pretzel_dogs pigs_in_a_Blanket hot_Dogs pretzel_dogs_recipe pretzel_dogs_cheese_sauce Today we have a recipe I am so excited about. Another one for game day, or just any day. Pretzel dogs. WITH, WITH! A mustard-cheese dipping sauce. Oh yea! The king of all hot dog situations. YES. This is a favorite for sure. The mustard cheese dipping sauce is perfection, and the pretzel dough is also just perfect, not too dense, with a nice crust. Yum. This is such a more fun / prettier / yummier take on traditional grilled or whatever hot dogs for game day. The pretzel portion of the recipe is actually from our new book The Perfect Egg. Eggs may not generally find their way into pretzels, but we added one into our recipe because we love how it lightens the overall texture. If you have yet to pre order, please do! We worked so dang hard on this book and we are so in love with it.

Pretzel Dogs with a Whole Grain Mustard Cheese Sauce
Makes 10

1 cup lukewarm water (110˚F)
1 tablespoon superfine sugar
1 tablespoon active dry yeast
1 egg
1 teaspoon salt
41/4 to 4 1/2 cups bread flour
6 cups water
51/2 tablespoons baking soda

1 egg, lightly beaten with 11/2 tablespoons water, for egg wash
1/4 cup black sesame seeds
1/4 cup sunflower seeds
3 tablespoons coarse sea salt

Mustard-Cheese Sauce:
2 tablespoon unsalted butter
2 tablespoon all purpose flour
2 tablespoon whole milk
1 1/2 tablespoons whole grain mustard
8 ounces shredded cheddar cheese
salt and pepper to taste

1. Stir together the water and sugar in a large bowl. Sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy
2. Stir the egg and salt into the proofed yeast. Then stir in the 41/4 cups of the 1 cup at a time, continuing to stir until the dough comes together in a rough mass.
3. Lightly flour a work surface and turn the dough out onto it. Knead the dough, adding more flour as needed to prevent dough from sticking to the surface, for 8 to 10 minutes, until the dough is smooth, soft, and elastic. Shape the dough into a ball.
4. Preheat oven to 400˚F.
5. Line 2 baking sheets with parchment paper. Cut the dough into 10 equal pieces. Working with 1 piece at a time, roll the dough into a rope 12-16 inches long, then wrap the rope around a hot dog, leaving a 1/2 inch on each end exposed, and pinch the dough on each end to seal.
6. Combine the water and baking soda in a deep stockpot and bring to a boil over high heat. One at a time, dip the pretzel-dogs into the boiling water for about 30 seconds, then carefully return them to the baking sheets.
7. Generously brush the pretzels with the egg wash and sprinkle with the black sesame seeds, sunflower seeds and sea salt. Bake the pretzel-dogs for 16 to 18 minutes, until they are golden brown. Transfer the pretzels to a wire rack and let cool for at least 10 minutes before serving.
8. Cheese sauce: Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue to whisk for 2 to 3 minutes or until mixture is smooth. Add mustard and cheese and whisk together until smooth. Season with salt and pepper and serve immediately with pretzel dogs.


Pretzel Dogs with a Cheese Sauce

January 23, 2015  /   /   //  7 Comments

Baby Bloomin' Onions Baby Bloomin' Onions appetizer Baby Bloomin' Onions recipe Bloomin Onions appetizer recipe Bloomin Onions recipe Blooming Onions recipe

I’m going to try and keep this short and sweet today, because I feel like this recipe really speaks for itself. I mean, who has never had or at least never heard of the Bloomin’ Onion? No one, right?! They’re such intense, gigantic, funny things but I would totally be lying if I said I wasn’t a sucker for one. I actually haven’t had a bloomin’ onion in years, but this recipe seems appropriate with the upcoming food holiday, the super bowl, coming up….and because I tend to be obsessed with tiny foods, I was pretty set on figuring out a way to “minify” them.

First I tried using pearl onions, but they don’t have enough layers to really give that “bloomin’” effect. Next, I tried cippollini onions and they work perfectly! If you have a hard time removing the skins you can try soaking them in warm water, which usually helps to loosen them up. This recipe is slightly labor intensive, but I think it’s totally worth it and perfect for fun get-togethers. You can also save on time, by peeling and slicing up the onions ahead of time, so all you’re left with is dredging and frying.

These little guys fry up so well, with a light a crispy shell that crunches into a soft and slightly caramelized center. So good! I recommend serving these up with a simple buttermilk ranch dipping sauce, but ranch and fried things really go hand-in-hand. If you’re still on the hunt for the perfect super bowl appetizer to serve up, you should make these little guys. We’re sure they’ll be the hit of any party. Enjoy! xx, Jenny

Baby Bloomin’ Onions
Makes 16

16 cippollini onions
1 cup buttermilk
1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

peanut or vegetable oil for frying

1. Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
2. Cut off 1/8 inch from the pointed stem end of each onion, then peel carefully, ensuring not to peel through an actual onion layer.
3. Place the onion, cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cross-cutting through the onion until you have 12 evenly spaced cuts through each onion.
4. Turn the onions over and use your fingers to gently separate the outer layers.
5. Pour buttermilk into a small bowl. Set aside.
6. Place remaining ingredients into another mixing bowl and toss together until well combined.
7. Dip each onion into the buttermilk, shaking to remove any excess liquid. Quickly dredge each onion in the flour mixture, shaking off any excess. Repeat until each onion is double coated.
8. Carefully drop a couple onions at a time into the hot oil, cut-side down, for 3 to 4 minutes. Flip and fry for an additional 2 minutes or until each onion is crisp and golden brown.
9. Transfer onions onto paper towels and season with salt and pepper. Quickly transfer to a cooling rack or serving plate and serve with buttermilk ranch dipping sauce.


Baby Bloomin’ Onions

January 21, 2015  /   /   //  17 Comments

Carne Asada Nachos Carne Asada Nachos recipe Carne Asada recipe Carne Asada Nachos party recipe Nachos appetizer recipe Since college, I’ve taken my nachos very seriously. During college, I lived in the town (Isla Vista…within Santa Barbara) with the original Freebirds Burritos, before it turned into a chain and became horrible. Freebirds is probably where my nacho obsession began, as it was my go-to drunk food and it was glorious. I remember nights of climbing into bed with a giant trough of nachos on my lap, chowing down, while watching an episode or two of LOST before passing out in a drunken, nacho coma.

But enough about the good ‘ole days (ha!)…and back to a little nacho talk that’ll probably make me sound bat-shit crazy…but please bear with me! It’s not even about having a certain recipe for the “perfect nachos”, since nacho toppings are such a personal thing. What it’s really about it how you build the foundation of your nachos. Nothing bums me out more than nachos that were poorly built so that you have an over saturation of toppings on the first top layer of tortilla chips, with the remaining tortilla chips underneath being completely naked and dry.

So my thing is this: make nachos on a large surface, such as a baking sheet and spread the tortilla chips out to form a single layer. Then generously top with cheese and place into the oven into the cheese JUST MELTS. This is also important….stand by your oven and just wait for the cheese to melt. It’ll only take a few minutes and you really want the cheese to have a great consistency…fully melted, but not melted to the point that it begins to bubble. You want the cheese to stretch into long strings as you pull it. If you allow the cheese to get so hot it bubbles, your cheese will turn rock hard the second it comes out of the oven. boo. no good. At this point you can start going crazy over your toppings, adding pretty much whatever you want, comfortably knowing that when you go in to pick up a chip, it’ll always be covered in glorious “nacho stuff” and you will rarely, if ever, have to worry about a dry chip again! (and the crazy nacho talk continues)

The real recipe portion is from the carne asada we used to top our nachos. I’m picky about my carne asada and am constantly on the lookout for the perfect recipe. I don’t know if I necessarily nailed it, but think this version is pretty darn good. So if you’re looking for a quick and easy super bowl dish that’ll definitely feed a crowd, these loaded carne asada nachos are probably calling your name! Enjoy! xx, Jenny

Carne Asada (into) Nachos
Serves 6 to 8

1 1/2 lbs. flank steak
carne asada marinade:
3 tablespoons white vinegar
1/4 cup light soy sauce
2 garlic cloves, minced
1 1/2 limes, juiced (OR 1 Mexican orange, juiced)
1/4 cup extra virgin olive oil
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
fresh tortilla chips
shredded oaxaca
Mexican rice
sliced jalapenos
fresh corn kernels
thinly sliced radishes
chopped onions
cilantro leaves
crumbled queso fresco

1. Lightly season flank steak with salt and pepper and place in a large re-sealable bag.
2. Place all marinade ingredients into a large bowl and whisk together.
3. Pour marinade over flank steak and seal bag. Shake up the mixture so the steak is well coated. Place the steak on a plate, in the refrigerator. Allow steak to marinate for 8 to 10 hours and up to 24 hours.
4. Once marinated, remove steak from bag and pat dry on both sides.
5. Preheat a grill or grill pan over medium-high heat.
6. Lightly oil the surface and sear steak on each side for 3 to 4 minutes. Cover and reduce heat to medium. Cook steak for an additional 3 to 4 minutes for medium-rare (add an additional 2 minutes for medium doneness). Remove steak from heat and onto a cutting board, loosely covered with foil.
7. Allow steak to rest for 8 to 10 minutes before chopping into bite sized pieces. Set aside.
8. For nachos: Preheat oven to 375˚F. Place a heaping pile of tortilla chips onto a baking sheet and spread until you have one even layer. Top nachos with shredded cheese, Mexican rice and jalapenos. Place baking sheet into the oven and bake for 4 to 6 minutes or until cheese has melted, but hasn’t begun to bubble. Remove from oven and top evenly with remaining ingredients. Serve.


Carne Asada Nachos

January 19, 2015  /   /   //  9 Comments

BBQ Pulled Pork Pop Tarts BBQ Pulled Pork hand Pies BBQ Pulled Pork Pop Tarts pre bake BBQ Pulled Pork Pop Tarts recipe BBQ Pulled Pork hand pies recipe Savory Pop Tarts Around Super Bowl is the season I think Jenny I look forward to most. We don’t even watch football, I’m not even sure the last time I watched the super bowl. Maybe 10 years ago? I don’t know. The thing that gets us super excited is knowing that we can come up with crazy delicious, terrible for you, easy to eat, appetizer-y food for you all (as evidence here). Every year it seems like we extend our super bowl posts by double because have to many ideas we want to make and share. This one I am most excited about, our BBQ Pulled Pork Pop Tarts. Yea. Pop Tarts. Ok, maybe these are more like meat filled hand pies, but come on. Pop tarts > hand pies. Duh. Ok. You can also “pop” them into your mouth and eat them. “Pop them into your toaster oven to re heat,” whatever, you get it. Anyway, these are awesome. I literally ate the entire plate pictured above for dinner two nights in a row, it was amazing. I know this will be a crowd pleaser, so probably double the recipe. ☺
♥ Teri

BBQ Pulled Pork Pop Tarts
Makes 6

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
1/2 teaspoon light brown sugar
2 cups, tightly packed pulled pork
1 1/3 cup barbecue sauce
2/3 cup shredded asiago cheese
1/2 teaspoon cracked black pepper

1/2 recipe cream cheese crust (disc chilled + divided into two)
1 egg, beaten

1. Preheat oven to 425˚F
2. Melt butter in a medium skillet over medium heat.
3. Add onions and sugar and stir together. Cook mixture until onions are lightly caramelized, but still have body to them, 8 to 10 minutes. Season with salt and pepper. Remove from heat and allow onions to cool, about 15 minutes.
4. Combine pulled pork, barbecue sauce, shredded cheese, onions, and pepper into a large mixing bowl and completely mix together. Set aside.
5. To assemble: Roll chilled dough out onto a lightly floured surface into a 18” x 27” rectangle.
6. Cut out 3, 6”x 9” rectangles and brush the surface of each with the beaten egg. place 1/3 cup of the filling mixture into the bottom half of each rectangle (leaving a 1/4 inch border).
7. Fold the top half of the rectangle-cut dough over the filling and gently press around the edges, getting rid of any air pockets. Using the back of a fork, seal the open edges. Gently score the top of each pop tart and brush with egg wash. Place them onto a parchment lined baking sheet, 1 inch apart and place in the freezer.
8. Repeat steps 5-7 with the remaining dough and filling.
9. Allow pop tarts to freeze for about 15-20 minutes, before baking in the oven for 20 to 25 minutes or until the pop tarts are golden brown.
10. Allow pop tarts to cool, about 10 minutes, before serving.


BBQ Pulled Pork Pop Tarts

January 16, 2015  /   /   //  10 Comments