Buffalo Chicken Pizza

ONE WEEK! ONE WEEK! 

One week until my Hawks play in the SUPER BOWL! Here in Seattle, we're in full-on BEAST MODE. 

I'll be watching the big game at the bar where I watched our last two winning games, in our lucky booth. It's only weird if it doesn't work, right? So I'm getting my football food on leading up to the game. I have a few Super Bowl recipes for you this week, because as you know, one of the best things about football is the food! 

The first recipe I have for you is one of my favorite things ever: buffalo. chicken. pizza. 

You can't have a football game without saucy, spicy chicken wings, right? Well, this pizza has all the gooey, spicy, sweet, chickeny goodness of wings, but without the pesky bones� and with a whole lot of cheese! I like to keep it simple: dough, saucy chicken, cheese. Bake it until bubbly, then drizzle on blue cheese dressing and celery leaves. Get it in your mouth. 

Beast Mode Seahawk-Wing Pizza (AKA: Buffalo Chicken Pizza)

Makes two 12-inch thin crust pizzas

Shredded Buffalo Chicken

3 lbs chicken breasts (about 4 breasts), diced large

2 teaspoons cayenne 

salt & pepper

11 tablespoons butter

1 cup Franks Red Hot sauce

1/4 cup brown sugar

Preheat oven to 425 degrees. Place chicken in a large baking dish (i.e.: 13x9 pirex), and sprinkle with cayenne, and a large pinch of salt and pepper. Bake for 30 minutes.

While chicken is cooking, melt butter, and whisk together with hot sauce and brown sugar. After chicken has baked for 30 minutes, pull out dish, and pour on sauce. Put back in oven, and bake an additional 15 minutes. Remove and let cool for 10-15 minutes.

To shred, either use two forks, a food processor, or my favorite new trick (from this blog): put chicken and sauce in stand mixer with paddle attachment, and mix on low until chicken is shredded. GENIUS.

Pizzas

1 recipe pizza dough (this is the recipe I use--split the one recipe into two balls/two pizzas)

Cornmeal for pan or peel

1 recipe shredded buffalo chicken, above

3 cups shredded mozzarella cheese

1/2 cup blue cheese dressing

Leaves from 2 bunches of celery, chopped

Preheat oven to 450 degrees. If using pizza stone, preheat in oven.

Turn dough ball (half of recipe) out onto a lightly floured surface and pat or roll into a round the size of your pizza stone or baking sheet (potentially rectangle, if using cookie sheet). Transfer crust to a lightly greased pizza pan or pizza peel (or flexible cutting board, which is what I use) dusted with cornmeal. 

Spread with half of chicken mixture, then top with half of cheese. Bake for 15 to 20 minutes, or until golden brown and crispy around the edges. Cool for 5 minutes, then top with blue cheese dressing (I add to a sandwich bag, and cut the corner so I can drizzle) and celery leaves. 

Repeat with remaining ingredients for second pizza. 

Whole Wheat Hazelnut & Coconut Sticky Buns

Before I tell you about these amazing sticky buns, I have to throw in a quick little celebratory �GO HAWKS!� We�re Super Bowl bound!! So. Pumped.

You know what else I�m pumped about? THESE STICKY BUNS.

When it comes to sweet rolls, I�m a novice. I�ve only made cinnamon rolls once (actually, a friend made them, I helped), and this was my first time with sticky buns. It�s not that I�m afraid of yeast�I make my own pizza dough all the time. But for some reason, I�ve just never cared about cinnamon rolls or sticky buns. As much as I love baked goods, these have never been my go-to.

But that�s all changing now. These whole wheat sticky buns rocked my world. I mean, aside from the fact that they took an entire freaking day to make. How would you ever serve these for breakfast? I started at like 11AM, and between all the mixing, rising, rolling, rising, baking�I finally had hot baked buns at 3:30PM. All day. 

I saw this recipe in the latest Martha, and for some reason, I just had to make them. But, I�m impulsive, and didn�t check my cupboards before getting started. So I made some changes based on what I had on hand, which I think worked out for the better! Seriously: how can coconut and ground hazelnuts EVER be a bad idea?  Also, I added ground flax seeds, which are full of good-for-you Omega 3s� so this is basically health food. You might as well be eating a filet of grilled salmon, ya know? Add that to the nutty earthiness of whole wheat, and buttery, gooey, not-too-sweet filling... these are insane.

So, the next time you have a full day set aside for a baking project, here�s what you�re gonna do. 

1. Whip up the dough, set it aside to rise.
2. Go to the gym, crank up the CCR (oh, am I the only one who works out to Proud Mary?), and get your work-out on.
3. Roll out the dough, spread it with buttery brown sugar goodness, douse it with coconut and ground nuts, roll and slice. Set aside to rise.
4. Take a nice long shower� you even have time to shave your legs. Throw in some laundry, watch an episode of GIRLS. Preheat the oven.
5. Put the buns in the oven (literally, the buns� in the oven). Watch another episode of GIRLS.
6. Remove buns, cool, eat.

See? That was easy!

Whole Wheat Hazelnut & Coconut Sticky Buns

Adapted from Martha Stewart

Plan ahead, these take several hours and two rounds of rising. You can buy pre-ground flax seeds from Bob's Redmill (at most grocery stores), or grind them yourself. Also, I used hazelnuts, but any nut will work!

Dough

Butter for brushing bowl & cake pan
2 tablespoons unsalted butter, melted and cooled
1 1/4 cups whole-wheat flour
3/4 cup all-purpose flour
2 tablespoons ground flax seed
1 1/8 teaspoons active dry yeast
1/2 teaspoon salt
2 tablespoons packed light brown sugar
1/2 cup warm water
1 egg, beaten

Filling

1 stick unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/3 cup ground hazelnuts (also try pecans, almonds, etc)
1/4 cup unsweetened dessicated coconut (you can also used regular shredded, which will be a bit more moist)

Lightly brush a medium bowl with butter and set aside.

Make the dough: Combine dough ingredients in bowl of stand mixer with dough hook. Mix on medium-low speed (scraping sides and bottom of bowl once) until dough is smooth, about 5 minutes. Transfer dough ball to the buttered bowl and cover with plastic wrap. Let rise in a warm place until doubled in size (about 1 -1.5 hours, depending on how warm your house is).

Make the filling: Brush a 9-inch round or 8x8 square cake pan with butter and set aside. Stir together butter, brown sugar, cinnamon, and salt until smooth and fluffy. Spread half of mixture evenly in the bottom of the cake pan.

Transfer the dough to a lightly floured work surface. Gently roll into a 10x14 inch rectangle. Spread remaining brown sugar/butter mixture on top, leaving a 1/4-inch border on sides. Sprinkle evenly with ground nuts and coconut.

Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 10 pieces. Place pieces in pan cut-side down, spaced evenly. Cover with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 1 to 1.5 hours.

Preheat oven to 350. Bake until buns are golden brown and filling is bubbling up the sides, about 25 minutes. Let cool in pan on a wire rack for 10-15 minutes. Invert upside down onto a serving plate (hold plate against pan, and carefully flip). Scrape any leftover topping out of pan and onto buns. Serve warm.

Spanish Fare for the Assiniboine Park Conservancy

Yesterday I presented the following recipes for the Assiniboine Park Conservancy on the theme of Spanish Fare.  I chose these because they are so versatile and easy to make.

Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on various plants indigenous to Spain, used in the cuisine.  Kelly Burton, of the MLCC, presented lovely beverage pairings with each course.

Moorish Almond Cookies.  Photo by Karen Peters


Reception Beverage:  Villa Conchi Cava, Spain, $13.99

1. Black olive Tapenade
Paired with Corazon Loco Tino, Spain, $12.88  (Really wonderful and paired each dish as well!)

1 cup black olives, pitted
� cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
� (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!

2. Spanish Smoked Paprika Shrimp
Paired with Juan Gil Moscatel, Spain, $13.99, perfect with the Shrimp!

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 

3. Spinach and Parmesan Frittata
Paired with El Petit Bonhomme Blanco, Spain, $13.99

3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350�. In a large bowl mix all ingredients except oil.Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

4. Almond Cookies (Moorish)
Paired with Malamado Malbec Mendoza, Argentina, $23.99 (Really a gorgeous fortified wine)

1 cup butter

� cup icing sugar

1 tsp vanilla

2 cups presifted flour

� tsp salt

1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp � 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325�F for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Flax veggie burgers on CBC's Weekend Morning Show!

It was my pleasure this morning to present the following on CBC's Weekend Morning Show with Host Terry McLeod. 

Photo of burger later today.  
Flax is so versatile and can be used in many dishes as a binder.  This dish can be made vegan or vegetarian and is gluten free.  Serve on naan, pita or corn tortillas.

Flax Veggie Burgers

1 medium onion, sliced
1 tbs olive or flax oil
1-2 cups mushrooms, sliced
2 1/2 cups cooked chick peas
1 tbs basil pesto (optional as there is parmesan and nuts)
2 1/2 cups cooked squash (any kind other than spaghetti squash)
1-2 tbs Dijon Mustard
1/2 cup salba (Chia) Seeds, ground or whole
3/4 cup milled flaxseed ( I used sprouted ground)
1 (+/-) tbs black pepper
1/4 tsp salt or 1 tsp soy sauce
1/4 tsp nutmeg
splash Mirin, to deglaze

Slowly caramelize onion until soft and brown.  Add mushrooms and cook until dried and then add salt, nutmeg, pepper.  Add Dijon near the end of cooking and then deglaze with Mirin.  Place in food processor with chick peas, squash, flax, pesto, Chia and pulse then pur�e.  Spoon onto  baking sheet with parchment or Silpat and bake in burger sized portions for 30 minutes at 350�F.    Let cool. 

Gently fry in olive oil or flax seed oil and prepare as a burger.  Top with your favourite toppings such as yoghurt garlic tahini sauce, Kimchi, caviar, Dijon mustard, Tomato Chutney, avocado, etc.

Enjoy!

Salted Coconut Caramel Yogurt Parfaits

Weddings. Are. Crazy.

The good news is, we've actually knocked a lot of items off the list in only 2 months! We've booked the venue, photographer, caterer, event staff, decorator/florist, and DJ! It's funny, because everyone is telling us we're super on top of things� but then in the same breath, they're saying that if I don't buy my dress yesterday, it'll be too late. Weddings are wacky, ya know? 

Up until very recently I thought I didn't really want to do the whole big wedding hoopla, but then I figured this is the only time in my life where spending a ridiculous sum of money to throw an amazing party for my friends and family is somewhat justified. So we're going for it. The whole shebang. Except, not totally traditional, because we're not. 

I've been getting in wedding shape by doing a lot of lifting. I mean�a lot of lifting a spoon full of salted coconut milk caramel to my mouth. That kind of lifting. 

This caramel sauce is the best. I've been making it for years, since Amanda first discovered the recipe. Just coconut milk, brown sugar, and sea salt, plus a little time standing and stirring. And this yogurt parfait? This is my JAM! I seriously can't get enough of the salty sweet caramel, cool tangy Greek yogurt, crunchy macadamia nuts, and toasty flaked coconut. It's simple enough for an afternoon snack, fancy enough for dessert with guests, and even healthy enough (just�let me do this) for breakfast. You can customize these however you want. Add almonds instead of macadamias. Ice cream instead of yogurt� whatevs. 

Whatever you do, just make this. I'm the bride, so you have to do what I say. That's how it works, right? Right? Crickets. 

Salted Coconut Milk Caramel

From Bon Appetit

1 14-ounce can unsweetened coconut milk, full fat

3/4 cup light brown sugar

1/4 teaspoon sea salt

Add everything to a large, heavy-bottomed pot, and whisk to combine. Heat over medium until sugar dissolves. Increase heat to medium-high and heat, stirring occasionally, until mixture is reduced and thickened. It will take awhile, put to 30 minutes. Cool completely, and store in an airtight jar. Refrigerate for up to a month. Serve on yogurt parfaits, brownie sundaes, ice cream, a spoon, etc. 

For parfaits, fill a dish with Greek yogurt, then top with caramel sauce, macadamia nuts, and toasted coconut. 

Public Talk at the University of Virginia on Friday, January 17

This Friday, I'll be giving an invited lecture at the University of Virginia, my undergraduate alma mater.  I was kindly invited by a medical student named Robert Abbott, and it worked out well because I was already traveling to Charlottesville.

The talk will be titled "Why Do We Overeat?  A Neurobiological Perspective".  Here's the teaser:

Obesity is a leading cause of morbidity and mortality in industrialized nations, yet this is a relatively recent phenomenon.  In the United States, increasing obesity prevalence has paralleled a gradual increase of daily energy intake.  Why do most Americans eat more than we used to, and more than we need to maintain a lean state, despite negative consequences?  This presentation will touch on the neurobiology of action selection, the neurobiology of energy homeostasis, and why our central nervous system hardware may not be up to the task of constructively navigating the modern food environment.

The talk will be attended by medical students, but I also hope to have some doctors and researchers show up, as well as people from the broader Charlottesville community.  It will be a thought-provoking talk regardless of your background, and it will touch on some of my own work.

The talk will be held in the main medical school auditorium, MEB 3110, on Friday, January 17 at noon.  You can find driving directions and parking information by following this link.  You'll probably have to park in a parking garage, either the Lee Street or Central Grounds garage (directions in the link).

For a map of the UVA health system, follow this link.  The Medical Education Building is number 44 on the map, and the talk will be in room MEB 3110 on the 3rd floor of the building.

See you there!

Ukrainian food for New Year! Tuesday at the Madison Square MLCC for the Assiniboine Park

Last night I presented the following recipes for tasting at the Madison Square MLCC.  There are still spaces available for other events and you can register through the Leisure Guide, 311 or contacting the Assiniboine Park Conservancy.  

Each dish was paired with a beverage chosen by the MLCC's consultant, Stefanie Mills.  Lots of fun.

Enjoy and Happy New Year!

Reception beverage:  Slava Vodka ($30.70)with fresh dill

1. Mixed Mushrooms
Paired with Slavutich Premium Lager, Ukraine, $2.99 and Wilm Cremant D'Alsace Blanc de Noirs, France, $19.31

1 lb mushrooms (baby bella�s, cremini or button mushrooms) 
1 medium or 2 small onions 
3 tbsp olive oil 
3 tbsp sour cream 
Salt and Pepper to taste 
Chopped green onion, optional for garnish

Finely chop onions. Cut mushrooms into �� thick slices.In a medium, non-stick pan, saut� onions in 1-2 tbsp olive oil for a few min or until golden. In a separate, large pan, saut� sliced mushrooms in 1-2 tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.

Combine mushrooms and onions. Add in 3 tsp sour cream and sprinkle with salt and pepper to taste.

2. Beet Borsch
Paired with Trius Riesling Niagara Peninsula VQA, Canada, $13.99 and Baus Family Vineyards Pinot Noir, USA, $16.71 
3 raw red beets
1/2 cup dried mushrooms
2 tablespoons vegetable oil
1 large diced onion
2 cloves minced garlic
1 large peeled and diced carrot
1 large potato peeled and diced (optional)
1/2 peeled and julienned parsley root
1 diced celery rib
3 peppercorns
8 cups water
 1/2 head shredded cabbage
2 tablespoons white vinegar or lemon juice
2 tablespoons tomato paste
1 tablespoon chopped dill
1/2 cup cooked white beans (optional)
Salt and pepper to taste
Sour cream for garnish (optional)
More chopped dill for garnish (optional)

Cook beets in boiling water just until the skins slip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside. 

Meanwhile, in a heatproof bowl, pour enough boiling water to cover over dried mushrooms and let soak for 1 hour. Remove from soaking liquid and chop. Strain soaking liquid and reserve.

In a soup pot, saut� onion in oil until translucent. Add garlic and saut� 1 minute longer. Add carrots, potato (if using), parsley root, celery rib, peppercorns, mushrooms, strained mushroom soaking liquid, and water, and bring to a boil. Reduce heat and simmer until vegetables are al dente. Add shredded cabbage and cook until tender.

Add kvas or vinegar or lemon juice to give the soup its characteristic sour taste, tomato paste, dill, cooked beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish. It is traditional to serve rolls with garlic oil on the side.

3. Chicken Shashlyk
Paired with Geisen "The Brothers" Sauvignon Blanc, New Zealand, $18.99 and Galevan "Paroles de Femme" Cote Du Rhone, France, $16.40

Ingredients: 
2 Lbs Boneless chicken breast
1/4 cup Vinegar, any kind
1/4 cup Red wine
1 Large onion, sliced
Salt and pepper to taste
4 Bay leaves , crushed
Red Peppers, Cherry Tomatoes, Zucchinis, cut in 1 inch squares (optional)

Preparation:

Cut meat in cubes, slice the onion, then transfer into a pot. Add all remaining ingredients. Mix well. Put plate on the meat mixture and put some weight on it, so juices will come out. Cover the pot and put in the refrigerator for few hours, or overnight.
When ready to cook transfer meat onto the skewers alternating with vegetables. Preheat grill; grill on medium flame, making sure not to overcook. Not all the meat pieces will turn brown. If not sure, pierce with a knife for readiness.

Serving suggestions:

Substitute Chicken for lamb (Shish Kebab) or Pork. Perfect for the summer outdoor party.

4. Fruit Vereniky

Paired with Liefmans Fruitesse Beer, Belgium, $3.04

For most red-blooded Ukrainians, no dish is more tempting to feast on than well-filled, plump varenyky made of a soft dough and then served with sour cream.  Good varenyky should never be tough or pasty but tender and with a thin coating of dough.

2 cups flour                                   

1 tsp salt

1 egg or 2 yolks

� cup water

Plum Filling

Plums (preferably Damson)

Sugar

Cinnamon

Mix the flour with the salt in a deep bowl.  Add the egg and enough water to make a medium soft dough.  Knead on a floured board until smooth.  Too much kneading will toughen the dough.  Divide the dough into 2 parts.  Cover and let it stand for at least 10 minutes.  Prepare the fruit filling.  The filling should be thick enough to hold a shape.

Roll the dough quite thin on a floured board.  Cut rounds with a large biscuit cutter or the open end of a glass.  For speedier work, the dough may be cut into 2 to 2 � inch squares.  Put the round on the palm of a hand.  Place a spoonful of the filling on it, fold over a half circle or triangle.  Press the edges together.  They should be free of filling and well sealed to prevent spilling out.  Place the varenyky on a floured board or tea towel to prevent drying.  Drop a few at a time into large amount of rapidly boiling salted water.  Stir gently if sticking and cook for 3 to 4 minutes, depending on the size and thickness.  They are ready to be eaten when well puffed.  Use a strainer to remove from water and drain well.  Place in buttered pan and keep warm until all are cooked.  Enjoy with sour cream and sugar.

Ground Pork Ramen

Guys, 2014 has been rough! The day after Christmas I came down with the flu, and after a few days of fever and aches and pains, I was left with bronchitis for New Year's Eve. And then, lucky me, that morphed into an awesome sinus infection. 

I was finally starting to feel a bit more like a human, but then, last weekend, we flew to San Francisco for a quick weekend trip that had been booked a month or so ago, and not only did we have horrible travel luck (we had to land in San Jose because of fog, and ended up just renting a car and driving to SF, and had tons of crazy delays), but I had an insane burning in my chest and pressure in my ears, and felt like I was dying the whole time. Literally, I thought to myself "this is what dying feels like." Pro tip: if you have a respiratory infection you shouldn't fly. You will get an ear infection. In both ears. 

So: flu, bronchitis, sinus infection, double ear infection. That's been my last two weeks. Luckily the antibiotics are doing the trick and the pressure in my ears is subsiding enough for me to actually hear, but really, all I want is to stop coughing. If you have any home remedies, send 'em my way, because the cough drops, cough syrup, meds, honey, tea, water, vapor rub� it's not working. I even tried a home remedy I found online: boiled flax seeds, honey, and lemon. It pretty much turns into a snot-like consistency that's terrible and impossible to choke down. 

Needless to say, my appetite has been lousy (but, at least that counter-acts all the laying on the couch I've been doing!). I finally worked up the energy to get up and cook something, and all I could imagine eating was ramen. Traditional ramen, with it's flavorful broth, takes a lot of time to make, but I'm not opposed to quick at-home versions that you can whip up on weeknight. Or a sick night. 

I had a Thai soup recently with ground pork, and I thought that would be awesome in ramen, since I usually just see sliced pork. I ground my own pork, because that's how I do, then just added some aromatics, sesame oil, broth, ramen noodles from a Top Ramen package, bok choy, and a poached egg. Don't skip the egg! When you mix the yolk into the broth it gets all creamy and delicious. Totally worth it.

I'm hoping this soup puts me on the road to wellville, because I can't handle too much more of this crud. This soup, on the other hand�I can handle a whole lot more of this soup!

Ground Pork Ramen

Serves 4

1 lb ground pork

4 garlic cloves, minced

1.5 teaspoons fresh minced ginger

1/4 cup soy sauce

1 teaspoon vinegar

1 tablespoon sesame oil

6 cups low sodium chicken broth

Salt & pepper

2 packages of ramen noodles, seasoning packet removed (toss it)

4 eggs

2 baby bok choy, sliced

2 green onions, sliced

Sriracha or hot sauce of choice

Black sesame seeds

Put pork in a large bowl, and stir in garlic, ginger, soy sauce, and vinegar. 

In a large pot, heat sesame oil over medium, and add pork. Cook until done. Add chicken broth, and bring to a boil. Boil for a minute, then reduce heat to medium-low and simmer. Taste, and add salt and pepper as needed. 

While soup is simmering, in a separate pot, cook noodles according to package, drain, and add to each serving bowl. 

Poach eggs. You can do this in a separate pot of simmering water, or you can poach them in the simmering broth (it will be a bit more difficult to scoop them out, with the pork in there, but it's easy enough. Just crack each egg into a dish, and gently lower into the broth. Let cook a couple of minutes, then remove with a slotted spoon, and put an egg in each bowl, on top of noodles. 

Divide bok choy among bowls, and then ladle on pork and broth. Top with green onions, sesame seeds, and serve with hot sauce.

Pigs 'n a Blanket with Grilled Onion Cream Cheese Dip

In Chicago you have your sport peppers, relish, and celery salt. In the south you have coleslaw. In New York, you have mustard (and you better not ask for ketchup). Here in Seattle, we have grilled onions and cream cheese. I'm talking about hot dogs, and I think our Seattle dog pretty much can't be beat. 

Every hot dog cart in Seattle serves up a variation on the Seattle dog. Some people like a polish sausage, others get a veggie dog. Sometimes you add sriracha or jalape�os. If you're smart, you add mustard. But you always, ALWAYS add cream cheese and grilled onions. 

And what better time to get your hot dog on than the Super Bowl!? This recipe is super fun, especially if you're a Seahawks fan! I'm hoping we beat the Broncos so bad that they'll be running back to their mommies, asking for their blankies� so I made baby broncos in blankies, Seattle dog style! 

Basically, we have pigs in a mustard-brushed puff pastry blanket, with a grilled onion, jalape�o, cream cheese dip, plus a little sriracha on the side. These little piggies are also fun on their own, and the dip is great with crackers or chips. 

Just plan ahead, there's a bit of prep work, but nothing too crazy. The store-bought puff pastry has to thaw (it takes about 45 minutes), and the onions take about the same amount of time to caramelize and cool. I used all-beef lil' smokies, and Aidell's chicken and pineapple mini sausages, but you could also use full size sausages and cut them in quarters.

Pigs 'n a Blanket with Grilled Onion Cream Cheese Dip (AKA Cry Baby Broncos in a Blankie, Seattle Dog Style)

Grilled Onion Cream Cheese Dip

1.5 large sweet onions, diced small

2 tablespoons butter

salt & pepper

1 8oz package cream cheese, room temperature

1 cup sour cream

Pinch granulated garlic

1 cup finely grated parmesan cheese

1 small can chopped jalape�os (optional)

In a large, heavy bottomed skillet, heat butter over medium heat. Add onions, and cook over medium heat, stirring occasionally, until onions start to brown. Turn heat to medium low, and continue cooking, stirring occasionally, until onions are brown and caramelized, but not burnt, about 30 minutes. Add a bit of salt and pepper, to taste. Remove from stovetop and cool to room temp. 

Mix together cream cheese and sour cream, and add cooled onions. Add garlic and parmesan, and if needed, salt and pepper to taste. Add as much jalape�os as desired (or none at all, or do as I did, and split into two batches, one with peppers, one without. Chill until ready to serve. 

Broncos in a Blankie

Adapted from this recipe

1.5 packages (about 48) mini hot dogs / lil smokies

Flour, for work surface

1 box (17.5 ounce) frozen puff pastry (thawed according to package instructions)

2 tablespoons mustard (of your choice) plus water for thinning

Sriracha & Dip, for serving

Using a fork, poke a few holes in hot dogs, and set aside.

Preheat oven to 450 degrees, and line 2 baking sheets with parchment paper (or cooking spray). 

On a lightly floured surface, roll one thawed, unfolded puff pastry into a 14x11 inch rectangle. Add mustard to a small dish, and whisk a splash of water in to thin it enough to brunch. Brush onto puff pastry. Cut lengthwise into six strips, then cut each strip crosswise into 4 rectangles (so, you should have 24 strips). Place a hot dog on the narrow end of each pastry strip, and roll up. The mustard should help seal the edge. Transfer to baking sheet, and repeat with remaining dogs and 2nd sheet of puff pastry. 

Bake until puffed and golden, about 15 minutes. Serve with grilled onion cream cheese dip and sriracha. 

Southwest Cashew Cream

It's 2014, and I don't know about you, but I'm ready for some fresh, healthy, whole foods. 

So, my first post of the year is something I've been thinking about for a long time, but never made until now: cashew cream sauce! Cashew cream is a perfect dairy substitute if you're vegan or trying to cut back on dairy, but it's amazing even if you have no dairy aversions. It's smooth, rich, and creamy in way that sour cream or heavy cream isn't, and damn, it's good. Be warned: cashews aren't low fat, but healthy eating for me is about good-for-you natural fats. Get on it!

This sauce is pretty simple and mega flavorful, and goes great on everything from taco salads to brown rice to roasted veggies, or even as a dip for chips or carrots and celery. Also, it's 2014, and we're going to start this new year out by trying new things and having fun in the kitchen. So cashew cream it is! 

Plan ahead, the cashews need to soak over night. And, if you don't have a high-powered blender like a Vitamix (which, side-note, I bought with a year's worth of stored up credit card points and I'm obsessed with), then just blend a bit longer, or potentially even try to strain through a fine mesh sieve (it might be a tad grainy with a lower-powered blender). 

Southwest Cashew Cream Sauce

1 cups cashews

Water

1 tablespoon nutritional yeast flakes

1.5 teaspoons ground cumin

1/2 teaspoon chili powder 

Pinch cayenne

1 garlic clove
juice from half a lime

Heavy pinch sea salt

Cover cashews in water and soak overnight. Drain and rinse.

Add cashews to blender, and add just enough fresh water to come to the top of the nuts, but not cover them. Blend until nuts break down, and then blend another minute or two until smooth and creamy. If too thick, add a tad more water. Add remaining ingredients, and blend another minute. Taste, and add more salt as needed.

Store in an airtight container in the fridge for up to 3 days. 

Free e-Book and Ideal Weight Program 2.0 Announcement

I'm happy to announce that we're releasing a free e-book titled Why do We Gain Fat, and How do We Lose it? An Introduction to the Science of Body Fat, by Dan Pardi and myself. This is a slimmed-down version of the longer, fully referenced e-book we offer as part of the Ideal Weight Program. In it, we provide a succinct overview of the science of body fat gain and loss, and the evidence base for our program.  It also contains a schematic that ties together the various concepts in visual form. You can download it from the Dan�s Plan site by following this link to our program overview page.

Ideal Weight Program 2.0 Upgrades

Over the last year, Dan and I have been working hard to improve the Ideal Weight Program, both in response to user feedback and our own ideas for development.  Here are some of the new features we offer in 2014:

1. Four-week meal plans and shopping lists for the FLASH diet and the Simple Food Diet, as requested by Ideal Weight Program users.  This is in addition to the recipes and cooking guides we already provide.  
2. The Protein Unit system.  Research suggests there's an optimal amount of protein for appetite control and fat loss, depending on your height, weight, gender, and physical activity level.  Our fat loss diets are high in protein, but how do you know you're getting the right amount?  We've created a calculator that does it for you automatically, and explains how to apply your personalized Protein Unit value easily and intuitively using real food. 
3. Diet plates.  These are visual guides to following our diets, based loosely on the intuitive USDA MyPlate design.  
4. Cheat sheets.  Put these on your fridge to remind yourself of your diet and lifestyle guidelines, and daily protein unit goal.
5. Updated guidance.  We've refined a few things in the diet guidance documents. 

At a time of year when many people want to shed excess holiday pounds and start down a leaner, healthier path, we offer the Ideal Weight Program 2.0.  The program comes with a 30-day no-questions-asked refund policy so you can try it without risk.  We think you'll love this program, but if it doesn't work for you, we're happy to refund your purchase price. 

Financial disclosure: I receive a portion of the revenue from the sale of the Ideal Weight Program.  I do not receive revenue from the sale of other products associated with Dan's Plan or the Ideal Weight Program (such as the Fitbit, cooking tools, and other programs).