For Mexi Slaw:
4 cups bagged coleslaw mix (about 9–10 oz.) 2 green onions, white and green parts thinly sliced ½ cup fresh cilantro, chopped 3 Tbsp. avocado oil or olive oil 2 Tbsp. apple cider vinegar 1 lime, juiced ½ tsp. ground cumin 1 pinch salt 1 pinch dried chipotle pepper, ground (optional)
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