recipe: mediterranean cheese balls

to make the cheese base:
8 oz cream cheese, at room temp
1-1/2 tblsp green onion white parts, chopped
1 teaspoon Worcestershire sauce
1/2 tsp black pepper

to make the flavors:
4 oz blue cheese, crumbled
4 oz cheddar cheese, crumbled or shredded
4 oz feta cheese, crumbled
1 jalapeno, seeded and minced
1 tsp kalamata olives, chopped

to make the coatings:
1/2 C bacon, cooked and chopped into bits
1/2 C parsley, chopped
1/2 C walnuts, chopped

1. In a stand mixer, or in a bowl with a wooden spoon, blend the cream cheese, onions, Worcestershire sauce and pepper until fully combined.

2. Divide cream cheese mixture into three separate bowls. Place blue cheese in one, cheddar and jalapeno in another, and feta and olive in the last. Mix each until combined.

3. Roll into small bite sized balls and coat blue cheese balls in walnuts, cheddar and jalapeno in bacon ‘bits’, and feta and olive in parsley.

5. Refrigerate covered for 30-60 minutes then serve.

Adam’s hints:
—you can really mix these up as you fancy since any flavor combos you like will probably work well.
—and they can be made well in advance. Simply blend the cheese based, roll into balls and pop in the fridge. When ready to serve, roll in the coatings and it’s time to party!

recipe: no-bake peanut butter cookies

photo by: schwenkenstein01 3 C peanuts
1/4 C coconut oil
1/4 C raw honey
1 tsp vanilla extract
pinch of sea salt

Directions to make peanut butter:
Blend 2 cups of roasted peanuts in a food processor until it starts to clump. Keep blending while adding coconut oil a teaspoon at a time until the mixture becomes buttery. If peanut butter will go in the pantry, add a pinch of sea salt for flavor.

Directions to make cookies:
1. In a food processor, blend peanut butter, honey, vanilla and a pinch of sea salt until smooth.

2. Roll the mixture into a ball and keep in the freezer for 30 minutes.

3. In a food processor, chop a cup of peanuts and set aside.

4. Roll small balls about of the large one, roll each over the chopped peanuts, then flatten slightly.

5. Freeze for up to 2 more hours then enjoy!

For more information about ‘the best form of natural sugar out there’, raw honey, go here.
Thanks to megan, product manager assistant, for this submission.

recipe: irish cream truffle fudge

photo by: gaby duong 4 C semi-sweet chocolate chips
1-1/2 C white chocolate chips
1/2 C butter
3 C confectioners’ sugar
1-1/3 C Irish cream liqueur
1-1/2 C chopped walnuts

Directions:
1. In the top half of a double boiler, melt 3 cups of semi-sweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

2. Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in walnuts.

3. Pour mixture into a buttered 8x8” baking pan and with a sheet of plastic wrap touching the mixture, press and smooth out the surface.

4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Thanks for this submission go to Chef Dweh from All Day Foods who co-hosted a DIY event with West Hollywood manager Cristina. For more recipes from the diy event, go here.

recipe: buffalo wing stew

photo by: kevinmarsh leftover buffalo wings, de-boned
white and sweet potatoes
peas or corn, whichever is preferred
celery, sliced to bite size chunks

Directions:
1. Prepare buffalo wings per instructions, enjoy during half-time, then refrigerate the leftovers.

2. On Monday, de-bone them and set aside.

3. Peel and cut up potatoes into bite-sized chunks—using an equal amount of each to the leftover chicken. Boil until soft, then drain.

4. Combine all ingredients in a medium to large pot—add extra wing sauce if needed—and let simmer for at least twenty minutes. Serve with crusty white bread and box wine.

recipe: fried tofu with sweet chili sauce

Directions for sweet chili sauce:
1/2 c rice wine vinegar
1/2 c sugar
2 tblsp hot clili paste (sambal)
1 tblsp minced garlic
1 tblsp cornstarch
2 dashes of fish sauce or to taste
1 tblsp cilantro, chopped fine
2 tblsp roasted peanuts, chopped (divided)
1 green onion sliced for garnish

1. Place vinegar and sugar in a small saucepan and simmer over med-heat until sugar devolves. Stir in chili paste and garlic.

2. In a separate bowl, stir 3 tablespoons cold water and cornstarch. Add to vinegar mixture and whisk until sauce thickens—about 3 minutes. Remove from heat and let cool.

3. Stir in fish sauce, cilantro and 1 tablespoon peanuts—save the remaining peanuts to garnish—and set aside.

Directions for the tofu:
6 oz firm tofu, drained and cut into wedges
1 qt vegetable oil

1. Pre-heat oil in a large heavy pot over med-high heat. Use a candy thermometer to make sure the oil temperature is 375°F. Once oil is hot, carefully place tofu into pot and fry until golden, about 8 minutes.

2. Carefully remove the tofu from the oil and let it drain on paper towels. Serve warm with sweet chili sauce and sprinkle with peanuts and sliced onions.

Adam’s hints:
—make sure to remove as much of the liquid from the tofu as you can.
—in a bowl or on a plate, place tofu on top of a few paper towels and with a few towels on top, gently press to remove moisture.
—replace paper towels and put a plate on top to squeeze out as much as you can, about 15 minutes should do it.