Search Results for family recipe

07.11.19

FAMILY RECIPE/TAQUITOS

taquitos | designlovefest

hey everyone! ivan here. i’m back with another family recipe that is so easy to make and way better than what you will find in the frozen food aisle. this classic dish of taquitos bring fond memories because my family would make them usually on birthdays or family gatherings. each person would have a task and i would always make the shredded cabbage slaw, guacamole or salsas while my mom was tightly rolling the taquitos. some items can be substituted if these ingredients are not available in your area. trust me, this recipe is fool proof and really impressive when you need to feed a lot of people. if you are looking for more family recipes you can find them in my previous posts here! – Ivan

taquitos | designlovefest

what you’ll need: 

serves 5-6 people 
• 1 package of corn tortillas
• 1 small rotisserie chicken (shredded)
• 1 small green cabbage thinly sliced (or iceberg lettuce)
• salt and pepper to taste
• 1/2 lemon squeezed
• chili flakes
• dried oregano
• cotija cheese (or dry feta or parmesan cheese)
• crema (or sour cream)
• canola oil

toppings:
• guacamole (my family recipe here!)
• pico de gallo (store bought also works)

taquitos | designlovefest
taquitos | designlovefest

if using store bought tortillas, grab a stack and place between paper towels and microwave 10 seconds at a time until they are a bit softened. lay one tortilla out one at a time and place a thin strip of shredded chicken not quit in the center (the trick is not to overstuff them). then tightly wrap the tortilla into a roll. a great tip is to use a baking dish to place your rolled tortillas seam side down to keep them from falling apart.

once you use all the chicken and tortillas, heat a cast iron skillet on medium-high heat. and fill about 1-2 inches with the canola oil. once the oil is hot fry the taquitos seam side down in small batches. fry until golden brown and when the tortilla becomes crispy, about 2-3 minutes. when we made ours, we used freshly made tortillas at the local hispanic grocery store. but in doing so the tortillas turned out a bit thick and the taquitos would roll out of it’s shape. a neat trick i learned is to keep the seam in place with a tooth pick. it doesn’t effect the taste whatsoever and they come out clean after frying the taquitos. so easy!

taquitos | designlovefest
taquitos | designlovefest

place the taquitos on paper towels to soak up the excess oil.

in a separate bowl place the thinly shredded cabbage. add the juice of half a lemon and lightly salt and pepper to taste. stir once or twice and add a few pinches of dried oregano and red chili flakes.

to assemble place the taquitos in a large platter. you may add the toppings all at once or can be placed on the side for everyone to add to their own. enjoy!

taquitos | designlovefest
taquitos | designlovefest
taquitos | designlovefest
taquitos | designlovefest

images by: Ivan Solis

02.18.19

FAMILY RECIPES / 2

hey guys, ivan here. thank you so much for your feedback on my previous family recipes post. it’s been such a rewarding project putting together and also such a joy to see others loving the recipes as well! for my next round of recipes i wanted to share some family favorites. these are recipes that my mom makes in no time and can feed a lot of people. i’ve been lucky to have all my immediate family living here in los angeles and these are some of the most requested recipes throughout the year when we get together.

chilaquiles are always such a treat to eat. i remember as a kid my mom would make this on sundays and it would feel so special. this salsa verde recipe is mind-blowing. how most people make the salsa is by boiling the ingredients and then slightly sautéing it in oil before blending. this version skips that step and uses a cast iron to get all the beautiful flavors out of the ingredients.

green chilaquiles:
• 6-8 tomatillos
• quarter yellow onion
• 5 garlic cloves skin on
• 1 small bunch cilantro stems removed
• 2 jalapeños
• 1 teaspoon salt ( more to adjust)
• cotija cheese (queso fresco is great as well)
• crema
• fried eggs
• tortilla chips

remove the husks from the tomatillos and wash well until the sticky residue is removed. cut into halves. bring a large cast iron to medium/medium hight heat. add the tomatillos, onion, jalapeños (devein if you can tell they will too be spicy!) and garlic cloves with skins on and roast for about 10 minutes; shifting the ingredients every few minutes. once roasted remove the skins from the garlic and place all the ingredients into a blender. add the salt and cilantro and blend until smooth. adjust the salt until you got the right amount that you like.

fry your eggs to your liking. to assemble start by having a base of chips, drizzle over the salsa verde, crema, cotija cheese, and top with your fried egg. garnish with cilantro if you have extra. enjoy! if you are making this recipe for one, you will have plenty of salsa verde left over and will hold well in the fridge for a few days.

ceviche:
• 2 wild caught white cod fillets
• 2 roma tomatoes diced
• 1 jalapeno
• 1 bunch cilantro de-stemed and chopped
• 3-4 lemons juiced
• 1 1/2 tablespoons sea salt
• 1 large avocado diced

serve with:
• chips or tostadas and hot sauce

cut the white cod fillets into small cubes and place into a large ceramic or glass bowl. devein the jalapeño and dice it up (keep some of the center if you’d like a little heat in your ceviche). add the remainder of ingredients in the bowl and mix well. keep in the fridge at least an hour for the acidity in the lemon juice and salt to cook the fish. a slight note when making this is that I used malden salt when making these recipes and 1 1/2 tablespoons was the perfect amount for me for this ceviche. if using a different salt i would adjust to taste as the density of the salt flakes will make the difference in taste. serve with your favorite chips and hot sauce.

esquites (mexican corn salad):
• 4 ears of yellow corn (kernels removed)
• 1 tablespoon olive oil or canola oil
• juice of 2 limes
• 1 big bunch of cilantro de-stemmed and chopped
• 1/4 – 1/3 cup mayo
• quarter of red onion diced
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder
• 1/2 cup cotija cheese crumbled (or feta if not available)
• salt + pepper to taste

serve with: 
• chips and hot sauce

heat a pan on medium heat and add the oil. once heated sauté the corn for about 4 minutes. set corn aside in a large bowl to slightly cool. after a few minutes add the remainder of the ingredients and adjust the spices to taste. this is traditionally eaten in a cup with a spoon as this is street food and topped with hot sauce. but this also goes great served with chips or tortillas and is sure to be a crowd pleaser!

also, joanie made an excellent version that roasts the corn and has the addition of avocado, see the original post here!

photography and food styling by ivan solis 

01.07.19

FAMILY RECIPES

family recipes | designlovefest

hey everyone, this is ivan!  i’ve been contributing to the food column with bri and joanie for about four years now! these last few weeks i’ve been working on a passion project of mine that i want to share with you. it revolves around my mom’s recipes.  i came to the realization that if i didn’t sit down and learn to cook them, no one would be able to make all my childhood favorite recipes in the future and food is such an important part of keeping your family heritage alive. both of my parents were born and raised in mexico (my mom is from jalisco and my dad is from michoacan) and the majority of the food we ate growing up was Mexican food, it’s what i most identify with home and the food i make when i want comfort and familiarity. i realized there are so many techniques and traditions wrapped up in my Mom’s cooking and that’s something i want to be able to learn and pass down to my family. for this first post, i made my mom’s rice, carne asada, guacamole and chimichurri (traditionally argentinian). traditionally this was a meal we had on special occasions but it can definitely be made any time of year. my mom’s chimichurri is my favorite, it’s full of fresh herbs and citrus and it’s so good on meat. let me know if you enjoy seeing these recipes! i’d love to keep on posting as i continue to create a cookbook that honors my mom and all the amazing food she’s made for me and my family.

family recipes | designlovefest

this rice dish recipe is not your average side dish. this packs so much more flavor then what you get at a restaurant.

makes 4 servings

spanish rice:
• 1 cup of long grain rice (rinsed and dried)
• 2 ripe roma tomatoes diced
• 1 quarter yellow onion diced
• 1 8oz can tomato sauce
• salt and pepper
• 1/3 cup canola oil
• 1 bunch cilantro 

heat the canola oil in a pan on medium heat. add the long grain rice and toss until they are becoming slightly toasted. add the onion and tomatoes and sauté until onions begin to become translucent; constantly stirring as to not let the rice burn. add the 8oz can of tomato sauce and two cups of water to the pan and top with a bunch of rinsed cilantro. salt and pepper to taste. i usually do two healthy pinches of salt and adjust as the rice continues to cook. keep on medium heat until liquid is evaporated, you can also  add more water in case the rice needs more cooking time.

family recipes | designlovefest

this is hands down this is the best guacamole recipe you will ever have. i highly recommend making this for the big game in a couple weeks. the trick to this recipe is not only the perfect balance of heat, salt, fat and acid; but its also the texture. some guacamoles have the consistency of baby food but as you’ll see this is how you’ll make the perfect guacamole.

makes 5-6 servings

guacamole:
• 4 avocados
• 2-3 roma tomatoes diced
• 1 jalapeño diced
• 1/2 onion diced
• 2-3 lemons juiced
• 1 small bunch cilantro chopped
• salt and pepper to taste

slice the avocados into halves and remove the pits. carefully using the knife make criss-cross cuts into the avocado to resemble cubes. scoop out with a spoon and place into a large bowl. add the remainder of the ingredients and toss with a fork. as you are mi mash some of the avocados while leaving others intact, this will ensure you have the perfect texture and integration of flavors. salt and pepper to taste.

family recipes | designlovefest

carne asadas can be perfect for large gatherings or just a weeknight dinner. here’s a simple recipe we’ve been doing for many years that incorporates chimichurri and using grilled Mexican green onions. serve with rice, guacamole and warmed tortillas.

makes 4-5 servings 

carne asada:
• 2 pounds flank steak
• salt and pepper
• 2 small bunches Mexican green onions
• corn or flour tortillas

chimichurri:
• 2 bunches of parsley stems removed
• 1 small bunch cilantro stems removed
• 4 large garlic cloves
• 1-2 teaspoons red wine vinegar
• 1 lemon juiced
• 1/2 teaspoon red chili flaked
• 1 teaspoon salt and pepper
• 1/2 teaspoon dried oregano
• olive oil

family recipes | designlovefest

to make the chimichurri, add all the ingredients minus the olive oil into a food processor (if you do not have one you can finely chop all the ingredients). slowly pour in olive oil and pulse every other second. you’ll want the chimichurri to be swimming in a little bit of olive oil.

generously salt and pepper each side of the flank steaks. if using an indoor grill slightly oil the grill on medium to high heat and add the steaks, cook on each side for 5 minutes if you like yours medium rare. add 2 more minutes to your time if you like well done. once cooked remove from the grill and have them rest on a cutting board for at least 10 minutes before cutting into them. in the same pan grill the green onions until tender. a trick for more flavorful tortillas is to heat them up in the same grill as they will absorb some of the grease which will add more flavor.

photography and food styling by ivan solis 

05.22.18

MY GO-TO RECIPES

go-to recipes | designlovefest
 image via the woks of life

i’m fairly certain we all have those recipes that we reach to when we aren’t feeling inspired in the kitchen, or we’re having people over or we just want something tried and true. i have mine, which i’ll share below, but i’d also like to know what your go-to recipes are, family favorites, things that are predictable but not boring, that you can make on a semi-regular rotation without really getting sick of them. i find myself gravitating towards things that allow for leftovers, pasta bakes that are just as good re-heated, soups that last all week, things like that. here are my go-to recipes and i’d love to know yours! – joanie p.s. after i put this list together i realized that a lot of my meals are not healthy but these are genuinely what i make! i’ve always adhered to the rule, eat what you want, just don’t eat it all! 

sweet potato shephards pie from spoon fork bacon: i’ve simplified this by using dried herbs, double the shallot and skipping the turnip and using water instead of veggie broth and it’s still excellent. keeps well, and is really satisfying. i’ve made it over a dozen times and it’s always good.

 

go-to recipes | designlovefest
image via spoon fork bacon

Katsudon from the woks of life: sounds exotic but once you make this once you’ll realize how approachable it is. and it’s reallllly good, i highly recommend trying it.

Jon + Vinny’s fusilli alla vodka: the first time i made this was a couple of months ago and i’ve made it 4 + times since then. it’s super easy, inexpensive and a no fail recipe. i double the parmesan but everything else i do exactly as they say. i thought that using a high quality tomato paste was important but i’ve used the 89 cent option from the store and it works just as well.

go-to recipes | designlovefest
 image via bon appetit

Squash gratin: my sister introduced me to this recipe and it became a household favorite. it’s basically fancy mac + cheese with veggies. the ton of added kale makes me feel better about the loads of dairy in this recipe. we’ve added chicken sausage to it before which is also good if you’re wanting something with meat. this holds up really well and is great re-heated with hot sauce.

 

go-to recipes | designlovefest
image via erstwhiledear

chicken curry: this recipe that we shared on the blog awhile back and that we still get DM’s about to this day. easiest meal in the world, and soooo good!

cast iron pizza: i keep trader joe’s frozen pizza crusts in the freezer and pop them out when we’re in a pinch. it’s easy, completely adaptable and who doesn’t love pizza?!

chicken noodle soup: a tried and true recipe for me. i’ve been making this for 6+ years and still love it.

go-to recipes | designlovefest

and that’s about it! i’d love to hear your go-to recipes!

03.30.18

AN EASY FRITTATA RECIPE

an easy frittata recipe | designlovefest

a recipe for the perfect weekend breakfast dish! i’ve mentioned before that a frittata is my go-to dish if i have lots of veggies, on the brink of going bad, that i’m wanting to use up. it’s so much simpler than a quiche and can all be done in one pan or you can use one frying pan and a pretty baking dish like we did if you’re serving it to guests. i feel like this is a very forgiving dish and can handle a medley of different veggies or cheese depending on what you have on hand but i have definitely made the mistake off adding too many veggies and think the less is more philosophy is probably best, like we did with this recipe. i highly recommend re-using the bacon grease to sauté your onions, it adds a much deeper level of flavor. and i do like to add a handful of spinach or kale, if i have it on hand just to bump up the nutritional value (and balance out the bacon grease)! – joanie 

an easy frittata recipe | designlovefest

Breakfast Frittata
what you’ll need:

• 8 eggs (you could do this same recipe with up to 12 eggs to serve more people!)
• 1/2 pound of bacon (about 6 strips)
• 1 large zucchini, thinly sliced.
• 1 cup shredded parmesan cheese
• 1 onion sliced
• 1 cup of milk
• soft goat cheese
• watercress (optional garnish)
• dill (optional garnish)
• 1 avocado sliced

• preheat oven to 375 degrees.

• in a large pan cook the bacon on medium heat until crispy. remove bacon and set aside on paper towels. leave remaining bacon grease in the pan and add the sliced onions. cook onions down until caramelized, i like to really go for it and brown them for a solid 20 minuted but you can do 10. remove onions and set aside.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• thinly slice the zucchini and add to a strainer over a bowl. add a big pinch of salt making sure that all slices have been exposed to the salt. let the zucchini drain for about 5-10 minutes until the juice starts to loosen, then squeeze them with your hands to release the water. zucchini holds a lot of water so make sure to do this step or your frittata will be watery!

• chop the bacon into small pieces.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• in a separate bowl whisk the eggs, add the milk and salt and pepper, mix well and then add the chopped bacon, onion and zucchini. garnish with soft goat cheese and the parmesan.

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

• bake on 375 degrees for 20-25 minutes in either the pan that you cooked the bacon in (make sure it’s well greased!) or a baking dish with parchment. the edges should be pulling away from the sides of the pan and you want the center to be set, and slightly bounce back when you push on it. remove from oven and allow to cool a few minutes before serving. garnish with watercress, dill and avocado (and hot sauce too!) 

an easy frittata recipe | designlovefest
an easy frittata recipe | designlovefest

images by: ivan solis
styling by: joanie cusack + ivan solis

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