easy blueberry banana smoothies + $25 UncommonGoods giveaway

Life is better during the summer, isn't it? I'll take frosty glasses over frosty winter mornings any day (then again I live in San Diego, so what do I know). These smoothies are so easy, so healthy, and so versatile (substitute blueberries for whatever fruit you like). While I'm not one to jump on bandwagons, these smoothies tick all the in-vogue foodie groupie bandwagon boxes: raw, organic, vegan (could be), etc. 

A quick side note: This post is brought to you by another collaboration post with UncommonGoods, who graciously gifted me the soapstone shot glasses you see above. To get them click here. Also, Chow Creations and UncommonGoods want to show all of y'all our love by giving one of our lucky readers a free $25 gift certificate to UncommonGoods' catalog. Details on entering are at the bottom of this post. I made the criteria super easy, quick, simple, and painless. Now back to the post. 

heirloom tomato & blackberry crostinis + $25 giveaway

Last week, I treated myself to an early Father’s Day gift (no, I’m not a father, yet, so goes my rational). And, I didn't even need to spend much time searching cause I knew exactly what I wanted was on UncommonGoods dot to the com. I literally ordered myself some socks and rocks (I’m not even joking), plus two soapstone appetizer platters and a shot glass set. Then I realized. What am I going to do with two (two!) soapstone appetizer platters and a soapstone shot glass set? I can’t even drink yet! Then I realized. What can’t I do with two soapstone appetizer platters and a shot glass set! I even rationalized my buying a "hiding-place rock" for top secret recipes (more on that later). This Father’s Day, treat dad to this beautiful Heirloom Tomato & Blackberry Crostini that's rich, refreshing, and so easy. And, don’t think I’m just writing this post to brag to y’all about my new haul. Keep reading below to learn how you can win a fresh-off-the-printing-press $25 UncommonGoods gift card (I haven’t forgot about y’all, my fellow incorrigible shopaholics)!

This post is divided into two sections: 1) Heirloom Tomato & Blackberry Crostini, and 2) $25 UncommonGoods Giveaway. Peppered throughout are my reviews of the four uncommon goods I got from UncommonGoods. You can check out the exact items I bought here. 

easy steak gyros + homemade pita

I saw a hilarious Arby's commercial where the company was promoting their new gyros, and the narrator pronounces gryos six different ways (euro, jiro, guyro) before giving up, calling them Mediterranean tacos! So, I thought I'd share with you my own Mediterranean tacos that, are not only cheaper and healthier (check out this wonderfully-detailed article about the benefits of eating steak) than Arby's, but are ten-times tastier. As summer peaks around the corner, you're going to want this recipe in your arsenal for those sunny beach day picnics. I'll show you how to make everything you see in the picture: the pita, the steak, and the tzatziki. Let's get started!

5 pro tips when making homemade pasta

Whether you call it pasta or noodles, doing it fresh not only tastes better, but it's healthier for you. Once you know how quick and simple it is to make your own pasta, you’ll be ashamed you ever bought the store-variety. With just four ingredients and 20 minutes, you can whip up a truly home-cooked meal that is sure to impress the guests and show them who the real foodie is.

the BEST strawberry streusel coffee cake

I'm not sure whether its because spring break is almost over (at least for me) or if its because I've been listening to "A Little Fall of Rain" by Les Miserables for the past six hours on repeat, but I'm in a somber mood. Granted I've also spent the past week enduring rejection letter after rejection letter from companies for summer internships, so I guess its one of those "confluence of issues" situations. Nevertheless, one bright spot of my week was nestling in the corner of my kitchen like an antisocial vampire cat fisting handfuls of warm coffee cake into my face. In true honesty, I may not be giving this week's recipe the credit it deserves. This Strawberry Streusel Coffee Cake is perhaps one of the BEST desserts/breakfast hybrids I've ever had in my life. I mean Bon Apetit agrees with me (depending on who you believe said it first). A moist and strawberry-packed cake with a delectably-thick layer of crunchy streusel leaves little to desire except for a looser jaw (I'll point to YouTube for that tutorial). As for this blog, I try to stick to the food and not the potential dangerous and psychotic, although my prose often resembles psychopathy. Anyways, Strawberry Streusel Coffee Cake. Keep reading for the recipe and how to prepare it!

frozen mango sabayon shortbread

The first thing people ask me when I tell them I write a food blog is, "What's the best thing you've ever made?" Gosh I hate that question. I've never had a good answer. Some days it's been strawberry cheesecake parfaits, other days thyme and black pepper cheez-its. But today, I've finally found an answer, an answer that—without a doubt—trounces the precedents. Frozen Mango Sabayon Shortbread. This elegant spring dessert is wonderfully light and refreshing—tropical cubes of mango suspend in creamy sabayon atop crunchy shortbread. Whatever is bothering you, this will surely make the world good again. Cut into wedges and share with only your most worthy of friends...or not, you probably deserve it more. 

pomelo curd crème brûlée

Is it "un-American" to not hand out candy during Halloween? My parents and I wrestled with the idea for a solid 3 minutes before deciding that it wasn't and went to our favorite celebratory restaurant far away from home (just in case the trick-or-treaters followed us). If karma is a thing, it sure hasn't hit me yet because I'm sitting here at my desk with a smile and cup of crème brûlée that I smuggled from the buffet line. You know when a crème brûlée is good when it is felony-worthy good. 

And while the crème brûlée I had at the restaurant was the inspiration for this recipe, I didn't want to just copy it. I wanted to make an elevated crème brûlée, one that after your first bite you can't stop eating until all the cows and chickens say enough is enough. The resulting concoction, the convergence of a pumelo sale at the store, my experience at the restaurant, and the all-important cow-chicken factor, was this Pumelo Curd Creme Brulee. No need to thank me. Just enjoy. 

strawberry (and cherry) cheesecake parfaits

Officially the summer months are coming to an end as companies reintroduce pumpkin spiced everything and Halloween décor to the masses. These transition times usually lend me to a certain shortsighted nostalgia. I think about all of the fun things that I’m going to miss as one season lay rest to a new. As summer ends and fall takes over, a part of me cannot let go of the sun soaked memories and meals that summer brought. If my wimpy frou frou nostalgia shpeal isn’t reason enough for you to try this recipe, let me remind you that you still have a 30 quart Ziploc bag full of strawberries in your freezer that you need to get to before freezer burn does. Let’s celebrate the beginning of autumn with this blast-from-recent past summer treat: Strawberry (and Black Cherry) Cheesecake Parfaits. 

food adventures in chicago // the girl and the goat

I'm not a restaurant critic, nor do I plan to make many restaurant reviews in the future; nevertheless, today I had to turn my inner fan girl loose. For the past week, we (the fam and I) have been in Chicago. On our trip, we sampled dishes from some of the most highly acclaimed restaurants in the Midwest. We at places like Mon Ami Gabi (My Friend Gabi in French), Deka, and the Tavern (previously called Tavern on the Town, my parents favorite place to socialize and eat when they lived in Chicago). I suppose, all food bloggers like to believe they're qualified to review restaurants; they like to believe they're part of an elitist super-race, one which sports highly discriminating taste buds that can pick apart dishes into their elemental components. I can't speak for my fellow foodies, but I am part of that super-race. Here is my review of my favorite restaurant we ate at in Chicago—The Girl and the Goat. 

carrot cauliflower corn slaw + honey mustard dressing

After a brief break from blogging, I'm back and punnier than ever. Since posting the chow creations' first ever video recipe a couple weeks ago, I've been purtey busy: I made a blue table, aced my sixth semester at college, and bought a fancy-shmancy strobe light, which only set me back $200. I'm still learning how to apply my newly found skills and equipment, so this post will be a test run on many fronts, especially the lighting. Forgive the lighting. 

You, like me, may be reading this with a mild case of the end-of-summer glooms. Well, gloom not my friends for this cauliflower slaw is the cure to all end-of summer ailments. In fact, this slaw is so easy and refreshing you'll be wondering why you waited this long to learn how to make it and why I waited so long to post it. The answer is simple. I'm a selfish lazy bastard. That's my problem, not yours. Rehashing the past is pointless. Going forward I promise I will be a good blogger, the type that posts every week with the reliability of heartburn after a jalapeno. 

our first video recipe // white peach galette

Check out Chow Creations' first video recipe above!!! My bro, Darren, did the filming and editing while I took the pictures. The full recipe is below with the ingredients and directions. We hope you find this new layout as awesome as we do. Please give us feedback in the comments and subscribe to the channel. :-) 

grilled mac & cheese sandwiches

You...yeah you! Yes you! When you go to a restaurant do you have a compulsion to ask for the kid's menu even though you're kind of old and have no kids? Are you ashamed that you linger when the hostess asks you if you'll need any kids menus? Can you make a sandwich? If you answered yes to these three questions then venture no further. You can make this sandwich right now in the comfort of your own home without the glaring eyes of the world staring down on you. How do I know? I mean you can probably make this right now. Most people can. All you need is bread, cheese...what do you mean you don't have cheese. Everyone has cheese. I have at least five types of cheese in my fridge right now. What do you mean I'm crazy. You're the crazy one. Now you messed me up. I had a point. You get the point right? This sandwich is so easy to make that anyone, even you...yes you, can make it right now. Forget it about. I said FORGET ABOUT! You know what, you've just embarrassed me, yourself, and your family. What've you got to say for yourself...yes you! Who else would I be talking to? What did you say? WHERE CAN YOU BUY CHEESE?!?! (if you're confused keep reading)

This was a conversation I had with my neighbor's dog a couple mornings ago (see paragraph before). In all seriousness, this sandwich is probably the best sandwich you'll ever try in your entire life. It's impossible not to think of the good ol' days when you're sinking into crispy buttery bread through soft creamy mac & cheese and gooey cheddar. Classic mash-up comfort food at its finest. The best part is, it takes less than 20 minutes to make which means these are the perfect party favors...or midnight snack, depending on the type of person you are.

mango blueberry sherbert

People all over the world - except Australians and their backwards idiosyncrasies - are on the brink of summer; however they're ill prepared and I'm here to help. My suggestion? Go to Costco, buy a 24 family pack of sunblock, grab 6 industrial sized towels, and some summer fruits - provided that you left Costco otherwise you're gonna have to buy a lot of fruits (which is probably a problem only particular to the first world). After you finally leave Sampleworld with all of your beach day things run home and make this sherbert! It's so good, and surprisingly easy. 

When I was making this recipe I overestimated the capacity of my ice cream maker and when I measured the first batch I realized only an eighth of the mixture could fit in at one time. I practically have a toy ice cream maker. I concluded that the only sane thing to do was to make the sherbert by hand. So, every 30 minutes I took the sherberts out of the freezer and stirred them. That's probably why the blueberry one turned out kind of icy. Nevertheless I loved it even more because I literally made it myself. So the moral of the story is don't get your cooking equipment from Dave & Busters. 

virgin mango bellinis + basil

For the entire week I have procrastinated writing this post because I wondered whether it was really necessary to write down a recipe that has only 3 ingredients, and even less steps (and I was being lazy). Making these bellinis was so easy that I'm pondering whether I should change this blog to an only bellinis blog. I mean, the alliteration is right there. 

Truthfully, if there weren't any laws mandating that children under 21 can't drink, these bellinis would be totally non-virgin. But, laws and regulations and stuff. What can you do.

maple-roasted nectarine pancakes

The photography in this post is going to be a bit erratic because 1) I shot it at different times of the day, 2) I'm not very good at photography, and 3) I'm kind of an idiot. As the days pass I'm slowly but surely degrading into a mushy pile of peanut butter and pancakes. 

But enough about me, let's turn our focus to the important matter, the thing which is captured within the execrable photography - the humble pancake stack. It all started with a question. A question of whether it was possible to incorporate maple syrup, a topping that dowses and sogs pancake stacks all across America, within the batter itself. Finally the answer would come to me a whole 2 hours later - simply substitute sugar with maple syrup. Any simpleton could have come up with that. That's why I had to push the envelope; cue the maple-roasted nectarines.

momma's day // 30 min brie + chive puddle scones

I'm not a person of hyperbole, usually, but THIS RECIPE IS POSSIBLY THE BEST THING I'VE MADE IN THE PAST TWO YEARS!!! Salty, creamy, fluffy, cheesy, buttery, herbaceous, when executed correctly (which doesn't take much effort or know-how) these scones could seriously be a game changer in the world of patisserie. Usually, bakers, to preserve that traditional flaky texture of the scone, will use a hard sharp cheese like cheddar or gruyere. I wanted to see how I could incorporate a softer, silkier, more luxurious texture to this already luxuriously buttery and creamy pastry. And thus, the unofficial birth of the cheese puddle scone, pockets of liquid gold oozing from seams of pillowy flaky pastry. 

Cooking out of my small home in San Diego, I sometimes wonder whether the rest of the world gets to enjoy the deliciousness that just a few sprinkles of flour and cheese can procure. It's partially the reason why I like writing this blog because I feel like this type of mouthgasmic amazeballness just needs to be shared. If you're looking for a cheap, easy gift for your special momma this Mother's Day look no further...actually look further...down this recipe...okay just keep reading. 

fire roasted pepper salsa - {fire}sta time!

No, no you don't need a blowtorch for this recipe. The truth is, if you have a couple veggies and a stove, you've got everything you need to make this bright & delicious spring dip! This salsa is perfect for parties and potlucks. And the best part is you can make this hours, even days in advance and it'll be perfect, maybe even better as I'll explain later. 

Roasting the peppers and the tomatoes (and even the limes) not only gives this salsa a better texture, but it makes it sweet and fruity. I know fruity is a weird adjective to describe salsa, but it's all my sleep deprived mind can produce. Get it. Produce. As in fruits and vegetables. Okay, now I'm just freestyling. Combined with the acidity of the limes and the spiciness of the jalapenos, I haven't found a salsa that is more balanced or delicious than this one. Chowtinue reading for the directions and recipe!

flat and chewy white chocolate chip oreo cookies - the best cookies I've ever had

If you like white chocolate macadamia nut cookies, but you pick out the nuts, this cookie is the cookie for you. To put this in perspective, these are like a more exotic, chewier, flatter, more yummy chocolate chip cookie. The kids will love these, the neighbors will love these, the goldfish will love these, but most importantly, you'll love these because they are so easy!

Out of all of the reasons why this cookie is "the best cookie I've ever had", there is one superior reason why. That is, this cookie has cookies inside each cookie. You're looking at the Chow Creations patented (not really) oreos baked into a cookie cookie making method. Let's get into that.

strawberries and cream scones

Somehow people have this misconception that scones are difficult and tedious to make with little or no corollary satisfaction. And by people I mean me. It's not like they're brownies am I right. But anyways, this week I had my first attempt at the "difficult" triangular devils, and to my surprise they were nothing of the sort. These scones were moist  and buttery with a delectable creamy crumb and sweet pockets of fresh strawberries laced throughout. If you're a non-foodie that's code for "you will not be disappointed if you make this right now!"

Keep reading if you want to learn my patented (not really) 5 Step Scone Making Method: Dry, Butter, Wet, Form, and Bake. As always the ingredient list will be at the bottom of the post. 

homemade thin crust pizza + pesto + potato + manchego

It's one of those rare days in San Diego where the clouds congregate low and heavy in the sky, and they choke the air with their presence. They cried. Last week I made this awesome Manchego and Marcona Almond Pesto, which you should definitely check out, but I was beginning to get tired of the ol' pesto on bread or mixed into pasta. After hours of scribbling ideas into a notepad, ripping them out, and missing the trash bin, I decided what I needed was to whip up a batch of fresh pizza dough. 

I love making pizza, even making and kneading my own dough, but what I love most about making pizza is figuring out what to put on it. In the past I've tried Alfredo and Scampi, Sloppy Joe's, even a Quintuple Meat (Pepperoni, Ham, Bacon, Brisket, and Sausage) Pizza. This time I wanted to make something simple, simple but elegant, and I don't think it gets any simpler nor elegant than Pesto, Potato, and Manchego. Plus you won't guess how easy making your own pizza dough can be.