I wish I was in FRANCE right now.  I wish I could be there enjoying the Bastille Day parade!  Eating with a smile on my face.  Enjoying the simpleness of a toasty ham and cheese baguette all in celebration of La Fete Nationale!  Now that’s the way to start your morning.  The last time I was in Paris there was a lovely bakery right outside of my hotel that made me a loyal customer day one.  Every morning they make delicious coffee, pastries sent straight from heaven, and this simple baguette with ham and cheese on top.  Mmmmmm.  I crave that toasty baguette all the time.  I may not be in France for the glorious celebration July 14th, but the least I could do is make the toasty toast, and I will.

All photos taken by: Nicole Presley

Ingredients for toasty ham and cheese baguette:

1 – 8 inch piece of french baguette

1 – tablespoon room temperature butter

6 – slices comte cheese

2 – slices ham

Line a cookie sheet with aluminum foil. Then take baguette and slice down the middle making two pieces. Place on cookie sheet and spread butter on both pieces of bread.

Then neatly place ham on bread, then top with slices of comte cheese.

Then place under broiler on high for 6 minutes or until golden bubbly crisp.  That’s it, your done…. Enjoy for breakfast with fresh fruit or a cup of french pressed coffee.

J’aime Paris!

We’re number ONE!  We’re number ONE!  I could say that being a REAL California girl. Me and Real California Milk share something in common, we were both born and raised in the golden state.  Does that make me part of the creme de la creme?  Well either way, since July is National Ice Cream month I wanted to come up with a yummy recipe that reflected my love for California and all the hard working dairy families that have made us number one in the country for total milk production.  In short, that means we are making A LOT of Ice Cream here in sunny California! Happy Ice Cream Month folks!

All photos taken by: Nicole Presley

Ingredients for Presley’s signature sundae:

1.75 – quarts vanilla ice cream with the real california milk seal on it.

2 – disks mexican chocolate coarsely chopped (I use Ibarra) (will measure out to one cup)

1 – cup pepitas coarsely chopped

1 – banana

2 – flour tortillas (I use Guerrero – fresquiricas)

1 – cup vegetable oil

1/3 – cup sugar

1 – teaspoon ground cinnamon

Place a  9 x 13 metal baking pan in the freezer and allow to chill.  At the same time place your vanilla ice cream in the refrigerator  for 10 to 15 minutes to soften.  While you wait for your ice cream to soften.  Chop chocolate and pepitas.

Take metal pan out of freezer and immediately fill with vanilla ice cream, chocolate and pepitas.

Mix well.  Then place ice cream mixture back in freezer for an hour to harden again.

In the meantime….. Let’s make the bunuelos.

On a plate mix sugar and cinnamon together and set to the side.

Over a medium flame in a small frying pan add oil and allow to get hot.  Take a cookie cutter of your choice and cut shapes out of the tortillas.

Then  add tortilla pieces to oil and fry on each side until golden brown.  Remove from oil and let rest on a paper towel for 30 seconds to drain off oil, then dip in sugar cinnamon mixture.  Set bunuelos to side to use in sundae once assembled.

Once ice cream is hard frozen again…. pull it out of the freezer.

Then cut two banana slices, and place in a cup. Scoop in some of the ice cream mixture and top with a bunuelo! That’s it….. your done! So addicting. Creamy. Chocolate. Cinnamon. Nutty. Crunch.

For the CREME de la CREME!

Photo by: Gabriel Goldberg

Matt Armendariz is one of the best contemporary food photographers we’ve been graced with.  His artful eye catches images in a way most can’t.  He brings food to life, and fun to food.  He recently published his first cookbook called “On a stick.” Genius.  Making dishes stand tall on a stick for everyone to enjoy!  Matt also writes a juicy food blog called “MATT BITES ” and was  just awarded  “BEST FOOD PORN ” by LA Weekly.  He is a Texas native that is now living in Long Beach, California with his husband. I am happy for his success and am thrilled to see what else this food artist has in store for all of us! He is truly an inspiration and definitely one to watch.

–        What dish do you most often crave from your childhood?

Honestly, and as simple as it sounds, it’s probably rice and beans from my grandmother followed by my mom’s enchiladas. Those two things are the things that will never taste the same. Everything else I can make for myself.

–        At whose home do you secretly fantasize to be invited over for dinner?

Countess Luann. But seriously, any home where the food is prepared with love is fine with me.

–        Carnitas or Carne Asada?

Carnitas! But I love them too much and must enjoy them in moderation!  And we make some excellent ones over here.

–        Favorite food city in the world? Why?

I couldn’t pick one as I love too many different things! But a few of my favorite food cities would be Seoul, Singapore, Rome and Portland.

–        What did you do to celebrate the release of your cookbook?

I slept! And then we had a fantastic book release party but then it was immediately back to work. I feel like I celebrate something every day so I don’t usually need to have a big giant blow out.

–        What do you think makes a great food image?

Great looking food, superb lighting, thoughtful composition and great visual interest.

I’m a huge lover of music and enjoy so many styles. Right now it’s Lucinda Williams, some dance stuff, some jazz, and obnoxious Lady Gaga remixes. I’m sorry, I can’t help it.

–        How would you describe your style?

I think if I had to describe my style I’d say it’s a little bit of everything – high brow, low brow, old and new. I think every period of history has something unique to offer and I enjoy it all. There’s also a huge handmade element in my world and I love the juxtaposition of high end pieces with unique one of a kind things.

–        Favorite mix drink?

Right now as we begin summer it’s either a Pimm’s Cup or Campari and Soda with a lemon wedge. I LOVE THAT.

–        Tell me ANYTHING about yourself most people don’t know.

Most people don’t know that I studied music for many many years growing up. I will still play the piano if I’m alone.

–        Favorite guilty pleasure?

Reese’s Peanut Butter Cups, Frito Pie, Horribly Bad House Music, Rosé with ice cubes.

–        Coffee in bed or Sunday brunch with friends?

You will never ever find me in bed drinking coffee. EVER.  Call me neurotic but I would choose to get up super early, start my day and get things done so I can enjoy an early afternoon with friends. Preferably over wine. I’m not much of a bruncher but I do enjoy heading to the desert with friends and sitting by a pool all weekend.

Tuna wasn’t my favorite as a small child.  I use to say  “I don’t like tunic.”  Then my Mom would say “It’s not tunic, it’s tuna.”  Wow, those days are long gone.  I now adore tunic, I mean tuna.  It taste best paired with a nice nutty wheat bread, and as luck would have it, Oroweat just introduced a new loaf called Nutty Grain!  You would never know it’s only 80 calories per slice because it is seriously one of the best tasting breads that has come into the marketplace in a LONG time.  The two compliment each other perfectly. The tuna salad is decorated in flavor and makes you feel like there is a party in your mouth. Then once Nutty Grain joins the fun it brings along hints of molasses, whole grains and a nut crunch that will make you realize this bread will always be on your grocery list!

All photos taken by: Nicole Presley

Ingredients for Tuna Salad:

2 – 5oz. cans of tuna (I use one can of solid white, and one can of chunk light, both packed in water)

1/2 – cup shredded carrot

1/4 – cup chopped green onion

1/3 – cup chopped red onion

1/3 – cup dried cranberries

1/2 – cup sliced mushrooms

1/3 – cup chopped Lindsay black olives

1/4 – cup chopped zesty pickles

1/2 – cup grated jack cheese

1 – tablespoon white vinegar

3 – teaspoons spicy brown mustard

1/2 – cup mayonnaise

1/2 – teaspoon black pepper

Drain both cans of tuna.  Make sure you squeeze as much of the moisture out of the tuna as possible.  Then empty both cans into a bowl and shred tuna with hands or a fork to make flakey.

Then add carrots, green onion, red onion, dried cranberries, mushrooms, Lindsay olives, and pickles. Mix well.

Then add grated cheese and mix.

Add vinegar, mustard, and mayonnaise. Mix well. Add black pepper, and mix again.

That’s it… your done! Enjoy with two slices of Oroweat Nutty Grain for a nice light meal!

No compensation was received for this post. I was provided with a loaf of Oroweat’s Nutty Grain Bread to aid this recipe.

I’m a grilling girl now that summer has taken residence in my life.  As usual I was craving spice and mariscos.  It’s not just me, right? Summer has a knack of making you crave seafood too?  Shrimp tacos sounded like the perfect solution, and they were.  I added little chunks of  Melissa’s key limes and oranges to the top for a bright note in my bite. Plus the spicy red sauce I made to tag along took this taco to a new stand, and no one was kicking it.  SUPER YUMMERS!  This is the ideal meal on a hot day!  My family and I loved these shrimp tacos so much they got invited back for 4th of July.  I guess you know what I’ll be grilling.

All photos taken by: Nicole Presley

Ingredients for shrimp and marinade:

1 – tablespoon minced garlic

1 – tablespoon olive oil

3/4 – cup beer (I use Modelo)

1/2 – cup orange juice

1/4 – teaspoon black pepper

1/4 – teaspoon oregano

1/4 – teaspoon salt

2 – sprigs of cilantro

1/4 – cup of chopped green onion

15 to 17 – extra large raw shrimp (peeled and deveined)

In a big bowl add all ingredients. Cover and place in the refrigerator for at least 2 hours or if time permits overnight.

Now lets make the red sauce for our tacos…..

Ingredients for spicy red sauce:

6 – chile de arbol

1 – large tomato

1 – garlic clove

1/4 teaspoon of black pepper

1/2 – tablespoon salt plus 1/4 teaspoon

1/2 cup water (from the water chiles boiled in)

Fill pot with water halfway and add 1/2 tablespoon of salt. Place pot over medium high flame and bring to a boil. Then add chiles de arbol and tomato. Boil for 25 to 30 minutes or until tomato can be pierced with a fork.

Remove stem from chiles. Next add chiles, tomato, garlic clove, pepper, 1/4 teaspoon of salt, and water chiles boiled in  to a blender. Blend for 2 minutes.  Place red sauce in bowl and set to the side.

Let’s make the sauteed onions, because these little shrimp tacos would be nothing without them.

Ingredients for sauteed onions:

1 – tablespoon olive oil

1 – large onion (sliced)

1/2 – teaspoon Lawry’s seasoning salt

In a large frying pan over a medium flame add olive oil, and allow oil to get hot. Then add sliced onion and Lawry’s. Fry on each side for a 5 minutes or until onion is limp.

Back to the shrimp marinade…..

Remove all shrimp from bowl and cut each shrimp in half.  Then take a several big wooden skewers and place 5 to 6 pieces of shrimp on each skewer.

Fire up the grill. While your waiting for the grill to get hot start preparing the taco dress up.

Ingredients for taco dress up:

1 – large avocado (Cut into small chunks)

1 – tomato (cut into bite size cubes)

1/2 – cup cilantro leaves

1/2 – orange (peeled and cut into small pieces- fleshy part)

4 – key limes (peeled and cut into small pieces- fleshy part)

1/2 – cup sour cream

8 – corn tortillas

Cut all vegetables and fruit as directed. Place on table along with sour cream, sauteed onions, and spicy red sauce. Heat corn tortillas right before you are going to eat.

Now place skewered shrimp on grill. Cook on each side for 5 to 6 minutes. or until pink/white and cooked all the way through.

Build your taco: Start with a warm corn tortilla. Then add a fork full of sauteed onions, 4 to 5 pieces of shrimp, a big spoon of spicy red sauce, a few pieces of tomato, a few avocado chunks, 2 or 3 cilantro leaves, a dollop of sour cream, and lastly sprinkle with fleshy parts of orange and key lime!

Call the SHERIFF there’s a NEW BAD TACO in town!

No compensation was received for this post. I was provided with a sack of Melissa’s Key Limes to aid this recipe.

SNACKAS of the day: Oikos Organic Vanilla Greek Yogurt by Stonyfield.  This creamy yogurt isn’t too sweet…. it’s delicious.  Lending it’s tanginess to sweet cherry companions. Heck, I thought an oatmeal cookie could join the crowd.  Not a 3rd wheel in this case. Team these three up and sit back for a pleasurable snack.

Photo taken by: Nicole Presley

Summer is officially here, and with it the melting heat.  When the weather outside has decided to go insane…. I usually crave something COOL, fruity, and refreshing with a crisp feeling.  Then my RED fruit salad steps in and saves the day!

Ingredients for red fruit salad:

3 – cups watermelon (cut into 1 inch cubes)

2 – cups strawberries (each strawberry cut into 4 pieces)

1 – cup plums (each cut into 8 pieces)

1 – cup rainier cherries (cut in half)

1/8 – cup sugar

Mint (optional)

In a big bowl add all fruit, and mix well.  Sprinkle sugar over top, mix well, cover, and let sit for 15 minutes in refrigerator.  Garnish with mint or slice little pieces in with fruit.

🙂 Red Fruit Salad Tip: Serve in little bowl over ice cream. Top a plain yellow cake with fruit salad and whip cream. Or eat it all on it’s own.

All photos taken by: Nicole Presley