Friday, December 25, 2009

Salami with Cracker

Merry Christmas! It's past midnight where I am, so technically it's Christmas :).

This blog post was unplanned, so I do not have a picture of the recipe. This is an appetizer that my friend reintroduced me to. It's seriously delicious and easy! Serve it during a New Year's party or tomorrow if it's not too late.

Please note that it's not a calorie friendly snack and that it's the holidays, so go ahead and reward yourself.

Salami with Cracker (Yes, I'm lame and didn't know what to title it.)


- Thinly sliced salami
- Cream Cheese with Chives (any kind of non-fruit cream cheese will work fine, but the one with chives taste best with the salami in my opinion)
- Ritz or Townhouse crackers (buttery crackers)


1.  Cut the salami into small slices that fit perfectly on the cracker. Oh by the way, Ritz have cute snowflake shaped crackers that you can use to make the appetizer more festive.
2. Spread cream cheese on crackers. Layer with salami. Feel free to add some form of vegetable if desired, such as cucumber slices.

Serve and enjoy!

Friday, December 18, 2009

Spanish Inspired Fried Chicken

I love fried food, which is really bad. I try to limit myself to a specific amount and will fight the bad with something healthy, such as a salad or grilled foods. The other night I had an intense craving for fried chicken, so my roommate and I decided to make some. It was finals week and I think we deserved it. We ate the fried chicken with a delicious side salad and a bit of stuffing. We don't really have a recipe for fried chicken, so we crafted our own. Actually, the wet and dry batter we used for this recipe, we have used twice in the past already when we made chicken tenders. So yes, you can use this recipe to make chicken tenders instead, which are also delicious.

This recipe is special because we love Spanish food and including a product from Goya to give it a delicious flavor. (I need to learn from my boyfriend how to cook Dominican food, yum.) We invented the recipe by experimenting for our first group dinner. It was a very successful experiment. I'm craving some right now. Unfortunately, I don't have the ingredients at home and it's snowing out. The recipe below will make extra batter, but I feel that it's better to have extra batter than not enough batter :). This recipe includes two different batters for extra flavor and crispyness.

 Fried Chicken
2 servings.


- 2 chicken drumsticks (you can use chicken breast and cut them into tender pieces)
- 3 packets of Sazón Goya (with Garlic and Onion)
- 4 cups of flour
- 3 tbsp. minced garlic
- 2 tbsp. garlic salt
- 2 tbsp. onion powder (you can use fresh onion if you want)
- 2 tbsp. oregano, chopped finely
- 2 tbsp. rosemary, chopped finely
- 2 tsp. basil, chopped finely
- 1 tbsp. lemon pepper seasoning
- 3/4 cup of skim milk (You can use whole or 2% if you please.)
- Pepper
- Salt


1. In a bowl, combine together 1 1/2 cups of flour, 1 packet of Sazón, 1 tbsp. minced garlic, 1 tbsp. garlic salt, 1 tbsp. onion powder,  1 tbsp. oregano, 1 tbsp. rosemary, 1 tsp. basil, 1/2 tbsp. lemon pepper seasoning, a healthy dash of pepper (as much or as little as desired), and a pinch of salt. Mix thoroughly.
2. Add the milk to the mixture from above. Mix thoroughly. The batter should be very much like a liquidy dough. If mixture is too dry, add 1/4 cup of milk and mix. This is your wet batter.
3. Place the chicken in the mixture. Make sure chicken is covered in this batter. Cover and place in the fridge for at least 30 minutes.
4. In a different bowl, combine together 2 1/2 cups of flour, 2 packets of Sazón, 2 tbsp. minced garlic, 1 tbsp. garlic salt, 1 tbsp. onion powder, 1 tbsp. oregano, 1 tbsp. rosemary, 1 tsp. basil, 1/2 tbsp. lemon pepper seasoning, 3-5 dashes of pepper, and a pinch of salt. Mix thoroughly. This is your dry batter.
5. In a medium saucepan, heat up some frying oil (we save our frying oil in a jar) that is enough to cover most of the chicken in. Dip the marinated chicken in the dry batter. Cover the chicken pieces completely, making sure there is enough flour throughout the chicken pieces. When the oil is hot enough (place a wooden spoon or another utensil in it and if bubbles form, it's hot enough), place the chicken pieces in the oil.
6. Cook for 20-25 minutes. Be sure to turn frequently when outside of chicken is cooked, otherwise it will burn.

Serve and enjoy!

We served our fried chicken with some stuffing that my roommate made and a delicious salad. The salad was comprised of romaine lettuce, 1 boil egged, garlic croutons, baked french onion, Zesty Italian dressing, and a dash of lime juice. The salad made me feel less guilty with the exception of the croutons and french onions.

Thursday, December 17, 2009

Soy Sauce Chicken & Garlic Bread

First, I would like to apologize for the terrible quality of the photo. The photo was rushed and frankly, I was starving. This recipe was definitely an experiment. Normally, we have an idea of how a dish will taste, but for this recipe, we had no idea. It turned out to be quite delicious, but a few changes would be made for next time. The chicken was a bit bland, but the rice dish we created and the garlic bread helped the chicken become balanced. I am going to leave the recipe as it is, but I recommend that you create flavorful side dishes, add more salty seasoning to the chicken, or marinate the chicken longer (we were hungry!). However, I know there are people that like a bit of blandness.

Soy Sauce Chicken
 2 servings.


- 2 chicken drumsticks
- 3/4 cup of soy sauce
- Garlic salt
- Pepper
- Dried oregano
- Chili powder
- Ginger
- Olive oil
- 1 small chopped onion
- 2 cloves minced garlic


1. In a bowl, whisk together the soy sauce, 3-5 dashes of garlic salt (depending on your taste), 2-3 dashes of pepper, 2 tsp. oregano, 1-2 dashes of chili powder, and 1 tsp. ginger.
2. Add the chicken and marinate for at least 20 minutes (we were hungry). Marinading for longer would be better flavor-wise.
3. In a pan, add olive oil and heat up the onions and garlic.
4. Add the chicken and cook the chicken. Turn frequently until chicken is cooked.

Serve and enjoy!

We served the chicken with rice and garlic bread (pictured above). We used a box of white rice, but we added 1 tbsp. butter, 1 small chopped onion, and 1 minced clove of garlic to it. The onions and garlic made the rice very flavorful that balanced out the chicken's blandness.

This post is special because it contains another recipe! Well, it is a very short extra recipe. This was the first time we attempted to make our own garlic bread. It turned out to be quite delicious and saved money. We're college students... we need to save ;).

Garlic Bread
2-4 servings (the mixture, slice more bread to use the remainder if you do not want to dump the leftover mixture)


- 2 tbsp. butter
- 2 tbsp. garlic powder or minced garlic (completely up to you)
- 1 tbsp. grated parmesan
- Grated mozzarella
- 2-4 pieces of sliced french bread (depends on how much of the mixture you put on the bread)


1. Melt the butter in the microwave for 10 seconds. Stir. If butter is not melted, microwave for 10 more seconds and stir.
2. Add the garlic and parmesan. Mix well.
3. Spread the mixture on the bread. Let the bread sit for at least 5 minutes to absorb the mixture.
4. Sprinkle each slice with mozzarella (as much or as little as desired).
5. Toast in the toaster oven at 350 degrees until cheese has melted and the edges crisp. You can do this in the oven as well if desired. I find the toaster oven faster.

Serve and enjoy!

The garlic bread we have definitely made again. The chicken, we will probably let it marinate for a longer time and add more garlic salt!

Chorizo con Huevos

I adore Spanish food. I never attempted to make this before, but I had plenty of chorizo left in the freezer. We decided to make breakfast out of it. Just so you know, the picture will look extremely meaty because we only had five eggs. I modified the recipe to include a lot more eggs, so the meal won't be so meaty. Feel free to modify the amount of meat or eggs! Oh and if you haven't guessed by now, chorizo con huevos translates to chorizo (a Spanish sausage) with eggs. This recipe is extremely simple and delicious. We actually attempted to make Spanish rice with this meal, but it turned out horribly because my friend did not follow directions :).

Chorizo con Huevos
 4-5 servings.


- 10 eggs (the idea is 2 eggs per person, which we couldn't do)
- 3 chorizo sausages (we used a store bought type)
- 1/2 cup of salsa (make your own or use a store bought jar)
- 1 green bell pepper, chopped
- 1 small diced onion, diced
- 1 garlic clove, minced
- 1/2 cup of grated cheese (we used cheddar and mozzarella)


1. Cook the sausage in oil (any kind you desire). Break up the sausage into pieces while you're cooking.
2. While the sausage is cooking, crack the 10 eggs into a bowl and whisk.
3. When the sausage is cooked, pour the egg mixture over the sausage.
4. Add the 1/2 cup of salsa and mix.
5. Add the bell peppers, onions, and garlic. Mix and scramble into your liking. Add the cheese
6. When egg is finished cooking and cheese has melted, serve!

Tortillas go great with this dish, especially if your dish turns out as meaty as ours :p. You can also serve it with rice as well.

Wednesday, December 16, 2009

Baked Spaghetti

This dish was created two weeks ago, but I haven't had time to blog because it was the end of the semester. Luckily, I'm finished with the semester since last night! Because of my lack of time to blog, there will be several posts added today.

I dislike the texture of normal spaghetti. I find it to be boring. I'll eat it and be fine, but I prefer other pastas. This recipe is delicious and we used thin spaghetti instead (for my sake). Oh and we were too hungry to wait for the dish to cool completely. If you actually wait for it to cool completely, you can serve the dish in blocks, which is kind of fun :). This recipe makes a lot.

Baked Spaghetti
6-10 servings.


- 1 pound of spaghetti (we used thin spaghetti)
- 1/4 pound of ground pork (you can use ground beef or turkey if desired)
- 1 green bell pepper, chopped
- 2 cups of grated mozzarella 
- 1 cup of grated parmesan
- 1 26 ounce jar + 1/2 cup of pasta sauce (We used Prego's Chunky Garden Tomato, Onion & Garlic. 26 ounces was not enough for how much spaghetti we used, so we added about 1/2 cup more of pasta sauce.)
- 1 small onion finely chopped
- Pepper
- Salt
- 1 cup bread crumbs
- 2 cloves minced garlic
- Olive oil


1. Boil the spaghetti al dente. Remember, the pasta will continue to bake in the oven.
2. While the spaghetti's boiling, in a medium saucepan, add olive oil, the ground meat, some pepper (to your liking), some salt (to your liking), the minced garlic, and half of the chopped onion. When meat is no longer pink, add the green bell pepper. Stir until cooked.
3. When the pasta is finished boiling, drain as usual. Rinse through cold water to stop the cooking process and set aside.
4. Boil the pasta sauce with the remainder of the onions, 1 cup of mozzarella, 1/2 cup of parmesan, and add pepper and salt to taste. Preheat the oven to 375 degrees.
5. When pasta sauce tastes nice to your liking, add the ground meat and bell pepper combination. Stir and make sure the meat is evenly spread.
6. In large casserole dish (ours was 13x9), add the spaghetti and combine with the meaty pasta sauce mixture and 1 cup of breadcrumbs. Spread sauce evenly.
7. Top the dish with 1 cup of mozzarella and 1/2 cup of parmesan. Wrap the dish tightly in foil. Cook for 20-25 minutes or until cheese has melted.

I recommend letting it cool for at least 15 minutes, so you can serve it in blocks unlike what my friend and I did :).

Sunday, November 22, 2009

Pizza Bagel

This is the last post tonight, I promise. Who doesn't like pizza? I wanted a quick and easy snack. I used mini bagels, but you can use regular sized bagels or english muffins if desired. I made this more than once last week, the second time I added pepperoni.

Pizza Bagel
 1 serving.


- 1 bagel (I used a whole wheat mini bagel.)
- Pizza sauce
- Shredded mozzarella
- Veggies and Meat (I would've added bell peppers if I had any at the time.)


1. Slice the bagel in half, if not already done. Spread pizza sauce on the two halves.
2. Add mozzarella on the halves. Add veggies and meat as desired.
3. Toast in the toaster oven for 2-5 minutes for a cripsy pizza bagel. Microwave for 15 seconds for a soft pizza bagel. I toasted.

Serve and enjoy! This could be something you have kids make for a snack as a fun activity :).   

Best Fried Rice Ever

Okay the name I'm giving this recipe may be a stretch, but it seriously is delicious. It's also the best fried rice I ever made. I made it for our apartment dinner. They had places to go and I was home, so I decided to make it right before they got home because fried rice is easy. They loved it and I loved it even more. This fried rice is a thousand times better than the other recipe I have posted and it looks a thousand times tastier.

Best Fried Rice Ever
 4-5 servings.


- 4 cups of white rice cooked and refrigerated
- Minced garlic
- 1 chicken breast cut into cubes
- 2 Chinese sausages (sliced)
- Oyster sauce
- Soy sauce
- Garlic salt
- 3 eggs (plus 1 additional egg per person)
- Salt
- Pepper
- Broccoli
- Corn (drained)


1. In a bowl mix together 1/2 cup of oyster sauce (a little bit goes a long way), 1/2 cup of soy sauce, 1 tbsp. of garlic salt, and 1 tsp. of pepper. Add the uncooked chicken and make sure the mixture is evenly spread. Let it marinate for at least 2 hours.
2. Combine two eggs into a small bowl and mix. Pour it into a heated pan with oil. Fry the egg. When finished, slice the egg and set aside.
3. Add a little more oil into the empty pan. Add minced garlic, the Chinese sausage and chicken. Stir and cook. Add broccoli when meat is nearly finished cooking.
4. In a wok or a larger pan, add cooking oil and minced garlic. Add the cold rice and stir. Add 1/2 cup of oyster sauce and 1/2 cup of soy sauce. Stir and make sure sauces are spread evenly.
5. Crack an egg into the rice and stir. Add more soy sauce as desired. Add 2 tbsp. of garlic salt. Stir frequently.
6. Add the fried egg pieces, sausage, chicken, broccoli, and corn. Stir frequently.
7. Add pepper as desired. Stir.
8. Serve the fried rice into bowls or plates. Fry an egg over easy per dish served.

Enjoy! Make sure your dinner guests break the yolk and mix it into their rice. The gooey-ness adds an amazing kick to the fried rice.

Chicken Tetrazzini

I'm behind on my posts, so there will be several posts added tonight :). I meant to add this recipe along with the previous recipe 2 weeks ago. My college's dining hall makes an amazing turkey tetrazzini. Well, this semester they stopped serving it. In the previous summer, my roommate from college and I tried to recreate it by following a recipe online. It was okay. The other night, we decided to make our own recipe and it was delicious.

Chicken Tetrazzini
4-5 Servings.


- 2 chicken breasts
- Garlic salt
- Garlic powder
- Minced garlic
- Pepper
- Salt
- Onion powder
- Parmesan (grated)
- 1 cup shredded mozzarella (cheddar would be better, but we didn't have any) 
- 1 can of cream of chicken (10.75 ounces)
- 1 can of cream of mushroom (10.75 ounces)
- 1 cup of milk
- Broccoli (cut into bite sized pieces)
- Asparagus (cut into bite sized pieces)
- Green beans
- 1/2 pound cooked angel hair pasta
- 2 cups of bread crumbs

*You can add other vegetables if desired, these were the ones we had on hand.*


1.  Combine 2 tbsp. of garlic powder, 2 tbsp. of garlic salt, 2 tbsp. of onion powder, 1 tbsp. of pepper, 1 tsp. of salt, and 1 tbsp. of Parmesan together. Rubbed the two chicken breasts thoroughly with this seasoning. Let it sit for at least 20 minutes. Then pan fry the chicken with minced garlic and vegetable oil. Let it cool for a few minutes, then cube the chicken.
2. Preheat the oven to 375 degrees.
3. In a bowl mix together the cream of chicken, cream of mushroom, milk, 2 tbsp. minced garlic, 2 tbsp. garlic salt, 2 tbsp. onion powder, 2 tbsp. garlic powder, 1 tbsp. pepper, 2 tsp. salt, and 1/4 cup of Parmesan. You can taste it and adjust to your liking, if desired.
4. In a 9x9 casserole dish add the 2 cups of bread crumbs and pasta. Mix thoroughly.
5. Add the cream of chicken, cream of mushroom, and seasoning mixture. Mix thoroughly.
6. Add the vegetables. Mix thoroughly.
7. Add the chicken. Mix thoroughly.
8. Add the mozzarella. Mix thoroughly.
9. Put the casserole dish in the oven. Bake for 35-45 minutes.

Let it cool for at least 15 minutes before serving! Enjoy!

I know the long list of ingredients may appear intimidating, but I promise that this recipe is super easy. If I can do it, so can you :).

Breakfast Sundae

I made this two weeks ago. I was craving something crunchy and cold for breakfast. Instead of eating ice cream, I decided to be healthy :). Theoretically, this recipe is very versatile and you can substitute any of the ingredients for virtually anything you want. You don't have to eat this for breakfast, it can be a snack or even dessert.

Breakfast Sundae
One serving.

- 6 ounces of yogurt (any flavor, I used strawberry and orange)
- Fresh or frozen strawberries (you can pick any fruit and more than one kind)
- Granola (I used natural apple cinnamon)
- Any other topics you desire (examples: chocolate syrup, whip cream, marshmellows, peanuts)


1. Pour the yogurt into a bowl. If you're combining a variety of yogurts, be sure to stir.
2. Swirl granola directly on top of the yogurt. Add other topics if desired.
3. Add fresh or frozen fruit.

Enjoy! You could also make this into a yogurt parfait and add several layers of each ingredient.

Saturday, November 7, 2009

Pan Fried Chicken

I had an intense craving for fried chicken yesterday. However, I did not want to drive out and buy it (laziness I tell you!), desired to eat deep fried chicken, or have the patience to bake it. This recipe was my solution... a delicious one. Oh this is more of a fried chicken tender than fried chicken pieces because all I had in the freezer were chicken breasts.

Pan Fried Chicken
2 servings


- 1 boneless skinless chicken breast 
- 2 cups of bread crumbs
- 2 tbs. of garlic salt
- 2 tbs. of ground pepper
- 2 tbs. of Parmesan cheese
- 2 tsp. of parsley, finely chopped
- 1 egg
- 1/3 cup of milk (buttermilk would be better, but I only had access to milk)
- 1 garlic clove, minced
- 1/2 small onion, finely chopped
- 1 tsp. butter
- 2 tsp. of olive oil


1. Cut the chicken breast into 2 thin slices. Set aside.
2. In a ziplock bag or bowl, mix together bread crumbs, garlic salt, ground pepper, parsley, and Parmesan cheese.
3. Set the mixture on a plate. In a bowl, whisk together the egg and milk. Put the two pieces of chicken into the wet mixture. Let it soak for 10 minutes.
4. Take one piece of chicken and put it on top of the plate with the dry mixture. Flip over the chicken and spread the dry mixture as evenly as possible. Add shakes of garlic salt and pepper to each side of the chicken (optional). Repeat for the other piece of chicken.
5. Melt the butter with the olive oil on a pan. Add the minced garlic and finely chopped onion. Let them simmer for 1 minute.
6. Add the chicken and fry until cooked. Flip over as necessary.

Serve and enjoy!

This goes great with pasta (as pictured above) and would complement a perfect chicken parmesan dish. I will try that next time.

Friday, October 16, 2009

Creamy Chicken Pasta

Where on earth have I been? Well, it was that time of the semester when things got extremely busy. I had projects and a lot of midterms. I took my last midterm yesterday. I haven't really cooked much except yesterday and today. Yesterday, my apartmentmates and I made turkey hot dog fried rice. We didn't have any meat that was ready for the fried rice. There's no point in posting the recipe because it was virtually the same as my chicken fried rice recipe.

Anyway, I just made dinner. I wanted something quick because I was impatient =p. I knew I wanted pasta, however. I looked in the pantry and saw some things I could use and this recipe was crafted!

Creamy Chicken Pasta
2-4 servings


- Pasta, cooked and drained (I used whole wheat rotini pasta.)
- 1 1/2 cup of grated parmesan cheese
- 1 can (10 3/4 ounces) of cream of mushroom
- 1 tsp of olive oil
- 3/4 cup of water

- Garlic salt
- Pepper
- Oregano
- 1 poached chicken breast, sliced and cubed

 - 4 saltine crackers


1. On a heated stove, pour the can of cream of mushroom into a pot.
2. Add the olive oil and water. Stir gently and let it sit for 2-3 minutes.
3. Add 1 cup of parmesan cheese, 2 dashes of garlic salt, 3 dashes of pepper, and 2 dashes of oregano. Stir.
4. Crumble 2 saltine crackers finely and add to mixture. Stir and let it sit for 2 minutes.
5. Add the chicken and stir. 
6. Add the remainder of parmesan cheese. Stir. Taste the mixture and add pepper and garlic salt to your liking. Stir.

7. Add the pasta and 2 finely crumbled saltine crackers. Stir. 
8. Let it sit for 2 minutes.
8. Serve and sprinkle parmesan on top for an extra kick.

Enjoy! I might make this again with a different type of pasta and with cream of chicken.

Tuesday, September 29, 2009

Egg in Hole

This recipe isn't mine. It goes by many names, but I'm going to call it "egg in hole" because I like that name best. I was hungry and wanted something that was quick and easy. I made this for dinner because I wanted to =D. This is my version of the tasty recipe...

Egg in Hole
One serving.


- 1 egg
- 1 slice of bread (I cut a slice from a cheesy loaf of bread. It gave it an extra delicious kick.)
- 1 slice of American cheese
- Salt
- Pepper
- Butter


1. Butter both sides of your bread. Cut out a hole in the middle of the bread (use a cookie cutter if you wish).
2. Place your bread on a frying pan on low heat. Crack an egg into the hole. Hence the name!
3. Let the egg cook. Then flip over the bread to let the other side cook. Sprinkle salt and pepper on both sides.
4. Flip the bread over again and tear the slice of cheese into smaller pieces. Place the cheese on top of the bread.
5. Let the cheese melt and sprinkle pepper on top.

Enjoy! Very simple and very delicious. You can even sprinkle bacon bits on top... something I want to try next time.

Monday, September 21, 2009

Easy Garlic Pasta with Sausage

I love pasta because it's so simple to make, yet so versatile. It's comfort food that I always will love. This dish is super easy (much simpler than yesterday's recipe) and delicious (and also fattening, but lets pretend it's okay).

Easy Garlic Pasta with Sausage


- Spaghetti pasta
- 2 cups of olive oil
- 2 whole pieces of garlic, minced
- Chopped parsely
- Chicken sausage (a much healthier alternative)
- Parmesan cheese


1. Cook pasta according to box directions. Drain pasta when finished.
2. Heat the olive oil into a medium saucepan. Then add the minced garlic and let the garlic sizzle.
3. In a small frying pan, cook the sausage as desired (I fried my sausage using fat-free cooking spray).
4. Gently pour the pasta into the olive oil and garlic mixture. Stir enough that the garlic gets mixed throughout the pasta.
5. Add the parsely and continue stiring. Add a few shakes of parmesan cheese and stir.
6. Add the chicken sausage or serve pasta and place the sausage on top.


Edit at 6:42 pm
I had leftovers from last night. Instead of reheating in the microwave, I decided to reheat through a frying pan. I made a slight change to the recipe that really enhances the flavor. I poured about a tablespoon of olive oil into the frying pan, cooked my sausage as I did before. Then I threw in the cold pasta and stirred the pasta with the sausage for it to warm up. After it warmed up, I added about 2 tablespoons of Zesty Italian Dressing and some feta cheese (crumbled). I mixed it and let the cheese soften a tad bit. It was even more incredible than last night. Yay for being a little creative with leftovers!

Sunday, September 20, 2009

Chicken and Biscuits

This meal was cooked by my roommate and myself last week. We were chatting online while she was at work. I was hungry because I haven't eaten much all day. I started brainstorming ideas for dinner. Then, it hit me. We had to hurry up and cook our vegetables before they went bad. I told her how we should use my cream of chicken, our vegetables, chicken, and biscuits to create this dish. She loved the idea and we immediately cooked when she came home. This took a total of 2 hours to prep and cook (longest dish created thus far!).

This came out absolutely delicious. We penned this dish our "Clean Out the Vegetable Drawer Casserole." We will definitely make this again when we need to clean out the vegetable drawer. The wonderful thing about this dish is you could ultimately put any kind of meat (if at all) and any vegetables you would like in it. It is a very versatile dish.

I know it may not look that attractive, but it's a casserole. Looks can be deceiving. With this recipe, I'm listing everything we used and exactly how we made it, but feel free to use different veggies and meat.

Chicken and Biscuits
5-6 servings.


- 3 small/medium chicken breasts (you be the judge)
- Pam spray (oil or butter will work fine also)
- Pepper
- Salt
- Garlic salt

- 1 can (10 3/4 ounces) of cream of mushroom  (we used Campbell's)
- 1 can (10 3/4 ounces) of cream of chicken (we used Campbell's)
- 3 garlic cloves
- 1 small onion, chopped
- 1/4 cup fat free milk

- Broccoli florets (cut into bite size pieces, you be the judge of how small you want them)
- 2 small Idaho potatoes (boil for 5 minutes, then have them cubed and peeled)
- 2 celery stalks, chopped
- 1 cup of asparagus, chopped
- 1 cup of green beans
- 1 cup of mushrooms, sliced (any kind you like will be good)
- Parsley (for garnishing)

Other Ingredients
- 1 can of Pillsbury buttermilk biscuits (5 count)
- 2 cups of bread crumbs, seasoned
- Parmesan cheese (cheddar or mozzarella would probably work better, but we didn't have any in stock)


1. Put your three pieces of chicken breasts on a cutting board. Pour a generous amount of garlic salt, pepper, and 2-3 dashes of salt on each side. Rub the quick seasoning on the chicken thoroughly on all sides. Spray a medium frying pan with pam and let it heat up. Add the chicken breast and fry until cooked. A healthier alternative is to grill the chicken. When the chicken is finished, let them cool. Then take them out and cut them into small bite sized cubes. Place in a bowl and set aside for later.
2. Preheat the oven to 400 degrees. Put the the garlic cloves, chopped onions, a dash of garlic salt (yes, we love garlic), and milk into a blender. Blend until ingredients are perfectly minced.
3. In a mixing bowl, pour in the can of cream of chicken and the can of cream of mushroom. Then, add the minced ingredients. Mix thoroughly for about 5-7 minutes.
4. Add half of the chicken and mix. Slowly add the rest of the chicken and mix. Try your best to make sure the chicken is spread very evenly.
5. Slowly add the remainder of the vegetables. Continue mixing as you pour the vegetables into the mixture. Finish evenly mixing the ingredients. Again, you be the judge of how even the mixture is.
6. In a medium glass casserole dish (we used an 8x8 dish), dump the bread crumbs and spread it out, so that it makes an even bottom layer.
7. Gently pour the mixture and try to make it as even as possible.
8. Cook the casserole in the oven for 15 minutes.
9. Open the can of biscuits. We did not cut the biscuits into small pieces (I wanted to do this, but my roommate wanted whole biscuit pieces.). I highly recommend cutting the biscuits into small pieces, so the biscuit can thoroughly cook without burning. Place the biscuits on top in any way you desire.
10. Shake some parmesan cheese on top (as much or as little as you desire).
11. Put the casserole dish back into the oven for 15 more minutes. If you chose not to cut the biscuits into smaller pieces, cook the casserole for 20 minutes. Let it cool for 10 minutes or until the biscuits are no longer too hot to touch.

Serve and garnish with the parsely. Enjoy!

Here is a picture of our casserole before it was served:

Absolutely delicious.

Wednesday, September 16, 2009

Buffalo Chicken Quesadilla

I'm not a fan of spicy foods, but I love the flavor of buffalo. I decided to make a small quesadilla for dinner last night instead of a buffalo chicken sandwich. This was extremely easy to make and it turned out quite delicious. I also love ranch dressing; I'll eat with almost anything including fries (any potato product actually), chicken, sandwiches, and salads. I would also add it to whatever I can.

I wish I took a picture of the quesadilla's filling, but I wasn't thinking at the time. It would've been nice for you to see what it looked like inside. Oh well. The quesadilla only fit on half of the plate because it was that small. This would make the perfect snack =].

Buffalo Chicken Quesadilla
1 serving.


- 2 small flour tortillas
- Buffalo wing sauce (I used Frank's)
- Cooked sliced chicken breast (I cheated like in the previous post and used Perdue Carved Chicken Breast)
- Provolone cheese
- Ranch dressing


1. Place one tortilla in a small frying pan on low heat (you do not want to burn your quesadilla).
2. Take one slice of cheese and tear it into pieces. Organize the pieces in a way that it covers the tortilla, but leaves about a free edge around the tortilla of about a centimeter. The reason you want a small edge to be free is so the cheese doesn't melt into the frying pan making a sticky quesadilla.
3. Let the cheese melt a tiny bit. Add chicken breast flat on the tortilla (i.e. do not overlap chicken pieces because then the quesadilla would be lumpy).
4. Pour a bit or spread as much buffalo sauce as you please.
5. Optional: Add a little bit of ranch.
6. Place the other tortilla on top of the contents in the frying pan.
7. Flip the tortilla and let it cook for about 30 seconds.
8. Place on a plate and dip in ranch dressing.

Enjoy! This goes great with baked fries or salad.

Tuesday, September 15, 2009

Chicken Fried Rice

Being a college student, I'm always in a rush or too busy to have the patience to cook a time-consuming meal. So last week, my roommate and I ordered Chinese food (sesame chicken, yum!). We had a lot of extra rice. The next night, I decided that I wanted to eat fried rice. However, I was limited to certain ingredients because I didn't have too many vegetables in the fridge. Oh, and I also cheated. Cheated how? You'll see later. I just love how versatile fried rice is and there's no way one could fail at making fried rice.

Once again, I apologize for the poor quality of the picture. It was taken with my phone last week to show my boyfriend what I made for dinner, not for a blog. You can edit the measurements or add your own measurements (since this was eyeballed) for the ingredients.

Chicken Fried Rice
 3-4 servings.


- 1 clove of garlic, minced
- 1 small onion, chopped
- Vegetable oil (substituting for a different oil is probably fine)
- Perdue Carved Chicken Breast (3/4 box, I was too lazy to thaw my chicken breast, so why not?)
- Leftover cold white rice
- Soy sauce
- Broccoli (and/or other vegetables)
- 2 eggs (we ran out of eggs so I used Egg Beaters)
- Pepper


1.  Pour a bit of vegetable oil into a medium frying pan. While you're waiting for the oil to heat up, beat 2 eggs into a small bowl. Pour the eggs into the frying pan once the oil heats up. Flip the egg and fry the opposite side once the first side is finished.
2. Take out the fried egg and put it on a cutting board. Slice the egg into smaller pieces. Theoretically, you could also cut up the egg with a wooden spoon or whichever utensil you are using to cook.
3. Add more vegetable oil in the empty frying pan. Add half of your minced garlic to the oil. Let the garlic and oil heat up.
4. Add the white rice to the oil and garlic mixture. Add a little bit of soy sauce and stir. Add half of the eggs and stir. Add more soy sauce as you continue to stir. Add the remainder of the eggs and a bit more soy sauce. Stir.
5. Let the fried rice heat up some more. In a small frying pan, add a little bit of oil (I used olive oil for this step). Then throw in the remainder of the garlic along with the onions. Let the oil, garlic, and onions simmer and heat up. Slice up the chicken breast so that they are bite size. Add the chicken breast and broccoli (and other vegetables, I only had access to broccoli at the time). Add a dash of pepper. Fry the chicken and broccoli as you please.
6. Pour the chicken and broccoli contents to the frying pan with the rice. Add a bit more soy sauce (as much as you please). Stir the fried rice to spread the ingredients. Cook the fried rice for as long as you please (I like letting my fried rice sit for a bit to make some of the edges crispy).

Enjoy! You can serve this as the main dish (as I did) or as a side dish. Add all of the ingredients you wish to add. I really wished I had access to Chinese sausage when I made this dish. It would've given the fried rice even more flavor. Yum.

Saturday, September 12, 2009

Zesty Garlic Pepper Grilled Chicken

This was the first solo dinner I made in the apartment. Truthfully, this was really easy and it was through an experimental idea in my head.

The quality of the picture could've been better, but it was snapped with my phone because I didn't anticipate creating a blog following my cooking adventures. Unfortunately, I don't have exact measurements for each ingredient because much of this recipe was eyeballed.

Zesty Garlic Pepper Grilled Chicken
 One serving.


- 1 clove of garlic, minced
- Oregano
- Pepper
- Lemon pepper seasoning
- 1 lemon, squeezed
- 1 small chicken breast
- 1 small onion, minced
- Rosemary
- A pinch of salt
- Parsely, chopped
- A pinch of paprika
- 1 tsp. garlic salt


1. Squeeze the lemon into a bowl.
2. Add all of the other ingredients except for the lemon pepper seasoning.
3. Whisk together the ingredients. Add a pinch of lemon pepper seasoning and continue whisking.
4. Place chicken breast into mixture and let it soak on each side for 2 minutes.
5. Add a dash of lemon pepper seasoning on each side and rub chicken thoroughly.
6. Place in bag or container for at least 48 hours.
7. Grill the chicken and enjoy!

I must admit that I made the yellow rice from a box. It was delicious. The salad is romaine lettuce, feta cheese (crumbled), garlic croutons, and zesty italian dressing. The combination was wonderful. However, since this is grilled chicken, there are many ways to eat this. Be creative unlike me!

Simple Cravings

Hello there!

I started this blog as a way to document my culinary adventure. I am 20 years old and a junior in college. I was never exactly taught how to cook, but I was taught how to bake. However, one cannot live off of sweets, breads, and ice cream without gaining a ton of weight. I only know how to make "simple" things such as scrambled eggs, french toast, pasta with sauce from a jar, salads, and other low skilled related items.

As a junior, my college allows me to live in an apartment on campus. We (my apartment-mates and I) now have access to a kitchen! Thus, my "experimental" cooking adventures may now begin. I would love to learn how to make more complex recipes that I read on Food Gawker and other various places. I already created a few dishes, since school did begin in late August. Those posts will be put up shortly.