Haute Dogs

Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine. Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond. Just in time for summer, this indispensable guide will make your grilling extraordinary. (Note: the “Kid Dog” is not in cookbook, just what my kids created.)3HauteDogs I first “met” Russell Van Kraayenburg via Twitter on Monday Nights during #FoodieChats a couple of years ago. We had similar tastes in food. I started following him on Instagram and his blog newsletter. He has wowed me with his kitchen tips and his fun videos that I was sooo excited to see what his first cookbook would be. He does not disappoint. The pictures make your stomach growl, and the knowledge of the hot dog is amazing. This cookbook is also one of my kids favorite to read – yes, read! Here is the recipe of their favorite dog, Fenway Franks-and-Beans Dog.
FenwayFrankandBeansDog Ingredients
Classic bun
Extra-long all-beef hot dog
Yellow mustard
Ketchup
Baked Beans

Get out a classic bun. Simmer an extra-long all-beef hot dog. Place the dog in the bun. Top with a long line of yellow mustard and ketchup. Add a heaping pile of warm baked beans to the finished dog.

Jon Bonnell’s Waters: Fine Coastal Cuisine

Jon_Bonnell_Waters-BookTexas Chef Jon Bonnell has both a passion for sport fishing and maintaining a market for sustainable wild seafood that is evident in both his aptly named restaurant, Waters – Bonnell’s Coastal Cuisine, in Fort Worth and in his forthcoming cookbook.

Jon Bonnell’s Waters: Fine Coastal Cuisine is an impressive cookbook filled with gorgeous photography and more than 100 recipes that showcase the ocean’s bounty. Chef Bonnell shows his mastery of the art of cooking seafood. Throughout the book, he skillfully educates you on a variety of seafood preparations which can be daunting or intimidating. Chef Bonnell shares his vast knowledge and experience preparing seafood, demystifying it in a way that makes it just as approachable as buying a cut of meat and cooking it at home.

Jon Bonnell’s Waters: Fine Coastal Cuisine pays homage to “what’s fresh” and starts off with a tasty selection of Chilled and Raw recipes such as Ceviche of Grilled Striped Bass and Oysters on the Half Shell with Southwestern Serrano Sauce. Bonnell teaches how to home cure smoked salmon and smoke a trout. From the visually appealing Seared Tilefish with Tarragon Cream Sauce to comfort food favorites like Crawpuppies or Lobster Mac and Cheese, each recipe provides something for the novice to the ambitious cook.

Check out this New Orleans-style Barbecued Shrimp, which is as much about the sauce as it is the shrimp. Plenty of bread is a must, as the dark, peppery butter sauce is likely to be the most memorable part of the dish.
NewOrleansBBQ Shrimp Ingredients
8 jumbo wild Gulf shrimp, 10–15 count
12 tablespoons (1 1/2 sticks) butter
1 tsp chopped garlic
4 Tbsp Worcestershire sauce
3 Tbsp water
1 tsp freshly ground black pepper
1 tsp cracked black pepper
1 tsp Texas Red Dirt Rub, Creole Blend (available at waterstexas.com)
1 lemon

Remove shells from shrimp, then rinse and devein, leaving only the tail portion (optional). Cut the butter into 6–8 cubes. In a large nonstick pan, heat the chopped garlic with 1 of the butter cubes just until it begins to bubble, then add all liquids and seasonings.

Once the pan comes to a simmer, add the shrimp. Cut the lemon in half and squeeze the juice into the pan, then add in the lemon halves as well. Simmer on medium heat until the shrimp are cooked, roughly 2–3 minutes, turning once. Swirl the pan while adding in the remaining butter and continue swirling until the butter has been emulsified into the sauce; then remove the lemon halves and discard.

Transfer the shrimp to a large bowl and pour the sauce over the top. Serve with plenty of bread for sopping.

You can purchase Jon Bonnell’s Waters: Fine Coastal Cuisine at Central Market or online. Also, if you are in Fort Worth, make sure to visit Waters – Bonnell’s Coastal Cuisine! You can experience first-hand how sustainable fish dish should taste. 🙂

31 Days of Dark Chocolate Dreams

The only thing sadder than a day without chocolate is a day without peanut butter! I am so happy to announce that Peanut Butter & Co. has asked me to join The Yum Squad food blogger club PLUS Peanut Butter & Co. just released their cookbook called 31 Days of Dark Chocolate Dreams, which  features a month’s worth of decadent recipes using Dark Chocolate Dreams, the company’s all natural peanut butter blended with rich dark chocolate. I got an advanced copy of the cookbook along with some Dark Chocolate Dreams to start adding YUM in my kitchen. 🙂

Conceived and written by Lee Zalben, aka The Peanut Butter Guy and Founder & President of Peanut Butter & Co., 31 Days of Dark Chocolate Dreams includes a treasure trove of chocolate and peanut buttery treats: blondies, icebox pie, popcorn balls, smoothies, hot chocolate, old fashioned fudge and more – because everything tastes better with peanut butter and chocolate!

Did you know that Dark Chocolate Dreams is Peanut Butter & Co.’s #1 selling product and the #1 selling all natural chocolate nut spread in the country?! Here’s my kids favorite recipe from the cookbook.

Dark Chocolate Dreams Truffles
These truffles are wonderful to wrap up in a fancy box and give as a gift this Valentine’s Day or on any day. 😉
DarkChocolateDreamsTruffles Ingredients
1 1/2 cups Dark Chocolate Dreams peanut butter
1 1/2 cups confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup nonfat powered milk
1/2 tsp vanilla extract
1/4 tsp salt
Semisweet chocolate, for coating
Vanilla icing, for decorating
Heart sprinkles, for decorating

Line a sheet pan with parchment paper.

In a large mixing bowl, combine Dark Chocolate Dreams peanut butter , confectioners’ sugar, butter, powered milk, vanilla extract and salt and knead into a dough-like consistency.

Roll the truffle mixture between the palms of your hands to form balls about the size of a quarter or silver dollar. 😉 Continue forming the truffles until the mixture is used up, transferring finished ones to the prepared sheet pan as you go. Refrigerate for 1 hour to firm up.

Make a double boiler by filling a medium-sized saucepan halfway with water and placing a large glass bowl over the top of the pan. Bring the water to a boil and then reduce heat to low. Add the chocolate chips and stir until completely melted.

Skewer each chilled truffle with a toothpick and roll in the melted chocolate. Return to parchment and remove the toothpick before cooling. Add an additional decoration, such as drizzling vanilla icing on truffles or adding heart sprinkle on top. Store in an airtight container for up to 1 week.

Tillamook Cheese Launches Burger #Recipepalooza Digital Cookbook

Burger Recipepalooza LogoI am so excited to share the compilation of hard work and delicious burger recipes for you to enjoy in Tillamook’s Burger Recipepalooza Digital Cookbook launched today. This cookbook includes recipes from fellow Texas bloggers as well as Tillamook Kitchen Chefs and popular local burger hot spots, like one of my favorites Hopdoddy Burger Bar.

It is no secret that my family LOVES Tillamook Cheese! Along with this digital cookbook, Tillamook has included a $1 off Cheese Slices Coupon, so you too can enjoy it while trying one of the recipes or for an upcoming Labor Day Weekend Grill Out. I highly suggest the Chipotle Cheddar Burger *wink, wink* or the Bacon Cheddar Burger, as I love pretzel buns.

Modern Hospitality

I love to cook, and I’m always in search for a good cookbook to try new recipes. I was fortunate to have the chance to talk with MasterChef: Season 1 winner and author of Modern Hospitality cookbook, Whitney Miller. Inspired by her great grandmother, Whitney loved that food spoke to people. Her great grandmother would open her house and welcome others in and enjoy a southern dish. Unfortunately, Southern dishes have a bad reputation for being heavy in fat and unhealthy. Whitney has changes this perception and loves to use an abundance amount of vegetables. Her philosophy for vegetables and children is “Don’t try to hide them.” You just need to use creativity in incorporating them into your meal plan. I have included the Turnip Green Pesto below because my kids couldn’t eat enough of this “super green” vegetable.

Modern Hospitality has a lovely feminine, vintage feel and lots of beautiful photos. The recipes are Southern and, for the most part, simple. 
All of the recipes are true to Southern ingredients and flavor profiles but making them slightly healthier and more modern. She also takes some non-Southern dishes and uses ingredients indigenous to this region of the country to put her own spin on them such as Turnip Green Pesto.

Turnip Green Pesto

Ingredients

  • 11 turnip greens, ribs removed
  • 2 1/2 cup tablespoons walnuts, chopped
  • 1 garlic clove, peeled 
  • salt and ground black pepper 
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese

Fill a large pot halfway with water and bring to a boil over high heat. Place the turnip greens two at a time in he boiling water for 30 seconds. Remove the leaves and drain on the paper town and pat dry. Stack the leaves on top of one another. Roll into a cigar and cut crosswise into 1-inch-wide strips


Preheat the oven to 350-degrees. Place walnuts on a baking sheet and bake until lightly toasted, about 5 minutes.

Place the turnip green strips in a food processor. Add the toasted walnuts, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Process until it begins to form a paste, about 2 minutes. With the processor running, drizzle oil and butter. Add the Parmesan and pulse 2 or 3 times. Season to taste with more salt and pepper. Transfer the pesto to a small bowl.

NOTE: Whitney Miller will be at Neiman Marcus Willow Bend in Plano tonight, September 8, for their Fashion Night Event starting at 6 p.m. – 9 p.m. to sign her cookbook and to answer any of your questions.  If you cannot make it tonight, she will be at Barnes & Noble at Preston & Royal in Dallas tomorrow, September 9, from 3 p.m. – 6 p.m. 

Simple Food For Busy Families


It’s nice to start traditions and making a meal for Mom on Mother’s Day can be a lot of fun for the whole family! It can also help children begin to try new foods because helping with the food preparation usually peaks their interest to try what they have prepared.

Simple Food for Busy Families: The Whole Life Nutrition Approach
provides busy families with practical information, strategies and healthy recipes for feeding nutritious, tasty meals and snacks quickly and easily every day.

 
Strawberry-Peach Smoothie
Ingredients
1 cup Peaches, Frozen sliced unsweetened
1 cup, unthawed Strawberries, frozen, unsweetened
1/2 cup 8 oz Greek Yogurt
1 1/2 cup Almond Milk Original
2 Tbsp ground Flax Seeds (sprouted)
2 tsp Honey
Cinnamon sprinkle (Optional)
1-2 Tbsp Whey Protein 1-2 tbsp (Optional) for Brain power and curbs appetite

Place all ingredients in blender. Mix for 1-2 minutes, or desired consistency. Divide in three 8 ounce cups. Drink and enjoy!

Veggie-Cheddar Naked Quiche
Since the kids will be involved in the preparing of the naked quiche, the likelihood of them experimenting with trying new vegetables is great. The veggies look so vibrant in the quiche. You can also simply make one with onions and cheese and have them add one of their favorite veggies.
recipe_veggiequiche Ingredients
1/2 cup, chopped Onions
1 1/2 cup Cauliflower, asparagus, spinach, tomatoes, broccoli or a combo chopped
1/2 cup shredded cheddar cheese
5 large Eggs
1/2 cup 2% Milk
1 tsp Paprika
¼ tsp pepper to taste

Preheat oven to 375 degrees. Lightly butter an 8 x 8 casserole dish or 8-9 inch pie pan. Spread onions evenly throughout casserole dish and put it in the oven while you are preparing the other ingredients.

In a small bowl, beat eggs and milk with a whisk. Take the dish out of the oven using oven mitts. Spread cauliflower and cheese evenly throughout casserole dish. Pour mixture over cauliflower, onions and cheese. Sprinkle with paprika.

Bake for 25-30 minutes, until vegetables are cooked and casserole is golden brown. Refrigerate in a sealed container for 2-3 days.

Flank Steak with Mango Salsa with Vegetable Kabobs
Meat and fruit is a refreshing combination; the sweetness of the fruit complements the tender succulent meat. If possible it’s to your health’s benefit to buy organic grass fed beef. Grass fed beef’s fatty acid composition is lower in overall fat and in saturated fat, providing more omega-3 fatty acids. Meat from animals that graze on grass is high in omega-3 fatty acids and conjugated linoleic acid (CLA) which is associated with a decreased cancer risk. Grass-fed animals raised on pastures not confined to feedlots have more positive life force energy which then in turn effects your body. Veggie Kabobs are fun for kids to put together and will help them explore tasting new vegetables.

Ingredients
1.5 lbs Flank Steak, (Grass-fed pasture raised preferably)
Marinade:
1/3 cup beef broth
2 Tbsp Tamari (wheat free soy sauce)
1 clove Garlic, minced
1 Tbsp Ginger Root, minced or cut in slices
2 Tbsp Honey
Mango Salsa:
2 Mangos, peeled and diced
1 Roma Tomato, diced
1 Tbsp lime juice
2 tsp cilantro, chopped (optional)

Combine all ingredients together and mix gently. Adjust ingredients to your taste. Store covered in fridge until ready to use. Keeps in refrigerator about 3-4 days.

Pierce steak with a fork. Place steak in a glass dish with marinade. Cover and marinade for best results at least 2 hours to overnight.

Prepare and preheat grill. Remove steak from marinade; discard marinade. Grill for 5–7 minutes on each side, turning once, until the steak reaches desired doneness.

Let steak stand, covered with foil, for 10 minutes, then slice very thinly across the grain. Serve with Mango Salsa.

Vegetable Kebobs
1 large Red peppers, cut in 1-inch chunks
1 large Zucchini
1 cup Baby portabella mushrooms, cut a small portion of the
1 medium Vidalia onions cut into small pieces
6 Kabobs (if using wooden kabobs soak them in water so they don’t burn.
Marinade:
¼ cup vegetable broth
¼ cup balsamic vinegar
1 garlic clove, crushed
¼ teaspoon paprika
Black pepper, to taste

In a large bowl or plastic bag combine the marinade ingredients. Marinate in the refrigerator for 2 to 24 hours.

Preheat the grill on medium-hot. Thread the vegetables and continue to make a pattern on the skewers. Grill for 4-6 minutes, turning the skewers occasionally until soft and light brown. Serve hot with a whole grain such as brown rice, couscous, quinoa or millet.