Sunday, April 16, 2017

Case of the leftovers: breakfast hash


Happy Easter! As y'all know, I am the leftover queen (case 1, 2, 3). I hate to see good food go to waste, so in honor of Easter and resurrection, here's a recipe of a bunch of leftovers I had in my fridge brought back to life as this beautiful breakfast hash. 

Last weekend, my cousins brought me to eat at the Original Pantry Cafe in DTLA (Downtown Los Angeles). It's one of those very old school menu on the wall, pay at the door, cash only, 24 hr joints that's just a LA staple. Let me tell you how the thick cut buttered sourdough toast just blew my mind away. It was just inexplicably good. And yes, it was just simple thick cut buttered sourdough toast. That's it. Needless to say there are none of those leftover, but I couldn't finish my bacon and homefries because sourdough toast. 

A few evenings ago, my niece and I spent the afternoon exploring the Arts District and after what seemed like endless miles of meandering, we finally made it back to my place to whip up a quick dinner and some necessary fresh mango margaritas. I bought a rotisserie chicken, which I shredded the breast and tossed it with homemade pesto, arugula, cherry tomatoes, and mozzarella balls. It was delicious, and we even made it in time to get taiyaki (fish shaped cake traditionally filled with red bean) soft serve sundaes. 

Which finally brings us to this hash. Part Pantry, part chicken salad, all delicious. As always, feel free to free style. 

... how do you all feel about my recent slew of no-recipe recipes? Just got to go with the flow always. 


Breakfast hash (serves 2)
1 cup cooked potatoes
1/4 cup cooked chicken, shredded
2 slices bacon, minced
1/4 cup mozzarella, sliced or shredded
2 sprigs green onion, diced 
2 eggs, beat 
1 tbsp olive oil

Optional: serve with Crystal hot sauce (my favorite) or balsamic vinegar 

1. Heat oil in a skillet over high heat. Add bottom half (white portion) of green onion and bacon. Once sizzling and browning, add chicken and potatoes 
2. As everything in the pan becomes a nice golden brown color, turn the heat down to medium low and immerse the pan with egg
3. As the edges of the egg start to crisp, top with mozzarella. 
4. Dare to flip! 
5. Sprinkle with green onion tops and serve immediately over arugula



Saturday, April 15, 2017

Papaya lime fruit salad


Not going to lie, one of the main reasons I've been slacking on the blogging (in addition to picking my life up and moving across the country for a second time) is Mardi Gras. It's not just a day or a holiday; its a lifestyle. This time around, my krewe had it so together because we are all in our mid 20's and so good at adulting and because the Dinner Club Squad just knows how to throw down. Gone are the days of gas station fried chicken and biscuits (except Ash Wednesday because real life was just too real that day), and in are the impromptu daily brunches and crawfish boils. Just call us over and there will be strata, bacon, french toast, fruit salad, mimosas, rum fruit smoothies, and frozen Irish coffees in no time. 

So here's a recipe for a perfectly refreshing fruit salad that will take you no time to put together and can serve a crowd. As a dietitian, I always feel obligated to bring the fruit or salad just in case no one else does. As a human, everyone loves fresh fruit, so it's the perfect addition to any pot luck. Feel free to improvise! 

Papaya lime fruit salad (serves 6-8) 
1 large papaya, cut into chunks 
1 apple, diced
1 cup green grapes, halved 
1 lime, juiced 

1. Gently toss fruit together in a large bowl with lime juice
2. Serve immediately or refrigerate until ready to serve

Optional: pineapple, blueberries 




Tuesday, April 4, 2017

Bowls in Los Angeles

We got so much catching up to do.

Acai bowl and veggie empanada at Ubatuba

I've been going through some life transitions in the past few months, mostly picking up my life in New Orleans and moving it to Los Angeles. Let me ask you, do you know what it means to miss New Orleans? Though I can no longer get a shrimp po-boy, fried catfish, or cheesy grits whenever I want, there is quite an abundance of acai bowls, street tacos, and specialty desserts. It's not the belly filling soul warming comfort food that I got used to, but I can get used to this too.


My first pokebowl during my first week in Los Angeles from Sea Salt. Not
gonna lie, there's a bit of a learning curve for building the ultimate bowl!
Now I know to go for the grains + greens and of course ALL the toppings.

A gorgeous and delicious granola bowl at Republique. Highly recommend
brunch here. Everything from the mushroom toast to the shakshouka and
creamfilled doughtnut holes... I can't wait to come back.

Cava just came to Culver City, and it is my homie's favorite. It's a build your
own bowl Mediterranean style with so many veggie options! 

Accidentally stumbled upon my friend photographed in LA Downtowner, so
had to visit him at work for some Taiwanese street food. I will definitely be
back for Lao Tao's Rub a Belly braised pork belly bowl and oyster pancake.
Don't forget the limeade! 

And last but not least, the first thing I cooked in my new home! Of course
it's a shrimp fried rice bowl with garlic sauteed bok choy.