WHAT'S FOR DINNER? HOMEMADE CORN DOGS - gluten free version too

8-10 hot dogs, room temp! If you don't have them at room temp, they'll be ugly like mine are.

Mix & set aside for 10 minutes:
1 C Bisquick (For gluten free, Bisquick makes a gluten free Bisquick!!)
2 T cornmeal
1/2 t dry mustard
1/4 t paprika
1/8 t cayenne
1 egg

Heat the oil over medium-high heat
approx 6 C vegetable oil (2 inches high in the pan)

Dip and coat your dog in Bisquick mixture. Place 2 dipped dogs in the hot oil. Only 2 at a time or the temp of the oil will drop. Cook turning with metal slotted spoon for 2 minutes or until golden brown.

Drain on paper towel and insert sticks if desired.


Preheat oven 350°. Mix together: 1 T garlic powder, 1 T seasoned salt & 1 t pepper. Sprinkle both sides of 5-6 chicken breasts. Place in pan and bake, uncovered for 16-28 minutes or until it's mostly cooked through.

Meanwhile, sautee 8 oz sliced mushrooms, 3 T minced red onion & 2-4 cloves minced garlic with 1/4 C butter & 2 T olive oil over medium heat. Do NOT salt mushrooms before they're browned or they won't ever brown. When the mushrooms are browned, deglaze the pan with 1/2 C white wine. Cook a minute or two until it's reduced. Add 2 bags spinach (or 1 large bag like from Costco). Stir occasionally until spinach is wilted. Add 4 oz cream cheese & 1/4 C Parmesan. Stir until melted. Season with salt & pepper.

Remove chicken from oven. Turn chicken over & divide and top with spinach mixture. Sprinkle shredded mozzarella cheese on top of each breast. Place pan back in oven and cook for 12-14 minutes longer.