Monthly Archives: July 2013

Bourbon Bacon Cherry Crumble

Bourbon soaked cherries are topped with a bacon brown sugar crumble and baked to perfection in this indulgent cherry crumble recipe!

Cherry Bourbon Breakfast Crumble

This weekend I attended a bridal shower for one of my San Diego besties, Tessa!

We met at the University of Oklahoma alumni bar in San Diego a few years ago and have been Oklahoma sports fanatic besties ever since!

Being a true Oklahoma girl, her favorite things are bourbon, bacon, butter, beer and football, so I combined 3 of the 5 in this delicious dish for her bridal shower brunch!

Lets be real, it doesn’t get much more decadent than bourbon soaked fresh cherries, topped with a butter, bacon, brown sugar crumble!

This recipe was made for a dessert or one of those deliciously indulgent weekend breakfasts!

Cherry Bourbon Bacon Crumble Ingredients

Bourbon Bacon Cherry Crumble Filling Ingredients

  • 4 cups fresh sweet cherries (pitted)
  • ¼ cup bourbon
  • 1 tbsp cornstarch
  • 3 tbsp agave nectar
  • ½ tsp cinnamon
  • 1 tbsp orange juice
  • 1 tsp orange zest

Brown Sugar Bacon Crumble Topping Ingredients

  • ½ cup rolled oats

  • ¼ cup bacon

  • ¼ cup flour

  • ¼ cup brown sugar

  • ¼ cup cold butter (diced)

Preheat the oven to 375°F.

Pit the cherries and add them to a large bowl with the bourbon.

Bourbon Soaked Fresh Cherries

Add the cornstarch, agave nectar, cinnamon, orange juice and zest.

Fresh Cherry Crumble Recipe 

Place the cherries in the bottom of a baking dish.

Fresh Cherry Bourbon Crumble Recipe

In a small bowl combine the oats, bacon, flour and brown sugar.

Cherry Bacon Crumble Recipe

Mix together then add the butter.

Cherry Bacon Crumble Recipe

Use your hands to combine the mixture into a crumble and add on top of the cherries.

Cherry Bourbon Bacon Crumble Recipe

Bake for 1 hour.

Bourbon Cherry Bacon Crumble Recipe

I’m not going to lie, it’s as good as it sounds… maybe better!

Cherry Bourbon Bacon Crumble

Cherry Bourbon Breakfast Crumble
5 from 1 vote
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Bourbon Bacon Cherry Crumble

Bourbon soaked cherries are topped with a bacon brown sugar crumble and baked to perfection in this indulgent cherry crumble recipe!

Course Brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 204 kcal
Author Whitney Bond

Ingredients

Filling

  • 4 cups fresh sweet cherries pitted
  • ¼ cup bourbon
  • 1 tbsp cornstarch
  • 3 tbsp agave nectar or honey
  • ½ tsp ground cinnamon
  • 1 tbsp orange juice
  • 1 tsp orange zest

Topping

  • ½ cup rolled oats
  • ¼ cup bacon
  • ¼ cup flour
  • ¼ cup brown sugar
  • ¼ cup cold butter cubed

Instructions

  1. Preheat the oven to 375°F.

  2. Pit the cherries and add them to a large bowl with the bourbon.
  3. Add the cornstarch, agave nectar, cinnamon, orange juice and zest.
  4. Place the cherries in the bottom of a baking dish.
  5. In a small bowl combine the oats, bacon, flour and brown sugar.
  6. Mix together then add the butter.
  7. Use your hands to combine the mixture into a crumble and add on top of the cherries.
  8. Bake for 1 hour.

Spicy Buffalo Black Bean Dip

This black bean dip is simple and scrumptious with a kick of spice from buffalo sauce, jalapeños and chipotle powder. It’s easy to make in just 5 minutes!

Buffalo Black Bean Dip

I’m so excited to share another “buffalo style” recipe with all of you!

I premiered this recipe with these Buffalo Chicken Tacos this morning on the San Diego 6 Morning News.

Spicy Black Bean Dip Ingredients

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)

Black Bean Dip Instructions

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!

Spicy Buffalo Black Bean Dip
5 from 1 vote
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Spicy Buffalo Black Bean Dip

This black bean dip is simple and scrumptious with a kick of spice from buffalo sauce, jalapeños and chipotle powder. It's easy to make in just 5 minutes!

Course Appetizer, Snack
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups bean dip
Calories 251 kcal
Author Whitney Bond

Ingredients

  • 15 oz can 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 tbsp lime juice
  • 1/4 cup fresh cilantro
  • 1 jalapeno seeded 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.

Recipe Roundup: Our Favorite Summer Corn Recipes

Favorite Corn Recipes

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

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

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

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

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

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

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

5. Deconstructed Mexican Street Corn {WhitneyBond.com}

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

7. Gluten Free Jalapeno Cheddar Cornbread {WhitneyBond.com}

8. Chicken and Sweet Corn Tamales with Green Chili Avocado Salsa {WhitneyBond.com}

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

10. Zucchini Corn Cakes with Tarragon Remoulade {WhitneyBond.com}

11. Grilled Corn Guacamole {Pinch My Salt}

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

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

14. Corn and Black Bean Salsa {Homesick Texan}

15. Spicy Creamed Corn {WhitneyBond.com}

16. Italian Corn Salad {WhitneyBond.com}

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

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

Tomato Herb Cheddar Bread Pudding

This savory cheddar bread pudding recipe combines fresh herbs and tomatoes with sharp cheddar cheese for a delicious vegetarian side dish!

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

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

Tomato Herb Cheddar Bread Pudding Instructions

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

Tomato Herb Skillet Bread Pudding
5 from 1 vote
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Tomato Herb Cheddar Bread Pudding

This savory cheddar bread pudding recipe combines fresh herbs and tomatoes with sharp cheddar cheese for a delicious vegetarian side dish!

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 200 kcal
Author Whitney Bond

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 shredded

Instructions

  1. Preheat the oven to 375°F.

  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.

Recipe Notes

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.

Roasted Green Bean Pesto Salad

This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!

Roasted Green Bean Salad Recipe

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

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

Vegan Roasted Green Bean Pesto Salad

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

Roasted Green Bean Salad Ingredients

Roasted Green Bean Pesto Salad Ingredients

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

Roasted Green Bean Pesto Salad Instructions

Preheat the oven to 400°F.

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

Chopped Fresh Green Beans

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

Roasted Green Bean Tomato Salad Recipe

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

Roasted Green Beans and Tomatoes

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

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

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

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

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

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

Roasted Green Bean Pesto Salad Recipe

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

Roasted Green Bean, Tomato Salad

Roasted Green Bean Salad Recipe
5 from 1 vote
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Roasted Green Bean Pesto Salad

This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!

Course Salad, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 313 kcal
Author Whitney Bond

Ingredients

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

Instructions

  1. Preheat the oven to 400°F.

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

Gluten Free Mini Cherry Limeade Tarts

Zesty, creamy, cherry lime filling is added to gluten free tart crusts & topped with maraschino cherries in this recipe for Mini Cherry Limeade Tarts!

Cherry Limeade Mini Pies

Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!

Mini Cherry Limeade Tarts

I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.

The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!

Mini Cherry Limeade Tarts Ingredients

Mini Cherry Limemade Tarts Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Mini Cherry Limemade Tarts Instructions

Prepare the tart dough by combining the flour and sugar in a large mixing bowl.

Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.

If it’s too sticky, add more flour, not sticky enough? Add more water!

Gluten Free Tart Dough

Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.

Gluten Free Pie Dough

While the dough chills in the refrigerator, preheat the oven to 350°F and prepare the filling.

Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.

Cherry Limeade Tart Recipe

Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.

Cherry Limeade Tart Recipe

Place the mixture into the refrigerator and remove the dough.

Cut the dough into 24 mini tarts using a 3″ pastry cutter.

Gluten Free Mini Tarts

Place into a mini tart pan or mini muffin pan.

Gluten Free Mini Pie Recipe

Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.

Top with zest from the one remaining lime and a maraschino cherry for each mini tart!

Cherry Limeade Mini Pies

Serve immediately or chill in the refrigerator until ready to serve.

Cherry Limeade Mini Pies

Cherry Limeade Mini Pies
5 from 1 vote
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Gluten Free Mini Cherry Limeade Tarts

Zesty, creamy, cherry lime filling is added to gluten free tart crusts & topped with maraschino cherries in this recipe for Mini Cherry Limeade Tarts!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 24 mini tarts
Calories 117 kcal
Author Whitney Bond

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter quartered
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 2 tbsp lime juice
  • 3 tsp lime zest divided
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Instructions

  1. Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
  2. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
  3. Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
  4. While the dough chills in the refrigerator, preheat the oven to 350°F and prepare the filling.

  5. Add the cream cheese, yogurt, lime juice and 2 tsp lime zest to a large bowl.

  6. Add the maraschino cherry juice from the jar and powdered sugar, then use an electric hand mixer to whip it all together.

  7. Place the mixture into the refrigerator and remove the dough.
  8. Cut the dough into 24 mini tarts using a 3" pastry cutter.

  9. Place into a mini tart pan or mini muffin pan.

  10. Bake for 12 minutes.
  11. Remove from the oven and fill with the delicious, creamy cherry limeade filling.

  12. Top with the remaining 1 tsp lime zest and a maraschino cherry for each mini tart.

  13. Serve immediately or chill in the refrigerator until ready to serve.

BLT Chipotle Chicken Sandwich

Grilled chipotle marinated chicken is topped with bacon, lettuce, tomatoes and jalapeños in this spicy, flavorful BLT Chipotle Chicken Sandwich recipe!

Spicy Chipotle Chicken BLT Sandwich

I feel like Joey from Friends would have absolutely loved spending this week in my kitchen with all of the sandwich making that has been going on!

Remember how much that guy loved sandwiches? Am I the only one who really misses that show and continues to watch re-runs on the regular?

Anyway, back to those sandwiches we’ve been making this week!

Spicy Chipotle Chicken BLT Recipe

In case you missed my previous two posts featuring the delectable Vegetarian Portobello Caprese Sandwich or the scrumptious Greek Chicken Salad Sandwich, I’m on a sandwich making spree this week!

Grilled Chipotle Chicken BLT Sandwich

Over the past week I’ve become completely obsessed with Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!

With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious chipotle spread would be a perfect match!

Chipotle Chicken BLT Ingredients

Ingredients

  • 2 limes (juiced)
  • 1 tbsp jalapeño liquid
  • 1 tsp crushed garlic
  • 1 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 2 chicken breasts (boneless, skinless)
  • 3 slices cooked bacon
  • 2 hamburger buns
  • 2 tbsp Roasted Red Bell Pepper and Chipotle Spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato (sliced)
  • 1/4 cup deli sliced jalapeños

Whisk the lime juice, liquid from the jar of  jalapeños, crushed garlic, chipotle powder and cumin together in a small bowl.

Pour the marinade over the chicken breasts.

Marinated Chipotle Chicken Recipe

Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.

Marinated Chipotle Chicken Recipe

Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.

The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.

Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.

Grilled Chipotle Chicken BLT Recipe

Next, top the bottom buns with the lettuce and tomato.

Grilled Chipotle Chicken BLT Recipe

Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.

On the top bun, add the jalapeños.

Grilled Chipotle Chicken BLT with Jalapeños

Place the top bun on the sandwich and dig in!

Chipotle Chicken BLT with Jalapeños

Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination!

Chipotle Chicken BLT with Jalapeños

Spicy Chipotle Chicken BLT Sandwich
5 from 1 vote
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BLT Chipotle Chicken Sandwich

Grilled chipotle marinated chicken is topped with bacon, lettuce, tomatoes and jalapeños in this spicy, flavorful BLT Chipotle Chicken Sandwich recipe!

Course Main Course, Sandwich
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 sandwiches
Calories 466 kcal
Author Whitney Bond

Ingredients

  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp liquid from the jar of jalapeños
  • 1 tsp garlic crushed
  • 1 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 2 chicken breasts boneless, skinless
  • 3 slices cooked bacon
  • 2 hamburger buns
  • 2 tbsp roasted red bell pepper chipotle spread
  • 1/2 cup iceberg lettuce
  • 1 small tomato sliced
  • 1/4 cup deli sliced jalapeños

Instructions

  1. Whisk the lime juice, jalapeño liquid, crushed garlic, chipotle powder and cumin together in a small bowl.

  2. Pour the marinade over the chicken breasts.
  3. Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
  4. Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
  5. The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
  6. Remove the chicken and buns from the grill.
  7. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
  8. Top the bottom buns with the lettuce and tomato.
  9. Add a piece of chicken on top of the tomatoes.
  10. Place one and a half slices of bacon on the chicken.

  11. Add the jalapeños.

  12. Place the top bun on the sandwich and dig in!

Greek Chicken Salad Sandwich

Pita bread is filled with shredded chicken, olives, roasted red peppers, garlic & feta cheese in this delicious Greek Chicken Salad Sandwich recipe!

Greek Chicken Salad Sandwich Recipe

Round two of “sandwich week” on the blog is this incredibly flavorful Greek Chicken Salad Sandwich!

Greek Chicken Salad Pita Sandwich

Since I already went Italian in this Grilled Portobello Caprese Sandwich yesterday, I decided to “Go Greek” with the sandwich today!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.

Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Greek Chicken Salad Sandwich Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¼ cup olives (chopped)
  • ¼ cup cucumber (diced)
  • ½ cup grape tomatoes (quartered)
  • ½ cup roasted bell peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp garlic (crushed)
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 pieces pita bread
  • ½ cup feta cheese (crumbled)

Greek Chicken Salad Sandwich Instructions

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

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

Greek Chicken Salad Recipe

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

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

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

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important!

That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

Greek Chicken Pitas
5 from 3 votes
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Greek Chicken Salad Sandwich

Pita bread is filled with shredded chicken, olives, roasted red peppers, garlic & feta cheese in this delicious Greek Chicken Salad Sandwich recipe!

Course Main Course, Sandwich
Cuisine Greek
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 sandwiches
Calories 361 kcal
Author Whitney Bond

Ingredients

  • 2 cups cooked, shredded chicken breasts
  • ¼ cup olives diced
  • ¼ cup cucumber diced
  • ½ cup grape tomatoes quartered
  • ½ cup roasted bell peppers chopped
  • ½ cup greek yogurt
  • 2 tsp garlic crushed
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons 1 juiced – 1 sliced in wedges
  • 4 pieces pita bread
  • ½ cup feta cheese crumbled

Instructions

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

Grilled Portobello Caprese Sandwich

This vegetarian, gluten free Italian Grilled Portobello Caprese Sandwich combines fresh mozzarella, tomatoes & basil between two large portobello mushrooms.

Grilled Portobello Caprese Pesto Sandwich

Welcome to “Sandwich Week” on the blog where you’ll find recipes for BLT Chipotle Chicken Sandwiches, Greek Chicken Salad Sandwiches and this delicious vegetarian Portobello Caprese Sandwich!

Gluten Free Grilled Portobello Mushroom Sandwich

While I usually love a couple slices of delicious bread to hold my sandwich together, I decided to go totally vegetarian and totally gluten free with this Portobello Caprese Sandwich.

Two hearty portobello mushrooms filled with fresh mozzarella, sun dried tomato pesto and loads of other delicious flavors make this is a unique sandwich not to be missed!

Portobello Caprese Sandwich Ingredients

Portobello Caprese Sandwich Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp sun dried tomato pesto
  • 1 tsp garlic (crushed)
  • 1/2 cup fresh mozzarella cheese (sliced)
  • 1/2 roma tomato (sliced)
  • 4-6 large fresh basil leaves
  • 1/4 cup sliced peperoncinis
  • 1/2 cup roasted bell peppers
  • olive oil cooking spray

Portobello Caprese Sandwich Instructions

Turn heat on the grill to medium or preheat the oven to 400°F.

Clean out the inside of the mushrooms with a spoon.  During this process, try not to break the sides of the mushroom. (You want to be sure and keep all those delicious goodies inside the sandwich during the grilling process!)

Portobello Caprese Sandwich Recipe

Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.

Portobello Caprese Sandwich Recipe

Top each portobello with a large slice of mozzarella.

Portobello Mushroom Sandwich Recipe

Top one of the mushrooms with the sliced tomatoes.

Portobello Caprese Sandwich Recipe

Then add the basil.

Portobello Caprese Sandwich Recipe

On the other mushroom, top with the peperoncini’s.

Portobello Caprese Sandwich with Pepperoncinis

Then the roasted bell peppers.

Roasted Red Pepper Caprese Portobello Sandwich

Carefully put the two sides together.

Portobello Caprese Sandwich Recipe

Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.

If a grill is not available, you can also place the sandwich into the oven on a rimmed baking sheet for 20 minutes or until the mozzarella is melted.

Grilled Portobello Caprese Sandwich

Remove from the grill and dig in!

Grilled Portobello Caprese Sandwich

So much melty goodness and flavor in every bite!

Grilled Vegetarian Caprese Sandwich

The portobello mushroom is so meaty, making it the perfect exterior for this vegetarian sandwich!

Italian Vegetarian Caprese Sandwich

Grilled Portobello Caprese Pesto Sandwich
5 from 1 vote
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Portobello Caprese Sandwich

This vegetarian, gluten free Italian Grilled Portobello Caprese Sandwich combines fresh mozzarella, tomatoes & basil between two large portobello mushrooms.

Course Main Course, Sandwich
Cuisine Italian
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 1 sandwich
Calories 284 kcal
Author Whitney Bond

Ingredients

  • 2 large portobello mushrooms
  • 2 tbsp sun dried tomato pesto
  • 1 tsp garlic crushed
  • 1/2 cup fresh mozzarella cheese sliced
  • 1/2 roma tomato sliced
  • 4 basil leaves
  • 1/4 cup peperoncinis sliced
  • 1/2 cup roasted bell peppers
  • olive oil cooking spray

Instructions

  1. Turn the heat on the grill to medium.

  2. Clean out the inside of the mushrooms with a spoon.
  3. Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
  4. Top each portobello with a large slice of mozzarella.
  5. Top one of the mushrooms with the sliced tomatoes and basil.
  6. On the other mushroom, top with the peperoncini’s and roasted bell peppers.
  7. Carefully put the two sides together.
  8. Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.

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°F.

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

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.
5 from 1 vote
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Paleo Sweet Potato Skins with Sage Pesto and Bacon

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.

Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 potato skins
Calories 177 kcal
Author Whitney Bond

Ingredients

  • 4 sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • 1/2 cup walnut sage pesto click link for recipe
  • 4 slices bacon
  • 1/4 cup arugula

Instructions

  1. Preheat the oven to 400°F.

  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.

Paleo Walnut Sage Pesto

Fresh sage & parsley are combined with walnuts, garlic & olive oil in this dairy free, vegan, paleo Walnut Sage Pesto recipe, perfect on chicken or pork!

Paleo Walnut Sage Pesto Recipe

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

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish. I also have a couple unique recipe uses for the scrumptious sauce, including Sweet Potato Skins and Roasted Green Bean Pesto Salad!

Walnut Sage Pesto Ingredients

Ingredients

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

Add the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

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

Paleo Walnut Sage Pesto Recipe

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

Paleo Walnut Sage Pesto Recipe

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

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe
5 from 1 vote
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Paleo Walnut Sage Pesto

Fresh sage & parsley are combined with walnuts, garlic & olive oil in this dairy free, vegan, paleo Walnut Sage Pesto recipe, perfect on chicken or pork!

Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups pesto
Calories 934 kcal
Author Whitney Bond

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic crushed
  • ½ tsp black pepper
  • 1 cup walnuts
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • ¼ cup water

Instructions

  1. Add the sage, parsley, garlic, black pepper and walnuts to a food processor.

  2. Puree in the food processor for 15 seconds then add the lemon juice.
  3. Turn the food processor back on and add the olive oil through the pour spout at the top.
  4. Add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Roasted Tomato Ricotta Bruschetta

Roasted Tomato Ricotta Bruschetta combines flavorful roasted tomatoes & garlic with creamy ricotta cheese for a scrumptious vegetarian Italian appetizer!

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

Roasted Tomato Ricotta Bruschetta 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
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Roasted Tomato Ricotta Bruschetta Instructions

Preheat the oven to 400°F.

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

Roasted Tomato Bruschetta Recipe
5 from 1 vote
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Roasted Tomato Ricotta Bruschetta

Roasted Tomato Ricotta Bruschetta combines flavorful roasted tomatoes & garlic with creamy ricotta cheese for a scrumptious vegetarian Italian appetizer!

Course Appetizer, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 pieces bruschetta
Calories 54 kcal
Author Whitney Bond

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
  • ½ baguette sliced
  • ¼ cup ricotta cheese
  • ¼ cup arugula

Instructions

  1. Preheat the oven to 400°F.

  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, top with the black pepper and fresh basil.

  4. Place into the oven for 25 minutes.
  5. While the 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 and garlic from the oven. Chop the roasted 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.

Italian Corn Salad

Italian Corn Salad combines fresh tomatoes, basil, grilled corn and parmesan cheese in the perfect summer salad recipe that’s made in under 30 minutes!

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

Italian Corn Salad 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

Italian Corn Salad Instructions

Remove 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

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

Italian Corn and Tomato Salad
5 from 1 vote
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Italian Corn Salad

Italian Corn Salad combines fresh tomatoes, basil, grilled corn and parmesan cheese in the perfect summer salad recipe that's made in under 30 minutes!

Course Appetizer, Salad, Side Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 196 kcal
Author Whitney Bond

Ingredients

  • 4 ears 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 grated

Instructions

  1. Remove the kernels from the ears of grilled 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.

Gluten Free Jalapeno Cheddar Cornbread

Fresh corn, jalapenos and cheddar cheese add a burst of flavor to this simple Gluten Free Jalapeno Cheddar Cornbread recipe!

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

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 (shredded)

Gluten Free Jalapeno Cheddar Cornbread Instructions

Preheat the oven to 400°F.

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.

Gluten Free Jalapeno Cheddar Cornbread
5 from 1 vote
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Gluten Free Jalapeno Cheddar Cornbread

Fresh corn, jalapenos and cheddar cheese add a burst of flavor to this simple Gluten Free Jalapeno Cheddar Cornbread recipe!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices cornbread
Calories 295 kcal
Author Whitney Bond

Ingredients

  • 1 cup Premium Gold Gluten Free Flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground 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 shredded

Instructions

  1. Preheat the oven to 400°F.

  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.