Tag Archives: College Cooking

How to Cut a Cantaloupe

1 May

There are certain kitchen activities that seem so simple, but when you go to do them yourself, you have no idea where to start. I had this exact problem after impulse buying a cantaloupe the other day.

I pulled it out of the fridge ready to chow down and realized I had no idea how to cut it. After some quick googling, I found my answer and easily broke it down into bite size pieces.

Since my lack of cantaloupe cutting knowledge was almost a catastrophe, I wanted to share the steps just in case you find yourself in a similar predicament.

Step 1: Cut cantaloupe in half from top to bottom.

Cantaloupe Halves

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National Shrimp Scampi Day

29 Apr
Shrimp Scampi Pasta

Shrimp Scampi and Linguine: White wine, butter, garlic, scallions, Cayenne

Happy National Shrimp Scampi Day! Next to National Blueberry Popover Day, today is my favorite national food day of the entire year.

Why you ask? Because nothing beats shrimp scampi. I could turn away from a well made white wine sauce, but the second you mix in shrimpy goodness, I’m hooked.

In celebration of this momentous occasion, I wanted to share my favorite shrimp scampi recipe with you. Try it out and maybe National Shrimp Scampi Day will become one of your favorite days too!

Shrimp Scampi Pasta

Ingredients: (Serves 2-4)

  • 1 box of linguine
  • 1 pound of shrimp
  • 4 tablespoons of butter
  • 4 tablespoons of olive oil
  • 2 scallions
  • 2 cloves of garlic
  • 1/2 cup of white wine
  • 1 lemon (juiced)
  • 1 teaspoon Cayenne pepper
  • salt and pepper to taste

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Goat Cheese Stuffed Pork Chops with Brown Sugar Pears

26 Apr

Pears PorkSome nights, I’m in the mood to make something fancy. Luckily, I’ve learned that fancy doesn’t have to break the bank or take longer than 30 minutes. Here’s my easy, eight ingredient “Fancy Friday” meal.

Goat Cheese Stuffed Pork Chops

Ingredients: (Serves 2)

  • 2 pork chops
  • 1/4 cup of goat cheese
  • 2 tablespoons of olive oil
  • salt and pepper to taste

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Cheeseburger Pasta Bake

24 Apr

Cheeseburger Pasta BakeToday was a long day and to top it off, I haven’t been food shopping in a week.  These are the nights every cooking college student dreads.

The typical starting point for my no-food-left dinners is the freezer. In my freezer, I found three boxes of English muffins, sugar-free ice pops, and, in the back right corner, two frozen hamburger patties.

Since ice pops aren’t the best dinner base, I started with the hamburger. I added a few other pantry ingredients and came up with a new and satisfying meal.

Cheeseburger Pasta Bake

Ingredients: (Serves 2)

  • 2 hamburger patties
  • half a box of pasta (Macaroni or Rotini)
  • 1/2 cup of tomato sauce
  • 1/8 cup of diced cheddar cheese
  • 1/2 cup of steam-in-bag corn
  • 1 mini dill pickle, chopped
  • 2 tablespoons of olive oil
  • salt, black pepper, and Cayenne pepper

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Cooking Demo: Seared Tuna and Avocado Salad with Wasabi Vinaigrette

19 Apr

My dream job, along with every other food loving American, is to host my own cooking show. So, when the dining services department at my college asked me to host a cooking demo, I couldn’t say no.

My first video recipe is for Seared Tuna and Avocado Salad and it’s absolutely delicious. Check out my attempt at food television fame and let me know what you think!

If you want a hard copy of the recipe, follow the simple steps below.

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How to Cook Perfect Pork Tenderloin

17 Apr

Apticot Glazed Pork TenderlionTypically, I’m not a huge pork fan. I like the flavor, but I’ve had one too many overcooked pork chops to really enjoy the texture.

The problem with pork (and benefit of pork) is that it’s super lean. This means it’s a healthier protein, but it also dries out easily when cooking. Because of this, many people tend to avoid the protein.

I held these pork misconceptions until I attempted brining.

Brining is the process of submerging a piece of meat in a salt-water solution for an extended period of time. This allows water enter the meat, keeping the cut juicy when cooked.

My boyfriend made me brined pork tenderloin for my birthday and it was absolutely incredible. I’d never had pork that juicy and tender. With that experience in mind, I made it my mission to replicate his stellar recipe.

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I Hate Cilantro

15 Apr

I love food. All types of food. Fresh food, cooked food, fermented food, I love it all. I’ve never been a picky eater and this is an attribute I am thankful for everyday. Food is too fun to restrict.

Even through I’m the furthest thing from picky, there is one food which I can’t stand – cilantro.

Cilantro, technically named coriander, is a leafy herb that looks similar to parsley. It’s used in many cuisines throughout the world, but I typically come across it when I’m eating Mexican food.

People describe its flavor as fresh and light, but I’ve never tasted these attributes. When I eat cilantro, I get a bitter soapy flavor and immediately spit it out.

I thought my visceral reaction to cilantro was a freak thing, until I started asking my family about it. Apparently, my brother, sister and dad all hate the stuff too. My mom stands as the lone cilantro proponent in our household.

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