Mission Statement

Culinary Adventures in a College Kitchen

Tuesday, July 31, 2012

Date-Nut Overnight Oats

I really wish I was a morning person.  I look enviously at all those people who get up nice and early and squeeze in a workout before finally hunkering down for breakfast.  They're probably the same people who organize closets and successfully avoid impulse magazine buys while waiting in the check-out line at the grocery store.

I like quick breakfasts because when I wake up in the morning the last thing I want to do is spend a long time making breakfast.  Overnight oats are great because they're fast and require minimal clean-up.  That's my main gripe about scrambled eggs.  They cook up quickly, but I always find cleaning the pan a pain in the you-know-what.

I usually mix just about anything into my oats (coconut is surprisingly tasty) and one of my absolute favorite mix-ins are chopped dates.  This one combines dates with chopped walnuts and warm cinnamon and nutmeg.  

Date-Nut Overnight Oats


1/3 cup old-fashioned oats
1/3 cup milk
1/8 tsp nutmeg
1/4 tsp cinnamon
chopped dates
chopped walnuts


Combine the oats, milk, nutmeg and cinnamon in a bowl.  Let chill in the refrigerator over night.  In the morning, mix in the dates and walnuts.  

Monday, July 30, 2012

The Haircut

Lots of exciting things happened this weekend.  My dad officially moved into his new office.  I got bangs.  And I drove expressways for the first time and didn't kill a single person!

I know that expressway driving is pretty much like regular driving, only at higher speeds, but it still terrifies me.  It's the merging that gets me.  Cars going 65-70 mph are going REALLY fast.  And when you're the type of person who won't do a left hand turn unless practically no cars are visible, merging poses a bit of a problem.  I did it, though, and it should make driving to law school (hello expressways!)  a little more comfortable.

Anyway, let's get to the important part of this post.  I mentioned earlier that I broke down and got bangs.  I was convinced that I would regret them, but I don't!  I brought in a picture of Zooey Deschanel this time so my hairdresser knew exactly what I wanted, and I absolutely love my new haircut.  Fingers crossed that I like it as much when I style it myself!

So, did you guys do anything exciting this weekend?

Friday, July 27, 2012

Mediterranean Couscous with Olives and Artichokes

Yesterday I spent the entire day helping my dad move his office down a floor in the hospital.  It was hours of lifting boxes and pulling carts.  Oh boy, I hurt in places I didn't even know it was possible to hurt.  I'm counting this as my daily workout, because my butt hurts WAY more than it does after sets of squats.  So, there you go.

I know posts have been less frequent here, and it's basically because I'm home and no longer cooking like a beast.  My mom makes most of the meals (we're the typical nuclear family) and I feel weird making us wait ten minutes before eating so I can snap pictures.  Not that my family would mind.  My dad always makes these weird salad concoctions (believe me, they are NASTY) and goes, 'Liz, want to take a picture of this for your blog?'.  I usually tell him that since most of the world lacks his iron stomach and affinity for gherkins, I'd better steer clear.

This salad made me think of him, though.  He's notorious for making salads with all the odds and ends in our fridge.  Marinated artichokes.  Pickles.  Left over pork.  Doesn't matter what it is -- it'll go in the salad and be smothered in Western dressing.  This couscous salad doesn't involve pickles or Western dressing (Thank God), but it does have a bit of everything in it.  Mixed together with fresh basil and a light balsamic vinaigrette, it's the perfect summer meal.

Mediterranean Couscous with Olives and Artichokes

1 2/3 cup Israeli couscous
1 tbsp olive oil
1 3/4 cup water
1/2 cup sliced olives
1 cup chickpeas, rinsed
5 artichoke hearts, quartered 
1/4 cup chopped sundried tomatoes (not packed in oil)
1 cucumber, quartered and sliced
1/3 cup balsamic vinegar
1/4 cup olive oil


Cook couscous according to directions on package.

Combine all the ingredients, up to the balsamic vinegar.  In a small bowl, whisk together the balsamic and olive oil until emulsified.  Pour into the couscous mixture and toss to coat.  Serve either on its own or with a main dish.

Tuesday, July 24, 2012

Turkey Burgers with Basil Mayonnaise

I'm not a big burger person.  I never order them at restaurants, and even when I was a kid I would order chicken strips over a burger any day.  I actually went through a huge chicken strip phase when I was a kid, where I refused to eat anything else if we went out.  We had a trip to Disney one summer and I proceeded to order chicken strips at every restaurant that we went to.  I believe this was the same trip where I was afraid of birds and would run for cover every time I saw one.  In case you didn't know, Florida has A LOT of birds.

Anyway, I was never a big burger person until I made these turkey burgers.  I literally ate them for every meal the week I made them, and it wasn't only because I made six and I was the only person in my apartment.  I actually looked forward to them.  I would count down the minutes until five o'clock, when I could make dinner without feeling like an old lady with dentures and hip issues.

I know I always say, 'You hhhaavvee to make *insert food here*!!!', but this time I'm serious.

You hhhaavvee to make these burgers!!!

They're moist and flavorful, and the basil mayonnaise is the perfect compliment.  And then you have the fontina cheese and some buns, and I'm just about ready to head down to the courthouse and marry the whole thing.  It's that good.

Turkey Burgers with Basil Mayonnaise


For the burgers:
1 lb ground turkey
1 zucchini, grated
1/2 cup breadcrumbs
1 egg, lightly beaten
1 tbsp mixed dried herbs (basil-oregano-parsley)

For the basil mayonnaise:
1/3 cup mayonnaise
2 tsp dried basil
1 tsp lemon zest
1 tbsp lemon juice

For assembly:
6 hamburger buns
4 oz fontina cheese, sliced
6 romaine leaves


In a bowl, mix together the ground meat, bread crumbs, grated zucchini, herbs, salt and pepper.  Form into six equal patties and place on a prepared baking sheet.  Broil the burgers 8 minutes on each side.  Add the cheese and broil for 1 minute.

While the burgers cook, whisk together the mayonnaise, basil, lemon zest and juice.  

For assembly, spread the mayonnaise on the bottom half of the bun.  Add the burger, romaine leaf and the top of the burger bun.  

And enjoy!

Saturday, July 21, 2012

Grilled Pork Sandwich with Fontina

I have to apologize in advance for the awful pictures that will accompany this post.  I made this sandwich for dinner and took the pictures in that witching hour when each picture you takes get progressively worse, and considering that the first one wasn't all that spectacular, it's not a pretty...well...picture.

Anyway, don't let the subpar pictures fool you.  This sandwich is easily one of the tastiest things that I have made in the past month.  The pork is nice and flavorful, and the basil mayonnaise may just be my new favorite condiment.  And I don't even like mayonnaise.

I used my leftovers from the Herb-crused Pork Chops for this, but you could easily whip up a batch just for these sandwiches.  Believe me, you'll want to have it more than once.

Grilled Pork Sandwich with Fontina


2 Herb-crusted Pork Chops
1 large baguette, halved and sliced into quarters
1/4 cup mayonnaise
2 tsp dried basil
1 tsp lemon juice
4 oz fontina cheese, sliced
romaine lettuce


In a small bowl, mix together the mayonnaise, basil and lemon juice.  Spread the mixture on both sides of the baguette quarters.  Layer on the cheese, romaine and the pork.  

Source:  Slightly adapted from Giada's Weeknight Meals

Friday, July 20, 2012

Moving On

I am moving out of my apartment today and I'm finding myself with so many feelings.  It's funny, because this isn't the first time I moved.  I changed dorms twice during college, and then I moved into my apartment.  I said good-bye to several places that I called home, but this time is different.

Each of those moves, I still knew I would see my friends the next week or the next month.  We had college linking us together, and we couldn't escape each other if we tried.  Now, though, with law school, things are different.

I had a friend over a few days ago and when I hugged her good bye at the end of the night, it occurred to me that this was an actual good bye.  It wasn't, 'I'll see you later' or 'See you this weekend'.  In a way, it was a definitive end, and I don't know how I feel about that.

Okay, I guess I do.

I've never been good with good byes.  I get awkward and uncomfortable, and I want them to end before they even begin.  I realize that this doesn't have to be a true good bye with my friends here.  We have Facebook, phones and my impressive badgering skills.  Still, though, the chance that it could be a real good bye is difficult to take.

I don't really know the point of this post.  I'm not asking for advice or sympathy.  A lot of people move and they go on with their lives.  It's a part of getting older and growing.  I guess I'm just not completely ready for that next step.

Thursday, July 19, 2012

Banana Muffins

I almost feel silly posting a recipe for banana muffins.  I mean, banana muffins are the type of thing that just about everyone has made at least once, and there are hundreds of other recipes floating around the blogosphere.  But, I have somehow misplaced my camera cord in all the packing and these are the only photos already loaded on my iPhoto, so...

I hope you like banana muffins!

As the story usually goes with banana muffins, I had overripe 'naners that were too far gone to even freeze, and instead of throwing them out (or more likely tempting another day on the counter) I decided to make some muffins.  I cut the recipe in half, and holy-jiggle-thighs am I glad that I did.  It took some self control to only eat one of these a day.  They were very dense and sweet, and I pretty much wanted one every fifteen minutes.

Banana Muffins


3-4 large bananas, mashed
1/2 cup sugar
1 slightly beaten egg
1/3 cup butter, melted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour


Preheat oven to 350 degrees.

In a bowl, mix together the flour, baking soda, baking powder and salt.  Set aside.  In another bowl, combine the bananas, sugar, egg and butter.  Mix in the flour mixture.  

Pour into prepared muffin tins, and bake for roughly 20 minutes.  

Source:  Cat Can Cook

Wednesday, July 18, 2012

The Bang Debate

Guys, I'm having a serious problem over here.  When I was a freshman in college, I got bangs.  After two years of wearing those bangs in just about every way possible (full bang, side bang, bang bang) I grew them out, and swore that I would never get bangs again.

Well, guys, I'm getting the itch again.  You know how some people get an itch for tattoos or really expensive and unpractical shoes?  I'm getting the bang itch.

I blame The Amazing Spiderman.

Do you see that?  Emma Stone's bangs just look so darn adorable, and then I watched The Devil Wears Prada, which pretty much ALWAYS puts me in a bang-mood.  I think I might have to do it this time.  Despite saying on numerous occasions that I would never get bangs again, I just might.

What are your thoughts?  Do you like bangs, or is it a trend you wish would disappear and never come back?  I'm personally leaning toward a Zooey Deschanel bang.

I like the length and it looks super cute on her.  Anyway, gah, I don't know what to do.  Decisions, decisions!

Pet Peeve Wednesday: Moving Edition

1.  I have no idea how I have accumulated so much stuff.  I thought that I didn't have that much, and then I started packing my boxes.  Holy-pack-rat, I feel like my apartment should be featured on an episode of Hoarders.  Especially my kitchen.

2.  All this packing has stirred the dust that I probably should have gotten rid of weeks ago, and now I am itching, sneezing and generally unpleasant to be around.  I also am pretty sure I've developed a rash inside my nose.  Did you hear that?? INSIDE my nose.  I disgust even myself.

3.  The worst thing about packing is that there are SO many things I'd rather be doing.  It is literally the last thing I want to do with my day, but it's not the sort of thing you can put off.  Well, I guess you can, but if my mom comes here Thursday and sees a bunch of empty boxes I might not survive the night.  And I like living -- it's pretty nice.

4.  I'm going to have to vacuum before I leave, which is pretty much up there with packing and cleaning the refrigerator on the list of things I really, really don't want to do.

5.  I am definitely having my mom clean the refrigerator.

Any of you guys moving?  If so, I feel your pain!

Monday, July 16, 2012

Herb-crusted Pork Chops

Last night I watched Enchanted for the first time in a couple years.  That movie was HUGE when I was in high school.  My friends and I would listen to the soundtrack on the ride to and from school, and we'd sing along obnoxiously to all of the songs.

How does she know you love her?
How does she know she's yourrssss???????

I forgot how hilarious and absolutely delightful that movie is.  The whole concept of dropping fairy tale characters into contemporary New York is just brilliant.  LOVE.

Do you know what else I love?  Pork chops.  Especially when they're seasoned with a nice blend of herbs and sauteed to perfection.  Add a little squeeze of lemon juice and I'm gone.  Hook, line and sinker.

I made these with my Garlic Roasted Red Skin Potatoes a few weeks ago, and I promptly made another batch two days later.  The herb crust delivers a pop of flavor and the pork chops stay tender and juicy.  These are simple enough to make for a weeknight, but could easily be used for something more special, too.

Herb-crusted Pork Chops


2 thin-cut pork chops
1 tbsp mixed herbs (oregano-basil-parsley)
1 tbsp olive oil


Season the pork chops with salt and pepper.  Press the herb mixture onto both sides of the pork chops evenly.  

Heat the olive oil in a skillet over medium heat.  Cook the pork chops six minutes per side, until they are fully cooked.  The juices should run clear when the pork chops are done.

Thursday, July 12, 2012

Panna Cotta with Fresh Strawberries

I've always wanted to make panna cotta.  It's such an elegant dessert and the name's fun to say.  I've had it on my back-burner-of-desserts for quite a while, but when the occasion would come I usually went for something more decadent.

Which is insane considering that this uses three cups of heavy whipping cream.

Panna cotta is a cooked Italian cream typically found in the Northern region of Italy.  It's a mixture of milk, cream and sugar that is cooked and then set in the refrigerator.  It's similar to creme brulee without the carmelized topping.  Panna cotta can be flavored with a variety of ingredients, but this one is sweetened with honey.

The great thing about this dessert is that it is very rich, but it doesn't weight you down.  The Italian cream is silky in texture and pairs beautifully with the fresh berries.  The crazy brief prep time before the chilling doesn't hurt either.  In less than fifteen minutes (not counting chilling) you have a delicious and elegant dessert that is sure to impress all your dinner party guests!

Panna Cotta with Fresh Strawberries


2 cups whole milk
1 tbsp unflavored powdered gelatin
3 cups heavy whipping cream
1/3 cup honey
1 tbsp sugar
1 cup strawberries, chopped


In a saucepan, mix together the milk and powdered gelatin.  Let sit for 5 minutes, softening the gelatin. Put the saucepan over medium heat, and whisk for 5 minutes.  Do not let the mixture boil.  Remove from heat and add mix in heavy whipping cream, honey and sugar, about 2 minutes.  Pour into either ramekins or wine glasses and let cool before covering and putting in the refrigerator.  Set either over night or for at least 6 hours.  Add the berries and serve.

Source:  Everyday Italian

Wednesday, July 11, 2012

Pet Peeve Wednesday

1.  I haven't done one of these in ages.  Basically, I ran out of things to complain about, which is surprising considering that about 80% of my day is spent complaining in some shape or form.  But...I'm bbbaacckkkk!!  I hope you enjoy your weekly dose of snark.

2.  I can't stop watching 90s teen dramas.  They're just so bad.  And good.  And so unrealistic, yet I still watch and complain about how my life is nowhere near that awesome and I will never meet a smart-ass-albeit-charming man like Pacey Witter who can cook me a pasta dinner while spouting off a bunch of super smart SAT words.  Life is unfair.

3.  Two months after graduation, Loyola decided to get it's act together and mail our diplomas.  TWO MONTHS.  What if I entered into some extremely risky bet regarding my graduation that could only be settled by seeing my actual diploma?  I'll tell you what -- I'd be screwed.

4.  I set my text tone as the Tardis landing, and now every time someone texts me I get super excited thinking the Doctor has finally come to pick me up for our intergalactic adventures.  This is not a complaint.  It's pretty awesome.

Btw, if you're like "What the frick is a Tardis?!", it's a blue telephone box that the Doctor travels all of time and space in.

5.  I'm moving out of my apartment and back home in two weeks.  An entire Pet Peeve post could be drafted about that.  Which I may or may not do next week.

Until then, lovelies!

So, tell me, what's peeving you off today?  Or are you one of those amazingly righteous people who are above being annoyed by things or people.  If so, pass on your wisdom, please!

Tuesday, July 10, 2012

Ham and Muenster Cheese Panini with Thyme

I watched Crazy Stupid Love for about the eighteenth time last night and my mouth went dry during this scene.

How can a man look so incredibly sexy eating a slice of pizza?  I don't know if it's the pizza or that suit, but I can say with absolute certainty that I would jump that man.  Correction:  I would eat that slice of pizza and then jump that man.

On a completely unrelated note, I made a sandwich.  This isn't just any sandwich, though.  Oh no, this is a sandwich so devastatingly delicious that I have made it no less than five times since these pictures were taken last week.  It's just the perfect combination of the sweet ham, salty cheese and tangy dijon mustard.  Add in the thyme and all of its grilled perfection, and I'm a goner.  This one's a keeper.  Much like Ryan Gosling in that suit.

See what I did there, yeah?  Brought it all full circle ;)    

Ham and Muenster Cheese Panini with Thyme


1 loaf ciabatta bread
1 package Virginia honey ham
Muenster cheese, 4 oz (sliced)
1 tbsp dijon mustard
2 tsp dried thyme 
1 tsp butter


Slice the ciabatta into four equal pieces.  Halve each of the four pieces and smear mustard on both halves.  Sprinkle on the thyme and then layer the ham and cheese.  Heat a griddle pan on medium heat and melt the butter.  Cook 4-5 minutes per side, until the cheese is melted.

Monday, July 9, 2012

Garlic Roasted Red Skin Potatoes

I rarely make potatoes.  After making this last night and having my mind properly blown, my only coherent thought besides, "I want moreeee!!!" was "I need to make potatoes more!".

Could there be a more perfect and delightful food?  I don't care that there are like 100 calories in each tiny red potato.  Or that I am incapable of eating less than, like, eighteen of them.  DON'T EVEN CARE.  These are soft on the inside with a crispy herbed outside layer.  I think an added squirt of lemon juice would be all sorts of jazzy. 

I made these with herb crusted pork chops (recipe to come!) and they rocked my socks off.  Well, I actually wasn't wearing socks, but I'm sure if I were they would have been rocked off.  These potatoes were part of a dinner I made of a friend and my Dawson's Creek night where we sat on my floor and watched all the best Joey/Pacey episodes and mocked Dawson.  There really is no other way to watch that show.

While they do have to cook for quite a while (just under an hour) it's mostly hands-off cooking time which I think places these in the easy-weeknight-meals segment.  It makes a ton, too, so you'll have leftovers!

Garlic Roasted Red Skin Potatoes


12-14 red skin potatoes, quartered
1 tbsp dried herbs (I used basil, oregano and parsley)
6-8 garlic cloves, minced
1/4 cup olive oil


Preheat oven to 400 degrees.

Wash and pat dry the potatoes.  Quarter the potatoes and spread them out on a baking sheet in one single layer.  In a bowl, mix together the herbs, garlic, salt/pepper and olive oil.  Pour over the potatoes and toss to coat.

Roast the potatoes for 50-60 minutes, tossing occasionally.

Friday, July 6, 2012

Femme Friday: Katie Holmes

I watch a lot of television.  I'm not surprised.  You're not surprised.  You're probably rolling your eyes right now and going, "Yeah Liz, those eighteen posts about your favorite television shows and how you have no life outside of the ol' boob-tube in no way gave us any clue about your voracious television consumption".

My recent binge-watching (the only way to watch, really) of Dawson's Creek re-introduced me to one Katie Holmes.  Before this, I basically thought of her as that chick who made Tom Cruise go all cray-cray and jump on furniture.  And as the mother of the cutest and best-dressed celebrity on this planet. 

 Eat your heart out, Shiloh Jolie-Pitt.  

Dawson's Creek presented her in a new light, though, and in the wake of the TomKat divorce placed me firmly on our girl Katie's side.  A little research about the divorce, and my thoughts on it only solidified.

According to insiders, her and Tom Cruise fought vehemently about whether or not Suri would be raised as a Scientologist.  While that isn't cited as the reason for the divorce, I bet it's a fairly large factor.

I always thought Scientology was a little loopy (or maybe just Tom Cruise and Scientology) and I think it's pretty brave of her to fight back if she feels that her daughter being raised in that way isn't in her best interests.  It sounds like she really has her ducks in order with the plan of attack for the divorce, and I'm interested to see how it all turns out.

What side of the TomKat divorce are you on?  Do you have a side?  Do you even care to have a side?  Sound off in the comment section!