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

Coconut Carrot Noodles

March 31, 2014

Coconut Carrot Noodles  / blog.jchongstudio.com
Coconut Carrot Noodles  / blog.jchongstudio.com
Coconut Carrot Noodles  / blog.jchongstudio.com
I'm off in Paris this week but I'll be sharing some fun adventures from my Superstition Mountains with you later. Be sure to follow me on instagram @jcongstudio so you don't miss out on any of my travel adventures. So today I don't have a recipe for you (sorry don't hate me!), but rather some photos of this Coconut Carrot Noodle soup I made while I was working on another project last year. It's one of those other recipes that I can't remember what I put in it exactly and haven't really made it since. I really loved how all of the colors turned out but I thought Carrot Noodles weren't really working for me. Maybe I really need to look into one of those spralizers since I think those would feel more noodle like. What do you think? For now if you're dying to have some of this maybe try this recipe or this one for your fix.

PHOTOS BY JENNIFER CHONG

Gooey Banana Chocolate Bars

February 26, 2014

Gooey Banana Chocolate Bars / blog.jchongstudio.com
I used to bake a lot – I made cakes for friends birthdays, cupcakes for parties and cookies just because. While I still bake, I do a lot more gluten-free and sugar free baking. What I've noticed is that I can put a little over or under and it doesn't really make a big difference. While I'm not saying you shouldn't follow the recipe – if baking isn't your thing, baking gluten-free and sugar free is a good place to start!

I really love these gooey banana chocolate bar recipe – it was one of those recipes where people didn't believe me when I told them it didn't have all the bad stuff. I like keeping these bars in the fridge so it stays nice and firm. When I left them in room temperature they became a little too gooey for my liking. Hope you all enjoy!

Gooey Banana Chocolate Bars / blog.jchongstudio.com
Gooey Banana Chocolate Bars / blog.jchongstudio.com
GOOEY BANANA CHOCOLATE BARS print this recipe! | adapted from i am the baker
INGREDIENTS
2 bananas
1/2 cup almond butter
1/3 cup pure maple syrup
2 teaspoon vanilla extract
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
coconut oil for baking pan
PREPARATION
1. Preheat oven to 350º. Add all ingredients except for the chocolate chips to a food processor or high speed blender until evenly blended.
2. Pour the batter into an 8x8 oiled pan and top with chocolate chips.
3. Bake for 30-40 minutes until batter has firmed up. Allow the bars to cool before cutting and serving. I like to refrigerate the bars and then popping them out and cutting them! Enjoy.

Gooey Banana Chocolate Bars / 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

Blood Orange Chili Juice

February 06, 2014

 Blood Orange Chili Juice / blog.jchongstudio.com
 Blood Orange Chili Juice / blog.jchongstudio.com
Blood Orange Chili Juice / blog.jchongstudio.com
Sometimes I spend hours in the studio over the camera trying to figure out what the best shot is for something. Sometimes it happens quickly other times no so much. This blood orange juice was something I kept going back and forth on. Every shot I took didn't seem to be exactly right – I loved the dotted burlap but also like the feel of the marble. Any favorites? I still don't think the shot is right, maybe I needed a different glass... Anyhow! I got a juicer over the holidays – it's addicting. It's so crazy how much fruit and veggies it takes to make a cup of juice. My recent addiction has been a blood orange and chili combo. I got something similar at Whole Foods and I've been on a quest to recreate it ever since. It's sweet with a little kick at the end, I can't get enough of the combo.

BLOOD ORANGE CHILI JUICE print this recipe!
INGREDIENTS
6 Blood Oranges
2 Serrano Chili
Agave Nectar
PREPARATION
1. Juice blood oranges. Finely dice serrano chili's and allow chili to soak in the juice for 24 hours.
2. Strain juice – removing all the chili and add agave for additional sweetening.

Blood Orange Chili Juice / blog.jchongstudio.com
Blood Orange Chili Juice / blog.jchongstudio.com
 Blood Orange Chili Juice / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Double Chocolate Sea Salt Cookies

December 18, 2013

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
these cookies are some the best i've made recently, double chocolate goodness with an hint of salt. these cookies were super moist and soft – borderline brownie cookie. perfect for those chocolate lovers in your life. best of all they are gluten-free and taste like a real cookie! (at least i think so... as do my friends!) i liked mine topped with a bit of sea salt but i think a few peppermint pieces would be a perfect addition for the holiday.

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

DOUBLE CHOCOLATE SEA SALT COOKIES print this recipe!
INGREDIENTS
bittersweet chocolate bar (i used a 5ounce one but you could go up to 10!)
1 stick (8 tablespoons), cubed
1/2 cup of cocoa
1 1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar
2 eggs
1 teaspoon pure vanilla extract
PREPARATION
1. preheat the oven to 350º. divide chocolate bar in half and chop one half into very fine pieces of chocolate shavings and cut the other half into chunky pieces.
2. in a food processor (or blender) combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
3. combined cubed butter, pulse until a cornmeal type dough is formed. add eggs and finely shavings of chocolate, combined well then fold in chunky pieces of chocolate.
4. drop a tablespoon of dough a few inches apart on a baking sheet lined with parchment paper. bake 8-10 minutes – remove and top with a pinch of sea salt, cool, and enjoy!

Double Chocolate Sea Salt Cookies / blog.jchongstudio.com
Double Chocolate Sea Salt Cookies / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Coconut Marshmallows

December 10, 2013

Coconut Marshmallows / blog.jchongstudio.com
i made marshmallows! although when i was making them sometimes i felt like i was making tofu :) i don't really eat marshmallows often but when i saw this recipe i wanted to give it a try. it was actually pretty fun and easy to make and they would make nice little gifts wrapped up for the holidays. i'd like to make them again but a double batch so i can get big and fluffy marshmallows! i followed urban posers recipe exactly except i used knox gelatin because that what i had access too and it worked just fine. hope on over to her site to view the full recipe.

Coconut Marshmallows / blog.jchongstudio.com
Coconut Marshmallows / blog.jchongstudio.com

Coconut Marshmallows / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

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