Prosciutto Bites with Sriracha Butter

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With the New Year coming up, this appetizer is perfect for a party and super simple to make. The saltiness from the prosciutto and the brie go together with the spiciness from the Sriracha butter and then pair with a perfect crunch bite from the cracker!

The Sriracha used to make the the butter is from Hatchery , as well as the Laguna Salt smoked salt topping. Hatchery  sends monthly boxes with tasting ingredients and by using the code LINDSEYEATS, you can get your first tasting box for $10. Recipe below! 

[recipe title="Prosciutto Bites with Sriracha Butter" servings="N/A" time="15mins" difficulty="Easy"]

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Crackers (any kind you like) Brie Cheese Smoked Salt Sriracha Butter (softened, room temp) Salt Pepper Garlic Prosciutto

Mix the softened butter with the Sriracha and put some salt, pepper and garlic and mix around.

Assemble by placing the Sriracha butter and then a slice of brie cheese topped with the prosciutto and then sprinkle with the smoked salt.

[/recipe]

Vegetable Rice Bowl

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Rice bowls, there are plenty of variations with different types of proteins, sauces and vegetables. This rice bowl has a Korean flare to it using Born With Seoul Korean Gochujang, this sauce is gluten free, non-gmo and vegan.  The sauce was marinaded and grilled with the mushrooms, as well as placed in the brown rice and also used as a topping sauce. This simple and easy rice bowl is healthy, delicious and filled with flavor and color. The Gochujang sauce is from my Hatchery box this month. Hatchery delivers artisan ingredients to your doorstep, every month! If you'd like to sign up, you can use the code LINDSEYEATS to get your first box for 50% off. After you order, show me what you made with your ingredient box in the comments, by email, or tagging me on instagram. I love getting my Hatchery boxes because I can create such amazing and delicious dishes. Check it out here.

[recipe title="Veggie Rice Bowl with Gochujang Sauce" servings="2-3 Bowls" time="30-45mins" difficulty="Easy"]

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  • 1 Packet of Brown Rice
  • 1 Lime
  • 2 T Cilantro
  • 3 Tsp Soy Sauce
  • 2 Tsp Gochujang Sauce from Hatchery Box
  • Salt / Pepper / Garlic
  • 3 Mexican Squash Zucchini
  • 2 Large Carrots
  • 1/2 Cabbage
  • 1/2 cup- 1 cup sliced Mushrooms
  • Sesame Seeds
  • Eggs (sunny side up)
  1. Start by putting the zucchini and the carrots in a spiralizer to make them like noodles, then slice the cabbage in thin strips, you can hand cut if you'd like.
  2. In the cabbage, put 1/2 lime juice, 1 T soy sauce, salt, pepper and garlic.
  3. Cut the mushrooms and grill first, then halfway through add 1 tsp of Gochujang, sprinkle of salt, pepper, garlic and set aside with the zucchini, carrots and cabbage.
  4. Make your brown rice, put 1/2 lime, 2 T of chopped cilantro, 2 Tsp soy sauce, 1 tsp Gochujang and salt, pepper and garlic.
  5. Assemble your bowl. Place the brown rice first and around that put the veggies.
  6. Make your egg and put it in the center.
  7. Top with sesame seeds and Gochujang sauce. [/recipe]

Tomato Carpaccio

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Tomato Carpaccio, a simple, fast and easy salad recipe that will impress guests at a dinner party. This is a refreshing and simply addicting snack and appetizer that everyone will love! The salad dressing from my Hatchery Box, from Balsamos Family Kitchen dressing #7 brings this dish to life bringing the sweet and savory taste of this carpaccio.

Make sure to use the code LINDSEYEATS to purchase your first Hatchery box for 50% off! And continue reading for the full recipe. 

[recipe title="Tomato Carpaccio" servings="3-4 Small Portions" time="30mins" difficulty="Easy"] Mandoline for slicing 1 Red Onion, about 1 1/2 cup sliced 2-3 Tomatoes (Roma or Hierloom) 6 leaves of Lemon Basil (chiffonade per serving) 1/2 Lime Juice 1 1/2 Tsp Salad Dressing Salt/Pepper Sprinkle Over Good Olive Oil ( I used Kursi EVOO from Israel) Sprinkle with Lime Zest

Slice your tomatoes and red onion on the Mandoline and place nicely on a plate Cut your basil leaves and sprinkle over Then sprinkle over your salad dressing, lime juice, salt, pepper, olive oil and lemon zest [/recipe]

Zucchini Pizza Bites with Ginger Tomato Sauce

IMG_7845 Ever wanted a healthy alternative to pizza bagels or pizza? Want the same filling and satisfaction feeling of eating a pizza? This recipe is simple, fills you up and leaves you feeling healthy!

With a ginger tomato sauce from ginger juice that includes a lemony KICK from the American Juice Co. in my Hatchery box, this recipe is delicious, spicy, tangy, sweet and salty!

Continue reading for the full recipe and step by step with photos. Also, make sure to check out HATCHERY, a monthly tasting box subscription and use the code LINDSEYEATS to get your first box for $10!  

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Start by cutting 2 large zucchinis in rounds and pre-heat your oven to 350 degrees. Add salt, pepper, garlic, paprika and olive oil and mix with hands.

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Now, make your ginger tomato sauce. In a saucepan, simmer and boil mini grape tomatoes, salt, pepper, garlic, olive oil, American Juice Company Ginger juice and let it reduce and become a paste-like sauce! Pour over the zucchini

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Cut ciliegine mozzarella and pour over the top of the sauce and zucchini. Put it oven for about 15-20 minutes, until melted!

Recipe:

2 Zucchini 

  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1/4 Tsp Paprika
  • 1 T Olive Oil

Sauce

  • 1 1/2 Cup sliced in 1/2 on mini grape tomatoes
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 2 1/2 T Ginger Juice

Mozzerella Cheese 1 Cup Cut 

Basil for Garnish 

  • Mix your zucchini spices with hands and make your tomato sauce and let simmer and turn into a paste, pour on the cut cheese and pop in oven at 350 degrees for 15-20 minutes until cheese is melted. Garnish with basil!

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Sweet & Sassy French Fries with Truffled Tarragon Aioli

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I am a french fry addict! Give me a sweet and savory rub from Chef Dave Martin in this months Hatchery box, I am going to make delicious, crunchy french fries. On top of that, I topped the fries with a peppery, truffled and tarragon aioli. This month's Hatchery box was awesome, filled with Red Pepper Jam, Ginger Juice & more! Continue reading to find out this recipe as well as an unboxing on the month's tasting ingredients.

Use the code LINDSEYEATS to get your FIRST Hatchery tasting box for only $10! Click HERE or https://hatchery.co/tasting-box/! Happy cooking! 

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BEFORE                                                                   AFTER 

Fries: 

  • 3T Olive Oil
  • 1 1/2 T Rub
  • 3 Turns of Black Peppercorn
  • 1/2 Tsp Salt
  • 4 Large Russet Potatoes - cut like french fries or I used a french fry cutter!

How:

  • Preheat the oven to 375 degrees
  • Assemble all the above ingredients and use your hands to mix all the spices and the olive oil together
  • Cook in oven for 40 minutes or until crunchy and potatoes are cooked all the way through

Sauce:

  • 2 Tsp White Truffle Oil
  • 1 Tsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Garlic Powder
  • 1 T Chopped Tarragon
  • 3 T Light Mayo

Mix all the ingredients for the sauce and dip when fries are ready. Garnish with parsley and tarragon!

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Dulce Caramel Chai Spice from Soft Peaks

Ginger Juice from the American Juice Company

Salad Dressing from Balsamo's Family Kitchen

Red Pepper Jam from Jammy Yummy

Sweet & Sassy Rub from Chef Dave Martin

Make sure you use the code LINDSEYEATS to get your first tasting box for $10! :)

Chicken Tacos with Cabbage Slaw and Chimichurri

IMG_6054 (1) Don't you just LOVE tacos? Think of shredded chicken with a KICK using Jamaican style jerk seasoning that gives a spicy tang. It works perfect with a cabbage and carrot slaw and is topped with a lemon basil & cilantro chimichurri. Continue reading for a step by step and enjoy the full recipe at the end of the post!

Used: Greenpoint Trading Company Jerk Seasoning: Jamaican Style from my Hatchery Tasting Box. Be sure to pick up some at the Hatchery Marketplace. Or you can sign up for $20 month to receive a hand-picked tasting box! Click HERE to learn more and sign up! Use the code LINDSEYEATS to get your  first TASTING BOX for $10! (Disclaimer: $10 off your first monthly tasting box, does not apply to full marketplace ingredients)

Start by making the marinade for your chicken. It can be marinaded anywhere from 1 hour to 1 day for maximum flavor!

Assemble your cabbage and carrot slaw. This should sit in the sauces for at least 30 minutes to allow all the juices to soak into the vegetables, preferably an hour! It tastes better the longer you wait.

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To cook your chicken, make packets with parchment paper to allow all the flavor to cook with the chicken. This also lets you easily shred your chicken. While your chicken is cooking, make your chimichurri that takes no time at all! Pre heat your oven to 350 degrees for the chicken and cook for about 20-30 minutes until tender and not raw, depending on oven.

When chicken is HOT, take it out of the oven and take 2 forks and start to shred it. It should be easy to shred. Chicken breasts should work the best for this, but I used thin chicken schnitzel pieces so your cook time may have to be a little longer if you are doing chicken breasts.

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After shredding the chicken, warm up your FLOUR tortillas on the stovetop. Assemble with the chicken first, then the cabbage slaw and top with the Chimichurri.

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Recipe

Chicken - Chicken Cutlets 

  • 1 T & 1 Tsp Jamaican Seasoning
  • 1 Lime Juice
  • 1 T Olive Oil
  • 1 Tsp Salt

Carrot & Cabbage Slaw - 1 Cup shredded carrots and 1/2 Head of Cabbage 

  • 1 Lime Juice
  • 1 T Sesame Seeds
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1 T Soy Sauce
  • 2 T Olive Oil
  • 1/2 Tsp Ponzu
  • 1/2 T Sugar

Lemon Basil & Cilantro Chimichurri

  • Bunch of Lemon Basil & Cilantro
  • Sprinkle Salt, Pepper, Garlic, Oil - a lot, until it becomes a liquid sauce (not thick)
  • 1/2 Lemon Juice

Marinated Tofu & Vegetable Spring Rolls

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Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!

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Continue reading for the recipe...

Tofu:

  • 1 Block Tofu cut long, soak first with a paper towel
  • 3 T Ancho Chile & Tamarind Sauce
  • 1 T Soy Sauce
  • 1 Tsp Rice Vinegar
  • 2 Tsp Sesame Seeds
  • 1 T Olive Oil
  • Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
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Vegetables:

  • 2 Persian Cucumbers (cut thin)
  • 1 Handful of Shredded Carrots
  • 1 Red Onion (thinly sliced)
  • 1/2 Lemon Juice

Dipping Sauce: 

  • 1 1/2 Soy Sauce
  • 1 1/2 Ponzu
  • 1 1/2 Rice Vinegar
  • 1 T Siracha
  • 1/2 Tsp Sugar
  • 1 T Water
  • Salt, pepper, Garlic

Mix all the tofu components together and marinade for 20 minutes - 2 hrs.

Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.

Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.

Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!

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Blueberry & Lavender Honey Lemonade

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In this month's Hatchery box, I received something special, Lavender Honey! I am a sucker for anything flowery tasting so this was PERFECT for me! I decided it would go extremely well with a lemonade, and then also wanted to add blueberry for extra flavor and color. This lemonade is perfect for the end of summer, especially since today in Los Angeles, it was HOT out.

Hatchery is a monthly subscription tasting from $20.00 that delivers taste testing ingredients. You can also buy separately so when you taste something you LOVE, you can buy it bigger! It is truly an amazing company and I am so thankful I'm part of the Hatchery Family! All the products that I've tasted so far have me crawling back wanting more and makes my juices flow with endless recipes for you guys! If you haven't checked out Hatchery, click HERE!

or: hatchery.co!

Click read more to view the full recipe and BENEFITS (yes, benefits! This recipe is great for your systems especially for flus, colds or energy!) for this lemonade as well as an unboxing and description in what is in this month's box of ingredients.

Blueberry Lavender Honey Lemonade

Makes about 4-6 cups

What you'll need:

  • 5 Cups Water
  • Juice of 2 Lemons
  • 2 T Honey Lavender (or to taste, at the end I drizzled a little more in)
  • Pink Himalayan SEA salt (any other type of sea salt is fine)
  • 1/4 Cup Sugar
  • 1/2 Cup Blueberries

How:

  • In a pot on medium heat, simmer the blueberries, 1 cup of water and 1/4 of sugar until it boils and the sugar is dissolved
  • Bring the heat to low and add in the 2 T of lavender honey
  • Let sit for a couple of minutes, turn off the fire and add in a little less than 1/2 tsp of sea salt
  • Allow the syrup mixture to sit for about 10-20 minutes
  • Meanwhile, in a pitcher, juice your 2 lemons and add 4 cups of water, stir
  • Strain the blueberry honey mixture into the pitcher and place in the fridge until cooled
  • You can add more water to dilute it depending on how sour/sweet you want your lemonade
  • Save some blueberries and lemon slices for garnish, and pour some ice cubes in a glass and pour!
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Benefits:

  • Lavender Honey is rich in Tyrosine. Tyrosine is used to make neurotransmitters and these can help prevent brain conditions. The Lavender Honey from New Kirk Honey is raw, unfiltered so it still contains all of its original enzymes and nutrients. Benefits of honey in general give you energy, helps with allergies, helps memory, helps with sleep and more! Just to name a few!
  • Blueberries are antioxidants. They can also help prevent aging, may lower blood pressure and heart disease and give a great dose vitamin C.
  • Lemon relieves anxiety, cleans blood, weight loss and helps digestion.
  • If you wanted you can substitute the sugar for more honey to make this even healthier.

Now onto the items in this month's HATCHERY BOX! 

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Yai's Thai Medium Thai Salsa http://www.yaisthai.com/

Salsaology Ancho Chile & Tamarind Sauce http://salsa-ology.com/

Newkirk Honey Lavender Honey http://www.newkirkhoney.com/

Greenpoint Trading Co. Jerk Seasoning http://www.greenpointtrading.co/

Sir Kensington's Classic Ketchup http://sirkensingtons.com/

And of course, hatchery.co to sign up for monthly subscriptions!

Smoked Turkey Chopped Salad with Apricot Vinaigrette

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Total: 40 minutes

Dressing: 10 minutes

Prep: 30 minutes

Vegetables

  • 1 Yellow Bell Pepper
  • 2 Persian Cucumbers
  • 1 Tomato
  • ½ Red Onion
  • 3 Slices of Smoked Turkey
  • ¼ cup Shredded Cheese
  • 2 tsp dill
  • 2 tsp lemon basil
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Dressing

  • 2 ½ tsp apricot spread from Just Jans
  • 5 tsp extra virgin olive oil
  • ½ lemon juice
  • ½ lemon zest
  • 1 tsp distilled vinegar
  • ½ tsp Dijon
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic
  • 2 tsp water
  1. Prep and cut all vegetables
  2. Mix all the dressing components and chill complete dressing for 15-20 minutes or until ready
  3. Assemble the vegetables for the salad and pour over the dressing, sprinkle salt, pepper and garlic over the salad before mixing
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Tomato Soup with Sweet & Tangy Mustard Croutons

IMG_5747 A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe! 

Tomato Soup:

Prep cutting time: 30 minutes

Cook time: 1 hour

  • 4 cups veggie stock
  • 3 carrots
  • 1 1/2 yellow onion
  • 4-6 cloves of garlic
  • 2 large potatoes
  • bunch of lemon basil
  • bunch of dill
  • salt, pepper, garlic powder and sugar (to taste)
  • splash of red wine (about 1 t)
  • splash of balsamic (about 1 t)
  1. Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
  2. Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
  3. Add the cut potatoes and carrots
  4. Then tomatoes, chiffonade basil and add the dill
  5. Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
  6. Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
  7. When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
  8. Once it is all blended, add more salt/pepper/garlic/sugar
  9. The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
  10. Let sit and garnish with the croutons and lemon basil (recipe will be below)

Sweet & Tangy Challah Croutons 

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Serves about 1 cup, 8 minutes in the oven

  • 2 sliced pieces of challah bread
  • 3 tsp olive oil
  • 1/2 tsp of salt, pepper, garlic
  • 2 tsp East Shore Foods sweet and tangy mustard
  1. Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
  2. Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
  3. Serve on top of your tomato soup and you're good to go!

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Hatchery Unboxing & Recipes

IMG_5545 A Life With Peace has teamed up with Hatchery, an awesome foodie monthly subscription. Starting at $20.00 month you get a tasting box of artisan ingredients that were hand picked by the team at hatchery. If you like the product, you can purchase the full item in the hatchery marketplace!

This company is so inventive and new, bringing awesome up and coming food creators to the scene and exposing them all in one place. The ingredients in the tasting box I received had my mind swirl with ideas! A Life With Peace will be making tons of recipes with these unique ingredients and posting them here and on Instagram at llindseyl. Stay tuned on our youtube channel for a video unboxing as well.

Click "Read More" to find out what's inside this month's box as well as recipes for this month's box! 

After taste testing these ingredients, I was so excited to share all the details about these awesome companies!

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East Shore Specialty Foods, Made in Hartland, WI

Sweet & Tangy Mustard

No added salt, Gluten Gree, HFCS-Free

East Shore Foods

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Just Jan's, Made in Calabasas, CA

Apricot Fruit Spread

All Natural, Non-GMO, Gluten Free, HFCS-Free, Vegetarian, Vegan

Just Jans Jam

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CC Made, Made in Berkeley, CA

Sel Gris Caramel Sauce

All Natural, Gluten Free, HFCS-Free

CC Made

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McClary Bros., Made in Ferndale, MI

Michigan Apple Pie Drinking Vinegar

All Natural

McClary Bros

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Gormegg, Made in New York, NY

Gracefully Greek Gourmet Seasoning

All Natural

Gourmegg

5 Ingredient Unboxing. Recipes below!

RECIPES

SMOKED TURKEY CHOPPED SALAD WITH APRICOT VINAIGRETTE

TOMATO SOUP WITH SWEET & TANGY MUSTARD CROUTONS

Sel Gris Caramel Kahlua Milkshake

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  • 1/3 Cup Milk
  • 3 tsp Caramel
  • 1 t Kahlua
  • 4 scoops Vanilla Bean Ice Cream

Blend, top with whipped cream

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Caramelized Sweet Pita Chips

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  • Take the desired amount of pita and spread one layer of the caramel sauce from CC Made on the pita
  • Put in the oven for 7-9 minutes
  • For some spice, add on some rainbow peppercorns

Chicken and Sautéed Vegetables with Well Dressed Egg Seasoning

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Veggies:

  • 1 box Mushrooms
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 3 Carrots Peeled
  • 1 t of Seasoning
  • 1 t Red Wine
  1. Put oil and onions first, then add mushrooms, carrots and bell pepper and add the seasoning and a splash of red wine
  2. add salt pepper and garlic all through this process

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Chicken Strips:

  • 1 lb Chicken Breast Strips
  • 1/3 dill
  • 1/3 lemon bail
  • 1 tsp garlic/ salt/ pepper/ paprika
  • 1 t olive oil
  • ½ lemon and ½ lemon zest
  1. Place the chicken and all the components above in a dish and mix for the marinade
  2. Heat up a pan with oil and cook your chicken
  3. Serve with vegetables

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