Hangovers and Finals Have Something In Common

The end of the college semester means two things: finals week stress, and lots of binge drinking. Both these things require a change of eating habits. While I tend to stay away from difficult recipes, finals week requires the simplest of simple recipes. The need for a quick, easy meal, and the persistent hangover I was greeted with upon awakening, led me to make my favorite grilled cheese. My love affair with this sandwich goes back about 15 years, and I am convinced it will never become a boring food. When I first moved off campus, my roommates had a toaster oven, which I never had until then. I make my grilled cheeses in the toaster oven because it's quicker, and I don't have to use any oil or butter; thus making it slightly healthier than its fried counterpart.

Over the years, I have experimented with many variations on this classic sandwich. But, my favorite version of it has also become my go-to hangover remedy. I put tomatoes, bacon, and basil in my grilled cheese, but if I'm in a vegetarian mood, I skip the bacon. Almost any ingredient can work in this sandwich; it all depends on your particular preference.

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Ingredients

• American cheese, 4 slices
• 2 slices of bread
• bacon, 4 slices
• tomato, 2 slices
• basil, 2-4 leaves

Directions

1. Cook the bacon and set aside on paper towels (to absorb extra grease).

2. Place both slices of bread next to each other on the rack in the toaster oven.

3. Put 2 slices of cheese on each slice of bread.

4. Lay 2 slices of bacon on top of the cheese.

5. Stack the tomato and the basil on top of the bacon

6. Toast for about 2 minutes, or until the cheese is melted.

Meatloaf: The Food, Not the Singer

Most people have had meatloaf before. My mom used to make it when I was younger, but honestly, it was never something I thought I would make for myself. But, meatloaf is a pretty simple dish to make, and it just about always leaves leftovers. I made up my own recipe, and I encourage others to do the same. Have some fun with it. Also, I don't have a bread pan, so I just use a Pyrex pie plate. The loaf will hold its shape, so sometimes I even make it into what appears to be a giant meatball. I'm such a non-conformist. This is another one of those recipes that aren't complicated enough to really mess up, and also make great sandwiches the next day.

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Ingredients

• 1 1/2 pounds ground beef
• 1 cup bread crumbs, or smashed crackers, or even dry oatmeal
  
• 2 eggs
• 1/2 onion, minced
• 1/2 green bell pepper, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 1/2 cup barbecue sauce

Directions
1. Preheat the oven to 375
2. In a large bowl, mix everything except the barbecue sauce
3. In a bread pan, shape the mixture into a loaf
4. Glaze the top of the meatloaf with the barbecue sauce
5. Bake for 45-55 minutes

Ugh, The Way To His Heart Might Really Be Through His Stomach

Well, I might have to admit that this incredibly old-fashioned, boys will be boys type sentiment, might hold some truth. My boyfriend loves this buffalo chicken dip. Since hot sauce and I have never seen eye to eye, I am not a fan of buffalo chicken dip. However, I am writing about it because everyone else I know seems to really like it, and it is quick and easy to make. My kitchen-challenged boyfriend can make this, which speaks volumes about the simplicity of the recipe. If you like buffalo chicken, this will be a hit. Normally, when I make it, my roommates manage to devour it before it even gets down to room temperature. I'm making it today, because while I am trapped in the never-ending cycle of papers and studying for finals, my roommates have decided to celebrate 4/20. While I am not condoning this celebration, I think it is a nice gesture to give them something to snack on after their festivities.
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Ingredients

• 2 chicken breasts, cooked and shredded
• 1 package of cream cheese
• 1 cup shredded cheddar cheese
• 1 cup hot sauce
• 1 cup blue cheese

Directions
1. Preheat the oven to 425
2. In a glass pie plate, spread the cream cheese evenly and mix until it is soft.
3. Mix the rest of the ingredients into the cream cheese
4. Bake for 15 minutes

Stretching Definitions and My Patience

Recently, while skimming through the blog $5 Dinners, I found this post for "Chocolate Chip Cookies-Healthified." While mistakes in the kitchen don't bother me (it's getting in there and trying that counts) grammar really gets me going. It personally peeves me when people make up their own words, especially if those words are deceiving. "Healthified" is not a word, and this recipe is not healthy. Annoyance does not begin to describe my feeling about this recipe.

Like any good American, I am all for a good chocolate chip cookie; however, chocolate chip cookie recipes are a dime a dozen. I was genuinely intrigued when I saw the title of this one, since it is claiming to be healthy, as well as delicious. This recipe is a far cry from being sold at nutrition stores. It is essentially the same as any other chocolate chip cookie recipe, only instead of white flour, whole wheat flour is used, and some flaxseed is thrown in for good measure. Flaxseed, while full of nutrition, is expensive. I for one, am not about to go buy some just to make so-called healthy cookies. Let's hop off the health-nut bandwagon, and call a cookie a cookie.

Chickens Taste Better After They've Crossed the Road

The only real food (besides condiments) in my refrigerator is a package of chicken breasts. Guess what's for dinner? One of my favorite foods is simple breaded chicken. I can almost always find crackers to smash, or bread to throw in the food processor if I don't have bread crumbs. Most college students who have to start cooking for themselves have made this meal, because it is a great starting dish. There is no pressure, and it is pretty difficult to genuinely screw up. Also, if you have some pasta handy, serve it with the chicken. I usually do this, and I always make sure to cook enough for leftovers. Breaded chicken sandwiches are definitely underrated in today's cold-cut crazed society.
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Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 1/2 cups bread crumb, or smashed crackers
• 2 eggs

Directions
1. Crack the eggs into a bowl and scramble them.
2. Pour the bread crumbs into a separate bowl
3. Grease a large skillet and put in over medium heat
4. Dip the chicken breasts, one at a time, into the egg, coating completely
5. Dip the chicken breasts into the bread crumbs and place in the skillet
6. Cook on medium-high heat for about 3-4 minutes on each side, until golden brown

Pigs in a Blanket: Vegetarian Style

The wonderful world of Disney just keeps growing. Today, I discovered the Disney organization has a family food website. Since I am a firm believer than if you've grown up, you've given up, I decided to take a look at their recipes. I myself am not, nor have I ever been, a vegetarian; however, my mom is, and so are some of my roommates. So, I feel that this blog would be a disappointment if I neglected to include some vegetarian recipes. While this recipe for Asparagus in Blankets is not exactly a filling choice for a meal, it is easy and cheap to make, and it's a real treat for the vegetarian-or-not taste buds.

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Ingredients *

• 1/2 pound chilled, uncooked pizza dough
• 8 to 12 asparagus stalks, trimmed and cooked
• 1 small tomato cut into 1/4 in thick slices
• 2 ounces cheddar or mozzarella cheese

Directions *
1. Preheat oven to 375
2. Lightly flour a cutting board to work on; do not wipe flour off your hands
3. Divide the dough into 4 equal pieces
4. Divide the asparagus into 4 bundles and cut in half
5. Place each bundle on a piece of dough
6. Sprinkle cheese on the asparagus and top with a slice of tomato
7. Roll dough around the bundle
8. On a baking sheet lined with aluminum foil, place each bundle, seam side down
9. Let the asparagus blankets sit for about 15 minutes to reach room temperature
10. Bake for 10 minutes, or until golden brown

*Taken from the Disney website

I Just Like to Say the Word Jambalaya

While sifting through FoodNetwork.com, I stumbled upon this scrumptious, slow-cooker recipe for jambalaya. I have never been much of a spicy, kick you in the mouth going in and the stomach going out, kind of food lover. But, this past winter I was visiting my boyfriend's family, and his mother made jambalaya. Being the polite house guest that I am, I had to not only try it, but finish a full plate of it. However, it was not the horrifyingly spicy onslaught I was anticipating. It was delicious; I even took some back to school with me. Ever since then, jambalaya, which used to be something I only liked to say, has had a special place in my heart.

This recipe is a keeper. Although jambalaya remains near and dear to me, I do not like shrimp, so I did not put it my batch, as the recipe calls for. Yet, the freedom of jambalaya is unending (which is probably why I have developed such a fondness for it) and really, anything can be added or removed. Also, any slow-cooker recipe is a beautiful thing to a college student. When I get back home tonight, I will be greeted with the glorious smell of New Orleans, and the satisfaction of having dinner the second I walk in the door. Even better than this, tomorrow I will have leftovers!

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Ingredients *

• 1 pound boneless, skinless chicken breasts, cut into 1-in. cubes
• 1/2 pound andouille sausage, diced
• 1 (28 oz.) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 pound frozen, peeled shrimp
• 2 cups cooked rice

Directions *
1. Place the chicken, onion, pepper, celery, chicken broth, and seasonings into a slow cooker.
2. Cook on low for 7 hours, or on high for 3 hours
3. Add in the shrimp about 5-10 minutes before serving.
4. Serve over rice.

*Recipe taken from Food Network's website

Not-So- Independent Woman

One of my favorite things about being a college student is going home for holidays. Suddenly, all the pressures of supporting myself don't matter as much. Usually, when I get home on Friday nights, dinner is already made, just waiting for me. So, I did not have to plan any meals this weekend. In fact, I really did not have to do anything except take leftovers back to school with me. While tomorrow I will have to start making dinner again, tonight it's me and my mom's leftovers.

Blogging for Dummies

Since I am relatively new to the art of blogging, I have had some trouble figuring out all the kinks. I wanted to create a way to make clickable categories on the side of my blog, but I am now just about ready to admit defeat. But, just because I did not succeed in making clickable categories, does not mean I won't try and try again. So, I am going to try something different. A few times a week, I am going to post "how to" blogs with a different cooking technique in each one. So, without further ado, let's jump into today's technique; mincing.

Mincing is a pretty fancy word for a pretty easy technique. Basically, mincing is chopping something up into really small pieces (like shredding cheese, but you don't use a grater). To mince an onion, for example, start by cutting the onion in half, and cut the unedible ends off. Then, place the cut side (the big side that used to be the middle) down on a cutting board and slice horizontally into the onion, making thin slices, but stopping without going all the way through it. Then, when you reach the end of the onion, chop vertical slices into the onion until you have tiny onion squares. Do the same thing to the other half, and viola! You have a minced onion, ready to go.

It's Not Delivery It's Poor Pizza

I think one of the most underrated college meal is pizza. Don't get me wrong, I don't always have the cash to order in pizza, but I do know a great way to make your own cheap, less-fattening pizza. It's not delivery; it's poor pizza. The most important part of this recipe is that you don't have to follow it. Do whatever makes your taste buds tingle. If you have spaghetti sauce leftover, use it. If you have some leftover chicken, cut it up and throw it on. Also, if you like your crust crispier, just toast the tortillas in the oven with your broiler on low for 2 minutes. It is almost impossible to mess up this recipe. I like to think of it as more of a creative creation than a recipe because recipe sounds so strict.

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Ingredients

• 1 package of soft, flour tortillas (any kind)
• tomato sauce, or crushed tomatoes
  
• basil, either a few fresh leaves, or the dried and crushed kind
• 1 cup of shredded mozzarella cheese per tortilla (depends how many pizzas you can eat)
• any vegetables you want to put on pizza, chopped

Directions
1. Preheat the oven to 375
2.Cover a baking sheet with aluminum foil (for easy clean up).
3. Place 2 tortillas on each baking sheet.
4. Spread tomato sauce or crushed tomatoes over tortillas.
5.Sprinkle basil and mozzarella cheese on top of the tomato sauce.
6. Toss on any vegetables, chicken, or leftovers you want over the cheese to top it all off.
7. Bake for about 10 minutes, or until cheese is bubbling and golden brown.

Is A Menu Plan Like A Syllabus?

I was reading the $5 Dinner blog, and I found this entry. I know menu planning can be a great way to reduce cooking stress, but it might be too limiting for me. For one thing, my menu would not be as diverse as this one. I don't know many college students who can afford such a range of food, especially menus that include fish since it is a pretty expensive form of protein. I like the fact that this woman obviously loves her leftovers, and that she takes the time to plan the week's menu. Menu planning might be great for people who are looking for ways to organize and prepare for every aspect of every week, but I just don't think I am ready to give up the freedom of the unknown.

Sometimes, I find that the best meals can be made flying by the seat of your pants, and hoping you don't burn your house down.

Leftovers Are A College Student's Best Friend

There are nothing but leftovers in my refrigerator; I am a college student after all. But, that's fine because I love leftovers. Leftovers mean there is no worrying about what I could make for dinner, or wondering if I still have any groceries in the house. This morning, as I was figuring out what to make for dinner (I have to do this in the morning because I am generally on campus from 10 a.m. until 7 p.m.) I realized I have my favorite leftovers. I have grilled chicken from two days ago, and I have salsa that I made yesterday. So, tonight, I will make what I like to refer to as "Mexican Chicken".

Mexican Chicken is incredibly simple, and it has no origins in Mexico (that I know of). I simply reheat grilled chicken breasts in a frying pan, and pour salsa and cheddar cheese over them. After about 2 minutes in the frying pan, I have Mexican Chicken.

Hamburgers: Hobo Gourmet

I found this recipe on cheapcooking.com, and I found another version of it on the Food Network website, because Paula Deen has a similar recipe. The only part that seems to fit into the title of "Hobo Hamburgers" is the part about cooking them over coals. I know I write about cooking, but I have never cooked anything over coals, and I'm not even sure how one would go about doing that.

Also, in my limited experience with hobos, I have found that tend to not keep things like lemon juice and Paula Deen's house seasoning on hand; but that could just be the hobos I've encountered in the Stroudsburg area.

This recipe is too much for hamburgers. I prefer to cook my hamburgers the old fashioned way, over a grill, or a frying pan. When I get a hankering for a hamburger, I usually don't want to wait over an hour for one. I'll take a quick, easy hamburger over a hobo hamburger any day.
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Time: prep 20 minutes, cook 45 minutes
Ingredients *

• 1 pound ground beef
• 1 egg
• 3/4 cup bread crumbs
• 1/4 cup lemon juice
• 2 tsp Paula Deen's house seasoning, or 1 tsp salt, 1/4 tsp garlic powder, 1/4 tsp pepper
• 1/4 cup chopped green pepper
• 1 cup grated cheddar cheese
• 2 Russet potatoes, peeled and sliced
• 2 carrots, peeled, cut in half, then sliced lenghwise
• 1 large slice of onion, for whomever likes onion
• 4 slices bacon, cut in half, optional

Directions *
1. Preheat oven to 350
2. In a large bowl, mix the beef, lemon juice, seasoning, pepper, and cheese
3. Cut 4 square pieces of aluminum foil, about 8 inches long on every side
4. Shape the beef into 4 patties, and place each on a foil square
5. Place the potato, carrot, and onion sliced on top of each patty, and wrap with the foil
6.Bake at 350 for 45 minutes, or cook over coals

*Recipe taken from cheapcooking.com

Cream of Mushroom Sounds Poisonous

I found this recipe on the Campbell's soup website. It has a section on the site devoted to easy, cheap recipes, so I decided to take a peek. Campbell's definition of simple is pretty far-reaching, and some of the recipes were complicated. I did find one for chicken and broccoli Alfredo that I decided to try. Although I was a little put-off by having to buy Campbell's Condensed Cream of Mushroom Soup, it was definitely worth it. Also, I really like the fact that Campbell's puts the price of the recipe, and the total cost of the actual meal. I mentioned my last post that I do not like "cheap" recipes that do not include the cost of buying the ingredients as they are sold in stores. So, without further delay, here is the recipe!

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Time: prep 10 minutes, cook 20 minutes
Ingredients *

• 1/2 pound linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tbsp. butter
• 1 lb. skinless, boneless chicken breast, cut into 1 1/2 inch pieces
• 1 can Campbell's Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 grated Parmesan cheese
• 1/4 tsp. ground black pepper

Directions *
1. Boil the linguine for about 5 minutes
2. Add the broccoli to the boiling pasta for about 6 minutes
3. Drain and set aside
4. Heat the butter in a large skillet over medium to high heat
5. Add the chicken and cook for about 7 minutes, or until it is golden brown
6. Stir in the soup, milk, cheese, pepper, and the linguine/broccoli mixture
7. Stir occasionally for about 4 minutes (the milk and soup should be bubbling)
8. Remove from heat and serve

*Recipe taken from Campbell's Soups Kitchen website

How Much Does Food Really Cost?

I was doing some internet searching for interesting new recipes, when I came across one from the blog, $5 Dinners. The recipe is for "Grammy's Pasta Salad" and it looks great, but I am really put off by one thing about this blog in general. The writer of $5 Dinners puts the prices of all the ingredients in parenthesis after he lists them. But I cannot go to a grocery store and buy 2 tablespoons of pickle relish, nor can I buy 1/2 cup of mayonnaise. I love this blog, and it does have great ideas, but I hate the pricing method because it is so unrealistic. While I try to have some staple foods on hand, I live with roommates, and I am a college student, so I don't think I have ever just had some pickle relish hanging out in the fridge waiting for a recipe like this.

That said, I did go out and buy the necessary ingredients and made this pasta salad. I love it because it is more than just pasta with some other flavors thrown into the mix. I like actually have big chunks of tomatoes and other vegetables in my pasta salad. When I checked my bank statement this month, I was pleasantly surprised with the balance, so I splurged on some cucumbers and red and green peppers and tossed them into this recipe. It was delicious.

About.com's Easy Chicken Parmesan

This recipe made me wonder if grocery stores sold sliced mozzarella cheese, or if I would have to buy a block of it and slice it myself. Well, I found out that most stores do sell it, and having slices just makes it easier to cover the pieces of chicken evenly. If you want, shredded mozzarella cheese works fine too.

One of the best things about this recipe is that all the ingredients that you do not use up while making this can be used again. Chicken can always be breaded and cooked and served alone, and obviously, eggs can be used for many things. This is one of the few recipes I don't feel wary about buying all the ingredients.


Time: prep 20 minutes, cook 40 minutes
Ingredients

• 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more
• 1 jar (16 oz) spaghetti sauce
• Parmesan cheese
  

Directions
1. Whisk together the egg and the milk
2. Coat both sides of each chicken breast with this mixture
3. Cover the coated chicken in bread crumbs
4. Heat olive oil in a large skillet on medium heat
5. Brown the chicken by cooking in the skillet for about 4 minutes on each side
6. Set the cooked chicken in a large baking dish and put it aside
7. Preheat the oven to 350
8. Place 2 slices of mozzarella cheese on each chicken breast
9. Pour the jar of sauce over and around the chicken
10. Sprinkle with the Parmesan cheese and more mozzarella cheese to taste
11. Bake for 25-30 minutes, or until the top is bubbly
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This recipe was submitted to About.com by Colleen Haass.

Corned Beef and Cabbage

Happy St. Patrick's Day! Today's recipe is pretty obvious since it is St. Patrick's Day. I have been eating corned beef and cabbage every year for as long as I can remember. However, I never attempted to make it until last year. I found this recipe online with a simple Google search and I love it. It is the best corned beef and cabbage I have ever had, and I will continue to make it for years to come. Don't worry about the simmering per pound. I just leave it in for the full two and a half hours, sometimes a little more, and it always turns out fine. I hope you enjoy it as much as I do!
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Time: prep 10 minutes, cook 2 hours 35 minutes
Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions
1. Place corned beef in large pot or Dutch oven (crock pot) and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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Asparagus Lasagna by TasteofHome.com

This recipe is easiest when it is prepared the night before and refrigerated to save time. Also, I found the lemon peel unnecessary and more trouble than it was worth. The nutmeg can also go if it is too expensive and won't be used often. I almost never buy spices I know I won't use regularly.

My only real problem with this recipe is that it isn't really lasagna. When I think about lasagna, I think marinara sauce and more than one major ingredient. This is not typical lasagna. But, I found that I love this recipe. It does make more food than I could possibly eat in one day, but I like that too. I make this when I have a busy week, so I know that I always have leftovers. Also, since I live with 7 other girls, I never worry about food going to waste. Leftovers are a staple college food.
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Time: prep 20 minutes, cook 45 minutes
Ingredients

• 3 pounds asparagus, cut into 1 inch pieces
• 1/3 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups milk
• 1 package of cream cheese (8 ounces) cubed
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg
• 12 lasagna noodles, cooked and drained
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/3 cup shredded Parmesan cheese

Directions
1.Preheat oven to 375
2. Cook the asparagus in a large saucepan for about 7 minutes (until tender)
3. In another pan, melt the butter and stir in the salt, pepper, and flour; mix until smooth
4. Stir the milk into the butter mixture
5. Bring the mixture to a boil and stir for 2 minutes ( until thickened)
6. Stir in the cream cheese, lemon juice. lemon peel, and nutmeg
7. Continue stirring until the cream cheese is melted
8. Spread about 3/4 cup of the mixture in a greased 13-in x 9-in baking dish
9. Layer 3 noodles on the sauce
10. Layer asparagus and mozzarella on the noodles and cover with sauce
11. Repeat these layering steps twice
12. Cover with the last remaining noodles and sauce
13. Sprinkle the Parmesan cheese over the top
14. Bake for 45-50 minutes, until bubbly and browning on top
15. Let it sit out for 15 minutes before cutting and serving
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Rachael Ray's Mac and Jack Salad

I love the simplicity of this recipe, but I do not love Monterey pepper jack cheese. I tried the recipe with cheddar, and it worked just as well. I also used already chopped parsley, instead of buying fresh. This recipe is great for barbecues, and it looks and tastes like it took a long time to make, although it only takes 15 minutes. I like to use this recipe when it is just too hot outside for a hot meal. I love this change on traditional pasta salad.
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Time: 15 minutes
Ingredients *

• 1 pound macaroni elbows or any small shaped pasta
• salt
• 1 cup frozen corn, defrosted
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 4 ribs celery, chopped
• black pepper
• 8-ounce brick Monterey pepper jack cheese, diced
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
• 2 tablespoons chopped cilantro leaves or flat-leafed parsley
  

Directions*

1. Cook macaroni and let cool for 10 minutes

2. Combine corn, pepper, onion, celery and cheese in a large bowl

3. Mix macaroni in the bowl with the vegetables and season with salt and pepper

4. In a separate bowl, whisk together vinegar and olive oil

5. Stir salsa into the oil and vinegar mixture

6. Pour salsa mixture over the pasta salad and toss to coat evenly

7. Sprinkle cilantro or parsley over pasta salad and serve

*Recipe taken from Food Network's website

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Anything You Can Do, I Can Do Better

Time: 20 minutes
Student Friendly Salsa
Ingredients

• 1 large can of crushed tomatoes(without basil)
• 1 large green pepper
• 1 large onion
• 1 small can of chopped jalapeños
  

Directions
1. Pour the can of crushed tomatoes into a large bowl
2. Mince the pepper, onion, and jalapeños
3. Mix the minced vegetables in with the tomatoes
4. Enjoy!
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Sometimes, I find that I just stumble upon recipes. I created this recipe for salsa, because my roommates and I can never seem to get enough salsa. Whenever any of us buys a jar, it usually lasts no more than 2 days. This led me to try to make my own, since it really isn't that complicated.

I have a hand-me-down food processor I was given when I first moved off-campus. If you happen to have one, you can just throw all the vegetables in whole and the food processor will mince it for you. If you like your salsa spicy, more jalapeños can be added (or less if you like it mild; this recipe makes the salsa medium). This recipe makes more than a regular jar of salsa, and it is healthier than store bought salsa. To store it, put it in a large Tupperware, or just cover the bowl with plastic wrap.

Bobby Flay's Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Complicated name for a recipe huh? First of all, what exactly is a paillard? After looking it up on dictionary.com, I discovered that a paillard is "a scallop, especially of veal or chicken, that is pounded flat and grilled or sauteed quickly." After I read through this recipe and realized that it could easily be altered and expensive ingredients could be swapped for cheaper ones, I decided that this one is a keeper. Next, the arugula salad can be switched for any salad you like (or no salad at all is you don't consider yourself to be much of a herbivore) and it works just as well. Lemons as a garnish bother me in general. They take up too much space on the plate, they can be clumsy, and the confuse people. Should I eat this lemon? Am I supposed to squeeze it on the chicken? I only used the lemon in the marinade; it's just easier and cheaper. Also, I never bought the red wine vinegar. I could not see myself using it much, so I did not spend money on it. After making these changes, I recommend this recipe from the food network. Oh, and if you happen to find yourself without a grill, a frying pan works fine.
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Time: prep 35 minutes, cook 10 minutes
Ingredients *

• 1/4 cup freshly squeezed lemon juice
• 1 small shallot, chopped
• 1/4 cup olive oil
• 1/4 teaspoon coarsely ground black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• salt
• 1/2 pound arugula
• 2 ripe beefsteak tomatoes, diced
  
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• Lemon halves, for garnish

Directions *
1. Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish
2. Add the chicken, turning each piece to coat and marinate in the refrigerator for 30 minutes
3. Preheat the grill to high.
4. Remove chicken from the marinade, season with salt on both sides
5. Grill chicken for 2-3 minutes per side or until golden brown and cooked through
6. Combine arugula, tomatoes, and onion in a large bowl and toss with the vinegar and oil, then season with salt and pepper to taste.

*Recipe taken from Food Network's website

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Hello, My Name Is...

Genevieve Wiseman. I am a senior at East Stroudsburg University, and I have been living off-campus for 2 years. This blog is all about the adjustment of life without parents, in terms of food. I found myself lost when I first moved off-campus because I never really had to worry about planning meals. Every night it felt like I would come home from class and not know what to make for dinner. Most times, I didn't even have any groceries around, and was too tired and poor to go buy food.

I will blog about recipes I have found that I like, and some that I don't like. Most of them are relatively cheap, and easy to make for beginners, and they taste great. I want others to learn from my experiences. I love cooking and trying out new recipes. I'm far from being a professional chef, but life off-campus and away from home doesn't have to mean Ramen noodles and pizza every day.