For this week’s Heinen’s 4PM Panic post, we’re sharing another of our favorite summertime meals to answer the question, How do you #SummerWithHeinens? For us – one surefire way is Hot Dogs! Simple right!?  If you’re boiling a hot dog for a 4-year-old or if you’re a college student microwaving a quick snack, hot dogs are okay in a pinch. But it is also possible to make a real delicious meal of a hot dog if you go the extra step to make it great.


This starts with good products. We like all beef franks from Heinen’s. Today we grilled our dogs on an indoor grill pan. Then, once the dogs are in the buns, I put it back on the grill to toast up the bottom of the bun.  This is better than pre-toasting the bun and letting it get too crunchy and dried out.  There’s no recipe for preparing hot dogs.  Everyone has their favorite method.  The magic comes with the toppings and sides.

Our favorite 5 Bean Baked Beans pair perfectly with a grilled dog.  The recipe was originally titled “Funeral Beans” because the person who passed the recipe on to me often brings this dish to the funeral mass ministry to serve those mourning the loss of their loved ones.  It’s that comforting and delicious!  We’ve tweaked the recipe over time so if it’s all the same I’m going to call this dish 5 Beans Baked Beans.


Tonight we also made a Fennel Slaw to serve with and on our dogs.  It’s light and fresh with just the right amount of crunch then a hint of sweetness from the apples.  I noticed at the market that the tops were cut off the fennel so I asked if they had any uncut and sure enough they did,  The feathery fronds have great flavor.


Lastly, my favorite part of our meal are the fried green tomatoes.  Iconic summer food! I was so thrilled to find a big basket of green tomatoes at Heinen’s. Supper crunchy, sweet and topped with tangy buttermilk ranch dressing.



Enjoy these recipes.  I hope they become family favorites.  When you try them be sure to snap a picture and tag it with #SummerWithHeinens. And check out what others are sharing with this hashtag on Instagram for even more inspiration.

5 Bean Baked Beans


  • 2 pounds bacon chopped
  • 1 Large sweet onion chopped
  • 1/4 cup apple cider vinegar
  • 3/4 cup brown sugar
  • 1 TBS corse grain mustard
  • 55 oz can Bushes Baked Beans
  • 15.5 oz can red kidney beans drained
  • 15.5 oz can butter beans drained
  • 15.5 oz black beans
  • 15.5 oz black eye’d peas


  • In a large duch oven sautee bacon until crispy. Add onion and cook until translucent.
  • Add the rest of the ingredients.
  • Mix and bake at 350° 40-60 minutes.

Fried Green Tomatoes


  • Vegetable oil for frying
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons butter milk
  • 2 cups Panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika

For the sauce:

  • 1 packet Hidden Valley Ranch Dressing mix
  • 1 cup Hellman’s Mayonnaise
  • 1 cup Buttermilk


  • In a deep-fryer, preheat oil to 350 degrees F.
  • Season tomatoes, on both sides, with salt and pepper.
  • Place flour and garlic powder in a shallow dish.
  • In another shallow dish, beat eggs with the milk.
  • In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs.
  • Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
  • Drain on paper towels and serve with
    Ranch dressing made from 1 cup mayo 1 cup butter milk and one packet of Hidden Valley Ranch mix. Refrigerate before serving.


Fennel Slaw


  •  3 tablespoons extra-virgin olive oil
  •  2 1/2 tablespoons apple cider vinegar
  •  1 1/2 tablespoons coarsely chopped fresh tarragon
  •  2 teaspoons fresh lemon juice
  •  1/4 teaspoon sugar
  •  3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
  •  2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
  •  1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
  • 1 cucumber peeled and julienned
  •  Kosher salt and freshly ground black pepper


  • Whisk first 5 ingredients in a medium bowl.
  • Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat.
  • Season to taste with salt and pepper.

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at

Have you heard about Heinen’s Tasteful Rewards™ program?  Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards.  As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit

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