Monday, November 8, 2010

{recipe} penne pasta with sausage & peppers

Penne pasta with homemade marinara sauce and sausage and peppers

Her pictures are much better btw. So if you want to see just how tasty this dish really is, stop by her site :)


Marinara Sauce:
6-7 miscellaneous tomatoes, quartered
Large handful of cherry tomatoes
1 head of garlic - do not remove the skins!
1/2 sweet yellow onion, cut into large chunks
1 tbsp olive oil + 1-2 tsp (divided)
Dried basil, to taste
Dried oregano, to taste
Pinch of crushed red pepper (more if you want a spicy sauce)
Sea salt and freshly cracked pepper, to taste

Other Ingredients:
5 turkey Italian sausages, cooked then sliced into chunks
4 baby bell peppers, sliced
1/2 sweet yellow onion, sliced
8 oz penne pasta, prepared per instructions
Fresh basil, chopped
Parmesan cheese for topping

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes (except for the cherry tomatoes), onions and garlic all over the lined baking sheet. Drizzle with 1 tablespoon of olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.

Place in the oven and roast for 15-20 minutes; remove from the oven and add the cherry tomatoes. Roast them for another 15-20 minutes or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.

Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven (I used a large pot that I normally make soups in). Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks (I did not have an immersion blender so I tried my best to get rid of chunks by mashing, but I was still left with some. I still enjoyed the sauce with chunks in it). Simmer for 1-2 hours.

Cook the turkey Italian sausages in a skillet over medium heat until they are cooked through. Remove from the pan. Add 1-2 teaspoons of olive oil to the same skillet and cook the peppers and onion until soft and tender, about 5-7 minutes. Season the peppers with sea salt and freshly cracked pepper, to taste. Slice the sausage.

Cook the pasta per instructions then drain. Add the marinara to the drained penne along with the sausage, peppers, and fresh basil then toss until evenly coated with marinara sauce. Top with Parmesan cheese and serve. Enjoy.

Sorry for the blurry pictures :) It was super delish though, you should definitely make it!

xx, Jen

Sunday, August 8, 2010

Mom always knows best!

I am absolutely in love with this orzo salad. My mom makes it all the time throughout the hot months of the year (you know, like 88% of the time in Florida?) She found the recipe on Epicurious a while back but adapted it to reduce the fat. This is seriously one of my all-time favorite recipes. It is perfect to snack on during the day, eat for lunch & eat for dinner. The recipe says to serve at room-temperature but I enjoy it straight out of the fridge as well. Let me know if any of you makes this recipe & what you think about it :)

Orzo with Tomatoes, Basil, Feta, Red Onion & Chickpeas
Adapted from Epicurious

Orzo Ingredients:
1 lb orzo
6 cups chicken broth (optional, see below)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped red onion
1/2 cup pine nuts, toasted
1 can chickpeas (rinsed & drained)

Vinaigrette Ingredients
1/8 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/4 cup olive oil

Whisk vinegar, lemon juice and honey together in a small bowl. Gradually whisk in olive oil. Season with salt & pepper and then cover and place in fridge.

First, boil orzo in either 6 cups of chicken broth or 6 cups of salted water. (I didn't have any chicken broth at home and didn't really feel like buying it at the store so I used water instead. Chicken broth gives the orzo a bit more flavor than water does but it isn't a huge difference.) Once the broth or water is boiling stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool. Chop up basil, tomatoes and onions.

Mix tomatoes, feta, basil, and onions and chickpeas into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.

ENJOY!! :)

xox, Jen

Thursday, July 29, 2010

Greek Salad, is there anything better?

This picture really doesn't do this salad justice. I was just entirely way too hungry to take a bunch of artistic pictures. I wanted to dig in ASAP! This was really easy to make and the dressing was to-die for!

Greek Dressing Ingredients:
Makes enough for a few salads :)
1/2 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
1 cup olive oil
2-3 cloves pressed or minced garlic
1 1/2 tsp dried oregano
pinch of dried thyme
big pinch of salt and fresh ground pepper

Combine lemon juice, vinegar, oregano, thyme and salt and pepper in bowl.  Using a whisk, slowly stream in olive oil and whisk into vinegar mixture.  You will see it thicken up a bit (emulsifying) while combining.  Store in a jar with a tight lid in the refrigerator after using.  Always give the dressing jar a couple of shakes before serving.  In my opinion, best at room temperature, so take it out a few minutes before using.

Salad Ingredients:
Add any, some, or all of the following:
chopped romaine lettuce
chopped green and red peppers
chopped cucumbers
chopped tomatoes
sliced red onion
feta cheese, cubed or crumbled
kalamata olives

xox, Jen

Wednesday, July 21, 2010

Cheesy Goodness (with lots of veggies!)

This recipe is NOT simple, I repeat, it is NOT simple! Okay... I'm being a little over-dramatic, but it did take me about an hour to chop and grate everything. Maybe if I had a food processor it would have been a little bit simpler. :) But, since I don't, I had to everything by hand.

Vegetable Pie with a Zucchini Crust
Adapted from:  For the Love of Cooking 

4 zucchini, shredded and patted dry with paper towels (don't skip that part!)
2 eggs
2 1/2 cups of shredded mozzarella, divided
1 cup fresh mozzarella  (optional but recommended)
2 tomatoes, diced
1 green pepper, diced
4 oz of presliced mushrooms
2 green onions, chopped
1/2 cup of Parmesan cheese, shredded
2 basil leaves, chopped
dried oregano, to taste (skipped this because I didn't have any)

Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray. (I skipped that step and the casserole came up off of the dish fine.)

After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible. (I didn't remove enough moisture and my "crust" was more of a cheesy addition to the rest of the dish. I didn't mind it, but if you want a more crust-like texture, remove moisture!!)

Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper. Bake in oven for 10 minutes.

After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, and then top it with the remaining 1/2 cup of shredded mozzarella cheese, the cup of fresh mozzarella and the Parmesan cheese. Sprinkle top with dried oregano, to taste. (Omitted this step.)

Place into the oven and bake uncovered for 25 minutes. Let cool for 5 minutes before serving.

This dish reminded me a lot of a quiche. So, if you don't like to eat eggs, but don't mind them in a crust, then I definitely recommend this dish as an alternative to a quiche or egg casserole. This recipe could really be served for breakfast, lunch, OR dinner! It is extremely versatile and can be switched up to use whichever veggies you happen to have on hand. I hope you enjoy :)

xox, Jen

Monday, July 12, 2010

{recipe} welcome to the good life

Reese's Peanut Butter Cup Cheesecake Squares

I didn't think there was anything better in the world than chocolate and peanut butter put together. Reese's peanut butter cups? My favorite childhood candy. Oreos with peanut butter slathered across? Another favorite. I have a major sweet tooth and this combination always satisfies. I am also a huge fan of cheesecake (who isn't?!), so when I saw this recipe on The Sweets Life I could NOT resist. No, really. I showed the pictures of these delectable bars to my roommates and a few of my friends and could not stop coming back to the page. Okay... maybe I shouldn't admit all of this.. :)

This recipe is extremely easy to make, and most of the ingredients you probably already have sitting around at home just waiting to be used! I am usually apprehensive about making cheesecake, but like I said, I couldn't resist the urge!

-7 whole graham crackers, broken into small pieces
-6 tbsp unsalted butter, melted & cooled
-3 tbsp brown sugar
-2 tbsp all-purpose flour
-1/8 tsp salt

-2 packages fat-free cream cheese, softened
-2/3 cup granulated sugar
-2 eggs
-1/4 cup fat-free sour cream
-1 tsp vanilla extract
-1 normal-size bag mini Reese's peanut butter cups, chopped
-2 oz. bittersweet chocolate, chopped

Start out by preheating the oven to 325F. Line an 8-in pan with aluminum foil, leaving a 3-4 inch overhang on each side. Grease foil. (I forgot to grease the foil and my bars came off of it without a problem.)

Make the graham cracker crust by adding crackers to food processor and pulsing until fine. Add butter, brown sugar, flour, and salt. Pulse until mixture is combined. Press into the bottom of the baking dish. (I do not own a food processor. I instead put the 7 graham crackers in a pint size ziplock bag and zipped it up tight. Then I crushed the graham crackers to as fine as possible and poured the crumbs into a bowl with the rest of the ingredients. I combined all of the ingredients with a large wooden spoon, then crushed graham cracker pieces I missed with a fork. My crust turned out just fine!)  

Bake crust for 12-15 minutes until browning. (I used a dark glass baking dish so it took my crust about 19 minutes to brown.) Cool for at least 30 minutes before putting cheesecake filling in.

In a large mixing bowl, beat cream cheese until smooth. Slowly add sugar, beating well. Add eggs one at a time, beating after each addition. Make sure they are fully incorporated in the mixture before adding anything else. Beat in sour cream and vanilla extract until fully combined. After chopping Reese's peanut butter cups, set aside approximately 1/2 cup to use as the topping. Carefully fold the remaining chopped candies into the cream cheese batter. 

Pour batter into baking pan, spreading evenly over crust. Bake at 325F for 35-40 minutes. Rotate halfway through. (I took my cheesecake out after about 30 minutes. It was starting to brown at the top and seemed to be cooked through.) It will be done when the edges are set and middle still jiggles slightly. 

Cool cheesecake for 2 hours at room temperature. Cover and refrigerate for 3 hours (up to 24) before adding the chocolate and garnishes.

Remove cheesecake from fridge and using the foil overhang, remove bars from pan. Cut into small squares. Melt bittersweet chocolate in microwave (stirring every 15 seconds). Drizzle chocolate over bars and top with remaining chopped Reese's peanut butter cups.


I'm just going to say that the flavors together are absolutely heavenly.

xox, Jen

Friday, July 9, 2010

{life} thoughts on dance

I feel as though I haven't really gotten too personal with any of my posts thus far. They have all been very cut and dry and quickly written. I have discovered that if I am going to keep a passion to continue to write on here I am going to need to get more "down and dirty" about my thoughts, feelings and opinions. With that being said, I will begin with talking about dance.

I was an avid dancer from age 3 (yes, I did wear a little chicken costume and wander around the stage aimlessly like in those videos submitted to America's Funniest Home Videos) until age 14. Eleven whole years flew by in what seems now to be a pinch of time. I didn't quit willingly, well not at first that is. It started with a tingling sensation in my left foot and leg and ended with a diagnosis of a herniated disk in my lower back. My orthopedic doctor joked with me last time I went in.  
Him: "Are your ears burning?"
Me: "What do you mean?"
Him: "I always tell all my patients about you. You are the youngest patient I have ever had with a herniated disk. I always tell them about your success in getting back into a normal life pain-free."
 Why, thank you doc. So, as you see, my injury was not exactly common for someone of my age and with my strength (considering I danced 6 days a week for hours upon end). Having to tell all of my dance friends and teachers that I would not be coming back for a while was devastating for me. While the hours were long, and the work intensive, dance was one thing that made me truly happy. It was my get-a-way from the constancy of homework and tests.  I loved the costumes and the glitz and glamor of competitions and conventions as well as the family I formed in the dance community. Dancers are extremely open and honest people. You leave everything off of the dance floor. Nothing else seems important when the music turns on and you start to feel it coursing through your body to the point that you cannot voluntarily keep your body still. I did an entire year of physical therapy and tons of stretching to keep my body fit for the dance world. Looking back now, I know that I could have easily jumped back into my classes and competitions. At the time however, everything seemed utterly impossible. I was nowhere near ready (I felt then) to take class with my old dance company members (the girls I competed with against other studios) and I was way too advanced to be dancing with the normal classes (the girls that danced about once a week just for fun.) Even after a year of being gone without leaping, or turning, and hardly moving, my technique and ability was higher than anyone in the intermediate classes. While that sounds snobbish, it is simply the truth. I guess dancing for that long with such advanced students made it impossible for me to dumb down to a level of just a pure-fun dance class.

My decision to quit dance was rash. I have always been extremely stubborn and a bit of a drama queen so when my mom asked me to reconsider registering for my company dance classes again I refused. I would say, "Mom, I will never be able to keep up with them ever again. I am too far behind, it's impossible." It is sad to say that I lost my passion for dance (if only temporarily) during that year of physical therapy. I claimed my back was too weak, I was too behind, I would never be the dancer I was. In reality I could have conquered all of the above easily by strengthening my core again and by being all-around careful until I knew my back was up to par. I think a huge part of why I wanted to quit dance forever was not because of my injury but because of the stage of my life I was in. I loved my dance friends, but I felt as though I didn't know my school friends well enough. We were more acquaintances than anything. I was transferring from my small middle school to a huge high school, where the possibilities to get involved were endless. Maybe I was being rational when I realized that I would rather spend more of my time getting involved in school activities with friends than spend time in a studio rehearsing for 6 hours straight. While getting involved in high school did help me get into a great college, I wish I had made the opposite decision. I feel as though a little piece of me is still empty without dance in my life to the fullest extent. I don't think that most people that know me now know just how much this art means to me. I think that everything about it is absolutely beautiful. Everything really does happen for a reason however. I feel that this post makes me sound like an empty and unhappy person, but that is furthest from the truth. I have amazing friends and an incredibly supportive family. I know that if I had chosen to continue on with dance my life would be in a completely different place right now. I may not have gone to Florida State, I may not have joined my sorority, I may not already know what I want to do with the rest of my life and I may not have met some of the most incredible people to ever touch my life. Just because I can no longer personally dance as I used to doesn't mean that I cannot enjoy watching others (and oh, do I ever.)

The reason I even began to think about writing this post was because of tonight's SYTYCD episode (Top 8 Elimination). Alex being cut from this season for his Achilles's tendon injury was heartbreaking. He is truly one of the most gifted and breathtaking dancers that has ever graced the SYTYCD stage. I teared up watching the judges explain his injury and during his goodbye speech and tape (and I'm not afraid to admit it!) I cannot wait to see him perform again and I am wishing him a safe surgery and a speedy recovery. If you do not watch the show I really challenge you to. Some weeks are better than others like all competition reality shows, but this one has more heart than any other I have ever seen... every week! Here are a few links to some of my favorite (and the poster's too) dances from, in my opinion, the best season... Season 4!

I hope you check out the youtube videos above and come to appreciate this beautiful art as much as I do.

xox, Jen

**No Copywrite Infringement Intended**

Thursday, July 8, 2010

{life} american lovin'

I haven't updated in forever! I was in Orlando for the holiday weekend visiting some friends that attend UCF. It was a lot of fun! I was completely set on making a flag cake for the 4th and I made it happen. :) We didn't have a lot of time to bake / let the cake cool so we could frost it so we just went with a box of marble fudge cake and pre-made whipped, vanilla icing. Our cake was super yummy and pretty too!

We went to Celebration, FL to watch the fireworks display.

Two of my best friends, Krista (left) and Chelsea (right).

That's all for now! I made vegetable pie with a zucchini crust last night for dinner. I'll be posting about it soon!

xox, Jen

Thursday, July 1, 2010

{recipe} dinner party fun

Appetizer: Spinach and Artichoke Dip with Carrots, Celery & Pita
Salad: Spinach Salad with Apple and Red Onion
Dinner: Maple Pork Tenderloin & Sweet Potatoes w/ Cinnamon Butter
Drinks: Homemade Sangria
Dessert: Triple Chocolate Chunk Cookies (aka Heaven)

I had some girlfriends over the other night for what is turning into our weekly dinner party! It has been so much fun looking forward to these get-togethers. I find myself searching for recipes throughout the rest of the week for the next dinner party. This time I decided to break away from my comfort of / dependence on cooking chicken. I know it is always a safe alternative. Although chicken can be tricky, since you have to cook it until it is completely done, it is the one meat that I can say I am the most confident in making. I have caught onto the exact time it takes to grill, roast and saute. When I came across the recipe for the pork tenderloin I was a bit apprehensive. I found myself thinking, "Am I reallly ready for such a jump in the kitchen?" After a bit of pondering I decided that I was. I always love it when my parents cook tenderloin at home so I gave it a go. The one essential kitchen utensil for the pork tenderloin that I didn't have at home was a meat thermometer, so I had to add that to my shopping cart when I went to the grocery store. While it was an extra ten dollars added to my bill, I knew it would come in handy in future cooking endeavors as well, so it didn't hurt quite so bad. As soon as I got home form the store I began to marinate the pork in a plastic ziplock bag. While I wish I had thought ahead enough to get the meat the night before my party, it was perfectly flavorful after only marinating for 5 hours. My friend Kaitlin brought over one of my favorite appetizers of all time, spinach and artichoke dip. Leanne brought homemade sangria and Brianna brought absolutely delicious triple chocolate chunk cookies. Amanda brought some pepper (I told her to just relax this time as she made us dinner the last time we had a dinner party). The night was so much fun and I got some really awesome recipes from good friends :) Enjoy!

Spinach and Artichoke Dip
Currently still waiting on this recipe :) I will update as soon as Kaitlin sends it to me!

Homemade Sangria:
I didn't take any pictures of the sangria, which is a shame because it was really pretty :) I also didn't get the exact recipe but Leanne said it was basically a bottle of red wine and a few splashes of peach schnapps. She added limes, lemons and oranges to hers, but the beauty of sangria is that you can add any fruit you want!

Spinach Salad with Apple and Red Onion
This is one of my favorite salads from my mom's recipe collection. It is the perfect amount of tangy mixed with sweet. She found this recipe on, at the bottom of a webpage for a recipe for pasta with pumpkin and sausage (which is another of my all-time favorites, especially during fall and winter!) We both make the salad all the time though, as the flavors mesh well with meals from any season.

1 lb triple-washed spinach, de-stemmed (I bought Publix brand)
1 small Golden Delicious apple, quartered, cored and sliced
1/4 small red onion, thinly sliced and separated
1/4 cup olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon grain mustard
1 tablespoon honey
Coarse salt and black pepper to taste

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small mixing bowl. Whisk the dressing ingredients with a fork until combined. Pour dressing over salad immediately and toss. Season with salt and pepper, to taste.

Maple Pork Tenderloin & Sweet Potatoes w/ Cinnamon Butter

Maple Pork Tenderloin:
Recipe adapted from Lipstick Blogspot
2 pork tenderloin (approximately 1.5-2 lbs together)
2/3 cup pure maple syrup
1/4 cup soy suace
1/3 cup teriyaki sauce (I used Ken's marinades)
1 tbsp finely minced garlic (I used the bottled, pre-minced garlic)
1 tsp pepper
1/4 tsp crushed red pepper
Yield enough for 5 people

1. Put pork tenderloin in a ziplock bag. In a separate bowl, mix all the remaining ingredients and pour into the ziplock bag. Marinate for as long as you can. (I marinated for about 5 hours, but overnight would be best.)
2. Remove pork from the plastic bag and grill or bake in a 400 degree oven until the pork reaches an internal temperature of 145 degrees (Check after 20 minutes, and then keep checking every few minutes after if the temperature is not correct after the 20.)
3. While the pork is cooking, boil the remaining marinade in the bag for at least 10 minutes.
4. After you take the pork out, let it sit for about 5 minutes before slicing. Once that time passes, slice and serve with the marinade as a sauce.

Sweet Potatoes with Cinnamon Butter
1/2 cup butter, softened (I used "I Can't Believe It's Not Butter")
2 ounces granulated sugar
2 ounces brown sugar 
4 teaspoons ground cinnamon
Large sweet potatoes (I used 5)

1. Preheat oven to 400 degrees.
2. Mix and stir all ingredients (besides the sweet potatoes) until smooth. Put into a tupperware, close lid tightly, and then place in refrigerator as soon as possible.
3. Put tinfoil on a cookie sheet and then place the sweet potatoes on top of it. Place cookie sheet carefully onto the bottom rack of your oven. Leave in for about an hour, checking with a fork how soft the insides are as it gets closer to the end. The time will vary with how small/large the potatoes are. The skins should look wrinkled and there should be a sticky substance coming out of the bottom of the potatoes. 
4. Enjoy :) 
**The cinnamon butter tastes wonderful for breakfast the next day spread on toast!

Triple Chocolate Chunk Cookies
These cookies literally melt in your mouth. Here is Brianna's recipe for them that she sent me.

-16 ounces semi-sweet chocolate, chopped (or use chocolate chips) **I use bakers semi sweet chocolate
-1 stick (½ cup) unsalted butter
-1 1/3 cups all-purpose flour
-1 tsp baking powder
-1 tsp salt
-4 large eggs
-1½ cups (packed) light brown sugar
-2 tsp pure vanilla extract
-2 packages (24 ounces) semi-sweet chocolate chocolate chunks (or chopped chocolate)**I used one bag of regular chocolate chips and one bag of white choc chips (but only needed 1 and a half bags total because it was way too much)
**I added 2 tsp of instant coffee powder, but this is optional. It helps bring out the chocolate flavor

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Place chopped chocolate (Bakers) and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth. Add the chocolate slivers it in batches, it will be a bit quicker.
3. In another bowl, whisk together flour, baking powder and salt; set aside. Make sure to sift the dry ingredients for lumps
4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chunks(as many as you like)
5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart.
6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on cookie sheets for about 10 minutes before transferring to a cooling rack with a spatula. I only had to cook them for 10 minutes so watch them! :)
Yield: About 4 dozen

 I am so excited about all of the new recipes I have been finding and getting from friends. We will definitely be keeping up with our newly found tradition of dinner parties once a week, so check back often!

xox, Jen

Sunday, June 27, 2010

{recipe} maple dijon chicken & asparagus

I made this meal for my best friend's birthday. The chicken and asparagus were both delicious but it was the mashed potatoes for me that took the cake. I'm not sure why I have never thought to put caramelized onions and garlic together in mashed potatoes, but I can't imagine eating them any other way now. The flavors are fantastic!

Maple Dijon Chicken
adapted from Closet Cooking

  • 1 pound chicken breasts
  • 2 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1 tablespoon olive oil
  • salt and pepper to taste

  1. Marinate the chicken in the maple syrup, dijon mustard, olive oil, salt and pepper for at least 30 minutes.
  2. Grill the chicken on a George Foreman grill for about 9 minutes, or on a grill pan for 4-5 minutes each side.

Maple Dijon Asparagus
adapted from Closet Cooking

  • 2 pounds asparagus (trimmed and cleaned)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 small clove garlic (grated)
  • salt and pepper to taste

  1. Toss the asparagus in the oil, salt and pepper.
  2. Arrange the asparagus in a single layer on a baking sheet.
  3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
  4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
  5. Toss the asparagus in the maple dijon vinaigrette and serve under the chicken breasts.
  6. Pour the remaining vinaigrette over the chicken and asparagus.

Caramelized Onion Garlic Mashed Potatoes:

  • 6 medium white potatoes, peeled and cubed
  • 1/3 cup warm milk
  • 2 tablespoons and 2 teaspoons butter or margarine
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 teaspoons of garlic
  • ½ large white onion
  • 3 tablespoons olive oil

  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy. Gently fold in onions and garlic.
  2. To caramelize onions: Add 3 tablespoons olive oil to a saucepan and add onions. Saute over medium-high heat until onions are starting to caramelize 10-12 minutes. Add the garlic for the last minute of cooking. If you like your onions darker, saute them slightly longer (or if you like them lighter, diminish the saute time)

xx, Jen

Friday, June 25, 2010

{recipe} bruschetta, sangria, & asparagus carbonara, oh my!

I had some very good friends over the other night for dinner and wine. My friend Amanda wanted to cook dinner for everyone, so I made sangria and an appetizer, Beth brought the wine and Kaitlin brought dessert! It was a wonderful night catching up with friends with extremely yummy food at that.


6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4 cup fresh basil, stems removed
`1 french baguette
1/4 cup olive oil
2 cups shredded mozzarella cheese
Salt and ground black pepper (to taste)

Step 1: Preheat oven on broiler setting.
Step 2: In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, 2 tbsp olive oil, vinegar, basil, salt, and pepper. Allow mixture to sit for about 10 minutes.
Step 3: Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Divide the 1/4 cup of olive oil onto each baguette slice. Broil for 1 to 2 minutes. Watch this carefully! This is where my bread started to burn a little bit.
Step 4: Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Step 5: Broil for about 3 minutes, or until the cheese is melted. Again, keep a very close eye on it!

White Wine Sangria

Your favorite large bottle of white wine. (We used Pinot Grigio.)
2 cups of your favorite fruit (We used white peaches and strawberries)
1/4 cup orange juice with pulp
1/4 cup diet sprite

Combine all in a pitcher (if making ahead of time, omit the sprite and add just before serving). Put in fridge and serve over crushed ice. Enjoy :)

Amanda preparing our Asparagus Carbonara. She found the recipe on Closet Cooking, a wonderful blog filled with a very diverse recipe list. She added fat-free milk instead of the heavy cream the original recipe called for. The consistency of the sauce was still great, so if you are looking to cut calories and fat then you can do the same without losing any flavor! She also added yummy scallops as well.

Our chef for the night!

Kaitlin's yummy red velvet cake with cream cheese frosting.

It was a great night and we decided we are going to try to keep it up at least once a week for the rest of summer :)

xox, Jen

Wednesday, June 23, 2010

Simplicity at its best.

Pasta Margherita 

I love how some of the simplest ingredients can combine to create a delicious and satisfying, yet light, meal. Margherita pizza is one of my all-time favorites. The basil, mozzarella, garlic and tomatoes combine to create an extraordinary flavor combination. I was craving the pizza version, but I am kind of apprehensive to attempt a homemade pizza (the pizza dough intimidates me!), so I decided to incorporate the ingredients and flavors to make the pasta! This is an incredibly basic recipe, and fairly cheap as well. The fresh mozzarella (this means the mozzarella cheese in the water) brings the cost up quite a bit but substituting for the bagged mozzarella would completely change the dish!

~3.5 cups of your favorite pasta. I used penne.
1 large on-the-vine tomato, de-seeded and chopped
1/2 cup sun-dried tomatoes, chopped
3 garlic cloves, minced
Large handful of fresh basil, chopped
Fresh mozzarella cheese balls, cut in half- As little or as much as you want!
3.5 tablespoons olive oil (divided)
1.5 tablespoons balsamic vinegar
Sea Salt & Fresh Cracked Pepper to taste

 Step 1: Fill a large pot with cold water. Add salt to taste and put on high until water boils. In the meantime, cut up all of the ingredients and set aside. Follow instructions on box on how long to cook the pasta until al dente.

Step 2: After putting the pasta in the boiling water, heat one tablespoon of olive oil on a medium sized skillet on medium heat. Once the oil starts to bubble place the garlic carefully on the surface. Stir constantly until garlic starts to brown. Add the tomatoes and stir to combine with the garlic.

Step 3: Drain the pasta and let it cool down for a minute or so. Once it is cool enough to where it will not melt the mozzarella, pour pasta in bowls and top with the tomato/garlic/olive oil mixture. Next, sprinkle the fresh basil and mozzarella on top and stir to combine. Drizzle the rest of the olive oil and balsamic vinegar over the dish and season with salt and pepper to taste. Enjoy!

This meal was super simple and quick and left my margherita pizza craving satisfied :)

xox, Jen

Sunday, June 20, 2010

Jamaican Jerk Chicken Bowls

Grilled Jamaican Jerk Chicken, Pineapple, Black Beans, Maduros and Coconut Rice

I made this dinner for my roommates before I left to go home for Father's Day weekend. I do admit, I am not the best at making rice. I don't know what it is about the grain that makes me incapable of making it fluffy and delicious. Sadly, my rice turned out more like rice pudding than fluffy coconut rice. I do think that part of my problem was that I used white rice instead of the jasmine rice the original recipe called for and I also doubled the recipe. I was trying to cut corners/costs and did not exactly succeed. It tasted very good, it just did not have the right texture. Oh well, there is always next time! I am going to post the original recipe so that your rice does not turn out the same way :)

**CAUTION: Please make sure you wear gloves or avoid touching the insides (especially the seeds) of the jalapenos. I learned the hard way that touching this area causes a burning sensation for about two days.**

Original recipe from Budget Bytes
Yields enough for 2

Ingredients (for most of the bowl):
1.5 cups long grain jasmine rice
1 can (1.5 cups) Light coconut milk
3 cloves garlic
1/2 tsp salt
2 (about 1 lb. total) boneless/skinless chicken breasts
1/2 bottle jerk marinade
1 fresh jalepeno
1 can black beans
2 Tbsp vegetable oil
1 20 oz. can pineapple chunks
1 handful green onion or cilantro
Countertop Grill

Ingredients (for Maduros):
This recipe will make 4-5 servings

3 large ripe plantains
1 cup sugar
1 ½ cup water
1 tablespoon oil
1 tablespoon butter or margarine
½ teaspoon vanilla
Dash of cinnamon, optional

 Marinate the chicken in the jerk seasoning in the refrigerator for at least 4 hours. I marinated my chicken overnight. 

STEP 1: Begin cooking your rice by placing 1.5 cups of long grain jasmine rice in a pot with 2 cloves minced garlic, 1/2 tsp of salt, one can of light coconut milk and 1.5 cups (or one can full) of water. Stir once to combine ingredients. Cover the pot and bring it up to a boil over high heat. Once it reaches a full boil, reduce the heat to warm/low and let simmer for 30 minutes. Turn the heat off after 30 minutes and let it rest until you are ready to serve. Fluff with a fork just before serving.

STEP 2: Preheat a countertop grill for 5 minutes. Once warm, grill your first chicken breast for 6 minutes. Transfer to a cutting board and grill the second breast. Slice the breasts diagonally into strips.

STEP 3: While the chicken is cooking, mince another clove of garlic. Deseed and mince one jalapeno. Place the jalapeno and garlic in a small pot with 1/2 Tbsp of olive oil. Saute them for about 2 minutes over medium/high heat or just until soft. Add the can of black beans (undrained), reduce the heat to low and let until you are finished preparing the rest of the ingredients.

STEP 4: Hit the plantains on all sides with a wooden spoon to soften. Peel and cut into 5 pieces each. In a large skillet, melt butter and oil on high heat; add plantains. Fry until brown. Combine sugar, vanilla, cinnamon and water. Reduce heat to low and pour liquid over plantains. Continue cooking until the liquid thickens, about 15 minutes.

STEP 5: To assemble the bowls, begin with 1 cup of coconut rice. Top the rice with 1/2 of a chicken breast (about 4 oz.), 1/3 cup of black beans, 1/3 cup of pineapple chunks (with some juice) and 1/4 of the plantain medallions. Garnish with chopped green onions or cliantro.

Let me know how your rice turns out :) I will be following the original recipe exactly the next time!

xx, Jen  

Monday, June 14, 2010

{recipe} chickpea & feta salad

This photo taken by The Kitchenist
All other photos by me

My mom makes something pretty similar to this recipe. I always forget to get all of my favorite recipes from her whenever I go home, and I started to get a craving for this particular salad, so I just found a recipe that was somewhat like it to make at school! There is quite a bit of prep work (chopping up all of the vegetables) but the ingredients were really cheap and healthy. I will definitely be making it often!

Recipe adapted from The Kitchenist
Yields enough for 6 as a side and 3 as a main dish.

1/3 cup + 2 Tbs. olive oil
1 leek, sliced lengthwise and chopped (white and light green parts only)
1 small red onion, finely chopped
2 mini red bell peppers, chopped and de-seeded
1 mini orange bell pepper, chopped and de-seeded
4 tsp. chili powder
3 teaspoons of pre-chopped garlic from jar (or 3 finely chopped garlic cloves)
15.5 oz can of chickpeas (drained)
Half container of feta, crumbled
4 green onions (dark and light green parts only)
2 Tbs. finely chopped mint
1 Tbs. finely chopped basil
zest and juice of 1 large lemon


 I recommend chopping up all vegetables before heating the olive oil.

Heat 2 Tbs. of the olive oil in a nonstick pan over medium-low heat. Gently cook the leek and red onion for 8-10 minutes, until very soft and beginning to turn golden. Add the chili powder, mini bell peppers, and garlic and cook for another minute or two until very fragrant- be careful not to brown the garlic. Remove from heat and set aside to cool.

Place the chickpeas, feta, green onions, mint, basil, lemon zest, lemon juice and remaining olive oil in a large bowl.

When it's cool enough not to melt the feta, add the mixture from the frying pan and gently stir everything to combine. Season with salt and pepper to taste. Leave salad for at least one hour (or as many as 24) before eating in the fridge because the flavors will meld together!

Tomorrow night I am making Jamaican Jerk Chicken Bowls with plantains, coconut rice, pineapple and black beans for dinner with my roommates. So look back for that recipe :)

xox, Jen

Friday, June 11, 2010

Eggplant Parmesan (Baked Eggplant, not Fried!)

I had a craving for Italian food, but I have been trying to cut back on the amount of pasta I eat lately, considering that is pretty much all I had time to make during the school year! I found an awesome recipe for Eggplant Parmesan on the best college friendly food blog ever, Budget Bytes. She lists out the prices of all of the ingredients in her recipes and keeps most of her recipes priced under $10.00. This recipe takes a bit longer than others I have on my blog, but it is mostly just waiting on the dish to bake, so make sure you leave enough time to prepare and wait!

Recipe adapted from 
Yields enough for 6
2 medium (2 lbs.) eggplant
1 tbsp salt
1/3 cup all-purpose flour
3 large eggs
2 cups Italian bread crumbs
  1/2 cup grated parmesan
3 cups of your favorite pasta sauce
2 cups shredded mozzarella
Non-stick spray (as needed)
Fresh chopped parsley (optional)

STEP 1: Wash the eggplant and slice into 1/2 inch thick rounds. Place it in a colander, sprinkle with 1 Tbsp of salt, toss to coat and let sit for about 45 minutes. The salt will draw out moisture from the eggplant allowing for more crisp slices once breaded and baked. I placed the eggplant a single layer and then put a paper towel on top, another layer of eggplant, another paper towel, etc., etc. After 45 minutes, give the colander a good shake to let extra water drip out the bottom (it will look brown).

STEP 2: Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. Place the slices in a ziplock bag with 1/3 cup of all-purpose flour. Toss the bag so that the slices become coated with the flour.

STEP 3: Prepare the second two steps in the breading process as follows. Lightly beat three eggs in a bowl until they become a fairly even consistency. Pour the Italian bread crumbs into a separate bowl. Dip each slice of eggplant into the egg (turning to coat both sides) then into the bread crumbs (coating each side again). Place the breaded slices on a plate or baking sheet until all slices have been breaded.

STEP 4: Position your oven racks on the top third and bottom third of the oven so that they have at least 6 inches between them for air to flow. Preheat your oven to 425 degrees. Place two baking sheets in the oven (one on each rack) as it preheats so they will be preheated as well (this helps with crisping).

STEP 6: Once all of your eggplant slices are breaded and the oven/baking sheets are preheated, carefully remove the baking sheets and coat them with non-stick spray. Arrange the eggplant slices in a single layer on the sheets and spray the tops of them with another coat of non-stick spray. Place the sheets back in the oven and bake for about 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).

STEP 7: After the slices have baked, reduce the oven heat to 350 degrees. Spray a large casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara. Top with a second cup of marinara and one cup of mozzarella. Arrange the rest of the eggplant slices over top and then cover with a third cup of marinara and a second cup of mozarella, etc., etc.

STEP 8: Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. (Check it every now and then, my cheese ended up a bit too brown, as you can tell from the picture at the top of this post!) Garnish with fresh chopped parsley if desired.
I won't be cooking much this weekend as it is my friend's birthday weekend, so we are going out to eat! I am planning on cooking  Jamaican Jerk Chicken Bowls on Sunday or Monday for my roommates though, so check back to see the pictures and recipe! :)

xox, Jen