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



Coconut Almond Granola

December 15, 2014

Coconut Almond Granola / seeandsavour.com
What are your favorite holiday memories? This is one of the first years that I will be in California for Christmas. It's my typical tradition to pack my bags and jet off somewhere but this year plans turned out a little differently and I am staying put. While I love traveling it will be a nice change of pace to be home, though I might sneak away on a short road trip somewhere. This coconut almond granola could be a great gift for the person on the go for the holidays. It's easy to make which will make you second guess buying granola from now on! I sweetened mine with honey instead of sugar and I like the subtle sweetness it brings out. I used wreck jars to place my granola in, wrapped it with bakers twine and topped it with a custom label. Download the label here!

Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com
Coconut Almond Granola / seeandsavour.com

COCONUT ALMOND GRANOLA print this recipe! | recipe adapted from cooking classy
INGREDIENTS
3 cups of rolled oats (don't use quick oats)
1 cup shredded coconuts
1 cup slivered almonds
1/2 cup honey
1/4 cup coconut oil, melted
1/4 teaspoon almond extract
1 teaspoon vanilla extract
pinch of salt
PREPARATION
1. Preheat oven to 275º. Line a baking sheet with parchment paper. In a large bowl mix together oats, coconuts, almonds. In a separate bowl combine honey, coconut oil, almond and vanilla extract and heat until everything is melted and well combined. Mix both wet and dry ingredients together tossing until everything is coated.
2. Spread mixture onto baking sheet in a thin layer and bake for 40-50 mins or until golden brown. Allow granola to cool and store in an airtight container.

Coconut Almond Granola / seeandsavour.com


PHOTOS BY JENNIFER CHONG


Peanut Butter Oatmeal Cookies

December 11, 2014

Peanut Butter Oatmeal Cookies / seeandsavour.com
I can't believe it's already almost middle of December. Something about living in Los Angeles and 70º weather makes me feel otherwise, but I'm am prepping myself up for my sisters visit and celebrating the remainder of the year. Looking forward to the next few weeks here and a little decompressing. In the holiday spirit I've been making lots of edible gifts to giveaway. Today I'm sharing some peanut butter oatmeal cookies - these are gluten free too! I added chocolates and raisins but you could use nuts or whatever you like. I packed these up in a cute jar, sandwiched each cookie between some dotted waxed paper, and finished it off with some pretty gold ribbon.

Peanut Butter Oatmeal Cookies / seeandsavour.com
Peanut Butter Oatmeal Cookies / seeandsavour.com
PEANUT BUTTER OATMEAL COOKIES print this recipe!
INGREDIENTS
1/4 cup butter
1 1/4 teaspoon baking soda
1 cup coconut sugar (you can use cane or brown)
3 cups rolled oats
1/2 cup chocolate chips
1/4 cup raisins
2 eggs
1 teaspoon vanilla
1 cup peanut butter
PREPARATION
1. Preheat the oven to 350º. In a large bowl, combine sugar and butter and bear until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and raisins.
2. Place a teaspoon of dough on a lined baking sheet and bake for 10-12 minutes.
Peanut Butter Oatmeal Cookies / seeandsavour.com

PHOTOS BY JENNIFER CHONG

Slow Cooker Pork Ramen

December 03, 2014

Slow Cooker Pork Ramen /
When people ask me what is my favorite things to eat, the answer is easy - anything Asian with soup, "Soupy Asian things" as I like to refer. I could have Asian soup anytime of the year but there is definitely no better time than now to have some. It's been a wet few days here in So-Cal and ramen is the perfect answer in this weather. I typically always stray away from making anything Asian at home. I think I need to be sitting by the pot all day watching the broth stew or that the list of ingredients are so long it makes my head spin. This slow cooker recipe isn't too bad for at home ramen. It's not perfect, I think there are some other things I could add to it next time to make it hit the spot but it's definitely a good start. I actually thought the 'left' over ramen broth was better a day later. Give this a go and let me know what you think!

SLOW COOKER PORK RAMEN print this recipe! | adapted from Williams Sonoma
INGREDIENTS
2 lb boneless pork shoulder, cut into 3 equal pieces
2 tablespoons olive oil
1 yellow onion, coarsely chopped
6 cloves garlic, chopped
2-inch piece fresh ginger, peeled and chopped
8 cups low-sodium chicken broth
1 leek, white and green parts, halved lengthwise and coarsely chopped
1⁄4 lb cremini mushrooms, brushed clean and coarsely chopped
Low-sodium soy sauce for seasoning
Sesame oil for seasoning
Chili oil for seasoning
1 1⁄2 lb fresh ramen noodles
Kosher salt
8 large eggs (optional)
About 4 green onions, white and pale green parts, finely chopped
PREPARATION
1. Heat a skillet to medium high heat, add olive oil and begin to brown the pieces of pork working in batches. Let sear for 3-4 minutes then flip to the other side. Once complete transfer to the side.
2. Remove two tablespoons of the fat from the skillet and add yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth, stirring and scraping up any browned bits from the bottom, then let simmer for 1 minute.
3. Transfer all items above into a slow cooker and add leeks and mushrooms. Add in the remaining chicken broth, cover and cook for 8 hours on low setting.
4. When the broth is almost complete begin to cook your soft boil egg - Boil eggs for 5-6 minutes the immediately move to ice bath.
5. Remove the pork from the slow cooker and use a fork to break the pork into bit size pieces. Strain the broth with a fine mesh strainer.
6. Return the pork and broth into slow cooker and add soy sauce, sesame oil and chili oil to taste. Set on low for 30 mins.
7. Meanwhile cook the noodles according to package.
8. To assemble, divide noodles into bowls, ladle in broth and top with green onion and soft boiled egg halves.
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

Salted {3 Month Trial} – Herb Cocktail Meatballs with Honey Mustard Sauce

November 06, 2014

I'm not sure how many of you caught my guest post over on Vanessa's blog Noirve a couple weeks ago but if you did get a chance to read it you'll know that before I was a photographer and designer my dream was to become a pastry chef. I wanted to decorate cakes all day even attended a culinary program in pursuit of that journey. I learned that the program I wanted to take required me to take learn the other essentials in cooking - like butchering meat (which at the time I wasn't interested in.) The truth is I enjoy cooking but love to eat more – and I think I am a better eater than cook! :)

Anyhow enter in Salted a new chef-driven education company that just launched online – a new type of cooking school. They've worked with over 50 celebrity chefs including some chefs that you might recognize from the blog world like the ladies of Spoon Fork Bacon and Gaby of What's Gaby Cooking. I've always found it mesmerizing to watch chefs in their element and what better way to learn how to cook than in the comfort of your own home with chef's you love.

Check out the video below to get a glimpse of what they are doing. You can browse some of Salted courses for free or sign up for 100% access to all of the exclusive courses and video tutorials in their library, in addition to other benefits. Or hey that favorite foodie friend of yours would probably love this for the holidays!

For a limited time Salted is offering THREE MONTHS FREE with the code salted3 – check out saltedtv.com today to start your trial!



HERB COCKTAIL MEATBALLS WITH HONEY MUSTARD SAUCE recipe from Salted by Spoon Fork Bacon
INGREDIENTS
HONEY MUSTARD DIPPING SAUCE:
Whole grain mustard (1/4 cup)
Mayonnaise (1/8 cup)
Honey (1 tablespoon)
White wine vinegar (1 teaspoon)
Cayenne pepper or hot sauce (to taste)
Salt and pepper to taste

MEATBALLS:
Ground beef (1 pound)
Oat flour (1/3 cup)
Egg (1)
Fresh thyme, chopped (1 tablespoon)
Fresh dill, chopped (1 tablespoon)
Fresh oregano, chopped (1 tablespoon)
Ground mustard (1 teaspoon)
Ground ginger (1 teaspoon)
Olive oIl (3 tablespoons)
Salt and pepper to taste
PREPARATION
1. Prepare the dipping sauce by adding the mustard, mayonnaise, honey, white wine vinegar, and cayenne pepper or hot sauce to a small bowl. Whisk together, season with salt and pepper to taste, and set aside.
2. To make the meatball mixture, place the ground beef into a large mixing bowl. Add in the oat flour, egg, thyme, dill, oregano, mustard, and ginger. Season with salt and pepper. With a clean hand, gently mix the ingredients together. Do not overhandle the meat or it will become tough.
3. To form the meatballs, take about one tablespoon of meat mixture and roll it into a smooth, round ball. Set aside and repeat with the remainder of the mixture.
4. Add 1-2 tablespoons of oil to coat the bottom of a large skillet or frying pan; heat on medium high. Once the pan is hot, add 5-7 meatballs depending on the size of the cooking surface. Do not overcrowd the pan.
5. After 3-4 minutes, turn the meatballs. they should have a brown sear on the first side. Keep turning the meatballs after 3-4 minutes until all the sides have a golden brown crust.
6. Once the meatballs are cooked on each side, place them onto a prep plate to rest and release any juices. transfer them to a presentation plate and serve with toothpicks and a side of the honey mustard dipping sauce.



PHOTOS BY SPOON FORK BACON

S'mores Rice Krispie Treats

November 04, 2014


There was actually no firewood allowed where we were camping in Big Sur so I came home with a lot of s'more making materials! So I decided to make some S'mores Rice Krispie Treats – omg yum. I remember attempting to make rice krispie treats as a kid. I melted the marshmallows in a pan but forgot the butter which made for a a huge mess – I also happened to use a nonstick pan to melt the marshmallows so everything was stuck and burnt onto the pan. I think that was the last time I tried to make them on my own. I'm older and wiser now – these were easy to make! I actually made this twice since I've been back the recipe I'm sharing is the doubled version because I liked how it made thicker squares. If you don't want to make that much you can cup the recipe in half for 1 inch thick squares.


S'MORES RICE KRISPIE TREATS print this recipe!
INGREDIENTS
1 stick of unsalted butter
24 jumbo marshmallows
2 tsp vanilla extract
6 cups Rice Krispies
6 graham crackers, crumbled
1 1/2 cup mini marshmallows
1 1/2 cup chocolate chips
PREPARATION
1. Oil a 9x9 pan and set aside. In a large bowl combine, rice krispies and graham crackers. Keep mini marshmallows and chocolate chips nearby.
2. Melt butter over medium heat, once butter has melted add vanilla extract and turn heat to low. Add jumbo marshmallows – continuously stir the marshmallows until mixture is smooth.
3. Mix the melted marshmallows together with the rice krispies and graham crackers – then add addition marshmallows and chocolate chips (I add this a little after so it isn't so hot and some pieces melt but not all).
4. Mix well and then transfer mix into 9x9 greased pan. Oil your hands and lightly press the mixture into pan. Allow treats to set for 20 mins, remove and cut into 16 pieces.

PHOTOS BY JENNIFER CHONG


Persimmon and Pomegranate Salad

October 31, 2014

Persimmon and Pomegranate Salad / See and Savour
I went on a road last week along the coast down from Big Sur it was spectacular I'll be sharing more pictures from that trip soon. On the back home we stopped at a persimmon farm and picked 27lbs of fuyu persimmons! I remember eating persimmons as a kid – we didn't have them often growing up in Georgia I don't think they were as readily available as I find them here in California. The fuyu persimmons are the squatier looking persimmons that can be eaten while they are still firm or wait till they are soft. The flavor is sweet and cinnamonish.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour
So now I've got a ton of persimmons that I've been eating as a snack but thought I could combine them into a few of my meals too. Here is a delicious persimmon and pomegranate salad. I love the colors of the the persimmon and pomegranate combined – could be a beautiful salad for a dinner party perhaps?

Persimmon and Pomegranate Salad / See and Savour

PERSIMMON AND POMEGRANATE SALAD print this recipe! | recipe adapted from valleybrinkroad
INGREDIENTS
SALAD:
3 cup herb lettuce mix
2 fuyu persimmons, cut in small wedges
1/2 cup pomegranate seeds
pecorino romano
sea salt
freshly ground black pepper
DRESSING:
1/8 cup sherry vinegar
1/8 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons of honey
sea salt
freshly ground black pepper
PREPARATION
1. Combine all ingredients for dressing into a jar and shake vigorously until well combined, add additional olive oil, salt or pepper as necessary. Set aside. Combine all ingredients for salad, toss in a few tablespoons of dressing.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour

Persimmon and Pomegranate Salad / See and Savour

PHOTOS BY JENNIFER CHONG

Pumpkin Waffles

October 22, 2014


While I was in Chicago I had a tasty waffle at Range. I can't recall the last time I had a waffle got me in the waffle making mood. So in the spirit of fall and all things pumpkin here are some grain free pumpkin waffles. I topped mine off with some Trader Joe's pumpkin butter because... why not its pumpkin season! Hope you all enjoy!

PUMPKIN WAFFLE print this recipe!
INGREDIENTS
1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin spice
2 eggs
1/4 cup almond milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoon maple syrup
butter and maple syrup to top
PREPARATION
1. Preheat waffle iron. Mix all ingredients together except leaving aside butter and maple syrup (put 2 tablespoons into mixture).
2. Cook according to the waffle iron’s directions and remove when cooked and edges are crispy. If you want edges as pictured put 1/4 less than instructed into waffle iron!



PHOTOS BY JENNIFER CHONG

The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

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




PHOTOS BY JENNIFER CHONG

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