Monthly Archives: March 2013

The Ultimate Easter Dinner Menu

The Ultimate Easter Dinner Menu

In my house we LOVE holidays! A great time for friends, family, fun and of course, FOOD!

I wanted to share my Ultimate Easter Dinner Menu with everyone so that you too can have the Ultimate Easter experience in your home!

Main Course: Roasted Rosemary Balsamic Pork Tenderloin

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Side Dish: Cast Iron Skillet Rustic Potatoes

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Side Dish: Pecan Bacon and Blue Cheese Green Beans

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Side Dish: Rosemary Focaccia Bread

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Dessert: Strawberry Mini Pies

Mini Fresh Strawberry Pie

Dessert: Easter Bunny Shaped Oatmeal Almond Date Bars

Gluten Free 10 Minute Easter Breakfast Bars

Cheers to a happy and delicious Easter Sunday!

No Bake Oatmeal Almond Date Bars

These Dairy & Gluten-Free No Bake Oatmeal Energy Bars combine oats, dates, almonds, coconut & honey into a delicious & healthy bar, made in just 10 minutes!

Oatmeal Date Easter Bars

I am so excited to share this new recipe! It requires no baking, needs only 6 simple ingredients to make, takes only 10 minutes to prepare and it’s gluten-free and dairy-free with no sugar added!

No Bake Oatmeal Date Bars

Purchasing energy bars at the store can get expensive! And they don’t come in fun shapes!

Easter Almond Date Bars

These bars can be made for any holiday using cookie cutters or simply sliced into squares for every day enjoyment!

Gluten Free 10 Minute Easter Breakfast Bars

Oatmeal Date Bar Ingredients

Ingredients

  • 1 cup pitted dates (chopped)
  • 1 cup almonds
  • 1 tsp vanilla extract
  • ¼ cup coconut
  • 2 cups oats
  • ½ cup honey

Simply place all of the above ingredients in a food processor.

How to make oatmeal date bars

Blend for 30-60 seconds or until a sticky ball forms.

No Bake Oatmeal Date Bars

Place the oat mixture on wax or parchment paper. (I found parchment paper worked better, less sticking!)

Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.

No Bake Oatmeal Almond Bars

Simply use cookie cutters to cut into desired shapes, or slice into squares with a knife.

Easter Shaped Oatmeal Coconut Bars

Easter Bunny Shaped Oatmeal Bars

Voila!  A healthy Easter snack was just made in 10 minutes!

Easter Oatmeal Date Bars

These are perfect to take for lunch or a mid-morning snack, eat for breakfast or even serve as a healthy dessert!

No Bake Gluten Free Almond Date Bars

Dates are known as “nature’s candy” and produce a delicious natural sweetness! They are also a good source of fiber and vitamins!

Easter Bunny Oatmeal Date Bars

The almonds help lower bad cholesterol and build strong bones and teeth, while the oats provide energy, nutrients and more fiber!

10 Minute Gluten Free Easter Bars

Who knew that such a cute little Bunny bar could pack so many health benefits!

Oatmeal Date Easter Bars
5 from 1 vote
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No Bake Oatmeal Almond Date Bars

These Dairy & Gluten-Free No Bake Oatmeal Energy Bars combine oats, dates, almonds, coconut & honey into a delicious & healthy bar, made in just 10 minutes!

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 bars
Calories 209 kcal
Author Whitney Bond

Ingredients

  • 1 cup pitted dates chopped
  • 1 cup almonds
  • 1 tsp vanilla extract
  • ¼ cup coconut flakes
  • 2 cups oats
  • ½ cup honey

Instructions

  1. Place all of the ingredients in a food processor.
  2. Blend for 30-60 seconds or until a sticky ball forms.
  3. Place the oat mixture on parchment paper.
  4. Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.
  5. Use cookie cutters to cut into desired shapes, or slice into squares with a knife.

Buffalo Chicken Baked Pasta

Spicy shredded buffalo chicken is mixed with pasta and four cheeses, then baked in this new scrumptious dinner classic, Buffalo Chicken Baked Pasta Recipe!

Buffalo Chicken Baked Ziti

Spicy shredded buffalo chicken is mixed with pasta and four cheeses, then baked in this new scrumptious dinner classic, Buffalo Chicken Baked Pasta Recipe! then turn the broiler on to high and brown up the crust for 3-5 minutes.You know when you find something so amazing that you have to share it with all of your friends immediately?

Something amazing: Buffalo Chicken Baked Pasta

My friends: All of you!

Four Cheese Buffalo Chicken Baked Pasta

After eating a delicious Baked Ziti dish on a Progressive Dinner, my friend and fellow Buffalo Chicken addict, PK, suggested that I make a Buffalo Chicken Baked Ziti.

Buffalo Chicken Baked Ziti

I was obviously on board with this idea and a couple weeks later, Buffalo Chicken Baked Pasta was created!

Buffalo Chicken Pasta Bake

I re-named it “baked pasta” instead of “baked ziti” because sometimes ziti is not available, like at Trader Joes, where I was purchasing my pasta for this dish.

Buffalo Chicken Baked Rigatoni Ingredients

Ingredients

  • 1 lb chicken breasts (boneless, skinless)
  • 1 lb pasta (ziti, rigatoni or penne)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1/4 cup blue cheese dressing
  • 1/4 cup parmesan cheese
  • 1/4 cup breadcrumbs

Begin by pressure cooking or boiling the chicken breasts and cooking the pasta.

Next, shred the cooked chicken, then combine the shredded chicken, cooked pasta, mozzarella, buffalo sauce, ricotta cheese and blue cheese dressing.

Buffalo Chicken Pasta

Mix all of the ingredients together then pour into an oven safe baking dish.

Buffalo Chicken Four Cheese Pasta Bake

Combine the parmesan cheese and breadcrumbs.  I also added a little Italian seasoning.  Totally optional, but gives it a little extra flavor!

Parmesan Breadcrumb Crust for Pasta Bake

Sprinkle the mixture on top of the pasta dish.

Buffalo Chicken Pasta Bake with Breadcrumb Parmesan Crust

Bake at 350°F for 25 minutes, then turn the broiler on to high and brown up the crust for 3-5 minutes.

Buffalo Chicken Baked Rigatoni

Garnish with diced green onions if you would like!

Buffalo Chicken Baked Pasta Recipe

I’m all about a little extra kick, so I sprinkled some crushed red pepper on top as well!

Four Cheese Buffalo Chicken Pasta Bake

Crispy crust, cheesy center, buffalo chicken spice, I couldn’t ask for anything more in a dish!

Easy Buffalo Chicken Baked Pasta

Oh, and it’s easy to make and takes less than an hour to prepare and bake, yeah I’m totally on board!

Four Cheese Buffalo Chicken Pasta Dish

Buffalo Chicken Baked Rigatoni
5 from 1 vote
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Buffalo Chicken Baked Pasta

Spicy shredded buffalo chicken is mixed with pasta and four cheeses, then baked in this new scrumptious dinner classic, Buffalo Chicken Baked Pasta Recipe!

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 867 kcal
Author Whitney Bond

Ingredients

  • 1 lb pasta ziti, rigatoni or penne
  • 1 lb cooked chicken shredded
  • 1 cup mozzarella cheese shredded
  • 1 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1/4 cup blue cheese dressing
  • 1/4 cup parmesan cheese grated
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat the oven to 350°F.

  2. Cook the pasta according to package directions, drain and set aside.

  3. Combine the shredded chicken, cooked pasta, mozzarella cheese, buffalo sauce, ricotta cheese and blue cheese dressing.

  4. Pour into an oven safe baking dish.

  5. In a small bowl, combine the parmesan cheese and breadcrumbs.

  6. Sprinkle the mixture on top of the pasta dish.
  7. Place in the oven and bake for 25 minutes.

  8. Turn the oven from bake to broil on high, place the pasta dish under the broiler for 3 minutes to brown the breadcrumbs.

  9. Remove and serve immediately.

Meme’s Cherry Coke Salad

Meme’s Cherry Coke Salad Recipe is a southern favorite combining pie cherries, pineapple, cola & cherry jello, serve as a side at the holidays or at a BBQ!

Pineapple Jello Salad

What a big day on the blog, it’s St Patricks Day and it’s my 300th blog post!

Just in case you missed post #100 or post #200, every 100 posts, I publish a recipe from my Grandma Meme’s cookbook in her memory!

Bond Family

I was lucky enough to grow up across the street from my wonderful grandparents and my Meme taught me so much about the love that goes into cooking!

Christmas with Meme

Today I re-created her Cherry Coke Salad, a southern favorite that we served at most (if not all) holidays when I was growing up!

Pineapple Cherry Jello Salad

Sweet, tart and oh-so-delicious, this jello salad is perfect for BBQ’s or family dinners!

Cherry Coke Salad Ingredients

Ingredients

  • 21 oz can pie cherries
  • 1 cup sugar
  • 1/2 cup water
  • 6 oz box cherry jello powder
  • 1 cup coca-cola
  • 20 oz can crushed pineapple

Begin by boiling the cherries, sugar and water on the stove.

Boiling Cherries for Salad

Next, pour the mixture over the jello powder.

Cherry Coke Salad Recipe

Allow to cool on the counter, then add the coca-cola and pineapple.

Pineapple Cherry Coke Jello Salad

Mix together then place in the refrigerator to set, 6-8 hours.

Cherry Coke Salad

Simple and scrumptious, two of my favorite things!

Pineapple Cherry Coke Jello Salad

 

Pineapple Jello Salad
5 from 1 vote
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Meme’s Cherry Coke Salad

Meme's Cherry Coke Salad Recipe is a southern favorite combining pie cherries, pineapple, cola & cherry jello, serve as a side at the holidays or at a BBQ!

Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people
Calories 287 kcal
Author Whitney Bond

Ingredients

  • 21 oz can pie cherries
  • 1 cup sugar
  • 1/2 cup water
  • 6 oz box cherry jello powder
  • 1 cup coca-cola
  • 20 oz can crushed pineapple

Instructions

  1. Boil the cherries, sugar and water on the stove.
  2. Pour the mixture over the jello powder in a large bowl.

  3. Allow to cool on the counter, then add the coca-cola and pineapple.
  4. Mix together then place in the refrigerator to set for 6-8 hours.

Japanese Sweet Miso Eggplant and Carrots

Japanese eggplant and carrots are cooked in a homemade sweet miso sauce then served in a rice bowl for a sweet, filling vegetarian dish!

Sweet Miso Vegetable Recipe

A couple weeks ago when I was on my Ahi Tuna kick preparing Japanese inspired dishes left and right, I remembered a dish I had grown to love while working at a Japanese restaurant in college.

This dish was Sweet Miso Eggplant, also known as Nasu Dengaku in Japanese.

Sweet Miso Eggplant and Carrots

I quickly picked up some Japanese Eggplant at my friendly neighborhood Asian market and cruised home to make the dish.

I originally planned to make this dish as a side, but then decided to add some carrots and pour the vegetables over white rice to make a delicious Vegetarian Rice Bowl for dinner.

Sweet Miso Glazed Vegetables

The result was a super scrumptious side dish-turned-dinner!

Sweet Miso Vegetable Rice Bowl Ingredients

Ingredients

  • 1 tsp olive oil
  • 1 lb carrots (chopped)
  • 3 small Japanese eggplants (sliced)
  • 1 cup white miso
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp white wine vinegar
  • 1/4 cup water
  • 1 tsp fresh ginger (zested)
  • 1 cup white rice

I’d like to start this recipe off by showing you a picture of my “walking man” carrots!

Funny Shaped Carrots

Don’t they look like a pair of legs walking? Haha.  Ok, well hopefully it made you laugh, maybe, just a little!  Now on to the recipe!

Begin by heating the olive oil in a wok or large skillet.  Next, add the carrots and sauté for 5 minutes, then add the japanese eggplant and sauté for an additional 3-4 minutes.

Sautéed Japanese Eggplant and Carrots

While the vegetables are sautéing, prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.

If white miso is not available, yellow miso can be used.  The darker the miso, the saltier, the lighter in color, the sweeter, therefore when preparing a sweet miso sauce, the lightest color miso available is the best choice! Depending on the sweetness or saltiness of the miso used, the amount of brown sugar can be altered slightly more or less!

Japanese Sweet Miso Sauce

Next, pour the sauce over the vegetables.

Japanese Sweet Miso Sauce Vegetables

Cover and cook for 30 minutes or until vegetables are tender.

While the vegetables are cooking prepare the rice on the stove or in a rice cooker.

Spoon the cooked vegetables over the rice and serve.

Japanese Miso Vegetable Rice Bowl

Top with chopped chives as a garnish if desired.

Sweet Miso Vegetable Recipe

Sweet Miso Glazed Vegetables
5 from 1 vote
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Japanese Sweet Miso Eggplant and Carrots

Japanese eggplant and carrots are cooked in a homemade sweet miso sauce then served in a rice bowl for a sweet, filling vegetarian dish!

Course Main Course, Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 950 kcal
Author Whitney Bond

Ingredients

  • 1 tsp olive oil
  • 1 lb carrots chopped
  • 3 Japanese eggplants sliced
  • 1 cup white miso
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp white wine vinegar
  • 1/4 cup water
  • 1 tsp fresh ginger zested
  • 1 cup white rice

Instructions

  1. Heat the olive oil in a wok or large skillet.
  2. Add the carrots and sauté for 5 minutes.
  3. Add the japanese eggplant and sauté for 3-4 minutes.
  4. Prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.
  5. Pour the sauce over the vegetables.
  6. Cover and cook for 30 minutes or until vegetables are tender.
  7. Prepare the rice on the stove or in a rice cooker.
  8. Spoon the cooked vegetables over the rice and serve.
  9. Top with chopped chives as a garnish if desired.

Grilled Oysters

Grilled Oysters with Jalapeño Thyme Sake Reduction

After reviewing the delicious Brunch at Bailiwick, I knew I had to return for my next “Chef Inspired Dish” segment with Chef Konstantin Plavnik!

Instead of brunch, we decided to re-create their most popular happy hour and dinner menu item, the Grilled Oysters with Thyme, Sake, Jalapeño Brown Butter.

Ingredients for Grilled Oysters

Ingredients

  • 6 large oysters
  • 2 tbsp sake
  • 4 tbsp butter
  • 1 tsp fresh thyme
  • 1/2 jalapeño (de-seeded & minced)
  • 4 slivers manchego cheese

Begin by shucking the oysters.

Add the sake to a small skillet over medium heat, cook until the sake begins to bubble then remove from the heat.

In a separate pan, add the butter and melt. Add the thyme and jalapeños. Brown the butter for 2 minutes. Bring the sake back up to a boil, then add the butter.

Jalapeño Sake Thyme Sauce

Place the oysters on a grill over high heat. Spoon the sauce over the oysters,  cover and cook for 10-12 minutes.

Flame Grilled Oysters

Don’t worry if they catch a little flame, that’s supposed to happen 🙂

Add the cheese on top of the oysters, cover and grill for an additional minute, then remove from the grill and serve.

Grilled Oysters

Grilled Oysters with Jalapeño Butter

For my first Grilled Oyster experience, this one was epic!

Grilled Oysters with Sake Jalapeño Reduction

Shamrock Shaped Pancake Recipe with Green Cream Cheese Syrup

This gluten free apple cinnamon shamrock shaped pancake recipe is topped with green cream cheese syrup for a festive St Patrick’s Day breakfast!

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After preparing Green Raviolis and discovering the disappointing news that I did not actually own a shamrock shaped cookie cutter, I sought out to find one and make another recipe “shamrock shaped”!

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I decided to make this Gluten-Free Apple Cinnamon Oatmeal Pancake recipe shamrock-shaped, and serve them with a side of my favorite cream cheese syrup… with a little festive green added!

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These pancakes are gluten-free, fluffy and delicious: a winning combination!

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Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 dash salt
  • 1 (1.23 oz) packet apple cinnamon oatmeal
  • 1 tbsp vanilla
  • 1 cup milk
  • 1 large egg

Combine the first 6 ingredients in a large mixing bowl.

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Combine the next 3 ingredients in a small bowl then add to the dry ingredients.

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Mix well, then pour the batter into an aluminum shamrock-shaped cookie cutter placed in a skillet over medium heat and coated with cooking spray.

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Use tongs or a spatula to flip the cookie cutter after 3-4 minutes.

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Cook for an additional 3-4 minutes then remove the pancake from the cookie cutter.

Now this process will go a lot faster with more than one cookie cutter, but if you only have one, you can still make it work!

Simply remove each pancake from the cookie cutter, then place it back into the skillet and pour the batter inside, then repeat the steps above.

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Now on to that Green Cream Cheese Syrup!

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Ingredients

  • 4 oz cream cheese
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3-4 drops green food coloring

Simply use a hand mixer to blend all of the ingredients together and serve alongside these delicious pancakes for a festive St Patricks Day brunch!

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These pancakes and syrup can be made in other shapes and other colors for any time of the year!

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Check out the thick, fluffy texture of these delectable gluten-free delights! Yum!

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5 from 1 vote
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Shamrock Shaped Pancakes with Green Cream Cheese Syrup

This gluten free apple cinnamon shamrock shaped pancake recipe is topped with green cream cheese syrup for a festive St Patrick's Day breakfast!

Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 pancakes
Calories 223 kcal
Author Whitney Bond

Ingredients

Gluten Free Shamrock Shaped Pancakes

  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 dash salt
  • 1.23 oz packet apple cinnamon oatmeal
  • 1 tbsp vanilla extract
  • 1 cup milk
  • 1 large egg

Green Cream Cheese Syrup

  • 4 oz cream cheese softened
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3-4 drops green food coloring

Instructions

Gluten Free Shamrock Shaped Pancakes

  1. Combine the gluten free flour, brown sugar, baking powder, baking soda, salt and apple cinnamon oatmeal in a large mixing bowl.

  2. Combine the vanilla, milk and egg in a small bowl then add to the dry ingredients.

  3. Mix well, then pour the batter into an aluminum shamrock-shaped cookie cutter placed in a skillet over medium heat and coated with cooking spray.
  4. Use tongs or a spatula to flip the cookie cutter after 3-4 minutes.
  5. Cook for an additional 3-4 minutes then gently remove the pancake from the cookie cutter.
  6. Repeat until all of the pancake batter is gone.

Green Cream Cheese Syrup

  1. Use a hand mixer to blend all of the ingredients together.

  2. Pour on top of the shamrock shaped pancakes.

Blackened Soy Ahi Burger

Blackened seared ahi tuna is topped with red pepper slaw, wasabi mayo and fresh avocado in this delicious ahi burger recipe!

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While my self-proclaimed “Ahi Week” was technically over a week ago, I still have a couple more delicious Ahi recipes to share!

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The week started with Mango Avocado Ahi Fillo Baskets, then went on to Spicy Tuna Crispy Rice Cakes and now for the delicious soy marinated, blackened ahi burger!

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The idea for this recipe came from a spicy ahi burger I used to frequently eat at a beach bar my friend worked at.  It was fresh and delicious, while also having that nice  spicy kick. I re-created it just the same!

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Ingredients

  • 1 lb ahi (cut into 4 steaks)
  • 1/2 cup soy sauce
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 4 hamburger buns

Optional Toppings

Pour the soy sauce over the ahi steaks and brushing on all sides.

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Place in the refrigerator for 10 minutes to marinate.

In the mean time, mix all of the spices together in a small bowl.

Remove the ahi steaks from the refrigerator and coat all sides with the blackening seasonings.

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Sear the steaks for 2-3 minutes per side in a cast iron skillet.

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Place on the buns and top with wasabi aioli.

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Top with the other optionally awesome ingredients of your choice!

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There’s nothing like fresh, creamy avocado on a thick steak of spicy ahi tuna with crisp red pepper slaw and sweet pickled ginger!

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I used the blackening seasoning from this Blackened Red Snapper recipe, and it was just as delicious on the ahi!

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The ahi is just slightly seared on the outside for that beautiful bright pink center!

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blackened ahi, blackening spices, blackening seasonings, blackened soy ahi burgers, soy marinated ahi burgers, ahi burger with red pepper slaw, spicy blackened burger, spicy ahi burger, spicy blackening spices, recipes
5 from 1 vote
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Blackened Soy Ahi Burger

Blackened seared ahi tuna is topped with red pepper slaw, wasabi mayo and fresh avocado in this delicious ahi burger recipe!

Course Main Course
Cuisine Japanese
Prep Time 12 minutes
Cook Time 6 minutes
Total Time 18 minutes
Servings 4 ahi burgers
Calories 502 kcal
Author Whitney Bond

Ingredients

  • 1 lb ahi tuna cut into 4 steaks
  • 1/2 cup soy sauce
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 4 hamburger buns

Optional Toppings

  • 1/4 cup wasabi mayonaise
  • 1/4 cup pickled ginger
  • 1 cup red pepper cabbage slaw
  • 1 fresh avocado sliced

Instructions

  1. Pour the soy sauce over the ahi steaks and brush on all sides.
  2. Place in the refrigerator for 10 minutes to marinate.
  3. Combine the paprika, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano in a small bowl.

  4. Remove the ahi steaks from the refrigerator and coat all sides with the blackening seasoning.

  5. Sear the steaks for 2-3 minutes per side in a cast iron skillet over medium high heat.

  6. Place on the buns and top with wasabi aioli.
  7. Top with the other optional ingredients of your choice.

The Seaside Baker’s Top 5 Bar Recipes

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

I’m so excited to switch roles for the day with Jackie from The Seaside Baker!  While my post all about 5 Dinner Recipes Made in Under 50 Minutes is live over on her site today, she’s sharing with you all her Top 5 Dessert Bar Recipes!

What an honor it is to be guest posting on WhitneyBond.com! Whitney and I first met for a cup of coffee a couple months ago after realizing we were both San Diego food bloggers. I was so excited to finally meet someone with the same passion. Whitney is not only passionate about food blogging, this girl is motivated. Watch out fans, this girl is going to take the world by storm!

I decided to share with you some of my Top 5 Bar Recipes. While I love to eat little cookie rounds, I prefer to make bars. They are a lot less time consuming, and are perfect for large gatherings when you need to serve many people.

1. Tagalong Bars

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

2. Salted Dulce de Leche Cookie Bars

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

3. Berry Custard Bars

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

4. Lemon Brownies

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

5. Dulce de Leche Brownies

the seaside baker, dessert recipes, bar recipes, brownie recipes, guest blogging, Tagalong Bars, Salted Dulce de Leche Cookie Bars, Berry Custard Bars, Lemon Brownies, Dulce de Leche Brownies

I hope you enjoy these recipes and please visit The Seaside Baker anytime to satisfy your sweet tooth after making one of Whitney’s fabulous meals!

Three Cheese Basil Raviolis

Homemade pasta dough is made with basil pesto, then cut into raviolis and filled with a delicious filling in this Three Cheese Basil Ravioli recipe!

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Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock!  Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!

I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do!

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Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

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I served them tossed in Kale Pesto Sauce and topped with Pistachio Crusted Tilapia.

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My, oh my, was that one delicious meal!

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Ravioli Pasta Dough Ingredients

Three Cheese Italian Herb Filling Ingredients

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Prepare the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

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Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water.  If sticky, add additional flour.

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While the basil pesto adds some green color to the dough, you can also add a couple dashes of green food coloring to add more “green” to the pasta!

Next, roll the pasta dough into thin sheets either by hand or with a pasta roller.

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Prepare the filling by combining all of the ingredients in a small bowl.

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Cut the ravioli dough with round pastry cutters or cookie cutters and place a large spoon of the filling onto half of the cut pasta rounds.

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Place the other half of rounds onto the filled dough then press the edges together with your fingers until sealed shut.

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Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Toss with Kale or Basil Pesto for that extra bit of green!

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Add the Pistachio Basil Crusted Tilapia for a little protein!

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I can’t wait to share this recipe with all of my friends who aren’t big on “Green Eggs and Ham” or “Corned Beef and Cabbage” for St Patty’s Day!

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While my roommates love everything I make, they were particularly impressed with these raviolis!

There is just something about creamy ricotta cheese pouring out of fresh, homemade pasta that can not be beat!

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5 from 1 vote
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Three Cheese Basil Raviolis

Homemade pasta dough is made with basil pesto, then cut into raviolis and filled with a delicious filling in this Three Cheese Basil Ravioli recipe!

Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 4 people
Calories 719 kcal
Author Whitney Bond

Ingredients

Basil Pasta Dough

Three Cheese Italian Herb Filling

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 2 cloves garlic crushed
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh italian parsley chopped
  • 1 tsp dried oregano

Instructions

  1. Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
  2. Combine well, then add the water and pesto until a solid ball forms.
  3. Roll the pasta dough into thin sheets either by hand or with a pasta roller.
  4. Prepare the filling by combining all of the ingredients in a small bowl.
  5. Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
  6. Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
  7. Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Spicy Tuna Crispy Rice Cakes

Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!

Crispy Rice Spicy Tuna

Welcome to the second recipe from what I now lovingly refer to as “Ahi Week”!

Spicy Tuna Rice Cake Recipe

After purchasing a large amount of Ahi Tuna at the Whole Foods Del Mar grand opening, I first headed home and whipped up these delicious Mango Avocado Ahi Poke Fillo Baskets.

Next on the list to make was my sushi restaurant favorite and yours, Spicy Tuna Crispy Rice Cakes.

Spicy Tuna on Crispy Rice Recipe

And just how do I know they’re your favorite?  Because I worked at a sushi restaurant in college and trust me, they are everyone’s favorite!

This post contains the making of three different recipes:

  1. Spicy tuna
  2. Sushi rice
  3. Crispy rice cakes

At the end, they will all be combined into these delicious little sushi favorites!

Spicy Tuna Ingredients

Spicy Tuna Ingredients

  • 1 lb sushi-grade ahi tuna
  • 2 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tsp hot chili oil
  • 1/4 cup mayonnaise or Vegenaise
  • 1 tbsp chives (chopped)

Spicy Tuna Instructions

Begin by gently dicing the ahi tuna, then add it to a bowl with the rest of the ingredients and mix well.

How to Make Spicy Tuna

Place in the refrigerator for 15-20 minutes to allow the spicy flavors to soak into the ahi.

Meanwhile, prepare the sushi rice, then rice cakes.

Homemade Sushi Rice Ingredients

Sushi Rice Ingredients

(Recipe adapted from Food Network)

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/2 cup soy sauce (for the rice cakes)
  • 2 tbsp sesame oil (for cooking rice cakes)

Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a medium pot. Bring to a boil then reduce the heat to low and cover.  Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.

Next, combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.

Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.

Homemade Sushi Rice

Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie cutter or this sweet little contraption, also known as a sushi rice mold.

Tool for making Nigiri Sushi Rice Cakes

This nifty little tool was part of the “Sushi Party Kit” I picked up at the Japanese Market for $3.50.  Have I mentioned how much I love that place?

Sushi Party Kit

Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 tbsp of sesame oil.

Crispy Rice Cake Recipe

Remove from the skillet and dip the rice cakes into the soy sauce.

Soy Rice Cakes

Next, cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.

Japanese Crispy Rice Cakes

Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

Katsuya Spicy Tuna on Crispy Rice Cakes Recipe

Spicy Tuna on Crispy Rice

These scrumptious little bites are just as good as the ones you get in the restaurant and probably even better because of all the tender, love and care that you put into making them at home! 😉

Japanese Spicy Tuna Rice Cakes

Spicy Tuna Rice Cakes Sushi Recipe

Try these with other sushi restaurant favorites such as shishito peppers and miso japanese eggplant.

Spicy Tuna on Crispy Rice Cakes

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5 from 1 vote
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Spicy Tuna Crispy Rice Cakes

Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!

Course Appetizer, Side Dish
Cuisine Japanese
Prep Time 45 minutes
Total Time 45 minutes
Servings 24 spicy tuna rice cakes
Calories 123 kcal
Author Whitney Bond

Ingredients

Spicy Tuna

  • 1 lb sushi-grade ahi tuna
  • 2 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tsp hot chili oil
  • 1/4 cup vegenaise or mayonnaise
  • 1 tbsp chives chopped

Sushi Rice

  • 2 cups sushi or short grain rice
  • 2 cups water plus extra for rinsing rice
  • 2 tbsp rice vinegar or white wine vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt

Rice Cakes

  • 1/2 cup soy sauce tamari for gluten free
  • 2 tbsp sesame oil

Instructions

Spicy Tuna

  1. Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.

  2. Place in the refrigerator for 15-20 minutes.

Sushi Rice

  1. Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.

  2. Bring to a boil then reduce the heat to low and cover.
  3. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
  4. Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
  5. Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.

Rice Cakes

  1. Allow the rice to cool, then tightly form into small rectangles.

  2. Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
  3. Remove from the skillet and dip the rice cakes into the soy sauce.
  4. Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
  5. Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

Mango Avocado Ahi Poke Fillo Baskets

Mango, avocado, and ahi tuna are combined into a beautiful Hawaiian Ahi Poke recipe, then placed inside fillo baskets for a light, flavorful appetizer!

Hawaiian Mango Avocado Ahi Tuna Poke

Mango, avocado, and ahi tuna are combined into a beautiful Hawaiian Ahi Poke recipe, then placed inside fillo baskets for a light, flavorful appetizer!I always know when a dish is really good when I go to post the recipe 3 days later and begin to drool on my keyboard after uploading the pictures!

Avocado Ahi Poke Recipe

This is one of those recipes!

Ahi Avocado Poke Baskets

On Wednesday morning I ventured up to Del Mar to the grand opening party for the new Whole Foods.  The party consisted of goodie bags, delicious samples and an incredible Ahi Tuna special!

I purchased 3.4 lbs of Ahi because:

  1. I can’t pass up a good deal.
  2. I can’t pass up a good deal on fresh sushi-grade ahi tuna.
  3. Everyone needs a little more ahi in their life!

I went home with my giant cut of fish and then began my menu planning for the next couple of days. I’m not going to lie to y’all, I had a nightmare last night that all of the ahi was gone.  Yes, my ahi addiction is now out of control!

These fillo baskets were the first dish I made with the delicious fish.

Avocado Tuna Sushi Baskets

The original idea for this recipe came from Tuna Fillo Baskets that we served at a sushi restaurant I worked at in college.

I combined their recipe with my recipe for Mango Avocado Fillo Baskets and the Ahi Poke Fillo Baskets were born!

Ahi Sushi Fillo Baskets

Poke is Hawaiian for “to slice or cut” and the dish is just that, raw sliced up marinated ahi with added ingredients such as avocado, chili peppers, onions or hot sauce.

Mango Avocado Ahi Poke

The dish is now very popular served as an appetizer with soy sauce and wasabi, so it looks like I’m right on trend!

Mango Avocado Ahi Poke Fillo Basket Ingredients

Ingredients

  • 1/2 lb fresh sushi-grade ahi tuna
  • 1/4 cup ponzu sauce
  • 1/2 tsp black pepper
  • 1/2 mango (diced)
  • 2 avocados (diced)
  • 1/2 red onion (diced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 lime (juiced)
  • 30 mini fillo shells
  • 1-2 tbsp fresh wasabi

Gently dice the ahi tuna.

Black Pepper Ponzo Ahi Tuna Recipe

Add the ponzu and black pepper.

Ponzu Marinated Ahi Tuna

Place in the refrigerator to marinate while preparing the rest of the poke.

Combine the diced mango and avocado.

Mango Avocado Salsa

Add the onion, cilantro and lime juice.

Mango Avocado Salsa Recipe

Add the mango avocado mix to the marinated ahi. Place the poke in the fillo baskets, then top with a very small dollop of wasabi. Very small or not quite as small depending on how spicy you want it!

Mango Avocado Salsa Recipe

This was totally not intentionally, but don’t these look like cute little Easter baskets? So perfect for the upcoming holiday!

Ahi Poke Fillo Baskets

If you’re scared to roll your own sushi, this dish would be the perfect substitute! All of the delicious, fresh flavors, placed in a fillo basket instead of rolled in seaweed!

Ahi Tuna Avocado Poke Fillo Baskets

I’ll be serving this up all spring and summer! Happy Cooking Chopping!

Hawaiian Mango Avocado Ahi Tuna Poke
5 from 1 vote
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Mango Avocado Ahi Poke Fillo Baskets

Mango, avocado, and ahi tuna are combined into a beautiful Hawaiian Ahi Poke recipe, then placed inside fillo baskets for a light, flavorful appetizer!

Course Appetizer
Cuisine Hawaiian
Prep Time 30 minutes
Total Time 30 minutes
Servings 30 fillo baskets
Calories 49 kcal
Author Whitney Bond

Ingredients

  • 1/2 lb fresh sushi-grade ahi tuna
  • 1/4 cup ponzu sauce
  • 1/2 tsp black pepper
  • 1/2 mango diced
  • 2 avocados diced
  • 1/2 cup red onion diced
  • 1 tbsp fresh cilantro chopped
  • 1 lime juiced
  • 30 fillo shells
  • 1-2 tbsp fresh wasabi paste

Instructions

  1. Gently dice the ahi tuna.
  2. Add the ponzu and black pepper to the diced tuna.

  3. Place in the refrigerator to marinate for 10-15 minutes.
  4. Combine the diced mango and avocado in a medium mixing bowl.

  5. Add the onion, cilantro and lime juice to the mango and avocado.
  6. Combine the mango avocado mix with the marinated ahi.
  7. Spoon the combination into the fillo baskets.
  8. Top with a very small dollop of wasabi.