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.