Monthly Archives: February 2013

Sweet Potato “Goguma” Green Tea Latte

Pureed sweet potato, milk, honey, cinnamon and green tea are combined in this traditional Korean goguma green tea latte recipe!

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When my friend Michael asked if I wanted a “Goguma Latte” at All About Cha Tea in Oklahoma, my exact response was “a gogu-what?”

Per usual, I agreed to try something new, because what’s there to lose, right?

Michael promised me the drink was delicious… and he was NOT lying!

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Goguma lattes are also known as Korean Sweet Potato lattes and generally consist of sweet potato puree, milk and sweetener, with the option of adding green tea or espresso for a little kick of caffeine!

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After experiencing the amazingness of the “Goguma Latte” in Oklahoma, I attempted to find a coffee shop in San Diego where I could purchase the delectable beverage on a regular basis.

I googled, yelped, binged and nothing, no goguma latte’s to be found, so I did what I do best, I went into the kitchen and made my own!

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Ingredients (makes 1 latte)

  • 1 cup cooked sweet potato (app 1 small sweet potato)
  • 1 1/2 cups milk (coconut, soy, almond or regular)
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1 green tea bag (or 1 tbsp green tea powder)

Puree the cooked sweet potato and milk in a blender.

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Add the mixture to a small pot on the stove over high heat then add the honey.

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Bring the mixture to a boil.

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Once the latte comes to a boil, add the sweet potato mixture to a mug with the green tea bag.

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Remove the bag after 3-4 minutes then dust the cinnamon on top.  I attempted a heart shape… got kinda close 😉

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I then spotted a few pistachios left from my Pistachio Basil Crusted Tilapia and decided to crush a couple up and sprinkle them on top!

Adds a little color, flavor and crunch, but totally optional 😉

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I hope you’ll trust me, like I trusted my friend Michael, and try this delicious Korean favorite at home!

*Leftover cooked sweet potatoes are perfect for this recipe! As mentioned in the ingredients list above, 1 small sweet potato equals about 1 cup. If cooking the sweet potato specifically for this recipe simply place the sweet potato in a 350° oven for 45 minutes or until soft to the touch.  Allow to cool, peel, then puree!

Green Chili Avocado Salsa

Green chili avocado salsa combines serrano peppers & green chilies, avocados, jalapeños, onions & cumin in a delicious sauce that’s perfect on tacos!

Green Chili Avocado Salsa

This “awesome sauce” has become so popular that I decided it needed it’s own page on the blog!

I originally made this salsa to go on top of my Sweet Corn and Chicken Tamales. Yes, salsa, not sauce.

I recently learned from an amazing Mexican chef that the difference between salsa and sauce is salsa is not cooked and sauce is cooked.

If you already knew this, then pin-a-rose-on-your-nose smarty pants!  If you didn’t, there was your fun fact for the day!

Green Chili Avocado Sauce with Tamales

Needless to say my roommates immediately named this salsa “Awesome Sauce” completely contradicting what I just told you!

They were right though, this SALSA is AWESOME!  I’m not bragging here because there was really no culinary skill involved, I just got lucky!

After the 4 hour long tamale making process I realized I had completely forgot about making a salsa or sauce to go on the tamales so I just started pulling stuff out of my fridge and throwing it in a bowl! The result:

Green Chili Avocado Sauce Ingredients

Ingredients

  • 2 Avocados (peeled, pitted and sliced)
  • Juice of 2 limes
  • 2 cloves garlic (minced)
  • 1/2 red onion (chopped)
  • 1 serrano chili (seeded and chopped)
  • 1 jalapeño (seeded and chopped)
  • 1/4 cup fresh cilantro
  • 2 tbsp avocado oil (or olive oil)
  • 2 oz chopped green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Simply put: throw everything in a blender or food processor and puree.

Green Chili Avocado Sauce

And now you have “Awesome Sauce”!

Green Chili Avocado Salsa

Dip some chips in it or serve it with your favorite Mexican dish like the Sweet Corn Tamales or these delicious Grilled Shrimp Tacos!

Chili Lime Shrimp Tacos

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5 from 1 vote
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Green Chili Avocado Salsa

Green chili avocado salsa combines serrano peppers & green chilies, avocados, jalapeños, onions & cumin in a delicious sauce that's perfect on tacos!

Course Appetizer, Side Dish, Snack
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups salsa
Calories 242 kcal
Author Whitney Bond

Ingredients

  • 2 avocados peeled, pitted and sliced
  • 2 tbsp lime juice
  • 2 cloves garlic minced
  • 1/2 cup red onion diced
  • 1 serrano chili seeded and diced
  • 1 jalapeño seeded and diced
  • 1/4 cup fresh cilantro
  • 2 tbsp avocado oil or olive oil
  • 2 oz diced green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Instructions

  1. Add all of the ingredients to a blender or food processor and puree.

  2. Serve with chips for dipping or serve with your favorite Mexican dish.

Pistachio Crusted Tilapia

Fresh, flakey tilapia is soaked in lime juice, then rolled in crushed pistachios and basil for a flavorful, gluten-free, paleo Pistachio Crusted Tilapia.

Sweet Lime Pistachio Tilapia

After spending an amazing weekend with the California Farm Water Coalition touring farms throughout the Coachella Valley I returned home with a large over-flowing box of food!

One of the contents of that box was a bag of pistachios. I decided to quickly put those delicious pistachios to good use!

Gluten Free Pistachio Basil Tilapia

I chose to use sweet limes that I picked myself at Seaview Farms to coat some fresh, flakey tilapia, then crust the fish in the crushed pistachios with fresh basil.

While the recipe was simple, it was totally packed with flavor and so delicious!

Pistachio Basil Tilapia Ingredients

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Begin by sprinkling the salt and pepper on both sides of the tilapia.

Seasoned Tilapia

Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.

Sweet Lime Soaked Tilapia

Allow to marinate in the juice while preparing the pistachio crumb mix.

Place the pistachios and basil into a small food processor and blend.

Pistachio Basil Crust

Place the mixture in a shallow bowl then coat each side of the tilapia.

Gluten Free Pistachio Crusted Tilapia

Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.

Pistachio Crusted Cast Iron Skillet Tilapia

Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.

Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Pistachio Basil Tilapia

Garnish with extra sweet limes and basil (if so desired)!

Paleo Pistachio Basil Tilapia

Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.

Paleo Lemon Basil Tilapia

Or serve on top of Three Cheese Basil Raviolis with Kale Pesto, like I did!

Pistachio Basil Tilapia with Kale Pesto Ravioli

Either way, this dish is seriously scrumptious!

Gluten Free Pistachio Crusted Tilapia

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5 from 1 vote
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Pistachio Basil Crusted Tilapia

Fresh, flakey tilapia is soaked in lime juice, then rolled in crushed pistachios and basil for a flavorful, gluten-free, paleo Pistachio Crusted Tilapia.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 300 kcal
Author Whitney Bond

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime or lemon
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Instructions

  1. Begin by sprinkling the salt and pepper on both sides of the tilapia.
  2. Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.
  3. Allow to marinate in the juice while preparing the pistachio crumb mix.
  4. Place the pistachios and basil into a small food processor and blend.
  5. Place the mixture in a shallow bowl then coat each side of the tilapia.
  6. Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.
  7. Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.
  8. Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Dad’s Famous Captain Crunch Fried Chicken

Chicken breasts are soaked in milk, then dipped in egg, flour and captain crunch cereal crumbs to create Dad’s famous captain crunch fried chicken recipe!

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With my super busy schedule in the new year, I decided to bring my Mom and Dad on board to help keep the blog packed with consistent, new, delectable recipes!

My Dad taught me how to cook and he learned from the best, my Grandma Meme!

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We’ve cooked up some feasts together over the last couple of years!

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But the one recipe of my Dad’s that I have never been able to re-create at his level is his famous fried chicken! So maybe it’s not considered “famous” by most peoples definitions, but amongst my friends and family, it’s famous!

Everyone gets so excited when I come home, because they know that means a big family dinner with “Poppa Bill’s Famous Fried Chicken”!!

 

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Ingredients (makes 12 strips)

  • 4 cups milk
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 4 large chicken breasts (cut into strips)
  • 6 eggs
  • 1 tsp seasoned salt
  • 1 tsp seasoned pepper
  • 4 cups flour
  • 6 cups captain crunch cereal (put in a food processor and grind to a powder)
  • 3 cups canola oil

Begin by placing the milk, 1 tsp salt and 1 tsp pepper in a medium bowl. Next, soak the chicken in the milk for 15-30 minutes.

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Place the eggs in another medium bowl and whisk in the seasoned salt and pepper.

Place the flour in a shallow bowl or on a plate and season with 1 tsp salt and 1 tsp pepper, then place the ground cereal in another shallow bowl or plate.

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Heat the oil in a large skillet over medium heat, once the oil is hot begin breading the chicken.

Take the chicken out of the milk one or two strips at a time, roll in the flour until well coated,  place in the egg wash and coat the strips well then roll in the cereal.

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Next, gently place the chicken strips into the oil.

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Be sure to not cook the chicken at too high of heat or it will burn because of the sugar in the cereal. Only flip the chicken once in the skillet or it will get too greasy if it is flipped back and forth. I usually lift up one corner and see how it looks before I flip it.

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Cook the chicken for about 4-5 minutes per side in the skillet.

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Once the chicken is golden brown, place the strips onto a platter with a paper towel to soak up some of the oil. I only use about an inch of oil in my skillet. The oil should be about half way up on the chicken when it is in skillet.

Continue on until all of the chicken is cooked.

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When I’m home we like to serve this chicken with Mashed Potatoes and Hot Corn!

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Thank you so much to my amazing parents for putting so much time and effort into the beautiful pictures and presentation of the dish! I’m so excited to share this and many more of Poppa Bond’s “famous” recipes in the near future!

Captain Crunch Fried Chicken Recipe
5 from 1 vote
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Dad’s Famous Captain Crunch Fried Chicken

Chicken breasts are soaked in milk, then dipped in egg, flour and captain crunch cereal crumbs to create Dad's famous captain crunch fried chicken recipe!

Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 12 strips
Calories 442 kcal
Author Whitney Bond

Ingredients

  • 4 cups milk
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 4 large chicken breasts cut into strips
  • 6 eggs
  • 1 tsp seasoned salt
  • 1 tsp seasoned pepper
  • 4 cups flour
  • 6 cups captain crunch cereal put in a food processor and grind to a powder
  • 3 cups canola oil

Instructions

  1. Place the milk, 1 tsp salt and 1 tsp pepper in a medium bowl.
  2. Soak the chicken in the milk for 15-30 minutes.
  3. Place the eggs in another medium bowl and whisk in the seasoned salt and seasoned pepper.
  4. Place the flour in a shallow bowl or on a plate and season with 1 tsp salt and 1 tsp pepper
  5. Place the ground cereal in another shallow bowl or plate.
  6. Heat the oil in a large skillet over medium heat, once the oil is hot, begin breading the chicken.

  7. Take the chicken out of the milk one or two strips at a time, roll in the flour until well coated, place in the egg wash and coat the strips well, then roll in the cereal.
  8. Gently place the chicken strips into the oil. Be sure to not cook the chicken at too high of heat or it will burn because of the sugar in the cereal. Only flip the chicken once in the skillet or it will get too greasy if it is flipped back and forth. I usually lift up one corner and see how it looks before I flip it.
  9. Cook the chicken for about 4-5 minutes per side in the skillet.
  10. Once the chicken is golden brown, place the strips onto a platter with a paper towel to soak up some of the oil. I only use about an inch of oil in my skillet. The oil should be about half way up on the chicken when it is in skillet.
  11. Continue on until all of the chicken is cooked.

Spicy Soy Chorizo Quesadilla

Vegetarian soy chorizo, Mexican shredded cheeses and spices are added to this easy Chorizo Quesadilla recipe, made in just 15 minutes!

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Thursday evening was the first time in a while that I prepared a “what can I find in the fridge” meal!

It was a busy week and there wasn’t a lot of time for cooking or grocery shopping, so I had to work with what I had on hand!

I found my favorite Trader Joe’s Soy Chorizo, some avocados, tortillas and a bag of cheese.  I knew I was making Mexican!

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Since the only quesadilla I currently have a recipe posted for on the blog is Italian (the Caprese Quesadilla) I decided it was time to add an authentic Mexican quesadilla to the line up!

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Ingredients (makes 8 small quesadillas)

  • 12 oz soy chorizo
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 lime (juiced)
  • 8 corn tortillas
  • 1 cup mexican shredded cheese
  • 1/4 cup fresh cilantro

Cook the soy chorizo in a small skillet for 3-4 minutes over medium heat, then add the chili powder and cumin.

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Juice the lime into the chorizo.

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Cook for an additional 2-3 minutes then begin preparing the quesadillas by adding the cheese to the tortillas.

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Next, add about 1/4 cup of soy chorizo to each tortilla.

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Then sprinkle with cilantro.

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Fold the tortillas in half and add to a skillet over medium heat that has been lightly coated with cooking spray.

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Cook for 3-4 minutes per side, then flip.  Once lightly browned on each side serve garnished with fresh cilantro.

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Add avocado on top for a burst of delicious creaminess!

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This recipe is a great, easy and quick weeknight meal!

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5 from 2 votes
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Spicy Soy Chorizo Quesadilla

Vegetarian soy chorizo, Mexican shredded cheeses and spices are added to this easy Chorizo Quesadilla recipe, made in just 15 minutes!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 small quesadillas
Calories 273 kcal
Author Whitney Bond

Ingredients

  • 12 oz soy chorizo
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 lime juiced
  • 8 medium size tortillas
  • 1 cup mexican shredded cheese
  • 1/4 cup fresh cilantro

Instructions

  1. Cook the soy chorizo in a small skillet for 3-4 minutes over medium heat

  2. Add the chili powder, cumin and lime juice.

  3. Cook for an additional 2-3 minutes then begin preparing the quesadillas by adding the cheese to the tortillas.
  4. Add about 1/4 cup of soy chorizo to each tortilla, then sprinkle with cilantro.

  5. Fold the tortillas in half and add to a large skillet over medium heat that has been lightly coated with cooking spray.

  6. Cook for 3-4 minutes per side. Once lightly browned on each side serve garnished with fresh cilantro.

  7. Add avocado on top for a burst of delicious creaminess!

Green Chili Chicken Enchilada Soup

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

There’s nothing quite like warming up to a big bowl of flavorful, spicy soup on a cold winter day!

Read the full post here!

Italian Crusted Pork Loin

Italian Crusted Pork Loin is brushed in lemon juice and olive oil then rubbed with a panko, parmesan, Italian herb crust and grilled to perfection!

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After purchasing an 8 lb. pork loin to prepare my Balsamic Rosemary Pork Loin last week I was inspired to experiment with other ways I could prepare the delicious cut of meat.

Plus I bought an 8 lb pork loin, lets be real I had plenty to “experiment” with!

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I decided to make an Italian crust with parmesan and herbs for the loin, then serve the pork sliced on top of my Creamy Risotto Style Orzo! The result was molto delizioso!

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Ingredients

  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese (shredded)
  • 1 tsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/4 cup fresh italian parsley
  • 1/4 cup fresh basil (chopped)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 lemon (juiced)
  • 2 tbsp olive oil
  • 3-4 lb pork loin

Combine the first 9 ingredients in a small bowl.

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Next, combine the lemon juice and olive oil, then brush on all sides of the pork loin.

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Then rub the parmesan, panko, herb mixture evenly across the pork.

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Next, place the loin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature.  Once the inside reaches 145° the pork is ready to go!

Remove from the grill, rest for 10 minutes then slice.

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Serve on top of the Creamy Roasted Vegetable Orzo or with your favorite Italian side!

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Italian Crusted Pork Loin
5 from 1 vote
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Italian Crusted Pork Loin

Italian Crusted Pork Loin is brushed in lemon juice and olive oil then rubbed with a panko, parmesan, Italian herb crust and grilled to perfection!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 401 kcal
Author Whitney Bond

Ingredients

  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1 tsp fresh thyme
  • 1 tbsp fresh rosemary chopped
  • 1/4 cup fresh italian parsley chopped
  • 1/4 cup fresh basil chopped
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 3-4 lb pork loin

Instructions

  1. Combine the breadcrumbs, parmesan cheese, thyme, rosemary, parsley, basil, black pepper, oregano and salt in a small bowl.

  2. In a separate small bowl, combine the lemon juice and olive oil, then brush on all sides of the pork tenderloin.

  3. Rub the parmesan panko herb mixture evenly across the pork.

  4. Place the tenderloin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature. Once the inside reaches 145°F the pork is ready to go!

  5. Remove from the grill, rest for 10 minutes then slice.

Pecan, Bacon and Blue Cheese Green Beans

Bacon, blue cheese & candied pecans are tossed together in this sweet & salty recipe for green beans! The perfect side dish to pair with pork, chicken or turkey!

Bacon Pecan Blue Cheese Green Beans

This delicious green bean recipe was the perfect side dish for my Balsamic Rosemary Pork Loin.

Even more irresistible when also paired with Twice Baked Rosemary Blue Cheese Mashed Potatoes!

Blue Cheese Pecan Crusted Green Beans

I’m pretty sure that adding bacon and blue cheese to green beans can make anyone a vegetable lover!

Blue Cheese Pecan Crusted Green Beans

These would also be a great side dish to serve with Coffee Crusted Tri Tip, Bacon and Cheese Stuffed Honey Glazed Pork Chops or Grilled Lemon Rosemary Basil Chicken.

Blue Cheese Pecan Green Beans Ingredients

Pecan Bacon Blue Cheese Green Beans Ingredients

  • 1 lb fresh green beans
  • 3 slices bacon
  • 4 oz blue cheese crumbles
  • 1 cup candied pecans (chopped)
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt

Pecan Bacon Blue Cheese Green Beans Instructions

Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.

Cooking Green Beans

Drain the green beans and immediately place them in a bowl of ice water for 2-3 minutes.

Remove the beans from the ice water and set aside.  Cook the bacon slices in a large skillet until crisp.

Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.

Crumble the cooked bacon and add to the beans with the blue cheese, chopped pecans, salt and pepper.

Bacon Pecan Green Beans

Serve with your favorite dinner!

Bacon Pecan Green Beans

The candied pecans give this dish a nice little sweetness that balances out the salty bacon and strong, creamy blue cheese!

Bacon Pecan Blue Cheese Green Beans

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5 from 1 vote
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Pecan, Bacon and Blue Cheese Green Beans

Bacon, blue cheese & candied pecans are tossed together in this sweet & salty recipe for green beans! The perfect side dish to pair with pork, chicken or turkey!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 236 kcal
Author Whitney Bond

Ingredients

  • 1 lb green beans
  • 3 slices bacon
  • 4 oz blue cheese crumbled
  • 1 cup candied pecans chopped
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt

Instructions

  1. Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.
  2. Drain the green beans and immediately place them in a bowl of ice water for 2-3 minutes.

  3. Remove the beans from the ice water and set aside. Cook the bacon slices in a large skillet until crisp.
  4. Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.
  5. Crumble the cooked bacon and add to the green beans with the blue cheese, chopped pecans, salt and pepper.

  6. Serve immediately.

Sweet Chili Pineapple Pork Stir Fry

Sweet chili sauce, pineapple, pork and veggies are stir fried together in this easy, delicious and gluten free Pork Stir Fry recipe!

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After finding out the incredible news on Tuesday that my Heart Shaped Mini Pies were going to be featured on Huffington Post, I knew I had to make an epic dinner to celebrate!

While I generally create new dishes during the week, every once in a while I get the craving for a classic favorite! It had been well over a year since I first made the Rosemary Balsamic Pork Loin and I couldn’t wait to make it again. (As well as add some fancy new photos of the dish – seriously, go check them out!)

The pork was the perfect celebratory dish, with a side of the best mashed potatoes ever and a delicious glass of wine. My roommates and I celebrated in style!  But even my hungry roomies and myself couldn’t finish off 4 pounds of pork loin, so the following night I created this dish, Sweet Chili Pineapple Pork Stir Fry!

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I diced up some of the delicious pork loin, added in some fresh veggies and tossed it in a sweet chili sauce for a mouth-watering stir fry dish!

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Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ginger (minced)
  • 2 cloves garlic (minced)
  • ½ cup carrots
  • ½ cup snow peas
  • ½ cup broccoli
  • ½ red bell pepper (sliced)
  • 1 lb roasted pork loin (cut into strips)
  • ¼ cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tsp chinese five spice powder
  • 1 tsp red pepper flakes
  • 1 tsp red curry paste
  • ½ cup mandarin oranges
  • ½ cup pineapple chunks
  • 3 baby bok choy
  • 1 cup bean sprouts
  • 1 cup pad thai noodles
  • ¼ cup green onions (diced – garnish)
  • 1 tbsp fresh cilantro (garnish)
  • 1 lime (cut into wedges – garnish)

Heat the olive oil in a large wok or skillet over medium heat.  Add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.

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Sauté for 4-5 minutes, then add the pork strips.

*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.

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Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.

Combine well, then add the mandarin oranges and pineapple.

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Saute for 2-3 minutes, then add the bean sprouts and bok choy.

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Allow the stir fry to cook for an additional 3-4 minutes, while preparing the pad thai noodles.

Add the noodles to a boiling pot of water and cook for 2-3 minutes.  Drain and serve with the stir fry.

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Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.

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This dish could also be served on top of white rice or go low-carb without the rice or noodles!

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The stir fry is packed with so many veggies it could easily  be prepared vegetarian without the pork while still maintaining a high level of  deliciousness!

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5 from 1 vote
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Sweet Chili Pineapple Pork Stir Fry

Sweet chili sauce, pineapple, pork and veggies are stir fried together in this easy, delicious and gluten free Pork Stir Fry recipe!

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 536 kcal
Author Whitney Bond

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ginger minced
  • 2 cloves garlic minced
  • ½ cup carrots sliced
  • ½ cup snow peas
  • ½ cup broccoli
  • ½ cup red bell pepper sliced
  • 1 lb roasted pork loin cut into strips
  • ¼ cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tsp chinese five spice powder
  • 1 tsp red pepper flakes
  • 1 tsp red curry paste
  • ½ cup mandarin oranges
  • ½ cup pineapple chunks
  • 3 baby bok choy
  • 1 cup bean sprouts
  • 8 oz rice noodles
  • ¼ cup green onions diced – garnish
  • 1 tbsp fresh cilantro garnish
  • 1 lime cut into wedges – garnish

Instructions

  1. Heat the olive oil in a large wok or skillet over medium heat.

  2. Add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.

  3. Sauté for 4-5 minutes, then add the pork strips. (*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.)
  4. Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.
  5. Combine well, then add the mandarin oranges and pineapple.
  6. Saute for 2-3 minutes, then add the bean sprouts and bok choy.
  7. Allow the stir fry to cook for an additional 3-4 minutes, while preparing the rice noodles.

  8. Add the noodles to a boiling pot of water and cook for 2-3 minutes. Drain and serve with the stir fry.
  9. Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.

Sparkling Pomegranate Wine Spritzer

Sparkling Pomegranate Italian Soda paired with white wine makes for a sweet and delicious wine spritzer, perfect for Valentine’s day!

Sparkling Pomegranate Wine Spritzer

So you’ve got your Valentine’s Day Menu all set, Coffee Crusted Tri Tip with Brussels Sprouts and Potato Hash, Cranberry Goat Cheese Crostini’s to start and Red Velvet Kiss Cookies for dessert.  But wait, what about the drinks?

Sparkling Pomegranate Wine Spritzer

Nothing says Valentine’s Day more than a beautiful red pomegranate sparkling wine spritzer!

Sparkling Pomegranate Wine Spritzer Ingredients

Ingredients

  • 1 bottle sauvignon blanc (or other white varietal)
  • 1 cup pomegranate Italian soda
  • 1 tbsp pomegranate seeds (optional – garnish)

Pour white wine into a champagne glass until 2/3 full, next fill with pomegranate Italian soda. Add pomegranate seeds if desired!

Valentines Day Wine Spritzer

It’s sweet, it’s festive, it’s delicious!

Sparkling Pomegranate Wine Spritzer

Serve as a pre-dinner cocktail or with dessert!

Pomegranate Wine Spritzer

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5 from 1 vote
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Sparkling Pomegranate Wine Spritzer

Sparkling Pomegranate Italian Soda paired with white wine makes for a sweet and delicious wine spritzer, perfect for Valentine's day!

Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 spritzers (6 oz each)
Calories 103 kcal
Author Whitney Bond

Ingredients

  • 750 ml bottle sauvignon blanc or other white varietal
  • 1 cup pomegranate italian soda
  • 1 tbsp pomegranate seeds optional – garnish

Instructions

  1. Pour white wine into a champagne glass until 2/3 full.
  2. Fill with pomegranate Italian soda.
  3. Add pomegranate seeds if desired.

Top 4 Valentines Day Treats for Your Sweet

Top 4 Valentines Day Treats

It’s officially Valentines Day week and what better way to sweeten up this lovely day than with a delicious treat!

Lucky for you, I have 4 great recipes to choose from!  Whether it’s a mini pie, red velvet cookie or phyllo roll for co-workers, friends or a significant other, each of these recipes is sure to leave a sweet smile on someones face! 🙂

Click on each picture below to get the recipe for your favorite sweet treat!

#1. Heart Shaped Cranberry Pomegranate Mini Pies

Valentines Day Heart Shaped Cranberry Pomegranate Mini Pies

#2. Red Velvet Puppy Chow Cupcakes

Valentine's Day Red Velvet Puppy Chow Cupcakes

#3. White Chocolate Raspberry Phyllo Rolls

Valentine's Day White Chocolate Raspberry Phyllo Rolls

#4. Red Velvet Kiss Cookies

Valentine's Day Red Velvet Kiss Cookies {Little Leopard Book}

Check out these other recipes added to the blog since last Valentine’s Day that would be perfect for celebrating the holiday!

Happy Valentine’s Day!

Grilled Shrimp Tacos with Green Chili Avocado Salsa

Chili lime garlic marinated grilled shrimp tacos with green chili avocado salsa are a simple, healthy Mexican recipe, perfect for weeknight dinners!

Shrimp Tacos with Green Chili Avocado Salsa

These tacos came about as I decided to combine a couple of different recipes that I love all in to one dish!

Simple Shrimp Taco Recipe

Chili Lime Garlic Shrimp, bomb! Green Chili Avocado “Awesome Sauce” Salsa… lets just say it has awesome in the name, bomb! Throw in a little Red Pepper Lime Slaw and some cotija cheese, a winning combination of deliciousness!

Grilled Shrimp Tacos Ingredients

Grilled Shrimp Tacos Instructions

Prepare the green chili avocado salsa and grilled shrimp via the recipes on the links provided.

Combine the bell pepper, cabbage and juice of 2 limes in a mixing bowl.

Spread the salsa onto the tortillas, then top with the shrimp.

Next, top with the Red Pepper Lime Slaw and Cotija cheese.  Serve with a lime wedge on the side of each taco!

Chili Lime Shrimp Tacos with Avocado Salsa

So simple, can be made in 30 minutes or less and so, so ridiculously good!

Chili Lime Shrimp Tacos

Woo hoo for Shrimp Tacos on Taco Tuesday (or any other day of the week that calls for a delicious dinner!)

Chili Lime Grilled Shrimp Tacos

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5 from 1 vote
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Grilled Shrimp Tacos with Green Chili Avocado Salsa

Chili lime garlic marinated grilled shrimp tacos with green chili avocado salsa are a simple, healthy Mexican recipe, perfect for weeknight dinners!

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 tacos
Calories 132 kcal
Author Whitney Bond

Ingredients

  • 1 cup green chili avocado salsa
  • 18 chili lime garlic grilled shrimp
  • 6 corn tortillas
  • 1 red bell pepper julienned
  • 1 cup red cabbage shredded
  • 1 cup green cabbage shredded
  • 3 limes
  • 1/4 cup cotija cheese

Instructions

  1. Combine the bell pepper, cabbage and juice of 2 limes in a mixing bowl.
  2. Spread the salsa onto the tortillas, then top with the shrimp.

  3. Top with the slaw and cotija cheese.

  4. Serve with a lime wedge on the side of each taco.

Vegetable Curry Casserole

Tons of veggies are tossed with a creamy yellow curry sauce, then spooned over rice in this easy Vegetable Curry Casserole recipe!

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Wow!  It’s been quite the February for the blog… and it’s only the 7th!!!

On Sunday, we hit our “Thousand by Valentine’s Challenge” by reaching 1,000 “likes” on Facebook!

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I celebrated by sipping champagne and watching the Superbowl with great friends (and of course delicious food!)

After the celebrating commenced, it was back to business! There were chef interviews, featured guest posts, new business cards and of course, new recipes!

 

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1. This weeks Chopped Challenge: Bacon, Cheddar Cheese, Rice and Potatoes

2. Dinner for my vegetarian web developer (must feed the man that knows “the code”!)

3. My friend Tessa’s request for a “Healthy Casserole” dish that is (and I quote) “simple, delicious, healthy and packed with veggies!”

4. My overwhelming craving for curry last night!

So, here goes my thought process: Vegetarian Curry (check numbers 2 and 4 off of the list!), then top part of it with crumbled bacon (check part of number 1 off the list), then layer rice on the bottom of a pan, vegetables on top, sprinkle with cheddar cheese (bam! check 1 and 3 off the list!)

If you didn’t follow my reasoning, no worries, you really only need to know a couple of things: this dish is amazing, it can be prepared vegetarian (or with bacon) and it’s a new, innovative casserole recipe that can only be found on WhitneyBond.com!

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Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 lb potatoes (cut into chunks)
  • 1 lb sweet potatoes (cut into chunks)
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 tbsp fresh ginger (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes (pureed)
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon (fried and crumbled – optional)
  • 2 tbsp green onions (chopped – garnish – optional)
  • 2 tbsp fresh basil (chopped – garnish – optional)

Heat the olive oil over medium heat in a large skillet, wok or dutch oven.  Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.

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Saute for 12-15 minutes.  In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.

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Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.

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Next, layer the rice (uncooked) in the bottom of a 9″ x 13″ baking dish.

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Once the vegetables are cooked, remove from the stove and spread on top of the rice.

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Next, pour the curry sauce on top and sprinkle with the cheddar cheese.

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Bake at 350° for 30-40 minutes or until cheese is bubbly and the vegetables are tender.

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Top with the green onions and basil if desired.

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Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)

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I will admit, one of the reasons that I absolutely love this recipe is because I am totally obsessed with the yellow curry sauce! Ever since I made it for my Indian Chicken Curry Pitas I was totally hooked!

Now grab a fork and dig in!

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5 from 1 vote
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Vegetable Curry Casserole

Tons of veggies are tossed with a creamy yellow curry sauce, then spooned over rice in this easy Vegetable Curry Casserole recipe!
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 765 kcal
Author Whitney Bond

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 red onion sliced
  • 1 lb potatoes cut into chunks
  • 1 lb sweet potatoes cut into chunks
  • 1 cup carrots sliced
  • 1 cup mushrooms sliced
  • 2 tbsp fresh ginger chopped
  • 3 cloves garlic minced
  • 1/2 cup curry powder
  • 2 tsp bay leaves
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tomatoes pureed
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups white rice
  • 1/2 cup cheddar cheese
  • 4 slices bacon fried and crumbled – optional
  • 2 tbsp green onions chopped – garnish – optional
  • 2 tbsp fresh basil chopped – garnish – optional

Instructions

  1. Heat the olive oil over medium heat in a large skillet, wok or dutch oven. Add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.

  2. Saute for 12-15 minutes. In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.
  3. Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.
  4. Layer the rice (uncooked) in the bottom of a 9" x 13" baking dish.

  5. Once the vegetables are cooked, remove from the stove and spread on top of the rice.
  6. Pour the curry sauce on top and sprinkle with the cheddar cheese.

  7. Bake at 350°F for 30-40 minutes or until cheese is bubbly and the vegetables are tender.

  8. Top with the green onions and basil if desired.
  9. Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)