Tag Archives: side dish

Bundt Pan Sausage Stuffing

Preparing Sausage Stuffing in a bundt pan is so easy, the presentation is beautiful and it frees up casserole dishes for other sides at Thanksgiving!

Preparing Sausage Stuffing in a bundt pan is so easy, the presentation is beautiful and it frees up casserole dishes for other sides at Thanksgiving!

It’s Day 5 of Thanksgiving Week, the last day of this delicious week of Cajun Turkey, Roasted Cajun Mashed Potatoes, Chili Roasted Sweet Potato Salad and Cranberry Apple Moscow Mule Punch! But don’t worry, I’ve saved my favorite part of Thanksgiving for last, the stuffing!

Read the full post here!

Farro with Prosciutto, Pine Nuts & Provolone

This farro recipe combines the nutty Italian grain with prosciutto, pine nuts and provolone for an easy and delicious main or side dish.



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This farro recipe combines the nutty Italian grain with prosciutto, pine nuts and provolone for an easy and delicious main or side dish.

It’s Day 4 of Thanksgiving Week on the blog, and I’m so excited to share this delicious farro recipe from my friends at Anolon Cookware.

While Farro isn’t the most widely-known grain, what it lacks in notoriety, it makes up for in health benefits, adaptability to various dishes, and complex taste! The nutty, elegant grain can be used in a number of different ways, and would be a unique addition to any holiday menu. 

Read the full post here!

Chili Roasted Sweet Potato & Cranberry Salad

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

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

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

This week’s lineup includes:

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

Read the full post here!

Slow Cooker Cornbread

This slow cooker cornbread recipe makes preparing cornbread easy without the use of an oven, and it only takes 10 minutes to prep!

This slow cooker cornbread recipe makes preparing cornbread easy without the use of an oven, and it only takes 10 minutes to prep!

With chili and soup season in full swing, I felt like it was time to introduce a new cornbread recipe to dip in, crumble on and serve with all of those deliciously warm soups and chilis!

Now I know that you all are familiar with making soups and chilis in the slow cooker, but have you ever made slow cooker cornbread? It’s so easy, frees up space in the oven and makes a perfectly moist cornbread in no time at all!

If you’re oven is full of turkey, stuffing and brussels sprouts this Thanksgiving, how are you going to bake your cornbread? That’s right, in the slow cooker!

Read the full post here!

Pesto Smashed Potato Salad

Pesto Smashed Potato Salad Recipe

Growing up, I was never a fan of potato salad, to be fair, I wasn’t a fan of a lot of foods, blasphemy, I know, the food blogger that was a picky eater growing up, say it ain’t so, oh, but it is!

A few years after moving to California for college, I started trying new foods and recipes, and realized what I had been missing all of these years, ahem, guacamole, the green stuff, freaking delicious, fish, sushi, yes, please, but one thing I can say I’ve never really taken a liking to is potato salad. I’m guessing my aversion to mayonnaise might have a little something to do with that!

So today I’m making a potato salad that’s colorful, flavorful, sans mayonnaise and filled with tons of green goodness!

Read the full post here!

Mexican Tortellini Pasta Salad

Mexican Tortellini Pasta Salad Recipe

BBQ’s, dinners on the patio, picnics on the beach, these are a few of the reasons I can’t stop smiling because it’s officially Summer and that means all of these things are happening on the regular!!!

Read the full post here!

Blackberry Serrano Cornbread

Blackberry Serrano Cornbread Recipe

Growing up in Oklahoma, cornbread was a regular staple in our house, at my grandmas house, at my great grandmas house, pretty much everyone in the fam was serving up cornbread as a side dish with everything from chili to roast!

For years I’ve been whipping up Jalapeno Cheddar Cornbread to go with just about everything, but today I’m putting a twist on my classic cornbread recipe!

Read the full post here!

Israeli Couscous & Avocado Salad

Couscous Avocado Salad Recipe

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

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

Read the full post here!

Roasted Garlic & Kale Vegan Mashed Potatoes

Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!

Garlic Kale Vegan Mashed Potatoes

When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life, until now that is!

By cooking the potatoes in Silk Unsweetened Soy Milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!

Read the full post here!

Buffalo Cheddar Biscuits

Buffalo Cheddar Biscuit Recipe

Since I released my cookbook “Buffalo Style” over 2 years ago, one of the most requested recipes, by my friends, from the book, is this Buffalo Cheddar Biscuit Recipe!

If you love Red Lobster’s Cheddar Bay Biscuits, then you’re really going to love this biscuit recipe with a Buffalo Style Twist!

Read the full post here!

Maple Roasted Brussel Sprouts & Apples

This delectable vegan & gluten free recipe for Maple Roasted Brussel Sprouts & Apples is the perfect side dish for Thanksgiving, Christmas or a fall dinner party!

Maple Roasted Brussel Sprouts & Apples Recipe

It’s day five & the last day of “Thanksgiving Week” on WhitneyBond.com!

While I certainly couldn’t pick a favorite between all of the recipes this week including Slow Cooker Sweet Potato Stuffing, Oven Roasted Turkey with Cranberry Jalapeno Relish, Baked Sweetpotato & Three Cheese Dip, Cranberry Apple Sangria, and this recipe for Maple Roasted Brussel Sprouts & Apples, my boyfriend made his favorite immediately known, and it was this recipe for brussels sprouts.

Read the full post here!

Butternut Squash Apple Bruschetta

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

Butternut Squash Apple Bruschetta Recipe

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

Read the full post here!

Kale Apple Slaw

Kale Apple Slaw Recipe

With summer and swimsuit season in full swing, I’m always looking for ways to make new recipes a little bit lighter and healthier, while still totally delicious!

Read the full post here!

Nectarine Fig Burrata Bruschetta

Nectarine Fig Burrata Bruschetta Recipe

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

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

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

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

Read the full post here!

Bacon Tomato Avocado Pasta Salad

Bacon Tomato Avocado Pasta Salad Recipe

Whether you’re grilling up Roasted Jalapeño Carne Asada Sliders, Bruschetta Turkey Burgers or Blackened Grilled Salmon, this Bacon Tomato Avocado Salad is the perfect side to complete a delicious summer BBQ!

Read the full post here!

Crispy Eggplant & Prosciutto Caprese Salad

Crispy Eggplant & Prosciutto Caprese Salad Recipe

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

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

Read the full post here!

Garlic Lemon Grilled Asparagus with Feta Cheese

Garlic Lemon Grilled Asparagus with Feta Cheese

I just redecorated my balcony with all new furniture and decor, and now all I want to do is grill everything and hang out on the balcony!

And that’s pretty much what I’ve been doing for a week straight!

Read the full post here!

Buffalo Blue Cheese Mashed Potatoes

Buffalo Blue Cheese Mashed Potatoes Recipe

Last week as I was preparing the Blue Cheese Buffalo Chicken & Pork Meatloaf for dinner, I thought, what goes better with meatloaf than mashed potatoes? So, then I thought, I must make a Buffalo Cheesy Mashed Potato Recipe to go with the meatloaf, and here we are!

Read the full post here!

Stacked Beet Salad

Stacked Ricotta Beet Salad Recipe

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

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

Read the full post here!

Gluten Free Garlic Cheddar Biscuits

Garlic Cheddar Gluten Free Biscuits Recipe

When it comes to my cookbook, Buffalo Style, one of the most popular recipes in the book is the recipe for Buffalo Cheddar Biscuits. They have a little spicy kick from the buffalo sauce and they’re totally delicious!

Read the full post here!

Creamy Cheesy Polenta

Creamy Cheesy Polenta Recipe

I’m a big fan of polenta. It’s easy, creamy, cheesy and perfect as a side or as part of a main dish. It’s vegetarian and gluten-free, making it a dish that everyone can enjoy!

Read the full post here!

Butternut Squash Risotto

Butternut Squash Risotto

This Dish. Two words. Mouth Watering.

One bite of this risotto and you’ll be in creamy, cheesy heaven!

Read the full post here!

Roasted Cranberry Pancetta Sweet Potato Skins

Roasted Cranberry Pancetta Sweet Potato Skins

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

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

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

Read the full post here!

Portobello Mushroom & Brussels Sprouts Casserole

This portobello mushroom & brussels sprouts casserole is a fresh, healthy, gluten free alternative side dish to the traditional green bean casserole.

Portobello Mushroom Brussels Sprouts Casserole

It’s officially “Thanksgiving Week” on the blog!

Two weeks from today, the actual week of Thanksgiving will be here and I want to make sure you’re prepared with some delicious new recipes for the big feast!

Read the full post here!

Mexican Rice

Mexican Rice

It’s not very often that my Mom requests a new recipe from me.  You see, she’s kind of a picky eater (and I’m being really generous with the words kind of, haha!)

While I received many great attributes from my Mom, my passion for cooking and healthy appetite to eat anything and everything delicious, was not one of them.

The one thing that she does love to eat is good Tex Mex.  Living almost her entire life in Oklahoma and Texas, this totally makes sense.  And while I’ve explored many new cuisines since moving to California, I still love me some Tex Mex!

Read the full post here!

Butternut Squash Mac and Cheese

This recipe for vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever!

Butternut Squash Mac and Cheese

Man oh man, the last week of my life has been completely crazy! I got called up to LA by my manager at CMEG to meet with a major network about hosting a new show! I know, right? So freaking awesome!

I took a whirlwind 24 hour trip to LA, met with the network and took the opportunity while I was in town to see some friends. I headed back home to San Diego on Friday morning and back to work.

I did a little work over the weekend and watched some football then woke up this morning and headed to my former college, SDSU, to guest lecture in JMS210: Social Media in Journalism. A class that just started it’s third year on campus.  It’s amazing that this is now a college course!

Read the full post here!

Greek Crescent Rolls

Greek Crescent Rolls

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

Read the full post here!

Brown Sugar Coffee Baked Beans

Brown Sugar Coffee Baked Beans

I love coffee. Coffee, coffee, coffee, you make me happy, you give me energy, I love the way you smell, I love the way you taste. You, coffee, are one of my favorite things in life!

I love coffee so much, that I try to find other ways to incorporate it into my life, besides just drinking it…. like cooking with it!

Read the full post here!

Bacon Chipotle Guacamole

Bacon Chipotle Guacamole

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

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

Read the full post here!

Roasted Tomato Blueberry Quinoa Salad

Roasted Blueberry Tomato Quinoa Salad

As a food blogger, whenever a holiday rolls around, you have one goal in mind, come up with something that’s festive, delicious, hasn’t already been done and for me, something that doesn’t involve just throwing food dye in everything to make it color coordinate to the holiday.

Last week I shared my recipe for Gluten Free Dessert Cups that are naturally red, white and blue, and perfect for the 4th of July, but I still kept the holiday in the back of my mind over the last week to see if any more brilliant ideas would hit me.

Read the full post here!

Crispy Rosemary Parmesan Baked Sweet Potato Fries

Rosemary Parmesan Sweet Potato Fries

Let me introduce you to your new favorite side dish! Crispy, flavorful, amazing sweet potato fries!

Read the full post here!

Gluten Free Chickpea Tater Tots

Chickpea Tater Tots

I’m really not sure where the idea for this recipe came from. Maybe it stemmed from my growing obsession with chickpeas (see Greek Quinoa Salad, Roasted Beet Hummus, Zucchini Quinoa Burgers, I’ve basically been adding these babies to everything lately!) or my general love of tots, either way this is one healthy side dish that everyone will love!

Read the full post here!

Butternut Squash Stuffed Poblano Peppers

Butternut Squash Stuffed Poblano Peppers

Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!

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!

Spicy Buffalo Black Bean Dip

Buffalo Black Bean Dip

I’m so excited to share another recipe from my upcoming cookbook “Buffalo Style: Ditch the Wings, Keep the Sauce” with all of you!

I premiered this recipe with my Buffalo Chicken Tacos this morning on the San Diego 6 Morning News show, check out the segment here!

Spicy Black Bean Dip Ingredients

Ingredients

  • 1 can (15 oz.) black beans (drained and rinsed)
  • 2 garlic cloves (chopped)
  • 2 tbsp. buffalo sauce
  • 2 tsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 1/2 tsp. onion powder
  • 1 lime (juiced)
  • 1/4 cup fresh cilantro
  • 1 jalapeno (deseeded and diced)

Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.

Spicy Buffalo Black Bean Dip Recipe

Serve with chips or vegetables for dipping.

Spicy Buffalo Black Bean Dip

This easy 5-minute appetizer will be a hit at your next fiesta!

Don’t forget to follow Little Leopard Book on Facebook for the latest updates on the release of “Buffalo Style: Ditch the Wings, Keep the Sauce”, my premiere cookbook coming this Fall!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option:  This recipe is gluten-free when served with veggies or corn tortilla chips.

Spicy Buffalo Black Bean Dip

Total Time: 5 minutes

Serving Size: 4-6

Spicy Buffalo Black Bean Dip

Ingredients

  • 1 can (15 oz.) black beans (drained and rinsed)
  • 2 garlic cloves (chopped)
  • 2 tbsp. buffalo sauce
  • 2 tsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 1/2 tsp. onion powder
  • 1 lime (juiced)
  • 1/4 cup fresh cilantro
  • 1 jalapeno (deseeded and diced)

Instructions

  1. Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.
  2. Serve with chips or vegetables for dipping.
http://whitneybond.com/2013/07/28/spicy-buffalo-black-bean-dip/

Tomato Herb Cheddar Bread Pudding

Tomato Herb Skillet Bread Pudding

This recipe came from my insane obsession with not wasting food!

Over the years this has become a problem that has led to some of my favorite recipe creations of all time; see: Mexican Meatloaf, Buffalo Chicken Phyllo Rolls and Caramelized Beet and Feta Cheese Salad.

All of these recipes were born out of a combination of ingredients which I had in my refrigerator that needed to be used!

Tomato Herb Cheddar Skillet Bread Pudding

This weekend was my roommate Ryan’s last in the house. He moved to LA yesterday to pursue a new career. We threw a “BYOM” BBQ… which stands for “Bring Your Own Meat”.  Basically, myself, Ryan and his girlfriend made the sides, sangria and dessert, while everyone else brought something to throw on the BBQ!

The moral of this story is, we told everyone that we’d have the sides to go with burgers, hot dogs, etc. including ketchup, mustard, buns and so on.

Needless to say, this memo got lost somewhere and we ended up with 4 packages of unopened hot dog and hamburger buns after the party! Point being, the hot dog buns were turned into this delicious new recipe!

Tomato Herb Cheddar Bread Pudding Ingredients

Ingredients

  • 3 cups leftover bread or buns (cubed)
  • 3 eggs (whisked)
  • 1 cup milk
  • ½ tsp black pepper
  • 1 tbsp fresh basil (minced)
  • 1 tbsp fresh rosemary (minced)
  • 1 tbsp fresh Italian parsley (minced)
  • 1 tbsp green onions (minced)
  • 4 cloves garlic (crushed)
  • 1 cup grape tomatoes
  • 1 cup cheddar cheese

Preheat the oven to 375°F.

Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.

Tomato Herb Cheddar Bread Pudding Recipe

Place the bread in a large skillet or baking dish and pour the mixture over the bread.

Tomato Herb Cheddar Bread Pudding Recipe

Toss lightly until all of the bread is coated then top with the tomatoes.

Tomato Herb Cheddar Bread Pudding Recipe

Sprinkle the cheddar cheese evenly across the top.

Tomato Herb Cheddar Bread Pudding Recipe

Place in the oven and bake for 30 minutes. Cover with foil and bake for an additional 15-20 minutes. This step prevents the cheese on top from burning (because nobody likes burnt cheese!)

Cheddar Tomato Bread Pudding Recipe

While I enjoyed this recipe thoroughly yesterday, I can’t wait to serve it in the fall with warm soups and chilies.  It will also make a beautiful and scrumptious side dish at the holidays!

Tomato Herb Cheddar Skillet Bread Pudding

♥ Note: Since hot dog buns are already soft, less milk is needed in my version of this recipe. If using buns that have gone slightly stale or a tougher bread, add an additional cup of milk.

♣ Vegetarian Option: This recipe is vegetarian.

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

Tomato Herb Cheddar Bread Pudding

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Size: 6-8

Tomato Herb Cheddar Bread Pudding

Ingredients

  • 3 cups leftover bread or buns (cubed)
  • 3 eggs (whisked)
  • 1 cup milk
  • ½ tsp black pepper
  • 1 tbsp fresh basil (minced)
  • 1 tbsp fresh rosemary (minced)
  • 1 tbsp fresh Italian parsley (minced)
  • 1 tbsp green onions (minced)
  • 4 cloves garlic (crushed)
  • 1 cup grape tomatoes
  • 1 cup cheddar cheese

Instructions

  1. Preheat the oven to 375°.
  2. Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
  3. Place the bread in a large skillet or baking dish and pour the mixture over the bread.
  4. Toss lightly until all of the bread is coated then top with the tomatoes.
  5. Sprinkle the cheddar cheese evenly across the top.
  6. Place in the oven and bake for 30 minutes.
  7. Cover with foil and bake for an additional 15-20 minutes.
http://whitneybond.com/2013/07/23/tomato-herb-cheddar-bread-pudding/

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Sweet Potato Skins with Sage Pesto and Bacon

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

Paleo Sweet Potato Skins Recipe

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

Healthy Sweet Potato Skins

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

Paleo Sweet Potato Skin Ingredients

Ingredients

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

Preheat the oven to 400°.

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

Sweet Potato Skins Recipe

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

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

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

Paleo Sweet Potato Skin Recipe

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

Sage Pesto Sweet Potato Skins

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

Paleo Bacon Pesto Sweet Potato Skins

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

Bacon Arugula Stuffed Sweet Potato Skins

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

Paleo Sweet Potato Skins

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

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

♠ Paleo Option: This recipe is paleo.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 potato skins

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Ingredients

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

Instructions

  1. Preheat the oven to 400°.
  2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
  3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of potato from the middle.
  7. Place a tablespoon of pesto in the center of each potato.
  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.
http://whitneybond.com/2013/07/12/paleo-sweet-potato-skins-with-sage-pesto-and-bacon/

Roasted Tomato Ricotta Bruschetta

Roasted Tomato Bruschetta Recipe

The only thing you’ll be saying after eating one of these is “di più si prega di“….. that’s Italian for MORE PLEASE!

Roasted Tomato Arugula Brushetta

After preparing these on Monday, I sat there and asked myself, “why don’t I roast tomatoes every day”?  Roasting tomatoes brings out a sweetness in them and when they’re roasted with garlic and balsamic vinegar, they literally burst with flavor when you bite in!

Roasted Tomato Ricotta Bruschetta

I placed them on top of creamy ricotta cheese (my favorite!) and a crispy baguette for a new twist on Tomato Basil Bruschetta. They were so incredibly delicious that they didn’t even make it to the dinner table!  Nope, my roommate and I ate all of them long before the rest of dinner was ready!

Roasted Tomato Ricotta Bruschetta Ingredients

Ingredients

  • 1 cup cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 1/2 baguette (sliced)
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Preheat the oven to 400°.  Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.  Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.

Roasted Tomato and Garlic Bruschetta Recipe

Place into the oven for 25 minutes.

While the tomatoes are roasting, place the baguette in the oven for 3-5 minutes.

Remove from the oven and slice. Spread ricotta cheese on top of each slice of baguette.

Ricotta Bruschetta Recipe

Remove the roasted tomatoes from the oven and chop the garlic cloves.

Roasted Tomato and Garlic Bruschetta Recipe

Add the garlic back to the tomatoes. Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.

Roasted Tomato and Garlic Bruschetta Recipe

Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.

Roasted Tomato Ricotta Bruschetta Recipe

Top the bruschetta with a few pieces of fresh arugula and serve.

Roasted Tomato Bruschetta

This is the perfect appetizer for an Italian Dinner Party with Chicken Parmesan, Three Cheese Raviolis or Kale Pesto Spaghetti with Goat Cheese.

Roasted Tomato Ricotta Bruschetta

♣ Vegetarian Option: This recipe is vegetarian

♦ Gluten Free Option: Replace a traditional baguette with gluten-free bread or replace bread with sliced bell peppers.

Roasted Tomato Ricotta Bruschetta

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 4

Roasted Tomato Ricotta Bruschetta

Ingredients

  • 1 cup cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp Enzo Basil Olive Oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 1/2 baguette (sliced)
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Instructions

  1. Preheat the oven to 400°.
  2. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
  3. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
  4. Place into the oven for 25 minutes.
  5. While tomatoes are roasting, place the baguette in the oven for 3-5 minutes.
  6. Remove from the oven and slice.
  7. Spread ricotta cheese on top of each slice of baguette.
  8. Remove the roasted tomatoes from the oven and chop the garlic cloves.
  9. Add the garlic back to the tomatoes.
  10. Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.
  11. Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.
  12. Top the bruschetta with a few pieces of fresh arugula and serve.
http://whitneybond.com/2013/07/10/roasted-tomato-ricotta-bruschetta/

 

Italian Corn Salad

Italian Corn and Tomato Salad

This salad is my new favorite recipe!  I know I say that a lot, but seriously, this dish has so much flavor, it’s light, healthy and super easy to make!

Tomato Basil Corn Salad

Lets just say this salad will be tossed together a few more times before summer corn season is over!

Italian Corn Salad Ingredients

Ingredients

  • 4 ears of corn (grilled)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup red onion (diced)
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • ½ cup parmesan cheese

Begin by removing the kernels from the ears of corn using a sharp knife. Place the corn in a large bowl with the tomatoes and red onion.

Italian Corn Salad Recipe

Next, whisk the olive oil, balsamic vinegar, garlic and basil together in a small bowl.

Italian Corn Salad Dressing

Pour the dressing over the corn and toss.

Italian Corn Salad Recipe

Add the parmesan cheese, mix together and serve.

Italian Corn Salad with Basil Infused Olive Oil

This salad was perfect with Lemon Herb Salmon and Gluten Free Jalapeño Cheddar Cornbread at Sunday’s Summer Dinner Party!

Corn Inspired Summer Dinner Menu

I look forward to preparing this salad for BBQ’s all summer long!

It’s easy to take to a party and can be enjoyed by everyone because it’s vegetarian and gluten free!

Italian Corn Salad

♣ Vegetarian Option: This recipe is vegetarian

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

Italian Corn Salad

Total Time: 10 minutes

Serving Size: 4-6

Italian Corn Salad

Ingredients

  • 4 ears of corn (grilled)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup red onion (diced)
  • ¼ cup Enzo Basil Olive Oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • ½ cup parmesan cheese

Instructions

  1. Remove the kernels from the ears of corn using a sharp knife.
  2. Place the corn in a large bowl with the tomatoes and red onion.
  3. Whisk the olive oil, balsamic vinegar, garlic and basil together in a small bowl.
  4. Pour the dressing over the corn and toss.
  5. Add the parmesan cheese, mix together and serve.
http://whitneybond.com/2013/07/09/italian-corn-salad/

Gluten Free Jalapeno Cheddar Cornbread

Gluten Free Jalapeno Cheddar Cornbread

Well hello there friends!  It has been a record breaking 13 days since I posted a new recipe!  Not due to lack of inspiration or cooking, actually quite the opposite!

As most of you know, I was offered a cookbook deal at the beginning of June. Less than a month later, I submitted the cookbook to my publisher. Record cookbook creation time?  I’d say so!

There were a few reasons why I set the manuscript due date for less than 4 weeks from the date my contract was signed.

  • The obvious: I want to get the book out there as quickly as possible!
  • The book is all about recipes with Buffalo Sauce, hence the name “Buffalo Style” so I knew it was going to be absolutely necessary for football season!
  • And last, but not least, I’m completely crazy and enjoy working 20 hour days 😉

From here, the publisher will work on the design and editing the book and in 3 months or less it will be available for purchase! Yay!

If you would like to follow the publishing process and get sneak peeks from the book, be sure to follow us on Facebook!

This week I’m back in the kitchen creating new recipes that are not exclusive to the book and that I can share with all of you!

Gluten Free Jalapeno Cheddar Cornbread

This recipe is the first of 5 new recipes I’ll be releasing this week! It’s gluten free, vegetarian and filled with fresh summer corn!

Gluten Free Jalapeno Cheddar Cornbread Ingredients

Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ cup sugar
  • ¼ cup butter (melted & cooled)
  • 2 eggs
  • 1 cup milk
  • 2 ears corn (kernels removed)
  • 2 jalapeños (minced)
  • 1 cup cheddar cheese

Preheat the oven to 400°.

Combine the flour, cornmeal, baking powder, salt, cumin and sugar  in a large bowl.

Gluten Free Cornbread Recipe

Mix well then whisk the butter, eggs and milk together in a small bowl.

Gluten Free Cornbread Recipe

Add the wet ingredients to the dry ingredients and mix well.

Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.

Gluten Free Cornbread with Fresh Corn and Jalapeños

Mix well then place in a cast iron skillet or square baking dish.

Gluten Free Skillet Cornbread

Top with the additional 1/2 cup of cheddar cheese.

Gluten Free Jalapeno Cheddar Cornbread

Bake for 25-30 minutes.

Gluten Free Skillet Cornbread

Slice and serve.

Fresh Corn Jalapeno Cheddar Cornbread

We had this last night for dinner with an Italian Corn Salad and Lemon Herb Salmon.  It was so delicious!

If you would like to make these into cornbread muffins, simply divide the batter into 12 muffin liners and bake for 15-20 minutes.

Jalapeno Cheddar Cornbread

This recipe would also be great served in the fall with Taco Soup or Green Chili Chicken Enchilada Soup.

♣ Vegetarian Option: This recipe is vegetarian.

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

Gluten Free Jalapeno Cheddar Cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 8

Gluten Free Jalapeno Cheddar Cornbread

Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ cup sugar
  • ¼ cup butter (melted & cooled)
  • 2 eggs
  • 1 cup milk
  • 2 ears corn (kernels removed)
  • 2 jalapeños (minced)
  • 1 cup cheddar cheese

Instructions

  1. Preheat the oven to 400°.
  2. Combine the flour, cornmeal, baking powder, salt, cumin and sugar in a large bowl.
  3. Whisk the butter, eggs and milk together in a small bowl.
  4. Add the wet ingredients to the dry ingredients.
  5. Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.
  6. Mix well then place in a cast iron skillet or square baking dish.
  7. Top with the additional 1/2 cup of cheddar cheese.
  8. Bake for 25-30 minutes.
http://whitneybond.com/2013/07/08/gluten-free-jalapeno-cheddar-cornbread/

Pan Fried Roti Bread

Roti Bread Recipe

My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite appetizer at Rama Thai, Pan Fried Roti Bread with Yellow Curry Sauce.

I re-created this half of their delicious appetizer to dip in my Curry Potato and Mushroom Soup, then used  the remaining bread for my Thai Peanut Pulled Pork Roti Bread Pizzas!

Pan Fried Roti Bread

The bread is simple to make and so scrumptious!

Roti Bread Ingredients

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp olive oil (plus more for cooking)
  • 1 cup water

Begin by combining the flour, baking powder and salt in a large bowl. Next, drizzle in the olive oil.

How to Make Roti Bread Dough

Add the water until a solid ball forms. If too dry, add more water.

Roti Bread Dough

Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.

Roti Bread Dough Balls

Roll each ball into a 6-8 inch disk.

Roti Bread Dough

Brush olive oil on each side of the dough and in the pan.

Pan Fried Roti Bread

Cook until the bread bubbles.

Pan Fried Roti Bread

Flip, then cook for 2 minutes on the other side.

Repeat until all of the bread is cooked and serve!

Pan Fried Thai Roti Bread

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free flour instead of traditional flour to make this recipe gluten free.

Pan Fried Roti Bread

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 8 slices roti bread

Pan Fried Roti Bread

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp Enzo Olive Oil (plus more for cooking)
  • 1 cup water

Instructions

  1. Begin by combining the flour, baking powder and salt in a large bowl.
  2. Next, drizzle in the olive oil.
  3. Add the water until a solid ball forms. If too dry, add more water.
  4. Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
  5. Roll each ball into a 6-8 inch disk.
  6. Brush olive oil on each side of the dough and in the pan.
  7. Cook until the bread bubbles.
  8. Flip, then cook for 2 minutes on the other side.
  9. Repeat until all of the bread is cooked and serve!
http://whitneybond.com/2013/04/13/pan-fried-roti-bread/

Quinoa Caprese Salad

Quinoa Caprese Salad Recipe

On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!

Quinoa Caprese Salad Recipe

I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!

Quinoa Caprese Salad Recipe

This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!

Quinoa Caprese Salad Recipe Ingredients

Ingredients

  • 1 cup quinoa
  • ½ cup + 2 tbsp olive oil (divided)
  • ½ cup red onion (fine dice)
  • ½ cup red bell pepper (fine dice)
  • 3 cloves garlic (minced)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh Italian parsley (chopped)
  • ¼ cup balsamic vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pint cherry tomatoes (halved)
  • 1 cup fresh mozzarella (cubes)

Begin by bringing the quinoa to a boil with 2 cups of water.  Reduce heat, cover and simmer for 15 minutes.

In the mean time, heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.  Remove from the heat and set aside.

In a medium mixing bowl, combine the remaining ½ cup olive oil, basil, parsley, balsamic vinegar, lemon juice, salt and pepper.

Quinoa Caprese Salad Recipe

Whisk well, then add the sautéd onion, bell pepper and garlic.

Quinoa Caprese Salad Recipe

Add the tomatoes to the dressing.

Quinoa Caprese Salad Recipe

Place the tomatoes in the refrigerator to marinate for 5-10 minutes.

Add the cooked quinoa and mozzarella the tomatoes.

Toss well and serve!

Quinoa Caprese Salad Recipe

I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!

Quinoa Caprese Salad Recipe

Quinoa Caprese Salad Recipe

 

Quinoa Caprese Salad

Prep Time: 20 minutes

Serving Size: 2-4

Quinoa Caprese Salad

Ingredients

  • 1 cup quinoa
  • ½ cup + 2 tbsp olive oil
  • ¼ red onion (minced)
  • ¼ red bell pepper (minced)
  • 3 cloves garlic (minced)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh Italian parsley (chopped)
  • ¼ cup balsamic vinegar
  • 1 tsp lemon juice
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 pint grape tomatoes (halved)
  • 1 cup fresh mozzarella (cubes)

Instructions

  1. Bring the quinoa to a boil with 2 cups of water.
  2. Reduce heat, cover and simmer for 15 minutes.
  3. Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
  4. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  5. Remove from the heat and set aside.
  6. Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
  7. Whisk well, then add the sauteed onion, bell pepper and garlic.
  8. Add the tomatoes to the dressing.
  9. Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
  10. Add the cooked quinoa and mozzarella to a large bowl.
  11. Add the tomatoes and vinaigrette dressing to the salad.
  12. Toss well and serve.
http://whitneybond.com/2013/04/02/quinoa-caprese-salad/

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/2013/03/17/memes-cherry-coke-salad/

Garlic Lemon Green Beans

garlic green beans, lemon green beans, sautéed garlic green beans, healthy green beans, thanksgiving green beans, recipes, side dish

Green beans are a great source of antioxidants, but when smothered in cream based soups and topped with fried onions, the downfalls start to outweigh the health benefits. That’s why I’ve created this healthy alternative to Green Bean Casserole.

green beans, lemon, lemon juice, lemon zest, garlic, olive oil, kosher salt, recipe, ingredients

Total Time: 10 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic (sliced)
  • 1 lemon (juiced and zested)
  • ½ tsp kosher salt
  • 1 (14.5 oz) can green beans (or 2 cups fresh green beans – cooked)

Heat the olive oil in a skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes.

garlic, olive oil, kosher salt, ingredients, recipe, garlic green beans

Add the lemon juice, zest and kosher salt to the pan. Cook for an additional 2-3 minutes, then add the green beans.

garlic green beans, lemon green beans, sautéed garlic green beans, healthy green beans, thanksgiving green beans, recipes, side dish

Toss well and cook for 4-5 minutes, then serve.

garlic green beans, lemon green beans, sautéed garlic green beans, healthy green beans, thanksgiving green beans, recipes, side dishThis dish has been a favorite with my family at the holidays for years. I highly recommend ditching the casserole for this simple, flavorful, healthy alternative!

garlic green beans, lemon green beans, sautéed garlic green beans, healthy green beans, thanksgiving green beans, recipes, side dish

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

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

Roasted Asian Vegetables

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds

As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.

beets, carrots, onion, garlic, bell pepper, sesame oil, sake, honey, ginger, sesame seeds, ingredients, side dish, recipe

Ingredients (serves 4)

  • 1 red onion (chopped)
  • 1 green bell pepper (de-seeded and chopped)
  • 1 8 oz package steamed and peeled baby beets (chopped)
  • 2 carrots (peeled and chopped)
  • 4 cloves garlic (sliced)
  • 1 tbsp sesame oil
  • ½ cup soy sauce
  • ½ cup cooking sake
  • 1 tbsp ground ginger
  • 1 tbsp honey
  • 1 tbsp sesame seeds

Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seedsNext, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.

ginger, honey, sesame oil, soy sauce, sesame ginger sauce, sauce for roasting Asian Vegetables, recipePour the mixture evenly over the vegetables, then top with sesame seeds.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, recipePlace in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, side dishI topped mine with chopped green options for a little extra color and flavor.  Totally optional!

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seedsServe on the side of your favorite Asian dish!

roasted vegetables, asian vegetables, beets, carrots, bell peppers, onions, honey, ginger, soy sauce, sesame seeds, recipe, food, Asian

 

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.

Spicy Stuffing Cakes

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipe

To go alongside my Mini Turkey Meatloaves, I added my favorite part of Thanksgiving dinner, the stuffing. I kicked it up a notch by adding chili and curry powder.  It gave great additional flavor to the dish with just a hint of spiciness. I made them into little cakes for an easy-to-serve side dish any time of the year!

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, sage, recipe

Ingredients (makes 9 cakes)

  • 12 slices (or 1/2 lb) of bread
  • 1 tbsp butter
  • 3 stalks celery (chopped)
  • 1 red onion (chopped)
  • 2 cloves garlic (minced)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp fresh sage (chiffonade)
  • 1 tsp curry powder
  • ½ tsp chili powder
  • 1 egg
  • ½ cup chicken broth

Start by heating the butter in a skillet. When it begins to melt, add the celery, red onion, garlic and sauté for 5-7 minutes.

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, side dish, recipe

Add the salt, pepper, sage, curry powder and chili powder.

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, sage, side dish, recipeMix together and allow the seasonings to cook in for 3-5 minutes over low heat. In the mean time, chop the bread slices into small cubes.

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipeNext, add the vegetable mixture to a large mixing bowl, allow to cool slightly then add the cubed bread to the bowl. Crack the egg and pour the chicken broth on top, mix lightly with your hands or spoon, just be sure not to beat the heck out of it or you will end up with mush!

Grab about 1/3 cup of mixture and form into a small “cake”, repeat 8 times then place the cakes onto a baking stone or pan.

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipeBake at 350° for 20-25 minutes or until golden and crisp on the outside.

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipeServe as a side dish with any meal!

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipeOr as a part of my “Weeknight Thanksgiving” meal with Mini Turkey Meatloaves!

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipeThis is one of my new favorite meals!  A simple, spicy and savory way to eat turkey and dressing any time!

stuffing, cakes, spicy, chili powder, curry powder, celery, onions, garlic, bread, side dish, recipe♣ Vegetarian Option: Substitute vegetable stock for chicken broth to make this dish vegetarian.

♦ Gluten Free Option: Use a gluten-free loaf of bread to make this dish gluten-free.

Deconstructed Mexican Street Corn

Mexican Street Corn Recipe

If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City!  This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.

Deconstructed Mexican Street Corn

I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at the one year anniversary dinner for the blog.

Deconstructed Mexican Street Corn Recipe

After all, you never want someone to show up unannounced and be left without an ear of corn!  This version of the dish eliminates that problem.  A problem that I’m sure was keeping most of you up at night 😉

Deconstructed Mexican Street Corn Ingredients

Ingredients (serves 6-8)

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.

Grilled Corn on the Cob

Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.

Remove the kernels from the cobs using a sharp knife.

Deconstructed Grilled Corn on the Cob

And the kernels to a saucepan over medium heat.

Grilled Corn Kernels

Add the sour cream, lime juice and cayenne pepper and mix well.

Deconstructed Mexican Street Corn on the Stove

Heat for 5-7 minutes then place in a serving bowl and top with the parmesan cheese and fresh cilantro.

Deconstructed Mexican Street Corn Recipe

So much deliciousness packed in one little dish! I served mine on the side of Chipotle Lime Chicken Fajita Skewers and Grilled Pineapple Tomatillo Guacamole for a fresh and flavorful Mexican Meal!

Mexican Street Corn Recipe

♣ Vegetarian Option: This recipe is vegetarian.

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

Deconstructed Mexican Street Corn

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 6

Deconstructed Mexican Street Corn

Ingredients

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Instructions

  1. Pull the husks off the kernels, yet keep them attached to the cob for easier handling.
  2. Place the ears of corn on the grill over medium heat.
  3. Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred.
  4. Remove from the grill and allow to cool slightly for easier handling.
  5. Remove the kernels from the cobs using a sharp knife and add them to a medium saucepan.
  6. Place the saucepan on the stove over medium heat and add the sour cream, lime juice and cayenne pepper.
  7. Mix well and heat for 5-7 minutes.
  8. Place in a serving bowl and top with the parmesan cheese and fresh cilantro.
http://whitneybond.com/2012/08/29/whats-for-a-side-deconstructed-mexican-street-corn/

Rajas Con Crema

As a side dish for my Chicken Mole, I was inspired by one of my favorite happy hour spots in San Diego, La Puerta. They have an amazing frozen mojito, (um yeah, what’s not to love about that?) as well as an assortment of tequilas, delicious apps and entrees.

Each of their entrees are served with a side of Rajas Con Crema.  This is my version.  Super simple and made with only 4 ingredients! This dish makes for a quick and easy, yet flavorful and creamy, addition to any Mexican meal!

Ingredients

  • 3 large poblano peppers (roasted)
  • 2 red onions (sliced)
  • 3 tbsp olive oil
  • 1/3 cup crema Mexicana

Start by roasting the poblano peppers on a grill or in the oven under the broiler setting until the skin is blistered.

Next, heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced onions and cook for 5 minutes.

Now peel the peppers, slice into thin strips and add to the pan.

Cook for 2-3 minutes then add the Mexican Cream.

Cook with the cream for an additional 3-5 minutes then serve.

♣ Vegetarian Option: This recipe is vegetarian.

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

Spicy Creamed Corn

This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.

Green Chili Cilantro Creamed Corn

Spicy, creamy, amazing.  These are the three words I use to describe, what our family refers to as, “Mexican Hot Corn”, I re-named the dish after these words and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!

Spicy Creamed Corn Recipe

I most recently served this dish to complete my Fiesta of Spicy Eggplant Stuffed Peppers, Pappas Mexicanos and Mexican Meatloaf.

Spicy Creamed Corn Ingredients

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Preheat the oven to 350°F.

In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.

Add the black pepper, cumin, chilies, cilantro and jalapeños.

Spicy Creamed Corn Recipe

Cook for 5 minutes on the stove, then place in the oven.

Bake for 20-25 minutes.

Spicy Creamed Corn

This recipe is a hit every time I make it! It goes great with Burgers or BBQ Chicken, as well as Mexican food. It’s also a hit at the holidays, the perfect spiced up corn dish for Thanksgiving or Friendsgiving!

Mexican Creamed Corn

♣ Vegetarian Option: This recipe is vegetarian.

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

Mexican Hot Corn

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 4-6

Mexican Hot Corn

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Instructions

  1. Preheat the oven to 350°.
  2. In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
  3. Add the black pepper, cumin, chilies, cilantro and jalapeños.
  4. Cook for 5 minutes on the stove, then place in the oven.
  5. Bake for 20-25 minutes.
http://whitneybond.com/2012/07/26/whats-for-a-side-mexican-hot-corn/

Pappas Mexicanos

By now, I’ve mentioned Oklahoma restaurant, Ted’s Escondido, many times on the blog. From their Frozen Sangria to Homemade Tortillas, Ted’s is always a hit with my family and friends!

Another menu item that I continually drool over is their Pappas Mexicanos, a blend of potatoes, cream, onions and spices make this one delicious potato dish, Mexican style!

I whipped up my version of their tasty taters as a side dish to my Mexican Meatloaf! This turned a traditionally boring meatloaf and potatoes meal into a Mexican Fiesta!

Ingredients

  • 2 lbs new potatoes
  • 3/4 cup sour cream
  • 1/2 red onion (diced)
  • 1 green bell pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 4 oz can green chilies
  • 1/4 cup cilantro (chopped)
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 cup Queso Fresco (not pictured)

Start by peeling and boiling the potatoes.

While they’re boiling away, place the diced bell pepper and jalapeño into a medium skillet with a drizzle of olive oil. Cook for 5 minutes, then add the onions.  Cook the vegetables until tender and onion is translucent, for about 10 more minutes.

Next, drain the potatoes and whip well with the sour cream using an electric hand mixer.

Next, add the spices, cilantro, green onions and mix well.

Then add the sautéed vegetables, mix and spoon into a casserole dish. Top with the Queso Fresco and place in a 375° oven for 5 minutes.

Remove from the oven and serve garnished with additional cilantro on top!

Check out this plate of Mexican Amazingness!

♣ Vegetarian Option: This recipe is vegetarian.

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

Cast Iron Skillet Rustic Potatoes

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

Cast Iron Skillet Rustic Potatoes Recipe

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

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

Read the full post here!

Jicama Slaw

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

Ingredients

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

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

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

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

Now toss together well.

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

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

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

♣ Vegetarian Option: This recipe is vegetarian.

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

Cajun Potatoes

What goes better with a Blackened Red Snapper than a side of beautiful Cajun Purple Potatoes?  Well if you need an answer that would be nothing 🙂

Loaded with spices and slowly roasted, these potatoes pack a nice punch with any meal!

Ingredients

  • 1 lb purple potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp thyme leaves
Start by quartering the potatoes. Toss with the olive oil and garlic.

In a separate small bowl mix together all the spices, toss with the potatoes to coat.

Spread the potatoes onto a baking sheet and place into a  375° oven for 30-35 minutes.

Remove from the oven when crisp.

♣ Vegetarian Option: This recipe is vegetarian.

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

Spicy Eggplant Stuffed Peppers

When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)

I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.

Ingredients (makes 3 stuffed peppers)

  • 1 tsp olive oil
  • 1 large eggplant (peeled and cubed)
  • 1/2 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 bell peppers (color(s) of your preference)
  • 1/4 cup queso fresco
  • 1 tbsp fresh cilantro (chopped)

Start by heating the olive oil in a large skillet.  Add the eggplant, onion and jalapeño and sauté 3-4 minutes.

Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.

Evenly distribute the mixture into three bell peppers.

Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.

Remove from the oven and top with the cheese.

Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.

A little close up of these colorful beauties!

These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

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

Squash Puppies with Jalapeño Cream Dip

Squash Puppies with Jalapeño Cream Dip {Little Leopard Book}

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

Healthy Squash Hush Puppies Recipe

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

Healthy Squash Puppies Ingredients

Ingredients (makes 24 puppies)

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

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

Squash Hush Puppies Recipe

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

Squash Hush Puppies Recipe

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

Squash Hush Puppies Recipe

Next, drain the squash.

Squash Hush Puppies Recipe

Add the squash to the mixture and puree.

Squash Hush Puppies Recipe

Next, add the cornmeal mixture.

Squash Hush Puppies Recipe

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

Squash Hush Puppies Recipe

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

Squash Hush Puppies Recipe

Next, make the jalapeño cream dipping sauce.

Jalapeno Cream Dipping Sauce Ingredients

Ingredients

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

Start by de-seeding and chopping the jalapeños.

Jalapeno Cream Dipping Sauce Recipe

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

Jalapeno Cream Dipping Sauce Recipe

Serve on side of the squash puppies for dipping.

Healthy Hush Puppies Recipe

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

Healthy Hush Puppies Recipe

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

Baked Squash Puppies with Sweet Jalapeño Sauce

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

Gluten Free Squash Puppies

♣ Vegetarian Option: This recipe is vegetarian.

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

Squash Puppies with Jalapeño Cream Dip

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen squash puppies

Squash Puppies with Jalapeño Cream Dip

Ingredients

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

Instructions

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

Bacon Wrapped Dates

Bacon Wrapped Dates

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

Blue Cheese Stuffed Bacon Wrapped Dates

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

Bacon Wrapped Date Ingredients

Ingredients (makes 20 dates)

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

Preheat the oven to 375°.

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

Bacon Wrapped Date Recipe

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

Bacon Wrapped Date Recipe

Next, slide a toothpick through to secure the bacon.

Bacon Wrapped Date Recipe

Repeat 19 times.

Bacon Wrapped Date Recipe

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

Blue Cheese Bacon Wrapped Dates

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

Apple Cider Glaze Recipe

Ingredients

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

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

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

Blue Cheese Stuffed Bacon Wrapped Date Recipe

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

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

Bacon Wrapped Dates

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 20 bacon wrapped dates

Bacon Wrapped Dates

Ingredients

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

Instructions

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

Tomato Basil Double Cheese Crescent Triangles

Tomato Basil Feta Crescent Bites

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

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

Double Cheese Crescent Triangle Ingredients

Ingredients

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

Preheat the oven to 375°.

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

Tomato Basil Crescent Triangle Cheese Filling

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

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

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

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

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

Place in the oven for 11 minutes.

Tomato Basil Parmesan Crescent Triangles

These were perfect with chicken parmesan for dinner last night!

Tomato Basil Feta Crescent Bites

♣ Vegetarian Option: This recipe is vegetarian.

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

Tomato Basil Double Cheese Triangles

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 24 crescent triangles

Tomato Basil Double Cheese Triangles

Ingredients

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

Instructions

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

Sweet Potato Jalapeño Fritters

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

Ingredients

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

Start by peeling and grating the sweet potatoes.

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

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

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

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

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

Remove from oven and place onto a serving dish.

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

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

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

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

Mango Avocado Salsa Fillo Baskets

Mango Avocado Fillo Basket Recipe

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

Mango Avocado Fillo Baskets

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

Mango Avocado Fillo Basket Ingredients

Ingredients

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

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

Mango Avocado Fillo Basket Recipe

Slice the avocado and add to the mango.

Mango Avocado Fillo Basket Recipe

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

Mango Avocado Fillo Basket Recipe

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

Next, spoon the mixture into the fillo baskets.

Avocado Mango Salsa Fillo Baskets

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

Mango Avocado Fillo Baskets

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

Mango Avocado Phyllo Basket Recipe

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

Mango Avocado Fillo Baskets

Total Time: 10 minutes

Yield: 30 fillo baskets

Mango Avocado Fillo Baskets

Ingredients

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

Instructions

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

Buffalo Potato Salad

Buffalo Potato Salad

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

Buffalo Potato Salad

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

Buffalo Potato Salad Ingredients

Ingredients (serves 4-6)

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

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

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

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

Buffalo Potato Salad Sauce

Next add the dijon mustard and dill relish.

Buffalo Potato Salad Sauce

Mix well then add the salt, pepper and parsley.

Buffalo Potato Salad Sauce

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

Boiled Red Potatoes

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

Red Potato Salad with Onions and Celery

Next, add the dressing to the potatoes.

Buffalo Sauce Potato Salad Recipe

Toss well.

Buffalo Potato Salad

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

Potato Salad with Buffalo Sauce

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

Buffalo Chicken Cheeseburgers

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

Buffalo Potato Salad Recipe

♣ Vegetarian Option: This recipe is vegetarian.

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

Buffalo Potato Salad

Prep Time: 20 minutes

Total Time: 2 hours

Serving Size: 4-6

Buffalo Potato Salad

Ingredients

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

Instructions

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

Garlic Herb Breadsticks

Garlic Herb Breadstick Recipe

In continuing with my bread baking obsession I made homemade breadsticks to compliment my Three Cheese Raviolis at last weeks LA Family Dinner! The result was a thick, flavorful breadstick which was perfect by itself or dipped in my homemade Tomato Basil Marinara!

Garlic Herb Breadstick Ingredients

Ingredients – Breadsticks

  • 1 1/2 cups warm water
  • 1 package (.25 oz) yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 3 cups bread flour
  • 2 tbsp butter (softened)
  • olive oil cooking spray

Topping

  • 4 tbsp butter
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tbsp fresh basil (chopped)
  • 1/4 cup mozzarella cheese (shredded)
  • 2 tbsp parmesan cheese (shredded)

Start by combining the yeast, sugar and warm water in a small bowl. Let stand for 10 minutes or until the mixture begins to bubble.

Combine the salt and flour in a large mixing bowl then add the yeast mixture and stir well. Next fold in the butter.

Breadstick Dough Recipe

Once a solid ball of dough forms place it on a floured surface and knead for 10 minutes.

Breadstick Dough Recipe

Place the ball of kneaded dough in a large bowl sprayed with olive oil cooking spray and cover with plastic wrap.

Allow to set for 45 minutes or until dough has doubled in size.

Breadstick Dough Recipe

Now that the dough has doubled, separate into 12 equal sized ovals.

Homemade Breadstick Recipe

One by one stretch each breadstick out to about 12 inches in length.

Homemade Breadstick Recipe

Next fold in half.

How to make homemade breadsticks

Now twist the two sides together.

Homemade Twisted Breadstick Recipe

Once all 12 have been twisted, cover and allow to rise for an additional 30 minutes.

While they’re rising pre-heat the oven to 400° and prepare the garlic herb topping.

Start by melting the butter in a small mixing bowl, then add the remaining ingredients.

Garlic Herb Topping for Breadsticks

Mix well.

Garlic Herb Topping for Breadsticks

Brush the mixture over the breadsticks.

Garlic Herb Breadstick Recipe

Place in the oven for 12-15 minutes.

Remove when the garlic herb mixture starts to brown.

Homemade Garlic Herb Breadstick Recipe

Remove from baking sheet and place on a serving dish.

Homemade Garlic Herb Breadsticks

Serve these flavorful, scrumptious homemade treats with raviolis, chicken parmesan, pizza or whatever your favorite Italian dish is!

Homemade Garlic Cheese Breadsticks

♣ Vegetarian Option: This recipe is vegetarian.

Garlic Herb Breadsticks

Cook Time: 12 minutes

Yield: 12 breadsticks

Garlic Herb Breadsticks

Ingredients

    Breadsticks
  • 1 1/2 cups warm water
  • 1 package (.25 oz) yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 3 cups bread flour
  • 2 tbsp butter (softened)
  • olive oil cooking spray
  • Topping
  • 4 tbsp butter
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tbsp fresh basil (chopped)
  • 1/4 cup mozzarella cheese (shredded)
  • 2 tbsp parmesan cheese (shredded)

Instructions

  1. Start by combining the yeast, sugar and warm water in a small bowl.
  2. Let stand for 10 minutes or until the mixture begins to bubble.
  3. Combine the salt and flour in a large mixing bowl then add the yeast mixture and stir well.
  4. Fold in the butter.
  5. Once a solid ball of dough forms place on a floured surface and knead for 10 minutes.
  6. Place the ball of kneaded dough in a large bowl sprayed with olive oil cooking spray and cover with plastic wrap.
  7. Allow to set for 45 minutes or until dough has doubled in size.
  8. Now that the dough has doubled, separate into 12 equal sized ovals.
  9. One by one stretch each breadstick out to about 12 inches in length.
  10. Next fold in half.
  11. Now twist the two sides together.
  12. Once all 12 have been twisted, cover and allow to rise for an additional 30 minutes.
  13. While they’re rising pre-heat the oven to 400° and prepare the garlic herb topping.
  14. Start by melting the butter in a small mixing bowl, then add the remaining ingredients.
  15. Mix well.
  16. Brush the mixture over the breadsticks.
  17. Place in the oven for 12-15 minutes.
http://whitneybond.com/2012/03/28/whats-for-a-side-garlic-herb-breadsticks/

Loaded Baked Potato Bread

Loaded Baked Potato Bread

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

Loaded Bacon Cheddar Potato Bread

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

Loaded Baked Potato Bread Ingredients

Ingredients (makes 1 loaf)

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

Start by melting the butter in a small mixing bowl.

Loaded Cheesy Baked Potato Bread Recipe

Add the cheese, green onions and bacon.

Loaded Cheesy Baked Potato Bread Recipe

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

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

Loaded Baked Potato Bread Recipe

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

Loaded Cheesy Baked Potato Bread

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

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

Baked Potato Bread Recipe

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

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

Loaded Baked Potato Pull Apart Bread

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

Loaded Baked Potato Bread

Simply pull the pieces away from the bread and enjoy!

Pull Apart Baked Potato Bread

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

Loaded Baked Potato Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 loaf

Loaded Baked Potato Bread

Ingredients

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

Instructions

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

Black Bean and Chorizo Fillo Baskets

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

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

Ingredients (makes 15 baskets)

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

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

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

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

Next, add the avocado oil.

Then the seasonings and lime juice.

Blend until all ingredients are incorporated.

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

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

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

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

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

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

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

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

A little close-up action…

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

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

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

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