Monthly Archives: August 2012

Nutmeg Cream Cheese Sopapillas

Champagne, nutmeg, first anniversary, dessert, recipe, food, ice cream, sopapillas, cinnamon, stuffed, cream cheese

When I decided to serve Mexican food for my one year blog anniversary dinner I knew I had to stick with this cuisine throughout the whole meal, including the dessert.

Instead of baking a one year anniversary cake, I went with one year anniversary nutmeg and cream cheese stuffed sopapillas complemented by a delicious side of homemade coffee ice cream.

The result was an entire house that smelled like cinnamon heaven and a sweet, creamy, delicious dessert!

Crescent rolls, cream cheese, cinnamon, nutmeg, vanilla, sugar, butter


  • 16 oz cream cheese (softened)
  • 3/4 cup sugar
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp vanilla
  • 2 8 oz packages crescent rolls
  • 3 tbsp butter (melted)
  • 1/4 cup honey (not pictured/for topping)

Add the cream cheese, 1/2 cup sugar, 1 tbsp cinnamon, nutmeg and vanilla to a large mixing bowl.

cinnamon, nutmeg, vanilla, sugar, cream cheese, filling, dessert, recipe

Use beaters to mix well. Roll out the Crescent roll dough and separate into the 4 perforated rectangles in each can using your fingers to press together the two triangles.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasNext, spread each rectangle with the cream cheese mixture.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasFold over and press the edges together.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillasMelt the butter and brush on top of the sopapillas.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas

Next, combine the additional 1/2 cup sugar and 1 tbsp cinnamon and sprinkle on top of the sopapillas.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, sugar

Place in the oven at 350°F for 15-17 minutes. Enjoy that amazing cinnamon nutmeg smell that is now filling your entire house!

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, recipe

Remove from the oven and drizzle with honey.

cream cheese, cinnamon, nutmeg, crescent rolls, dessert, sopapillas, recipe

Slice these babies open and get to that delicious creamy center!

sopapillas, filling, cream cheese, cinnamon, nutmeg, recipe, food, dessert


Chipotle Lime Chicken Fajita Skewers

Grilled chipotle lime chicken fajita skewers are marinated in THE BEST chipotle garlic lime marinade. You can also ditch the skewers and cook these fajitas on the stove or on a sheet pan in the oven. No matter how you cook it, this recipe is easy, healthy, low carb & gluten free!

Serve these chicken fajitas with a side of Mexican Rice and Deconstructed Mexican Street Corn. And don’t forget the Watermelon Jalapeno Margaritas!

Grilled Chicken Fajita Skewers stacked on top of each other on white plate

If you’ve been looking for the best marinade for chicken fajitas, you just found it! Ground chipotle peppers add a spicy, smokey flavor to the marinade. While lime juice gives it a nice zest!

It only takes 5 minutes to prepare the marinade. Simply toss the chicken in and let it marinate for 30 minutes or up to 2 hours. It’s easy to get this chicken marinating before dinner, while heating up the grill, or before hosting a BBQ or party.

These skewers have been a Bond family favorite for years and I know you’re going to love this great recipe too! If you want to make traditional chicken fajitas, without the skewers, you can use this recipe for that also.

I’ll show you how to make these chicken fajita skewers on the grill, in the oven and on the stove. This recipe is less about the skewers and all about the delicious flavor from the marinade!

At only 7 carbs per skewer, this chicken fajita recipe is perfect for those on a low carb or keto diet. For a complete low carb meal, serve the fajitas with Cilantro Lime Cauliflower Rice and Grilled Stuffed Mini Peppers.

Read the full post here!

Spicy Frito Chili Pie

This Spicy Frito Chili Pie Recipe is a twist on the Sonic favorite with added cayenne pepper & green chilies, topped with cheddar cheese and diced tomatoes!

Frito Chili Pie

Sometimes all I want to eat is a down-home, feel-good, Oklahoma meal that reminds me of home,  and last night was one of those nights!

Spicy Frito Chili Pie Recipe

I always loved Frito Chili Pie growing up.  Whether we would make it at home or eat it at Sonic it was always a favorite of mine.

Frito Chili Pie Recipe

I took the traditional Frito Chili Pie recipe and kicked it up a notch (or maybe three) to create this spicy version of a classic favorite!

Spicy Frito Chili Pie Ingredients


  • 1 lb ground beef
  • 1/2 red onion (chopped)
  • 1 large garlic clove (minced)
  • 1 4 oz can diced green chilies
  • 1 15 oz can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese (grated)
  • 1 bag (9.75 oz) corn chips (AKA Fritos)

Add the ground beef, onions and garlic to a large skillet over medium high heat. Cook for 7-8 minutes or until the beef is cooked through.

Ground Beef Chili

Drain any grease from the skillet, then add the chili beans and green chilies.

Green Chili Ground Beef and Bean Chili

Mix together well, then add all of the spices.

Spicy Chili Recipe

Allow to cook for 5-7 minutes.

While the meat and beans are soaking in the spices, arrange the corn chips on a plate. Once the chili pie mixture is ready, spoon it on top of the corn chips.  Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.

Sonic Frito Chili Pie

I also topped it with a little arugula and tomatoes to calm the spiciness of the chili mix!

Spicy Frito Chili Pie Recipe

Frito Chili Pie
5 from 1 vote

Extra Spicy Frito Chili Pie

This Spicy Frito Chili Pie Recipe is a twist on the Sonic favorite with added cayenne pepper & green chilies, topped with cheddar cheese and diced tomatoes!

Course Main Course
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 917 kcal
Author Whitney Bond


  • 1 tbsp olive oil
  • 1/2 cup red onion diced
  • 1 garlic clove minced
  • 1 lb ground beef
  • 4 oz can diced green chilies
  • 15 oz can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese grated
  • 9.75 oz corn chips fritos


  1. Cook the onions in olive oil over medium heat.
  2. After 3-4 minutes, add the garlic clove.
  3. Cook for an additional minute then add the ground beef.
  4. Cook until the beef is brown then drain the grease.
  5. Add in the chili beans and green chilies.
  6. Mix together well, then add all of the spices.
  7. Allow to cook for 5-7 minutes.
  8. While the meat and beans are soaking in the spices, arrange the corn chips on a plate.
  9. Once the chili pie mixture is ready, spoon it on top of the corn chips.
  10. Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.

Seared Duck Breast with a Balsamic Burgundy Reduction and Raspberry Chutney

Duck, Breast, Presentation, Raspberry, Chutney, Balsamic, Reduction

After a long summer of living out of a suitcase I am so happy to be settled in my new home in San Diego! With my new home came my beautiful new kitchen and all of my lovely kitchen gadgets which have been collecting dust in my storage unit all summer!

After unpacking (and cleaning off all that dust!) I was so excited to cook my first meal in my new kitchen!  What, oh what, would it be? I knew it had to be something new and fabulous as I was cooking for my ever-so-amazing movers. (i.e. my guy friends with big muscles!)

After watching Masterchef on demand all summer I was inspired to cook duck for the first time. I thought about getting real crazy and buying a whole duck, butchering it, confiting the legs and searing the breasts, but then I decided to take it one step at a time and just purchase the breasts for searing.

Luckily for me, my lovely new neighborhood in the Little Italy district of San Diego has a market just two blocks from my home which sells beautiful duck breasts. If your local grocery store does not sell them, try a meat market or specialty grocery store near you.

I decided to rub the duck breast with lavender. This rub was inspired by my morning purchase of lavender and honey goat cheese at the farmers market. Many people use rosemary or thyme when cooking duck and since lavender is close to that family of herbs, I figured why not try something new!

Ingredients, Duck, Breast, List, Seasonings, Spices, Lavendar, Kosher Salt,


  • 2 duck breasts (app 1/2 lb each or less in weight)
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp lavender
  • 1 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 2 tbsp balsamic vinegar
  • 1/2 cup burgundy (or red) cooking wine
  • 1/2 cup chicken stock ( I made my own with one cube chicken bouillon)
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1/4 cup raspberries

Combine the salt, black pepper and lavender with a mortar and pestle to release all of the flavors.

Mortar, Pestle,Seasonings, Spices, Lavendar, Kosher Salt, Black Pepper, Rub, Duck

Rub the duck breast down on both sides with the mixture.

Duck, Breast, Rub, Salt, Pepper, Lavender, Recipe

Allow to rest for 5-10 minutes while you heat the olive oil in an oven-safe pan or skillet.

Add the garlic to the olive oil and sauté for 30 seconds.  Next add the duck breast, skin side down.

How to, Sear, Searing, Duck, Breast, Garlic, Olive Oil

Cook for 5 minutes or until the skin starts to lightly brown, then flip and cook for an additional 5 minutes. Next move the duck into an oven pre-heated to 375° and cook for an additional 5 minutes in the oven.

Remove from the oven and place the duck in a separate pan.

Duck, Breasts, Rub, Lavender, Seasoning, Spice, Recipe

Cover with foil and allow to rest.  Use the pan juices from the duck breast to make your reduction and raspberry chutney.

Start by adding the red wine and balsamic vinegar to the pan over medium-high heat.  Allow to reduce to almost half, then add the chicken stock. Reduce by half again, then add the honey and brown sugar. Mix well, then lastly add the raspberries.

Reduction, Sauce, Balsamic, Vinegar, Burgundy, Red, Wine, Raspberry

Crush the raspberries into the reduction.  Allow to cook for 3-4 minutes then drain with a mesh strainer.  This will separate the chutney from the reduction.

Return the duck breast to the pan and cook for 2 minutes on each side to bring some heat back to the duck.

Place the duck on a plate and glaze with the reduction, then top with the raspberry chutney.

Dinner, Recipe, Duck, Breast, Seared, Raspberry, Reduction

Packed with flavor, this was a dish I was definitely proud to serve my “movers”!

duck breast, balsamic, burgundy, reduction, raspberry, chutney

Kangaroo and Lamb Tips Too!

The #1 item on my summer bucket list was to complete the “food list challenge”, a list of 100 interesting foods everyone should try at least once in their lives!  I got to knock another item off the list while in Boston by eating some delicious, meaty Kangaroo.

There was a new bar and restaurant that had just opened by my friend’s house called the “Tip Tap Room” which features various meat tips and over 30 beers on tap.

Yeah, get it, tips and taps, I’m not going to lie, I think the name/concept is pretty dang creative, I kind of want to steal it as a theme for one of my dinner parties!  Meat and beer, my kind of place!

They serve up more traditional meats such as chicken, steak and lamb, but also offer a “game of the day”, the day we were there, you guessed it, kangaroo!

The obvious first choice of tips was Kangaroo, it was a mark off my food list challenge and a new scrumptious meat to try, but what other tip would we get…. we went with the lamb in a mint & shallot marinade with a minted glaze, chèvre mashed potatoes, sautéed greens and tzatziki sauce.

Lamb Tips

The potatoes were rich and creamy and the lamb was super flavorful!

As for the Kangaroo, the meat was similar to that of a sirloin steak. It was cooked to medium rare and nice, tender and juicy on the inside.

I loved the crunchy onions on top and light roasted potatoes on bottom.

I just looked at their website and the “Game of the Day” today is horseradish truffle marinated ostrich with foie gras blue cheese mash. Now if that doesn’t make me want to jump on a plane to Boston right now I don’t know what will!

I miss Foie Gras, can we get over this whole ban thing in California already?

I digress. If you’re in or around Boston, check out the Tip Tap Room at 138 Cambridge St. Boston, MA 02114 in Beacon Hill or online at

The Martha’s Vineyard Lobster Roll Challenge

One amazing roll + one serious challenge = lots of yummy lobster eating on Martha’s Vineyard!

As we boarded the ferry to escape the city of Boston for a week of play on Martha’s Vineyard, a challenge was set, who could eat the most Lobster Rolls.

This is New England and these people are serious about their lobster!

This wasn’t just a challenge of who could eat the most, it was also a challenge of who could find the best lobster roll on the Vineyard!

I quickly joined in the challenge as who doesn’t love the simple combination of fresh lobster meat, light mayonnaise and celery tossed into a deliciously toasted hot dog bun.

The Lobster Roll above came from the Seafood Shanty. A local bar serving up lots of fresh seafood and awesome ocean views! While the roll was delicious, it was a little heavy on the mayonnaise for my taste, and come to find out, I prefer my lobster rolls sans the celery!

The next Lobster Roll came from a restaurant in an awesome part of Martha’s Vineyard known as Gay Head Cliffs.

The views there were absolutely picturesque. We picked Aquinnah, a spot right on the cliffs to enjoy another delicious roll with a great view!

This was my favorite lobster roll of the trip and I definitely feel that I deserve the award for finding the best lobster roll on the Vineyard!

Served with the traditional side of dill pickles and chips (Cape Cod chips nonetheless!), the meat was cold, tender and flavorful inside of a soft bun, minus the celery, with a little added lettuce.

Although there is only photographic evidence of two of the delicious Lobster Rolls consumed on Martha’s Vineyard, never fear, I was able to take down 4 rolls while on the Vineyard to tie for second place.  My former roommate made me proud by coming in first place with 5 1/2 lobster rolls!

Can’t wait to return to this little island gem for beautiful food and magnificent sunrises!

All Star Buffalo Cheesesteak and Hell Fries, Oh My!

Boston, Cambridge, Sandwich, Bar, All Star, Massachusetts, Front, Sign

After discovering Boston Magazine’s article on the amazing Grillo’s Pickles, I went on past the article I originally attended to read on the best burgers in Boston and continued on to the best fries in Boston.

Just 2 blocks down from Grillo’s was one of Boston’s best french fry spots. This spot was the All Star Sandwich Bar where they’re serving up delicious fried potatoes known as Hell Fries.

These cayenne pepper, cilantro and hot sauce topped fries live up to their hellish name. Order an extra ice-cold beverage on the side, you’re gonna need it!

Spicy, French Fries, All Star, Sandwich, Bar, Boston, Cayenne Pepper

Although I am a glutton for delicious, spicy potatoes, I knew I shouldn’t lunch on them alone. I decided to take a peak over at the sandwich menu,  I mean the name of the spot is All Star Sandwich Bar, they must make some pretty killer sandwiches. And do they ever.

I wanted to try one of each! Fried Poblano Cheeseburger, BBQ Fried Chicken Bacon Melt, American Fondue Cheeseburger, how would I pick just one?

Upon the recommendation from my excellent server Brad and my crazy obsessive love for Buffalo sauce I went with the Funky Daily Special Buffalo Cheesesteak BLT. Say what?  A sandwich with multiple meats, blue cheese and buffalo sauce, I’m so in!

Buffalo, Cheesesteak, BLT, All Star, Sandwich, Bar, Boston, Blue Cheese, Sauce

I really can not express the excitement and anticipation that overcame me when this sandwich arrived!

And the anticipation was met with overwhelming joy after just one bite.  Crispy bacon, juicy burger, creamy blue cheese and spicy buffalo sauce, quite the perfect combination and balance of amazingness!

They have tons of daily specials that I wish I had more time in Boston to try each one!

If you’re in Boston, check out your favorite daily special and let me know which you think is the best!

I’m thinking Wednesday’s Pastrami-Nater sounds right up my alley! I do have a slight obsession with the almighty pastrami sandwich though!

The decor in this little sandwich shop is cool and casual and the service was excellent. See Brad, awesome server, hard at work!

If you want to break a little sweat with some Hell Fries or chow down on an amazing sandwich special check out All Star Sandwich Bar at 1245 Cambridge St. Cambridge, MA.  To view their entire menu visit their website at: AllStarSandwichBar.

Rajas Con Crema

Rajas con crema is a delicious Mexican side dish that’s gluten free and vegetarian. It’s easy to make with just 4 ingredients in only 20 minutes!

As a side dish for my Chicken Mole, I was inspired by one of my favorite happy hour spots in San Diego, La Puerta. They have an amazing frozen mojito, (um yeah, what’s not to love about that?) as well as an assortment of tequilas, delicious apps and entrees.

Each of their entrees are served with a side of Rajas Con Crema.  This is my version.  Super simple and made with only 4 ingredients! This dish makes for a quick and easy, yet flavorful and creamy, addition to any Mexican meal!


  • 3 large poblano peppers
  • 2 red onions (sliced)
  • 3 tbsp olive oil
  • 1/3 cup crema Mexicana

Start by roasting the poblano peppers on a grill or in the oven under the broiler setting until the skin is blistered.

Next, heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced onions and cook for 5 minutes.

Now peel the peppers, slice into thin strips and add to the pan.

Cook for 2-3 minutes then add the Mexican Crema.

Cook with the crema for an additional 3-5 minutes then serve.