25 Degrees

NUMBER TWO 

roasted tomato / burrata / crispy prosciutto / pesto

FRENCH FRIES AND SWEET POTATO FRIES MIX

I've been to the Hollywood Roosevelt Hotel numerous times, but I have never been to 25 Degrees and I am not sure why because it's amazing! I was really excited about trying their burgers, since I myself am a burger lover.  25 Degrees was named one of LA's best burger joints, so I knew I was in for a treat.  

The waiter suggested I try one of signature burgers, so I decided to try the "Number Two," which consisted of  roasted tomatoes, burratta, crispy prosciutto and pesto sauce and a side of fries with a mixture of regular and sweet potato fries. When my burger arrived I was in shock of how big it was. Everything about this burger was delicious it was very juicy cooked to perfection  the way I like my burgers,  medium rare.  I thought the pesto and prosciutto would be over bearing, but it wasn't all the flavors were a perfect combination. This was probably one of the best burgers I have had in Los Angeles. Let's not forget about the fries! The fries were cooked to perfection not too crispy and not over salted. 

The next time I'm in Hollywood and craving a great burger, 25 Degrees will be my first choice!

Shake Shack

I had Shake Shack for the first time this weekend in Chicago and it was amazing!!! I've heard so much about it and I had to make a stop. 

Honestly, I think it's better than In N Out and I love In N Out. Everything tasted so fresh from the shake to the fries. One bite of the cheeseburger and I was in love! The meat was medium rare, juicy and extremely flavorful.  The fries were nice, crispy, not soggy and not too salty. I'm a huge burger fanatic and I must say,  I can't wait until they build a Shake Shack in Los Angeles. 

The next time you visit the East Coast check to see if there's a Shake Shack nearby! You won't regret it. 

Tuna Kale And Egg Salad

The Tuna Kale salad is perfect if you don't feel like eating something heavy. It's also a good source of protein.  I love this salad because it's super easy to make, healthy and it actually fills me up!

Ingredients:

• 4 cups kale
• 1-(5 ounce) can tuna
• 3 tablespoons green onion 
• 3 tablespoons chopped parsley
• 2 hard boiled eggs
• 1/4 cup roasted shelled sunflower seeds
• 1/4 cup grated parmesan cheese
• 3 tablespoons capers
• olive oil
• lemon juice 
• rice vinegar

Instructions: 

1. Toss kale in a large bowl with a splash of olive oil and rice vinegar.  
2. Season with a bit of salt and pepper and set aside.
3. In a separate bowl, combine tuna and half of the sliced boiled egg.  

1. Add the green onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs.  
2. Add the sunflower seeds, cheese, and capers.  
3. Add a bit more olive oil if needed and fresh lemon juice.  
4. Season with salt and pepper to taste.
5. Add the tuna mixture to the kale bowl.  
6. Toss to combine.  
7. Before serving top with the remaining egg.  

ENJOY!!!!!

The Attic

I forgot to post this a month ago, but for all you food lovers check out my review I wrote for hypefeast.com on The Attic in Long Beach, CA http://hypefeast.com/attic/

Enjoy!

Prosciutto-Wrapped Chicken with Asparagus

This is an easy dinner to make when you're tired and want something that doesn't take that long to make. It's actually quite healthy, except for the cream. My boyfriend and I made this together and we both loved it!! I kind of messed up and poured the sauce all over the chicken, but it was still amazing.

I promise to get better with my food presentation. lol 

Ingredients:

• 1 pound chicken breast, sliced thin (2-3 breasts)
• Salt and freshly ground black pepper
• 2 tablespoons flour, or more
• 4 slices prosciutto
• 2 tablespoons olive oil
• 1 bunch asparagus 
• 1/4 cup basil pesto
• 1/3 cup cream

Instructions:

1. Pat the chicken breasts dry with a paper towel, then sprinkle with salt and pepper.

2. Rub the chicken with flour. Wrap each piece of chicken with a piece of prosciutto.

3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes more, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. 

4. Next, add about 3 inches of water to a small pot, cover and let it boil. Wash off the asparagus and cut off the woody ends. Cut the asparagus into 2 inch pieces. Cook for 5 minutes, or until tender. 

5. In a small bowl whisk together pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve by itself or with a side. 

Bacon Wrapped Herb Crusted Pork Loin

I made Bacon Wrapped Herb Crusted Pork Loin with my boo last night and it was really good! The pork came out so moist and the flavor was amazing. This is great for a date night when you don't feel like going out to dinner. I must say that my boo and I make a great team! It's all about team work when cooking in the kitchen. The one thing we both agreed that was missing from this recipe was salt!! If you try this recipe and love salt as much as we do, add it on that bad boy! 

We paired our Pork Loin with Brussels sprouts. 

Ingredients: (serves 2-3) 

• 1.5 lbs boneless pork loin

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil 

• 4 springs of fresh rosemary 

• 4 springs of fresh thyme 

• 2 tbsp steak seasoning 

• 2 tbsp of sea salt (not in original recipe)

• 1 tbsp of freshly ground black pepper 

• 4 cloves garlic (crushed) 

• 5 thin slices of bacon ( I suggest thin slices of bacon so it comes out crispy)

Start by pre-heating the oven to 350 degrees, then brush the loin on all sides with the balsamic vinegar and olive oil. 

Next, cut 6 slits in the loin this is where the crushed garlic will go. 

Put the crushed garlic cloves into each slit ensuring to push the crushed garlic well into the pork.  

Place the steak seasoning, black pepper, 2 springs of chopped rosemary and 2 springs of chopped thyme in a small bowl together. 

Next, rub the spice mixture on the loin, making sure to cover both sides evenly. 

After spicing up the loin place 2 springs of rosemary and 2 springs of thyme on top of the loin. 

It's time to wrap the loin in bacon, make sure to wrap up the springs of Rosemary and thyme. 

Now the pork is ready to go into the oven!!!

After 30-40 minutes, place the meat thermometer into the center of the loin. 

The pork will read 140-145 F when ready. 

We used the juice from the loin to pour over the top of our cut loin pieces. (We're fatties) 

I promise to take better photos in the future sorry! lol 

Now for the Brussels sprouts!

In a large bowl mix the brussels sprouts with olive oil, pepper and sea salt. 

Next, pour them onto a sheet pan and bake for 35-40 minutes, until they are nice and crisp on the outside and tender on the inside. Remember to shake the pan from time to time to brown the sprouts evenly. 

Enjoy!