Monthly Archives: February 2012

Lemon Zest Cupcakes with Lemon Cream Frosting

As the resident foodie and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call!  For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!

It just happens that Billy’s Birthday fell on Super Bowl Sunday this year, bonus!  So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!

So the first question I ask my friends as their birthday approaches is “what kind of cake”? This year Billy responds with the dreaded “surprise me!”  Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is!

So in true Whitney Bond fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)

Ingredients (makes 48 mini cupcakes or 24 large cupcakes)

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla
  • 1 cup half-and-half

Start by pre-heating the oven to 350°F and lining a cupcake pan with paper liners.

Next, combine the flour, baking powder and salt in a small mixing bowl.

In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.

Then add the lemon juice and half-and-half.

Combine together with electric hand mixer.

Mmmm creamy! Now spoon into the lined cupcake pan.

I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!

Bake for app 15 minutes.

Now it’s time to make the Lemon Cream Frosting!  I simply took my Cream Cheese Frosting recipe and added lemon juice!

Ingredients

  • 2 8 oz packages cream cheese
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar, sifted
  • 1 tsp vanilla extract
  • Juice of 1 lemon

Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!

Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Super Bowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!

I promise they were as pretty as they were yummy!

The Little Leopard Photo Shoot

Today I wanted to share with you all my favorite images from a recent photo shoot I did with photographer Kenneth M Ruggiano.

I wanted the shoot to encompass who I was as a foodie, blogger and person! Kenneth did just that! He is an amazingly talented photographer and just so happens to be from my home state of Oklahoma!!  I hope you all enjoy and look for a new recipe tomorrow on the blog 🙂

Thank you to my amazing friend Shannon for letting me turn your beautiful downtown loft into a studio for the day!

I like to call this one “Casual Cookie Making”

I feel very “Real Housewives of OC” in this shot!

Veggie time!

Most people chop their veggies while sitting on the floor, right??

Who wants cookies???

It’s a cookie cutting party y’all!

And now for a fun little behind-the-scenes video!

Heading into the kitchen now to whip up a new creation for tomorrow’s post!

Hoisin Sauce Lamb Chops with Potato and Celery Root Mash Topped with Roasted Sunchokes

For some cooks, the kitchen is your domain, no one is allowed in, to touch your gadgets or to “help” with anything. Well I would be that kind of cook!

I like to do things myself, I like my space and I’m very particular about my cooking.  There is a method to my mayhem, a way I like things chopped, grated, pureed and that’s why I tend to make my kitchen a “do-not-enter” zone!  I allow my friends to help by keeping my wine glass full 😉

But last Wednesday I allowed my friend Colin into my kitchen for a co-produced dinner. He had been bragging about his cooking skills for months so I finally put him to the test. He did not disappoint.  He had told me that he made a great lamb chop and since I’d never made lamb chops before I thought this would be the perfect opportunity to learn from someone who had perfected a recipe!

Since I couldn’t give up complete control of my kitchen I offered to make the sides. This week while at the Farmers Market I bought a few Sunchokes, also called Jerusalem Artichokes.  I’d never cooked with them before so I Googled them to find out what to do!

I found a lot of recipes that used them in mashed potatoes or simply roasted them.  I then found on Bon Appétit the recipe I adapted mine from, combining the two most common approaches to Sunchokes incorporating mashed potatoes and roasting them.

Let’s start with Colin’s Hoisin Sauce Lamb Chop Recipe:

*Don’t be fooled by the jar of Hoisin Sauce.  Colin uses the Lee Kum Lee Hoisin Sauce as a base, but adds to it!

Ingredients (serves 2)

  • 6-8 medium lamb chops
  • 2 tbsp Thai Peanut Satay Sauce
  • 4 oz Hoisin Sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Thai sweet chili sauce

Start by mixing together the store-bought Hoisin sauce with the garlic, ginger, soy sauce, sesame oil and chili sauce.

Next, sear the lamb chops on the stove for 2 minutes on each side.

Look at that sweet action shot!

Then, remove the chops from the stove top and into an oven safe dish.  Place in the oven set at 400°F for 6 minutes.

After 6 minutes, flip the chops and cook for an additional 6 minutes. Next, remove from the oven and brush with the peanut satay sauce, then top with the hoisin sauce and place in the oven for an additional 4 minutes.

Remove from oven and serve!!  Simple and delicious!

Now for the Potato and Celery Root Mash Topped with Roasted Sunchokes Recipe (which is possibly the longest recipe name EVER!)

Ingredients (serves 2)

  • 1 large celery root
  • 1 lb Russet potatoes
  • 2 cups chicken broth
  • 2 cups milk
  • 3 garlic cloves
  • 3 rosemary sprigs
  • 1 bay leaf
  • 4 tbsp unsalted butter
  • 3-4 Sunchokes (Jerusalem Artichokes)
  • 1/2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper

Start by peeling and chopping the celery root and potatoes into 1 inch cubes.

Add the chopped vegetables to a large pot with the chicken broth, milk, garlic cloves, rosemary and bay leaf.

Then, add enough water to cover the celery root and vegetables completely and bring to a boil.

Allow to boil for 20 minutes or until potatoes are tender and break apart with a fork.

While the potatoes and celery root are boiling, prepare the Sunchokes. Start by chopping each one into quarters.

Next, mix the chopped Sunchokes with 1/2 tbsp butter, olive oil, sea salt and pepper.

Spread onto a foil lined baking sheet.

Now, place in the oven at 400° for 20 minutes.

While they are roasting, finish the potato and celery root mash.

Start by draining the potato mixture.

Next, discard the rosemary and bay leaf. Return the potato mixture to the pot over low heat and add the remaining 3 1/2 tbsp butter.

Mash the potatoes and celery root until creamy.

Now, place potato and celery root mash in a large serving bowl.  Remove the Sunchokes from the oven and place on top of the mash.

Get ready for your close-up….

Might be my favorite potato recipe ever!  I love the crunch of the roasted sun chokes on top and the creaminess and flavor of the celery root and potato mash from boiling them in milk and chicken broth.

I finished the meal off by roasting some garlic lemon asparagus in a foil packet for 20 minutes at 400°F.

Ingredients

  • 1 lb asparagus
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cloves of garlic

Place the asparagus on top of foil and drizzle with lemon juice and olive oil , then top with salt, pepper and garlic cloves. Wrap the foil over the asparagus into a packet and place in the oven for 20 minutes. Remove from the oven, unwrap and place onto serving dish.

And the meal is complete!

Time to chow down!

Colin definitely knew what he was talking about and is now invited to cook with me anytime!  Ok… maybe not ANY time, but he’s no longer on the “do-not-enter” list 😉

Buffalo Chicken Cheesy Penne

This easy Buffalo Chicken Pasta recipe is made in just 29 minutes on the stovetop by adding shredded chicken to a creamy, cheesy buffalo sauce, made with cream cheese and blue cheese dressing, then tossing with penne pasta!

Buffalo Chicken Cheesy Penne Pasta

This is the first recipe I’ve posted while simultaneously eating the dish!

Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!

Buffalo Chicken Cheesy Penne Recipe

For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip!

I now think of all the ways I can incorporate buffalo chicken into new recipes. From Buffalo Chicken Burgers to Buffalo Chicken Tacos to Buffalo Chicken Stuffed Peppers to this new yummy Buffalo Chicken Pasta recipe, I’ve found some interesting ways to spread out my obsession over several genres of food!

Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Pasta.

Buffalo Chicken Cheesy Penne Ingredients

Buffalo Chicken Pasta Ingredients

  • 2 cups shredded chicken breasts* (boil or pressure cook 1 lb of chicken and shred)
  • 8 oz cream cheese
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta
Optional toppings
  • Green Onions (chopped)
  • Crushed Red Pepper Flakes

*You can also make a big batch of this Instant Pot Buffalo Chicken to use in this recipe and others throughout the week!

Scroll down for the recipe instructions and a video on how to make this Buffalo Chicken Pasta.

Buffalo Chicken Pasta with creamy cheesy sauce in baking dish with green onions and red pepper flakes

 

Buffalo Chicken Pasta in bowl with green onions

Oh yeah, that is one pretty bowl of buffalo chicken pasta that this girl can dig!

Looking for more cheesy buffalo sauce recipes? Check out these 5 favorites:

  1. Buffalo Chicken Cheesy Tortellini
  2. Slow Cooker Buffalo Cheesy Sausage Balls
  3. Buffalo Cheesy Meatloaf
  4. Easy Buffalo Cheeseburger Macaroni
  5. Buffalo Cheddar Cornbread Chili Pie

Buffalo Chicken Pasta in bowl with red pepper flakes and green onions

Buffalo Chicken Cheesy Penne Recipe
4.27 from 38 votes
Print

Buffalo Chicken Pasta

This easy Buffalo Chicken Pasta recipe is made in just 29 minutes on the stovetop by adding shredded chicken to a creamy, cheesy buffalo sauce, made with cream cheese and blue cheese dressing, then tossing with penne pasta!

Course Main Course
Cuisine American, Italian
Prep Time 19 minutes
Cook Time 10 minutes
Total Time 29 minutes
Servings 4 people
Calories 665 kcal
Author Whitney Bond

Ingredients

  • 2 cups shredded chicken breasts boil or pressure cook 1 lb of chicken and shred
  • 8 oz cream cheese cubed
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta

Optional toppings

  • green onions chopped
  • crushed red pepper flakes

Instructions

  1. Heat a large skillet over medium heat.
  2. Add the cream cheese, buffalo sauce and chicken broth.
  3. Whisk until creamy.
  4. Add the paprika, garlic powder, black pepper, salt and stir to combine

  5. Add the blue cheese dressing and stir to combine.

  6. Add the shredded chicken.
  7. Allow the sauce to simmer for 10 minutes over low heat.
  8. While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.

  9. Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.

  10. Top with diced green onions and crushed red pepper flakes, if you would like.

Recipe Video

Recipe Notes

Vegetarian Option: Omit the chicken.  The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.

Gluten Free Option: Use gluten-free pasta to make this recipe gluten free. Make sure the blue cheese dressing and chicken broth used are gluten-free.

Spinach, Goat Cheese and Bacon Frittata

A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!

Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone!  So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!

So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (serves 4)

  • 6 slices bacon
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 3 cups spinach
  • 2 oz goat cheese
  • 1 avocado

Start by frying up the bacon.

Don’t mind those extra couple slices of bacon.  Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.

Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.

Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.

I know that looks like a LOT of spinach, but I promise it will cook down!

See, I promised 🙂

Next, add in the egg and bacon mixture.

Let cook for 2 minutes then crumble the goat cheese on top.

These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata! Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400°F for 10 more minutes.  Remove from the oven and voila!

I sliced the Frittata into pieces, topped with avocado and served with homemade rosemary focaccia bread!

5 from 1 vote
Print

Spinach Goat Cheese Bacon Frittata

Fresh spinach, creamy goat cheese & crispy bacon are combined in this delicious frittata recipe, made in under 30 minutes, perfect for breakfast or brunch!

Course Breakfast, Brunch
Cuisine Italian
Prep Time 19 minutes
Cook Time 10 minutes
Total Time 29 minutes
Servings 4 people
Calories 420 kcal
Author Whitney Bond

Ingredients

  • 6 slices bacon
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp olive oil
  • 1/2 cup onion thinly sliced
  • 1/2 cup red bell pepper diced
  • 3 cups spinach
  • 2 oz goat cheese
  • 1 avocado sliced

Instructions

  1. Fry the bacon slices until crispy.
  2. Drain the grease, crumble the bacon and mix with the eggs, milk, salt and pepper.
  3. Heat the olive oil in a sauté pan and add the onion and red bell pepper.
  4. Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.
  5. Add the egg and bacon mixture.
  6. Cook for 2 minutes then crumble the goat cheese on top.
  7. Cook on the stove for 5 minutes, then move into the oven to finish cooking at 400°F for 10 more minutes.

Red Velvet Kiss Cookies

Red velvet cookies are rolled in powdered sugar then topped with Hershey’s hugs, making them the perfect Valentine’s Day treat!

Red Velvet Kiss Cookies {Little Leopard Book}

This recipe is just in time for Valentines Day!

Red Velvet Kiss Cookies

These red velvet cookies are both beautiful and delicious!

Red Velvet Kiss Cookie Ingredients

Red Velvet Kiss Cookies Ingredients

  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tbsp red food coloring
  • 1/2 tsp vanilla
  • 1 tsp white vinegar
  • 1/4 cup powdered sugar
  • 12 Hershey’s Hugs Candies

Pre-heat the oven to 325°F.

Combine the flour, cocoa, salt and baking soda in a small mixing bowl and set aside.

In a large bowl mix together the melted butter, granulated sugar and brown sugar until smooth and creamy.

Combine the egg with the other ingredients. Add in the food coloring, vanilla and vinegar.

After the ingredients are combined well, add in the dry ingredients and mix well.

Red Velvet Cookie Dough

When the dough is ready, roll a heaping tablespoon into a ball then roll in the powdered sugar and place on a baking stone or parchment lined baking sheet.

Red Velvet Powdered Sugar Cookies

Bake the cookies for 12-14 minutes.

Red Velvet Crinkle Cookies

After the red velvet cookies come out of the oven place a Hershey hug or kiss in the middle of the cookie and allow it to melt in.

Valentines Day Red Velvet Cookies

These cookies are perfect for Valentine’s Day parties or treats for your sweet! <3

Red Velvet Crinkle Cookies

If you love it, don’t forget to pin it!

Red Velvet Kiss Cookies {Little Leopard Book}

Now let’s take a closer look at that chewy, red chocolate goodness!

Red Velvet Cookies with Hershey Hugs

Bake some today and share with the ones you love!  (This single girl shared them with her roommates! 😉 )

Red Velvet Thumbprint Cookies

Red velvet cookie dough is rolled in powdered sugar to form a beautiful red and white crinkle cookie, topped with Hershey's hugs, these are the perfect Valentine's Day treat recipe.
5 from 1 vote
Print

Red Velvet Kiss Cookies

Red velvet cookie dough is rolled in powdered sugar to form a beautiful red and white crinkle cookie, topped with Hershey's hugs, these are the perfect Valentine's Day treat recipe!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 200 kcal
Author Whitney Bond

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tbsp red food coloring
  • 1/2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1/4 cup powdered sugar
  • 12 Hershey’s Hugs or Kisses

Instructions

  1. Pre-heat the oven to 325°F.

  2. Combine the flour, cocoa, salt and baking soda in a small mixing bowl and set aside.
  3. In a large bowl mix the melted butter, granulated sugar and brown sugar together.
  4. Combine the egg with the other ingredients.
  5. Add the food coloring, vanilla and vinegar.
  6. Add the dry ingredients.
  7. After the dough is ready roll a heaping tablespoon into a ball then roll in the powdered sugar and place on a baking stone or parchment lined baking sheet.
  8. Bake the cookies for 12-14 minutes.
  9. After the cookies come out of the oven place a Hershey hug or kiss in the middle of the cookie and allow it to melt in.

Grilled Jalapeño Poppers

These little morsels were meant to be a part of my Superbowl Party menu, but with so little time and so much over-ambition they did not make it on to the smorgasbord of hor d’oeuvres last Sunday.

Never fear, two days later these little poppers made the perfect side for my Mexican Meatloaf!

Ingredients (serves 4)

  • 10-12 Jalapeño Peppers
  • 4 oz goat cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup cheddar cheese
  • 1 small tomato (chopped)
  • 2 tbsp green onions (chopped)
  • 1/2 tsp salt

Mix all ingredients except the Jalapeños in a small bowl. Slice the jalapeños lengthwise and remove the seeds.

Stuff the cheese mixture into the jalapeños.

Place the stuffed jalapeños on a pre-heated grill covered in cooking spray.

Grill the peppers 5-7 minutes or until cheese is melted and voila! These poppers make a great side dish for Mexican food or a fun Gameday Grub snack!

Chicken and Sweet Corn Tamales with Green Chili Avocado Salsa

These homemade tamales are filled with a sweet corn masa mixture and shredded chicken for a deliciously authentic and gluten free Mexican dinner recipe!

Chicken and Sweet Corn Tamales with Green Chili Avocado Salsa

After having the best sweet corn tamales of my life in Malibu last week, I was inspired to make my own.  Let me start by giving you two bits of advice people:

  1. There’s a reason making tamales is a family event.
  2. There’s a reason they sell packaged tamale corn husks.

For these two reasons, my tamales took about 5 hours to make the first time I prepared them!

I attempted to use the corn husks from actual ears of corn and they are far too small. Therefore I ended up making 60 baby tamales instead of 12 normal size tamales!

Since each tamale must be filled, wrapped and tied, the time to make 60 vs 12, no matter the size, makes a huge difference!  On the upside I filled each with a different assortment of ingredients so they were kind of like the fortune cookie of tamales, you opened each one not knowing what you were going to get!

Round two of making tamales: I’ve since wised up and purchased large tamale corn husks at the grocery store!

Sweet Corn Tamale Ingredients

Ingredients (serves 6)

  • 6 ears of corn (app 6 cups kernels)
  • 2 cups harina de maiz
  • 1/2 cup lukewarm water
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 oz unsalted butter (softened)
  • 1 egg

“Optionally Awesome” Filling Ingredients:

Chicken Tamale Ingredients

  • Cooked Chicken Breasts (Shredded)
  • Jalapeños (diced)
  • Serrano chili peppers (diced)
  • Mexican cheeses (shredded)
  • Diced green chilies
  • Fresh Cilantro

Begin the recipe by deconstructing the ears of corn. If you are not able to find packaged corn husks in the grocery store or you want to use the actual corn husk to construct the tamales, carefully remove the husks from the corn ears and reserve.  If not, just rip those puppies off and get to the kernels!

Next, begin removing the kernels from the ears of corn. Use a sharp knife and they should slice right off the cob. Reserve the cobs for a cool little trick I learned from the Cooking Channel.

Sweet Corn Tamales

Next, add the corn kernels to a blender or food processor.

Sweet Corn Masa

Blend until creamy.

Sweet Corn Masa Mixture

Begin soaking the corn husks so they’ll be ready to fill. A little 10 minute bath should do the trick!

Soaking Tamale Corn Husks

While the husks are soaking prepare the corn masa mixture.

Using an electric hand mixer, blend together the harina de maize, water, sugar, salt, baking powder, egg and butter in a large mixing bowl.

Sweet Corn Masa Mixture

Hand mix in the blended corn kernels.

Sweet Corn Masa Mixture

Now for my fun Cooking Channel trick. Start with a large pot (I used my dutch oven) and if you are like me and you don’t have a steam basket that fits, use the trick of lining the bottom of the pot with corn ears.

How to steam tamales

Next, fill the bottom of the pot with about 1-2 inches of water, then place a small steam basket on top of the cobs to make sure that the tamales do not touch the water.

Steam Basket for Tamales

Turn the stove on and bring the water to a boil. Now all that’s left to do is put these tamales together!

I constructed a tamale making station on my counter top with my accouterment of different filling ingredients.

How to make Homemade Tamales

Start assembling the tamales by opening a corn husk and filling with the sweet corn mixture, then add some of those “optionally awesome fillings”. The little guy got some shredded chicken and diced green chilies, Yum!

How to make Homemade Tamales

Then, fold one side of the tamale over the mixture.

How to make tamales

Then the other side…

Make Your Own Tamales

Then fold the other two sides over the middle…

Homemade Tamale How To

Now it’s time to do a little gift wrapping of deliciousness!

Wrapping Homemade Tamales

After all of the tamales are assembled, place them standing up in the steamer basket or atop the corn ears, just make sure they do not touch the boiling water.

Steaming Tamales

Now cover and allow to steam for 45 minutes. Remove one tamale from the steamer after 45 minutes, if the filling is firm and pulls away easily from the husk then they are ready to be gobbled up!

If not, steam for an additional 10-15 minutes. Be sure to check the water level every 10-15 minutes and re-fill if necessary.

Steamed Tamales

Sweet Corn and Chicken Tamales

While the tamales were steaming I prepared the Green Chili Avocado Salsa, then served the delicious dinner with chips and salsa, Chili Lime Garlic Grilled Shrimp and White Peach Sangria!

Gluten Free Vegetarian Tamales

Mmmm look at that plate of scrumptious tamales! In the words of Forest Gump “Life is like a box of tamales, you never know what you’re gonna get!”  Ok, so maybe that was not the exact quote, but close enough!

Homemade Chicken Tamales

I prepared half of the tamales with chicken and half with a combination of chilies and peppers for my guest who was a vegetarian!

Vegetarian Tamale Recipe

Both versions were delectably awesome!

Tamale Recipe

The harina de maiz is corn based, therefore gluten-free!

Chicken Tamale Recipe

Gluten Free Sweet Corn Tamales