Monthly Archives: August 2013

Grilled Vegetables with Ancho Chili Sauce

Grilled Vegetables in Spicy Chili Dipping Sauce

I’m so excited, not only to share this delicious new recipe from LLB’s 2 Year Birthday Party, but also to share a couple of party pics with all of you!

My amazing photographer Stacy did such a great job of capturing all the awesome people that came out to the party! You can check out more of her work, including weddings, art and really cute babies, on her website!

Whitney Bond and girl friends at Little Leopard Book Party

Whitney Bond and friends at Little Leopard Book Party

Thank you to everyone who came out, enjoyed the food, sipped champagne and made the party so much fun!

Now back to those veggie cups!

Vegetables in Ancho Chili Dipping Sauce

The Veggies with Ancho Chili Sauce paired perfectly with the Mini Tacos and Jicama Chips with Mango Salsa that were also served at the party. Altogether, Chef Fernanda put together a delicious spread of hors d’oeuvres! If you want to try more of her delectable creations, stop by Bailiwick for brunch on Saturday or Sunday!

I re-created Fernanda’s dish at home so I could share the recipe with all of you!

Grilled Vegetables with Ancho Chili Sauce Ingredients

Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water
  • 4-6 carrots (cut into matchsticks)
  • 2 zucchinis (cut into matchsticks)
  • 1 cup heirloom cherry tomatoes

Begin by slicing off the tops of the ancho chilies and removing the seeds. Next, tear the ancho chilies in large strips.

Ancho Chilies

Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.

Cooking with Ancho Chilies

Allow the chilies to soak in the water for 20-30 minutes.

In the meantime roast the habaneros and grill the carrots and zucchini over medium heat. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.

Grilled Vegetable Recipe

Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.

Ancho Chili Sauce Recipe

Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.

Ancho Chili Sauce Recipe

Blend for 15-20 seconds.

Ancho Chili Sauce Recipe

Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.

At this time, the carrots and zucchini should be all grilled up. Prepare the tomatoes by skewering them on a toothpick.

Grilled Vegetables for Dipping

Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.

Vegetables with Ancho Chili Sauce

These are great for tray passed hors d’oeuvres or individual appetizers.

Grilled Vegetables with Spicy Chili Sauce

You could also serve a large bowl of the ancho chili sauce with a veggie tray, did someone say football watch party, labor day BBQ? Oh yes!

Grilled Vegetables in Ancho Chili Sauce

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Grilled Vegetables with Ancho Chili Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 cups Ancho Chili Sauce

Grilled Vegetables with Ancho Chili Sauce

Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water
  • 4-6 carrots (cut into matchsticks)
  • 2 zucchinis (cut into matchsticks)
  • 1 cup heirloom cherry tomatoes

Instructions

  1. Begin by slicing off the tops of the ancho chilies and removing the seeds.
  2. Next, tear the ancho chilies in large strips.
  3. Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.
  4. Allow the chilies to soak in the water for 20-30 minutes.
  5. In the meantime roast the habaneros and grill the carrots and zucchini over medium heat.
  6. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.
  7. Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.
  8. Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.
  9. Blend for 15-20 seconds.
  10. Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.
  11. At this time, the carrots and zucchini should be all grilled up.
  12. Prepare the tomatoes by skewering them on a toothpick.
  13. Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.
http://whitneybond.com/ancho-chili-sauce-with-grilled-vegetables/

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Roasted Balsamic Chicken with Heirloom Tomatoes

For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!

Roasted Balsamic Tomatoes and Chicken

In one skillet I combined a ton of flavors and created a new simple dinner favorite! While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.

Roasted Balsamic Skillet Chicken Ingredients

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Pre-heat the oven to 375°F.

Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!

Skillet Chicken Recipe

Combine the balsamic vinegar and olive oil, then pour over the chicken.

Balsamic Skillet Chicken

Add the tomatoes, garlic cloves and basil to the skillet.

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

Serve the chicken with tomatoes and sauce drizzled over the top.

Balsamic Heirloom Tomato Chicken

♦ Gluten Free Option: This recipe is gluten free.

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup Enzo Garlic Olive Oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Instructions

  1. Pre-heat the oven to 375°.
  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.
http://whitneybond.com/balsamic-roasted-chicken/

Jicama Chips with Mango Salsa

Jicama Tostadas with Mango Salsa at Bailiwick San Diego

Today is the day Little Leopard Book turns 2!  I’m so excited to toast champagne, chow down on delicious hors d’oeuvres and take pictures with fun photo props!

Jicama Tostadas with Mango Salsa

Chef Fernanda has created some delicious and refreshing treats for the party, including the Mini Tacos I shared on Tuesday and these light jicama chips with mango salsa!

I re-created this dish at home as a great appetizer for dinner last night! Check out this how-to video then get the full recipe below:

Jicama Chips with Mango Salsa Ingredients

Ingredients

  • 2 cups mango salsa
  • 1 medium jicama (sliced into chips)
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Begin by peeling and slicing a medium size jicama into app. 24 “chips”.  I used a small pastry cutter to get perfectly round chips 🙂

Put a small dollop of sriracha in the middle of each jicama chip.

Spicy Jicama Chips with Mango Salsa

Top with the mango salsa.

Jicama Tostadas with Mango Salsa Recipe

Garnish with fresh cilantro (or other fresh herb).  I used the last of my cilantro leaves in the mango salsa so I placed a sprig of Italian Parsley on top as a garnish.

Raw Jicama Chips with Mango Relish

I’ve always loved jicama chips for dipping guacamole, but now I love them as this cute little appetizer as well!

Jicama Chips with Mango Salsa

I look forward to seeing many of you tonight at Little Leopard Book’s Birthday Party at Bailiwick!

For those of you that are not able to make it, be sure to follow me on Instagram for tons of pictures live from the event!

Jicama Chips with Mango Salsa

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Jicama Chips with Mango Salsa

Total Time: 10 minutes

Yield: 24 chips

Jicama Chips with Mango Salsa

Ingredients

  • 2 cups mango salsa
  • 1 medium jicama (sliced into chips)
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Instructions

  1. Begin by peeling and slicing a medium size jicama into app. 24 “chips”.
  2. Put a small dollop of sriracha in the middle of each jicama chip.
  3. Top with the mango salsa.
  4. Garnish with fresh cilantro.
http://whitneybond.com/jicama-chips-with-mango-salsa/

Mini Tacos with Avocado Cream Sauce

Mini Baja Tacos at Bailiwick San Diego

It’s Taco Tuesday and only two days away from Little Leopard Book’s 2nd Birthday Party where these delicious Mini Tacos will be served!

Fernanda Peimbert, the chef at Bailiwick where the party will be hosted, asked what kind of hors d’oeuvres I’d like served at the event.  I told her light, fresh and gluten free!

This is the first of four recipes she created for the party that I’ll be sharing with all of you!

Mini Baja Tacos at Bailiwick San Diego

I shot the images above during a tasting last week at Bailwick, then I came home and re-created the dish for my upcoming web series, Cooking Secrets of a Single Girl, and to share here on Little Leopard Book.

Check out the video here on how to make these delicious mini tacos:

While Fernanda used pickled red onions, I used raw red onions and pickled jalapeños instead. To be completely honest, I liked her pickled red onions better than my raw red onions, but I did like the addition of pickled jalapeños on mine!  For those of you making the dish at home, you can try either the raw or pickled red onions and decide for yourself which you like best!

Mini Beef and Bacon Taco Ingredients

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped bacon (approximately 4 slices)
  • 1 avocado
  • 1 lemon (juiced)
  • 1/4 cup fresh parsley (divided)
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 cups round corn tortilla chips
  • 1/4 cup diced red onion (raw or pickled)
  • 1/4 cup pickled jalapeños (diced)

Begin by adding the bacon to a large skillet over medium-high heat.  Depending how crispy you want the bacon cook for 2-5 minutes, then add the ground beef.

Beef and Bacon Taco Meat

While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.

Once the meat is cooked, drain the grease and get ready to prepare the mini tacos!

How to make mini tacos

Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalapeño, avocado cream sauce and a sprig of fresh parsley.

Mini Beef and Bacon Tacos

Voila “Mini Taco Tuesday” is born!

Baja Mini Tacos

There’s still time to get on the guest list for Little Leopard Book’s private 2 year birthday party this Thursday at Bailiwick, check out our Facebook page for more details!

And be sure to tune in to “Taco Tuesday” on Cooking Secrets of a Single Girl next month where I’ll be showing you how to make these mini tacos and so much more!

Mini Beef and Bacon Taco Recipe

♣ Vegetarian Option: Omit the bacon and substitute veggie crumbles for the ground beef to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Mini Tacos with Avocado Cream Sauce

Total Time: 15 minutes

Serving Size: 4

Mini Tacos with Avocado Cream Sauce

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped bacon (approximately 4 slices)
  • 1 avocado
  • 1 lemon (juiced)
  • 1/4 cup fresh parsley (divided)
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 cups round corn tortilla chips
  • 1/4 cup diced red onion (raw or pickled)
  • 1/4 cup pickled jalapeños (diced)

Instructions

  1. Add the bacon to a large skillet over medium-high heat.
  2. Depending how crispy you want the bacon cook for 2-5 minutes, then add the ground beef.
  3. While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.
  4. Once the meat is cooked, drain the grease and get ready to prepare the mini tacos.
  5. Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalapeño, avocado cream sauce and a sprig of fresh parsley.
http://whitneybond.com/mini-tacos-with-avocado-cream-sauce/

Mexican Corn Pasta with Chipotle Alfredo

Gluten Free Chipotle Alfredo Pasta

After a long and crazy week of shooting my upcoming web series, “Cooking Secrets of a Single Girl” I’m so excited to share a new recipe with all of you!

Spicy Mexican Pasta Alfredo

Creamy chipotle alfredo is tossed with corn pasta and topped with fresh cilantro and cotija cheese. This pasta dish is gluten free, vegetarian and more Mexican than Italian!

Mexican Corn Pasta with Chipotle Alfredo Ingredients

Ingredients

  • 4 tbsp butter
  • 2 cloves garlic (minced)
  • ½ cup milk
  • 1 cup greek yogurt
  • ¼ cup parmesan cheese
  • ½ tsp sea salt
  • 1 tsp cumin
  • 2 tsp ground chipotle pepper
  • 1 lime (zested and juiced)
  • 8 oz corn spaghetti
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp cotija cheese
  • ½ tsp red pepper flakes

Begin my melting the butter in a medium saucepan over medium-high heat. Add the garlic and sauté for 1 minute.

Chipotle Alfredo Recipe

Add the milk and greek yogurt, whisk well, then add the parmesan.

Chipotle Alfredo Recipe

Add the sea salt, cumin and chipotle pepper, then zest and juice the lime into the sauce.

Chipotle Alfredo Sauce Recipe

Consistently whisk for 1-2 minutes. Reduce the heat to low and simmer 4-5 minutes.

Meanwhile, boil water and cook the pasta according to package directions.

Add the pasta to the alfredo sauce and toss.

Place in a serving bowl and top with fresh cilantro, cotija cheese and red pepper flakes.

Gluten Free Chipotle Alfredo Pasta

Grab a fork and dig in!

Corn Pasta with Chipotle Alfredo

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Mexican Corn Pasta with Chipotle Alfredo

Total Time: 20 minutes

Serving Size: 2

Mexican Corn Pasta with Chipotle Alfredo

Ingredients

  • 4 tbsp butter
  • 2 cloves garlic (minced)
  • ½ cup milk
  • 1 cup greek yogurt
  • ¼ cup parmesan cheese
  • ½ tsp sea salt
  • 1 tsp cumin
  • 2 tsp ground chipotle pepper
  • 1 lime (zested and juiced)
  • 8 oz corn spaghetti
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp cotija cheese
  • ½ tsp red pepper flakes

Instructions

  1. Begin my melting the butter in a medium saucepan over medium-high heat.
  2. Add the garlic and sauté for 1 minute.
  3. Add the milk and greek yogurt, whisk well, then add the parmesan.
  4. Add the sea salt, cumin and chipotle pepper, then zest and juice the lime into the sauce.
  5. Consistently whisk for 1-2 minutes.
  6. Reduce the heat to low and simmer 4-5 minutes.
  7. Meanwhile, boil water and cook the pasta according to package directions.
  8. Add the pasta to the alfredo sauce and toss.
  9. Place in a serving bowl and top with fresh cilantro, cotija cheese and red pepper flakes.
http://whitneybond.com/mexican-corn-pasta-with-chipotle-alfredo/

Cherry Tarragon Chicken Salad Sandwich

Cherry Tarragon Chicken Salad Sandwich

Last week I had a bag of cherries leftover from my delicious Bourbon Bacon Cherry Crumble and a bunch of fresh tarragon left from preparing my Zucchini Corn Cakes with Tarragon Remoulade, so I decided to combine the two in a scrumptious Chicken Salad!

Gluten Free Cherry Tarragon Chicken Salad

Sticking with my “Glutenless in August” theme, I picked up a loaf of Rudi’s Multigrain Gluten Free Bread.  I’m not BS-ing you here, this is some of the best bread I’ve ever had! It was really flavorful and toasted up perfectly for the base of my Chicken Salad Sandwich.

Cherry Chicken Salad Sandwich

In an effort to not overwhelm the delicious chicken salad, I kept the sandwich open face and simply piled it on top of fresh spinach.

I prepared this sandwich for myself and my producer last week.  That’s right, I said producer!  In case you missed my previous post, I’m launching a web series September 2nd!

Cooking Secrets of a Single Girl will go live in less than 3 weeks, so be sure to check it out!

In the meantime, prepare this delicious sandwich for a simple lunch to take to work or school!

Cherry Tarragon Chicken Salad Sandwich Ingredients

Ingredients

  • ⅓ cup greek yogurt
  • 1 tsp honey
  • 1 tbsp dijon mustard
  • 1 lemon (zest and juiced)
  • 1 tbsp fresh tarragon (minced)
  • 2 tbsp green onions (chopped)
  • ¼ tsp black pepper
  • 2 cups chicken (cooked and shredded)
  • ¼ cup walnuts (chopped)
  • ½ cup cherries (pitted and chopped)
  • ¼ cup celery (chopped)
  • 4 slices Rudi’s Gluten Free Multigrain Bread
  • 1 cup fresh spinach

Begin by combining the greek yogurt, honey and dijon mustard in a small bowl.

Greek Yogurt Chicken Salad Dressing Recipe

Add the lemon juice and zest, tarragon, green onions and black pepper.

Greek Yogurt Chicken Salad Dressing Recipe

In a large bowl combine the shredded chicken, walnuts, cherries and celery.

Gluten Free Tarragon Cherry Chicken Salad Recipe

Add the dressing to the chicken salad and stir to combine.

Tarragon Cherry Chicken Salad Recipe

Place in the refrigerator for 10-15 minutes.

Lightly toast the gluten free bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve.

Gluten Free Cherry Tarragon Chicken Salad Sandwich

This sandwich was so good, I ate the leftovers at 9 AM the next day for breakfast! True story, you can ask my intern 😉

Cherry Chicken Salad Sandwich

♦ Gluten Free Option: This recipe is gluten free.

Cherry Tarragon Chicken Salad Sandwich

Total Time: 20 minutes

Yield: 4 sandwiches

Cherry Tarragon Chicken Salad Sandwich

Ingredients

  • 1/3 cup greek yogurt
  • 1 tsp honey
  • 1 tbsp dijon mustard
  • 1 lemon (zest and juiced)
  • 1 tbsp fresh tarragon (minced)
  • 2 tbsp green onions (chopped)
  • ¼ tsp black pepper
  • 2 cups chicken (cooked and shredded)
  • ¼ cup walnuts (chopped)
  • ½ cup cherries (pitted and chopped)
  • ¼ cup celery (chopped)
  • 4 slices Rudi's Gluten Free Multigrain Bread
  • 1 cup fresh spinach

Instructions

  1. Begin by combining the greek yogurt, honey and dijon mustard in a small bowl.
  2. Add the lemon juice and zest, tarragon, green onions and black pepper.
  3. In a large bowl combine the shredded chicken, walnuts, cherries and celery.
  4. Add the dressing to the chicken salad and stir to combine.
  5. Place in the refrigerator for 10-15 minutes.
  6. Lightly toast the gluten free bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve.
http://whitneybond.com/cherry-tarragon-chicken-salad-sandwich/

Introducing: Cooking Secrets of a Single Girl, The Web Series

Cooking Secrets of a Single Girl

 

For the last few months I’ve been dreaming about launching my own web series “Cooking Secrets of a Single Girl”. On September 2nd, that dream will become a reality!

I’ve partnered with 95Forty Productions to professionally produce and edit my web series and could not be more excited to begin shooting with them this week!

When the series launches on Monday, September 2nd, a new “Cooking Secret” segment will be released every day of the week Monday through Friday, with each day having it’s own “theme”.

  • Meatless Mondays are a vegetarians dream come true! I’ll start off each week featuring “meatless” cooking segments and tips, including the secret to creating the perfect veggie burger and tips on how to pick the best seasonal produce!
  • Taco Tuesdays are all about my passionate love for the traditional mexican tortilla dish that can be prepared with so many fillings, so many ways, the possibilities are really endless!  September’s “Taco Tuesday” segments are chalk full of gems including Mini Beef and Bacon Tacos, Apricot Dessert Tacos and Waffle Breakfast Tacos!
  • Wheatless Wednesdays are dedicated to my gluten-free fans! I’ll be giving tips on how to cook and eat gluten free while also demonstrating how to prepare delectable gluten-free recipes! Look for the secret to creating homemade gluten free breadcrumbs (without bread!), my favorite gluten-free swaps and much more coming this September!
  • Thirsty Thursdays, it’s nearing the end of the week and we’re all getting a little thirsty for the weekend!  Whether it’s a delicious craft cocktail or a healthy green juice, I’ll be blending, mixing, shaking and stirring our way through Thursdays!
  • It’s Freaking Friday is the wildcard of the week! Maybe I’m ready to dig into a juicy burger or scrumptious steak, maybe the sweet tooth is calling for some delicious Nutella Chocolate Chip Cookies, maybe it’s been “one of those weeks” and I’ll follow up Thirsty Thursday with another cocktail recipe, because it’s Freaking Friday and I can! You never know what you’re going to get on Freaking Friday and that’s the fun of it!

I want to hear from you!  Do you have a question about eating gluten free or would you like a recommendation for a simple gluten free substitute, tweet me! I’ll be answering your questions in upcoming segments of “Cooking Secrets of a Single Girl”!

Do you have a favorite Little Leopard Book recipe that you’d like to have an instructional video to go along with?  Let me know on our Facebook page!  I want to prepare the dishes that you want to see made! Do you have an ingredient that you’d like to see me whip into a dish? Tell me what it is!

Would you like to see a fun, yet informative video on how to chop onions, boil chicken, make your own ketchup?  Please comment below and let me know!

While I love making these videos, it’s really all about you!  I want to host a web series that you want to watch because it’s fun and personable, but most of all, because it teaches you a new secret about cooking in every segment!

One segment each week will be hosted on location at restaurants, farmers markets, grocery stores etc. Do you own a bar, restaurant, food truck or other business that you think would be perfect for filming a “Cooking Secret of a Single Girl” segment at? Send us an e-mail via our contact form!

Do you have a product that you would like featured in upcoming Little Leopard Book recipes, as well as highlighted on “Cooking Secrets of a Single Girl” segments? Contact us for more information about partnering up!

Are you an expert on gluten free beers?  How about pairing wine and cheese? Do you have your own “cooking secret” that you’d like to share with me on a segment? Contact me with your segment idea and area of expertise and I might just invite you over to the Little Leopard Book kitchen to join me for a segment!

The trailer for “Cooking Secrets of a Single Girl” is up now! Check it out here!

Thank you for reading and I look forward to sharing all of my “Cooking Secrets” with you in the coming weeks!

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Sun Dried Tomato Basil Mini Polenta Pizzas

Going “Glutenless in August” has also left me “Pizza-less in August”!

Since we’ve already established my obsession with pizza (see: Prosciutto Arugula Thin Crust Pizza, Deep Dish Pepperoni Pizza and Roasted Vegetable Vegan Pizza, to name a few) you can see how this could be a problem for me!

Gluten Free Polenta Pizzas with Roasted Tomatoes and Bacon

Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!

Sun Dried Tomato Mini Polenta Pizzas

While the texture isn’t the same as traditional pizza, the flavor sure is!

As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon, this dish is packed with so many amazing flavors, it was really hard to put my fork down!

Mini Polenta Pizza Ingredients

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 4 slices bacon
  • 18 oz polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese
  • ¼ cup sun dried tomatoes

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, cook the bacon until crispy.

Place the polenta in the bottom of 6 soufflé ramekins.

Gluten Free Mini Polenta Pizzas

Top with the pesto.

Sun Dried Tomato Pesto Polenta Pizzas

Then the roasted tomatoes and garlic.

Roasted Tomato and Garlic Polenta Pizzas

Add the mozzarella cheese.

Mini Roasted Tomato Mozzarella Pizzas

Top with the crispy bacon.

Individual Tomato Bacon Polenta Pizzas

Place into the 400° oven for 8-10 minutes or until the cheese is melted.

Individual Gluten Free Polenta Pizzas

Top with the sun dried tomatoes and garnish with additional basil.

Sun Dried Tomato Basil Bacon Polenta Pizzas

Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!

Sun Dried Tomato Mozzarella Polenta Pizzas

I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!

The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!

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

♦ Gluten Free Option: This recipe is gluten free.

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 6 mini pizzas

Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 4 slices bacon
  • 18 oz polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese
  • ¼ cup sun dried tomatoes

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 the tomatoes are roasting, cook the bacon until crispy.
  6. Place the polenta in the bottom of 6 soufflé ramekins.
  7. Top with the pesto, roasted tomatoes and garlic.
  8. Add the mozzarella cheese, then the crispy bacon.
  9. Place into the 400° oven for 8-10 minutes or until the cheese is melted.
  10. Top with the sun dried tomatoes and garnish with additional basil.
http://whitneybond.com/mini-polenta-pizzas-with-roasted-tomatoes-and-bacon/

Gluten Free Kung Pao Beef and Noodle Bowl

Gluten Free Kung Pao Beef and Noodle Bowl

For the past two weeks I’ve had a serious craving for Asian food, Chinese, Thai, Japanese, I wanted them all!

Since I’ve already posted recipes for a Japanese seafood favorite, Spicy Tuna Crispy Rice Cakes, a vegetarian Thai favorite, Spicy Vegetable Pad Thai and a delicious Chinese chicken dish, Sweet and Sour Chicken Lettuce Wraps, I figured it was time I got a little beefy with my next Asian creation!

Kung Pao Beef and Noodle Bowl

In the spirit of going “Glutenless in August” I made this traditional Kung Pao Beef recipe gluten-free. I kept the ingredients simple so there’s no need to travel to Chinatown to find ingredients!

Gluten Free Kung Pao Beef Recipe

Instead of placing the beef over rice I used a thick, fettuccine-style rice noodle, similar to what they use at Rama Thai in their Drunken Noodle dish.  If you can’t find these noodles at your local supermarket, any rice noodle will work!

The entire dish only takes 30 minutes to prepare, start to finish, and is so flavorful and delicious, I guarantee it will be on the menu rotation regularly at my house from now on!

Kung Pao Beef and Noodle Bowl Ingredients

Ingredients

  • 2 tbsp sriracha
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp cooking sake or rice wine
  • 2 tbsp sweet chili sauce
  • 1 lb flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp corn starch
  • 1 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 Thai red chiles (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 4 scallions (cut in 1/2-inch pieces)
  • 1 red bell pepper (cut in 1/2 inch strips)
  • 1/4 cup roasted peanuts
  • 8 oz rice noodles

Begin by whisking the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.

Gluten Free Kung Pao Beef Recipe

Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar. Toss to coat well.

Gluten Free Kung Pao Beef Recipe

Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes. Add the garlic and ginger, sauté for an additional minute.

Add the scallions and red bell pepper.

Simple Kung Pao Beef Recipe

Cook for 3-4 minutes then add the beef and sauce.

Gluten Free Kung Pao Beef Recipe

Stir fry 5-7 minutes. While the beef is cooking, prepare the rice noodles according to package directions, generally 2-3 minutes in boiling water will do the trick for rice noodles!

Add the roasted peanuts to the beef.

Gluten Free Kung Pao Beef Recipe

Toss to coat.

Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.

Simple Homemade Kung Pao Beef

I’ve said it once and I’ll say it again, the hardest part of my job is photographing a delicious smelling dish when you’re so hungry and all you want to do is eat it!

That was definitely the case with this dish. The combination of scents from sesame oil, ginger, garlic and sweet chili sauce are so amazing!

Kung Pao Beef and Noodle Bowl

After snapping some great pics it was finally time to grab some chop sticks and Zhōu xiàdié… that’s Chinese for “chow down”!  🙂

Gluten Free Kung Pao Beef and Noodle Bowl

And chow down I did!

♣ Vegetarian Option: For a kung pao vegetable bowl, add 1 lb. of additional veggies such as carrots, snow peas and red onions at the time you add the bell peppers and scallions, add the sauce and sauté for 3-5 minutes.

♦ Gluten Free Option: Be sure to use soy sauce that is gluten free.

Gluten Free Kung Pao Beef and Noodle Bowl

Total Time: 30 minutes

Serving Size: 4

Gluten Free Kung Pao Beef and Noodle Bowl

Ingredients

  • 2 tbsp sriracha
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp cooking sake or rice wine
  • 2 tbsp sweet chili sauce
  • 1 lb flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp corn starch
  • 1 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 Thai red chiles (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 4 scallions (cut in 1/2-inch pieces)
  • 1 red bell pepper (cut in 1/2 inch strips)
  • 1/4 cup roasted peanuts
  • 8 oz rice noodles

Instructions

  1. Whisk the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.
  2. Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar.
  3. Toss to coat well.
  4. Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes.
  5. Add the garlic and ginger, sauté for an additional minute.
  6. Add the scallions and red bell pepper.
  7. Cook for 3-4 minutes then add the beef and sauce.
  8. Stir fry 5-7 minutes.
  9. While the beef is cooking, prepare the rice noodles according to package directions.
  10. Add the roasted peanuts to the beef.
  11. Toss to coat.
  12. Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.
http://whitneybond.com/gluten-free-kung-pao-beef-and-noodle-bowl/

Sparkling Cherry Lime Mojito Punch

Sparkling Cherry Lime Mojito Punch

Yesterday was Wednesday, which seemed like a good day for a mojito!

I should also tell you that I consider any day which ends with the letter “Y” a good day for a mojito 😉

Cherry Mojitos

My sweet friend Charlotte is getting married in 10 days. She came over last night for a little pre-wedding relaxation. I thought this would be the perfect beverage to help her lighten up and enjoy some time away from the wedding craziness!

Did you know that cherries actually help calm the nervous system? So cool, right?

Sparkling Cherry Lime Mojito Punch Ingredients

Ingredients

  • ¼ cup fresh mint
  • 3 limes (sliced)
  • ¼ cup sugar
  • 2 cups fresh cherries (pitted)
  • 12 oz rum
  • ½ cup water
  • 750 ml sparkling lime water

Begin by adding the fresh mint and limes to the bottom of a pitcher or punch bowl.

Cherry Lime Mojito Punch Recipe

Add the sugar, then muddle with the back of a large spoon or a muddler.

Mojito Punch Recipe

Add the cherries and muddle.

Cherry Lime Mojito Punch Recipe

Add the rum, water and sparkling water. Mix well.

Cherry Lime Mojito Punch Recipe

Fill the pitcher with ice then pour into a glass and garnish with fresh cherries and mint leaves.

Cherry Lime Mojito Punch

This punch is light, refreshing, bubbly perfection.

Fresh Cherry Mojito Recipe

Making a large pitcher of mojitos is perfect for parties so that you can enjoy the festivities without spending 5 minutes preparing a single cocktail for each guest.

Sparkling Cherry Lime Mojito Punch

Prep Time: 10 minutes

Yield: 8 (8 oz) mojitos

Sparkling Cherry Lime Mojito Punch

Ingredients

  • ¼ cup fresh mint
  • 3 limes (sliced)
  • ¼ cup sugar
  • 2 cups fresh cherries (pitted)
  • 12 oz rum
  • ½ cup water
  • 750 ml sparkling lime water

Instructions

  1. Begin by adding the fresh mint and limes to the bottom of a pitcher or punch bowl.
  2. Add the sugar, then muddle with the back of a large spoon or a muddler.
  3. Add the cherries and muddle.
  4. Add the rum, water and sparkling water. Mix well.
  5. Fill the pitcher with ice then pour into a glass and garnish with fresh cherries and mint leaves.
http://whitneybond.com/sparkling-cherry-lime-mojito-punch/

Mango Salsa

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping! It’s gluten free, vegetarian & vegan!

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping!

Last night was “Taco Tuesday” at my house so I decided to toss together healthy, grilled salmon tacos for the occasion!

Chipotle honey glazed salmon is placed in warm corn tortillas & topped with fresh mango salsa in this mouth-watering recipe for healthy salmon tacos!

I made Chipotle Honey Glazed Salmon Tacos. These tacos are sweet, spicy and oh-so-delicious. I couldn’t top such an amazingly flavorful taco with just any old salsa, so I whipped up this fresh mango salsa to top these scrumptious tacos!

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping!

This mango salsa is so easy to make and not only is it perfect on salmon tacos, it’s also delicious on top of grilled chicken, steamed fish or served with chips for dipping!

Mango Salsa Ingredients

Ingredients

  • 1 mango (diced)
  • 3 roma tomatoes (diced)
  • 1/4 cup red onion (minced)
  • 1 jalapeño (de-seeded and minced)
  • 1 tbsp fresh cilantro (minced)
  • 1 lime (juiced)

Add the diced mango and diced tomato to a small bowl.

Tomato Mango Salsa Recipe

Add the minced red onion, minced jalapeño and minced cilantro.

Mango Salsa Recipe

Squeeze the lime juice over the salsa and mix everything together.

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping!

Easy as that, you’ve got a healthy, scrumptious mango salsa ready to go! This salsa has only 90 calories per cup, making it the perfect choice for a flavorful side that you can feel good about digging in to!

In addition to the salmon tacos I originally served this mango salsa on top of, the salsa would also be great on Grilled Shrimp Tacos or Blackened Red Snapper. You can also serve the salsa with a bag of chips and a Serrano Chili Mango Margarita or Blackberry Jalapeno Margarita for a delicious happy hour!

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping!

 

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Mango Salsa

Total Time: 5 minutes

Yield: 3 cups mango salsa

Mango Salsa

Ingredients

  • 1 mango (diced)
  • 3 roma tomatoes (diced)
  • 1/4 cup red onion (minced)
  • 1 jalapeño (de-seeded and minced)
  • 1 tbsp fresh cilantro (minced)
  • 1 lime (juiced)

Instructions

  1. Add the mango and tomato to a small bowl.
  2. Add the onion, jalapeño and cilantro.
  3. Squeeze the lime juice over the top and mix together.
http://whitneybond.com/mango-salsa/

Don’t forget to pin this scrumptious Mango Salsa Recipe!

Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping!

Gluten Free White Chocolate Pretzel Treats

White Chocolate Pretzel Treats

These little treats are my newest obsession!  The perfect combination of sweet, salty and simple!

White Chocolate Marshmallow Treat Ingredients

Ingredients

Begin by breaking the pretzels into pieces simply by using your hands to break them apart in the bag.

Gluten Free Pretzel Bites

Melt the butter in a large saucepan over medium heat, then add the marshmallows. Stir consistently while the marshmallows melt, 3-5 minutes.

White Chocolate Marshmallow Treat Recipe

Once the marshmallows have melted, add the pretzels and stir well.

Gluten Free White Chocolate Pretzel Treat Recipe

Remove from the heat and add the white chocolate chips.

Gluten Free White Chocolate Pretzel Treat Recipe

Spread into an 8 x 8 pan lined with parchment paper coated with cooking spray.

Gluten Free White Chocolate Pretzel Treat Recipe

Allow to cool for 20 minutes. Slide the parchment paper out of the pan and slice the treats into 1 inch squares.

Gluten Free White Chocolate Marshmallow Pretzel Bites

These are the perfect treat to toss together when you’re short on time but want something uniquely delicious to take to a party!

Gluten Free White Chocolate Pretzel Treats

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free White Chocolate Pretzel Treats

Prep Time: 10 minutes

Yield: 16 treats

Gluten Free White Chocolate Pretzel Treats

Ingredients

  • 8 oz bag Glutino Gluten Free Pretzels
  • 3 tbsp butter
  • 10 oz marshmallows
  • 1/4 cup white chocolate chips

Instructions

  1. Begin by breaking the pretzels into pieces simply by using your hands to break them apart in the bag.
  2. Melt the butter in a large saucepan over medium heat, then add the marshmallows.
  3. Stir consistently while the marshmallows melt, 3-5 minutes.
  4. Once the marshmallows have melted, add the pretzels and stir well.
  5. Remove from the heat and add the white chocolate chips.
  6. Spread into an 8 x 8 pan lined with parchment paper coated with cooking spray.
  7. Allow to cool for 20 minutes.
  8. Slide the parchment paper out of the pan and slice the treats into 1 inch squares.
http://whitneybond.com/gluten-free-white-chocolate-pretzel-treats/

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