Tag Archives: bbq

Korean BBQ Short Ribs

The most delicious homemade Korean BBQ sauce is tossed with boneless short ribs and either grilled or sous vide for a scrumptious and easy meal!

The most delicious homemade Korean BBQ sauce is tossed with boneless short ribs and either grilled or sous vide for a scrumptious and easy meal!

When you make the best Korean BBQ sauce ever, you then put it on everything from Korean BBQ Chicken Pizza and Korean BBQ Grilled Salmon to Korean BBQ Meatballs and Korean BBQ Chicken Tacos!

Today, I’m so excited to introduce my latest endeavor into the world of Korean BBQ goodness! For this recipe, I tossed boneless short ribs with the aforementioned best Korean BBQ sauce ever, then prepared them in two different ways.

Read the full post here!

15 Minute Crispy Shrimp Tacos

This quick and easy recipe for Crispy Shrimp Tacos with Chipotle BBQ Sauce is made in only 15 minutes, perfect for a weeknight dinner in a hurry!

15 Minute Crispy Shrimp Taco Recipe

A couple of weeks ago, I joined the Foodbeast team for a “Foodie Day in San Diego”.  I was so excited to see that they had picked some of my favorite local spots to visit, like Basic Pizza and Puesto for tacos!

It was on that fateful Friday that I tried Puesto’s crispy shrimp tacos for the first time and fell in love!

I went home and immediately created a similar recipe that’s made in only 15 minutes!

Read the full post here!

Slow Cooker Peach BBQ Pulled Pork Sandwich

In this delicious pulled pork recipe, a pork shoulder is slow cooked in homemade peach bbq sauce, shredded and made into sandwiches for a scrumptious lunch or dinner!

Slow Cooked Peach BBQ Pulled Pork Sandwich

Last summer I created a Grilled Peach Balsamic BBQ Chicken Recipe, and for months after, I dreamed about that sauce, that sweet, smokey, flavorful sauce that you basically just want to eat with a spoon!

Read the full post here!

Bacon Wrapped Teriyaki Chicken Skewers

Chicken & peppers are wrapped in bacon, grilled & basted with a homemade teriyaki sauce in this simple, scrumptious recipe for Teriyaki Chicken Skewers!

Bacon Wrapped Teriyaki Chicken Skewer Recipe

Three weeks ago, I was a judge at San Diego’s Bacon & Barrels Festival for the second year in a row. (I know, I know, my job does NOT SUCK! 😉 )

This years highlight for me was a Bacon Wrapped Teriyaki Chicken Skewer from Corbin’s Q, a local San Diego BBQ catering company.

Since they don’t currently operate a restaurant in San Diego, I had to come home and recreate their delicious skewers so I could get another taste of the goodness!

Secret confession: I’m also always looking for any excuse to make my super simple, super delicious 10 minute teriyaki sauce recipe 😉

Read the full post here!

Hawaiian Surf and Turf Sliders with Pineapple Slaw

Hawaiian Surf and Turf Sliders with Pineapple Slaw

If you were just thinking, today I would like to make the most epic slider ever, then you’re in luck, because today I have the most epic slider recipe for you!

Why just have steak on a slider, when you can have steak AND shrimp? And not just any steak, but Hawaiian BBQ Steak, and not just any shrimp, but Macadamia Coconut Shrimp!

Read the full post here!

Korean BBQ Chicken Pizza

Homemade Korean BBQ sauce is tossed with shredded chicken & topped with fresh mozzarella, cilantro, green & red onions in this scrumptious pizza recipe!

Korean BBQ Chicken Pizza Recipe

This Korean BBQ Sauce is my jam.

Not only am I totally hooked on it, but I’ve got my friends hooked on it too!

Read the full post here!

Korean BBQ Beef & Noodle Bowl

Korean BBQ Beef & Noodle Bowl Recipe

I’m back, here with another edition of “What did Whitney put Korean BBQ Sauce on this week?” 😉

But seriously, this sauce would be good on a shoe, ok maybe not a shoe, but it sure is tasty on Slow Cooked Korean BBQ Meatballs, Grilled Korean BBQ Salmon and my personal favorite, Slow Cooked Korean BBQ Chicken Tacos!

Read the full post here!

Sriracha Candied Bacon Brie Cheeseburger

Sriracha Candied Bacon Brie Cheeseburger Recipe

What does the ultimate cheeseburger look like?

This is what the ultimate cheeseburger looks like!

Read the full post here!

Slow Cooked Chipotle Apple BBQ Brisket Sandwich

Chipotle Apple BBQ Brisket Sandwich Recipe

It’s hard for me to put into words how much I love this new recipe!

Like, I want to describe it, but when I try, the word yum just keeps coming out very loudly with a bunch of mmmm’s on the end! 😉

Read the full post here!

BBQ Chicken Peach Bacon Cheddar Quesadilla

BBQ Chicken Peach Bacon Cheddar Quesadilla Recipe

For this recipe, I basically decided to toss 4 of my favorite things in between a couple of tortillas and make the most bomb.com quesadilla ever!!!

Read the full post here!

BBQ Meatball Sub

BBQ Meatball Sub Recipe

Growing up, I loved to put BBQ sauce on everything! Maybe it was the sweetness of the sauce, or maybe the fact that I grew up in the south, but either way, I loved it!

Read the full post here!

Grilled Peach Balsamic BBQ Chicken

Grilled Peach Balsamic BBQ Chicken Recipe

It’s officially prime peach season, and with every adventure to the farmers market or grocery store, I can’t help but take in the smell of sweet peach goodness as I walk by stacks and stacks of this delectable Summer fruit!

Read the full post here!

Korean BBQ Grilled Salmon

Today’s post is sponsored by Cost Plus World Market. Thanks for supporting all of the awesome WhitneyBond.com partners like Cost Plus World Market!

Korean BBQ Grilled Salmon Recipe

When it comes to this Korean BBQ Sauce, I literally can NOT get enough! It started on Slow Cooked Meatballs for Superbowl, then went to Slow Cooked Chicken for Tacos (OMG, seriously, a MUST MAKE!) Now, I decided that it was time to take my new favorite sauce to the grill!

Read the full post here!

Slow Cooked Korean BBQ Chicken Tacos

Chicken breasts are slow cooked in a delicious Korean BBQ sauce, shredded and added to tortillas in this scrumptious taco recipe topped with Asian slaw!

Slow Cooked Korean BBQ Chicken Tacos

This sauce y’alll!!!! Seriously, that’s all I have to say.

Ok, maybe I have a few more things to say 😉

I was recently on a flight with no WiFi (I know, the blasphemy!) so I busted out my handy little notepad and actually WROTE new recipe ideas out with pen and paper… it was like a flashback to 1999!

Read the full post here!

BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese Recipe

When it comes to creating new recipes for LLB, I love to get creative with old favorites.

The most popular recipe on Little Leopard Book is the Buffalo Chicken Cheesy Penne recipe I created almost 3 years ago to the date.

It’s simple, cheesy, pasta deliciousness and that’s what has made it a hit on LLB, and a favorite on Pinterest!

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!

Gluten Free Grilled BBQ Chicken Flatbread

Gluten Free BBQ Chicken Flatbread

It’s almost Memorial Day Weekend, which means it’s time to bust out the grill! If you’re looking for a scrumptious alternative to simply grilled meat, then I’ve got exactly what you’re looking for! Read the full post here!

Top 5 Labor Day Weekend Recipes on the Grill

Labor Day Weekend Recipes on the Grill

It’s officially one of three weekends in America dedicated almost exclusively to hamburgers, hot dogs, grills and beers, yes Labor Day weekend!

These are my top 5 Labor Day Weekend recipes on the grill!!

1. Chipotle Lime Chicken Fajita Skewers – winner of the Yahoo! Shine Supper Club and featured on the San Diego 6 Morning News, these skewers are sure not to disappoint!

Chipotle Lime Grilled Chicken Skewers

2. Grilled Sweet Potato Quinoa Burgers – the best veggie burgers ever, packed with tons of fresh ingredients and flavor!

Black Bean Sweet Potato Quinoa Veggie Burgers

3. Coffee Crusted Tri Tip – take a trip to flavor-town with this scrumptious steak recipe!

Coffee Crusted Steak

4. Buffalo Chicken Burgers – as seen on Buzzfeed’s list of “28 Badass Burgers To Grill This Weekend

Buffalo Chicken Burgers

5. Chili Lime Garlic Grilled Shrimp – throw them in Tacos with Green Chili Avocado Sauce or pair them with the tri tip for a little surf and turf dinner!

Chili Lime Garlic Shrimp

What are you waiting for, fire up the grill, grab a cold one and enjoy a weekend of good food, friends and relaxation!  Happy Labor Day Weekend from LLB!

Smoked Brisket

Smoked Brisket

Aw the almighty smoker. Not all of us own one ourselves, but I’m sure if you’re from Oklahoma, someone in your family does! My grandpa’s was passed on to my Dad after he passed away and we put it to good use while I was in Oklahoma this summer.  This is our recipe for Smoked Brisket.

Smoked Brisket Marinade Ingredients

Ingredients (marinade)

  • 12-14 lb boneless trimmed brisket
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp liquid smoke
  • 1 tsp garlic powder
  • 3 tbsp white vinegar

Start by placing the brisket in a large bowl or dish, leaving enough room for it to be covered in the marinade. Next, combine all of the marinade ingredients in a medium bowl.

Brisket Marinade

Then pour the marinade over the brisket to cover.

Marinating Brisket

Cover with aluminum foil and place in the refrigerator for 6-8 hours. I left mine overnight.  If you value food over sleep, I turned my brisket every 2 hours so that both sides would get all the juicy marinade in there, but I understand if you value sleep, just do a couple flips before going to bed!

After the brisket is well marinated, it’s time to give it a good rub!

Brisket Dry Rub Ingredients

Ingredients (dry rub)

  • 4 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp chili powder
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp sugar

Combine all of the ingredients in a small mixing bowl, then rub generously over the entire brisket.

Dry Rubbed Brisket

Oh yeah, looking good and ready to start smoking!

Smoking Brisket

Place on a large sheet of foil in the smoker and begin the smoking process.

While the meat starts to smoke, prepare the wet mopping sauce.

Brisket Wet Mop Ingredients

Ingredients

  • 1/2 cup white vinegar
  • 1/2 cup canola oil
  • 1/2 cup red cooking wine
  • 1 onion (sliced)
  • 3 cloves garlic (crushed)
  • 1 lemon (sliced)
  • 1 tbsp black pepper
  • 1 tbsp kosher salt

Place the vinegar, oil and wine in a medium saucepan over medium/high heat. Bring to a slight boil, then add the, onion, garlic lemon, pepper and salt.  Reduce to low and simmer for 15-20 minutes.

Brisket Wet Mop Sauce

Take the wet mop out to the smoker and generously brush the brisket.

Wet Mopping Smoking Brisket

Continue this process about every 30 minutes for the next 6-8 hours while the meat is smoking.

Dry Rubbed Smoked Brisket

Remove that gorgeous piece of meat from the smoker and let rest for 15-20 minutes before slicing.

Slice thinly for a delicious meat plate or for placing on a bun and making into a delightful BBQ sandwich!

Smoked Brisket

This delicious smoked meat was the star of the BBQ!

BBQ Cookout Spread

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

Smoked Brisket

Smoked Brisket

Ingredients

  • 12-14 lb boneless trimmed brisket
  • Marinade
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp liquid smoke
  • 1 tsp garlic powder
  • 3 tbsp white vinegar
  • Dry Rub
  • 4 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp chili powder
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp sugar
  • Wet Mopping Sauce
  • 1/2 cup white vinegar
  • 1/2 cup canola oil
  • 1/2 cup red cooking wine
  • 1 onion (sliced)
  • 3 cloves garlic (crushed)
  • 1 lemon (sliced)
  • 1 tbsp black pepper
  • 1 tbsp kosher salt

Instructions

  1. Begin by placing the brisket in a large bowl or dish, leaving enough room for it to be covered in the marinade.
  2. Combine all of the marinade ingredients in a medium bowl.
  3. Pour the marinade over the brisket to cover.
  4. Cover with aluminum foil and place in the refrigerator for 6-8 hours.
  5. Turned the brisket every 2-3 hours so that both sides get all the juicy marinade.
  6. After the brisket is well marinated, give it a rub.
  7. Combine all of the dry rub ingredients in a small mixing bowl, then rub generously over the entire brisket.
  8. Place on a large sheet of foil in the smoker and begin the smoking process.
  9. Prepare the wet mopping sauce by placing the vinegar, oil and wine in a medium saucepan over medium/high heat.
  10. Bring to a slight boil, then add the onion, garlic, lemon, pepper and salt.
  11. Reduce to low and simmer for 15-20 minutes.
  12. Take the wet mop out to the smoker and generously brush the brisket.
  13. Continue this process every 30 minutes for the next 6-8 hours while the meat is smoking.
  14. Remove the meat from the smoker and let rest for 15-20 minutes before slicing.
http://whitneybond.com/2012/08/12/whats-for-dinner-smoked-brisket/

Watermelon Tomato Salad

What says summer more than fresh watermelon?  We’ve hit the peak of summer and this little salad is the perfect side for a BBQ or a fresh and healthy lunch!

Ingredients

  • 3 cups cubed (or balled) watermelon
  • 2 cups grape tomatoes (sliced in half)
  • 5 oz feta cheese
  • 1/4 cup fresh mint (chopped)
  • 1/2 red onion (chopped)
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil

Start by slicing open a watermelon and cutting out cubes or use a watermelon baller (if you ball like that, haha) as my Dad so perfectly displays! He’s such a baller 😉

Place into a large bowl, then begin slicing the grape tomatoes in half and add to the watermelon.

Next, add the feta cheese, mint and onion.  Chill in the refrigerator until ready to serve.

Before serving drizzle with the olive oil and vinegar and toss well.

This dish was a huge hit at my family BBQ last month, along with its friends the pulled pork, skillet potatoes, jicama slaw and smoked brisket!

… yeah, that’s a lot of food!  I ♥ BBQ’s!

♣ Vegetarian Option: This recipe is vegetarian.

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

Cast Iron Skillet Rustic Potatoes

Make easy layered rustic potatoes in a cast iron skillet for the perfect brunch or dinner side dish, that’s both vegetarian and gluten free!

Cast Iron Skillet Rustic Potatoes Recipe

Hi guys, it’s Whitney here, updating this now classic blog recipe for Cast Iron Skillet Rustic Potatoes!

I originally introduced this dish in the summer of 2012 before I owned a cast iron skillet and while I was visiting my parents in Oklahoma. I started playing around with my Dad’s cast iron skillets and creating new recipes like this one for the, then very young, blog!

Read the full post here!

Jicama Slaw

For our family BBQ a couple of weeks ago I decided to change-up my Pulled Pork Sliders with a new Jicama Slaw.  It went over extremely well!  No mayonnaise or heavy dressing, just lots of fresh veggies and spices that make it a delightfully flavorful, yet light side dish!

Ingredients

  • 1/2 head red cabbage (shredded)
  • 1/2 head green cabbage (shredded)
  • 1 large jicama (peeled and julienned)
  • 1 red bell pepper (julienned)
  • 1/2 cup carrots (julienned)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/2 cup white vinegar
  • 1/2 cup olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp orange juice
  • 1 tbsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/4 tsp celery salt
  • 1/4 tsp ground cumin

Start by combining all of the chopped, shredded and julienned vegetables into a large bowl.

Next make the vinaigrette dressing by whisking together all of the ingredients from the juiced lime down.

Now lightly pour the dressing over the slaw. If you prefer a “less-dressed” slaw, only use part of the dressing and reserve the rest in the refrigerator to dress a salad or more slaw in the future.

Now toss together well.

And with that the new and improved BBQ side dish is ready to be served!

That extra crunch and flavor of the jicama adds something that people just eat right up!

With no mayonnaise and very little sugar, this slaw is delicious and guilt free!

♣ Vegetarian Option: This recipe is vegetarian.

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

White Peach Sangria

White Peach Sangria

After taking just one sip of the most perfect “tastes-like-you-stuck-a-straw-in-a-peach” Sangria at Hugo’s Mexican Restaurant in Houston, I knew I had to attempt a recreation of my own!

I found the perfect opportunity when I hosted a BBQ this Saturday. Nothing beats 101° temperatures better than a light, refreshing glass of Peach Sangria!

Watch this video on how to make the delicious Sangria and get the full recipe below.

White Peach Sangria Ingredients

Ingredients (makes 2 liters)

  • 1 lime (sliced thin)
  • 1 tbsp sugar
  • 1.5 liter bottle chenin blanc
  • 1/2 cup apricot brandy
  • 1/4 cup triple sec
  • 1 cup peach nectar*
  • 3 nectarines (peeled, cored and pureed)
  • 2-3 peaches (peeled and cubed)

* I recommend purchasing at a specialty store such as Whole Foods which sells the nectar as 100% juice. I found traditional grocery stores only carried canned nectar which added sugar and high fructose corn syrup.

Start by slicing the lime and placing in a large pitcher or beverage barrel. Top with the sugar and muddle well.

Next, add the wine, brandy, triple sec and peach nectar.

Then peel, core and puree the nectarines in a food processor.

Add the puree to the sangria and mix well.

Finally, chop the peaches, add to the sangria and the perfect summer cocktail is complete!

White Peach Sangria

I also chose to freeze watermelon balls to serve with the Sangria instead of using ice cubes 🙂

Melon Ballers are sold at Target, Walmart or specialty store such as Williams Sonoma or Sur La Table for around $10.

White Peach Sangria Recipe

I ended up making 3 batches for my BBQ, I’d say it was a hit!

White Peach Sangria Recipe

♣ Vegetarian Option: This Recipe is Vegetarian.

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

Berry Cream Fillo Baskets

These baskets are the perfect bite-sized patriotic dessert for a summer cook-out! I’m a fan of the traditional “flag cake” that everyone makes, but after a huge plate of BBQ I thought something small and light would be better!

Ingredients (makes 30 baskets)

  • 8 oz whipped cream
  • 8 oz neufchâtel (or cream cheese)
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 30 mini fillo baskets
  • 8 strawberries (sliced in quarters)
  • 30 blueberries

Start by combining the whipped cream, cheese, vanilla and sugar in a large mixing bowl.

Next, fill a pastry bag or large Ziploc bag with the cream mixture.

Always easier with 2 hands, thanks Dad!!

Next, pipe the cream into the fillo baskets.

Now slice the strawberries and top each basket with a blueberry and one-quarter of a strawberry.

Refrigerate or serve immediately.

♣ Vegan Option: Substitute Tofutti Better Than Cream Cheese for the neufchâtel cheese. Replace the whipped cream with a Vegan version, “Chocolate Covered Katie” has a great recipe for one on her blog!

♦ Gluten Free Option: Remove the fillo baskets and place the cream mixture in the bottom of a small dessert bowl and top with the fruit. (I made this for my brother who is gluten intolerant and he loved it!)

Sweet Potato Jalapeño Fritters

These bites of yumminess were another Little Leopard original created for my Memorial Day Weekend BBQ! My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!

Ingredients

  • 2 large sweet potatoes
  • 1/2 red onion (finely chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped cilantro (not pictured – last-minute addition!)
  • 4 oz can green chilies
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 2 eggs
  • 1 cup greek yogurt
  • 1 cup corn meal

Start by peeling and grating the sweet potatoes.

We used a salad shooter, but you could also use the large holes on a hand grater.

Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.

Next, add the green chilies and top with the paprika and cumin, mix well.

Then add the eggs, greek yogurt and cornmeal to combine.  Use your hand to form the mixture into small balls.

Place onto a baking sheet and in the oven at 375° for 30-35 minutes.

Remove from oven and place onto a serving dish.

I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.

These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!

♣ Vegan Option: Substitute the egg with Ener-g vegan egg replacement and the greek yogurt with Veganaise, Vegan mayonnaise.

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

Spicy Buffalo Macaroni Salad

Spicy Macaroni Salad Recipe

In celebration of Memorial Day Weekend, the Bond family threw a BBQ! It was the first time I got to cook Little Leopard originals for my friends and family in Oklahoma!

Buffalo Pasta Salad

This cooking experience was exceptionally excellent because I had a LOT of help! Introducing my entourage:

  • Sous chef: Dad
  • Dishwasher: Brother
  • Taste Testers: Mom and Aunt

Pretty sure my Mom and Aunt got the best jobs in the house, but I was very grateful to everyone for their help!

Spicy Macaroni Salad

The menu consisted of a couple new Little Leopard Originals, a top Little Leopard recipe from the past and Dad’s Oklahoma BBQ favorite!

    Everything on the menu except the dessert was gluten-free and half the menu was vegetarian!

    Spicy Buffalo Macaroni Salad Ingredients

    Ingredients

    • 1 cup uncooked macaroni noodles
    • 3/4 cup greek yogurt
    • 1/4 cup red wine vinegar
    • 1/4 cup buffalo sauce
    • 1/2 tsp chili powder
    • 1/2 tsp cayenne pepper
    • 3 garlic cloves (crushed)
    • 1 tomato (diced)
    • 1/2 red onion (diced)
    • 1 jalapeño (de-seeded and diced)
    • 1/4 cup cilantro (chopped)
    • 1/4 cup peperoncinis (chopped)

    Start by cooking the pasta.

    Next, prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce, then add the chili powder, cayenne pepper and crushed garlic.

    Spicy Buffalo Macaroni Salad Dressing

    Whisk well.

    Spicy Buffalo Macaroni Salad Dressing

    Next chop the tomato, onion, jalapeño, cilantro and peperoncini.

    Drain the cooked pasta, place in a large mixing bowl and add the chopped vegetables.

    Spicy Macaroni Salad

    Next, add the dressing.

    Spicy Buffalo Macaroni Salad Recipe

    Mix well then place in the refrigerator to chill for one hour.

    Spicy Buffalo Pasta Salad Recipe

    Remove at BBQ time and serve!

    Buffalo Pasta Salad Recipe

    This recipe is not for the faint of heart! If you’re looking to tone down the spice level a notch, cut the amount of cayenne pepper, chili powder and jalapeños in half.

    Spicy Buffalo Macaroni Salad Recipe

    ♣ Vegan Option: Replace the greek yogurt with Veganaise, Vegan mayonnaise.

    • “Add the Meat” Option: Chopped pancetta would be excellent in this salad.

    ♦ Gluten Free Option: This recipe is gluten-free when made with gluten-free pasta such as corn or brown rice.

    Spicy Buffalo Macaroni Salad

    Prep Time: 15 minutes

    Serving Size: 6-8

    Spicy Buffalo Macaroni Salad

    Ingredients

    • 1 cup uncooked macaroni noodles
    • 3/4 cup greek yogurt
    • 1/4 cup red wine vinegar
    • 1/4 cup buffalo sauce
    • 1/2 tsp chili powder
    • 1/2 tsp cayenne pepper
    • 3 garlic cloves (crushed)
    • 1 tomato (diced)
    • 1/2 red onion (diced)
    • 1 jalapeño (de-seeded and diced)
    • 1/4 cup cilantro (chopped)
    • 1/4 cup peperoncinis (chopped)

    Instructions

    1. Start by cooking the pasta.
    2. Next, prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce, then add the chili powder, cayenne pepper and crushed garlic.
    3. Whisk well.
    4. Next chop the tomato, onion, jalapeño, cilantro and peperoncini.
    5. Drain the cooked pasta, place in a large mixing bowl and add the chopped vegetables.
    6. Next, add the dressing.
    7. Mix well then place in the refrigerator to chill for one hour.
    http://whitneybond.com/2012/05/29/whats-for-a-side-spicy-buffalo-macaroni-salad/