Monthly Archives: February 2013

Sweet Potato “Goguma” Green Tea Latte

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When my friend Michael asked if I wanted a “Goguma Latte” at All About Cha Tea in Oklahoma, my exact response was “a gogu-what?”

Per usual, I agreed to try something new, because what’s there to lose, right?

Michael promised me the drink was delicious… and he was NOT lying!

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Goguma lattes are also known as Korean Sweet Potato lattes and generally consist of sweet potato puree, milk and sweetener, with the option of adding green tea or espresso for a little kick of caffeine!

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After experiencing the amazingness of the “Goguma Latte” in Oklahoma, I attempted to find a coffee shop in San Diego where I could purchase the delectable beverage on a regular basis.

I googled, yelped, binged and nothing, no goguma latte’s to be found, so I did what I do best, I went into the Little Leopard Book kitchen and made my own!

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Ingredients (makes 1 latte)

  • 1 cup cooked sweet potato (app 1 small sweet potato)
  • 1 1/2 cups milk (coconut, soy, almond or regular)
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1 green tea bag (or 1 tbsp green tea powder)

Begin by pureeing the cooked sweet potato and milk in a blender.

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Add the mixture to a small pot on the stove over high heat then add the honey.

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Next, bring the mixture to a boil.

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Once the latte comes to a boil, add the sweet potato mixture to a mug with the green tea bag.

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Remove the bag after 3-4 minutes then dust the cinnamon on top. ¬†I attempted a heart shape… got kinda close ūüėČ

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I then spotted a few pistachios left from my Pistachio Basil Crusted Tilapia and decided to crush a couple up and sprinkle them on top! Adds a little color, flavor and crunch, but totally optional ūüėČ

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I hope you’ll trust me, like I trusted my friend Michael, and try this delicious Korean favorite at home!

*Leftover cooked sweet potatoes are perfect for this recipe! As mentioned in the ingredients list above, 1 small sweet potato equals about 1 cup. If cooking the sweet potato specifically for this recipe simply place the sweet potato in a 350¬į oven for 45 minutes or until soft to the touch. ¬†Allow to cool, peel, then puree!

Green Chili Avocado Salsa

Green Chili Avocado Salsa

This “awesome sauce” has become so popular that I decided it needed it’s own page on LLB!

I originally made this salsa to go on top of my Sweet Corn and Chicken Tamales. Yes, salsa, not sauce. ¬†I recently learned from an amazing Mexican Chef ¬†that the difference between salsa and sauce is salsa is not cooked and sauce is cooked. If you already knew this then pin-a-rose-on-your-nose smarty pants! ¬†If you didn’t, there was your fun fact for the day ūüôā

Green Chili Avocado Sauce with Tamales

Needless to say my roommates immediately named this salsa “Awesome Sauce” completely contradicting what I just told you! They were right though, this SALSA is AWESOME! ¬†I’m not bragging here because there was really no culinary skill involved, I just got lucky!

After the 4 hour long tamale making process I realized I had completely forgot about making a salsa or sauce to go on the tamales so I just started pulling stuff out of my fridge and throwing it in a bowl! The result:

Green Chili Avocado Sauce Ingredients

Ingredients

  • 2 Avocados (peeled, pitted and sliced)
  • Juice of 2 limes
  • 2 cloves garlic (minced)
  • 1/2 red onion (chopped)
  • 1 serrano chili (seeded and chopped)
  • 1 jalape√Īo (seeded and chopped)
  • 1/4 cup fresh cilantro
  • 2 tbsp avocado oil (or olive oil)
  • 2 oz chopped green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Simply put: throw everything in a blender or food processor and puree.

Green Chili Avocado Sauce

And now you have “Awesome Sauce”!

Green Chili Avocado Salsa

Dip some chips in it or serve it with your favorite Mexican dish like the Sweet Corn Tamales or these delicious Grilled Shrimp Tacos!

Chili Lime Shrimp Tacos

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

‚ô† Paleo Option: This recipe is paleo.

Green Chili Avocado Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3-4 cups

Green Chili Avocado Salsa

Ingredients

  • 2 Avocados (peeled, pitted and sliced)
  • Juice of 2 limes
  • 2 cloves garlic (minced)
  • 1/2 red onion (chopped)
  • 1 serrano chili (seeded and chopped)
  • 1 jalape√Īo (seeded and chopped)
  • 1/4 cup fresh cilantro
  • 2 tbsp avocado oil (or olive oil)
  • 2 oz chopped green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Instructions

  1. Throw everything in a blender or food processor and puree.
  2. Dip some chips in it or serve it with your favorite Mexican dish
http://whitneybond.com/green-chili-avocado-salsa/

Little Leopard Book Photo Shoot Spring 2013

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I’m so excited to share my favorite images from the Spring 2013 LLB photo shoot with Kenneth Ruggiano!

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Kenneth is responsible for the amazing images you see around LLB’s social media pages which came from the very first Little Leopard Book photo shoot almost exactly a year ago. I was so excited when the opportunity arose to work with him again!

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The first look was very special for me because the dress is one that my Mom wore in the 70s!

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I’m lucky enough to have a Mom with timeless style and I was extremely proud to wear her dress in the shoot!

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The next look is basically what you will find me wearing on a daily basis in the kitchen: leopard jeans, t shirt and neon green apron, gotta have that pop of color!

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I’m actually kind of obsessed with this apron I found at World Market the morning of the shoot! ¬†It’s going to be so fun for summer BBQ’s!

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We then moved the shoot outdoors to catch me in one of my favorite places: at the grill!

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Then it was back inside to mix up some more cupcake batter while showing love to my favorite NBA team, the OKC Thunder!

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Thunder Up!

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Next, we grabbed a couple images while I wrote out my dinner menu on the awesome Hanging Wall Menu I created!

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This look was very special to me because it included two of my most prized possessions: the original Little Leopard Book and my Grandma Meme’s crystal bell.

When I was a little girl my Meme always let me ring the bell when dinner was ready.  I took such pride in letting everyone know it was time to eat!  When we lost her a couple years back, I asked my Dad if I could have the bell so that I could continue on my tradition of ringing the dinner bell in her honor. Every day I look at the bell and remember the amazing woman she was and all that she taught me about cooking, food, life and family!

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As the sun began to set on the LLB photo shoot, we grabbed one last look with a very special Little Leopard Oven Mitt, given to me at Christmas by my Dad!

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And that’s a wrap!

Thanks so much for checking out the images from our shoot! ¬†It was such a fun day and I’m so excited to share the pictures with you all!

I will be selecting one of the above images as the new default LLB homepage photo! ¬†I’d love to hear which one is your favorite!

Cheers and Happy Cooking from LLB ūüôā

Pistachio Crusted Tilapia

Sweet Lime Pistachio Tilapia

After spending an amazing weekend with the California Farm Water Coalition touring farms throughout the Coachella Valley I returned home with a large over-flowing box of food!

One of the contents in that box was a bag of pistachios the coalition had gifted us when the weekend began from their friends at Pioneer Gold Pistachios.

I decided to quickly put those delicious pistachios to good use!

Gluten Free Pistachio Basil Tilapia

I chose to use sweet limes that I picked myself at Seaview Farms to coat some fresh, flakey tilapia, then crust the fish in the crushed pistachios with fresh basil.  While the recipe was simple, it was totally packed with flavor and so delicious!

Pistachio Basil Tilapia Ingredients

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Begin by sprinkling the salt and pepper on both sides of the tilapia.

Seasoned Tilapia

Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.

Sweet Lime Soaked Tilapia

Allow to marinate in the juice while preparing the pistachio crumb mix.

Place the pistachios and basil into a small food processor and blend.

Pistachio Basil Crust

Place the mixture in a shallow bowl then coat each side of the tilapia.

Gluten Free Pistachio Crusted Tilapia

Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.

Pistachio Crusted Cast Iron Skillet Tilapia

Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.

Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Pistachio Basil Tilapia

Garnish with extra sweet limes and basil (if so desired)!

Paleo Pistachio Basil Tilapia

Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.

Paleo Lemon Basil Tilapia

Or serve on top of Three Cheese Basil Raviolis with Kale Pesto, like I did!

Pistachio Basil Tilapia with Kale Pesto Ravioli

Either way, this dish is seriously scrumptious!

Gluten Free Pistachio Crusted Tilapia

‚ô¶ Gluten Free Option: This recipe is gluten-free.

‚ô† Paleo Option: This recipe is paleo.

Pistachio Basil Crusted Tilapia

Prep Time: 15 minutes

Cook Time: 5 minutes

Serving Size: 4

Pistachio Basil Crusted Tilapia

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Instructions

  1. Begin by sprinkling the salt and pepper on both sides of the tilapia.
  2. Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.
  3. Allow to marinate in the juice while preparing the pistachio crumb mix.
  4. Place the pistachios and basil into a small food processor and blend.
  5. Place the mixture in a shallow bowl then coat each side of the tilapia.
  6. Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.
  7. Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.
  8. Cook for 3-4 minutes per side, or until the fish is light white and flakey.
  9. Garnish with extra sweet limes and basil (if so desired)!
  10. Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.
http://whitneybond.com/pistachio-basil-crusted-tilapia/

Guest Post: Dad’s Famous Captain Crunch Fried Chicken

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With my super busy schedule in the new year, I decided to bring on a couple of guest bloggers to help keep the blog packed with consistent, new, delectable recipes!

My Dad was an obvious choice for a guest blogger, he is the man that taught me how to cook after all and he learned from the best, my Grandma Meme!

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We’ve cooked up some feasts together over the last couple of years!

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But the one recipe of my Dad’s that I have never been able to re-create at his level is his famous fried chicken! So maybe it’s not considered “famous” by most peoples definitions, but amongst my friends and family, it’s famous!

Everyone gets so excited when I come home, because they know that means a big family dinner with “Poppa Bond’s Famous Fried Chicken”!!

I do feel it should get some level of fame after our beloved OU Sooners added a pic of the chicken to their favorites on Twitter this November!

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Now that you know how very famous this chicken is, lets get to making it!

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Ingredients (makes 12 strips)

  • 4 cups milk
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 4 large chicken breasts (cut into strips)
  • 6 eggs
  • 1 tsp seasoned salt
  • 1 tsp seasoned pepper
  • 4 cups flour
  • 6 cups captain crunch cereal (put in a food processor and grind to a powder)
  • 3 cups canola oil

Begin by placing the milk, 1 tsp salt and 1 tsp pepper in a medium bowl. Next, soak the chicken in the milk for 15-30 minutes.

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Next, place the eggs in another medium bowl and whisk in the seasoned salt and pepper.

Place the flour in a shallow bowl or on a plate and season with 1 tsp salt and 1 tsp pepper, then place the ground cereal in another shallow bowl or plate.

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Heat the oil in a large skillet over medium heat, once the oil is hot begin breading the chicken.

Take the chicken out of the milk one or two strips at a time, roll in the flour until well coated,  place in the egg wash and coat the strips well then roll in the cereal.

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Next, gently place the chicken strips into the oil.

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Be sure to not cook the chicken at too high of heat or it will burn because of the sugar in the cereal. Only flip the chicken once in the skillet or it will get too greasy if it is flipped back and forth. I usually lift up one corner and see how it looks before I flip it.

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Cook the chicken for about 4-5 minutes per side in the skillet.

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Once the chicken is golden brown, place the strips onto a platter with a paper towel to soak up some of the oil. I only use about an inch of oil in my skillet. The oil should be about half way up on the chicken when it is in skillet.

Continue on until all of the chicken is cooked.

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When I’m home we like to serve this chicken with¬†Mashed Potatoes and Hot Corn!

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Thank you so much to my amazing parents for putting so much time and effort into the beautiful pictures and presentation of the dish! I’m so excited to share this and many more of Poppa Bond’s “famous” recipes in the near future!

Dad’s Famous Captain Crunch Fried Chicken

Prep Time: 35 minutes

Cook Time: 10 minutes

Yield: 12 strips

Dad’s Famous Captain Crunch Fried Chicken

Ingredients

  • 4 cups milk
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 4 large chicken breasts (cut into strips)
  • 6 eggs
  • 1 tsp seasoned salt
  • 1 tsp seasoned pepper
  • 4 cups flour
  • 6 cups captain crunch cereal (put in a food processor and grind to a powder)
  • 3 cups canola oil

Instructions

  1. Place the milk, 1 tsp salt and 1 tsp pepper in a medium bowl.
  2. Soak the chicken in the milk for 15-30 minutes.
  3. Place the eggs in another medium bowl and whisk in the seasoned salt and seasoned pepper.
  4. Place the flour in a shallow bowl or on a plate and season with 1 tsp salt and 1 tsp pepper
  5. Place the ground cereal in another shallow bowl or plate.
  6. Heat the oil in a large skillet over medium heat, once the oil is hot begin breading the chicken.
  7. Take the chicken out of the milk one or two strips at a time, roll in the flour until well coated, place in the egg wash and coat the strips well, then roll in the cereal.
  8. Gently place the chicken strips into the oil. Be sure to not cook the chicken at too high of heat or it will burn because of the sugar in the cereal. Only flip the chicken once in the skillet or it will get too greasy if it is flipped back and forth. I usually lift up one corner and see how it looks before I flip it.
  9. Cook the chicken for about 4-5 minutes per side in the skillet.
  10. Once the chicken is golden brown, place the strips onto a platter with a paper towel to soak up some of the oil. I only use about an inch of oil in my skillet. The oil should be about half way up on the chicken when it is in skillet.
  11. Continue on until all of the chicken is cooked.
http://whitneybond.com/dads-famous-captain-crunch-fried-chicken/

Spicy Soy Chorizo Quesadilla

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Thursday evening was the first time in a while that I prepared a “what can I find in the fridge” meal!

It was a busy week and there wasn’t a lot of time for cooking or grocery shopping, so I had to work with what I had on hand!

I found my favorite Trader Joe’s Soy Chorizo, some avocados, tortillas and a bag of cheese. ¬†I knew I was making Mexican!

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Since the only quesadilla I currently have a recipe posted for on LLB is Italian (the Caprese Quesadilla) I decided it was time to add an authentic Mexican quesadilla to the line up!

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Ingredients (makes 8 small quesadillas)

  • 12 oz soy chorizo
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 lime (juiced)
  • 8 corn tortillas
  • 1 cup mexican shredded cheese
  • 1/4 cup fresh cilantro

Begin by cooking up the soy chorizo in a small skillet for 3-4 minutes over medium heat, then add the chili powder and cumin.

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Next, juice the lime into the chorizo.

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Cook for an additional 2-3 minutes then begin preparing the quesadillas by adding the cheese to the tortillas.

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Next, add about 1/4 cup of soy chorizo to each tortilla.

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Then sprinkle with cilantro.

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Fold the tortillas in half and add to a skillet over medium heat that has been lightly coated with cooking spray.

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Cook for 3-4 minutes per side, then flip.  Once lightly browned on each side serve garnished with fresh cilantro.

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Add avocado on top for a burst of delicious creaminess!

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This recipe is a great, easy and quick weeknight meal!

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♣ Vegetarian Option: This recipe is vegetarian.

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

Spicy Soy Chorizo Quesadilla

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 small quesadillas

Spicy Soy Chorizo Quesadilla

Ingredients

  • 12 oz soy chorizo
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 lime (juiced)
  • 8 corn tortillas
  • 1 cup mexican shredded cheese
  • 1/4 cup fresh cilantro

Instructions

  1. Begin by cooking up the soy chorizo in a small skillet for 3-4 minutes over medium heat
  2. Add the chili powder and cumin.
  3. Next, juice the lime into the chorizo.
  4. Cook for an additional 2-3 minutes then begin preparing the quesadillas by adding the cheese to the tortillas.
  5. Next, add about 1/4 cup of soy chorizo to each tortilla.
  6. Then sprinkle with cilantro.
  7. Fold the tortillas in half and add to a skillet over medium heat that has been lightly coated with cooking spray.
  8. Cook for 3-4 minutes per side, then flip. Once lightly browned on each side serve garnished with fresh cilantro.
  9. Add avocado on top for a burst of delicious creaminess!
http://whitneybond.com/spicy-soy-chorizo-quesadilla/

Green Chili Chicken Enchilada Soup

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

There’s nothing quite like warming up to a big bowl of flavorful, spicy soup on a cold winter day!

Read the full post here!

Italian Crusted Pork Loin

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After purchasing an 8 lb. pork loin to prepare my Balsamic Rosemary Pork Loin last week I was inspired to experiment with other ways I could prepare the delicious cut of meat. (Plus I bought an 8 lb pork loin, lets be real I had plenty to “experiment” with!)

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I decided to make an Italian crust with parmesan and herbs for the loin, then serve the pork sliced on top of my Creamy Risotto Style Orzo! The result was molto delizioso!

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Ingredients

  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese (shredded)
  • 1 tsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/4 cup fresh italian parsley
  • 1/4 cup fresh basil (chopped)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 lemon (juiced)
  • 2 tbsp olive oil
  • 3-4 lb pork tenderloin

Begin by combining the first 9 ingredients in a small bowl.

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Next, combine the lemon juice and olive oil, then brush on all sides of the pork loin.

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Then rub the parmesan, panko, herb mixture evenly across the pork.

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Next, place the loin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature. ¬†Once the inside reaches 165¬į the pork is ready to go!

Remove from the grill, rest for 10 minutes then slice.

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Serve on top of the Creamy Roasted Vegetable Orzo or with your favorite Italian side!

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♦ Gluten Free Option: Substitute gluten-free breadcrumbs or Rice Chex cereal blended into a fine crumb mixture instead of traditional breadcrumbs to make this dish gluten-free.

Italian Crusted Pork Tenderloin

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: 6-8

Italian Crusted Pork Tenderloin

Ingredients

  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese (shredded)
  • 1 tsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/4 cup fresh italian parsley
  • 1/4 cup fresh basil (chopped)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 lemon (juiced)
  • 2 tbsp olive oil
  • 3-4 lb pork tenderloin

Instructions

  1. Begin by combining the first 9 ingredients in a small bowl.
  2. Next, combine the lemon juice and olive oil, then brush on all sides of the pork tenderloin.
  3. Then rub the parmesan, panko, herb mixture evenly across the pork.
  4. Next, place the tenderloin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature. Once the inside reaches 165¬į the pork is ready to go!
  5. Remove from the grill, rest for 10 minutes then slice.
http://whitneybond.com/italian-crusted-pork-tenderloin/

Pecan, Bacon and Blue Cheese Green Beans

Bacon Pecan Blue Cheese Green Beans

This delicious green bean recipe was the perfect side dish for my Balsamic Rosemary Pork Loin. Even more irresistible when also paired with Twice Baked Rosemary Blue Cheese Mashed Potatoes!

Blue Cheese Pecan Crusted Green Beans

I’m pretty sure that adding bacon and blue cheese to green beans can make anyone a vegetable lover!

Blue Cheese Pecan Crusted Green Beans

These would also be a great side dish to serve with Coffee Crusted Tri Tip, Bacon and Cheese Stuffed Honey Glazed Pork Chops or Grilled Lemon Rosemary Basil Chicken.

Blue Cheese Pecan Green Beans Ingredients

Ingredients (serves 4-6)

  • 1 lb green beans
  • 3 slices bacon
  • 4 oz blue cheese
  • 1 cup candied pecans (chopped)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt

Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.

Cooking Green Beans

Next, drain the beans and immediately place them in a bowl of ice water for 2-3 minutes.

Remove the beans from the ice water and set aside.  Cook the bacon slices in a large skillet until crisp.

Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.

Then, crumble the bacon and add to the green beans with the blue cheese, chopped pecans, salt and pepper.

Bacon Pecan Green Beans

Serve with your favorite dinner!

Bacon Pecan Green Beans

The candied pecans give this dish a nice little sweetness that balances out the salty bacon and strong, creamy blue cheese!

Bacon Pecan Blue Cheese Green Beans

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Pecan, Bacon and Blue Cheese Green Beans

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4-6

Pecan, Bacon and Blue Cheese Green Beans

Ingredients

  • 1 lb green beans
  • 3 slices bacon
  • 4 oz blue cheese
  • 1 cup candied pecans (chopped)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt

Instructions

  1. Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.
  2. Next, drain the beans and immediately place them in a bowl of ice water for 2-3 minutes.
  3. Remove the beans from the ice water and set aside. Cook the bacon slices in a large skillet until crisp.
  4. Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.
  5. Then, crumble the bacon and add to the green beans with the blue cheese, chopped pecans, salt and pepper.
  6. Serve with your favorite dinner.
http://whitneybond.com/pecan-bacon-and-blue-cheese-green-beans/

Sweet Chili Pineapple Pork Stir Fry

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After finding out the incredible news on Tuesday that my Heart Shaped Mini Pies were going to be featured on Huffington Post, I knew I had to make an epic dinner to celebrate!

While I generally create new dishes during the week, every once in a while I get the craving for a classic favorite! It had been well over a year since I first made the Rosemary Balsamic Pork Tenderloin¬†and I couldn’t wait to make it again (as well as add some fancy new photos of the dish – seriously, go check them out!)

The pork was the perfect celebratory dish, with a side of the best mashed potatoes ever and a delicious glass of wine, my roommates and I celebrated in style! ¬†But even my hungry roomies and myself couldn’t finish off 4 pounds of pork tenderloin, so the following night I created this dish, Sweet Chili Pineapple Pork Stir Fry!

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I diced up some of the delicious pork tenderloin, added in some fresh veggies and tossed it in a sweet chili sauce for a mouth-watering stir fry dish!

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Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ginger (minced)
  • 2 cloves garlic (minced)
  • ¬Ĺ cup carrots
  • ¬Ĺ cup snow peas
  • ¬Ĺ cup broccoli
  • ¬Ĺ red bell pepper (sliced)
  • 1 lb roasted pork tenderloin (cut into strips)
  • ¬ľ cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tsp chinese five spice powder
  • 1 tsp red pepper flakes
  • 1 tsp red curry paste
  • ¬Ĺ cup mandarin oranges
  • ¬Ĺ cup pineapple chunks
  • 3 baby bok choy
  • 1 cup bean sprouts
  • 1 cup¬†pad thai noodles
  • ¬ľ cup green onions (diced – garnish)
  • 1 tbsp fresh cilantro (garnish)
  • 1 lime (cut into wedges ‚Äď garnish)

Begin by heating the olive oil in a large wok or skillet over medium heat.  Next, add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.

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Sauté for 4-5 minutes, then add the pork strips.

*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, saut√© for 5 minutes, then add the veggies and saut√© an additional 4-5 minutes, then follow the rest of the instructions below.

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Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.

Combine well, then add the mandarin oranges and pineapple.

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Saute for 2-3 minutes, then add the bean sprouts and bok choy.

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Allow the stir fry to cook for an additional 3-4 minutes, while preparing the pad thai noodles.

Add the noodles to a boiling pot of water and cook for 2-3 minutes.  Drain and serve with the stir fry.

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Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.

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This dish could also be served on top of white rice or go low-carb without the rice or noodles!

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The stir fry is packed with so many veggies it could easily  be prepared vegetarian without the pork while still maintaining a high level of  deliciousness!

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♣ Vegetarian Option: Omit the pork to make this recipe vegetarian (and vegan!)

‚ô¶ Gluten Free Option: Be sure to use a gluten-free soy sauce and this recipe is gluten-free.

Sweet Chili Pineapple Pork Stir Fry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4

Sweet Chili Pineapple Pork Stir Fry

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ginger (minced)
  • 2 cloves garlic (minced)
  • ¬Ĺ cup carrots
  • ¬Ĺ cup snow peas
  • ¬Ĺ cup broccoli
  • ¬Ĺ red bell pepper (sliced)
  • 1 lb roasted pork tenderloin (cut into strips)
  • ¬ľ cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tsp chinese five spice powder
  • 1 tsp red pepper flakes
  • 1 tsp red curry paste
  • ¬Ĺ cup mandarin oranges
  • ¬Ĺ cup pineapple chunks
  • 3 baby bok choy
  • 1 cup bean sprouts
  • 1 cup pad thai noodles
  • ¬ľ cup green onions (diced ‚Äď garnish)
  • 1 tbsp fresh cilantro (garnish)
  • 1 lime (cut into wedges ‚Äď garnish)

Instructions

  1. Begin by heating the olive oil in a large wok or skillet over medium heat.
  2. Next, add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.
  3. Sauté for 4-5 minutes, then add the pork strips. (*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.)
  4. Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.
  5. Combine well, then add the mandarin oranges and pineapple.
  6. Saute for 2-3 minutes, then add the bean sprouts and bok choy.
  7. Allow the stir fry to cook for an additional 3-4 minutes, while preparing the pad thai noodles.
  8. Add the noodles to a boiling pot of water and cook for 2-3 minutes. Drain and serve with the stir fry.
  9. Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.
http://whitneybond.com/sweet-chili-pineapple-pork-stir-fry/

Sparkling Pomegranate Wine Spritzer

Sparkling Pomegranate Wine Spritzer

So you’ve got your Valentine’s Day Menu all set, Coffee Crusted Tri Tip with Brussels Sprouts and Potato Hash, Cranberry Goat Cheese Crostini’s to start and Red Velvet Kiss Cookies for dessert. ¬†But wait, what about the drinks?

Sparkling Pomegranate Wine Spritzer

Nothing says Valentine’s Day more than a beautiful red pomegranate¬†sparkling wine spritzer!

Sparkling Pomegranate Wine Spritzer Ingredients

Ingredients

  • 1 bottle sauvignon blanc (or other white¬†varietal)
  • 1 cup pomegranate italian soda
  • 1 tbsp pomegranate seeds (optional – garnish)

Pour white wine into a champagne glass until 2/3 full, next fill with pomegranate Italian soda. Add pomegranate seeds if desired!

Valentines Day Wine Spritzer

It’s sweet, it’s festive, it’s delicious!

Sparkling Pomegranate Wine Spritzer

Serve as a pre-dinner cocktail or with dessert!

Pomegranate Wine Spritzer

Sparkling Pomegranate Wine Spritzer

Sparkling Pomegranate Wine Spritzer

Ingredients

  • 1 bottle sauvignon blanc (or other white varietal)
  • 1 cup pomegranate italian soda
  • 1 tbsp pomegranate seeds (optional ‚Äď garnish)

Instructions

  1. Pour white wine into a champagne glass until 2/3 full.
  2. Fill with pomegranate Italian soda.
  3. Add pomegranate seeds if desired.
http://whitneybond.com/sparkling-pomegranate-wine-spritzer/

Top 4 Valentines Day Treats for Your Sweet

Top 4 Valentines Day Treats

It’s officially Valentines Day week and what better way to sweeten up this lovely day than with a delicious treat!

Lucky for you, I have 4 great recipes to choose from! ¬†Whether it’s a mini pie, red velvet cookie or phyllo roll for co-workers, friends or a significant other, each of these recipes is sure to leave a sweet smile on someones face ūüôā

Click on each picture below to get the recipe for your favorite sweet treat!

#1. Heart Shaped Cranberry Pomegranate Mini Pies

Valentines Day Heart Shaped Cranberry Pomegranate Mini Pies

#2. Red Velvet Puppy Chow Cupcakes

Valentine's Day Red Velvet Puppy Chow Cupcakes

#3. White Chocolate Raspberry Phyllo Rolls

Valentine's Day White Chocolate Raspberry Phyllo Rolls

#4. Red Velvet Kiss Cookies

Valentine's Day Red Velvet Kiss Cookies {Little Leopard Book}

Check out these other recipes added to LLB since last Valentine’s Day that would be perfect for celebrating the holiday!

Happy Valentine’s Day from LLB!

Grilled Shrimp Tacos with Green Chili Avocado Salsa

Shrimp Tacos with Green Chili Avocado Salsa

These tacos came about as I decided to combine a couple of different  LLB recipes that I love all in to one dish!

Simple Shrimp Taco Recipe

Chili Lime Garlic Shrimp, bomb! Green Chili Avocado “Awesome Sauce” Salsa… lets just say it has awesome in the name, bomb! Throw in a little Red Pepper Lime Slaw and some cotija cheese, winning combination of deliciousness!

Ingredients

Prepare the “awesome sauce” and grilled shrimp via the recipes on the links provided!

Combine the bell pepper, cabbage and juice of 2 limes in a mixing bowl.

Next, spread the salsa onto the tortillas, then top with the shrimp. Next, top with the Red Pepper Lime Slaw and Cotija cheese.  Serve with a lime wedge on the side of each taco!

Chili Lime Shrimp Tacos with Avocado Salsa

So simple, can be made in 30 minutes or less and so, so ridiculously good!

Chili Lime Shrimp Tacos

Woo hoo for Shrimp Tacos on Taco Tuesday (or any other day of the week that calls for a delicious dinner!)

Chili Lime Grilled Shrimp Tacos

Dig in to this recipe tonight!

Grilled Shrimp Tacos with Red Pepper Lime Slaw

‚ô¶ Gluten Free Option: This recipe is gluten-free (when corn tortillas are used).

Grilled Shrimp Tacos with Green Chili Avocado Salsa

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 6 tacos

Grilled Shrimp Tacos with Green Chili Avocado Salsa

Ingredients

Instructions

  1. Prepare the Green Chili Avocado Salsa and Chili Lime Garlic Shrimp.
  2. Combine the bell pepper, cabbage and juice of 2 limes in a mixing bowl.
  3. Spread the salsa onto the tortillas, then top with the shrimp. Next, top with the Red Pepper Lime Slaw and Cotija cheese.
  4. Serve with a lime wedge on the side of each taco.
http://whitneybond.com/grilled-shrimp-tacos-with-green-chili-avocado-salsa/

Vegetable Curry Casserole

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Wow! ¬†It’s been quite the February for the blog… and it’s only the 7th!!!

On Sunday, we hit our “Thousand by Valentine’s Challenge” by reaching 1,000 “likes” on Facebook!

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I celebrated by sipping champagne and watching the Superbowl with great friends (and of course delicious food!)

After the celebrating commenced, it was back to business! There were chef interviews, featured guest posts and new business cards, but the most exciting thing to happen this week happened last night!

Welcome to Little Leopard Book 2.0!  While the changes are subtle, they were added to make the site easier to navigate and simpler to find more delectable recipes that you will love! Plus, the little leopard is always up for a fun, fancy makeover session!

Keep your eye out for more fun new features premiering in the coming weeks on LLB!

In the mean time, you can continue to expect delicious recipes with beautiful pictures that just might make you drool on your keyboard!

And speaking of… here’s a new one for you!

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The idea for this dish came from a combination of things:

1. This weeks Chopped Challenge: Bacon, Cheddar Cheese, Rice and Potatoes

2. Dinner for my vegetarian web developer (must feed the man that knows “the code”!)

3. My girl Tessa’s request for a “Healthy Casserole” dish that is (and I quote) “simple, delicious, healthy and packed with veggies!”

4. My overwhelming craving for curry last night!

So, here goes my thought process: Vegetarian Curry (check numbers 2 and 4 off of the list!), then top part of it with crumbled bacon (check part of number 1 off the list), then layer rice on the bottom of a pan, vegetables on top, sprinkle with cheddar cheese (bam! check 1 and 3 off the list!)

If you didn’t follow my reasoning, no worries, you really only need to know a couple of things: this dish is amazing, it can be prepared vegetarian (or with bacon) and it’s a new, innovative casserole recipe that can only be found on LLB!

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Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 lb potatoes (cut into chunks)
  • 1 lb sweet potatoes (cut into chunks)
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tbsp fresh ginger (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes (pureed)
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon (fried and crumbled – optional)
  • 2 tbsp green onions (chopped – garnish – optional)
  • 2 tbsp fresh basil (chopped – garnish – optional)

Begin by heating the olive oil over medium heat in a large skillet, wok or dutch oven.  Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.

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Saute for 12-15 minutes.  In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.

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Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.

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Next, layer the rice (uncooked) in the bottom of a 9″ x 13″ baking dish.

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Once the vegetables are cooked, remove from the stove and spread on top of the rice.

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Next, pour the curry sauce on top and sprinkle with the cheddar cheese.

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Bake at 350¬į for 30-40 minutes or until cheese is bubbly and the vegetables are tender.

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Top with the green onions and basil if desired.

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Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)

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I will admit, one of the reasons that I absolutely love this recipe is because I am totally obsessed with the yellow curry sauce! Ever since I made it for my Indian Chicken Curry Pitas I was totally hooked!

Now grab a fork and dig in!

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♣ Vegetarian Option: This recipe is vegetarian (when the bacon is left off!)

‚ô¶ Gluten Free Option: The recipe is gluten-free.

Vegetable Curry Casserole

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4-6

Vegetable Curry Casserole

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 lb potatoes (cut into chunks)
  • 1 lb sweet potatoes (cut into chunks)
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tbsp fresh ginger (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes (pureed)
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon (fried and crumbled ‚Äď optional)
  • 2 tbsp green onions (chopped ‚Äď garnish ‚Äď optional)
  • 2 tbsp fresh basil (chopped ‚Äď garnish ‚Äď optional)

Instructions

  1. Begin by heating the olive oil over medium heat in a large skillet, wok or dutch oven. Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.
  2. Saute for 12-15 minutes. In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.
  3. Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.
  4. Next, layer the rice (uncooked) in the bottom of a 9? x 13? baking dish.
  5. Once the vegetables are cooked, remove from the stove and spread on top of the rice.
  6. Next, pour the curry sauce on top and sprinkle with the cheddar cheese.
  7. Bake at 350¬į for 30-40 minutes or until cheese is bubbly and the vegetables are tender.
  8. Top with the green onions and basil if desired.
  9. Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)
http://whitneybond.com/vegetable-curry-casserole/

Chopped Challenge: Chocolate, Noodles, Sour Gummy Worms and Dragon Fruit

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This weeks “Chopped Challenge” mystery basket was an interesting combination of Noodles, Sour Gummy Worms, Chocolate and Dragon Fruit.

One of the items on my “things I want to make list” was dessert pasta so I decided to combine the chocolate into the noodles and make Chocolate Oreo Spaghetti Noodles. ¬†I then decided to melt down the sour gummy worms, combine them with dragon fruit and ricotta cheese to make a sauce for the noodles.

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The result was a delicious, unique dessert, perfect for an Italian dinner night!

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Ingredients

  • 3 cups flour (divided)
  • 1 cup oreo crumbs
  • 4 eggs
  • 1 tsp sour gummy worms (melted)
  • 6 oz ricotta cheese
  • 2 oz goat cheese
  • 1/2 dragon fruit (peeled and chopped)
  • 1 tbsp honey

Begin preparing the chocolate oreo spaghetti by combining the crushed oreos and 2 cups flour.

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Next, add the eggs to the flour oreo mixture and combine until the dough forms into a ball. ¬†The dough should be slightly sticky. ¬†If the dough is too sticky, add more flour, if it’s not sticky enough, add a little water.

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Cover and let rest for 30 minutes.

In the meantime prepare the sauce by first melting the sour gummy worms.

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Total science-experiment look going on!

Take a teaspoon of the melted science experiment gummy worms and combine with the goat cheese, ricotta cheese, honey and dragon fruit.

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Next, head back to the pasta dough and prepare the spaghetti in a pasta machine.

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Be sure to have that extra cup of flour handy as the oreos make this dough extra sticky!

Place the noodles into boiling water for 2-3 minutes or until they float to the top.  Toss with the Ricotta Dragon Fruit Sauce and serve!

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Grab a fork and dig in!

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♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: Substitute gluten-free flour for traditional flour in the pasta dough to make this recipe gluten-free.

Chocolate Oreo Spaghetti with Ricotta Dragon Fruit Sauce

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Serving Size: 4

Chocolate Oreo Spaghetti with Ricotta Dragon Fruit Sauce

Ingredients

  • 3 cups flour (divided)
  • 1 cup oreo crumbs
  • 4 eggs
  • 1 tsp sour gummy worms (melted)
  • 6 oz ricotta cheese
  • 2 oz goat cheese
  • 1/2 dragon fruit (peeled and chopped)
  • 1 tbsp honey

Instructions

  1. Begin preparing the chocolate oreo spaghetti by combining the crushed oreos and 2 cups flour.
  2. Next, add the eggs to the flour oreo mixture and combine until the dough forms into a ball. The dough should be slightly sticky. If the dough is too sticky, add more flour, if it’s not sticky enough, add a little water.
  3. Cover and let rest for 30 minutes.
  4. In the meantime prepare the sauce by first melting the sour gummy worms.
  5. Take a teaspoon of the melted gummy worms and combine with the goat cheese, ricotta cheese, honey and dragon fruit.
  6. Next, head back to the pasta dough and prepare the spaghetti in a pasta machine.
  7. Be sure to have that extra cup of flour handy as the oreos make this dough extra sticky!
  8. Place the noodles into boiling water for 2-3 minutes or until they float to the top. Toss with the Ricotta Dragon Fruit Sauce and serve.
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