Monthly Archives: July 2012

Chicken Mole

Holy Mole, I am so excited to share this recipe with you all!

My mole mission began when a friend brought me fresh chilies and peppers he had grown. I decided to put them to good use and make my first mole!  The sauce is slightly spicy on the stove, but cooks out in the oven for the final product with the perfect balance of sweet and spicy.

I know the laundry list of ingredients is intimidating for some people, but never fear, this recipe is not as hard as you think and definitely worth the time, effort and ingredients!

Ingredients (mole sauce – serves 8)

  • 1 lb tomatillos
  • 1 large anaheim chili (chopped)
  • 4 pasilla chilies (chopped)
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup sesame seeds
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tbsp black pepper
  • 1 tbsp oregano
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 6 small serrano peppers (chopped)
  • 2 oz dark chocolate
  • 2 tbsp brown sugar
  • 1 tbsp peanut butter
  • 2 tbsp fresh cilantro (not pictured – for garnish)
  • 4 oz queso fresco (not pictured – for topping)

Ingredients (chicken)

  • 8 chicken breasts
  • 1 cube chicken bouillon
  • 1 lemon (sliced)
  • 1 cinnamon stick
  • 1/2 cup white wine

Start by roasting the tomatillos on the grill or in the broiler until lightly charred on the outside. Set to the side and allow to cool.

Next, lightly brown the anaheim and pasilla chilies on the stove top in a dry skillet over medium heat for 2-3 minutes.

Remove from the skillet and add to a medium bowl with the raisins.  Cover with warm water then set aside.

In the same skillet over medium heat add the almonds, sesame seeds, ground cloves, cinnamon, black pepper and oregano.

Toast for 2-3 minutes then place in a spice grinder and ground until a powder forms. If you do not have a spice grinder a coffee grinder works well or a small food processor.

 Still using that same skillet (yay for less dishes!) add the olive oil, onions, garlic and serrano peppers.

Brown in the skillet until vegetables are tender, about 10 minutes.

Now peel the cooled tomatillos and place in a blender or food processor with the ground spices.

Next add the vegetables, chocolate, peanut butter and brown sugar to the blender. Then add the peppers, raisins and a small amount of the soaking liquid.  Start with about 1/2 cup, then add more if the sauce is too thick.

Blend well.  This could take 3-5 minutes, that’s a lot of yumminess to blend together!

When blended well enough that no large chunks exist, transfer the mole sauce back to that one amazing skillet over low to medium heat and allow to simmer for 10 minutes.

Now, it’s time to prepare the chicken.

I know what you’re thinking “this seems like a lot of work”, but see how delicious that sauce looks, I promise it smells and tastes even 10 times better!

Have I convinced you to keep going?  I hope so, because it’s easy, breezy from here on out!

Place the chicken breasts in a large pot and cover with water. Place on the skillet and bring to a boil.

Add the chicken bouillon, cinnamon stick, white wine and sliced lemon, squeezing the juice out as you add them to the water.

Boil for 10 minutes, then drain.

Add the chicken breasts to a large casserole or baking dish.

Cover with the mole sauce.

Bake at 375° for 20 minutes.

Serve on a bed of cilantro lime rice topped with queso fresco and fresh cilantro.

I also served mine with a side of Rajas Con Crema.

A little close up of the goodness…

This dish easily serves 8.  If serving less than this, save the leftovers. Re-heat and shred the chicken and add to a tortilla with the mole sauce to make an excellent taco lunch or dinner the next day!

♣ Vegetarian Option: Substitute tofu for chicken.  Simply skip the whole step about boiling the chicken. Place the tofu cubes in the baking dish and cover with the mole sauce. Reduce cooking time to 10 minutes.

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

#10 Attend a Red Sox Game at Fenway Park

While the Fenway Frank may not have won over my taste buds, the city of Boston, their sports and their people stole a piece of my heart! I have so much love for the city of Boston and look forward to visiting again soon!

Being a devoted sports girl, there were several items on my summer bucket list related to visiting stadiums and watching sporting events from basketball to baseball. I was able to check one off my list while in Boston with a visit to Fenway Park.

We started the Fenway experience at the Bleacher Bar.  Given its name because it is literally below the Fenway Park Bleachers.

If you’re ambitious (like 8 hours pre-game ambitious) you can even get a seat in the bar and watch the entire game with free front row seats.

Yes, this shot was actually taken inside of the bar. My other favorite part of Bleacher Bar. They have windows in the bathroom that face in this direction so you never have to miss a minute of action.  Yes, Boston people definitely take their sports seriously (one of my favorite things about them!)

Pictured above is the awesome gentleman that made my Fenway Park experience happen, my friend Greg. Thanks Mr Pickle! Inside joke, has something to do with one awesome pickle shirt!

Post Bleacher Bar we headed over to Island Creek Oyster Bar.

Yes, most people eat hot dogs pre-game.  This crew eats oysters!

They were talking up these oysters for a week on Martha’s Vineyard, like constantly obsessing over Island Creek Oysters.

Now, I would not consider myself an oyster connoisseur by any means, but I have had my fair share of oysters from coast-to-coast and I’m not going to lie, these are the best I’ve ever had.

Following a dozen oysters and couple apps, we headed over to the game. Luckily it was a night game because Boston was getting pretty hot and sticky during the days!  This also made for the most amazing sunset over the park.

Unfortunately the Sox aren’t looking so great this year and they lost to the Yankees, but we still had a great time!

I really don’t understand why people hate Boston fans, they’re awesome, just a little passionate with a side of incredible blunt-ness!

Prosciutto Arugula Thin Crust Pizza

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Hi, my name is Whitney and I’m a pizza addict.  Yes, I will admit, I have probably never met a pizza I didn’t like.

That could be the reason this is my 4th pizza recipe on the blog.  From thin crust, to deep dish, vegan to gluten-free, I’m a fan!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Ingredients (crust – makes 1 pizza)

  • 1/2 cup water
  • 1/4 oz yeast
  • 2 cups flour
  • 1/4 tsp salt

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crustIngredients (toppings)

  • 1 cup pizza sauce
  • 3 cups arugula
  • 4 oz prosciutto
  • 1/4 cup romano cheese
  • 1/4 cup parmesan cheese

Start making the crust by combining the water and yeast.  Allow to sit for 5-10 minutes or until the mixture begins to bubble.

Next, add the flour, salt and mix until a solid ball forms. Knead the ball of dough for 5 minutes then place into a large greased bowl and cover.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Allow to rise for 30-45 minutes then place the dough on a baking sheet and roll into a thin crust.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Action shot!

Next, spread the pizza sauce on top.  I used the same recipe that I used on my deep dish pizza because it was amazing! I highly recommend you do the same!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Next, top with 2 cups of the arugula.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Then with the strips of prosciutto.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Finally top with the parmesan and romano cheeses.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Bake at 425° for 10-12 minutes.  Remove from the oven and top with the additional cup of arugula.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crustVoila!  Pizza Pie Perfection!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Slice in and get down on this bad boy!

My new favorite pizza toppings, prosciutto and arugula!

Great combination in life, especially amazing on pizza!

Yeah, a got a little picture happy with this one!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

♣ Vegetarian Option: Remove the prosciutto and replace with red onions for a delicious vegetarian pizza.

♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.

Watermelon Tomato Salad

What says summer more than fresh watermelon?  We’ve hit the peak of summer and this little salad is the perfect side for a BBQ or a fresh and healthy lunch!

Ingredients

  • 3 cups cubed (or balled) watermelon
  • 2 cups grape tomatoes (sliced in half)
  • 5 oz feta cheese
  • 1/4 cup fresh mint (chopped)
  • 1/2 red onion (chopped)
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil

Start by slicing open a watermelon and cutting out cubes or use a watermelon baller (if you ball like that, haha) as my Dad so perfectly displays! He’s such a baller 😉

Place into a large bowl, then begin slicing the grape tomatoes in half and add to the watermelon.

Next, add the feta cheese, mint and onion.  Chill in the refrigerator until ready to serve.

Before serving drizzle with the olive oil and vinegar and toss well.

This dish was a huge hit at my family BBQ last month, along with its friends the pulled pork, skillet potatoes, jicama slaw and smoked brisket!

… yeah, that’s a lot of food!  I ♥ BBQ’s!

♣ Vegetarian Option: This recipe is vegetarian.

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

Yankee Dog vs Fenway Frank

As a chef, foodie, food blogger extraordinaire, culinary creator, girl who loves to eat, whatever you want to call me, I almost hate to admit that one of my favorite foods is yes, the hot dog!

There’s something about a delicious, juicy grilled dog nestled in a nicely toasted, warm bun with a slight drizzle of ketchup that makes my mouth water every time!

While in New York I was lucky enough to attend a game at the beautiful new Yankee stadium!

First stop: obvi, hot dog and beer!

This is me, taking my “ketchup-placing-strategy” very seriously!

And now the ultimate moment has descended upon us. The time for Yankee Dog consumption.

Um ya people, that was delicious. I don’t think I even made it away from the condiment counter before the whole thing was gone and I was back in line for numero dos!

A little background on my Yankee Dog.  While downstairs at the stadium there are Nathan’s hot dogs, upstairs there are Hebrew National.  I’m telling you all, that’s the good stuff! Something about that “kosher-ness” that really makes for a delicious dog!

Just in case you’re not a dog lover like myself, never fear, Yankee Stadium has their own sushi.

Yup, they’re high-class in New York.  I mean you can’t expect Jay Z to eat a hot dog, can you?  Are you now picturing Jay Z grilling up a dog for Beyonce, because I definitely am!

But never fear Zooey Deschanel, you and the other Celiac peeps can eat at Yankee Stadium too!

All in all, a beautiful evening at the ballpark!


Two weeks later, the challenge was on. It was time for me to cross #10 off my bucket list and attend a Red Sox game at Fenway Park.

While checking this item off, I felt another blog post coming to me, the show down between the Yankee Dog and the Fenway Frank. New York vs. Boston. Yankees vs. Red Sox. Who would win in the best darn dog contest?

After eating dinner at two different restaurants prior to arrival at the game, I still felt it was my duty to take down a dog and complete the challenge. So I maneuvered my way around the most confusing sports stadium in America to find my perfect Fenway Frank.  One frank purchased, a squirt or ketchup and I was ready to go.

Chomp, chomp, chomp.

And the winner is…

The Yankee Dog, by a mile!  No offense Boston, your city won my heart, but your Fenway Frank was a disappointment!

Barely warm, no juiciness to be found and the flavor just wasn’t there!  Must be that “all beef Kosher-ness” that really puts the Yankee Dog over the top!

The battle is not over, I still must try dogs at each and every baseball stadium in America before I can name a true winner. But for now, the Yankee Dog has my heart!

Spicy Creamed Corn

This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.

Green Chili Cilantro Creamed Corn

Spicy, creamy, amazing.  These are the three words I use to describe, what our family refers to as, “Mexican Hot Corn”, I re-named the dish after these words and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!

Spicy Creamed Corn Recipe

I most recently served this dish to complete my Fiesta of Spicy Eggplant Stuffed Peppers, Pappas Mexicanos and Mexican Meatloaf.

Spicy Creamed Corn Ingredients

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Preheat the oven to 350°F.

In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.

Add the black pepper, cumin, chilies, cilantro and jalapeños.

Spicy Creamed Corn Recipe

Cook for 5 minutes on the stove, then place in the oven.

Bake for 20-25 minutes.

Spicy Creamed Corn

This recipe is a hit every time I make it! It goes great with Burgers or BBQ Chicken, as well as Mexican food. It’s also a hit at the holidays, the perfect spiced up corn dish for Thanksgiving or Friendsgiving!

Mexican Creamed Corn

♣ Vegetarian Option: This recipe is vegetarian.

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

Mexican Hot Corn

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 4-6

Mexican Hot Corn

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Instructions

  1. Preheat the oven to 350°.
  2. In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
  3. Add the black pepper, cumin, chilies, cilantro and jalapeños.
  4. Cook for 5 minutes on the stove, then place in the oven.
  5. Bake for 20-25 minutes.
http://whitneybond.com/whats-for-a-side-mexican-hot-corn/

It’s a Pickle Palooza

 

Pickles are one of those things that has grown on me in a large way as an adult!

But as with all food, not every pickle is created equal. This you will know for sure after eating a Grillo’s Pickle… only the best pickle in the world (their website says so!)

I found out about Grillo’s Pickles in Boston Magazine.  I was reading up on the best burgers in Boston when I veered off to the small article below talking about these amazing pickles!  What started as a street cart in Boston has expanded to pickle distribution in Whole Foods and other grocery stores on the East Coast, as well as their very own Pickle Store which I visited in East Cambridge.

The store not only has pickles, it has pickled beets, pickled jicama, pickled asparagus and sriracha pickles (yes please)!

As well as pickle branded merchandise out the yin-yang! Socks, yup, shirts, of course…

 

… chap stick, why not! Bandages, toothpaste and pickle pops, for sure!

 

If you’re in Boston, Grillo’s is a must-stop, whether you just chow down on a couple of spears (you won’t be able to eat just one!) or take a quart of pickles to go, you will not be disappointed!

 

Visit Grillo’s Pickles at 1075 Cambridge St. Cambridge, MA Tue-Sat 11AM-7PM and Sun 11AM-5PM or go to their website to learn more about the ultimate pickle story and where else you can buy their delicious pickles.

Pappas Mexicanos

By now, I’ve mentioned Oklahoma restaurant, Ted’s Escondido, many times on the blog. From their Frozen Sangria to Homemade Tortillas, Ted’s is always a hit with my family and friends!

Another menu item that I continually drool over is their Pappas Mexicanos, a blend of potatoes, cream, onions and spices make this one delicious potato dish, Mexican style!

I whipped up my version of their tasty taters as a side dish to my Mexican Meatloaf! This turned a traditionally boring meatloaf and potatoes meal into a Mexican Fiesta!

Ingredients

  • 2 lbs new potatoes
  • 3/4 cup sour cream
  • 1/2 red onion (diced)
  • 1 green bell pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 4 oz can green chilies
  • 1/4 cup cilantro (chopped)
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 cup Queso Fresco (not pictured)

Start by peeling and boiling the potatoes.

While they’re boiling away, place the diced bell pepper and jalapeño into a medium skillet with a drizzle of olive oil. Cook for 5 minutes, then add the onions.  Cook the vegetables until tender and onion is translucent, for about 10 more minutes.

Next, drain the potatoes and whip well with the sour cream using an electric hand mixer.

Next, add the spices, cilantro, green onions and mix well.

Then add the sautéed vegetables, mix and spoon into a casserole dish. Top with the Queso Fresco and place in a 375° oven for 5 minutes.

Remove from the oven and serve garnished with additional cilantro on top!

Check out this plate of Mexican Amazingness!

♣ Vegetarian Option: This recipe is vegetarian.

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

#44 Eat a Hot Dog at the Original Nathan’s on Coney Island

Although I do realize that you can get Nathan’s Hot Dogs virtually anywhere these days, it was important to me, as a hot dog connoisseur, to eat an original as part of my bucket list!

After two fabulous nights in NYC, it was time to get a little gritty and head out to Coney Island for this bucket list experience.

Upon arrival, I knew I was not on the Upper East Side anymore!

The first stop was obviously Nathan’s.

And of course I knew my order from the minute I stepped on to the Island.  One original hot dog, plain.

I felt that to get the true Nathan’s original experience, I had to enjoy the delicacy in its purest form, meat on a bun!

Just a couple of cuties ready to take down Nathan’s original!

The time had come to take my first bite and savour the dog in all its glory!

Juicy and delicious it was!

After chowing down on my original, we decided to take advantage of being away from the city and at the beach!

A little feet-in-the-water stroll was in order!

We then met up with my girl Katie from high school on the boardwalk for a couple New York brews at this cool little spot, Paul’s Daughter.

 

So fun to experience a different part of New York that most New Yorker’s themselves never even experience, and of course any day involving an original hot dog eating experience is a good day in my book!

 

 

 

 

 

 

Mini Cookie Cupcakes

cookie cupcakes, oreos, cupcake, nutter butters, cream cheese frosting

Out of nowhere my little sweet tooth became a giant sweet tooth and came up with the brilliant idea to combine cookies, cupcakes and buttercream frosting all into one bite sized treat!

I’m not going to lie, the fat kid inside of me absolutely LOVED this idea! Nutter Butter Bites and Mini Oreos as the base topped with Vanilla Cupcake Batter mixed with MORE Oreo cookie and topped with MORE cookie bites! Yes, this is one indulgent treat that your little giant sweet tooth is not going to be able to resist!

mini oreos, nutter butters, sugar, milk, eggs, butter, flour, cookies, cupcakes

Ingredients (makes 72 mini cupcakes)

  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 1 tbsp vanilla
  • 2 cups mini Oreos
  • 1 cup Nutter butter bites

Start by lining a mini muffin tin with cupcake liners.

Next, twist apart 1 cup of the mini Oreos and all of the Nutter butter bites, placing the half with the icing into the bottom of a mini muffin tin, icing side up. Separate the other half into 2 separate bowls for Oreos and Nutter butters (reserve for later use).

After all the cups are filled, it should look like this ↓

Now make the cupcake batter. Start by combining the flour and baking powder in a medium bowl.

Next combine the softened butter and sugar in a large mixing bowl. Add in the eggs one at a time, mixing well after each addition.

Then add the vanilla and mix.  Next, alternate adding in the milk and flour mixture. Mix for 3-4 minutes or until super creamy.

Place the remaining 1 cup of Oreos in a food processor then add to the cupcake batter.

I’m not going to lie to y’all, I really wanted to just grab a spoon and eat straight out of the bowl at this point… but I didn’t… I blended the Oreos in and continued the cupcake making process! Ok, maybe one spoonful… let me correct myself, makes 71 mini cupcakes 😉

I all of a sudden have a serious craving for Cookies and Cream Ice Cream! Go away giant sweet tooth, there are not enough hours in the day to work out as much as you would require me to if I listened to you all the time!

So back to Cookie Cupcake making, the batter is now ready to pour on top of the cookie base. I suggest pouring the batter into a large Ziploc bag and cutting a small hole in the corner to pipe out the batter into the muffin tins. Unfortunately I do not have enough hands to maneuver this as well as a camera, so hopefully my description paints a nice little picture of this step!

Now place the cupcakes in the oven at 350° for 10-12 minutes.

Browned to perfection. Now it’s time to make the Buttercream Frosting.

Ingredients

  • 1 cup butter (softened)
  • 8 cups powdered sugar
  • 1/2 cup milk
  • 1 tbsp vanilla

Combine all of the ingredients in a large mixing bowl. Mix on medium speed for 3-5 minutes.

Use a piping bag with decorating tip to frost the mini cupcakes then place the reserved halves of the Mini Oreos and Nutter Butter Bites on top of each cupcake.

That’s a lot of bite sized joy!

The perfect party platter dessert!

It’s about time to bite into these little guys!

♣ Vegetarian Option: This recipe is vegetarian.

Cast Iron Skillet Rustic Potatoes

Make easy layered rustic potatoes in a cast iron skillet for the perfect brunch or dinner side dish, that’s both vegetarian and gluten free!

Cast Iron Skillet Rustic Potatoes Recipe

Hi guys, it’s Whitney here, updating this now classic blog recipe for Cast Iron Skillet Rustic Potatoes!

I originally introduced this dish in the summer of 2012 before I owned a cast iron skillet and while I was visiting my parents in Oklahoma. I started playing around with my Dad’s cast iron skillets and creating new recipes like this one for the, then very young, blog!

Read the full post here!

Deep Dish Pizza with Chunky Tomato Sauce

Deep Dish Pizza Recipe

My last night in Oklahoma I decided to make one of my families favorites, pizza! The result was a thick and delicious deep dish pizza with one amazing sauce!

Deep Dish Pizza Ingredients

Ingredients (crust – makes 2 12″ crusts)

  • 1/4 oz yeast
  • 1 1/4 cups warm water
  • 3 cups flour
  • 1 tsp salt
  • 1/2 cup cornmeal
  • 1/4 cup olive oil

Start by combining the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.

Next, add the flour, salt, olive oil and cornmeal.

Deep Dish Pizza Recipe

Mix well until a large ball forms.

Deep Dish Pizza Recipe

Next, place onto a floured surface and knead for 5 minutes.

Deep Dish Pizza Recipe

Now, place the ball back into a bowl covered in cooking spray.

Deep Dish Pizza Recipe

Cover with plastic wrap and allow to rise for an hour.

Deep Dish Pizza Recipe

Ok, don’t tell me that didn’t just amaze you!?  Every time, the fact that this little ball turns into this giant monster just baffles me!  It’s the little things in life people 🙂

Now it’s time to deflate the amazingness and form the dough in a cast iron skillet.

Deep Dish Pizza Recipe

Now it’s time to take it back a couple notches. Remember that hour while you were waiting for the amazing dough transformation? Yes, that hour while you were sipping wine and relaxing?  Oh yeah, that one!  Lets throw a little sauce making in there as well!

Chunky Tomato Marinara Ingredients

Ingredients (sauce – makes app. 4 cups)

  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 3 tomatoes (pureed in food processor or blender)
  • 1 can (28 oz) peeled plum tomatoes (roughly chopped)
  • 1 can (6 oz) tomato paste
  • 1/4 cup red wine
  • 2 tbsp fresh basil (chopped)
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp salt

Start by heating the olive oil in a large skillet, then sauté the garlic for 1 minute in the oil.

Chunky Tomato Marinara Recipe

Next add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.

Chunky Tomato Marinara Recipe

Now it’s time to add in the spices!

Chunky Tomato Marinara Recipe

Mix together and bring to a simmer.

Chunky Tomato Marinara Recipe

Cover and cook on low for 20-25 minutes.

Let me tell you people, this sauce is a-m-a-z-i-n-g! The secret: red wine, obviously!  Doesn’t wine make everything better?

Now it’s time to prepare the toppings.  I went traditional with pepperoni, but added a kick with red peppers and the creamy goodness of fresh mozzarella.

Deep Dish Pizza Toppings

Ingredients (toppings)

  • 25 pepperoni slices
  • 1/2 roasted red bell pepper (sliced)
  • 8 oz fresh mozzarella
  • 1/4 cup shredded parmesan

While the sauce is simmering and dough is rising place the pepperonis in a skillet to cook off some of the grease.

Fried Pepperonis

After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.

At this time, roast the bell pepper over an open flame on the stove or grill or place the bell pepper on a baking dish closest to the heat source in the oven at 450° for 20 minutes or until the outside skin is charred. Allow to cool then remove the blackened skin and cut into slices.

At this point we should be ready to put this baby together! Start by arranging the pepperonis on the crust.

Pepperoni Deep Dish Pizza

Next add the red bell peppers.

Pepperoni Red Pepper Deep Dish Pizza

Now top with slices of mozzarella cheese.

Pepperoni Mozzarella Deep Dish Pizza

Add the parmesan cheese then smother this baby with that amazing sauce.

Deep Dish Pizza Recipe

Yes, I added some additional shredded mozzarella, don’t judge me, my family loves cheese! You’re welcome to do the same, I won’t judge 🙂

Deep Dish Pizza Recipe

Now pop this pie in the oven at 425° for 30 minutes or until the crust is golden brown and sauce is bubbling.

Deep Dish Pizza Recipe

Love that fresh mozzarella peaking through screaming “eat me, eat me!”

Deep Dish Pizza Recipe

Start slicing and…

Deep Dish Pizza Recipe

chow down!!!

Deep Dish Pizza

Click here for printer-friendly version: Chunky Tomato Pizza Sauce

♣ Vegetarian Option: Remove the pepperonis and throw on some additional red peppers for a delicious vegetarian pizza pie.

♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.

Jicama Slaw

For our family BBQ a couple of weeks ago I decided to change-up my Pulled Pork Sliders with a new Jicama Slaw.  It went over extremely well!  No mayonnaise or heavy dressing, just lots of fresh veggies and spices that make it a delightfully flavorful, yet light side dish!

Ingredients

  • 1/2 head red cabbage (shredded)
  • 1/2 head green cabbage (shredded)
  • 1 large jicama (peeled and julienned)
  • 1 red bell pepper (julienned)
  • 1/2 cup carrots (julienned)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/2 cup white vinegar
  • 1/2 cup olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp orange juice
  • 1 tbsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/4 tsp celery salt
  • 1/4 tsp ground cumin

Start by combining all of the chopped, shredded and julienned vegetables into a large bowl.

Next make the vinaigrette dressing by whisking together all of the ingredients from the juiced lime down.

Now lightly pour the dressing over the slaw. If you prefer a “less-dressed” slaw, only use part of the dressing and reserve the rest in the refrigerator to dress a salad or more slaw in the future.

Now toss together well.

And with that the new and improved BBQ side dish is ready to be served!

That extra crunch and flavor of the jicama adds something that people just eat right up!

With no mayonnaise and very little sugar, this slaw is delicious and guilt free!

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free Italian Garlic Rolls

My family has become accustomed to living the gluten-free lifestyle ever since my brother was diagnosed with Celiac Disease a year ago. This includes our family’s favorite lasagna recipe, now using gluten-free pasta! When it comes to Birthdays in the Bond house, this is pretty much the go-to meal, so for Mom’s Birthday this year I decided to attempt a new addition to the meal, Gluten Free Italian Garlic Rolls.

The rolls did not expand like traditional rolls because of the use of gluten-free flour, but the flavor was great!  I would highly recommend these as a gluten-free alternative to traditional garlic bread!

Ingredients

  • 1 3/4 cups warm water
  • 1 (.25 oz) package yeast
  • 3 cups gluten-free flour blend
  • 1 tbsp salt
  • 2 eggs (beaten)
  • 3 tbsp butter (softened)
  • 3 cloves garlic (crushed)
  • 1 tbsp fresh basil (chopped)
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp garlic salt

Start by combining the water and yeast.

Allow to sit for 5-10 minutes or until the mixture begins to bubble.

In the meantime mix together the garlic, basil, oregano, parsley and garlic salt in a small bowl.

Next, mix the flour and salt into the yeast mixture, then add the eggs and butter until a solid ball forms.

Place in a bowl covered in olive oil cooking spray, then cover with plastic wrap.  Allow to rise for 45 minutes.

After the dough has almost doubled in size, punch down and add in the garlic herb mixture.

Next, form the dough into 6-8 balls and place in a cast iron skillet. (If you do not have a cast iron skillet, you can place the rolls in a pan or on a baking sheet.)

Bake at 375° for 30-35 minutes.

Don’t be scared by the not-so-perfect-looking-texture, that’s just the way gluten-free flour looks in the form of amazing garlic herb rolls 😉

The perfect side dish for any gluten-free Italian meal!

♣ Vegetarian Option: This recipe is vegetarian.

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

Hummus Trio

A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus! And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!

 

Ingredients

  • 2 15.5 oz cans garbanzo beans (chickpeas)
  • 1 head garlic + 3 additional cloves (separated)
  • 1/4 cup tahini
  • 1/2 cup olive oil
  • 2 lemons (juiced)
  • 1/2 red bell pepper
  • 1 oz feta cheese (for garnish)
  • 1/4 eggplant (not pictured)
Serve With
  • Baby Carrots
  • Celery Sticks
  • Bell Pepper Strips
  • Warm Pita Bread
Start by  chopping off 1/4 inch of the garlic head, drizzling with olive oil and roasting at 400° for 35-40 minutes.

Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.

To roast the red pepper, simply place the bell pepper half  on a baking dish closest to the heat source in the oven.

For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400° oven for 35-40 minutes.

Next, begin preparing the hummus by draining and rinsing the garbanzo beans.  Place the rinsed and dried beans in a food processor.

Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini.  Blend until a thick puree forms.

Next, separate the prepared hummus into three bowls to make each individual flavor.

Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces.  Place into the food processor with 1/3 of the hummus mixture and puree until smooth.

For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.

For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.

Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.

With with both vegetables and warm pita bread triangles on the side for dipping.

This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when served with vegetables instead of pita bread.

Authentic German Sausages in Where Else But… Oklahoma

In America, we do BBQ, in Italy they do Pizza and in Germany they do Sausages so when two German girls recommend a German restaurant, you eat there and you eat sausage!

My Dad used to work with these two girls and they would frequent Ingrid’s Kitchen for lunch. So of course while I was in town I met him for lunch to see what all the hype was about!

Since appearing on Diners, Drive Ins and Dives Ingrid’s has expanded their restaurant and their menu, but there’s one thing that’s remained the same and that is their homemade, authentic German sausages.

My Dad got his “usual” the #50 Smoked Sausage plate with sauerkraut, red cabbage and those amazing little German potatoes.

His Sausage was great but those potatoes were amazing, light and packed with flavor, I’d come back for a giant bowl of those alone!

I decided to try the Sausage Sandwich with ground veal and pork sausage, grilled onions and peppers.  The sausage was exactly how they described it, flavorful! The homemade bread was fresh and toasted perfectly with a light layer of peppers and onions.

I’ll be heading back to Ingrid’s for another dose of potato amazingness next time I’m in Oklahoma!

If you’d like to join in, visit Ingrid’s at 3701 N. Youngs, Oklahoma City, OK.