In my family, we love to prepare a turkey breast instead of a whole turkey at the holidays. We have a small family, only 6 of us for Christmas dinner, so making a turkey breast gives us the perfect amount of turkey for everyone!
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!
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.
It’s day four of “Thanksgiving Week” on WhitneyBond.com, and it just so happens to also be “Thirsty Thursday”!
What better way to
handle, I mean enjoy ;-), the holidays with your family than with a pitcher of boozy sangria!
It’s day three of “Thanksgiving Week” on WhitneyBond.com, and today I’m doing a little midweek dipping!
For this recipe I partnered up with my friends at California Sweetpotatoes to create the perfect appetizer to get your Thanksgiving or Friendsgiving celebration started!
It’s day two of “Thanksgiving Week” on WhitneyBond.com, and Turkey Tuesday!
Yesterday I shared a simple Slow Cooker Sweet Potato Stuffing recipe, and today I’m sharing an easy way to prepare a whole turkey, with a delicious side of Cranberry Jalapeno Relish!
Welcome to “Thanksgiving Week” on WhitneyBond.com where I’ll be sharing 5 new recipes to get you ready for the big dinner next week!
The line up goes a little something like this:
- Monday: Slow Cooker Sweet Potato Stuffing
- Tuesday: Oven Roasted Turkey with Cranberry Jalapeno Relish
- Wednesday: Baked Sweet Potato & Three Cheese Dip
- Thursday: Cranberry Apple Thanksgiving Sangria
- Friday: Maple Roasted Brussels Sprouts & Apples
Seriously, my mouth just started watering thinking about all of these delicious recipes I got to chow down on last week, and I’m so excited to share them with you all!
Well hello there friends! Long time, no see!
If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.
I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out several of the segments online at the following links:
- Celebrating Friendsgiving on San Diego Living
- Friendsgiving Meal Ideas with Candace Rose
- Tips for the Perfect Friendsgiving with Sarah Scoop
Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I’m currently compiling all of my favorites into an NYC City Guide that I’ll be sharing in the next couple of weeks on the blog! In the meantime you can check out my Instagram page to see a sneak peak of where all I was eating while in the city!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city! I’ll also be sharing a Washington DC city guide soon with all of my favorite spots to eat in the nations capitol.
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create, then share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
With fall in the air and football on the TV, nothing makes a Sunday morning better than the smell of cinnamon and apples baking in the oven!
This weekend I whipped up a batch of these danishes to make that dream a reality 😉
Butternut squash & apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall!
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!
Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!
That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.
It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkins!
In continuation with “Thanksgiving Leftover Week” on LLB, I’m sharing a new pizza recipe that might seem a little strange at first, but don’t knock it until you’ve tried it!
One of my favorite pizzerias downtown San Diego, Basic, introduced me to putting mashed potatoes on pizza almost 10 years ago and I’ve been hooked ever since!
Pizza: good, mashed potatoes: good, bacon: good, cheese: good, the combination: GREAT!
It’s the last day of “Thanksgiving Week” on LLB and I’ve saved the big kahuna for last! That’s right, the turkey, the epicenter of the Thanksgiving table!
Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey. It’s the perfect size for 4-6 people and if you want to try a couple of different turkey recipes, this is a great way to do it! Read the full post here!
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!
It’s officially “Thanksgiving Week” on Little Leopard Book!
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!
This recipe for vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever!
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!
Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!
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!”
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”!
This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!
- 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.
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.
Place a tablespoon of pesto in the center of each potato.
Crumble the crispy bacon and place on top of the pesto.
Top each potato skin with a few pieces of fresh arugula and serve.
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!
♣ 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.
This very special Thanksgiving edition of “Chopped Challenge Thursdays” combined yams from Ashley Caretto, cranberries from Cassie Sue Vaughn, pears from Muffet “LLB Momma” Bond and
serrano habanero peppers from Katie Samples.
I created a new Thanksgiving favorite with these ingredients, Baked Yam Wedges with Sweet and Spicy Cranberry Pear Sauce.
- 2 lbs yams (or sweet potatoes)
- 2 tbsp olive oil
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 cup water
- 1/4 cup brown sugar
- 1 pear (peeled, de-seeded and diced)
- 1/4 cup honey
- 1 cup cranberries
- 1 small habanero pepper (de-seeded and diced)
- 1 lemon (juiced – not pictured)
Begin by slicing the yams into wedges and placing in a baking dish. Drizzle with the olive oil and sprinkle the ginger and cinnamon on top.
Place into a 375° oven for 45 minutes.
In the mean time, prepare the Sweet and Spicy Cranberry Pear Sauce.
Begin by combining the water and sugar in a skillet. Once the sugar has dissolved, add the diced pear.
Cook for 5 minutes, then add the honey, cranberries and habanero.
Cook until the cranberries begin to pop and a thick sauce forms.
Squeeze the lemon juice into the sauce and mix well. Pour the mixture on top of the baked yams and place back into the oven for 5-10 minutes.
The yams were sweet and delicious, with a very slight kick at the end from the habanero!
♦ Gluten Free Option: This recipe is gluten-free.
Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”
I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!
- 1 lb ground turkey
- 1 red onion (chopped)
- 2 carrots (chopped)
- 3 stalks celery (chopped)
- 1 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 4 serrano chilies (roasted, de-seeded and chopped)
- 2 jalapeño peppers (roasted, de-seeded and chopped)
- 1 tsp fresh sage (chopped)
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 eggs
- ½ cup Rice chex (crushed)
- ½ cup ketchup
- 2 tbsp Sriracha
Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.
Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.
Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!
♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.
♦ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!