Vo’s Place - Everyday Recipes

Summer rolls for warm Atlanta days!🐷

Needed some comfort, so baguettes & roasted garlic bread it is🐷

Slowly getting a hang of the oven at our new place & although the heat is coming, the baking must continue!

Don’t you agree? 🥖🥯🍞🍕🧁🍰🍪

Gong hei fat choy!🎊🧧
Happy Lunar New Year!🐯
Wishing happiness and prosperity to all🌟

Celebrating the new year w homemade dumplings🥢🥟😋🥰

💭Did you know that the shape of the dumpling is similar to the ancient silver & gold ingots which symbolizes wealth?

Leave a 🙋‍♀️🙋‍♂️ if I should do a video on how to fold the wrapper. Recipe to come soon!

One of my favorite creamy pastas turned keto!🐷Recipe👇

Yields 1 Serving🐷
Keto Friendly Fettuccine Alfredo:

1 pkg Fettuccine Shirataki Noodles
2T Butter (unsalted)
1/8c Heavy Cream
1/4c Parmesan Cheese (heaping, shredded/grated)
1/2t Lemon juice (optional)
👌 Salt

Prepare Shirataki Noodles according to package (aka rinse THOROUGHLY!). Boil water & cook pasta for a few minutes

Alfredo Sauce:
In a small pot, melt butter. Once melted, add in heavy cream & Parmesan cheese & stir

Once cheese has melted, add lemon juice, a small pinch of salt & stir

Strain noodles & toss into cheese sauce

Additional add-ons: Toss in cooked chicken or even shrimp to level it up 💁‍♀️💁‍♂️

Additional toppings: Parsley (I ran out of fresh so I used a pinch of dried 🙈) or Crushed Red Pepper Flakes (Dara & I like it a bit spicy)

I took a yr break to enjoy the last bit of LA before we moved. First post of 2022 in Atlanta🍑

Keto Cinnamon Crunch Granola:
1 1/2c Walnuts (or any nuts)
1 1/2c Almonds (or any nuts)
1/2c Shredded Coconut (unsweetened)
1/4c Pumpkin Seeds
1/4c Sunflower Seeds
1 1/2T Coconut Oil
1/2t Cinnamon
1/4t Sea Salt
🖐ful of Keto Chocolate (chips/bar)

Preheat oven to 325F
Mix all of the ingredients (except chocolate) in a large bowl.
Line baking sheet w parchment paper & bake for 15min.
Remove pan from the oven & allow to cool.
Rough chop your chocolate bar (if you don’t have chips).
Place the cooler granola mix back into your mixing bowl & add mix in the chocolate.
Store in air tight containers in a cool area (or fridge) for 6-8 weeks (mine doesn’t last more than 8…🐷🐷)

I like to store mine in the fridge. When storing in the fridge: after the first 30min in the fridge, shake up the granola in the container to prevent it from sticking to the container or itself.

Enjoy this w your yogurt, eat it as a cereal or as a snack by itself!

There’s nothing better than fluffy Cran-Orange muffins w/ a sweet crumb topping in the am🍊Recipe👇🏼

Yields 6 reg or 4 jumbo
1 1/2c (205g) AP flour
1/2c (108g) Granulated sugar
1/2t (4g) Sea salt
2t (9g) Baking powder
1/3c (52.5ml) veg. oil
1 egg
>1/2c (100ml) Orange juice
Orange zest*
1c Cranberries (fresh)
1/3c AP flour (this is to coat cranberries to prevent from sinking)

Crumb topping:
1/4c (27.5g) brown sugar
2T (21.5g) AP flour
3T Unsalted butter (cubed)
1/4t Ground cinnamon

Preheat oven to 400F (200C). Grease muffin/cupcake pan or line w cups/parchment

In a large mixing bowl, fitted with the paddle attachment, combine 1 1/2c flour, sugar, salt & baking powder. Pulse a few times. Keep mixer to low & slowly add in oil, juice & egg. Mix until well combined

In a bowl, combine the cranberries & 1/3c flour, mix to evenly coat to prevent berries from sinking in batter. Add only the dusted cranberries to the batter. Pulse mixer a few times to mix into batter. Fill the muffin cups with some room at the top (or it will bake over) & sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together sugar, flour, butter & cinnamon. Mix well & spoon over muffins before baking. Make sure butter is spread throughout the top of muffins for a yummy crumb topping

Bake for 20 to 25min for regular sized muffins & 30-35min for jumbo muffins or until toothpick comes out clean.

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It’s & I have turned my favorite bread into a cookie!!😋 By far my absolute favorite cookie besides my Reese’s peanut butter one... or my chocolate chip one...🐷

Anywho, below is my banana BREAD recipe that calls for a super scrumptious banana bread (I promise you will love this recipe)

Yields 1 loaf
1 c sour cream or Greek yogurt
1 1/2c flour
2-3 ripe bananas (mashed)
1t baking soda
2 eggs
2t vanilla extract
1/4t salt
1/2c softened butter (1 stick)
3/4c granulated sugar
2t ground cinnamon *optional
1/2c chocolate chips *optional (lightly dusted w/ flour to prevent from sinking to bottom of loaf)
1c chopped walnuts *optional (reserve 1/4c for the top)

Preheat oven to 350°F(177°C). In a large bowl, mix together sugar and butter (until fluffy). Add eggs (1 at a time, mixing well before adding the next egg), vanilla and cinnamon to the mixture and mix well.

Next add flour, baking soda and salt to the mixture, mix until smooth. Lastly, fold in 3/4c chopped walnuts, chocolate chips, mashed bananas and sour cream/Greek yogurt.

Pour the mixture into your loaf pan and sprinkle 1/4c walnuts on top before baking (optional). Bake at 350°F(177°C) for 1 hour. Cool loaf in pan for at least 10min before removing from pan onto a cooling rack. Enjoy🥰

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Oh, ya know... I just had to break down my most craved cookie for you! 🥰😋 But seriously... EVERY cookie order I bake, I am always tempted to make an extra one for myself😭🐷

Valentine’s Day Viennese Fingers💕 A yummy melt in your mouth cookie!😋Recipe👇🏼

Yields 18-20 cookies:
1/2c Butter (unsalted, softened)
1 drop Vanilla extract
2 drops Almond extract
1/3c (36g) Confectioners sugar
1 egg
1 1/4c (130g) AP Flour

Preheat oven to 400°F(200°C). Using whisk attachment, whip the butter, extracts & sugar together until light & fluffy. Slowly add the egg in (a little at a time) while still whipping

Sift in & fold the flour in until fully incorporated. Place into a pastry bag & pipe into 2-3” pieces. Bake for 8-10min (until golden). Allow to cool on a wire rack & heat your melting chocolate in a double boiler. Dip the cookies and allow to cool on wax paper. Enjoy! 🥰

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🎶When the moon hits your eye like a big pizza pie, that’s amore!❤️Recipe👇🏼

Wishing everyone a day filled with so much more love than any other day!🥰

Most importantly, Happy 9th Valentine’s Day to !❤️😘.

Yields 2 12” rounds
Pizza Dough Ingredients:
3c bread flour
4.5g active dry yeast
Nice pinch of salt
Drizzled olive oil
+/- 1c warm water

Mix 1/2c warm water w dry yeast, use a fork or whisk to ensure it’s thoroughly mixed, let it sit for a few minutes. In a large mixing bowl fitted with a dough hook, add all dry ingredients and mix well on low

While it is on low speed, continue to add remaining cup of warm water (depending on humidity, you may need a little more or less) to mixture until there is no visible dry flour and dough starts to form and is tacky. Turn mixer speed up to 4 for a few minutes until dough is not stuck to sides of bowl

Remove dough from the bowl and hand knead until dough is smooth & firm, lastly shape into ball

In the mixing bowl used to make dough, drizzle olive oil and place dough seam side up, and flip to rest seam side down (the idea is to coat the dough lightly w/ oil). Cover with plastic wrap or a flour sack cloth with a larger plate on top and let rest for an 1hr

Remove from bowl, divide in half and shape into 2 dough balls. Cover with cloth and inverted bowl and allow to rise for 4-6hrs

Preheat oven at 450F (230C). Flour surface and stretch dough to size leaving a rim for a raised crust, prebake for 5minutes

Remove from oven and add sauce and toppings, bake for another 8min

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Who here likes crunchy, spicy, juicy popcorn chicken??🙋🏻‍♀️My secret for super juicy nuggets👇🏼

Need:
Chicken
Whole Milk
Salt

Crunchy dredge:
Egg wash
Panko
Parsley
Korean Chili flakes
Sea salt

I have always brined my chicken in either water & heavy salt or (if I have it handy) milk/buttermilk & heavy salt for at least 24hrs. The lactic acid in milk helps to breakdown the proteins, making a much tender & juicy chicken (especially when it comes to frying)

So let your chicken brine in milk if you have any! After 24hrs, I drained the milk from my container, poured in my egg wash & coated all the chicken pieces well

Keep in mind we will double coat our chicken pieces. In a separate container (w a lid), I added the dry ingredients, popped the lid & shook it up to mix. Grabbed a handful of chicken pieces (allowing any extra egg wash to drip off) & put it right into the dry ingredients. Covered the bad boy up & shook it to coat

I placed the coated chicken back into the egg wash & then back into the dry mix. Shake it up & put it in your spider to fry up until golden. Repeat w remaining chicken pieces. I promise your chicken will come out juicy EVERY👏🏼SINGLE👏🏼TIME👏🏼

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A little late in the game since Super Bowl LV is tmrw... but I do recommend you bookmark this recipe!

The first time I made this was 4.5yrs ago when our office was doing a Thanksgiving potluck... my 2 weeks moving to LA & I needed to bring something for 25 ppl 😭 So I set out to make my dip. Let’s just say not only was it gone by the 15th person but it was requested for the next team gathering & it needed to be in a MUCH bigger baking dish!🤣🐷.

Jalapeño Popper Dip, best enjoyed w Ritz crackers
Yields 4 servings:
Drizzle cooking oil (I used grape seed)
3 Jalapeños (sliced)
1/4t Sea salt
8oz Sharp cheddar (shredded)
8oz Cream cheese (softened)
3oz Sour cream
2oz Grated Parmesan cheese
1 1/2t Garlic powder
1T Dried parsley

Topping:
1/8c Bread crumbs
1T Butter

Preheat oven to 425F(218°C). In a small pan on med-low heat, sauté jalapeños & salt for 3-5min. While jalapeños are cooking, mix all ingredients EXCEPT the topping in a med sized bowl. Add in your jalapeños & the jalapeño oil into your bowl, mix well. Put into your baking dish (I used medium sized glass dish)

In the same pan, melt butter on med-low heat. Add in bread crumbs, coat into the butter & cook until crumbly. Sprinkle on top & bake for 10-15min & enjoy! We love dipping Ritz crackers w this 🤤

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When the craving hits, IT HITS!🐷Indulging on Lo Mai Fan to warm my heart😋Recipe👇🏼

A cozy, comfort food that hits the spot every time. Sad I won’t be going back East to celebrate CNY w my fam this yr, but it’s better that we are all safe during covid times🦠

Normally we would celebrate it together w amazing home cooked meals by my po-po & then we would all go out to CT in NYC to have dim sum together. A favorite is lo mai g*i... but I figured I would make something much easier & requires no banana leaf wrapping... BC I’M HUNGRY & a tad bit New Yorkerish impatient 🙃🙈🙊🤷🏻‍♀️.

Lo Mai Fan
Yields 4-6 Servings (or... 2-3🐷😉😅):
2c uncooked sweet rice
Chicken stock (to cook sweet rice)
1 1/2T Dried prawns
Drizzle cooking oil
4 Chinese sausages (halved & diced)
8 Shiitake mushrooms (diced)
2t Shaoxing wine
1 1/2t Dark soy sauce
1 3/4t Oyster sauce
2t Hoisin sauce
1t Hot sesame oil
1t Sesame oil
1/4c Water
Scallions/green onions (diagonal cut)

In your rice cooker or small pot, add thoroughly washed rice & dried prawns. Fill to the 2 line on your rice cooker w chicken stock. If you’re using a pot to steam, pour chicken stock until it is 1” above the rice. Cover w a paper towel or cloth & lid & steam on low heat for 30-35min

Once rice is cooked, drizzle cooking oil in wok on med heat. Once hot, add in Chinese sausage & shiitake mushrooms. Sauté for 3-5min. Add in all of the remaining ingredients except scallions/green onions & mix w the sausage & mushrooms. Add in the rice & break it up. Continuously mix well by using a scooping motion to lift & turn over (like flipping pancakes). Cook for 6-8min on med-high flame. Add in your scallions & mix well. Enjoy😋

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I cannot think of anything yummier than pillowy soft levain chocolate chip walnut cookies with crispy golden edges, can you?🐷

Needless to say, staying on keto has been quite the struggle for me lately🙈

Grab a dozen or 2 or 4 by clicking the link in my bio!🍪

🏮CNY is just around the corner! What sweets are you bringing to ring in the New Year? Almond cookies are a classic sweet that resembles little coins, bringing sweetness & good fortune🧧

Crispy, buttery & full of almond flavor! Click the link in my bio if you want a box🥰

Is there anything better than Vtines heart cocoa bombs & levain chocochip cookies??🤔 I didn’t think so either💕

Who wants a box? 😉

OMG! This Vanilla Fig Balsamic Vinegar was THE perfect addition to my “summer” inspired pizza (bc it was a mere 85F in LA🥵)

A subtle note of vanilla & sweet tart flavor of fig really complemented this pizza. A sourdough base w arugula, goat cheese, raspberries & walnuts, married w balsamic vinegar was just MMMMMMMM😋

For those foodies that know me well... they know that when I really love something, I say “mmmmmm, omg mmmmmm” after every bite or sip of something. Let’s just say I only lasted 2 weeks on Keto ( ) & Dara told me to zip it bc I kept saying mmmmmm😋😋 after EVERY. SINGLE. BITE😅🤷🏻‍♀️.

The recipe for the dough? You can find it on a 🍕 photo on my page👩🏻‍🍳

OMG! I made KETO 🥞🙌🏼 & this Meyer Lemon EVOO is 💣Recipe👇🏼

I couldn’t wait any longer & Meyer Lemon EVOO inspired me to make Raspberry Lemon KETO pancakes.

As soon as I popped the bottle open I had a taste & it had an amazing flavor of fresh squeezed/zested Meyer lemons😋 So I thought, RASPBERRY LEMON PANCAKES! But bc I’m on keto, I successfully made them & they remained fluffy AF😁🙌🏼

Give them a try & let me know what you think! Click the link in my bio!🐷

Raspberry Lemon Keto Pancakes
2-3 servings (1/4c batter for each🥞):

2 eggs
1/3c (69ml) Heavy cream
1/4c (44.5g) Monkfruit sweetener
1c (118g) Almond flour
1/8c (18ml) OMG! Meyer Lemon EVOO*
1/4t Sea salt
1/4c Fruit of choice (optional)

In a med. bowl, whisk your eggs & heavy cream & whisk until frothy (I used my mixer w the whisk attachment on speed 6) 5-6min. Add your sweetener, almond flour, OMG! Meyer lemon EVOO & salt. Whisk until batter comes together (it’ll be a bit thick). Add in your fruit (I used Raspberries) & fold it into your batter.

Heat up your pan w butter & scoop 1/4c batches for each round. Anything more & it gets harder to flip. Cook on med heat until you see the batter start to fluff up & form (2-3min). If it’s difficult for you to flip, it’s bc it’s not ready yet, leave it on the pan for 30sec longer before flipping

*Notes*:
OMG! Meyer Lemon EVOO - click the link in my bio to order it online!😋

Hope you enjoy these as much as we did! The combination of the OMG! EVOO & the raspberries paired perfectly for this keto pancake🤤

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🥞

It’s okay to have oatmeal cookies for breakfast, right?🐷Recipe👇🏼These remind me of the soft Belvita biscuits😋

Citrus Cran Oatmeal Cookies
Yields 20 3T scooped:
1/2c Unsalted butter (softened)
3/4c Granulated sugar
2 eggs
1/2t Orange extract
1/2t Ground cinnamon
1/4t Sea salt
1t Baking soda
1/4t Baking powder
1 1/2c (229g) AP flour
3c (254g) Rolled oats
1/2c Craisins
Zest of 2 Cuties
6-8 Citrus Cuties (diced small)

Preheat oven to 375°F(190°C). Cream butter & sugar together until fluffy. Add eggs in 1 at a time, allowing each to fully mix in before adding the next. Add in extract, cinnamon, salt, baking soda & baking powder. Mix well. Add in flour & rolled oats & add-ins & mix until there are no dry bits. Do not over mix or you will juice your cuties. This helps to keep the cookie extra soft while baking😋

I used a 3T cookie scoop & scooped the dough onto a lined baking sheet. Bake for 5min & rotate the pan. Flatten the cookie tops w the back of spoon & bake for another 3min (until bottom edges are lightly golden). Don’t worry, it’ll still bake when you take them out of the oven. Cool on a wire rack

Store (if there’s any left🐷) in a sealed container for up to 1 week. You can easily flash freeze the dough after you’ve scooped them out on a pan to save for an EMERGENCY cookie crisis before adding the scoops into a zip bag. Freeze for up to 3mo

Why cuties? Well, I love the tartness/sweetness of them & when peeled apart & cut into tiny pieces, they yield for a yummy bite throughout your cookie😋

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Bucatini Cacio e Pepe🐷 I must say, transitioning back from holiday indulgences to keto is NOT going to be easy when you❤️carbs🙈

A super easy dish to make at home! All you need is:
Pasta
Fresh cracked pepper
A few Tbl of butter
Drizzled EVOO
Pecorino Romano

Guess what?! My Gourmet Pasta Press FINALLY came in!😁🙌🏼Can you think of anything better than fresh spaghetti & homemade Bolognese sauce?🐷

Pasta recipe can be found in the post w a flour well & 3 egg yolks!💕

What’s your favorite pasta dish? I love all pasta dishes, especially carbonara🐷

Bouillabaisse by the one & only ! When your dearest friend & neighbor was the EC at The Ritz & now have their own amazing food truck, you eat GOOD, REAL GOOD🤤🤤🥰❤️ Thank you O & Nic!!

So, SO much amazing flavor in this one classic stew!! I’m so glad Dara doesn’t eat seafood, leaving it all for me!😁🐷Loaded w fresh seafood that includes 🦞, 🦐, mussels & the flakiest fish. baguette w Omar’s garlic oil is the best way to soak up all of this stew🤤 ARE YOU DROOLING YET?!

I truly am the luckiest person ever!❤️

Thank you SO much !🥰😘.

❣️If you’re not following them, do so! They post the yummiest things & I cannot wait for them to be back on the road so I can get more of their food🐷

I definitely ate my fair share of these thiccc oatmeal chocolate chip raisin cookies. Recipe👇🏼

Yields 20 3T scooped cookies:
1/2c Unsalted butter (softened)
1/4c Granulated sugar*
3/4c Brown sugar
2 eggs
1/2t Vanilla extract
Pinch of ground nutmeg
1/2t Ground cinnamon
1/4t Sea salt
1t Baking soda
1/4t Baking powder
1 1/2c (229g) AP flour
3c (254g) Rolled oats
1/4c Raisins/craisins (optional)
1/3c Chocolate chips (optional, but preferred)

Preheat oven to 375°F(190°C). Cream butter & sugars together until fluffy. Add eggs in 1 at a time, allowing each to fully mix in before adding the next. Add in vanilla, nutmeg, cinnamon, salt, baking soda & baking powder. Mix well. Add in flour & mix only until there are no dry bits. Add in rolled oats & optional add-ins & mix until fully incorporated. Chill dough in fridge for 15min

I used a 3T cookie scoop & scooped the dough onto parchment lined baking sheet. Bake for 5min & rotate the pan. Flatten the cookie tops w the back of spoon & bake for another 3-5min (until bottom edges are golden). Don’t worry, it’ll still bake when you take them out of the oven

Store (if there’s any left) in a sealed container for up to 1 week. You can easily freeze the dough after you’ve scooped them out on a pan & flash froze them before adding the scoops into a zip bag

*Notes:
Granulated sugar- I dislike super sweet things, so if you love sweet, make it a 1/2c. I like the natural sweetness from the raisins in the cookie

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O Christmas Tree, O pizza tree, how lovely are thy toppings!🎄

My dearest friend asked if I would make pizzas for her & her fam for Christmas & I said yes. Her one request was to make them into a shape of a Christmas tree... so, I set off to do a test round w my pizza dough recipe👩🏻‍🍳

Rested the final tree for 30-45min before pressing in & creating dimples in the dough. Toppings include sauce, arugula for the base, cherry tomatoes as my ornaments, mozzarella pearls as my lights & prosciutto as my garland to dress up the classic Christmas Tree🎄

I’d say it came out quite wonderful🥰 Watch how I shaped the dough into a tree in my IGTV🎥

Chocolate cupcakes w Orange buttercream🎄Recipe👇🏼

Yields 20-24 cupcakes:
1c Unsalted butter (softened)
1 1/4c Granulated sugar
3 Eggs
1/2c Greek yogurt
1/3c Mayo
1 1/2c (137.5) AP flour
1c (72.5g) Coco powder
1/2t Baking powder
1 1/2t Baking soda
1/2t Sea salt
2T Instant coffee
2t Vanilla extract
1 1/4c (318ml) Sparkling mineral water
1/2c Chocolate chips (semi sweet or dark)
Flour to dust chocolate chips*

I know... Mayo sounds weird, but it’s really just an egg & oil emulsion that keeps your cake super moist. Also, I’ve subbed out sparkling water w a dark ale (1 1/4c stout beer) to keep it fluffy. Just try it!

To start off, in a large bowl, sift together dry ingredients (flour, coco, baking powder & baking soda), set aside. In a measuring cup, add mineral water or stout beer, coffee & vanilla, set aside

Preheat oven to 350°F(177°C). In a mixing bowl fitted w a paddle, cream together butter & sugar until light & fluffy. Beat in one egg at a time, allowing egg to fully mix in before adding the next. Add in yogurt & Mayo & mix until well incorporated

Add in 1/3 of your dry mixture & mix until just incorporated, next add in 1/3 of your wet ingredients. Continue alternating & mix until no more dry bits. Fold in chocolate chips.

If preparing in cake pans, lightly grease & dust extra coco powder in pans before filling for easy removal once cooled. Do not grease if using cupcake liners.

Bake cake pans for 30-35min (until toothpick ones out clean). Bake cupcakes for 15min & rotate for another 10-15min (until toothpick comes out clean). Allow to cool before adding butter cream or frosting

I made an orange buttercream to go w this chocolate cupcake. Care for the recipe?

*Notes
Flour to dust chocolate chips - I do this for any ingredient that has some weight. This prevents the ingredient from sinking to the bottom of the batter. Dust it w just enough flour to coat the chips). I do this for berries in my muffins too!

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Not going to lie, def. ate a bunch of these 🙈😁🐷Recipe👇🏼

Yields 20-25 Rolled Sugar Cookies (size depending):
1c (7.25oz) Unsalted butter (softened)
1 1/2c (318.5g) Granulated sugar
3/4t Vanilla extract
1/2t (8.5g) Sea salt
1 Egg yolk
1 Egg
2 1/2c (314.5g) AP flour (sifted)
3T (28g) Corn Starch (heaping, sifted)

Using a paddle, whip butter & sugar together until light & fluffy (5min). Add in vanilla extract & salt, mix on low (1min). While mixer is on low, add yolk & mix until fully incorporated before adding the egg

Sift in the flour & corn starch & pulse mixer (or flour will get everywhere 🥴). Mix only until there are no dry flour bits (dough will be sticky, that’s ok)

Using a rubber spatula, scrape dough out & divide cookie dough in half & form into round disks, wrap in saran wrap. Refrigerate overnight🥶

Remove from fridge & lightly flour surface area, dough on both sides & rolling pin. Roll out to 1/2” thickness. Continue to dust flour to prevent any tackiness

Cut out w cookie cutters (dust in a small bowl of flour so dough comes out of cutters easier) & place on parchment lined baking sheet. Flash freeze for 10-15min

Preheat oven to 375°F(190°C) & bake for 8-10min (until Golden around edges)

Remove from oven & allow to cool on pan before transferring to cooling rack. Prep your royal icing & decorate once cookies are fully cooled (about an hour). For royal icing, I used 4c Powdered sugar w +/-3T milk & 1/2t orange extract. You want a ribbon consistency that ribbons in one scoop for 5sec & doesn’t set for at least another 5sec. Need more details on royal icing, DM me, I’ll be more than happy to help😘

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