Monthly Archives: April 2013

Nutella Chocolate Gluten Free Skillet Brownies

April 30, 2013

Nutella Chocolate Gluten Free Skillet Brownies are a rich, decadent, delicious dessert, easy enough for a weeknight treat, but also perfect for parties!

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.

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!

Nutella Chocolate Gluten Free Skillet Brownie 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

Nutella Chocolate Gluten Free Skillet Brownie Instructions

Cream 1/2 cup butter and 1 cup sugar together 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.

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°F 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!

5 from 1 vote

Nutella Chocolate Gluten Free Skillet Brownies

Nutella Chocolate Gluten Free Skillet Brownies are a rich, decadent, delicious dessert, easy enough for a weeknight treat, but also perfect for parties!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 people

Calories 595 kcal

Author Whitney Bond

Ingredients

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

Instructions

Preheat oven to 325°F.
Cream 1/2 cup butter and 1 cup sugar together in a large bowl.
Add the vanilla and eggs.
Mix together then add the cocoa, flour, baking powder and salt.
Hand mix in 1/2 cup chocolate chips.
Spray a large skillet with cooking spray.
Pour the batter into the skillet.
Add 2 tbsp of Nutella to the brownie batter.
Use a knife to swirl the Nutella.
Place in the oven and bake 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.

Buffalo Chicken Tacos

April 28, 2013

Buffalo Chicken Tacos are topped with cilantro lime sauce, pepper jack cheese, fresh cilantro and lime for a simple, gluten free, delicious taco recipe!

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 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!

Buffalo Chicken Tacos 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)

Buffalo Chicken Tacos 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 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!

5 from 1 vote

Buffalo Chicken Tacos

Buffalo Chicken Tacos are topped with cilantro lime sauce, pepper jack cheese, fresh cilantro and lime for a simple, gluten free, delicious taco recipe!

Course Main Course

Cuisine Mexican

Prep Time 29 minutes

Total Time 29 minutes

Servings 8 tacos

Calories 241 kcal

Author Whitney Bond

Ingredients

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

Instructions

Pressure cook or boil the 2 chicken breasts.
Once cooked through, shred the chicken with two forks.
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.
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.

Tomato Basil Bruschetta Baskets

April 25, 2013

These Tomato Basil Bruschetta Baskets are low sodium, dairy free and vegan. The recipe is made in 10 minutes with only 8 ingredients!

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!

Low Sodium Bruschetta Baskets 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

Low Sodium Bruschetta Baskets Instructions

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!

5 from 2 votes

Tomato Basil Bruschetta Baskets

These Tomato Basil Bruschetta Baskets are low sodium, dairy free and vegan. The recipe is made in 10 minutes with only 8 ingredients!

Course Appetizer, Snack

Cuisine Italian

Prep Time 10 minutes

Total Time 10 minutes

Servings 15 baskets

Calories 35 kcal

Author Whitney Bond

Ingredients

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

Instructions

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

Caribbean Mango Avocado Ahi Lettuce Wraps

April 24, 2013

Caribbean Mango Avocado Ahi Lettuce Wraps are fresh, healthy, low sodium, gluten free, dairy free & paleo! This recipe is also made in just 10 minutes!

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning!

Check out the other recipes in the series including this scrumptious Strawberry Ricotta Salad & these easy Tomato Basil Bruschetta Baskets!

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.

Lettuce contains virtually no sodium, making it a great alternative to bread or tortillas!

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!

Mango Avocado Ahi Lettuce Wraps Ingredients

1 mango (diced)
1 avocado (diced)
1/2 cup 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

Mango Avocado Ahi Lettuce Wraps Instructions

Combine the mango, avocado, red onion and ahi in a small bowl. 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.

5 from 1 vote

Caribbean Mango Avocado Ahi Lettuce Wraps

Caribbean Mango Avocado Ahi Lettuce Wraps are fresh, healthy, low sodium, gluten free, dairy free & paleo! This recipe is also made in just 10 minutes!

Course Appetizer, Main Course

Cuisine Caribbean

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 lettuce wraps

Calories 118 kcal

Author Whitney Bond

Ingredients

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

Instructions

Combine the mango, avocado, red onion and ahi in a small bowl.
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.

Strawberry Ricotta Salad

This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!

This salad is the first of 3 new low-sodium recipes I’ll be adding to the blog 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 segment on San Diego 6 News tomorrow morning!

This will be my first live cooking segment 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 my 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!

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 Ingredients

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

Whisk the balsamic vinegar, lemon juice, zest, and black pepper together. 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. 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!

5 from 1 vote

Strawberry Ricotta Salad

This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!

Course Main Course, Salad

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 salad

Calories 1447 kcal

Author Whitney Bond

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

Instructions

Whisk the balsamic vinegar, lemon juice, zest, and black pepper together.
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.

Gluten Free Carrot Date Muffins

April 23, 2013

Gluten Free Carrot Date Muffins are dairy free & sugar free. They use honey, dates & olive oil instead of butter or sugar for a healthy, delicious muffin recipe!

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 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 Twitte: @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 olive oil
1/4 cup honey
2 eggs
1 1/2 cups Premium Gold Gluten Free Flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Combine the carrots and dates in a small bowl. Add the olive oil and honey.

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°F for 15-20 minutes.

They’re like little bursts of sunshine deliciousness!

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

4.67 from 3 votes

Gluten Free Carrot Date Muffins

Gluten Free Carrot Date Muffins are dairy free & sugar free. They use honey, dates & olive oil instead of butter or sugar for a healthy, delicious muffin recipe!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 muffins

Calories 216 kcal

Author Whitney Bond

Ingredients

1 cup carrots shredded or carrot pulp left after juicing
1 cup dates pitted and chopped
1/4 cup olive oil
1/4 cup honey
2 eggs
1 1/2 cups Premium Gold Gluten Free Flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Instructions

Preheat oven to 375°F.
Combine the carrots and dates in a small bowl.
Add the olive oil and honey.
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.
Place in the oven and bake for 15-20 minutes.

Guest Post: Mom’s Famous Cherry Pie

April 22, 2013

Moms Famous Cherry Pie with Lattice Top begins with the perfect crust & warm cherry filling, topped with a simple, yet stunning lattice crust on top!

While my Dad does most of the cooking around our house, my Mom is definitely the baker!

Everyone loves my Moms delicious pies and not only are they scrumptious, they’re also beautiful, just like her! 🙂

I asked her to share her famous cherry pie recipe on the blog. She was happy to make it… and my Dad and their neighbors were happy to eat it! 🙂

Pie Crust Ingredients

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

Cherry Pie Filling Ingredients

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. 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 the reserved 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°F then reduce heat to 350° and bake 45 minutes or until the 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!

5 from 1 vote

Guest Post: Mom’s Famous Cherry Pie

Moms Famous Cherry Pie with Lattice Top begins with the perfect crust & warm cherry filling, topped with a simple, yet stunning lattice crust on top!

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 8 slices

Calories 594 kcal

Author Whitney Bond

Ingredients

Pie Crust

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

Filling

45 oz pitted tart red cherries packed in water - 3 (15 oz) cans
1 cup sugar
1/4 cup cornstarch

Instructions

To prepare the crust sift the flour & add a pinch of salt.
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 the reserved 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°F, then reduce heat to 350°F and bake 45 minutes or until the crust is golden brown.

Boston Sausage and Peppers

April 20, 2013

This recipe is a re-creation of the famous Boston Sausage & Peppers at Fenway Park with grilled Italian sausage, topped with sauteed peppers & onions!

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.

Boston Sausage and Peppers 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

Boston Sausage and Peppers Instructions

Begin by heating up the olive oil in a skillet.

I took this opportunity to try my new grill-safe skillet. It 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!

5 from 1 vote

Boston Sausage and Peppers

This recipe is a re-creation of the famous Boston Sausage & Peppers at Fenway Park with grilled Italian sausage, topped with sauteed peppers & onions!

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5 sausages

Calories 534 kcal

Author Whitney Bond

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

Instructions

Heat the olive oil in a large 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 the sausages for 10 minutes, flipping half way through cooking.
Place the buns on the grill for 1-2 minutes, remove everything from the grill, place the sausages in the buns and top with the peppers and onions.

Philly Crab Fries

April 18, 2013

Philly Crab Fries are a Phillies baseball stadium favorite, this version of the dish is tossed with olive oil, old bay seasoning & baked in the oven.

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!

Philly Crab Fries Ingredients

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

Philly Crab Fries Instructions

Slice the potatoes into wedges, then place in a large bowl and drizzle 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°F 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 these Bratwurst Stuffed Jalapeños.

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

5 from 1 vote

Philly Crab Fries

Philly Crab Fries are a Phillies baseball stadium favorite, this version of the dish is tossed with olive oil, old bay seasoning & baked in the oven.

Course Side Dish, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 424 kcal

Author Whitney Bond

Ingredients

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

Instructions

Preheat oven to 375°F.
Slice the potatoes into wedges, then place them in a large bowl and drizzle 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.
Place in the oven and bake for 30-40 minutes.

Bite Sized Chicago Dogs

April 17, 2013

This Bite Sized Chicago Dogs recipe combines all of the favorite toppings in a Chicago Dog & places them in fillo baskets for a bite sized baseball treat!

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!

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 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

Bite Sized Chicago Dogs Instructions

Whisk together the vinegar, mustard, pepper, salt and celery salt.

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!

5 from 2 votes

Bite Sized Chicago Dogs

This Bite Sized Chicago Dogs recipe combines all of the favorite toppings in a Chicago Dog & places them in fillo baskets for a bite sized baseball treat!

Course Snack

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 15 Bite Sized Chicago Dogs

Calories 38 kcal

Author Whitney Bond

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 pepperoncinis sliced
1/4 cup sweet pickle relish
2 small tomatoes chopped
1/4 cup cucumber chopped
2 grilled hot dogs diced
15 fillo basket shells
1/4 cup pickles sliced

Instructions

Whisk the vinegar, mustard, pepper, salt and celery salt together in a medium mixing bowl.
Add the onions, pepperoncinis and relish.
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.

Cracker Jack Popcorn Chicken

April 16, 2013

In this Cracker Jack Popcorn Chicken Recipe diced chicken breasts are breaded in flour, egg, milk & cracker jack crumbs then baked to a crisp golden brown!

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!

Cracker Jack Popcorn Chicken Ingredients

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

Cracker Jack Popcorn Chicken Instructions

Dice the chicken breasts into small cubes.

Whisk the milk and eggs together in a shallow bowl.

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 an oiled wire rack on a baking sheet, that way the chicken cooks evenly.

Bake at 375°F for 30 minutes or until crisp.

Try this totally delicious dinner treat this week!

5 from 2 votes

Cracker Jack Popcorn Chicken

In this Cracker Jack Popcorn Chicken Recipe diced chicken breasts are breaded in flour, egg, milk & cracker jack crumbs then baked to a crisp golden brown!

Course Main Course, Snack

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 24 popcorn chicken bites

Calories 143 kcal

Author Whitney Bond

Ingredients

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

Instructions

Preheat the oven to 375°F.
Dice the chicken breasts into small cubes.
Whisk the milk and eggs together in a shallow bowl.
Add the Cracker Jacks to a food processor.
Blend into a fine crumb texture, then place in a shallow bowl.
Add the flour to a separate shallow bowl.
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 an oiled wire rack on a baking sheet.
Place in the oven and bake for 30 minutes or until crisp.

Bratwurst Stuffed Jalapenos

April 15, 2013

In this recipe for Bratwurst Stuffed Jalapenos, beer bratwurst & cheddar cheese are stuffed in jalapeños, grilled, then served with cilantro lime dip.

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?

Bratwurst Stuffed Jalapenos Ingredients

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

Cilantro Lime Dip Ingredients

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.

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!

5 from 1 vote

Bratwurst Stuffed Jalapenos

In this recipe for Bratwurst Stuffed Jalapenos, beer bratwurst & cheddar cheese are stuffed in jalapeños, grilled, then served with cilantro lime dip.

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 10 Stuffed Jalapeños

Calories 230 kcal

Author Whitney Bond

Ingredients

Bratwurst Stuffed Jalapeno

5 pork sausage bratwursts
1/2 cup cheddar cheese shredded
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.
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.

Mini Nutella Cinnamon Rolls

April 14, 2013

These mini Nutella cinnamon rolls are made with 6 simple ingredients in less than 30 minutes for an easy, sweet breakfast treat!

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!

Mini Nutella Cinnamon Rolls Ingredients

1 can (8 count) crescent rolls
1 tbsp butter
1/4 cup nutella
2 tbsp cinnamon sugar
1/2 cup powdered sugar
1 tbsp milk

Mini Nutella Cinnamon Rolls Instructions

Roll out the crescent roll dough and press the perforations together.

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°F for 15 minutes.

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

5 from 1 vote

Mini Nutella Cinnamon Rolls

These mini nutella cinnamon rolls are made with 6 simple ingredients in less than 30 minutes for an easy, sweet breakfast treat!

Course Breakfast, Brunch

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 20 mini cinnamon rolls

Calories 81 kcal

Author Whitney Bond

Ingredients

8 oz crescent roll dough
1 tbsp butter
1/4 cup nutella
2 tbsp cinnamon sugar
1/2 cup powdered sugar
1 tbsp milk

Instructions

Roll out the crescent roll dough and press the perforations together.
Spread the butter over the dough, then the nutella.
Sprinkle the cinnamon sugar over the nutella.
Starting at one end, roll the dough up.
Slice the dough into 20 mini cinnamon rolls.
Place all of the rolls in an 8" pie plate.
Bake at 350°F for 15 minutes.
Whisk the powdered sugar and milk together, then drizzle the icing over the baked cinnamon rolls.

Pan Fried Roti Bread

April 13, 2013

Thai Pan Fried Roti bread is an unleavened bread popular in South Asia that is simple to make and typically served with curry dishes.

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

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

The bread is simple to make and so scrumptious!

Pan Fried Roti Bread Ingredients

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

Pan Fried Roti Bread Instructions

Combine the flour, baking powder and salt in a large bowl. 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!

5 from 2 votes

Pan Fried Roti Bread

Thai Pan Fried Roti bread is an unleavened bread popular in South Asia that is simple to make and typically served with curry dishes.

Course Appetizer, Side Dish, Snack

Cuisine Thai

Prep Time 15 minutes

Resting Time 30 minutes

Total Time 45 minutes

Servings 8 slices roti bread

Calories 202 kcal

Author Whitney Bond

Ingredients

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

Instructions

Combine the flour, baking powder and salt in a large bowl.
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.
Coat the bottom of a cast iron skillet with olive oil. Place the skillet on the stove over medium high heat.
Add the bread and cook until the bread bubbles.
Flip, then cook for 2 minutes on the other side.
Repeat until all of the bread is cooked.

Thai Peanut Pulled Pork Roti Bread Pizzas

April 12, 2013

Roti Bread is covered in slow cooked Thai Peanut Pulled Pork, then grilled & topped with bean sprouts, carrots & cilantro in this unique Thai Pizza recipe!

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 own 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!

Thai Peanut Pulled Pork Ingredients

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 Ingredients

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)

Thai Peanut Pulled Pork 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 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 two forks works just as well!

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

Roti Bread Pizza Instructions

Evenly spread the reserved cup of peanut sauce on each slice of roti bread, then top each pizza with the pulled pork.

Place on a grill over medium heat for 4-5 minutes. Remove from the grill and 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 crock pot in the morning, then easily toss these pizzas together for dinner that evening!

5 from 1 vote

Thai Peanut Pulled Pork Roti Bread Pizzas

Roti Bread is covered in slow cooked Thai Peanut Pulled Pork, then grilled & topped with bean sprouts, carrots & cilantro in this unique Thai Pizza recipe!

Course Main Course

Cuisine Thai

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 6 pizzas

Calories 595 kcal

Author Whitney Bond

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.

Mac and Cheese Stuffed Tomatoes

April 10, 2013

This recipe for Mac and Cheese Stuffed Tomatoes is the perfect way to use up leftover mac & cheese! Simply add it to a juicy tomato & top it with a parmesan crust!