Appetizers

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Crispy Balsamic Roasted Brussels Sprouts with Honey

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Crispy Balsamic Roasted Brussels Sprouts with Honey

The other night at dinner my friend and I were talking about how much Brussels Sprouts have made a huge comeback. When we were kids, I hated them and avoided them at all costs. Maybe that’s because they weren’t dressed in duck fat (Barbacco in SF has the most amazing Duck Fat Brussels), tossed with bacon, or covered in cheese. These days, Brussels Sprouts are on menus everywhere, in every which way. Just this last week, I had some amazing ones with cinnamon, radishes, and an over-medium egg. Another night, my friend made some with simple olive oil, sea salt, ground pepper, Parmesan, and lemon juice. They were delicious and made me want to play with another recipe using these lil addictive veggies. 
I roasted these Brussels after tossing them in olive oil, salt, pepper, and balsamic vinegar. They get golden brown and crispy in the oven, and this is one of the easiest ways to prepare brussels sprouts! Balsamic vinegar brings a slight tang to the crispy little guys, and a drizzle of honey after roasting balances everything out. Hope you try these out - they’re the best snack or side for dinner ..they’ll even convert the biggest nay-sayer! Let’s get cookin :) 

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Crispy Smashed Potatoes

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Crispy Smashed Potatoes

I like to think of these as the grown up version of hash browns. They’re crispy and salty on the outside, soft, creamy and steamy on the inside. That was borderline food erotica for me to type. Let me take a second. 
Haha these are amazing. They’re so simple to make, and are the perfect snack to serve for #SuperBowlSunday, or as a great side dish to any meal. They’re also so versatile - why didn’t I cook up a bunch of bacon to toss on top of these?! You can keep them simple with coarse salt, fresh ground pepper and chopped herbs, or get fancy wit it and treat them like baked potatoes, topping them with cheese, sour cream, bacon, anything your tummy desires. K my mouth is watering - let’s get cookin! :) 

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Asian Chicken Meatballs

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Asian Chicken Meatballs

I’ve been on this never ending quest for delicious meatballs that aren’t dry. I’ve tried turkey and beef, and never quite get the flavor and consistency I am craving. I think I’m chasing this dreamy little meatball I had while overseas in Hong Kong…it was tender, packed with flavor, and so juicy. The elusive meatball, if you will :) 
These meatballs turned out really great, and satisfied my craving for the slow heat of ginger, balance of sweet and saltiness from a homemade teriyaki sauce, and the tender texture of ground chicken. 

I frequent a variety of supermarkets for different needs. My local Asian markets for most produce and some protein, Safeway and Whole Foods for organics, chicken, and seafood, and TJ’s for when I’m cooking just for myself. I love their small serving sizes. I have never really cooked with ground chicken before, but was delighted to find ground dark meat at my local Asian market, Sunset Super. A pound and a half was an alarming $3.49. I mean, you can’t really beat that. If your local butcher doesn’t have ground chicken readily available, feel free to ask the butcher to grind up 1 ½ lb of chicken breast for you. It’s actually best to always have a butcher grind your meat in front of you. I happened to use dark meat because it was available, but this works with ground chicken breast as well. 

Anyways, these meatballs are super easy to throw together. The secret is a ton of minced ginger and crushed pineapple, which give it the kick it needs, while staying moist! Let’s get cookin :) 

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My Grandma's Yams

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My Grandma's Yams

These yams are simple and guaranteed to be delicious. Every family has their own version of yams. Some are really candied, sweet like dessert. Growing up, I loved my Grandma’s yams because they seemed to be enhanced versions of their natural sweetness. They weren’t glazed, or topped with marshmallows. The yams were addictive to me, and I think that’s because they weren’t crazy sweet. 

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Fresh Nectarine, Basil, & Fried Mozzarella Stacks with Balsamic Reduction

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Fresh Nectarine, Basil, & Fried Mozzarella Stacks with Balsamic Reduction

As summer winds down, my kitchen is stock full of stone fruit. Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits” because of their large hard seeds. They are native to warm climates and are at their peak from June through September, so enjoy them while you can! :)  

I have a batch of beautifully ripe nectarines. I love them for their smooth outer skin, and incredibly sweet flesh. They are beautiful to cook or bake with because of their color, and I couldn’t wait to work on a recipe celebrating the nectarine. 

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Refreshing Lime Shrimp & Avocado Salad - No Mayo!

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Refreshing Lime Shrimp & Avocado Salad - No Mayo!

This delicious and refreshing salad is a breeze to prepare - you’re about 10 minutes away from flavor heaven. This salad is made of wonderfully fresh ingredients, and is perfect for a warm weather meal. Enjoy it as an appetizer, or served in toasted tortilla bowls or in lettuce wraps for a light lunch. It’s easily adaptable for your families’ taste; you can add a dash or two of hot sauce for a little kick :) 

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Mango Basil Crispy Personal Pizzas

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Mango Basil Crispy Personal Pizzas

Pizza. One of the most delicious inventions in the world. It’s versatility is endless: deep dish, thin crust, cheese stuffed crust, sweet, savory, and topped with any ingredient under the sun. Making homemade pizza is, let’s be honest, kind of a drag. I am usually very hesitant when it comes to making my own dough, even though the outcome is significantly better than store-bought instant dough. 

One of my favorite pizza topping combinations is the classic Hawaiian. It’s simple. Salty, sweet, and on a light crispy dough with tons of cheese. I wanted to share a few recipes with you that take a classic dish, and update it with a new, slightly more upscale twist (while still being completely affordable). How could I elevate a Hawaiian pizza? Mango. 

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Crispy Baked Sweet Potato Fries

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Crispy Baked Sweet Potato Fries

Mmm..fries. Sweet Potato Fries at that..sweet, salty, crispy on the outside, tender and steamy on the inside. Baking them in the oven is a healthier option than deep frying them, and with a few simple tricks, they can be just as crispy as well!

Bake some up this weekend for Father’s Day and serve them with a variety of dipping sauces - my favorite is ketchup mixed with a ton of pepper. Some other ideas are chipotle mayo, sweet chili sauce, garlic mayo, honey mustard..the options are endless.

This great snack is versatile in itself, as well. Depending on the way you season the sweet potatoes, they can take on completely different flavor profiles! I wanted to try two different options. I stuck with simple Himalayan Pink Sea Salt and freshly ground pepper, and a fun batch of sweet potatoes dusted with a yummy Cinnamon Sugar mix. Experiment! These are great healthy snacks for your family :) 

Hot Caprese Dip

Hot Caprese Dip

Summer is approaching, and that means tons of entertaining - whether it be throwing a bbq, attending a party, or having last minute, drop-in guests over. This is a delicious three (YES, THREE) ingredient dip that is quick, easy, and oozing with flavor.
Serve it with a variety of dipping vessels. I like Stacy’s Pita Chips, especially the Simply Naked Pita Chips. They are baked to perfection, Non-GMO, and are also Kosher. I also suggest Diamond Almond Nut Thins. They’re light and crispy, and Gluten Free! They pair perfectly with the creaminess of the mozzarella, roasted tomatoes, and slight peppery flavor of the basil.