You are What You Eat

If the saying “you are what you eat” was true, I would be a chicken. Considering I make chicken at least three times a week, and I for a while I showed no signs of slowing down. I got to the point this semester though, where I just couldn’t eat another piece of chicken no matter how it was prepared. I just never thought the day would come, but it came and it was not easy.

So, I decided to turn to something different. I picked up some pork chops and went with it. This is a really simple rub that you mix up and then just put on your pork chops. It isn’t too expensive and really works for a college student that is tired of chicken. I will be bringing this with me when I move home to cook without a doubt.

 

Shopping List:

4 Pork Chops 
1/2 tsp Garlic Powder 
1/2 tsp Paprika 
1/4 cup Brown Sugar 
1/2 Salt 
1/2 tsp Pepper 

 

How to:

1. Preheat the oven to 350 degrees.

2. Mix all of the spices together in a small bowl.

3. Rub the spice mix on the pork chops, use all of the mixture.

4. Heat oil in a pan, and once it is heated put the pork chops in the pan to brown them. Cook the cops for about 5 minutes on each side (10 minutes total)

5. Transfer the chops to a baking pan lined with foil and place the chops in the oven for another 5 minutes.

6. Remove them from the oven, and make sure to drag them around in the juices is created from cooking.

7. ENJOY!

 

Glazed Pork Chops

Glazed Pork Chops

When you are tired of chicken, don’t forget there are other things out there! Just as cheap and just as easy.

-Lindsey

Back, Back, Back it up!

Next time you are putting away some of your favorite groceries, take a look at the recipes that they offer. I never thought it would be a great place to find killer recipes, and boy was I wrong. I had a box of stuffing (chicken) and what came next was actually magic. My best friend and I were running back for seconds, we pretty much found gold on the back of a stuffing box.

Leave yourself about an hour for this one,  30 of which are just it chilling in the oven. Heat  the oven up to 400 degrees and use the approximately 30 minutes to multitask. I know we’re all busy people, so 30 minutes is great productive time to whip up a recipe & get something done.

Shopping list:

1 lb Chicken Breast , boneless , skinless 
1 Can (12-14 oz) Diced Tomatoes 
1/2 cup Water 
1 box Stove Top Stuffing Mix- Chicken 
2 cloves Minced Garlic 
1 cup Mozzarella Cheese 

How To:

1. Heat the oven to 400 degrees.

2. Mix tomatoes, stuffing mix, water and garlic just until the stuffing mix is moistened.

3. Layer the chicken and cheese in  baking dish ( 13×9 inch)

4. Top with the stuffing mixture and bake for 30 minutes or until the chicken is done. (trust me you’ll know)

 

Then you will get to sit back, relax, and enjoy the magic. Pair with some red wine for a fun date night!

Bruschetta Chicken Bake

Bruschetta Chicken Bake

 

-Lindsey

 

 

***** I am in no way related/promoting/ getting paid by Stove Top , this was just a really good recipe ******

Bake To Impress

They say the way to a man’s heart is through his stomach. I like to test this theory from time to time by baking or cooking different things for friends of mine. I was lucky enough to have a great date to my senior formal, and to repay him for being a great date I did what I do best, I decided to bake.

Impressing him wasn’t the tricky part, it was immersing all four boys he lives with AND him. Good thing I have a Pinterest account and can follow any recipe. I threw together these no-bake (aka easy) Oreo marshmallow bars and I am still reaping the praise for this smart move.

Shopping List:

1 Pack of (16 oz) Oreos 
5 Cups Marshmallows (jumbo)
4 tbsp Butter 

How to:

Warning: No oven was used in the baking of this product.

1. Crush all of the Oreos that are in the package. You can put them in a baggy and crush them with a pan. Or use a food processor, pretty much anything that will make them into tiny pieces.

2. In a large microwavable bowl place the 5 cups of marshmallows and the 4 tbsp of butter. Use the microwave to make them puff up, it will take 1-2 minutes.

3. Mix the marshmallow butter mixture with your crushed Oreos.

4. Line a pan with foil and then lay the mixture down there as evenly as you can. Just like when you make rice crispy treats. Then, leave them be for a good 5-10 minutes and eat!

 

No-Bake Oreo Marshmallow Bars

No-Bake Oreo Marshmallow Bars

Make these for a guy who likes Oreos and you may just win his heart, but don’t quote me on that!

-Lindsey

Pasta, Pasta ?

Anyone ever heard of the saying: cheeseburger, cheeseburger? How would you feel if you put a little pasta in your cheeseburger and then added some bacon? I was really in the mood for both pasta and a bacon cheeseburger (weird combo, I know) when I stumbled upon this recipe on one of my Pinterest raids.

I have to admit this recipe was a little heavy, and I could really only eat it once. There was so much left over and it wasn’t a food I enjoyed as a leftover. So if your making this, maybe attempt it when there’s at least four people around. You only need a little bit of it to fill you up, but that can be a good thing!

 

Shopping List:

1 can Campbell’s Condensed Tomato Soup 
1 cup Shredded Cheddar Cheese 
8 oz Pasta (I used penne) 
1 lb Ground Beef 
6 Slices of Bacon diced up 

 

How to:

1. Cook pasta as directed on the package.

2. in a skillet ( I just love my one skillet meals), brown the ground beef. When it is no longer pink, drain and put aside.

3. fry up the bacon! Once it is nice and crispy, drain out the fat.

4. Now in the bacon filled skillet add pasta and ground beef and the can of tomato soup. Mix it up and heat it together to make the “sauce”. Sprinkle in the cheese and cover until it gets nice and melty.

5. Enjoy! Warning- like I said earlier it is heavy so yor eyes may be bigger than your stomach on this one.

 

 

Cheeseburger, Cheeseburger!

Cheeseburger, Cheeseburger!

-Lindsey

Cheese is healthy right?

Two nights ago the stars collided in some cosmic way to conspire to make me eat healthy, or so they thought. I had a bushel of asparagus just hanging out in my fridge (those who know me, know this is strange) and it needed to be cooked. I didn’t want the food to go to waste, but I also didn’t have a ton of time. This week has been one small step below hectic, and I even resorted to using my crop pot again.

Desperate times were calling for some desperate measures when I vaguely remembered that I had pinned an asparagus recipe on to my side dishes board that at the time had seemed appetizing. I felt adventurous, it was more of that desperate I said earlier, and pulled up this recipe. It all worked out in my favor though, the recipe is quick and simple and I had 90% of the ingredients handy. It also added the one thing that makes every veggie taste good: CHEESE!

Shopping List:

1 tbp Butter 
1 lb Asparagus 
1 cup Water
1/4 tsp Garlic Salt
1/4 tsp Black Pepper
2 tbsp Grated Parmesan Cheese 
handful (aka as much as you want) Shredded Parmesan Cheese 

Directions:

1. Wash the asparagus and cut the woody stems off.

2. Place the asparagus in a pan that doesn’t make them bend at all. (They can be over lapping) and add the cup of water. Cover them and stem them on the stove for about 4-6 minutes. About halfway through this process, shake them up a little to move them around.

3. Drain the water and place back on the stove. Add the butter, the grated cheese and the salt and pepper. Saute them over the asparagus until the butter has fully melted and the cheese becomes a little gooey.

4. Remove from the pan , top with shredded parmesan cheese and eat! How simple was that?!

 

Cheese just makes everything better…

 

More cheese please!

More cheese please!

 

-Lindsey

Buff Chick to the Rescue

When I was in high school my group of friends had a Saturday night ritual. We’d all get together in my rec room and we would just hang out, watch movies, I honestly don’t remember what we really did during those nights. Yet, what I do remember from those nights is the food. We ate buffalo chicken dip, (for a later blog) , brownies that sometimes caught swedish fish (ew), and we drank Snapple until the fridge ran out of stock.

In ode to a simpler time, when Saturday nights meant fighting over what movie we wanted to watch and telling our friend Blake that no, swedish fish do not taste good in brownies, I made a Buffalo Chicken Pasta the other night. I’m not sure if the “Saturday-Crew” would have approved, but it made me feel very at home.

Shopping List:

2 cups Shredded Chicken Breast 
8 oz Cream Cheese 
1/3 cup Buffalo Sauce
1 tsp Paprika 
1/2 cup Chicken Broth
1 tsp garlic powder
1/2 tsp each black pepper and salt 
3/4 cup blue cheese dressing (can use less, it tasted a little blue cheesy to me.) 
12 oz pasta (any type you are feeling I used bow ties!) 

Directions:

1. Boil the chicken, nothing too fancy put a little salt and pepper in a pot with enough water to cover the chicken. When everything is put together, turn on the stove and let 20 minutes of magic happen.

2. Shred the chicken you just boiled, but while that is happening get a nice big pan and start mixing. Take the cream cheese, the buffalo sauce and the chicken broth and heat them together. Mixing them quite often, the cream cheese doesn’t like to be left unstirred for long.

3. When it is all blended together mix in the paprika, salt and pepper. Stir it in there real good so it isn’t clumpy. Let it cook for about 5 minutes, until the sauce is creamy.

4. Next add in the blue cheese, like i said you can use a little less if you aren’t a blue cheese fan. Maybe even try some ranch. I’m not sure how I felt about the blue cheese.

5. Add in the shredded chicken into the mix.  Let this cook for about 10 minutes, stirring often. Like I said before, the cream cheese doesn’t like to be left alone for long. This should be on low heat.

6. At some point, make some pasta. It will take you 10-12 minutes after the water is boiled. I did this from the beginning, you might want to do that too.

7. Combine the yummy buffalo chicken sauce with your favorite pasta and enjoy!

This was a fun recipe for me to try, and aside from nostalgia actually came from a request. If you have a request for something sweet, savoy, salty, you name it! I will take a stab at it and see if I can make something worth eating.

 

 

-Lindsey

Buffalo Chicken Sauce

Buffalo Chicken Sauce

Caramel Over Everything

We interrupt this regularly scheduled blog to bring you the easiest, most delicious icing EVER to be made. After all, I not only want you to rock the appetizer and dinner category at the fabulous dinner party you throw, but I want you to blow people’s mind with dessert.  It will make your friends bow down to your genius. I first made this super bowl Sunday for a party because one of my best friends has to be gluten free so I can completely thank her for this recipe.

The recipe is for a caramel icing, its homemade and has like three ingredients. Word to the wise, it goes best with a chocolate cake. I used a gluten free devil’s food cake, but any chocolate cake or cupcakes will work. Be prepared to die and go to heaven.

Shopping list:

1/2 cup Butter 
1 cup Brown Sugar
1/4 cup Milk
2 cups Powdered Sugar 

How to:

1. Melt butter in a pan.

2. Add brown sugar and boil for two minutes. stirring constantly.

3. Add milk and stir until the mixture boils. It starts to smell really good right about that now.

4. Pour the mixture into a mixing bowl and then add powered sugar a little bit at a time. Whisk very slowly adding a handful of the mixture until it is all in the bowl and all mixed together. Beat really well after each addition.

then, if your cake is cooled and ready to go spread the icing and enjoy the deliciousness that is homemade icing. You will never go back to store bought icing again for chocolate cake.

Homemade Caramel Icing

Homemade Caramel Icing

What do you want to see on college in the kitchen? Leave a comment, let me know! I’m willing to set out of my comfort zone!

-Lindsey