I kicked it up a notch by adding chili and curry powder. It gave great additional flavor to the dish with just a hint of spiciness. I made them into little cakes for an easy-to-serve side dish any time of the year!
Ingredients (makes 9 cakes)
12 slices (or 1/2 lb) of bread
1 tbsp butter
3 stalks celery (chopped)
1 red onion (chopped)
2 cloves garlic (minced)
½ tsp salt
½ tsp pepper
1 tsp fresh sage (chiffonade)
1 tsp curry powder
½ tsp chili powder
½ cup chicken broth
Start by heating the butter in a skillet. When it begins to melt, add the celery, red onion, garlic and sauté for 5-7 minutes.
Add the salt, pepper, sage, curry powder and chili powder.
Mix together and allow the seasonings to cook in for 3-5 minutes over low heat. In the mean time, chop the bread slices into small cubes.
Next, add the vegetable mixture to a large mixing bowl, allow to cool slightly then add the cubed bread to the bowl. Crack the egg and pour the chicken broth on top, mix lightly with your hands or spoon, just be sure not to beat the heck out of it or you will end up with mush!
Grab about 1/3 cup of mixture and form into a small “cake”, repeat 8 times then place the cakes onto a baking stone or pan.
Bake at 350° for 20-25 minutes or until golden and crisp on the outside.
Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”
I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!
The result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)
1 lb ground turkey
1 red onion (chopped)
2 carrots (chopped)
3 stalks celery (chopped)
1 green bell pepper (chopped)
2 cloves garlic (minced)
4 serrano chilies (roasted, de-seeded and chopped)
2 jalapeño peppers (roasted, de-seeded and chopped)
1 tsp fresh sage (chopped)
1 tsp chili powder
1/2 tsp cumin
½ cup Rice chex (crushed)
½ cup ketchup
2 tbsp Sriracha
Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.
Sauté for 5-7 minutes, then add the minced garlic. Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.
If you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway! If spiciness scares you (ahhhh!) then go ahead and remove the seeds!
Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.
Place the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)
Place into the oven at 350° for 20 minutes. While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.
After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…
Once all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.
I might have eaten one or two straight out of the pan… maybe… allegedly… probably.
New favorite dish? Quite possibly!
Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!
This Chocolate Chip Pecan Cookie Pie topped with homemade Pumpkin Ice Cream is the perfect fall dessert combining a warm pie with delicious fall flavors!
From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!
Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!
Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish. I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.
The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.
Ingredients (cookie pie)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter (separated) (3/4 cup melted)
1/2 cup sugar
1 cup brown sugar
2 tbsp vanilla (separated)
1 egg yolk
1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
1 bag (14 oz) caramels
1/2 cup milk
2 cups crushed pecans
Ingredients (pumpkin ice cream)
1 cup sugar
1/2 cup brown sugar
1 tbsp vanilla
1 (15 oz) can pumpkin
1/2 tsp ginger
1 tsp nutmeg
1 tbsp cinnamon
1 pint whipping cream
4 eggs (whisked)
3/4 gallon whole milk
7-8 pounds ice
2 cups ice cream salt
Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
Then add two cups of the whole milk to a small saucepan over low heat. When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
Mix together well then place the canister inside the ice cream maker. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
While the ice cream is freezing begin making the cookie pie. Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!
For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
Stir consistently until the caramels are fully melted. Then add in the pecans.
Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.
Start by combining the flour, baking soda and salt in a small bowl. Next cream together the butter and sugars. Add in 1 tbsp vanilla, the whole egg and egg yolk. Mix well, then add in the flour mixture.
Next, mix in the chocolate chips or mini Hershey’s kisses.
Finally, add 1 cup of the caramelized pecans to the mixture.
Mix well then place into a greased pie plate.
Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!
While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.
Maybe a couple bowls of it…
Ding! Caught by the timer! The pie is ready!
Top with the pumpkin ice cream and get ready to gobble down! The cold ice cream on the warm pie melts quickly!
See, I wasn’t kidding!
This is one decadent, creamy, delicious dessert!
If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)
Fresh strawberries and lemon are combined in this delicious muffin recipe that’s easy to make for breakfast or brunch in only 35 minutes!
Before leaving on my Summer Adventure in May, my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.
Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients (makes 9 muffins)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 lemons (juice and zest)
1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
Next combine the butter, sugar, milk and eggs, then add in the flour mixture.
Combine well then add the lemon juice, zest and strawberries.
Fold all the ingredients together then spoon into the muffin pan.
Place in the oven at 350° for 25-30 minutes. Remove when golden and cooked through.
The great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.
These are easy to make for breakfast any day of the week!
Forget traditional blueberry muffins, there’s a new berry muffin in town 🙂
I’m not going to lie, there are very few things in life that make me happier than a little (or a lot) of wine and a deliciously well constructed cheese plate.
I hosted a girls night wine and cheese party last weekend. Everyone brought a bottle of wine and I made that aforementioned perfectly constructed cheese plate.
So what makes the perfect cheese plate? In my cheese-loving opinion it’s a combination of salty and sweet components on the side of a variety of cheeses, prosciutto and honey.
cheeses (I like a combination of hard, soft, strong and mild)
thinly sliced prosciutto
dates (seeds removed)
nuts (almonds or mixed)
baguette (toasted and sliced)
pretzels (or pretzel crisps as seen above)
honey (or honeycomb if you feel like splurging, $20 at Whole Foods)
I like to purchase my cheeses at Whole Foods because they have an amazing little bin called the “Snack Cheese” or “Value Cheese”. It is simply the smaller cuts of cheese from each wheel which they sell for under $4 each.
This is the perfect way to construct a deluxe cheese plate with many different varieties without breaking the bank! This is also the perfect opportunity to try a new, unique cheese that you might not have tried otherwise!
There are a few ways to serve the cheese plate. The above display uses a large wood board I purchased at Ikea for $9.99.
If you would like to display the different varieties of cheese you are using, you can add small display chalkboards. I purchased the ones seen here at Williams-Sonoma for $29.
These are so cute and can be used as labeling boards for a number of different things.
Another display option which will save you a little money is to simply wrap a blank white address label around a toothpick and write the cheese variety on the label to display what type of cheese it is.
This is a quick and simple display method that combines supplies most people already have at home.
The final cheese plate display option involves one component only, a homemade chalkboard using a Dollar Tree silver tray spray painted with chalkboard paint.
Simply write the name of each cheese on the plate with chalk next to the appropriate cheese.
Enjoy the perfect cheese plate before your next dinner, at your next party or on a Wednesday night, just because!
I couldn’t believe it when I saw both coconut and poppy seeds in my “mystery basket” this week. Up until last weekend I had never cooked with either ingredient! I feel like I have a certain psychic connection with my loyal blog readers a lot of the time!
I constructed a homemade photo booth for my housewarming party last weekend with the help of my roommate’s girlfriend Doni.
It was a smashing success so I wanted to veer from food for the day to share how to make your own totally fun, yet budget friendly, homemade photo booth!
48 Inch Dowel Rod (or shower tension rod) ($2-$4, available at Walmart, Target, Home Depot)
Pair of Curtains ($5-$10, available at Walmart, Target, Bed Bath and Beyond)
Ribbon for tie-backs ($2-$4, available at Walmart, Michael’s)
2 medium Command adhesive hooks ($6-$8, available at Walmart, Target, Michael’s)
Tripod (or stand for camera)
2 chalkboard signs (see instructions below on how to make your own)
Word or phrase signs
Large Empty Frame
Neck-wear (beads, leis, ties, boas)
Headwear (hats, glasses, tiaras)
“Action” Props (plastic sword, pom-poms)
Start assembling the actual photo booth wall by placing the Command hooks on the wall. These are great for this kind of project because they do not leave any damage on the wall after the party.
Next, place the curtain on to the dowel or tension rod, then simply place the tension rod in the command hooks.
Next, tie each curtain panel in the middle with the ribbon.
Now it’s time to prepare the props.
I loved having the large empty frame for people to hold and pose in. If you would like one too, it’s very simple to do-it-yourself!
I purchased the frame at a thrift store for $3.99 and then purchased a can of spray paint at Michael’s for $6.99.
I spray painted the frame with two layers of paint then allowed to dry. The next morning I sanded the frame down to give it more of an antique look. The final result…
A super fun way to “frame yourself” in the photo booth!
Next up on the do-it-yourself portion of the photo booth were the chalkboards.
I purchased two silver trays and a tray stand from the dollar store for.. $1 each (obvi!) then found an old Ikea magnetic board (still available at Ikea for $12.99) and used chalkboard spray paint ($3.99 at Walmart or $6.99 at Michaels) to turn all of these items into chalkboards.
I used one of the silver trays as an “instructional board” in which Doni came up with this very cute rhyme!
I used the other tray as a “write your own message board”, in which my fellow Oklahoma girl Tess started it off right with Boomer Sooner!
I used the Ikea magnetic board to add our “Instagram Hashtag Message” which was inspired by Pinterest.
This is a great way to see everyone’s images from the photo booth as they upload them onto Instagram (or Twitter) using the unique hashtag you create for your party.
I personally used the hashtag throughout the day and into the night to catch all of the housewarming party action!
Now, on to those fun, crazy, silly props!
Doni snatched up almost half of the props at a Goodwill Thrift Store for about $10. The rest, as much as I am embarrassed to admit, actually came from my closet, ha ha.
Headwear is a must!
Feather Flapper Hats
There also must be neck-wear involved!
Mardi Gras Beads
What to do with your hands you ask?
Hand-Wear/Hand-Held Object Options
Plastic Tomahawk (because, why not?)
If you would like your guests to send a message in their image using a word or phrase, make your own signs!
Simply write whatever you would like on black construction paper using a silver sharpie, then cut it into a cute shape and tape it onto a large popsicle stick.
I did allow my male roommates to input on these, so don’t judge me for all of them, I am definitely not “Banned from Disneyland” (that would be like the worst thing ever!) I will, however, take all the credit for “Fear the Beard” and “I’m Here for the Food”
The total cost of the homemade photo booth will vary depending on what supplies you already have and how many props you want to add but can be easily made for as little as $20!
And, let’s be honest, you can’t put a price on all this fun!
Feel free to Tweet me or leave me a comment on Facebook with any questions about making a photo booth for your next party!
Passion Fruit Poppy Seed Muffins are a fun twist on lemon poppy seed muffins and easy to make in less than 30 minutes for breakfast or brunch!
This Saturday my friend hosted a girls brunch and shop-a-rama. It’s an event where every girl brings a bag of clothes, jewelry, shoes, purses, etc. that they are no longer using and swaps with their friends for some new-to-you items.
Pair the swap shopping with brunch and mimosas and you’ve got a winning Saturday morning!
Being the resident food blogger I wanted to bring something fun and delicious to the brunch portion of the day. I had these delicious little passion fruits from the farmers market just waiting to be eaten up! I decided to turn them into mini muffins for the event.
I added poppy seeds to the muffin mix and used coconut milk instead of regular milk to add an extra touch of sweetness, I then topped the muffins with toasted coconut for a little crunch and a beautiful presentation!
The result was a sweet, tart, tropical muffin that was a hit at the swap-a-rama!
Prep Time: 10 minutes Cook Time: 15 minutes
3 cups flour
2 tbsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
1 cup coconut milk
1 tsp vanilla
4 large passion fruits
1 tbsp poppy seeds
1/4 cup shredded coconut
Start by combining the flour, baking powder and salt in a small bowl.
In a large mixing bowl combine the butter and sugar with a hand mixer.
Or in my caseattempt to use a hand mixer to combine the butter and sugar, then experience an epic fail when the $10 Toastmaster hand mixer you’ve been using for 9 years finally decides to bite-the-bullet, take-the-plunge, give up on mixing, pureeing and blending and die.
I’d like to take a minute to remember all the good times I’ve had with this hand mixer over the last decade… and I’m over it, off to Target to buy a new one!
Now back to the muffins. Next add in the eggs, vanilla and coconut milk.
I literally hand-mixed the batter using the mixer paddles, but you may go right on ahead and electronically blend that together.
Next add in the flour mixture.
Mix together well, then add the passion fruit and mix with a spatula.
Passionfruit is really easy to work with, you simply cut it down the middle, open it up and scoop all the pulp and seeds right into the batter.
Next, add in the poppy seeds.
Mix them in with a spatula then transfer the muffin batter to a large Ziploc bag. This makes it much easier to make mini muffins or even traditional size muffins by simply piping the batter into the muffin tins, rather than trying to spoon it in.
I placed mine in the refrigerator for the night so that all I had to do when I woke up Saturday morning was pipe the batter into the muffin tins and bake. This is an option if you want to do most of the work at night and hit that snooze button a couple extra times in the morning! 🙂
When ready to bake the muffins, cut a small hole in the corner of the Ziploc bag and pipe the batter into each muffin tin a little more than 3/4 of the way full.
Next, top each muffin with a couple of shreds of coconut and place in the oven at 350°F for 15-18 minutes.
They are done when the coconut is slightly toasted and a toothpick inserted through the center of a muffin comes out clean.
I also got received an awesome tip from a fellow blogger to place a baking sheet (or stone) under the muffin tin so that the bottoms of the muffins don’t get brown…. and it worked perfectly!
Now these delicious and oh-so-cute mini muffins are ready to go to any brunch party or straight to your kitchen table for a delicious breakfast treat!
A mason jar is a cute way to transport the muffins or store leftovers!
If you have any extra passion fruits lying around simply cut them open and scoop a little fresh pulp right on top of the muffin for an extra fresh and tart treat!
This recipe was inspired by my original plan to make a layered Tiramisu dip for my Housewarming Party. That never happened.
I’ve learned after throwing dozens upon dozens of parties that sometimes I just have to throw in the towel on a couple planned menu items. Sometimes it all comes together and sometimes it doesn’t.
I always start with the party “must haves” and then leave the rest up to fate. As fate would have it, the Tiramisu dip was not made, but two days later this delicious Tiramisu Tart came into my life!
I knew I had to use the Mascarpone and Ricotta Cheese before they went bad but I scratched my original dip recipe. I felt like a dip was more party dessert then “have a slice after work/school” kind of dessert.
I decided on a Tart simply because I had a new tart dish sitting on a shelf begging to be used! I had originally planned to use Ginger Snap cookies for dipping, so I simply ground them up in my food processor and made them into the crust, then filled it with the dip. This made for a great evening treat all week!
1 1/2 cups ginger snap crumbs
4 tbsp butter (melted)
1/4 cup sugar
1 cup mascarpone cheese
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup brown sugar
1/4 cup coffee syrup
2 tbsp marsala wine
1 tsbp cocoa powder
2 tbsp chocolate shavings
Start making the crust by combining the ginger snap crumbs, butter and sugar in a small mixing bowl. Next, press the mixture into a tart pan.
Place the crust in the refrigerator while making the filling.
Start the filling by creaming together the mascarpone, ricotta and sour cream.
Next, add in the brown sugar, coffee syrup and marsala wine.
Blend together well, 2-3 minutes, then place the mixture in the crust.
Dust the cocoa powder on top using a sifter (hopefully yours is less ghetto than mine, haha).
Then, shave the chocolate on top. I used a vegetable peeler and it worked just fine!
And voila, one delicious Tiramisu tart is complete!
This is a quick and simple dessert that can be made in 15 minutes or less with no need to bake!
There’s no excuse not to take this to your next dinner party! No one else will know how simple it is because it looks so decadent 🙂
I love the combination of the rich cheese, sweet chocolate and coffee flavor!
Torani Syrups can be purchased a lot of places such as World Market or Smart and Final.
If you prefer not to use the syrup, you can replace it with 2 shots of espresso.
For my Housewarming party last weekend I went with a new menu planning approach. I went to the grocery store with no list, no ideas and simply let the ingredients do the planning for me.
I arrived home with two giant bags of potatoes. Potatoes are an excellent way to feed a lot of people on a budget. One three-pound bag of potatoes was $.99. You just don’t see those kind of prices anymore!
Then it was time to decide what I was going to do with those potatoes! I knew I wanted to make a couple of crockpot recipes for the party as they’re easy to put on in the morning and ready when guests arrive. That was when I got the idea for baked potato soup. Of course it had to be Italian style as that was the theme of the party!
The result was a creamy, rich, flavorful soup that would be perfect for upcoming fall evenings and cold winter weekends!
3 lbs potatoes
1 onion (chopped)
10 cloves garlic (minced)
8 cups chicken stock
1 tbsp rosemary
1 tbsp thyme
1 cup milk
1 cup sour cream
4 tbsp butter
½ cup diced pancetta
1 cup mozzarella cheese
½ cup parmesan cheese
Start by dicing the potatoes into cubes.
Next, add the potatoes, onions and garlic into the crock pot.
Then pour in the chicken stock. There should be just enough chicken stock to cover the potatoes.
Next add in the thyme and rosemary.
Cook on high for 4-5 hours or until potatoes are soft when poked with a fork.
Ladle out 2 cups of the chicken stock.
Pour in the milk, sour cream and butter and blend with an immersion blender or hand mixer.
Stir in the mozzarella, parmesan and pancetta.
Cook on low for an additional 2 hours.
This is one of those recipes that makes the whole house smell like rosemary thyme amazingness!
This Nutella Chocolate Chip Cookies Recipe combines the delicious Italian hazelnut spread with the best chocolate chip cookie recipe ever!
When planning the Italian menu for my Little Italy Housewarming Party I knew I wanted some sort of cookie in the mix.
Cookies are an easy dessert for a cocktail party as you can make the dough ahead of time, throw it in the fridge and then bake the cookies just before guests arrive for a fresh, warm dessert that people can grab and go!
Cupcakes you have to frost, pies you have to slice, ice cream melts, but cookies are easy and something that everyone loves!
This is my go-to recipe for chocolate chip cookies. Many people claim to have “the perfect” chocolate chip cookie recipe, but I think it’s all a matter of taste.
I like mine soft and chewy with lots of chocolate chips. After years of hard, scientific research involving very long days and tough tasting sessions, I have come up with my “perfect” chocolate chip cookie!
Since the menu was Italian I decided to add in everyone’s favorite Italian Hazelnut spread, Nutella, to make my very own Italian Chocolate Chip Cookies! The result…
…well, lets just say after posting pictures of these cookies on Instagram and Twitter, I’ve been making deals and getting bribes to trade these cookies for just about anything!
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup butter (melted)
1 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla
1 egg yolk
12 oz chocolate chips
1/4 cup nutella
Combine the flour, salt and baking powder in a mixing bowl.
Combine the melted butter and sugars. Blend well then beat in the eggs and vanilla, then add the flour mixture.
Hand mix in the chocolate chips.
Swirl in the Nutella.
Drop the cookie dough by large tablespoons onto a baking stone.
Bake at 325°F for 15-20 minutes. Low and slow is the key to an evenly chewy and delicious cookie!
The swirled in Nutella gives the cookies that awesome marble look!
I wasn’t on the Nutella bandwagon before these cookies, but now I’m not only on the wagon, I’m manning the wheel and driving it in circles of Nutella amazingness!
Nothing brings more happiness to my face than a large stack of warm, melty, chocolate chip cookies!
In San Diego there is an ongoing debate in the city, not about politics or the environment, but simply about where to find the best burger. The two contenders are Hodad’s and… that other burger joint in Pacific Beach.
My winner is and will always be, Hodad’s!
It’s not even so much the burger though, it’s the combination of a piled high juicy burger with a side of thick and crispy homemade fries and freshly battered onion rings.
And oh yeah, the ringer, the chocolate milkshake which is flown down by little angels from Heaven every time one is ordered. Yes, that is how amazing this milkshake is.
It’s chocolate ice cream with chocolate milk with chocolate syrup, blended up and topped with more chocolate ice cream and chocolate syrup.
Do I look happy here?
Blissful maybe? I think ecstatic would be the word I’m looking for. And who wouldn’t be with this deliciousness in front of you!
Yes, that is two spoons you see. I actually shared this little piece of Heaven with my Mom.
After all, I did have to save some room for the real deal, THE San Diego cheeseburger.
This is the MINI bacon cheeseburger. Yes, Mini. There is also a single and a double with the increase in size to boot.
Don’t be fooled, I have taken down a double before, but with the double there is generally no room left in the belly for the scrumptious sides, and that is just a crime.
Although I may not go for the “can’t even wrap your mouth around the whole burger” double, I definitely don’t skimp on the toppings. Delicious American cheese, crispy bacon, lettuce, tomatoes, pickles and their thick cut white onions, which takes me to my next topic of discussion, the almighty onion rings.
I will admit, I did some Onion Ring battering during my 9 month stint of working at Sonic when I was 16. It’s not a fun job, but it has to be done to get those super fresh, never frozen, crispy bites of delicious fried onion.
See what’s hiding below that massive pile of crisp onion goodness, yeah that would be their fresh-cut fries. Thick cut, well seasoned and, you guessed it, delicious!
Don’t just take my word for it. My man Guy thought it was pretty good too! So good, that he did a little show about it. Maybe you’ve heard of it, Triple D, AKA Diners, Drive Ins and Dives.
THE San Diego Cheeseburger originated in Ocean Beach at the first Hodad’s location. Since then they have opened a second location in Downtown San Diego. Now, I’m all for expanding successful businesses but I will admit I was weary of trying out the “non-orignal” Hodad’s.
Would it be the same? Would those little angels be able to find the new location to drop down my heavenly milkshake? Was there something about the ocean air coming in off the beach that made the burger so juicy and fries so crispy?
I can now say for a fact that the downtown location is just as good as the original, the little angels found it just fine and you can expect the juiciness, crispiness and same friendly-in-a-bad-ass-sort-of-way service that you expect at Hodad’s!
Visit the original Hodad’s at 5010 Newport Ave. Ocean Beach CA 92107 or Hodad’s Downtown at 945 Broadway Avenue San Diego CA 92101. You can alsovisit them online at hodadies.com. Dig in and enjoy!
Pumpkin hummus combines pumpkin puree, garbanzo beans, olive oil & cinnamon into a delicious dip. Serve with cinnamon sugar pita chips or apple slices!
This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend.
They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!
I was now inspired to make the next great hummus flavor. I decided on pumpkin. It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from Game days to Halloween parties!
If you like pumpkin, you will love this hummus! The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star! This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!
Ingredients (makes 5 cups)
1 (29 oz) can garbanzo beans (chickpeas)
1 cup pumpkin
2 tbsp tahini
1/2 cup olive oil
2 tsp cinnamon
Place all of the ingredients in a food processor or blender.
Blend all of the ingredients together until a creamy texture forms.
Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.
I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.
Place in the oven at 350°F for 5-10 minutes, then serve with the hummus for a delicious treat!
I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!
This is going to be a new fall staple at my house!