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

Honey Mustard Salmon with Shaved Brussel Sprout Salad

March 20, 2014

Honey Mustard Salmon with Shaved Brussel Sprout Salad
Food bloggers got skills. I know some of you might think I'm a food blogger but I don't spend hours in the kitchen perfecting recipes. Most of the time I'm adapting someone else's and/or made it enough for myself that I think it's food enough to share ;P When I cook I tend to not measure and really ad-lib my way through a recipe, sometimes. Maybe I will remember to write down the recipe right away other times or sometimes I completely forget. Like this recipe opps! But I've since made it again so I figured out my no-recipe, recipe. I was making a quick and simple lunch with what I already had in the house. It was easy and fast hopefully you will enjoy it too. And even if you do a little ad-libbing yourself I think it might turn out okay :)

HONEY MUSTARD SALMON WITH SHAVED BRUSSEL SPROUT SALAD print this recipe!
INGREDIENTS
4 Salmon Filets
2 tablespoon Honey
2 tablespoon Dijon Mustard
Juice from small lemon
salt and pepper to taste

salad:
16 ounces of Brussel Sprouts, shaved
1 small Fuji Apple, sliced thin.
2 tablespoon rice wine vinegar
1 teaspoon honey
PREPARATION
1. Preheat broiler. In a small bowl combine honey, Dijon mustard, and lemon juice for salmon filets. Coat all filets and place in the broiler for about 5 minutes or until cooked through and lightly brown.
2. In another small bowl combine rice wine vinegar and honey. Toss together brussel sprouts and apples.
3. Allow salmon to cool before placing on top of your brussel sprout salad!

PHOTOS BY JENNIFER CHONG

Coconut Chocolate 'Truffle' Macaroon

March 06, 2014

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Have you guys ever had a Hail Merry Maracoon? They are flipping amazing. My no sugar perfectly chocolate go to fix. They are made with real simple ingredients so simple... I figured I could probably make them at home – cheaper and maybe even better! Perhaps it is a bad thing though because I can literally eat 20 of these in one sitting, probably more actually. I like to use Noble Maple Syrup and some good unsweetened cocoa powder.

I've been experimenting with different types of flavors – like strawberry. So far it hasn't turned out quite the same but when I find a new flavor recipe I like I will be sure to share. Would love to know what you think!

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com

COCONUT CHOCOLATE TRUFFLE print this recipe!
INGREDIENTS
1 Cup Shredded Coconut, unsweetened
1/4 Cup Coconut Oil
4 teaspoons Cocoa Powder, unsweetened
1 teaspoon Cinnamon
2 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Pinch of Salt
PREPARATION
1. Add all the ingredients into a blender – pulse until combined. Scoop out with melon baller, shape truffles and place on parchment paper.
2. Refrigerate until firm – option, to sprinkle with cinnamon and cocoa before refrigeration. Enjoy!


Coconut Chocolate 'Truffle' / blog.jchongstudio.com

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

Shaved Brussel Sprout Salad

January 30, 2014

Shaved Brussel Sprout Salad with Warm Pancetta Vinaigrette
I guess the new year always calls for healthy eating right? After all the traveling I was doing in December I was welcoming some simple meals at home. Admittedly it's tough – its easier when you have friends to keep you accountable. I'm in a 30 day challenge with a friend to eat 80% clean with a little bit of cheats – somehow the ability to indulge sometimes makes it harder than to never indulge at all. One of the meals I've been eating a lot is this shaved brussel sprout salad with warm pancetta dressing. I think I first came across this recipe in a magazine but for the life of me I can't find it. So I've been making up things as I go from what I remember.

SHAVED BRUSSEL SPROUT SALAD WITH WARM PANCETTA VINAIGRETTE print this recipe!
INGREDIENTS
SALAD:
1lb shaved Brussel Sprouts
1 cup of halved Cherry Tomatoes
1 medium Pomegranate
4 oz Goat Cheese

VINAIGRETTE:
3 thick cut slices of Pancetta chopped
1/3 cup White Wine Vinegar
2 teaspoons Dijon Mustard
1 tablespoon Maple Syrup
Olive Oil
PREPARATION
1. In a small skillet – cook the Pancetta pieces over medium to high heat until crisp. Add white wine vinegar, Dijon mustard and maple syrup and stir until smooth then remove from heat.
2. Combine salad ingredients in a large bowl and toss together with vinaigrette. Enjoy!


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

Ginger Molasses Cookies

December 02, 2013

Ginger Molasses Cookies / blog.jchongstudio.com
for thanksgiving i made these ginger-molasses cookies for my friends, really happy how they turned out, soft and chewy with a hint of ginger. not to mention they made my house smell warm and lovely. for recipes like this one i love using my blendtec, throw everything in and blend it up! though the batter is pretty thick, i think i may have made my blender work a little too hard! opps :P



Ginger Molasses Cookies / blog.jchongstudio.com
Ginger Molasses Cookies / blog.jchongstudio.com
GINGER MOLASSES COOKIES print this recipe! | adapted from grourmande in the kitchen
INGREDIENTS
1 cup almond butter
3 tablespoon of molasses
2 eggs room temperature
3 tablespoons fresh grated ginger
1/4 cup of coconut flour
1/2 cup coconut sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
PREPARATION
1. preheat the oven to 350º and line baking sheet with parchment paper
2. in a bowl, mix together almond butter, molasses, eggs and ginger. sift together dry ingredients and combine to wet mixture, until well combined. batter will be thick!
3. drop the dough with a teaspoon or melon baller onto the baking sheet, 2 inches apart bake for about 8 minutes. allow cookies to cool on a baking sheet – they will initially be puffy, but will flatten. enjoy!

Ginger Molasses Cookies / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG


Bacon Chocolate

November 27, 2013


are we over the bacon and chocolate combo? well i went there again... i had some left over chocolate and not enough ingredients to make what i wanted so decided to throw together some bacon chocolate snacks. despite the craze i am still a fan of salty and sweet combos.

Bacon Chocolate / blog.jchongstudio.com
Bacon Chocolate / blog.jchongstudio.com

BACON CHOCOLATE adapted from bhg.com
INGREDIENTS
1 package of thick sliced bacon
2 tablespoon of maple syrup
4 ounces bittersweet or dark chocolate, chopped
handful of chopped nuts (your choice)
PREPARATION
1. preheat the oven to 375 degreesº. coat bacon with maple syrup then bake in a shallow roasting pan for 20-25 minutes or until crisp. once done allow bacon to cool.
2. line a baking sheet with parchment paper and set aside. in a small sauce pan heat stir chocolate until melted, then dip part of the cool bacon into the chocolate. if you are adding nuts sprinkle them on the bacon while the chocolate is warm! allow bacon to cool on lined baking sheet and enjoy!
PHOTOS BY JENNIFER CHONG

Cauliflower Fried Rice

November 07, 2013

Cauliflower Fried Rice w/Sriracha
inspired by the sriracha book and my trip to the sriracha fest a couple weeks ago i decided to make some srircha fried cauliflower rice. i think it's probably better if i call it kitchen sink fried rice because i literally just put whatever i had left in my fridge into the dish. it's actually the only way i remember my dad ever making us fried rice. i think as long as you have rice (or in my case cauliflower rice), egg and some soy sauce as a base you can pretty much layer on some veggies and meat on top.

SRIRACHA FRIED CAULIFLOWER RICE print this recipe!
INGREDIENTS
1 small cauliflower, cut into florets
2 carrots, diced
2 eggs, scrambled
3 bacon slices, chopped
1 cup of pineapple
1 cup kale, chopped
1 teaspoon fish sauce
1 teaspoon soy sauce
salt and pepper
sriracha
PREPARATION
1. pulse cauliflower in a food processor a few times until they are small and rice formed. in a large skillet cook bacon over medium heat until crispy, remove bacon and set aside.
2. in the same skillet, add the carrots and cook for 5 mins or until slightly tender then add cauliflower rice, kale and pineapple. allow mixture to cook for 5 minutes or until warm but not mushy.
3. toss in scrambled eggs, bacon, soy sauce, fish sauce and sriracha and combine well. add salt and pepper to your taste and enjoy!

for more sriracha inspired recipes check out the sriracha book!

Cauliflower Fried Rice w/Sriracha

PHOTOS BY JENNIFER CHONG

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