Thursday, April 24, 2014

Avocado Citrus Dressing


Well hello, and welcome to the new and improved HDFB site (part 2). An amazing friend of mine, and fellow blogger, helped me re-vamp the site, since we all know by now that it is a miracle that I even know how to use a computer, let alone run a blog. I think it is so much cleaner, easier to navigate, and did you see my picture on the side? It's probably not that exciting to you, but it is to me, so I am forcing you all to celebrate with me! I've now got an About Me section, an advertising space, Take-Out, and Tuesday Tips! And to go along with this fresh new set up I got, my boyfriend (and amazing sous chef) suggested that I throw in some fun hot dog facts to add a little something extra. My first little known fact? Did you know that the first words that Mickey Mouse ever uttered in a cartoon was "hot dogs"? All cartoons were silent up until 1929, when he finally spoke in "The Karnival Kid". Thanks for the fun fact Google! 

Also, to go with my new site, I am posting a 2-part recipe. Today I will teach you how to make a creamy and fresh-tasting avocado salad dressing, and tomorrow I will teach you how to make the spring chicken salad that I served it with!


Avocado Citrus Dressing

Ingredients:
  • 1 avocado
  • 1/2 lemon, juiced
  • 1 lime, juiced
  • 1 garlic clove, smashed
  • 1 tbsp. honey
  • 1/4 cup olive oil
  • salt and pepper to taste

Add all of your ingredients into a blender or food processor. Puree until smooth and creamy. Keep cold in the fridge until ready to use. Can be stored in an airtight container for up to one week.


Wednesday, April 23, 2014

Lightened Up General Tso's Chicken


Apparently this week is DIY Take-Out week so far on HDFB. Yesterday was pizza, now today is a healthy take on a classic Chinese dinner, General Tso's Chicken. It's no secret that I love to indulge on food, but sometimes I need to remember that I don't have the metabolism of a 3rd grader who runs around for hours a day and burns more calories that I take in. No, those days are over, and now I sit at a desk for 8 hours, my workout throughout the day is getting up to go to the restroom because I drink about 150 oz. of water, and then try to muster up the energy to go to the gym and make dinner every night. But hey! I love it and wouldn't do it any other way. Like I said, I like to indulge on my favorites, and this was I can enjoy some comforting Chinese take out without having to leave my house, or risk being seen in my sweatpants and wet hair at the pick-up counter!

Lightened Up General Tso's Chicken

Ingredients:

Marinade & Sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 tbsp. tamari (gluten-free soy sauce)
  • 3 tbsp. brown sugar
  • 2 tbsp. corn starch
  • 1 1/2 cups low-sodium chicken broth
Chicken
  • 1 1/2 lbs. chicken breast, diced into 1-inch pieces
  • 2 eggs whites
  • 3 tbsp. corn starch
  • 1 1/2 tbsp. coconut oil
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, minced
  • 1 cup white rice, cooked according to package directions
In a medium bowl whisk together all of the marinade ingredients. Set aside.

In a large zip lock bag, add in the chopped chicken and 1/2 cup of the marinade/sauce. Seal tight and place into the fridge to marinate for 30 minutes.

Meanwhile, whisk the egg whites in a medium bowl until light and fluffy, then add corn starch. Remove chicken from the fridge and drain the excess marinade. Add the chicken to the egg white/starch mixture and toss well to coat.

Heat 1 tbsp. coconut oil over medium-high heat in large skillet. Cook the chicken for about 8 minutes, stirring occasionally, until completely cooked through.

 Remove chicken and set aside. In the same skillet, heat up the remaining coconut oil over medium heat and add in the green onion, garlic, and ginger. Cook for about 2 minutes, then add in the rest of the sauce mixture from earlier. Cook and stir constantly until thickened.

Tuesday, April 22, 2014

Classic Pepperoni Pizza


Recently, a group of us decided to hit up the Scottsdale Culinary Festival. This year's event celebrated 36 years of food, booze, and live music, which we happily binged on for the day. Many local restaurants and breweries serve up mini versions of their favorite dishes and top-selling or newly tapped brews. It's always a great time had by all, especially the people watching. You can imagine how silly things can get after a few hours of $1 beers. Pretty damn silly. Not to mention the dance moves that can be seen in front of the live band stages. Like I said, a great time had by all. While we there we struck up the great pizza debate; where is our favorite pizza place in AZ? We talked about our favorite dine-in versus take-out versus homemade, and this is definitely a contender for my favorite homemade pizza. Simple, classic, and delicious.

Classic Pepperoni Pizza

Ingredients:
  • 1 pizza dough ball (store-bought or homemade)
  • flour for work space
  • 1 cup tomato sauce (make your own at home or use your favorite jarred)
  • 1 cup freshly shredded mozzarella cheese
  • 2 tbsp. freshly grated parmesan cheese
  • 1/2 cup sliced pepperoni
  • 2 tbsp. corn meal
Preheat oven to 400 degrees F.

Make sure that your counter/work space is well covered in flour. Also, make sure your dough ball is at room temperature and begin to stretch it with your hands or use a rolling pin to create a 12-14 inch round. 

Sprinkle the corn meal onto a non-stick baking sheet or pizza round and place the dough onto the prepared sheet. 

Spread the marinara sauce all over the dough, leaving a 1-inch border around the pizza. Top with the mozzarella, parmesan, and pepperoni.

Bake in the oven for 12-14 minutes, until the crust is golden brown, and the cheese is bubbly. Let rest for a few minutes before slicing into and eating. Unless you enjoy burning the roof of your mouth and not being able to taste for 4 days. Been there. Done that.

Monday, April 21, 2014

Weekend Recap: 31 Hours in Vegas

This weekend I flew out to Sin City for 31 hours of fun in the sun, champagne toasts, and celebrating the bride to be, my former roommate and a guest on this blog more than a few times, Kris! We made sure to really cram a lot in in such a short time, since I flew in first thing Saturday morning and out again Sunday evening (a little thing called "work" kept me from joining in on the fun Thursday and Friday). If you follow me on instagram, then you already know that we devoured some pretty incredible meals!

I'v decided that it would be pretty amazing to make a Vegas bucket list of restaurants to try before I die. But since Vegas always has something new and exciting popping up, it will most likely be a never ending list! In case you missed my influx of photos online, here are some more peaks into my weekend! Commence over share of photos....NOW!


The best $42 buffet you will ever eat at.

Starbucks' attempt at spelling my name. Close enough.


I mean, how cute? I die. 

Our view from the pool at The Cosmopolitan. Not mad. 

Well hello beautiful dessert ensemble!

Squid ink noodles with red chilis for breakfast. Check. 

And one for the bride! Cheers!

Friday, April 18, 2014

Teriyaki Ginger Salmon


This week has been and is going to be full of social activities for me. I had the major pleasure of catching Lana Del Rey in concert and my mind was officially blown. She was absolutely flawless in my mind, and put on a great show (though I wished that it had been more than an hour). If you ever have the chance to check out a one of a kind artist like her, you won't regret it. Then I attended the Bloguettes Launch Party with some other fellow bloggers (and childhood friends!), which was a blast. You can check out their blogs here and here. And finally, this weekend I am heading to Las Vegas for a bachelorette party. It seems I may have successfully crammed 3 different social groups into one week, and I am loving it!

This is my final recipe to my Easter line-up this week. I know a lot of people have their traditions, and some of those include serving fish. I didn't forget about you guys! This dish has an amazing balance between simple and clean, but also a great depth of flavor and just the right kick of ginger. I know this is going to be on regular rotation in my house this summer. 

Teriyaki Ginger Salmon

Ingredients:
  • 1 lb. salmon, with skin on
  • 1 cup teriyaki sauce
  • 1 tsp. freshly minced ginger
  • 2 garlic cloves, minced
  • 3 tbsp. dark brown sugar
  • 2 tbsp. honey
  • 1/4 cup olive oil
Stir Fry
  • 1 cup quinoa, rinsed and drained
  • 1/2 tsp. garlic salt
  • 2 cups water
  • 1 tbsp. olive oil
  • 2 bell peppers, color of your choice, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp. freshly minced ginger
  • 1 cup snow peas
  • salt and pepper to taste
  • pinch of red pepper flakes
In a large zip lock bag, add the teriyaki sauce, ginger, garlic, brown sugar, honey, and olive oil. Mix together and then add the salmon into the bag. Release as much air as you can and seal the bag. Allow the salmon to marinate for 1 hour in the fridge.

Preheat the oven to 400 degrees F. Add some tinfoil to a baking sheet and place the salmon skin side down on the foil. Bake for 18 minutes until the salmon flakes easily with a fork.

Meanwhile, add the quinoa, garlic salt, and water to a medium pot. Cover and bring to a boil. Lower heat to simmer and cook for about 15 minutes, until the liquid has been absorbed and the quinoa is fluffy like rice. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Now add the sliced bell peppers, cooking for another 2 minutes. Lastly, add the snap peas and allow them to warm slightly. Toss the vegetables, salt, pepper, and red pepper flakes into the cooked quinoa and stir to mix.

Split the quinoa between 4 different plates and top with the cooked salmon. Serve hot.

Thursday, April 17, 2014

Everything Hummus


Before we get to the food I need to give you a quick weekend recap (on Thursday, I know, I'm running a little behind). So somehow I talked my boyfriend into oil pulling. As in swishing coconut oil around in your mouth for 20 minutes first thing in the morning. Before water. Before coffee. Before breakfast. Before brushing your teeth. We turned on an episode of Breaking Bad and tried not to gag. But after a night of indulging on beers and margaritas, I figured this was the perfect time to test out if this oil pulling had any effect on hangovers. After spitting out a milky-oily substance, I felt no different. Other than the feeling that I just swished slime around in my mouth and my cheeks were tired from their "workout". This may be something you have to do over and over again to see any kind of results, but if you know me at all, patience is not a virtue of mine. Over it. 

Anyways, I have been sharing Easter recipes all week like this, this, and this. And today I wanted to bring you an appetizer idea. Something different than the traditional deviled egg or vegetable quiche. Though hummus can be a simple dish to serve, it can also get dressed up to the nines for you. Take this "everything" version of the classic. It's basically like an everything bagel, but hummus. How can you resist?

Everything Hummus

Ingredients:
  • 1/4 cup tahini
  • 1 14.5-oz. can garbanzo beans, drain and reserve the liquid from the can
  • 2 garlic cloves
  • 1 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
Everything "Spice"
  • 1 tbsp. dried minced onion
  • 1 tbsp. toasted sesame seeds
  • 1/2 tbsp. poppy seeds
  • 1/2 tsp. flaky sea salt
  • 1/4 tsp. black pepper

Add the tahini in a food processor and whip until smooth and creamy. Then add the garlic, salt, cumin, cayenne, lemon juice, and olive oil. Blend until combined.

Now add the garbanzo beans 1/3 cup at a time, blending in between each addition. Repeat until all beans have been added. Pour reserved garbanzo bean liquid as the food processor is going to get your desired consistency.

To make the Everything Spice mixture, mix all ingredients together in a small bowl. Pour hummus into a serving bowl and top with the spice mixture. Reserve in the refrigerator for up to one week. Serve cold with your favorite crackers, chips, or veggies.

Wednesday, April 16, 2014

Copycat Reese's Peanut Butter Eggs


Remember when I told you that my boyfriend keeps Reese's peanut butter cups in our fridge where the sticks of actual butter are supposed to go? Well this is an homage to my main squeeze and his love for anything and everything chocolate and peanut butter. I even gave him the option to go the healthy route or the unhealthy route when making these (i.e. butter, powdered sugar, and heavy cream) and you know what? He chose the healthy version. Which I was happy for the obvious reasons, but also because there were less ingredients for me to gather (i.e. I didn't have to go to the store). So I proudly present to you, chocolate covered peanut butter eggs. A delectable and healthy Easter treat!


Copycat Reese's Peanut Butter Eggs

Ingredients:
  • 1 cup nut butter (I used my homemade peanut butter)
  • 1/4 cup oat flour
  • 3 tbsp. pure maple syrup
  • 1/2 cup chocolate chips
  • 2 tbsp. almond milk

In a food processor blend the nut butter, flour, and maple syrup together until a "dough ball" forms.


Then form the "dough" into 1-inch eggs shapes and place them on a cookie sheet covered in wax paper. Once all eggs have been formed place the sheet into the freezer.


Meanwhile, melt the chocolate and milk over medium low heat until the chocolate melts and become smooth and creamy. Remove "eggs" from freezer and using two forks roll them in the melted chocolate. Place back onto the cookie sheet and back into the freezer to harden.

 

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