Cheesy Smoked Salmon Bites Cheesy Smoked Salmon Wraps One of our favorite indulgences to eat while working is this Smoked Salmon Pizza we order from a nearby restaurant. While this pizza is sooooo delicious, it’s not one of those items we should be eating all the time. This is why we are excited to share with you our Cheesy Smoked Salmon Wraps recipe. This is so simple, and so easy to make. We use Creamy Swiss Laughing Cow cheese spread on top of a whole wheat tortilla then top it with smoked salmon and dill. We love this recipe because you can really load up on that smoked salmon and make these little bites pretty substantial if you wanted to use this recipe for lunch. This recipe would also be perfect for breakfast. It is actually a perfect swap for a bagel and lox, you still get all the great flavors, but way less of a calorie bomb. These Smoked Salmon Bites keep really well in refrigerator so they are ideal for taking to work, or making the night before for a quick breakfast on the go. You can also get creative here and add a whole lot of other things to these bites, maybe a little lettuce, or onion, or even tomato. This is one of those recipes that is meant to inspire you to get a little creative. Enjoy!

Head on over to SheKnows.com for our Cheesy Smoked Salmon Wraps recipe!

*This post was sponsored by Laughing Cow. Thank you for supporting our sponsors! It helps us keep going!*

//////////////////////////
/
/
/

Cheesy Smoked Salmon Wraps

September 29, 2014  /   /   //  2 Comments

Zucchini Blossom and Smoked Gouda Pasta Zucchini Blossoms Garlic for Zucchini Blossom and Smoked Gouda Pasta Zucchini Blossom and Smoked Gouda Pasta recipe Zucchini Blossom and Smoked Gouda Pasta Hi Guys! Today we have a dish that’s a wee bit out of season, but for some reason in the last week I’ve seen these beauties at 2 different farmer’s markets. I pretty much took that as a sign to pick a bunch up and create some fun things with them. Stuffing and frying these guys are probably the most common way you can find them served (which we’ll get into later this week), but they’re such a simple and mild ingredient that you can incorporate them into a number of dishes for a touch of freshness. It’s still pretty warm in LA, but I’m definitely getting the autumn itch, so I thought this light zucchini blossom and smoked gouda pasta would be appropriate. Filling enough to satisfy you on a chilly day, but light enough to enjoy during warm weather…if that even makes sense.

My favorite part of this pasta is the lightly sauteed zucchini blossoms against the smoky bits of semi-melty gouda. I love how the gouda begins to melt, but maintains some texture. This pasta can also be served cold or hot, meaning it’s wonderful to eat as leftovers…even with a little lemon zest on top. Yum! I actually just got back from a weekend in Palm Springs for a friend’s bachelorette party and was SUPER excited to see a big container of this pasta sitting in the fridge when I got home. I immediately devoured it and took a power nap; it was a pretty lovely recovery Sunday with this pasta totally hitting the spot!

Okay, if you can’t get a hold of zucchini blossoms, you can totally add a bit of grated and drained zucchini to the mix instead…or for a more autumnal feel, you can add a bit of diced and sauteed butternut or acorn squash, instead. Enjoy! xx, Jenny

Zucchini Blossom and Smoked Gouda Pasta
Serves 4

Ingredients:
1/2 lb. angel hair pasta
1 1/2 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 shallot, minced
2 garlic clove, thinly sliced
10 zucchini blossoms, quartered lengthwise or roughly chopped
2 teaspoons minced thyme
2 roma tomatoes, seeded and diced
4 ounces smoked gouda, cut into small (1/8”) cubes
salt and pepper to taste

Directions:
1. Fill a large pot with water and bring to a boil. Add a small handful of salt and add pasta. Boil pasta, stirring frequently, until pasta has cooked through completely, about 4 to 6 minutes.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. In a large skillet melt oil and butter over medium heat and add shallot and garlic. Lightly fry for 2 to 3 minutes.
4. Increase heat to medium-high and stir in zucchini blossoms. Saute for about 3 minutes. Add pasta, season with salt and pepper and toss together.
5. Add the thyme, tomatoes and smoked gouda and gently toss together. Adjust seasoning and remove from heat. (Gouda should begin to melt, but still maintain a slight texture) Serve.

//////////////////////////
/
/
/

Zucchini Blossom and Smoked Gouda Pasta

September 29, 2014  /   /   //  8 Comments

spicy_pork_belly pork_belly marinated_pork_belly Korean_style_pork_belly korean_style_spicy_pork_belly Today we have a Korean Style Spicy Pork Belly recipe. Pork Belly is one of my favorite things to order at Korean BBQ, so it’s nice to be able to make it at home once in a while. This is a great recipe for a group of people because the components for it are so minimal. Lettuce and brown rice essentially. My favorite part of this recipe is constructing my little pork belly burrito. I personally go for double lettuce because I really love the texture and taste with the pork belly, but it is totally ok to just forget the lettuce and eat the rice topped with pork belly. Whatever floats your boat! Enjoy!
♥ Teri

Korean-Style Marinated Spicy Pork Belly

1 lb. thinly sliced pork belly
marinade:
1/3 cup Korean chili paste (gochugang)
2 1/2 tablespoons granulated sugar
2 tablespoons low sodium soy sauce
2 tablespoons Korean chili powder (gochugaru)
2 tablespoons sesame oil
2 green onions, thinly sliced
2 garlic cloves, minced

accompaniments:
1 head red leaf lettuce, washed and pat dry
1 cup hot cooked brown rice, cooled (optional)

garnish:
1 green onion, thinly sliced
2 tablespoons toasted sesame seeds

Directions:
1. Preheat grill to medium-high heat.
2. For pork belly: Place pork belly in a large, nonreactive mixing bowl and add remaining marinade ingredients. Mix until thoroughly combined. Cover and refrigerate for 30 minutes. Spray grill with nonstick cooking spray. Grill pork belly for 4 to 5 minutes. Flip and continue to grill for 2 additional minutes. Remove from grill and set aside.
3. To assemble: Place a tablespoon or two of rice onto the center of a single red lettuce leaf and top with pork belly, green onions and sesame seeds. Wrap up and eat.

//////////////////////////
/
/
/

Korean Style Spicy Pork Belly

September 26, 2014  /   /   //  6 Comments

Tallarines_Verde Peruvian Tallarines Verde ingredients Green Spaghetti sauce Peruvian Tallarines Verde pasta recipe Hello loves, happy first day of fall! I’m back from Paris and let me tell you, I feel like I just came back from a vacation of a lifetime! Technically this is my second visit, but the first time I went I was a bratty 16 year old, traveling with my family, unable to appreciate all of the crazy-awesome beauty and history surrounding me. This time around the boyfriend and I took the city by storm and packed in as much fun as we possibly could, including a day trip to Champagne and another one to Versailles. The trip allowed us minimal sleep, but that’s okay, because who can sleep when they’re in PARIS?! What made our trip particularly special is being able to get personalized tips from a childhood friend of mine (Cassie) currently living and pastry-cheffing it up in the city of love. She really helped us to escape a couple tourist traps and gave us some of the most unbelievable food recs! I owe her a huge thanks, not just for all of the great local tips, but for taking her time out of her busy schedule to dine with us, not once but twice! (which reminds me, a big thank you to the boyfriend who graciously sat by as Cassie and I gabbed and gabbed during our dinners together…resulting in 5 1/2 hours of non-stop girl talk!…no joke.) I don’t want to get into my trip too much, because I’m officially going to create a lil’ Paris guide for the site and (very nervously) hope you all love it!…but in the meantime, if you’d like a little taste of my trip you can take a little peek here or here!

Okay, so after Paris I had a quick turn around flight to Chicago, with Teri (yay!), where we currently are now! We came out to Chicago for the weekend to attend a ‘Food Network in Concert’ festival in Ravinia Park! I should mention that although I live in LA, I spent the first 18 years of my life in Chicago and it will always be home to me. The festival was so much fun and it was very nostalgic for me to be back at Ravinia…it’s been over 10 years!!…but more on the festival in just a week or two (and again, for a little peek into where we’ve been eating in Chicago, you can look here)! Teri and I extended our trip to explore and eat our way through the city a bit more…and to see my parents!! We sat down to dinner with them last night and oh man, I love them. They’re just the sweetest, most caring and generous parents a girl could ask for. We ate, we laughed (A LOT!) and caught each other up on the last 2 weeks our of lives (at almost 30 I’m a huge baby and talk to my mom almost everyday, so 2 weeks without phone calls is like a lifetime for me). Anyway, we’re in Chicago for our final day and we’re going to explore and eat and probably eat some more!

I’ve been having so much fun these last couple weeks, but I’m not going to lie, I can not WAIT to get home and spend an entire 24 hours in bed just cuddling my little Dexter! I can’t wait to give him so many belly rubs and nose kisses that he’ll wish I’d go away again!….which awkwardly leads to me to today’s recipe! ha! Before leaving for Paris, the boyfriend and I were eating healthier, trying to prepare ourselves for the decadent food awaiting us across the world. Our exception was this Peruvian ‘green spaghetti dish’. Neither of us have ever been to Peru so who know’s if this mish-mosh recipe I created is truly authentic..probably (most likely) not…but that’s okay, because I picked up a few tips from the owner of our favorite local peruvian restaurant and think this is a darn good pasta dish. The sauce is similar to a pesto sauce, but with a combination of spinach and basil, and much more creamy. Although the sauce is creamy from the milk and cheese, it still tastes quite light and refreshing! The best thing about this recipe? It’s so simple. You basically blend the handful of sauce ingredients together and boom…you have tallarines verdes (Peruvian green spaghetti)! This pasta is so yummy and is great for large groups of people, but it’s equally excellent served as a quick and easy weeknight meal. Okay, I’ll stop blabbing now so you all can go make this spaghetti! Enjoy! xx, Jenny

Tallarines Verde (Peruvian Green Spaghetti)
Serves 4 to 6

1 lb. spaghetti
2 tablespoons chopped shallot
3 garlic cloves, chopped
2/3 cup toasted and roughly chopped walnuts
3 cups baby spinach
1 bunch basil leaves (about 1 cup)
4 ounces cotija cheese slightly crumbled, plus more for garnish
3/4 cup evaporated milk
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon cracked black pepper

Directions:
1. Fill a large pot with water and bring to a boil. Add a handful of salt followed by spaghetti. Boil spaghetti until al dente, 7 to 9 minutes, stirring occasionally. Drain and toss in a small amount of olive oil. Set aside until ready to use.
2. Place shallots, garlic and walnuts in a food processor and pulse until coarse crumbs have been made. Add spinach, basil and cheese and continue to pulse.
3. With motor running add evaporated milk and oil. Season with salt and pepper. Puree until smooth.
4. Pour mixture into a large bowl and top with spaghetti. Toss together until fully combined. Adjust seasonings. Top with more crumbled cotija and serve.

//////////////////////////
/
/
/

Tallarines Verde

September 22, 2014  /   /   //  10 Comments