Top Five

When it comes to dessert, I don't need cake, cookies or candy, I go right for the ice cream. I'm more a sorbet person, I like light and fruity flavors. And since my favorite Pomegranate Blueberry Sorbet from Trader Joe's is no longer sold in stores, the Euraka Lemon and Marionberries is next in line. Also I just tried Talenti and Arcitc for the first time, they're were so good on the first try they easily beat out a lot of other flavors I like. 

5 Things In My Fridge

Five Things I Always Keep in My Fridge: 

I use lemon in just about everything from seasoning chicken and fish to pasta, I add lemon whenever a recipes allows for it. I also add lemon to water and teas for extra flavor!

When it comes to drinks, it's pretty much water, tea or alcohol. When water gets a little too boring, add fruit or herbs to it, my favorite additives are mint and lemon. It's really refreshing!

Asian is probably my favorite cuisine and since I'm constantly in a hurry, I always make sure to have these around. To eat alone or heat them up and add them to a stir-fry, they are a staple in my dinner plans during the week.

Since I'm not really a big meat eater, I stick to chicken and eggs for my protein intake. I basically cannot live without this rosemary chicken. Mix it in a salad or pair it with veggies or a pasta dish, it's always a hit.

When it comes to my sweet tooth, I always crave a little something after dinner. I don't feel too guilty when I indulge in this cherry chocolate chip soy ice cream. 

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Wild Blueberry Lavender Ice Cream

A few weeks ago, a local blogger posted her own recipe of lavender honey ice cream and since then I've been on the hunt to find ready made; I have not been so successful in finding it. I found a decent ice cream maker and I already have a list of different flavors I want to make over the summer. When it comes to sweets, I'll typically pass on sweets after dinner. Ice cream - it's a whole different story, give me all the glacé!

Ingredients:

15 oz full fat coconut milk

1/2 cup Almond Breeze Almond Milk Coconut Milk Blend

1/3 cup coconut palm syrup 

1 teaspoon vanilla extract

2 teaspoons dried culinary lavender

1 1/2 cups wild blueberries or wild berry mix

2 tablespoons coconut sugar

Instructions:

1. Place a medium saucepan over medium heat and add coconut milk, almond milk , coconut milk and coconut palm syrup (or honey); whisk until smooth and well combined and mixture comes to a slight simmer (this should only take a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. After mixture comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 seconds. Allow to cool for a few minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until very cold. This is an essential step, so please do not skip it!
2. While the mixture is chilling, you'll make a blueberry syrup. Add blueberries and coconut sugar to a saucepan and place over medium heat. Mash blueberries up with a fork and continue to stir mixture until it thickens; this should take roughly 15-20 minutes. Once mixture is thick like a syrup, transfer to a bowl, cover and stick in the fridge.
3. Once ready to make the ice cream, add the cold coconut milk mixture to your ice cream maker and churn according to manufacturer's directions until it resembles soft serve.
4. Transfer half of ice cream to a freezer safe container, then add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until ice cream hardens. Before ready to serve let the ice cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.

 (image and recipe)

My Travel Food Diary

Before I even got on the plane, I knew exactly what I wanted to eat while traveling abroad. The foodie in me wanted to make this trip a true dining experience, although I knew it wasn't going to be that way considering who I was traveling with. This is not to out my my sister but she is one of the pickiest people on the planet when it comes to food. I mean she doesn't like cheese and we were heading to the cheese capital of the world. When it comes to food, she's comfortable with her same five favorite meals while I live for trying new things (as long as I don't know what it is before I actually eat it). I had the trip of a lifetime but in my mind I'm already planning another trip abroad but with my boyfriend, because with him it will be all about the food and beer. 

 

Day 1-9: When we got to Paris, I was mostly concerned with crepes and baguettes. Unfortunately the beginning of the trip started with severe anxiety which turned into stomachaches and headaches. I was living on veggies and soups the first few days. Which reminds me, the Cream of Jerusalem artichoke with truffle oils and ceps I got from Bouillon Racine, was out of this world good.

(Day 1-4) For breakfast/lunch, we mostly hit up small cafes around our apartment and the Eiffel Tower, although the cafes in the 5th Arrondissements were my favorite. I mostly sipped on rosé and had some version of tomato mozzarella. A combination of baguettes with slices of tomato and cheese was everything I wanted and needed, my poor stomach wasn't having it so I had to be careful with what I was eating. If I wasn't eating steamed veggies at dinner I was ordering french onion soup or not eating at all. I ended up loosing weight on our trip instead of gaining weight. 

Since my sister lived on crepes while in Paris, we found the best at a kiosk between the Eiffel Tower and The Esplande due Trocadero, right next to the prettiest carousel. I never got my own, but I definitely indulged in a few bites of my sisters and it was beyond delicious!

One of the musts I had on my little checklist was a freshly made baguette. Our second day in Paris, we ate at a cafe that was luckily attached to boulangerie and patisserie. I stared into the glass display for about five minutes and then ordered an extra long baguette. Side Note: given that it was day two, I didn't even get my baguette. I was only able to take a couple bites, but it was so worth it!

  
Another must on my list was visiting Ladurée. There's a local french bakery and café in my hometown that makes the best macrons; as in they are better than macrons I've tried in L.A. and New York. So going to Paris, I made it my mission to taste the real thing and see if they compared to my  hometown ones. Obviously, you know the answer! Now, I just need to find the rosé that was sold in in the store.

My first real dinner in Paris was at Le Chat Noir. Our day spent visiting the Montmartre, it was the first time I actually felt hungry which was a relief because I didn't intend to starve in Europe. So I splurged, I had another round of rosé and ordered this four cheese pasta dish and it was splendid. Picasso's favorite hangout and perhaps the first cabaret, the 19th century bohemian hangout for American expats, it's still quite the scene. I also feasted on a seriously excellent ham and cheese melt, a chicken and broccoli crepe, and a pizza or two, which are more like tarts. (French pizza is seriously the best if you into ridiculously thin crust)

Day 10-12 I was really impressed by the food in Belgium. Belgium was not apart of the original itinerary but I'm so glad we went. The enclosed medieval vibe of the town made all of my history fantasies of walking through an old European town. The people were incredibly nice and the food was so choice. Number one item on the menu - Belgian waffles. 

Our first night in Belgium, we ate at an Italian cafe in the historic center of Brugge and I ordered lasagna that was smothered in like five difference cheeses, needless to say I was happy for the rest of the evening and even into the next day. The next morning I found this little hole in the wall patisserie, Panos.I went back every morning to get my strawberry waffles.  

If you were wondering, we ate gelato pretty much everywhere we went from Paris to Belgium. It was crazy how cheap a scoop was and let me be clear a scoop in Belgium is triple the size of a scoop in America. We were only in Brugge for three days but we instantly became friends with the gelato lady, there may have been a day we went back for a second time. We only ate out once for dinner, you know since tap water cost us $6 our first meal, we ended up making dinner for the rest of our stay.

 

Day 13- 16: And lastly London; in all seriousness I did not want to leave my favorite city. Our last few days abroad we spent in London. Our first night back, we gorged ourselves with tapas. I was just happy my sister was enjoying herself, all she ate in Paris was sweets! Tapas Brindisa in Soho was maybe one of the best meals of our trip. With excellent company and being reunited with a dear friend, we spent a few hours reminiscing and (me in particular) being envious of our friend's life in London.

The next day we went for high tea at The Wolseley near Piccadilly and it was exactly how I imagined afternoon tea to be. The epitome of high class and in the most gorgeous of all buildings, I had to refrain myself from being an annoying tourist taking pictures and just enjoy my scones, muffins and sweats galore.  I was on cloud nine for the rest our stay. Hanging out in the candy and tea department at Harrods was also a highlight, the building is just so impressive. You better believe I treated myself to a few boxes of tea!

We also went out for fish and chips, this was a must for me so I'm glad I got to check that off my list. And because our host was extra sweet, she took me to one of the best fish and chips spots at The Chipping Forecast. When in London and in the mood for battered fish, you must check out this place. The ambiance is charming and the food is excellent. My sister requested Nando's, which I had never heard of until she and Maggie started talking about it. Apparently, it's the place to go. All I have to say is I am all about that Peri, Peri sauce. And to end our fabulous trip, we went out with a bang and ordered Domino's pizza. My sister was really missing American food and needed a taste of home even though we'd be stateside in twenty four hours. In case you wondering what garlic bread was like in Europe, it's really just a small pizza. 

 (images via instagram)

Top 5

When it comes to wine, I am a "Rosé All Day" kind of girl. At a reasonable price these five choices still taste oh so good. At only $15, Whispering Angel is ranked some of the best rosé out there. And if you're a Sugarfina fan, then you know they're infamous gummies are infused with a little Whispering Angel. Now that summer is just around the corner, what's your favorite pink wine? 

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Crostini Recipes

In an effort to eat healthier and a little more Mediterranean (and learning a few French recipes), I have been indulging in a lot of different crostini recipes, my current favorite being a Caprese like one,  which I eat in on the regular. I cam across this peach bruschetta recipe and it looks all sorts of delicious. 

Ingredients:
 For the goat cheese:
10 oz. goat cheese
2 oz. whipped cream cheese
salt and pepper

Bruschetta:
1 crunchy french baguette, sliced
1/2 cup balsamic vinegar
2 tbsp. extra virgin olive oil
salt and pepper to taste
2 peaches, sliced
1/2 cup fresh basil, roughly chopped.


Directions:
1. Crumble goat cheese into the bowl of a food processor and add cream cheese, salt and pepper. Pulse until everything has combined and you have a smooth, creamy cheese. Put whipped cheese in a airtight container and store in fridge until you're ready to use it.

Lay baguette slice in a single laye ron a large baking sheet and drizzle with olive oil. Bake at 375 degrees F for 5-8 minutes until bread is toasty and lightly browned.

Put balsmic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes until vinegar has reduced to a thick syrupy consistency. Remove from heat and set aside.

To assemble, spread a spoonful of whipped goat cheese on each baguette slice, then add a small pinch of salt and fresh ground pepper to bring out the flavors.

Top cheese with one or two peach slices and a pinch of fresh basil. Drizzle a bit of ht balsamic reduction over the bruschetta and serve immediately.

(image and recipe)

London: 3 Spots

 The first stop on the itinerary for our trip to Europe next month starts in London. My sister and I have a friend living and studying at a university in London, so we'll be staying and visiting with her for a few days and I'm determined to eat good food (my last trip abroad, I ended up losing weight mostly because I was eating at Americanized restaurants), especially loading up on pastries.  Since I mostly follow travel and traveler's instagram accounts, these are are few places on my radar. Don't worry I've provided a link to each of their pages so you can swoon over the gorgeous interiors as well. Have any other recommendations, they would be greatly appreciated.

Milk: A quaint but popular brunch place, it's famous for it's minimalist but chic style. I hear the pancakes are out of this world. Hello Belham...

Sketch: So I definitely saved these restaurants on my phone mostly because of the design. This place is entirely pink with some quirky looking bathrooms. An 18th century townhouse team room which turns into a cocktail lounge in the evening, now that's my kind of place. We will definitely be stopping in Wayfair to dine at Sketch. 

Aubaine: The first time I came across this restaurant on the gram it was because of the all white interior and hanging lavender. A stylish and French restaurant, I'll definitely be picking up some fresh baked bread and pastries. 

Orecchiette with Spring Greens

A year ago I came across an orechhiette recipe that I loved from the cooks behind the magazine, Cooking Light. As I scrolled through all the recipes I've written about in the last seven years, I realized I hadn't included it. It's simple but delicious. So make it for yourself or serve it up for a Sunday night family dinner.

Ingredients:

8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach*
1 tbsp. kosher salt
1/2 lb. (8 oz.) orecchiette
6 tbsp. unsalted butter

1 cup walnuts

a handful (about 1/4 cup) of grated Pecorino or Parmigiano
salt and freshly cracked pepper, to taste

Directions: 

Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine. 

Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta. 

In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.

Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.

Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.

Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.

(image + recipe)

Mac & Cheese with a Jalapeno Chipotle Sauce

LORELAI: What is that?
SOOKIE: It’s macaroni and cheese.
LORELAI: It’s green. Why is it green?
SOOKIE: Because I made it with a jalapeno-chipotle cream sauce.

Besides the magic risotto, the homemade twinkie and the beef-a-roni Emily Gilmore made for Rory for a special occasion for the infamous Friday Night Dinners, I'm most excited to try out the Mac and Cheese with a Jalapeno Chipotle Cream Sauce. What is your favorite Gilmore Girl Recipe? My sister plans on making this for Thanksgiving next week and I cannot wait!!!

Ingredients:

12 ounces gluten-free elbows (or 16 ounces regular pasta)
3 tablespoons unsalted butter (plus more for greasing the pan)
1 bunch scallions, thinly sliced
1 large jalapeno, halved and thinly sliced
3 tablespoons white rice or AP gluten-free flour
1 quart whole milk
1 teaspoon salt
2 teaspoons Dijon mustard
16 ounces coarsely grated mild cheddar cheese (about 4 cups)

 Directions:

Preheat the oven to 400°F. Butter a large cast-iron skillet, casserole pan, or a 9 × 13-inch baking dish, and set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water. 

Meanwhile, In a large pot or Dutch oven, melt the butter. Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes. Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup. Add the pasta and toss to combine.

Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until bubbling and browned. If the top is not browned and toasty, stick the pan under the broiler for 1 minute. Serve piping hot.

(image and recipe)

What I Eat Every Morning

I'm always thinking about what I eat. I have a serious and complicated relationship with food, it's always good (because I literally love everything, I can count on one hand how many things I don't like to eat) but sometimes it's bad. As an undergraduate and grad student, stress, late night writing assignments and food always went together, which of course is not the greatest combination. I've gained weight and lost weight a few times, it seems to be a viscous cycle. As a millennial woman, my diet and what I should look is something I think about daily, even hourly and it's so annoying. I just want to enjoy good food and still be healthy. When I first started reading Cooking Light magazine, I loved everything about their recipes and the way they structure their meals and diet plans. And even though they call it a diet, it's not. It teaches you to eat well balance meals and how to cook what's in season. So instead of doing what I usually do, lose weight as fast as I can (I once lost thirty-five pounds in four months), I'm choosing to spend my time learning how to meal prep well balance meals (instead of leaving work and finding something quick and note healthy) and go to food markets and shop for what's in season. I've been eating a ton of broccoli, apples, figs and radishes lately. I recently found this Mediterranean Egg dish, it is so good and filling. My favorite, I substitute the basil for spinach and add a sprinkle of basil, it makes a big difference. I've been eating it every morning  for a month now!!!

Ingridents and Recipe

Whisk together 1 large egg, 2 egg whites, 3 quartered cherry tomatoes, 1/2 teaspoon fresh basil and dash salt. Scramble in skillet coated with cooking spray. Sprinkle with 2 teaspoons grated Parmesan cheese.

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La Quinta: 3 Spots

When I got the full time librarian job a few years ago, I was excited for several reasons. One of them being it was technically in another town. Now, although it's only a fifteen minute drive from my apartment, I had never really explored the small town that is La Quinta. For a long time, there was really no reason to visit since it was mostly just neighborhoods. Over the years it has become a nationally ranked art hub, home to more golf resorts and country clubs than you can imagine and a favorite hangout for celebrities and athletes. These are just a few of my favorite hangouts and restaurants. If you know me well, you know I will answer Asian every time you ask me what my favorite food is. If you're a Thai fan, My Thai is hands down my favorite Asian restaurant in the valley.  One of the most popular places to dine out is Lavender Bistro. Although hidden, it is a beautiful setting and has excellent food. This past year, I suggested it for Mother's Day and let's just say, my mom is still talking about how much she loved the experience. Cork and Fork is another place that everyone raves about but I have not yet been too. It's definitely on my to do list. 

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In the Kitchen

For Christmas, my parents gave me a nice set of pots and pans. I'm extremely proud of myself that I have been making dinner every night since then. When I started this blog, I was eating cup of noodle on the regular. My cooking skills were embarrassing, I ordered take out a lot or just popped whatever in the microwave and voila that was dinner. With a few desserts, soups and chicken recipes under my belt, I definitely feel more confident in the kitchen. Some times date nights are reserved for trying new dishes, prepping is team work and learning along side my guy makes for a fun night in. What are some of your favorite recipes? Do you cook dinner or go out more? Now that school is in the count down stage, I'm thinking cooking is a my new thing. I'm curious about trying so much, have any suggestions? Pleas share?

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LA: 3 Spots

The next time you find yourself in L.A., you must try these places out. My sister is the hardest person to please when it comes to deciding on restaurants; she's crazy picky but luckily she chose all these places while we were in town over this past weekend. For the best sandwich you'll ever eat (also order the fries) check out Greenspan's Grilled Cheese, if you want to relax and grab a cup of tea (or check out the place at night, it becomes a bar) make sure to visit the Melrose Umbrella Co. And for Korean BBQ, Quarters was an excellent spot for first timers like my sister and I. What are your favorite L.A. spots?! Suggestions, recommendations? Please comment below :)

 

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Best Wassail Recipe Ever

I don't get out of bed Christmas morning unless you bribe me with a glass of wassail. My mom makes the best recipe and opening presents isn't complete without a glass in hand. What's your favorite holiday drink?

Ingredients:

8 cups apple

2 cups orange juice

1/2 cup lemon juice

4 whole cinnamon sticks

12 who cloves, or 1 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Instructions:

Combine all ingredients in a large pan.

Bring to simmer over mdeium-low heat. Reduce heat and continue simmering for 45 minutes. 

Ladle into a coffee mug and enjoy. 

(image and recipe via yummy healthy easy)

Pomegranate Thyme Fizz Cocktail

 

It's my favorite time of the year, I'm already decorating my work space and home and trying to be ready for the holidays by the end of the week. I love this pomegranate fizz cocktail drink. 

Ingredients:

1 1/2 ounces vodka

3/4 cup sparkling water

1/4 cup fresh pomegranate juice

Whole pomegranate seeds

Sprig of thyme

Directions

Chil the sparkling water and vodka

Remove pomegranate seeds from the fruit and place into a strainer.

Place the strainer with the seeds over a glass and press the seeds with a spoon to release the juice. 

Use enough seeds to produce 1/4 cup of juice. The rest of the seeds may be used as garnish. 

Mix all of these ingredients together and garnish with a sprig of thyme and whole pomegranate seeds.

(image and recipe via glitter guide)

Jack O'Lantern Chips and Dip

Need ideas for a Halloween party I love this pumpkin take on chips and dip. 

I'll definitely be trying this out this year! 

RECIPE-
Guacamole:
3 avocados, halved and pitted
Juice of 1 lime
2 Roma tomatoes, diced
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 garlic clove, minced
1 tsp salt
1/4 tsp chili powder

Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.

Queso:
1 Tbsp. butter
1 scallion clove, chopped
2 cups cheddar cheese
2 cups Monterey Jack cheese
1/2 cup milk
1 Tbsp. corn starch
4 oz canned mild green chiles, with juice

In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.

Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin’s mouth. Serve with chips!

Blueberry and Lemon Balm Ice Cream

 When it comes to eating or drinking anything sweet, my go to flavor is pomegranate blueberry. It's just so delicious and refreshing and perfect for a summery treat. Although there's no pomegranate in this recipe, it sounds delicious and an ice cream I definitely want to try making.  What's your favorite ice cream flavor?

Ingredients:

For the roasted blueberries:
1 lb. blueberries, fresh or frozen
2 tablespoons Lyle's Golden Syrup (or substitute honey)

For the ice cream custard:
1 3/4 cup whole milk
1/2 cup (100 g) sugar
2 teaspoons finely chopped lemon balm
3 strips of lemon zest
1 cup heavy whipping cream
5 egg yolks

Instructions:

For the blueberries:
Preheat oven to 375 degrees.

Place blueberries in one roasting pan (use two if needed) large enough so that the berries remain in a single layer. Drizzle the Golden Syrup over the berries. Place in the preheated oven and roast for 30-35 minutes, stirring at least once. Roast until the berries have given up some of their liquid and a thick, purple syrup has formed. Place berries in a container and set aside to cool.

Blueberries may be prepared up to three days ahead.

For the ice cream custard:
In a large bowl, prepare an ice bath. Place a smaller bowl in the ice bath and set a fine-meshed strainer n top. Pour heavy cream through the sieve into the bowl.

In a small saucepan, combine sugar and milk. On medium-low heat, warm the mixture. When warm, add the lemon balm and lemon zest. Turn off heat, cover with lid, and allow flavors to infuse for 30 minutes.

After the 30 minutes, reheat the milk over medium-low heat until it is hot, Stir together egg yolks. Add a few tablespoons of milk to the yolks and stir quickly. Add a bit more milk and stir again. This warms up the egg yolks and prevents them from curdling.

Pour the yolk mixture into the heated milk-sugar mixture and stir quickly using a heat-proof spatula. Continue stirring and scraping the bottom. This will prevent lumps and clumps from forming. As you stir and scrape, you will eventually notice that the bottom is becoming easier to scrape. It almost feels silky, as if the spatula is gliding across the bottom of the saucepan. This is a sign that your custard is nearly done. It is fully done when the mixture coats the spatula.

Pour the custard through the sieve and into the bowl of cream. Mix quickly and vigorously so that everything is combined and cools slightly. Cover the bowl and place in the refrigerator to cool completely. Overnight is best.

When the mixture has thoroughly cooled, place it in your ice cream maker and churn according to manufacturer's instructions. Once churned, place the finished ice cream in a freezer-proof container and put in the freezer for a few hours to harden a bit more.

Serve plain or with some fresh berries, and garnish with lemon balm leaves.

(image and recipe via the hungry scribbler)

Cilantro Lime Shrimp Tacos

Whether it's date night or just making dinner for the family, try this tasty shrimp taco recipe. It's perfect for a warm summery night. Shrimp tacos and sangria, yes please!!! A few weeks when I went out with my parents, my dad suggested I try the swordfish tacos, they were indeed delicious! So as a substitute I plan on making this Cilantro Lime Shrimp Taco recipe a lot over the summer :)

INGREDIENTS: 

• 2+ jalapeno peppers, cut in half and seeded
• 1/2 cup sour cream or greek yogurt
• 2 tablespoons cilantro
• 1 small clove garlic, grated
• 1 green onion, sliced
• 1 tablespoon lime juice
• salt to taste
• 
  
• For the Roasted Corn Slaw:
• 1 teaspoon oil
• 1 cup corn
• 2 cups cabbage, shredded
• 2 green onions, sliced
• 1/4 cup roasted jalapeno crema

FOR THE TACOS:

• 1 pound cilantro lime shrimp
• 12 small corn tortillas
• 1 large avocado, diced
• cilantro to taste

DIRECTIONS:

For the Roasted Jalapeno Crema: 

-Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.

-Place the peppers in a sealable container, seal and let them cool until you can handle them, about time minutes before pinching off the skin.

-Puree everything. 

For the Roasted Corn Slaw: 

-Heat the oi in a heavy skillet to medium high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up. Let it char again and set aside. 

-Mix everything. 

For the Tacos: 

-Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeno crema along with a garish of cilantro. 

(image and recipe via closet cooking)

Lime + Raspberry Sangria Popsicles

Since I'm not that big of a desert person (although the butter cake at Maestros is pretty fantastic and the white chocolate raspberry truffle cheesecake at Cheesecake Factory is my particular favorite desert), my choice for an after dinner treat is usually always a popsicle! There's something so quenching about flavored ice to me. Well, it's time to kick it up a notch and play around with some of favorites, this lime and raspberry sangria recipe sounds delicious and perfect for hot summer day. 

Ingredients

6 ounces of raspberries

2 limes

1 cup sugar

1 1/3 cups of Robert Mondavi Fume Blanc

Directions

Add the 6 ounces of raspberries to a small sauce pan, sneaking a few. I mean, raspberries are freaking in season and these organic berries are delicious. Okay, mash them quickly before you eat them all!

Add 1/2 cup of the sugar to the raspberries (eating one more ain’t gonna hurt nobody!) and then warm the mixture over a medium-low heat, until it just begins to bubble. This helps combine the sugar with the raspberries. Now remove them from the stove and let them cool.

In a large measuring cup (one that at least holds 4 cups), juice the two limes. Notice my restraint on not eating the limes? Not the same as raspberries, lovely lovely raspberries.

Add the remaining half cup of sugar and let it sit for about 5 minutes, to dissolve. Don’t just stand there and watch. Maybe put on Call Me Maybe and dance around for a few minutes, take a few shots of tequila and then drunk dial an ex? Just a suggestion.

Now that the sugar has dissolved into the lime juice, you should have about 1 cup of liquid. No biggie if you do not. Pop open that Fumé Blanc and add enough of the white wine so that you have 2 1/3 cups.

Okay, so you can do these pops one of two ways. You can make them exactly like I did and go for the food porn or you can make them straight up because ain’t nobody got time for that! If you are doing them straight up, just ignore this next step.

So mix together the wine and lime mixture, and set aside about 1/2 cup of it. Take another lime, halving it length-wise and then slice it VERY thinly.

Add the raspberry compote to your lime and wine mix, mixing it well and divide it amongst the popsicle molds. Make sure to divide the chunky pieces of raspberries so that everybody gets some.

 Now place them in the freezer.

If you are doing the food porn thing, you will notice that the pops did not fill up all the way. So, only freeze your pops for about an hour. Just enough so they mix is slushy like. Now add a lime slice to each pop and top it off with the remaining lime mixture. Pop them back in the freezer for about 10 hours.

(image and recipe via cooking stoned)

Creamy Pesto and Shrimp

There is nothing I love more than a good pesto dish. 

Here is one of my favorite pesto recipes. 

       Ingredients:

For the Pesto
1/2 cup baby arugula
3/4 cup fresh basil
4 cloves of garlic
1/2 cup parmesan cheese, grated
1/2 cup pine nuts
salt and black pepper
1/2 cup extra virgin olive oil (more if needed for thinning)
For the Garlic Butter Shrimp
1 pound medium to large shrimp, peeled and cleaned completely
1/4 cup unsalted butter, divided
salt and black pepper
1/2 teaspoon creole seasoning
6 cloves of garlic, finely minced
1/4 cup chicken broth
For the Pasta
1 pound dry linguine pasta
salt
1/2 cup half and half
1/2 cup parmesan cheese, grated (for topping)
2 tablespoons fresh parsley, shopped (for topping)

        Directions

Pesto
In the pitcher of your blender or bowl of your food processor, add the arugula, basil, garlic, parmesan cheese, pine nuts and a dash of salt and pepper. Blend, while slowly drizzling in the olive oil until the pesto comes together and is smooth. Scrape down the sides of the bowl if you need to. If you need more olive oil, drizzle more until the pesto is smooth. Set aside until you are ready to use, or store in an airtight container in the refrigerator for 2-3 days.
Garlic Butter Shrimp
Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add the shrimp and season with salt, pepper and creole seasoning. Cook until the shrimp are pink and cooked through, about 2-3 minutes. Remove the shrimp from heat with a slotted spoon, leaving the stove on. Add the garlic to the pan, and cook for 1-2 minutes or until fragrant. Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 5-6 minutes. Add the remaining butter and melt. Add the shrimp back to the pan, toss to coat and turn off the heat. Set aside.
Pasta
Meanwhile, prepare your pasta by bringing a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
While your pasta is cooking, add your pesto to a large saucepan. Heat over medium heat and add the half and half. Stir to combine and cook for 5-6 minutes or until completely warmed through. Add the al dente linguine straight to the pan with the pesto and toss to combine.
Serve the pasta by topping with garlic butter shrimp, parmesan cheese and fresh parsley.
Enjoy!

(image and recipe via cooking and beer)