Buffalo Mac N' Cheese

Buffalo Mac N' Cheese

10 ingredient buffalo mac n' cheese! Creamy, dreamy, 1 pot deliciousness. crazy how easy and fast this recipe is. also I am seriously obsessed with anything buffalo!

Buffalo Mac N' Cheese

Buffalo Mac N’ Cheese

Ingredients

  • 1/2 lb pasta (we used cavatappi)

  • 1⁄3 cup Tessemae’s Buffalo Ranch

  • 1⁄3 cup Tessemae’s Buffalo Sauce

  • 3 tablespoons butter

  • 4 cups milk

  • 1 cup shredded cheddar

  • 1 cup Monterey jack

  • 1⁄4 teaspoon garlic powder

  • 1⁄4 teaspoon onion powder

  • salt and pepper to taste

  • carrots and celery to serve with

Directions

In a deep pot, add your milk and pasta. Cook until the pasta is al dente and the milk has almost absorbed into the noodles.

Add the rest of your ingredients in the pasta: ranch, buffalo sauce, butter, shredded cheeses, garlic, onion, salt and pepper. Stir until all the cheese is melted the sauce is mixed throughout. Plate and serve with celery and carrots.

Keep up with me on instagram @lindseyeatsla!

Buffalo Mac N' Cheese
Buffalo Mac N' Cheese

Cold Coconut Spicy Ramen

Cold Coconut Spicy Ramen

Saying hello to this cold coconut spicy ramen! Mixed with a creamy + spicy base and topped with a soft boiled egg, loads of green onions, cucumbers, seaweed and grilled crimini mushrooms - all mixed together when ready to eat. The creamy cold coconut sauce is made with goodies like soy sauce, sesame oil and xxx sauce, chili oil and coconut milk. kinda obsessed.

Cold Coconut Spicy Ramen

Cold Coconut Spicy Ramen

For The Sauce

  • 1 tablespoon sesame oil

  • 1⁄2 cup coconut milk

  • 1⁄2 tablespoon K POP XXX sauce

  • 1 tablespoon soy sauce

  • 1⁄2 teaspoon sugar

  • 1⁄2 tablespoon chili oil

  • Juice of 1 lime

Rest of Ingredients/Toppings

  • crimini mushrooms (grilled and marinated in K Pop Honey Glaze Sauce)

  • ramen

  • soft boiled egg

  • cucumbers

  • green onions

  • seaweed (using K Pop Roasted Seaweed Snacks)

Directions

In a saucepan, mix your sesame oil, coconut milk, xxx sauce, soy sauce, sugar, chili oil and lime

juice. remove from heat and let cool.

Cook your ramen according to the package instructions and rinse and cool. Toss with your

sauce and pour in a bowl. In the meantime, grill your mushrooms for 5-10 minutes with your

honey glaze sauce.

Top your ramen with the mushrooms, an egg, sliced cucumbers, green onions and seaweed.

Mix and serve!

Cold Coconut Spicy Ramen
Cold Coconut Spicy Ramen

Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Buffalo Chicken Skewers

Buffalo chicken skewers are my favorite summertime staple. Especially when it’s on my Traegar Grill. What are you making this summer?

Buffalo Chicken Skewers with a Blue Cheese Dipping Sauce

Ingredients

  • 1 lb chicken breast 

  • 2 cup buffalo sauce 

  • 1 cup blue cheese

  • 1 cup mayo 

  • 1 cup greek yogurt

  • Juice of 2 lemons 

  • Salt and pepper to taste

  • Serve with celery and carrots

Directions 

Cube your chicken breast and mix with 1 cup buffalo sauce, greek yogurt, lemon juice from 1 lemon and salt and pepper. Place on skewers. Marinade up to 1 hr-overnight.

Heat a pan with a drizzle of olive oil and cook your chicken. While your chicken is cooking, make your blue cheese dressing by mixing, mayo, blue cheese, lemon juice, salt and pepper. Set aside. 

Dredge in more buffalo sauce and serve with celery and carrots!

Keep up with me on Instagram at @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Summery pesto zucchini pappardelle noods! obsessed with this pesto tossed with bursted tomatoes, corn and zucchini pappardelle (just an easy shred with a peeler and perfect if you don't have a spiralizer). See the full recipe below!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Ingredients

  • 4-5 zucchini, thinly sliced with a peeler

  • 1 cup mini cherry tomatoes, halved

  • 1 corn on the cob, removed from stalk

For the Pesto

  • 2 cups basil

  • 1⁄2 teaspoon minced ginger

  • 1 cup spinach

  • 1 tablespoon Califia Farms Unsweetened Almondmilk

  • 2 garlic cloves

  • 1/2 cup olive oil

  • juice of 1 lemon

  • 1/4th cup walnuts

  • Salt and pepper to taste

Directions

Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.

Next, peel your zucchini and cut your corn off the cob.

In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!

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Keep up with me on instagram @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto
Pappardelle Zucchini with Ginger Pesto

Korean Lamb Ssam Summer Party

Korean Lamb Ssam Summer Party

I have been on a major Korean food kick, exploring all types of restaurants around LA and also using it as inspiration in my cooking. With summer just starting, I thought it would be perfect to host a beautiful Korean summer party - filled with a braised + shredded lamb ssam. (not to mention tons of apps, drinks, soju and sides to boot).

Ssam is a traditional Korean dish that means “wrapped” otherwise know as some form of meat in lettuce wraps. Normally it’s used with beef, but a braised and shredded lamb works just as amazing - and filled with flavor. We braised the lamb in brown sugar, soy sauce, garlic, gochujang, chili paste, and white wine - low and slow on the stovetop and then in the oven, it becomes so tender and literally falls of the bone. (full recipe below)

For guests wanting different options, we also made juicy + herby lamb burgers. We served the lamb ssam with a bunch of banchan (side dishes) such as marinated cucumbers, pickled daikon, kimchi, spicy radish, fish cakes, sticky rice and lettuce wraps - all sides you would find at a traditional Korean BBQ spot.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam

We paired the lamb with a homemade ssam sauce and a ginger scallion sauce. The way you make the wraps is by taking a cold, crispy lettuce wraps and stuffing it with rice, the lamb and all your sauces while eating all the sides throughout the meal. So much umami flavor with everything together - it’s something I DREAM of eating.

For apps, we continued on the Korean theme and made kimchi deviled eggs and a sesame seaweed salad. For drinks we made a delicious and refreshing yuzu blueberry lemonade. As you can tell, it was quite a feast.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam Summer Party

For the Shredded Braised Lamb Ssam

  • 3 lb American Lamb Board shoulder

  • 1/3rd cup brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sherry vinegar

  • 4 cloves garlic

  • 3 tablespoons gochujang

  • 3 tablespoons fermented soy bean paste

  • 1 tablespoon hot chili paste

  • 3 tablespoons white wine

  • 2 white onions, roughly chopped

  • 1⁄2 cup water

  • 1 asian pear, roughly chopped

  • salt and pepper to taste

Directions

In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Korean Lamb Ssam Summer Party

*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

*Use THIS link to enter their amazing $500 gift card giveaway!

Keep up with me on Instagram at @lindseyeatsla!

Korean Lamb Ssam Summer Party

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

Summertime is upon us and all I'm thinking about are these saucy, shredded barbecue jackfruit sandwiches! an easy blend of spices and bbq sauce grilled with the jackfruit and then topped with a slaw on a toasted sesame bun. not sure whats better.

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

  • 2 cans jackfruit, drained, rinsed and dried

  • 1/3rd cup bbq sauce of your choice

  • 1 tablespoon Califia Farms unsweetened creamer

  • 1 teaspoon onion powder

  • 1/4th teaspoon chili powder

  • 1 tablespoon paprika

  • 1 shallot, minced

  • Salt + pepper to taste

  • Buns of your choice

For the Slaw

  • 1⁄2 cup purple and green cabbage 1⁄2 cup shredded carrots

  • 1/3rd cup vegan mayo

  • juice of 1 lime

  • 1 tablespoon olive oil 1/2 bundle cilantro

Directions

Begin by making your slaw by thinly slicing your cabbage and carrots. In a bowl mix with cilantro, vegan mayo, lime and olive oil. Let it sit in the fridge while you finish up with the jackfruit.

Next, shred your jackfruit and heat a skillet with a drizzle of oil.

Add in your minced shallot. and stir for 1-2 minutes. Next, add your jackfruit and let it cook down and get a little crispy. Add your onion powder, chili powder, paprika, salt and pepper and bbq sauce. Mix well for 10 minutes.

Add in your creamer and mix until all the liquid is absorbed and the jackfruit is saucy and cooked through.

Toast your buns, top with your bbq jackfruit, slaw, cilantro, cover and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Jackfruit BBQ Sandwiches
Jackfruit BBQ Sandwiches

Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Cobb Salad Platter

Cobb Salad Platter

Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.

Cobb Salad Platter
Cobb Salad Platter

Cobb Salad Platter

Ingredients

  • 4 soft boiled eggs

  • 1 cup mini tomatoes

  • 1 avocado (cubed)

  • 4 strips bacon, chopped

  • 1/3rd cup blue cheese, crumbled

  • small bundle chives

  • small bundle dill

  • small bundle basil

  • drizzle on your desired Tessemae’s Green Goddess

  • 1 lb chicken thighs

  • 1 tablespoon soy sauce

  • 1 teaspoon paprika

  • 2 tablespoons oil

  • salt and pepper to taste

Directions
To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!

Keep up with me on instagram @lindseyeatsla!

Cobb Salad Platter

8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

Sake Shrimp Scampi

Sake Shrimp Scampi

Buttery, garlicky goodness is this shrimp scampi! with a twist: SAKE instead of white wine. It adds a little bit of a sweeter touch but still tastes like the scampi we know and love.

The reason I swapped sake for it was because I initially got everything to test it out, right? and I thought I had white wine at home! Turns out I didn’t, the closest thing I had to it was SAKE so I decided to try it out - and it worked SO well! So here we are: SAKE SHRIMP SCAMPI!

Definitely eat this with some toasted bread or you can mix with some pasta. YUM.

Sake Shrimp Scampi

Sake Shrimp Scampi

Ingredients

  • 1 lb shrimp

  • 6 garlic cloves, thinly sliced

  • ½ stick butter

  • juice of one lemon

  • 3 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil

  • 1 tsp red pepper flakes

  • 1/4th cup sake

  • Parsley to garnish at the end

Directions

Begin by marinating your shrimp with olive oil, salt, pepper and 1/2 of your sliced garlic cloves for about 30 minutes.

Next, heat a skillet with a drizzle of olive oil and cook the shrimp 1-2 minutes on each side until they become pink (at this point, remove them and you don’t want them fully cooked).

In the same skillet, add more olive oil, the rest of your garlic, red pepper flakes and let it sauté for 1-2 minutes. Next add your butter, sake and lemon juice. Let the butter melt, your sake reduce and let those flavors come together. Season with salt and pepper to taste.

Add your shrimp back in and toss to coat. Serve and top with parsley! #filippoberio

Keep up with me on instagram @lindseyeatsla!

Sake Shrimp Scampi
Sake Shrimp Scampi


Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Oh hello braised short rib tacos! I am seriously obsessed with how tender these short ribs turned out. For the braise, char your short ribs, remove, then place all the below ingredients in a pot, add your short rib back in and let it simmer for a few hours. I added in Autumn Glory apples for sweetness and a hint of cinnamon; the flavor & tenderness was unreal. Shred the short ribs and serve with a simple apple slaw using the Autumn Glory apples on the tacos.

These apples are perfect for cooking in braises or stews to add extra flavor but are also just as good as a snack that you can have with your favorite dip (mine would be peanut butter or almond butter!) I particularly love them in this recipe because the apples become such an important part of the flavor because it adds most of the main seasonings that it's giving to the short ribs and helps them become extra tender for shredding.

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Ingredients

  • 2 lbs short ribs

  • 2 white onions

  • 4 garlic cloves

  • 2 cans, 14.5 fl oz diced tomatoes

  • 2 Autumn Glory Apples

  • 1 cup red wine

  • 1 1⁄2 teaspoon brown sugar

  • 1 tablespoon apples cider vinegar

  • 1/2 cup water

Apple Slaw

  • 2 Autumn Glory Apples, thinly sliced

  • 1⁄2 thinly sliced red onion

  • 1 tablespoon olive oil

  • 1 tablespoon mayo

  • 1⁄2 lemon

  • salt and pepper

  • For the Tacos

  • Tortilla and your favorite toppings

Directions

Begin by chopping your onions, apples and garlic. In a deep pot, char and cook your short ribs until all sides are a dark brown. Remove. In the same pot, add your onions, apple and garlic. Sweat out for 2-3 minutes on medium high heat.

Add back in your short ribs and mix well. Next, add in your diced tomatoes, red wine, brown sugar, water and apple cider vinegar. Let this simmer on the stove on medium- low heat for about 2-3 hours until the short ribs are super tender.

While that’s simmering, make your slaw by thinly slicing your apples and red onion. Place in a bowl with olive oil, mayo, lemon juice and salt and pepper.

Once the short rib is tender, remove from the braising liquid and shred. Serve with your slaw on tortillas and your favorite taco toppings.

Keep up with me on instagram @lindseyeatsla!

Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw