Tag Archives: appetizer

Chili Roasted Sweet Potato & Cranberry Salad

This post was in partnership with McCormick. To explore more Thanksgiving and Christmas recipes using McCormick spices, extracts and seasoning mixes, click here!  

This Chili Roasted Sweet Potato & Cranberry Salad recipe combines sweet, savory & tart ingredients to make the most flavorful vegetarian salad ever!

The first day of “Thanksgiving Week” on the blog is here, and I couldn’t be more excited!

This week’s lineup includes:

All of these recipes are twists on Thanksgiving classics passed down from generations of Bond ladies!

Read the full post here!

Jalapeno Pumpkin Dip

This creamy, sweet and spicy Jalapeno Pumpkin Dip recipe is an easy 5 minute appetizer that’s vegetarian, gluten free and perfect for parties!

This creamy, sweet and spicy Jalapeno Pumpkin Dip recipe is an easy 5 minute appetizer that's vegetarian, gluten free and perfect for parties!

Woo hoo, welcome to day three of “Jamaica Week” on WhitneyBond.com where I’m sharing four recipes inspired by my recent trip to Jamaica!

On day one, I shared a scrumptious 30 Minute Sweet Potato Soup Recipe, on day two, I shared a delicious recipe for Jamaican Jerk Beef Patties, and today I’m sharing a sweet and spicy dip recipe that I know you’re going to love!

Read the full post here!

Jamaican Jerk Beef Patties

Jamaican jerk seasoned beef patties are a popular dish in Jamaica. In this recipe, the patties are made into the perfect size for a party appetizer!

Jamaican jerk seasoned beef patties are a popular dish in Jamaica. In this recipe, the patties are made into the perfect size for a party appetizer!

Oh, hey y’all, it’s day two of “Jamaica Week” on WhitneyBond.com, where I’m sharing all of my favorite recipes inspired by my recent trip to Couples Resort in Ocho Rios, Jamaica!

Yesterday, I shared a Sweet Potato Soup Recipe inspired by a 5 course dinner at The Verandah restaurant located inside Couples Resort Tower Isle. Today, I’m sharing a dish that is a Jamaican staple, beef patties!

Read the full post here!

30 Minute Sweet Potato Soup

In 30 minutes, make the most delicious, vegetarian sweet potato soup recipe with rosemary roasted sweet potatoes, vegetable broth & a hint of cream!

In 30 minutes, make the most delicious, vegetarian sweet potato soup recipe with rosemary roasted sweet potatoes, vegetable broth & a hint of cream!

Happy Monday, happy Halloween and happy Jamaica week on WhitneyBond.com!

All this week, I’ll be sharing recipes inspired by my recent trip to Couples Resort in Jamaica, starting with this Sweet Potato Soup, followed by Jamaican Jerk Beef Patties, Pumpkin Jalapeño Dip and Caramelized Plantain Pancakes!

Read the full post here!

Spicy Sausage Mini Pizzas

Sriracha pizza sauce, jalapeños, summer sausage and jalapeño cheddar cheese top this delicious mini pizza recipe, perfect for game days and parties!

Spicy Sausage Mini Pizza Recipe

Growing up, my favorite month of the year was December because it just so happens to be my birthday month, Christmas and Hickory Farms sets up their stand in the mall, which means Beef Summer Sausage, Cheese Balls and Crackers are a totally acceptable meal for lunch, basically every day in my house!

Today I’m so excited to share my first recipe in partnership with Hickory Farms, a brand I’ve grown up with and loved my entire life!

Read the full post here!

The Ultimate Pulled Pork Nachos

The Ultimate Pulled Pork Nachos Recipe

Football season is upon us my friends! Which means it’s perfectly acceptable to eat nachos for dinner Monday, Thursday, Saturday and Sunday, am I right?! 😉

Read the full post here!

Grilled Tomato & Kale Salad

Grilling tomatoes & kale puts a totally new twist on a traditional kale salad, it’s vegetarian, gluten free & perfect as a summer side dish or entree!

Grilled Tomato & Kale Salad Recipe

Since it’s summertime and all I want to do is grill everything, that’s exactly what I did this week! From Caribbean Jerk Meatballs to Korean BBQ Grilled Salmon (I seriously can’t stop eating this dish!) to this Grilled Tomato & Kale Salad recipe, it was a grilling kind of week at my house!

Read the full post here!

Coconut Crab Cakes with Mango Arugula Salad

Coconut Crab Cakes

Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!

Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.

One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!

Read the full post here!

Crock-­Pot® Slow Cooker Green Chili Queso Dip

Slow Cooker Green Chili Queso Dip Recipe

If you thought about putting your Crock-­Pot® Slow Cooker away for the summer, think again!  Summer is the perfect time to use a slow cooker because it eliminates the need to turn on the oven and heat up your entire house.

Today, I’m sharing a delicious new recipe twist on queso dip, with no velvetta or rotel required!

Read the full post here!

Buffalo Chicken Dip Taco Cups

Crispy baked tortillas are filled with Buffalo Chicken Dip to make individual Buffalo Chicken Dip Taco Cups, perfect for Taco Tuesday, parties or game day!

Buffalo Chicken Dip Taco Cups

Hello from Chicago Midway! I’m currently hanging at the airport waiting for my flight home to San Diego and thought I’d take a few minutes to share my most recent recipe obsession with all of you, TACO CUPS!

I first introduced these delightful little cups in a Ceviche Taco Cup recipe before Cinco De Mayo, now I’m gearing up for football season with Buffalo Chicken Dip Taco Cups!

Yes, I know football season is 51 days away, and yes, this football loving girl is counting down the days! 😉

Read the full post here!

Artichoke Toast 3 Ways

Artichoke Toast Recipe 3 Ways

Have you ever looked at a fresh artichoke in the grocery store and thought, wow, that’s beautiful, but what in the world do I do with it?!

Well Ocean Mist Farms, the largest grower of fresh Artichokes, is challenging everyone to “Be an Artichoke Adventurer” and get cooking with the delicious fresh vegetable!

If you’ve never prepared a fresh artichoke at home, it’s quite simple and can be done many ways, by baking, grilling or steaming it. In this post, I’m going to show you how to steam fresh artichokes, then turn the “meat” from the leaves and the heart of the artichoke into three delicious artichoke toast recipes!

Read the full post here!

Israeli Couscous & Avocado Salad

Couscous Avocado Salad Recipe

With spring right around the corner, I’m so excited to share this yummy new salad recipe that’s full of bright, delicious flavors!

Israeli couscous provides a healthy, high fiber base to the salad, while vitamin packed pomegranate seeds add a sweet and tart burst on top!

Read the full post here!

General Tso’s Chicken Wings

General Tso Chicken Wings Recipe

Happy Monday everyone! I’m about to head over to see my friends at San Diego 6 News & host a live cooking segment all about Chinese appetizer recipes that are perfect for celebrating Super Bowl & the Chinese New Year!

Read the full post here!

Slow Cooker Swedish Meatballs

In this easy recipe, Swedish Meatballs are slow cooked in a delicious sauce, then served as an appetizer or over pasta for dinner.

Slow Cooker Swedish Meatballs Recipe

Where do my recipe ideas come from? A question I am asked quite regularly, and to be honest, I always answer the same, the ideas come from everywhere!

Sometimes it’s recipe inspiration from a restaurant, or recent trip, sometimes it’s a recipe twist on an old family favorite, and sometimes, it’s a direct request from the boyfriend, i.e. Swedish Meatballs!

Read the full post here!

Bruschetta Cheese Dip

Bruschetta Cheese Dip Recipe

This recipe is the result of an almost accident.

When I was home over the holidays, my Dad was making cheese dip (Velvetta + Rotel, an Oklahoma staple when eating Tex-Mex!), he reached in the refrigerator to grab a tupperware container of rotel and he accidentally grabbed the tupperware of leftover bruschetta.

He realized before he actually added it to the bowl of Velvetta, but then I got an idea, what if I made an Italian version of “cheese dip” with bruschetta instead of Rotel and a combination of cream cheese and mozzarella instead of Velvetta?!

Well, I tried it, and I loved it, so today I’m sharing it with you!

Read the full post here!

Chipotle Honey Crispy Baked Boneless Wings

Chipotle Honey Crispy Baked Boneless Wings

You guys, I’m SO excited to be back in the US and sharing new recipes with you after 10 days of travel!

If you’re following me on Instagram, Snapchat (@WhitneyMBond), Twitter or Facebook then you probably saw lots of posts of tacos over the last week, because I just returned home from a trip to Guadalajara and Mexico City!

Read the full post here!

3 Easy Game Day Skewer Recipes

Today’s post is sponsored by my fabulous friends at Cost Plus World Market!

3 Easy Game Day Skewer Recipes

Planning to host a party for the big game in a couple of weeks? These three simple skewer recipes will make entertaining a breeze!

These skewers are quick, easy, and require no actual cooking! They can easily be prepared early and placed in the refrigerator until game time, that way, you’re ready to roll before kick off. After all, you wouldn’t want to miss any of the hilarious commercials, exciting half time performances, or exhilarating touchdowns!

Read the full post here!

Taco Croissants

This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of the Big Game with a #DollopOfDaisy.

Easy Taco Croissant Recipe

Football Playoffs officially kicked off this past weekend, which means the Big Game is less than 3 weeks away!

If you’re looking for a super simple app to serve while watching football, this taco croissant recipe is perfect!

Read the full post here!

Chinese Orange Glazed Meatballs

Chinese Orange Glazed Meatballs

After 4 ½ years of blogging and over 700 recipes, Gluten Free Orange Chicken is still my brothers favorite recipe on the blog! I can’t blame him though, that orange sauce is to die for, which is why I decided that in 2016 I need to find new recipes to incorporate the sauce into!

The first new recipe I decided to try with the sauce is, you guessed it, Orange Glazed Meatballs!

Read the full post here!

Cream Cheese Stuffing Jalapeno Poppers

Bacon Wrapped Cream Cheese Stuffing Jalapeno Poppers are the perfect appetizer for holiday or Superbowl parties & a great way to use up leftover stuffing!

Cream Cheese Stuffing Jalapeno Poppers

It’s holiday party season people! And what says holiday spirit more than Bacon Wrapped Cream Cheese Stuffing Jalapeno Poppers?!

That’s right, I added stuffing to Jalapeno Poppers!

The original idea came after Thanksgiving when I still had Thanksgiving leftover recipe ideas on my mind, but then as my annual holiday party came closer last weekend, I started to think that they would be the perfect appetizer for my party.

Read the full post here!

Mini Buffalo Chicken Tostadas

This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of the holidays with a #DollopOfDaisy.

Mini Buffalo Chicken Tostadas

When it comes to entertaining around the holidays, I’m the hostess with the mostest!

Since my birthday happens to fall in the same month as Christmas, Hanukkah, Chrismukkah and New Years Eve, I throw one epic birthday/holiday party to celebrate everything!

That party just so happens to have been this past weekend, and quite the party it was, from champagne toasts, to visits from Santa, to exhilarating games of Cards Against Humanity and Heads Up, but let’s be honest, the most exciting part of the party was the food!

Read the full post here!

Pancetta Pear Pizza

Pancetta Pear Pizza Recipe

On my adventure to Seattle back in August, I ate at a great little pizza spot called Serious Pie on Pike Street.

Their special of the day was Pancetta Pear Pizza, it sounded delicious, so I gave it a try! And delicious it was!

Of course, I had to come home and recreate the recipe , so today I’m sharing my version of their serious-ly delicious pie!

Read the full post here!

Cranberry Turkey Puff Pastry

This scrumptious puff pastry recipe is filled with cream cheese, turkey and cranberry relish, perfect for putting those Thanksgiving leftovers to use!

Cranberry Turkey Puff Pastry Recipe

It’s two days until Thanksgiving, and while some of you might be preparing to make your first whole turkey EVER, I actually got to experience this feat two weeks ago!

Read the full post here!

Baked Sweetpotato & Three Cheese Dip

Creamy Sweet Potato & Three Cheese Dip Recipe

It’s day three of “Thanksgiving Week” on WhitneyBond.com, and today I’m doing a little midweek dipping!

For this recipe I partnered up with my friends at California Sweetpotatoes to create the perfect appetizer to get your Thanksgiving or Friendsgiving celebration started!

Read the full post here!

Hot Crab Dip

For todays post, I partnered up with Louis Kemp Crab Delights® to create a hot crab dip that everyone is sure to love this holiday season!

Hot Crab Dip Recipe
Tracking Pixel

Hot dips are always a crowd favorite, as well as one of my favorite things to make for parties. It’s easy to toss a dip together and put it in the refrigerator until time for the party, then pop it in the oven and serve up a delicious, hot dip for your guests.

Read the full post here!

Cheesy Taco Sausage Balls

Cheesy Taco Sausage Balls Recipe

If there’s one thing I know how to do, it’s how to throw one heck of a party!

Whether it’s my annual Superbowl or Christmas/Birthday Cocktail Party, or just a random football watch party, I go all out on the food and fun!

Read the full post here!

Butternut Squash Apple Bruschetta

Butternut squash & apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall!

Butternut Squash Apple Bruschetta Recipe

Today is the day that one of my favorite appetizers, meets some of my favorite fall flavors, and makes one of the most delicious dishes ever!

Read the full post here!

Gluten Free Baked Cheese Bites

Gluten Free Baked Cheese Bite Recipe

How delicious are fried cheese sticks?!  Oozing with cheese on the inside and crispy on the outside, totally tasty, but totally not healthy, so I took this appetizer and made it healthier and gluten-free!

Read the full post here!

Buffalo Cheesy Puff Pastry Rolls

Buffalo Cheesy Puff Pastry Recipe

Football season is HERE people!!!!

I couldn’t be more excited because well, I love football, AND I love all that comes with watching football!

Getting together with friends every weekend, having a beer or two, and most importantly, making really delicious game day grub!

Read the full post here!

Chicken Caesar Baked Pasta Cups

Chicken Caesar Baked Pasta Cups

What’s the perfect way to start an Italian dinner party? Pasta, a cheese plate, a caesar salad, or how about we combine all of those into one really delicious appetizer! That’s exactly what I did here in these Chicken Caesar Baked Pasta Cups!

Read the full post here!

Sloppy Joe Pizza Rolls

Sloppy Joe Pizza Rolls Recipe

Let me start off with a big WELCOME to the new WhitneyBond.com! I’m so excited that you’re here 🙂

If you’ve been visiting LittleLeopardBook.com for the last 4 years you might have noticed that over the weekend the website began redirecting all LLB links to WhitneyBond.com and the header on the website changed from “LittleLeopardBook.com – Cooking Secrets of Whitney Bond” to “WhitneyBond.com – Traditional Recipes With A Bond Girl Twist!

I wrote a post last week talking all about the rebranding and I’m so excited that it’s all happening now!

Just in case you missed the post, don’t worry, nothing is changing except for the name! You can still expect delicious new recipes coming at you every week on WhitneyBond.com, starting with these scrumptious Sloppy Joe Pizza Rolls, combining two of my childhood favorites!

This recipe took a couple of tries to perfect (you’ll see three lessons I learned throughout the recipe post!), but was well worth the time and effort to make it an absolutely amazing first recipe post on the new WhitneyBond.com!

Read the full post here!

Nectarine Fig Burrata Bruschetta

Nectarine Fig Burrata Bruschetta Recipe

Over the years, I’ve heard people mention the 5 Love Languages. I went to look them up and I found Burrata nowhere on the list, so I’m pretty sure they made a mistake 😉

Just in case anyone was wondering (or interested – I am single after all – lol) my 5 love languages go something like this:

  1. Coffee
  2. Burrata
  3. Tacos
  4. Beer
  5. Pizza

I believe my next book will be entitled “The 5 Love Languages of a Foodie” haha!

Read the full post here!

Jicama Crab Tacos

Palm Breeze Vacay EverydayJicama Crab Tacos Recipe

When I think about going on vacation, I think about sitting outside somewhere warm, preferably near sand and water, with a cold, refreshing beverage in my hand and light, delicious food to eat!

When I think about a staycation, I think about that cold, refreshing beverage and light, delicious food – but enjoying them while sitting on my balcony on a random Friday night or Sunday afternoon!

Read the full post here!

Crispy Eggplant & Prosciutto Caprese Salad

Crispy Eggplant & Prosciutto Caprese Salad Recipe

Ever since I created the Stacked Beet Salad on Little Leopard Book in March, I’ve had the idea to create another stacked dish of sorts with Eggplant Parmesan.

I ended up with a quick and easy eggplant parm of sorts that I paired with one of my favorite salads of all time, the caprese salad.

Read the full post here!

Cheesy Mushroom Spinach Puff Pastry

This vegetarian puff pastry recipe is filled with sautéed mushrooms, spinach, and cheddar cheese. Perfect as an appetizer or meatless Monday dinner.

Cheesy Mushroom Spinach Puff Pastry Recipe

You would never know from the abundance of recipes on the blog containing mushrooms, that I’m a recently converted mushroom fan.

That’s right, mushrooms were not my favorite vegetable just a couple of years ago, but as I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!

Read the full post here!

Stacked Beet Salad

Stacked Ricotta Beet Salad Recipe

A few weeks back I had the pleasure of trying one of San Diego’s newest restaurants, Stella Public House.

From the food and drinks, to the hospitality and decor, I immediately fell in love with this place!

Read the full post here!

Slow Cooked Chocolate Dip

Slow Cooked Chocolate Dip Recipe

Valentine’s Day is just over a week away, and love and chocolate are in the air!

Read the full post here!

Fig & Baked Brie Puffed Pastry Bites

Fig & Baked Brie Puffed Pastry Bites

A few months back I discovered the greatness of Trader Joe’s Fig Butter, it’s sweet, figgy deliciousness is perfect on a piece of toast, but I also wanted to create an LLB recipe with the delicious spread.

Read the full post here!

Slow Cooked Korean BBQ Meatballs

Slow Cooked Korean BBQ Meatballs

A few months ago I had my first real Korean BBQ experience at an authentic Korean restaurant with a Korean family, like no one spoke English and I had no idea what I was eating half the time, lol!

My bestie PK is Korean, his family was in town visiting and they invited me to come along for the real Korean BBQ experience.

My mind… or should I say my taste buds… were blown!

The smell and taste of the flavorful meats and sauces were out of this world!

Read the full post here!

Chipotle Honey Cream Cheese Stuffed Pretzel Bites

Chipotle Honey Cream Cheese Stuffed Pretzel Bites

I had so much fun planning my Superbowl menu this year and adding new recipes to the list!

Since I love the combination of chipotle & honey so much (see Chipotle Honey Pulled Pork & Chipotle Honey Glazed Salmon) I decided to add this flavor combination to a new appetizer!

Read the full post here!

Buffalo Chicken Mini Calzones

Buffalo Chicken Mini Calzones

It’s officially SUPERBOWL WEEK!!!

For a buffalo sauce obsessed, football loving, beer drinking girl, this is my favorite holiday of the year!

Ok, ok, I get it, it’s not technically a holiday, but for me it is 😉

Read the full post here!

Garlic Basil Mashed Potato Soup

Take leftover mashed potatoes from Thanksgiving, Christmas, or any time of the year and turn them into a delicious Italian potato soup recipe! 

Garlic Basil Potato Soup Appetizers

‘Twas the week of Christmas and all through the house, there were dreams of turkey, mashed potatoes and brussels sprouts!

Ok, ok I promise not to continue,  but seriously I’m so excited for Christmas in 3 days and most importantly, Christmas dinner!

Read the full post here!

Apple Honey Brie Crostini

Apple Brie Crostini

Since I can never get enough wine and cheese in my life, I present to you a super simple crostini appetizer recipe featuring cheese, paired with Georges Duboeuf Beaujolais Nouveau Wine!

Read the full post here!

Italian 5 Layer Dip

Tracking PixelIt’s just 9 days until Christmas, so today I’m sharing a simple, tasty and festive holiday appetizer recipe with wine pairings, sponsored by Mirassou wines!

Italian 5 Layer Dip

I love this Italian 5 Layer Dip because it can be as simple or as homemade as you would like!

Roasted garlic hummus, basil pesto and tomato bruschetta can all be easily found packaged at the grocery store or simply made using the recipe links below.

Layer them all up and you have a festive holiday dip that’s full of delicious Italian flavors and ready to be enjoyed with Mirassou fruit-forward wines!

Read the full post here!

Slow Cooked Buffalo Cheesy Sausage Balls

Buffalo Sauce Cheesy Sausage Balls

Buffalo Sauce + Cheesy Sausage Balls = My New Favorite Thing!!

Read the full post here!

Greek Nachos

Greek Nachos

The holiday season is officially here and if you’re looking for a fun new twist on a classic appetizer to share at your holiday party, you’ve just found it!

Read the full post here!

Roasted Cranberry Pancetta Sweet Potato Skins

Roasted Cranberry Pancetta Sweet Potato Skins

It’s day three of “Thanksgiving Week” on LLB and to say I’m a big fan of sweet potatoes would be a total understatement. Although this wasn’t always the case.

Growing up in “meat and potatoes land”, AKA Oklahoma, I pretty much stuck with the good ‘ol russet potato, baked, fried, mashed, anyway it was cooked I liked it, but sweet potatoes were something I just wasn’t into… this was until I got older, and much, much wiser and realized how amazing they are!

Now, one of my favorite ways to eat sweet potatoes are sweet potato skins. I’ve filled them with Turkey Chili for game day and last Thanksgiving I filled them with Sage Pesto and Bacon, YUM!

Read the full post here!

Gluten Free Taco Party Mix

Gluten Free Taco Party Mix

One very fond memory I have of growing up in Oklahoma during the fall was the party mix my Dad used to make. He would make it on the weekends to eat while watching football games.

It slow baked in the oven and the house smelled amazing, he would lay it out to cool and I would sneak my teeny little hands up on the counter to grab a bite 😉

Read the full post here!

Buffalo Chicken Salad Sliders

Buffalo Chicken Salad Sliders

Oh hey, have I mentioned football season is back? As a matter of fact, I’m pretty sure that’s how I’ve started every post on LLB for the last 2 weeks 😉

Yes, I’m excited and yes, I love recipes that are perfect for game day, but these little sliders are really perfect for any day!

Read the full post here!

Cheesy Green Chili Chicken Rolled Tacos

Green Chili Chicken Rolled Tacos

Football season is officially here!!!

My beloved Oklahoma Sooners took the field for their first game of the season on Saturday and put up an impressive 48 points against Louisiana Tech, and in less than a week my San Diego Chargers will take the field against Arizona for their first regular season game.

If you read my blog regularly or follow me on Instagram, Twitter or Facebook, you know that I’m a total football fanatic!

Read the full post here!

Greek Crescent Rolls

Greek Crescent Rolls

Let me introduce you to my latest must make recipe! Seriously y’all, the recipe idea sounded great in my head, but the end result was even better than what I could have imagined!

Read the full post here!

Chicken Fried Rice Egg Rolls

Chicken Fried Rice Egg Rolls

About a month ago, I spent an evening lying awake in bed with my mind wandering, thinking up new recipes for LLB.

I took to my Facebook page the next morning to see which of my “random midnight recipe ideas” were actually of interest to people, and which were simply delirious thoughts!

Read the full post here!

Bacon Chipotle Guacamole

Bacon Chipotle Guacamole

It was almost a year ago when I met the love of my life… Bacon Guacamole, haha!

I showed up to my friends annual Comic Con Party (yes, in San Diego, that’s a thing!) and low and behold, there it was, delicious creamy guacamole, filled with crispy scrumptious bacon!

Read the full post here!

Blueberry Goat Cheese Pistachio Crostini

Balsamic Blueberry and Goat Cheese Crostini

Each week I get a ton of new recipe inspiration at my local farmers market.

You can read all about my Saturday morning farmers market ritual in my post from last week, which includes an amazing recipe for a Beet and Burrata Tart!

Read the full post here!

Chilled Beet Soup

Chilled Beet Soup

After creating the amazingness that is Beet Hummus, (now my favorite snack, totally addicted!) I  became obsessed with making other recipes with roasted beets.

Read the full post here!

Beet Hummus

Beet Hummus

A few years back I watched a segment on all of the health benefits of purple foods. I then proceeded to go on a total “Purple Food Kick”.

It’s crazy how many purple foods are out there when you look, purple potatoes, carrots, cauliflower, and of course beets!

Read the full post here!

Avocado Scallop Ceviche

Avocado Scallop Ceviche

After the amazingness of my Bacon Pistachio Scallops last weekend, I went on a scallop frenzy. It was all I wanted to eat for the next three days! One of the creations that I came up with while on my “Scallop Bender” was a delicious Avocado Scallop Ceviche Recipe.

Read the full post here!

Mini Smashed Potato Skins

Mini Potato Skins



Potato Skins are a game-day classic and these bite-sized versions are perfect for a Superbowl Party because of their bite-sizeness, which makes them easier to eat with less mess and no plates needed! (Pretty sure I just made up the word “bite-sizeness” … and I like it!)

Read the full post here!

Gluten Free Chorizo Empanadas

Gluten Free Empanadas

Truth #1: Some things are easier made gluten free than others.

Truth #2: Some things are worth the effort to be made gluten free!

Read the full post here!

Turkey Chili Sweet Potato Skins

Turkey Chili Sweet Potato Skins

It’s Sunday, my Chargers are in the playoffs, I have a scrumptious new recipe to share AND I’m announcing a sweet Pinterest Superbowl Contest, life is good!

Let’s start with the Pinterest contest… because who doesn’t like a great giveaway! Free stuff is awesome, especially when it’s Longaberger Flameware!

Pin To Win Superbowl Pinterest Contest

Read the full post here!

Chipotle Pulled Pork Dip

Chipotle Pulled Pork Dip

I spent last week reflecting back on 2013. Part of this reflection was upon the most popular recipes on Little Leopard Book last year. What recipes did people love, what caught the attention of websites like Buzzfeed, Yahoo and Huffington Post, and I started to think back on publishing my premiere cookbook “Buffalo Style“.

The entire concept of the book came from the popularity of my recipes on Little Leopard Book that included buffalo sauce as an ingredient, including my first ever “Buffalo Style” recipe, Buffalo Chicken Dip.

Read the full post here!

Quinoa Stuffed Mushrooms

Quinoa Stuffed Mushroom Recipe

This stuffed mushroom recipe is a delicious and healthy way to start off the New Year, they’re perfect for serving as appetizers at a New Years Eve Party and were a hit at my annual Christmas Birthday Cocktail Party!

Read the full post here!

Gluten Free Sweet Potato Sausage Balls

This delicious recipe for gluten free sausage balls combines creamy mashed sweet potatoes with homemade gluten free bisquick mix, cheddar cheese & sausage!

This delicious recipe for gluten free sausage balls combines creamy mashed sweet potatoes with homemade gluten free bisquick mix, cheddar cheese & sausage!

Sausage balls have been a holiday party favorite of mine since I was a little girl. My aunt used to make them at her house every Christmas Eve and I was hooked from then on!

Read the full post here!

Cranberry Goat Cheese Ball

Cranberry Goat Cheese Ball

There might be nothing I love more in life than cheese…. ok, maybe my Mom and Dad and the movie Elf, but that’s about it. Everything else comes second to my obsessive love of CHEESE!

For my annual Christmas Birthday Cocktail Party I decided to make the Buffalo Cheese Ball from my cookbook “Buffalo Style“. I decided that the savory cheese ball needed a sweeter counterpart, therefore the Cranberry Goat Cheese Ball was born!

Read the full post here!

Strawberry Balsamic Bruschetta

Simple Strawberry Bruschetta Recipe

No one is happier than me that strawberry season now extends all the way into November and December!  From Strawberry Pancakes to Strawberry Peach Guacamole to Strawberry Kiwi Cupcakes, I’m a huge fan of the little red fruit!

Read the full post here!

Blue Cheese Spinach Dip

Warm Blue Cheese Bacon Spinach Dip

It’s rich, creamy, cheesy, bacon-y goodness all whipped up into one deliciously decadent dip!

Read the full post here!

Tomato Basil Dip

Sun Dried Tomato Basil Dip

We’re right in the middle of football season, which is the perfect time of the year to serve up a delicious new dip recipe!

Read the full post here!

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/2013/08/29/ancho-chili-sauce-with-grilled-vegetables/

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/2013/08/22/jicama-chips-with-mango-salsa/

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/2013/08/11/mini-polenta-pizzas-with-roasted-tomatoes-and-bacon/

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/2013/07/28/spicy-buffalo-black-bean-dip/

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/2013/07/23/tomato-herb-cheddar-bread-pudding/

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/2013/07/12/paleo-sweet-potato-skins-with-sage-pesto-and-bacon/

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/2013/07/10/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/2013/07/09/italian-corn-salad/

Homemade Buffalo Cheese Ball

Buffalo Cheese Ball Recipe

If you haven’t been following our social media outlets, you may be wondering where all of the new recipes are! Don’t you worry, there will be plenty of new recipes coming next week.  Why the reason for the lack of new recipes the last two weeks?  It’s not because I’ve been slacking in the kitchen, actually quite the opposite!

I signed a contract two weeks ago for my first cookbook deal! Woo hoo!  The cookbook is called Buffalo Style: Ditch the Wings, Keep the Sauce and is available now for pre-sale!!! I decided to go with a cookbook based around recipes including buffalo sauce because I’ve been known as the “Buffalo Sauce Queen” ever since I started food blogging! I love recipes with buffalo sauce, and you all seem to also 😉  So, Buffalo Style it was!

Yesterday I asked on Facebook which recipe you’d like to see from our upcoming cookbook. The response was overwhelmingly in favor of the Cheese Ball!  You said it loud and clear and I listened, so here it is, the latest recipe from our upcoming cookbook Buffalo Style for your viewing, creating and devouring pleasure!

Buffalo Cheese Ball Ingredients

Ingredients

  • 2 tbsp blue cheese dressing
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp buffalo sauce
  • 8 oz cream cheese (softened)
  • 1 cup cheddar cheese (shredded)
  • ½ cup pecans (chopped)

Mix the first six ingredients together in a medium mixing bowl.

Buffalo Cheese Ball Recipe

Form the mixture into a ball then chop the pecans in a food processor and spread the crumbs onto a sheet of plastic wrap.

Roll the cheese ball in the chopped pecans.

Buffalo Cheese Ball Recipe

Wrap the plastic wrap around the ball and place in the refrigerator for at least 30 minutes.

Serve with vegetables or crackers for dipping.

Homemade Buffalo Cheese Ball

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free, but always remember to check salad dressings & bottled sauces to make sure they’re gluten free!

Want more sneak peeks into the making of Buffalo Style? How would you like to select the next recipe from the cookbook to be released on Little Leopard Book?  Follow us on Facebook and Twitter to catch all of the latest on the making of our first cookbook!

Homemade Buffalo Cheese Ball

Prep Time: 10 minutes

Serving Size: 6

Homemade Buffalo Cheese Ball

Ingredients

  • 2 tbsp blue cheese dressing
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp buffalo sauce
  • 8 oz cream cheese (softened)
  • 1 cup cheddar cheese (shredded)
  • ½ cup pecans (chopped)

Instructions

  1. Mix the first six ingredients together in a medium mixing bowl.
  2. Form the mixture into a ball then chop the pecans in a food processor and spread the crumbs onto a sheet of plastic wrap.
  3. Roll the cheese ball in the chopped pecans.
  4. Wrap the plastic wrap around the ball and place in the refrigerator for at least 30 minutes.
  5. Serve with vegetables or crackers for dipping.
http://whitneybond.com/2013/06/21/homemade-buffalo-cheese-ball/

Strawberry Peach Guacamole

Strawberry Peach Guacamole

This strawberry peach guacamole gives a sweet & fruity summer twist to the dip that everyone loves!

Strawberry Peach Guacamole Recipe

I made this dish last weekend for a Memorial Day BBQ and it was a hit with all of my friends! I served it along side it’s spicy counterpart, Buffalo Sauce Guacamole, which will appear in my cookbook, Buffalo Style, out this fall!

Strawberry Guacamole Recipe

The combination of juicy pieces of strawberry and peaches mixed with fresh basil and lemon juice make it difficult to put down the chips!

Strawberry Peach Guacamole Ingredients

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.

Strawberry Peach Guacamole Recipe

Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.

Strawberry Peach Guacamole

Serve with your favorite chips for delicious dipping pleasure!

Strawberry Peach Guacamole

You could also serve this fruity guacamole with apple crisps for a fun and healthy twist!

Strawberry Peach Guacamole

This dip is perfect for BBQ’s or your next Mexican fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

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

Strawberry Peach Guacamole

Prep Time: 10 minutes

Yield: 3 cups

Strawberry Peach Guacamole

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Instructions

  1. Begin by mashing the avocados together in a medium bowl, then add the tomatoes, strawberries and peaches.
  2. Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.
http://whitneybond.com/2013/06/02/strawberry-peach-guacamole/

Greek Meatballs with Tzatziki Sauce

Gluten Free Greek Meatballs

Last week I had the craving for meatballs… and Greek food… hence Greek Meatballs!

Greek Meatballs

I combined some of my favorite spices from my Greek Moussaka recipe with delicious feta cheese and ground beef, then paired the meatballs with a flavorful Tzatziki Sauce and served them to friends at an NBA playoff watch party I hosted!

They were a hit and will definitely be served at my next party!

Greek Meatball Ingredients

Ingredients

  • 1 lb ground beef
  • 1/2 red onion (chopped)
  • 2 cloves garlic (minced)
  • 1 small tomato (chopped)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese
  • ¼ cup feta cheese
  • ¼ cup breadcrumbs
  • 1 egg

Begin by combining the ground beef, onion, garlic and tomato in a large bowl.

Greek Meatballs

Next, add the cinnamon, allspice, cayenne pepper and ground cloves.

Greek Meatballs

Finally add the feta cheese, parmesan, breadcrumbs and egg, then combine well.

Greek Meatballs

Form the mixture into meatballs.

Grilled Greek Meatballs

Grill over medium heat for 20 minutes, flipping half way through.

Grilled Greek Meatballs

If you do not have a grill available (or this sweet meatball griller), you can also bake the meatballs in the oven at 400° for 20 minutes.

While the meatballs are grilling prepare the sauce by combining:

  • 1 cup greek yogurt
  • 1 tbsp olive oil
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh dill

Tzatziki Sauce Recipe

Remove the meatballs from the grill or oven and serve with the sauce.

Gluten Free Greek Meatballs with Tzatziki Sauce

Skewer the meatballs for serving at a party or serve for dinner with a Greek salad and pita bread with hummus!

Gluten Free Greek Meatball Recipe

Greek Meatballs with Tzatziki Sauce

Greek Meatballs

♣ Vegetarian Option: Substitute “veggie crumbles” for the ground beef.

♦ Gluten Free Option: Use Gluten Free Breadcrumbs to make this recipe gluten-free.

Greek Meatballs with Tzatziki Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 18 meatballs

Greek Meatballs with Tzatziki Sauce

Ingredients

  • 1 lb ground beef
  • 1/2 red onion (chopped)
  • 2 cloves garlic (minced)
  • 1 small tomato (chopped)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ cup parmesan cheese
  • ¼ cup feta cheese
  • ¼ cup Mary’s Gone Crackers Gluten-Free Breadcrumbs
  • 1 egg
  • Tzatziki Sauce
  • 1 cup greek yogurt
  • 1 tbsp Enzo Garlic Olive Oil
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh dill

Instructions

  1. Begin by combining the ground beef, onion, garlic and tomato in a large bowl.
  2. Next, add the cinnamon, allspice, cayenne pepper and ground cloves.
  3. Finally add the feta cheese, parmesan, breadcrumbs and egg, then combine well.
  4. Form the mixture into meatballs.
  5. Grill over medium heat for 20 minutes, flipping half way through.
  6. If you do not have a grill available, you can also bake the meatballs in the oven at 400° for 20 minutes.
  7. While the meatballs are grilling prepare the sauce by combining all of the ingredients in a small bowl.
  8. Remove the meatballs from the grill or oven and serve with the sauce.
http://whitneybond.com/2013/05/21/greek-meatballs-with-tzatziki-sauce/

Note: This page contains affiliate links. I only link to products I use & love!

Thai Chicken Salad on Endive Spears

Walnut Chicken Salad on Endive Spears

I was so excited when Clare from the California Farm Water Coalition e-mailed me last week asking if I would like some delicious California Walnuts for “National Walnut Day” today!

Chicken Salad on Endive Spoons

Of course I said yes and began contemplating what I was going to make with these delicious nuts!

I decided I wanted to make a cold chicken salad that could be served as an appetizer. Now being the Little Leopard Book, I didn’t want to make just any ‘ol chicken salad, so I decided to make it Thai with my favorite Peanut Sauce that I put on just about everything!

Thai Peanut Chicken Salad Endive Cups

Inspired by endive filled appetizers I had at a bridal shower last weekend, I placed the chicken salad on endive spears for a beautifully presented dish that would make the perfect party “finger food” for any gathering!

Thai Chicken Salad on Endive Spears Ingredients

Ingredients

  • 2 cups chicken breast (cooked and shredded)
  • 1/2 cup cabbage (shredded)
  • 1/3 cup carrots (shredded)
  • 1/3 cup walnuts (chopped)
  • 1/4 cup thai peanut sauce (click link for recipe)
  • 1 lb endive spears
  • 2 tbsp cilantro (chopped)
  • 2 tbsp green onions (chopped)
  • 1 lime (sliced)

Combine the chicken, cabbage, carrots and walnuts in a medium mixing bowl.

Thai Chicken Salad with Peanut Sauce

Next, add the peanut sauce and mix well.

Thai Chicken Salad with Peanut Sauce

Spoon the chicken salad into the endive leaves, then top with the cilantro and green onions.

Thai Chicken Salad on Endive Spears

Serve with lime wedges for squeezing over the salad filled spears!

Thai Chicken Salad on Endive Spears

This dish is served cold, making it perfect for summer get-togethers!

Walnut Thai Chicken Salad on Endive Spears

These hand held little treats are full of flavor and so easy to make!

Walnut Chicken Salad

Thank you to the California Farm Water Coalition for the delicious California Walnuts!

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use gluten-free soy sauce in the peanut sauce to make this recipe gluten free.

Thai Chicken Salad on Endive Spears

Total Time: 15 minutes

Yield: 24 salad filled endive spears

Thai Chicken Salad on Endive Spears

Ingredients

  • 2 cups chicken breast (cooked and shredded)
  • 1/2 cup cabbage (shredded)
  • 1/3 cup carrots (shredded)
  • 1/3 cup walnuts (chopped)
  • 1/4 cup thai peanut sauce (click link for recipe)
  • 1 lb endive spears
  • 2 tbsp cilantro (chopped)
  • 2 tbsp green onions (chopped)
  • 1 lime (sliced)

Instructions

  1. Combine the chicken, cabbage, carrots and walnuts in a medium mixing bowl.
  2. Next, add the peanut sauce and mix well.
  3. Spoon the chicken salad into the endive leaves, then top with the cilantro and green onions.
  4. Serve with lime wedges for squeezing over the salad filled spears.
http://whitneybond.com/2013/05/17/thai-chicken-salad-on-endive-spears/

Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Wraps

After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!

Buffalo Chicken Phyllo Rolls

I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!

Buffalo Chicken Phyllo Wraps

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Buffalo Chicken Phyllo Roll Ingredients

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup olive oil
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots (shredded)
  • 1/2 cup  pepperoncinis (sliced)
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing (optional – for dipping)

Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Phyllo Dough

Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.

Buffalo Chicken Phyllo Dough

Next, top with the carrots, pepperoncinis and blue cheese crumbles.

Buffalo Chicken Phyllo Rolls

Slice the phyllo dough in between each section.

Buffalo Chicken Phyllo Rolls

Begin by folding the short sides of the phyllo dough over the filling.

Buffalo Chicken Phyllo Wraps

Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.

Buffalo Chicken Phyllo Wraps

Place in the oven at 400° for 15 minutes.

Buffalo Chicken Phyllo Dough

Crispy, golden perfection!

Buffalo Chicken Phyllo Rolls

Slice in half and serve with blue cheese dressing on the side.

Buffalo Chicken Phyllo Wraps

While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!

Buffalo Chicken Phyllo Rolls

Who wants to be invited to that party? 😉

Buffalo Chicken Phyllo Wraps

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.

Buffalo Chicken Phyllo Rolls

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 rolls

Buffalo Chicken Phyllo Rolls

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup Enzo Olive Oil
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots (shredded)
  • 1/2 cup pepperoncinis (sliced)
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing (optional – for dipping)

Instructions

  1. Begin by dividing the phyllo dough into two stacks of 10 sheets.
  2. Brush each sheet of phyllo dough lightly with olive oil.
  3. Next, mix the buffalo sauce with the shredded chicken.
  4. Place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
  5. Next, top with the carrots, pepperoncinis and blue cheese crumbles.
  6. Slice the phyllo dough in between each section.
  7. Begin by folding the short sides of the phyllo dough over the filling.
  8. Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil.
  9. Repeat until all 6 are complete.
  10. Place in the oven at 400° for 15 minutes.
  11. Slice in half and serve with blue cheese dressing.
http://whitneybond.com/2013/05/13/buffalo-chicken-phyllo-rolls/

Guacamole Stuffed Peppers

Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

Serrano Chili Guacamole Stuffed Peppers

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

Paleo Guacamole Stuffed Peppers

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Guacamole Stuffed Pepper Ingredients

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.

Small Peppers for Stuffing

Next, place the peppers on the grill over medium heat for 7-8 minutes.

Grilled Sweet Peppers

Remove from the heat and allow to cool while preparing the guacamole.

Grilled Sweet Peppers

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Cilantro Lime Guacamole

Next add the tomatoes and onions.

Guacamole with Fresh Tomatoes

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Serrano Chili Guacamole

Spoon the guacamole into each pepper.

Guacamole Stuffed Peppers

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

Guacamole Stuffed Sweet Peppers

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

Guacamole Stuffed Sweet Peppers

♣ Vegetarian Option: This recipe is vegetarian.

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

♠ Paleo Option: This recipe is paleo.

Guacamole Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 20-24 stuffed peppers

Guacamole Stuffed Peppers

Ingredients

  • 10-12 small sweet peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Instructions

  1. Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.
  2. Next, place the peppers on the grill over medium heat for 7-8 minutes.
  3. Remove from the heat and allow to cool while preparing the guacamole.
  4. Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.
  5. Next add the tomatoes and onions.
  6. Add the lime juice, cilantro and serrano chili, then mix well to combine.
  7. Spoon the guacamole into each pepper.
http://whitneybond.com/2013/05/09/guacamole-stuffed-peppers/

Kentucky Derby Mint Julep Chicken Skewers

Kentucky Derby Mint Julep Chicken Skewers

I’m headed to Arizona this weekend to visit friends, watch playoff basketball, and of course throw a Kentucky Derby Party with my bestie Amy Black!

Read the full post here!

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

Southwest Grilled Romaine and Corn Salad

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

Grilled Romaine, Corn and Black Bean Salad

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Grilled Mexican Chopped Salad Ingredients

Ingredients

  • 1 ear corn
  • 1 red bell pepper
  • 1 jalapeño
  • 3 hearts of romaine lettuce
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 tomato (chopped)
  • 1 avocado (chopped)
  • 2 tbsp fresh cilantro
  • 1/4 cup goat cheese (crumbled)
  • 1/2 cup corn tortilla strips

Honey Lime Salad Dressing Ingredients

Ingredients (Honey Lime Dressing)

  • 1 garlic clove (chopped)
  • 1 jalapeño pepper (chopped)
  • 2 tbsp fresh cilantro
  • 2 limes (juiced)
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

How to Make Honey Lime Dressing

Next, add the olive oil, honey, dijon mustard and ground ginger.

Honey Lime Salad Dressing Recipe

Blend into a smooth consistency.

Homemade Honey Lime Salad Dressing

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grilled Vegetables for Salad

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grilled Romaine Lettuce

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Chopped Grilled Romaine Salad

Next, remove the grilled corn from the cob and place it on top of the salad.

Grilled Romaine and Corn Salad

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Black Bean Mexican Chopped Salad

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Chopped Mexican Salad with Honey Lime Dressing

Toss well and serve.

Grilled Romaine Chopped Salad

This is now my new favorite salad!  Such a great combination of so many amazing things!

Southwest Chopped Salad Recipe

Mexican Chopped Salad

♣ Vegetarian Option: This recipe is vegetarian.

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

Grilled Southwest Salad

Prep Time: 30 minutes

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

Grilled Southwest Salad

Ingredients

  • 1 ear corn
  • 1 red bell pepper
  • 1 jalapeño
  • 3 hearts of romaine lettuce
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 tomato (chopped)
  • 1 avocado (chopped)
  • 2 tbsp fresh cilantro
  • 1/4 cup goat cheese (crumbled)
  • 1/2 cup corn tortilla strips
  • Honey Lime Dressing
  • 1 garlic clove (chopped)
  • 1 jalapeño pepper (chopped)
  • 2 tbsp fresh cilantro
  • 2 limes (juiced)
  • 1/4 cup Enzo Olive Oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp ground ginger

Instructions

  1. Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.
  2. Next, add the olive oil, honey, dijon mustard and ground ginger.
  3. Blend into a smooth consistency.
  4. Place the dressing in the refrigerator to chill.
  5. Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.
  6. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.
  7. Grill for 3-4 minutes on each side or until the lettuce begins to wilt.
  8. Remove from the grill, chop the lettuce then add it to a large bowl.
  9. Next, remove the grilled corn from the cob and place it on top of the salad.
  10. Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.
  11. Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.
  12. Remove the salad dressing from the refrigerator and drizzle on top.
  13. Toss well and serve.
http://whitneybond.com/2013/05/02/grilled-romaine-mexican-chopped-salad/

Tomato Basil Bruschetta Baskets

Dairy Free Tomato Basil Bruschetta Fillo Baskets

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

Tomato Basil Bruschetta Recipe

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Tomato Basil Bruschetta Basket Ingredients

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Tomato Basil Bruschetta

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

Tomato Basil Bruschetta Fillo Baskets

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

Tomato Basil Bruschetta Fillo Baskets

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

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

Tomato Basil Bruschetta Baskets

Prep Time: 10 minutes

Yield: 15 baskets

Tomato Basil Bruschetta Baskets

Ingredients

  • 4 roma tomatoes (chopped)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 15 fillo baskets

Instructions

  1. Combine the first 7 ingredients in a small bowl.
  2. Spoon the bruschetta into the fillo baskets and serve.
http://whitneybond.com/2013/04/25/tomato-basil-bruschetta-baskets/

Caribbean Mango Avocado Ahi Lettuce Wraps

Avocado Ahi Lettuce Wraps

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.

Mango Avocado Ahi Lettuce Wraps

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!

Mango Avocado Ahi Lettuce Cups

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup!  That’s a whole lot of delicious without a whole lot of sodium!

Mango Avocado Ahi Lettuce Cups Ingredients

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Mango Avocado Ahi Mix

Stir together, then spoon the mixture into leaves of butter lettuce.

Mango Avocado Lettuce Wraps

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

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

♠ Paleo Option: This recipe is paleo.

Caribbean Mango Avocado Ahi Lettuce Wraps

Prep Time: 10 minutes

Yield: 8 lettuce wraps

Caribbean Mango Avocado Ahi Lettuce Wraps

Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Instructions

  1. Begin by combining the mango, avocado, red onion and ahi in a small bowl.
  2. Next squeeze the lime juice over the mixture, then drizzle with the olive oil.
  3. Sprinkle the cilantro and black pepper on top.
  4. Stir together, then spoon the mixture into leaves of butter lettuce.
http://whitneybond.com/2013/04/24/caribbean-mango-avocado-ahi-lettuce-wraps/

Bratwurst Stuffed Jalapenos

Bratwurst Stuffed Jalapeños

For the first day of “Baseball Week: An Ode to Stadium Favorites” I took the baseball classic, beer bratwurst, and turned it into a delicious twist on Jalapeño Poppers!

Bratwurst Cheese Stuffed Jalapeños

I mean there’s really nothing better than meat and cheese filled jalapeños, right?

Bratwurst Cheese Stuffed Jalapeño Ingredients

Ingredients

  • 5 pork sausage bratwursts
  • 1/2 cup cheddar cheese
  • 8-10 large jalapeños

Cilantro Lime Dip

  • 16 oz sour cream
  • 3 cloves garlic
  • 2 limes (juiced)
  • 1/4 cup green onions
  • 1/4 cup cilantro

Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.

Beer Bratwurst and Cheese

Next, remove the stems and seeds from inside the jalapeños.

Jalapeños for Stuffing

Stuff the bratwurst and cheese mixture inside the peppers.

Bratwurst Stuffed Jalapeños

Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.

In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.

Cilantro Lime Dip

Puree until smooth and creamy, then serve on the side of the bratwurst jalapeño poppers.

Bratwurst Stuffed Jalapeño Poppers

This is guaranteed to be a new game day favorite for your friends and family!

Beer Bratwurst Stuffed Jalapeño Peppers

♣ Vegetarian Option: Substitute “meatless crumbles” for the bratwurst to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free bratwurst to make this recipe gluten-free.

Bratwurst Stuffed Jalapenos

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8-10 Stuffed Jalapeños

Bratwurst Stuffed Jalapenos

Ingredients

  • 5 pork sausage bratwursts
  • 1/2 cup cheddar cheese
  • 8-10 large jalapeños
  • Cilantro Lime Dip
  • 16 oz sour cream
  • 3 cloves garlic
  • 2 limes (juiced)
  • 1/4 cup green onions
  • 1/4 cup cilantro

Instructions

  1. Remove the bratwurst from its casing and add the meat to a small bowl with the cheddar cheese.
  2. Next, remove the stems and seeds from inside the jalapeños.
  3. Stuff the bratwurst and cheese inside the peppers.
  4. Grill over medium heat for 8-10 minutes or until the outside of the pepper is slightly charred and the pork is cooked through.
  5. In the mean time, prepare the dip by adding all of the ingredients to a food processor or blender.
  6. Puree until smooth and serve with the stuffed jalapeños.
http://whitneybond.com/2013/04/15/bratwurst-stuffed-jalapenos/

Italian Buffalo Chicken Dip

Italian Buffalo Chicken Dip

Today I have another new recipe from my Little Italy Housewarming Party. These days I couldn’t possibly throw a party without a recipe involving buffalo sauce! For this party I transformed my beloved Buffalo Chicken Dip into an Italian masterpiece!

Italian Buffalo Chicken Dip

I started by replacing the original cheeses of cheddar and blue with mozzarella and parmesan.  I also added Italian dressing to the buffalo chicken for an extra Italian kick!  I then topped the dip with sliced pepperoncinis for a bit more spice!

Italian Buffalo Chicken Dip Ingredients

Ingredients

  • 1 lb chicken breasts
  • 1/2 cup Franks Red Hot Buffalo Sauce
  • 1/2 cup Italian dressing
  • 16 oz cream cheese
  • 2 cups mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup sliced pepperoncinis

Start by pressure cooking then shredding the chicken breasts.  Next, toss the chicken with the buffalo sauce and Italian dressing.

buffalo sauce, franks red hot, chicken, shredded, italian dressing

Begin putting the dip together by placing the cream cheese in the bottom of a deep casserole dish. I used my 2 quart Longaberger casserole dish which is perfect for this recipe.

Cream Cheese, Buffalo chicken, dip, italian, buffalo sauce, chicken, recipe, food, appetizer

Next, add the shredded Italian buffalo chicken.

Italian Buffalo Chicken Dip

Finally, top with the mozzarella and parmesan.

Italian Buffalo Chicken Dip Recipe

Place in the oven at 350° for 20-25 minutes.

Italian Buffalo Chicken Dip Nachos

Remove from the oven and top with the sliced pepperoncinis.

Italian Buffalo Chicken Dip

The dish can be served with chips for dipping or placed on a sliced baguette!

Italian Buffalo Chicken Dip with Pepperoncinis

I chose both because, well, I like options!

Italian Buffalo Chicken Dip

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: This recipe is gluten-free when served with gluten-free bread or chips on the side for dipping.

Italian Buffalo Chicken Dip

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 6-8

Italian Buffalo Chicken Dip

Ingredients

  • 1 lb chicken breasts
  • 1/2 cup Franks Red Hot Buffalo Sauce
  • 1/2 cup Italian dressing
  • 16 oz cream cheese
  • 2 cups mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup sliced pepperoncinis

Instructions

  1. Start by pressure cooking or boiling, then shredding the chicken breasts.
  2. Next, toss the chicken with the buffalo sauce and Italian dressing.
  3. Begin putting the dip together by placing the cream cheese in the bottom of a deep casserole dish.
  4. Next, add the shredded Italian buffalo chicken.
  5. Finally, top with the mozzarella and parmesan.
  6. Place in the oven at 350° for 20-25 minutes.
http://whitneybond.com/2012/09/12/whats-for-lunch-italian-buffalo-chicken-dip/

Pumpkin Hummus

Pumpkin Hummus

This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend. They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!

I was now inspired to make the next great hummus flavor. I decided on pumpkin.  It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from Game days to Halloween parties!

If you like pumpkin, you will love this hummus!  The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star!  This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!

Pumpkin Hummus Ingredients

Ingredients (makes 2 pints)

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

You really need a food processor for this recipe, but if you only have a blender and/or mini-chop it can be done in small batches.

I started by placing all of the ingredients in the blender.

Pumpkin Hummus

It was just too many ingredients for the good ‘ol Osterizer to handle, so I began scooping out batches into my mini food processor.

While this is not the ideal method of making this recipe (as it turns your 10 minute prep time into 20), it works if you are one of those sad souls without a “big girl food processor” (i.e. me!)

Pumpkin Hummus

Either way you do it, you want to blend all of the ingredients together until a creamy texture forms.

Pumpkin, hummus, tahini, chickpeas, garbanzo beans, olive oil, cinnamon

Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.

I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.

Cinnamon Sugar Pita Chips

Place in the oven at 350° for 5-10 minutes, then serve with the hummus for a delicious treat!

Pumpkin Hummus with Cinnamon Sugar Pita Chips

I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!

Pumpkin Hummus

This is going to be a new fall staple at my house!

Pumpkin Hummus

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute the pita bread with gluten-free pita bread (found in some specialty stores) or serve with apple slices for dipping.

Pumpkin Hummus

Total Time: 10 minutes

Yield: 2 pints

Pumpkin Hummus

Ingredients

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

Instructions

  1. Place all of the ingredients in a food processor.
  2. Blend until a creamy texture forms.
  3. Place in the refrigerator for 30 minutes.
  4. Serve with cinnamon sugar pita chips or apple slices.
http://whitneybond.com/2012/09/03/whats-for-a-side-pumpkin-hummus/

Squash Puppies with Jalapeño Cream Dip

Squash Puppies with Jalapeño Cream Dip {Little Leopard Book}

After eating at Sissy’s Southern Kitchen while in Dallas, I became obsessed with re-creating their Squash Puppies with Jalapeño Jelly!

Healthy Squash Hush Puppies Recipe

I started playing around in the kitchen this week and came up with a similar version of their hush puppies recipe that is gluten-free and baked, not fried!

Healthy Squash Puppies Ingredients

Ingredients (makes 24 puppies)

  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 2 medium yellow squash
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion (chopped)
  • 2 tbsp butter (softened)
  • 1 jalapeño (de-seeded and diced)

Start by slicing the squash into cubes. Next, boil the squash in a large pot of water for 10 minutes (or until soft).

Squash Hush Puppies Recipe

Then combine the cornmeal, sugar, salt and pepper in a mixing bowl.

Squash Hush Puppies Recipe

In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.

Squash Hush Puppies Recipe

Next, drain the squash.

Squash Hush Puppies Recipe

Add the squash to the mixture and puree.

Squash Hush Puppies Recipe

Next, add the cornmeal mixture.

Squash Hush Puppies Recipe

Combine well then form into balls and place on a baking sheet.

Squash Hush Puppies Recipe

Bake for 30-35 minutes at 350° then remove when firm.

Squash Hush Puppies Recipe

Next, make the jalapeño cream dipping sauce.

Jalapeno Cream Dipping Sauce Ingredients

Ingredients

  • 4 jalapeños (de-seeded and roughly chopped)
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime (juiced)

Start by de-seeding and chopping the jalapeños.

Jalapeno Cream Dipping Sauce Recipe

Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.

Jalapeno Cream Dipping Sauce Recipe

Serve on side of the squash puppies for dipping.

Healthy Hush Puppies Recipe

These are the perfect guilt-free alternative to the delicious seafood side dish favorite!

Healthy Hush Puppies Recipe

Crunchy on the outside, chewy on the inside, slightly salty with a little jalapeño kick!

Baked Squash Puppies with Sweet Jalapeño Sauce

These squash puppies are perfect as a snack or side dish!

Gluten Free Squash Puppies

♣ Vegetarian Option: This recipe is vegetarian.

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

Squash Puppies with Jalapeño Cream Dip

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen squash puppies

Squash Puppies with Jalapeño Cream Dip

Ingredients

    Squash Puppies
  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 2 medium yellow squash
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion (chopped)
  • 2 tbsp butter (softened)
  • 1 jalapeño (de-seeded and diced)
  • Jalapeño Cream Dip
  • 4 jalapeños (de-seeded and roughly chopped)
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime (juiced)

Instructions

    Squash Puppies
  1. Start by slicing the squash into cubes.
  2. Boil the squash in a large pot of water for 10 minutes (or until soft).
  3. Combine the cornmeal, sugar, salt and pepper in a mixing bowl.
  4. In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.
  5. Next, drain the squash.
  6. Add the squash to the milk and egg mixture then puree.
  7. Add the cornmeal mixture.
  8. Combine well then form into balls and place on a baking sheet.
  9. Bake for 30-35 minutes at 350° then remove when firm.
  10. Jalapeño Cream Dip
  11. Start by de-seeding and chopping the jalapeños.
  12. Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.
http://whitneybond.com/2012/06/18/whats-for-a-side-squash-puppies-with-jalapeno-cream-dip/

Bacon Wrapped Dates

Bacon Wrapped Dates

These little “parties on a stick” first came into my world at Cafe Sevilla in San Diego.  I became beyond obsessed with them and started making them for every party, event, Monday, you know, whatever!

Blue Cheese Stuffed Bacon Wrapped Dates

The kicker with these is, my Mom loves them!  When the certified pickiest eater in the world likes something, you know it’s good!  I’ve started making them every time I go home for a family event. They are quick, easy and make a great appetizer or party dish!

Bacon Wrapped Date Ingredients

Ingredients (makes 20 dates)

  • 20 dates
  • 10 slices bacon
  • 4 oz blue cheese

Preheat the oven to 375°.

Slice half way through the dates and remove the pits, then add the blue cheese.

Bacon Wrapped Date Recipe

Slice the bacon in half then wrap a 1/2 slice around the date.

Bacon Wrapped Date Recipe

Next, slide a toothpick through to secure the bacon.

Bacon Wrapped Date Recipe

Repeat 19 times.

Bacon Wrapped Date Recipe

Place in the oven for 20 minutes, turn the dates over then continue to cook 10-15 minutes or until bacon is crispy.

Blue Cheese Bacon Wrapped Dates

Depending on the event (and how many new recipes I’m trying to conquer that day!) when I have time I add an Apple Cider glaze on top.

Apple Cider Glaze Recipe

Ingredients

  • 1/4 cup butter (apple butter preferred)
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 6 tbsp apple cider
  • 2 tbsp half and half
  • 2 tbsp honey
  • 1 tbsp cider vinegar
  • 1 sprig fresh thyme

Start by melting the butter in a small saucepan, next combine the additional ingredients and whisk well.  Bring to a boil. Reduce heat and simmer for 5 minutes, stirring consistently. Remove from the heat and let stand 3 minutes.

Use a pastry brush to glaze the dates 3-5 minutes before removing them from the oven.

Blue Cheese Stuffed Bacon Wrapped Date Recipe

♣ Vegetarian Option: Replace the Bacon with Vegetarian Smart Bacon.

♦ Gluten Free Option: This Recipe is Gluten-Free.

Bacon Wrapped Dates

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 20 bacon wrapped dates

Bacon Wrapped Dates

Ingredients

  • 20 dates
  • 10 slices bacon
  • 4 oz blue cheese

Instructions

  1. Preheat the oven to 375°.
  2. Slice half way through the dates and remove the pits, then add the blue cheese.
  3. Slice the bacon in half then wrap a 1/2 slice around each date.
  4. Next, slide a toothpick through each date to secure the bacon.
  5. Place the bacon wrapped dates on a baking sheet.
  6. Place in the oven for 20 minutes, turn the dates over then continue to cook 10-15 minutes or until bacon is crispy.
http://whitneybond.com/2012/06/10/whats-for-a-side-bacon-wrapped-dates/

Tomato Basil Double Cheese Crescent Triangles

Tomato Basil Feta Crescent Bites

These Double Cheese Crescent Triangles are adapted from the Pillsbury version I’ve been making for years!

I added fresh tomatoes and basil for an extra burst of flavor which make these the perfect side or appetizer at any Italian dinner!

Double Cheese Crescent Triangle Ingredients

Ingredients

  • 4 oz tomato basil feta cheese
  • 1 tbsp fresh basil (minced)
  • 1 tbsp tomatoes (minced)
  • 1 tbsp green onions (chopped)
  • 1 egg (divided)
  • 2 tbsp parmesan cheese (divided)
  • 1 can Crescent rolls

Preheat the oven to 375°.

Start by combining the feta cheese with the fresh herbs and vegetables in a small mixing bowl.

Tomato Basil Crescent Triangle Cheese Filling

Next crack the egg into a separate small bowl and whisk well. Measure out 2 tbsp of egg and add to the feta herb mixture along with 1 tbsp of parmesan cheese.

Roll out the crescent dough and press perforations together. Cut into 24 squares.

Now place a small amount of the cheese herb mixture in each of the squares.

Next fold the crescent dough over the cheese into triangle shapes and place on a baking sheet.

Now brush the tops of the pastries with the additional whisked egg, then top with the remaining parmesan cheese.

Place in the oven for 11 minutes.

Tomato Basil Parmesan Crescent Triangles

These were perfect with chicken parmesan for dinner last night!

Tomato Basil Feta Crescent Bites

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Gluten Free Mom has a recipe for gluten-free crescent rolls that could be used in place of the traditional Crescent rolls.

Tomato Basil Double Cheese Triangles

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 24 crescent triangles

Tomato Basil Double Cheese Triangles

Ingredients

  • 4 oz tomato basil feta cheese
  • 1 tbsp fresh basil (minced)
  • 1 tbsp tomatoes (minced)
  • 1 tbsp green onions (chopped)
  • 1 egg (divided)
  • 2 tbsp parmesan cheese (divided)
  • 1 can Crescent rolls

Instructions

  1. Preheat the oven to 375°.
  2. Start by combining the feta cheese with the fresh herbs and vegetables in a small mixing bowl.
  3. Crack the egg into a separate small bowl and whisk well.
  4. Measure out 2 tbsp of egg and add to the feta herb mixture along with 1 tbsp of parmesan cheese.
  5. Roll out the crescent dough and press perforations together.
  6. Cut into 24 squares.
  7. Place a small amount of the cheese herb mixture in each of the squares.
  8. Fold the crescent dough over the cheese into triangle shapes and place on a baking sheet.
  9. Brush the tops of the pastries with the additional whisked egg, then top with the remaining parmesan cheese.
  10. Place in the oven for 11 minutes.
http://whitneybond.com/2012/06/08/whats-for-a-side-tomato-basil-double-cheese-triangles/

Pineapple Goat Cheese Prosciutto Wraps

While I loved “Meatless May”  I am very excited to re-introduce meat to the blog now that it is June!

The idea for this recipe came from a combination of my favorite pizza in Oklahoma and Pinterest.  I saw a pin for avocado with goat cheese wrapped in prosciutto, then the following day I had a slice of  “Maui Magic” from Hideaway Pizza in OKC which combines pineapple, mandarin oranges and Canadian bacon, and that’s how the Pineapple Goat Cheese Prosciutto wraps were born!

I decided to pair the delicious wraps with a Honey Lime Mint Glaze to give it that extra fresh, light, summer flavor!

Ingredients (makes 15 wraps)

  • 1/2 fresh pineapple (cubed)
  • 4 oz goat cheese
  • 3 oz prosciutto (sliced)

Honey Lime Mint Glaze (makes app 3/4 cup)

  • 3 tbsp honey
  • 3 tbsp lime juice
  • 3 tbsp brown sugar
  • 1 tbsp fresh mint (finely chopped)

Start by slicing the prosciutto and cutting up the pineapple.  Next, take a small piece of goat cheese and place on a cube of pineapple.

Then wrap the prosciutto around the pineapple and goat cheese.

And repeat 14 times.

Next, make the glaze by whisking together the 4 ingredients.

Drizzle the glaze over the wraps or serve on the side for guests to pour on their own.

♣ Vegetarian Option: Substitute the prosciutto with Veggie Bacon.

  • Vegan Option:  The glaze can be made vegan by substituting the Honey with Agave Nectar and poured over pineapple cubes, omitting the cheese and prosciutto.

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

Mango Avocado Salsa Fillo Baskets

Mango Avocado Fillo Basket Recipe

In continuation with the week of “sophisticated substitutes for traditional camp fire food” I swapped out boring ol’ chips and salsa for a crispy fillo basket filled with flavorful mango and avocado salsa!

Mango Avocado Fillo Baskets

This is a simple appetizer that is light, refreshing and so delicious!

Mango Avocado Fillo Basket Ingredients

Ingredients

  • 30 mini fillo baskets
  • 2 avocados (sliced into cubes)
  • 1 mango (sliced into cubes)
  • 1 tomato (chopped)
  • 1/2 red onion (thinly sliced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 tsp black pepper

Start by slicing the mango into small cubes and add to a small mixing bowl.

Mango Avocado Fillo Basket Recipe

Slice the avocado and add to the mango.

Mango Avocado Fillo Basket Recipe

Next add the chopped tomatoes, onions, cilantro and black pepper.

Mango Avocado Fillo Basket Recipe

Top with the lime juice and olive oil, mix together LIGHTLY so that you don’t mash the avocado and turn the salsa into guacamole!

Next, spoon the mixture into the fillo baskets.

Avocado Mango Salsa Fillo Baskets

Bite sized, light and packed with flavor, perfect for summer!

Mango Avocado Fillo Baskets

This recipe makes 3 cups of Mango Avocado salsa, enough to fill 30 mini fillo baskets, or you can use part of the salsa to fill the baskets and the rest to top another dish!

Mango Avocado Phyllo Basket Recipe

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

Mango Avocado Fillo Baskets

Total Time: 10 minutes

Yield: 30 fillo baskets

Mango Avocado Fillo Baskets

Ingredients

  • 30 mini fillo baskets
  • 2 avocados (sliced into cubes)
  • 1 mango (sliced into cubes)
  • 1 tomato (chopped)
  • 1/2 red onion (thinly sliced)
  • 1 lime (juiced)
  • 1 tbsp Enzo Olive Oil
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 tsp black pepper

Instructions

  1. Slice the mango into small cubes and add to a small mixing bowl.
  2. Slice the avocado and add to the mango.
  3. Add the chopped tomatoes, onions, cilantro and black pepper.
  4. Top with the lime juice and olive oil, mix together lightly.
  5. Spoon into the fillo baskets.
http://whitneybond.com/2012/04/19/whats-for-a-side-mango-avocado-fillo-baskets/

Caramelized Pear and Brie Grilled Cheese

Pear and Brie Grilled Cheese

I have to give props to my friends at Shade Hotel in Manhattan Beach for the idea for this recipe.

Caramelized Pear and Brie Grilled Cheese

This sandwich is sweet, buttery and it comes with a warning: this will become your favorite grilled cheese sandwich ever!

Caramelized Pear and Brie Grilled Cheese Ingredients

Ingredients (makes 10 mini sandwiches)

  • 1/2 sourdough baguette
  • 4 tbsp butter
  • 1 large pear (peeled and sliced)
  • 1 tbsp brown sugar
  • 3 oz brie cheese

Start by placing 2 tbsp of butter in a large skillet over medium heat. Once butter has melted add the sliced pears to the skillet.

Caramelizing Pears

Then add the brown sugar to the pears.

Cook for 5 minutes or until pears are caramelized.

Mini Brie Grilled Cheese Sandwiches

While the pears are caramelizing begin thinly slicing the baguette and brie cheese.

Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.

Mini Brie Grilled Cheese Sandwiches

When the pears are ready place them on top of the brie cheese.

Mini Caramelized Pear and Brie Grilled Cheese Sandwiches

Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.

Caramelized Pear and Brie Grilled Cheese

After both sides are the perfect shade of golden brown, place on a plate and get ready to chow down!

Caramelized Pear and Brie Grilled Cheese Recipe

Now lets take a closer look at this amazing little sandwich of cheesy delight!

Pear and Brie Grilled Cheese Sandwich

Oh yeah, I want a bite!

Caramelized Pear and Brie Grilled Cheese

My mouth is watering just looking back at these pictures!!

Pear and Brie Grilled Cheese Recipe

These sandwiches make for really fun little party appetizers or you can make a small plate of them for a decadent, cheesy lunch!

Caramelized Pear and Brie Grilled Cheese Recipe

♦ Gluten Free Option: Use a gluten-free baguette instead of sourdough to make this recipe gluten-free.

♣ Vegetarian Option: This recipe is vegetarian.

Caramelized Pear and Brie Grilled Cheese

Caramelized Pear and Brie Grilled Cheese

Ingredients

  • 1/2 sourdough baguette
  • 4 tbsp butter
  • 1 large pear (peeled and sliced)
  • 1 tbsp brown sugar
  • 3 oz brie cheese

Instructions

  1. Start by placing 2 tbsp of butter in a large skillet over medium heat.
  2. Once butter has melted add the sliced pears to the skillet.
  3. Then add the brown sugar to the pears.
  4. Cook for 5 minutes or until pears are caramelized.
  5. While the pears are caramelizing begin thinly slicing the baguette and brie cheese.
  6. Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.
  7. When the pears are ready place them on top of the brie cheese.
  8. Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.
http://whitneybond.com/2012/03/26/whats-for-lunch-caramelized-pear-and-brie-grilled-cheese/

Loaded Baked Potato Bread

Loaded Baked Potato Bread

While seeking menu inspiration for my Superbowl Party I ran across a recipe for spicy, cheesy pull-apart bread, this is what gave me the idea to concoct this recipe a couple of months later.

Loaded Bacon Cheddar Potato Bread

I took one of the loaves of rustic potato bread I baked last week and packed it with all of my favorite baked potato toppings!

Loaded Baked Potato Bread Ingredients

Ingredients (makes 1 loaf)

  • 1 loaf potato bread
  • 4 bacon slices (cooked and crumbled)
  • 4 tbsp butter
  • 2 cups cheddar cheese (shredded)
  • 1/4 cup green onions (chopped)

Start by melting the butter in a small mixing bowl.

Loaded Cheesy Baked Potato Bread Recipe

Add the cheese, green onions and bacon.

Loaded Cheesy Baked Potato Bread Recipe

Slice the potato bread loaf both horizontally and vertically 3/4 of the way through.

Be sure not to slice all the way through, but enough to reach in there and stuff the loaf with your mixture of baked potato toppings!

Loaded Baked Potato Bread Recipe

Now use your fingers to stuff the topping mixture into the bread.

Loaded Cheesy Baked Potato Bread

Wrap foil tightly around the bottom and sides of the loaf, leaving the top exposed.

Add another piece of foil over the top and place in a 350° oven for 15 minutes.

Baked Potato Bread Recipe

Remove the top piece of foil and bake for an additional 10 minutes.

After the cheese is melted completely remove the bread from the oven and discard the foil. Place the loaf on a serving plate.

Loaded Baked Potato Pull Apart Bread

I served this with Baked Buffalo BBQ Chicken for a nice twist on a traditional southern meal!

Loaded Baked Potato Bread

Simply pull the pieces away from the bread and enjoy!

Pull Apart Baked Potato Bread

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

Loaded Baked Potato Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 loaf

Loaded Baked Potato Bread

Ingredients

  • 1 loaf potato bread
  • 4 bacon slices (cooked and crumbled)
  • 4 tbsp butter
  • 2 cups cheddar cheese (shredded)
  • 1/4 cup green onions (chopped)

Instructions

  1. Melt the butter in a small mixing bowl.
  2. Add the cheese, chives and bacon.
  3. Slice the potato bread both horizontally and vertically 3/4 of the way through.
  4. Use your fingers to stuff the topping mixture into the bread.
  5. Wrap foil tightly around the bottom and sides of the loaf, leaving the top exposed.
  6. Add another piece of foil over the top and place in a 350° oven for 15 minutes.
  7. Remove the top piece of foil and bake for an additional 10 minutes.
http://whitneybond.com/2012/03/20/whats-for-a-side-loaded-baked-potato-bread/

Sausage Stuffing Balls

Sausage, potato bread, celery & sage are combined for a little taste of Thanksgiving all rolled up in these Sausage Stuffing Balls, perfect as a side dish or party appetizer!

Sausage, potato bread, celery & sage are combined for a little taste of Thanksgiving all rolled up in these Sausage Stuffing Balls, perfect as a side dish or party appetizer!

Finally, the most popular dish at my Superbowl Party gets a post on the blog!

Read the full post here!

Black Bean and Chorizo Fillo Baskets

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Last night these delightful Mini Fillo Shells were lingering around my pantry saying “fill me and eat me!” These were a spur-of-the-moment purchase while at Fresh and Easy last week.  My thought “these are cute, I can find something to put in them!” And last night I did! They became the appetizer before my yummy dinner of Chicken and Sweet Corn Tamales I made by special request for my Mom!

I decided to make a black bean puree to put in the shells with spicy pork chorizo and topped with Cotija cheese. What a great combination of crunch from the fillo baskets and creaminess from the black bean puree! They were a huge hit and gone before I could set the serving plate on the coffee table!

Ingredients (makes 15 baskets)

  • 1 box 15 mini fillo shells
  • 1 can black beans (15 oz)
  • 2 garlic cloves (chopped)
  • 2 tsp avocado oil (or olive oil)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1 lime (juiced)
  • 1 package pork chorizo (12 oz)
  • 1/4 cup cotija cheese

Start by pre-heating the oven to 350°F and line the fillo shells up on a baking sheet.

Next, drain the black beans and place in a food processor or blender to puree.

Then add the chopped garlic to the black beans and blend.

Next, add the avocado oil.

Then the seasonings and lime juice.

Blend until all ingredients are incorporated.

Next, begin cooking the chorizo in a small skillet over medium-high heat.

While the chorizo is cooking pour the black bean puree into the bottom of each fillo basket.

Fill half way with the puree, just be sure to save room for the meat and cheese, AKA: the happiness!

Now about that happiness, the chorizo should be cooked through at this point and ready to be placed on top of the black bean puree!

Thank you to Billy for being such a doll and snapping some shots of me in action!

Mmmm chorizo!  Now top with the cotija cheese!  This cheese is named after a town in Mexico and is a salty, crumbly cheese similar to feta.

Place in the oven for 2-3 minutes to melt the cheese on top.

Transfer to a serving plate and just try to make it to the table before they’re all gone!

A little close-up action…

You can also top with cilantro for a little extra flavor and color!

♣ Vegetarian Option: Substitute soy-chorizo for pork chorizo, available at most grocery stores. 

♦ Gluten Free Option: Instead of fillo baskets, use Tostitos Scoops which are gluten-free.

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Buffalo Chicken Dip

Buffalo Chicken Dip combines spicy buffalo chicken between layers of cheese for a perfect party snack served with chips, veggies or a sliced baguette!

Buffalo Chicken Dip Recipe

I will forever be indebted to my beautiful girlfriend Lindsay for introducing me to “Buffalo Chicken Dip” at her BBQ this summer!

Easy Buffalo Chicken Dip

I was already OBSESSED with boneless buffalo wings before this magical summer day but after that I had a new way and another reason to eat one of my favorites!!

Buffalo Chicken Dip with Blue Cheese

As I planned my “Gameday Grub” menu I knew I had to include this dip because what goes better with football than wings?  Ok, maybe beer, but we’re talking food here, so I’m sticking with wings!

This recipe is a great way to get the yummy wing-ness without all the mess!

Buffalo Chicken Dip Ingredients

Ingredients (serves 6)

  • 3 cups cooked and shredded chicken breasts
  • 1 cup buffalo sauce
  • 16 oz cream cheese
  • 1/4 cup bleu cheese dressing
  • 2 cups cheddar cheese (grated)
  • 1/4 cup bleu cheese (crumbled)

Begin preparing the dip by combining the shredded chicken and buffalo sauce in a medium bowl.

Next, pre-heat the oven to 350°.

In a small-to-medium size casserole dish combine and spread the cream cheese and bleu cheese dressing in the bottom.

Cheesy Buffalo Chicken Dip Recipe

Next, place the buffalo chicken on top.

Buffalo Chicken Dip Recipe

Finally top with the cheddar cheese and bleu cheese crumbles.

Buffalo Chicken Dip

Now it’s time to get it in the oven and start melting that delicious, buffalo cheesy dip together!

Bake for 20-25 minutes.

Buffalo Chicken Dip

Now you have a couple of options on how to serve this scrumptious little dip.

Buffalo Chicken Dip

I served mine with a sliced baguette, as well as veggies for a healthier option.

Buffalo Chicken Dip

There were also chips and slider buns hanging around that people could use to make this into a true chip-and-dip situation or little buffalo chicken sliders.

Easy Buffalo Chicken Dip Recipe

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Serve with vegetables or corn tortilla chips to make this recipe gluten free.

Buffalo Chicken Dip

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 6-8

Buffalo Chicken Dip

Ingredients

  • 3 cups cooked and shredded chicken breasts
  • 1 cup buffalo sauce
  • 16 oz cream cheese
  • 1/4 cup bleu cheese dressing
  • 2 cups cheddar cheese (grated)
  • 1/4 cup bleu cheese (crumbled)

Instructions

  1. Begin preparing the dip by combining the shredded chicken and buffalo sauce in a medium bowl.
  2. Next, pre-heat the oven to 350°.
  3. In a small-to-medium size casserole dish combine and spread the cream cheese and bleu cheese dressing in the bottom.
  4. Next, place the buffalo chicken on top.
  5. Finally top with the cheddar cheese and bleu cheese crumbles.
  6. Bake for 20-25 minutes.
http://whitneybond.com/2011/09/22/whats-for-lunch-buffalo-chicken-dip/