Archive for the ‘FOOD’ Category

02.07.17

ROTISSERIE CHICKEN TWO WAYS

rotisserie chicken two ways | designlovefest

one of my favorite simple weeknight dinners is to grab a rotisserie chicken at the grocery store and serve it with a simple salad. it’s relatively inexpensive, lasts for a few meals and is ready in minutes. i know there are countless other ways i could utilize the chicken but i don’t often think of them so we thought we’d share two other meals that you can create with the rotisserie chicken that require very little prep and each serve 4. each recipe requires only half of the chicken meat so here are two dinners solved! – joanie

rotisserie chicken two ways | designlovefest

there are so many ways to make chicken soup. i love a good chicken noodle but i have to say that ivan’s version below that he makes with potatoes is really good. he makes it when he’s feeling under the weather because it takes very little effort and the ginger/garlic combo is great for immunity. he also adds the bok choy in at the very end because it’s loaded with vitamin C. 
chicken soup

serves: 4
• half a rotisserie chicken shredded
• 3 carrots chopped
• 1/2 yellow onion diced
• 3 celery stalks chopped
• 3 garlic cloves diced
• 1 ginger peeled and cut in half
• 3 stems lemon grass
• 2 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 teaspoon dried oregano
• 3 baby bok choy
• 2 tablespoons olive oil
• 1 large russet potato chopped
• 2 teaspoons pepper

rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest

• on medium heat, heat 2 tablespoons olive oil in a large pot. sauté the diced onions for about 3-5 minutes, or until they become translucent. add the celery, carrots, garlic. stir occasionally for another 2-3 minutes. fill the pot with 6-8 cups of water. add the ginger,peeled and cut into large chunks and lemon grass cut in half. season with the oregano, poultry seasoning, salt and pepper. shred half of the rotisserie chicken, removing the meat from the skin and bones. as an option, I do like to add in a little bit of the bones and skin to add taste to the broth, and then removing them once it has finished cooking.

rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest

cook the soup on a low boil for about 45 minutes. add the baby bok choy at the end and cook for an additional 5 minutes. serve hot. enjoy!

rotisserie chicken two ways | designlovefest

enchiladas are a go-to order for me at Mexican restaurants. i love that they are drenched in sauce and filled with melted cheese and shredded chicken. i’ve honestly never even attempted to make them at home but that’s about to change because these came together in minutes and were so satisfying. i loaded mine with onions but you could skip that part if they aren’t your thing.

rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest

• 8 corn tortillas
• 1 8oz shredded mozzarella
• 1/2 yellow onion diced
• 1/2 rotisserie chicken shredded
• 14oz red enchilada sauce
• 3 radishes thinly sliced (optional)
• cilantro as garnish

rotisserie chicken two ways | designlovefest
rotisserie chicken two ways | designlovefest

• pre-heat oven to 350 degrees. next, wrap the tortillas with a paper towel and place in a microwave, heat for about 40 seconds or until they soften a bit. you could also use flour tortillas which are a bit softer (you wouldn’t need to warm them).

• to assemble, place a tortilla down and begin evenly placing a layer of shredded chicken, shredded mozzarella, and diced onion. fold each side of the tortilla inward and place seam side down in a casserole dish. repeat process until the casserole dish is filled.

rotisserie chicken two ways | designlovefest
 
rotisserie chicken two ways | designlovefest

• pour the enchilada sauce making sure to cover all of the tortillas. add a layer of shredded mozzarella and as an additional option sharp cheddar. bake for 20-25 minutes.

• remove from oven and garnish with sliced radishes, cilantro, and sour cream!

rotisserie chicken two ways | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

02.01.17

VEGGIE QUESADILLAS

veggie quesadilla | designlovefest

the Super Bowl is this weekend and even if you don’t like football you’re probably going to still be watching. we made veggie quesadillas to inspire your football snacking. there is no genius behind them really but they were delicious and could be made with many types of vegetables (sweet potato and black bean! or caramelized onion and goat cheese!). sometimes you just need a reminder of the simple meals that can be made from the inside of your refrigerator with little effort and no grocery store trip. i’d also recommend that you make this queso because you only live once! – joanie

veggie quesadilla | designlovefest

makes 3-4 servings

loaded veggie quesadillas:
• 4 flour tortillas
• 2 cups shredded mozzarella cheese
• 1 red bell pepper
• 1 green bell pepper
• 2 cups mushrooms sliced
• 1 yellow squash
• quarter red onion
•non stick spray
• 1 bunch cilantro
• 2 roma tomatoes
• 2 tablespoons olive oil

veggie quesadilla | designlovefest

• clean and thinly slice the red and green bell peppers. cut the yellow squash into quarters and slice the red onion. in a skillet heat 2 tablespoons olive oil on medium heat. begin cooking the sliced mushrooms (with a pinch of salt) about 5-8 minutes or until they become tender and loss a bit of their water. mix in the red and green bell peppers, yellow squash and red onion. continue to cook for another 10-ish minutes, stirring occasionally. i like to get the veggies really sautéed and cooked down. i think it brings out the flavors, but do as you wish.

veggie quesadillas | designlovefest
veggie quesadillas | designlovefest
veggie quesadillas | designlovefest

• we cooked our quesadillas in a panini press but on the stove top works great too. take your tortilla and layer cheese and then the veggies on top. brush the outside top tortilla with olive oil to keep from sticking and spray the panini press with non stick spray. cook for around 5 minutes or until cheese is melted and tortilla is nicely browned.

veggie quesadillas | designlovefest

• cut into quarters and serve with diced tomatoes, cilantro, salsa, etc. another favorite option is the sriracha dipping sauce. mix vegan mayo with sriracha to reach your desired ratio – enjoy!

veggie quesadillas | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

01.24.17

MINI FLATBREAD APPETIZERS

flabread appetizers | designlovefest

i’m so impressed and inspired by all of the amazing lunch ideas you all are leaving on this post! you’re making my new years resolution (to pack my lunch more often) much easier. for today’s recipe, we’re featuring another meatless option. we’re not at all opposed to the idea of meat but i’ve been personally trying to eat less of it and that feeling has trickled down to the blog and what we’ve been inspired to make. one thing i will say is that i’ve been saving a lot of money on my grocery bill by buying less meat which is certainly something to highlight! now on to hummus and other exciting things! – joanie

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spinach hummus: 
• 1 can chickpeas (drained and skins removed)
• quarter cup feta cheese
• quarter cup walnuts
• 2 cups blanched spinach
• 1 teaspoon salt
• 2 garlic cloves
• 1 lemon juiced
• 3 tablespoons olive oil

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one of my favorite food blogs is smitten kitchen and she introduced me to the important fact that for creamy hummus it’s very important to take the skin off of your chickpeas. it’s an added step for sure but it’s worth it. after you rinse them i place them on a paper towel, rub them around with a little pressure and then you can see the skin start to come loose. the perk of this hummus recipe is the added kick of a serving veggies with the addition of spinach!

to make: first blanch your spinach in boiling water for about 1 minute. in your blender, mix in all the ingredients except for the olive oil. turn the blender on medium and slowly add the olive oil as the blender is moving. adjust seasoning and oil as needed to reach desired consistency.

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coleslaw: 
• 2 cups purple cabbage
• 3 carrots
• 1/3 cup mint
• 1/2 teaspoon salt
• 2 teaspoons white balsamic vinegar
• 1/2 lemon juiced

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DSC_7632

thinly slice the purple cabbage, mint and carrots. place in a medium bowl and mix with the salt, white balsamic vinegar and lemon juice. the important step to this is thinly slicing the cabbage and carrots, it makes for a much better consistency.

yogurt spread: 
• 2 cups greeks yogurt
• 2 tablespoons dill
• 2 persian cucumbers
• 1 teaspoon salt
• 1/2 lemon juiced

finely chop 2 tablespoons dill and dice the Persian cucumbers (Persian cucumbers are lighter in taste and softer in texture, but if you can’t find them in your grocery store, english cucumbers will also work) in a medium sized bowl, mix the greek yogurt with the dill, cucumbers, salt and lemon juice.

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we love using this simple recipe for the homemade flatbreads.

flabread appetizers | designlovefest

serve buffet style and assemble flatbreads with all your favorite toppings, we also added olives, pickled turnips and parsley to the toppings for added flavors.

styling by: joanie cusack and ivan solis
photos by: ivan solis

01.17.17

VEGAN NACHOS

vegan nachos recipe | designlovefest

we’re on a real cauliflower kick over here and have no plans of ditching it anytime soon! this time we prepared it in a cast iron skillet over the stove and it was delicious on its own but maybe even better paired with nachos. these vegan nachos really hit the spot and making the cashew cheese was super simple. i’ve avoided making it in the past because it seemed complicated but i was wrong, it couldn’t be easier. and i now want to add pickled vegetables to everything i make! follow this tutorial if you’re curious on how to make them! – joanie

vegan nachos recipe | designlovefest
vegan nachos recipe | designlovefest

vegan nachos
what you’ll need:
• 1 head cauliflower
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon paprika
• 1 teaspoon chili powder
• salt to taste
• 4 tablespoons olive oil
• a few sprigs of cilantro
• 1 lime to garnish
• pickled red onions and jalapeños
• 1 can of whole kernal yellow corn, drained and rinsed
• 1 can black beans, drained and rinsed
• tortilla chips
• 1 avocado diced

cashew “cheese”:
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast flakes
• 1 teaspoon salt
• 1 teaspoon onion powder
• 4 cloves of garlic
• 1 1/2 cups of soaked cashews 

vegan nachos recipe | designlovefest
vegan nachos recipe | designlovefest

cashew “cheese”:
• place all of the ingredients in your blender (we used a vitamix) and blend on high until smooth and creamy. taste and adjust seasoning as desired.

cauliflower: 
• using a cast iron skillet, heat 1 tablespoon olive oil on medium heat. place the corn on the skillet and let them roast for about 5-6 minutes; moving them occasionally so that they can char on all sides. remove and set aside. cut the cauliflower up into florets. using the same heated cast iron, roast the cauliflower with an additional 3 tablespoons of olive oil. season with the garlic powder, onion powder, paprika, chili powder and salt to taste. roast for about 10 minutes or until the cauliflower is tender.

vegan nachos recipe | designlovefest
vegan nachos recipe | designlovefest
vegan nachos recipe | designlovefest

the rest: 
a while back we shared with you this pickling recipe and had a batch from the night before of red onions and jalapeños. our jalapeños came out a bit spicy but so good!

to assemble, place in a large platter with a layer of chips, then add the roasted cauliflower, corn, black beans, avocado, cilantro, pickled red onions, pickled jalapeños, and cashew cheese. spritz with a squeeze of lime and enjoy!

vegan nachos recipe | designlovefest
vegan nachos recipe | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

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01.12.17

PACKABLE LUNCHES + VITAMIX GIVEAWAY!

packable lunch recipes | designlovefest

happy 2017! we’re feeling excited and ready to share another year of recipes with you. in 2016 we really worked to make our recipe collection approachable and balanced and that’s something we’re committed to continuing in 2017. we want to present ingredients, ideas, recipes and companies that we’re currently using in our own kitchen and hopefully inspire you to keep creating on your own. we’re always looking for input and suggestions so please feel free to leave a comment!

packable lunch recipes | designlovefest

this post is extra exciting because as a thank you for following along with us we’ve partnered with Vitamix to giveaway one of their new new A3500 blenders to a reader! it’s a staple in our kitchen and used to make all three of the recipes below.

packable lunch recipes | designlovefest

one of my intentions for the new year is to try to pack my lunch for the office. it’s more economical, healthier and also helps to avoid skipping meals (which always leaves me tired and grumpy). we came up with three items that are simple to make, hold up well in the refrigerator and can be kept for a few days so you can make a bunch and eat it throughout the week. we hope you enjoy! p.s. you can buy the eco friendly lunch box, here

riced cauliflower bowl:

this was the first time that i made cauliflower rice on my own and i was SHOCKED at how easy it was and how well it turned out. i know people always say things like this but it’s true – you won’t miss real rice with this recipe.

packable lunch recipes | designlovefest

what you’ll need: 
• 1 head of cauliflower, roughly chopped
• 1 red bell pepper sliced and deseeded
• quarter red onion sliced
• 1 cup canned black beans, drained and rinsed
• 1 cup canned whole corn drained and rinsed
• half avocado diced
• 3-4 kale leaves de-stemmed and chopped
• 1 lime
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt to taste
• 2 tablespoon olive oil

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

heat olive oil on medium heat in a medium sized skillet. Sauté the red bell pepper, red onion, and kale. squeeze half a lime and salt to taste. set aside.

in your Vitamix, set on level 4 gradually drop small cauliflower florets until all the pieces have been finely riced. this step is important, don’t put all of the cauliflower in at once!

In a saucepan, heat 1 tablespoon of olive oil on medium heat, once heated toast the riced cauliflower for about 4-5 minutes. mix in the cumin and chili powder, and 1 teaspoon salt.

to assemble, place the diced avocado, corn, black beans, sautéed veggies and cauliflower rice in a food safe travel container. place the remaining lime to garnish. we also served ours with a side of salsa and chips.

As an option, you could also use the light jalapeño ranch dip as a dressing for the riced cauliflower bowl.

light jalapeño ranch dip:
we used the jalapeño dip with both the collard green wrap and the cauliflower rice bowl. it’s also great as a dip for your corn chips!

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

• 1 cup greek yogurt
• 1/4 cup chives diced
• 2 cloves garlic
• 1 teaspoon salt:
• 1 teaspoon onion powder
• 1/2 jalapeno seeded
• 1/2 lemon squeezed
• quarter cup buttermilk
• crack of pepper

In the Vitamix, add all the ingredients minus the buttermilk. Put the blender on a low setting until the mixture is smooth, then as the Vitamix continues to run pour the buttermilk in a slow steady stream, stopping to scrape the sides with a spatula. mix until incorporated.

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

cashew butter:
make this at home and keep a jar in your work fridge to pair with sliced apples, on toast with bananas or to eat by the spoon when you need something to tide you over. it’s the perfect snack!

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

what you’ll need: 
• 2 cups roasted and salted cashews
• 1/4 cup of coconut oil (melted)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1 tablespoon raw honey

packable lunch recipes | designlovefest

start by placing your cashews in your Vitamix and slowly increase the speed from 2 – 8 stopping every now and then to scrape the sides. this will take around 5 -8 minutes, once it has a slightly creamy texture add all remaining ingredients except for the coconut oil and blend again. if the consistency is dry slowly add the oil while the Vitamix is running. store in an airtight container.

collard greens wraps:
this recipe is killing two birds with one stone – eating more veggies and packing a lunch! blanching the collard greens makes them easy to wrap and the creamy avocado and the spicy jalapeño dip bring it all together nicely (and guilt free).

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

what you’ll need: 
• 2-3 large collard greens leaves, de-stemmed
• 1/2 cup sprouts
• 1/2 cup chopped purple cabbage
• 1 yellow bell pepper sliced
• half an avocado sliced
• 1/2 cup lettuce diced

packable lunch recipes | designlovefest
packable lunch recipes | designlovefest
packable lunch recipes | designlovefest
packable lunch recipes | designlovefest

blanch the collard greens for a few seconds to soften them a bit. to assemble, place your ingredients on one side of the collard greens and tightly roll from one end to the other. slice in half (we wrapped ours using parchment paper). serve with the light jalapeño ranch dip.

and now for a giveaway! leave us a comment on this post telling us your current go-to packable lunch and we’ll randomly select one winner to receive the new Vitamix A3500!

packable lunch recipes | designlovefest

here’s how to win… THIS GIVEAWAY IS NOW CLOSED! 

win

1) leave a comment below telling us your current favorite go -to lunch recipe!

one winner will be chosen at random on thursday january 26th. open to US residents only. this price is valued at $600+. by entering this sweepstakes you agree to the official terms and conditions. one entry per person, multiple commenters will be disqualified. 

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