Put your hands up if butter chicken is your go-to order at Indian restaurants 🙋🏼 you too? I’m seriously obsessed with it! Every time we go to our favorite Indian restaurant, my boyfriend and I order butter chicken and like 5 sides of Naan, because there’s garlic, onion, cilantro, and obvi we need one (or two) of each to sop up all of that scrumptious butter chicken sauce!
This Buffalo Chicken Bake Recipe is a recreation of the Costco Chicken Bake with a buffalo sauce twist, it’s so easy to make & totally delicious!
I didn’t grow up near Costco, so it wasn’t until a recent trip that I discovered the infamous Costco Chicken Bake. This signature dish at the Costco food court is filled with chicken breast strips, mozzarella, provolone and parmesan cheeses, bacon, caesar dressing and green onions.
I took this dish and put my own “Buffalo Style” spin on it with blue cheese dressing, carrots, celery and of course, buffalo sauce!
This Chicken Lo Mein recipe is easy to prepare in 30 minutes, which makes it the perfect alternative to ordering Chinese food take out!
There’s not much that makes me happier than grabbing a big ‘ol bowl of delicious noodles, a couple of chopsticks and posting up in front of the TV to watch some Netflix… and by Netflix, I mean every season of Gilmore Girls on repeat!
This chicken lo mein recipe will have you in and out of the kitchen in under 30 minutes and watching Gilmore Girls (or insert your favorite binge-watching show here) in no time!
Made in one pot, in under 30 minutes, this fresh and flavorful Bruschetta Chicken Parmesan recipe is a delicious, quick and easy dinner dish!
When it comes to comfort food, I think of recipes I grew up with in Oklahoma, like biscuits and gravy, mac and cheese and my Dad’s fried chicken, but now living a healthier lifestyle in California, I’ve had to redefine comfort food.
Today, I’ve partnered up with my friends at Foster Farms to share one of my New Comfort Food favs!
New comfort food to me is incorporating some of the aspects of the old comfort food favs in new, healthier, yet still totally delicious, ways!
For example, using spaghetti squash instead of pasta in Mac & Cheese, like in this recipe for Cheesy Jalapeno Popper Spaghetti Squash, or going the other direction and using butternut squash to make the sauce in Mac & Cheese creamier with the use of less cheese, like I did in this recipe for Butternut Squash Mac & Cheese.
In one skillet and 20 minutes, whip up this deliciously spicy Kung Pao Chicken recipe that’s so easy to make and gluten free!
Oh hey y’all! I’m back in action after a week in Texas visiting family and attending the BlogHer Food conference, and I’m so excited to share this deliciously spicy recipe with you!
Making Kung Pao Chicken in your own kitchen is a simple way to eat the Chinese takeout favorite at home, in a healthier and gluten free way!
Kale, corn & tomatoes are combined into a tasty succotash, served over warm goat cheese & juicy chicken in this delicious recipe, brought to you by my friends at Terra’s Kitchen.
A couple of weeks ago, I received my first delivery from Terra’s Kitchen, a clever website where you choose your favorite innovative and healthy recipes from their selection, then they chop and deliver all of the ingredients for the recipes in a climate-controlled vessel.
Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!
With football season back in full swing, I’ve got nachos on my mind!
After making The Ultimate Pulled Pork Nachos a couple of weeks ago, I was thinking about different ways to incorporate nachos into new recipes on the blog.
Two delicious Chinese recipes come together in this easy One Pot Sweet and Sour Chicken Fried Rice Recipe that’s made in only 20 minutes!
Man, oh man, the last month has been absolutely insane! I started the moving process at the beginning of August and after 3 weeks I was totally moved-in, officially living in my new little beach house with the worlds best boyfriend! (I might be slightly biased 😉 )
I was excited by the idea of Caribbean Jerk Chicken & Pork Meatballs, but the actual result was even better than I imagined!
If you haven’t tried Caribbean Jerk Seasoning before, it’s a Jamaican hot spice mixture, generally rubbed on pork or chicken. In this meatball recipe I combined both pork and chicken with a Jamaican Jerk Seasoning Paste that I have absolutely fallen in love with!
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!
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! 😉
Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!
When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free! I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!
Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:
- Mini Gluten Free Pesto, Chicken and Vegetable Bites
- Warm Superfood Salad
- Prosciutto-Wrapped Chicken with Roasted Cauliflower
- Gluten Free Strawberry Cupcakes
Chicken & peppers are wrapped in bacon, grilled & basted with a homemade teriyaki sauce in this simple, scrumptious recipe for Teriyaki Chicken Skewers!
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 😉
Today, I’m changing the game when it comes to tacos y’all!
I eat a lot of tacos, I mean, have you seen my Instagram page?
Taco Tuesday, Taco Thursday, Taco any-day-that-ends-in-Y 😉 I love tacos!
Bowls in the food world are the equivalent to Game Of Thrones in the TV world, SO HOT RIGHT NOW!
If you google “Bowl Trend In Food” you’ll find dozens of articles about how “Bowls Are The New Plates” (yes, that’s actually the title of an article from The Wall Street Journal! 🙂 )
This is one food trend that I’m not upset about at all! You can pack a lot of healthy ingredients into a bowl, while also adding a ton of flavor to make it super yummy!
This 20 minute Green Curry Chicken Fried Rice Recipe is quick and easy to make, it’s gluten free and perfect for weeknight dinners!
Hi, it’s Whitney here, coming to you with another quick & easy, one pot recipe that I know you’re going to love!
Homemade Korean BBQ sauce is tossed with shredded chicken & topped with fresh mozzarella, cilantro, green & red onions in this scrumptious 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!
Yesterday was the 6 month anniversary of my first date with the boyfriend!
Over the last 6 months we’ve traveled through two countries, multiple states and several cities, we’ve attended an Elite Eight basketball game, beer festivals and music festivals, spent holidays together and overall, just had a whole lot of fun!
While I love everything we do together, I still have to say that one of my favorite things is cooking for him! The first meal I ever made him was Three Cheese Manicotti with Italian Sausage Marinara. I had been taking notes since our first date of the things he liked and he mentioned that manicotti was his favorite meal, ricotta was his favorite cheese and how much he loved Italian sausage, so I combined them all into what is still his favorite dish that I cook for him!
Last week, I came up with another “Kurt Inspired Recipe” for Cajun Chicken Pot Pie. He loves Cajun food, pot pies and puff pastry, so I combined them all into the best chicken pot pie I’ve ever had in my life!
Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!
I love recipes that are bursting with flavor, which is why I really love this Gluten Free One Pot Moroccan Chicken recipe!
California cling peaches, tomatoes, olives and lots of delicious spices pack this dish with deliciousness!
Last weekend I joined my friends at Litehouse Foods to serve up tacos & cocktails at their booth at the Natural Products Expo in Anaheim.
I had so much fun meeting their team, trying new products and sharing this super simple taco recipe with the thousands of attendees at the expo!
If your most-used emoji is the taco, your favorite day of the week is Taco Tuesday and you’ve ever used the phrase “tacos are bae”, this post is for you!
These 8 tasty crock pot recipes will feed your taco cravings while also making it possible to live every day like it’s Taco Tuesday!
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!
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!
This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of the holidays with a #DollopOfDaisy.
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!
I LOVE mole sauce! A slightly spicy, slightly sweet sauce made with tons of peppers, spices and CHOCOLATE, what’s not to love?!
The one thing that I don’t love about mole sauce is how much time it takes to make. Last week I set out on a mission to create an easier mole sauce recipe that takes way less time to make, yet is still totally delicious!
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!
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!
Looking for new chicken breast recipes to switch up your weekly menu? You’ve come to the right place! These 12 chicken breast recipes are all easy to prepare and made in 30 minutes or less, making them perfect for weeknight dinners in a rush!
With everything from burgers to skewers, and Chinese to Mexican, as well as many gluten free options, this list will add tons of variety to your chicken recipe repertoire!
A few weeks back I was doing some serious recipe planning for the upcoming months. I sat down and brainstormed new recipes for 6 hours straight. Let me tell you how hungry one gets after recipe brainstorming for 6 hours straight, very hungry, only to realize that all of the recipes I’d been creating in my mind over the last 6 hours were not reality yet and I had nothing to eat for dinner, such a buzz kill, lol!
Luckily over the next couple of weeks, all of the recipes did become a reality and some very delicious dinners were eaten, this Buffalo Chicken Dip Pizza being one of those!
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!
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!
While visiting my brother in Washington D.C. about a month ago, he put in a request for a couple of new recipes.
One of those requests was for a new recipe using Trader Joe’s Cashew Meal. He and his girlfriend Liz love using the cashew meal in another recipe they found online and wanted a new recipe that incorporated the ingredient.
This gluten free recipe for General Tso’s Chicken is easy to make in only 15 minutes, and even better than Chinese takeout!
Yes, yes and more yes! This recipe has it all, sweet, spicy, crunchy & oh-so-flavorful!
When it comes to meatloaf, I’m totally a convert! I was never really a fan of it growing up, but now that I’ve put my own LLB twists on the dish, I absolutely love it!
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!
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 😉
This healthier & better-than-takeout recipe for Chinese Honey Chicken is easy to make at home in only 30 minutes, and it’s gluten free!
A lot of inspiration for new recipe creation comes from suggestions by friends or family members. “Oh hey, I really love this dish, but can you make it healthier?” or “I’ve been looking for a good recipe for this or that.”
When it comes to gluten-free recipe inspiration, I always turn to my brother, Tyler. He is gluten-intolerant and my original inspiration for adding gluten-free recipes to the blog!
Living in San Diego, we have a very interesting view of what “cold weather” is, but last week parts of northeast San Diego actually saw SNOW, which is practically unheard of in San Diego!
On New Years Eve I flew back to San Diego after spending the holidays in Oklahoma with my family. I planned on returning home from the 19 degree temperatures of Oklahoma to 75 and sunny in San Diego… that was not quite the case.
It was definitely “San Diego cold” meaning below 50 degrees at night, which meant it was time for me to whip up something warm to eat!
My first thought when I wake up every morning is “what can I put that delicious creamy avocado sauce on today?”
Hahaha, ok so maybe not every morning, but definitely a few, several, maybe dozens of times, this has been my first thought in the morning 😉
Since transitioning to “Fit Whit” over the last two months (AKA so much eating as a food blogger = need to hit the gym!) I’ve been looking for ways to incorporate healthy-er meals at home in between food blog recipes & eating out.
One of my favorite go-to, easy dinner meals is a burrito. Fill it with whatever goodies I have in the fridge, wrap it up in a giant tortilla and dig in!
While “Fit Whit” will not be giving up burritos anytime soon, I figured a great, easy, go-to alternative would be burrito bowls.
Whip up some delicious chicken on Monday, put it in the fridge, then use it in burrito bowls all week long. Enter: Sriracha Lime Chicken.
Ok, after this recipe I promise to take a “pumpkin hiatus” …. at least for a week 😉
Some would call me a basic …. well you get it … for my intense love of pumpkin, but I don’t care, pumpkin everything, all day, every day! Haha!
When it comes to fall, I want to incorporate pumpkin into basically as many dishes as possible. Well that and buffalo sauce… but not together… ew, I’m not that crazy 😉
It’s been 6 weeks since I started going to the gym on a daily basis (sometimes even two-a-days) so I’m just wondering why I don’t have JLo’s abs yet? Um, what’s up? Maybe it has something to do with my obsession with tacos, cheese and delicious craft beers during football games 🙂
Let’s be honest, I work out, so that I can continue to enjoy these delicious treats of life and keep a somewhat JLo-esque figure!
While I’m not willing to give up my favorite foods, such as tacos, I am willing to make them a little healthier, and that’s where I came up with this idea for chicken tacos in lettuce wraps.
All of the delicious taco filling without the extra carbs from the tortilla!
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!
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.
When it comes to my homemade Thai peanut sauce, I’d basically like to put it on everything!
I originally made this sauce to go with my PB&J Chicken Skewers… yeah, that’s a thing and they’re so good!
The recipe is old school LLB, we’re talking over 2 years ago, the beginning days of recipe creation, which is perfect for today since it’s “Throwback Thursday”!
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!
Last week I reached 3,000 followers on Instagram (yay!) To thank all of my awesome fans and followers I gave them the opportunity to choose from three of the most popular recipes from my cookbook, Buffalo Style, one of which would be released on the blog this week!
And this, my friends, was the winner! Creamy, cheesy, spicy comfort food at it’s finest, Buffalo Chicken Alfredo Lasagna!
Now that summer is in full swing and grilling season is well under way, it’s time to introduce you to my latest grilled skewer creation, the Roasted Jalapeño Honey Chicken Skewer!
A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes. This is one of those recipes.
I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.
I’m sure that many of you are familiar with Litehouse products already, but for those of you who aren’t, I’m happy to fill you in on all of the goodness they have to offer!
It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce, heck, I wrote an entire book based on recipes with buffalo sauce!
But what you might not know is that my favorite buffalo sauce recipe is not on Little Leopard Book, it only appears in my cookbook “Buffalo Style” and that dish is my Buffalo Chicken Alfredo Lasagna.
If the pictures alone don’t scream “make me, eat me, love me!” then let me tell you, you want to make this recipe, eat this recipe, and you’re going to love this recipe! I give it the “Whitney Guarantee” 🙂
This recipe was inspired by my favorite dish at Lucky Liu’s Chinese Restaurant. Speaking of Lucky Liu’s, I was just there yesterday filming a new web series!
Yes, my latest on camera venture will be live in the coming weeks on the blog and will feature my favorite dishes from my favorite restaurants downtown San Diego!
If you want to see more behind-the-scenes action from the shoot, check out my Instagram page!
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!
Happy Cinco De Mayo everyone! I hope you’re having a great day celebrating with tacos, sombreros and maybe some margaritas 😉
At the beginning of April, I started working with a new client on the blog, Spicely Organics. I reached out to Spicely about working together because I love that all of their spices are certified gluten free and organic, and contain no salt, sugar or fillers!
Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!
Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of my most popular Little Leopard Book recipes ever, Chipotle Lime Chicken Fajita Skewers.
If you’ve been thinking that there’s a “healthy trend” going on this week on LLB, then you would be correct! After all of the cheesy dips for Superbowl and sugary sweets for Valentine’s Day, I decided that it was time to take a turn for the healthy this week on LLB!
A big thank you goes out to my brother, Tyler Bond, for inspiring me to make this recipe! I tried Massaman Curry for the first time when he ordered Thai take out while I was visiting him in Washington DC in November.
One bite and I was hooked!
Confession: I am completely addicted to Rama Thai’s Drunken Noodles. Like, it’s kind of a problem. I have serious cravings for these noodles on a regular basis! I’ve had Drunken Noodles elsewhere and enjoyed the dish, but never like at Rama! Now it’s my turn to attempt the re-creation of their spicy noodle dish!
It’s official y’all, (and I don’t use y’all very often, so you know I mean business 😉 ) my recipe for Buffalo Chicken Cheesy Penne has officially surpassed my Chipotle Lime Chicken Fajita Skewers as the most popular recipe of all time on Little Leopard Book!
Hands down my favorite cereal of all time, Honey Bunches of Oats, slightly sweet, crunchy and so delicious! As I ate a bowl for breakfast last week, I got to thinking, what if I finely crush the cereal and coat it on chicken for a slightly sweet, super crispy chicken strip.
I fell in love with Jerk Seasoning a few years ago after eating a Jerk Chicken Pizza at a local San Diego restaurant.
I have no idea why, but I had since totally forgotten about the delicious Jamaican spice that is perfect on chicken and pork.
There’s basically nothing I love more than grilling. When I was notified that I must remove the grill from my balcony last year by my buildings HOA I almost cried (actually I might have cried… a little!)
I may or may not have snuck it back out there for the last 6 months, but luckily if that ever happens again I’m covered! I am now the proud owner of an indoor T-fal OptiGrill!
For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!
In one skillet I combined a ton of flavors and created a new simple dinner favorite! While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.
- 3 chicken breasts (boneless, skinless)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 cups heirloom cherry tomatoes (halved)
- 8 cloves garlic
- 2 tbsp fresh basil
Pre-heat the oven to 375°.
Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!
Combine the balsamic vinegar and olive oil, then pour over the chicken.
Add the tomatoes, garlic cloves and basil to the skillet.
Bake for 40-45 minutes.
Serve the chicken with tomatoes and sauce drizzled over the top.
♦ Gluten Free Option: This recipe is gluten free.
I feel like Joey from Friends would have absolutely loved spending this week in my kitchen with all of the sandwich making that has been going on! Remember how much that guy loved sandwiches? Am I the only one who really misses that show and continues to watch re-runs on the regular? 🙂
Any-who, back to those sandwiches we’ve been making this week!
In case you missed my previous two posts featuring the delectable Vegetarian Portobello Caprese Sandwich or the scrumptious Greek Chicken Salad Sandwich, we’re on a mission to win Mezzetta’s “Make That Sandwich” Contest and therefore created three different sandwiches to enter each of the three categories in their contest: hot, cold and vegetarian!
Over the past week I’ve become completely obsessed with their Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!
With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious Mezzetta Chipotle spread could be just the ticket to winning their “Make That Sandwich” grand prize! To up my chances for the win, I added crispy bacon on top, because we all know, everything’s better with bacon!
- 2 limes (juiced)
- 1 tbsp jalapeño liquid
- 1 tsp Mezzetta Crushed Garlic
- 1 tsp chipotle powder
- 1/2 tsp cumin
- 2 chicken breasts (boneless, skinless)
- 3 slices bacon
- 2 hamburger buns
- 2 tbsp Mezzetta Roasted Red Bell Pepper and Chipotle Spread
- 1/2 cup iceberg lettuce
- 1 small tomato (sliced)
- 1/4 cup Mezzetta Deli Sliced Jalapeños
Begin by whisking the lime juice, jalapeño liquid, crushed garlic, chipotle powder and cumin together in a small bowl.
If you’re wondering what I mean by “jalapeño liquid”, take a tablespoon of liquid from the jar of Mezzetta jalapeños, oh yeah, that just happened! 😉
Next, pour the marinade over the chicken breasts.
Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
Next, top the bottom buns with the lettuce and tomato.
Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.
On the top bun, add the jalapeños.
Place the top bun on the sandwich and dig in!
Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination 😉
♣ Vegetarian Option: Replace the chicken with tofu and omit the bacon to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free hamburger buns to make this recipe gluten free.
Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.
When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food. Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!
For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge. Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!
- 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
- ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
- ¼ cup cucumber (chopped)
- ½ cup grape tomatoes (quartered)
- ½ cup Mezzetta Roasted Bell Peppers (chopped)
- ½ cup greek yogurt
- 2 tsp Mezzetta Crushed Garlic
- ½ tsp oregano
- 1 tsp black pepper
- 2 lemons (1 juiced – 1 sliced in wedges)
- 4 slices pita bread
- ½ cup feta cheese
*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.
Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.
In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.
Pour the dressing over the chicken salad.
Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!
♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.
This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!
There’s nothing quite like warming up to a big bowl of flavorful, spicy soup on a cold winter day!
It’s that time of the week again, time for “Chopped Challenge Thursday”!
This week the first four responses came from Miss Muffet Bond (yes, my Mom!) with Mozzarella, Amanda Kamermayer with Thyme, Liz Ragland with Sun Dried Tomatoes and technically the fourth came from DeAndre Matthews with Kumquats. Unfortunately kumquats don’t come into season until November, so I had to go with my number five response from Amy Black with Rhubarb.
I had already decided on a Kumquat Thyme Chicken with Sun Dried Tomato and Mozzarella Risotto when Rhubarb came into my life. Now what? I decided to stick with the plan yet replace the kumquat with lemon and top the chicken with the rhubarb. I cooked the rhubarb in red wine vinegar, brown sugar and lemon to give it a sweet, tart and acidic bite on top of the chicken. The result ended up being so delicious, I was actually glad I was thrown that Rhubarb curve ball in the last hour!
The final result of “Chopped Challenge Thursday” Week Two: Lemon Thyme Chicken topped with a Rhubarb Date Chutney on a bed of Sun Dried Tomato Mozzarella Risotto
Lemon Thyme Chicken
- 2 tbsp olive oil
- 1 lemon (juiced)
- 2 cloves garlic (crushed)
- 1 tbsp thyme
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 large chicken breasts
Rhubarb Date Chutney
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1/2 cup brown sugar
- 1/2 lb rhubarb (sliced thin)
- 1 tbsp lemon juice
- 2 sprigs thyme
- 1/2 cup dates (pitted and chopped)
Sun Dried Tomato Mozzarella Risotto
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups arborio rice
- 6-7 cups chicken stock
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1/2 cup parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 1/4 cup sun-dried tomatoes
- 2 tbsp fresh basil (chopped)
Start by making the marinade for the chicken. Combine the first 6 ingredients in a small mixing bowl. Pour over the chicken in a large Ziploc bag or shallow dish.
Start by bringing the red wine vinegar, water and brown sugar to a simmer. Next, add the rhubarb.
Start by bringing the chicken stock to a boil in a large sauce pan. On the next burner heat the olive oil over medium-high heat. Add the onions and cook down for 5-7 minutes.
Add the garlic and cook for an additional minute. Next, add the rice and cook for 1-2 minutes.
As soon as the rice has absorbed all of the liquid, add another ladle of chicken stock. Continue this process for the next 15-20 minutes or until the rice is soft and the risotto is creamy. Continue stirring throughout the process so that the rice does not stick to the bottom of the pan and burn.
Don’t be scared of risotto, it’s not hard to make, it just takes some love and attention (like me, hehe!)
Taste the risotto as you go, if you run out of chicken stock and it still isn’t to your creamy, delicious standards, don’t fret, just add water to the boiling pot and ladle that in until the risotto is perfect. You will know, I did a little happy dance when I tasted mine and it was perfect!
Also, don’t forget about the chicken on the grill while making the risotto. It only needs to be flipped once, so I give you permission to leave the risotto unattended for 60 seconds to flip the chicken!
To finish the risotto add in the salt, pepper, cheeses, sun-dried tomatoes and basil.
At this time the chicken should have those perfect grill marks and be ready to go.
Plate up the dish by placing the risotto on the side or under the chicken breast, then spoon the sauce from the chutney over the chicken, it gives it an amazing juiciness. Next, place the chutney on top of the chicken and serve!
I’m loving the results of these Chopped Challenges, I could definitely eat this dish over and over again!
♦ Gluten Free Option: Since rice is naturally gluten-free, so is risotto, that makes this entire recipe gluten-free!
It’s been a record-breaking 3 months since I posted a recipe involving one of my favorite ingredients, the almighty buffalo sauce… I would say it’s time for a reappearance!
Here for you today is the ultimate Buffalo Chicken Burger.
Combining all the amazing elements that we think of when daydreaming about the combination of buffalo sauce and chicken, from celery and carrots to blue cheese, this burger encompasses it all (and just in time for football season might I add!)
- 1 lb ground chicken (You can purchase already ground chicken in the grocery store or use 2 chicken breasts and grind them in the food processor like I did!)
- 1 celery stalk (finely chopped)
- 1 carrot stick (peeled and shredded)
- 1/2 red onion (finely chopped)
- 1 garlic clove (crushed)
- 1 egg
- 1/2 cup franks red-hot buffalo sauce
- 1/2 cup breadcrumbs
- 1 tbsp chili powder
- 1 tsp paprika
- 1/4 cup blue cheese dressing
- 1/4 cup blue cheese crumbles
- 6 hamburger buns
- tomatoes (sliced)
- baby spinach
- red bell peppers (diced)
- green onions (diced)
Start by combining the ground chicken, celery, carrots, red onion and garlic in a large mixing bowl.
Next, add the egg, 1/4 cup buffalo sauce, bread crumbs, chili powder and paprika.
Form into 6 patties.
Next, place on the grill over medium heat for 8-10 minutes per side.
While the burgers are on the grill combine the additional 1/4 cup buffalo sauce with 1/4 cup blue cheese dressing.
Toast the buns, then spread the mixture onto each side of the bun.
Remove the burgers from the grill and place onto the bun. Top with the blue cheese crumbles and any desired additional ingredients.
The burger is super flavorful and packs a bit of a punch while the blue cheese cools down the spiciness and adds a layer of creaminess.
I served these scrumptious burgers with Buffalo Potato Salad for the ultimate buffalo sauce filled dinner!
♣ Vegetarian Option: Substitute “veggie crumbles” for the ground chicken.
♦ Gluten Free Option: Use Gluten Free Breadcrumbs with gluten-free buns, or go “bun-less” for a low carb option.
Sticking with the theme of the Little Leopard Book, giving fun twists to traditional favorites, I took my two favorite dishes from PF Chang’s and combined them!
This sweet and sour chicken tastes almost identical to the PF Chang’s version yet is lighter and healthier because it is not deep-fried!
While the ingredient list for the recipe is rather lengthy, most of the items are kitchen staples!
Ingredients (serves 4)
- 2 chicken breasts (boneless, skinless)
- 1/2 cup corn starch
- 2 tbsp brown sugar
- 1 egg (whisked)
- 3 tbsp olive oil
- 1/2 red bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 1 small onion (chopped)
- 1/4 cup sugar
- 2 tbsp gluten free soy sauce
- 2 tbsp ketchup
- 1 tbsp white wine vinegar
- 1 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tsp red pepper flakes
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (crushed)
- 1/4 cup pineapple juice
- 1/2 cup pineapple chunks
- 1 head iceberg lettuce (not pictured)
Start by chopping the chicken into large chunks. Prepare a shallow dish with the whisked egg and another with the corn starch and brown sugar.
Next, place the chicken into the egg then lightly coat in the corn starch mixture. Add the breaded chicken to a large skillet with the olive oil heated over medium-high heat.
Begin browning then add the bell peppers and onions.
Next, make the sauce. Combine all of the remaining ingredients (except the pineapple chunks and lettuce) in a small mixing bowl and whisk to combine.
Now, pour the sauce over the chicken.
Toss to cover the chicken and vegetables in sauce.
Cover and reduce heat to a simmer.
Cook for 10 minutes then add the pineapple chunks.
Cover and cook for an additional 10 minutes then get ready to wrap!
Place the lettuce leaf on a plate then add the chicken on top.
I love the fun, light lettuce wraps but if you really feel the need for a more traditional sweet and sour dish, you can serve it with white rice.
This dish is perfect for a weeknight and can easily be cut in half for one or doubled for a large family!
♦ Gluten Free Option: Make sure the soy sauce is gluten-free.
Shredded chicken is added to a spicy, cheesy buffalo sauce and tossed with penne pasta in this creamy, delicious Buffalo Chicken Cheesy Penne Recipe, made in only 30 minutes!
This is the first recipe I’ve posted while simultaneously eating the dish!
Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!
For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip! I now think of all the ways I can incorporate buffalo chicken into new recipes. From burgers to tacos to this new yummy dish, I’ve found some interesting ways to spread out my obsession over several genres of food!
Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Penne.
- 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
- 8 oz cream cheese
- 1/3 cup buffalo sauce
- 1/2 cup chicken broth
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 3/4 cup blue cheese dressing
- 12 oz uncooked penne pasta
- Green Onions (chopped)
- Crushed Red Pepper Flakes
Oh yeah, that is one pretty bowl of spicy chicken pasta that this girl can dig!
♣ Vegetarian Option: Omit the chicken. The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
♦ Gluten Free Option: Use gluten-free pasta. Make sure the blue cheese dressing is gluten-free. Ken’s Blue Cheese Dressing is what I used in this recipe & it is gluten-free!
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