Tag Archives: dinner

Indian Butter Chicken

This 30 Minute Indian Butter Chicken recipe is a quick & easy twist on a classic Indian dish that's perfect served with cilantro rice & garlic naan!

Put your hands up if butter chicken is your go-to order at Indian restaurants¬†ūüôčūüŹľ¬†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!

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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.

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Turkey Pot Pie with Puff Pastry Crust

Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!

Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!

There are very few meals more comforting than a warm, creamy turkey pot pie, with a buttery, flakey puff pastry crust!

Read the full post here!

Turkey Fajita Rice Bowl

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

If you’re sitting here on Black Friday googling “what¬†to do with leftover turkey”, I promise you’re not alone! But don’t worry, I’ve got just the recipe that’s going to transform that¬†leftover turkey into turkey fajita goodness!

Read the full post here!

Italian Flank Steak with Roasted Cherry Tomatoes

In this delicious recipe, Italian seasoned flank steak is cooked in a cast iron skillet or sous vide, then topped with balsamic roasted cherry tomatoes!

In this delicious recipe, Italian seasoned flank steak is cooked in a cast iron skillet or sous vide, then topped with balsamic roasted cherry tomatoes.

This is one of those recipes that I’ve been planning to make for months, yet never seemed to get around to, and now that I did, I’m kicking myself for waiting so long to make it!

In my world, balsamic roasted cherry tomatoes on anything and everything is a win, ok maybe not pancakes, but maybe if I made savory herb pancakes, I think I’m on to something! Anyway, I digress, basically what I’m saying here is balsamic roasted cherry tomatoes are BAE… Before Anyone Else for those of us who literally had to google what BAE meant in the very recent¬†past¬†ūüėČ

Balsamic roasted cherry tomatoes literally burst open with flavor on top of anything from Turkey Polenta Casseroles to Bruschetta to Pesto Salmon!

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Buffalo Chicken Bake

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!

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!

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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!

Spicy Sausage Mini Pizzas

Sriracha pizza sauce,¬†jalape√Īos,¬†summer sausage and jalape√Īo 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!

Easy Chicken Lo Mein

This Chicken Lo Mein recipe is easy to prepare in 30 minutes, which makes it the perfect alternative to ordering Chinese food take out!

Easy Chicken Lo Mein Recipe

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!

Read the full post here!

Bruschetta Chicken Parmesan

Made in one pot, in under 30 minutes, this fresh and flavorful Bruschetta Chicken Parmesan recipe is a delicious, quick and easy dinner dish!

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Bruschetta Chicken Parmesan Recipe

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.

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20 Minute Kung Pao Chicken

In one skillet and 20 minutes, whip up this deliciously spicy Kung Pao Chicken recipe that’s so easy to make and gluten free!

20 Minute Kung Pao Chicken Recipe

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!

Read the full post here!

Skillet Sriracha Beef Enchiladas

This deconstructed recipe for Beef Enchiladas with creamy Sriracha sauce is made in one skillet in only 30 minutes, perfect for busy weeknight dinners!

30 Minute Skillet Sriracha Beef Enchiladas Recipe | WhitneyBond.com

Today on the blog I’m combining two of my favorite things, beef enchiladas and one pot meals!

This deconstructed version of an enchilada might not look as pretty as it’s perfectly rolled up counterpart, but the entire dish is made in only one skillet and in 30 minutes, and you just can’t beat that!

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One Pot Italian Sausage Shells and Cheese

In one pot and under 45 minutes, prepare this Italian style Shells and Cheese recipe, filled with flavorful sausage, tomato sauce, and three cheeses!

Italian Sausage Shells and Cheese Recipe

There’s not much I love more than a big ol’ bowl of pasta, but when said bowl of pasta is made in one pot, in under an hour and it’s super cheesy and flavorful, I love it even more!

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Kale Corn Succotash over Cheesy Chicken from Terra’s Kitchen

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.

 Cheesy Chicken with Kale Corn Succotash Recipe

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.

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Garlic Naan Lasagna

Layers of cheese, Italian sausage marinara and garlic naan make for a delicious twist on traditional lasagna, which I like to call la-naan-a!

Naan Lasagna Recipe

The month of September can be quite crazy for a lot of¬†households. Back-to-school means running kids around¬†and quite often, it’s hard to get everyone around the dinner table. This is why I partnered up with my friends at Stonefire Naan to create a recipe that will have everyone running to the dinner table any night of the week!

This recipe is Naan lasagna, or as we lovingly refer to it at my house la-naan-a!

Read the full post here!

Baked Nacho Chicken

Creamy queso dip, black beans, jalapenos and crispy tortilla strips top this easy and scrumptious Baked Nacho Chicken Recipe, made in under an hour!

Baked Nacho Chicken Recipe

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.

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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?! ūüėČ

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Slow Cooker Cheesy Turkey Taco Soup

Cheesy Turkey Taco Soup Recipe

It’s August y’all, and with that comes back-to-school for my friends with kids!

Since I don’t have kids myself, whenever I’m brainstorming back-to-school recipes, I think of the things that I liked eating as a kid, and my Mom liked making.

Read the full post here!

General Tso’s Broccoli & Shrimp Recipe

General Tso's Broccoli & Shrimp Recipe

I love me some General Tso’s Chicken, and apparently so do a lot of other people! My¬†recipe for Gluten Free General Tso’s Chicken is one of the most popular recipes on the blog! It’s quick and easy to make, really delicious and much healthier than take out, I totally get it’s popularity!

Read the full post here!

Hawaiian Turkey Burgers

Hawaiian Turkey Burgers Recipe

With grilling season under way, all I can think about is what I’m going to grill next!

From Bruschetta Turkey Burgers to Spinach Artichoke Turkey Burgers to these Hawaiian Turkey Burgers, I’m always looking for ways to make burgers just a little bit healthier during swimsuit season, which just so happens to overlap with grilling season ūüėČ

Read the full post here!

Sloppy Joe Tacos

Sloppy Joe Tacos Recipe

I’m totally a sucker for a¬†fun¬†new Taco Tuesday recipe, and today I’ve got a really good one for you!

Read the full post here!

Beef Ragu Lasagna

Beef Ragu Lasagna Recipe

Well hello everyone and happy Friday!

Just a few hours ago, I landed back home in San Diego after 4 whirlwind days in NYC!

I was meeting with PR agencies, TV corporations, publishing and tech companies, which means, yes, exciting new opportunities will be announced very soon!

In the mean time, you can check out behind-the-scenes action and sneak peeks of the exciting news on Snapchat, Instagram and Twitter!

Read the full post here!

One Pot Pasta Carbonara

This One Pot Pasta Carbonara recipe contains all of the traditional carbonara ingredients, made in a new, easy way, in only one pot in 30 minutes!

One Pot Pasta Carbonara Recipe

A couple of weeks back, the boyfriend and I headed over to Flour & Barley, a new San Diego restaurant just a few blocks from my condo.

While the restaurant¬†specializes in pizza & craft beer¬†(hence the name!), it was their Pork Belly Carbonara that really stole the show! Don’t get me wrong, the pizza & craft beers were delicious too, but I couldn’t stop thinking about that creamy, dreamy pasta dish!

I decided to head home and put my “Bond Girl Twist” on the dish by making it a one pot meal. I’ve expressed my love of One Pot Meals various times on the blog, and it mainly goes like this, one pot = less dishes = my love!

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Bacon Wrapped Pork Chops

Bacon Wrapped Pork Chops

A few weeks back, Mike Filbey, co-founder of ButcherBox, reached out to me about sharing a link to my Beef Ragu recipe with his e-mail subscribers.

Of course I was excited that he wanted to share the recipe, but as I looked into ButcherBox, I was equally as excited about his company!

At ButcherBox, they find the best 100% grass-fed beef, organic chicken and Heritage Breed pork in America and deliver it directly to your doorstep each month.

Growing up in Oklahoma, we had a “meat man” that would deliver beef to our house each week,¬†so the idea of ButcherBox really rang true to my Oklahoma upbringing.

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Cajun Chicken Pot Pie

Cajun Chicken Pot Pie Recipe

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!

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One Pot Buffalo Taco Spaghetti

One Pot Buffalo Taco Spaghetti Recipe

Oh hey y’all, it’s Wednesday, and if you’re ready for some¬†mid-week deliciousness, then I have just the recipe for you!

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One Pot Moroccan Chicken with California Cling Peaches

Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!

Moroccan Chicken and Peaches Recipe

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!

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One Pot Tuscan Shrimp Scampi Pasta

Enjoy the delicious flavors of Tuscany in this quick & easy, 30 minute, one pot recipe for Tuscan Shrimp Scampi Pasta!

One Pot Tuscan Shrimp Scampi Pasta Recipe

I love one pot meals, you love one pot meals, so guess what, today I’ve got a meal for you that requires four pots, just kidding, it’s a totally delicious, and super simple, one pot meal that I know you’re going to love!

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Greek Zucchini Noodles

Greek Zucchini Noodles Recipe

Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!

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One Pot Eggplant Parmesan

One Pot Eggplant Parmesan Recipe

When I mentioned¬†that I was on a¬†“one pot recipe kick” earlier this week, I wasn’t kidding!

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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!

Herb Rubbed Pork Tenderloin in Red Wine Mushroom Sauce

Herb Rubbed Pork Tenderloin with Red Wine Mushroom Sauce Recipe

Looking for a new dish to make that’s both easy and elegant, then this pork tenderloin recipe is just what you ordered!

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 ūüôā

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!

One Pot Mediterranean Lamb & Mushroom Pasta

Easily make this delicious Mediterranean Lamb & Mushroom Pasta recipe in one dish in under an hour!

One Pot Mediterranean Lamb and Mushroom Pasta Recipe

About a month ago, I had the pleasure of joining my new friends at Superior Farms in Northern California to meet some of their ranchers, check out the farms where their lambs graze and learn more about their delicious lamb products.

Read the full post here!

Blackened Grilled Salmon

Blackened Grilled Salmon with Lemon Herb Compound Butter

One of my favorite things to eat during the summer is salmon, this delicious fish provides so many health benefits, I always feel good about eating it!

Read the full post here!

12 Easy Chicken Breast Recipes

12 Easy Chicken Breast Recipes

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!

Read the full post here!

Italian Sausage Penne & Four Cheese Tomato Sauce

Italian Sausage Penne & Four Cheese Tomato Sauce Recipe

I love pasta, and I love cheese, so making cheesy delicious pastas is kind of my thing!

From¬†Buffalo Chicken Cheesy Penne¬†to¬†Cheesy Taco Baked Ziti to¬†Mushroom Bacon Cheesy Pasta, I’ve shared many cheesy pasta dishes on LLB over the years and I’m so excited to introduce you to another deliciously cheesy recipe today!

Read the full post here!

One Pot Mediterranean Sausage & Lentils

One Pot Mediterranean Sausage & Lentils Recipe

Each year the United Nations picks a topic of global interest, and 2016 was named the International Year of Pulses.

What are Pulses you might ask? Pulses include dry peas, dry beans and, you guessed it, lentils!

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Roasted Jalape√Īo Honey Carne Asada Sliders

Roasted Jalape√Īo Honey Carne Asada Sliders Recipe

I’m so excited to share this scrumptious new recipe while also¬†introducing sweet & spicy Jalape√Īo Rolls, the newest product from my friends at King’s Hawaiian!

Read the full post here!

Greek Tacos

Greek Taco Recipe

When it comes to tacos, I’ve yet to meet one that I don’t like!

Whether it’s¬†Tacos Al Pastor, Beef Barbacoa Tacos, Korean BBQ Chicken Tacos or Crispy Avocado Vegetarian Tacos, they all make¬†my mouth water, stomach growl and heart pitter patter from the happiness that tacos bring into my life!

Read the full post here!

One Pot Loaded Baked Potato Gnocchi

One Pot Loaded Baked Potato Gnocchi Recipe

I’m pretty sure that I’ve decided 2015 is going to be “The Year Of One Pot Dishes” on LLB!

I’ve been totally obsessed with creating¬† one pot recipes over the last couple of months, they’re quick, easy and have the obvious appeal of only one dish to wash after the meal!

Read the full post here!

Cilantro Lime Pesto Risotto

Cilantro Lime Pesto Risotto Recipe

Yesterday I introduced this risotto recipe when I shared the recipe for Cilantro Lime Pesto featured in this dish.

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Gluten Free General Tso’s Chicken

This gluten free recipe for General Tso’s Chicken is easy to make in only 15 minutes, and even better than Chinese takeout!

Gluten Free General Tso's Chicken Recipe

Yes, yes and more yes! This recipe has it all, sweet, spicy, crunchy & oh-so-flavorful!

Read the full post here!

Pulled Pork Tamale Casserole

Pulled Pork Tamale Casserole Recipe

Let me start this post by stating two facts:

  1. Tamales are really delicious.
  2. Tamales take a while to make.

Given these two facts, I decided to combine my love of tamales with my love of simplifying recipes, and made this totally scrumptious Pulled Pork Tamale Casserole!

All the deliciousness of a tamale without having to wrap up each individual tamale!

Read the full post here!

Mushroom Bacon Cheesy Pasta

Mushroom Bacon Cheesy Pasta Recipe

When it comes to pasta, I’m a fan, whether it’s Mediterranean Stuffed Shells, Buffalo Chicken Cheesy Penne, Taco Baked Ziti¬†or Butternut Squash Mac & Cheese, if it includes pasta, I’m in!

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One Pot Mediterranean Spiced Beef and Macaroni

One Pot Mediterranean Spiced Beef and Macaroni

Happy New Year my friends! For the first new recipe of 2015 I’m so excited to share this Bond family favorite that I put my own little twist on!

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Chicken Enchiladas with Creamy Avocado Sriracha Sauce

Chicken Enchilada Recipe with Creamy Avocado Sriracha Sauce

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.

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!

Cheesy Basil Pesto Pasta

Cheesy Basil Pesto Pasta

To say that I’m a big fan of fresh basil would be the understatement of the century. I own two basil plants (that are closer to the size of trees than most herb plants!) and I’m constantly pulling leaves off my mini basil trees for tons of different recipes.

Read the full post here!

Mediterranean Stuffed Shells

Mediterranean Stuffed Shells

After almost a week hiatus from posting new recipes on the blog, I’m back with a bang! Read the full post here!

Pineapple Sesame Teriyaki Baked Chicken

Pineapple Teriyaki Baked Chicken

Last week I wanted to create a baked chicken dish and was having a hard time deciding between Sesame Chicken and Teriyaki Chicken, so I combined them both in this one delicious dish!

Read the full post here!

Spicy Sausage Nacho Casserole

Spicy Sausage Nacho Casserole



I throw a lot of parties. Let’s be honest, I write a food blog for a living and love to play hostess so throwing parties is kind of my thing.

Twice a year my parties are taken to another level. Once at my Christmas/Birthday Cocktail Party, then again 2 months later at my annual Superbowl Party.

For this years Superbowl Party I decided to create a “Taco Bar” and serve four crock pots filled with delicious taco fillings including Buffalo Chicken, Chipotle Honey Pulled Pork, Vegetarian Fajita and Pineapple Sriracha Tri Tip.

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!

Mexican Chicken Cheesy Penne

Mexican Chicken Cheesy Penne

It’s official y’all, (and I don’t use y’all very often, so you know I mean business ūüėČ ) 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!

Read the full post here!

Spicy Chorizo Mexican Lasagna

Spicy Mexican Lasagna

‚ÄúThis post is part of a social shopper marketing insight campaign with Pollinate Media Group‚ĄĘ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable ¬†http://cmp.ly/3/8vNxcO.‚ÄĚ

After creating my delicious and super popular Mexican Stuffed Shells¬†recipe with Barilla pasta, I couldn’t wait to come up with another great Barilla pasta recipe with a Mexican flair!

Read the full post here!

Honey Bunches of Oats Crusted Oven Baked Chicken Strips

Honey Bunches of Oats Crispy Chicken Strips

‚ÄúThis post is part of a social shopper marketing insight campaign with Pollinate Media Group‚ĄĘ and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://cmp.ly/3/8vNxcO.‚ÄĚ

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.

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Roasted Tomato Bolognese Sauce

Pasta with Roasted Tomato Bolognese

The amazing comfort of pasta, combined with the amazing flavor of roasted tomatoes makes for one happy tummy!

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Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

Mexican Beef and Cheese Stuffed Shells

On the blog I like to use the phrase “this is seriously the best thing I’ve ever made” a lot! ¬†I realize that I can’t claim that everything I make is the best thing ever, so for this recipe I brought in reinforcements!

Both my roommate and a good friend ate this dish and said it was the best thing they’ve ever eaten. There you go, verified, best thing ever ūüėČ

Read the full post here!

Jerk Chicken Burgers

Gluten Free Jerk Chicken Burgers

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.

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Cranberry Goat Cheese Stuffed Chicken

Cranberry Goat Cheese Stuffed Chicken

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!

Read the full post here!

Sweet Potato Ravioli

Sweet Potato Ravioli

A few weeks back I hosted an Italian Vegetarian Girls Night Dinner.  Each girl was assigned a dish, either appetizer or dessert, and I was in charge of the main course. I debated for a while about what I wanted to make then decided on a fall inspired sweet potato filled homemade ravioli with a basil brown butter sauce.

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Rosemary Steak Skewers

Rosemary Steak and Potato Skewers

This recipe is for all of my “meat and potatoes” people out there! Calling all my Oklahoma friends and family, I know you’re going to love this one!

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Vegetarian Stuffed Squash

Mexican Vegetarian Stuffed Squash

For two months now I’ve been hosting Supper Club Dinners in San Diego. For the first dinner in September I chose three dishes from my cookbook “Buffalo Style” to prepare.

For Octobers dinner I wanted to make my deliciously unique and amazing Pumpkin Enchiladas¬†for the main course. After that was decided I knew the rest of my menu would be “Mexican Fall Inspired”.

Read the full post here!

Quinoa Corn Salad with Avocado Dressing

Quinoa Grilled Corn Salad

Although summer is prime corn season, we still have about another month to enjoy the delicious vegetable and this salad is the perfect way to do so!

Read the full recipe here!

Grilled Tri Tip with Arugula Blue Cheese Pesto

Grilled Tri Tip Steak with Arugula Pesto

While Coffee Crusted Tri Tip will remain my favorite dish of all time, this new tri tip recipe is also really delicious!

Read the full recipe here!

Grilled Peach Flatbread with Goat Cheese and Balsamic Reduction

Grilled Peach Flatbread with Goat Cheese

Instead of ingredients or recipes, some days I simply head to the grocery store with a list of ideas like “balsamic peaches, chocolate bacon donuts, pizza with goat cheese,¬†creamy avocado dressing and grilled flatbread.” ¬†Sometimes each item in the list becomes its own dish, sometimes they go together!

I decided that “chocolate bacon donuts” could pretty much stand on their own and “creamy avocado dressing” would go on a delicious new salad, but I thought the “balsamic peaches, pizza with goat cheese and grilled flatbread” could all be combined into a sweet, salty and scrumptious new recipe. That is when this dish was born!

Read the full recipe here!

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Roasted Balsamic Chicken with Heirloom Tomatoes

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

Roasted Balsamic Tomatoes and Chicken

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

Roasted Balsamic Skillet Chicken Ingredients

Ingredients

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

Pre-heat the oven to 375¬į.

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

Skillet Chicken Recipe

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

Balsamic Skillet Chicken

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

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

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

Balsamic Heirloom Tomato Chicken

‚ô¶ Gluten Free Option: This recipe is gluten free.

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Ingredients

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

Instructions

  1. Pre-heat the oven to 375¬į.
  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.
http://whitneybond.com/2013/08/26/balsamic-roasted-chicken/

Mini Tacos with Avocado Cream Sauce

Mini Baja Tacos at Bailiwick San Diego

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

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

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

Mini Baja Tacos at Bailiwick San Diego

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

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

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

Mini Beef and Bacon Taco Ingredients

Ingredients

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

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

Beef and Bacon Taco Meat

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

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

How to make mini tacos

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

Mini Beef and Bacon Tacos

Voila “Mini Taco Tuesday” is born!

Baja Mini Tacos

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

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

Mini Beef and Bacon Taco Recipe

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

‚ô¶ Gluten Free Option: This recipe is gluten free.

Mini Tacos with Avocado Cream Sauce

Total Time: 15 minutes

Serving Size: 4

Mini Tacos with Avocado Cream Sauce

Ingredients

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

Instructions

  1. Add the bacon to a large skillet over medium-high heat.
  2. Depending how crispy you want the bacon cook for 2-5 minutes, then add the ground beef.
  3. While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.
  4. Once the meat is cooked, drain the grease and get ready to prepare the mini tacos.
  5. Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalape√Īo, avocado cream sauce and a sprig of fresh parsley.
http://whitneybond.com/2013/08/20/mini-tacos-with-avocado-cream-sauce/

Mexican Corn Pasta with Chipotle Alfredo

Gluten Free Chipotle Alfredo Pasta

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

Spicy Mexican Pasta Alfredo

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

Mexican Corn Pasta with Chipotle Alfredo Ingredients

Ingredients

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

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

Chipotle Alfredo Recipe

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

Chipotle Alfredo Recipe

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

Chipotle Alfredo Sauce Recipe

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

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

Add the pasta to the alfredo sauce and toss.

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

Gluten Free Chipotle Alfredo Pasta

Grab a fork and dig in!

Corn Pasta with Chipotle Alfredo

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten free.

Mexican Corn Pasta with Chipotle Alfredo

Total Time: 20 minutes

Serving Size: 2

Mexican Corn Pasta with Chipotle Alfredo

Ingredients

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

Instructions

  1. Begin my melting the butter in a medium saucepan over medium-high heat.
  2. Add the garlic and sauté for 1 minute.
  3. Add the milk and greek yogurt, whisk well, then add the parmesan.
  4. Add the sea salt, cumin and chipotle pepper, then zest and juice the lime into the sauce.
  5. Consistently whisk for 1-2 minutes.
  6. Reduce the heat to low and simmer 4-5 minutes.
  7. Meanwhile, boil water and cook the pasta according to package directions.
  8. Add the pasta to the alfredo sauce and toss.
  9. Place in a serving bowl and top with fresh cilantro, cotija cheese and red pepper flakes.
http://whitneybond.com/2013/08/17/mexican-corn-pasta-with-chipotle-alfredo/

Gluten Free Kung Pao Beef and Noodle Bowl

Gluten Free Kung Pao Beef and Noodle Bowl

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

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

Kung Pao Beef and Noodle Bowl

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

Gluten Free Kung Pao Beef Recipe

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

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

Kung Pao Beef and Noodle Bowl Ingredients

Ingredients

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

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

Gluten Free Kung Pao Beef Recipe

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

Gluten Free Kung Pao Beef Recipe

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

Add the scallions and red bell pepper.

Simple Kung Pao Beef Recipe

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

Gluten Free Kung Pao Beef Recipe

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

Add the roasted peanuts to the beef.

Gluten Free Kung Pao Beef Recipe

Toss to coat.

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

Simple Homemade Kung Pao Beef

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

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

Kung Pao Beef and Noodle Bowl

After snapping some great pics it was finally time to grab some chop sticks and¬†ZhŇću xi√†di√©… that’s Chinese for “chow down”! ¬†ūüôā

Gluten Free Kung Pao Beef and Noodle Bowl

And chow down I did!

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

‚ô¶ Gluten Free Option: Be sure to use soy sauce that is gluten free.

Gluten Free Kung Pao Beef and Noodle Bowl

Total Time: 30 minutes

Serving Size: 4

Gluten Free Kung Pao Beef and Noodle Bowl

Ingredients

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

Instructions

  1. Whisk the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.
  2. Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar.
  3. Toss to coat well.
  4. Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes.
  5. Add the garlic and ginger, sauté for an additional minute.
  6. Add the scallions and red bell pepper.
  7. Cook for 3-4 minutes then add the beef and sauce.
  8. Stir fry 5-7 minutes.
  9. While the beef is cooking, prepare the rice noodles according to package directions.
  10. Add the roasted peanuts to the beef.
  11. Toss to coat.
  12. Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.
http://whitneybond.com/2013/08/09/gluten-free-kung-pao-beef-and-noodle-bowl/

Italian Meatloaf

Italian Meatloaf

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

Italian Style Meatloaf

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

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

Italian Meatloaf Ingredients

Ingredients

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

Preheat the oven to 375¬į.

Place the first 10 ingredients in a large mixing bowl.

Italian Meatloaf Recipe

Mix to combine then press into a loaf pan.

Italian Meatloaf Recipe

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

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

Italian Meatloaf with Homemade Marinara

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

Italian Meatloaf with Homemade Marinara

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

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

Italian Meatloaf

Prep Time: 10 minutes

Cook Time: 35 minutes

Serving Size: 4

Italian Meatloaf

Ingredients

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

Instructions

  1. Preheat the oven to 375¬į.
  2. Place the first 10 ingredients in a large mixing bowl.
  3. Mix to combine then press into a loaf pan.
  4. Bake for 25 minutes.
  5. Remove the meatloaf from the oven, drain any juices and spread the marinara sauce onto the meatloaf.
  6. Return to the oven and bake for an additional 15 minutes.
http://whitneybond.com/2013/07/25/italian-meatloaf/

Mediterranean Crab and Couscous Stuffed Mushrooms

Mediterranean Crab Stuffed Mushrooms

This weekend I had the serious craving for fresh crab, but instead of making crab cakes, I decided to combine the crab with couscous and some of my favorite Mediterranean flavors, then stuff it into these large portobello mushrooms.

Couscous Stuffed Mushrooms

I then grilled the mushrooms for a fresh, healthy take on stuffed mushrooms!

Crab Couscous Stuffed Mushroom Ingredients

Ingredients

  • 1 cup cooked couscous
  • 1/2 cup fresh lump crab meat
  • 1/4 cup parmesan cheese
  • 1/4 cup feta cheese
  • 3 cloves garlic (minced)
  • 1/2 cup roasted red peppers (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tbsp¬†olive oil
  • 2 large portobello mushrooms

Begin by combining the couscous, crab, parmesan, feta and garlic.

Crab and Couscous Mushroom Stuffing

Next, add the red peppers, green onions and combine well.

Mediterranean Crab and Couscous Stuffing

Clean out and de-stem the mushrooms, then brush each side with Enzo Garlic Olive Oil.

Garlic Olive Oil Brushed Portobellos

Stuff the mixture into the mushrooms.

Mediterranean Crab Stuffed Mushrooms

Grill over medium heat for 15 minutes, then serve.

Mediterranean Stuffed Portobello Mushrooms

These can be served as a light meal or as a deliciously filling appetizer!

Gluten Free Mediterranean Stuffed Mushrooms

♣ Vegetarian Option: Substitute 1/2 cup shredded zucchini for the crab to make this recipe vegetarian.

‚ô¶ Gluten Free Option: Substitute brown rice couscous or quinoa to make this recipe gluten-free.

Mediterranean Crab and Couscous Stuffed Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2 Stuffed Mushrooms

Mediterranean Crab and Couscous Stuffed Mushrooms

Ingredients

  • 1 cup cooked couscous
  • 1/2 cup fresh lump crab meat
  • 1/4 cup parmesan cheese
  • 1/4 cup feta cheese
  • 3 cloves garlic (minced)
  • 1/2 cup roasted red peppers (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tbsp Enzo Garlic Olive Oil
  • 2 large portobello mushrooms

Instructions

  1. Begin by combining the couscous, crab, parmesan, feta and garlic.
  2. Next, add the red peppers, green onions and combine well.
  3. Clean out and de-stem the mushrooms, then brush each side with Enzo Garlic Olive Oil.
  4. Stuff the mixture into the mushrooms.
  5. Grill over medium heat for 15 minutes, then serve.
http://whitneybond.com/2013/06/04/mediterranean-crab-and-couscous-stuffed-mushrooms/

Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese

The grilled cheese is a classic sandwich that has been enjoyed in the US for almost 100 years, but throw in some buffalo chicken and you have a new favorite version of the all American dish!

Buffalo Chicken Grilled Cheese

Pepper jack cheese adds the perfect extra kick of spice and flavor to this delicious sandwich that can be tossed together in 10 minutes or less for a quick and easy lunch or weeknight dinner!

Buffalo Chicken Grilled Cheese Ingredients

Ingredients

  • 2 cups cooked & shredded chicken breast
  • 1/2 cup buffalo sauce
  • 1 loaf french bread (cut into 12 slices)
  • 12 slices pepper jack cheese
  • 6 tbsp butter

Begin by combining the shredded chicken and buffalo sauce, next spread 1/2 tablespoon of butter on each slice of bread.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Flip the bread over and top each piece with a slice of pepper jack cheese.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Next, top half of the slices of cheese topped bread with a spoonful of buffalo chicken.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Place the other cheese topped slices of bread onto the buffalo chicken, then grill the sandwiches for 3-5 minutes per side.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Serve with veggies and blue cheese dressing for a complete meal of deliciousness!

Buffalo Chicken Grilled Cheese Recipe

Buffalo Chicken Grilled Cheese Recipe

This Buffalo Chicken Grilled Cheese holds a tie for best grilled cheese sandwich ever with my Caramelized Pear and Brie Grilled Cheese!

Buffalo Chicken Grilled Cheese Recipe

‚ô£¬†Vegetarian Option: Substitute ‚Äúveggie crumbles‚ÄĚ for the shredded chicken.

‚ô¶ Gluten Free Option: Use gluten-free bread instead of a baguette.

Buffalo Chicken Pepper Jack Grilled Cheese

Total Time: 10 minutes

Yield: 6 sandwiches

Buffalo Chicken Pepper Jack Grilled Cheese

Ingredients

  • 2 cups cooked & shredded chicken breast
  • 1/2 cup buffalo sauce
  • 1 loaf french bread (cut into 12 slices)
  • 12 slices pepper jack cheese
  • 6 tbsp butter

Instructions

  1. Begin by combining the shredded chicken and buffalo sauce, next spread 1/2 tablespoon of butter on each slice of bread.
  2. Flip the bread over and top each piece with a slice of pepper jack cheese.
  3. Next, top half of the slices of cheese topped bread with a spoonful of buffalo chicken.
  4. Place the other cheese topped slices of bread onto the buffalo chicken, then grill the sandwiches for 3-5 minutes per side.
http://whitneybond.com/2013/05/30/buffalo-chicken-grilled-cheese/

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
  • ¬Ĺ tsp allspice
  • ¬ľ tsp cayenne pepper
  • ¬ľ tsp ground cloves
  • ¬ľ cup parmesan cheese
  • ¬ľ cup feta cheese
  • ¬ľ 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¬į 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

‚ô£¬†Vegetarian Option: Substitute ‚Äúveggie crumbles‚ÄĚ 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
  • ¬Ĺ tsp allspice
  • ¬ľ tsp cayenne pepper
  • ¬ľ tsp ground cloves
  • ¬ľ cup parmesan cheese
  • ¬ľ cup feta cheese
  • ¬ľ cup Mary‚Äôs 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¬į 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!

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¬į 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? ūüėČ

Buffalo Chicken Phyllo Wraps

‚ô£¬†Vegetarian Option:¬†Substitute ‚Äúveggie crumbles‚ÄĚ 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 ‚Äď 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¬į for 15 minutes.
  11. Slice in half and serve with blue cheese dressing.
http://whitneybond.com/2013/05/13/buffalo-chicken-phyllo-rolls/

Buffalo Chicken Tacos

Buffalo Chicken Taco Recipe

Since I’ve put Buffalo Chicken in virtually everything else, I figured it was about time I put it in a taco ūüėČ

Buffalo Chicken Pepper Jack Tacos

I also just received these adorable and amazingly practical Longaberger Taco Holders in the mail, I mean seriously, how cute are these? And they keep all that yummy buffalo chicken right in your taco instead of falling out on a plate!

Gluten Free Buffalo Chicken Tacos

Spicy Buffalo Chicken Tacos

Instead of using blue cheese traditionally served with buffalo chicken, I kicked these babies up a notch with some pepper jack cheese, then added a cool cilantro lime dip on top!

The result was one seriously delicious taco!

Buffalo Chicken Taco Ingredients

Ingredients

  • 2 chicken breasts (app 1 lb)
  • 1 tsp¬†olive oil
  • 1 jalape√Īo (de-seeded and diced)
  • 1/2 red onion (diced)
  • 1/2 cup buffalo sauce
  • 8 small corn or flour tortillas (corn for gluten-free)
  • 1 cup pepper jack cheese (shredded)
  • 1 cup cilantro lime dip¬†(click link for recipe)
  • 1/4 cup fresh cilantro
  • 1 lime (sliced into 8 small wedges)

Begin by pressure cooking or boiling the 2 chicken breasts.  Once cooked through, shred the chicken with a knife and fork.

Next, add the olive oil to a large skillet over medium heat. Once heated, add the jalape√Īo and onion.

Cooked Jalapeno and Onion

Sauté for 5-7 minutes, then add the shredded chicken and buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.

Buffalo Chicken Taco Recipe

Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.

Buffalo Chicken Taco Recipe

The balance of spiciness from the buffalo chicken and creaminess from the cilantro lime dip is perfection!

Buffalo Chicken Taco Recipe

‚ô£¬†Vegetarian Option: Substitute ‚Äúveggie crumbles‚ÄĚ or tofu for the shredded chicken to make this recipe vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten free when corn tortillas are used.

Buffalo Chicken Tacos

Total Time: 30 minutes

Yield: 8 tacos

Buffalo Chicken Tacos

Ingredients

  • 2 chicken breasts (app 1 lb)
  • 1 tsp Enzo Olive Oil
  • 1 jalape√Īo (de-seeded and diced)
  • 1/2 red onion (diced)
  • 1/2 cup buffalo sauce
  • 8 small corn or flour tortillas (corn for gluten-free)
  • 1 cup pepper jack cheese (shredded)
  • 1 cup cilantro lime dip (click link for recipe)
  • 1/4 cup fresh cilantro
  • 1 lime (sliced into 8 small wedges)

Instructions

  1. Begin by pressure cooking or boiling the 2 chicken breasts.
  2. Once cooked through, shred the chicken with a knife and fork.
  3. Next, add the olive oil to a large skillet over medium heat.
  4. Once heated, add the jalape√Īo and onion.
  5. Sauté for 5-7 minutes, then add the shredded chicken.
  6. Next, add the buffalo sauce, mix together, turn the heat to low and cook for 3-4 minutes.
  7. Add the chicken mixture to the tortillas, then top with pepper jack cheese, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
http://whitneybond.com/2013/04/28/buffalo-chicken-tacos/

Green Chili Chicken Enchilada Soup

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

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!

Read the full post here!

Lemon Rosemary Basil Chicken

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis chicken recipe is so easy, yet so delicious!  A 15-minute marinade of lemon and herbs packs this grilled chicken dish with tons of flavor and is ready start-to-finish in 30 minutes!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner
Prep & Marinade Time:  15 minutes
Cook Time: 15 minutes

Ingredients

  • 1 lemon (zested and juiced)
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp steak seasoning
  • 1 tbsp fresh basil (chopped)
  • 1 tbsp fresh rosemary (chopped)
  • 2 lbs chicken

Begin by zesting one large lemon, then slicing the lemon open and squeezing the juice into a medium bowl. Next, add the olive oil and crushed garlic to the zest and juice.

Next, add the steak seasoning, basil and rosemary.  Combine well.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerAdd chicken to the marinade and coat well.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerPlace in the refrigerator for 15 minutes, remove and place on a pre-heated grill over medium heat.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner, grillingGrill for 7-8 minutes, then flip. Grill for an additional 7-8 minutes, remove and place on top of pasta tossed in olive oil, garlic and tomatoes.

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis is a perfect, easy weeknight dinner!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinnerThis chicken is also delicious sliced and placed on top of my Crisp Apple Salad!

chicken, lemon, rosemary, basil, pasta, olive oil, herbs, recipe, food, dinner, salad‚ô¶ Gluten Free Option: This recipe is gluten-free and perfect when served on top of my favorite gluten-free corn pasta!

Mini Turkey Meatloaves

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgivingWho doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. ¬†That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”

I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalape√Īos and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgiving, stuffing cakesThe result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)

carrots, jalape√Īos, green pepper, bell pepper, cumin, chili powder, ketchup, sriracha, celery, garlic, sage, rice chexIngredients

  • 1 lb ground turkey
  • 1 red onion (chopped)
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 1 green bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 4 serrano chilies (roasted, de-seeded and chopped)
  • 2 jalape√Īo peppers¬†(roasted, de-seeded and chopped)
  • 1 tsp fresh sage (chopped)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 eggs
  • ¬Ĺ cup Rice chex (crushed)
  • ¬Ĺ cup ketchup
  • 2 tbsp Sriracha

Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, celery, onions, carrots, garlic, easy, food, recipes, thanksgivingSaut√© for 5-7 minutes, then add the minced garlic. ¬†Saut√© for an additional 1-2 minutes, then add the sage, chili powder, jalape√Īos, chilies and cumin.

chili powder, cumin, sage, jalape√Īos, serrano chilies,turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipesIf you like it spicy, leave the jalape√Īo and serrano seeds in, most of the heat cooks out after they are roasted anyway! ¬†If spiciness scares you (ahhhh!) then go ahead and remove the seeds!

Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. ¬†Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, jalape√Īos, carrots, celery, onions, recipesPlace the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, baking stone, cupcake pan, recipes, thanksgivingPlace into the oven at 350¬į for 20 minutes. ¬†While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.

turkey, meatloaf, individual, mini meatloaves, healthy, sriracha, ketchup, spicy sauce, easy, food, recipes,After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…

turkey, meatloaf, individual, mini meatloaves, healthy, quick, spicy topping, food, recipes, thanksgivingOnce all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, sriracha, spicy, recipes, thanksgivingI might have eaten one or two straight out of the pan… maybe… allegedly… probably.

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgivingNew favorite dish?  Quite possibly!

turkey, meatloaf, individual, mini meatloaves, healthy, quick, easy, food, recipes, thanksgiving, saladAdd the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!

♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.

‚ô¶ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!

Chocolate Bell Pepper Chorizo Tostadas with Quail Egg

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, quail egg, raw, how to openSo far there are a lot of things I love about my new condo in San Diego, but the one thing that tops the list is my neighborhoods weekly farmers market, also known as the Little Italy Mercato!¬†With more than 150 booths there is something for everyone, including many items I’ve never eaten before, much less cooked with… kind of like that escargot, but less scary!

This week I picked up some squash blossoms, chocolate bell peppers and quail eggs. ¬†While I’ve eaten squash blossoms and quail eggs before, I’ve never cooked with them and I’d never even heard of a chocolate bell pepper until this weekend! So what exactly is a chocolate bell pepper? It’s simply a hybrid bell pepper that spends 75 days turning from a green pepper into a chocolate-brown pepper. ¬†The taste is a little sweeter than a green bell pepper, but very slight.

chocolate bell pepper, hybrid bell pepper, sweet bell pepper, inside of a brown bell pepper

Now comes the fun part, what am I going to make with these little “Mercato Treasures”? I went to my dungeon of happiness, also known as my refrigerator, to get some inspiration. ¬†Staring at me in the face was my favorite Trader Joe’s item of all time, Soy Chorizo. ¬†As my friend said at dinner that night “this is the first non-meat item I’ve eaten where I couldn’t tell the difference.” ¬†I think it’s better than most traditional chorizo’s and definitely better for you!

So with my obvious obsession of TJ’s Soy Chorizo, I immediately decided to add that in to the mix. I also wanted to incorporate those quail eggs on top so I knew I had to create something that was “open” ¬†i.e. not a taco, burrito etc. ¬†So I was thinking pizza because where does my mind go at least 50% of the time… you guessed it, pizza! ¬†But keeping with the Mexican theme, I decided to go with tostadas, they’re kind of like mini mexican pizzas after all!

cotija cheese, green onions, soy chorizo, tortillas, quail eggs, onion, chocolate bell peppers, squash blossoms

Ingredients

  • 1 tbsp avocado (or olive) oil
  • 1 chocolate bell pepper (chopped)
  • 1/2 onion (chopped)
  • 1 garlic clove (minced)
  • 12 oz soy (or traditional) chorizo sausage
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 large flour tortillas
  • 1/4 cup cotija cheese
  • 9 fresh, local quail eggs
  • 1/4 cup green onions (chopped)
  • 2 squash blossoms (chiffonaded)

Start by heating up the avocado oil in a large skillet.  Add the bell pepper and onion. Sauté for 3-5 minutes, then add the garlic clove.

chocolate bell pepper, avocado oil, onion, garlic

Next, add the chorizo, then top with the cumin and chili powder. Cook over low heat for 10 minutes to combine all the delicious flavors.

In the mean time, make your tostadas. ¬†Pre-heat the oven to 350¬į and use a 3 inch circle pastry cutter to cut 3 tostadas from each tortilla.

tortillas, tostadas, pastry cutter, circle, small

Place the tortilla circles on to a baking stone and into the oven for 10 minutes or until nice and crispy.

tostadas, homemade, baked, tortillas

Remove from the oven and top with the bell pepper chorizo mixture and the cotija cheese.

chocolate bell peppers, chorizo, onions, tostadas, cotija cheese

Next, top with the green onions and chiffonade (fancy word for cutting herbs into long, thin strips) of squash blossoms.

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, chocolate bell peppers,

Finally, poke a hole in the side of the quail egg, then slice it open. Remove the top half of the shell, then transfer the yoke back and forth between the shell halves while discarding the egg white (like you would do with a chicken egg).

Quail eggs are safe to eat raw without worry of salmonella because a quails body temperature is higher than a chickens which makes them resistant to infections and kills any harmful bacteria. The reason I say “fresh, local” quail eggs is because you are eating them raw. Do you really want to eat something raw that you don’t know where it came from or when it was laid? I think not!

Eating quail eggs raw gives you all the amazing nutritional benefits of the egg, rich in good cholesterol with no bad cholesterol, more protein than a chicken egg and over 100% Vitamin B1, just to name a few. It also acts as a “sauce” when you pour it out over the dish.

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, quail egg, raw, how to open, chocolate bell peppers,

And voila, my Little Italy Mercato creation has come together!

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, quail egg, raw, how to open, chocolate bell peppers, garlic

Knock that little egg over to cover the chorizo in the “yolk sauce” and dig in!

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, quail egg, raw, how to open, chocolate bell peppers

♣ Vegetarian Option: This recipe is vegetarian.  Yay for soy chorizo!

‚ô¶ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this a gluten-free meal.

Chopped Challenge Thursday: Lemon Curd, Bacon, Sage and Escargot

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

I am BEYOND excited to share with you all the results of my first “Chopped Challenge Thursday”. ¬†In case ¬†you missed the 1 Year Anniversary post¬†explaining the concept, on Monday I made an announcement on Little Leopard Book’s Facebook Page¬†asking for the four ‚Äúmystery‚ÄĚ ingredients for my ‚ÄúChopped Challenge Basket‚ÄĚ this week.

Bacon, Escargot, Lemon Curd, Sage, Chopped Challenge, Basket, Week One, Ingredients, Food Network

The first four responses came from Cindi Bogue with Lemon Curd, Kyle Baker with Bacon, Brian Spracklen with Sage and Krista Lombardi with Escargot. Lemon Curd, Bacon, Sage, I can make something happen with this… ESCARGOT, what the heck am I going to do with escargot? Thanks to Krista for throwing a curve ball at me on week one! ¬†Although it wouldn’t be called a “challenge” if it were easy!

I knew I wanted to make the lemon curd and sage into a sauce. First thing I thought of was bacon wrapped scallops with a lemon sage reduction, but then Krista threw the escargot at me and my plans changed. ¬†This change actually led to the development of an amazing lemon sage alfredo sauce. The only way I knew to cook escargot was with some garlic and wine so I thought, let’s go pasta here!

I wanted to use a large noodle to hold up the thickness of the alfredo and meatiness of the bacon wrapped scallops and escargot, so I chose Pappardelle, a broader, larger fettuccine egg noodle.

So the final result of “Chopped Challenge Thursday” Week One: Pappardelle tossed in Lemon Sage Alfredo topped with Seared Bacon Wrapped Scallops and White Wine Garlic Escargot

scallops, pappardelle, white wine, sage, parmesan, butter, lemon curd, bacon, escargot, cream, nutmeg, garlic

Ingredients

White Wine Garlic Escargot

  • 2 tbsp butter
  • 2 cloves garlic (minced)
  • 1 cup white wine
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 7 0z can escargot

Lemon Sage Alfredo Sauce and Pasta

  • 2 cups heavy cream
  • 2 lemons (juiced)
  • 1/2 cup (1 stick) butter
  • 1 tsp lemon zest
  • 1/2 tsp nutmeg
  • 1 tbsp lemon curd
  • 1 tbsp fresh sage (chopped)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/2 cups parmesan cheese (grated)
  • 8 oz package pappardelle

Bacon Wrapped Scallops

  • 4 slices bacon
  • 4 fresh large sea scallops
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp butter

We’re going to start with the escargot. I mean why not? ¬†Who doesn’t just love themselves a little afternoon snail on top of their pasta ūüėČ

I will admit that prior to this meal I had never cooked, nor eaten escargot and that I was much more concerned about the actual eating part than the cooking part!

I opened them up and surprisingly they looked and smelled so much more appetizing than they sound…. NOT! ¬†They are scary looking!

At this point, I feel like everything I’ve said above is going to come back and bite me in the butt some day when I end up on Food Network and they make fun of me for not being super excited to eat the delicacy that is escargot!

Any who, I drained the little buggers using my strainer and then place them in a bowl full of cold water to rid them of the canned taste (because that’s really going to help the cause here!)

soak, escargot, can, water, bowl

Yes, that is a hot pink plastic Wal-Mart bowl from college.  I feel like everything looks less scary in hot pink! I mean really, would you be scared of someone breaking into your house in a hot pink jumpsuit?  I think not!

As the snails squirmed over on the side I began their sauce bath by melting the butter in a large skillet, then adding the garlic.

Sauté the garlic for 2 minutes, then add the white wine, salt and pepper.

white wine, sauce, garlic, butter, escargot

Allow the sauce to come to a light boil, then simmer for 20 minutes. Next add the escargot.

escargot, white wine, cook, garlic, butter

Now, what do you do with the rest of the bottle of wine you ask? ¬†Drink it while these guys are cooking so that you have the courage to eat them when they’re ready (at least that’s what I did!)

Alright, one chopped basket ingredient down, three to go. Lets make some sauce!

Start out the lemon sage alfredo by pouring the cream and lemon juice into a saucepan over medium heat, cook for 2-3 minutes.

Next, add the butter and allow to melt.

butter, cream, lemon, alfredo, sauce

Once the butter has melted add in the lemon zest, nutmeg and lemon curd.

lemon curd, alfredo, sauce, cream, butter, sea salt, pepper, sage

Lemon curd is VERY sweet, the first ingredient in lemon curd (also known as the dominate ingredient) is, none other than our friend sugar. I counterbalanced the sweetness with the sage and sea salt.

Next, add the sage, salt and pepper.

Sage, Alfredo, Butter, Cream, Parmesan, Lemon, Sauce, Savory, Pepper

The sage was actually an amazing addition to the sauce. The savory, peppery flavor complimented the cheesy rich alfredo and balanced the sweetness of the lemon. ¬†Thanks Brian ūüôā

Finally, add the parmesan cheese. Stir to combine well and make sure no chunks of cheese exist.

lemon juice, lemon zest, lemon curd, sage, alfredo, parmesan, cream, nutmeg, butter

Simmer on a burner for 15-20 minutes while the sauce thickens.  In the mean time, bring a large pot of water to a boil and cook the pappardelle 10-12 minutes.

At this point, the escargot is simmering, sauce is thickening, pasta is boiling and I’m drinking the rest of the wine, oh wait, no I’m making bacon wrapped scallops!

Start by placing the bacon in a 375¬į oven for 5-10 minutes (depending on the thickness of the bacon and how crispy you would like it). I learned this trick somewhere, sometime, that I don’t recall, probably Food Network, but you place the bacon on a cooling rack on top of a baking sheet, that way the grease drips off the bacon instead of swimming around in it!

bacon, how to, cook, oven, grease

You want to cook the bacon slightly prior to wrapping it around the scallops because scallops cook much quicker than bacon and if you don’t pre-cook the bacon, you will end up with one of two things:

  1. Overcooked scallops… $17.99/lb people, just saying, overcooking something that expensive and delicious should be a crime!
  2. Undercooked bacon… no one likes soggy bacon, let’s be real!

So while the bacon is in the oven, lightly salt and pepper the scallops on each side.

Next, remove the bacon from the oven and wrap one slice around each scallop, securing with a toothpick.

Next, add the butter to a warm cast iron skillet and watch it melt. (OK, you don’t have to actually watch it melt, but it’s quick and exciting so why not!) As soon as it is melted spin that skillet around to allow the melted butter to cover the bottom. Add the scallops to the pan.

Cook for 5-7 minutes then use tongs to flip.

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

Cook for an additional 5-7 minutes. The scallops should be a nice white color with a light brown caramelization on top.

Chopped Basket Ingredients have been used, stove burners are full, kitchen smells amazing, I think it’s time to plate this baby up!

Are you ready?  Ready for what you ask?  To be bombarded with pictures!

This recipe was so fun to create, from the incoming Facebook comments with ingredients, to the recipe coming together in my mind, to the ingredients coming together in the kitchen, I am proud of this dish and took enough pictures to show it ūüėČ

I want to grab the scallop right off my computer screen and eat it!

For some reason I feel the need to write something between each picture, so we’ll just say YUM!

Lets check out the inside of that scallop.

Buttery, creamy, mouth-watering amazingness!

Now about that escargot…

Yeah, that’s them, sitting over there by their lonesome, tossed to the side, haunting me with their presence on my plate.

I have to eat them, right? ¬†I mean I did spend $12 on a tiny can of them. ¬†I have to try.. at least one… maybe half one. ¬†Maybe if I wrap it in a noodle, top it with bacon and smother it with sauce I can bare it!

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

Yes, that was the first bite I was able to muster up the confidence to eat. A tiny little sliver of escargot, covered in my porky BFF, bacon.

It wasn’t that bad, the taste was salty and the texture reminded me of a portobello mushroom.

Although I will probably not put escargot on my weekly shopping list, it was a fun experience and I’m glad I can say I’ve both cooked and eaten the french delicacy!

Over all this dish was delicious.  I would eat the sauce, pasta and scallop combination pretty much every day!

If you’re feeling super adventurous in the kitchen, prepare this dish as is. ¬†If you’re feeling a little less likely to want snails on your dinner, discard the escargot and enjoy the amazingness of the bacon wrapped scallops!

If you’re on a budget (or vegetarian), escargot and scallops may be a little out of your price range but never fear, the sauce in and of itself is so delicious it could be a meal on its own with the pappardelle!

‚ô£¬†Vegetarian Option: See above¬†‚ÜĎ

‚ô¶ Gluten Free Option: Substitute the pappardelle with a gluten-free pasta such as corn spaghetti from Trader Joe’s. You can also order gluten-free pappardelle online or find it in specialty stores.

Chipotle Lime Chicken Fajita Skewers

Chipotle Lime Grilled Chicken Skewers

I was so excited to host my first dinner party in my new home!  It was even more exciting because we were also celebrating the one year anniversary of little leopard book!

Read the full post here!

Spicy Frito Chili Pie

Frito Chili Pie

Sometimes all I want to eat is a down-home, feel-good, Oklahoma meal that reminds me of home,  and last night was one of those nights!

Spicy Frito Chili Pie Recipe

I always loved Frito Chili Pie growing up.  Whether we would make it at home or eat it at Sonic it was always a favorite of mine.

Frito Chili Pie Recipe

I took the traditional Frito Chili Pie recipe and kicked it up a notch (or maybe three) to create this spicy version of a classic favorite!

Spicy Frito Chili Pie Ingredients

Ingredients

  • 1 lb ground beef
  • 1/2 red onion (chopped)
  • 1 large garlic clove (minced)
  • 1 4 oz can diced green chilies
  • 1 15 oz¬†can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese (grated)
  • 1 bag (9.75 oz) corn chips (AKA Fritos)

Start by cooking up the onions in a little olive oil over medium heat. After 3-4 minutes, add the garlic clove.  Cook for an additional minute then add the ground beef.

Ground Beef Chili

Cook until the beef is brown then drain the grease. Next, add in the chili beans and green chilies.

Green Chili Ground Beef and Bean Chili

Mix together well, then add all of the spices.

Spicy Chili Recipe

Allow to cook for 5-7 minutes.

While the meat and beans are soaking in the spices, arrange the corn chips on a plate. Once the chili pie mixture is ready, spoon it on top of the corn chips.  Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.

Sonic Frito Chili Pie

I also topped it with a little arugula and tomatoes to calm the spiciness of the chili mix!

Spicy Frito Chili Pie Recipe

‚ô£¬†Vegetarian Option: Substitute a beef-less ground beef (Trader Joes makes a delicious version of “Meatless Crumbles”)

‚ô¶ Gluten Free Option: Most corn chips (including the original Fritos) are gluten-free, but always check labels to make sure!

Extra Spicy Frito Chili Pie

Prep Time: 20 minutes

Serving Size: 4

Extra Spicy Frito Chili Pie

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1 large garlic clove (minced)
  • 1 lb ground beef
  • 1 4 oz can diced green chilies
  • 1 15 oz can chili beans
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 cup cheddar cheese (grated)
  • 1 bag (9.75 oz) corn chips

Instructions

  1. Cook the onions in olive oil over medium heat.
  2. After 3-4 minutes, add the garlic clove.
  3. Cook for an additional minute then add the ground beef.
  4. Cook until the beef is brown then drain the grease.
  5. Add in the chili beans and green chilies.
  6. Mix together well, then add all of the spices.
  7. Allow to cook for 5-7 minutes.
  8. While the meat and beans are soaking in the spices, arrange the corn chips on a plate.
  9. Once the chili pie mixture is ready, spoon it on top of the corn chips.
  10. Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.
http://whitneybond.com/2012/08/23/whats-for-dinner-extra-spicy-frito-chili-pie/

Seared Duck Breast with a Balsamic Burgundy Reduction and Raspberry Chutney

Duck, Breast, Presentation, Raspberry, Chutney, Balsamic, Reduction

After a long summer of living out of a suitcase I am so happy to be settled in my new home in San Diego! With my new home came my beautiful new kitchen and all of my lovely kitchen gadgets which have been collecting dust in my storage unit all summer!

After unpacking (and cleaning off all that dust!) I was so excited to cook my first meal in my new kitchen!  What, oh what, would it be? I knew it had to be something new and fabulous as I was cooking for my ever-so-amazing movers (i.e. my guy friends with big muscles!) After watching Masterchef on demand all summer I was inspired to cook duck for the first time. I thought about getting real crazy and buying a whole duck, butchering it, confiting the legs and searing the breasts, but then I decided to take it one step at a time and just purchase the breasts for searing.

Luckily for me, my lovely new neighborhood in the Little Italy district of San Diego has a market just two blocks from my home which sells beautiful duck breasts. If your local grocery store does not sell them, try a meat market or specialty grocery store near you.

I decided to rub the duck breast with lavender. This rub was inspired by my morning purchase of lavender and honey goat cheese at the farmers market. Many people use rosemary or thyme when cooking duck and since lavender is close to that family of  herbs, I figured why not try something new!

Ingredients, Duck, Breast, List, Seasonings, Spices, Lavendar, Kosher Salt,

Ingredients

  • 2 duck breasts (app 1/2 lb each or less in weight)
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp lavender
  • 1 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 2 tbsp balsamic vinegar
  • 1/2 cup burgundy (or red) cooking wine
  • 1/2 cup chicken stock ( I made my own with one cube chicken bouillon)
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1/4 cup raspberries

Start by combining the salt, black pepper and lavender with a mortar and pestle to release all of the flavors.

Mortar, Pestle,Seasonings, Spices, Lavendar, Kosher Salt, Black Pepper, Rub, Duck

Rub the duck breast down on both sides with the mixture.

Duck, Breast, Rub, Salt, Pepper, Lavender, Recipe

Allow to rest for 5-10 minutes while you heat the olive oil in an oven-safe pan or skillet.

Add the garlic to the olive oil and sauté for 30 seconds.  Next add the duck breast, skin side down.

How to, Sear, Searing, Duck, Breast, Garlic, Olive Oil

Cook for 5 minutes or until the skin starts to lightly brown, then flip and cook for an additional 5 minutes. Next move the duck into an oven pre-heated to 375¬į and cook for an additional 5 minutes in the oven.

Remove from the oven and place the duck in a separate pan.

Duck, Breasts, Rub, Lavender, Seasoning, Spice, Recipe

Cover with foil and allow to rest.  Use the pan juices from the duck breast to make your reduction and raspberry chutney.

Start by adding the red wine and balsamic vinegar to the pan over medium-high heat.  Allow to reduce to almost half, then add the chicken stock. Reduce by half again, then add the honey and brown sugar. Mix well, then lastly add the raspberries.

Reduction, Sauce, Balsamic, Vinegar, Burgundy, Red, Wine, Raspberry

Crush the raspberries into the reduction.  Allow to cook for 3-4 minutes then drain with a mesh strainer.  This will separate the chutney from the reduction.

Return the duck breast to the pan and cook for 2 minutes on each side to bring some heat back to the duck.

Place the duck on a plate and glaze with the reduction, then top with the raspberry chutney.

Dinner, Recipe, Duck, Breast, Seared, Raspberry, Reduction

Packed with flavor, this was a dish I was definitely proud to serve my “movers”!

duck breast, balsamic, burgundy, reduction, raspberry, chutney

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Chicken Mole

Holy Mole, I am so excited to share this recipe with you all!

My mole mission began when a friend brought me fresh chilies and peppers he had grown. I decided to put them to good use and make my first mole!  The sauce is slightly spicy on the stove, but cooks out in the oven for the final product with the perfect balance of sweet and spicy.

I know the laundry list of ingredients is intimidating for some people, but never fear, this recipe is not as hard as you think and definitely worth the time, effort and ingredients!

Ingredients (mole sauce – serves 8)

  • 1 lb tomatillos
  • 1 large anaheim chili (chopped)
  • 4 pasilla chilies (chopped)
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup sesame seeds
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tbsp black pepper
  • 1 tbsp oregano
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 6 small serrano peppers (chopped)
  • 2 oz dark chocolate
  • 2 tbsp brown sugar
  • 1 tbsp peanut butter
  • 2 tbsp fresh cilantro (not pictured – for garnish)
  • 4 oz queso fresco (not pictured – for topping)

Ingredients (chicken)

  • 8 chicken breasts
  • 1 cube chicken bouillon
  • 1 lemon (sliced)
  • 1 cinnamon stick
  • 1/2 cup white wine

Start by roasting the tomatillos on the grill or in the broiler until lightly charred on the outside. Set to the side and allow to cool.

Next, lightly brown the anaheim and pasilla chilies on the stove top in a dry skillet over medium heat for 2-3 minutes.

Remove from the skillet and add to a medium bowl with the raisins.  Cover with warm water then set aside.

In the same skillet over medium heat add the almonds, sesame seeds, ground cloves, cinnamon, black pepper and oregano.

Toast for 2-3 minutes then place in a spice grinder and ground until a powder forms. If you do not have a spice grinder a coffee grinder works well or a small food processor.

 Still using that same skillet (yay for less dishes!) add the olive oil, onions, garlic and serrano peppers.

Brown in the skillet until vegetables are tender, about 10 minutes.

Now peel the cooled tomatillos and place in a blender or food processor with the ground spices.

Next add the vegetables, chocolate, peanut butter and brown sugar to the blender. Then add the peppers, raisins and a small amount of the soaking liquid.  Start with about 1/2 cup, then add more if the sauce is too thick.

Blend well. ¬†This could take 3-5 minutes, that’s a lot of yumminess to blend together!

When blended well enough that no large chunks exist, transfer the mole sauce back to that one amazing skillet over low to medium heat and allow to simmer for 10 minutes.

Now, it’s time to prepare the chicken.

I know what you’re thinking “this seems like a lot of work”, but see how delicious that sauce looks, I promise it smells and tastes even 10 times better!

Have I convinced you to keep going? ¬†I hope so, because it’s easy, breezy from here on out!

Place the chicken breasts in a large pot and cover with water. Place on the skillet and bring to a boil.

Add the chicken bouillon, cinnamon stick, white wine and sliced lemon, squeezing the juice out as you add them to the water.

Boil for 10 minutes, then drain.

Add the chicken breasts to a large casserole or baking dish.

Cover with the mole sauce.

Bake at 375¬į for 20 minutes.

Serve on a bed of cilantro lime rice topped with queso fresco and fresh cilantro.

I also served mine with a side of Rajas Con Crema.

A little close up of the goodness…

This dish easily serves 8.  If serving less than this, save the leftovers. Re-heat and shred the chicken and add to a tortilla with the mole sauce to make an excellent taco lunch or dinner the next day!

♣ Vegetarian Option: Substitute tofu for chicken.  Simply skip the whole step about boiling the chicken. Place the tofu cubes in the baking dish and cover with the mole sauce. Reduce cooking time to 10 minutes.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Prosciutto Arugula Thin Crust Pizza

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Hi, my name is Whitney and I’m a pizza addict. ¬†Yes, I will admit, I have probably never met a pizza I didn’t like.

That could be the reason this is my 4th pizza recipe on the¬†blog. ¬†From thin crust, to deep dish, vegan to gluten-free, I’m a fan!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Ingredients (crust – makes 1 pizza)

  • 1/2 cup water
  • 1/4 oz yeast
  • 2 cups flour
  • 1/4 tsp salt

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crustIngredients (toppings)

  • 1 cup pizza sauce
  • 3 cups arugula
  • 4 oz prosciutto
  • 1/4 cup romano cheese
  • 1/4 cup parmesan cheese

Start making the crust by combining the water and yeast.  Allow to sit for 5-10 minutes or until the mixture begins to bubble.

Next, add the flour, salt and mix until a solid ball forms. Knead the ball of dough for 5 minutes then place into a large greased bowl and cover.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Allow to rise for 30-45 minutes then place the dough on a baking sheet and roll into a thin crust.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Action shot!

Next, spread the pizza sauce on top.  I used the same recipe that I used on my deep dish pizza because it was amazing! I highly recommend you do the same!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Next, top with 2 cups of the arugula.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Then with the strips of prosciutto.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Finally top with the parmesan and romano cheeses.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Bake at 425¬į for 10-12 minutes. ¬†Remove from the oven and top with the additional cup of arugula.

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crustVoila!  Pizza Pie Perfection!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

Slice in and get down on this bad boy!

My new favorite pizza toppings, prosciutto and arugula!

Great combination in life, especially amazing on pizza!

Yeah, a got a little picture happy with this one!

arugula, dinner, Food, pizza, pizza dough, pizza sauce, prosciutto, Recipes, thin crust

♣ Vegetarian Option: Remove the prosciutto and replace with red onions for a delicious vegetarian pizza.

♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.

Moussaka

Oh My Moussaka!!! In an effort to diversify my recipe portfolio I decided to have “Greek Night” at home last week. ¬†I prepared a Hummus Trio with Pita Bread, Stuffed Grape Leaves and Moussaka. For those of you unfamiliar with this delicious little dish, Moussaka is the Greek version of an Italian lasagna, layered with eggplant, meat sauce and b√©chamel sauce.

My nephew walked in on Greek Night and asked “what’s for dinner?” ¬†I said Moussaka and the look on this 9-year-old Oklahoma kids face was priceless. ¬†It took me back to the movie My Big Fat Greek Wedding¬†when she talked about all the other girls taking Wonderbread Sandwiches to school and she took Moussaka and the other girls said, “Moose Kaka, ewww” haha. ¬†But obviously these girls, nor my nephew had ever had Moussaka because there is nothing “eww” about it!

I convinced him to try a bite because Aunt Whitney made it. Two plates full later I think he changed his mind about Moussaka!

Ingredients (serves 6)

  • 2 large eggplants (sliced, unpeeled)
  • 4 tbsp olive oil (divided)
  • 1 tsp salt
  • 1 1/2 tsp black pepper (divided)
  • 1/2 cup breadcrumbs
  • 1/2 yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 1 lb ground beef
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 1 cup whole, peeled canned tomatoes (chopped)
  • 2 bay leafs
  • 3 tbsp butter
  • 1/4 cup flour
  • 2 cups (2% or whole) milk
  • 1/2 tsp nutmeg
  • 1 egg
  • 2 egg yolks
  • 1/4 cup pecorino romano
  • 1/4 cup feta cheese

(Ignore the lemon pictured, not sure how that little guy snuck in between the 23 other ingredients ūüėČ )

Start by slicing the eggplant and placing on a large foil lined baking sheet. Next, drizzle with 2 tbsp olive oil and 1 tsp salt and pepper.

Next, cover the eggplant with foil and roast in the oven at 475¬į for 25 minutes.

Now cover a baking dish with cooking spray, then sprinkle the breadcrumbs on the bottom to form the crust of the Moussaka.

Now begin preparing the meat sauce.

Start by cooking the onion in 2 tbsp olive oil for 3-4 minutes.  Next add the garlic, cook for an additional 1-2 minutes then add the hamburger meat.

Once the hamburger meat is cooked through add the ground cloves, cinnamon, allspice, oregano and 1/2 tsp black pepper.

Next add the tomato paste, red wine, tomatoes and bay leafs.

It’s about this time the house starts smelling REALLY good! Cover and simmer for 20-25 minutes.

Now begin making the béchamel sauce. Start by melting the butter in a small skillet.

Next, add in the flour and whisk well.

Remove from the heat and add the milk.

Pour the mixture into a separate container to cool.

While the béchamel sauce is cooling, start assembling the moussaka.

By this time the eggplant should be out of the oven and nicely roasted. Start by layering the slices on top of the bread crumbs.

Next, remove the bay leaves from the meat sauce and add a layer to the dish.

Then, another layer of the eggplant.

Another layer of meat sauce and then it’s time to finish up the b√©chamel sauce to pour on top.

Once the béchamel mixture is cool, add the egg and egg yolks.  Whisk together well then pour on top of the Moussaka.

Finally top with the pecorino romano and feta cheese.

Place in the oven at 350¬į for 45 minutes or until the edges begin to brown.

Moussa-mazingness!

♣ Vegetarian Option: Substitute 16 oz canned lentils and/or chickpeas for the ground beef to make a Vegetarian Moussaka.

♦ Gluten Free Option: Substitute Gluten-Free flour in the Béchamel sauce and use Gluten-Free Breadcrumbs for the crust.

Blackened Red Snapper

As a food blogger I have an ongoing list of dishes I want to make. ¬†Either I’ll see something on the Food Network, eat something out that I want to re-create or come up with a random idea to make crouton baskets (coming soon!) while taking a shower! ¬†Inspiration for the blog comes from everywhere and the list keeps growing!

This particular dish has been on the list so long that I don’t even remember where the original inspiration came from! ¬†It would be a safe bet to say the Food Network though. It’s always on at my house! ¬†If it weren’t for sports, Guy Fieri and Next Food Network Star I would have absolutely no use for cable or a TV!

This dish finally came to fruition after making the delicious Squash Puppies.  What better reason than to go all out on a Cajun dinner complete with Blackened Snapper and Blackened Purple Potatoes.

Ingredients (serves 2-3)

  • 2 large red snapper fillets
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano

Start by combining all of the seasonings together. Use a mortar and pestle (if available) to grind the thyme and oregano.

Next, spread the blackening mix generously over both sides of each fish.

Place in the refrigerator for 30 minutes to allow the seasoning to marinate in.

Next, fire up the grill to medium and place the fish on top.

Cook for 3-4 minutes on each side. Be sure to watch it because being a thin and delicate fish it cooks very quickly.

After it’s grilled to perfection, it’s ready to serve. ¬†I topped mine with lemon butter. Simply melt 3 tbsp of butter then add to it the juice of 1 lemon. Voila! We also served my Mango Avocado Salsa on the side and it was amazing with the snapper!

Time to eat!

‚ô£ If a member of your family doesn’t eat fish (my Mom) you can repeat the exact recipe using a chicken breast, just increase the cooking time on the grill. We made this for her and she loved it!

‚ô¶ Gluten Free Option: This recipe is Gluten-Free.

Mexican Chorizo Meatballs with Sweet Jalape√Īo Sauce

Meatballs in the middle of “Meatless May” say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs! ¬†To cool down the spiciness I topped them with a Sweet and Creamy Jalape√Īo sauce then added a Roasted Tomatillo and Corn Couscous for the side.

This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

My newest culinary gadget was easy to use and worked perfectly!!!

Ingredients (makes 12 meatballs)

  • 12 oz soy chorizo
  • 1/4 cup bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 cup red onion (diced)
  • 1/4 cup green onions (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 large egg
  • 4 oz can green chilies

Start by adding the bread crumbs, cumin, cayenne pepper and chili powder to the soy chorizo.

Next add the red and green onions, cilantro and garlic.

Finally add the green chilies and egg to combine the ingredients.

Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

Now close the basket and place on the grill over medium heat.

Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

Sweet Jalape√Īo Sauce

Ingredients (makes app 1/2 cup)

  • 1/2 cup greek yogurt
  • 1 jalape√Īo (de-seeded and chopped)
  • 2 tbsp honey
  • 1 tsp cumin

Place all ingredients in a blender.

Blend until smooth.

Now, prepare the Roasted Tomatillo and Corn Couscous:

Ingredients (makes app. 2 cups)

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tomatillos (husks removed)
  • 1 ear corn (kernels removed)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup red onion (chopped)
  • 1 jalape√Īo (de-seeded and chopped)
  • 1 lime (juiced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)

Start by boiling the water and salt in a medium saucepan.  When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

At this time roast the tomatillos on the grill until slightly charred.

Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

Top with the lime juice, cilantro and cumin.

Mix together and your side is ready!

At this time the meatballs should be cooked through and ready to come off the grill.

Now remove the meatballs from the grill basket.

Place on a plate with the couscous and jalape√Īo sauce.

A unique and delicious dinner, but not for the faint of heart, this one is spicy!

One of my new favorite meals!

♦ Gluten Free Option: Substitute traditional breadcrumbs with gluten-free breadcrumbs. Use gluten-free couscous for the side.

Loaded Calzone

Loaded Meat and Cheese Calzone

By now, most of you know about my deep, passionate love affair with… Italian food! ¬†I’ve never made a calzone but since I’m on a kick of making my own bread, breadsticks, pizza crusts, etc. I decided that it was time to make my own calzone!

Loaded Calzone Recipe

I simply took my pizza dough recipe, altered it a little and made a calzone dough, then filled it with all of my favorite things! ¬†That’s the great thing about pizza and calzones, you can “load” them with whatever you like!

Loaded Calzone Ingredients

Ingredients – Dough

  • 3 1/2 cups bread flour
  • 1 tsp granulated sugar
  • .25 oz active dry yeast
  • 1 tbsp kosher salt
  • 2 cups warm water
  • 2 tbsp¬†olive oil
  • olive oil cooking spray

Ingredients – Filling

  • 2 tbsp¬†olive oil
  • 1 red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb ground beef
  • 1 lb Italian pork sausage
  • 2 tbsp fresh basil (chopped)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup homemade¬†tomato basil marinara¬†(for dipping)

Start by combining the flour, sugar, yeast and salt. Add the warm water and olive oil. Mix until a solid dough forms.

Knead the dough on a floured surface for 5-10 minutes. Form into a ball and place in a large bowl coated in cooking spray. Cover with plastic wrap and place somewhere warm to rise for an hour.

Calzone Dough Recipe

While the dough is rising prepare the filling ingredients.

Drizzle 1 tbsp olive oil in a large skillet over medium heat. Add the bell pepper, onion and garlic. Sauté for 5-7 minutes.

Sauteed Bell Pepper and Onions

Add the ground beef and sausage. Cook until no longer pink. Drain the grease, then add 1 tbsp fresh basil, 1 tsp dried parsley and 1 tsp dried oregano.

Italian Calzone Meat Filling Recipe

Turn heat to low and allow the herbs to cook into the meat for 5-10 minutes.

In a small bowl combine the ricotta, mozzarella and parmesan cheeses.  Add the additional basil, oregano and parsley.

Italian Herb Ricotta Cheese

Place in the refrigerator until ready to prepare the calzone.

Preheat the oven to 375¬į.

Once the dough has doubled in size, roll into a thin, oval shape.

Calzone Dough Recipe

Spread the cheese mixture on the dough.

Three Cheese Calzone Recipe

Top with the meat mixture.

Italian Meat and Cheese Calzone Recipe

Carefully fold the calzone in half.

Crimp the edges to form a tight seal around the calzone.

Loaded Calzone Recipe

Brush the top with the additional tablespoon of olive oil to give it a nice brown crust.

Place in the oven for 40-45 minutes or until golden brown.

Loaded Calzone

By this picture you get an idea of just how GIANT this calzone is!

You can easily half the recipe to make a smaller version or divide the dough in half to make two calzones with different fillings for friends or family members with differing tastes!

Three Cheese Italian Meat Calzone

Serve with a warm side of scrumptious, homemade marinara sauce for dipping!

Italian Sausage and Three Cheese Calzone

♣ Vegetarian Option: Substitute 4 cups of vegetables such as spinach, mushrooms and eggplant for the ground beef and sausage. Sauté the vegetables with the bell pepper and onion for 5-7 minutes.

‚ô¶ Gluten Free Option: Substitute gluten free flour in the calzone dough to make this recipe gluten free.

Loaded Calzone

Prep Time: 30 minutes

Cook Time: 40 minutes

Serving Size: 6

Loaded Calzone

Ingredients

    Dough
  • 3 1/2 cups bread flour
  • 1 tsp granulated sugar
  • .25 oz active dry yeast
  • 1 tbsp kosher salt
  • 2 cups warm water
  • 2 tbsp Enzo Olive Oil
  • olive oil cooking spray
  • Filling
  • 2 tbsp Enzo Olive Oil
  • 1 red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 tbsp fresh basil (chopped)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup homemade tomato basil marinara (for dipping)

Instructions

  1. Start by combining the flour, sugar, yeast and salt.
  2. Add the warm water and olive oil.
  3. Mix until a solid dough forms.
  4. Knead the dough on a floured surface for 5-10 minutes.
  5. Form into a ball and place in a large bowl coated in cooking spray.
  6. Cover with plastic wrap and place somewhere warm to rise for an hour.
  7. While the dough is rising prepare the filling ingredients.
  8. Drizzle 1 tbsp olive oil in a large skillet over medium heat.
  9. Add the bell pepper, onion and garlic.
  10. Sauté for 5-7 minutes.
  11. Add the ground beef and sausage.
  12. Cook until no longer pink.
  13. Drain the grease, then add 1 tbsp fresh basil, 1 tsp dried parsley and 1 tsp dried oregano.
  14. Turn heat to low and allow the herbs to cook into the meat for 5-10 minutes.
  15. In a small bowl combine the ricotta, mozzarella and parmesan cheeses.
  16. Add the additional basil, oregano and parsley.
  17. Place in the refrigerator until ready to prepare the calzone.
  18. Preheat the oven to 375¬į.
  19. Once the dough has doubled in size, roll into a thin, oval shape.
  20. Spread the cheese mixture on the dough.
  21. Top with the meat mixture.
  22. Carefully fold the calzone in half.
  23. Crimp the edges to form a tight seal around the calzone.
  24. Brush the top with the additional tablespoon of olive oil.
  25. Place in the oven for 40-45 minutes or until golden brown.
  26. Slice and serve with marinara for dipping.
http://whitneybond.com/2012/04/30/whats-for-dinner-loaded-calzone/

Trader Joe’s Tacos

Spicy Ground Beef Tacos

I made this recipe one night after a long day. You know how that goes, you’re on your way home from school, work or whatever your day holds, you’re so exhausted but you know that there’s nothing at home to eat! ¬†Some people take the fast food route, I take the “fast cooking” route, but before you can “fast cook” you have to “fast shop” and that’s where Trader Joe’s comes in!

Being a smaller, specialty grocery store there’s not all the navigating through aisle after aisle to get what you need for dinner. They are always well staffed making check out a breeze! ¬†But my favorite thing about Trader Joe’s is I know I’m getting fresh, healthy food with no artificial ingredients or preservatives which is very important to me and time-saving because there’s no need to read labels on everything!

You also can’t beat the price! ¬†Everything needed for these Trader Joe’s Tacos, which feeds 4, can be purchased ¬†for $13.13 (yes that’s actually the exact amount it came out to! ¬†All the sudden 13 doesn’t feel so unlucky ūüôā ) That comes out to $3.28 per person! ¬†Cheaper AND much more delicious and nutritious than anything that could be bought at a fast food joint and it only takes 15 minutes to make!

Trader Joes Taco Ingredients

Ingredients (serves 4)

  • 1 lb ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 8 flour tortillas
  • 1 cup mexican blend cheese
  • 1 cup romaine lettuce (chopped)
  • 1 tomato (chopped)
  • 1 red onion (chopped)
  • 1 jalape√Īo (chopped)

Other Optional Ingredients

  • Sour Cream
  • Salsa
  • Avocado

Start by cooking the hamburger meat.  Once browned add the taco seasoning, water and combine well.

Spicy Taco Meat

Next chop the veggies.

Chopped Vegetables for Tacos

Once the seasoning is cooked into the meat, heat the tortillas wrapped in a paper towel in the microwave for 45 seconds.

Put the tacos together by spooning the hamburger meat into the tortillas.

Spicy Beef Taco Recipe

Add the cheese, lettuce and chopped veggies.

Easy Spicy Beef Taco Recipe

And there it is!  Super yummy, quick and easy!

Trader Joe's Taco Recipe

♣ Vegetarian Option: Substitute meatless crumbles for the ground beef.

‚ô¶ Gluten Free Option: Substitute corn tortillas for the flour.

Trader Joe's Tacos

Prep Time: 15 minutes

Serving Size: 4

Trader Joe's Tacos

Ingredients

  • 1 lb ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • 8 flour tortillas
  • 1 cup mexican blend cheese
  • 1 cup romaine lettuce (chopped)
  • 1 tomato (chopped)
  • 1 red onion (chopped)
  • 1 jalape√Īo (chopped)
  • Other Optional Ingredients
  • Sour Cream
  • Salsa
  • Avocado

Instructions

  1. Start by cooking the hamburger meat.
  2. Once browned add the taco seasoning, water and combine well.
  3. Next chop the veggies.
  4. Once the seasoning is cooked into the meat, heat the tortillas wrapped in a paper towel in the microwave for 45 seconds.
  5. Put the tacos together by spooning the hamburger meat into the tortillas.
  6. Add the cheese, lettuce, chopped veggies and serve.
http://whitneybond.com/2012/04/28/whats-for-dinner-tj-tacos/

Spicy Chicken Chorizo Paella

Spanish Chicken and Chorizo Paella

I started making this chicken chorizo paella about 2 years ago and the only thing that’s changed is that it got SPICIER! If you’re a fan of some Spanish heat, this is the dish for you!

Chicken and Chorizo Paella Ingredients

Ingredients (serves 4)

  • 1 tbsp¬†olive oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Preheat the oven to 400¬į.

Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.

Cook for 2-3 minutes then add the onion, bell pepper and garlic.

Chicken and Chorizo Paella Recipe

Add the paprika, chili powder, cayenne pepper and red pepper flakes.

Spicy Chicken and Chorizo Paella Recipe

Then add the rice.

Chicken and Chorizo Paella Recipe

Toss to coat then add the chicken broth and lemon juice.

Chicken and Chorizo Paella Recipe

Mix well then add the shredded chicken.

Chicken and Chorizo Paella Recipe

Add the tomatoes on top.

Chicken and Chorizo Paella Recipe

Place in the oven for 45 minutes or until the liquid has cooked down.

Chicken and Chorizo Paella

Now it’s ready to serve!

Spicy Spanish Chicken and Chorizo Paella

Grab a fork and dig in!

Spicy Chicken and Chorizo Paella

♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Spicy Chicken and Chorizo Paella

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 4-6

Spicy Chicken and Chorizo Paella

Ingredients

  • 1 tbsp Enzo Olive Oil
  • 12 oz pork chorizo
  • 1/2 large red onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (crushed)
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 2 cups medium grain rice
  • 6 cups chicken broth
  • 1 tbsp lemon juice
  • 2 cups chicken breasts (cooked and shredded)
  • 1 tomato (chopped)

Instructions

  1. Preheat the oven to 400¬į.
  2. Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat, then add the chorizo.
  3. Cook for 2-3 minutes then add the onion, bell pepper and garlic.
  4. Add the paprika, chili powder, cayenne pepper and red pepper flakes.
  5. Then add the rice.
  6. Toss to coat then add the chicken broth and lemon juice.
  7. Mix well then add the shredded chicken.
  8. Add the tomatoes on top.
  9. Place in the oven for 45 minutes or until the liquid has been cooked down.
http://whitneybond.com/2012/04/14/whats-for-dinner-spicy-chicken-and-chorizo-paella/

Buffalo Potato Salad

Buffalo Potato Salad

I think I will now change the name of my website to: Little Buffalo Book ūüėČ

Buffalo Potato Salad

The newest recipe indulging my love for buffalo sauce is taking a traditional Potato Salad and turning it Buffalo Style!

Buffalo Potato Salad Ingredients

Ingredients (serves 4-6)

  • 3 lbs red potatoes
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup Franks RedHot Buffalo Sauce
  • 1 tbsp dijon mustard
  • 1 tbsp dill relish
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup onion (chopped)

Start by boiling the red potatoes until slightly tender but not until they turn into mashed potatoes!

While the potatoes are boiling, begin preparing the salad dressing.

Start by combining the greek yogurt and sour cream in a small bowl, then add the Buffalo Sauce.

Buffalo Potato Salad Sauce

Next add the dijon mustard and dill relish.

Buffalo Potato Salad Sauce

Mix well then add the salt, pepper and parsley.

Buffalo Potato Salad Sauce

Next, drain the potatoes and allow to cool for up to an hour. ¬†If you’re running short on time you can also throw them in the refrigerator for a quicker cool down!

Boiled Red Potatoes

Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.

Red Potato Salad with Onions and Celery

Next, add the dressing to the potatoes.

Buffalo Sauce Potato Salad Recipe

Toss well.

Buffalo Potato Salad

Chill in the refrigerator for 30 minutes, then serve with your favorite main course.

Potato Salad with Buffalo Sauce

I served mine with Buffalo Chicken Burgers for the ultimate buffalo sauce meal!

Buffalo Chicken Cheeseburgers

This dish would also be great at a summer BBQ with grilled lemon rosemary chicken or lemon herb salmon!

Buffalo Potato Salad Recipe

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free using the above ingredients. Make sure the brands of sour cream and dijon mustard you are using are gluten-free as well.

Buffalo Potato Salad

Prep Time: 20 minutes

Total Time: 2 hours

Serving Size: 4-6

Buffalo Potato Salad

Ingredients

  • 3 lbs red potatoes
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup Franks RedHot Buffalo Sauce
  • 1 tbsp dijon mustard
  • 1 tbsp dill relish
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup onion (chopped)

Instructions

  1. Start by boiling the red potatoes until slightly tender.
  2. While the potatoes are boiling, begin preparing the salad dressing.
  3. Start by combining the greek yogurt and sour cream in a small bowl.
  4. Then add the Buffalo Sauce.
  5. Next add the dijon mustard and dill relish.
  6. Mix well then add the salt, pepper and parsley.
  7. Next, drain the potatoes and allow to cool for up to an hour.
  8. Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
  9. Next, add the dressing to the potatoes.
  10. Toss well.
  11. Chill in the refrigerator for 30 minutes, then serve with your favorite main course.
http://whitneybond.com/2012/04/11/whats-for-a-side-buffalo-potato-salad/

Lemon Herb Salmon

Healthy Lemon Herb Salmon

This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air! ¬†Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!

This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends! I am so beyond happy that the two of them found each other because they couldn’t be more perfect together! ¬†I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!

My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon. It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on LLB was my yummy¬†chili-lime-garlic shrimp, so adding a fish main course seemed necessary at this point!

Lemon Herb Salmon

I paired the salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!

Lemon Herb Salmon Ingredients

Ingredients (serves 4)

  • 2 lbs salmon
  • 1/2 cup olive oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Add the olive oil to a small mixing bowl, then chop the fresh herbs.

Add the herbs to the olive oil.

Next, zest two of the lemons into the olive oil herb mixture.

Then add the minced garlic.

Squeeze in the juice of the two lemons.

Whisk well.

Place the salmon skin side down in a shallow baking dish.

Top with the lemon herb mixture.

Lemon Herb Salmon Recipe

Thinly slice the additional lemon and place on top of each piece of salmon.

Paleo Lemon Herb Salmon Recipe

Cover with foil and place in the refrigerator for an hour to marinate.

Remove from the refrigerator and cook at 400¬į for 30 minutes.

Baked Lemon Herb Salmon Recipe

Simple as that, dinner is served!

Lemon Herb Salmon Recipe

Delicious served with Italian Corn Salad, Buffalo Potato Salad,  Garlic Lemon Asparagus or Nutty Greens with Bacon and Bleu Cheese.

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Lemon Herb Salmon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 4

Lemon Herb Salmon

Ingredients

  • 2 lbs salmon
  • 1/2 cup Enzo Olive Oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add the olive oil to a small mixing bowl.
  2. Chop the fresh herbs and add to the olive oil.
  3. Zest two of the lemons into the olive oil herb mixture.
  4. Add the minced garlic.
  5. Squeeze in the juice of the two lemons and whisk well.
  6. Place the salmon skin side down in a shallow baking dish.
  7. Top with the lemon herb mixture.
  8. Thinly slice the additional lemon and place on top of each piece of salmon.
  9. Cover with foil and place in the refrigerator for an hour to marinate.
  10. Remove from the refrigerator and cook at 400¬į for 30 minutes.
http://whitneybond.com/2012/04/10/whats-for-dinner-lemon-herb-salmon/

Sweet and Sour Chicken Lettuce Wraps

Sweet and Sour Chicken Lettuce Wraps {Little Leopard Book}

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!

Sweet and Sour Chicken Lettuce Wraps

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!

PF Changs Sweet and Sour Chicken Recipe

While the ingredient list for the recipe is rather lengthy, most of the items are kitchen staples!

Sweet and Sour Chicken Ingredients

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.

Sweet and Sour Chicken Recipe

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.

Sweet and Sour Chicken Recipe

Begin browning then add the bell peppers and onions.

Sweet and Sour Chicken Recipe

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.

Sweet and Sour Chicken Recipe

Now, pour the sauce over the chicken.

Sweet and Sour Chicken Recipe

Toss to cover the chicken and vegetables in sauce.

Sweet and Sour Chicken Recipe

Cover and reduce heat to a simmer.

Sweet and Sour Chicken Recipe

Cook for 10 minutes then add the pineapple chunks.

Sweet and Sour Chicken Recipe

Cover and cook for an additional 10 minutes then get ready to wrap!

Sweet and Sour Chicken Recipe

Place the lettuce leaf on a plate then add the chicken on top.

PF Changs Chicken Lettuce Wraps

Yummy!

PF Changs Sweet and Sour Chicken Lettuce Wraps

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.

Sweet and Sour Chicken

This dish is perfect for a weeknight and can easily be cut in half for one or doubled for a large family!

PF Changs Sweet and Sour Chicken

‚ô¶ Gluten Free Option: Make sure the soy sauce is gluten-free.

Sweet and Sour Chicken Lettuce Wraps

Total Time: 30 minutes

Serving Size: 4

Sweet and Sour Chicken Lettuce Wraps

Ingredients

  • 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

Instructions

  1. Chop the chicken into large cubes.
  2. Prepare a shallow dish with the whisked egg and another with the corn starch and brown sugar.
  3. Place the chicken into the egg then lightly coat in the corn starch mixture.
  4. Add the breaded chicken to a large skillet with the olive oil heated over medium-high heat.
  5. Begin browning then add the bell peppers and onions.
  6. Prepare the sauce by combining all of the remaining ingredients (except the pineapple chunks and lettuce) in a small mixing bowl and whisk to combine.
  7. Pour the sauce over the chicken.
  8. Toss to cover the chicken and vegetables in sauce.
  9. Cover and reduce heat to a simmer.
  10. Cook for 10 minutes then add the pineapple chunks.
  11. Cover and cook for an additional 10 minutes then place the sweet and sour chicken in lettuce leaves.
http://whitneybond.com/2012/03/27/whats-for-dinner-sweet-and-sour-chicken-lettuce-wraps/

Caprese Quesadilla

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

While I do love all types of food from Mexican to Thai and Brazillian to French, Italian will always have a large place in my heart. Sometimes I like to take a dish from another country and make it into an Italian masterpiece, such as this recipe, the Caprese Quesadilla.

Ingredients (serves 1)

  • 1 flour tortilla
  • 2 roma tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup basil
  • 1 cup marinara sauce

Start by slicing the roma tomatoes and topping the flour tortilla with the mozzarella cheese and sliced tomatoes.

Next, top with the basil and parmesan cheese.

Then fold the tortilla in half and place over medium heat on the stove top. Brown on the first side then flip.

Heat up the marinara sauce while the quesadilla is cooking. Once browned on both sides remove from the skillet and cut into slices.

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

Serve with marinara sauce on the side for dipping.

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

A delicious new way to eat a traditional mexican dish, Italian style!

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

♣ Vegetarian Option: This recipe is vegetarian.

Basil Pesto

Homemade Basil Pesto

When making my “Green Pizza” for St Patty’s Day I knew I had to use a pesto to make the sauce green to go with the theme of the pizza!

Basil Walnut Pesto Sauce

I made a pesto sauce in a Home Ec class in Middle School and that was the first and only time I had the sauce until a few years ago. Not a lot of pesto in Oklahoma ūüėČ

So glad it is back in my life now and I wanted to make my own to top the super fresh and healthy “green pizza”!!

Basil Pesto Ingredients

Ingredients (makes 1/2 cup)

  • 2 cups fresh basil
  • 2 cloves garlic (chopped)
  • 1/4 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese

Begin by placing the basil and garlic in a blender or food processor.

Basil Pesto Recipe

Next, add the walnuts.

How to make Walnut Basil Pesto

Blend well.

Food Processor Basil Pesto

Add the salt, pepper and olive oil.

Homemade Pesto in a Food Processor

Blend well, then add the cheese by hand.

Basil Pesto Recipe

Voila, a delicious pesto sauce for pizza, pastas and more!

Basil Pesto Recipe

I’ve used this delicious homemade pesto in recipes from¬†Gluten-Free Green Pizza¬†to Basil Raviolis!

Easy Basil Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: The recipe is gluten-free.

Basil Pesto

Total Time: 10 minutes

Yield: 1/2 cup pesto

Basil Pesto

Ingredients

  • 2 cups fresh basil
  • 2 cloves garlic (chopped)
  • 1/4 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese

Instructions

  1. Place the basil and garlic in a blender or food processor.
  2. Add the walnuts and blend well.
  3. Add the salt, pepper and olive oil, blend well.
  4. Stir in the cheese by hand.
http://whitneybond.com/2012/03/22/whats-for-a-side-basil-pesto/

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¬į 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¬į 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/

BBQ Buffalo Baked Chicken

Baked BBQ Buffalo Chicken

This will probably be the simplest recipe I ever post on LLB!

BBQ Buffalo Sauce Chicken

I grew up eating the BBQ baked chicken version of this recipe, but you all keep asking for more and more buffalo chicken recipes and I love to eat them so I added the delicious buffalo sauce to make a delectable sweet and spicy chicken dish!

BBQ Buffalo Chicken Ingredients

Ingredients (serves four)

  • 4 chicken breasts (boneless, skinless)
  • 1/2 cup BBQ sauce
  • 1/3 cup buffalo sauce

Place the chicken breasts in an oven-safe dish with lid, top with BBQ sauce.

Baked BBQ Chicken

Then add the buffalo sauce.

Mix the sauce’s together on top of the chicken breast.

Easy Recipe for Buffalo Chicken

Cover and place in the oven at 375¬į for one hour.

Baked Buffalo Chicken

That’s all! Just wait for it to cook and soak in all the sauces.¬†After one hour, remove the lid and the sauce will be bubbling and chicken cooked through.

Easy BBQ Buffalo Chicken Recipe

Baked Buffalo Potato Wedges are the perfect side to throw in the oven along side the chicken!

BBQ Buffalo Chicken

Loaded Baked Potato Bread is also an awesome option as a side!

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Baked BBQ Buffalo Chicken

Prep Time: 5 minutes

Cook Time: 45 minutes

Serving Size: 4

Baked BBQ Buffalo Chicken

Ingredients

  • 4 chicken breasts (boneless, skinless)
  • 1/2 cup BBQ sauce
  • 1/3 cup buffalo sauce

Instructions

  1. Place the chicken breasts in an oven-safe dish with lid, top with BBQ and buffalo sauce.
  2. Mix the sauce’s together on top of the chicken breast.
  3. Cover and place in the oven at 375¬į for one hour.
http://whitneybond.com/2012/03/18/whats-for-dinner-baked-bbq-buffalo-chicken/

Rustic Potato Bread

Homemade Potato Bread

For my fabulous Super Bowl Party I made the most delicious hors d’oeuvres ever, Sausage Stuffing Balls!

The two main ingredients for the dish are: sausage and potato bread.  The first time around I bought a loaf of potato bread at the store, but because my Rosemary Focaccia Bread came out so amazingly I have been on a serious homemade bread kick!  Thus, I made my own potato bread for the sausage stuffing balls!

Potato Bread Ingredients

Ingredients (makes 2 loaves)

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Start by peeling and chopping the potatoes into cubes.

Next, bring 1 1/2 cups milk and 1 1/2 cups water to boil in a medium saucepan.

Add the cubed potatoes.

Boil uncovered for 13-15 minutes or until potatoes are fork tender.

After potatoes are cooked, remove pan from the heat but do NOT drain the potatoes.  After they have cooled down to a warm, but no longer boiling temperature, measure out 1/2 cup of the liquid.

Place the 1/2 cup of liquid in a large mixing bowl and pour the yeast on top.

Next, mash the remaining liquid into the potatoes.

Add the mashed potatoes to the yeast mixture.

Next, add 2 cups of flour.

Then add the sugar, salt and shortening.

Beat with an electric mixer on high for 2 minutes.

Next, stir in the remaining 4 cups of flour by hand.

Place the dough on a lightly floured surface and knead for 10 minutes.

Next, place the dough in a large oiled bowl and turn to oil each side.

Cover the bowl with a lid or plastic wrap.

Let rise for one hour or until the dough has doubled in size.

Remove the dough from the bowl, punch down and separate into two equal loaves.  Place each loaf in a loaf pan or shape into a loaf and place on a baking stone (I did one of each just to see how they would turn out, both worked great!)

Cover again and allow to rise for an additional 30 minutes. ¬†Meanwhile, pre-heat the oven to 375¬į.

For the final step, remove the cover and place the bread in the oven for 40 minutes.

Homemade Potato Bread Recipe

This rustic potato bread recipe is thick and hearty, while still remaining light and fluffy inside!

Potato Bread Recipe

It is delicious dipped into our Taco Soup or Pumpkin Chili or turn it into yummy Loaded Baked Potato Bread!

♣ Vegetarian Option: This recipe is vegetarian.

Rustic Potato Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 30 minutes

Yield: 2 loaves

Rustic Potato Bread

Ingredients

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Instructions

  1. Peel and chop the potatoes into cubes.
  2. Bring the milk and water to boil in a medium saucepan.
  3. Add the cubed potatoes.
  4. Boil uncovered 13-15 minutes or until potatoes are fork tender.
  5. Remove the pan from the heat but do NOT drain the potatoes.
  6. After the potatoes have cooled, pour 1/2 cup of the liquid from the pan into a large bowl and sprinkle the yeast on top.
  7. Mash the remaining liquid into the potatoes.
  8. Add the mashed potatoes to the yeast mixture.
  9. Add 2 cups of flour, 3 tbsp sugar, 1 tbsp salt and 2 tbsp shortening.
  10. Beat with an electric mixer on high for 2 minutes.
  11. Stir in the remaining 4 cups of flour by hand.
  12. Place the dough on a lightly floured surface and knead for 10 minutes.
  13. Pace the kneaded dough into a large oiled bowl and turn to oil each side.
  14. Cover the bowl with a lid or plastic wrap.
  15. Let rise for one hour or until dough has doubled in size.
  16. Remove dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone.
  17. Cover again for 30 minutes.
  18. Preheat the oven to 375¬į.
  19. Remove cover and place bread in the oven for 40 minutes.
http://whitneybond.com/2012/03/13/whats-for-a-side-rustic-potato-bread/

Herb Crusted Turkey Breast

Herb Crusted Turkey Breast Recipe

This post has the greatest time-lag in the history of the LLB. ¬†This is actually the turkey breast that I made for THANKSGIVING, but I got so busy during the month of December that I never posted the recipe! ¬†It was so amazingly delicious though that I couldn’t sit by and not share it with you at all!

Herb Crusted Turkey Breast

Even though this was my Thanksgiving turkey, this could easily be made for dinner any time of the year! ¬†The¬†Potato and Celery Root Mash Topped with Roasted¬†Sunchokes¬†or the Twice-Baked Rosemary Blue Cheese Potatoes would be a great accompaniment to this main dish! The dish was originally adapted from a Rachel Ray recipe and was chosen because of its limited cook and prep time! ¬†An hour out the door and you’ve got a delicious roasted turkey breast!

Herb Crusted Turkey Breast Ingredients

Ingredients (serves 6)

  • 3 lb turkey breast
  • 1 small onion (chopped)
  • 1 lemon
  • 4 fresh sage leaves
  • 1/3 cup fresh parsley
  • 6 tbsp olive oil (divided)
  • 1/2 tsp salt
  • 2 fresh bay leaves
  • 2 fresh rosemary sprigs

Preheat the oven to 425¬į. Line a pan with foil or oil a roasting pan. Place the turkey in the pan and slide one sage leaves, bay leaf and rosemary sprig under the skin of the turkey, place another sage leaf, bay leaf and rosemary sprig under the breast. The heat will rise through the pan and release the flavors of the herbs up into the turkey breast.

Herb Crusted Turkey Breast Recipe

Next, place the onion and lemon zest into a food processor and chop. Then add 2 sage leaves, the parsley, olive oil and salt to the mixture.

Herb Crusted Turkey Breast Recipe

Pulse until the mixture becomes a paste.

Herb Crusted Turkey Breast Recipe

Next, rub half of the paste mixture under the skin of the turkey breast and the other half on top and around the sides of the breast.

Herb Crusted Turkey Breast Recipe

Looks messy, but comes out delicious!!

Now place in the oven for 20 minutes. ¬†Remove the breast and baste with an additional 3 tbsp of olive oil. ¬†Place back inside the oven and cook for an additional 20-25 minutes or until a thermometer placed inside the thickest part of the breast registers at 170¬į.

Herb Crusted Turkey Breast Recipe

Transfer the breast to a cutting board for carving. Let rest for 10-15 minutes then carve into slices.

Herb Crusted Turkey

This turkey was the perfect main dish for my Thanksgiving feast with friends!

Thanksgiving Dinner in LA

There’s the turkey, in the righthand corner, about to be dominated by a hungry pack of pretty girls!! I love this picture because Gabby looks like she totally just got caught taking all the cranberry sauce!!

Herb Crusted Turkey

I would imagine this turkey would make great leftover sandwiches but I can’t tell you first hand because after these girls got a hold of it, there was nothing “left-over”!!!

Herb Crusted Turkey

‚ô¶ Gluten Free Option: This recipe is gluten-free.

Herb Crusted Turkey Breast

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 4-6

Herb Crusted Turkey Breast

Ingredients

  • 3 lb turkey breast
  • 1 small onion (chopped)
  • 1 lemon
  • 4 fresh sage leaves
  • 1/3 cup fresh parsley
  • 6 tbsp olive oil (divided)
  • 1/2 tsp salt
  • 2 fresh bay leaves
  • 2 fresh rosemary sprigs

Instructions

  1. Preheat the oven to 425¬į.
  2. Line a pan with foil or oil a roasting pan.
  3. Place the turkey in the pan and slide one sage leaf, bay leaf and rosemary sprig under the skin of the turkey, place another sage leaf, bay leaf and rosemary sprig under the breast.
  4. Place the onion and lemon zest into a food processor and pulse.
  5. Add 2 sage leaves, parsley, olive oil and salt to the mixture.
  6. Pulse until the mixture becomes a paste.
  7. Rub half of the paste mixture under the skin of the turkey breast and the other half on top and around the sides of the breast.
  8. Place in the oven for 20 minutes.
  9. Remove the breast and baste with an additional 3 tbsp of olive oil.
  10. Place back inside the oven and cook for an additional 20-25 minutes or until a thermometer placed inside the thickest part of the breast registers at 170¬į.
  11. Transfer the breast to a cutting board for carving.
  12. Let rest for 10-15 minutes then carve into slices.
http://whitneybond.com/2012/03/07/whats-for-dinner-herb-crusted-turkey-breast/

Couscous Asparagus Tabouli

Couscous Tabouli with Roasted Vegetables

In an attempt to add more ethnic cuisines to my repertoire of recipes I made my own somewhat-authentic version of the Arab dish Tabouli.

Couscous Tabouli Recipe

The result was flavorful and delicious! ¬†Next time I make it, I’m topping it with salmon! Yum!

Coucous Asparagus Tabouli Ingredients

Ingredients (serves 2)

  • 1/2 lb asparagus
  • 1 red bell pepper (chopped)
  • 1 small onion (chopped)
  • 5 tbsp olive oil¬†(divided)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 lemons (juiced)
  • 1 1/2 cups couscous
  • 1 tomato (chopped)
  • 2 green onions (chopped)

Preheat the oven to 400¬į.

Start by cutting off the hard ends of the asparagus.

Roasted Asparagus Recipe

Chop into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.

Roasting Vegetables

Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt. Place in the oven for 12 minutes.

While the veggies are roasting, prepare the couscous.

Bring the chicken broth and water to a boil.  Add in the lemon juice and 3 tbsp olive oil, then add the couscous.

Couscous Tabouli Recipe

Look at that couscous fly!

Remove the couscous from the heat and cover. Let rest for 5 minutes then fluff with a fork.

Add the tomatoes and roasted vegetables to the couscous and toss.

Add to a bowl, top with green onions and dig in!

Asparagus Tabouli Recipe

♣ Vegetarian Option: Substitute vegetable stock for the chicken broth to make this dish vegetarian (and vegan!)

‚ô¶ Gluten Free Option: Use gluten-free couscous.

Couscous Asparagus Tabouli

Total Time: 20 minutes

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

Couscous Asparagus Tabouli

Ingredients

  • 1/2 lb asparagus
  • 1 red bell pepper (chopped)
  • 1 small onion (chopped)
  • 5 tbsp Enzo Olive Oil (divided)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 lemons (juiced)
  • 1 1/2 cups couscous
  • 1 tomato (chopped)
  • 2 green onions (chopped)

Instructions

  1. Preheat the oven to 400¬į.
  2. Start by cutting off the hard ends of the asparagus.
  3. Chop into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.
  4. Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt.
  5. Place in the oven for 12 minutes.
  6. While the veggies are roasting, prepare the couscous.
  7. Bring the chicken broth and water to a boil.
  8. Add in the lemon juice and 3 tbsp olive oil, then add the couscous.
  9. Remove the couscous from the heat and cover.
  10. Let rest for 5 minutes then fluff with a fork.
  11. Add the tomatoes and roasted vegetables to the couscous and toss.
  12. Add to a bowl and top with green onions.
http://whitneybond.com/2012/03/05/whats-for-lunch-couscous-asparagus-tabouli/

Mexican Meatloaf

Mexican Meatloaf gives a spicy twist to a classic favorite with roasted jalapenos, chili powder and cayenne pepper for a dinner dish with a little kick made in only one hour!

Spicy Mexican Meatloaf

My refrigerator is in a current state of “Superbowl Hangover”, a random mishmash of leftover ingredients lingering in my fridge following one huge party on Sunday. These ingredients include things like ground beef, jalape√Īos, bell peppers, celery, carrots and assorted cheeses, so I began to ponder what I could make out of these ingredients.

Mexican Meatloaf

That is when the idea for Mexican Meatloaf came to me!

Just when I thought I had come up with the next new food craze, I googled Mexican Meatloaf to find I was not the first to come up with such a brilliant idea (dang it!) but either way I threw together my random assortment of ingredients into what may not be the first, but may very well be the best Mexican Meatloaf ever!

Mexican Meatloaf with Spicy Tomato Topping

Yeah I said it, THE BEST, it was that good!

Mexican Meatloaf Ingredients

Ingredients (serves 4)

  • 2 Jalape√Īos (roasted, peeled, seeded and diced)
  • 1 small onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 2 celery ribs (diced)
  • 2 carrot sticks (diced)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 eggs
  • 1/2 cup breadcrumbs (use Gluten Free Breadcrumbs¬†to make the recipe gluten-free)
  • 1/2 cup cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup ketchup
  • 2 tsp¬†Worcestershire sauce

Topping:

  • 6 oz tomato paste
  • 2 tsp Worcestershire sauce
  • 2 tbsp water
  • 1 tsp chili powder

Start by pre-heating the oven to 375¬įF.

Next, roast the jalape√Īos on the grill. (If you don’t have a grill you can roast them in the oven)

Let the peppers roast for app 5-7 minutes per side, or until black and bubbling.  While the peppers are roasting sauté the diced bell peppers, onions, carrots and celery together for 5 minutes.

Next, add the minced garlic to the vegetables and sauté for an additional minute.

Sauteed Peppers and Onions

After the vegetables are sautéed, remove them from the heat to cool.

Remove the jalape√Īos from the grill. After the peppers have cooled, remove the skin, then slice into the pepper and remove the seeds. Next, chop the roasted pepper and add to the vegetable mixture.

Chopped Roasted Jalape√Īos

Now combine the cumin, chili powder, cayenne, salt, pepper and bread crumbs in a small mixing bowl.

Spicy Breadcrumbs

Add to the mixture the eggs, sour cream, ketchup and cheese, stir to combine.

Mexican Meatloaf Mix

Next, add this mixture to the ground beef and vegetables.

Mexican Meatloaf Mix

Now it’s time to get your hands dirty and mix it all together. Next, place the mixture into a loaf pan coated with cooking spray.

Mexican Meatloaf

Cook in the oven for 25 minutes.

While the meatloaf is cooking combine the tomato paste, Worcestershire sauce, water and chili powder in a small bowl for the topping.

Mexican Meatloaf Topping

After 25 minutes remove the meatloaf from the oven, drain any juices and spread the tomato topping onto the meatloaf.

Mexican Meatloaf with Spicy Tomato Topping

Cook for another 15 minutes then remove from the oven and let cool for 10 minutes before slicing.

Gluten Free Mexican Meatloaf

I served mine with Jalape√Īo poppers… part of that whole Superbowl Hangover thing I mentioned (AKA: party hor d’oeuvre’s that didn’t get made due to over-ambition and lack of time!) They turned out to complement each other very well and I would definitely recommend it!

Mexican Meatloaf Recipe

♣ Vegetarian Option: Substitute a sleeve of veggie crumbles and 3/4  can of semi mashed black beans for the ground beef.  This was made by my good friend Katie and she gave me the recommendation, thanks girl!

♦ Gluten Free Option:  Use Gluten Free Breadcrumbs to make this dish gluten-free.  Also make sure that the ketchup used is gluten free.

Mexican Meatloaf

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving Size: 4

Mexican Meatloaf

Ingredients

  • 2 Jalape√Īos (roasted, peeled, seeded and diced)
  • 1 small onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 2 celery ribs (diced)
  • 2 carrot sticks (diced)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 eggs
  • 1/2 cup Mary‚Äôs Gone Crackers Gluten-Free Breadcrumbs
  • 1/2 cup cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup ketchup
  • 2 tsp Worcestershire sauce
  • Topping
  • 6 oz tomato paste
  • 2 tsp Worcestershire sauce
  • 2 tbsp water
  • 1 tsp chili powder

Instructions

  1. Start by pre-heating the oven to 375¬į.
  2. Next, start roasting the jalape√Īos.
  3. Let the peppers roast for app 5-7 minutes per side, or until black and bubbling.
  4. While the peppers are roasting sauté the diced bell peppers, onions, carrots and celery together for 5 minutes.
  5. Next, add the minced garlic to the vegetables and sauté for an additional minute.
  6. After the vegetables are sautéed, remove them from the heat to cool.
  7. It should now be time to remove the jalape√Īos from the grill. After the peppers have cooled, remove the skin, then slice into the pepper and remove the seeds.
  8. Next, chop the roasted pepper and add to the vegetable mixture.
  9. Combine the cumin, chili powder, cayenne, salt, pepper and bread crumbs in a small mixing bowl.
  10. Add to the mixture the eggs, sour cream, ketchup and cheese, stir to combine.
  11. Next, add this mixture to the ground beef and vegetables.
  12. Mix it all together.
  13. Next, place the mixture into a loaf pan coated with cooking spray.
  14. Cook in the oven for 25 minutes.
  15. Combine the tomato paste, Worcestershire sauce, water and chili powder in a small bowl for the topping.
  16. After 25 minutes remove the meatloaf from the oven, drain any juices and spread the tomato topping onto the meatloaf.
  17. Cook for another 15 minutes then remove from the oven and let cool for 10 minutes before slicing.
http://whitneybond.com/2012/02/09/whats-for-dinner-mexican-meatloaf/

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