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Jonathan Melendez

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Jonathan Melendez is an author, cook, baker, blogger, and food photographer. He lives in Los Angeles, California where he spends most of his time cooking and creating delicious recipes.

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jonjon33

Follow @jonjon33 for more recipes! I instantly fe

Follow @jonjon33 for more recipes!

I instantly fell in love with @foodandwine’s Loaded Baked Potato Gnocchi and haven’t been able to stop making it since I saw it. I made a few changes, most importantly, using store-bought gnocchi because sometimes we really just don’t have the time.

6 slices thick cut bacon, chopped
1 package gnocchi
2 tablespoons butter
Kosher salt and coarse black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon crushed red pepper flakes
2 cups sour cream
2 garlic cloves, crushed
1 tablespoon fresh lemon juice
3 tablespoons chopped chives
Couple dashes hot sauce
1 1/2 cups finely shredded Cheddar cheese

Cook bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Discard the bacon grease. Cook gnocchi according to package directions and drain.

Melt butter in the same skillet and add the cooked gnocchi. Season with a pinch of salt, pepper, granulated garlic, granulated onion and crushed red pepper flakes. Cook, tossing often, until golden brown.

In a small bowl, combine sour cream, garlic, lemon juice, chives, pinch of salt and pepper and hot sauce.

To serve, spoon and spread the sour cream sauce on the bottom of your plates and top with the golden gnocchi. Top with cheese, bacon, chives and some cracked black pepper. Serve and enjoy!

These hazelnut sandwich cookies from the archives,

Take Theo to Palm Springs for the first time, but

Take Theo to Palm Springs for the first time, but make it fashion. #CandidLewks #TheoForBestDressed

6 years ago today, and it just keeps getting bette

6 years ago today, and it just keeps getting better and better every year. I still can’t get enough @thejulianclark in my life. Here’s to many more years together and to Theo pushing us around when we’re old…but not me because I’ll still look the same. (Thank you Hispanic genes). ❤️

The three caballeros in the desert. 🌵#TheoForBe

The three caballeros in the desert. 🌵#TheoForBestDressed

Follow @jonjon33 for more recipes! Risotto meets

Follow @jonjon33 for more recipes!

Risotto meets stroganoff in this delicious one pot dish that’s sure to become and instant favorite!

2 tablespoons olive oil
2 tablespoons butter
1 pound chicken thighs, diced
Kosher salt and coarse black pepper
2 teaspoons smoked paprika
1 pound sliced mushrooms
1 teaspoon fresh thyme leaves
1 tablespoon Worcestershire sauce
1/2 medium onion, diced
4 garlic cloves, minced
1 cup Arborio rice
1 cup dry white wine
4 cups warm chicken stock
3/4 cup sour cream, plus more for garnish
1 tablespoon cornstarch
3 tablespoons chopped chives

Cook chicken in a large pot with 1 tablespoon oil and 1 tablespoon butter. Season with a large pinch of salt, pepper and 1 teaspoon smoked paprika. Cook until browned. Transfer to a plate and set aside.

Add remaining tablespoon oil and butter. Stir in the mushrooms and season with a pinch of salt, pepper and thyme. Cook until slightly browned. Stir in Worcestershire sauce and add onions and garlic. Cook until onions have softened.

Add the rice and cook for about a minute. Deglaze pan with wine and cook until evaporated. Return chicken to the pan and lower the heat. Stir in a ladleful of warm chicken stock at a time, mixing well after each addition. Cook until most of the liquid has evaporated. Repeat until all of the stock has been used and the rice has softened, about 25 to 30 minutes. Give it a taste and adjust seasoning. Stir in remaining teaspoon of paprika.

In a small dish, combine sour cream and cornstarch. Stir into the risotto. Serve with a dollop of sour cream, sprinkle with chives and finish off with a bit of paprika. Enjoy!

New on the blog today, I’m back yet again trying

Switch up your Taco Tuesday game by making these T

Switch up your Taco Tuesday game by making these Taco Hot Dogs instead! Recipe in the site’s archives!

One of my favorite sandwiches to make when I don’t really feel like cooking are these spicy bean and ham tortas. Perfect for a quick and easy weeknight meal!

In case you missed it earlier this week, these Piz

In case you missed it earlier this week, these Pizza Sliders are on the site and they’re the perfect weekend treat.

Follow @jonjon33 for more recipes! I’m current

Follow @jonjon33 for more recipes!

I’m currently obsessed with these Egg in a Hole BLTs. It’s a great sandwich perfect for breakfast, lunch or dinner.

12 slices bacon
1 avocado
1 tablespoon lime juice
Kosher salt and coarse black pepper
1/2 cup Mayo
8 slices sourdough bread
6 tablespoons butter, softened
4 large eggs
1 pound tomatoes, sliced
4-8 lettuce leaves

Cook bacon in oven in a single layer until crispy. Transfer to paper towels to drain.

Mash avocado in a bowl with lime juice, salt, and pepper. Stir in Mayo and set aside.

Cut a hole in the center of half the bread slices. Butter both sides of each bread slice and toast in a hot pan. Add a bit of butter to the center of the bread with the hole and crack an egg into each. Season with salt and pepper. Cook until browned on both sides but the yolk is still runny.

To assemble, spread avocado Mayo onto the bottom slices of toasted bread. Top with lettuce, tomato slices (season with salt and pepper), 3 slices of bacon each sandwich and the egg in a hole piece of bread. Slice, serve and enjoy!

New on the blog today, a slider meets pepperoni pi

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