Coconut Popsicles

As the temperature rises in Los Angeles into the 90's and 100's, it's essential to have something cold (and preferably) sweet in the freezer. This time I decided to use my Zoku Quick Pop Maker to make coconut popsicles.I made this recipe without the shredded coconut because I hate the consistency of shredded coconut...kind of grosses me out. I'm aware that I'm a minority in this so I added the shredded coconut as an option and included instructions on how to add it in. Photos show the popsicles without the shredded coconut. They tasted great without it!Ingredients7 oz. coconut milk (not lite)1/4 cup low fat milk3 tbsp. water3 tbsp + 1 tsp sugar1/2...

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Greek-Style Chickpea Salad

I'm obsessed with this recipe--straight from Serious Eats. It's great for the summer: light, no cook, and healthy. Enjoy!Ingredients2 (15.5-ounce) cans reduced sodium chickpeas, drained and rinsed1/2 small red onion, minced3/4 cup cucumber, peeled, seeded, and chopped (about 1/2 large cucumber)1/4 cup fresh mint leaves, minced1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)1 tablespoon fresh parsley, minced3 tablespoons fresh lemon juice (about 1 large lemon)2 tablespoons kalamata olives, pitted and minced1 tablespoon Dijon mustard1 tablespoon olive oil1 garlic clove, minced or pressedKosher salt and freshly ground black pepperIn a large...

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Prosciutto and Fontina Panini with Basil Pesto

IngredientsFor the Sandwich:¼ cup cider vinegar2 tablespoons sugar1/2 teaspoon salt1 large shallot, thinly sliced1 loaf ciabatta, sliced lengthwise1/3 pound prosciutto (about 10 slices)1/3 pound fontina, thinly slicedFresh spring greensFor the pesto:2 garlic cloves2 cups baby arugula½ lemon, juiced1/4 teaspoon Kosher salt¼ cup olive oilMake the pickled shallots: bring the cider, sugar, and salt to a boil in a small saucepan over a medium flame. Simmer for a minute, until the sugar has dissolved, then pour the hot liquid over the shallots in a small bowl or jar so they are fully submerged. Allow to sit for 20 minutes, then place in an airtight container until ready for use. This can be done up to a week before.Make the pesto: in a small food processor, pulse the garlic,...

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Carne Asada

When I think of the summer, grilling naturally comes to mind. By far, carne asada is my favorite thing to put on the grill. I found a great recipe from the LA Time's website (see references below). It sounded perfect as is so I didn't make any changes to it.Ingredients4 chipotle peppers in adobo sauce, roughly chopped1 tablespoon minced garlic3/4 cup chopped onions1/2 teaspoon ground cumin1/4 cup chopped green onions1/4 cup chopped cilantro1/4 cup chopped parsley1/2 cup tomato purée1/2 cup fresh lime juice1 1/2 teaspoons kosher salt1 teaspoon fresh ground black pepper1 cup canola or vegetable oil2 1/2 pounds skirt steakIn a large bowl, thoroughly...

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Pico de Gallo Salsa

Pico de gallo is my favorite salsa. Once it's made, it's hard for me to stop eating and walk away. Don't ask me how it got it's name, which literally translates to "rooster's beak," but it's amazing and really easy to make.Ingredients1 fresh jalapeno, stemmed, seeded and chopped1 clove garlic, peeled and finely chopped1 pound fresh ripe tomato, any type, chopped1/3 cup cilantro, roughly chopped2/3 cup white, choppedFresh lime juice from 1 limeKosher salt, to taste (I did 1 1/2 teaspoons)Combine and mix all ingredients in a large bowl. Refrigerate until ready to serve.ReferencesPico de Ga...

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Sichuan Chicken With Bell Pepper And Chilli

If it hasn't become apparent yet, I love stir fry. When I saw this recipe on Serious Eats, I had to try it. I didn't change much to it either as you can see. However, in the future, I would like to add large chunks of white onion, red bell pepper, and maybe some unsalted peanuts. If you are considering trying this out, I would recommend adding those. Regardless, this is a solid recipe as is.Ingredients2 boneless chicken breastsFor the marinade:1/4 teaspoon Kosher salt2 teaspoons light soy sauce1 teaspoon cooking rice wine2 teaspoons cornstarch1 tablespoon waterTo stir-fry:3 cloves of garlic, minced1/2 inch chunk of ginger, thinly slicedAbout...

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