Scallop Salad
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I have a constant love-hate relationship with salad. Love them. Love them too much. Get bored with them. For this last reason, it makes me on the constant lookout for new recipes that can give a jolt to what I usually defer to (mesclun greens, toppings, and a lemon vinaigrette). While going through Food & Wine the other day, I came across a recipe that definitely added some spark. Here is my variation…
Ingredients:
- Mesclun Greens
- Cherry tomatoes - halved
- Large sea scallops (4-8)
- Juice of 1 Lemon
- 1/8 cup Olive oil
- salt and pepper
- 1 tsp wasabi
- 1 tsp miso paste
Directions:
Boil 2 cups of water and miso in a large pan. Once simmering, add in scallops. Cook for 2 minutes. Meanwhile, combine, lemon juice, olive oil, wasabi, and salt and pepper to make dressing. Make salad, top with scallops and dressing.
How To: Mini Burger
Bite size food really brings some added fun to any food. The creation of mini burgers tops my list because it’s perfect for the summer time, and lets you make each burger with a variation of toppings. For this go around, i decided to keep it classic with the toppings and beef to focus on the american cheese, yes.
Ingredients:
- 85/15 ground beef
- mini buns (whole foods)
- arugula
- american cheese slices
- kosher salt
- fresh ground pepper
- 2 tbl butter
Directions:
Add in a generous portion of salt into the meat and mix. Add in pepper, split meat into 4 sections and make patties. In cast iron skillet over medium high heat, melt butter. Place in 4 patties. Cook about 4 minutes per side, then flip over. For the last minute, place cheese on patties.
Add in topping of your choice to buns, enjoy!
S’more Cookies
Apologies on the huge gap of being MIA. The sad thing is I am quite possibly in front of my computer, but time forsakes me. Anyways, not to say that my sweet tooth has been anything less than relentless and as I am sure you have seen, you’ve noticed the s’more cookies that are around.
I improvised on the recipe, mainly cutting out graham crackers as I was really after the marshmallows. With a glass of milk, you are golden:
Ingredients:
- 1 stick unsalted butter softened
- 1 cup brown sugar
- 3 tablespoons white sugar
- 1 3/4 cup flour
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Hershey brar
- Mini marshmallows
Directions:
Preheat oven to 300 degrees.
In a mixer, combine butter and both sugars until fluffy. Once incorporated, add in egg and vanilla for about 30 seconds. In a separate bowl, combine dry ingredients (not the chocolate or marshmallow). Add the dry mix to the wet mix. Grease a cookie sheet or lay parchment paper down. Drop down 2 tsp of dough onto sheet, 3 inches apart.
Bake for 10-12 minutes. Pull out and push in the chocolate and marshmallows. Bake another 5-6 minutes.
Up and Coming
So there is a new site soon to launch in NYC and I am counting down the days. MintCastle has recently launched in LA, and I can already tell from their features that this is a site I will actually subscribe to and read! With cool get-aways and restaurants with stellar reviews, I’ve finally found a site amongst all the other ones that I can count on. They’ve sponsored On The Mend 4 Japan, and tomorrow will be The BASH event. So wish I was in LA right now to enjoy the weather and some good fun.
If you feel the way I feel and like to know about what’s going on and get a discount to go with it, you know what to do.
Bold and the Beautiful
I have to admit, I am really enjoying all of the bright colors popping up right now. The colors are a great way to add some fun to your outfit, whether its some colorful bangles or a bold red dress. Here are some colorful pieces I am eyeing at the moment.
- Zara Three-Tone Stretch Sandals $99
- Forever 21 Vibrant Bangle Set $7.80
- Asos Suede Color Block Belt $35.86
- Topshop Red Raised Flower Tunic $36
- Missoni Crochet Scarf $295
- Asos Leather Trim Aztec Backpack $80.69
Creamy Pasta
Creamy, hearty foods are a staple in my apartment during these cold dreary days. I won’t go on, but you know what I mean. A beautiful sunny day followed by winter…the only way to survive is through great company and delicious food. I made this dish the other night because it is a great comfort food from the rain outside. Here is the recipe I made up, and the extra creativeness really brought full flavors out of this dish.
Ingredients:
- 1 lb of linguine pasta
- 3 chorizo links - casings removed
- 3 garlic cloves - minced
- 1 tsp nutmeg
- olive oil
- 1/2 cup cream
- 1 tbl unsalted butter
Directions:
Cook pasta until al dente. Remove the casings from the chorizo sausage, roll into balls and cook. Once cooked, add in olive oil to pan, saute garlic for 1 minute then add in butter. Once butter has melted, incorporate the cream. Generously season with salt and pepper. Add in nutmeg, mix, and add in sausage. Once the pasta is drained, add into the pan and mix thoroughly. Serve topped with parmesan cheese.
Enjoy!
Lemon Ricotta Cookies
I always forget how infrequently I bake cookies. Something about them, baking in the oven and filling the apartment with wonderful sweet smells was enough of a reason to try out this recipe here. Perfect for the Spring weather that was finally come out, they are light and fluffy with hints of lemon. Do note - best to consume the entire batch within the first 2 days for optimal freshness. Definitely not a problem for me.
Surprises
Where to begin…I got back a couple days ago from a much needed trip to the beach. Trip was perfect with sunny weather and a beautiful beach. All the while, I was wondering how my boyfriend was surviving back in New York without me…And here is the first thing I saw when I returned home.
I do tend to dominate the kitchen so it’s fair to say my boyfriend rarely can get in to even get a glass of water. Happily surprised to see he found a recipe online here and made this beautiful dinner. It was delicious and need to let him into the kitchen more.
Hello Beach
It’s that time of year, and with much anticipation, I cannot take this 5 month long winter any more. Goodbye 28 degree weather. I am eloping to the beach and no one can stop me. Much excited, picked up a some beach coverups like this here, and new reading material, which will make for the perfect day on the beach. I can quite literally taste the rum punch in my hand…Here are a few things that I have packed so far, Todo included.
Kimchee Chigae
End of March. Still cold. Wishing for the spring to hurry up already. This wave of cold winter called for another stew, and I deeply hope this is one of the last times I am making it for the season. I carefully chose this chigae recipe here, and it did chigae justice. A couple notes, do omit the miso (too sweet), and if available, get the sour kimchee so it won’t be an additional sweetness to the broth. Definitely a hit and will be making again.
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