Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (93)
I made these tonight for dinner. I did not have time to boil them and then marinate them so I boiled them in the marinade then grilled them. These were so delicious.
These were delicious!
I couldn’t wait to try these. I just knew they would work, and they did! I think soaking in the brine for 48 hours might be even better, so we’re leaving some in to try them again tomorrow. Wonderful recipe! Who would’ve thought?
Have you ever tried without the liquid smoke? I’m thinking maybe the smoky paprika is enough… Thanks!
I didn’t have smoked paprika and used regular. I thought the same, that the liquid smoke would be enough. And it was.
My husband said he was skeptical, but he liked them! I like them better than regular hot dogs and they are guilt free. Regular hot dogs are 70 %f fat.
A hit! I was inspired to make these after reading the rave reviews. They were AWESOME!! With all the fixings, smoked paprika and liquid smoke, they tasted like grilled hot dogs.
Hi! Would these keep for a few days in the fridge if I made in advance? Can’t wait to try 🙂
I don’t have liquid smoke. Do you feel it to be a key ingredient or can I dom without it this time? I’m excited to try this
I live in a country where liquid smoke isn’t available. Did make yours without it, and if you did was it still delicious?
Thank you
Liquid smoke gives it a smokie flavor. It’s pretty cheap and easy to find in most grocery stores.
Strictly made this based on the number of 5 star reviews and BOY am I glad I did. Followed the marinade to a T and let the carrots sit for about 5 hours. My mother in law (playfully) made fun of me and changed her tune after she had a bite! Will one thousand percent make again.
Anyone know if they can be jarred and stored that way for easy cooking without the long marination?
If so, what would be the steps?
Thanks!
“This has got to be the strangest thing you’ve ever made.” His first words.
His last words were, “be sure to save this recipe.”
We did not use the grill but I found a hot cast iron skillet provided the perfect char.
Just had these. Sooo very good! The marinade was perfect! I let mine marinade for a few hours and the dogs had a lovely smoky flavour to them. But you know what put these over the top? Proper stone ground mustard. Don’t use Dijon. Don’t use yellow. Get the real stuff. It works soooo well with this recipe!! Definitely going to be my summer go to!
These exceeded my expectations! So easy to make too!
Absolutely amazing! I honestly wasn’t expecting much but we found them to be similar to the real thing! Just as satisfying! This will be our ‘hotdog’ meal from now on.
I can’t imagine this tasting like a hot dog, so I’ll just have to try this!!!
I’ll admit, I was very doubtful with this recipe. No way could a carrot be as satisfying as an occasional hot dog! But I’m all for new recipes, and has to try it. I marinated the carrots for 24 hours since that time frame coincided with my husband coming home and of course I was going to try these with him! The process was simple, and we followed the recipe to a T. E were both very pleasantly surprised! Don’t skip the liquid smoke, it really gave that extra little something. Give it a try! I don’t think you’ll be disappointed.
Delicious and easy! I will be making this again sokn
Easy to make an absolutely delicious!! Would definitely have again.