Monthly Archives: April 2013

Nutella Chocolate Gluten Free Skillet Brownies

Gluten Free Brownie Skillet

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

Gluten Free Nutella Brownie Skillet

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

Gluten Free Double Chocolate Brownies

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Gluten Free Skillet Brownie Ingredients

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Creamed Butter and Sugar

Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt.

Gluten Free Brownie Mix

Blend well.

Gluten Free Chocolate Brownie Batter

Hand mix in 1/2 cup chocolate chips.

Chocolate Chip Brownie Batter

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Chocolate Chip Skillet Brownie

Add 2 tbsp of Nutella to the brownie batter.

Nutella Swirl Skillet Brownies

Use a knife to swirl the Nutella.

Nutella Swirled Skillet Brownies

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Nutella Brownie Frosting

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

Brownie Frosting

After the brownie is finished baking, pour the frosting over the skillet brownie.

Nutella Chocolate Frosted Brownie Skillet

Pure happiness is served 🙂

Chocolate Skillet Brownie

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it 😉

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

Gluten Free Skillet Brownie

♣ Vegetarian Option: This recipe is vegetarian.

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

Nutella Chocolate Gluten Free Skillet Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 6-8

Nutella Chocolate Gluten Free Skillet Brownies

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
  2. Add the vanilla and eggs.
  3. Mix together then add the cocoa, flour, baking soda and salt.
  4. Blend well.
  5. Hand mix in 1/2 cup chocolate chips.
  6. Spray a large skillet with cooking spray.
  7. Next, pour the batter into the skillet.
  8. Add 2 tbsp of Nutella to the brownie batter.
  9. Use a knife to swirl the Nutella.
  10. Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  11. While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
  12. Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
  13. After the brownie is finished baking, pour the frosting over the skillet brownie.
http://whitneybond.com/nutella-chocolate-gluten-free-skillet-brownies/

Buffalo Chicken Tacos

Buffalo Chicken Taco Recipe

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco 😉

Buffalo Chicken Pepper Jack Tacos

I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!

Gluten Free Buffalo Chicken Tacos

Spicy Buffalo Chicken Tacos

Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!

The result was one seriously delicious taco!

Buffalo Chicken Taco Ingredients

Ingredients

  • 2 chicken breasts (app 1 lb)
  • 1 tsp olive oil
  • 1 jalapeño (de-seeded and diced)
  • 1/2 red onion (diced)
  • 1/2 cup buffalo sauce
  • 8 small corn or flour tortillas (corn for gluten-free)
  • 1 cup pepper jack cheese (shredded)
  • 1 cup cilantro lime dip (click link for recipe)
  • 1/4 cup fresh cilantro
  • 1 lime (sliced into 8 small wedges)

Begin by pressure cooking or boiling the 2 chicken breasts.  Once cooked through, shred the chicken with a knife and fork.

Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.

Cooked Jalapeno and Onion

Sauté for 5-7 minutes, then add the shredded chicken and buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.

Buffalo Chicken Taco Recipe

Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

Buffalo Chicken Taco Recipe

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

Buffalo Chicken Taco Recipe

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.

Buffalo Chicken Tacos

Total Time: 30 minutes

Yield: 8 tacos

Buffalo Chicken Tacos

Ingredients

  • 2 chicken breasts (app 1 lb)
  • 1 tsp Enzo Olive Oil
  • 1 jalapeño (de-seeded and diced)
  • 1/2 red onion (diced)
  • 1/2 cup buffalo sauce
  • 8 small corn or flour tortillas (corn for gluten-free)
  • 1 cup pepper jack cheese (shredded)
  • 1 cup cilantro lime dip (click link for recipe)
  • 1/4 cup fresh cilantro
  • 1 lime (sliced into 8 small wedges)

Instructions

  1. Begin by pressure cooking or boiling the 2 chicken breasts.
  2. Once cooked through, shred the chicken with a knife and fork.
  3. Next, add the olive oil to a large skillet over medium heat.
  4. Once heated, add the jalapeño and onion.
  5. Sauté for 5-7 minutes, then add the shredded chicken.
  6. Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
  7. Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
http://whitneybond.com/buffalo-chicken-tacos/

Tomato Basil Bruschetta Baskets

Dairy Free Tomato Basil Bruschetta Fillo Baskets

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

Tomato Basil Bruschetta Recipe

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Tomato Basil Bruschetta Basket Ingredients

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Tomato Basil Bruschetta

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

Tomato Basil Bruschetta Fillo Baskets

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

Tomato Basil Bruschetta Fillo Baskets

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

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

Tomato Basil Bruschetta Baskets

Prep Time: 10 minutes

Yield: 15 baskets

Tomato Basil Bruschetta Baskets

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Instructions

  1. Combine the first 7 ingredients in a small bowl.
  2. Spoon the bruschetta into the fillo baskets and serve.
http://whitneybond.com/tomato-basil-bruschetta-baskets/

Caribbean Mango Avocado Ahi Lettuce Wraps

Avocado Ahi Lettuce Wraps

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.

Mango Avocado Ahi Lettuce Wraps

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!

Mango Avocado Ahi Lettuce Cups

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup!  That’s a whole lot of delicious without a whole lot of sodium!

Mango Avocado Ahi Lettuce Cups Ingredients

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Mango Avocado Ahi Mix

Stir together, then spoon the mixture into leaves of butter lettuce.

Mango Avocado Lettuce Wraps

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

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

♠ Paleo Option: This recipe is paleo.

Caribbean Mango Avocado Ahi Lettuce Wraps

Prep Time: 10 minutes

Yield: 8 lettuce wraps

Caribbean Mango Avocado Ahi Lettuce Wraps

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Instructions

  1. Begin by combining the mango, avocado, red onion and ahi in a small bowl.
  2. Next squeeze the lime juice over the mixture, then drizzle with the olive oil.
  3. Sprinkle the cilantro and black pepper on top.
  4. Stir together, then spoon the mixture into leaves of butter lettuce.
http://whitneybond.com/caribbean-mango-avocado-ahi-lettuce-wraps/

Strawberry Ricotta Salad

Grilled Chicken Strawberry Summer Salad

This salad is the first of 3 new low-sodium recipes I’ll be adding to Little Leopard Book in the next 24 hours!

Grilled Chicken Spinach Strawberry Ricotta Salad

Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking demonstration and segment on San Diego 6 News tomorrow morning!

This will be the first live cooking demo for myself and Little Leopard Book and I could not be more excited!  If you’re in San Diego, tune in at 8:20 AM.  If you’re elsewhere in the world, look for a link to the video on our Facebook page tomorrow afternoon!

You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!

Now on to this delicious salad recipe!

Strawberry Spinach Salad

In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking. My mind immediately went to a fresh, summer salad!

Strawberry Salad with Lemon Vinaigrette

Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing. The dressing I created for this recipe contains only 5 mg of sodium per cup.  Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!

Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.  The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!

Strawberry Ricotta Salad Ingredients

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing Ingredients

Lemon Vinaigrette Salad Dressing

  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together. Next, add the olive oil while whisking well to combine.

Lemon Vinaigrette Salad Dressing

Next, add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.

Spinach Strawberry Ricotta Salad

Serve with 1/4 cup of the salad dressing and reserve the rest.  This salad dressing will keep in the refrigerator for up to 2 weeks.

Spinach Strawberry Ricotta Salad

I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.

Grilled Chicken Strawberry Ricotta Spinach Salad

Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.

The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.

Grilled Chicken Strawberry Ricotta Salad

Leave off the cheese and this recipe is also paleo!

Grilled Chicken Strawberry Blueberry Summer Salad

Grilled Chicken Strawberry Pecan Salad

♣ Vegetarian Option: This recipe is vegetarian without the chicken.

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

♠ Paleo Option: Omit the ricotta cheese to make this recipe paleo.

Strawberry Ricotta Salad

Prep Time: 10 minutes

Serving Size: 1 (as meal) 2 (as side or appetizer)

Strawberry Ricotta Salad

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)
  • Lemon Vinaigrette Salad Dressing
  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup Enzo Meyer Lemon Olive Oil

Instructions

  1. Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together.
  2. Next, add the olive oil while whisking well to combine.
  3. Add the spinach to a large bowl, then add the strawberries, blueberries and pecans.
  4. Top with the crumbled ricotta cheese.
  5. Serve with 1/4 cup of the salad dressing and reserve the rest.
http://whitneybond.com/strawberry-ricotta-salad/

Gluten Free Carrot Date Muffins

Gluten Free Carrot Date Muffins

A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?

Wrong!  I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful Enzo Meyer Lemon Olive Oil.  For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.

Carrot Date Muffin Recipe

The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!

Carrot Date Muffin Recipe

Yes, I’ve been juicing every morning instead of drinking coffee!  No coffee?  What?  I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!)  But, fast forward 10 days and I’m going strong!

I’ve given myself a 30 day challenge to replace coffee with juicing.  Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram: Whitney Bond or Twitter: @Whitney_Bond to see what I’m juicing up this week!

Now back to those muffins!

Gluten Free Carrot Date Muffin Ingredients

Ingredients

Begin by combining the carrots and dates in a small bowl.  Next add the olive oil and honey.

Carrot Date Muffin Batter

Next add the eggs and mix everything together well.

Carrot Date Muffin Batter

In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.

Carrot Date Muffin Batter

Mix together well.

Carrot Date Muffin Batter

Spoon the muffin batter into 9 baking cups lined inside a muffin pan.

Gluten Free Carrot Date Muffins

Bake at 375° for 15-20 minutes.

Gluten Free Date Muffins

Gluten Free Lemon Date Muffins

They’re like little bursts of sunshine deliciousness!

Gluten Free Meyer Lemon Date Muffins

There’s so much flavor in every bite, from the tangy Meyer lemon, to the sweet dates, to the spicy cinnamon and a little carrot crunch!

Carrot Date Muffins

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free Carrot Date Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 9 muffins

Gluten Free Carrot Date Muffins

Ingredients

  • 1 cup carrots (shredded or carrot pulp left after juicing)
  • 1 cup dates (pitted and chopped)
  • 1/4 cup Enzo Meyer Lemon Olive Oil
  • 1/4 cup honey
  • 2 eggs
  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Begin by combining the carrots and dates in a small bowl.
  2. Next add the olive oil and honey.
  3. Next add the eggs and mix everything together well.
  4. In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
  5. Mix together well.
  6. Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
  7. Bake at 375° for 15-20 minutes.
http://whitneybond.com/gluten-free-carrot-date-muffins/

Guest Post: Mom’s Famous Cherry Pie

Cherry Pie with Lattice Crust

What better way to kick off my “Pin It to Win It” Mothers Day Giveaway than with the first guest post by my Momma!

Cherry Pie with Lattice Crust

While my Dad does most of the cooking around our house, my Mom is definitely the baker.  Everyone loves Moms delicious pies and not only are they scrumptious, they’re also beautiful… just like her 🙂

Muffet Bond with Cherry Pie

I asked her to kick off the Mothers Day Giveaway with her famous pie recipe.  She was happy to make it… and my Dad and their neighbors were happy to eat it 🙂

Cherry Pie Ingredients

Ingredients

Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

My Mom learned how to make the crust from her mother-in-law and my Grandma Meme.  The trick is that the dough needs to be moist, so be sure to have enough liquid added to the flour.

Another tip from Mom is to roll out the dough on a floured dough sheet, with waxed paper on top to avoid sticking to the rolling pin.

To prepare the crust sift the flour & add a pinch of salt.  Next, mix the oil & milk together.  Add the oil & milk to the flour mixture.

Roll out the dough, making enough for the bottom and lattice top.

The Perfect Pie Crust

Place the bottom of the dough into the pie plate.

The Perfect Pie Crust

To prepare the lattice top roll out the dough into a circle then cut the dough into 1/2 inch wide strips.

Set aside and prepare the filling.To make the filling, drain the cherries, but reserve 1 cup of cherry juice.

Cherry Pie Filling

Combine reserve cherry juice, sugar and cornstarch in a medium pan. Bring to a boil over medium heat, stirring constantly until thick.

Cherry Pie Filling

Remove from the heat and stir in the cherries then pour into the crust.

How to make cherry pie

Top with the lattice crust by carefully weaving the strips of dough over the filling.

How to Make a Lattice Pie Crust

Continue until the entire pie is covered.

Lattice Pie Crust

Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes, then sprinkle the pie with sugar.

Cherry Pie with Lattice Crust

Bake 10 minutes at 450° then reduce heat to 350° and bake 45 minutes or until crust is golden brown.

Cherry Pie with Lattice Crust

Voila! A beautiful, homemade cherry pie that looks like it took hours to prepare, but is really quite simple!

Cherry Pie with Lattice Crust

Thank you to both my Mom and Dad for the delicious recipe and beautiful pictures! I’m so proud to share our family recipes on the blog!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute Premium Gold Gluten Free Flour for traditional flour to make this recipe gluten-free.

Guest Post: Mom’s Famous Cherry Pie

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 1 pie

Guest Post: Mom’s Famous Cherry Pie

Ingredients

    Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
  • Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

Instructions

  1. To prepare the crust sift the flour & add a pinch of salt.
  2. Next, mix the oil & milk together.
  3. Add the oil & milk to the flour mixture.
  4. Roll out the dough, making enough for the bottom and lattice top.
  5. Place the bottom of the dough into the pie plate.
  6. To prepare the lattice top roll the dough out into a circle and cut the dough into 1/2 inch wide strips.
  7. Set aside and prepare the filling.
  8. To make the filling, drain the cherries, but reserve 1 cup of cherry juice.
  9. Combine reserve cherry juice, sugar and cornstarch in a medium pan.
  10. Bring to a boil over medium heat, stirring constantly until thick.
  11. Remove from the heat and stir in the cherries then pour into the crust.
  12. Top with the lattice crust by carefully weaving the strips of dough over the filling.
  13. Continue until the entire pie is covered.
  14. Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes and then sprinkle with sugar.
  15. Bake 10 minutes at 450, then reduce heat to 350 and bake 45 minutes or until crust is golden brown.
http://whitneybond.com/guest-post-moms-famous-cherry-pie/

 

 

Boston Sausage and Peppers

Grilled Italian Sausage and Peppers

For the final day of “Baseball Week” I wanted to dedicate the recipe to one of my favorite cities, one of the most famous sports venues in the world and one delicious dish!

Grilled Sausage and Pepper Dogs

While the “Fenway Frank” comes to a lot of peoples minds when thinking Fenway Park food, the real action is just outside of the park where street vendors line the sidewalks and are cranking out sausage and peppers like they’re going out of style!

Grilled Sausage and Pepper Dogs

Spicy Italian sausage is grilled up then topped with sauteed bell peppers. Simple, scrumptious.

Boston Sausage and Peppers Ingredients

Ingredients

  • 1 tsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 5 spicy Italian sausages
  • 5 hot dog buns

Begin by heating up the olive oil in a skillet.

I took this opportunity to try my Longaberger Flameware Skillet on the grill. Worked perfectly and I didn’t have to run inside to check on my peppers, then run outside to check on the sausage.  I just hung outside and enjoyed the beautiful weather we’ve been having in San Diego!

So back to the recipe, once the oil has heated up, add the peppers and onions to the skillet.

Grilled Peppers and Onions in Longaberger Flameware

Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.

Grilled Sausage and Peppers

Cook for 10 minutes, flipping the sausages half way through cooking.

Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.

Grilled Italian Sausage and Peppers Recipe

Simple as that you have a scrumptious, authentic Fenway Park Sausage and Peppers without actually traveling to Boston. Although, I do highly recommend both traveling to Boston and checking out Fenway Park!  It was on my bucket list this summer and it was an awesome experience!

Boston Sausage and Peppers

♣ Vegetarian Option: Substitute Italian Style Vegetarian Sausage from Smart Sausages or Tofurky.

♦ Gluten Free Option:  Use gluten-free buns or simply ditch the buns to make this recipe gluten-free.

Boston Sausage and Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 5 sausages

Boston Sausage and Peppers

Ingredients

  • 1 tsp Enzo Garlic Olive Oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 5 spicy Italian sausages
  • 5 hot dog buns

Instructions

  1. Begin by heating the olive oil in a skillet.
  2. Once the oil has heated up, add the peppers and onions to the skillet.
  3. Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.
  4. Cook for 10 minutes, flipping the sausages half way through cooking.
  5. Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.
http://whitneybond.com/boston-sausage-and-peppers/

Philly Crab Fries

Baked Crab Fries

While perusing around the world wide web for baseball stadium recipe inspiration, I came across “Crab Fries”.

Philly Crab Fries

If you’re not a seafood fan, don’t worry, there’s no actual crab in this recipe. Crab Fries were created by Chickie’s and Pete’s in Philadelphia when crab was not in season, as another way to use their Crab Seasoning.

Baked Philly Crab Fries

For Day 4 of “Baseball Week” I’m sharing my version of the Philadelphia Phillies stadium staple!

Philly Crab Fries Ingredients

Ingredients

  • 2 lbs russet potatoes
  • 1/2 cup olive oil
  • 2 tbsp old bay seasoning

Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.

Garlic Olive Oil Potato Wedges

Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.

Old Bay Seasoned Potato Wedges

Toss well to coat.

Old Bay Seasoned Potato Wedges

Place the potatoes on a baking sheet in a single layer.

Baked Philly Style Crab Fries

Bake at 375° for 30-40 minutes.

Old Bay Seasoned French Fries

Traditional Crab Fries in Philly are served with a cheese sauce. I served mine with the Cilantro Lime Dip I made for the Bratwurst Stuffed Jalapeños.

Philly Crab Fries

I really liked the slightly spicy crispy fries with the creamy fresh cilantro dip!

Crab Fries with Cilantro Lime Dip

♣ Vegetarian Option: This recipe is vegetarian.

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

Philly Crab Fries

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: app 4 dozen crab fries

Philly Crab Fries

Ingredients

  • 2 lbs russet potatoes
  • 1/2 cup Enzo Garlic Olive Oil
  • 2 tbsp old bay seasoning

Instructions

  1. Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.
  2. Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.
  3. Toss well to coat.
  4. Place the potatoes on a baking sheet in a single layer.
  5. Bake at 375° for 30-40 minutes.
http://whitneybond.com/philly-crab-fries/

Bite Sized Chicago Dogs

Mini Chicago Dogs

Before I began “Baseball Week” on the blog, I had one little boy, very special to my heart, in mind.

My friend Leanne has two of the most adorable and sweetest kids I know and they LOVE baseball!

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I mean, hello cuteness!  And look at this little man all geared up for baseball season!

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Seriously?  I could just scroll through her Facebook page all day looking at pics of these kids.  They are so cute and just as sweet as they can be!  I am so excited for them to visit San Diego this summer and get to hang on the beach with them!

I wanted to include a recipe dedicated to the Haynes kids because in addition to their love for baseball, unfortunately little Ryder was born with several food allergies including eggs, dairy and peanuts.

So many delicious stadium favorites include cheese or peanuts, so I set out on a mission to make something that would be fun for the kids to eat with no allergies to worry about!

Fillo Basket Chicago Dogs

Enter the “Bite Sized Chicago Dogs”!  While the kids may be Texas… or San Diego fans, the verdict is still out on that one 😉  Everyone is a fan of the delicious “Chicago Style Dog”!  Piled high with pickles, tomatoes, cucumbers and more, the Chicago Dog is an American classic!

My thought, why not combine all of the ingredients and place them in little bite sized dairy-free fillo baskets that are perfect for parties or just a fun bite-sized lunch!

Bite Sized Chicago Dog Ingredients

Ingredients

  • 1 tbsp white vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp celery salt
  • 1/4 cup sweet onion (chopped)
  • 1/4 cup sliced peperoncinis
  • 1/4 cup sweet pickle relish
  • 2 small tomatoes (chopped)
  • 1/4 cup cucumber (chopped)
  • 2 grilled hot dogs (diced)
  • 15 fillo factory fillo baskets
  • 1/4 cup sliced pickles

Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.

Chicago Dog Sauce

Next, add the onions, peperoncinis and relish.

Chicago Dog Toppings

Finally add in the tomatoes, cucumbers and grilled hot dogs.

Bite Size Chicago Dog Mix

Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!

Chicago Dog Bites

Such a fun and yummy treat during baseball season or any time of the year!

Bite Sized Chicago Dogs

And a great dairy-free, peanut-free baseball stadium alternative!

♣ Vegetarian Option: Substitute veggie hot dogs to make this recipe vegetarian.

♦ Gluten Free Option:  Instead of fillo baskets, use Tostitos Scoops which are gluten-free.

Bite Sized Chicago Dogs

Prep Time: 15 minutes

Yield: 15 Bite Sized Chicago Dogs

Ingredients

  • 1 tbsp white vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp celery salt
  • 1/4 cup sweet onion (chopped)
  • 1/4 cup sliced pepperoncinis
  • 1/4 cup sweet pickle relish
  • 2 small tomatoes (chopped)
  • 1/4 cup cucumber (chopped)
  • 2 grilled hot dogs (diced)
  • 15 fillo factory fillo baskets
  • 1/4 cup sliced pickles

Instructions

  1. Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.
  2. Next, add the onions, pepperoncinis and relish.
  3. Finally add in the tomatoes, cucumbers and grilled hot dogs.
  4. Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!
http://whitneybond.com/bite-sized-chicago-dogs-recipe/

Cracker Jack Popcorn Chicken

Cracker Jack Popcorn Chicken Recipe

In continuation with “Baseball Week: An Ode to Stadium Favorites” I took possibly the most classic baseball stadium snack, the Cracker Jack, and coated it on chicken bites for a sweet, salty and delicious dish!

Baked Cracker Jack Chicken Bites

Everyone loves crispy popcorn chicken, but this chicken is surrounded by crunchy Cracker Jacks giving it an extra burst of flavor!

Cracker Jack Popcorn Chicken Ingredients

Ingredients

  • 1 lb chicken breasts
  • 3 eggs
  • 1 cup milk
  • 10 oz cracker jacks (10 small boxes)
  • 3 cups flour

Begin by dicing the chicken breasts into small cubes.

Diced Chicken Breasts

Then whisk the milk and eggs together in a shallow bowl.

Next, add the Cracker Jacks to a food processor.

Cracker Jacks in Food Processor

Blend into a fine crumb texture.

Cracker Jack Breading for Chicken

Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.

Battered Chicken Breasts

It’s ok if you make a big mess as I so graciously have shown above 😉

Once the chicken is coated place the pieces on a wire rack on a baking stone, that way the chicken cooks evenly!

Cracker Jack Crusted Chicken

Bake at 375° for 30 minutes or until crisp.

Cracker Jack Crusted Chicken

Try this totally delicious dinner treat this week!

Cracker Jack Popcorn Chicken

Cracker Jack Popcorn Chicken

♣ Vegetarian Option: Substitute tofu for the chicken to make this recipe vegetarian.

♦ Gluten Free Option: Cracker Jacks are gluten-free. Simply substitute traditional flour with a gluten-free flour such as coconut or brown rice to make this recipe gluten-free.

Cracker Jack Popcorn Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen popcorn chicken bites

Cracker Jack Popcorn Chicken

Ingredients

  • 1 lb chicken breasts
  • 3 eggs
  • 1 cup milk
  • 10 oz cracker jacks
  • 3 cups flour

Instructions

  1. Begin by dicing the chicken breasts into small cubes.
  2. Whisk the milk and eggs together in a shallow bowl.
  3. Next, add the Cracker Jacks to a food processor.
  4. Blend into a fine crumb texture.
  5. Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.
  6. Once the chicken is coated place the pieces on a wire rack on a baking stone.
  7. Bake at 375° for 30 minutes or until crisp.
http://whitneybond.com/cracker-jack-popcorn-chicken/

Bratwurst Stuffed Jalapenos

Bratwurst Stuffed Jalapeños

For the first day of “Baseball Week: An Ode to Stadium Favorites” I took the baseball classic, beer bratwurst, and turned it into a delicious twist on Jalapeño Poppers!

Bratwurst Cheese Stuffed Jalapeños

I mean there’s really nothing better than meat and cheese filled jalapeños, right?

Bratwurst Cheese Stuffed Jalapeño Ingredients

Ingredients

  • 5 pork sausage bratwursts
  • 1/2 cup cheddar cheese
  • 8-10 large jalapeños

Cilantro Lime Dip

  • 16 oz sour cream
  • 3 cloves garlic
  • 2 limes (juiced)
  • 1/4 cup green onions
  • 1/4 cup cilantro

Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.

Beer Bratwurst and Cheese

Next, remove the stems and seeds from inside the jalapeños.

Jalapeños for Stuffing

Stuff the bratwurst and cheese mixture inside the peppers.

Bratwurst Stuffed Jalapeños

Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.

In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.

Cilantro Lime Dip

Puree until smooth and creamy, then serve on the side of the bratwurst jalapeño poppers.

Bratwurst Stuffed Jalapeño Poppers

This is guaranteed to be a new game day favorite for your friends and family!

Beer Bratwurst Stuffed Jalapeño Peppers

♣ Vegetarian Option: Substitute “meatless crumbles” for the bratwurst to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free bratwurst to make this recipe gluten-free.

Bratwurst Stuffed Jalapenos

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8-10 Stuffed Jalapeños

Bratwurst Stuffed Jalapenos

Ingredients

  • 5 pork sausage bratwursts
  • 1/2 cup cheddar cheese
  • 8-10 large jalapeños
  • Cilantro Lime Dip
  • 16 oz sour cream
  • 3 cloves garlic
  • 2 limes (juiced)
  • 1/4 cup green onions
  • 1/4 cup cilantro

Instructions

  1. Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.
  2. Next, remove the stems and seeds from inside the jalapeños.
  3. Stuff the bratwurst and cheese inside the peppers.
  4. Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.
  5. In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.
  6. Puree until smooth and serve with the stuffed jalapeños.
http://whitneybond.com/bratwurst-stuffed-jalapenos/

Mini Nutella Cinnamon Rolls

Nutella Cinnamon Roll Recipe

Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!

Mini Nutella Cinnamon Rolls with Icing

Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!

Nutella Cinnamon Roll Ingredients

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Begin by rolling out the crescent roll dough and pressing the perforations together.

Next, spread the butter over the dough, then the nutella.

Nutella Cinnamon Roll Dough

Sprinkle the cinnamon sugar over the nutella.

Nutella Cinnamon Roll Dough

Starting at one end, roll the dough up.

Easy Nutella Cinnamon Rolls

Next, slice the dough into the cinnamon rolls.

Crescent Roll Dough Nutella Cinnamon Rolls

Place each roll into a pie plate.

Mini Nutella Cinnamon Rolls

Bake at 350° for 15 minutes.

Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

Mini Nutella Cinnamon Rolls

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Mini Nutella Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: app 20 mini cinnamon rolls

Mini Nutella Cinnamon Rolls

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

  1. Begin by rolling out the crescent roll dough and pressing the perforations together.
  2. Next, spread the butter over the dough, then the nutella.
  3. Sprinkle the cinnamon sugar over the nutella.
  4. Starting at one end, roll the dough up.
  5. Next, slice the dough into the cinnamon rolls.
  6. Place each roll into a pie plate.
  7. Bake at 350° for 15 minutes.
  8. Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.
http://whitneybond.com/mini-nutella-cinnamon-rolls/

Pan Fried Roti Bread

Roti Bread Recipe

My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite appetizer at Rama Thai, Pan Fried Roti Bread with Yellow Curry Sauce.

I re-created this half of their delicious appetizer to dip in my Curry Potato and Mushroom Soup, then used  the remaining bread for my Thai Peanut Pulled Pork Roti Bread Pizzas!

Pan Fried Roti Bread

The bread is simple to make and so scrumptious!

Roti Bread Ingredients

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp olive oil (plus more for cooking)
  • 1 cup water

Begin by combining the flour, baking powder and salt in a large bowl. Next, drizzle in the olive oil.

How to Make Roti Bread Dough

Add the water until a solid ball forms. If too dry, add more water.

Roti Bread Dough

Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.

Roti Bread Dough Balls

Roll each ball into a 6-8 inch disk.

Roti Bread Dough

Brush olive oil on each side of the dough and in the pan.

Pan Fried Roti Bread

Cook until the bread bubbles.

Pan Fried Roti Bread

Flip, then cook for 2 minutes on the other side.

Repeat until all of the bread is cooked and serve!

Pan Fried Thai Roti Bread

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free flour instead of traditional flour to make this recipe gluten free.

Pan Fried Roti Bread

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 8 slices roti bread

Pan Fried Roti Bread

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp Enzo Olive Oil (plus more for cooking)
  • 1 cup water

Instructions

  1. Begin by combining the flour, baking powder and salt in a large bowl.
  2. Next, drizzle in the olive oil.
  3. Add the water until a solid ball forms. If too dry, add more water.
  4. Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
  5. Roll each ball into a 6-8 inch disk.
  6. Brush olive oil on each side of the dough and in the pan.
  7. Cook until the bread bubbles.
  8. Flip, then cook for 2 minutes on the other side.
  9. Repeat until all of the bread is cooked and serve!
http://whitneybond.com/pan-fried-roti-bread/

Thai Peanut Pulled Pork Roti Bread Pizzas

Thai Roti Bread Peanut Pork Pizzas

It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally scrumptious!

Grilled Roti Bread Pulled Pork Pizzas

After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!

Thai Pizza Recipe

My mind immediately went to pizza because well… I LOVE pizza!

Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza!  But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!

I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.

The result was a trip to melt-in-your-mouth delicious town!

Thai Peanut Pulled Pork Roti Bread Pizza Ingredients

Ingredients

Thai Peanut Pulled Pork

  • 3-4 oz pork shoulder
  • 1 1/2 cups coconut milk
  • 1 cup creamy natural peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 lime, juiced

Roti Bread Pizza

  • 6 slices roti bread
  • 1/2 cup bean sprouts
  • 1/2 cup carrots (julienned)
  • 2 tbsp fresh cilantro
  • 2 tbsp green onions (chopped)
  • 2 tbsp peanuts (crushed)
  • 1 lime (cut into wedges)

Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender.  Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.

Thai Peanut Pulled Pork

Cover and cook for 3-4 hours on high or 6-8 hours on low.

Remove the pork from the crock pot and shred.  I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)

Shredded Thai Peanut Pork

Place the shredded pork back into the crock pot with the sauce and mix well.

Shredded Pork in Thai Peanut Sauce

Now it’s time to prepare the pizzas.  Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.

Roti Bread Thai Peanut Sauce Pulled Pork Pizzas

Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.

Thai Peanut Pulled Pork Pizzas

Serve each pizza with a wedge of lime for juicing on top of the pizza.  This adds a nice juicy, flavorful tang!

Thai Peanut Pulled Pork Pizzas

Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!

Thai Peanut Sauce Roti Bread Pizzas

♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”.  See here for a sample recipe using jackfruit as pulled pork.

♦ Gluten Free Option: Use gluten-free flour in the roti bread recipe and gluten-free soy sauce in the peanut sauce to make this recipe gluten free.

Thai Peanut Pulled Pork Roti Bread Pizzas

Prep Time: 30 minutes

Cook Time: 4 hours

Yield: 6 pizzas

Thai Peanut Pulled Pork Roti Bread Pizzas

Ingredients

    Thai Peanut Pulled Pork
  • 3-4 oz pork shoulder
  • 1 1/2 cups coconut milk
  • 1 cup creamy natural peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 lime, juiced
  • Roti Bread Pizza
  • 4 slices roti bread
  • 1/2 cup bean sprouts
  • 1/2 cup carrots (julienned)
  • 2 tbsp fresh cilantro
  • 2 tbsp green onions (chopped)
  • 2 tbsp peanuts (crushed)
  • 1 lime (cut into wedges)

Instructions

  1. Place the pork shoulder in a crock pot.
  2. Combine all of the other ingredients for the pulled pork in a blender.
  3. Blend until smooth and creamy.
  4. Reserve one cup of the sauce then pour the rest over the pork.
  5. Cover and cook for 3-4 hours on low or 6-8 hours on high.
  6. Remove the pork from the crock pot and shred.
  7. Place the shredded pork back into the crock pot with the sauce and mix well.
  8. Prepare the pizzas by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
  9. Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
  10. Serve each pizza with a wedge of lime for juicing on top of the pizza.
http://whitneybond.com/thai-peanut-pulled-pork-roti-bread-pizzas/

Mac and Cheese Stuffed Tomatoes

Mac and Cheese Stuffed Tomatoes

Some nights you just want homemade, savory, comfort food… for me, last night was one of those nights!

I had a serious craving for Mac and Cheese.  Nothing fancy, just homemade cheesy goodness like my Mom used to make it!

Mac and Cheese Stuffed Tomato Recipe

No, my Mom did not stuff my Mac and Cheese in tomatoes! This recipe came together with the leftover Mac and Cheese I had in my refrigerator today sitting next to a few bright red beautiful tomatoes!

Mac and Cheese Stuffed Tomatoes Recipe

The creamy mac and cheese, with the juicy tomato and crispy parmesan breadcrumb crust was such an amazing combination!

Mac and Cheese Stuffed Tomato Ingredients

Ingredients

Begin by hulling out the middle of each tomato.

Hulled Tomatoes for Stuffing

Next, fill each one with the mac and cheese.

Mac and Cheese Stuffed Tomatoes

Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.

Breadcrumb Crusted Mac and Cheese Tomatoes

Place the tomatoes in a small oven safe dish.

Mac and Cheese Baked Tomatoes

Bake at 375° for 18-20 minutes.

Mac and Cheese Tomatoes

Two… (or three, 😉 ) of these can be eaten as a meal, or serve them individually as a side dish with dinner!

Parmesan Crusted Mac and Cheese Stuffed Tomato

Either way, they are seriously scrumptious!

Macaroni and Cheese Stuffed Tomatoes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free macaroni noodles and gluten-free breadcrumbs as pictured above to make this recipe gluten-free.

Mac and Cheese Stuffed Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 3-4 Stuffed Tomatoes

Mac and Cheese Stuffed Tomatoes

Ingredients

  • 3-4 medium tomatoes
  • 1 cup mac and cheese
  • 2 tbsp Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
  • 2 tbsp grated parmesan cheese

Instructions

  1. Begin by hulling out the middle of each tomato.
  2. Fill each one with the mac and cheese.
  3. Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
  4. Place the tomatoes in a small oven safe dish.
  5. Bake at 375° for 18-20 minutes.
http://whitneybond.com/mac-and-cheese-stuffed-tomatoes/

Note: This page contains affiliate links. I only link to products I use & love!

Queenstown San Diego: At Home Feel with Downright Delicious Food

Queenstown San Diego Mac and Salmon

It’s always exciting when a new spot opens in your neighborhood. Then that excitement quadruples when the place has delicious food, awesome ambiance, fantastic service and the best sangria ever!!!

Dining Room at Queenstown San Diego

That place for me is Queenstown.

Queenstown San Diego

After befriending the genius minds behind the new restaurant, they were kind enough to invite me in last weekend for their “Friends and Family” brunch on Saturday morning.

French Toast at Queenstown San Diego

The brunch menu was filled with classic favorites like the french toast and bacon seen above, as well as the “Queens Street Farmer” with 3 eggs, heirlooms tomatoes, lamb sausage and a sourdough baguette.

Queenstown Street Farmer Breakfast

Then they brought it big with some totally unique and awesome items, like my favorite, the “Oink”!

Queenstown Brunch Oink with Jalapeño Cornbread, Pulled Pork and Poached Egg

Scrumptious homemade jalapeno cornbread is topped with mouth watering houison pulled pork, a poached egg and garlic kale.

Queenstown Brunch Oink with Jalapeño Cornbread, Pulled Pork and Poached Egg

I would eat that cornbread and pulled pork all day long and not be upset about it at all!

My next favorite dish was the Mac & Salmon.

Queenstown San Diego Mac and Salmon

Who doesn’t love mac and cheese?  Then make it the best mac and cheese ever AND add salmon and prosciutto, I’m so in!

Queenstown Mac and Salmon

They also threw in some southern favorites like Chicken and Waffles….

Queenstown San Diego Chicken and Waffles

… and shrimp and grits.

Queenstown San Diego Shrimp and Grits

Both excellent options as well!

There was actually not one thing on the brunch menu that I would not order again or recommend to a friend. Everything was delicious, it’s really more about what you’re in the mood for.

Sweet and Classic: go for the french toast!

New and Amazing: go for the Oink!

Sweet, Salty and Southern: go for the Chicken and Waffles!

Rich and Creamy: go for the Mac & Salmon!

Whatever you decide on, be sure you order it with a pitcher of Mint Prosecco Sangria!

Queenstown San Diego Prosecco Mint Sangria

Seriously, best. sangria. ever….

… and I’m a sangria snob!

You also can’t go wrong with a Blood Orange Mimosa… ever!

Queenstown San Diego Blood Orange Mimosa

I took the steps leading into the restaurant seriously…

Steps into Queenstown San Diego

… and hung out for about 6 hours on Saturday!

Dining Room at Queenstown San Diego

It really feels like you’re at a friends house when you’re there, just relaxing, warm and cozy!

Patio at Queenstown San Diego

From the bright colored patio, to the sleek bar, the details in Queenstown are amazing!

Bar at Queenstown San Diego

Bar at Queenstown San Diego

After snapping pictures all over the place, the fun and stylish table next to me asked what the pictures were for.  After talking Little Leopard Book for a few minutes, I found out the girls work for San Diego fashion week!

Brunch Guests at Queenstown San Diego

Already pulling in an awesome crowd and they’re not even open yet!

Outdoor Fire Pit at Queenstown San Diego

Pull up a seat by the fire pit, or out on the front lawn, grab a pitcher of sangria and relax!

Dog Friendly Outdoor Seating at Queenstown San Diego

When you’re at Queenstown, you’re at home!

Bar at Queenstown San Diego

Queenstown opens its doors to the public tomorrow, April 10th at 11 AM!  Come in for lunch or dinner any day of the week and be sure not to miss brunch on Saturday and Sunday!

Queenstown is located at 1557 Columbia Street, San Diego, CA 92101.

Curry Potato and Mushroom Soup

Curry Mushroom and Potato Soup

Meatless Monday brings another delicious vegetarian recipe to the blog!

Curry Potato Soup

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Curry Potato and Mushroom Soup Ingredients

Ingredients

  • 2 tbsp olive oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic.  Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Red Potato Curry Soup

Then add the mushrooms.

Mushroom Potato Soup

Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Mushroom Potato Curry Soup

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Next, puree the soup with an immersion blender.

Thick Curry Potato Soup

Top with diced green onions and serve with roti bread for dipping.

Curried Mushroom Potato Soup

This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!

Mushroom Potato Curry Soup

Curry Vegetable Soup

In addition to being vegetarian, this soup is also gluten free!

Vegetarian Curry Soup

♣ Vegetarian Option: This recipe is vegetarian.

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

Curry Potato and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

Curry Potato and Mushroom Soup

Ingredients

  • 2 tbsp Enzo Olive Oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot, then add the bell pepper and onion.
  2. Cook for 4-5 minutes, then add the garlic.
  3. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
  4. Then add the mushrooms.
  5. Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
  6. Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
  7. Next, puree the soup with an immersion blender.
  8. Top with diced green onions and serve with roti bread for dipping.
http://whitneybond.com/curry-potato-and-mushroom-soup/

AIJÓ Miami: How Miami Does Surf and Turf

Whitney Bond with Aijo Brickell Staff

While in Miami last week I had the pleasure of dining at AIJÓ Restaurant in the Brickell neighborhood.

My good friend Ben that I was visiting recommended that we go to AIJÓ for dinner on my first night there.  The food, service and drinks were so amazing that I knew I had to come back and write a new LLB “Restaurant Rave” all about the Miami hot spot! AIJÓ’s director René Buroz set everything up for a fabulous dinner the next night!

Aijo Brickell Miami VIP Dining Room

Ben and I dined in their VIP private dining room, sipped some wine and had a great time!

We started off with a couple of their signature appetizers including the Gyoza Pork Dumplings…

Aijo Gyoza Dumplings

And the Oishi O Niku…

Aijo Oishi O Niku

Oishi-O-what?  The dish consists of beef tataki, oranges, shiso leaves and fresh shaved black truffle. Yum!

We then sampled some of their Signature sushi rolls.

Aijo Sushi Roll

Aijo Sushi

I’m not going to lie, I’ve had a lot of good sushi in my day and this was some of the best I’ve ever had!

We also tried the Tempura Rock Shrimp…

Aijo Rock Shrimp

… and the slow cooked pork belly with sweet and sour sauce.

Aijo Pork Belly

It’s under there… I promise 🙂  And it’s scrumptious!

For the main course… yes there was still a main course after all of the above!

MASAKO BONE-IN RIB EYE

Oh and a main course it was!

A 24 oz prime rib eye aged 21 days, marinated in a garlic, ginger, cilantro soy and served with a side of buttery truffle ponzu explosion sauce.

Explosion sauce?  More like explosion-of-flavor sauce!

MASAKO BONE-IN RIB EYE

The sauce was amazing, but the steak alone was so tender and flavorful, it didn’t even need sauce.

MASAKO BONE-IN RIB EYE

This dish is perfect to share with a few friends… even though Ben and I managed to eat it all on our own 😉

…and still somehow ate this trio of desserts as well!

Aijo Brickell Dessert Trio

See those little pastries in the middle, they’re called Nutella Arruchadito and they’re crispy phyllo dough baskets filled with nutella, and they’re amazing… but to be honest, I do have a slight Nutella addiction!

After dinner, I was honored to sign their “Wall of Fame”!

Whitney Bond signing the Aijo Brickell Signature Wall

If you’re looking for a fun night out in Miami with great service and amazing food, check out AIJÓ… and get the ribeye… trust me on that one! You will not be disappointed!

Tell Antulio that Little Leopard Book sent you, he’s the manager there and will take great care of you!  If you sit at the bar be sure to ask for Nara, his signature drinks are delicious and he’s a really fun guy!  If you’ll be eating in the dining room be sure to request Karen, she was our fantastic server both evenings and she’s super sweet!

AIJÓ is located at 1331 Brickell Bay Dr. Miami, FL. 33131, for reservations call: (786) 452-1637 or visit their website at www.aijorestaurant.com.

Blueberry Pastry Delights

Blueberry Pastry Delights

No berry makes my heart pitter-patter quite like the blueberry!  Little bites of happiness, I pop these blue treats like they’re M&M’s!

Blueberry Cream Cheese Crescent Rolls

I first had the illustrious “Blueberry Delights” at Shade Hotel in Manhattan Beach. My friend Christian managed the hotel and my friend Greg was the chef.  I loved frequenting their brunch when I lived in LA… mainly for these little treats!

Blueberry Cream Cheese Danishes

They may just be “Blueberry Pastries” to others, but to me they will always be “Blueberry Delights”!

Blueberry Pastry Ingredients

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.

Cinnamon Cream Cheese Filling

Next, roll the crescent roll dough out and press the perforations together, then slice the dough into 8 equal squares.

Homemade Crescent Roll Danishes

Top each square with a spoonful of the cream cheese mixture.

Homemade Cinnamon Cream Cheese Danishes

Then pile the blueberries on top.

Blueberry Cream Cheese Pastries

Next, fold the corners into the middle and place each pastry on a baking stone.

Blueberry Pastry Delights

Place in the oven at 375° for 12-14 minutes or until golden brown.

Blueberry Cream Cheese Breakfast Pastries

Make these on Monday and eat them for breakfast throughout the week, or treat the family to a little Saturday morning brunch delight!

Blueberry Breakfast Pastries

Or, do like me and eat them for breakfast, brunch… lunch… dinner… dessert, um yeah, that might have happened yesterday 😉

Blueberry Cream Cheese Pastries

Blueberry Danishes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Blueberry Pastry Delights

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 8 pastries

Blueberry Pastry Delights

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Instructions

  1. Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
  2. Roll the crescent roll dough out and press the perforations together.
  3. Slice the dough into 8 equal squares.
  4. Top each square with a spoonful of the cream cheese mixture.
  5. Pile the blueberries on top of the cream cheese.
  6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
  7. Place in the oven at 375° for 12-14 minutes or until golden brown.
http://whitneybond.com/blueberry-pastry-delights/

Quinoa Caprese Salad

Quinoa Caprese Salad Recipe

On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!

Quinoa Caprese Salad Recipe

I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!

Quinoa Caprese Salad Recipe

This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!

Quinoa Caprese Salad Recipe Ingredients

Ingredients

  • 1 cup quinoa
  • ½ cup + 2 tbsp olive oil (divided)
  • ½ cup red onion (fine dice)
  • ½ cup red bell pepper (fine dice)
  • 3 cloves garlic (minced)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh Italian parsley (chopped)
  • ¼ cup balsamic vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pint cherry tomatoes (halved)
  • 1 cup fresh mozzarella (cubes)

Begin by bringing the quinoa to a boil with 2 cups of water.  Reduce heat, cover and simmer for 15 minutes.

In the mean time, heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.  Remove from the heat and set aside.

In a medium mixing bowl, combine the remaining ½ cup olive oil, basil, parsley, balsamic vinegar, lemon juice, salt and pepper.

Quinoa Caprese Salad Recipe

Whisk well, then add the sautéd onion, bell pepper and garlic.

Quinoa Caprese Salad Recipe

Add the tomatoes to the dressing.

Quinoa Caprese Salad Recipe

Place the tomatoes in the refrigerator to marinate for 5-10 minutes.

Add the cooked quinoa and mozzarella the tomatoes.

Toss well and serve!

Quinoa Caprese Salad Recipe

I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!

Quinoa Caprese Salad Recipe

Quinoa Caprese Salad Recipe

 

Quinoa Caprese Salad

Prep Time: 20 minutes

Serving Size: 2-4

Quinoa Caprese Salad

Ingredients

  • 1 cup quinoa
  • ½ cup + 2 tbsp olive oil
  • ¼ red onion (minced)
  • ¼ red bell pepper (minced)
  • 3 cloves garlic (minced)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh Italian parsley (chopped)
  • ¼ cup balsamic vinegar
  • 1 tsp lemon juice
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 pint grape tomatoes (halved)
  • 1 cup fresh mozzarella (cubes)

Instructions

  1. Bring the quinoa to a boil with 2 cups of water.
  2. Reduce heat, cover and simmer for 15 minutes.
  3. Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
  4. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  5. Remove from the heat and set aside.
  6. Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
  7. Whisk well, then add the sauteed onion, bell pepper and garlic.
  8. Add the tomatoes to the dressing.
  9. Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
  10. Add the cooked quinoa and mozzarella to a large bowl.
  11. Add the tomatoes and vinaigrette dressing to the salad.
  12. Toss well and serve.
http://whitneybond.com/quinoa-caprese-salad/

How to Make Your Own Mimosa Bar

Make Your Own Mimosa Bar

Mimosa bars are a super fun addition to holiday brunches, wedding showers and summer parties!

I created one for brunch last Sunday and it was a huge hit, so I wanted to share exactly what you need to make your own at home!

Supplies Needed

Begin by placing the tablecloth to your table, next place the “Mimosa Bar” chalkboard sign on the tablecloth.

I picked up this fun chevron green tablecloth and adorable owl chalkboard sign at Hobby Lobby!

Mimosa Bar Chalkboard

Next, add the champagne flutes to the table.

I purchased fresh fruit from Polito Farms at the Little Italy Mercato and juiced them myself (with the help of my Dad!) using my Healthy Juicer!

Polito Farms Citrus

Remember to click on the right banner of the page where it says “Win a Free Healthy Juicer” to sign up to win your own!

Juicing Citrus with the Healthy Juicer

Next, pour the juices into the bottles, then add tags to the bottles with ribbon for each juice flavor!

Mimosa Bar Juice

Finally, add the fruit to a serving tray.  I used my Longaberger 3-bowl serving tray with spoons that worked perfectly!

How to Make Your Own Mimosa Bar

Place a bottle of champagne on the table and await your guests arrival!

Mimosa Bar for Parties

I can’t wait for my next party, just so I can make another mimosa bar!