[2] The classic: a corn dog, Tater Tots, and condiments. Plus a beer (photo © Daddy’s Dogs | Nashville).

We know otherwise sophisticated gastronomes who go out of their way to visit hot dog joints that sell corn dogs.

A corn dog is a hot dog coated in a thick layer of cornmeal batter, deep fried, and served on a stick (photo #2).

While it’s not fried food on a stick, we were attracted to this mini corn dog recipe from PamperedChef.com (photo #1).

It’s good Super Bowl finger food.

All you need is a box of corn muffin mix, hot dogs, and a mini muffin pan.
 
 
NATIONAL CORN DOG DAY

Different dates can be found for National Corn Dog Day.

However, according to Wikipedia, on March 16, 2012, Oregon Governor John A. Kitzhaber issued a Proclamation declaring March 17th to be National Corndog Day (spelled as one word).

This engendered several corndog songs by fans. You can find them on YouTube, but we didn’t find one worth linking to.

> July is National Hot Dog Month, and the third Wednesday of the month is National Hot Dog Day.

> The history of corn dogs is below.

> The history of hot dogs.
 
 
MINI CORN DOGS RECIPE

Ingredients

1. PREPARE the corn muffin batter according to the package/recipe directions.

2. PREHEAT the oven to 375°F.

3. SPRAY mini muffin pan with nonstick cooking spray. Divide the batter among the muffin cups.

4. SLICE hot dogs into 1–inch pieces. Place one piece in each muffin cup.

5. BAKE 10–12 minutes or until a wooden pick inserted in the centers comes out clean. When cool enough to touch, remove the corn dogs to a serving plate. Serve with mustard or dip (we mix Dijon mustard with Greek yogurt).
 
You can buy the mini muffin pan in photo #1 at PamperedChef.com.
 
 
CORN DOG HISTORY

Like the hot dog (sausage) in a bun, the corn dog is an American invention, enjoyed plain or with hog dog condiments such as ketchup, mayonnaise, mustard, and relish.

Food historians note that corn dogs on sticks were around in the 1920s; patents were filed for cooking apparatuses to make them.

Various people claim to have invented the corn dog way after then, as popularity grew in the 1930s and 1940s and corn dogs became street fare and county fair fare.

The best corn dogs are fried just before serving to get that crispy crust. Heat-and-eat frozen versions are available in supermarkets—and we’d opine that Disneyland uses frozen corn dogs (they were bland and uninteresting).

Some corn dog purveyors sell these pre-made frozen corn dogs which have been thawed and then fried again or browned in an oven. If you care, ask before you buy from a vendor (and hope for an honest answer).

In 2012, Oregon Governor John A. Kitzhaber issued a Proclamation declaring March 17, 2012 to be National Corndog Day. Corndog was spelled as a compound noun. Since hot dog is two words, we prefer the same for corn dog.

The first celebration was informal and involved corn dogs and basketball. In subsequent years, National Corndog Day fare expanded to include Tater Tots and beer.

The holiday gradually spread across the U.S. and beyond. According to Wikipedia, operations for National Corndog Day are governed by a board of directors consisting of event hosts (or “city captains”) in participating cities in the U.S.

Here’s another origin story from Oregon, where the corn dog is called the Pronto Pup.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

She was referring to the fatty, high-calorie usual suspects.

Fortunately, another team member jumped in in support of the veggies.

We admire people who watch what they eat, and we always have a crudités (raw vegetables) platter and a fruit platter or fruit salad as part of any party buffet. We’re also personally grateful to have something better to nibble on than cholesterol.

The morning show discord inspired us to publish this recipe for a tasty, nonfat cucumber dip, adapted from a recipe provided by the Australian Institute Of Sport.

TIP: Make this dip at least two hours before serving to allow the flavors to develop. It can be made a day in advance.

Ingredients

 
PREPARATION

1. PEEL cucumbers and cut them in half lengthways. If not a seedless variety, use a melon baller to scoop out the seeds.

2. GRATE the flesh, and place in a bowl with dill, garlic, yogurt, and mint. Stir to combine and serve chilled. Season with freshly ground black pepper and garnish with fresh dill, if desired.

Makes about 1½ cups.
 
 
MORE USES FOR CUCUMBER DIP

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Baked, not fried: potato wedges are better-for-you than fries (photo © Potato Goodness).

Long ago, we learned to love nonfat Greek yogurt, which we happily substitute for the copious amounts of not-good-for-you sour cream of earlier days.

We learned to love nonfat milk instead of whole milk, with the happy side result that whole milk now tastes like half-and-half.

So, we wondered, could we learn to love some version of baked French fries?

We found that baking potato wedges in the oven with olive oil and Italian herb seasoning made us happy and feeling better about eating “fries.”

We found a brand of ketchup based on low-glycemic agave instead of the high fructose corn syrup or cane sugar in conventional ketchup.

We also found that we enjoy dipping or covering the baked wedges with salsa (but check the label and be sure the salsa isn’t sweetened with sugar—an ingredient that only belongs in fruit salsa).

You can substitute sweet potatoes for the russets. (Do you know the different types of potatoes? Check out our Potato Glossary.)
 
 
RECIPE: BAKED FRENCH FRIES ALTERNATIVE

Ingredients For 4 Servings

 
Preparation

1. PREHEAT oven to 450°F.

2. SLICE potatoes lengthwise 3/4 inch thick, then cut each slice into ¾-inch long pieces. Place in a large bowl. Drizzle with oil and sprinkle with herb seasoning and salt; toss to coat evenly.

3. ARRANGE potato pieces in a single layer on a nonstick baking sheet or a baking sheet coated with vegetable cooking spray. Bake 20 to 25 minutes until potatoes are golden brown, turning once after 15 minutes. Serve immediately, with optional salsa for dipping.
 
 
ITALIAN HERB SEASONING RECIPE

Ingredients

 
Preparation

Blend all ingredients. Store in an airtight container.

Use on other vegetables or rice, in a green salad, meatballs, meatloaf, pasta sauce, and other Italian recipes.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

We [heart] heart-shaped eggs and pancakes. Photo courtesy Norpro.

Yesterday we recommended some heart-shaped molds for hard-cooked eggs.

But if you prefer your eggs fried or poached—or would rather have pancakes—try these Norpro Nonstick Heart Pancake & Egg Rings.

Each ring holds 1/4 cup batter or 1 raw egg. A set of 2 rings is $5.61.

Beyond Valentine’s Day, you’ll use them for Mother’s Day, Father’s Day, brunches and perhaps a monthly “I [Heart] You” breakfast.

Use whole wheat toast: whole wheat for extra nutrition and toast for extra crunchiness. Cut into squares for easier snacking.

Our beverage of choice: a glass of nonfat milk.

The recipe concept comes from Lee Zalben, proprietor of the restaurant Peanut Butter & Co. in New York City.

He’s developed a different PB sandwich recipe for every day of the year—and for more than one year. You can see all of his creative of ideas online at the Nutropolitan Museum Of Art.
 
 
MAKE YOUR OWN TRAIL MIX

You don’t need ready-made trail mix: Make your own using the nuts, seeds, raisins and other dried fruits you already have”

Top a slice of whole wheat toast with peanut butter and trail mix.Photo by Andrea Hernandez | Peanut Butter & Co.

 
One of our favorite combinations: dates, dried cherries, figs, pistachio nuts.

After you’ve made trail mix, use it on everything from cereal toppers to ice cream, pudding and yogurt garnishes to baked goods ingredients (mix into brownie, cake and cookie batter).

Do you have a signature trail mix ingredient or favorite combination? Pleas share!