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.

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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

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

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