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Lilly’s Table

 
 
Basil-Lemon Dressing
Grilled Potato Chips
© Lillys-Table.com Photo of Snap Peas & Little Smokies Skewers
 

Tags: Gluten-Free Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Snap Peas & Little Smokies Skewers

from Snap Peas & Little Smokies with Grilled Potato Chips to dip in Basil-Lemon Dressing, the Week of July 1, 2012.
View the previous or next recipe for this meal.

Partnering sweet snap peas with grass fed or organic Little Smokies Cocktail Franks makes for an additive grilled treat. Serve these to little hands or big adult ‘kids’ who adore happy, sustainable hot dogs as much as I do. If you can’t find the cocktail dogs, just cut hot dogs into 2 inch pieces instead.

Ingredients

  • ½ lb smoky cocktail franks, or hot dogs
  • 1 lb snap peas

Serving Size: 2 People

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Preparation Instructions

Soak the skewers if using wooden ones.

Heat a grill up to medium-high heat.

If using hot dogs, cut them into 2 inch pieces.

Skewer on two snap peas. Add a cocktail sausage. Repeat, so there are two snap peas in between each lil’ dog. Keep making skewers until you run out of dogs or snap peas.

Sear on the grill on each side until the snap peas are slightly charred and the dogs are hot to the touch.