Burrito Bowls

Basically I made homemade Chipotle. Only not exactly, because I like mine better. And it's on quinoa. Which is better than rice.

For anyone who wants a laugh, you should've seen my snapchats while attempting to make rice. I was prepping it ahead so I could make this for dinner because yum.  Buuuut here's the issue: I have control issues. Rice requires that you bring it to a boil, reduce the heat, put a lid on it, and then WALK AWAY. For like an hour. You have to just WALK AWAY, ignoring your precious rice and just trusting that it will grow up and become rice. This is not something that I excel at.

So yeah. These burrito bowls have quinoa instead, because quite frankly I like it better, it doesn't take as long, and it doesn't stress me out as much. So much better. Also I think it might be healthier? Or maybe that's just me. Next time you want to tell me I'm a good cook, please just remember that rice stresses me out to no end. Anyway.

Honestly, you could just forego the quinoa and chicken altogether and eat the guac and pico with chips. But um, that might ruin the nice, healthy, balanced vibe we're going for. And you need the protein. Or, um, I do. So yeah, make the chicken and quinoa. Then just stir it all together. Or I guess if you like stuff better separate, you can leave it like that, but.....I'll think you're a little weird. Sorry.

Quinoa Burrito Bowls
Ingredients
guac
store bought or this recipe

pico
3 tomatoes, roughly chopped
1/4 cup red onion, chopped
1/2 jalapeno, minced
2 ears of corn, cut off the cob
1/3 cup cilantro, roughly chopped
1 clove garlic, minced
juice of one lime
salt to taste

chicken
1.5 lbs chicken cutlets
1 can chipotles in adobo
1 tsp cumin
2 tbsp honey

2 cups quinoa, cooked (I cooked mine in vegetable broth but that isn't mandatory)
1 tbsp butter

1. Make the guac, unless you're using store bought.
2. Make the pico by combining all ingredients in a bowl and gently mixing. Cover and put in fridge while you make everything else.
3. Prepare the chicken by seasoning with the cumin, then pour on the adobo sauce and some of the chipotle peppers, chopped. Drizzle on honey, then turn the cutlets a couple of times to totally coat. Refrigerate for an hour.
4. Add the chicken to a pan over medium heat. Cook for about 5 minutes per side, then quickly slice.
5. Mix the hot quinoa with the butter.
6. Serve in your preferred ratio, and enjoy with tortilla chips or just a fork.
   
   
   

Thai Chickpea Burgers

I grew up in a very carnivorous household. I'm pretty sure that the idea of a bean burger is downright offensive to my parents (hi Mom and Dad. please let me come home still.). As a result, I didn't try a bean burger for the first time until I was in college (desperate times in the dining hall freshman year). To my surprise, it was really good. I personally don't enjoy veggie burgers, but bean burgers are different enough that they don't disappoint my raised-on-grade-A-beef taste buds.

Am I saying that these will make you want to ditch meat forever? No. Definitely not. I wouldn't want to either. That being said, these are a nice way to switch things up and save a little cash. Just don't expect them to be like meat. They aren't. They're very different in both flavor and texture. But different is good. Trust me.

Thai Chickpea Burgers
Ingredients
1 can chickpeas
1 can canellini beans
1 egg
1/2 cup breadcrumbs
1/3 cup shredded carrot
1/3 cup fresh cilantro, chopped
1/4 cup peanuts, roughly chopped
sesame oil for cooking
buns

sauce (adapted from How Sweet Eats)
1/2 cup Thai chili sauce
1/4 cup rice vinegar
1/4 cup coconut milk
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp sriracha (or more/less, depending on your spice preference)

1. Start by making the sauce. Combine all of the ingredients in a small pot over medium heat. Stir until smooth. Bring to a simmer and allow to cook for about 1 minute. Let cool, and sauce will thicken.
2. Mush the beans using a potato masher or fork. If you want smoother burgers you can use a food processor or blender, but I don't mind minor chunks. It adds texture in my opinion.
3.  Add the egg, breadcrumbs, carrot, cilantro, and about 1/2 a cup of the sauce.
4. Form the mixture into patties. I made 4 but they were pretty big, so it's up to you. Sliders would be yummy! The mixture is going to be pretty sticky and wet.
5. Add the burgers to a pan with a little bit of sesame oil over medium high heat. Cook for about 5 minutes on either side.
6. Serve the burgers topped with the sauce and some chopped peanuts. Enjoy!
   
   
   

Salmon Tacos with Sweet and Spicy Sauce

First things first. I love salmon. I love tacos. I love sriracha. I love crunchy slaws. So what did I do? I threw them all together in a tortilla. It's delicious.

Okay. Now let's discuss some fun stuff. I made these at my friend Kaylyn's because the dorm in which I am an RA for the summer doesn't have real kitchens? We survive with hot plates and mini ovens, but blog stuff is usually not really practical with such a setup. So the motto for the summer is "need kitchen, will travel". Being my friend this summer is going to be very fun.

So anyway. Cooking in others' kitchens has some funky side effects that you might not consider. Other people don't have the same cooking stuff that you do, and, as I learned when cooking at Kaylyn's, you can't just assume everyone will have a sharp knife and a can opener.

That's right. Everything in this recipe was cut with a little butter knife. The good news for you? There's no excuse not to make this. I did it with only a butter knife. You can handle it.

Despite the, um, challenges, these turned out delightfully. We ate them and watched the live-action version of Cinderella, which I highly recommend (yes, I am behind the times). It's such a sweet, aesthetically pleasing movie, that it might have even made the tacos better. I'm not sure, but it's possible. Either way, it was a nice break from the serial killer documentaries I've been binging lately....please tell me I'm not the only one with a weird fascination with those. 

Bottom line: these tacos are what your Wednesday night needs.

Salmon Tacos with Sweet and Spicy Sauce
Ingredients
salmon
1 lb salmon filet
1/3 cup sweet Thai chili sauce
salt and pepper
sesame oil

slaw
2 cups napa cabbage, shredded
1/3 cup mayonnaise
3 green onions, sliced
2 garlic cloves, minced
2 tbsp apple cider vinegar
2 tsp honey
1/4 cup fresh cilantro, minced
salt and pepper

sweet sriracha sauce
1/4 cup mayonnaise
2 tbsp sriracha (less if you aren't a spicy fan)
2 tsp sweet Thai chili sauce

tortillas

1. Salt and pepper the salmon filet, then place in a bowl and cover with the Thai chili sauce, turning a couple times to coat on all sides. Allow to sit for at least 30 minutes.
2. Meanwhile, make the slaw. Combine all ingredients in a bowl and mix gently with a fork. 
3. To make the sauce, stir ingredients together in a bowl.
4. After the salmon is done soaking, cook it in a pan over medium heat in the sesame oil, flipping after 6 minutes on the first side, and cooking 4 minutes more on the second side.
5. Gently cut the salmon into strips, then assemble the tacos by adding a piece of salmon, some slaw, and sauce to each tortilla. Enjoy!
   
   
   

Lobster Mac n Cheese

This dish makes me feel....classy. Because lobster. Even though I added beer. Which isn't classy. But lobster. Yum.

Actually, honestly, I probably like shrimp better? I don't know. I like the taste of lobster better, but the texture of lobster is usually a little weird. Like rubbery, kind of. Or maybe I'm just not getting good lobster. I don't know. I'll work on it and report back to you.

Also, this isn't technically macaroni and cheese. I used shells instead. Because it's lobster. You'll get that on the drive home. Anyway. It's good, I promise.

Lobster Mac n Cheese
Ingredients
1 lb shells
2 lobster tails
2 + 4 tbsp butter
3 tbsp flour
1 cup dark beer
1 cup whole milk
1 lb white cheddar (I used extra sharp), shredded
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko bread crumbs

1. Cook the shells to al dente, according to package directions.
2. Melt the 2 tbsp of butter in a pan over medium heat. Sear the lobster tails on both sides, then reduce heat to medium low and continue to cook for 4 minutes, until white all the way through. Chop the lobster and let cool.
3. Melt the remaining butter in a pot over medium low heat. Stir in the flour, stirring constantly until golden.
4. Add beer and milk, stirring until smooth. Bring to a simmer and add cheese, stirring until melted.
5. Add lobster. Pour into a casserole dish, top with bread crumbs.
6. Bake at 350 for 15 minutes, until bread crumbs are golden. Enjoy!
   
   
   

Harvest Pie

Guys, orange food is harrrrrd to photograph. Because no matter how pretty and rustic that sweet potato looked in person....the photos just look too bright and neon to me.

Oh well I guess. It's also not the right time of year for something harvest-y, but I guess I don't care about that either. This is yummy, I promise. Don't let my blase attitude fool you.

I'm pretty sure it counts as healthy, too. It's low carb and sweet potatoes are soooo good for you. So I'm counting it. It's a nice contrast to a lot of the sugar and butter that's becoming the norm around here. That being said, unlike many (unfortunate) healthy foods, this stuff is hearty. Think Shepherd's pie, only with chicken. And curry. And sweet potatoes.

Essentially, my goal in life (or one of my goals, anyway) is to crank out delicious food. If it happens to be healthy, that's a bonus. Today we met the goal, and got the bonus.

Harvest Pie

Ingredients

1 tbsp olive oil

1/4 cup onion, chopped

1 tsp garlic, minced

1 lb ground chicken

2 tsp curry powder

1/2 tsp salt

1 can corn

1/4 cup craisins (dried cranberries)

1 sweet potato, peeled and cubed

2 tbsp salted butter

3 tbsp milk

1. Add the olive oil to a pan over medium heat, and cook the onions for 3 minutes, then add garlic. Cook another minute, then add the chicken. Season with curry and salt, then stir, taking care to break up the chicken. Cook another 5 minutes or so, until no more pink remains.
2. Reduce heat to medium-low, then add corn and cranberries. Simmer another 5 minutes. Pour into a casserole dish.
3. Meanwhile, add the potato to a pot with water and bring to a boil. Boil until potato is fork tender.
4. Once cooked, drain the potato and mash, adding the butter and milk.
5. Using a fork, add the potato to the top of the casserole dish, smoothing carefully.
6. Bake at 350 for 15 minutes. Enjoy!
   
   
   

Breakfast Burgers

So, here we have breakfast burgers. Are we eating burgers for breakfast? Um, you can, but that's not the goal here. It's just burgers with breakfast inspired toppings.

Oh yeah, I also made an egg in the middle of a burger. Highly recommend. 

I'm sort of in love with brunch right now, which was probably the catalyst behind these burgers. But like, name one bad thing about brunch. You can't. It's a lazy weekend meal, with some of the best food. I love breakfast food, but I'm so rarely ready to eat right when I wake up. Hence my love for a later breakfast meal, which often includes more substantial food. Wow.

Be my friend so we can have brunch together. I'll cook if you clean.

Breakfast Burgers
Ingredients
1 lb ground beef
4 eggs (or one per burger, but I made 4)
8 pieces of bacon, cooked
4 ciabatta rolls
salt

maple mustard
3 tbsp Dijon mustard (with the specks)
2 tbsp maple syrup (or other syrup)

1. Make the maple mustard by stirring together both ingredients until smooth.
2. Shape the patties, carefully removing a circle from the center of each, large enough to hold an egg. This will require you to make the patties bigger than you probably would normally.
3. Add the patty to the pan, over medium heat. Crack an egg into the hole, then salt to taste. Cook for about 5 minutes on the first side, flip carefully, then cook another 3 minutes.
4. Toast buns lightly, then butter each side.
5. Add the burgers to the buns, then top with bacon and maple mustard. Enjoy!
   
   
   

Superbowl Burgers!

So. The Superbowl is happening. To be honest, I didn't even know it was this weekend until like Thursday. I certainly don't know who's playing. All that aside, this burger has some great stuff, and if we're all being honest, I'm pretty sure food is the best part of a Superbowl party. So make these.

What's that in there? Thanks for asking. It's southwest flavored butter. Where did this idea come from? Well.....I've been watching a lot of Diners Drive-Ins & Dives lately. It's always on while I'm making dinner. Turns out there's a restaurant somewhere out there that makes burgers stuffed with butter. I thought this seemed cool, and decided to give it a southwest twist. So I flavored the butter and topped them with queso, crushed tortilla chips, and guacamole. What could be wrong with that?

I highly recommend these for game day. Or any other day, to be honest.

Southwest Butter Burgers
Ingredients
hamburger buns
1 lb ground beef
tortilla chips, crushed
queso
I used How Sweet's recipe, which is here
guacamole
use my recipe, and add about 1/2 cup black beans (canned)
southwest butter
1 stick salted butter, softened
1/2 tsp chili powder
1/4 cup fresh cilantro, minced
1 clove garlic, minced
juice of 1/2 a lime

1. Using a fork, mash the other ingredients into the butter. Remove about 3/4 from the bowl, place onto plastic wrap. Gently roll into a log shape, then put into fridge. The rest can remain in the bowl at room temperature.
2. Make the queso and guac.
3. Shape the patties. Form a well in the center of each. Slice a medallion from the chilled butter log, and place in the well, like in the picture above. Reform the patty around the butter.
4. Heat a pan over medium heat. Spread southwest butter on either half of a bun. Toast butter side down for about a minute or two, until the bun is toasted to your liking, then remove.
5. Add the patties to the pan, cook about 5 minutes on the first side, flip, then 3 minutes on the second. Place on the bun.
6. Top with queso, then guacamole. Crush some tortilla chips, then add to the top of the burger. Close the bun and enjoy.
   
   
   

I'm Actually a 50s Housewife

Meatloaf is one of those things that's so annoyingly middle class, white, suburban America, that it immediately makes me feel like I need to be wearing an apron, pearls, and heels while making it. Naturally, I wore none of those things and instead was rocking yoga pants and a hoodie. Also bare feet. I'm classy in my own way. Anyways.

I'm willing to admit in advance that the picture at the end of this post isn't the prettiest, but um, have you ever tried to make meatloaf pretty? It's not pretty food. It honestly doesn't even sound pretty. I know all of these things. But trust me. This is easy and there's nothing about it that's gross. Just your classic, simple American food. It also lends itself well to new flavors. Want Italian meatloaf? Substitute tomato sauce for ketchup and add Italian seasoning. Add jalapenos for spice or bacon just because. This is good stuff, my loves.

Meatloaf and Roasted Green Beans
Ingredients
1 lb ground beef
1/4 cup onion, chopped
1/4 cup celery, chopped
1 tsp garlic, minced
1 egg
1/4 cup bread crumbs
1/4 cup ketchup
1/2 tsp salt
1/4 tsp pepper

green beans
1 lb green beans, ends trimmed
3 tbsp olive oil
1 tbsp garlic, minced
salt and pepper

1. Combine all meatloaf ingredients in a bowl by mashing. Press into a loaf pan. Bake at 350 for 50 minutes to an hour.
2. Put the green beans on a baking sheet. Pour oil and garlic over, then massage, making sure all the beans have some of both. Salt and pepper to taste. Bake at 350 for about 30 minutes.
   
   
   

Chili

I'm baaaack! Sorry for disappearing like that, I was briefly swallowed up by exams. But now I'm back with a pot full of chilly weather (well, not if you live in Florida, good Lord) love.

When I make chili, I sort of just throw stuff into a pot until it looks or tastes right. I also like my chili garlicky and spicy. You can dial back either one and it should still be a good bowl of chili.

I served this with garlic bread because who doesn't like garlic bread? You can find the recipe in my very first post. Such a good combination. Love.

Also recommended: watch Hannibal while you eat this. That's what I did and it was a great decision.

Chili
Ingredients
1 yellow onion, diced
3 tbsp garlic, minced
1 tbsp vegetable oil
1.5 lbs ground beef
3 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
1 can kidney beans, drained
1 can black beans, drained
1 can diced tomatoes (the bigger can, 24 oz)

1. Add the onion to the pot with the oil. Cook for about 4 minutes. Add the garlic, cook another minute.
2. Add the ground beef, stirring to break it up into pieces.
3. When the meat is browned completely, add the beans and tomatoes. Stir.
4. Simmer over medium heat for about 45 minutes, stirring occasionally. Enjoy!
   

Burgers

Aaaaaand we're rounding out summer time with a nice classic. I wasn't planning on putting normal, run-of-the-mill burgers on the blog, but after talking to some friends I realized that apparently a lot of college students don't know how to make them? So I just would like you all to realize that these aren't that hard to make and also are cheaper and yummier than the weirdly circular ones you get out of the freezer.

A lot of people, like Bobby Flay, HATE stuff like chopped onion or whatever in their burgers. But I don't like Bobby Flay and I do like stuff in my burgers. It adds so much flavor and texture. You deserve it.

Burgers
Ingredients
1 lb ground beef
1/4 cup onion, chopped
2 tbsp garlic, minced
salt and pepper
buns and any condiments you want

1. Combine all ingredients. I just sort of smash it all together with my hands.
2. Shape patties. You can just sort of mush together the meat into ovals and make a little well in the center so the patties stay flat during cooking.
3. Put into a skillet over medium heat. Cook for 5 minutes on one side, allowing a crust to form. Flip, cook for 3 minutes on the other side. I like my burgers cooked to medium well, and that's what these times are for. Cook more or less depending on your preferences.
4. Serve with buns and toppings of choice.

White Pizza with Arugula Salad

White pizza is sort of one of my favorite things, but I hadn't made it from scratch until now. It's garlicky and savory and wow so good. The arugula pushes it over the edge. It's peppery and I topped it with lemon and olive oil for a tangy twist.

Already looking awesome

Yes.

I made my pizza with the dough they sell at Publix. If you want to make it homemade, you can, of course, but I didn't have the time or a rolling pin. I also didn't have a pizza pan, so instead we're having a weird oblong oval pizza. You end up with oddly shaped slices, but oh well.

Hello beautiful

You need to make this. It'll fill your kitchen (and potentially the entire residence hall) with an amazing smell. Praise. You can eat it naked, as above, or add the arugula salad like I did. So so good either way.

Salad Pizza
Ingredients
1 pizza dough
3 tbsp olive oil
3 tbsp garlic, minced
1/2 cup ricotta
1/2 cup mozzarella, shredded
1/2 cup Parmesan, shredded
1/2 cup arugula
1 tbsp lemon juice
salt and pepper

1. Stretch the dough to fit the pan. It should be about 1/4 inch thick.
2. Drizzle about 2 tbsp of the oil on the dough. Add 2 tbsp of the garlic.
3. Spread the ricotta onto the dough.
4. Sprinkle the mozzarella on top, then add half the Parmesan.
5. Bake at 400 degrees for 18 minutes.
6. Once out of the oven, add the remaining garlic and Parmesan.
7. Cool slightly, then add the arugula to the warm pizza.
8. Drizzle lemon juice and oil onto arugula, and add salt and pepper to taste. Enjoy!

Chicken Tacos

Taco night is a thing around here about once a week, as is guac. I usually make beef ones, with the little seasoning packets from Publix, but it's just as easy to make your own seasoning, and chicken is a nice change at times.

This smells so good OMG.

This recipe starts, as all good recipes do should, by sauteeing onions. It's the best way to start anything and I love it. 

Does raw meat freak you out? I understand.

I made a lot of chicken, so feel free to scale this one down, or feed your roommates. Make them do dishes, though. Tell them I said so. It's what I do. If I was you, I'd serve this one with this guac and lots of salsa. I was out of salsa when I made this, so that didn't happen.

Anyway, happy taco-ing!


Chicken Tacos
Ingredients
1/4 cup red onion, roughly chopped
1.5 lbs chicken breasts, cut in half inch cubes
4 tbsp olive oil (or vegetable oil, it's your call)
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
tortillas, guac, salsa, and anything else you need to make tacos awesome

1. Saute the onion in 1 tablespoon of the oil over medium heat until it's soft.
2. While this is happening, toss the chicken cubes with the remaining oil and all of the spices. I used my hands, but you can use a spoon if raw meat bothers you.
3. Add the chicken to the pan, and cook it, stirring occasionally, until it is white all the way through.
4. Remove the chicken from the heat and serve it however you want. On tacos, in quesadillas, in burrito bowls, plain, in lettuce wraps, on salad, etc. The possibilities are endless.

I ate mine on tacos with guac, which is not particularly appetizing. It's yummy, I promise.

Spaghetti and Garlic Bread

Hi there! We're kicking off the new blog with a very traditional recipe. Who didn't grow up with spaghetti?

My goal with this blog is to create recipes that are simple enough and easy enough to follow that any other college student can make them.

This garlic bread can solve all your problems. I promise. Didn't do so hot on that exam? Bad break up? Extra homework on a long weekend? Did a frog jump in your car while you were buying groceries? (yes, this happened. I panicked.) Deep breaths. Eat some garlic bread.

Not pictured: my laptop blasting "Arrested Development"

Spaghetti & Garlic Bread

Ingredients

2 tbsp olive oil

1/3 cup onion, chopped (I used red for the looks, but you do you)

1/4 cup celery, chopped

1 tsp minced garlic

salt and pepper to taste

1/2 tsp dried oregano

1/2 tsp dried basil

1 lb ground beef

1 6 oz can tomato paste

1 8 oz can tomato sauce

1 28 oz can diced tomatoes

1/2 cup water

cooked spaghetti

Garlic Bread

1 loaf French bread

1/2 cup butter, softened

1 tsp minced garlic

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp oregano

3 tbsp grated parmesan cheese

1. Cook onion and celery in the olive oil over medium heat, stirring occasionally until they are soft. This took about 5 minutes for me.
2. Add garlic and cook for 1 minute.
3. Add beef and cook until brown, stirring to break up any chunks.
4. Add all the tomatoes and water, bring to a simmer.
5. Simmer for 30 minutes, uncovered. Serve with spaghetti in desired ratio.

Bread:

1. Slice the bread in horizontal slices.
2. Mash together the garlic and spices using a fork.
3. Spread on bread, then sprinkle with the cheese.
4. Bake at 350 for about 15 minutes, or until golden brown.

Happy cooking!