Category Archives: Recipes
Prep time: 10 minutes
Bake time: 10 minutes
1/2 cup Del Real Fire Roasted Green Salsa – Salsa de Molcajete Verde
6 small Corn Tortillas
6 slices Oven Roasted Turkey
1/4 cup Fresh Cilantro chopped
1/4 cup Fresh Arugula chopped
2 oz. Cotija Cheese crumbled
1/2 Ripe Avocado sliced
1/2 cup Yellow Grape Tomatoes quartered
Additional Optional Ingredients:
1/2 cup Del Real Fire Roasted Green Salsa – Salsa de Molcajete Verde
1/3 cup Sour Cream
Fresh Cilantro leaves for garnish
Preheat oven to 350º.
Wrap tortillas in foil and place in oven to warm while the oven heats up.
If you are topping with the optional sauce, mix the sour cream and salsa together and place in refrigerator.
Chop Arugula and Cilantro together.
Slice avocado, quarter tomatoes.
Once your oven is hot (approximately 10 minutes), remove tortillas.
Layer tortillas with one slice of turkey, arugula/cilantro mixture, a slice of avocado, tomato, a sprinkling of cheese and a generous splash of Del Real’s Fire Roasted Green Salsa.
Add avocado and roll tortillas. Place seam side down on a small baking dish and place in oven for 10 minutes or until cheese is melted and rolls are heated through.
Remove from oven and serve immediately with Sour Cream Salsa Sauce and a sprig of fresh cilantro for garnish. Delectable!
My friend Katie and I decided to experiment with the Sushi edition Popin’ Cookin’. Like most of the Popin’ collection, the sushi package is sweet and candy flavored rather than savory and realistic. It was a BLAST making all the different parts of the sushi and then putting them all together. The kit comes with a mini mixing spoon, the mixing “bowls”, “seaweed”, and powders to make rice, fish, and fish eggs. My favorite part of creating candy sushi was making the tiny fish eggs. You mix two powders with water separately and then with an eye dropper, you drop small portions of one liquid into the other causing it to instantly solidify in balls. Then you can scoop the eggs out of the solution and place them as a final touch on top of the rice and seaweed.
Here are some tips:
1. Look up the directions online. Since the whole package is in Japanese, it would make the process much easier to look up the English translation. Popin’ Cookin’ Sushi Instructions
2. Take your time. Buy a couple boxes and share them with your friends. Making this fun mini foods isn’t about the taste, it’s about the experience. Take your time and have fun watching each other’s reactions as you take your first bites.
3. HAVE FUN!! ☺️
How to Make Michele the Trainer’s Fat Free Fusion Balsamic Vinaigrette
Reposted from The Zeit.com Click the pictures or links to see Michele’s awesome recipe. You can get more tons of health and wellness info, plus more great recipes like this one from her book: Sexy Salads! MicheleTheTrainer.com Thanks Michele!!!
Get the recipe here:
Simply delicious roasted cauliflower is so easy to prepare, it’s hard to call it a recipe!
Preheat oven to 350.
Slice cauliflower in half and make slices approximately 1/4″ thick. Place slices on cookie sheet coated with coconut oil. I’ve made this with coconut oil that is essentially flavorless as well as a coconut oil that retains it’s flavor. Personally, I prefer the subtle sweetness that the flavored variety imparts to the mellow nuttiness that comes out when the cauliflower is roasted in the oven.
Brush liquid coconut oil on cauliflower slices. (If the weather is cool, you may need to heat your coconut oil to about 80 degrees so that it will be liquid.) Roast cauliflower filets for about 10 minutes on each side. You want the cauliflower to soften and begin to brown. Do not over cook.
Add salt and freshly ground pepper to taste and drizzle with soy sauce. I used Marukan Ponzu with Sudachi Citus, sent to us for review. It was a big hit around here. The Ponzu sauce has just a hint of lime that works really well with the coconut oil.
Serve hot or cold!
Here’s the Ponzu sauce available in a three pack from Amazon (affiliate link), but you can find this at your local grocery store, too. It’s great on sushi and we’re taking it to the beach to enjoy with raw oysters!
Organic Brussel Sprouts, Grilled
When I was growing up, I always knew when Brussel sprouts were on the menu because you could smell them cooking before you even came into the house! And it wasn’t an enticing aroma, either. It was foul! Boiled and served with mayo, they were a vegetable only a Mother could love!
Lately, I’m finding Brussel sprouts on the menus of every new eatery with an eye toward serving up healthful foods that please your palate. In an effort to find new and inventive ways to use my stovetop griddle. Flat on one side and grooved on the other, this stove top, cast iron beauty is my go to cooking companion and can turn mere Brussel sprouts into savory treats. I don’t know the science behind it, but my taste buds know the difference. Try this yourself for incorporating these oh-so-healthful doll-sized cabbages into your diet. If you’re already a fan you’ll love this simple variation.
Trim stems and slice each sprout in half. Place on the preheated griddle, face down. With a medium low flame it takes 7 -10 minutes to get nice grill marks going. I added about a 3/4 cup of California walnuts to the dry grill to bring out their nutty flavor. With a drizzle of white truffle oil, turn the Brussel sprouts over. You’ll notice a change in their color as they cook, another 10 minutes or so, depending on the heat. Don’t cook them too fast, they won’t be tender. Don’t over cook them, or their vibrancy will be lost.
Toss with the roasted walnuts, a little balsamic vinegar, freshly ground pepper and sea salt. I used apricot sea salt for a subtle layer of surprise. Spoon into a serving dish if you’re feeling fancy. Enjoy!
Photos by: Lisa KeatingProducts featured in this recipe, aged balsamic vinegar; Villa Manodori Balsamic Vinegar
white truffle oil; Mantova Bruschetta/Truffle/Garlic/Basil, Set of 4 bottles, 8.5 oz each
you may also like – walnut oil; La Tourangelle Roasted Walnut Oil, 16.9 Ounce Can
my favorite Le Creuset stovetop gril; lLe Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle
and this beautiful China bowl by Lenox in Federal Platinum; Lenox Federal Platinum Bone China Open Vegetable Bowl
My balsamic vinegar was from Trader Joe’s, if you don’t have one near by, you can order this fancy one aged 14 years! My truffle oil is produced locally, but this brand looks like a good substitute.
Click here for product pictures: Amazon.com Widgets
Lyfe Kitchen. With locations in Culver City, Palo Alto & Tarzana, California, Chicago, Illinois and more to come, this fast casual dining establishment brings the freshest ingredients to you with Gluten Free, Vegetarian, Vegan and Everything menus + sustainably produced environments. Select beers and wines available, too. Cheers!read more . . .
The Beachcomber. Great food served with a super relaxed vibe located in Newport’s Crystal Cove. With your shoes in the sand, you’ll find yourself on an idyllic beach, ten million miles away from the cares and woes of the daily grind. Excellent food, full bar, sunset optional.
Dining at home? Try our delicious Date Bar Recipe. Simple to make with old school charm, these date bars are a hit with kids, too. Dress them up with a dollop of sweet whipped cream or a scoop of coffee ice cream.
The Sliding Door Café. Succulent pork tender loin, rich lobster mac and cheese, decadent desserts and Chardonnay steamed mussels with a touch of cream, andouille sausage, shallots and white beans; these are a few of the delicious decisions you’ll have to make when dining in this intimate café near the Newport Arcade.
Riviera 31. Swanky French cabaret setting offering a sophisticated and decidedly chill, vibe inside the Sofitel Hotel in West Hollywood, California. Celebrate your love with signature cocktails, small plates, whispers and sultry smiles while you contemplate whether to get home or get a room. There’s an adjacent patio where you can catch your breath if find yourself swooning over the rush of being transported to the South of France without your passport.read more . . .
Bonefish Grill. Now open in Northridge, California. Bonefish Grill is the perfect choice for dinner and a movie. Located at the Northridge Mall near the Pacific All Stadium 10, enjoy dinner before or after the show. The Grapefruit Martini and Bang Bang Shrimp are favorites, but save room for the Key Lime Pie!read more . . .
How to Make A Classic Mojito: Instructions, Ingredients and Video Demo
This recipe for a Classic Mojito comes to us courtesy of Award Winning Mixologist, Natasha Garcia. We caught up with Natasha on a recent sunny afternoon (108˚), outside of Palm Springs, California read more and get the recipe . . .
Olive Talk on California Living. Meet Chef Robert Nyerick
What do olives, green tomatoes and ceviche have in common? Chemistry! Olives, like green tomatoes and ceviche need to go through read more . . .
Grilled Artichoke Recipe
Prep: Wash artichokes, trim stem, cut off top 1/2″ of leaves and remaining leaf tips, if desired. I use a sharp knife and kitchen scissors (for the individual leaf tips). Cut artichoke in half, remove choke (“hair” and any purple leaves) using a spoon.
Boil: Immediately place in pot of boiling water with lemon (you can use the lemon left over after squeezing the juice for your grilling sauce). Boil for approximately 20 minutes. You want to leave the artichokes slightly undercooked – they will finish cooking on the grill.
Drain: Remove from heat, drain and cool. You may refrigerate artichokes at this point and grill them later (I grilled mine the next day).
Preheat Grill. In a large bowl squeeze the juice of two lemons. Mix with 1/2 cup olive oil, 2 cloves of minced fresh garlic (or a generous sprinkle of garlic powder), freshly ground pepper and salt to taste. (I used Lime Flake Sea Salt).
Toss: Add the artichokes to your bowl and turn to coat thoroughly.
Grill: Place artichokes on the grill, cut side down. Cook for about 10 minutes and turn. Cook for about 5 minutes more on the other side. You should have nice grill marks on the cut side of your artichokes.
Add: A Teaspoon or two of mayonnaise to your leftover lemon/oil mixture (if desired) and whisk together. Serve on the side as a dipping sauce.
Serve: Immediately with an additional squeeze of fresh lemon. Grilled artichokes are also great served chilled with a cup of Gazpacho!
photos by: Lisa Keating