Meet Whitney Bond of Little Leopard Book!
Whitney Bond, this month's winner of the Shine Supper Club for her gorgeous and simple chipotle lime chicken fajita skewers (recipe below) calls herself "a little girl with a big appetite" on her blog, Little Leopard Book. "I love coming up with new ideas for classic favorites or turning a generally unhealthy dish into something healthy and delicious." Peek inside Whitney's culinary mind and cupboards (and follow her on Instagram):
What ingredient are you currently obsessed with?
Buffalo sauce! I'm currently writing my first cookbook "Buffalo Style: Ditch the Wings, Keep the Sauce" which will be released this fall, so every recipe I've been making lately has included it. From buffalo chicken cheesy penne to buffalo chicken alfredo lasagna, buffalo chorizo enchiladas and buffalo chicken burgers, it's been getting very saucy around my kitchen lately! When I decide to take a break from the book for a night, I've been whipping up some light and delicious desserts with fresh raspberries and strawberries. I love these frozen strawberry cheesecake bars for a warm summer BBQ.
Favorite food memory?
Baking with my Grandma Meme growing up. She never took anything in the kitchen too seriously. She let us sit on the counter while mixing cookie dough (a big deal when you're 5!) and she always let us make up our own concoctions in the kitchen. We used to make these graham cracker cookie sandwiches after school and she would make "pink frosting" for me and "chocolate frosting" for my brother, because of course when you're kids, you never want the same thing as your big brother!
What's your go-to easy dinner?
Tacos! You can do so many different things with them, yet they are quick and easy to make for dinner on the run and made in under 30 minutes.
Ketchup or mustard?
I'm a ketchup girl all the way! I used to put ketchup on virtually everything when I was a kid (I'm a little embarrassed to admit that!) Now I keep it on the normal items like hot dogs and cheeseburgers, and every once in a while in Mexican meatloaf or sloppy joe sliders.
Who would be the ideal dinner party guests (living or dead)?
Having grown up in Oklahoma, lived in Southern California for 10 years and made friends in multiple cities and states, I've always had the dream of bringing everyone together in one place for a huge Italian-style family dinner! I'd invite friends and family from Oklahoma, Los Angeles, San Diego, Arizona, Boston, and Miami. Oh, and if Sam Bradford wanted to come he would be on the e-vite, as well ;-) I'd also like him to bring Bob Stoops and Kevin Durant. If you can't tell, I'm a huge Oklahoma sports fan. Boomer Sooner! Thunder Up!
It's your last meal. What's on the menu?
Dad's famous Captain Crunch fried chicken with pecan, bacon and blue cheese green beans and twice baked rosemary blue cheese mashed potatoes. This is the meal my dad makes for me every time I go home! He's taught me a lot about cooking, but somehow I can't seem to make his fried chicken the way he does! It must be that little extra love he puts into it ;-)
CHIPOTLE LIME CHICKEN FAJITA SKEWERS
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 12 Skewers
Ingredients
4 chicken breasts (app 2 lbs)
5 limes (juiced)
1/2 tbsp sea salt
1/2 tbsp cumin
1 tbsp ground chipotle pepper
1/4 cup cilantro (chopped)
1 garlic clove (minced)
2 red bell peppers
2 green bell peppers
1 red onion
Instructions
1. Start by juicing four of the limes into a small mixing bowl.
2. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
3. Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container.
4. Pour the marinade over the chicken.
5. Close and shake well until all of the chicken is covered.
6. Place in the refrigerator for 30 minutes to marinate.
7. While the chicken is marinating chop the bell peppers and onions.
8. After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
9. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
10. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!
Join us for the Shine Supper Club next month (pssst: we'll be rounding up summer desserts!).
