The College Cook

Why hello there...

2011-09-04T08:07:00.000-07:00

I've missed blogging..

I have gained inspiration to start again from my friend Julie who just started her own new blog.

But.. I am soon to be no longer a College Cook.. But a College Grad Cook so I decided to start a new blog that may be a little more permanent.

So come check me out! =)

http://livelifefully1013.blogspot.com/

Ham and Cheese Strudel

2010-06-23T13:18:00.000-07:00

This is honestly one of my favorite snacks ever!

I know the picture may not do it justice, but seriously, you've gotta try this! I was looking through my cooking magazines for something to use puff pastry with (because I have had one in my freezer for a while) when I saw this in a Paula Deen magazine and though it sounded good. It has all of my favorite things in it: carbs, onions and cheese. YUMMMMMM!

The magazine said this was an appetizer, but I made it for lunch and it was so good it was hard to resist going back for thirds!

Oh, and if you're thinking my picture looks a little different from the recipe or different from how yours looks it's because I accidentally put my onions on first before I put the cheese on. Just fyi... =)

Ham and Cheese Strudel

3 tbsp butter
3 large sweet onions, thinly sliced
1 tbsp balsamic vinegar
1 (17.3-ounce) box frozen puff pastry sheets, thawed
1 egg yolk
¼ cup mayo
1 tbsp honey mustard
8 ounces of ham, cubed
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese, divided

1. In a large skillet, melt butter over medium heat. Add onions; reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. Uncover, and increase heat to medium-high. Continue cooking onions, stirring frequently, for 3 to 4 minutes, or until onions are caramel colored. Stir in vinegar, and remove from heat; set aside.

2. Preheat oven to 400°. Line 2 baking sheets with parchment paper.

3. On a lightly floured surface, roll 1 sheet puff pastry into a 16 x 10 inch rectangle. Place on prepared baking sheet. Using the tines of a fork, prick a ¼-inch border around the edge of pastry.

4. In a small bowl, lightly beat egg yolk; lightly brush over border of pastry. Prick remaining pastry with the tines of a fork in a ⅛-inch intervals. Repeat procedure with remaining pastry and beaten egg yolk. Bake for 12 minutes, or until golden brown.

5. In a small bowl, combine mayo and mustard. Spread evenly over each baked pastry. Top each evenly with ham and cheeses. Spread caramelized onions evenly over cheeses. Bake for 8 to 10 minutes, or until hot and bubbly. Cut into 2½-inch squares. Serve immediately.

Source: Cooking with Paula Deen, May/June 2009

Parsley Pesto and Lemon Chicken

2010-06-09T06:55:00.000-07:00

CHECK ME OUT ON MY NEW BLOG: http://livelifefully1013.blogspot.com/

We have overflowing bundles of mint and parsley in my garden right now. While I still haven't thought of what I'm going to do with my mint, I had this crazy idea for parsley pesto! I knew I have heard of it somewhere so I kind of just went with it.

Thank goodness I did, because it turned out great! It's obviously not the same as classic basil pesto, but it is a nice alternative if you have an abundance of parsley. =)

Parsley Pesto

(Makes enough for about a pound of pasta)

2 cloves garlic

1/2 cup walnuts

2 cups packed parsley

1 cup Parmesan

2/3 cup olive oil

1.5 Tbsp lemon juice

Salt and Pepper

1. Start by chopping up the garlic and walnuts in a food processor.

2. Then add the parsley and process until smooth.

3. Next add the Parmesan and process a few seconds more. Keep the food processor on and slowly pour in the olive oil adding more or less according to personal preference.

4. Then mix in lemon juice and a dash of salt and pepper.

Make this pesto using this method. I promise you it will turn out better looking than if you throw all the ingredients in the processor at once(and we all know that we judge food by the way it looks)! If you don't believe me, make half of this recipe by throwing everything in at once, and the other half the way I tell you. You can eat the pesto alone or you can add some chicken to throw on top. I made my chicken by taking 2 breasts and butterflying them in half and making them into 4 breasts. Then I put them in a plastic bag with olive oil, chopped up garlic, the rest of the juice from the lemon from when I made the pesto, salt and pepper. I let it marinade for about an hour and then I grilled it in my grill pan. DELICIOUS!

*PS, my first picture(the one of the pesto in the bowl) got accepted on Foodgawker! I am so excited because it's my first picture to be accepted from Foodgawker! So if you're a first time visitor, WELCOME and please come again! =)

De-constructed Guacamole

2010-06-01T11:00:00.000-07:00

Hey everyone! I hope you all had a good memorial day weekend! Mine was full of rain, family(including a crying 3 month old baby), yelling and lots of laughs. I hope yours was as wonderful as mine! =)

Here's a recipe that I made a long time ago and need to post before I bring my laptop in to get fixed.

It's good to eat with tortilla chips.

It's also good in tacos or wraps.

De-constructed Guacamole

1 avocado, chopped

1 roma tomato, chopped

1/4 red onion, chopped

1/2 cup corn kernels

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic

Juice of one lime

Mix all the ingredients together.

*Cilantro would be a good addition as well (I just didn't have any when I made this)!

Here's a good tip for storing this version of guacamole or any other version of guacamole. I learned it while watching Tyler's Ultimate on the Food Network. Just take plastic wrap and put it on the bowl so it is touching the guacamole. Seriously, it is a genius way to store guacamole! Try it! What's to loose? A little plastic wrap?

Chicken Salad Sandwich

2010-05-27T11:28:00.000-07:00

Ok, so my mom has been bugging me about the meals that I want to make. She tells me that I want to go to the grocery store too much and buy new ingredients. She says that I need to start using the things in the fridge/freezer/pantry. Why must you be so difficult mom???

So here's to you, mom! Chicken salad using only ingredients that we have on hand(granted we did go to the grocery store yesterday to buy the spinach and tomatoes, but those are staples that we always have in our house).

Chicken Salad Sandwich

Shredded chicken (I used one piece of leftover fried chicken breast and just peeled the skin off and used the meat)

1 scallion, chopped

1/2 a celery stalk, chopped

1 tbsp mayo

1 tiny pinch of dried tarragon

Salt and Pepper to taste

Mix all the ingredients together. I served mine on a roll(that we always have in the freezer) and a nice bed of spinach and a tomato on top.

***Ps, if you make this the night before you eat it, the better it will be!

Grape Salad

2010-05-24T09:48:00.000-07:00

Grape salad is something that my mom makes for parties all the time. When I go to my friend Nicole's family's parties I'm not allowed unless I bring grape salad. For a while my mom and I decided to keep the recipe a secret just so it would be something special that people looked forward to, but then Nicole's sister Google'd grape salad and found out the recipe is not so secret.

It sounds a little strange, mixing cream cheese and sour cream but I promise you it won't disappoint (Adding sugar and vanilla to anything never disappoints)! This also makes for great fruit dip. All you have to do is make the creamy mixture and serve it with strawberries, cantaloupe, pineapple, grapes and whatever other kind of fruit you like.

Grape Salad

1 (8 oz) package of cream cheese

1 (8 oz) package of sour cream

1/2 cup sugar

1 tsp vanilla

1 lb green grapes

1 lb red grapes

3/4 cup brown sugar

1/2 cup chopped pecans

Mix together cream cheese, sour cream, sugar and vanilla. I use a hand-mixer but you can blend it with a spoon as well.

Wash the grapes and add them to the creamy dip mixture.

Put the grapes and dip in the bowl that you want to serve it in and sprinkle with brown sugar and chopped pecans.

*In my opinion, it tastes best when you let this sit over night so the brown sugar gets nice and melty and yummy.

ENJOY!

Pico de Gallo

2010-05-17T11:52:00.000-07:00

While grocery shopping for my mom's party last week I spotted a bunch of big, beautiful and cheap Roma tomatoes. I saw them and I knew that I wanted to make salsa with them right away! Today while I was looking for salsa recipes suddenly thought of pico de gallo instead. I searched some of my favorite food blogs, but couldn't find a recipe for pico de gallo. I didn't know what to do and then I said to myself, "Duh Ann! Food Network!" I went to the food network site and found this recipe from Rachael Ray. It was an easy, quick and healthy way to use up some of my tomatoes!

Pico de Gallo

3 Roma tomatoes cored, seeded, and chopped

1 white onion, chopped

Juice of 2 limes

1/4 cup chopped cilantro

Dash of salt, pepper, and garlic powder

Mix all of the ingredients together. Add more salt, pepper, or garlic according to taste preferences.

Adapted from: Rachael Ray

Super Yummy Brownie Treats

2010-05-14T12:04:00.000-07:00

My Aunt Kris really knows how to make good desserts. Seriously, my mom is always telling me about of all the delicious treats she eats when she goes to her house. This is another one of those treats to add to that list. My mom is having a party tonight for some of her girlfriends and I suggested making one of the desserts that I have bookmarked from my favorite food blogs. She promptly told me, "NO!" Before I got a chance to be sad that I couldn't make something new, she pulls out a recipe card for these brownies. I was very intrigued by these because they are simple boxed brownies, but fancied up with a layer of peanut butter filling and another layer of Hershey chocolate bars. On the recipe card it say's that this is a recipe from Susy Tate. I don't know who this Susy Tate lady is, but she is a genius! These brownies are definitely SUPER and YUMMY!

Super Yummy Brownie Treats

1 box packaged brownie mix(prepared as on package directions and divide into 2 equal portions)

3/4 cup creamy peanut butter

1/3 cup softened butter

1/3 cup sugar

2 Tbsp flour

2 eggs

3 regular sized Hershey Bars

1. Preheat the oven to 350 degrees

2. Grease bottom of 9x13 pan. Prepare brownie package as directed. Divide the brownie dough into 2 equal portions.

3. Prepare the filling by combining peanut butter and butter, beat until smooth. Add sugar and flour, mix well then add the 2 eggs and beat well.

4. Spread 1/2 the brownie dough into a prepared 9x13 pan. Carefully spread a peanut butter mixture evenly over the brownie mixture. Take the Hershey bars out of the wrappers and lay them on top of the peanut butter mixture. Spread the remaining brownie dough evenly over the Hershey bars.

5. Place pan in preheated oven and bake for 30-35 minutes.

6. Cool in pan for at least 1 hour, then cut into bars. Keep in loosely covered container.

Happy Mothers Day!

2010-05-09T09:02:00.000-07:00

Happy Mother's Day to all you moms out there!

But to one especially...

My Mom!!!!!!

I love my mom with all my heart. She is the strongest, smartest and most beautiful woman I know! I don't know what I would do with out her. She is my biggest fan and my best friend, I love you mom!♥

Bacon, Onion, Potato and Cheese Omelet

2010-05-04T09:16:00.000-07:00

This omelet is perfect for those of us that have not perfected the omelet folding over and flipping technique. For some reason every time I try to make an omelet mine always break and then I end up turning it into scrambled eggs with a bunch of stuff scrambled in it. For this omelet you basically just cook all the hearty inside of the omelet, pour eggs over it, top with some cheese and bake. Simple as that! And it's filled with all sorts of yummy things like bacon, onions, potatoes and cheese. How could you go wrong with all those things in one dish?

PS, I know it may seem like all I eat is breakfast foods, but I assure you that is not the case. Soon I will be home and I will be making pasta, chicken, steak, salad, paninis and so much more! One more week and I'll be packing up my belongings and saying goodbye to the forever..

I CAN'T WAIT!!!

I may have overdone it with the cheese.... NAHHH! =)

Bacon, Onion, Potato and Cheese Omelet

5 slices bacon

1 Tbsp butter

1 cup frozen hash brown potatoes

1/2 chopped yellow onion

6 large eggs

2 Tbsp milk

1 tsp salt

1/2 tsp black pepper

1/4 cup finely chopped scallions

4 oz diced mild cheddar cheese & 1/2 a cup shredded mild cheddar cheese

Preheat the oven to 350 degrees

Cook the bacon in an 8-inch oven proof pan over medium low heat until bacon is cooked through.

When it's cooked through transfer the bacon to a paper towel lined plate. When cooled crumble the bacon.

Discard the bacon fat from the pan and add the butter. When the butter is melted add the chopped onion. Cook for about 9 minutes until the onion is starting to brown. Add the frozen potatoes and cook for another 2-3 minutes until the potatoes are cooked through.

Meanwhile, in a medium bowl, scramble the eggs, milk, salt and pepper. Stir in the scallions and diced cheddar. When the potato is cooked add the bacon to the pan. Then pour the egg mixture over the pan. Place the pan in the oven for 15-20 minutes or until the omelet puffs. When it puffs sprinkle cheddar cheese over the top and put it back over the oven for another minute or until the cheese melts. Serve from the pan.

Original recipe says that it makes two servings, but it was so rich and hearty that we got four servings out of it. Serve it with some fruit and enjoy!

Adapted from: Barefoot Contessa

Amazing Banana Bread

2010-04-25T13:30:00.000-07:00

Boy do I love me some banana bread! I don't think I've ever come across a banana bread that I don't like. What's not to like? Banana's + Bread = Banana Bread! Who ever made it is a genius!!

This recipe for banana bread came from Runner's World Magazine. Ok, so I wouldn't exactly classify myself as a runner, but I have been enjoying hitting the treadmill the past month. I've worked myself up to running two miles without stopping (Woo, Go me!) and my goal for next fall is to come back to school and run a 5-K race. Stay tuned to see if it's accomplished.

But speaking of runners, my roommie is a runner. She runs 5-7 miles a day! SHE'S INTENSE!!! This is the banana bread her mom brought for her. I tasted it and immediately fell in love. The recipe says 12 servings but I know her mom brought a lot more that 12. Maybe she cut them in half? Also, my roommies mom used whole wheat flour and I had no idea! If she wouldn't have told me I would have thought nothing of it. So using whole wheat flour is always a nice option if you're trying to be a little bit healthier without compromising taste.

You don't have to be a runner to enjoy this great banana bread. It would be the perfect breakfast with a piece of fruit and your morning coffee! Give it a try!

Banana Bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped

Preheat oven to 350°F.

Sift together first four ingredients.

Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil.

Add bananas, sour cream, and vanilla.

Fold in flour mixture and nuts.

Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12 servings.

*Regular version has 310 calories and 15 grams of fat per serving.

*Low-fat version: Reduce oil to 1/4 cup and add 1/4 cup unsweetened applesauce and save 50 calories and 5 grams of fat per serving.

Source: Runners World Magazine

In the home stretch!

2010-04-21T12:35:00.001-07:00

Guess what???

No, I didn't win the lottery. I wish...

BUT, 3 MORE WEEKS TILL SCHOOL IS OVER!

YAYYYYYYYY!

That means that there are only 3 more weeks until I get to cook whenever I want! Ok, maybe not whenever I wan't, I don't want to weigh as much as an elephant!

But once again, YAYYYYYYYYYYYY!

I am so excited, and you should be too!

In the mean time, here is a picture I took of my favorite flower. Don'tcha just love it? I do! Reminds me of Summer months ahead! =)

Past problems and future fixes

2010-04-12T10:00:00.000-07:00

I want to blog. I miss it. I've been drooling over all my favorite food blogs for the past week wanting to blog along with them. The only problem is I don't have any food to blog. I did make some food over spring break, but there are some changes I would like to make the recipes before I post them.

One thing I made was biscuits and gravy. Do you like biscuits and gravy? Well I do! It's one on my favorite breakfast foods. We have it once a week for breakfast at my dorm and I never ever EVER miss it! Well over break I made this recipe for biscuits and gravy from Biscuit Brothers. It was really good, but I thought I would take a short-cut and used canned biscuits. While the short-cut was ok, it didn't exactly taste like classic biscuits and gravy. I also used skim milk, instead of whole milk, like the recipe says. I think I will go out and buy the whole milk next time.

And what about onions? I'm sure a lot of people like onions, but do a lot of people LOVE onions? Lemme tell you, my family does. We can eat plain ol' grilled onions with nothing else. Mmmm.. Makes me want some now. Well if you love onions like me, this recipe for Fettuccine with Caramelized Onion Cream Sauce is perfect for you! Oh boy, Whitney at Rookie Cookie is a miracle maker for coming up with this recipe! If you look at the recipes comments I made rave reviews and Whitney even commented back. I was sooooo excited! Is it weird that I was excited? I mean she's just a normal person just like me. Anyways, back to the food, I made this and I kept telling my mom it tasted like butta(yes, I said it just like that). It was so good! I would have posted it, but I made it with two different types of pasta so it didn't look as appetizing as it tasted. But let me tell you.. I will make it again and post it soon!!!

As for what I'm wanting to make next, how about this recipe for Cookie Dough Truffles, or maybe BLT Bowties(except I don't like bowties, but I'll tell you about that another time), oohh, and this recipe for Banana Ice Cream looks perfect for the summer!

Cookie Cake

2010-04-05T09:19:00.000-07:00

Just thought I'd drop on by and show you this cute little cookie cake my mom got me for Easter! After deciding to make the hardest decision of my life (ok, maybe not the hardest decision, but one of the hardest decisions) I gave up desserts for lent. I joked around the whole time saying how when I woke up on Easter morning I wanted a cookie cake there waiting for me. When I woke up and went to my Easter basket(I know, you're probably saying "What is a 20 year old girl doing getting an Easter basket?!?") I found this cookie cake from Jewel-Osco waiting for me! Let me tell you, eating a bunch of it was definitely a sugar rush!!! Thanks Mom! =)

Southwest Wrap

2010-03-23T11:30:00.000-07:00

It's SPRING BREAK! YESSSS! I have only been home for less than a week and I've already had so much fun! I've spent time with my friends, family and new cats. Now that I'm home I'm trying to find the time to cook as much as possibly I can. It's been hard because of all the things I've been doing, but one thing I did make for lunch was this wrap.

This wrap is something that I make all the time! I switch it up by using different ingredients or by putting it in a salad form. It's super easy and can be super healthy(depending on the ingredients put in it). One of the things I love about it is that it really has no directions. Just put in it what you like and as much as you like.

Start with a tortilla. I used a flour tortilla that was burrito size, but you can use any size and any kind of tortilla.

Add a handful of spinach. I used spinach because that's what I had in my fridge but you can use whatever kind of lettuce you'd like(romaine, iceberg, ect.)

Add sliced onions.

Add shredded cheese. You can use whatever kind you like or have on hand. I used Colby Jack but any kind of cheddar or Mexican cheese will be great too. I've even made this once with some string cheese that I just chopped up.

Add slices of tomatoes.

Add chopped olives.

Add chicken tenders.

Top with sliced avocados.

You can stop at the avocados because they add a creaminess that is like dressing. This time I decided to top it with a little bit of ranch dressing and some southwestern dressing.

Some other ingredients you could add:

Cucumbers

Corn

Tortilla chips

Peppers

and any other ingredient you would like!

After you're done adding all of your ingredients roll it up like a burrito and enjoy!