Bacon, Corn, Avocado and Tomato Salad + {$250 Williams Sonoma Gift Card}

April 14, 2014

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.comSpring time! Yep remember those Sunshine Sweet Corn I told you about last year? Well they are back and it makes me super excited to know that Summer is right around the corner or if you're living in Southern California we're making everyone jealous. :P I've whipped up this easy Bacon, Corn, Avocado and Tomato Salad perfect for the afternoon snack or pack it up for an afternoon picnic. I was heading over to a friends house so I decide to pack some up for her. I used some canning jars and attempted to wrapped them up in fuoshiki method but that didn't quite work as planned so I used a string instead. Don't they look cute?

My friends over at Sunshine Sweet Corn are holding a contest to celebrate the Spring sweet corn – three winners will win $250 gift cards to Williams-Sonoma to help them cook up their favorite corn recipe. To enter hop on over to their contest page here and pin your favorite sweet corn recipe with the #sweetsurprisesweeps.



Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com

BACON, CORN, AVOCADO AND TOMATO SALAD print this recipe!
INGREDIENTS
5 Super Sweet Corn Ears
1.5 Cups of Cherry Tomatoes, halved
1 Large Avocado, diced
8 Slices of Bacon, diced
1 Lime
3 Tablespoons of chopped Cilantro
Salt
PREPARATION
1. In a skillet cook the bacon over medium to high heat until crispy and brown and set aside.
2. Pull back the husk and remove the silks on the corn. Holding the folded husk - char the corn over an open flame (I used my gas burner) rotating as you go. Once charred allow corn to cool and then slice the kernels from the cob.
3. In a medium bowl combine corn, cherry tomatoes, diced avocado, and cilantro. Then add lime juice and salt. Fold in bacon. Season with extra salt if needed.
4. And just for fun - wrap these in some butter lettuce to make it a wrap!

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com

+ THIS POST IS SPONSORED BY SUNSHINE SWEET CORN. ALL CONTENT, IDEAS, AND WORDS ARE MY OWN. +
PHOTOS BY JENNIFER CHONG

Honey and Sriracha Roasted Cashews

April 10, 2014

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
My friend Aaron was raving about these ultra addicting Sriracha Cashews he was having from Nature Box the other day. He suggested that I tried them so I looked them up and thought it was funny that the ingredients didn't actually contain any Sriracha sauce. So Instead of buying them I set out to create my own. Since I've never tried the Nature Box kind I can't say they taste the same but I do think these are pretty addicting. I like the spice but if you can't take the heat you cut the Sriracha in half.

I'm off in SF this week so I'm going to see what Aaron thinks about this home made version. If you make these would love to hear what you guys think!

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
SRIRACHA AND HONEY ROASTED CASHEWS print this recipe!
INGREDIENTS
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can't take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger
3 tablespoon of Sesame Seeds
PREPARATION
1. Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil. Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
2. On a lined baking sheet (don't forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

Sriracha Honey Cashews / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

Asian Cucumber Salad

February 20, 2014

 Asian Cucumber Salad / blog.jchongstudio.com
I'm headed to Vegas this weekend – I think every time I tell someone I am going to Vegas they get really excited. I don't drink, gamble or party so I don't really understand the obsession with Las Vegas although I do really enjoy eating and watching Cirque du Solei shows so I have that going for me.

Anyhow onto Asian cucumber salad. This has been a new go-to favorite its quick and easy to make, delicious and healthy - serves as a good side or a snack to get through that afternoon hump. I like to add a little bit of kick to my dishes so I topped off my salad with some chili flakes, but if chili isn't your thing no worries leave it off!

 Asian Cucumber Salad / blog.jchongstudio.com

ASIAN CUCUMBER SALAD print this recipe!
INGREDIENTS
2 medium Cucumbers sliced 1/4 thin
1 tablespoon Honey
3 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Toasted Sesame Seeds
Chili Flakes
PREPARATION
1. In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning and adjust as wanted.
2. In a separate bowl toss together the dressing and cucumbers. Fold the toasted sesames and allow salad to sit for 30 minutes or overnight
3. Top with chili flakes (optional) and serve!
 Asian Cucumber Salad / blog.jchongstudio.com
 Asian Cucumber Salad / blog.jchongstudio.com

 Asian Cucumber Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Roasted Citrus Thyme Ombré Carrots

February 13, 2014

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Can you believe it's already February... I mean at this point I guess we are actually already halfway through February – it's crazy how quickly time passes. Anyhow much like everyone I attempted to challenge myself to eat cleaning at the start of the new year, lets just say I could have done a lot better. It's a constant struggle, like the rest of you I love warm bread, cupcakes and ice cream too. Last week I shared a sneak peak of this recipe on instagram and someone commented that if eating carrots always looked this good they would be eating healthy all the time. Loved hearing that recipes I post encourage you to make healthy eating choices at least some of the time!

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
I am so excited to share this Roasted Citrus Thyme Ombre Carrots recipe – while I can't take credit for this I spotted this on Pinterest and had such a great time photographing it. It's easy to make simple and tasty, no it won't taste like Skittles - but some good ol roasted carrots. If dairy is part of your diet I bet these would be some crazy good scalloped carrots (instead of potatoes). Would love to hear what some of your favorite healthy go-to options are!

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

ROASTED CITRUS THYME OMBRE CARROTS print this recipe! | original recipe from beard and bonnet
INGREDIENTS
1lb of colorful Heirloom Carrots – sliced 1/4 quarter thick
4 tablespoon of Olive Oil
3-4 springs of Thyme
Zest of 1 medium Orange
Juice from 1 medium Orange
Salt
Pepper
PREPARATION
1. Preheat oven to 425º. In a bowl mix together the carrots, olive oil, thyme, orange zest, juice and a pinch of salt and pepper toss until evenly coated. Then divide the carrots by color.
2. In a baking dish begin to layer your carrots by color - you can choose to make it gradual or maybe even try making a pattern. Once all your carrots have been properly layered - pop it in the oven for about 35-45 minutes. Depending on the thickness and baking dish size your cooking time may be slightly shorter. Feel free to top it off with some additional orange juice, thyme and salt and serve.

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Carrot Fries w/ Chipotle Mayo

October 15, 2013

carrot fries / blog.jchongstudio.com
sweet potato fries are my jam! but i've been eating them a lot lately and wanted to change it up. so here is my take on the carrot fries, it's obviously not quite the same but pretty tasty!

CARROT FRIES print this recipe!
INGREDIENTS
2lbs of carrots
1 tablespoon of olive oil
1/2 teaspoon of sea salt
1 teaspoon of cinnamon
1/2 tablespoon of cumin
1/4 teaspoon of black pepper
------
mayo
2 chipotle chilies
1 teaspoon of chipotle seasoning
PREPARATION
1. preheat the oven to 400 degreesº. peel carrots and cut into 1/4 inch strips and place in a bowl.
2. add the olive oil and seasonings to the bowl of carrots and toss until all the carrots are coated.
3. spread carrots over a baking sheet on a thin layer and bake for 20 mins.
4. while carrots are baking – make the chipotle mayo i followed this mayo recipe and blended together 2 chipotle chilies and 1 teaspoon of chipotle seasoning.
5. once carrots are tender and slightly brown remove from oven and serve!

PHOTOS BY JENNIFER CHONG

Mango Shrimp Summer Roll / Flavors of Summer with P.F. Changs {CONTEST}

July 10, 2013

Mango Shrimp Summer Roll / #pfcsummer
have you guys seen p.f. chang's new summer menu? the summer vegetable quinoa 'fried rice' that's topped off with an egg looks amazing and i'd really like to have the heirloom tomato and thai basil salad for lunch today. everything from their summer menu looks light and refreshing and of course, asian inspired meals are always some of my favorite.

p.f. chang's invited me to create a summer dish inspired by some of their summer seasonal ingredients. how could i say no? so many wonderful things like mangos, avocados, and pineapple! i swear i could put those into any meal and be really happy.

growing up my mom wasn't much of the cook, my dad did most of the cooking in the house, but every now and then my mom would make egg rolls and spring rolls and she would let my sister and i help. it was one of my favorite things to do. i always wanted to wrap every roll perfectly. today i decided to share with you a mango shrimp summer roll i created with some of these tasty summer ingredients. it's easy to make and quite refreshing on a warm summer day!

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