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

Heirloom Tomato Caprese Sandwich

Heirloom Tomato Caprese Sandwich

I am never giving up on tomato season - feeling all the yummy goodness with the heirloom tomato caprese sandwich. Takes literally 10 minutes to make and is def a new summer lunch staple.

Heirloom Tomato Caprese Sandwich

Heirloom Tomato Caprese Sandwich

Ingredients

  • 5 assorted hierloom tomatoes

  • 1 cup buffalo mozzarella

  • 1 bundle basil

  • 1 bundle watercress

  • 1 tablespoon Filippo Berrio Pesto

  • bread of your choice

Directions

Prep your ingredients by slicing tomatoes and washing your herbs.

Assemble your sandwich by spreading on your pesto, the mozzarella, basil and watercress and topping with tomatoes and your bread. slice and serve! #filippoberio

Take the Pestonality Quiz!

Keep up with me on instagram @lindseyeatsla!

Heirloom Tomato Caprese Sandwich
Heirloom Tomato Caprese Sandwich

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!

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

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

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

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

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

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

OBSESSED with these calabrian balsamic chicken thighs! 6 ingredient marinade paired with a pearl cous cous tabouli and roasted tomz. Can this be any better for a weeknight spring dinner?

Calabrian Balsamic Chicken Thighs
Calabrian Balsamic Chicken Thighs

Calabrian Balsamic Chicken Thighs

For the marinade

  • 1 lb chicken thighs 

  • 8 tablespoons calabrian chiles in oil

  • 5 garlic cloves 

  • 4 tablespoons Filippo Berio Balsamic Vinegar

  • 2 teaspoons brown sugar 

  • Salt and pepper to taste 

Pearl Cous Cous Tabouli 

  • 1 cup pearl cos cos 

  • 2 cucumbers, thinly sliced

  • 1 roma tomato, finely chopped

  • 1 bundle parsley, finely chopped 

  • 1 bundle cilantro, finely chopped

  • 1 bundle dill, finely chopped

  • 1 bundle mint, finely chopped 

  • Juice of 1 lemon

  • 2 tablespoons olive oil 

  • Salt and pepper to taste 

Optional: Roasted cherry tomatoes with garlic cloves 

Directions

To begin, place your marinade ingredients in a blender or food processor until smooth. Add in a bag with your chicken thighs and marinate for 1 hr - overnight.

In the meantime, make your cous cous accordinging to the package instructions and chop up your tomatoes, cucumbers and herbs. When the cous cous is ready, add in all the ingredients with olive oil, lemon juice, salt and pepper. Mix well and chill in the fridge.

Heat a skillet with vegetable oil and grill and char your chicken thighs until cooked through. Serve with your chilled salad and optional roasted tomatoes. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Calabrian Balsamic Chicken Thighs

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

Vegetarian shiitake mapo tofu! I will almost always order this if it’s on a menu and it’s also super easy to make at home. It’s traditionally made with minced meat but I love this mushroom version as well - to die for!

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

  • 2 cups grilled shiitake mushrooms 

  • 1 tablespoon chili oil

  • 1 tablespoon ginger, minced 

  • 1 tablespoon garlic, minced

  • 1 tablespoon chili flakes 

  • 1 tablespoon sichuan pepper flakes 

  • 1 block firm tofu (I like firm tofu but its usually with soft, your choice) 

  • 2 tablespoons soy sauce

  • 1 teaspoon cornstarch

  • 4 teaspoons chili bean paste/sauce

  • 2 teaspoons fermented soy bean paste 

  • 2 tablespoons sesame oil 

  • 1/3rd cup vegetable broth

  • top with green onions 

Begin by thinly slicing your shiitake and grilling with a drizzle of sesame oil in a pan until browned through - about 10-15 minutes on all sides. While thats cooking, cube your block of tofu.

Remove mushrooms. Add vegetable oil on medium high heat in the same skillet and add your aromatics: ginger, garlic, chili flakes and sichuan pepper flakes.

Let the flavors combine and sizzle for 5-10 minutes. Add your cubed tofu, soy sauce, cornstarch, chili bean paste, fermented soy bean paste and sesame oil and mix well.

Finally, add 1/3rd cup vegetable broth and mix to combine. Let all the flavors combine and wait for the mapo tofu to reduce from the broth and cornstarch (about 15-20 mins). Top with green onions and serve with white rice!

Keep up with me on instagram @lindseyeatsla!

Vegetarian Shiitake Mapo Tofu
Vegetarian Shiitake Mapo Tofu

Tahini & Oat Cookies (Vegan!)

Tahini & Oat Cookies

These tahini and oat cookies on my mind! Vegan, gluten-free + no refined sugars but tastes just as yums! Dipped in melted chocolate and topped with almonds. Minimum steps + super dreamy.

Tahini & Oat Cookies

Tahini & Oat Cookies

Ingredients

  • 1 cup almond flour

  • 2/3 cups oats

  • 2 tsp baking powder 1/3 cup tahini

  • 1/3 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/4th tsp vanilla extract

  • 1/3 cup Califia Vanilla Almondmilk

  • 5.3 oz vegan chocolate bar of your choice (sliced in small chunks and use half to melt)

  • sliced almonds to top

Directions

Preheat your oven to 325 degrees. In a large mixing bowl, add your almond flour, oats and baking powder.

In another bowl, mix your tahini, maple syrup, vegetable oil, vanilla extract and almondmilk. Add your wet ingredients to your dry ingredients and mix well.

Add in 1/2 of your chocolate bar chunks and mix in. Set aside your cookie batter in the fridge for 30 minutes.

In the meantime, melt your other half of the chocolate bar on a double broiler or in the microwave.

Next, remove your batter and form cookies and place on a baking sheet. Bake for 20-30 minutes until golden brown and cooked through. Let rest and cool for 10 minutes. Dip 1/2 in chocolate and top with almonds.

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

Keep up with me on instagram @lindseyeatsla!

Tahini & Oat Cookies
Tahini & Oat Cookies

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

THIS za'atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac - this recipe is my new go-to for rack of lamb. See below for the full recipe!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce
Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Rack of Lamb

  • 1 rack of American Lamb

  • 1 tablespoon za'atar

  • 3 tablespoons sumac

  • 2 tablespoons paprika

  • 2 tablespoons pepper

  • 1 tablespoon salt

  • 2 tablespoons garlic powder

  • 1/4th cup olive oil

Green Herb Yogurt Sauce

  • 1⁄2 cup cilantro

  • 1⁄2 cup dill

  • 1 juice of lime

  • 2 garlic cloves

  • 1⁄2 cup greek yogurt

  • 1 tablespoon oil

  • Salt and pepper to taste

Directions

Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.

To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.
Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.

After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Enter a special giveaway with American Lamb in honor of Lamb Lover’s Month here and enter to win a $1,000 hotel voucher!

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

Keep up with me on instagram @lindseyeatsla!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Crunchy Thai Party Wings

Crunchy Thai Party Wings

The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).

This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.

Crunchy Thai Party Wings

Crunchy Thai Party Wings

Ingredients

  • 1 lb party wings

  • 1/2 cup tapioca flour

  • 1/2 cup white rice flour

  • 1/2 cup all purpose flour

  • 2 cup seltzer

  • salt and white pepper to taste

  • vegetable or canola oil to fry

Directions

Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)

Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.

Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!

Keep up with me on instagram @lindseyeatsla!

Crunchy Thai Party Wings

Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

Swoonin’ over this calabrian chili tomato + lobster pasta! butter, calabrian chili oil, spices, zest + more mixed with bucatini pasta!

It’s my new go-to pasta that can be done in a one pan and whipped up in no time.

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

  • 1⁄2 tablespoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1⁄2 lemon, zested

  • 1/4th cup shallots

  • 2 tablespoons butter

  • juice of 1 lemon

  • 2 tablespoons calabrian chile oil

  • 1 cup Pomi Chopped Tomatoes

  • 1/2 cup roasted tomatoes (optional)

  • 1 lb cooked lobster

  • 8 oz bucatini

  • chopped parsley for garnish

  • drizzle of olive oil

  • salt and pepper to taste

Heat a pan with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes.

While that’s simmering, cook your pasta according to the package instructions in a separate pot.

Next add butter, lemon juice and calabrian chili oil. Add your Pomi Chopped Tomatoes and roasted tomatoes (optional). Let your sauce simmer for 4-5 minutes to let the flavors combine.

Add in your cooked lobster meat next and stir well. Add your cooked pasta with a dash of pasta water. Let the flavors and sauce with the pasta come together. Top with chopped parsley and serve!

Keep up with me on Instagram at @lindseyeatsla!

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

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

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ribeye steak with a herb honey butter! (optional add: horseradish cream) simple ingredients + super quick to make. The honey butter has a mix of herbs that works so well with this ribeye!

You can serve this with a side salad or any of your favorite sides as well (mashed potatoes would be so good with this also!)

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ingredients

  • 1 medium to large ribeye steak

  • 4-5 whole garlic cloves

  • 2-3 sprigs of rosemary

  • salt and pepper

  • 3-4 tablespoons of your herb honey butter (see below)

Herb Honey Butter

  • About 1 cup unsalted butter, softened

  • 2 tablespoons rosemary

  • 2 tablespoons parsley

  • 2 tablespoons cilantro

  • 2 tablespoons chives

  • 2 tablespoons Local Hive Honey

Horseradish Cream

  • 2 tablespoons prepared horseradish

  • 1 cup sour cream

  • juice of 1 lemon

  • 1 tsp garlic powder

  • *salt and pepper to taste throughout

Directions

Before you begin searing your steak, soften your butter by leaving it out or placing in the microwave for 10-20 seconds. Make your herb butter by mashing your butter and adding finely chopped rosemary, parsley, cilantro, chives and honey. Mix well and set aside.

Next, take a skillet and drizzle olive oil and let it get really hot. While it’s getting hot, make your cream by mixing horseradish, sour cream, lemon juice, garlic powder and salt and pepper.

Season your steak with salt and pepper and place it on the skillet. Set a timer for 5-6 minutes and let it sear on medium-high heat until charred brown on one side. 1-2 minutes before flipping, add 2 tablespoons of your herb butter and rosemary. Flip and repeat.

Let your steak rest for 10-15 minutes, thinly slice and serve with more butter and your cream.

Keep up with me on Instagram at @lindseyeatsla!

Ribeye Steak with Herb Honey Butter
Ribeye Steak with Herb Honey Butter

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall-time Stir Fry Ramen filled with Squash, Carrots + Spinach! Load it up however you like and stir fry with vinegar, Sriracha and crispy garlic. This is my GO-TO lunch when there is nothing much in my fridge except leftover veggies and noodles - and it’s quick too! See below for the recipe.

Fall Stir Fry Ramen
Fall Stir Fry Ramen with Squash, Carrots and Spinach

Fall Stir Fry Ramen with Squash, Carrots and Spinach

Ingredients

  • 1⁄2 cup sliced carrots

  • 1⁄2 cup sliced acorn squash

  • 1⁄2 cup spinach

  • 2 One Culture chicken noodle ramen cups (cook in broth then strained)

  • 1/4th cup green onions + for garnish

  • 2 T Soy sauce

  • 1 tsp One Culture Gochujang

  • 1⁄2 tsp Vinegar

  • 1 T Sriracha

  • 1 T Crispy garlic

  • Salt and pepper to taste

Directions

Start by prepping your ingredients by preheating your oven to 400 degrees and chopping your carrots and acorn squash. Place in the oven for 30 minutes with salt and pepper.

Make your ramen cups according to the package instructions and strain the liquid.

In a wok or skillet, pour your ramen noodles in with a drizzle of olive oil. Add your carrots, acorn squash and spinach. Next add soy sauce, gochujang, vinegar, siracha, green onions and crispy garlic. Mix well and adjust with seasoning as needed. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Fall Stir Fry Ramen

Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

Step aside for these HOT honey fried chicken sandwiches. Paired with a dill pickle mayo and a gochujang cabbage slaw, these chicken sandwiches are soon to become your new favorite.

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Hot Honey Fried Chicken Sandwiches

For the Fried Chicken

  • 1 lb chicken thighs

  • 2 tsp Paprika

  • 1 tsp garlic powder

  • 1 tsp pepper

  • 2 tsp salt

  • 1 tsp chili flakes

  • 1/2 tsp chili powder

  • 1 cup flour

  • 2 eggs beaten

  • 2 cups vegetable oil (for frying)

  • 4 buns of your choice

Hot Honey

Dill Pickle Mayo

  • About 2 tablespoons sliced dill pickles finely chopped

  • 3 tablespoons mayo

  • 1 tsp garlic powder

  • 1 lemon juice

  • 1⁄2 tsp pickle juice

  • Salt and pepper to taste

Gochujang Cabbage Slaw

  • 1⁄2 head red cabbage thinly sliced

  • 1⁄2 head green cabbage thinly sliced

  • 1⁄2 cup kale

  • juice of 1 lemon

  • 1 tablespoon oil

  • 1 tsp garlic powder

  • 1/4th cup mayo

  • 1 tablespoon gochujang

  • salt and pepper to taste

Directions

There are 4 steps to this recipe: the fried chicken, the mayo, the slaw and the hot honey. To begin, start to prep everything. Mix your chicken with the marinade, slice and mix your dill pickle mayo, heat up your hot honey and mix together all the ingredients for the slaw, set aside.

To make your hot honey, heat a small pan with your honey and chiles. Let come to a simmer and turn off heat, set aside.

Next, heat a deep pan with vegetable oil and let it get hot. Take your chicken thighs and dredge them in your beaten eggs and then flour. Shake off the excess and fry in your hot oil until the chicken is cooked through and the outside is crispy, about 10-15 minutes.

Let cool and top with salt and drizzle on your hot honey.

Assemble your fried chicken sandwiches by placing on your mayo sauce, slice of tomato (optional), your slaw, fried chicken and cover with the top bun.

Keep up with me on Instagram at @lindseyeatsla! 

Hot Honey Fried Chicken Sandwiches
Hot Honey Fried Chicken Sandwiches

Pumpkin Spice Shakshuka

Pumpkin Spice Shakshuka

Spring into fall with this pumpkin spice shakshuka. Shakshuka is a dish made up of stewed vegetables and a tomato base but I kicked it up a notch by adding seasonal Pumpkin Spice Apple Cider from Whole Foods Market 365 as well as pumpkin spice. You can also add in pumpkin puree to make it even more festive. The base is also made with my favorite tomato sauce: Rao’s! Read on for the full recipe.

Pumpkin Spice Shakshuka
Pumpkin Spice Shakshuka

Pumpkin Spice Shakshuka

Ingredients

  • I can of whole peeled tomatoes (diced)

  • 1/4th cup Rao’s Homemade Traditional Tomato Sauce

  • 1 tablespoon of 365 Everyday Value Pumpkin Spice Apple Cider

  • 1 teaspoon Pumpkin Spice

  • 3-5 eggs

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • Bundle of mint for garnish

For the Pumpkin Pie Spice (or store bought works too)

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground all spice

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

Directions

Before you begin, make your pumpkin pie spice by mixing all your spices well. Set aside.

In a skillet, place your chopped whole peeled tomatoes as well as your tomato sauce and let simmer.

On low heat, add in your cider, garlic powder, paprika, salt and pepper. Add is about 1 teaspoon of your pumpkin spice. Next make little holes and pockets and crack your eggs there.

Cook your eggs in the pumpkin spice tomato sauce on low until the eggs are cooked through. Top with freshly cracked black pepper and mint.

*All ingredients were purchased at Whole Foods Market 365 in Long Beach, CA!

Another exciting feature for Whole Foods Market 365 is the perks for Amazon Prime members.

Prime Members get 10% off hundreds of items every day (look for the yellow sale signs!) and exclusive deals. To get your savings, download the Whole Foods app and show the code or give your phone number at checkout.

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

Pumpkin Spice Shakshuka

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps
lindseyeatsla_lamb_larb-4.jpg

Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers

Instructions

Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps

One Pot Vegan Pumpkin Mac N’ Cheese

Vegan Pumpkin Mac N' Cheese

10 ingredient vegan pumpkin mac n' cheese JUST in time for the start of fall. pumpkin szn and recipes are ON. See the recipe below for this plant-based and decadent pasta perfect for the upcoming season!

Vegan Pumpkin Mac N' Cheese
Vegan Pumpkin Mac N' Cheese

One Pot Vegan Pumpkin Mac N’ Cheese

Ingredients

  • 1 1⁄2 cups canned pumpkin puree

  • 2 1/2 - 3 cups Califia Farms Pumpkin Spice Creamer

  • 1⁄3 cup nutritional yeast

  • 1⁄4 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1⁄8 tsp pepper

  • 1⁄8 tsp cayenne

  • 1-2 sprigs of sage

  • 2 cups gluten free fusilli (or any pasta of your choice)

  • Salt and pepper to taste

  • Breadcrumbs for topping

Directions

Start by heating up your pumpkin spice creamer on low in a skillet for 3-4 minutes. Add in your pumpkin puree and stir.

Next add your garlic powder, red pepper flakes, pepper, cayenne and your sprig of sage. Mix well and let the flavors combine in medium/low. Remove your sage leaves.

Next, add in your pasta and nutritional yeast and let the liquid get absorbed. TIP: Throughout the cooking process, keep adding creamer as this is the cooking liquid. Stir every couple of minutes.

Once all the liquid is absorbed and your pasta is cooked through, serve and top with fresh sage and crispy breadcrumbs (optional).

Keep up with me on Instagram at @lindseyeatsla!

Vegan Pumpkin Mac N' Cheese