Sweet and Spicy Mixed Nuts

December 17, 2014

Sweet and Spicy Mixed Nuts / seeandsavour.com
These nuts are so addicting I had to make a second batch since I ate most of the first ones! This is a great simple snack anyone will enjoy. You can use any type of nuts you have or buy an assortment from the store in bulk. I packed these up in these coffee bags and used mini clothes pins with tied ribbon to hang the label. For these label I just printed them on card stock and trimmed them down. Download the tag here.

Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com

SWEET AND SPICY MIXED NUTS print this recipe!
INGREDIENTS
5 cups of assorted raw nuts (Cashews, Almonds, Brazilian, Macadamia)
2 tablespoon butter
2 teaspoon salt
2 tablespoon rosemary, finely chopped
1 teaspoon cayenne or chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
3 tablespoon brown sugar
1 tablespoon olive oil
PREPARATION
1. Preheat the oven to 375º. In a large bowl, toss assorted nuts with olive oil and spread them out evenly onto a baking sheet and bake for 10 minutes.
2. In a small saucepan melt butter and combine rosemary, cayenne, cinnamon, cumin and brown sugar until dissolved and combined.
3. Add mixture to warm assorted nuts and toss until well combined. Then add salt. Allow nuts to cool and enjoy or store in air tight container.
Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com
Sweet and Spicy Mixed Nuts / seeandsavour.com

PHOTOS BY JENNIFER CHONG



Commissary | Los Angeles

November 26, 2014

Commissary / blog.jchongstudio.com
Commissary is one of LA's newest hot spots. It's housed in a green house on the roof top of the Line Hotel. They focus on fruits and vegetables but they also have meats as well! Their menu is all in pictures – which could be either fun for some who love a little mystery or not so fun for others. Sometimes I get overwhelmed by menu's – there is either way to many options or so many descriptions that everything sounds good. For the Commissary I like the surprise of it all. We picked items based on how we were feeling – lots of vegetables please! We ordered the corn, roasted carrots, deviled eggs and a few other things. Everything was quite tasty. The roasted carrots were among my favorite. I've got to take a stab at making these at home. Below you'll find a recipe for some roasted carrots to try at home!

Commissary / blog.jchongstudio.com
Commissary / blog.jchongstudio.com

Commissary / blog.jchongstudio.com
Commissary / blog.jchongstudio.com

ROASTED CARROTS WITH PESTO recipe from gaia health blog
INGREDIENTS
Colorful Organic Carrots, washed with some of the stems remaining
Pink Himalayan Salt
Coarse Ground Organic Pepper
Extra Virgin Olive Oil

PESTO
1 Bunch Basil
3 Garlic Cloves
Handful of raw pine nuts
2 tablespoons of Extra Virgin Olive Oil
3/4 cup Parmesan

PREPARATION
1. Drizzle carrots with olive oil and sprinkle with Himalayan Salt. Place carrots in the oven and bake for 15 minutes at 375°.
2. Remove from oven and turn carrots a bit then place in the oven on broil for 5 minutes.
3. Chop basil, garlic, pine nuts together finely then combine parmesan and lastly olive oil. Drizzle over roasted carrots.

Commissary
The Line Hotel
3515 Wilshire Blvd
Los Angeles, CA 90010
Koreatown, Wilshire Center
Phone number (213) 368-3030

PHOTOS BY JENNIFER CHONG

Parmesan Thyme Potato Stacks

November 18, 2014

Parmesan Thyme Potato Stacks / blog.jchongstudio.com
10 days away from Thanksgiving! This year will one of be one of the first times in a while that I'll be in California for Thanksgiving (and maybe even Christmas). I'm typically traveling somewhere. I'm excited and looking forward to spending thanksgiving at home this year. I think these parmesan thyme potato stacks are the bomb! They are flaky and crispy and just plain perfect. Not only do they taste delicious they look awesome too. They are easy to make and definitely a welcoming edition to a Thanksgiving dinner table.

Parmesan Thyme Potato Stacks / blog.jchongstudio.com
Parmesan Thyme Potato Stacks / blog.jchongstudio.com
Parmesan Thyme Potato Stacks / blog.jchongstudio.com
PARMESAN THYME POTATO STACKS print this recipe! | recipe adapted from what's gaby cooking
INGREDIENTS
3 tablespoons unsalted butter, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
2 teaspoons thyme leaves, coarsely chopped
1 teaspoon thyme leaves for garnish
Flaky salt and freshly cracked black pepper
8-10 Yukon Gold or German Butterball potatoes, sliced thin (about 1/16 inch thick)
PREPARATION
1. Preheat your oven to 375°F. Line baking sheet with parchment paper.
2. Melt butter then toss potato slides to evenly coat. Add parmesan, chopped thyme, kosher salt and freshly cracked black pepper, toss to coat well.
3. Layer the potato slices into stacks on baking sheet. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes.
4. Let potato stacks rest for 5 mins then remove and sprinkle additional thyme, parmesan cheese, salt and pepper and serve.


PHOTOS BY JENNIFER CHONG

Persimmon Bruschetta

November 11, 2014

Persimmon Bruschetta / See and Savour
I'm heading home this weekend to celebrate one of my very best friends wedding. I'm excited to be going home but it's certainly going to be a chilly weekend! Looking forward to eating at all my favorite Atlanta spots and even playing tourist in my own city while I show Y around. Make sure to check my instagram for some snapshots from the weekend.

Anyhow, I've still got lots of persimmons at the house from our fruit picking adventure so I decided to make some persimmon bruschetta. These are tasty and would be delicious as an appetizer or hors d'oeuvres at dinner. Have you started your Thanksgiving dinner list?!


PERSIMMON BRUSCHETTA print this recipe! | recipe adapted from food52
INGREDIENTS
4 Fuyu persimmons, peeled and cut into thin slices
1/2 cup fresh tangy goat cheese (at room temperature)
1/2 cup fresh ricotta
1/4 cup honey
1/4 cup toasted pistachios, coarsely chopped
8 slices crusty bread
1 tablespoon olive oil
1 tablespoon chopped fresh mint
coarse ground black pepper
sea salt
PREPARATION
1. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and toast until crisp and lightly browned.
2. Mix together ricotta, goat cheese, and mint.
3. Dollop cheese mixture on warm toasts. Lay 3-4 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
4. Drizzle with warm honey and sprinkle with toasted pistachios.


PHOTOS BY JENNIFER CHONG

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

October 03, 2014

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Today I'm excited to share a recipe from the new "The Skinnytaste Cookbook" by my friend Gina Homolka creator behind the blog Skinnytaste. I first met Gina in last year when we were in Minnesota visiting the Target headquarters with the then Target Inner Circle. I had a great time sharing stories and talking photography with her so when she told me her cookbook was coming out of course I had to get my hands on one! The Skinnytaste Cookbook is filled with recipes light on calories and big on flavor. The photography is beautiful and I can't wait to try all the dishes – I've already started bookmarking my favorites. Today I'm giving you a chance to win your very own copy as well – keep reading for details!

This would be a great appetizer or snack. I like them straight out of the oven paired with some warm marinara. The outside breading gives a great little crunch and garlicy cheesy goodness.

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

If you're looking for ideas for healthy dishes Gina has you covered! To enter for you chance to win a copy of The Skinnytaste Cookbook – log in with your facebook or email below, you will be prompted with a few different ways to enter! To gain additional entries and increase your chances of winning the prize, you can do one or all of them – and if you already follow just enter your info and you'll get automatic entries.

a Rafflecopter giveaway


Be sure to pick up your copy of The Skinnytaste Cookbook today!

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

BAKED ZUCCHINI STICKS recipe by skinnytaste | print this recipe!
INGREDIENTS
Cooking Spray
4 medium Zucchini, cut each into 16 sticks (about 1/4in sticks)**
3 large Egg Whites
1/4 teaspoon Kosher salt
1 cup Seasoned Whole Wheat Bread Crumbs
2 tablespoons grated Pecorino Romano cheese
1/4 Garlic Powder
freshly ground Black Pepper

PREPARATION
1. Preheat the oven to 425º. Line the baking sheet with parchment paper
2. In a small, season egg whites with salt and black pepper and beat well. In a medium shallow bowl, combine the bread crumbs, Pecorino Romano, and garlic powder.
3. Dip the zucchini sticks into the egg white and then into the bread crumbs, turning to coat well.*
4. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil
5. Bake until golded brown and tender in the center, 23-25 minutes. Allow to cool and enjoy!
* for best result, bread the zucchini in two batches so the crumbs don't clump up.
** clearly I can't follow directions my zucchini sticks are about 1/2 thick ;)


PHOTOS BY JENNIFER CHONG

Mango Guacamole w/ popchips

July 03, 2014

Mango Guacamole w/ popchips / blog.jchongstudio.com
I've been busy compiling all my photos from the Grand Cayman's I can't wait to share those to you next week but first...inspired by my trip I decided to make some mango guacamole for the 4th! Have you ever added fruit to your guac? I know I love pineapple and peaches in my salsa, but two thumbs up for mango in my guacamole. It's sweet and spicy and I like mine chunky. I'm enjoying my mango guac with some popchips, carrots and some broccoli. Have you ever had popchips? It's a popped potato chip - not baked, not fried, popped like popcorn! They have all the flavors of potato chips but half the fat – and gluten free (and vegan if you're into that kind of stuff!)

Mango Guacamole w/ popchips / blog.jchongstudio.com
Mango Guacamole w/ popchips / blog.jchongstudio.com
I know I'm guilty of eating a full bag of chips in one sitting and these make me feel better about eating a full bag. They also have flavors like sea salt potato, barbeque and sour cream and onion. These would be a great addition to any BBQ including the 4th. Share your mango guacamole pictures w/ popchips with the #popyourbbq on instagram – I'd love to see what you've all come up with.

MANGO GUACAMOLE print this recipe!
INGREDIENTS
3 ripe avocados
1 medium tomato, diced
1 cup mango, chopped
1 medium tomato, diced
1/3 cup red onion, finely diced
1 small serrano chilies, seeds removed and finely diced
1/2 teaspoon of salt
1 lime, juiced
1/4 cup cilantro, finely chopped
PREPARATION
1. In a bowl combine all ingredients except for mango's. Mash together ingredients so that it is well combined but not too smooth – I like mine a little chunky! Then fold in the mango's and enjoy.

Mango Guacamole w/ popchips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Sweet Potatoes with Chimichurri

May 29, 2014

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
I've really grown to love sweet potatoes – I'm not sure what it is about them that I didn't like before but now I prefer them over regular potatoes most of the time. My usual go to snack is bacon wrapped sweet potatoes, they are great for holding me over before a meal or a meal on the go! ha. Anyhow I decided to mix things up a bit and go without my regular bacon and add some chimichurri. Umm... hello yummy!

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
Sweet Potatoes with Chimichurri / blog.jchongstudio.com
SWEET POTATOES WITH CHIMICHURRI print this recipe! | chimichurri adapted from here
INGREDIENTS
3 sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper

Chimichurri
1 bunch of parsley
4 cloves of garlic
2 tablespoons of thyme
6 tablespoon of olive oil
2 tablespoon of white or red wine vinegar
1 teaspoon salt
1/2 teaspoon of pepper
PREPARATION
1. Preheat the oven to 425º. in a large bowl, toss together all of the ingredients for the sweet potatoes until evenly coated. Lay evenly on a baking sheet and bake for 40 mins, flipping halfway through until edges are crisp and potato is tender.
2. In a small food processor or blender – add all ingredients for chimichurri - pulse together ingredients until well chopped (not purred!)
3. Once sweet potatoes are out of the oven top with chimichurri sauce and enjoy!

PHOTOS BY JENNIFER CHONG

Tokyo Fried Chicken Co. | Los Angeles, California + Soy Glazed Carrots with Bacon

May 14, 2014

Tokyo Fried Chicken / blog.jchongstudio.com
Earlier this year I had the pleasure of meeting of Elaine, restaurant operations and Kouji, chef and owner of Tokyo Fried Chicken. I'm a fan of TFC so when they asked if I'd help capture the restaurant I couldn't say no! I had such a blast shooting with them getting to hear Kouji's story and of course chowing down on some tasty fried chicken.

Tokyo Fried Chicken / blog.jchongstudio.com
The chicken is like a combination of Southern fried chicken and Japanese karaage chicken, flavored with soy, ginger and garlic served with ponzu sauce. My favorite is their spicy ponzu, I was lucky enough to take some home but you can also get your own by stopping by their restaurant.

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com


The side dishes also have Japaneses and Southern influences like soy glazed carrots with bacon, curried cream corn, truffle edamame and of course some mac and cheese. My favorite things to order include the crispy fried chicken skins, the dinner set with mac and cheese and sauteed lotus root and I love their Yuzu lemonade!

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken was kind enough to share their soy glazed carrots with bacon recipe with you so you can try it out at home too! If you're in the LA area and haven't check them out yet definitely add them to your list!

Tokyo Fried Chicken / blog.jchongstudio.com

SOY GLAZED CARROTS WITH BACON print this recipe!
INGREDIENTS
1 lb. baby carrots, sliced lengthwise
1/4 lb. unsalted butter
3 oz. bacon bits
1/2 lb. brown sugar
1/4 cup soy sauce
salt
pepper
PREPARATION
1. Blanch carrots to al dente
2. Saute carrots in butter
3. Add brown sugar and soy sauce mix well then fold in bacon bits
4. Sprinkle with salt and pepper to taste

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com

TOKYO FRIED CHICKEN CO.
122 S Atlantic Blvd
Monterey Park, CA 91754
626.282.9829

PHOTOS BY JENNIFER CHONG

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

Graphic Design © Jennifer Chong

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