Archive for Food – Page 2

White bean and Edamame Hummus w/ Taro Chips


If you are a hummus lover like me, but you are tired of the same chickpea hummus with pita chips, then this is a great recipe to try. White bean and edamame hummus is colorful, delicious, and different. On the side, I made home-made taro chips, which are worth every bit of the effort! This is what taro root looks like.


It almost looks like a small coconut. It is a very starchy root, which is why it makes super crispy chips. Also, if you are on a gluten-free diet, this is a great way to enjoy chips. Here is how you make the taro chips.


4 medium sized taro bulbs

2 Tbsp extra virgin olive oil

Paprika, salt, and pepper to taste

First, preheat oven to 400 degrees. Then, carefully peel the outer skin of the taro root, exposing the white flesh. Rinse them and pat dry. Slice into very thin slices (as thin as you can get them). I used a mandolin to get even thin slices. Spray a baking sheet with cooking spray, and arrange your slices so that they are not overlapping. Brush the tops of each slice with olive oil and sprinkle with salt, pepper, and paprika.


Bake at 400 degrees for about 7 minutes or until the edges curl slightly and turn golden brown. You may need to turn the baking sheet during the cooking process so that all the chips cook evenly. When you remove them from the oven, immediately sprinkle with salt. Now for the hummus!


1 1/2 cup Frozen shelled edamame

1 Can Cannelini beans

2 garlic cloves (finely chopped)

1 lemon (juiced)

2 Tbsp Extra Virgin Olive Oil

1 Tsp Toasted Sesame Oil

1/4 cup watter

Salt, Pepper to taste

In a food processor, combine all ingredients and blend to the consistency you like. I like to make my hummus slightly chunky, but you can certainly blend until completely smooth.


Serve w/ your beautiful taro chips and a few lemon wedges. Enjoy!


P.S. You can pin this recipe to your Pinterest board by clicking the “Pin It” button at the bottom of the picture.




Chili-Lime Shrimp Cups

I am a fan of any food that comes in it’s own edible cup. When I figured out that you can make a light crispy cup out of a wonton wrapper, I was determined to make as many things as I could to go inside. You can fill these little guys with just about anything, but I want to share my chili-lime shrimp recipe with you today. These are perfect as a chic appetizer when you really want to impress, and they are so easy to make!

Ingredients: (Makes 12)

  • 12 Jumbo shrimp (Peeled and Deveined)
  • 12 Wonton Wrappers
  • 1/2 Cup Sour Cream
  • 1 Tbsp Chipotle in Adobo Sauce (you can find this in the International section of the grocery store)
  • 1/2 cup Extra Virgin Olive Oil
  • Chopped Cilantro
  • 2 Limes (1 of them zested)
  • Chili Powder, Garlic Powder, Paprika


The first step is to peel and devein your shrimp. If you are a little squeamish, you may want to get shrimp that are already prepared for you.Wash and pat dry, then season with salt, pepper, garlic powder, paprika, and chili powder. Also add the zest of one lime. Don’t add the juice of the lime, because the acid will start to cook the shrimp while it is marinating. If you are doing this ahead of time, you can let the shrimp marinate for an hour.


Next, carefully brush olive oil on both sides of each wonton wrapper, and place it in the muffin pan. You want to make sure your wontons have been in the refrigerator and not frozen or they will stick together and tear.


Bake the wonton cups at 350 degrees for about 6-7 minutes or until the edges become golden brown.While they are baking, mix the sour cream and chipotle in adobo sauce in a bowl and set aside. Also, saute your shrimp until they are fully cooked (only takes about 5 minutes). Remove the wonton cups from the oven, and place on spoonful of the chipotle sour cream at the bottom. Then place one shrimp in each cup and garnish with cilantro. Serve with extra lime wedges.





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Colorful Caprese Salad



Caprese salad is one of my favorite fresh spring salads. I usually make it stacked with alternating slices of fresh mozzarella, basil, and beefsteak tomatoes, but I just couldn’t resist these beautiful mutli-color cherry tomatoes (not to mention it is easier to eat this way). This is a perfect appetizer salad for entertaining, because it only takes 5 minutes to make, and it looks so chic.


1 pint cherry tomatoes (I used red, yellow, and orange)

1 cup fresh mini mozzarella balls

1 stem fresh basil (chopped finely)

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar (I used the aged variety)

1 tsp Herb de Provence

Salt and Pepper to taste


To prepare, simply mix all of the ingredients together in a bowl, and garnish with basil leaves. That’s it!

I hope you enjoy this recipe!




Wild Mushroom and Truffle Risotto


I have a confession to make. I am obsessed with the flavor of truffle. Not the chocolatey sort, but the fungus. I love truffle fries, truffle popcorn, truffle mac n’ cheese, you name it. A couple of years ago, I had a delicious truffled risotto at a restaurant in Houston, and I was determined to recreate it at home. Well, according to my husband and my sister, I succeeded! This recipe takes a little bit of time, but trust me it is so worth it!



1 oz. dried wild mushrooms (I like the mixed variety with porcini, chantarelle, and morel)

1 cup baby bella mushrooms or button mushrooms (chopped)

2 cups arborio rice

1 small onion chopped

1/4 cup dry white wine

4 cups chicken stock (you can use vegetable stock as well)

1/2 cup grated parmigiano reggiano

2 Tbsp butter

1 Tbsp Extra Virgin Olive oil

1 tsp Truffle Oil

1 Tsp Herb de Provence



Start with a heavy bottomed pot or pan for the risotto. I use an enameled cast iron pan by Le Creuset. Also, you will need a sauce pan with your stock simmering on another burner. To prepare the dried mushrooms, you will need to put them in a bowl, and cover with hot water for 15 minutes until the mushrooms have softened. Don’t throw the mushroom water out. You can use this to add flavor to your risotto during the cooking process.

First saute chopped onion in olive oil and butter until the onion has softened and become translucent. Next, add the arborio rice and stir constantly until the rice is covered with oil. Then add the wine and stir until all of the liquid has evaporated.

Slowly add your simmering stock one or two ladles at a time, while mixing the rice. When the liquid begins to evaporate, that is when you need to add another ladle of stock. Halfway through this process, add your chopped wild mushrooms and chopped baby bella mushrooms. Also, season with the herb de provence, salt and pepper to taste. Then continue to add stock until all of the stock is used.

If you want to add more mushroom flavor, you can use the reserved liquid from the wild mushrooms to stir into the rice. You will know when the risotto is cooked properly when it has a thick, creamy consistency and the rice is al dente. Remove from the heat, and add 1 tsp of the truffle oil and 1/2 cup of grated parmesan. If you like a stronger truffle flavor, you can add more truffle oil, but be careful because it is potent! Garnish with chopped parsley or cilantro and serve with a side of lemon.




002 Houston Magazine Fashion Issue

I am so excited to finally be able to show you all my feature in 002 Houston magazine for their ultra-chic March fashion issue. I am so honored to have been chosen, along with six other fashionable Houstonians for this beautiful spread. The issue comes out March 1st (today!), and is also available online here, so make sure you check it out.

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If you are new to my blog, feel free to look around and let me know what you think. I would love to hear from my fellow Houstonians=)

A special thank you to Carla and the entire 002 team for this amazing shoot.

A few details about the photos: The shoot took place at the historic and uber-luxurious Colombe d’or hotel. I chose one of my classic looks for this season which is a bright color-blocked look. The photos were taken by the talented Gabriella Nissen. Blouse: BCBG/ Skirt: J.Crew/ Bag: YSL c/o Neiman Marcus



Chocolate covered strawberries


Happy Valentine’s Day! Today I want to share a quick idea for those of you who haven’t yet finalized your Valentine’s day gifts or plans. I personally love Valentine’s Day, because I love love, but I don’t care for boxes of chocolates and  over-priced dinners. I think it is so much more meaningful and personal to make something yourself. Chocolate-covered strawberries are surprisingly easy to make, and turn out so beautiful and delicious. Here is what you need.


1 box strawberries with stems

1/2 lb chocolate of your choice ( I like bittersweet so I used 58 % cocoa)

Note:  White chocolate is much more technique sensitive, so if this is your first batch, I suggest milk or dark chocolate.

First wash and dry all of the strawberries. It is important to dry them so the chocolate will adhere to them.

Next bring a small pot of water to a simmer and place a glass bowl or heat-safe bowl on top. (If you have a double-boiler you can use that). Place the chocolate chips into the bowl and stir until all of the chocolate is melted.


Dip each strawberry into the chocolate and let the excess chocolate fall back into the bowl. Lay your strawberries on a piece of parchment paper to dry.


Once the chocolate has completely hardened, you can remove the strawberries from the parchment paper and arrange them however you like. You can even put them in a nice box with a bow on it for a lovely gift.



Here’s a little peek of my Valentine’s day outift.


Shirt: Zara (new collection)/ Dress: Zara (old collection)

I hope you have a wonderful Valentine’s Day and you enjoy this recipe!



Tomato Basil Bruschetta

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Are you one of those people that likes to eat appetizers more than the actual entree? I certainly am. I often find myself in restaurants completely ignoring the “main course” section, and just making a meal of two or three appetizers, or antipasto as the Italians call it. So, I am always trying re-create my favorite restaurant appetizers at home.
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Seared Ahi Tuna and Watercress Salad



I have been so excited to post this recipe! I am a sushi lover, but I’m not a big fan of sashimi (just fish, no rice). I just can’t get over the texture of a raw piece of fish without all of the other accoutrements added on. Then I discovered seared Ahi Tuna. It is seared just enough to give it a nice firmness around the edges, while still maintaining the tenderness and sweet flavor of the yellowfin tuna on the inside. I have had many versions at sushi restaurants and seafood restaurants, but I wanted to give it a try myself. With a little technique, you can make a beautiful and delicious Ahi Tuna that will impress even your most finicky guest=)
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