Oh hey y’all, it’s Wednesday, and if you’re ready for some mid-week deliciousness, then I have just the recipe for you!
About a week ago I was craving Beef Chow Fun from my favorite local Chinese restaurant. Instead of heading into downtown to grab a bowl at the restaurant, I decided to come up with a recipe to make it at home, and share it on the blog!
Last night at 6 PM: I decide to make a bacon wrapped meatloaf for dinner, not for the blog, just to try something new.
This morning at 8 AM: At the grocery store buying the ingredients to make another bacon wrapped meatloaf, because I had to photograph it & share it on the blog ASAP, like today ASAP!
Where do my recipe ideas come from? A question I am asked quite regularly, and to be honest, I always answer the same, the ideas come from everywhere!
Sometimes it’s recipe inspiration from a restaurant, or recent trip, sometimes it’s a recipe twist on an old family favorite, and sometimes, it’s a direct request from the boyfriend, i.e. Swedish Meatballs!
This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of the Big Game with a #DollopOfDaisy.
Football Playoffs officially kicked off this past weekend, which means the Big Game is less than 3 weeks away!
If you’re looking for a super simple app to serve while watching football, this taco croissant recipe is perfect!
Let me start off with a big WELCOME to the new WhitneyBond.com! I’m so excited that you’re here
If you’ve been visiting LittleLeopardBook.com for the last 4 years you might have noticed that over the weekend the website began redirecting all LLB links to WhitneyBond.com and the header on the website changed from “LittleLeopardBook.com – Cooking Secrets of Whitney Bond” to “WhitneyBond.com – Traditional Recipes With A Bond Girl Twist!”
I wrote a post last week talking all about the rebranding and I’m so excited that it’s all happening now!
Just in case you missed the post, don’t worry, nothing is changing except for the name! You can still expect delicious new recipes coming at you every week on WhitneyBond.com, starting with these scrumptious Sloppy Joe Pizza Rolls, combining two of my childhood favorites!
This recipe took a couple of tries to perfect (you’ll see three lessons I learned throughout the recipe post!), but was well worth the time and effort to make it an absolutely amazing first recipe post on the new WhitneyBond.com!
I’ve been wanting to make a new stuffed pepper recipe for a while now, and last week, it finally happened!
I decided to make Stuffed Pepper Enchiladas, subbing tortillas for roasted poblano peppers. This is a great way to make enchiladas gluten-free and healthier!
It’s been an entire week since my last new recipe post on LLB! Why the long wait for a delicious new recipe you ask?! Because I took my first trip to New Orleans last week with two of my best friends!
If you follow me on Instagram you got to see all of the alligator holding (yup, that happened!) beignet eating, St Patricks Day glitter throwing, tutu wearing fun!
I loved the city and the food, and was so inspired to come home and create my own spins on beignets, shrimp and grits and jambalaya!
While this particular recipe was not inspired by my trip to New Orleans, it is a recipe I’ve been planning for a while now and I couldn’t wait to get home from my trip to whip it up!
If you’ve ever thought, “Man, oh man, I really love pasta and I really love tacos, I just can’t decide which one I love more!” Well, you don’t have to choose between the two anymore!
That’s right, I took the delicious flavors of a taco and incorporated them into this baked ziti recipe, that is not only totally scrumptious, it’s totally easy too!
By now, most of you know about my deep, passionate love affair with… Italian food! I’ve never made a calzone but since I’m on a kick of making my own bread, breadsticks, pizza crusts, etc. I decided that it was time to make my own calzone!
I simply took my pizza dough recipe, altered it a little and made a calzone dough, then filled it with all of my favorite things! That’s the great thing about pizza and calzones, you can “load” them with whatever you like!
Ingredients – Dough
- 3 1/2 cups bread flour
- 1 tsp granulated sugar
- .25 oz active dry yeast
- 1 tbsp kosher salt
- 2 cups warm water
- 2 tbsp Enzo Olive Oil
- olive oil cooking spray
Ingredients – Filling
- 2 tbsp Enzo Olive Oil
- 1 red bell pepper (chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 lb ground beef
- 1 lb Italian pork sausage
- 2 tbsp fresh basil (chopped)
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1 cup homemade tomato basil marinara (for dipping)
Start by combining the flour, sugar, yeast and salt. Add the warm water and olive oil. Mix until a solid dough forms.
Knead the dough on a floured surface for 5-10 minutes. Form into a ball and place in a large bowl coated in cooking spray. Cover with plastic wrap and place somewhere warm to rise for an hour.
While the dough is rising prepare the filling ingredients.
Drizzle 1 tbsp olive oil in a large skillet over medium heat. Add the bell pepper, onion and garlic. Sauté for 5-7 minutes.
Add the ground beef and sausage. Cook until no longer pink. Drain the grease, then add 1 tbsp fresh basil, 1 tsp dried parsley and 1 tsp dried oregano.
Turn heat to low and allow the herbs to cook into the meat for 5-10 minutes.
In a small bowl combine the ricotta, mozzarella and parmesan cheeses. Add the additional basil, oregano and parsley.
Place in the refrigerator until ready to prepare the calzone.
Preheat the oven to 375°.
Once the dough has doubled in size, roll into a thin, oval shape.
Spread the cheese mixture on the dough.
Top with the meat mixture.
Carefully fold the calzone in half.
Crimp the edges to form a tight seal around the calzone.
Brush the top with the additional tablespoon of olive oil to give it a nice brown crust.
Place in the oven for 40-45 minutes or until golden brown.
By this picture you get an idea of just how GIANT this calzone is!
You can easily half the recipe to make a smaller version or divide the dough in half to make two calzones with different fillings for friends or family members with differing tastes!
Serve with a warm side of scrumptious, homemade marinara sauce for dipping!
♣ Vegetarian Option: Substitute 4 cups of vegetables such as spinach, mushrooms and eggplant for the ground beef and sausage. Sauté the vegetables with the bell pepper and onion for 5-7 minutes.
♦ Gluten Free Option: Substitute gluten free flour in the calzone dough to make this recipe gluten free.
When it comes time to decide on and prepare a dish to take to a party, I really feel the pressure! It must be something that I can make ahead of time, transport to the party (which in LA can take 20 minutes or 2 hours!) and still be super-delicious when I arrive! This particular occasion called for another “Gameday Grub” recipe, as I now like to call any dish I make that corresponds with football and beer.
This dish originated at my aunts annual Christmas Eve dinner. Since we (my brother and I) were the only children in the family my parents insisted on having Christmas at our house every year after we were born, so a few years later my aunt started the tradition of having Christmas Eve dinner at her house. She would make a lot of small bites like sausage balls, pigs in a blanket and queso dip and chips (an Oklahoma standard), but one year she started making this Mexican Casserole. It’s almost like a chili con queso with tortilla strips and cheese on top baked into the form of a casserole.
Ingredients (serves 4)
- 1 lb ground beef
- 1 small onion (chopped)
- 4 oz velveeta cheese
- 1 can rotel
- 1 can ranch style beans
- 1 can cream of mushroom soup
- 2 cups shredded mexican style cheese
- 10 small corn tortillas
Yes, yes, yes! I’ve never been so excited to not be doing homework, but instead to be doing my new favorite thing, blogging!!! I have 5 words of advice for all of you in the blogging world… NEVER TAKE AN ONLINE CLASS!!!!! I’m serious, you’re basically saying, I would like to teach myself the entire subject of ___________(fill in the blank) and then do the readings and homework as well! So just don’t do it to yourselves, I beg of you, you will regret it! Ok, I’ve warned you, I feel like I’ve done my civic duties for the day, and if that wasn’t enough now I’m also going to share with you my yummy dinner recipe from tonight! Aren’t I just the best??!!
So today’s recipe comes from a childhood favorite of mine. When I was probably 11 or 12 years old my Mom took me to a Pampered Chef party (and people wonder why I love cooking so much!) and we made a taco ring, it instantly became a fav at the Bond household of picky eaters.
Yes, growing up I took after my Mom and her horrible pickiness in food. There is no greater person in the world than my Mom, but there’s gotta be something a little weird about you if you don’t like food 😉 Luckily after moving across the country to the West Coast and into the land of fresh veggies, fruits and fish I broadened my horizons and now love every aspect of food, from shopping for it, to cooking it, to eating it (that part is probably my favorite!) Although most of my recipes I post are somewhat new or innovative, I like to throw in an old classic here and there as well, ie. the taco ring of today! I added some peppers and onions to the ground beef to give it a little more flavor and texture (that’s the twist part!)
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 red onion (chopped)
- 1 bell pepper (chopped)
- 1 lb ground beef
- 2 (8 oz) cans of refrigerated crescent rolls
- 1 cup shredded cheddar cheese
- 1 tbsp homemade taco seasoning
- 1 tbsp water
- sour cream
- diced jalapeños
Begin by heating the olive oil in a large skillet over medium heat. Next, add the bell peppers and onions.
Sauté for 5 minutes then add the ground beef and brown. In the meantime, pre-heat the oven to 375°.
Drain the grease from the ground beef, then add the taco seasoning, water and cheese.
Now it’s time to form a ring with the crescent rolls!
Start by placing a small glass on the center of a baking stone to get that perfect circle in the middle! Next, stagger the crescent rolls around with the wide ends overlapping in the center. Once they’re all on there it should look something like this ↓
Next, pile the meaty, cheesy mixture of yummyness onto the crescent roll ring!
Now it’s time to get a little messy, you basically need a system of how to roll the dough up around that mound of meat after removing the glass without it all dumping into the middle.
My recommendation: slow and steady! Look at that perfect little middle circle!
Once it’s all rolled up it should look something like this ↓
Now it’s time to pop this baby in the oven. Cook for 20-25 minutes or until golden brown and beautiful.
Place a ramekin filled with your favorite optional toppings in the middle such as sour cream topped with tomatoes and jalapeños, salsa or guacamole.
I love seeing that cheesy, ooey, gooeyness surrounded by all that meatiness and wrapped in flakey, delicious crescent rolls.
Ok already, I’m hungry! Time to slice into this baby and go to town!
I’m now ready to sit down and devour this while watching tonight’s episode of “The Great Food Truck Race”! What a great Sunday night Til next time bloggies!!
♣ Vegetarian Option: Substitute meatless crumbles for the ground beef to make this recipe vegetarian.
♦ Gluten Free Option: Gluten Free Mom has a recipe for gluten-free crescent rolls that could be used in place of the traditional Crescent rolls to make this recipe gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.