Tag Archives: Recipes

15 Most Liked Recipes On Instagram

15 Most Liked Recipes on @WhitneyBond Instagram

I am over-the-moon excited right now because I’ve officially begun my Instagram Takeover of the TODAY Show Food account!

Read the full post here!

Cranberry Mojito Muffins

Cranberry Mojito Muffins

Trick or treat! It’s Halloween and I’m sharing a delicious new treat recipe with you! And don’t worry, it doesn’t take any crazy tricks to make these scrumptious little muffins!

Read the full post here!

Strawberry Balsamic Bruschetta

Simple Strawberry Bruschetta Recipe

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

Read the full post here!

Healthy Cobb Salad

Healthy Cobb Salad

I figured if I was going to be on the news on Labor Day, I might as well make the segment fun and useful to those at home on the couch, possibly nursing the almighty hangover from the previous nights festivities!

That is why I decided to make “At Home Hangover Remedies” with my friends at San Diego 6 News! First up was the Tropical Hangover Juice, then came this delicious Healthy “Hangover” Cobb Salad!

Read the full recipe here!

Grilled Vegetables with Ancho Chili Sauce

Grilled Vegetables in Spicy Chili Dipping Sauce

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

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

Whitney Bond and girl friends at Little Leopard Book Party

Whitney Bond and friends at Little Leopard Book Party

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

Now back to those veggie cups!

Vegetables in Ancho Chili Dipping Sauce

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

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

Grilled Vegetables with Ancho Chili Sauce Ingredients

Ingredients

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

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

Ancho Chilies

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

Cooking with Ancho Chilies

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

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

Grilled Vegetable Recipe

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

Ancho Chili Sauce Recipe

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

Ancho Chili Sauce Recipe

Blend for 15-20 seconds.

Ancho Chili Sauce Recipe

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

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

Grilled Vegetables for Dipping

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

Vegetables with Ancho Chili Sauce

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

Grilled Vegetables with Spicy Chili Sauce

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

Grilled Vegetables in Ancho Chili Sauce

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Grilled Vegetables with Ancho Chili Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 cups Ancho Chili Sauce

Grilled Vegetables with Ancho Chili Sauce

Ingredients

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

Instructions

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

Recipe Roundup: Our Favorite Summer Corn Recipes

Favorite Corn Recipes

It’s the middle of summer and we’re loving all of the fresh summer produce, especially corn! Right now is the best time of the year to buy corn so you have to take advantage of the low price and large ear size while you can!

This week I’ve compiled a list of our favorite summer corn recipes from Little Leopard Book as well as several recipes from our favorite fellow food bloggers (trying say that 10 times fast!)

Whether your looking for traditional corn on the cob or an inventive new way to cook up the summer veggie, you’ll find it here! Summer won’t last forever, and neither will your chance to try these delicious eats so stock up, get cooking, and dig in!

1. Corn on the Cob: Four Ways {Baked by Rachel}

2. BBQ Grilled Corn, Jalapeno, and Peach Quinoa Salad {Half Baked Harvest}

3. Roasted Corn and Basil Stuffed Tomatoes {Pinch of Yum}

4. Grilled Corn and Chipotle Pesto Pizza with Queso Fresco {Half Baked Harvest}

5. Deconstructed Mexican Street Corn {Little Leopard Book}

6. Corn, Cheese and Sundried Tomato Scones {Fork Spoon Knife}

7. Gluten Free Jalapeno Cheddar Cornbread {Little Leopard Book}

8. Chicken and Sweet Corn Tamales with Green Chili Avocado Salsa {Little Leopard Book}

9. Mozzarella, Basil, and Corn Quesadilla {Pinch of Yum}

10. Zucchini Corn Cakes with Tarragon Remoulade {Little Leopard Book}

11. Grilled Corn Guacamole {Pinch My Salt}

12. Black Bean, Corn and Quinoa Stuffed Peppers {Bev Cooks}

13. Summer Grilled Mexican Street Corn Fettuccine {Half Baked Harvest}

14. Corn and Black Bean Salsa {Homesick Texan}

15. Spicy Creamed Corn {Little Leopard Book}

16. Italian Corn Salad {Little Leopard Book}

17. Grilled Corn, Mango and Jicama Salad with Honey Vinaigrette {Pinch My Salt}

18. Red Bell Pepper and Sweet Corn Quiche {Dixie Caviar}

 

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Roasted Green Bean Pesto Salad

Roasted Green Bean Salad Recipe

I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!

I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight 😉

Vegan Roasted Green Bean Pesto Salad

This Paleo salad recipe is full of rich flavors and would be perfect served with any of our Paleo main dishes, such as Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!

Roasted Green Bean Salad Ingredients

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Preheat the oven to 400°.

Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Chopped Fresh Green Beans

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Roasted Green Bean Tomato Salad Recipe

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Roasted Green Beans and Tomatoes

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

Toss well. Place into a serving bowl and top with the toasted walnuts.

Roasted Green Bean Pesto Salad Recipe

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Roasted Green Bean, Tomato Salad

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

♦ Gluten Free Option: This recipe is gluten free.

Roasted Green Bean Pesto Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

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

Roasted Green Bean Pesto Salad

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup Enzo Olive Oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chiffonade)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Instructions

  1. Preheat the oven to 400°.
  2. Trim the ends off the green beans, chop into 1 inch pieces and add them to a large mixing bowl.
  3. Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
  4. Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
  5. Top with the fresh basil and place into the oven for 25-30 minutes.
  6. While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
  7. Remove the vegetables from the oven.
  8. Add the roasted vegetables to a large mixing bowl.
  9. Next, add the pesto to the roasted vegetables.
  10. Toss well. Place into a serving bowl and top with the toasted walnuts.
http://whitneybond.com/roasted-green-bean-pesto-salad/

Greek Chicken Salad Sandwich

Greek Chicken Salad Sandwich Recipe

Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.

Greek Chicken Salad Pita Sandwich

When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food.  Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.  Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.

Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.

Greek Chicken Salad Recipe

In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.

Greek Chicken Salad Sandwich

Total Time: 15 minutes

Yield: 4 sandwiches

Greek Chicken Salad Sandwich

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

Instructions

  1. Combine the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large mixing bowl.
  2. In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon, juiced.
  3. Pour the dressing over the chicken salad.
  4. Toss well.
  5. Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
  6. Serve each pita sandwich with a lemon wedge for squeezing on top.
http://whitneybond.com/greek-chicken-salad-sandwich/

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Sweet Potato Skins with Sage Pesto and Bacon

I am so excited to share this totally delicious and totally unique new recipe with all of you!  My roommate asked me yesterday where in the world I got the idea for this dish and my response was, “I have no earthly idea!”

Paleo Sweet Potato Skins Recipe

No matter how I came up with this recipe, I’m just glad I did! It is is so scrumptious and a great alternative to traditional potato skins that are not quite on the “healthy list”!

Healthy Sweet Potato Skins

This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!

Paleo Sweet Potato Skin Ingredients

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp olive oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Preheat the oven to 400°.

Brush the olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.

Sweet Potato Skins Recipe

Place the bacon on a wire rack on top of a baking sheet and into the oven for 20 minutes or until crispy.

Remove the sweet potatoes and bacon from the oven.  Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.

Scoop out 2-3 tbsp of potato from the middle.

Paleo Sweet Potato Skin Recipe

Place a tablespoon of pesto in the center of each potato.

Sage Pesto Sweet Potato Skins

Crumble the crispy bacon and place on top of the pesto.

Paleo Bacon Pesto Sweet Potato Skins

Top each potato skin with a few pieces of fresh arugula and serve.

Bacon Arugula Stuffed Sweet Potato Skins

These would make an amazing side dish for a fall dinner menu or an awesome appetizer at a Sunday football party… by the way, is it football season yet?  49 days?  Let the countdown begin!

Paleo Sweet Potato Skins

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

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

♠ Paleo Option: This recipe is paleo.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 potato skins

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp Enzo Olive Oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Instructions

  1. Preheat the oven to 400°.
  2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
  3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of potato from the middle.
  7. Place a tablespoon of pesto in the center of each potato.
  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.
http://whitneybond.com/paleo-sweet-potato-skins-with-sage-pesto-and-bacon/

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe

It’s creamy, delicious, dairy free, vegan and PALEO!

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish, but I also have a couple unique recipe uses for the scrumptious sauce that I will release tomorrow and Saturday!

Walnut Sage Pesto Ingredients

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup olive oil
  • 1 lemon (juiced)
  • ¼ cup water

Begin by adding the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Next, add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

Puree in the food processor for 15 seconds then add the lemon juice. Turn the food processor back on and add the olive oil through the pour spout at the top.

Paleo Walnut Sage Pesto Recipe

Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Paleo Walnut Sage Pesto Recipe

Voila! A simple, healthy and yummy sauce made in less than 5 minutes!

Paleo Walnut Sage Pesto

Thank you to the California Farm Water Coalition for the delicious California Walnuts, they’re like the gift that keeps on giving!

Walnut Sage Pesto Recipe

♣ Vegetarian Option: This recipe is vegetarian.

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

♠ Paleo Option: This recipe is paleo.

Paleo Walnut Sage Pesto

Prep Time: 5 minutes

Yield: App. 2 Cups

Paleo Walnut Sage Pesto

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup Enzo Olive Oil
  • 1 lemon (juiced)
  • ¼ cup water

Instructions

  1. Begin by adding the sage and parsley to a food processor.
  2. Next, add the garlic, black pepper and walnuts.
  3. Puree in the food processor for 15 seconds then add the lemon juice.
  4. Turn the food processor back on and add the olive oil through the pour spout at the top.
  5. Next, add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.
http://whitneybond.com/paleo-walnut-sage-pesto/

Homemade Buffalo Cheese Ball

Buffalo Cheese Ball Recipe

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

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

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

Buffalo Cheese Ball Ingredients

Ingredients

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

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

Buffalo Cheese Ball Recipe

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

Roll the cheese ball in the chopped pecans.

Buffalo Cheese Ball Recipe

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

Serve with vegetables or crackers for dipping.

Homemade Buffalo Cheese Ball

♣ Vegetarian Option: This recipe is vegetarian.

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

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

Homemade Buffalo Cheese Ball

Prep Time: 10 minutes

Serving Size: 6

Homemade Buffalo Cheese Ball

Ingredients

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

Instructions

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

Gluten free Lemon Dessert Cups

Gluten Free Lemon Dessert Jars

Last week I picked up a box of delicious gluten free lemon wafer cookies with the idea that I could use them as a base for a new fresh and light summer dessert recipe!

Gluten Free Layered Lemon Dessert Recipe

I decided that I didn’t want to go with a pie or bar recipe (since I’ve been going kind of bar crazy lately!) and it was then that I remembered “Dirt Dessert”, one of my favorites as a kid!

There was a cool creamy layer, then a delicious chocolate Oreo layer, I decided I could make a similar version, but with a lemony twist!

Lemon Layered Dessert Jars

I was preparing this delicious dessert for a girlfriends birthday dinner, so I decided these individual mason jars would be an adorable way to present the light and refreshing treat!

Gluten Free Raspberry Lemon Dessert Jars

I topped them with fresh mint and raspberries for a little POC (pop of color)!  The result was an adorable, delicious, simple, light and refreshing gluten free dessert!

Gluten Free Lemon Dessert Cup Ingredients

Ingredients

Begin by adding the lemon wafers to a food processor.

Glutino Gluten Free Lemon Wafers

Blend into a fine crumb mixture.

Glutino Gluten Free Lemon Wafer Crumble

Next, whip together the cream cheese and cool whip.

Creamy Lemon Filling Recipe

Then add the zest and juice of two lemons.

Creamy Lemon Filling Recipe

Cream together then begin preparing the jars.

Place a large spoonful of the creamy filling in the bottom of a ½ pint jar, then add a layer of the lemon wafer crumbs.

Gluten Free Lemon Layered Dessert Cups

Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.

Gluten Free Lemon Dessert Cups

Zest the third lemon on top of the jars and serve.

Fresh and Easy Gluten Free Lemon Dessert Cups

Add fresh fruit or mint if you prefer!

Gluten Free Layered Lemon Dessert Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten free Lemon Dessert Cups

Prep Time: 15 minutes

Yield: 5 1/2 pint jars

Gluten free Lemon Dessert Cups

Ingredients

  • 1 (7.1 oz) box of glutino gluten free lemon wafers
  • 8 oz cream cheese
  • 8 oz cool whip
  • 3 lemons

Instructions

  1. Begin by adding the lemon wafers to a food processor.
  2. Blend into a fine crumb mixture.
  3. Next, whip together the cream cheese and cool whip.
  4. Then add the zest and juice of two lemons.
  5. Cream together then begin preparing the jars.
  6. Place a large spoonful of the creamy filling in the bottom of a jar, then add a layer of the lemon wafer crumbs.
  7. Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.
  8. Zest the third lemon on top of the jars and serve.
  9. Add fresh fruit or mint if you prefer!
http://whitneybond.com/gluten-free-lemon-dessert-cups/

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

Gluten Free Peanut Butter Chocolate Chip Bars

Gluten Free Peanut Butter Chocolate Chip Bars

A few years back I was part of a co-ed softball team… so I never actually held a bat or caught a ball, but I did cheer on the team and make fresh baked goods for every game!

And lets be real, having a cheering section and fresh baked goods is an essential part of an adult co-ed softball league so you might just say I held the more important role on the team 😉

Peanut Butter Chocolate Chip Bars

These bars were the absolute favorite of everything I made for them!  They were requested on the regular by the team!

I hadn’t thought about them, much less made them, in years but after making my Frozen Strawberry Cheesecake Bars last week, they came into my mind and I knew I had to whip some up!

Gluten Free Peanut Butter Chocolate Chip Bars

This time around I used my delicious Gluten Free Premium Gold Flour to make these babies gluten-free!  They were just as scrumptious as I remembered with no gluten in site!

Gluten Free Peanut Butter Bar Ingredients

Ingredients

  • 1/2 cup butter
  • 1 cup peanut butter
  • 3 eggs
  • 1 tbsp vanilla
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 tsp salt
  • 12 oz chocolate chips (divided)

Begin by creaming together the butter and peanut butter.

Gluten Free Peanut Butter Bar Recipe

Next add the eggs, vanilla and sugars.

Gluten Free Peanut Butter Bar Recipe

Beat well then add the flour and salt.

Gluten Free Peanut Butter Bar Recipe

Mix until combined well and creamy, then hand mix in 1 cup of chocolate chips.

Gluten Free Peanut Butter Chocolate Chip Bar Recipe

Pour the batter into an 8 x 11 baking dish.

Peanut Butter Chocolate Chip Bars

Bake at 350° for 25 minutes. Remove from the oven and top with the additional chocolate chips.

Gluten Free Peanut Butter Chocolate Chip Bars

Wait 5 minutes for the chocolate to melt, then spread it across the top of the bars.

Gluten Free Peanut Butter Chocolate Chip Bars

Allow to cool for 15 minutes.

Gluten Free Peanut Butter Chocolate Chip Bars

Slice into squares and dig in!

Gluten Free Peanut Butter Chocolate Chip Bars

These bars and so simple to make and great for taking to summer cookouts and parties!  Make this gluten free version of the bars to make sure that everyone attending the party can enjoy the delicious treats 🙂

Gluten Free Peanut Butter Chocolate Chip Bars

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten Free Peanut Butter Chocolate Chip Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 12 bars

Gluten Free Peanut Butter Chocolate Chip Bars

Ingredients

  • 1/2 cup butter
  • 1 cup peanut butter
  • 3 eggs
  • 1 tbsp vanilla
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 cup Premium Gold Gluten Free Flour
  • 1/4 tsp salt
  • 12 oz chocolate chips (divided)

Instructions

  1. Begin by creaming together the butter and peanut butter.
  2. Next add the eggs, vanilla and sugars.
  3. Beat well then add the flour and salt.
  4. Mix until combined well and creamy, then hand mix in 1 cup of chocolate chips.
  5. Pour the batter into an 8 x 11 baking dish.
  6. Bake at 350° for 25 minutes.
  7. Remove from the oven and top with the additional chocolate chips.
  8. Wait 5 minutes for the chocolate to melt, then spread it across the top of the bars.
  9. Allow to cool for 15 minutes.
  10. Slice into squares and dig in!
http://whitneybond.com/gluten-free-peanut-butter-chocolate-chip-bars/

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

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.

♦ 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/mediterranean-crab-and-couscous-stuffed-mushrooms/

Antioxidant Immunity Juice

Berry Citrus Summer Juice

This powerful antioxidant immunity juice packs a ton of daily vitamin and nutrient needs including 93% vitamin K, 727% vitamin C, 127% fiber, 468% vitamin A and 20% protein!

Berry Citrus Summer Juice

Vitamin A has immunity boosting qualities and also keeps bones, teeth, skin and eyes healthy!

Vitamin K is full of antioxidants and is great for bone health and brain function! Because we all want to be strong and smart, right?

Vitamin C is the ultimate vitamin for immunity and packs a mean antioxidant punch!

Berry Citrus Summer Juice

In this recipe blueberries are the antioxidant superfood while carrots are the beta ceratine boost that keeps your vision on point!

The large amount of fiber in this recipe helps with digestion and energy!

All in all, this juice is an excellent way to start the day!

Berry Citrus Juice Ingredients

Ingredients

  • 5 oranges
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup carrots

Juice all of the ingredients together, chill, then serve.

Berry Carrot Orange Juice

Happy Friday and Happy Juicing!  Don’t forget to check out our other delicious juice recipes like our Vitamin Boost Juice and our Green Detox Juice to stay fit, healthy and happy 🙂

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

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

♦ 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/buffalo-chicken-grilled-cheese/

Gluten Free Banana Walnut Waffles

Gluten and Dairy Free Banana Waffles

These waffles were inspired by a combination of extra bananas in the house and my desire to incorporate flax seed into a new recipe!

Gluten Free Dairy Free Banana Walnut Waffles

While I’ve been working with Premium Gold’s Gluten Free Flour for some time now, I had yet to try their original milled flax seed in a recipe.

When we started working together, they told me that their flax seed could be mixed with water and used to replace egg.  I was intrigued as I’m always looking for good substitutes for my friends with allergies or those on a vegan diet!

Gluten Free Banana Walnut Waffles

Flax seed provides essential Omega 3’s, as well as antioxidant boosting power and fiber which promotes glowing skin, hair and nails!

The substitute for the egg worked great and now I have a gluten-free, dairy-free, egg-free waffle that is healthy, delicious and can be enjoyed by everyone!

Gluten Free Banana Walnut Waffle Ingredients

Ingredients

Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.

Gluten Free Banana Walnut Waffle Recipe

In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.

Dairy Free Banana Walnut Waffle Recipe

Whisk together, then add the flour mixture.

Gluten Free Banana Walnut Waffle Batter

Combine well, then add the walnuts and one sliced banana.

Gluten Free Banana Walnut Waffle Batter

Mash the banana slightly into the mixture.

Gluten Free Banana Walnut Waffle Batter

Spoon the mixture into a waffle iron and cook.

Gluten Free Banana Waffles

Top with the extra sliced banana then drizzle with the additional tablespoon of honey.

Gluten Free Dairy Free Banana Waffles

Serve with a fresh glass of juice for a well balanced healthy breakfast that’s also fun and scrumptious!

Dairy Free Banana Walnut Waffles

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free Dairy Free Banana Walnut Waffles

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 6 square waffles

Gluten Free Dairy Free Banana Walnut Waffles

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp Premium Gold Fine Ground Golden Flax Seed
  • 6 tbsp water
  • 1 cup coconut milk
  • 2 tbsp honey (divided)
  • 1 tsp cinnamon
  • 1 tbsp Meyer Lemon Enzo Olive Oil
  • 1/3 cup walnuts
  • 2 bananas (sliced)

Instructions

  1. Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.
  2. In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.
  3. Whisk together, then add the flour mixture.
  4. Combine well, then add the walnuts and one sliced banana.
  5. Mash the banana slightly into the mixture.
  6. Spoon the mixture into a waffle iron and cook.
  7. Top with the extra sliced banana then drizzle with the additional tablespoon of honey.
http://whitneybond.com/gluten-free-banana-walnut-waffles/

Green Detox Juice

Green Juice

This green detox juice is perfect for detoxing after a long weekend… such as Memorial Day… which just so happens to be this weekend!

After kicking back a few cold ones and some delicious BBQ, this juice will clear your skin and make you feel like a brand new person!

Green Detox Juice

The kale and lemons give skin an amazing glow, while the ginger is perfect for helping with digestion and the apples, well as the old saying goes, an apple a day keeps the doctor away 😉

Detox Juice Ingredients

Ingredients

  • 6 apples (fuji or granny smith work best)
  • 1 bunch kale (app. 2 cups chopped)
  • 1 lemon
  • 1 tsp size knob of ginger

Begin by slicing the apples.  If you have one of these handy-dandy apple corer-slicers, then this step is super easy!

Juicing Apples

Next, begin by juicing half of the apples, followed by the kale and ginger, then the rest of the apples, followed by the lemon.

Green Juice Recipe

Make sure to use a crisp apple, if the apple is too soft it will come out more like applesauce.  In this recipe mine were on the verge of too soft.  I’ve found that my favorite apples to use in this recipe are green granny smiths.

Green Apple Juice

Have a great weekend and happy juicing 🙂  Don’t forget to check out our Healthy Celery Pear Juice, Vitamin Boost Juice and Antioxidant Immunity Juice for even more healthy and delicious juice recipes!

Greek Meatballs with Tzatziki Sauce

Gluten Free Greek Meatballs

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

Greek Meatballs

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

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

Greek Meatball Ingredients

Ingredients

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

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

Greek Meatballs

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

Greek Meatballs

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

Greek Meatballs

Form the mixture into meatballs.

Grilled Greek Meatballs

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

Grilled Greek Meatballs

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

While the meatballs are grilling prepare the sauce by combining:

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

Tzatziki Sauce Recipe

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

Gluten Free Greek Meatballs with Tzatziki Sauce

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

Gluten Free Greek Meatball Recipe

Greek Meatballs with Tzatziki Sauce

Greek Meatballs

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

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

Greek Meatballs with Tzatziki Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 18 meatballs

Greek Meatballs with Tzatziki Sauce

Ingredients

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

Instructions

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

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

Thai Chicken Salad on Endive Spears

Thai Chicken Salad combines shredded chicken, carrots, cabbage, walnuts & Thai Peanut Sauce, placed on endive spears, they are the perfect party appetizer!

Walnut Chicken Salad on Endive Spears

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

Chicken Salad on Endive Spoons

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

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

Thai Peanut Chicken Salad Endive Cups

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

Thai Chicken Salad on Endive Spears Ingredients

Ingredients

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

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

Thai Chicken Salad with Peanut Sauce

Next, add the peanut sauce and mix well.

Thai Chicken Salad with Peanut Sauce

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

Thai Chicken Salad on Endive Spears

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

Thai Chicken Salad on Endive Spears

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

Walnut Thai Chicken Salad on Endive Spears

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

Walnut Chicken Salad

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

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

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

Thai Chicken Salad on Endive Spears

Total Time: 15 minutes

Yield: 24 salad filled endive spears

Thai Chicken Salad on Endive Spears

Ingredients

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

Instructions

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

Gluten Free Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

One of my good friends Jes, who happens to be gluten free, asked me to cater her graduation party yesterday!

Gluten Free Oatmeal Raisin Cookies

Of course I was so proud of her for graduating from grad school, I couldn’t say no, so I took on the job!

The menu consisted of LLB Gluten Free Favorites including Buffalo Chicken Dip, Sweet Potato TotsBuffalo Pickle Chips, Gluten Free Chocolate Cake, and these delicious cookies!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Everything was a hit and Jes’ step dad even said these were the best Oatmeal Raisin Cookies he’d ever had 🙂

Gluten Free Oatmeal Raisin Cookie Ingredients

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Begin by combining the flour, baking soda and cinnamon in a small bowl.

Gluten Free Oatmeal Raisin Cookies

Next, cream together the butter and brown sugar.

Gluten Free Oatmeal Raisin Cookie Dough

Add the eggs and vanilla and combine well, then add the flour mixture.

Gluten Free Oatmeal Raisin Cookie Dough

Mix the flour into the dough, then hand mix in the oats and raisins.

Gluten Free Oatmeal Raisin Cookie Dough

Mix all of the ingredients together then form the dough into small balls and place on a baking stone.

Gluten Free Oatmeal Raisin Cookie Dough

Bake at 325° for 20-25 minutes.

Gluten Free Oatmeal Cookies

Premium Gold Gluten Free Oatmeal Raisin Cookies

This recipe is perfect for those with a gluten-intolerance, all of the deliciousness of the classic cookie with none of the gluten!

Gluten Free Gluten Free Oatmeal Raisin Cookies

Gluten Free Gluten Free Oatmeal Raisin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free Oatmeal Raisin Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 dozen cookies

Gluten Free Oatmeal Raisin Cookies

Ingredients

  • 2 cups Premium Gold Gluten Free Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups gluten free rolled oats
  • 1/2 cup raisins

Instructions

  1. Begin by combining the flour, baking soda and cinnamon in a small bowl.
  2. Next, cream together the butter and brown sugar.
  3. Add the eggs and vanilla and combine well, then add the flour mixture.
  4. Mix the flour into the dough, then hand mix in the oats and raisins.
  5. Mix all of the ingredients together then form the dough into small balls and place on a baking stone.
  6. Bake at 325° for 20-25 minutes.
http://whitneybond.com/gluten-free-oatmeal-raisin-cookies/

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

Grilled Chicken Caribbean Pita Pockets

Caribbean Chicken Pitas with Honey Lime Dressing

There’s nothing I love more than delicious pita pockets packed with flavorful ingredients!

Caribbean Chicken Pita Wrap

These Caribbean Pita Pockets are full of flavor from the Tequila Lime Grilled Chicken to the sweet and tangy mandarin oranges and pineapple!

Caribbean Chicken Pita Wrap

This is a simple recipe, that’s perfect for lunch or dinner during the week!

Caribbean Chicken Pita Ingredients

Ingredients

  • 2 pieces of pita bread
  • 4 large leafs of butter lettuce
  • 2 tequila lime chicken breasts (recipe below)
  • 1 cup mandarin oranges
  • 1 cup pineapple chunks
  • 1/2 red bell pepper (chopped)
  • 1 small tomato (chopped)
  • 1/2 cup honey lime dressing

Tequila Lime Chicken Ingredients

Ingredients (Tequila Lime Chicken)

  • ½ cup tequila
  • ½ cup lime juice
  • ¼ cup honey
  • 1 tbsp chili powder
  • 1 tbsp fresh cilantro (chopped)
  • 1 lb chicken breasts

Place the first 5 ingredients in a small mixing bowl and whisk well.

Tequila Lime Chicken Marinade

Add the chicken to the marinade.

Marinated Tequila Lime Chicken

Marinate for 30 minutes in the refrigerator then grill over medium-high heat for 20 minutes, flipping half way through grilling.

Tequila Lime Chicken

Slice the chicken, then begin to put the pita pockets together.

Slice each pita bread in half, then place a leaf of butter lettuce  in each half of pita bread, followed by the chicken, then top with the mandarin oranges, pineapple, bell pepper and tomatoes.

Caribbean Chicken Pita Sandwich

Drizzle with the Honey Lime Dressing.

Tequila Lime Chicken Pita with Honey Lime Dressing

Tequila Lime Chicken Pita

I could honestly put that dressing on anything and love it, but luckily for me… and you… the rest of this pita is totally amazing too!

Caribbean Chicken Pita Sandwich Recipe

♣ Vegetarian Option: Substitute tofu for chicken to make this recipe vegetarian.

♦ Gluten Free Option: Substitute the Pita Bread with gluten-free pita bread (found in specialty stores) or with this recipe  for homemade gluten-free pita bread.

Grilled Chicken Caribbean Pita Sandwich

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 4 sandwiches

Grilled Chicken Caribbean Pita Sandwich

Ingredients

  • 2 pieces of pita bread
  • 4 large leafs of butter lettuce
  • 2 tequila lime chicken breasts (recipe below)
  • 1 cup mandarin oranges
  • 1 cup pineapple chunks
  • 1/2 red bell pepper (chopped)
  • 1 small tomato (chopped)
  • 1/2 cup honey lime dressing
  • Tequila Lime Chicken
  • ½ cup tequila
  • ½ cup lime juice
  • ¼ cup honey
  • 1 tbsp chili powder
  • 1 tbsp fresh cilantro (chopped)
  • 1 lb chicken breasts

Instructions

  1. Place the first 5 ingredients for the tequila lime chicken in a small mixing bowl and whisk well.
  2. Add the chicken to the marinade.
  3. Marinate for 30 minutes in the refrigerator then grill over medium-high heat for 20 minutes, flipping half way through grilling.
  4. Slice the chicken, then begin to put the pita sandwiches together.
  5. Slice each pita bread in half, then place a leaf of butter lettuce in each half of pita bread, followed by the chicken, then top with the mandarin oranges, pineapple, bell pepper and tomatoes.
  6. Drizzle with the Honey Lime Dressing.
http://whitneybond.com/chicken-caribbean-pita-pockets/

Cucumber Jalapeno Margarita

Cucumber Jalapeno Margarita Recipe

It’s day 3 of “Margarita-A-Day” until Cinco De Mayo!

Cucumber Margarita

And todays margarita is so light and refreshing that it almost tastes healthy 😉

This cucumber jalapeno margarita is super fresh with a little kick, making it the perfect poolside cocktail for the warm summer months. Serve it with a side of Grilled Pineapple Tomatillo Guacamole for a happy union of two very delicious things!

Cucumber Jalapeno Margarita Ingredients

Ingredients

  • 1/4 cup sliced cucumber
  • 1/2 jalapeño, sliced and de-seeded
  • 1/2 lime (juiced)
  • 2 oz tequila reposado
  • 1 oz triple sec
  • 1 oz agave nectar
  • 1/2 cup ice

Start by adding the cucumber and jalapeño to a shaker, then muddle.

Cucumber Jalapeno Margarita

Muddled Cucumber Jalapeno Margarita

Next add the lime juice, tequila, triple sec, agave nectar and ice, then shake well.

Pour into glass and garnish with a lime wedge.

Cucumber Margarita Recipe

This margarita would be delicious at a fiesta with our Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn.

Fresh Cucumber Jalapeno Margarita

Cucumber Jalapeno Margarita

Cucumber Jalapeno Margaritas

Cucumber Jalapeno Margaritas

Ingredients

  • 1/4 cup sliced cucumber
  • 1/2 jalapeño, sliced and de-seeded
  • 1/2 lime (juiced)
  • 2 oz tequila reposado
  • 1 oz triple sec
  • 1 oz agave nectar
  • 1/2 cup ice

Instructions

  1. Start by adding the cucumber and jalapeño to a shaker, then muddle.
  2. Next add the lime juice, tequila, triple sec, agave nectar and ice, then shake well.
  3. Pour into glass and garnish with a lime wedge.
http://whitneybond.com/cucumber-jalapeno-margarita/

Kentucky Derby Mint Julep Chicken Skewers

Kentucky Derby Mint Julep Chicken Skewers

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

Read the full post here!

Serrano Chili Mango Margarita

Mango Chili Margarita Recipe

It’s day two of “margarita-a-day” until Cinco De Mayo and I’d like to introduce you to my friend, the Serrano Chili Mango Margarita!

Mango Margarita Recipe

Just like yesterday when we combined blackberries and jalapeños, today we’re combining another fruit with another pepper for a sweet and spicy, refreshing cocktail!

Mango Serrano Chili Margarita Ingredients

Ingredients

  • 1/2 mango (diced)
  • 1 serrano chili (de-seeded and diced)
  • 2 oz silver tequila
  • 1 oz triple sec
  • 1 oz agave nectar
  • 1/2 cup ice

Start by muddling the mango and serrano chili in a shaker.

Muddled Mango and Serrano Chilies

Add the tequila, triple sec, agave nectar and ice to the shaker.

Shake well then pour into a salt rimmed glass and garnish with a lime.

Mango Margarita

Sip this cocktail on the patio in the middle of summer to cool down and relax! I promise that you won’t be able to have just one 😉

Mango Serrano Chili Margarita

This is also the perfect drink to serve with Chips, Guacamole and Chipotle Lime Chicken Fajita Skewers at a Mexican BBQ or dinner party!

Serrano Mango Margarita Recipe

 

Don’t forget to check out all of our margaritas and favorite Cinco De Mayo recipes on our Pinterest board!

Mango Serrano Chili Margarita

Mango Serrano Chili Margarita

Ingredients

  • 1/2 mango (diced)
  • 1 serrano chili (de-seeded and diced)
  • 2 oz silver tequila
  • 1 oz triple sec
  • 1 oz agave nectar
  • 1/2 cup ice

Instructions

  1. Muddle the mango and serrano chili in a shaker.
  2. Add the tequila, triple sec, agave nectar and ice to the shaker.
  3. Shake well then pour into a salt rimmed glass and garnish with a lime.
http://whitneybond.com/serrano-chili-mango-margarita/

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

Southwest Grilled Romaine and Corn Salad

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

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

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

Grilled Romaine, Corn and Black Bean Salad

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

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

Grilled Mexican Chopped Salad Ingredients

Ingredients

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

Honey Lime Salad Dressing Ingredients

Ingredients (Honey Lime Dressing)

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

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

How to Make Honey Lime Dressing

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

Honey Lime Salad Dressing Recipe

Blend into a smooth consistency.

Homemade Honey Lime Salad Dressing

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

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

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

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

Grilled Vegetables for Salad

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

Grilled Romaine Lettuce

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

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

Chopped Grilled Romaine Salad

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

Grilled Romaine and Corn Salad

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

Black Bean Mexican Chopped Salad

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

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

Chopped Mexican Salad with Honey Lime Dressing

Toss well and serve.

Grilled Romaine Chopped Salad

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

Southwest Chopped Salad Recipe

Mexican Chopped Salad

♣ Vegetarian Option: This recipe is vegetarian.

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

Grilled Southwest Salad

Prep Time: 30 minutes

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

Grilled Southwest Salad

Ingredients

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

Instructions

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

Nutella Chocolate Gluten Free Skillet Brownies

Gluten Free Brownie Skillet

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

Gluten Free Nutella Brownie Skillet

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

Gluten Free Double Chocolate Brownies

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Gluten Free Skillet Brownie Ingredients

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Creamed Butter and Sugar

Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt.

Gluten Free Brownie Mix

Blend well.

Gluten Free Chocolate Brownie Batter

Hand mix in 1/2 cup chocolate chips.

Chocolate Chip Brownie Batter

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Chocolate Chip Skillet Brownie

Add 2 tbsp of Nutella to the brownie batter.

Nutella Swirl Skillet Brownies

Use a knife to swirl the Nutella.

Nutella Swirled Skillet Brownies

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Nutella Brownie Frosting

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

Brownie Frosting

After the brownie is finished baking, pour the frosting over the skillet brownie.

Nutella Chocolate Frosted Brownie Skillet

Pure happiness is served 🙂

Chocolate Skillet Brownie

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it 😉

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

Gluten Free Skillet Brownie

♣ Vegetarian Option: This recipe is vegetarian.

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

Nutella Chocolate Gluten Free Skillet Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 6-8

Nutella Chocolate Gluten Free Skillet Brownies

Ingredients

  • 1/2 cup + 2 tbsp butter (separated)
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup Premium Gold Gluten Free Flour
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips
  • 3 tbsp Nutella (separated)
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.
  2. Add the vanilla and eggs.
  3. Mix together then add the cocoa, flour, baking soda and salt.
  4. Blend well.
  5. Hand mix in 1/2 cup chocolate chips.
  6. Spray a large skillet with cooking spray.
  7. Next, pour the batter into the skillet.
  8. Add 2 tbsp of Nutella to the brownie batter.
  9. Use a knife to swirl the Nutella.
  10. Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  11. While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.
  12. Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.
  13. After the brownie is finished baking, pour the frosting over the skillet brownie.
http://whitneybond.com/nutella-chocolate-gluten-free-skillet-brownies/

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 😉

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 jalapeño (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 jalapeño 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

♣ Vegetarian Option: Substitute “veggie crumbles” or tofu for the shredded chicken to make this recipe vegetarian.

♦ 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 jalapeño (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 jalapeño 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/buffalo-chicken-tacos/

Tomato Basil Bruschetta Baskets

Dairy Free Tomato Basil Bruschetta Fillo Baskets

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

Tomato Basil Bruschetta Recipe

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

Tomato Basil Bruschetta Basket Ingredients

Ingredients

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

Combine the first 7 ingredients in a small bowl.

Tomato Basil Bruschetta

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

Tomato Basil Bruschetta Fillo Baskets

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

They are healthy, vegan and perfect for parties!

Tomato Basil Bruschetta Fillo Baskets

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

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

Tomato Basil Bruschetta Baskets

Prep Time: 10 minutes

Yield: 15 baskets

Tomato Basil Bruschetta Baskets

Ingredients

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

Instructions

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

Caribbean Mango Avocado Ahi Lettuce Wraps

Avocado Ahi Lettuce Wraps

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

Mango Avocado Ahi Lettuce Wraps

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

Mango Avocado Ahi Lettuce Cups

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

Mango Avocado Ahi Lettuce Cups Ingredients

Ingredients

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

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

Mango Avocado Ahi Mix

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

Mango Avocado Lettuce Wraps

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

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

♠ Paleo Option: This recipe is paleo.

Caribbean Mango Avocado Ahi Lettuce Wraps

Prep Time: 10 minutes

Yield: 8 lettuce wraps

Caribbean Mango Avocado Ahi Lettuce Wraps

Ingredients

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

Instructions

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

Strawberry Ricotta Salad

Grilled Chicken Strawberry Summer Salad

This salad is the first of 3 new low-sodium recipes I’ll be adding to Little Leopard Book in the next 24 hours!

Grilled Chicken Spinach Strawberry Ricotta Salad

Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking demonstration and segment on San Diego 6 News tomorrow morning!

This will be the first live cooking demo for myself and Little Leopard Book and I could not be more excited!  If you’re in San Diego, tune in at 8:20 AM.  If you’re elsewhere in the world, look for a link to the video on our Facebook page tomorrow afternoon!

You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!

Now on to this delicious salad recipe!

Strawberry Spinach Salad

In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking. My mind immediately went to a fresh, summer salad!

Strawberry Salad with Lemon Vinaigrette

Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing. The dressing I created for this recipe contains only 5 mg of sodium per cup.  Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!

Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.  The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!

Strawberry Ricotta Salad Ingredients

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing Ingredients

Lemon Vinaigrette Salad Dressing

  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together. Next, add the olive oil while whisking well to combine.

Lemon Vinaigrette Salad Dressing

Next, add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.

Spinach Strawberry Ricotta Salad

Serve with 1/4 cup of the salad dressing and reserve the rest.  This salad dressing will keep in the refrigerator for up to 2 weeks.

Spinach Strawberry Ricotta Salad

I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.

Grilled Chicken Strawberry Ricotta Spinach Salad

Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.

The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.

Grilled Chicken Strawberry Ricotta Salad

Leave off the cheese and this recipe is also paleo!

Grilled Chicken Strawberry Blueberry Summer Salad

Grilled Chicken Strawberry Pecan Salad

♣ Vegetarian Option: This recipe is vegetarian without the chicken.

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

♠ Paleo Option: Omit the ricotta cheese to make this recipe paleo.

Strawberry Ricotta Salad

Prep Time: 10 minutes

Serving Size: 1 (as meal) 2 (as side or appetizer)

Strawberry Ricotta Salad

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)
  • Lemon Vinaigrette Salad Dressing
  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup Enzo Meyer Lemon Olive Oil

Instructions

  1. Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together.
  2. Next, add the olive oil while whisking well to combine.
  3. Add the spinach to a large bowl, then add the strawberries, blueberries and pecans.
  4. Top with the crumbled ricotta cheese.
  5. Serve with 1/4 cup of the salad dressing and reserve the rest.
http://whitneybond.com/strawberry-ricotta-salad/

Guest Post: Mom’s Famous Cherry Pie

Cherry Pie with Lattice Crust

What better way to kick off my “Pin It to Win It” Mothers Day Giveaway than with the first guest post by my Momma!

Cherry Pie with Lattice Crust

While my Dad does most of the cooking around our house, my Mom is definitely the baker.  Everyone loves Moms delicious pies and not only are they scrumptious, they’re also beautiful… just like her 🙂

Muffet Bond with Cherry Pie

I asked her to kick off the Mothers Day Giveaway with her famous pie recipe.  She was happy to make it… and my Dad and their neighbors were happy to eat it 🙂

Cherry Pie Ingredients

Ingredients

Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

My Mom learned how to make the crust from her mother-in-law and my Grandma Meme.  The trick is that the dough needs to be moist, so be sure to have enough liquid added to the flour.

Another tip from Mom is to roll out the dough on a floured dough sheet, with waxed paper on top to avoid sticking to the rolling pin.

To prepare the crust sift the flour & add a pinch of salt.  Next, mix the oil & milk together.  Add the oil & milk to the flour mixture.

Roll out the dough, making enough for the bottom and lattice top.

The Perfect Pie Crust

Place the bottom of the dough into the pie plate.

The Perfect Pie Crust

To prepare the lattice top roll out the dough into a circle then cut the dough into 1/2 inch wide strips.

Set aside and prepare the filling.To make the filling, drain the cherries, but reserve 1 cup of cherry juice.

Cherry Pie Filling

Combine reserve cherry juice, sugar and cornstarch in a medium pan. Bring to a boil over medium heat, stirring constantly until thick.

Cherry Pie Filling

Remove from the heat and stir in the cherries then pour into the crust.

How to make cherry pie

Top with the lattice crust by carefully weaving the strips of dough over the filling.

How to Make a Lattice Pie Crust

Continue until the entire pie is covered.

Lattice Pie Crust

Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes, then sprinkle the pie with sugar.

Cherry Pie with Lattice Crust

Bake 10 minutes at 450° then reduce heat to 350° and bake 45 minutes or until crust is golden brown.

Cherry Pie with Lattice Crust

Voila! A beautiful, homemade cherry pie that looks like it took hours to prepare, but is really quite simple!

Cherry Pie with Lattice Crust

Thank you to both my Mom and Dad for the delicious recipe and beautiful pictures! I’m so proud to share our family recipes on the blog!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute Premium Gold Gluten Free Flour for traditional flour to make this recipe gluten-free.

Guest Post: Mom’s Famous Cherry Pie

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 1 pie

Guest Post: Mom’s Famous Cherry Pie

Ingredients

    Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
  • Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

Instructions

  1. To prepare the crust sift the flour & add a pinch of salt.
  2. Next, mix the oil & milk together.
  3. Add the oil & milk to the flour mixture.
  4. Roll out the dough, making enough for the bottom and lattice top.
  5. Place the bottom of the dough into the pie plate.
  6. To prepare the lattice top roll the dough out into a circle and cut the dough into 1/2 inch wide strips.
  7. Set aside and prepare the filling.
  8. To make the filling, drain the cherries, but reserve 1 cup of cherry juice.
  9. Combine reserve cherry juice, sugar and cornstarch in a medium pan.
  10. Bring to a boil over medium heat, stirring constantly until thick.
  11. Remove from the heat and stir in the cherries then pour into the crust.
  12. Top with the lattice crust by carefully weaving the strips of dough over the filling.
  13. Continue until the entire pie is covered.
  14. Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes and then sprinkle with sugar.
  15. Bake 10 minutes at 450, then reduce heat to 350 and bake 45 minutes or until crust is golden brown.
http://whitneybond.com/guest-post-moms-famous-cherry-pie/

 

 

Boston Sausage and Peppers

Grilled Italian Sausage and Peppers

For the final day of “Baseball Week” I wanted to dedicate the recipe to one of my favorite cities, one of the most famous sports venues in the world and one delicious dish!

Grilled Sausage and Pepper Dogs

While the “Fenway Frank” comes to a lot of peoples minds when thinking Fenway Park food, the real action is just outside of the park where street vendors line the sidewalks and are cranking out sausage and peppers like they’re going out of style!

Grilled Sausage and Pepper Dogs

Spicy Italian sausage is grilled up then topped with sauteed bell peppers. Simple, scrumptious.

Boston Sausage and Peppers Ingredients

Ingredients

  • 1 tsp olive oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 5 spicy Italian sausages
  • 5 hot dog buns

Begin by heating up the olive oil in a skillet.

I took this opportunity to try my Longaberger Flameware Skillet on the grill. Worked perfectly and I didn’t have to run inside to check on my peppers, then run outside to check on the sausage.  I just hung outside and enjoyed the beautiful weather we’ve been having in San Diego!

So back to the recipe, once the oil has heated up, add the peppers and onions to the skillet.

Grilled Peppers and Onions in Longaberger Flameware

Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.

Grilled Sausage and Peppers

Cook for 10 minutes, flipping the sausages half way through cooking.

Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.

Grilled Italian Sausage and Peppers Recipe

Simple as that you have a scrumptious, authentic Fenway Park Sausage and Peppers without actually traveling to Boston. Although, I do highly recommend both traveling to Boston and checking out Fenway Park!  It was on my bucket list this summer and it was an awesome experience!

Boston Sausage and Peppers

♣ Vegetarian Option: Substitute Italian Style Vegetarian Sausage from Smart Sausages or Tofurky.

♦ Gluten Free Option:  Use gluten-free buns or simply ditch the buns to make this recipe gluten-free.

Boston Sausage and Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 5 sausages

Boston Sausage and Peppers

Ingredients

  • 1 tsp Enzo Garlic Olive Oil
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 red onion (sliced)
  • 5 spicy Italian sausages
  • 5 hot dog buns

Instructions

  1. Begin by heating the olive oil in a skillet.
  2. Once the oil has heated up, add the peppers and onions to the skillet.
  3. Cook for 5-7 minutes, then add the sausages to the grill and continue sautéing the peppers and onions.
  4. Cook for 10 minutes, flipping the sausages half way through cooking.
  5. Place the buns on the grill for 1-2 minutes, then remove everything from the grill, place the sausages in the buns and top with the peppers and onions.
http://whitneybond.com/boston-sausage-and-peppers/

Philly Crab Fries

Baked Crab Fries

While perusing around the world wide web for baseball stadium recipe inspiration, I came across “Crab Fries”.

Philly Crab Fries

If you’re not a seafood fan, don’t worry, there’s no actual crab in this recipe. Crab Fries were created by Chickie’s and Pete’s in Philadelphia when crab was not in season, as another way to use their Crab Seasoning.

Baked Philly Crab Fries

For Day 4 of “Baseball Week” I’m sharing my version of the Philadelphia Phillies stadium staple!

Philly Crab Fries Ingredients

Ingredients

  • 2 lbs russet potatoes
  • 1/2 cup olive oil
  • 2 tbsp old bay seasoning

Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.

Garlic Olive Oil Potato Wedges

Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.

Old Bay Seasoned Potato Wedges

Toss well to coat.

Old Bay Seasoned Potato Wedges

Place the potatoes on a baking sheet in a single layer.

Baked Philly Style Crab Fries

Bake at 375° for 30-40 minutes.

Old Bay Seasoned French Fries

Traditional Crab Fries in Philly are served with a cheese sauce. I served mine with the Cilantro Lime Dip I made for the Bratwurst Stuffed Jalapeños.

Philly Crab Fries

I really liked the slightly spicy crispy fries with the creamy fresh cilantro dip!

Crab Fries with Cilantro Lime Dip

♣ Vegetarian Option: This recipe is vegetarian.

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

Philly Crab Fries

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: app 4 dozen crab fries

Philly Crab Fries

Ingredients

  • 2 lbs russet potatoes
  • 1/2 cup Enzo Garlic Olive Oil
  • 2 tbsp old bay seasoning

Instructions

  1. Begin by slicing the potatoes into wedges, then placing in a large bowl and drizzling the olive oil over the potatoes.
  2. Toss to coat all of the potatoes with the olive oil, then sprinkle the old bay seasoning on top.
  3. Toss well to coat.
  4. Place the potatoes on a baking sheet in a single layer.
  5. Bake at 375° for 30-40 minutes.
http://whitneybond.com/philly-crab-fries/

Bite Sized Chicago Dogs

Mini Chicago Dogs

Before I began “Baseball Week” on the blog, I had one little boy, very special to my heart, in mind.

My friend Leanne has two of the most adorable and sweetest kids I know and they LOVE baseball!

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I mean, hello cuteness!  And look at this little man all geared up for baseball season!

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Seriously?  I could just scroll through her Facebook page all day looking at pics of these kids.  They are so cute and just as sweet as they can be!  I am so excited for them to visit San Diego this summer and get to hang on the beach with them!

I wanted to include a recipe dedicated to the Haynes kids because in addition to their love for baseball, unfortunately little Ryder was born with several food allergies including eggs, dairy and peanuts.

So many delicious stadium favorites include cheese or peanuts, so I set out on a mission to make something that would be fun for the kids to eat with no allergies to worry about!

Fillo Basket Chicago Dogs

Enter the “Bite Sized Chicago Dogs”!  While the kids may be Texas… or San Diego fans, the verdict is still out on that one 😉  Everyone is a fan of the delicious “Chicago Style Dog”!  Piled high with pickles, tomatoes, cucumbers and more, the Chicago Dog is an American classic!

My thought, why not combine all of the ingredients and place them in little bite sized dairy-free fillo baskets that are perfect for parties or just a fun bite-sized lunch!

Bite Sized Chicago Dog Ingredients

Ingredients

  • 1 tbsp white vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp celery salt
  • 1/4 cup sweet onion (chopped)
  • 1/4 cup sliced peperoncinis
  • 1/4 cup sweet pickle relish
  • 2 small tomatoes (chopped)
  • 1/4 cup cucumber (chopped)
  • 2 grilled hot dogs (diced)
  • 15 fillo factory fillo baskets
  • 1/4 cup sliced pickles

Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.

Chicago Dog Sauce

Next, add the onions, peperoncinis and relish.

Chicago Dog Toppings

Finally add in the tomatoes, cucumbers and grilled hot dogs.

Bite Size Chicago Dog Mix

Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!

Chicago Dog Bites

Such a fun and yummy treat during baseball season or any time of the year!

Bite Sized Chicago Dogs

And a great dairy-free, peanut-free baseball stadium alternative!

♣ Vegetarian Option: Substitute veggie hot dogs to make this recipe vegetarian.

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

Bite Sized Chicago Dogs

Prep Time: 15 minutes

Yield: 15 Bite Sized Chicago Dogs

Ingredients

  • 1 tbsp white vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp celery salt
  • 1/4 cup sweet onion (chopped)
  • 1/4 cup sliced pepperoncinis
  • 1/4 cup sweet pickle relish
  • 2 small tomatoes (chopped)
  • 1/4 cup cucumber (chopped)
  • 2 grilled hot dogs (diced)
  • 15 fillo factory fillo baskets
  • 1/4 cup sliced pickles

Instructions

  1. Begin by whisking together the vinegar, mustard, pepper, salt and celery salt.
  2. Next, add the onions, pepperoncinis and relish.
  3. Finally add in the tomatoes, cucumbers and grilled hot dogs.
  4. Mix everything together, then place in the fillo baskets. Top each basket with a sliced pickle and serve!
http://whitneybond.com/bite-sized-chicago-dogs-recipe/

Cracker Jack Popcorn Chicken

Cracker Jack Popcorn Chicken Recipe

In continuation with “Baseball Week: An Ode to Stadium Favorites” I took possibly the most classic baseball stadium snack, the Cracker Jack, and coated it on chicken bites for a sweet, salty and delicious dish!

Baked Cracker Jack Chicken Bites

Everyone loves crispy popcorn chicken, but this chicken is surrounded by crunchy Cracker Jacks giving it an extra burst of flavor!

Cracker Jack Popcorn Chicken Ingredients

Ingredients

  • 1 lb chicken breasts
  • 3 eggs
  • 1 cup milk
  • 10 oz cracker jacks (10 small boxes)
  • 3 cups flour

Begin by dicing the chicken breasts into small cubes.

Diced Chicken Breasts

Then whisk the milk and eggs together in a shallow bowl.

Next, add the Cracker Jacks to a food processor.

Cracker Jacks in Food Processor

Blend into a fine crumb texture.

Cracker Jack Breading for Chicken

Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.

Battered Chicken Breasts

It’s ok if you make a big mess as I so graciously have shown above 😉

Once the chicken is coated place the pieces on a wire rack on a baking stone, that way the chicken cooks evenly!

Cracker Jack Crusted Chicken

Bake at 375° for 30 minutes or until crisp.

Cracker Jack Crusted Chicken

Try this totally delicious dinner treat this week!

Cracker Jack Popcorn Chicken

Cracker Jack Popcorn Chicken

♣ Vegetarian Option: Substitute tofu for the chicken to make this recipe vegetarian.

♦ Gluten Free Option: Cracker Jacks are gluten-free. Simply substitute traditional flour with a gluten-free flour such as coconut or brown rice to make this recipe gluten-free.

Cracker Jack Popcorn Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen popcorn chicken bites

Cracker Jack Popcorn Chicken

Ingredients

  • 1 lb chicken breasts
  • 3 eggs
  • 1 cup milk
  • 10 oz cracker jacks
  • 3 cups flour

Instructions

  1. Begin by dicing the chicken breasts into small cubes.
  2. Whisk the milk and eggs together in a shallow bowl.
  3. Next, add the Cracker Jacks to a food processor.
  4. Blend into a fine crumb texture.
  5. Dip the chicken into the egg and milk mixture, then into the flour, back into the egg mixture, then coat with the Cracker Jack crumbs.
  6. Once the chicken is coated place the pieces on a wire rack on a baking stone.
  7. Bake at 375° for 30 minutes or until crisp.
http://whitneybond.com/cracker-jack-popcorn-chicken/

Bratwurst Stuffed Jalapenos

Bratwurst Stuffed Jalapeños

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

Bratwurst Cheese Stuffed Jalapeños

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

Bratwurst Cheese Stuffed Jalapeño Ingredients

Ingredients

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

Cilantro Lime Dip

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

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

Beer Bratwurst and Cheese

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

Jalapeños for Stuffing

Stuff the bratwurst and cheese mixture inside the peppers.

Bratwurst Stuffed Jalapeños

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

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

Cilantro Lime Dip

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

Bratwurst Stuffed Jalapeño Poppers

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

Beer Bratwurst Stuffed Jalapeño Peppers

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

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

Bratwurst Stuffed Jalapenos

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8-10 Stuffed Jalapeños

Bratwurst Stuffed Jalapenos

Ingredients

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

Instructions

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

Mini Nutella Cinnamon Rolls

Nutella Cinnamon Roll Recipe

Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!

Mini Nutella Cinnamon Rolls with Icing

Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!

Nutella Cinnamon Roll Ingredients

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Begin by rolling out the crescent roll dough and pressing the perforations together.

Next, spread the butter over the dough, then the nutella.

Nutella Cinnamon Roll Dough

Sprinkle the cinnamon sugar over the nutella.

Nutella Cinnamon Roll Dough

Starting at one end, roll the dough up.

Easy Nutella Cinnamon Rolls

Next, slice the dough into the cinnamon rolls.

Crescent Roll Dough Nutella Cinnamon Rolls

Place each roll into a pie plate.

Mini Nutella Cinnamon Rolls

Bake at 350° for 15 minutes.

Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

Mini Nutella Cinnamon Rolls

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Mini Nutella Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: app 20 mini cinnamon rolls

Mini Nutella Cinnamon Rolls

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

  1. Begin by rolling out the crescent roll dough and pressing the perforations together.
  2. Next, spread the butter over the dough, then the nutella.
  3. Sprinkle the cinnamon sugar over the nutella.
  4. Starting at one end, roll the dough up.
  5. Next, slice the dough into the cinnamon rolls.
  6. Place each roll into a pie plate.
  7. Bake at 350° for 15 minutes.
  8. Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.
http://whitneybond.com/mini-nutella-cinnamon-rolls/

Thai Peanut Pulled Pork Roti Bread Pizzas

Thai Roti Bread Peanut Pork Pizzas

It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally scrumptious!

Grilled Roti Bread Pulled Pork Pizzas

After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!

Thai Pizza Recipe

My mind immediately went to pizza because well… I LOVE pizza!

Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza!  But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!

I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.

The result was a trip to melt-in-your-mouth delicious town!

Thai Peanut Pulled Pork Roti Bread Pizza Ingredients

Ingredients

Thai Peanut Pulled Pork

  • 3-4 oz pork shoulder
  • 1 1/2 cups coconut milk
  • 1 cup creamy natural peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 lime, juiced

Roti Bread Pizza

  • 6 slices roti bread
  • 1/2 cup bean sprouts
  • 1/2 cup carrots (julienned)
  • 2 tbsp fresh cilantro
  • 2 tbsp green onions (chopped)
  • 2 tbsp peanuts (crushed)
  • 1 lime (cut into wedges)

Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender.  Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.

Thai Peanut Pulled Pork

Cover and cook for 3-4 hours on high or 6-8 hours on low.

Remove the pork from the crock pot and shred.  I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)

Shredded Thai Peanut Pork

Place the shredded pork back into the crock pot with the sauce and mix well.

Shredded Pork in Thai Peanut Sauce

Now it’s time to prepare the pizzas.  Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.

Roti Bread Thai Peanut Sauce Pulled Pork Pizzas

Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.

Thai Peanut Pulled Pork Pizzas

Serve each pizza with a wedge of lime for juicing on top of the pizza.  This adds a nice juicy, flavorful tang!

Thai Peanut Pulled Pork Pizzas

Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!

Thai Peanut Sauce Roti Bread Pizzas

♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”.  See here for a sample recipe using jackfruit as pulled pork.

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

Thai Peanut Pulled Pork Roti Bread Pizzas

Prep Time: 30 minutes

Cook Time: 4 hours

Yield: 6 pizzas

Thai Peanut Pulled Pork Roti Bread Pizzas

Ingredients

    Thai Peanut Pulled Pork
  • 3-4 oz pork shoulder
  • 1 1/2 cups coconut milk
  • 1 cup creamy natural peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 lime, juiced
  • Roti Bread Pizza
  • 4 slices roti bread
  • 1/2 cup bean sprouts
  • 1/2 cup carrots (julienned)
  • 2 tbsp fresh cilantro
  • 2 tbsp green onions (chopped)
  • 2 tbsp peanuts (crushed)
  • 1 lime (cut into wedges)

Instructions

  1. Place the pork shoulder in a crock pot.
  2. Combine all of the other ingredients for the pulled pork in a blender.
  3. Blend until smooth and creamy.
  4. Reserve one cup of the sauce then pour the rest over the pork.
  5. Cover and cook for 3-4 hours on low or 6-8 hours on high.
  6. Remove the pork from the crock pot and shred.
  7. Place the shredded pork back into the crock pot with the sauce and mix well.
  8. Prepare the pizzas by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
  9. Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
  10. Serve each pizza with a wedge of lime for juicing on top of the pizza.
http://whitneybond.com/thai-peanut-pulled-pork-roti-bread-pizzas/

Mac and Cheese Stuffed Tomatoes

Mac and Cheese Stuffed Tomatoes

Some nights you just want homemade, savory, comfort food… for me, last night was one of those nights!

I had a serious craving for Mac and Cheese.  Nothing fancy, just homemade cheesy goodness like my Mom used to make it!

Mac and Cheese Stuffed Tomato Recipe

No, my Mom did not stuff my Mac and Cheese in tomatoes! This recipe came together with the leftover Mac and Cheese I had in my refrigerator today sitting next to a few bright red beautiful tomatoes!

Mac and Cheese Stuffed Tomatoes Recipe

The creamy mac and cheese, with the juicy tomato and crispy parmesan breadcrumb crust was such an amazing combination!

Mac and Cheese Stuffed Tomato Ingredients

Ingredients

Begin by hulling out the middle of each tomato.

Hulled Tomatoes for Stuffing

Next, fill each one with the mac and cheese.

Mac and Cheese Stuffed Tomatoes

Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.

Breadcrumb Crusted Mac and Cheese Tomatoes

Place the tomatoes in a small oven safe dish.

Mac and Cheese Baked Tomatoes

Bake at 375° for 18-20 minutes.

Mac and Cheese Tomatoes

Two… (or three, 😉 ) of these can be eaten as a meal, or serve them individually as a side dish with dinner!

Parmesan Crusted Mac and Cheese Stuffed Tomato

Either way, they are seriously scrumptious!

Macaroni and Cheese Stuffed Tomatoes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free macaroni noodles and gluten-free breadcrumbs as pictured above to make this recipe gluten-free.

Mac and Cheese Stuffed Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 3-4 Stuffed Tomatoes

Mac and Cheese Stuffed Tomatoes

Ingredients

  • 3-4 medium tomatoes
  • 1 cup mac and cheese
  • 2 tbsp Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
  • 2 tbsp grated parmesan cheese

Instructions

  1. Begin by hulling out the middle of each tomato.
  2. Fill each one with the mac and cheese.
  3. Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
  4. Place the tomatoes in a small oven safe dish.
  5. Bake at 375° for 18-20 minutes.
http://whitneybond.com/mac-and-cheese-stuffed-tomatoes/

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

Curry Potato and Mushroom Soup

Curry Mushroom and Potato Soup

Meatless Monday brings another delicious vegetarian recipe to the blog!

Curry Potato Soup

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Curry Potato and Mushroom Soup Ingredients

Ingredients

  • 2 tbsp olive oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic.  Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Red Potato Curry Soup

Then add the mushrooms.

Mushroom Potato Soup

Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Mushroom Potato Curry Soup

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Next, puree the soup with an immersion blender.

Thick Curry Potato Soup

Top with diced green onions and serve with roti bread for dipping.

Curried Mushroom Potato Soup

This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!

Mushroom Potato Curry Soup

Curry Vegetable Soup

In addition to being vegetarian, this soup is also gluten free!

Vegetarian Curry Soup

♣ Vegetarian Option: This recipe is vegetarian.

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

Curry Potato and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

Curry Potato and Mushroom Soup

Ingredients

  • 2 tbsp Enzo Olive Oil (divided)
  • 1/2 red onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 lb red potatoes (cubed)
  • 8 oz baby bella mushrooms (sliced)
  • ¼ cup curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • 1 tomato (pureed)
  • 1 cup coconut milk
  • 1/4 cup green onions (diced – garnish)

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot, then add the bell pepper and onion.
  2. Cook for 4-5 minutes, then add the garlic.
  3. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
  4. Then add the mushrooms.
  5. Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
  6. Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
  7. Next, puree the soup with an immersion blender.
  8. Top with diced green onions and serve with roti bread for dipping.
http://whitneybond.com/curry-potato-and-mushroom-soup/

Blueberry Pastry Delights

Blueberry Pastry Delights

No berry makes my heart pitter-patter quite like the blueberry!  Little bites of happiness, I pop these blue treats like they’re M&M’s!

Blueberry Cream Cheese Crescent Rolls

I first had the illustrious “Blueberry Delights” at Shade Hotel in Manhattan Beach. My friend Christian managed the hotel and my friend Greg was the chef.  I loved frequenting their brunch when I lived in LA… mainly for these little treats!

Blueberry Cream Cheese Danishes

They may just be “Blueberry Pastries” to others, but to me they will always be “Blueberry Delights”!

Blueberry Pastry Ingredients

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.

Cinnamon Cream Cheese Filling

Next, roll the crescent roll dough out and press the perforations together, then slice the dough into 8 equal squares.

Homemade Crescent Roll Danishes

Top each square with a spoonful of the cream cheese mixture.

Homemade Cinnamon Cream Cheese Danishes

Then pile the blueberries on top.

Blueberry Cream Cheese Pastries

Next, fold the corners into the middle and place each pastry on a baking stone.

Blueberry Pastry Delights

Place in the oven at 375° for 12-14 minutes or until golden brown.

Blueberry Cream Cheese Breakfast Pastries

Make these on Monday and eat them for breakfast throughout the week, or treat the family to a little Saturday morning brunch delight!

Blueberry Breakfast Pastries

Or, do like me and eat them for breakfast, brunch… lunch… dinner… dessert, um yeah, that might have happened yesterday 😉

Blueberry Cream Cheese Pastries

Blueberry Danishes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Blueberry Pastry Delights

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 8 pastries

Blueberry Pastry Delights

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Instructions

  1. Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
  2. Roll the crescent roll dough out and press the perforations together.
  3. Slice the dough into 8 equal squares.
  4. Top each square with a spoonful of the cream cheese mixture.
  5. Pile the blueberries on top of the cream cheese.
  6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
  7. Place in the oven at 375° for 12-14 minutes or until golden brown.
http://whitneybond.com/blueberry-pastry-delights/

No Bake Oatmeal Almond Date Bars

Oatmeal Date Easter Bars

I am so excited to share this new recipe that does not require baking, needs only 6 simple ingredients, takes only 10 minutes to prepare and is gluten-free, dairy-free with no sugar added!

No Bake Oatmeal Date Bars

Purchasing energy bars at the store can get expensive… and they don’t come in fun shapes!

Easter Almond Date Bars

These bars can be made for any holiday using cookie cutters or simply sliced into squares for every day enjoyment!

Gluten Free 10 Minute Easter Breakfast Bars

Oatmeal Date Bar Ingredients

Ingredients

  • 1 cup pitted dates (chopped)
  • 1 cup almonds
  • 1 tsp vanilla extract
  • ¼ cup coconut
  • 2 cups oats
  • ½ cup honey

Simply place all of the above ingredients in a food processor.

How to make oatmeal date bars

Blend for 30-60 seconds or until a sticky ball forms.

No Bake Oatmeal Date Bars

Place the oat mixture on wax or parchment paper. (I found parchment paper worked better, less sticking!)

Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.

No Bake Oatmeal Almond Bars

Simply use cookie cutters to cut into desired shapes, or slice into squares with a knife.

Easter Shaped Oatmeal Coconut Bars

Easter Bunny Shaped Oatmeal Bars

Voila!  A healthy Easter snack was just made in 10 minutes!

Easter Oatmeal Date Bars

These are perfect to take for lunch or a mid-morning snack, eat for breakfast or even serve as a healthy dessert!

No Bake Gluten Free Almond Date Bars

Dates are known as “nature’s candy” and produce a delicious natural sweetness! They are also a good source of fiber and vitamins!

Easter Bunny Oatmeal Date Bars

The almonds help lower bad cholesterol and build strong bones and teeth, while the oats provide energy, nutrients and more fiber!

10 Minute Gluten Free Easter Bars

Who knew that such a cute little Bunny bar could pack so many health benefits!

♣ Vegetarian Option: This recipe is vegetarian.

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

No Bake Oatmeal Almond Date Bars

Total Time: 10 minutes

Yield: 12 bars

No Bake Oatmeal Almond Date Bars

Ingredients

  • 1 cup pitted dates (chopped)
  • 1 cup almonds
  • 1 tsp vanilla extract
  • ¼ cup coconut
  • 2 cups oats
  • ½ cup honey

Instructions

  1. Place all of the ingredients in a food processor.
  2. Blend for 30-60 seconds or until a sticky ball forms.
  3. Place the oat mixture on parchment paper.
  4. Press the mixture into a thin layer using your hands, or use a rolling pin to flatten the mixture.
  5. Use cookie cutters to cut into desired shapes, or slice into squares with a knife.
http://whitneybond.com/no-bake-oatmeal-almond-date-bars/

Chopped Challenge Thursday: Beets, Pork Chops, Beanie Weenies and Jalapeños

Pork Chop and Beet Chili

A couple of weeks ago my friends over on Little Leopard Book’s Facebook page gave me four delicious ingredients to turn into one delectable dish!

Chopped Challenge Ingredients Week 24

These four ingredients were beets, jalapeños, pork chops and beanie weenies. I decided to turn these ingredients into a “grown-up” beanie weenie chili, with pork chops replacing the weenies.

Pork and Bean Chili Recipe

The beets were pureed and used in the sauce, as well as the chopped jalapeños… and a few more goodies!  The final result was a delicious sweet and spicy Pork Chop Chili!

Pork Chop Chili Ingredients

Ingredients

  • 1 cup beets (steamed & peeled)
  • 1 tbsp olive oil
  • 3/4 cup brown sugar (divided)
  • 2 cans pork & beans
  • 1 lb pork chops
  • 1 onion (chopped)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 1/4 cup apple cider vinegar

Begin by placing the beets on a baking sheet and drizzling with olive oil.  Next, sprinkle 1/4 cup of brown sugar on the beets. Roast them in the oven at 450° for 10 minutes.

Sweet Roasted Beets

While the beets are roasting, place the beans and pork chops in a crock pot.

Pork Chop Chili

Then add the chopped onions, jalapeños and garlic.

Pork Chop Chili Recipe

Turn the crock pot to high and cover.

Remove the beets from the oven and place in a food processor or blender.

Roasted Beets in Food Processor

Add the worchestershire sauce and apple cider vinegar, then puree.

Pureed Beets

Oh, isn’t that pretty?

Now add the pureed beets and remaining brown sugar to the crock pot.

Pureed Beet and Pork Chili

If beets aren’t your thing, 1 cup of tomato paste can be substituted for the beets!

Mix everything together and cook on high for 3-4 hours or low for 6-8 hours in the crock pot.

Spicy Pork Chop Chili

Pork and Beet Chili

Serve with bread for dipping. Little Leopard Book’s Rustic Potato Bread or Rosemary Focaccia Bread would be an excellent addition to this dish!

Sweet and Spicy Pork Chop Chili

Pork Chop Chili Recipe

I didn’t tell my roommates what was in the chili before they ate it to see if they could pick out the beet flavor.  Their response “I have no idea what it is but it’s delicious.”  Haha, good response to get I guess!

Sweet Pork Chili

Gourmet Pork Chop Chili

♣ Vegetarian Option: Replace the pork chops with chopped carrots and replace the pork and beans with vegetarian baked beans.

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

Chopped Challenge Thursday: Beets, Pork Chops, Beanie Weenies and Jalapeños

Prep Time: 20 minutes

Cook Time: 4 hours

Serving Size: 4

Chopped Challenge Thursday: Beets, Pork Chops, Beanie Weenies and Jalapeños

Ingredients

  • 1 cup beets (steamed & peeled)
  • 1 tbsp olive oil
  • 3/4 cup brown sugar (divided)
  • 2 cans pork & beans
  • 1 lb pork chops
  • 1 onion (chopped)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 1/4 cup apple cider vinegar

Instructions

  1. Place the beets on a baking sheet and drizzle with olive oil.
  2. Sprinkle 1/4 cup of brown sugar on the beets.
  3. Roast the beets in the oven at 450° for 10 minutes.
  4. While the beets are roasting, place the beans and pork chops in a crock pot.
  5. Add the chopped onions, jalapeños and garlic.
  6. Turn the crock pot to high and cover.
  7. Remove the beets from the oven and place in a food processor or blender.
  8. Add the worchestershire sauce and apple cider vinegar, then puree.
  9. Add the pureed beets and remaining brown sugar to the crock pot.
  10. Mix everything together and cook on high for 3-4 hours or low for 6-8 hours.
http://whitneybond.com/chopped-challenge-thursday-beets-pork-chops-beanie-weenies-and-jalapenos/

Buffalo Chicken Baked Pasta

Buffalo Chicken Baked Ziti

You know when you find something so amazing that you have to share it with all of your friends immediately?

Something amazing: Buffalo Chicken Baked Pasta

My friends: All of you!

Four Cheese Buffalo Chicken Baked Pasta

After eating a delicious Baked Ziti dish on a Progressive Dinner, my friend and fellow Buffalo Chicken addict, PK, suggested that I make a Buffalo Chicken Baked Ziti.

Buffalo Chicken Baked Ziti

I was obviously on board with this idea and a couple weeks later, Buffalo Chicken Baked Pasta was created!

Buffalo Chicken Pasta Bake

I re-named it “baked pasta” instead of “baked ziti” because sometimes ziti is not available, like at Trader Joes, where I was purchasing my pasta for this dish 😉

Buffalo Chicken Baked Rigatoni Ingredients

Ingredients

  • 1 lb chicken breasts (boneless, skinless)
  • 1 lb pasta (ziti, rigatoni or penne)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1/4 cup blue cheese dressing
  • 1/4 cup parmesan cheese
  • 1/4 cup breadcrumbs

Begin by pressure cooking or boiling the chicken breasts and cooking the pasta.

Next, shred the chicken breasts, then combine the shredded chicken, cooked pasta, mozzarella, buffalo sauce, ricotta cheese and blue cheese dressing.

Buffalo Chicken Pasta

Mix all of the ingredients together then pour into an oven safe baking dish.

Buffalo Chicken Four Cheese Pasta Bake

Next, combine the parmesan cheese and breadcrumbs.  I also added a little Italian seasoning.  Totally optional, but gives it a little extra flavor!

Parmesan Breadcrumb Crust for Pasta Bake

Sprinkle the mixture on top of the pasta dish.

Buffalo Chicken Pasta Bake with Breadcrumb Parmesan Crust

Bake at 350° for 25 minutes, then turn the broiler on to high and brown up the crust for 3-5 minutes.

Buffalo Chicken Baked Rigatoni

Garnish with diced green onions if you would like!

Buffalo Chicken Baked Pasta Recipe

I’m all about a little extra kick, so I sprinkled some crushed red pepper on top as well!

Four Cheese Buffalo Chicken Pasta Bake

Crispy crust, cheesy center, buffalo chicken spice, I couldn’t ask for anything more in a dish!

Easy Buffalo Chicken Baked Pasta

Oh, and it’s easy to make and takes less than an hour to prepare and bake, yeah I’m totally on board!

Four Cheese Buffalo Chicken Pasta Dish

If simple dishes are your thing, be sure to check out our Pinterest board with “Quick and Easy Dinner Dishes”, all prepared in under an hour!

LLB Pinterest Quick and Easy Dishes

♣ Vegetarian Option: Omit the chicken for a vegetarian Cheesy Buffalo Baked Pasta dish.

♦ Gluten Free Option: Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.

Buffalo Chicken Baked Pasta

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4

Buffalo Chicken Baked Pasta

Ingredients

  • 1 lb chicken breasts (boneless, skinless)
  • 1 lb pasta (ziti, rigatoni or penne)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1/4 cup blue cheese dressing
  • 1/4 cup parmesan cheese
  • 1/4 cup breadcrumbs

Instructions

  1. Begin by pressure cooking or boiling the chicken breasts and cooking the pasta.
  2. Next, shred the chicken breasts, then combine the shredded chicken, cooked pasta, mozzarella, buffalo sauce, ricotta cheese and blue cheese dressing.
  3. Mix all of the ingredients together then pour into an oven safe baking dish.
  4. Next, combine the parmesan cheese and breadcrumbs.
  5. Sprinkle the mixture on top of the pasta dish.
  6. Bake at 350° for 25 minutes, then turn the broiler on to high and brown up the crust for 3-5 minutes.
http://whitneybond.com/buffalo-chicken-baked-pasta/

Meme’s Cherry Coke Salad

Pineapple Jello Salad

What a big day on the blog, it’s St Patricks Day, I just launched a huge Healthy Juicer Giveaway over on my Facebook page AND it’s my 300th post!!

Just in case you missed post #100 or post #200, every 100 posts, I publish a recipe from my Grandma Meme’s cookbook in her memory!

Bond Family

I was lucky enough to grow up across the street from my wonderful grandparents and my Meme taught me so much about the love that goes into cooking!

Christmas with Meme

Today I re-created her Cherry Coke Salad, a southern favorite that we served at most (if not all) holidays when I was growing up!

Pineapple Cherry Jello Salad

Sweet, tart and oh-so-delicious, this jello salad is perfect for BBQ’s or family dinners!

Cherry Coke Salad Ingredients

Ingredients

  • 21 oz can pie cherries
  • 1 cup sugar
  • 1/2 cup water
  • 6 oz box cherry jello powder
  • 1 cup coca-cola
  • 20 oz can crushed pineapple

Begin by boiling the cherries, sugar and water on the stove.

Boiling Cherries for Salad

Next, pour the mixture over the jello powder.

Cherry Coke Salad Recipe

Allow to cool on the counter, then add the coca-cola and pineapple.

Pineapple Cherry Coke Jello Salad

Mix together then place in the refrigerator to set, 6-8 hours.

Cherry Coke Salad

Simple and scrumptious, two of my favorite things!

Pineapple Cherry Coke Jello Salad

♣ Vegetarian Option: This recipe is vegetarian.

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

Meme’s Cherry Coke Salad

Prep Time: 10 minutes

Total Time: 6 hours, 10 minutes

Serving Size: 6

Meme’s Cherry Coke Salad

Ingredients

  • 21 oz can pie cherries
  • 1 cup sugar
  • 1/2 cup water
  • 6 oz box cherry jello powder
  • 1 cup coca-cola
  • 20 oz can crushed pineapple

Instructions

  1. Boil the cherries, sugar and water on the stove.
  2. Next, pour the mixture over the jello powder.
  3. Allow to cool on the counter, then add the coca-cola and pineapple.
  4. Mix together then place in the refrigerator to set, 6-8 hours.
http://whitneybond.com/memes-cherry-coke-salad/

Japanese Sweet Miso Eggplant and Carrots

Sweet Miso Vegetable Recipe

A couple weeks ago when I was on my Ahi Tuna kick preparing Japanese inspired dishes left and right, I remembered a dish I had grown to love while working at a Japanese restaurant in college, Sweet Miso Eggplant, also known as Nasu Dengaku in Japanese.

Sweet Miso Eggplant and Carrots

I quickly picked up some Japanese Eggplant at my friendly neighborhood Asian market and cruised home to make the dish.

I originally planned to make this dish as a side, but then decided to add some carrots and pour the vegetables over white rice to make a delicious Vegetarian Rice Bowl for dinner.

Sweet Miso Glazed Vegetables

The result was a super scrumptious side dish-turned-dinner!

Sweet Miso Vegetable Rice Bowl Ingredients

Ingredients

  • 1 tsp olive oil
  • 1 lb carrots (chopped)
  • 3 small Japanese eggplants (sliced)
  • 1 cup white miso
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp white wine vinegar
  • 1/4 cup water
  • 1 tsp fresh ginger (zested)
  • 1 cup white rice

I’d like to start this recipe off by showing you a picture of my “walking man” carrots!

Funny Shaped Carrots

Don’t they look like a pair of legs walking? Haha.  Ok, well hopefully it made you laugh, maybe, just a little!  Now on to the recipe!

Begin by heating the olive oil in a wok or large skillet.  Next, add the carrots and sauté for 5 minutes, then add the japanese eggplant and sauté for an additional 3-4 minutes.

Sautéed Japanese Eggplant and Carrots

While the vegetables are sautéing, prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.

If white miso is not available, yellow miso can be used.  The darker the miso, the saltier, the lighter in color, the sweeter, therefore when preparing a sweet miso sauce, the lightest color miso available is the best choice! Depending on the sweetness or saltiness of the miso used, the amount of brown sugar can be altered slightly more or less!

Japanese Sweet Miso Sauce

Next, pour the sauce over the vegetables.

Japanese Sweet Miso Sauce Vegetables

Cover and cook for 30 minutes or until vegetables are tender.

While the vegetables are cooking prepare the rice on the stove or in a rice cooker.

Spoon the cooked vegetables over the rice and serve.

Japanese Miso Vegetable Rice Bowl

Top with chopped chives as a garnish if desired.

Sweet Miso Vegetable Recipe

Japanese Miso Vegetable Rice Bowl

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: All of the ingredients pictured above in this recipe are gluten-free.

Japanese Sweet Miso Eggplant and Carrots

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 2

Japanese Sweet Miso Eggplant and Carrots

Ingredients

  • 1 tsp olive oil
  • 1 lb carrots (chopped)
  • 3 small Japanese eggplants (sliced)
  • 1 cup white miso
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp white wine vinegar
  • 1/4 cup water
  • 1 tsp fresh ginger (zested)
  • 1 cup white rice

Instructions

  1. Heat the olive oil in a wok or large skillet.
  2. Add the carrots and sauté for 5 minutes.
  3. Add the japanese eggplant and sauté for 3-4 minutes.
  4. Prepare the sweet miso sauce by combing the miso, brown sugar, hoisin sauce, white wine vinegar, water and ginger in a small bowl.
  5. Pour the sauce over the vegetables.
  6. Cover and cook for 30 minutes or until vegetables are tender.
  7. Prepare the rice on the stove or in a rice cooker.
  8. Spoon the cooked vegetables over the rice and serve.
  9. Top with chopped chives as a garnish if desired.
http://whitneybond.com/japanese-sweet-miso-eggplant-and-carrots/

Chef Inspired Dish: Bailiwick, Grilled Oysters

Grilled Oysters with Jalapeño Thyme Sake Reduction

After reviewing the delicious Brunch at Bailiwick, I knew I had to return for my next “Chef Inspired Dish” segment with Chef Konstantin Plavnik!

Instead of brunch, we decided to re-create their most popular happy hour and dinner menu item, the Grilled Oysters with Thyme, Sake, Jalapeño Brown Butter.  Check it out!

Ingredients for Grilled Oysters

Ingredients

  • 6 large oysters
  • 2 tbsp sake
  • 4 tbsp butter
  • 1 tsp fresh thyme
  • 1/2 jalapeño (de-seeded & minced)
  • 4 slivers manchego cheese

Begin by shucking the oysters.

Next, add the sake to a small skillet over medium heat, cook until the sake begins to bubble then remove from the heat.

In a separate pan, add the butter and melt, next add the thyme and jalapeños. Brown the butter for 2 minutes. Bring the sake back up to a boil, then add the butter.

Jalapeño Sake Thyme Sauce

Next place the oysters on a grill over high heat. Spoon the sauce over the oysters,  cover and cook for 10-12 minutes.

Flame Grilled Oysters

Don’t worry if they catch a little flame, that’s supposed to happen 🙂

Add the cheese on top of the oysters, cover and grill for an additional minute, then remove from the grill and serve.

Grilled Oysters

Grilled Oysters with Jalapeño Butter

For my first Grilled Oyster experience, this one was epic!

Grilled Oysters with Sake Jalapeño Reduction

Thank you to Chef Konstantin Plavnik, Ali Grant of Be Social Public Relations and everyone at Bailiwick! Also a special thanks to the amazing videography work of Eric Lingle at Web Video Solutions.

To enjoy these delicious Grilled Oysters prepared by Chef Konstantin, visit Bailiwick at 756 5th Avenue San Diego, CA 92101.

Shamrock Shaped Pancake Recipe with Green Cream Cheese Syrup

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After preparing my “Green Raviolis” and discovering the disappointing news that I did not actually own a shamrock shaped cookie cutter, I sought out to find one and make another recipe “shamrock shaped”!

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I decided to make this Gluten-Free Apple Cinnamon Oatmeal Pancake recipe shamrock-shaped, and serve them with a side of my favorite cream cheese syrup… with a little festive green added!

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These pancakes are similar to those served by Premium Gold at the Natural Products Expo West this weekend in Anaheim! They’re gluten-free, fluffy and delicious: a winning combination!

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Ingredients

Begin by combining the first 6 ingredients in a large mixing bowl.

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Combine the next 3 ingredients in a small bowl then add to the dry ingredients.

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Mix well, then pour the batter into an aluminum shamrock-shaped cookie cutter placed in a skillet over medium heat and coated with cooking spray.

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Use tongs or a spatula to flip the cookie cutter after 3-4 minutes.

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Cook for an additional 3-4 minutes then remove the pancake from the cookie cutter.

Now this process will go a lot faster with more than one cookie cutter, but if you only have one, you can still make it work!

Simply remove each pancake from the cookie cutter, then place it back into the skillet and pour the batter inside, then repeat the steps above.

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Now on to that Green Cream Cheese Syrup!

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Ingredients

  • 4 oz cream cheese
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3-4 drops green food coloring

Simply use a hand mixer to blend all of the ingredients together and serve alongside these delicious pancakes for a festive St Patricks Day brunch!

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These pancakes and syrup can be made in other shapes and other colors for any time of the year!

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Check out the thick, fluffy texture of these delectable gluten-free delights! Yum!

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♣ Vegetarian Option: This recipe is vegetarian.

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

Shamrock Shaped Pancakes with Green Cream Cheese Syrup

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 8 pancakes

Shamrock Shaped Pancakes with Green Cream Cheese Syrup

Ingredients

  • 1 cup premium gold flax and whole grain gluten-free flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 dash salt
  • 1 (1.23 oz) packet apple cinnamon oatmeal
  • 1 tbsp vanilla
  • 1 cup soy milk (or regular milk)
  • 1 large egg
  • Green Cream Cheese Syrup
  • 4 oz cream cheese
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3-4 drops green food coloring

Instructions

  1. Combine the first 6 ingredients in a large mixing bowl.
  2. Combine the next 3 ingredients in a small bowl then add to the dry ingredients.
  3. Mix well, then pour the batter into an aluminum shamrock-shaped cookie cutter placed in a skillet over medium heat and coated with cooking spray.
  4. Use tongs or a spatula to flip the cookie cutter after 3-4 minutes.
  5. Cook for an additional 3-4 minutes then gently remove the pancake from the cookie cutter.
  6. To prepare the cream cheese syrup use a hand mixer to blend all of the ingredients together.
  7. Pour on top of shamrock pancakes.
http://whitneybond.com/shamrock-shaped-pancakes-with-green-cream-cheese-syrup/

Blackened Soy Ahi Burger

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While my self-proclaimed “Ahi Week” was technically over a week ago, I still have a couple more delicious Ahi recipes to share!

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The week started with Mango Avocado Ahi Fillo Baskets, then went on to Spicy Tuna Crispy Rice Cakes and now for the delicious soy marinated, blackened ahi burger!

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The idea for this recipe came from a spicy ahi burger I used to frequently eat at a beach bar my friend worked at.  It was fresh and delicious, while also having that nice  spicy kick… I re-created it just the same!

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Ingredients (makes 4 ahi burgers)

  • 1 lb ahi (cut into 4 steaks)
  • 1/2 cup soy sauce
  • 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
  • 4 hamburger buns

Optional(-ly awesome) Toppings

Begin by pouring the soy sauce over the ahi steaks and brushing on all sides.

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Place in the refrigerator for 10 minutes to marinate.

In the mean time, mix all of the spices together in a small bowl.

Remove the ahi steaks from the refrigerator and coat all sides with the blackening seasonings.

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Sear the steaks for 2-3 minutes per side in a cast iron skillet.

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Place on the buns and top with wasabi aioli.

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Top with the other optional-ly awesome ingredients of your choice!

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There’s nothing like fresh, creamy avocado on a thick steak of spicy ahi tuna with crisp red pepper slaw and sweet pickled ginger!

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I used the blackening seasoning from my Blackened Red Snapper recipe, and it was just as delicious on the ahi!

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The ahi is just slightly seared on the outside for that beautiful bright pink center!

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♦ Gluten Free Option: Omit the buns or use gluten-free buns to make this recipe gluten-free.

♠ Paleo Option: Replace the soy sauce with lime juice to make this recipe paleo. Omit the wasabi aioli and pickled ginger as optional toppings.

Blackened Soy Ahi Burger

Prep Time: 12 minutes

Cook Time: 6 minutes

Serving Size: 4

Ingredients

  • 1 lb ahi (cut into 4 steaks)
  • 1/2 cup soy sauce
  • 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
  • 4 hamburger buns
  • Optional Toppings
  • 1/4 cup wasabi mayonaise
  • 1/4 cup pickled ginger
  • 1 cup red pepper cabbage slaw
  • 1 fresh avocado (sliced)

Instructions

  1. Pour the soy sauce over the ahi steaks and brush on all sides.
  2. Place in the refrigerator for 10 minutes to marinate.
  3. Mix all of the spices together in a small bowl.
  4. Remove the ahi steaks from the refrigerator and coat all sides with the blackening spices.
  5. Sear the steaks for 2-3 minutes per side in a cast iron skillet.
  6. Place on the buns and top with wasabi aioli.
  7. Top with the other optional ingredients of your choice.
http://whitneybond.com/blackened-soy-ahi-burger/

Shishito Peppers in Soy Ginger Sauce

Soy Ginger Shishito Peppers

Over the years I’ve turned hundreds of friends and family members on to Shishito Peppers!  Ok, maybe that’s a slight exaggeration, but lets just say it’s been a lot, and out of all those people, everyone has loved them!

Shishito peppers are a japanese pepper generally served as a starter at popular sushi restaurants such as Nobu, Ra and Katsuya! The fun thing about these peppers is that they’re a mild, sweet pepper, yet about one in every ten is spicy!  Surprise!

Sweet Soy Ginger Sauce Shishito Pepper Recipe

When I saw bags of shishito peppers staring me in the face the first time I visited the Japanese market, I felt like I had struck gold!

Up until that point I had never seen the peppers for sale in a grocery store or at a farmers market and they’re not always available at sushi restaurants.

I quickly swooped up 4 bags of the peppers, come on people, it’s not every day you strike gold 😉

Shishito Pepper Recipe

I sautéed these babies up with some sweet soy ginger sauce to form a nice glaze, then sprinkled toasted panko crumbs on top for a delicious treat that went perfect with my Spicy Tuna Crispy Rice Cakes!

Soy Ginger Shishito Pepper Ingredients

Ingredients

  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 lime (juiced)
  • 1 tsp fresh ginger (zested)
  • 1/4 cup panko breadcrumbs (optional topping)

Sauté the shishito peppers over medium heat for 2-3 minutes.

Next, whisk the other ingredients together in a small bowl.

Sweet Soy Ginger Sauce

Pour the sauce over the shishito peppers.

Sweet Soy Ginger Sauce Recipe

Cook over medium heat for 10-15 minutes or until the peppers are tender and the sauce begins to thicken into a glaze.

Sautéed Shishito Peppers

Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes.

Toasted Panko Breadcrumbs

Sprinkle the breadcrumbs on top of the shishito peppers and serve!

Japanese Shishito Pepper Recipe

Sushi Restaurant Shishito Pepper Recipe

These peppers make for a great party starter or simple weeknight snack!

Soy Ginger Shishito Peppers

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Leave the panko breadcrumbs off the top and be sure to use a gluten free soy sauce to make this recipe gluten-free.

Shishito Peppers in Soy Ginger Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 lime (juiced)
  • 1 tsp fresh ginger (zested)
  • 1/4 cup panko breadcrumbs (optional topping)

Instructions

  1. Sauté the shishito peppers over medium heat for 2-3 minutes.
  2. Whisk the other ingredients together in a small bowl to form the sauce.
  3. Pour the sauce over the shishito peppers.
  4. Cook over medium heat for 10-15 minutes or until peppers are tender.
  5. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes.
  6. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
http://whitneybond.com/shishito-peppers-in-soy-ginger-sauce/

Three Cheese Basil Raviolis

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Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock!  Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!  I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do 🙂

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Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

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I served them tossed in Kale Pesto Sauce and topped with Pistachio Crusted Tilapia.

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My, oh my, was that one delicious meal!

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Ingredients – Ravioli Pasta Dough

  • 3 cups flour
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup basil pesto

Three Cheese Italian Herb Filling

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Begin preparing the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

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Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water.  If sticky, add additional flour.

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While the basil pesto adds some green color to the dough, you can also add a couple dashes of green food coloring to add more “green” to the pasta!

Next, roll the pasta dough into thin sheets either by hand or with a pasta roller.

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Next, prepare the filling by combining all of the ingredients in a small bowl.

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Cut the ravioli dough with round pastry cutters or cookie cutters and place a large spoon of the filling onto half of the cut pasta rounds.

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Place the other half of rounds onto the filled dough then press the edges together with your fingers until sealed shut.

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Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Toss with Kale or Basil Pesto for that extra bit of green!

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Add the Pistachio Basil Crusted Tilapia for a little protein!

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I can’t wait to share this recipe with all of my friends who aren’t big on “Green Eggs and Ham” or “Corned Beef and Cabbage” for St Patty’s Day!

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While my roommates love everything I make, they were particularly impressed with these raviolis! There is just something about creamy ricotta cheese pouring out of fresh, homemade pasta that can not be beat!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour for traditional flour to make this recipe gluten-free.

Three Cheese Basil Raviolis

Prep Time: 40 minutes

Cook Time: 5 minutes

Serving Size: 4

Ingredients

    Basil Pasta Dough
  • 3 cups flour
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup basil pesto
  • Three Cheese Italian Herb Filling
  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Instructions

  1. Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
  2. Combine well, then add the water and pesto until a solid ball forms.
  3. Roll the pasta dough into thin sheets either by hand or with a pasta roller.
  4. Prepare the filling by combining all of the ingredients in a small bowl.
  5. Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
  6. Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
  7. Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.
http://whitneybond.com/three-cheese-basil-raviolis/

Spicy Tuna Crispy Rice Cakes

Crispy Rice Spicy Tuna

Welcome to the second recipe from what I now lovingly refer to as “Ahi Week”!

Spicy Tuna Rice Cake Recipe

After purchasing a large amount of Ahi Tuna at the Whole Foods Del Mar grand opening, I first headed home and whipped up these delicious Mango Avocado Ahi Poke Fillo Baskets.  Next on the list to make was my sushi restaurant favorite and yours, Spicy Tuna Crispy Rice Cakes.

Spicy Tuna on Crispy Rice Recipe

And just how do I know they’re your favorite?  Because I worked at a sushi restaurant in college and trust me, they are everyones favorite!

This post contains the making of three different recipes:

  1. Spicy tuna
  2. Sushi rice
  3. Crispy rice cakes

At the end, they will all be combined into these delicious little sushi favorites!

Spicy Tuna Ingredients

Ingredients – Spicy Tuna (makes app. 2 cups)

  • 1 lb sushi-grade ahi tuna
  • 2 tbsp hot chili sauce
  • 1 tbsp sesame oil
  • 1 tsp hot chili oil
  • 1/4 cup mayonnaise or Vegenaise
  • 1 tbsp chives (chopped)

Begin by gently dicing the ahi tuna, then add the rest of the ingredients and mix well.

How to Make Spicy Tuna

Place in the refrigerator for 15-20 minutes to allow the spicy flavors to soak into the ahi.

Meanwhile, prepare the sushi rice, then rice cakes.

Homemade Sushi Rice Ingredients

Ingredients – Sushi Rice (Recipe adapted from Food Network)

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1/2 cup soy sauce (for the rice cakes)
  • 2 tbsp sesame oil (for cooking rice cakes)

Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a medium pot. Bring to a boil then reduce the heat to low and cover.  Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.

Next, combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.

Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.

Homemade Sushi Rice

Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie cutter or this sweet little contraption.

Tool for making Nigiri Sushi Rice Cakes

This nifty little tool was part of the “Sushi Party Kit” I picked up at the Japanese Market for $3.50.  Have I mentioned how much I love that place?

Sushi Party Kit

Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 tbsp of sesame oil.

Crispy Rice Cake Recipe

Remove from the skillet and dip the rice cakes into the soy sauce.

Soy Rice Cakes

Next, cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.

Japanese Crispy Rice Cakes

Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

Katsuya Spicy Tuna on Crispy Rice Cakes Recipe

Spicy Tuna on Crispy Rice

These scrumptious little bites are just as good as the ones you get in the restaurant, and probably even better because of all the tender, love and care that you put into making them at home 😉

Japanese Spicy Tuna Rice Cakes

Spicy Tuna Rice Cakes Sushi Recipe

Try these with other sushi restaurant favorites such as shishito peppers and miso japanese eggplant.

Spicy Tuna on Crispy Rice Cakes

♣ Vegetarian Option: Replace the ahi in the spicy tuna recipe with diced cucumbers and carrots, then top with fresh avocado.

♦ Gluten Free Option: Be sure to use a gluten-free soy sauce and this recipe is gluten-free.

Spicy Tuna Crispy Rice Cakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 24

Ingredients

    Spicy Tuna
  • 1 lb sushi-grade ahi tuna
  • 2 tbsp hot chili sauce
  • 1 tbsp sesame oil
  • 1 tsp hot chili oil
  • 1/4 cup vegenaise (or mayonnaise)
  • 1 tbsp chives (chopped)
  • Sushi Rice
  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • Rice Cakes
  • 1/2 cup soy sauce
  • 2 tbsp sesame oil

Instructions

    Spicy Tuna
  1. Prepare the spicy tuna by gently dicing the ahi, then adding the rest of the ingredients to the tuna and mixing well.
  2. Place in the refrigerator for 15-20 minutes.
  3. Sushi Rice
  4. Prepare the sushi rice by rinsing the rice well, then combining the rice and 2 cups of water in a medium pot.
  5. Bring to a boil then reduce the heat to low and cover.
  6. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
  7. Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
  8. Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
  9. Rice Cakes
  10. Allow the rice to cool, then form into small rectangles.
  11. Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
  12. Remove from the skillet and dip the rice cakes into the soy sauce.
  13. Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
  14. Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
http://whitneybond.com/spicy-tuna-crispy-rice-cakes/

Kale Pesto

Homemade Kale Pesto

I’m a HUGE pesto fan and a recently converted Kale fan! For the sake of full disclosure I will admit that I’m a somewhat finicky kale fan.  I don’t enjoy it raw.  It’s too bitter and I’m not a huge fan of the texture either, but I do love it steamed and now I also love it as pesto!

I first made this delicious, healthy pesto sauce for my Kale Pesto Spaghetti with Goat Cheese and Sun Dried Tomatoes recipe, but now use the sauce all the time on my favorite pastas and pizzas!

Homemade Kale Pesto Sauce

I recently served it with Three Cheese Basil Raviolis and Pistachio Basil Crusted Tilapia. So delicious!

Kale Pesto Ingredients

Ingredients (makes 1 1/2 cups)

  • 4 cups kale (chopped)
  • 6 cloves garlic (crushed)
  • 1/4 cup cashews
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup parmesan

Begin preparing the pesto by adding the kale, garlic and cashews to a blender or food processor.

Homemade Kale Pesto Recipe

Blend for 30 seconds.

How to make kale pesto

Next add the salt, pepper, olive oil and water and blend until all the ingredients have been incorporated.

Finally add the parmesan cheese and pulse for 5-10 seconds to combine.

Kale Pesto Recipe

Now you have all the health benefits of kale, such as cancer prevention, lower cholesterol and lower blood pressure in a delicious sauce!

Fresh Kale Pesto Recipe

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.*

This recipe has 4 cups of the good stuff in it! That’s a lot of vitamins 😉

Fresh Kale Pesto Recipe

*Source: http://www.webmd.com/food-recipes/features/the-truth-about-kale

♣ Vegetarian Option: This recipe is vegetarian.

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

♠ Paleo Option: Omit the parmesan cheese to make this recipe paleo (and vegan).

Kale Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 1/2 cups

Ingredients

  • 4 cups kale (chopped)
  • 6 cloves garlic (crushed)
  • 1/4 cup cashews
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup parmesan

Instructions

  1. Add the kale, garlic and cashews to a blender or food processor.
  2. Blend for 30 seconds.
  3. Add the salt, pepper, olive oil and water.
  4. Blend until all ingredients have been incorporated (30-60 seconds).
  5. Add the parmesan cheese and pulse for 5-10 seconds.
  6. Serve with pizza, pasta or your favorite dish.
http://whitneybond.com/kale-pesto/

Mango Avocado Ahi Poke Fillo Baskets

Hawaiian Mango Avocado Ahi Tuna Poke

I always know when a dish is really good when I go to post the recipe 3 days later and begin to drool on my keyboard after uploading the pictures!

Avocado Ahi Poke Recipe

This is one of those recipes!

Ahi Avocado Poke Baskets

On Wednesday morn