Upcoming Segment on The Better Show!

As you all know, as an Asian woman, I am obsessed with my skin. But it’s not just about what you apply to the outside, it’s what you eat that nourishes the inside that really allows your skin to glow. That’s why I love this idea for my upcoming segment on the Better Show. How to eat, then treat.

I will be making a recipe that will be great for your skin, then making 3 masks (those recipes to come) that you can use for face, body and hair.

The dish is a Zucchini Fettucine Pesto that is inspired by Urban Remedy; they make all sorts of great dishes and juices and juice cleanses. The nutritionist there helped me come up with some good ideas, so thank you so much to Urban Remedy!!

Here you go!

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ZUCCHINI FETTUCINE PESTO
1 medium sized zucchini
2 tablespoons hemp seeds
1/2 teaspoon sea salt, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (from about 1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil

Use a vegetable peeler to cut the zucchini into thin strips. Cut into fettucine noodles with knife.

In a food processor, combine hemp seeds, sea salt, garlic, basil and parsley and pulse until smooth. Scrape down the sides of the food processor with a rubber spatula.

Then, with the processor on, slowly add thin stream of olive oil until incorporated.

Top the zucchini noodles with your sauce and serve

Healthier Baked Chicken Wings for Tailgating

Here’s another recipe I’m whipping up on Fox & Friends this Sunday!!

GO STANFORD.

That’s only semi-related, anyway baking wings yields crisp skin without the mess and constant tending of frying. Also, they are better for you.

win-win!

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Ingredients
Buffalo sauce:
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce
Wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
preparation
For buffalo sauce:
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
For wings:
Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Toss in Buffalo sauce. Serve immediately.

Bacon Pancake Dippers Recipe

Ok I am obsessed with this idea. I mean talk about the perfect way to combine 2 perfect breakfast foods. Obviously hubby will be ALL OVER IT.

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Ingredients

  • Buttermilk Pancake batter
  • 12 slices of bacon (I like the Smithfield thick cut)
  • Maple syrup

Instructions

  1. Make the Buttermilk Pancake Batter either from a box or follow the recipe at the bottom of this post.
  2. Pour the batter into a squeeze bottle with a big enough hole for the batter to pour from, and cut the tip a little bigger so it’s easier to pour.
  3. Spray griddle with cooking spray and spray to medium heat, about 300 degrees F.
  4. “Draw” the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices—it will expand, so be careful not to make them too large. Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter.
  5. Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don’t end up overcooking the bacon when it touches the griddle.
  6. Cook until the batter bubbles up then flip until golden brown.
  7. Serve hot with syrup and butter.

 

Buttermilk Pancake Batter Recipe:

Ingredients

  • 3 cups all-purpose flour
  • 3 1/2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, melted

Instructions

  1. Start with room temperature ingredients. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter. Stir the wet mixture into the dry mixture until it’s just blended, being careful not to over stir the batter. You want your batter to remain fairly thick.
  2. Spray a griddle or frying pan with cooking spray and heat to medium high heat.
  3. Using a 1/2-cup measuring cup, pour the batter onto the griddle or frying pan. Brown on both sides and serve hot.

Bacon Scallion Hummus Recipe for Fox & Friends

I’ll be on Fox and Friends chatting about tailgating recipes this Sunday!

I mean football plus bacon plus beer? COUNT ME IN.

 

Here is the recipe for Bacon & Chive hummus that I’ll be whipping up!

 

Bacon & Chive Hummus

Yield: 2 cups Prep Time: 15 min Cook Time: 10 min
Ingredients:

4 slices bacon
1 (15-oz.) can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
1 Tablespoon olive oil
2 Tablespoons fresh lemon juice
2 garlic cloves, chopped
1/4 cup water
2 Tablespoons chopped chives
1/4 teaspoon black pepper
1 teaspoon salt

Directions:

Set oven to 400 degrees and bake bacon for 15-18 minutes or until crispy.

In food processor, pulse together chickpeas, tahini, olive oil, lemon juice and chopped garlic until smooth.

Add the water, 3 slices of chopped bacon and 2 tablespoons chives. Pulse it a few more times until combined, and then season with salt and pepper.

Transfer the hummus to a serving dish and garnish with remaining chopped bacon and additional chives.

Tailgate Bruschetta Recipe

I had such a great time traveling from TX to AZ to CO!

I promised viewers this recipe on the air at NBC Arizona on Arizona Midday.

Here are Destry and me pulling a Kathie Lee and Hoda!
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ANd without further ado, the recipe!

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INGREDIENTS
  • 1 1/4 cup chopped arugula
  • 1 1/4 cup ricotta cheese
  • 1 loaf Italian bread, dut diagonally into 1-inch slices & lightly toasted
  • 1/2 tsp. Dijon mustard
  • 1/4 cup chopped, toasted walnuts
  • 2 tbsp. Pompeian Extra Virgin Olive Oil
  • 2 tbsp. Pompeian White Balsamic Vinegar
PREPARATION

Brush bread slices with 1 tablespoon of the olive oil.

In a small bowl, whisk together remaining 2 tablespoons Extra Virgin Olive Oil, White Balsamic Vinegar, mustard and salt and pepper to taste. Drizzle half over arugula and toss well; set aside remaining dressing for another use.  Stir walnuts into arugula mixture.

Spread each slice of bread with 1 tablespoon ricotta, then top with 1 tablespoon arugula mixture.  Serve immediately.