Category Archives: College Cooks

Caprese Salad Meets Grilled Cheese

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This sandwich is for those who don’t have a ton of time and don’t want to sacrifice on flavor. Over the weekend, I was looking for something to throw together in between doing laundry and cleaning…two of my favorite things (yes, that’s sarcasm). I was also going out to dinner that night (starting the birthday celebrations early!) so I didn’t want it to be too heavy. I happened to have these ingredients on hand so in to a sandwich they went!

  • 3-4 slices of mozzarella cheese
  • 3-4 slices of tomato (vine tomatoes are my favorite but you can use whatever you have)
  • Italian bread
  • Fresh basil
  • Adobo (you should have this stocked in your kitchen at all times, seriously. It can be used to liven the flavor on almost any recipe.)
  • Feel free to add balsamic dressing as well. I didn’t have any to use this time around.

As you would imagine – layer the mozzarella, tomato and basil and add a light sprinkling of the Adobo on the bread. I have a handy dandy panini press,  but you can also use a pan on the stove – think “grilled cheese”. I left mine on the press for about 6-7 minutes, just enough to melt the cheese and soften the tomatoes. And it was all done just before the dryer buzzer went off…

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Happy Eating, XO.

“I’ve got one hand in my pocket, and the other is in a popcorn bowl.”

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I don’t know about you but with holiday break so close, I’m getting ready to curl up on the couch under a big blanket, with one hand on the TV remote and one hand in a popcorn bowl. And I don’t mean any plain ol’ popcorn either. We’re talking my absolute favorite – truffle popcorn! (If you need to know anything about me, it’s that I’m obsessed with anything truffle.)

Warning: If you have a roommate or significant other around, you may want to make two batches so you don’t have to share!

That being said, I give you the deliciousness that is truffle popcorn for your eating pleasure.

  • 1 cup popcorn kernels (or 1 bag of plain microwavable popcorn)
  • 3 tablespoons oil (vegetable oil works just fine)
  • 3 tablespoons sea salt
  • 3 tablespoons truffle oil
  • 2 tablespoons melted butter

You can make the popcorn the old fashioned way in a large covered pot/popcorn maker, or just do what I did and buy it in the microwavable bag. If you’re doing it the old fashioned way, pour in kernels and vegetable oil and wait for the popping. It should be done in about 6-ish minutes. Otherwise, microwave the bag according to its instructions. When finished, transfer it all to your popcorn bowl and thoroughly mix in the salt, truffle oil and butter.

*If you also happen to be a bacon fanatic, you can cook and finely chop some bacon and sprinkle it in for added flavor. Don’t worry, you still have two weeks before that diet begins…

truffle popcorn

You can also check out our latest delicious recipe – truffle pasta!

Happy Eating, XO.

Tasty Treat

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If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.

  • One container of Cool Whip (you can get the low fat stuff)
  • One small box of vanilla pudding mix (don’t make it, just the powder)
  • 1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)
  • One teaspoon of cinnamon
Directions:
  • Combine all ingredients
  • Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)

Enjoy with:

  • Graham crackers
  • Vanilla wafers (I even crushed some up to decorate the top with)
  • Apples
  • Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.

Happy Eating, XO.

Omega 3

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Don’t even begin to ask me what that even means. All I know is that its fatty, but the good kind, and its found in salmon! Sure, we all enjoy our occasional lox & bagel for a smoked salmon fix or we go in on the salmon sashimi at our favorite sushi joint, but we should have a quick & delish way to make this succulent fish at home as well. Here is the most decadent way to make this divine fish. Oh and grab a tablespoon that’s all you really need for this recipe!

  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning (I use Tony Cacere’s, but I am sure any pre mixed stuff works)
  • 1 tablespoon fresh lemon juice
  • 1 tsp. dried parsley flakes

Coat the fish filet (both sides with the skin on) with olive oil. Then dust on the garlic powder and Tony’s spice mix (about a half tablespoon per side) Turn your non stick pan to high heat, sear each side (approx. 2 min) and then cut the heat to medium otherwise your pan will smoke. (Warning it may smoke a bit when searing too so have the exhaust fan going just in case) Cook on each side for 5-7 min on medium heat after seared and squirt with lemon juice to finish (don’t do that when still in pan, squirt on serving plate). Also note the skin will slide right off so remove before serving. I only cook with it on so it seals in the moisture, OK I am salivating as I type this, just know its amazeballs. It serves as many as you want it to, one filet per person. Total prep & cook time is 15 minutes, so no excuses for not eating healthy! I usually serve this with roasted asparagus or a corn/avocado salad. Keep an eye out for those recipes coming soon!

Happy Eating, XO.

Frank’s Red Hot Wings

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Seeing that we’re deep in to football season, what kind of blog (or fan) would we be if we didn’t make some wings?! Now, I don’t always make wings, but when I do…I use Frank’s Red Hot Sauce (and yes, I do drink Dos Equis with them). This is a quick and easy recipe to throw together during half time.

  • 1 lb of chicken wings (I use the little winglets)
  • 1/2 cup Frank’s Red Hot Sauce – Buffalo (If you want super spicy, use the Original flavor)
  • 1/3 cup butter

Cook wings at 500 degrees for 20-25 minutes. While those are cooking, nuke the sauce and butter together until the butter is melted. When the wings are done, smother them with the sauce, grab a cold one and you’re all set for the 3rd quarter. Go Steelers or [insert your teams’ name here] !

Happy eating, XO.

Franks Red Hot Wings