Lemon Poppyseed Pancakes

Last week I started my final semester of college before I go to culinary school. Having a routine and schedule has been nice, and has left me more time to cook, which has been a treat. I decided to make pancakes for breakfast one morning. I picked on this recipe for two reasons; I love lemons and I love poppyseeds. These turned out better that I could have expected. They are perfectly fluffy and light, with the perfect sweetness. I would suggest topping them off with fresh fruit and a bit of hot syrup (nothing ruins pancakes like COLD syrup...ugh). I used blueberries, and it was delectable.

ENJOY.

INGREDIENTS:

// 2 C flour

// 1 t baking powder

// 1/2 t baking soda

// 1/3 C sugar

// pinch of salt

// 1/3 C poppy seeds

//zest of 4 lemons

// 2 C buttermilk

// 2 large eggs

// 2 T butter --- melted

DIRECTIONS: 

I. Mix dry ingredients together.

II. In separate bowl, whisk together buttermilk, eggs, and butter. Add poppy seeds and zest.

III. Pour buttermilk mixture into flour mixture. Stir just until combined --- don't overmix!!

IV. Heat skillet over medium heat. Brush with butter. pour 1/3 C scoops of batter into the center of the skillet.

V. Place pancakes that are done on a baking sheet and place in oven heated to 'warm' until you have used up all the batter.

Vi. Remove pancakes from over and serve.

TIPS&TRICKS:

         :: Poppy seeds go rancid quickly, so store them in your freezer.

         :: Heat store bought syrup for about 30 seconds in the microwave and pour over warm pancakes immediately before serving.

Savory Sauteed Sausage and Veggies

Over the past few years of cooking, I've learned many things, but one of those things is that I love sauteed veggies and meat. Its a great technique to get a savory and flavorful meal.

Today when I got home for lunch I decided to saute some gourmet sausage with veggies, and then threw it on a toasted bagel with some cold cream cheese. This may sound strange, but the warm and tender sauteed veggies are perfectly contrasted by a crispy bagel and the coolness of cream cheese. The flavors melded well and I sooo enjoyed my lunch :)

INGREDIENTS:

+ 1 chicken and artichoke sausage; chopped into large pieces

+ 3 mushrooms thinly sliced

+ 1 tomato, cut into slices

+ 2 garlic cloves; pressed

+ 1 stalk of green onion, thinly sliced

+ 1/4 t saffron threads (about 5 threads)

+ pinch of salt

+ 1 sprouted wheat bagel, halved

+ 2 T light cream cheese

DIRECTIONS:

I. Pre-heat a medium sized iron skillet over medium heat. 

II. Add sausage pieces to pan and sear for about 3-4 minutes, or until outsides are a bit crispy.

III. Reduce heat to medium low. Add mushrooms, tomatoes, green onion, and garlic. Coat with a light layer of grapeseed oil. Saute for about 5 minutes, stirring 2 to 3 times. Meanwhile, put bagel in toaster, and toast until just slightly crispy

IV. Sprinkle salt over mixture and add saffron threads. 

V. Allow mixture to cook 1-2 minutes longer. Turn heat off when mixture is cooked to desired temperature/appearance.

VI. when bagel is toasted, spread with cream cheese. Top each half with sausage mixture.

enjoy. 

Gourmet Spinach and Burger Salad (+seasoning)

The past few weeks, its been pretty warm here in LA., and I've found myself eating more salads. This salad is one of my all time favorite meals. Its so easy to make, yet interestingly gourmet, and a great alternative to just a plain 'burger and bun.' For the record, I think I also enjoy it so much because it includes three of my favorite ingredients. ;) This recipe makes a single serving.

Gourmet Spinach&Burger Salad

------------------------

INGREDIENTS::

+ 2 C spinach

+ 1 turkey burger patty, seasoned (recipe for seasoning is below)

+  1 T slices Jalapenos

+ 2 T crumbled feta or blue cheese

+ 6  rings yellow onion

+ 2 T balsamic salad dressing

DIRECTIONS:

1. Cook burger patty in an iron skillet for about 4 minutes each side, over medium high heat. Set on a plate to rest when done.

2. In pan used to cook burger, melt 1 T butter. When butter is heated place onion slices in pan and allow them to get soft. They are done when the onion is transparent and starts to brown on the edges

3. Bed the spinach in a large bowl. Cut the burger into cubes and place meat on salad.

4. Top with jalapenos, cheese, and salad dressing.

[I also like to add alfalfa sprouts if I have them, for a yummy treat]

enjoy!!

[[ BURGER SEASONING]]

I use this every time I make burgers. It makes a frozen patty taste great, and adds a yummy smokiness to fresh turkey or beef burger.

INGREDIENTS::

+ 2 1/2 T paprika

+ 2 T table salt

+ 2 T garlic powder

+ 1 T porterhouse seasoning

+ 2 t black pepper

+ 1 T white pepper

+ 2 t ground mustard

+ 1 t cayenne pepper

Just rub a bit onto each side of the patty before cooking.

a [warm] touch of fall:: Creamy Pumpkin Pasta (&&a playlist for rainy days)

Fall is without a doubt my favorite time of year. I love the weather, the food, the music, the clothing, the movies, and the fellowships that goes along with it. I love that we already have had a dose of rain here in Los Angeles, and i hope that it stays crisp and cool.
Below the recipe I listed my [rainyday] playlist. I love driving in the rain listening to good music :)

There was no better way to welcome in the first day of fall than by making a dish with pumpkin.
I love pumpkin in desserts, but this is the first time I ever cooked it in a main course dish, and it was fantastic. All the flavors melded together perfectly, and it looks and tastes like fall. I don't have a picture of the completed dish, because I was too hungry to stop and snap a photo of the final product. You'll just have to make it an see for yourself ;)

CREAMY PUMPKIN PASTA:: 

Recipe amended from www.momadvice,com

+ 3 garlic cloves, peeled and minced

+ 2 T olive oil

+ 1 pound chicken breasts; cut into long, thin strips

+ 2/3 C pumpkin

+ 2 C organic, no sodium chicken broth

+ 1/4 C half and half

+ 1/2 C sour cream

+ 1/4 t nutmeg

+ 1 t kosher salt

+ 1/4 t white pepper 

+1 t ground sage

+ 2 t fresh, flat-leaf Italian parsley

+ 1/4 C shredded Romano cheese
+ 1 Pound Penne Pasta 

I.Saute the garlic and olive oil in a large iron skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through; about 6 minutes. Remove garlic and chicken from the skillet, place in a bowl, and set aside.
II. Pour the chicken broth into the pan and deglaze the pan, using the wire whisk, until all the flavors have been brought up.
III. Whisk in the half and half, sour cream, pumpkin, and seasonings until all the elements are blended. Simmer for 10 minutes. 

IV. While the pumpkin mixture is simmering, cook the penne pasta until it is the texture you prefer. Drain the pasta and stir it into the skillet with the pumpkin mixture. After the pasta is evenly coated, stir in chicken and garlic. Allow the pasta to continue to cook until the sauce has thickened. Stir in the parsley.

V. Plate the pasta and grate the cheese over the pasta.

tips&&tricks:

     :: don't even think for a second about substituting black pepper for white pepper. They may have the same name, however they are not related. The white pepper adds a great hotness, that adds to the flavor, but doesn't overwhelm the dish. perfection.

       :: you don't have to use chicken, you can completely leave it out, making it a vegetarian dish, or use any sort of meat of your choice. I wouldn't recommend using a red meat or any type of seafood, however. Stick with white meats like chicken, turkey or even pork, or a type of sausage.

P.S.

[rainy+day] playlist::

Artist | song [s]
Jamestown Story | Ashamed
Barcelona | Pease Don't Go

Owl City | Plant Life / How I Became the Sea

The Band Perry | If I Die Young
John Mayer | Dreaming With A Broken Heart / Half of My Heart / No Such Thing / My Stupid Mouth / Heartbreak Warfare
Mark Ballas | Light On (HurtLoveBox version)

Maroon 5 | Just A Feeling / Won't Go Home Without You / Sunday Morning 

Keane | Somewhere Only We Know

Katy Perry | Not Like the Movies
Kill Paradise | Beautiful Color

Lady Antebellum | Just a Kiss / American Honey
Lifehouse | Beautiful
Lykke Li | Possibility
Bobby Darin | Beyond The Sea
Michael Buble | Save the Last Dance For Me / Feeling Good / Home / L O V E / Everything
Mumford and Sons | Awake My Soul / The Cave / Little Lion Man
Nat King Cole | L-O-V-E

OneRepublic | Apologize
Panic! At The Disco | Sarah Smiles
The Pussycat Dolls | I Hate This Part
Rob Thomas | Ever The Same
The Rocket Summer | Save
The Script | Talk You Down / Before The Worst
Taylor Swift | Enchanted
Trent Reznor & Atticus Ross | Hand Covers Bruise / In Motion
Adele | Set Fire To The Rain
Edward Sharpe & The Magnetic Zero | Home
Greg Laswell | Girls Just Want To Have Fun
Goo Goo Dolls | Better Days / Iris
Ellie Goulding | Lights
Frank Sinatra | Fly Me To The Moon
The Lion King | Can You Feel The Love Tonight? / The Circle of Life
Death Cab For Cutie | Summer Skin
Muse | Guiding Light

| Cilantro Jalapeno Hummus |

A few months ago we were at Costco and they had some "Sabra" hummus that you could try. I've always loved hummus, so i decided to try to make it. It could not have been more simple; or inexpensive.
Its such a refreshing summer snack that i love - and healthy too!

[Unfortunately I have no pictures of my hummus; sad day]

INGREDIENTS:

\\ 1 can garbanzo beans or chick peas 

\\ 1/4 C of the juice from the can of beans

\\ 2 T olive oil

\\ 3 to 5 T fresh lemon juice

\\ 2 cloves of garlic; crushed

\\ 1 1/2 T tahini

\\ 1/2 t salt

\\ 1 jalapeno; sliced

\\ 3/4 C fresh cilantro

DIRECTIONS:

I. Combine all ingredients in a blender. Blend on high for 3 minutes, or until hummus is completely smooth.

II. place in glass bowl and refrigerate until chilled

tips&&tricks; 

     \\ tahini is a paste made from sesame seeds; don't leave it out, or your hummus will not be the same.

     \\ i usually eat this with pita chips from trader joe's. its the perfect afternoon snack!

Salted {Caramel} Cupcakes

Okay, these might be my favorite cupcakes I have ever made. They are like nothing I have ever tasted before. I got the recipe from this blog, which is one of my favorite foodie blogs, for SURE. I've made them a few times and they are definitely a hit. 

INGREDIENTS:

// 1 1/4 C flour
// 3/4 t baking powder
//1/4 t sea salt
// 1/2 C firmly packed dark brown sugar
// 1/4 C granulated sugar
// 1/2 C unsalted butter  (room temp)
// 2 large eggs
//1 t vanilla
//1/2 C whole milk

DIRECTIONS:

I. Preheat oven to 350. Line a standard cupcake pan with liners.

II. In a bowl, whisk together the flour, baking powder and salt. In another bowl, beat the sugars and butter using a mixer, until light and fluffy - aprox. 3 minutes. Add in eggs and vanilla until combined.

III. Add in the flour mixture in 3 batches, alternating with the milk in two additions. Beat on low speed until combined. Place mixture in cups and bake for 20 minutes; until a toothpick comes out clean.

[[here's the best part]]

::Salted Caramel Buttercream Frosting::

INGREDIENTS:

// 1 stick butter

// 3-4 C powdered sugar

// 1/2 C granulated sugar

// 1/2 C heavy cream

// sea salt

DIRECTIONS:

I. In a heavy bottomed saucepan, cook the granulated sugar, over medium high heat until it begins to melt. After it is melted and browned, pour the cream in, in a steady stream. Stir until completely smooth. Set aside to cool. [[here i amended the recipe and added 1/4 t vanilla to the caramel, because I think it gives it a better flavor; but its up to you]]

II. In a mixer, cream the butter until fluffy and smooth. Add the powdered sugar 1/2 C at a time, until it is the consistency you want. [[you may not need all 4 cups; i didn't]] Add a pinch of sea salt. Add the caramel in dollops. Gently swirl. Pipe onto cupcakes

III. I sprinkled a bit of sea salt onto the piped cupcakes and it gave it a more stark salty//sweet contrast. It was SO good. 

"For a day in your courts is better
   than a thousand elsewhere.
I would rather be a doorkeeper in the house of my God
   than dwell in the tents of wickedness."

|| Psalm 84:10 ||

[[ Glazed Lemon Cookies ]]

Growing up my favorite dessert was lemon bars. Something about the gooey, lemony, tangy-but-sweet flavor just made me fall in love. To this day I use lemons in e v e r y t h i n g; I drink it in water and put it on pretty much anything I cook. Its just so good!

A few days ago I made these glazed lemon cookies. I haven't really been able to bake in a while because i simply haven't had time I have SO many yummy things sitting in my "recipe queue" that are all ready to be cooked and eaten. 

INGREDIENTS:

cookies::

~ 2 C flour 

~1/2 t baking soda

~ 1/2 t salt

~ 1 T finely grated lemon zest

~ 2 T fresh lemon juice

~1/2 C butter; room temp

~ 1 C granulated sugar

~ 1 large egg

~ 1 t vanilla

lemon glaze::

~ 2 C powdered sugar

~ 2 T finely grated lemon zest

~ 1/3 C fresh lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

2.Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.

3. For glaze:: whisk together all ingredients and glaze cookies

tips&&tricks;
          ~for recipes using citrus fruits they are usually much more flavorful after 24 hours of sitting; consider making them the day before and storing them in an air tight container.

time to [[ breathe ]]

Okay, so i haven't posted in a few weeks, because life has been c r a z y! But now that I am officially done with school I can post lots of recipes I've been waiting to share :)

Here is an overview of whats been going on since I last posted;

My prayer group had our first meeting. I am so blessed by these girls, and thankful the Lord has sovereignly brought us together :) 

Farewell Holland Family!

Rick Holland is the [now] former pastor of the collegiate group at my church. He was there for 14 years and was such an incredible teacher, pastor and shepherd. Its a weird change, because all my life he was the only college pastor I ever thought I would have. But I am so excited to now be under Austin Duncan!

.All.grown.uP.

my friend Katherine threw this awesome costume even where we could relive our childhood dreams. 

Love these sweet girls. [and boy!]

My sweet friend Katrina Herrera came HOME for summer leave.

I hadn't seen her since Christmas, and wont see her again until next Christmas, but i am so thankful that shes home. I went to pick her and her family up at the fly away :))

She introduced me to El Charros. It was pretty amazing.

My friend Emily graduated high school! I've known her since 3rd grade, so it was pretty sweet to see her cross the stage. //congrats Em.//

Katrina turned 19. were all grown up now!

Katrina, Natalie and I took some sweet convertible rides

A group of us went to Ojai for the day. 

The adventure included: fruit stands//art shows//pizza//daisy chains// and good conversations.

and we stayed for sunset!! It was absolutelt beautiful

(Pictures courtesy of Natalie Valdez and Franzine Elaine DeGuzman)

Last but not least [[Lizzie]] graduated high school last night!!!

Congrats friend :)

I love you!

So that is a bit of what has been going on the past few weeks, plus lots more sleepovers and coffee//lunch//dinner dates.

Here is a taste of whats to come ;)

Salted. Caramel. Cupcakes. 

XO

B

Garlic {Cheese} Bread

Bread and cheese are two of my favorite things. Put them together, and I'm sold. This recipe is sooooo yummy, and simple. I love it! Once again, I don't have any pictures; forgive me!

I N G R E D I E N T S:

~ 6 slices French or Artisan Pugliese bread

~ 1/4 C butter

~ 2 cloves garlic; pressed

~ 8 T fresh grated parmesan or romano cheese 

D I R E C T I O N S:

1. Place butter and garlic in a skillet over med-low heat. Cook for 15 minutes; stirring occasionally.

2. Meanwhile, place slices of bread on a baking sheet, and place in broiler until the tops are slightly browned. (aprox. 3-5 minutes)

3. Remove baking sheet from over and turn bread slices over. Brush tops of bread with garlic butter, and sprinkle with 1 T or more of cheese. Place in broiler, and bake for about 2 minutes, or until cheese is golden and bubbling. Remove and serve.

enjoy

xo 

B

{Chile Lime} Salmon

These past few weeks have been c r a z y, which is to blame for me not posting anything in a while! But hey, I'm not complaining! The Lord has been heaping blessings upon my head these past weeks, more than I ever could have thought possible; and definitely much more than I deserve!! In the midst of things I had a chance to make this dish a few days ago for the second time, and it is definitely a winner. Its a great marinade, and super simple to throw together!

I don't have any pictures though, because i had to make it on the run, and gobbled it up before the camera even had time to get out of my bag ;)

I N G R E D I E N T S 

~ 1 pound salmon fillets (tilapia works just as good too..)

~ 1/4 C olive oil

~ 1/4 C fresh squeezed lime juice

~ 2 T chopped fresh cilantro

~ 1 T minced garlic

~ 2 t chili powder

~ 1 t ground cumin

~ 1/2 t salt

D I R E C T I O N S

1. Pat salmon dry with clean paper towels. Place salmon in a 1 gallon recloseable bag.

2. In a small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerated 30 minutes or up to 2 hours. (no longer than 2 hours; the citrus will begin to deteriorate the meat)

3. Line baking sheet with aluminum foil; spray with no-stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin side down, on pan.

4. Bake in a preheated oven at 450 degrees, until salmon flakes easily with a fork. (about 10 minutes per inch of thickness)

"The LORD your God is with you, He is mighty to save.
He will take great delight in you, He will quiet you with his love,
He will rejoice over you with singing." 

Zephaniah 3:17

Enjoy

xo

B

Creamy {Horseradish} Chive Bread

In my previous post I mentioned how I made this bread. I really enjoyed it, and its SUPER easy to whip up!

ingredients

~ 1 stick butter, at room temperature

~ 2 T horse radish

~ 2 T chopped chives

~ salt

~ 1 loaf of bread. (i used a loaf of artisan pugliese bread, but plain French bread works too :-)

directions

1. Preheat oven to 375

2. Mash butter, horseradish and chives until smooth Stir in a pinch of salt. Slice bread, but not cutting all the way through the loaf. Spread mix on each piece, generously.

3. Wrap in foil, and bake for 15 minutes. Serve warm.

enjoy

xo

B

{Lemon Feta} Stuffed Chicken Breasts&&Asparagus with a {Dijon Vinaigrette}

Okay, so I love good food, that doesn't take all day to prepare. These are perfect spring/summer recipes, and I made the chicken, asparagus, baked bread and cookies.....in under an hour and a half; start to finish! I really liked the flavors and the way they melded. I served this meal with a creamy horseradish chive bread, which was yummy, but i think I will just serve it with plain garlic cheese bread next time, and save the chive bread for steaks or bbq meals. I am so stoked to start cooking for summer. :-) 

p.s. Its asparagus season from February-Juneish, so i'm sure I will post lots of different ways to use this yummy vegetable :-) 

Happy Cooking!

{Lemon Feta Stuffed Chicken Breasts}

ingredients

~ 4 skinless, boneless chicken breasts

~ 1 t finely shredded lemon peel

~ 3/4 C crumbled feta cheese

~ 1 T olive oil

directions

1. Cut a pocket in each breast, through the chicken, but not through opposite sides. In a small bowl, combine 1/2 C feta, with lemon peel. Spoon mixture into each pocket, sprinkle chicken with salt and pepper.

2. In a Large skillet, heat olive oil over medium heat. Add chicken. cook for 18-20 minutes, or until there is no more pink. turning once. sprinkle with remaining cheese. 

{Asparagus with Dijon Vinaigrette}

ingredients

~ 1 lb asparagus

~ 2 t dijon mustard

~ 2 T red wine vinegar

~ 2 T olive oil

~ coarse salt

directions

1. Cut asparagus into 2 1/2 inch strips. 

2. Whisk together mustard, vinegar and 1 T olive oil

3. Heat 1 T olive oil in large skillet over medium heat. Add asparagus and season with salt. Reduce heat to medium-low. Cook, stirring frequently, until asparagus is tender. About 10-12 minutes. 

4. Remove from heat, and place asparagus in bowl. Drizzle with vinaigrette, toss and serve.

xo

B

Best Bites: Southern California

Growing up, our family time pretty much consisted of either eating together or seeing a movie together. I think that has helped in creating a passion in me for food and cinematic arts. I have seen too many  a lot of movies throughout my childhood and teenage years, and the tradition continues to this day. One of my parents will usually text us sometime in the afternoon asking if everyone will be home, and what movie we should either go see or rent. Movie watching, I admit, got to be a bad habit for me at one point. I would put on a movie when I was cleaning, or doing homework, and especially in free time that I had. I am not picky at all when it comes to genre, which i think has aided to the problem in the past. But thankfully my number is now down from about 6 movies a week (yeah.......I know), to 1, and sometimes 2. It sounds like an expensive habit, but really it is one of the cheapest things you can do for entertainment, if you know what you're doing. The libraries in Burbank have an expansive selection of movies that are available for rent, for free, or if its a newly released title, it costs $1 for three days. and because I don't have school on Fridays, my mom and I have our "Friday Dates" per say. We go to a morning movie ($6 per ticket), then grab lunch and run errands. Its actually quite a nice time. But I digress. 

What i WAS saying {before that long tangent} is that pretty much, Ive seen a lot of movies, and eaten at a lot of restaurants. Somehow my parents find out about all these super secret, yummy spots. Living in Burbank is nice too, because there is such diversity. The best part is, there are SO many more places that we have yet to dine; the possibilities are endless, really. All this has lead to many of our families friends calling and asking my parents, and now me, "Where should I eat?" or "I'm having guests over and they like _____ kind of food, where do we take them?" Well anyways I have dedicated this post to what I feel, are the:

"Best Bites in Southern California"

1. Best Mexican Food:

Don Cuco

3911 W Riverside Dr, Burbank

I have grown up eating here, and we absolutely love it. The meal is preceded by endless chips with salsa and sour cream, followed by your meal, which usually includes soup or salad, beans and rice. My favorite is the fried burrito, or the shrimp tacos.

** BUT, this is of the most critical importance, The original one is located in Burbank on Riverside drive. There is also two more in Glendale and Santa Clarita, and a new one in Burbank, up on Orange Grove. The Santa Clarita and Glendale ones are not the same. They were opened by other people in the company, the chefs aren't the same, and the food is notably different. However the family opened up a second one in Burbank (Orange Grove), which is owned, managed, and "cheffed" by the same family members as the Riverside one, and the food is just as wonderful. But i you eat at the other two, you didn't hear it from me ;-)

FIESTA TACO

1110 N Hollywood Way
Burbank, CA 9150

This is literally an old house that has been converted into a restaurant. You go in and order and then squeeze into the back and sit at one of 5 tables. Its located next to a hotel, and yeah, it looks super ghetto. But, its as real as it gets with homemade Mexican food.  They have great burritos, and their tongue meat is realllly good too. (If you're into that whole thing.) It's super reasonable, and can not be beat. Its great.

2. Best BBQ

Pecos Bill's bar-b-q

1551 Victory Boulevard Glendale, CA 91201

This place is another literal "hole in the wall" spots, but i have never tasted anything even comparable to what they produce. The sandwiches are yummy, melt in your mouth pulled pork. Their coleslaw is amazing as well. You haven't had pulled pork, till you've had Pecos Bill's. Just try it, okay?

Phil's BBQ

3750 Sports Arena Boulevard
San Diego, CA 92110

Okay, Southern Californians don't do authentic BBQ well. I think my total time spent in southern states would total about 3-4 months, and I ate BBQ for almost every meal. Homemade, and from restaurants, and its not like Woodranch at all people. But this place is dang close. It's phenomenal, and the line usually stretches around the building. I always get a full rack of beef ribs and leave drenched in sauce. We always buy two bottles of their sauce to take home,  until we go again. Your life will be changed, forever

3. Best Deli's

Handy Market  

2514 West Magnolia Boulevard
Burbank, CA 91505-3029

By a display of common grace, I live two blocks from here. They have a deli with all kinds of meat, and the best bacon you can find, guaranteed. Its thick, fresh, never frozen, amazing strips of bacon. They have all different kinds of meats and cheeses they will slice for you, fresh off the "block." On Saturdays, they do a out side bbq and grill literally all day. There is quite a line, but the bbq sandwiches, ribs, or anything, is SO worth it. They also have amazing paninis any day of the week; my favorite is the chicken panini. You will never buy 

Hillshire farms again.

Monte Carlo

3103 West Magnolia Boulevard
Burbank, California 91505

I have been going here.....forever. It was my brothers favorite place when we were little, and I've always loved it. It is a restaurant (Pinocchio's) connected to a deli (Monte Carlo).  They serve homemade Italian pizzas, lasagna, salads, and sandwiches.  It has two dimly lit rooms, that are very intimate, and you could spend forever just sitting and talking to friends.  The deli however; which shares a wall with the restaurant, and is run by the same people, is awesome! They have all kinds of fresh cheeses and meats, that you cant find anywhere else locally (and their prices are SUPER reasonable). Plus they have super yummy gelato. I would definitely recommend a visit here.

4. Best Cafe's

Portos

315 North Brand Boulevard
Glendale, CA 91203-2303

---and---

3614 West Magnolia Boulevard
Burbank, CA 91505-2913

Of all the places that I recommend people to go, Porto's is definitely one place that pops up the most! Porto's is a Cuban bakery, that serves fresh sandwiches, breads, pastries, coffee and smoothies. Seriously, this place is one in a million. My favorite things are; potato balls (GAH!), chocolate croissant, and the torta de pollo (on a croissant instead of French Bread). They have outdoor seating, and its a great place for a chat with a friend, or taking time to think by having lunch by yourself. I can not say enough good things about this place. Ask anyone who has been and they'll tell you the same! So either go now, or come over to my house, and we can walk and eat. YUM.

Aroma

4360 Tujunga Avenue
San Fernando Valley, CA 91604

Oh Aroma. Where to start. I feel like everyone I know has been there, but then at the same time, so many of my friends haven't. I absolutely LOVE this place. It reminds me of Grace Church so much, because I have never been, and not seen at least two people from around grace, :-) YAY! But this cafe is a converted house, with mostly outdoor seating. They serve all kinds of yummy wraps, desserts, coffees, teas, smoothies, salads, panini's. Whenever I want to have lunch with a friend, and really have a nice place to talk and relax, I would hands down pick here. This place is so magical, and the food never gets old! 

5. Best Italian

Tony's Bella Vista 

3116 W Magnolia Blvd 

Burbank, CA 91505-3045

I have been eating here my whole life. Every time we would have dinner with a bunch of people at my grandmas house, we would order pizza and a salad from here. They have, I think, some of the best pizza in so cal. Its such a cozy, cute Italian restaurant. They serve pizza, salad, pastas, and other stuff........Moment of truth, Ive never had anything other than the pizza and the salad. If it ain't broke, don't fix it....right? But seriously, i love Tony's and would definitely recommend it. 

There are SO many other places that I have in mind, and would mention if only my fingers weren't so tired. but maybe I'll do this again :-) I hope you enjoy any of these places that you go, and let me know what you guys think!

enjoy

xo

B

Crepes {with Sweet Yogurt and Blueberries}

Okay, so if you haven't gotten the not-so-subtle hint, I love breakfast. This past Sunday, I decided to take on, what i thought was a brave endeavor to make crepes, without a crepe pan. I found a recipe on one of my favorite food blogs, and decided to try it, seeing that the batter was fairly simple to make. The only thing I was nervous about was how to cook them, in a regular non-stick skillet. Well, upon making my first crepe, this fear completely disappeared. Seriously, crepes are SO fantastically easy to make, and you can fill them with just about anything. And I liked the idea of filling it with a Greek yogurt mixture :-) They turned out SO yummy, and I definitely will be making them more often! Just keep in mind, the batter has to sit for 20 minutes before you start to cook the crepes.  This allows the flour particles to expand and absorb more water. :-) But the filling seriously rocks. Its like a perfectly sweet and tangy light cloud of heavenly goodness. 

INGREDIENTS:

~ 3 large eggs

~1 1/4 C milk

~ pinch of salt

~ 3 T unsalted butter; melted

~ 1 C flour

~ 1 1/2 C plain greek yogurt

~ 3 T brown sugar

~ 1/2 t pure vanilla

~ Maple Syrup (for drizzling)

~ Blueberries

DIRECTIONS:

1. In medium bowl, mix eggs and 1/4 C milk and salt until blended. Whisk in the flour until well blended. Then  whisk in remaining cup of milk and 1 tablespoon of the butter. Let batter stand @ room temp for 20 minutes

2. In another bowl, mix the yogurt with the brown sugar and vanilla. Place in refrigerator until ready to serve.

3. Heat non-stickk skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 C of the crepe batter and immediately rotate the pan to evenly coat the bottom. (I ended up using quite a bit less than 1/3 cup for each crepe, it makes them thinner)

4. Cook the crepe until lightly browned (45 seconds). Flip and cook until brown spots appear on the other side, about 15 seconds.

5. Transfer the crepe to a large baking pan covered with parchment paper.

6. Spoon 3 T of yogurt onto each crepe and toll them up. Top with maple syrup and berries. Sift powdered sugar over prepared crepes.

bon appetit! 

xo

B

and of course i had to take a picture of the best cooking partner :-)

yes we do have matching ears. they were $1 at Target, so obviously I was compelled to make the purchase! :-)