Monthly Archives: April 2012

Loaded Calzone

Loaded Meat and Cheese Calzone

By now, most of you know about my deep, passionate love affair with… Italian food!  I’ve never made a calzone but since I’m on a kick of making my own bread, breadsticks, pizza crusts, etc. I decided that it was time to make my own calzone!

Loaded Calzone Recipe

I simply took my pizza dough recipe, altered it a little and made a calzone dough, then filled it with all of my favorite things!  That’s the great thing about pizza and calzones, you can “load” them with whatever you like!

Loaded Calzone Ingredients

Ingredients – Dough

  • 3 1/2 cups bread flour
  • 1 tsp granulated sugar
  • .25 oz active dry yeast
  • 1 tbsp kosher salt
  • 2 cups warm water
  • 2 tbsp olive oil
  • olive oil cooking spray

Ingredients – Filling

  • 2 tbsp olive oil
  • 1 red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb ground beef
  • 1 lb Italian pork sausage
  • 2 tbsp fresh basil (chopped)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup homemade tomato basil marinara (for dipping)

Start by combining the flour, sugar, yeast and salt. Add the warm water and olive oil. Mix until a solid dough forms.

Knead the dough on a floured surface for 5-10 minutes. Form into a ball and place in a large bowl coated in cooking spray. Cover with plastic wrap and place somewhere warm to rise for an hour.

Calzone Dough Recipe

While the dough is rising prepare the filling ingredients.

Drizzle 1 tbsp olive oil in a large skillet over medium heat. Add the bell pepper, onion and garlic. Sauté for 5-7 minutes.

Sauteed Bell Pepper and Onions

Add the ground beef and sausage. Cook until no longer pink. Drain the grease, then add 1 tbsp fresh basil, 1 tsp dried parsley and 1 tsp dried oregano.

Italian Calzone Meat Filling Recipe

Turn heat to low and allow the herbs to cook into the meat for 5-10 minutes.

In a small bowl combine the ricotta, mozzarella and parmesan cheeses.  Add the additional basil, oregano and parsley.

Italian Herb Ricotta Cheese

Place in the refrigerator until ready to prepare the calzone.

Preheat the oven to 375°.

Once the dough has doubled in size, roll into a thin, oval shape.

Calzone Dough Recipe

Spread the cheese mixture on the dough.

Three Cheese Calzone Recipe

Top with the meat mixture.

Italian Meat and Cheese Calzone Recipe

Carefully fold the calzone in half.

Crimp the edges to form a tight seal around the calzone.

Loaded Calzone Recipe

Brush the top with the additional tablespoon of olive oil to give it a nice brown crust.

Place in the oven for 40-45 minutes or until golden brown.

Loaded Calzone

By this picture you get an idea of just how GIANT this calzone is!

You can easily half the recipe to make a smaller version or divide the dough in half to make two calzones with different fillings for friends or family members with differing tastes!

Three Cheese Italian Meat Calzone

Serve with a warm side of scrumptious, homemade marinara sauce for dipping!

Italian Sausage and Three Cheese Calzone

♣ Vegetarian Option: Substitute 4 cups of vegetables such as spinach, mushrooms and eggplant for the ground beef and sausage. Sauté the vegetables with the bell pepper and onion for 5-7 minutes.

♦ Gluten Free Option: Substitute gluten free flour in the calzone dough to make this recipe gluten free.

Loaded Calzone

Prep Time: 30 minutes

Cook Time: 40 minutes

Serving Size: 6

Loaded Calzone

Ingredients

    Dough
  • 3 1/2 cups bread flour
  • 1 tsp granulated sugar
  • .25 oz active dry yeast
  • 1 tbsp kosher salt
  • 2 cups warm water
  • 2 tbsp Enzo Olive Oil
  • olive oil cooking spray
  • Filling
  • 2 tbsp Enzo Olive Oil
  • 1 red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 tbsp fresh basil (chopped)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup homemade tomato basil marinara (for dipping)

Instructions

  1. Start by combining the flour, sugar, yeast and salt.
  2. Add the warm water and olive oil.
  3. Mix until a solid dough forms.
  4. Knead the dough on a floured surface for 5-10 minutes.
  5. Form into a ball and place in a large bowl coated in cooking spray.
  6. Cover with plastic wrap and place somewhere warm to rise for an hour.
  7. While the dough is rising prepare the filling ingredients.
  8. Drizzle 1 tbsp olive oil in a large skillet over medium heat.
  9. Add the bell pepper, onion and garlic.
  10. Sauté for 5-7 minutes.
  11. Add the ground beef and sausage.
  12. Cook until no longer pink.
  13. Drain the grease, then add 1 tbsp fresh basil, 1 tsp dried parsley and 1 tsp dried oregano.
  14. Turn heat to low and allow the herbs to cook into the meat for 5-10 minutes.
  15. In a small bowl combine the ricotta, mozzarella and parmesan cheeses.
  16. Add the additional basil, oregano and parsley.
  17. Place in the refrigerator until ready to prepare the calzone.
  18. Preheat the oven to 375°.
  19. Once the dough has doubled in size, roll into a thin, oval shape.
  20. Spread the cheese mixture on the dough.
  21. Top with the meat mixture.
  22. Carefully fold the calzone in half.
  23. Crimp the edges to form a tight seal around the calzone.
  24. Brush the top with the additional tablespoon of olive oil.
  25. Place in the oven for 40-45 minutes or until golden brown.
  26. Slice and serve with marinara for dipping.
http://whitneybond.com/whats-for-dinner-loaded-calzone/

Trader Joe’s Tacos

Spicy Ground Beef Tacos

I made this recipe one night after a long day. You know how that goes, you’re on your way home from school, work or whatever your day holds, you’re so exhausted but you know that there’s nothing at home to eat!  Some people take the fast food route, I take the “fast cooking” route, but before you can “fast cook” you have to “fast shop” and that’s where Trader Joe’s comes in!

Being a smaller, specialty grocery store there’s not all the navigating through aisle after aisle to get what you need for dinner. They are always well staffed making check out a breeze!  But my favorite thing about Trader Joe’s is I know I’m getting fresh, healthy food with no artificial ingredients or preservatives which is very important to me and time-saving because there’s no need to read labels on everything!

You also can’t beat the price!  Everything needed for these Trader Joe’s Tacos, which feeds 4, can be purchased  for $13.13 (yes that’s actually the exact amount it came out to!  All the sudden 13 doesn’t feel so unlucky 🙂 ) That comes out to $3.28 per person!  Cheaper AND much more delicious and nutritious than anything that could be bought at a fast food joint and it only takes 15 minutes to make!

Trader Joes Taco Ingredients

Ingredients (serves 4)

  • 1 lb ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 8 flour tortillas
  • 1 cup mexican blend cheese
  • 1 cup romaine lettuce (chopped)
  • 1 tomato (chopped)
  • 1 red onion (chopped)
  • 1 jalapeño (chopped)

Other Optional Ingredients

  • Sour Cream
  • Salsa
  • Avocado

Start by cooking the hamburger meat.  Once browned add the taco seasoning, water and combine well.

Spicy Taco Meat

Next chop the veggies.

Chopped Vegetables for Tacos

Once the seasoning is cooked into the meat, heat the tortillas wrapped in a paper towel in the microwave for 45 seconds.

Put the tacos together by spooning the hamburger meat into the tortillas.

Spicy Beef Taco Recipe

Add the cheese, lettuce and chopped veggies.

Easy Spicy Beef Taco Recipe

And there it is!  Super yummy, quick and easy!

Trader Joe's Taco Recipe

♣ Vegetarian Option: Substitute meatless crumbles for the ground beef.

♦ Gluten Free Option: Substitute corn tortillas for the flour.

Trader Joe's Tacos

Prep Time: 15 minutes

Serving Size: 4

Trader Joe's Tacos

Ingredients

  • 1 lb ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 8 flour tortillas
  • 1 cup mexican blend cheese
  • 1 cup romaine lettuce (chopped)
  • 1 tomato (chopped)
  • 1 red onion (chopped)
  • 1 jalapeño (chopped)
  • Other Optional Ingredients
  • Sour Cream
  • Salsa
  • Avocado

Instructions

  1. Start by cooking the hamburger meat.
  2. Once browned add the taco seasoning, water and combine well.
  3. Next chop the veggies.
  4. Once the seasoning is cooked into the meat, heat the tortillas wrapped in a paper towel in the microwave for 45 seconds.
  5. Put the tacos together by spooning the hamburger meat into the tortillas.
  6. Add the cheese, lettuce, chopped veggies and serve.
http://whitneybond.com/whats-for-dinner-tj-tacos/

Goat Cheese Fig Grilled Cheese

Goat Cheese Honey Fig Grilled Cheese Recipe

For the final installment in my “sophisticated substitutes for traditional camp fire food” series I turned a plain jane cold cut sandwich into 2 warm and cheesy sandwiches of delight!

Honey Fig Grilled Cheese Recipe

I started with a savory sandwich made with everyone’s favorite ingredient, buffalo chicken, and spiced it up with some pepper jack cheese!  Next, I made a sweet treat combining honey drizzled figs with goat cheese for a unique spin on a grilled cheese sandwich!

Honey Fig Goat Cheese Grilled Cheese Ingredients

Ingredients (makes 6 sandwiches)

  • 2 cups fresh figs (chopped)
  • 1 tbsp honey
  • 1 lemon (zested)
  • 1 loaf french bread (cut into 12 slices)
  • 6 oz goat cheese
  • 6 tbsp butter

Start by adding the figs to a small mixing bowl.

Fresh Fig Grilled Cheese Recipe

Drizzle the honey on top then zest one lemon into the honey figs.

Fresh Fig Grilled Cheese Recipe

Now it’s time to prepare the sandwiches.

Goat Cheese Honey Fig Grilled Cheese Recipe

Start by spreading 1/2 tbsp of butter on one side of each slice of bread then spread the other side with 1/2 tbsp of goat cheese.

Goat Cheese Grilled Cheese Recipe

Next, add about 1/4 cup of the fig mixture on top of half the slices of bread.

Honey Fig Grilled Cheese Recipe

Place in skillet over medium-high heat and cook for 2-3 minutes per side.

The result is a trip to sweet cheesy delicious town!

Goat Cheese Honey Fig Grilled Cheese

♣ Vegetarian Option: This recipe is vegetarian.

Goat Cheese Honey Fig Grilled Cheese

Total Time: 15 minutes

Yield: 6 sandwiches

Goat Cheese Honey Fig Grilled Cheese

Ingredients

  • 2 cups fresh figs (chopped)
  • 1 tbsp honey
  • 1 lemon (zested)
  • 1 loaf french bread (cut into 12 slices)
  • 6 oz goat cheese
  • 6 tbsp butter

Instructions

  1. Add the figs to a small mixing bowl.
  2. Drizzle the honey on top then zest one lemon into the honey figs.
  3. Prepare the sandwiches by spreading 1/2 tbsp of butter on one side of each slice of bread then spread the other side with 1/2 tbsp of goat cheese.
  4. Add 1/4 cup of the fig mixture on top of half the slices of bread.
  5. Place in skillet over medium-high heat and cook for 2-3 minutes per side.
http://whitneybond.com/whats-for-lunch-sweet-and-savory-grilled-cheese-sandwiches/

Fresh Fruit Sangria

This recipe comes from my Dad in Oklahoma, he makes the best Sangria ever and I figured it was about time I made it and shared the recipe with all my LLB followers! This drink is perfect for parties or pairing with a delicious Spanish Tapas Dinner!

 

Ingredients
  • 1 orange (thinly sliced)
  • 1 lemon (thinly sliced)
  • 2 tbsp sugar
  • 1 large bottle dry red wine  (chilled)
  • 1/2 cup brandy
  • 1/4 cup triple sec
  • 2 tbsp orange juice
  • 1 cup club soda (chilled)
  • ice cubes

In a large bowl muddle the orange and lemon slices with the sugar.

Next, add the red wine, brandy, triple sec and orange juice and mix well.

Transfer to a punch bowl and chill until ready to serve, then add the club soda and ice cubes and top with additional fruit slices.

Serve with ladle for guests to pour into large wine glasses.

 

Mango Avocado Salsa Fillo Baskets

Mango Avocado Fillo Basket Recipe

In continuation with the week of “sophisticated substitutes for traditional camp fire food” I swapped out boring ol’ chips and salsa for a crispy fillo basket filled with flavorful mango and avocado salsa!

Mango Avocado Fillo Baskets

This is a simple appetizer that is light, refreshing and so delicious!

Mango Avocado Fillo Basket Ingredients

Ingredients

  • 30 mini fillo baskets
  • 2 avocados (sliced into cubes)
  • 1 mango (sliced into cubes)
  • 1 tomato (chopped)
  • 1/2 red onion (thinly sliced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 tsp black pepper

Start by slicing the mango into small cubes and add to a small mixing bowl.

Mango Avocado Fillo Basket Recipe

Slice the avocado and add to the mango.

Mango Avocado Fillo Basket Recipe

Next add the chopped tomatoes, onions, cilantro and black pepper.

Mango Avocado Fillo Basket Recipe

Top with the lime juice and olive oil, mix together LIGHTLY so that you don’t mash the avocado and turn the salsa into guacamole!

Next, spoon the mixture into the fillo baskets.

Avocado Mango Salsa Fillo Baskets

Bite sized, light and packed with flavor, perfect for summer!

Mango Avocado Fillo Baskets

This recipe makes 3 cups of Mango Avocado salsa, enough to fill 30 mini fillo baskets, or you can use part of the salsa to fill the baskets and the rest to top another dish!

Mango Avocado Phyllo Basket Recipe

♣ Vegetarian Option: This recipe is vegetarian (and vegan)!

Mango Avocado Fillo Baskets

Total Time: 10 minutes

Yield: 30 fillo baskets

Mango Avocado Fillo Baskets

Ingredients

  • 30 mini fillo baskets
  • 2 avocados (sliced into cubes)
  • 1 mango (sliced into cubes)
  • 1 tomato (chopped)
  • 1/2 red onion (thinly sliced)
  • 1 lime (juiced)
  • 1 tbsp Enzo Olive Oil
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 tsp black pepper

Instructions

  1. Slice the mango into small cubes and add to a small mixing bowl.
  2. Slice the avocado and add to the mango.
  3. Add the chopped tomatoes, onions, cilantro and black pepper.
  4. Top with the lime juice and olive oil, mix together lightly.
  5. Spoon into the fillo baskets.
http://whitneybond.com/whats-for-a-side-mango-avocado-fillo-baskets/

Bacon Wrapped Hot Dogs

Nothing beats meat wrapped in meat. And the official hot dog of Los Angeles is no exception to the rule!  Street cart vendors can be found outside of office buildings by day and outside of bars by night lining up their carts of pork wrapped pork topped with grilled peppers and onions and ready to be taken down by the citizens of Los Angeles! With the help of the LLB you can now make these delectable dogs in the comfort of your home from anywhere in world!

Ingredients (makes 2 hot dogs)

  • 2 beef or pork franks
  • 2 slices bacon
  • 1/2 tbsp olive oil
  • 1/2 red onion (sliced)
  • 1/2 red bell pepper (sliced)
  • 1/2 green bell pepper (sliced)
  • 1 jalapeño (sliced)
  • 2 hot dog buns

Start by wrapping each dog tightly with a slice of bacon.

Place the dogs over medium heat on the grill.

While the dogs are grillin’ cook the peppers and onions.

Add olive oil to a large skillet, add the sliced vegetables and cook over medium heat 5-7 minutes or until tender.

(If cooking these dogs up at an actual camp out, you can cook the veggies in a cast iron skillet placed directly on the grill with the dogs!)

When the dogs are almost finished grilling add the buns to the grill to give them a light toast.

Remove from the grill and place the dogs in the buns.

Next, top with the delicious and colorful grilled veggies!

Now that’s one sophisticated (and flavorful) hot dog!

 

Click here for printer-friendly version: Bacon Wrapped Hot Dogs

Double Chocolate Peanut Butter Chip Brownies

Double Chocolate Peanut Butter Chip Brownies

Nothing like taking an already decadent dessert and adding more chocolate AND peanut butter to make it an absolutely amazing, sinful square of ultimate decadence!

Chocolate Peanut Butter Brownies

Serve with a large glass of milk to wash down all of the chocolate and peanut butter deliciousness!

Double Chocolate Peanut Butter Chip Brownie Ingredients

Ingredients

  • 1 cup butter (softened)
  • 2 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup flour
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 10 oz peanut butter chips
  • 1 cup chocolate candies (such as Hershey’s Kisses)
  • 3 tbsp butter
  • 1/4 cup milk
  • 2 cups powdered sugar

Preheat the oven to 325° and coat a 9 x 13 baking dish with cooking spray.

Cream the butter and sugar in a large mixing bowl.

Chocolate Peanut Butter Brownie Recipe

Add the eggs and blend. Mix in the vanilla.

Chocolate Peanut Butter Brownie Recipe

Combine the flour, cocoa, salt and baking soda in a small mixing bowl.

Chocolate Peanut Butter Brownie Recipe

Add to the butter mixture.

Chocolate Peanut Butter Brownie Recipe

Blend well.

Chocolate Peanut Butter Brownie Recipe

Add the peanut butter chips and stir with a spatula to combine. (Pink spatulas work best… just saying 😉 )

Peanut Butter Chip Brownie Recipe

Spread the brownie batter into the baking dish and place in the oven for 45 minutes.

While the brownies are baking make the “brownie frosting”.  This is where that “double” chocolate factor comes in to play!

Place the chocolate candies in a small saucepan over low-medium heat.

As they start to melt add the butter, mix well then add the milk, continue to whisk consistently then add the powdered sugar.

Double Chocolate Brownie Recipe

Make sure to continue whisking the sauce so that the chocolate does not burn or stick to the bottom of the pan.

Double Chocolate Brownie Recipe

After whisking for 4-5 minutes, remove from the heat and let stand until the brownies come out of the oven.

Ding! Diiiiiing! That’s the sound of brownie happiness!

Chocolate Fudge Peanut Butter Chip Brownies

Let the brownies cool for 15 minutes before topping with the chocolate frosting.

Allow the frosting to cool on top of the brownies for 30 minutes then cut into squares.

Peanut Butter Chip Brownies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour to make these brownies gluten free.

Double Chocolate Peanut Butter Chip Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 15 brownies

Double Chocolate Peanut Butter Chip Brownies

Ingredients

  • 1 cup butter (softened)
  • 2 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup flour
  • 3/4 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 10 oz peanut butter chips
  • 1 cup chocolate candies (such as Hershey’s Kisses)
  • 3 tbsp butter
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 325° and coat a 9 x 13 baking dish with cooking spray.
  2. Cream the butter and sugar in a large mixing bowl.
  3. Add the eggs and blend. Mix in the vanilla.
  4. Combine the flour, cocoa, salt and baking soda in a small mixing bowl.
  5. Add to the butter sugar mixture and blend.
  6. Add the peanut butter chips and stir with a spatula to combine.
  7. Spread the brownie batter into the baking dish and place in the oven for 45 minutes.
  8. Place the chocolate candies in a small saucepan over low-medium heat.
  9. As they start to melt add the butter, mix well then add the milk, continue to whisk consistently then add the powdered sugar.
  10. Make sure to continue whisking the sauce so that the chocolate does not burn or stick to the bottom of the pan.
  11. After whisking for 4-5 minutes, remove from the heat and let stand until the brownies come out of the oven.
  12. Let the brownies cool for 15 minutes before topping with the chocolate frosting.
  13. Allow the frosting to cool on top of the brownies for 30 minutes then cut into squares.
http://whitneybond.com/whats-for-dessert-double-chocolate-peanut-butter-chip-brownies/

How to: Throw the Perfect Music Festival Party

If you live in or around southern California, this past weekend there is no avoiding the word “Coachella” in all aspects of your life, filling up your Facebook and Twitter feeds, advertised on Pandora, most likely over half of your friends are there! So if you’re not, it’s kind of a lame weekend… unless you decide to throw your own “make your own Coachella party” at home, which is exactly what I did!

Those few friends left hanging around Los Angeles this weekend joined up at my house for food, drinks, music and glow sticks!

Things you will need:

  • Glow sticks, in the form of necklaces, bracelets, whatever you can get your hands on!
  • Music, I think this one is pretty obvious!  I used the “Coachella 2012” station on Pandora, but you can set it to whatever Music Festival theme you’re going for (EX: SXSW, EDC, WMC)!
  • Food and drinks (menu below)

Since traditional music festivals involve camping out, on the menu were “sophisticated substitutes” for traditional camp fire foods including:

Each day this week I will post a recipe from the party so that you’ll be well prepared to throw your own perfect music festival party!  Happy Camping Ya’ll 🙂

Kale Artichoke Pasta

Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!

Ingredients (serves 2)

  • 8 oz penne pasta
  • 3 tbsp olive oil (divided)
  • 4 oz kale
  • 1/4 cup water
  • 8 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 14 oz can artichoke hearts
  • 2 cloves garlic (crushed)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 cup parmesan and romano cheese

Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid.  On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.

Next add the greek yogurt, salt and garlic to the melted cream cheese.

Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.

Add the artichoke hearts to the pasta sauce.

Stir to combine then add the cooked kale.

Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.

Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!

Yummy!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free pasta.

Spicy Chicken Chorizo Paella

Spanish Chicken and Chorizo Paella

I started making this chicken chorizo paella about 2 years ago and the only thing that’s changed is that it got SPICIER! If you’re a fan of some Spanish heat, this is the dish for you!

Chicken and Chorizo Paella Ingredients

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Preheat the oven to 400°.

Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.

Cook for 2-3 minutes then add the onion, bell pepper and garlic.

Chicken and Chorizo Paella Recipe

Add the paprika, chili powder, cayenne pepper and red pepper flakes.

Spicy Chicken and Chorizo Paella Recipe

Then add the rice.

Chicken and Chorizo Paella Recipe

Toss to coat then add the chicken broth and lemon juice.

Chicken and Chorizo Paella Recipe

Mix well then add the shredded chicken.

Chicken and Chorizo Paella Recipe

Add the tomatoes on top.

Chicken and Chorizo Paella Recipe

Place in the oven for 45 minutes or until the liquid has cooked down.

Chicken and Chorizo Paella

Now it’s ready to serve!

Spicy Spanish Chicken and Chorizo Paella

Grab a fork and dig in!

Spicy Chicken and Chorizo Paella

♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo.

♦ Gluten Free Option: This recipe is gluten-free.

Spicy Chicken and Chorizo Paella

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 4-6

Spicy Chicken and Chorizo Paella

Ingredients

  • 1 tbsp Enzo Olive Oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Instructions

  1. Preheat the oven to 400°.
  2. Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.
  3. Cook for 2-3 minutes then add the onion, bell pepper and garlic.
  4. Add the paprika, chili powder, cayenne pepper and red pepper flakes.
  5. Then add the rice.
  6. Toss to coat then add the chicken broth and lemon juice.
  7. Mix well then add the shredded chicken.
  8. Add the tomatoes on top.
  9. Place in the oven for 45 minutes or until the liquid has been cooked down.
http://whitneybond.com/whats-for-dinner-spicy-chicken-and-chorizo-paella/

Lemon Herb Salmon

Healthy Lemon Herb Salmon

This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air!  Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!

This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends! I am so beyond happy that the two of them found each other because they couldn’t be more perfect together!  I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!

My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon. It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on LLB was my yummy chili-lime-garlic shrimp, so adding a fish main course seemed necessary at this point!

Lemon Herb Salmon

I paired the salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!

Lemon Herb Salmon Ingredients

Ingredients (serves 4)

  • 2 lbs salmon
  • 1/2 cup olive oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Add the olive oil to a small mixing bowl, then chop the fresh herbs.

Add the herbs to the olive oil.

Next, zest two of the lemons into the olive oil herb mixture.

Then add the minced garlic.

Squeeze in the juice of the two lemons.

Whisk well.

Place the salmon skin side down in a shallow baking dish.

Top with the lemon herb mixture.

Lemon Herb Salmon Recipe

Thinly slice the additional lemon and place on top of each piece of salmon.

Paleo Lemon Herb Salmon Recipe

Cover with foil and place in the refrigerator for an hour to marinate.

Remove from the refrigerator and cook at 400° for 30 minutes.

Baked Lemon Herb Salmon Recipe

Simple as that, dinner is served!

Lemon Herb Salmon Recipe

Delicious served with Italian Corn Salad, Buffalo Potato Salad,  Garlic Lemon Asparagus or Nutty Greens with Bacon and Bleu Cheese.

♦ Gluten Free Option: This recipe is gluten-free.

Lemon Herb Salmon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 4

Lemon Herb Salmon

Ingredients

  • 2 lbs salmon
  • 1/2 cup Enzo Olive Oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add the olive oil to a small mixing bowl.
  2. Chop the fresh herbs and add to the olive oil.
  3. Zest two of the lemons into the olive oil herb mixture.
  4. Add the minced garlic.
  5. Squeeze in the juice of the two lemons and whisk well.
  6. Place the salmon skin side down in a shallow baking dish.
  7. Top with the lemon herb mixture.
  8. Thinly slice the additional lemon and place on top of each piece of salmon.
  9. Cover with foil and place in the refrigerator for an hour to marinate.
  10. Remove from the refrigerator and cook at 400° for 30 minutes.
http://whitneybond.com/whats-for-dinner-lemon-herb-salmon/

Wedding Food Done Right

I’m fortunate enough to be spending 10 days in Arizona and Miami attending a friend’s wedding, Thunder basketball game, lounging on the beach and of course, enjoying some fabulous food! I will not be posting any new recipes this week, but I will be posting about my vacation food adventures from coast to coast!

I don’t consider myself a “food snob” but I definitely differentiate good food, from great food, from amazing food! In general I feel that most food at weddings is good at best!

This was not the case last night when I attended my friend Krystal’s wedding in Arizona. The wedding was catered by my best friends family who owns a chain of amazing pizzerias in Arizona that I’ve mentioned before, Jimmy and Joe’s. They went all out for Krystal’s wedding as she has been a friend of the family for almost a decade and they wanted this to be their gift to her.

As a chef I realize the difficulties of making a full dinner for almost 200 guests, but every wedding caterer should take some notes from this man.

Yup, the man behind the meat is Terry Black, the founder and owner of Jimmy and Joe’s Pizzeria. He’s been written up in Pizza Today about being a “visible manager” which discussed his community involvement and being on the front line of all his restaurants. Jimmy and Joe’s is a family business and my best friend (Terry’s daughter) runs one of the locations and is heavily involved in the expansion of the business. Every once in a while you’ll also catch a glimpse of the other Black woman, Mary, and Saturday’s wedding was no different, check out all the Black’s in action!

Now let’s get to that delicious food they are cooking up back there!  Terry is seen above slicing the most juicy, tender prime rib I’ve ever had!  This main dish was served with a caesar salad, which I topped with the lemon chicken they had also prepared. Oh my gosh, it was so flavorful and moist!  I feel that usually chicken made in bulk is dry and flavorless but this was so far from either of those things, loaded with lemon and garlic flavors and olive oil to keep the chicken moist it was the perfect topping on my caesar!  They also served penne pasta with marinara and meatballs, because of course Italian is their bread and butter! I could have eaten 100 of those meatballs!

This was my one plate of food piled up. Yes I only had one plate.  Yes I wanted three more. No I wouldn’t have been able to fit in my dress anymore if I had eaten three more hence why I didn’t!

Meatball = Joy!

Someday when I start cooking for more than a dozen friends I’m going to call up Terry Black for pointers!

If you’re in the greater Phoenix area on Tuesday stop by Jimmy and Joe’s Mesa location and find me interviewing the manager Miss Amy Black for another fabulous LLB video post! We’ll be talking about how the pizzerias came to be, their mission and most importantly how they make that amazing pizza of theirs SO GOOD!!!