NomNom: Soba Noodle Salad

I've always had mixed feelings towards Fall. Like most people, I enjoy the crisp change in the air and Fall fruits/veggies, but do so with reservations because I know that summer has ended (sad) and winter will be coming soon (very sad). Winter and I are not friends in case you haven't noticed already.

My friends make fun of me for never wanting to leave my house when the temperatures drop to freezing because I would rather cozy up on the couch all snuggled in my PJs, netflix, and a glass of wine. Am I lame? That's cool, I'm okay with it.

When I hibernate during the winter like a wimp, I start to day dream about sunshine, the beach, and anything summer related--including food. The recipe I'm sharing with you today takes me back to this past summer because it was on heavy rotation in my kitchen due to the easiness of preparation and well, eating cold noodles is just a staple in Asian cuisine to combat the hot weather.

Soba noodles are made of buckwheat flour and is common in Japanese cuisine. The noodles have a slight nutty flavor and is usually eaten cold with a dipping sauce which I actually don't prefer but I do love it when prepared as a noodle salad. Feel free to use whatever vegetables you may have in your fridge but I personally like the fresh bites of cucumbers and the slight sweetness bell peppers bring to the dish so those are usually a must for me. Since I always have kale in the fridge I threw that in too, especially because kale holds up so well in dressings and won't wilt. Yup, we are still on that kale bandwagon.

Not only is this dish a delicious and light meal, it is a surefire way for me to eat my veggies and hopefully for you as well.

Have a great week. Xo.


Ingredients (Adapted from Food Network): Yields 4 servings 
1 package of soba noodles
1 carrot thinly sliced
1 cucumber, thinly sliced
1 bell pepper, julienned
2 cups of chopped kale
2 teaspoons of sesame oil
4 Tablespoons of rice wine vinegar
2 teaspoons of sriracha
5 Tablespoons of soy sauce
1/2 lime, juiced
3 cloves of garlic, minced
1 Tablespoons of ginger
4-5 Tablespoons of olive oil
3 Tablespoons of roasted sesame seeds for garnish (optional)

Procedure
1. In a medium stock pot, boil water, add salt, and cook noodles according to package directions (about 7-8 minutes). If water threatens to boil over, add 1/2 cup of cold water. When finished, rinse noodles with cold water. Drain and set aside.

2. In a medium bowl combine sesame oil, vinegar, soy sauce, sriracha, olive oil, lime juice, garlic and ginger. Mix thoroughly and then combine prepared vegetables and noodles.

3. Garnish with sesame seeds.

2 tsp. sesame oil
4 tabs. rice wine vinegar
1 tsp. sirachi
5 tabs. soy sauce
1 chili, minced
3 cloves garlic, minced
2 tabs. hoisin
1 tab. ginger
1/2 lime juiced
4-5 tabs. olive oil

NomNom: Blueberry Coffee Cake Muffins

Last week I had this random craving for fresh blueberries (this might have been influenced from me longing for spring/summer weather) so took a trip to the grocery store to buy some.

I decided that one of the most disappointing things in life is when you look forward to eating something what you imagine to be really good and you take a bite and it tastes….flat. ULTIMATE LETDOWN. It's on the same level as when you are looking forward to eating something you know you have in your fridge (leftovers from a delicious meal, a really good slice of cake, etc) and you come home to find out that somebody already ate it. Yea, that's definitely happened to me and no, I'm still not bitter about it…..

So the blueberries I bought ended up being extremely tart and no where close to tasting sweet. I was so disappointed and was thisclose to tossing them in the trash but the practical side of me kicked in and thought why not use these to bake something. Sugar is always involved during baking so that would help these lame blueberries out, right?! Right. Enter my spirit animal, Barefoot Contessa.

These muffins are perfectly moist, light, and have just the right amount of sweetness to them. It has a cake like texture and could be used as the base for any muffins actually. I see chocolate chip muffins or strawberry muffins in the near future. Summer, where are you?

A good cup of coffee along with eating a couple of these blueberry muffins could really jump start you into a good morning so be sure to get on that train.

Hope you're having a great week. Xo.


Ingredients (Adapted from Barefoot Contessa) Yields: 20 muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) of sour cream (I used light sour cream because that's all I had)
1/4 cup milk (I used unsweetened almond milk)
2 1/2 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 half-pints blueberries, picked through for stems

Procedure
1. Preheat oven to 350 degrees F. Place 16 paper liners in muffin pans or lightly spray muffin pans with cooking spray if not using liners.

2. In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, salt. In another bowl, lightly coat blueberries with flour. This will prevent the blueberries from sinking.

3. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries carefully with a spatula and be sure the batter is completely mixed.

4. Scoop the batter into the prepare muffin pans filling each cup just over the top and bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

NomNom: Brazilian Truffles

Since Valentine's day lands on a Saturday this year that means you have time to spend in the kitchen (or not) and put extra love into that meal or in today's case, dessert. This sweet truffle concoction, called a Brigadeiro, comes from Brazil and requires just 3 ingredients. They are so easy to make yet yields something so pretty that also looks like much effort was put into it that you're going to look like a dessert hero. I got you, friend.

This is a very adaptable truffle recipe when it comes to toppings. Since Valentine's day is tomorrow I figure it would be fitting to add heart shaped sprinkles and anything red/pink. Very girly. Very Valentines Day. However I like chocolate flavors mixed with nutty flavors so I included chopped walnuts in my toppings (a personal favorite). Feel free to get creative and cover these addicting sweets to your hearts desire with other nuts such as pistachio, peanuts, or almonds. These truffles don't taste like the standard rich truffles but lean towards the caramel-y ooey gooey goodness side--totally not a bad thing.

However you spend your Valentines day or this weekend, these truffles should be included in your plan. Have fun decorating and enjoy eating these treats.

Have a great weekend. Xo.


Ingredients (Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/brazilian-style-truffles.html) Yields: 24 truffles
1 can of sweetened condensed milk (14-ounce)
2 tablespoons of butter, plus extra for your hands
2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
sprinkles, for coating
chopped walnuts for coating

Procedure
1. Combine the condensed milk, butter, cocoa powder, vanilla and salt in small saucepan. Place over medium heat and bring to simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and when stirred, pulls away from the bottom of the pan, about 10 minutes.

2. Remove from the heat and place the mixture in a greased shallow pan. Refrigerate until chilled all the way through about 2 hours.

3. Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.

NomNom: Cauliflower Garlic "Mashed Potatoes"

So I just realized that my first food post of 2015 is a vegetable dish. Serious identity crisis going on over here....who am I?

But this recipe is special--so much so that I unknowingly decided to feature it as the first food post for the new year because it's just that solid. No potatoes were used in this recipe unlike other "mashed potato" recipes I came across which used a mix of potatoes and cauliflower. The crazy awesome thing about this recipe is that it mocks the exact taste and texture of garlic mashed potatoes. Winning.

I first utilized this recipe two Thanksgiving ago and totally tricked my sister and dad into thinking they were eating mashed potatoes throughout dinner. It was hilarious. During the meal I was asking my sis what she thought about my new recipe and she was like "this is pretty good! What different ingredients did you use?" I 100% lied to their faces and told them it was a new mashed potato recipe I used and omitted that teeny tiny important fact that I only used cauliflower. Boom.

If I could trick the two people I know who have strong aversions to foods that are characterized as healthy, then you know this recipe is a good one. Since that thanksgiving dinner, this recipe has been on heavy rotation and whenever I make it for the family, I always remind my sister of that time I tricked her into thinking she was eating mashed potatoes....because that's just what older siblings do. Le duh.

On a side note, the blog will be on hiatus for a couple weeks because I'm leaving for Paris/London this weekend! Looking forward to this trip especially because it will probably be one of the last international vacations I will take for awhile. More on that later;)

Have a great weekend. Xo.


Ingredients (Adapted from Food Network) Yield: 4 servings
1 medium head cauliflower
3 tablespoons cream cheese
2 tablespoon Greek yogurt/light sour cream
1/4 cup grated Parmesan
1 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh/dry chives (for garnish)
3 tablespoons unsalted butter

Procedure
1. Set a stockpot of water to boil over high heat.

2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well in colander; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Greek yogurt, Parmesan, garlic, chicken base, and pepper until almost smooth.

4. Garnish with chives, and serve hot with pats of butter.

**Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

NomNom: Chia Seed Pudding

I've been having an ongoing love affair with chia pudding for a little over a month now and I see this becoming a long term thing. It started with this recipe and I've now become hooked on chia seeds. I'm not a huge breakfast person during the work week because I'd rather just use that time to sleep in, but I now have a breakfast rhythm going on. This is where chia puddings come in. I just prep it the night before and store it in the fridge so that it's happily waiting for me in the morning. A quick reach and grab. Done and done.

It's hard to say which chia recipe I love more because they're both equally awesome--I think I'm more excited that I discovered another chia recipe option that's just as great as the former...you know, in case my palate gets bored.

This recipe calls for fresh berries and almonds as toppings but it's so yummy just with the simple mix of Greek yogurt, almond milk, and vanilla that I've been eating the pudding as is, unadorned. But if you want to, feel free to go ahead with it. You do you.

Low in calorie, super healthy because chia seeds are crazy packed with nutrients, and really tasty. It's a trifecta of all.good.things. What's not to love about that?

Have a great weekend. Xo.


Ingredients (Adapted from Giada De Laurentiis/Food Network Mag Jan/Feb 2014): Yields: 2
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2%) Greek yogurt (I used non-fat)
2 tablespoons maple syrup plus 4 teaspoons for serving (I used agave syrup)
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted

Procedure
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and the vanilla until just blended. Whisk in the chia seeds, let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

3. Spoon the pudding into 2 bowls of glasses; mound the berry mixture on top and serve.

NomNom: Grilled Cheese with Dates and Ham

Rainy and cold October days calls for grilled cheese sandwiches and a piping hot bowl of soup. But when you're feeling fancy in the kitchen and want to dress up that simple sandwich, I highly recommend you adding dates, basil, and ham to that melted cheese. It is at that point that grilled cheese sandwich then becomes a big deal.

I'm not sure why I love sandwiches so much. Maybe it's the crusty bread and all the glorious fillings in between those two pieces of awesome carbs. I find it melodious and this sweet and salty combo of ham and dates just sings with its delicious simplicity.  

Have a great weekend. Xo.

Ingredients (Adapted from Food Network Magazine April 2011) Yields 4 sandwiches

4 tablespoon unsalted butter, softened

8 slices crusty bread

8 slices ham or prosciutto (about 2 ounces)

8 slices monterey jack cheese (about 4 ounces)

1/2 cup pitted dates, thinly sliced

1/4 cup fresh basil leaves, torn

Procedure

1. Spread the butter on one side of each bread slice. Heat a large skillet over the medium heat. Put 2 bread slices in the skillet, buttered side down. Layer 2 slices of ham, 1 slice of cheese, one-quarter each of the dates and basil, and another slice of cheese on each piece of bread. Close each with another piece of bread, buttered side up.

2. Cook, pressing sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3-4 minutes per side. Repeat to take 2 more sandwiches.

NomNom: Double Chocolate and Espresso Cookies

After I started to recover from being sick a couple weeks ago, my food cravings started to slowly come back which was a sure sign that I was on the road to recovery. Thank God.

I don't usually get chocolate cravings (I'm more of a cheese craving kind of gal) but every once in a while, I will get a hankering for anything chocolate flavored and that happened around the time after I was feeling better. There's no rhyme or reason for the food I'm craving at that moment--only that it must be satisfied quickly. I just feel sorry for the boy I'm dating <insert batty eyelashes>.

I had this recipe bookmarked for awhile but I didn't feel compelled to make it just yet...until last week. These are not only chocolate cookies but double chocolate cookies...I mean....

This recipe involves chocolate covered espresso beans which I didn't have in my pantry but I did have espresso powder. After reading the reviews on this recipe, several people commented that they substituted the beans with espresso powder which worked out just as well. Win.

I used 1 tablespoon of espresso powder the first time around which unfortunately didn't do much to the flavor profile, so I decided to double the measurement the second time around. Bingo.

These cookies almost remind me of brownies because they come out so deliciously moist, chewy, and gooey when they're first out of the oven. The hardest part was waiting for these babies to cool....so I may have tried to eat one while it was still warm and may have made a chocolatey mess on my hands and mouth from the melted chips that are nestled into the cookies. Oops.

Have a great weekend. Xo.


Ingredients (Adapted from Giada De Laurentiis via food network) Yield 10-12 cookies
6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans (I substituted with 2.5 tablespoons of espresso powder)
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (recommend Ghirardelli)


Procedure
1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmer water and stir occasionally until the chocolate has melted and the mixture is smooth.

3. In a bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt.

4. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18-20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

NomNom: Copycat Williams Sonoma Peppermint Bark

I am so, so excited to share with you today's food post on these perfect holiday treats that taste exactly like Williams Sonoma peppermint bark. If you've been following my blog for awhile now, you may have noticed that I have lots of love for anything peppermint based around the holidays. Last year I made these scrumptious peppermint bars and this year I've made these rich chocolate peppermint sandwiches so far. Have you noticed the theme going on here?

When I came across the page in the December issue of Food Network magazine, which boldly stated Copycat: Williams Sonoma Almost Famous Peppermint Bark, I was floored. I eat these things every year around this time but they are severely addicting as well as pricey. They're so popular that it's not that surprising to know they sell out before Christmas. They have a cult following and I am shamefully a follower but, not anymore because the recipe is now in my hand, thanks to the geniuses at Food Network!!

I love you Food Network. Really, I do.

I was excited to test this recipe out to see if it really would be close to the real thing and let me tell you, the people at Food Network are brilliant. I honestly can't tell the difference between theirs and Williams Sonoma and that's saying something. Now, if you've never had peppermint bark it tastes very similar to Hershey's York Peppermint Patties but with the crunch of the cool, peppermint candies. Gosh, it's so darn good.


This right here is magic happening. Wait patiently for the chocolate to harden up--this is probably the toughest part of the recipe. I probably could've crushed up more of the candy canes but I actually liked mine with that extra crunch. Feel free to break it up to your liking.

The crazy thing about this recipe is that it is so simple and only requires very basic, but quality ingredients. What's not to love?

I'll be leaving for NYC this weekend with the family to visit my sister and will definitely be toting these along with me on the trip. I might have to hide these in the trunk so I don't get tempted to eat them before it gets to my sister. Precautionary measures. I'm just saying.

Wishing you a bright and wonderful holiday surrounded by lots of love and good food. As always, thank you so much for visiting.

Happy Holidays and have a great weekend. Xo.


Ingredients (Adapted from Food Network magazine Dec '12): Yields 2 lbs 
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces (I used Baker's chocolate)
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces (I used Lindt)
3 candy canes or 12 round hard peppermint candies, crushed

Procedure
1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.

2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.

3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

NomNom: Cheesecake Parfait

When I have guests over, I like to have a little something delicious waiting for them. However, I'm all about efficient, simple, and obviously delicious food, so when I came across this ridiculously easy cheesecake parfait recipe, I knew I had to try and make it for my friend.

Growing up, my mom was a stickler (and still is) for manners and etiquette. I would watch her host dinners or have a simple get together at our house where fruits would always be peeled and cut up or fresh baked goods would be waiting to be placed on a pretty plate. She was definitely the hostess with the mostest. Food is love in my parent's household and that motto has now become something I live by. Whether it be the last delicious bite I offer to my friend or the last piece of cheese I give to Mandu (my lovable dog), food represents something more then just having something to fill your hunger with.

This parfait tastes exactly like a cheesecake would without the baking involved--how great is that?! A deconstructed cheesecake (and a major time saver), if you will. Each layer is what you'd find in a slice of cheesecake, and topping wise, you could alternate with another fruit of your choice. No biggie.

The weather is finally starting to warm up again starting today, which is a perfect way to start the weekend. Make yourself this easy cheesecake parfait, enjoy the beautiful weather, and have a great weekend.

Ingredients (Adapted from Food Network Magazine Apr 2011) 
8 ounces cream cheese (I used low fat)
3 Tablespoons sugar
3 Tablespoons heavy cream
1 Teaspoon of graham crackers
Fresh pears or chopped canned
Sliced crystallized ginger (optional)

Procedure
1. Beat 8 ounces softened cream cheese with sugar and heavy cream.
2. Put a heaping teaspoon of graham cracker crumbs in each glass
3 Top with the cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger.

NomNom: Grilled Cheese With Bacon And Thousand Island Dressing

I remember the first time I discovered that the 'secret sauce' in McDonald's Big Mac sandwich was basically thousand island dressing. I sorta felt cheated. All that time I really had thought they created this special sauce but it is in fact a slight variation (they add garlic and mustard) to a generic salad dressing they used for their burgers. I suppose I can blame that on my unrefined taste buds as a child. I dunno.

I know much better now than to fill my stomach with fast food (minus the once in a blue moon cravings), but as a child, that was probably my favorite burger. When I came across this recipe that uses thousand island dressing in a grilled cheese, I couldn't help but be curious as to what it would taste like.

I'm a cheese lover. In fact, it's very, very, very rare that there is a cheese I don't like. I'm a huge supporter in that I think that cheese makes everything taste better--this is how I feel about bacon. When you add those two components together, well, I mean, what can I say? The idea of a simple grilled cheese sandwich not only conjures up fond childhood memories of my mom making them for my sister and I, but there's also something very comforting about this sandwich. Hmm tomato soup sounds good right about now too...

I made slight variations to the recipe but nonetheless, it was really tasty. Adding thousand island dressing to cheddar cheese and bacon adds another dimension to a simple grilled cheese sandwich that I highly recommend. There are so many variations to a grilled cheese sandwich, so why not start with this one? (It was also noted in the recipe that Greg Morris, owner of Oaks Gourmet in Los Angeles makes it every Wednesday at his shop's Grilled Cheese Night).

I'm off to the Bahamas today--in fact by the time you read this I'll probably be on the way! Posting will be sparse and I hope to resume by later next week, but I wanted to leave you with this recipe because I think it's something worth making.

Have a great weekend.

Ingredients: Yields 4 sandwiches (Adapted from Food Network Magazine, Apr 2011)
8 strips thick-cut maple-glazed bacon (I used turkey bacon)
2 tablespoons unsalted butter, plus more as needed
8 slices sourdough bread (I used wheat bread)
12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
4 tablespoons Thousand Island dressing

Procedure
1. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate.Wipe out the skillet.

2. Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3-4 minutes per side. Repeat to make 2 mores sandwiches, adding more butter as needed.