Monthly Archives: November 2012

Chopped Challenge Thursday: Tomato Paste, Dates, Pastrami and Turnip Greens

Week fourteen of Chopped Challenge Thursdays combined dates, pastrami, turnip greens and tomato paste. The dish I created using these mystery box ingredients is a Pastrami Panini with Sweet Tomato Spread, Blue Cheese Stuffed Dates and Turnip Greens.

This weeks Chopped Challenge was made especially special because it was the first challenge that my dad contributed an ingredient to!

His contribution to the mystery basket was dates, one of our families favorite fruits! In addition to dates, Renee Vaughan added tomato paste, Cassie Vaughn added turnip greens and Thomas Kamakani Jr added pastrami!

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It just so happens that my one purchase on black friday was a Panini Press, which I was beyond excited about!  It’s been on my “want” list for a while and I was so excited to get this $50 piece of amazingness for $9.99 on Friday!

So obviously this weeks Chopped Challenge had to be a panini!  I turned these 4 ingredients into a Pastrami Panini with a Sweet Tomato Spread, Turnip Greens and Blue Cheese Rosemary Stuffed Dates.

Ingredients (makes 2 paninis)

  • 4 slices sourdough bread
  • 1 tbsp olive oil
  • sweet tomato spread (ingredients below)
  • 1/4 cup southern style greens (collard, turnip & kale)
  • 4 oz pastrami
  • 4 dates (pitted)
  • 2 tbsp blue cheese
  • 1 tsp fresh rosemary

Sweet Tomato Spread

  • 6 oz tomato paste
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp ground ginger

Prepare the tomato spread by combining all of the ingredients in a blender or food processor.

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Spread the tops of each slice of bread with olive oil.  Flip then spread the sweet tomato spread on the other side.

Top each slice with the southern greens and pastrami.

Next, combine the blue cheese and rosemary, then stuff the mixture inside the dates.  Place two dates on one half of each sandwich.

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Place the other half of the sandwich on top and set the sandwiches in the panini press.

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And press!

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Allow to cook for 3-5 minutes then remove from the press and serve!

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The combination of sweet dates, the savory blue cheese rosemary combination and the herb crusted pastrami was so ridiculously delicious!

Week fourteen of Chopped Challenge Thursdays combined dates, pastrami, turnip greens and tomato paste. The dish I created using these mystery box ingredients is a Pastrami Panini with Sweet Tomato Spread, Blue Cheese Stuffed Dates and Turnip Greens.

I’m not going to lie, I might eat this sandwich every day for the rest of the week!

Now slice it open and dig in!

Week fourteen of Chopped Challenge Thursdays combined dates, pastrami, turnip greens and tomato paste. The dish I created using these mystery box ingredients is a Pastrami Panini with Sweet Tomato Spread, Blue Cheese Stuffed Dates and Turnip Greens.

Curry Fried Quinoa

Traditional vegetarian fried rice gets a protein packed transformation by replacing white rice with quinoa and a kick of spice from curry!

Curry Fried Quinoa {Little Leopard Book}

One of my besties, Amy Black, has been requesting a curry recipe on the blog for a few weeks now.  Since her wish is my command, I introduce to you Curry Fried Quinoa.

Curry Fried Quinoa

I decided to take traditional fried rice and simply swap the white rice with organic quinoa for a healthier dish that is vegetarian, yet still packed with protein.

I then added curry and chili powder to give the dish a little extra kick!

Curry Fried Quinoa Ingredients

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tbsp olive oil
  • 1 green bell pepper (diced)
  • 1 red onion (diced)
  • 1 tbsp ginger (minced)
  • 4 cloves garlic (minced)
  • ½ cup frozen peas
  • 1 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 2 tbsp curry powder
  • 2 tbsp soy sauce (not pictured)
  • 2 eggs (whisked)
  • 2 tbsp green onions (diced)

Begin by preparing the quinoa. Boil two cups of water, then add one cup of quinoa and cover. Remove from heat and set to the side.

Next, heat olive oil in a wok or large skillet over medium heat.  Sauté the bell peppers, onions, garlic and ginger for 5-7 minutes then add the peas.

Vegetarian Fried Quinoa

Mix together and cook for 2-3 minutes then add the curry powder, chili powder, red pepper flakes and soy sauce.

Vegetarian Fried Rice with Curry Powder

In a separate skillet scramble the whisked egg. Add the scrambled egg and cooked quinoa to the vegetable mixture.

Curry Fried Rice

Top with diced green onions and serve.

Asian Curry Quinoa

This is the perfect dish to throw together on a weeknight, quick, simple and delicious!

Curry Quinoa

Shrimp or chicken would both be great additions to this dish!

Vegetarian Curry Fried Rice

 

Shrimp and Sausage Cajun Pasta

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I was inspired to create this recipe when I made the ultimate kitchen appliance purchase, a pasta machine!

What oh what would I make first with this amazing piece of machinery?  When I saw the Cajun Style Andouille Sausage in the fridge, I knew I had to make a Cajun pasta dish!

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No Cajun pasta dish is complete without a little shrimp, so I cooked up the sausage and shrimp in a little white wine and Cajun seasoning, then threw it on top of my homemade fettuccine tossed in a Cajun Alfredo sauce!

The result was amazing, flavorful and just a tad on the spicy side!

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Ingredients

  • 1 cup heavy cream
  • ½ cup butter
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • ½ tsp oregano
  • ½ tsp onion powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ½ tsp thyme leaves
  • ¾ cup white wine
  • 1 ½ cups parmesan cheese
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 12 shrimp (peeled and deveined)
  • 3 links Cajun sausage (sliced)
  • 2 tbsp green onions (chopped)
  • 2 tbsp fresh parsley
  • 1 lb fresh (or purchased) fettuccine pasta

Begin preparing the Cajun alfredo sauce by adding the cream to a saucepan over medium heat. Allow to cook for  2-3 minutes, then add the butter.  Once the butter has melted add half of the red pepper flakes, black pepper, salt, oregano, onion powder, paprika, cayenne pepper and thyme.

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Mix well then add ½ cup of white wine and stir to combine.  Next, mix in the parmesan cheese.

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Allow the sauce to simmer over low heat while you prepare the sausage and shrimp.

Begin by warming the olive oil in a large skillet over medium heat.  Next, add the bell pepper and onions.  Cook for 5 minutes then add the minced garlic and the other half of the black pepper, salt, oregano, onion powder, paprika, cayenne pepper and thyme.

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Next, add the sausage and ¼ cup white wine.

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Allow to simmer for 2-3 minutes, then add the shrimp.

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Cook for 3-4 minutes or until shrimp is pink. At the same time boil the water and cook the fettuccine pasta, then place the shrimp and sausage on top of the fettuccine tossed in the Cajun alfredo sauce. Garnish with green onions and parsley.

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So much flavor packed into this one dish!

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I love the spiciness of the sausage and seasonings mixed with the freshness of the shrimp and the creaminess of the alfredo sauce!

Not to mention that homemade pasta, AMAZING!!

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5 Leftover Thanksgiving Makeover Recipes

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Stop right there!  Remove that plate of turkey and dressing from the microwave!  It’s time to turn those Thanksgiving leftovers into something new and delicious!

These 5 dishes take your Thanksgiving leftovers from bland to fab by making them over and creating something that will delight the palate instead of bore your taste buds!

#1 Sausage Stuffing Balls

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Simply add 1 lb. of pork sausage and 1 whisked egg to leftover stuffing (or dressing) to make this delicious dish that can be served as a meal with Mashed Sweet Potatoes or Twice Baked Rosemary Blue Cheese Potatoes, or invite some friends over this weekend to watch football and serve these as a party app!

#2 Mini Turkey Meatloaves

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Grind up some of that leftover turkey to make these mini meatloaves everyone in the family is sure to love! Most of the ingredients for the dish are probably in your refrigerator from yesterdays meal, sage, celery, carrots, garlic, check, check, check, check!  Now get busy 🙂

#3 Sweet Potato Jalapeño Fritters

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Got a couple extra sweet potatoes lying around? How about an egg, some garlic and a jalapeño?  Well then you have most everything you need to make these delicious sweet potato cakes that are the perfect way to use sweet potatoes in a new and different way!

#4 Spicy Stuffing Cakes

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If sausage isn’t your thing, these vegetarian Spicy Stuffing Cakes are a great way to kick that leftover stuffing up a notch! Simply add a little curry and chili powder then form into cakes! Pair with the Mini Turkey Meatloaves for a kicked-up, bite-sized, leftover Thanksgiving dinner!

#5 Blueberry Banana Bread Pudding

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Leftover dinner rolls are perfect for this breakfast favorite!  Tear up the rolls, throw in some fruit and you’ve got a sweet, delicious treat that’s sure to be more exciting than a re-heated roll!

Now it’s time to re-purpose those leftovers and dig in to something new and delicious!  Enjoy!

Italian Meatballs with Tomato Basil Marinara

 

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For Sunday “Italian Family Dinner” last week I served up these delicious beef and pork combination Italian meatballs alongside my Ricotta Filled Arancini.

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I served them as a main course with my Tomato Basil Marinara for dipping, but they could also be served with toothpicks as hors d’oeuvre’s at a holiday party, or any time of the year!

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Ingredients

  • 1 lb Italian pork sausage
  • 1 lb ground beef
  • 1 onion (diced)
  • 6 cloves garlic (minced)
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese
  • 2 eggs
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/4 cup fresh basil (chopped)

Combine all ingredients in a large mixing bowl.

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Form into 1/4 cup sized balls.

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Bake at 400° for 20 minutes.

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See how quick and easy that was to make homemade meatballs! No need to ever buy the frozen store-bought kind again!

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Ricotta Filled Arancini

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I was so excited to throw an Italian Family Dinner last Sunday night!

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The menu was filled with favorites like my Chickpea Mushroom Bruschetta, Pork and Beef Meatballs and these delicious Ricotta Filled Arancini (AKA risotto balls!)

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This dish is traditionally fried, but I decided  to make it a little bit healthier by baking the dish!

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I also filled the inside with a cheesy mixture of ricotta, mozzarella and fresh basil to give them a little extra something, then served them with a side of garlic aioli for dipping!

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Ingredients (arancini – serves 8)

  • 4 cups cooked risotto
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh basil (chopped)
  • 1 cup bread crumbs
  • 1 tbsp italian seasoning
  • 2 eggs
  • 1/2 cup milk

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Ingredients (garlic aioli)

  • 1 cup vegenaise
  • 6 cloves garlic
  • 1 tsp lemon juice
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper

Begin by preparing the risotto, I used my recipe for Sun Dried Tomato Mozzarella Risotto, and simply eliminated the tomatoes.

Next place the risotto in the refrigerator to cool. If you have leftover risotto, this is the perfect recipe for that!

Once the risotto is cooled, prepare the arancini-making-station by combining the ricotta, mozzarella, parmesan and basil in one small bowl.  In another bowl mix the bread crumbs and italian seasoning, then in another bowl whisk together the eggs and milk.

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Now begin to make the arancini by grabbing a large handful of risotto, then make a crevice in the middle to fill with the cheese mixture.

Next, wrap the risotto around the cheese mixture then roll into the breadcrumbs. Next, roll in the egg/milk mixture, then back into the breadcrumbs.

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Place the arancini onto a baking sheet and repeat until all of the risotto is gone. This recipe should make 16 large risotto balls.

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Place in the oven at 400° for 30 minutes or until golden brown.

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Prepare the aioli by placing all of the ingredients in a blender and pulsing for 10-15 seconds or until all ingredients are combined well.

Serve with the arancini for a deliciously good time!

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If aioli is not your thing, try dipping these babies in my Chunky Marinara Sauce! Yum!

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A special thank you to one of my Oklahoma besties, Olivia, for driving down from LA for the day to help me roll risotto balls, drink wine and prepare a delicious dessert!

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Slice these babies open to reveal the scrumptious cheesy center!

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Garlic Lemon Green Beans

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Green beans are a great source of antioxidants, but when smothered in cream based soups and topped with fried onions, the downfalls start to outweigh the health benefits.

That’s why I’ve created this healthy alternative to Green Bean Casserole.

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Total Time: 10 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic (sliced)
  • 1 lemon (juiced and zested)
  • ½ tsp kosher salt
  • 1 (14.5 oz) can green beans (or 2 cups fresh green beans – cooked)

Heat the olive oil in a skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes.

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Add the lemon juice, zest and kosher salt to the pan. Cook for an additional 2-3 minutes, then add the green beans.

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Toss well and cook for 4-5 minutes, then serve.

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This dish has been a favorite with my family at the holidays for years. I highly recommend ditching the casserole for this simple, flavorful, healthy alternative!

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Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Vegan Mashed Sweet Potatoes

Thanksgiving dinner is filled with all sorts of yumminess, generally including mashed potatoes and some sort of sweet potato dish.

I’ve combined the two in a healthy and delicious dish that contains less than 1 gram of fat per serving and packs tons of health benefits!

Mashed Sweet Potatoes Recipe

This dish also happens to be easy to make for 2 people or 20 and ready in 30 minutes, bonus!

Mashed Sweet Potatoes Ingredients

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Begin by cutting the sweet potatoes into cubes.  I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.

Chopped Sweet Potatoes

Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.

Drain the water from the pot, then add the milk, cinnamon and ginger.

Mash well.

Mashed Sweet Potatoes

Spoon the Mashed Sweet Potatoes into a large bowl and serve with delicious main dishes like Bacon Wrapped Turkey and Rosemary Balsamic Pork Loin!

Mashed Sweet Potatoes Recipe

Outside of being scrumptious and easy to make, this dish is also full of health benefits!

Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.

Enjoy the numerous health benefits of sweet potatoes and cinnamon as well.  This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!

Mashed Sweet Potatoes Recipe

Paleo Mashed Sweet Potatoes
5 from 1 vote
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Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 156 kcal
Author Whitney Bond

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger or 1 tsp ground ginger
  • 1 tsp ground cinnamon

Instructions

  1. Cut the sweet potatoes into cubes.

  2. Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
  3. Drain the water from the pot. Add the milk, ginger and cinnamon.

  4. Mash well.
  5. Spoon into a large bowl and serve.

How to Make Your Own Hanging Wall Menu

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I had an idea to make my own hanging wall menu after seeing a similar version at a local restaurant. I tend to cook things on the “unique” side and therefore continually get asked by my guests what they’re eating.

Making a menu wall helped to alleviate repetition of the menu throughout the night, as well as give a restaurant feel to the dining area.

You can make your own with 4 items in 4 simple steps!

Supplies Needed

  1. Ikea Bygel 39 ¼” Rail – $3.99
  2. Ikea Bygel Hooks – 10 for $4.95
  3. Ikea RÄCKA 28-47″ Silver Curtain Rod – $.99
  4. Brown 30″ Paper Roll

Steps:

1. Hang the rail on the wall. (app. 6 feet from the floor)

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2. Place the roll of paper on the curtain rod and lay on to a flat surface.

menu, hanging menu, menu wall, scrolling menu, how-to, restaurant menu, menu in Italian3. Write the menu using a sharpie. (Make sure to place on a surface where the sharpie will not bleed through and ruin anything!)

4. Place the hooks on to the rail, then hang the curtain rod from the hooks.

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And voilà!  Your menu is ready to hang as the backdrop for your next dinner party!

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After each dinner party, roll that menu down and cut off with scissors, then start fresh for your next party!

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Coffee Crusted Mushroom Gouda Burger

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I’m very fortunate to have a brother who I share so many interests with! While my focus is food, his focus is politics, but we both enjoy being involved in each. And most of all we both hope to combine the two in the future to change the health of our great nation!

We’re both passionate about nutrition, food, fitness, running and other various forms of exercise, although he hasn’t quite gotten on board with my yoga obsession yet! 🙂

While generally I’m the creator of recipes in the family, last week my brother did me proud by winning the “Create a Burger Contest” at his local Washington DC watering hole, Thunder Burger and Bar.

Being the coffee aficionado he is, he created a coffee crusted burger topped with sautéed mushrooms, gouda cheese and toasted almonds. He appropriately named it “The Bond Burger”.

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Ingredients (makes 2 –  1/2 lb. burgers)

  • 1/4 cup ground coffee
  • 1/4 tsp kosher salt
  • 1/2 tsp steak seasoning
  • 1 lb ground beef
  • 3 tbsp olive oil (divided)
  • 1/2 cup sliced baby bella mushrooms
  • 2 slices gouda cheese
  • 1/4 cup sliced almonds
  • 2 square focaccia buns

Combine the coffee, salt and steak seasoning in a shallow bowl.

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Form the ground beef patties and add to the coffee crusting.

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Yes, my patties are square. It’s an ongoing joke with my family and friends because my name is frequently mistaken for “Wendy” instead of Whitney, so I posted this photo on my Instagram.

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Everyone found it so hilarious that I knew the next time I made cheeseburgers, they had to be square!

Now back to business! Coat the burgers on all sides and edges with the coffee.

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Prepare the sautéed mushrooms by placing them in a skillet with 2 tbsp olive oil.

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Cook until brown and fragrant.

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Bring the mushrooms, burgers, cheese and buns to your grilling area.

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Place the burgers on the grill for 7-10 minutes.

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Flip and grill for an additional 7-10 minutes. (Thank you to my “taste tester” PK for the action pics!)

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While the burgers are grilling, place the almonds on a baking sheet and into a 350°F oven for 15 minutes.

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Remove the burgers and buns then top with the toasted almonds.

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My brother definitely knows what he’s doing!

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The combination of the strong coffee flavor with the smoky gouda cheese and savory sautéed mushrooms was awesome!

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Thank you to Tyler Bond for doing the family name proud and coming up with this awesome and oh-so-delicious “Bond Burger”!!!

Mushroom Chickpea Bruschetta

Chickpea Mushroom Bruschetta {Little Leopard Book}

The idea for this recipe simply came from the fact that I ended up with 6 cans of Chickpeas in my pantry and needed to free up some space!

I’m so thankful for my over-purchasing of this delicious bean because the result was this delicious new bruschetta recipe which I am completely obsessed with!

Mushroom Chickpea Bruschetta Ingredients

Total Time: 10 minutes

Ingredients (serves 4)

  • 1 cup “baby bella” or cremini mushrooms (chopped)
  • 2 tbsp olive oil
  • 1 can (15 oz) chickpeas or garbanzo beans (drained and rinsed)
  • 2 tbsp fresh basil (chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp balsamic vinegar
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup parmesan cheese
  • 1 baguette (toasted and sliced)

Cook the chopped mushrooms with 2 tbsp olive oil over medium heat for 5-7 minutes or until browned and fragrant.

Combine the mushrooms with the next 7 ingredients in a medium bowl then top with the parmesan cheese. Serve on a sliced baguette.

Chickpea Mushroom Bruschetta

This is a perfect hearty fall appetizer!

Mushroom Garbanzo Bean Bruschetta

A healthy way to start a meal with antioxidants from the mushrooms, protein from the chickpeas and the ability to reduce heart disease in the garlic!

Mushroom Garbanzo Bean Bruschetta

Pumpkin Ale Ice Cream Float

This Pumpkin Ale Ice Cream Float combines scoops of vanilla ice cream with delicious pumpkin ale and a dash of cinnamon for a delicious fall treat!

Pumpkin Ale Ice Cream Float

My favorite time of year is the week when Pumpkin Beer hits the shelves and college football begins!

I somehow managed to take this glorious week and my favorite beer and make it even better in this delicious concoction that transforms a classic dessert favorite into an adult style fall treat with a pumpkin twist!

Pumpkin Beer Float Ingredients

Ingredients (makes 1 float)

  • 3 scoops vanilla ice cream
  • 1 cup pumpkin ale
  • 1/2 tsp cinnamon

Scoop the ice cream into a tall glass. Pour the pumpkin ale over the ice cream and top with a dash of cinnamon.

Pumpkin Ale Float

This dessert is perfect for the beginning of fall when it’s still warm enough outside to enjoy ice cream, but fall is in the air, so it also feels acceptable to begin drinking pumpkin beer!

And you thought root beer floats couldn’t get better? Well, they just did!

Pumpkin Ale Ice Cream Float

Grab a spoon and dig in to this scrumptious Pumpkin Ale Ice Cream Float!

Pumpkin Beer Float

5 from 1 vote
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Pumpkin Ale Float

This Pumpkin Ale Ice Cream Float combines scoops of vanilla ice cream with delicious pumpkin ale and a dash of cinnamon for a delicious fall treat!

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 float
Calories 514 kcal
Author Whitney Bond

Ingredients

  • 3 scoops vanilla ice cream
  • 1 cup pumpkin ale
  • 1/2 tsp ground cinnamon

Instructions

  1. Scoop the ice cream into a tall glass.
  2. Pour the pumpkin ale over the ice cream and top with a dash of cinnamon.

Pretzel Rolls

Pretzel rolls are fun to make at home & super delicious! Serve them as a side dish instead of traditional dinner rolls or turn them into a bun for burgers!

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Pretzel buns are all-the-rage at the hip, fancy burger joints popping up everywhere these days!

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The bread adds a unique twist to a burger or sandwich when used as a bun, which is why I made homemade pretzel rolls for my super unique Oyster Sliders last week.

I mean, you can’t just put a crispy oyster with spicy pumpkin aioli and pickled jalapeno mango relish on any regular old bun!

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I quartered each roll to make them into 4 little slider buns and they worked perfectly for this dish!

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Ingredients (makes 8 rolls)

  • ¼ oz yeast
  • 1 cup warm water
  • 1 tbsp brown sugar
  • 3 cups bread flour
  • 2 tsp kosher salt (divided)
  • olive oil cooking spray
  • 1/3 cup baking soda
  • 1 tbsp butter (melted)

Begin by combing the yeast, water and sugar in a large bowl.

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Wait for the mixture to bubble, 10-15 minutes, then add 1 tsp salt and flour.

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Combine until a ball of dough forms then place the dough on a floured surface and knead for 8-10 minutes.

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Place the dough into a large bowl coated with the cooking spray.

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Cover with plastic wrap and allow to rise for 45 minutes or until dough has doubled in size.

Punch the dough down then divide into 8 rolls and place on a baking sheet.

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Cut an X on the top of each roll then cover with plastic wrap for 20 minutes.

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Boil 6-8 cups of water. Once boiling add the baking soda. The water will bubble up like a science experiment, fun!

Add the rolls 2-3 at a time to the water. Cook for 1 minute on each side.

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Remove from the water, drain and place on the baking sheet.

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Bake at 400° for 12-14 minutes.

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Trade up traditional dinner rolls for these pretzel rolls to add something new and different to your favorite meal!

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Slice one open and dig in!

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5 from 1 vote
Print

Pretzel Rolls

Pretzel rolls are fun to make at home & super delicious! Serve them as a side dish instead of traditional dinner rolls or turn them into a bun for burgers!

Course Side Dish, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Rising Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings 8 rolls
Calories 190 kcal
Author Whitney Bond

Ingredients

  • ¼ oz yeast
  • 1 cup warm water
  • 1 tbsp brown sugar
  • 3 cups bread flour
  • 2 tsp kosher salt divided
  • olive oil cooking spray
  • 1/3 cup baking soda
  • 1 tbsp butter melted

Instructions

  1. Begin by combing the yeast, water and sugar in a large bowl.
  2. Wait for the mixture to bubble, 10-15 minutes, then add 1 tsp salt and flour.
  3. Combine until a ball of dough forms then place the dough on a floured surface and knead for 8-10 minutes.
  4. Place the dough into a large bowl coated with the cooking spray.
  5. Cover with plastic wrap and allow to rise for 45 minutes or until dough has doubled in size.
  6. Punch the dough down then divide into 8 rolls and place on a baking sheet.
  7. Cut an X on the top of each roll then cover with plastic wrap for 20 minutes.
  8. Boil 6-8 cups of water. Once boiling add the baking soda.
  9. Add the rolls 2-3 at a time to the water. Cook for 1 minute on each side.
  10. Remove from the water, drain and place on the baking sheet.
  11. Bake at 400°F for 12-14 minutes.

Crisp Apple Salad

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Nothing says fall more than apple chips dashed with cinnamon baking in the oven!

The house smells amazing and you end up with a crisp, delicious treat that is perfect on this flavorful fall salad!

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apples, red onions, almonds, lettuce, balsamic vinaigrette dressing, sun dried tomatoes, gorgonzola cheeseIngredients (serves 2 as entrée, 4 as side dish)

  • 2 apples (thinly sliced)
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 2 cups lettuce
  • 1/2 red onion (sliced)
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup gorgonzola cheese
  • 2 tbsp sliced almonds
  • 2 tbsp balsamic vinaigrette

Begin by thinly slicing the apples. A mandolin would be perfect for this, but unfortunately I don’t have one.

I thought this would be the perfect time to let everyone know that my birthday is 33 days away… just saying 😉

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They don’t have to be perfect (and if you’re using a knife to slice each one, there is pretty much no way they’re going to be!) But attempt to get them as uniform as possible so that they will bake evenly!

Sprinkle with the sugar and cinnamon.

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Remove from the oven and allow to cool and crisp completely.

apple slices, apples, baking apples, apple crisps, cinnamon, sugar, recipe, food, fruit, fallWhile this is happening, begin preparing the salad.

Simply toss together the lettuce, onions, tomatoes, almonds and balsamic vinaigrette.

Place on separate plates or in a large bowl for serving and top with the cheese and apple crisps.

crisp apples, salad, balsamic vinaigrette dressing, recipe, gorgonzola cheese, fall saladThis salad has the perfect balance of sweet, creamy and crunchy!

crisp apples, salad, balsamic vinaigrette dressing, recipe, gorgonzola cheese, fall saladNow dig in!

crisp apples, salad, balsamic vinaigrette dressing, recipe, gorgonzola cheese, fall saladThe salad is made even more delicious when topped with my Grilled Lemon Rosemary Basil Chicken!

crisp apples, salad, balsamic vinaigrette dressing, recipe, gorgonzola cheese, fall salad, grilled chickenOnce the apples are baked, you can place extra apple crisps in a Ziploc bag and throw this salad together any night of the week in 30 minutes with the chicken or less than 5 minutes without the chicken!

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Chopped Challenge Thursday: Almonds, Beer, Tomatoes and Marshmallow Fluff

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This weeks Chopped Challenge Mystery Basket included beer, almonds, tomatoes and marshmallow fluff…  again!

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I combined the beer and almonds to make one of my favorite side dishes, onion rings.

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I then combined the marshmallow fluff and tomatoes to make a side of BBQ sauce for dipping.

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The final result of “Chopped Challenge Thursday” Week Ten: Beer Battered Almond Crusted Onion Rings with a Sweet Marshmallow BBQ Sauce

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Ingredients (BBQ Sauce – makes 2 cups)

  • 2 tbsp honey
  • 2 tbsp molasses
  • 2 tbsp marshmallow fluff
  • 1/4 cup apple cider vinegar
  • 1/4 cup beer
  • 1/4 cup brown sugar
  • 2 tsp dry mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tomatoes (chopped)
  • 1 can (6 oz) tomato paste

Combine all ingredients in a blender or food processor.

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Puree until a thick sauce forms.

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Place in the refrigerator while preparing the onion rings.

Ingredients (Onion Rings – makes app. 30)

  • 2 yellow onions
  • 1 egg
  • 1 cup milk
  • 1 cup beer
  • 2 cups cornmeal
  • 1/2 cup almonds
  • 2 cups flour
  • 1 tbsp cayenne pepper
  • 1 tbsp kosher salt

Begin by slicing the onions into 1/4 inch rounds.

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Next, whisk together the egg, milk and beer. Pour the mixture over the onions.

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Next, blend together the almonds and cornmeal in a food processor.

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Place in a shallow dish.  Combine the flour, salt and cayenne pepper in a separate shallow dish.

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Next, heat a small amount of olive or canola oil in a large skillet over medium heat, then pre-heat the oven to 400° and prepare a baking dish topped with cooling racks on the side of the skillet.

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Now, you’re ready to go!

Begin, by moving the onions from the milk and beer mixture to the flour mixture, coat well, then toss them back into the milk and beer, then into the cornmeal almond mixture.  Coat well then place into the skillet and cook on each side for 1-2 minutes.

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Remove from the skillet and place on the baking sheet.

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Bake for 6-8 minutes then remove from the oven.

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Serve with the Sweet Marshmallow BBQ Sauce for dipping.

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This is the perfect way to eat your favorite crispy side dish without the guilt of eating fried foods!

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