Monthly Archives: July 2013

Bourbon Bacon Cherry Crumble

Cherry Bourbon Breakfast Crumble

This weekend I attended a bridal shower for one of my San Diego besties, Tessa!

Tessa Opening Wedding Shower Gifts

We met at the University of Oklahoma alumni bar in San Diego a few years ago and have been Oklahoma sports fanatic besties ever since!

Whitney Bond and Tessa at The Commons San Diego

Being a true Oklahoma girl, her favorite things are bourbon, bacon, butter, beer and football, so I combined 3 of the 5 in this delicious dish for her bridal shower brunch!

Lets be real, it doesn’t get much more decadent than bourbon soaked fresh cherries, topped with a butter, bacon, brown sugar crumble!  This recipe was made for those deliciously indulgent weekend breakfasts!

Cherry Bourbon Bacon Crumble Ingredients

Ingredients

Filling

  • 4 cups fresh sweet cherries (pitted)

  • ¼ cup bourbon
  • 1 tbsp cornstarch

  • 3 tbsp agave nectar

  • ½ tsp cinnamon
  • 1 tbsp orange juice

  • 1 tsp orange zest

Topping

  • ½ cup rolled oats

  • ¼ cup bacon

  • ¼ cup flour

  • ¼ cup brown sugar

  • ¼ cup cold butter (diced)

Preheat the oven to 375°.

Begin by pitting the cherries and adding them to a large bowl with the bourbon.

Bourbon Soaked Fresh Cherries

Add the cornstarch, agave nectar, cinnamon, orange juice and zest.

Fresh Cherry Crumble Recipe 

Place the cherries in the bottom of a baking dish.

Fresh Cherry Bourbon Crumble Recipe

In a small bowl combine the oats, bacon, flour and brown sugar.

Cherry Bacon Crumble Recipe

Mix together then add the butter.

Cherry Bacon Crumble Recipe

Use your hands to combine the mixture into a crumble and add on top of the cherries.

Cherry Bourbon Bacon Crumble Recipe

Bake for 1 hour.

Bourbon Cherry Bacon Crumble Recipe

I’m not going to lie, it’s as good as it sounds… maybe better!

Cherry Bourbon Bacon Crumble

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.

Bourbon Bacon Cherry Crumble

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: 6-8

Bourbon Bacon Cherry Crumble

Ingredients

    Filling
  • 4 cups fresh sweet cherries (pitted)
  • ¼ cup bourbon
  • 1 tbsp cornstarch
  • 3 tbsp agave nectar
  • ½ tsp cinnamon
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • Topping
  • ½ cup rolled oats
  • ¼ cup bacon
  • ¼ cup Premium Gold Gluten Free Flour
  • ¼ cup brown sugar
  • ¼ cup cold butter (diced)

Instructions

  1. Preheat the oven to 375°.
  2. Pit the cherries and add them to a large bowl with the bourbon.
  3. Add the cornstarch, agave nectar, cinnamon, orange juice and zest.
  4. Place the cherries in the bottom of a baking dish.
  5. In a small bowl combine the oats, bacon, flour and brown sugar.
  6. Mix together then add the butter.
  7. Use your hands to combine the mixture into a crumble and add on top of the cherries.
  8. Bake for 1 hour.
http://whitneybond.com/bourbon-bacon-cherry-crumble/

Spicy Buffalo Black Bean Dip

Buffalo Black Bean Dip

I’m so excited to share another recipe from my upcoming cookbook “Buffalo Style: Ditch the Wings, Keep the Sauce” with all of you!

I premiered this recipe with my Buffalo Chicken Tacos this morning on the San Diego 6 Morning News show, check out the segment here!

Spicy Black Bean Dip Ingredients

Ingredients

  • 1 can (15 oz.) black beans (drained and rinsed)
  • 2 garlic cloves (chopped)
  • 2 tbsp. buffalo sauce
  • 2 tsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 1/2 tsp. onion powder
  • 1 lime (juiced)
  • 1/4 cup fresh cilantro
  • 1 jalapeno (deseeded and diced)

Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.

Spicy Buffalo Black Bean Dip Recipe

Serve with chips or vegetables for dipping.

Spicy Buffalo Black Bean Dip

This easy 5-minute appetizer will be a hit at your next fiesta!

Don’t forget to follow Little Leopard Book on Facebook for the latest updates on the release of “Buffalo Style: Ditch the Wings, Keep the Sauce”, my premiere cookbook coming this Fall!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option:  This recipe is gluten-free when served with veggies or corn tortilla chips.

Spicy Buffalo Black Bean Dip

Total Time: 5 minutes

Serving Size: 4-6

Spicy Buffalo Black Bean Dip

Ingredients

  • 1 can (15 oz.) black beans (drained and rinsed)
  • 2 garlic cloves (chopped)
  • 2 tbsp. buffalo sauce
  • 2 tsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 1/2 tsp. onion powder
  • 1 lime (juiced)
  • 1/4 cup fresh cilantro
  • 1 jalapeno (deseeded and diced)

Instructions

  1. Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.
  2. Serve with chips or vegetables for dipping.
http://whitneybond.com/spicy-buffalo-black-bean-dip/

Italian Meatloaf

Italian Meatloaf

Sometimes the best dinners are the un-planned ones, the ones that come in times of  “staring in the refrigerator panic”!

Italian Style Meatloaf

My plans to make dinner for my friend Evelyn and I on Monday night went awry when I realized the chicken I was going to use to make stuffed chicken had gone bad!

Never fear, the Little Leopard Book fridge was fully stocked so there had to be something in there I could make! I had a pound of extra ground beef left over from the Loaded Calzone I made the night before, extra homemade tomato basil marinara and plenty of Italian cheeses, so Italian Meatloaf it was!

Italian Meatloaf Ingredients

Ingredients

  • 1/2 red onion (diced)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp fresh basil (chopped)
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 cup Tomato Basil Marinara Sauce

Preheat the oven to 375°.

Place the first 10 ingredients in a large mixing bowl.

Italian Meatloaf Recipe

Mix to combine then press into a loaf pan.

Italian Meatloaf Recipe

Bake for 25 minutes. Remove the meatloaf from the oven, drain any juices and spread the marinara sauce onto the meatloaf.

Return to the oven and bake for an additional 15 minutes.

Italian Meatloaf with Homemade Marinara

Slice and serve!  I gobbled this dish up with an extra side of homemade marinara for dipping… because it’s just that good!

Italian Meatloaf with Homemade Marinara

♣ Vegetarian Option: Substitute a sleeve of veggie crumbles for the ground beef.

♦ Gluten Free Option:  Use gluten-free breadcrumbs to make this dish gluten-free.

Italian Meatloaf

Prep Time: 10 minutes

Cook Time: 35 minutes

Serving Size: 4

Italian Meatloaf

Ingredients

  • 1/2 red onion (diced)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp fresh basil (chopped)
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 cup Tomato Basil Marinara Sauce

Instructions

  1. Preheat the oven to 375°.
  2. Place the first 10 ingredients in a large mixing bowl.
  3. Mix to combine then press into a loaf pan.
  4. Bake for 25 minutes.
  5. Remove the meatloaf from the oven, drain any juices and spread the marinara sauce onto the meatloaf.
  6. Return to the oven and bake for an additional 15 minutes.
http://whitneybond.com/italian-meatloaf/

Recipe Roundup: Our Favorite Summer Corn Recipes

Favorite Corn Recipes

It’s the middle of summer and we’re loving all of the fresh summer produce, especially corn! Right now is the best time of the year to buy corn so you have to take advantage of the low price and large ear size while you can!

This week I’ve compiled a list of our favorite summer corn recipes from Little Leopard Book as well as several recipes from our favorite fellow food bloggers (trying say that 10 times fast!)

Whether your looking for traditional corn on the cob or an inventive new way to cook up the summer veggie, you’ll find it here! Summer won’t last forever, and neither will your chance to try these delicious eats so stock up, get cooking, and dig in!

1. Corn on the Cob: Four Ways {Baked by Rachel}

2. BBQ Grilled Corn, Jalapeno, and Peach Quinoa Salad {Half Baked Harvest}

3. Roasted Corn and Basil Stuffed Tomatoes {Pinch of Yum}

4. Grilled Corn and Chipotle Pesto Pizza with Queso Fresco {Half Baked Harvest}

5. Deconstructed Mexican Street Corn {Little Leopard Book}

6. Corn, Cheese and Sundried Tomato Scones {Fork Spoon Knife}

7. Gluten Free Jalapeno Cheddar Cornbread {Little Leopard Book}

8. Chicken and Sweet Corn Tamales with Green Chili Avocado Salsa {Little Leopard Book}

9. Mozzarella, Basil, and Corn Quesadilla {Pinch of Yum}

10. Zucchini Corn Cakes with Tarragon Remoulade {Little Leopard Book}

11. Grilled Corn Guacamole {Pinch My Salt}

12. Black Bean, Corn and Quinoa Stuffed Peppers {Bev Cooks}

13. Summer Grilled Mexican Street Corn Fettuccine {Half Baked Harvest}

14. Corn and Black Bean Salsa {Homesick Texan}

15. Spicy Creamed Corn {Little Leopard Book}

16. Italian Corn Salad {Little Leopard Book}

17. Grilled Corn, Mango and Jicama Salad with Honey Vinaigrette {Pinch My Salt}

18. Red Bell Pepper and Sweet Corn Quiche {Dixie Caviar}

 

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Tomato Herb Cheddar Bread Pudding

Tomato Herb Skillet Bread Pudding

This recipe came from my insane obsession with not wasting food!

Over the years this has become a problem that has led to some of my favorite recipe creations of all time; see: Mexican Meatloaf, Buffalo Chicken Phyllo Rolls and Caramelized Beet and Feta Cheese Salad.

All of these recipes were born out of a combination of ingredients which I had in my refrigerator that needed to be used!

Tomato Herb Cheddar Skillet Bread Pudding

This weekend was my roommate Ryan’s last in the house. He moved to LA yesterday to pursue a new career. We threw a “BYOM” BBQ… which stands for “Bring Your Own Meat”.  Basically, myself, Ryan and his girlfriend made the sides, sangria and dessert, while everyone else brought something to throw on the BBQ!

The moral of this story is, we told everyone that we’d have the sides to go with burgers, hot dogs, etc. including ketchup, mustard, buns and so on.

Needless to say, this memo got lost somewhere and we ended up with 4 packages of unopened hot dog and hamburger buns after the party! Point being, the hot dog buns were turned into this delicious new recipe!

Tomato Herb Cheddar Bread Pudding Ingredients

Ingredients

  • 3 cups leftover bread or buns (cubed)
  • 3 eggs (whisked)
  • 1 cup milk
  • ½ tsp black pepper
  • 1 tbsp fresh basil (minced)
  • 1 tbsp fresh rosemary (minced)
  • 1 tbsp fresh Italian parsley (minced)
  • 1 tbsp green onions (minced)
  • 4 cloves garlic (crushed)
  • 1 cup grape tomatoes
  • 1 cup cheddar cheese

Preheat the oven to 375°F.

Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.

Tomato Herb Cheddar Bread Pudding Recipe

Place the bread in a large skillet or baking dish and pour the mixture over the bread.

Tomato Herb Cheddar Bread Pudding Recipe

Toss lightly until all of the bread is coated then top with the tomatoes.

Tomato Herb Cheddar Bread Pudding Recipe

Sprinkle the cheddar cheese evenly across the top.

Tomato Herb Cheddar Bread Pudding Recipe

Place in the oven and bake for 30 minutes. Cover with foil and bake for an additional 15-20 minutes. This step prevents the cheese on top from burning (because nobody likes burnt cheese!)

Cheddar Tomato Bread Pudding Recipe

While I enjoyed this recipe thoroughly yesterday, I can’t wait to serve it in the fall with warm soups and chilies.  It will also make a beautiful and scrumptious side dish at the holidays!

Tomato Herb Cheddar Skillet Bread Pudding

♥ Note: Since hot dog buns are already soft, less milk is needed in my version of this recipe. If using buns that have gone slightly stale or a tougher bread, add an additional cup of milk.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free bread or buns to make this recipe gluten free.

Tomato Herb Cheddar Bread Pudding

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Size: 6-8

Tomato Herb Cheddar Bread Pudding

Ingredients

  • 3 cups leftover bread or buns (cubed)
  • 3 eggs (whisked)
  • 1 cup milk
  • ½ tsp black pepper
  • 1 tbsp fresh basil (minced)
  • 1 tbsp fresh rosemary (minced)
  • 1 tbsp fresh Italian parsley (minced)
  • 1 tbsp green onions (minced)
  • 4 cloves garlic (crushed)
  • 1 cup grape tomatoes
  • 1 cup cheddar cheese

Instructions

  1. Preheat the oven to 375°.
  2. Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
  3. Place the bread in a large skillet or baking dish and pour the mixture over the bread.
  4. Toss lightly until all of the bread is coated then top with the tomatoes.
  5. Sprinkle the cheddar cheese evenly across the top.
  6. Place in the oven and bake for 30 minutes.
  7. Cover with foil and bake for an additional 15-20 minutes.
http://whitneybond.com/tomato-herb-cheddar-bread-pudding/

Roasted Green Bean Pesto Salad

Roasted Green Bean Salad Recipe

I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!

I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight 😉

Vegan Roasted Green Bean Pesto Salad

This Paleo salad recipe is full of rich flavors and would be perfect served with any of our Paleo main dishes, such as Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!

Roasted Green Bean Salad Ingredients

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Preheat the oven to 400°.

Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Chopped Fresh Green Beans

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Roasted Green Bean Tomato Salad Recipe

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Roasted Green Beans and Tomatoes

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

Toss well. Place into a serving bowl and top with the toasted walnuts.

Roasted Green Bean Pesto Salad Recipe

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Roasted Green Bean, Tomato Salad

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten free.

Roasted Green Bean Pesto Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 2 (as meal) - 4 (as side dish)

Roasted Green Bean Pesto Salad

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup Enzo Olive Oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Instructions

  1. Preheat the oven to 400°.
  2. Trim the ends off the green beans, chop into 1 inch pieces and add them to a large mixing bowl.
  3. Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
  4. Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
  5. Top with the fresh basil and place into the oven for 25-30 minutes.
  6. While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
  7. Remove the vegetables from the oven.
  8. Add the roasted vegetables to a large mixing bowl.
  9. Next, add the pesto to the roasted vegetables.
  10. Toss well. Place into a serving bowl and top with the toasted walnuts.
http://whitneybond.com/roasted-green-bean-pesto-salad/

Gluten Free Mini Cherry Limeade Tarts

Cherry Limeade Mini Pies

Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!

Mini Cherry Limeade Tarts

I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.

The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!

Mini Cherry Limeade Tarts Ingredients

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Prepare the tart dough by combining the flour and sugar in a large mixing bowl.  Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.  If it’s too sticky, add more flour, not sticky enough? Add more water!

Gluten Free Tart Dough

Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.

Gluten Free Pie Dough

While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.

Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.

Cherry Limeade Tart Recipe

Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.

Cherry Limeade Tart Recipe

Place the mixture into the refrigerator and remove the dough.

Cut the dough into 24 mini tarts using a 3″ pastry cutter.

Gluten Free Mini Tarts

Place into a tart or mini-muffin pan.

Gluten Free Mini Pie Recipe

Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.

Top with zest from the one remaining lime and a maraschino cherry for each mini tart!

Cherry Limeade Mini Pies

Serve immediately or chill in the refrigerator until ready to serve.

Cherry Limeade Mini Pies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten Free Mini Cherry Limeade Tarts

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 24 mini tarts

Gluten Free Mini Cherry Limeade Tarts

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Instructions

  1. Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
  2. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
  3. Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
  4. While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.
  5. Add the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.
  6. Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.
  7. Place the mixture into the refrigerator and remove the dough.
  8. Cut the dough into 24 mini tarts using a 3? pastry cutter.
  9. Place into a tart or mini-muffin pan.
  10. Bake for 12 minutes.
  11. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.
  12. Top with zest from the one remaining lime and a maraschino cherry for each mini tart.
  13. Serve immediately or chill in the refrigerator until ready to serve.
http://whitneybond.com/gluten-free-mini-cherry-limeade-tarts/

BLT Chipotle Chicken Sandwich

Spicy Chipotle Chicken BLT Sandwich

I feel like Joey from Friends would have absolutely loved spending this week in my kitchen with all of the sandwich making that has been going on!  Remember how much that guy loved sandwiches? Am I the only one who really misses that show and continues to watch re-runs on the regular? 🙂

Any-who, back to those sandwiches we’ve been making this week!

Spicy Chipotle Chicken BLT Recipe

In case you missed my previous two posts featuring the delectable Vegetarian Portobello Caprese Sandwich or the scrumptious Greek Chicken Salad Sandwich, we’re on a mission to win Mezzetta’s “Make That Sandwich” Contest and therefore created three different sandwiches to enter each of the three categories in their contest: hot, cold and vegetarian!

Grilled Chipotle Chicken BLT Sandwich

Over the past week I’ve become completely obsessed with their Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!

With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious Mezzetta Chipotle spread could be just the ticket to winning their “Make That Sandwich” grand prize!  To up my chances for the win, I added crispy bacon on top, because we all know, everything’s better with bacon!

Chipotle Chicken BLT Ingredients

Ingredients

  • 2 limes (juiced)
  • 1 tbsp jalapeño liquid
  • 1 tsp Mezzetta Crushed Garlic
  • 1 tsp chipotle powder
  • 1/2 tsp cumin
  • 2 chicken breasts (boneless, skinless)
  • 3 slices bacon
  • 2 hamburger buns
  • 2 tbsp Mezzetta Roasted Red Bell Pepper and Chipotle Spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato (sliced)
  • 1/4 cup Mezzetta Deli Sliced Jalapeños

Begin by whisking the lime juice, jalapeño liquid, crushed garlic, chipotle powder and cumin together in a small bowl.

If you’re wondering what I mean by “jalapeño liquid”, take a tablespoon of liquid from the jar of Mezzetta jalapeños, oh yeah, that just happened! 😉

Chipotle Chicken Marinade

Next, pour the marinade over the chicken breasts.

Marinated Chipotle Chicken Recipe

Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.

Marinated Chipotle Chicken Recipe

Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.

The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.

Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.

Grilled Chipotle Chicken BLT Recipe

Next, top the bottom buns with the lettuce and tomato.

Grilled Chipotle Chicken BLT Recipe

Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.

On the top bun, add the jalapeños.

Grilled Chipotle Chicken BLT with Jalapeños

Place the top bun on the sandwich and dig in!

Chipotle Chicken BLT with Jalapeños

Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination 😉

Chipotle Chicken BLT with Jalapeños

♣ Vegetarian Option: Replace the chicken with tofu and omit the bacon to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free hamburger buns to make this recipe gluten free.

BLT Chipotle Chicken Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 2 sandwiches

BLT Chipotle Chicken Sandwich

Ingredients

  • 2 limes (juiced)
  • 1 tbsp jalapeño liquid
  • 1 tsp Mezzetta Crushed Garlic
  • 1 tsp chipotle powder
  • 1/2 tsp cumin
  • 2 chicken breasts (boneless, skinless)
  • 3 slices bacon
  • 2 hamburger buns
  • 2 tbsp Mezzetta Roasted Red Bell Pepper and Chipotle Spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato (sliced)
  • 1/4 cup Mezzetta Deli Sliced Jalapeños

Instructions

  1. Begin by whisking the lime juice, jalapeño liquid, crushed garlic, chipotle powder and cumin together in a small bowl.
  2. Pour the marinade over the chicken breasts.
  3. Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
  4. Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
  5. The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
  6. Remove the chicken and buns from the grill.
  7. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
  8. Top the bottom buns with the lettuce and tomato.
  9. Add a piece of chicken on top of the tomatoes.
  10. Place one and a half slices of bacon on to the chicken.
  11. On the top bun, add the jalapeños.
  12. Place the top bun on the sandwich and dig in!
http://whitneybond.com/blt-chipotle-chicken-sandwich/

Greek Chicken Salad Sandwich

Greek Chicken Salad Sandwich Recipe

Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.

Greek Chicken Salad Pita Sandwich

When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food.  Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.  Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.

Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.

Greek Chicken Salad Recipe

In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.

Greek Chicken Salad Sandwich

Total Time: 15 minutes

Yield: 4 sandwiches

Greek Chicken Salad Sandwich

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

Instructions

  1. Combine the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large mixing bowl.
  2. In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon, juiced.
  3. Pour the dressing over the chicken salad.
  4. Toss well.
  5. Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
  6. Serve each pita sandwich with a lemon wedge for squeezing on top.
http://whitneybond.com/greek-chicken-salad-sandwich/

Grilled Portobello Caprese Sandwich

Grilled Portobello Caprese Pesto Sandwich

This is the first in a series of upcoming sandwich recipes I’ll be posting in conjunction with Mezzetta’s “Make That Sandwich” Contest.

Gluten Free Grilled Portobello Mushroom Sandwich

The lovely folks over at Mezzetta reached out to me about entering the contest a couple of weeks ago. I was very excited when I received their e-mail because I’ve been using their products for years and love their pepperoncini’s, olives and sliced jalapeños! I then found out that there was a $25,000 prize for the winner. Let me tell you, being a full time food blogger, the thought of winning $25,000 sounds pretty amazing right now!

I immediately started brainstorming and came up with a different sandwich for each of their categories: hot, cold and vegetarian.  This is my vegetarian sandwich!

Grilled Portobello Caprese Sandwich

While I usually love a couple slices of delicious bread to hold my sandwich together, I decided to go totally vegetarian and totally gluten free with this Portobello Caprese Sandwich.

Two hearty portobello mushrooms filled with fresh mozzarella, Mezzetta Sun-Ripened Dried Tomato Pesto and loads of other delicious flavors make this is a unique sandwich not to be missed!

Portobello Caprese Sandwich Ingredients

Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp Mezzetta Sun-Ripened Dried Tomato Pesto
  • 1 tsp Mezzetta Crushed Garlic
  • 1/2 cup fresh mozzarella cheese (sliced)
  • 1/2 roma tomato (sliced)
  • 4-6 large fresh basil leaves
  • 1/4 cup Mezzetta Sliced Peperoncini’s
  • 1/2 cup Mezzetta Roasted Bell Peppers
  • olive oil cooking spray

Turn heat on the grill to medium or preheat the oven to 400°.

Begin by cleaning out the inside of the mushrooms with a spoon.  During this process, try not to break the sides of the mushroom. (You want to be sure and keep all those delicious goodies inside the sandwich during the grilling process!)

Portobello Caprese Sandwich Recipe

Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.

Portobello Caprese Sandwich Recipe

Top each portobello with a large slice of mozzarella.

Portobello Mushroom Sandwich Recipe

Top one of the mushrooms with the sliced tomatoes.

Portobello Caprese Sandwich Recipe

Then add the basil.

Portobello Caprese Sandwich Recipe

On the other mushroom, top with the peperoncini’s.

Portobello Caprese Sandwich with Pepperoncinis

Then the roasted bell peppers.

Roasted Red Pepper Caprese Portobello Sandwich

Carefully put the two sides together.

Portobello Caprese Sandwich Recipe

Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.

If a grill is not available, you can also place the sandwich into the oven on a rimmed baking sheet for 20 minutes or until the mozzarella is melted.

Grilled Portobello Caprese Sandwich

Remove from the grill and dig in!

Grilled Portobello Caprese Sandwich

So much melty goodness and flavor in every bite!

Grilled Vegetarian Caprese Sandwich

The portobello mushroom is so meaty, making it the perfect exterior for this vegetarian sandwich!

Italian Vegetarian Caprese Sandwich

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Portobello Caprese Sandwich

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 sandwich

Portobello Caprese Sandwich

Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp Mezzetta Sun-Ripened Dried Tomato Pesto
  • 1 tsp Mezzetta Crushed Garlic
  • 1/2 cup fresh mozzarella cheese (sliced)
  • 1/2 roma tomato (sliced)
  • 4-6 large fresh basil leaves
  • 1/4 cup Mezzetta Sliced Peperoncini’s
  • 1/2 cup Mezzetta Roasted Bell Peppers
  • olive oil cooking spray

Instructions

  1. Turn heat on the grill to medium.
  2. Clean out the inside of the mushrooms with a spoon.
  3. Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
  4. Top each portobello with a large slice of mozzarella.
  5. Top one of the mushrooms with the sliced tomatoes and basil.
  6. On the other mushroom, top with the peperoncini’s and roasted bell peppers.
  7. Carefully put the two sides together.
  8. Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.
http://whitneybond.com/grilled-portobello-caprese-sandwich/

Girls Night at BJ’s Restaurant

BJs Restaurant Big Poppa Smokers Ribs

This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and BJ’s Restaurants but all my opinions are my own. #pmedia #BJsrestaurants http://cmp.ly/3/8vNxcO

BJs Restaurant Big Poppa Smokers Menu

I was excited when Pollinate Media Group asked me to join in their campaign for BJ’s Restaurants new Big Poppa Smokers BBQ Menu.

I’ve been eating at BJ’s Restaurants for years and was looking forward to trying their new summer BBQ menu.  I took the opportunity to head up the coast and meet my good friend Sarah for a girls night at the restaurant!

BJs Restaurant Big Poppa Smokers Menu

We opened the new BBQ menu and immediately knew we wanted to start with the Corn Fritters with Bacon Aioli and a couple of BJ’s craft brews, I went with the Harvest Hefeweizen, while Sarah went Jeremiah Red, both excellent options!

BJs Restaurant Corn Fritters

Over to the main courses, we had to try the ribs with Jeremiah Ale BBQ Sauce and Big Poppa Smokers Rub!

BJs Restaurant Big Poppa Smokers Ribs

And since a trip to BJ’s Restaurant would not be complete without one of their delicious deep dish pizzas, we finished off our BBQ extravaganza with their famous BBQ Chicken Pizza!

BJ's Restaurant BBQ Chicken Pizza

Check out the BJ’s Restaurant website: http://bit.ly/11Xxv3p, Twitter: http://bit.ly/10Qbiu4 and Facebook: http://on.fb.me/11XxxZd for more information and to check out all of the great specials they have going on!

Also check out Big Poppa Smokers website to learn more about their delicious sauces, rubs and products: http://bit.ly/15Bf0nJ

Girls Night at BJ's Restaurant

You can check out BJ’s Restaurant Big Poppa Smokers BBQ Menu until September 2nd, so what are you waiting for? Head over to BJ’s tonight for a delicious BBQ experience!

Sarah and I sure enjoyed it 🙂

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Sweet Potato Skins with Sage Pesto and Bacon

I am so excited to share this totally delicious and totally unique new recipe with all of you!  My roommate asked me yesterday where in the world I got the idea for this dish and my response was, “I have no earthly idea!”

Paleo Sweet Potato Skins Recipe

No matter how I came up with this recipe, I’m just glad I did! It is is so scrumptious and a great alternative to traditional potato skins that are not quite on the “healthy list”!

Healthy Sweet Potato Skins

This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!

Paleo Sweet Potato Skin Ingredients

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp olive oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Preheat the oven to 400°.

Brush the olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.

Sweet Potato Skins Recipe

Place the bacon on a wire rack on top of a baking sheet and into the oven for 20 minutes or until crispy.

Remove the sweet potatoes and bacon from the oven.  Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.

Scoop out 2-3 tbsp of potato from the middle.

Paleo Sweet Potato Skin Recipe

Place a tablespoon of pesto in the center of each potato.

Sage Pesto Sweet Potato Skins

Crumble the crispy bacon and place on top of the pesto.

Paleo Bacon Pesto Sweet Potato Skins

Top each potato skin with a few pieces of fresh arugula and serve.

Bacon Arugula Stuffed Sweet Potato Skins

These would make an amazing side dish for a fall dinner menu or an awesome appetizer at a Sunday football party… by the way, is it football season yet?  49 days?  Let the countdown begin!

Paleo Sweet Potato Skins

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian AND vegan.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 potato skins

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp Enzo Olive Oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Instructions

  1. Preheat the oven to 400°.
  2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
  3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of potato from the middle.
  7. Place a tablespoon of pesto in the center of each potato.
  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.
http://whitneybond.com/paleo-sweet-potato-skins-with-sage-pesto-and-bacon/

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe

It’s creamy, delicious, dairy free, vegan and PALEO!

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish, but I also have a couple unique recipe uses for the scrumptious sauce that I will release tomorrow and Saturday!

Walnut Sage Pesto Ingredients

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup olive oil
  • 1 lemon (juiced)
  • ¼ cup water

Begin by adding the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Next, add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

Puree in the food processor for 15 seconds then add the lemon juice. Turn the food processor back on and add the olive oil through the pour spout at the top.

Paleo Walnut Sage Pesto Recipe

Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Paleo Walnut Sage Pesto Recipe

Voila! A simple, healthy and yummy sauce made in less than 5 minutes!

Paleo Walnut Sage Pesto

Thank you to the California Farm Water Coalition for the delicious California Walnuts, they’re like the gift that keeps on giving!

Walnut Sage Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Paleo Walnut Sage Pesto

Prep Time: 5 minutes

Yield: App. 2 Cups

Paleo Walnut Sage Pesto

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup Enzo Olive Oil
  • 1 lemon (juiced)
  • ¼ cup water

Instructions

  1. Begin by adding the sage and parsley to a food processor.
  2. Next, add the garlic, black pepper and walnuts.
  3. Puree in the food processor for 15 seconds then add the lemon juice.
  4. Turn the food processor back on and add the olive oil through the pour spout at the top.
  5. Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.
http://whitneybond.com/paleo-walnut-sage-pesto/

Roasted Tomato Ricotta Bruschetta

Roasted Tomato Bruschetta Recipe

The only thing you’ll be saying after eating one of these is “di più si prega di“….. that’s Italian for MORE PLEASE!

Roasted Tomato Arugula Brushetta

After preparing these on Monday, I sat there and asked myself, “why don’t I roast tomatoes every day”?  Roasting tomatoes brings out a sweetness in them and when they’re roasted with garlic and balsamic vinegar, they literally burst with flavor when you bite in!

Roasted Tomato Ricotta Bruschetta

I placed them on top of creamy ricotta cheese (my favorite!) and a crispy baguette for a new twist on Tomato Basil Bruschetta. They were so incredibly delicious that they didn’t even make it to the dinner table!  Nope, my roommate and I ate all of them long before the rest of dinner was ready!

Roasted Tomato Ricotta Bruschetta Ingredients

Ingredients

  • 1 cup cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 1/2 baguette (sliced)
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Preheat the oven to 400°.  Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.  Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.

Roasted Tomato and Garlic Bruschetta Recipe

Place into the oven for 25 minutes.

While the tomatoes are roasting, place the baguette in the oven for 3-5 minutes.

Remove from the oven and slice. Spread ricotta cheese on top of each slice of baguette.

Ricotta Bruschetta Recipe

Remove the roasted tomatoes from the oven and chop the garlic cloves.

Roasted Tomato and Garlic Bruschetta Recipe

Add the garlic back to the tomatoes. Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.

Roasted Tomato and Garlic Bruschetta Recipe

Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.

Roasted Tomato Ricotta Bruschetta Recipe

Top the bruschetta with a few pieces of fresh arugula and serve.

Roasted Tomato Bruschetta

This is the perfect appetizer for an Italian Dinner Party with Chicken Parmesan, Three Cheese Raviolis or Kale Pesto Spaghetti with Goat Cheese.

Roasted Tomato Ricotta Bruschetta

♣ Vegetarian Option: This recipe is vegetarian

♦ Gluten Free Option: Replace a traditional baguette with gluten-free bread or replace bread with sliced bell peppers.

Roasted Tomato Ricotta Bruschetta

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 4

Roasted Tomato Ricotta Bruschetta

Ingredients

  • 1 cup cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 1/2 baguette (sliced)
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Instructions

  1. Preheat the oven to 400°.
  2. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
  3. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
  4. Place into the oven for 25 minutes.
  5. While tomatoes are roasting, place the baguette in the oven for 3-5 minutes.
  6. Remove from the oven and slice.
  7. Spread ricotta cheese on top of each slice of baguette.
  8. Remove the roasted tomatoes from the oven and chop the garlic cloves.
  9. Add the garlic back to the tomatoes.
  10. Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.
  11. Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.
  12. Top the bruschetta with a few pieces of fresh arugula and serve.
http://whitneybond.com/roasted-tomato-ricotta-bruschetta/

 

Italian Corn Salad

Italian Corn and Tomato Salad

This salad is my new favorite recipe!  I know I say that a lot, but seriously, this dish has so much flavor, it’s light, healthy and super easy to make!

Tomato Basil Corn Salad

Lets just say this salad will be tossed together a few more times before summer corn season is over!

Italian Corn Salad Ingredients

Ingredients

  • 4 ears of corn (grilled)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup red onion (diced)
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • ½ cup parmesan cheese

Begin by removing the kernels from the ears of corn using a sharp knife. Place the corn in a large bowl with the tomatoes and red onion.

Italian Corn Salad Recipe

Next, whisk the olive oil, balsamic vinegar, garlic and basil together in a small bowl.

Italian Corn Salad Dressing

Pour the dressing over the corn and toss.

Italian Corn Salad Recipe

Add the parmesan cheese, mix together and serve.

Italian Corn Salad with Basil Infused Olive Oil

This salad was perfect with Lemon Herb Salmon and Gluten Free Jalapeño Cheddar Cornbread at Sunday’s Summer Dinner Party!

Corn Inspired Summer Dinner Menu

I look forward to preparing this salad for BBQ’s all summer long!

It’s easy to take to a party and can be enjoyed by everyone because it’s vegetarian and gluten free!

Italian Corn Salad

♣ Vegetarian Option: This recipe is vegetarian

♦ Gluten Free Option: This recipe is gluten-free.

Italian Corn Salad

Total Time: 10 minutes

Serving Size: 4-6

Italian Corn Salad

Ingredients

  • 4 ears of corn (grilled)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup red onion (diced)
  • ¼ cup Enzo Basil Olive Oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • ½ cup parmesan cheese

Instructions

  1. Remove the kernels from the ears of corn using a sharp knife.
  2. Place the corn in a large bowl with the tomatoes and red onion.
  3. Whisk the olive oil, balsamic vinegar, garlic and basil together in a small bowl.
  4. Pour the dressing over the corn and toss.
  5. Add the parmesan cheese, mix together and serve.
http://whitneybond.com/italian-corn-salad/

Gluten Free Jalapeno Cheddar Cornbread

Gluten Free Jalapeno Cheddar Cornbread

Well hello there friends!  It has been a record breaking 13 days since I posted a new recipe!  Not due to lack of inspiration or cooking, actually quite the opposite!

As most of you know, I was offered a cookbook deal at the beginning of June. Less than a month later, I submitted the cookbook to my publisher. Record cookbook creation time?  I’d say so!

There were a few reasons why I set the manuscript due date for less than 4 weeks from the date my contract was signed.

  • The obvious: I want to get the book out there as quickly as possible!
  • The book is all about recipes with Buffalo Sauce, hence the name “Buffalo Style” so I knew it was going to be absolutely necessary for football season!
  • And last, but not least, I’m completely crazy and enjoy working 20 hour days 😉

From here, the publisher will work on the design and editing the book and in 3 months or less it will be available for purchase! Yay!

If you would like to follow the publishing process and get sneak peeks from the book, be sure to follow us on Facebook!

This week I’m back in the kitchen creating new recipes that are not exclusive to the book and that I can share with all of you!

Gluten Free Jalapeno Cheddar Cornbread

This recipe is the first of 5 new recipes I’ll be releasing this week! It’s gluten free, vegetarian and filled with fresh summer corn!

Gluten Free Jalapeno Cheddar Cornbread Ingredients

Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ cup sugar
  • ¼ cup butter (melted & cooled)
  • 2 eggs
  • 1 cup milk
  • 2 ears corn (kernels removed)
  • 2 jalapeños (minced)
  • 1 cup cheddar cheese

Preheat the oven to 400°.

Combine the flour, cornmeal, baking powder, salt, cumin and sugar  in a large bowl.

Gluten Free Cornbread Recipe

Mix well then whisk the butter, eggs and milk together in a small bowl.

Gluten Free Cornbread Recipe

Add the wet ingredients to the dry ingredients and mix well.

Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.

Gluten Free Cornbread with Fresh Corn and Jalapeños

Mix well then place in a cast iron skillet or square baking dish.

Gluten Free Skillet Cornbread

Top with the additional 1/2 cup of cheddar cheese.

Gluten Free Jalapeno Cheddar Cornbread

Bake for 25-30 minutes.

Gluten Free Skillet Cornbread

Slice and serve.

Fresh Corn Jalapeno Cheddar Cornbread

We had this last night for dinner with an Italian Corn Salad and Lemon Herb Salmon.  It was so delicious!

If you would like to make these into cornbread muffins, simply divide the batter into 12 muffin liners and bake for 15-20 minutes.

Jalapeno Cheddar Cornbread

This recipe would also be great served in the fall with Taco Soup or Green Chili Chicken Enchilada Soup.

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Jalapeno Cheddar Cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 8

Gluten Free Jalapeno Cheddar Cornbread

Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ cup sugar
  • ¼ cup butter (melted & cooled)
  • 2 eggs
  • 1 cup milk
  • 2 ears corn (kernels removed)
  • 2 jalapeños (minced)
  • 1 cup cheddar cheese

Instructions

  1. Preheat the oven to 400°.
  2. Combine the flour, cornmeal, baking powder, salt, cumin and sugar in a large bowl.
  3. Whisk the butter, eggs and milk together in a small bowl.
  4. Add the wet ingredients to the dry ingredients.
  5. Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.
  6. Mix well then place in a cast iron skillet or square baking dish.
  7. Top with the additional 1/2 cup of cheddar cheese.
  8. Bake for 25-30 minutes.
http://whitneybond.com/gluten-free-jalapeno-cheddar-cornbread/

Keeping Fit Through July 4th

America

It’s that time of year again. July 4th weekend is upon us along with hot weather and the need for BBQ preparations. This coming weekend we celebrate America’s independence and all the fine things we as Americans stand for, as well as the things we enjoy most such as country music, American food, and the outstanding fashion statements of red, white, and blue!

In between all the party planning, recipe choosing, and coordinating of family fun you probably have yet to realize this weekend could take a serious toll on your workout routine. Have no fear Little Leopard Book is here! This week we’re giving you the best ways to keep up with your exercise routine while still enjoying the sunshine and chowing down on the Independence Day feast. There’s nothing like the great outdoors and playing as if you were a kid again. These activities are so fun you won’t even realize your still logging your extra calorie burn.

Exercise-Run

July 4th Weekend Races
Calories burned: Estimated 100-150 per mile (depending on intensity and body weight)
There is a very small town in California called Bridgeport where I spent almost all of my 4th of July celebrations growing up. The town comes alive truly only one time per year and that just so happens to be this coming weekend. Aside from the parade, BBQing, and rodeo, there is a tradition that occurs every July 4th bright and early, the annual 5k race around Twin Lakes, the two fishing lakes outside of town. The race runs around both lakes through the trees and below the mountain peaks giving the perfect outdoor jump start to an awesome celebratory day. While you may not spend your 4th of July in this very town that I do, 4th of July races are a common event! Whether you can run a fast 10k or would rather slow your pace in a 5k with the family, there is something for everyone and it is an excellent way to keep your fitness routine up without interrupting the fun. To find a race near you be sure to check out http://www.runningintheusa.com/Race/FourthOfJuly.aspx

Exercise-Swimming

Swimming
Calories burned: 200-400 per hour (depending on body weight and intensity)
July 4th is one of my favorite holidays for many reasons, one of them being that it falls during the perfect time of summer! I am a hot weather fanatic. Whether you agree with me or not, the heat gives you the perfect excuse to enjoy some pool time. Throw on your American flag printed swimwear and dive on in to beat the heat, have some fun, and keep your fitness up!

Exercise-Hiking

Hiking                                                                                   
Calories burned: Up to 400 per hour
Chances are you plan on visiting with your family and friends the whole holiday weekend, get them motivated to move as well and hit the trails. Heading outside and exploring all that nature has to offer can boost your mood and bust your muscles. With all the work of reality, it’s nice to unplug every once in a while.

Exercise-Biking

Biking
Calories burned: 200 (moderate intensity for 30 minutes)
While you may not be a professional cyclist with a plethora of neon bike suits in your closet, that doesn’t mean you still can’t get a workout riding down the streets on a beach cruiser. Whether you need to grab a few missed items from the grocery store or just want to kill some time before it’s dark enough for fireworks, take comfort in the fact that you’re getting a workout in! With all this exercise you’ve been doing you may even feel inclined to go grab a soft serve ice cream cone. Of course, I recommend you ride your bike there ;-).

Exercise-Frisbee

Frisbee                                   
Calories burned: 100 (moderate intensity for 30 minutes)
Call the kids and throw the frisbee around the backyard. This activity involves little preparation, can be played pretty much anywhere, and is fun for all ages. Might as well burn a few extra calories while waiting for the burgers to finish on the grill, right?

Exercise-Volleyball

Beach Volleyball
Calories burned: 280 (moderate intensity for 30 minutes)
If you’re lucky enough to live in a beach town like San Diego and are planning on watching a fireworks show from the sand, take advantage of the beach time and start up a game of volleyball during the day. This activity makes it easy to include your family and friends and will help you forget how crowded the beach is. Not only is it a fun and competitive way to enjoy the day, beach volleyball is also an awesome workout for both cardio and muscle work.

Exercise-Dance

Dance
Calories burned: 115+ (moderate intensity for 30 minutes)
While you may normally think the line-dancing going on after the 4th of July parade is a little too cheesy, I say this is your year to join in! Release some endorphins, let go of your inhibitions, and have a blast. You can’t embarrass yourself if you’re having fun.

Follow our advice and keep your summer body strong this weekend! Other healthy tips include staying hydrated in the heat, keeping your alcohol consumption down, and following key healthy food swaps, such as substituting mayonnaise for Greek yogurt in your macaroni salad or reaching for hummus and veggies instead of potato chips! Be sure to check out our 4th of July inspired Pinterest board and build your BBQ menu Little Leopard Book style. We wish you all a safe, healthy, happy 4th of July filled with lots of fun and flavors! We can’t wait to hear about all the recipes you try!  Feel free to share your LLB 4th of July recipe pics on our Facebook page or tweet them over to myself or Whitney!