Monthly Archives: April 2013

Nutella Chocolate Gluten Free Skillet Brownies

April 30, 2013

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Ingredients

1/2 cup + 2 tbsp butter (separated)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup Premium Gold Gluten Free Flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chips
3 tbsp Nutella (separated)
1/4 cup milk
2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Add the vanilla and eggs. Mix together then add the cocoa, flour, baking soda and salt.

Blend well.

Hand mix in 1/2 cup chocolate chips.

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Add 2 tbsp of Nutella to the brownie batter.

Use a knife to swirl the Nutella.

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

After the brownie is finished baking, pour the frosting over the skillet brownie.

Pure happiness is served 🙂

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it 😉

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Nutella Chocolate Gluten Free Skillet Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 6-8

Nutella Chocolate Gluten Free Skillet Brownies

Ingredients

1/2 cup + 2 tbsp butter (separated)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup Premium Gold Gluten Free Flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chips
3 tbsp Nutella (separated)
1/4 cup milk
2 cups powdered sugar

Instructions

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
Add the vanilla and eggs.
Mix together then add the cocoa, flour, baking soda and salt.
Blend well.
Hand mix in 1/2 cup chocolate chips.
Spray a large skillet with cooking spray.
Next, pour the batter into the skillet.
Add 2 tbsp of Nutella to the brownie batter.
Use a knife to swirl the Nutella.
Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
After the brownie is finished baking, pour the frosting over the skillet brownie.

https://whitneybond.com/nutella-chocolate-gluten-free-skillet-brownies/

Buffalo Chicken Tacos

April 28, 2013

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco 😉

I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!

Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!

The result was one seriously delicious taco!

Ingredients

2 chicken breasts (app 1 lb)
1 tsp olive oil
1 jalapeño (de-seeded and diced)
1/2 red onion (diced)
1/2 cup buffalo sauce
8 small corn or flour tortillas (corn for gluten-free)
1 cup pepper jack cheese (shredded)
1 cup cilantro lime dip (click link for recipe)
1/4 cup fresh cilantro
1 lime (sliced into 8 small wedges)

Begin by pressure cooking or boiling the 2 chicken breasts. Once cooked through, shred the chicken with a knife and fork.

Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalapeño and onion.

Sauté for 5-7 minutes, then add the shredded chicken and buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.

Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free when corn tortillas are used.

Buffalo Chicken Tacos

Total Time: 30 minutes

Yield: 8 tacos

Buffalo Chicken Tacos

Ingredients

2 chicken breasts (app 1 lb)
1 tsp Enzo Olive Oil
1 jalapeño (de-seeded and diced)
1/2 red onion (diced)
1/2 cup buffalo sauce
8 small corn or flour tortillas (corn for gluten-free)
1 cup pepper jack cheese (shredded)
1 cup cilantro lime dip (click link for recipe)
1/4 cup fresh cilantro
1 lime (sliced into 8 small wedges)

Instructions

Begin by pressure cooking or boiling the 2 chicken breasts.
Once cooked through, shred the chicken with a knife and fork.
Next, add the olive oil to a large skillet over medium heat.
Once heated, add the jalapeño and onion.
Sauté for 5-7 minutes, then add the shredded chicken.
Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

https://whitneybond.com/buffalo-chicken-tacos/

Tomato Basil Bruschetta Baskets

April 25, 2013

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Ingredients

4 roma tomatoes (chopped)
1/2 red onion (chopped)
3 cloves garlic (minced)
1 tbsp fresh basil (chopped)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp black pepper
15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

Tomato Basil Bruschetta Baskets

Prep Time: 10 minutes

Yield: 15 baskets

Tomato Basil Bruschetta Baskets

Ingredients

4 roma tomatoes (chopped)
1/2 red onion (chopped)
3 cloves garlic (minced)
1 tbsp fresh basil (chopped)
2 tbsp Enzo Basil Olive Oil
1 tbsp balsamic vinegar
1/4 tsp black pepper
15 fillo baskets

Instructions

Combine the first 7 ingredients in a small bowl.
Spoon the bruschetta into the fillo baskets and serve.

https://whitneybond.com/tomato-basil-bruschetta-baskets/

Caribbean Mango Avocado Ahi Lettuce Wraps

April 24, 2013

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup! That’s a whole lot of delicious without a whole lot of sodium!

Ingredients

1 mango (diced)
1 avocado (diced)
1/2 red onion (diced)
1/2 lb fresh sushi-grade ahi tuna (diced)
1 lime (juiced)
1 tbsp olive oil
1 tbsp fresh cilantro
1/4 tsp black pepper
1 head butter lettuce

Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Stir together, then spoon the mixture into leaves of butter lettuce.

♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Caribbean Mango Avocado Ahi Lettuce Wraps

Prep Time: 10 minutes

Yield: 8 lettuce wraps

Caribbean Mango Avocado Ahi Lettuce Wraps

Ingredients

1 mango (diced)
1 avocado (diced)
1/2 red onion (diced)
1/2 lb fresh sushi-grade ahi tuna (diced)
1 lime (juiced)
1 tbsp Enzo Olive Oil
1 tbsp fresh cilantro
1/4 tsp black pepper
1 head butter lettuce

Instructions

Begin by combining the mango, avocado, red onion and ahi in a small bowl.
Next squeeze the lime juice over the mixture, then drizzle with the olive oil.
Sprinkle the cilantro and black pepper on top.
Stir together, then spoon the mixture into leaves of butter lettuce.

https://whitneybond.com/caribbean-mango-avocado-ahi-lettuce-wraps/

Strawberry Ricotta Salad

This salad is the first of 3 new low-sodium recipes I’ll be adding to Little Leopard Book in the next 24 hours!

Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking demonstration and segment on San Diego 6 News tomorrow morning!

This will be the first live cooking demo for myself and Little Leopard Book and I could not be more excited! If you’re in San Diego, tune in at 8:20 AM. If you’re elsewhere in the world, look for a link to the video on our Facebook page tomorrow afternoon!

You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!

Now on to this delicious salad recipe!

In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking. My mind immediately went to a fresh, summer salad!

Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing. The dressing I created for this recipe contains only 5 mg of sodium per cup. Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!

Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess. The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!

Ingredients

2 cups spinach
1/4 cup strawberries (stems removed and sliced)
1/4 cup blueberries
1/4 cup pecans
1 tomato
1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing

1/2 cup balsamic vinegar
1 lemon (zested and juiced)
1/2 tsp black pepper
1/2 cup olive oil

Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together. Next, add the olive oil while whisking well to combine.

Next, add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.

Serve with 1/4 cup of the salad dressing and reserve the rest. This salad dressing will keep in the refrigerator for up to 2 weeks.

I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.

Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.

The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.

Leave off the cheese and this recipe is also paleo!

♣ Vegetarian Option: This recipe is vegetarian without the chicken.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: Omit the ricotta cheese to make this recipe paleo.

Strawberry Ricotta Salad

Prep Time: 10 minutes

Serving Size: 1 (as meal) 2 (as side or appetizer)

Strawberry Ricotta Salad

Ingredients

2 cups spinach
1/4 cup strawberries (stems removed and sliced)
1/4 cup blueberries
1/4 cup pecans
1 tomato
1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing

1/2 cup balsamic vinegar
1 lemon (zested and juiced)
1/2 tsp black pepper
1/2 cup Enzo Meyer Lemon Olive Oil

Instructions

Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together.
Next, add the olive oil while whisking well to combine.
Add the spinach to a large bowl, then add the strawberries, blueberries and pecans.
Top with the crumbled ricotta cheese.
Serve with 1/4 cup of the salad dressing and reserve the rest.

https://whitneybond.com/strawberry-ricotta-salad/

Gluten Free Carrot Date Muffins

April 23, 2013

A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?

Wrong! I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful Enzo Meyer Lemon Olive Oil. For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.

The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!

Yes, I’ve been juicing every morning instead of drinking coffee! No coffee? What? I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!) But, fast forward 10 days and I’m going strong!

I’ve given myself a 30 day challenge to replace coffee with juicing. Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram: Whitney Bond or Twitter: @Whitney_Bond to see what I’m juicing up this week!

Now back to those muffins!

Ingredients

1 cup carrots (shredded or carrot pulp left after juicing)
1 cup dates (pitted and chopped)
1/4 cup Enzo Meyer Lemon Olive Oil
1/4 cup honey
2 eggs
1 1/2 cups Premium Gold Gluten Free Flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

Begin by combining the carrots and dates in a small bowl. Next add the olive oil and honey.

Next add the eggs and mix everything together well.

In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.

Mix together well.

Spoon the muffin batter into 9 baking cups lined inside a muffin pan.

Bake at 375° for 15-20 minutes.

They’re like little bursts of sunshine deliciousness!

There’s so much flavor in every bite, from the tangy Meyer lemon, to the sweet dates, to the spicy cinnamon and a little carrot crunch!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Carrot Date Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 9 muffins

Gluten Free Carrot Date Muffins

Ingredients

1 cup carrots (shredded or carrot pulp left after juicing)
1 cup dates (pitted and chopped)
1/4 cup Enzo Meyer Lemon Olive Oil
1/4 cup honey
2 eggs
1 1/2 cups Premium Gold Gluten Free Flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions

Begin by combining the carrots and dates in a small bowl.
Next add the olive oil and honey.
Next add the eggs and mix everything together well.
In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
Mix together well.
Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
Bake at 375° for 15-20 minutes.

https://whitneybond.com/gluten-free-carrot-date-muffins/

Guest Post: Mom’s Famous Cherry Pie

April 22, 2013

What better way to kick off my “Pin It to Win It” Mothers Day Giveaway than with the first guest post by my Momma!

While my Dad does most of the cooking around our house, my Mom is definitely the baker. Everyone loves Moms delicious pies and not only are they scrumptious, they’re also beautiful… just like her 🙂

I asked her to kick off the Mothers Day Giveaway with her famous pie recipe. She was happy to make it… and my Dad and their neighbors were happy to eat it 🙂

Ingredients

Crust

3 cups flour
3/4 cup oil
3/8 cup milk
pinch of salt

Filling

3 cans pitted tart red cherries, packed in water
1 cup sugar
1/4 cup cornstarch

My Mom learned how to make the crust from her mother-in-law and my Grandma Meme. The trick is that the dough needs to be moist, so be sure to have enough liquid added to the flour.

Another tip from Mom is to roll out the dough on a floured dough sheet, with waxed paper on top to avoid sticking to the rolling pin.

To prepare the crust sift the flour & add a pinch of salt. Next, mix the oil & milk together. Add the oil & milk to the flour mixture.

Roll out the dough, making enough for the bottom and lattice top.

Place the bottom of the dough into the pie plate.

To prepare the lattice top roll out the dough into a circle then cut the dough into 1/2 inch wide strips.

Set aside and prepare the filling.To make the filling, drain the cherries, but reserve 1 cup of cherry juice.

Combine reserve cherry juice, sugar and cornstarch in a medium pan. Bring to a boil over medium heat, stirring constantly until thick.

Remove from the heat and stir in the cherries then pour into the crust.

Top with the lattice crust by carefully weaving the strips of dough over the filling.

Continue until the entire pie is covered.

Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes, then sprinkle the pie with sugar.

Bake 10 minutes at 450° then reduce heat to 350° and bake 45 minutes or until crust is golden brown.

Voila! A beautiful, homemade cherry pie that looks like it took hours to prepare, but is really quite simple!

Thank you to both my Mom and Dad for the delicious recipe and beautiful pictures! I’m so proud to share our family recipes on the blog!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute Premium Gold Gluten Free Flour for traditional flour to make this recipe gluten-free.

Guest Post: Mom’s Famous Cherry Pie

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 1 pie

Guest Post: Mom’s Famous Cherry Pie

Ingredients

Crust

3 cups flour
3/4 cup oil
3/8 cup milk
pinch of salt

Filling

3 cans pitted tart red cherries, packed in water
1 cup sugar
1/4 cup cornstarch

Instructions

To prepare the crust sift the flour & add a pinch of salt.
Next, mix the oil & milk together.
Add the oil & milk to the flour mixture.
Roll out the dough, making enough for the bottom and lattice top.
Place the bottom of the dough into the pie plate.
To prepare the lattice top roll the dough out into a circle and cut the dough into 1/2 inch wide strips.
Set aside and prepare the filling.
To make the filling, drain the cherries, but reserve 1 cup of cherry juice.
Combine reserve cherry juice, sugar and cornstarch in a medium pan.
Bring to a boil over medium heat, stirring constantly until thick.
Remove from the heat and stir in the cherries then pour into the crust.
Top with the lattice crust by carefully weaving the strips of dough over the filling.
Continue until the entire pie is covered.
Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes and then sprinkle with sugar.
Bake 10 minutes at 450, then reduce heat to 350 and bake 45 minutes or until crust is golden brown.

https://whitneybond.com/guest-post-moms-famous-cherry-pie/

Boston Sausage and Peppers

April 20, 2013

For the final day of “Baseball Week” I wanted to dedicate the recipe to one of my favorite cities, one of the most famous sports venues in the world and one delicious dish!

While the “Fenway Frank” comes to a lot of peoples minds when thinking Fenway Park food, the real action is just outside of the park where street vendors line the sidewalks and are cranking out sausage and peppers like they’re going out of style!

Spicy Italian sausage is grilled up then topped with sauteed bell peppers. Simple, scrumptious.

Ingredients

1 tsp olive oil
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 red onion (sliced)
5 spicy Italian sausages
5 hot dog buns

Begin by heating up the olive oil in a skillet.

I took this opportunity to try my Longaberger Flameware Skillet on the grill. Worked perfectly and I didn’t have to run inside to check on my peppers, then run outside to check on the sausage. I just hung outside and enjoyed the beautiful weather we’ve been having in San Diego!

So back to the recipe, once the oil has heated up, add the peppers and onions to the skillet.

Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.

Cook for 10 minutes, flipping the sausages half way through cooking.

Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.

Simple as that you have a scrumptious, authentic Fenway Park Sausage and Peppers without actually traveling to Boston. Although, I do highly recommend both traveling to Boston and checking out Fenway Park! It was on my bucket list this summer and it was an awesome experience!

♣ Vegetarian Option: Substitute Italian Style Vegetarian Sausage from Smart Sausages or Tofurky.

♦ Gluten Free Option: Use gluten-free buns or simply ditch the buns to make this recipe gluten-free.

Boston Sausage and Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 5 sausages

Boston Sausage and Peppers

Ingredients

1 tsp Enzo Garlic Olive Oil
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 red onion (sliced)
5 spicy Italian sausages
5 hot dog buns

Instructions

Begin by heating the olive oil in a skillet.
Once the oil has heated up, add the peppers and onions to the skillet.
Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.
Cook for 10 minutes, flipping the sausages half way through cooking.
Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.

https://whitneybond.com/boston-sausage-and-peppers/

Philly Crab Fries

April 18, 2013

While perusing around the world wide web for baseball stadium recipe inspiration, I came across “Crab Fries”.

If you’re not a seafood fan, don’t worry, there’s no actual crab in this recipe. Crab Fries were created by Chickie’s and Pete’s in Philadelphia when crab was not in season, as another way to use their Crab Seasoning.

For Day 4 of “Baseball Week” I’m sharing my version of the Philadelphia Phillies stadium staple!

Ingredients

2 lbs russet potatoes
1/2 cup olive oil
2 tbsp old bay seasoning

Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.

Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.

Toss well to coat.

Place the potatoes on a baking sheet in a single layer.

Bake at 375° for 30-40 minutes.

Traditional Crab Fries in Philly are served with a cheese sauce. I served mine with the Cilantro Lime Dip I made for the Bratwurst Stuffed Jalapeños.

I really liked the slightly spicy crispy fries with the creamy fresh cilantro dip!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Philly Crab Fries

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: app 4 dozen crab fries

Philly Crab Fries

Ingredients

2 lbs russet potatoes
1/2 cup Enzo Garlic Olive Oil
2 tbsp old bay seasoning

Instructions

Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.
Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.
Toss well to coat.
Place the potatoes on a baking sheet in a single layer.
Bake at 375° for 30-40 minutes.

https://whitneybond.com/philly-crab-fries/

Bite Sized Chicago Dogs

April 17, 2013

Before I began “Baseball Week” on the blog, I had one little boy, very special to my heart, in mind.

My friend Leanne has two of the most adorable and sweetest kids I know and they LOVE baseball!

I mean, hello cuteness! And look at this little man all geared up for baseball season!

Seriously? I could just scroll through her Facebook page all day looking at pics of these kids. They are so cute and just as sweet as they can be! I am so excited for them to visit San Diego this summer and get to hang on the beach with them!

I wanted to include a recipe dedicated to the Haynes kids because in addition to their love for baseball, unfortunately little Ryder was born with several food allergies including eggs, dairy and peanuts.

So many delicious stadium favorites include cheese or peanuts, so I set out on a mission to make something that would be fun for the kids to eat with no allergies to worry about!

Enter the “Bite Sized Chicago Dogs”! While the kids may be Texas… or San Diego fans, the verdict is still out on that one 😉 Everyone is a fan of the delicious “Chicago Style Dog”! Piled high with pickles, tomatoes, cucumbers and more, the Chicago Dog is an American classic!

My thought, why not combine all of the ingredients and place them in little bite sized dairy-free fillo baskets that are perfect for parties or just a fun bite-sized lunch!

Ingredients

1 tbsp white vinegar
1 tbsp whole grain mustard
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 tsp celery salt
1/4 cup sweet onion (chopped)
1/4 cup sliced peperoncinis
1/4 cup sweet pickle relish
2 small tomatoes (chopped)
1/4 cup cucumber (chopped)
2 grilled hot dogs (diced)
15 fillo factory fillo baskets
1/4 cup sliced pickles

Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.

Next, add the onions, peperoncinis and relish.

Finally add in the tomatoes, cucumbers and grilled hot dogs.

Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!

Such a fun and yummy treat during baseball season or any time of the year!

And a great dairy-free, peanut-free baseball stadium alternative!

♣ Vegetarian Option: Substitute veggie hot dogs to make this recipe vegetarian.

♦ Gluten Free Option: Instead of fillo baskets, use Tostitos Scoops which are gluten-free.

Bite Sized Chicago Dogs

Prep Time: 15 minutes

Yield: 15 Bite Sized Chicago Dogs

Ingredients

1 tbsp white vinegar
1 tbsp whole grain mustard
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 tsp celery salt
1/4 cup sweet onion (chopped)
1/4 cup sliced pepperoncinis
1/4 cup sweet pickle relish
2 small tomatoes (chopped)
1/4 cup cucumber (chopped)
2 grilled hot dogs (diced)
15 fillo factory fillo baskets
1/4 cup sliced pickles

Instructions

Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.
Next, add the onions, pepperoncinis and relish.
Finally add in the tomatoes, cucumbers and grilled hot dogs.
Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!

https://whitneybond.com/bite-sized-chicago-dogs-recipe/

Cracker Jack Popcorn Chicken

April 16, 2013

In continuation with “Baseball Week: An Ode to Stadium Favorites” I took possibly the most classic baseball stadium snack, the Cracker Jack, and coated it on chicken bites for a sweet, salty and delicious dish!

Everyone loves crispy popcorn chicken, but this chicken is surrounded by crunchy Cracker Jacks giving it an extra burst of flavor!

Ingredients

1 lb chicken breasts
3 eggs
1 cup milk
10 oz cracker jacks (10 small boxes)
3 cups flour

Begin by dicing the chicken breasts into small cubes.

Then whisk the milk and eggs together in a shallow bowl.

Next, add the Cracker Jacks to a food processor.

Blend into a fine crumb texture.

Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.

It’s ok if you make a big mess as I so graciously have shown above 😉

Once the chicken is coated place the pieces on a wire rack on a baking stone, that way the chicken cooks evenly!

Bake at 375° for 30 minutes or until crisp.

Try this totally delicious dinner treat this week!

♣ Vegetarian Option: Substitute tofu for the chicken to make this recipe vegetarian.

♦ Gluten Free Option: Cracker Jacks are gluten-free. Simply substitute traditional flour with a gluten-free flour such as coconut or brown rice to make this recipe gluten-free.

Cracker Jack Popcorn Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen popcorn chicken bites

Cracker Jack Popcorn Chicken

Ingredients

1 lb chicken breasts
3 eggs
1 cup milk
10 oz cracker jacks
3 cups flour

Instructions

Begin by dicing the chicken breasts into small cubes.
Whisk the milk and eggs together in a shallow bowl.
Next, add the Cracker Jacks to a food processor.
Blend into a fine crumb texture.
Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.
Once the chicken is coated place the pieces on a wire rack on a baking stone.
Bake at 375° for 30 minutes or until crisp.

https://whitneybond.com/cracker-jack-popcorn-chicken/

Bratwurst Stuffed Jalapenos

April 15, 2013

For the first day of “Baseball Week: An Ode to Stadium Favorites” I took the baseball classic, beer bratwurst, and turned it into a delicious twist on Jalapeño Poppers!

I mean there’s really nothing better than meat and cheese filled jalapeños, right?

Ingredients

5 pork sausage bratwursts
1/2 cup cheddar cheese
8-10 large jalapeños

Cilantro Lime Dip

16 oz sour cream
3 cloves garlic
2 limes (juiced)
1/4 cup green onions
1/4 cup cilantro

Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.

Next, remove the stems and seeds from inside the jalapeños.

Stuff the bratwurst and cheese mixture inside the peppers.

Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.

In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.

Puree until smooth and creamy, then serve on the side of the bratwurst jalapeño poppers.

This is guaranteed to be a new game day favorite for your friends and family!

♣ Vegetarian Option: Substitute “meatless crumbles” for the bratwurst to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free bratwurst to make this recipe gluten-free.

Bratwurst Stuffed Jalapenos

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8-10 Stuffed Jalapeños

Bratwurst Stuffed Jalapenos

Ingredients

5 pork sausage bratwursts
1/2 cup cheddar cheese
8-10 large jalapeños

Cilantro Lime Dip

16 oz sour cream
3 cloves garlic
2 limes (juiced)
1/4 cup green onions
1/4 cup cilantro

Instructions

Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.
Next, remove the stems and seeds from inside the jalapeños.
Stuff the bratwurst and cheese inside the peppers.
Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.
In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.
Puree until smooth and serve with the stuffed jalapeños.

https://whitneybond.com/bratwurst-stuffed-jalapenos/

Mini Nutella Cinnamon Rolls

April 14, 2013

Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!

Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!

Ingredients

1 can crescent rolls
1 tbsp butter
1/4 cup nutella
2 tbsp cinnamon sugar
1/2 cup powdered sugar
1 tbsp milk

Begin by rolling out the crescent roll dough and pressing the perforations together.

Next, spread the butter over the dough, then the nutella.

Sprinkle the cinnamon sugar over the nutella.

Starting at one end, roll the dough up.

Next, slice the dough into the cinnamon rolls.

Place each roll into a pie plate.

Bake at 350° for 15 minutes.

Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Mini Nutella Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: app 20 mini cinnamon rolls

Mini Nutella Cinnamon Rolls

Ingredients

1 can crescent rolls
1 tbsp butter
1/4 cup nutella
2 tbsp cinnamon sugar
1/2 cup powdered sugar
1 tbsp milk

Instructions

Begin by rolling out the crescent roll dough and pressing the perforations together.
Next, spread the butter over the dough, then the nutella.
Sprinkle the cinnamon sugar over the nutella.
Starting at one end, roll the dough up.
Next, slice the dough into the cinnamon rolls.
Place each roll into a pie plate.
Bake at 350° for 15 minutes.
Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

https://whitneybond.com/mini-nutella-cinnamon-rolls/

Pan Fried Roti Bread

April 13, 2013

My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite appetizer at Rama Thai, Pan Fried Roti Bread with Yellow Curry Sauce.

I re-created this half of their delicious appetizer to dip in my Curry Potato and Mushroom Soup, then used the remaining bread for my Thai Peanut Pulled Pork Roti Bread Pizzas!

The bread is simple to make and so scrumptious!

Ingredients

3 cups flour
1 tsp baking powder
1 tsp kosher salt
2 tbsp olive oil (plus more for cooking)
1 cup water

Begin by combining the flour, baking powder and salt in a large bowl. Next, drizzle in the olive oil.

Add the water until a solid ball forms. If too dry, add more water.

Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.

Roll each ball into a 6-8 inch disk.

Brush olive oil on each side of the dough and in the pan.

Cook until the bread bubbles.

Flip, then cook for 2 minutes on the other side.

Repeat until all of the bread is cooked and serve!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free flour instead of traditional flour to make this recipe gluten free.

Pan Fried Roti Bread

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 8 slices roti bread

Pan Fried Roti Bread

Ingredients

3 cups flour
1 tsp baking powder
1 tsp kosher salt
2 tbsp Enzo Olive Oil (plus more for cooking)
1 cup water

Instructions

Begin by combining the flour, baking powder and salt in a large bowl.
Next, drizzle in the olive oil.
Add the water until a solid ball forms. If too dry, add more water.
Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
Roll each ball into a 6-8 inch disk.
Brush olive oil on each side of the dough and in the pan.
Cook until the bread bubbles.
Flip, then cook for 2 minutes on the other side.
Repeat until all of the bread is cooked and serve!

https://whitneybond.com/pan-fried-roti-bread/

Thai Peanut Pulled Pork Roti Bread Pizzas

April 12, 2013

It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally scrumptious!

After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!

My mind immediately went to pizza because well… I LOVE pizza!

Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza! But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!

I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.

The result was a trip to melt-in-your-mouth delicious town!

Ingredients

Thai Peanut Pulled Pork

3-4 oz pork shoulder
1 1/2 cups coconut milk
1 cup creamy natural peanut butter
1/4 cup Thai red curry paste
2 tbsp apple cider vinegar
2 tbsp soy sauce
1/4 cup brown sugar
1 lime, juiced

Roti Bread Pizza

6 slices roti bread
1/2 cup bean sprouts
1/2 cup carrots (julienned)
2 tbsp fresh cilantro
2 tbsp green onions (chopped)
2 tbsp peanuts (crushed)
1 lime (cut into wedges)

Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender. Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.

Cover and cook for 3-4 hours on high or 6-8 hours on low.

Remove the pork from the crock pot and shred. I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)

Place the shredded pork back into the crock pot with the sauce and mix well.

Now it’s time to prepare the pizzas. Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.

Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.

Serve each pizza with a wedge of lime for juicing on top of the pizza. This adds a nice juicy, flavorful tang!

Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!

♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”. See here for a sample recipe using jackfruit as pulled pork.

♦ Gluten Free Option: Use gluten-free flour in the roti bread recipe and gluten-free soy sauce in the peanut sauce to make this recipe gluten free.

Thai Peanut Pulled Pork Roti Bread Pizzas

Prep Time: 30 minutes

Cook Time: 4 hours

Yield: 6 pizzas

Thai Peanut Pulled Pork Roti Bread Pizzas

Ingredients

Thai Peanut Pulled Pork

3-4 oz pork shoulder
1 1/2 cups coconut milk
1 cup creamy natural peanut butter
1/4 cup Thai red curry paste
2 tbsp apple cider vinegar
2 tbsp soy sauce
1/4 cup brown sugar
1 lime, juiced

Roti Bread Pizza

4 slices roti bread
1/2 cup bean sprouts
1/2 cup carrots (julienned)
2 tbsp fresh cilantro
2 tbsp green onions (chopped)
2 tbsp peanuts (crushed)
1 lime (cut into wedges)

Instructions

Place the pork shoulder in a crock pot.
Combine all of the other ingredients for the pulled pork in a blender.
Blend until smooth and creamy.
Reserve one cup of the sauce then pour the rest over the pork.
Cover and cook for 3-4 hours on low or 6-8 hours on high.
Remove the pork from the crock pot and shred.
Place the shredded pork back into the crock pot with the sauce and mix well.
Prepare the pizzas by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
Serve each pizza with a wedge of lime for juicing on top of the pizza.

https://whitneybond.com/thai-peanut-pulled-pork-roti-bread-pizzas/

Mac and Cheese Stuffed Tomatoes

April 10, 2013

Some nights you just want homemade, savory, comfort food… for me, last night was one of those nights!

I had a serious craving for Mac and Cheese. Nothing fancy, just homemade cheesy goodness like my Mom used to make it!

No, my Mom did not stuff my Mac and Cheese in tomatoes! This recipe came together with the leftover Mac and Cheese I had in my refrigerator today sitting next to a few bright red beautiful tomatoes!

The creamy mac and cheese, with the juicy tomato and crispy parmesan breadcrumb crust was such an amazing combination!

Ingredients

3-4 medium tomatoes
1 cup mac and cheese
2 tbsp Gluten Free Breadcrumbs
2 tbsp grated parmesan cheese

Begin by hulling out the middle of each tomato.

Next, fill each one with the mac and cheese.

Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.

Place the tomatoes in a small oven safe dish.

Bake at 375° for 18-20 minutes.

Two… (or three, 😉 ) of these can be eaten as a meal, or serve them individually as a side dish with dinner!

Either way, they are seriously scrumptious!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free macaroni noodles and gluten-free breadcrumbs as pictured above to make this recipe gluten-free.

Mac and Cheese Stuffed Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 3-4 Stuffed Tomatoes

Mac and Cheese Stuffed Tomatoes

Ingredients

3-4 medium tomatoes
1 cup mac and cheese
2 tbsp Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
2 tbsp grated parmesan cheese

Instructions

Begin by hulling out the middle of each tomato.
Fill each one with the mac and cheese.
Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
Place the tomatoes in a small oven safe dish.
Bake at 375° for 18-20 minutes.

https://whitneybond.com/mac-and-cheese-stuffed-tomatoes/

Note: This page contains affiliate links. I only link to products I use & love!

Queenstown San Diego: At Home Feel with Downright Delicious Food

April 9, 2013

It’s always exciting when a new spot opens in your neighborhood. Then that excitement quadruples when the place has delicious food, awesome ambiance, fantastic service and the best sangria ever!!!

That place for me is Queenstown.

After befriending the genius minds behind the new restaurant, they were kind enough to invite me in last weekend for their “Friends and Family” brunch on Saturday morning.

The brunch menu was filled with classic favorites like the french toast and bacon seen above, as well as the “Queens Street Farmer” with 3 eggs, heirlooms tomatoes, lamb sausage and a sourdough baguette.

Then they brought it big with some totally unique and awesome items, like my favorite, the “Oink”!

Scrumptious homemade jalapeno cornbread is topped with mouth watering houison pulled pork, a poached egg and garlic kale.

I would eat that cornbread and pulled pork all day long and not be upset about it at all!

My next favorite dish was the Mac & Salmon.

Who doesn’t love mac and cheese? Then make it the best mac and cheese ever AND add salmon and prosciutto, I’m so in!

They also threw in some southern favorites like Chicken and Waffles….

… and shrimp and grits.

Both excellent options as well!

There was actually not one thing on the brunch menu that I would not order again or recommend to a friend. Everything was delicious, it’s really more about what you’re in the mood for.

Sweet and Classic: go for the french toast!

New and Amazing: go for the Oink!

Sweet, Salty and Southern: go for the Chicken and Waffles!

Rich and Creamy: go for the Mac & Salmon!

Whatever you decide on, be sure you order it with a pitcher of Mint Prosecco Sangria!

Seriously, best. sangria. ever….

… and I’m a sangria snob!

You also can’t go wrong with a Blood Orange Mimosa… ever!

I took the steps leading into the restaurant seriously…

… and hung out for about 6 hours on Saturday!

It really feels like you’re at a friends house when you’re there, just relaxing, warm and cozy!

From the bright colored patio, to the sleek bar, the details in Queenstown are amazing!

After snapping pictures all over the place, the fun and stylish table next to me asked what the pictures were for. After talking Little Leopard Book for a few minutes, I found out the girls work for San Diego fashion week!

Already pulling in an awesome crowd and they’re not even open yet!

Pull up a seat by the fire pit, or out on the front lawn, grab a pitcher of sangria and relax!

When you’re at Queenstown, you’re at home!

Queenstown opens its doors to the public tomorrow, April 10th at 11 AM! Come in for lunch or dinner any day of the week and be sure not to miss brunch on Saturday and Sunday!

Queenstown is located at 1557 Columbia Street, San Diego, CA 92101.

Curry Potato and Mushroom Soup

April 8, 2013

Meatless Monday brings another delicious vegetarian recipe to the blog!

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Ingredients

2 tbsp olive oil (divided)
1/2 red onion (chopped)
1/2 red bell pepper (chopped)
5 cloves garlic (minced)
1 lb red potatoes (cubed)
8 oz baby bella mushrooms (sliced)
¼ cup curry powder
1 tsp coriander
1 tsp cumin
1 tsp sweet paprika
½ tsp chili powder
1 tomato (pureed)
1 cup coconut milk
1/4 cup green onions (diced – garnish)

Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Then add the mushrooms.

Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Next, puree the soup with an immersion blender.

Top with diced green onions and serve with roti bread for dipping.

This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!

In addition to being vegetarian, this soup is also gluten free!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Curry Potato and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

Curry Potato and Mushroom Soup

Ingredients

2 tbsp Enzo Olive Oil (divided)
1/2 red onion (chopped)
1/2 red bell pepper (chopped)
5 cloves garlic (minced)
1 lb red potatoes (cubed)
8 oz baby bella mushrooms (sliced)
¼ cup curry powder
1 tsp coriander
1 tsp cumin
1 tsp sweet paprika
½ tsp chili powder
1 tomato (pureed)
1 cup coconut milk
1/4 cup green onions (diced – garnish)

Instructions

Heat 1 tablespoon of olive oil in a large pot, then add the bell pepper and onion.
Cook for 4-5 minutes, then add the garlic.
Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
Then add the mushrooms.
Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
Next, puree the soup with an immersion blender.
Top with diced green onions and serve with roti bread for dipping.

https://whitneybond.com/curry-potato-and-mushroom-soup/

AIJÓ Miami: How Miami Does Surf and Turf

April 7, 2013

While in Miami last week I had the pleasure of dining at AIJÓ Restaurant in the Brickell neighborhood.

My good friend Ben that I was visiting recommended that we go to AIJÓ for dinner on my first night there. The food, service and drinks were so amazing that I knew I had to come back and write a new LLB “Restaurant Rave” all about the Miami hot spot! AIJÓ’s director René Buroz set everything up for a fabulous dinner the next night!

Ben and I dined in their VIP private dining room, sipped some wine and had a great time!

We started off with a couple of their signature appetizers including the Gyoza Pork Dumplings…

And the Oishi O Niku…

Oishi-O-what? The dish consists of beef tataki, oranges, shiso leaves and fresh shaved black truffle. Yum!

We then sampled some of their Signature sushi rolls.

I’m not going to lie, I’ve had a lot of good sushi in my day and this was some of the best I’ve ever had!

We also tried the Tempura Rock Shrimp…

… and the slow cooked pork belly with sweet and sour sauce.

It’s under there… I promise 🙂 And it’s scrumptious!

For the main course… yes there was still a main course after all of the above!

Oh and a main course it was!

A 24 oz prime rib eye aged 21 days, marinated in a garlic, ginger, cilantro soy and served with a side of buttery truffle ponzu explosion sauce.

Explosion sauce? More like explosion-of-flavor sauce!

The sauce was amazing, but the steak alone was so tender and flavorful, it didn’t even need sauce.

This dish is perfect to share with a few friends… even though Ben and I managed to eat it all on our own 😉

…and still somehow ate this trio of desserts as well!

See those little pastries in the middle, they’re called Nutella Arruchadito and they’re crispy phyllo dough baskets filled with nutella, and they’re amazing… but to be honest, I do have a slight Nutella addiction!

After dinner, I was honored to sign their “Wall of Fame”!

If you’re looking for a fun night out in Miami with great service and amazing food, check out AIJÓ… and get the ribeye… trust me on that one! You will not be disappointed!

Tell Antulio that Little Leopard Book sent you, he’s the manager there and will take great care of you! If you sit at the bar be sure to ask for Nara, his signature drinks are delicious and he’s a really fun guy! If you’ll be eating in the dining room be sure to request Karen, she was our fantastic server both evenings and she’s super sweet!

AIJÓ is located at 1331 Brickell Bay Dr. Miami, FL. 33131, for reservations call: (786) 452-1637 or visit their website at www.aijorestaurant.com.

Blueberry Pastry Delights

April 3, 2013

No berry makes my heart pitter-patter quite like the blueberry! Little bites of happiness, I pop these blue treats like they’re M&M’s!

I first had the illustrious “Blueberry Delights” at Shade Hotel in Manhattan Beach. My friend Christian managed the hotel and my friend Greg was the chef. I loved frequenting their brunch when I lived in LA… mainly for these little treats!

They may just be “Blueberry Pastries” to others, but to me they will always be “Blueberry Delights”!

Ingredients

1/2 cup cream cheese
2 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon
1 can crescent rolls
1 cup blueberries

Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.

Next, roll the crescent roll dough out and press the perforations together, then slice the dough into 8 equal squares.

Top each square with a spoonful of the cream cheese mixture.

Then pile the blueberries on top.

Next, fold the corners into the middle and place each pastry on a baking stone.

Place in the oven at 375° for 12-14 minutes or until golden brown.

Make these on Monday and eat them for breakfast throughout the week, or treat the family to a little Saturday morning brunch delight!

Or, do like me and eat them for breakfast, brunch… lunch… dinner… dessert, um yeah, that might have happened yesterday 😉

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Blueberry Pastry Delights

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 8 pastries

Blueberry Pastry Delights

Ingredients

1/2 cup cream cheese
2 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon
1 can crescent rolls
1 cup blueberries

Instructions

Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
Roll the crescent roll dough out and press the perforations together.
Slice the dough into 8 equal squares.
Top each square with a spoonful of the cream cheese mixture.
Pile the blueberries on top of the cream cheese.
Fold the corners of the dough into the middle and place each pastry on a baking stone.
Place in the oven at 375° for 12-14 minutes or until golden brown.

https://whitneybond.com/blueberry-pastry-delights/

Quinoa Caprese Salad

April 2, 2013

On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!

I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!

This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!

Ingredients

1 cup quinoa
½ cup + 2 tbsp olive oil (divided)
½ cup red onion (fine dice)
½ cup red bell pepper (fine dice)
3 cloves garlic (minced)
2 tbsp fresh basil (chopped)
2 tbsp fresh Italian parsley (chopped)
¼ cup balsamic vinegar
1 tsp lemon juice
½ tsp salt
½ tsp black pepper
1 pint cherry tomatoes (halved)
1 cup fresh mozzarella (cubes)

Begin by bringing the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.

In the mean time, heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute. Remove from the heat and set aside.

In a medium mixing bowl, combine the remaining ½ cup olive oil, basil, parsley, balsamic vinegar, lemon juice, salt and pepper.

Whisk well, then add the sautéd onion, bell pepper and garlic.

Add the tomatoes to the dressing.

Place the tomatoes in the refrigerator to marinate for 5-10 minutes.

Add the cooked quinoa and mozzarella the tomatoes.

Toss well and serve!

I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!

Quinoa Caprese Salad

Prep Time: 20 minutes

Serving Size: 2-4

Quinoa Caprese Salad

Ingredients

1 cup quinoa
½ cup + 2 tbsp olive oil
¼ red onion (minced)
¼ red bell pepper (minced)
3 cloves garlic (minced)
2 tbsp fresh basil (chopped)
2 tbsp fresh Italian parsley (chopped)
¼ cup balsamic vinegar
1 tsp lemon juice
½ tsp black pepper
½ tsp salt
1 pint grape tomatoes (halved)
1 cup fresh mozzarella (cubes)

Instructions

Bring the quinoa to a boil with 2 cups of water.
Reduce heat, cover and simmer for 15 minutes.
Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
Remove from the heat and set aside.
Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Add the cooked quinoa and mozzarella to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad.
Toss well and serve.

https://whitneybond.com/quinoa-caprese-salad/

How to Make Your Own Mimosa Bar

April 1, 2013

Mimosa bars are a super fun addition to holiday brunches, wedding showers and summer parties!

I created one for brunch last Sunday and it was a huge hit, so I wanted to share exactly what you need to make your own at home!

Supplies Needed

colorful tablecloth
chalkboard
champagne flutes
4 glass bottles with stoppers
tags for each bottle
ribbon for tags
serving tray for fruit
assorted fruits
assorted juices
champagne

Begin by placing the tablecloth to your table, next place the “Mimosa Bar” chalkboard sign on the tablecloth.

I picked up this fun chevron green tablecloth and adorable owl chalkboard sign at Hobby Lobby!

Next, add the champagne flutes to the table.

I purchased fresh fruit from Polito Farms at the Little Italy Mercato and juiced them myself (with the help of my Dad!) using my Healthy Juicer!

Remember to click on the right banner of the page where it says “Win a Free Healthy Juicer” to sign up to win your own!

Next, pour the juices into the bottles, then add tags to the bottles with ribbon for each juice flavor!

Finally, add the fruit to a serving tray. I used my Longaberger 3-bowl serving tray with spoons that worked perfectly!

Place a bottle of champagne on the table and await your guests arrival!

I can’t wait for my next party, just so I can make another mimosa bar!

WhitneyBond.com – Easy and flavorful recipes made in 29 minutes or less, in one pot, or in a crock pot!

Easy and flavorful recipes made in 29 minutes or less, in one pot, or in a crock pot!

Monthly Archives: April 2013

Nutella Chocolate Gluten Free Skillet Brownies

Buffalo Chicken Tacos

Tomato Basil Bruschetta Baskets

Caribbean Mango Avocado Ahi Lettuce Wraps

Strawberry Ricotta Salad

Gluten Free Carrot Date Muffins

Guest Post: Mom’s Famous Cherry Pie

Boston Sausage and Peppers

Philly Crab Fries

Bite Sized Chicago Dogs

Cracker Jack Popcorn Chicken

Bratwurst Stuffed Jalapenos

Mini Nutella Cinnamon Rolls

Pan Fried Roti Bread

Thai Peanut Pulled Pork Roti Bread Pizzas

Mac and Cheese Stuffed Tomatoes

Queenstown San Diego: At Home Feel with Downright Delicious Food

Curry Potato and Mushroom Soup

AIJÓ Miami: How Miami Does Surf and Turf

Blueberry Pastry Delights

Quinoa Caprese Salad

How to Make Your Own Mimosa Bar