With the countdown to Hawaii now being in the single digits, I wanted to get into the spirit of making something that reminds me of the island. I’ve never been to Hawaii, but I know I like Hawaiian pizza. So I wanted to add those flavors into a sandwich. I wanted to go the extra mile and make bread too, so I made the bread (without nuts and cranberries in it) that I used a while back in my Turkey Apple Cheddar Sandwich recipe.
- 1 large onion, minced
- 1/2 cup Butter
- 3 tablespoons Dijon Mustard
- 2 teaspoons Worcestershire sauce
- 3 teaspoons Poppy Seeds
- 1 Sourdough Loaf, sliced
- ½ Mayo
- 10 slices Swiss cheese
- 2/3 pound Deli Sliced Ham
- 1 cup Pineapple, crushed
- In a small skillet over low heat, combine the butter and onions.
- Once the onions soften after a few minutes, add in the poppy seeds, mustard, and Worcestershire sauce.
- After it reaches a simmer, let it set there on the stove for two minutes.
- Spread on the mayo on the outside of two pieces of the bread. Then flip them over. On one slice, spread on the mustard that we just made. Then, layer on a piece of swiss cheese. Next, add on the ham, followed by about 1/4 cup of the pineapple. Top that off with the other slice of bread with mayo on top.
- In another skillet over medium heat, place the sandwich on the skillet and flip it after three minutes. Allow the other side to cook for an additional three minutes.
I’ve been in a baking mood recently, but I only have access to a kitchen on the weekends. Also, when I’m home I sleep in and skip breakfast most Saturdays. Last weekend, I tried to clear out the pantry and fridge and cook using ingredients I already had on hand. Friday night I made these for breakfast for the weekend so that they were ready for me whenever I decided to get up. Original, I planned on making these into muffins, but we only have some mini bread pans on hand.
- 1 1/2 cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ cup unsalted Butter, melted
- ¾ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- Zest of 1 Lemon
- 1 tablespoon Lemon Juice
- 1 cup Plain Yogurt
- 1 tablespoon Poppy Seeds
- Preheat oven to 350* F. Grease down a three mini bread pans with cooking spray.
- Start by mixing the flour, baking soda, baking powder, and salt in a large bowl.
- In another bowl, combine the melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, and yogurt.
- Add the dry ingredients to the wet ingredients. Make sure to not over mix in this step.
- Then carefully fold in the poppy seeds until incorporated.
- Evenly pour the batter into the three bread pans, and bake for 30 minutes.
I LOVE FRIED RICE! This week I attempted to make some at home for the first time. In theory, this should’ve been easy. But also in theory, a lot of things should be easy. I made a lot of this just to keep on hand for this week. I placed the rice into a smaller container so I can just reheat it in my dorm for an easy lunch.
- 2 1/2 cups Rice
- 1 pound Chicken Breasts
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 bag Frozen Peas and Carrots, thaws
- 1 Small Onion, small dice
- 2 Eggs, whisked
- 2 teaspoon Sesame Oil
- To start, prepare the rice by following the instructions according to its package. For this recipe, I like to use brown rice that already measures out for me by cup.
- Now cook up about 1 lb of chicken breast, then dice them up.
- In a large skillet, melt down the butter with the garlic. Once that happens, fry the peas, carrots, and green onion in the butter. Then crack in the eggs and scramble it.
- Combine in the rice, chicken, and sesame oil. Cover the skillet with a lid, and let the flavors come together for five minutes on low.
I applaud everyone who is trying to eat healthier in the new year. With that, I recommend trying out a different recipe because this isn’t even close to healthy.
I was heading to work Monday, and I remember that everyone was out watching a presentation. This meant I had about 25 minutes to kill before I had to be back. My school’s student union got a new Starbucks this semester, so I went to buy myself a hot chocolate. That’s where I saw the thickest piece of banana bread in my life. I knew after that moment that I had to make some banana bread that weekend. I’m not going to lie; I’m probably going to sneak this into the movie theater tonight.
By far, I’m a better baker than my mom. Don’t worry, she will admit it too. Growing up whenever my mom would try to make banana bread, it would always come out raw in the middle. Even though she is trying to be healthy right now, I dedicate this banana bread to my mother.
- 1 cups sugar
- 2/3 cup soft margarine or butter
- 3 eggs
- 6 tablespoons buttermilk
- 1-1/2 cups ripe bananas, about 4-5 small
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- Preheat oven to 350*. Spray down a loaf pan with cooking spray or butter.
- Start by mashing the banana into a small bowl.
- In a large bowl, beat together the sugar and butter. Then add in the eggs and continue to beat. After that, stir in the bananas, buttermilk, and vanilla extract.
- After this, mix the flour 1/2 cup at a time until incorporated. Finally, combine in the baking soda and cinnamon.
- Pour this into the loaf pan and bake for an hour. Once this is done, test the middle with a toothpick to check if it’s cooked.
Living in the Midwest, the winter fluctuates day to day between below freezing and feeling like a nice spring day. Still, it’s a good time to curl up with comfort food and a good movie. If you read last week’s post about me talking about my all-time favorite films, you are already set for the movie part. I cooked up a soup that’s even impressed my mom and helped me get rid of all the leftover chicken in the fridge.
- 2 tablespoons Butter
- 2 cups Shredded Chicken
- 4 ounces Cream Cheese, cubed
- 2 tablespoons Garlic, minced
- 2 Carrots, minced
- 2 Stalks Celery, minced
- ¼ Onion, minced
- 1 cup Chicken Broth
- 1/4 cup Heavy Cream
- In a saucepan over medium heat, melt down the butter.
- Once this happens, add the shredded chicken and coat it using tongs.
- Now that the chicken is warming up, add in the garlic, carrots, celery, onion, and cream cheese. Let them melt down and blend together.
- Since the base of the soup is done, it’s time to add in the liquid. Pour in the chicken broth and heavy cream. Allow this to sit and reach a boil. Once this happens reduce the heat to low. Let this simmer for 4 minutes.
I’ve never been a super picky eater, but growing up I absolutely hated pork chops. It could be because my prepubescent taste buds hated pork. But let’s get real, I’ve always and will forever love bacon. Looking back now, it could have been just too salty, or I didn’t like how dense the meat was.
I found this article on Daily Mail that discussed that some people have a gene called OR7D4. This can alter the taste for pork for people who are carriers. I’m 99.9% sure I don’t have this gene, but I used to profoundly hate this cut of meat.
It wasn’t until some time in middle school before I even ate or tried one again. It turns out I actually liked it, and from there on I enjoyed having one every once and a while. This all changed a few years ago, when my dad bought enough pork chops to feed a small army. Seemingly, we ate pork chops once a week for like six months. At that point, I was sick of eating pork and I ingested enough salt for a saltwater tank.
Late one night last week when I was planning out recipes, I was craving a pork chop. Like who craves a pork chop? I was feeling brave enough to go outside when it was 20 degrees out, so I grilled these up on my BBQ. If you want to go the extra mile, marinate these all day.
- 4 boneless Pork Chops
- 1 tablespoon Olive Oil
- 1 1/2 tablespoons Ranch Powder
- 1 tablespoon Chopped Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- Preheat a grill or pan over medium heat.
- Coat the chops with olive oil and set them aside on a plate.
- In a small bowl, place the ranch powder, parsley, garlic powder, and pepper.
- Sprinkle on the ranch seasoning on top of the pork. Then flip them over to get both sides coated.
- Grill for 9 to 11 minutes. Make sure to cut one in half to see if it’s done.
During the holiday season, there is nothing I like more than having a large slice of pecan pie. I get it if you want to use your own crust recipe, but just to make my life a little easier I used a frozen crust.
- 1 Pre-Made Frozen Pie Crust
- 1 cup Granulated Sugar
- 3/4 cup Light Corn Syrup
- ½ cup Butter
- 3 large Eggs, beaten
- 1/3 cup Bourbon
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 cup Pecans, chopped
- Preheat oven to 325 F. Lay out the pie crust on the freezer.
- In a saucepan, melt down the stick of butter. Then combine sugar and corn syrup. Constantly stirring, mix the sugar and corn syrup into the butter until the sugar completely dissolves. Remove from heat and add in the chocolate chips.
- In a large bowl, combine eggs, bourbon, vanilla, and salt. Pour the cooled sugar mixture into the bowl. Whisk this constantly so the egg doesn’t cook. Then stir in the pecans.
- Pour mixture into pie crust. Bake for 50 minutes.
Every spring my local museum would have a tea party. I’ve kind of outgrown that now, but I still think about these chocolate chip meringue cookies. Ever since I’ve started my blog one and a half years ago, I have been wanting to make meringue cookies. The issue was that the cookies always stuck to the pan because I didn’t have a silicone baking mat. Thanks to Amazon Prime two day shipping, I’ve learned to make my favorite cookie from my childhood just in time for the holidays.
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1 1/4 cups granulated sugar
- 1 12-ounce package mini semi-sweet chocolate chips
- Preheat the oven to 200 °F. Lay a silicone baking mat on a cookie sheet.
- In a clean bowl, add the egg whites, cream of tartar, and salt. Beat this until it’s thick.
- Adding only about ¼ at a time, slowly add the sugar into this gradually. Beat until stiff peaks form.
- Carefully fold in the mini chocolate chips with a spatula.
- Using a spoon, drop little circles about the size of a quarter onto the mat.
- Bake for 45 minutes, then turn off the oven. Allow the cookies to cool in the oven for 30 extra minutes.
If I didn’t put off writing and studying for finals off to last minute, I would have made homemade bread for this. For the sake of my sanity, I just used a store-bought loaf of bread. But if you want to go the extra mile and bake your own bread, go ahead and try this easy french loaf recipe from genius kitchen. (http://www.geniuskitchen.com/recipe/crusty-french-bread-101476) I promise if you take this for a holiday meal, you will be the MVP of that night.
- One loaf of bread, not pre-sliced
- 8 tablespoon Unsalted Butter
- 2 Garlic Cloves, minced
- 1 Dry Ranch Seasoning Packet
- ½ teaspoon Salt
- 1 tablespoon Parsley, Chopped
- 1 cup Mozzarella cheese, shredded
- Preheat oven to 350*F. Line a baking sheet with tin foil for easy cleanup.
- Meltdown the butter in the microwave or on the stove top. Stir in the garlic, ranch seasoning, salt, and parsley.
- With a sharp knife, cut the bread into 1-inch diagonal strips. Don’t go all the way down as you don’t want to make bread slices. Then turn the loaf 90* and repeat to create a grid into the bread.
- Using a rubber cooking brush, brush on half of the seasoned butter into the cuts you have made. Then stuff the loaf with mozzarella cheese.
- To finish it off, brush on the remaining of the butter. Place it on the baking sheet, and completely cover the bread with another layer of tin foil.
- Bake for 15 minutes, then remove the top tin foil and continue to bake for 5 minutes.
I didn’t want to call this recipe a rice crispy treat because we are using cinnamon square cereal. I had something similar a few weeks back and wanted to see if I could make it at home. It’s one of those recipes where you don’t have to measure things out for say; you just have to eyeball what you are putting in..
- 6 Cups Cinnamon Squares
- 4 Tablespoon Unsalted Butter
- 5 Cups Mini Marshmallows
- ½ Cup Creamy Peanut Butter
- 1 Tablespoon Cinnamon
- In a large pot meltdown the butter on a low heat. With a nonstick spoon or spatula, stir in the marshmallows. Continue to stir this until it’s smooth. Then add the peanut butter and cinnamon.
- Now that everything is combined, carefully fold in the cinnamon squares. Don’t be too rough on them so the cereal doesn’t break.
- In a 9×13 pan, spray down the edges with nonstick spray. Pour in the gooey mixture, and pat down the cereal to compact it.
- Allow them to cool down and sit for at least five hours.