I finally fell victim to the zucchini noodle trend. I’ve been seeing it flying around Pinterest and initially wrote if off because, you know, Pinterest lies. But after hearing a couple rave reviews, I tried it out. To my surprise, it was actually really tasty and not too difficult.
There are a bunch of recipes out there, but here’s what I did.
Zucchini Linguine with Heirloom Tomato Sauce
Ingredients: Serves 2
- 1 large zucchini — the one I used was the size of a caveman club
- 2 large heirloom tomatoes (cubed)
- 2 tablespoons olive oil
- 2 cloves of garlic (diced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 leave fresh basil (chopped)
- Salt and pepper
To prepare the zucchini:
Step 1: Shave the zucchini lengthwise with a carrot peeler to create long, even strips. Stop shaving once you reach the seeds. Use all four sides of the zucchini.
I volunteered to make my mom dinner for Mother’s Day, and what says I love you more than seared scallops with an herb butter sauce? Here’s the recipe:
Scallop ingredients (serves 4)
- 1 1/2 pounds of dry-packed sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
Herb butter sauce ingredients (serves 4)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 teaspoon thyme
- 1/3 cup dry white wine
- 1 tablespoon chopped shallots
- 1 tablespoon white wine vinegar
- 3 tablespoons chilled butter (cubed)
- 1 pinch of salt
- 1 pinch of pepper
Whenever 10 a.m. rolls around at work, I reach into my bag and scarf down a sickeningly sweet granola bar. I don’t particularity like granola bars, but in my constant rush to get out the door every morning, they’re all I have time to grab as a mid-morning snack.
I know I’m not alone in this act, therefore I attempted to develop some alternatives. What I ended up creating were three nutrient-rich and protein-packed trail mixes that used nothing more than what I had in my cabinets.
I portioned each out to be about 100 calories and saved them in Ziplock bags to eat as 10 a.m. snacks throughout the week. Here’s what I came up with.
I have a confession. I’ve never made a poached egg before. In reality, I’m sure the majority of 23-year-olds haven’t attempted cradling an egg in boiling water. Who’s got the time, and fried eggs are basically the same, right? Wrong.
Poached eggs are eggs in their most heavenly form. Over easy and sunny side up are great if you like runny yokes, but you always run into the issue of under cooking the whites or over cooking the yokes. Poached, on the other hand, offers a perfect consistency and make just about any dish better.
While yes, poaching eggs is a little more work than just plopping them in a frying pan, but it’s worth it. I promise. Plus, if I made a perfectly poached egg on my first try, you can too.
Tuscan Beans on Toast with a Poached Egg
Ingredients: (serves 1)
For beans on toast:
- 1 slice of toasted, crusty bread (I used two slices of a baguette because that’s what I had)
- 1/2 can white beans
- 2 tablespoons tomato sauce (I used whatever I had open in the fridge)
- 1 slice Canadian bacon or any other type of meat (chopped)
- 1 clove garlic (diced)
- 1 teaspoon chives or onion (diced)
- 1 tablespoon olive oil
- 1 ounce Parmesan (I cut slices but shaved works too)
Nothing is better than Paris in the spring. Therefore, to celebrate the first few days of spring I decided to make crepes! Traditionally, crepes are a bit of a headache. With such a thin batter, crepes easily tear and often cook unevenly. Instead of going through the hassle, I found pre-made crepes in the supermarket.
Melissa’s crepes are all-natural, no-preservative pieces of heaven. They can be found in the fruit section of the supermarket and are incredibly easy to use.
Here’s my recipe for easy Nutella and strawberry crepes.
Ingredients: (Serves 10)
- 1 Package of Melissa’s pre-made crepes
- 1 Container of strawberries (sliced)
- 1 Jar of Nutella
- Powdered sugar
Happy (almost) Saint Patrick’s Day! Last year, I discussed the health benefits of St. Patrick’s Day. This year, I’m celebrating by making a traditional Irish dish — soda bread. Irish soda bread is a quick, no-yeast bread that’s absolutely amazing. It taste similar to a British scone, slightly sweet and peppered with juicy raisins.
Want to get in the Irish spirit? Try my Irish Soda Bread recipe.
Irish Soda Bread recipe
Ingredients: (Yield 1 loaf)
- 4 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons or 1/2 stick cold, unsalted butter diced
- 1 large egg
- 1 3/4 cups buttermilk
- 1 teaspoon orange zest
- 1 cup yellow raisins
I honor of the Olympic closing ceremonies in Sochi, I decided to make the most American dish I know … buffalo chicken dip! It’s the epitome of everything American. It stares down the country’s most popular bar food and asks, “how do I make this better?” It doesn’t settle for just being great, it strives to reach excellence. And in this case, excellence is achieve with a block of cream cheese and pre-canned chicken.
Plus this dips is smooth yet packs a punch. I know, the American similarities are frightening.
If you want to bid farewell to the Olympics is style, why not grab a group of friend and chow down on some buffalo chicken dip.
All-American Buffalo Chicken Dip recipe