Fancy Berry Jello

My grandma brings Jello to every family occasion.  Be it picnic, party, birthday, whatever, you name it, there's Jello at it.  So, of course, there was yummy Jello at Easter.  But this isn't just any Jello... this is special Jello.

You see, because the Jello has strawberries inside the actual substance, everyone thinks that it is strawberry Jello.  But here's the tricky part: you don't use strawberry Jello in the recipe!  Nope, it's something else, and you're going to have to scroll down to find out.

But since the Jello mixes it's berry flavors, I can't very well call it "strawberry Jello!"  So we will entitle this dish Fancy Berry Jello.  It's better that way.

Side note: Just like most other things that we ate last week for Easter, I would not eat this as a child.  Do we sense a common theme?

This recipe is a cinch, so here you go...

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What you'll need:

• 2 boxes of raspberry Jello (that's the secret trick!)
• 2 containers of frozen strawberries in syrup, thawed

(Easy, right?)

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How to make it:

1.  Start preparing the Jello with hot water as package directs, but DO NOT add the cold water.

2.  Instead, add in the thawed strawberries, juice and all.

3.  Refrigerate according to package instructions.

4.  MARVEL AT JUST HOW DARN EASY THIS RECIPE WAS!

5.  Look at your delicious creation!

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So there you have it, the super-secret method of making the best ever fancy berry Jello.  Your friends and family are going to think you're classically trained.  Well, maybe not classically trained, but super creative.  Bring it to a picnic that you're definitely going to have in the (hopefully) warm upcoming weather.

There are still two recipes to go!  Contain your excitement for the delicious, amazing desserts to come!

Courtesy of my father: Homemade Coleslaw

If you're thinking it's kind of weird to have coleslaw on Easter, you're not alone.  I feel like coleslaw goes with the Fourth of July, summer, picnics, burgers, etc.  But, my father loves coleslaw, so he insists on making it for Easter.

Now, normally I would totally skip over coleslaw when I have the choice.  I feel like it's just a last-minute thing that diners put on the side of a burger and fries to fill some empty space.  It's usually sort of hard and not that flavorful.  Not exactly something that I crave daily.

However, for this coleslaw I make an exception.  First of all, it's fresh: the cabbage is grated, so it's much more light and appealing, and it's not bogged down with little flakes of pepper and tons of watery mayonnaise.  Basically, what I'm saying is that my dad makes some good coleslaw.  Hear that, Dad?  Even though I think you're weird for making it on Easter, I admit it's good.

It's simple, but here's the step-by step for our Homemade Coleslaw:

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What you'll need:

• A head of green cabbage
• Mayonnaise
• Paprika
• Onion powder
• Salt

(Easy, right?)

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How to make it:

1.  First, you'll need to grate the entire head of cabbage.

Yep, I left it up to Dad.  I will admit right now, my hands never touched this dish.

(I don't think he trusts me)

It's hard work...

You'll know you're working hard enough when the picture is good and blurry.

Ah... that's what we want.

2.  Then, you'll need these things:

Stir in some mayo.  But NOT TOO MUCH, or it will get watery.

Start with a little, then increase if needed.

Then salt, onion powder, and paprika, to taste.

Look!  You don't even need me!

And... stir!

Sorry I don't have a better final product.

I was distracted by dinner.

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Now, wasn't that simple?  Next time you have a last-minute picnic (or a celebration of the rising of Christ...), just throw this baby together and everyone will think you're a genius.  It's so worth the time, especially if you have a nice dad to do it all for you ;).

Are you Easter-ed out yet?  You better not be... we have THREE more to come!

My Favorite Dish of All Time

As promised, this is the first of several recipes that were included in my family Easter last weekend...

When any holiday rolls around, I know that (for the most part) I'm not going to be helping with much of the cooking.  Dessert, yes.  Cleaning dishes, yes.  Odd jobs, yes.  Carving the turkey/ham/beef?  I don't think so.  I figure that my parents have been making holiday meals for our family for long enough now that I would be a bother in the kitchen.  Plus, they've usually done almost everything by the time I roll out of bed!

But there is one dish that I am solely and entirely responsible for on the holidays.  And to me, it is the most important dish of all.  And that dish is... my aunt Terri's Broccoli Casserole, my favorite dish in the whole world.

I know you're all like, WHAT?  That sounds DISGUSTING!  And I get where you all are coming from.  I wouldn't even TOUCH our broccoli casserole until I was well into high school.  It just sounded like something that parents would make a kid eat for punishment, like brussel sprouts or beets or liver.  (Sidenote: I have never eaten one of those things ever, so I wouldn't know if they're good or not.  Sorry.)

But for serious, everyone, this broccoli casserole is de-li-cious.  It's cheesy and onion-y and broccoli-y (in a good way) and you simply must try it.  Even my friends at school swear by it now.  So do yourself a favor and bookmark the recipe you're about to read.  It's so worth it.

Note: this is the recipe for a double batch of broccoli casserole.  But trust me, a single batch isn't even close to enough.  You'll see why at the end.

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What you'll need:

• Two 10-oz. packages of frozen chopped broccoli
• 1 cup light mayonnaise
• 1 can cream of mushroom soup
• 4 tbsp onion, chopped
• 2 eggs, beaten
• 1 cup shredded cheddar cheese
• Ritz crackers

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How to make it:

The original recipe...

Note the stains on it; it gets lots of use.

1.  Cook both packages of broccoli according to directions on package.  Drain and set aside to cool.

t

This broccoli is not cool.  Hence, the steam

2.  Grease a nine-inch round casserole dish (or square, whatever you have) with cooking spray.  Preheat oven to 350 degrees.


3.  Into the casserole dish, add soup, eggs, mayo, and onion.  Make sure the onion is really finely chopped - my SlapChop comes in really handy for that part!  (Also, a little extra onion never hurt anyone).
 

I

It looks gross, I know.  But don't worry!  Trust me!

 

4.  Get out your cheese and measure it...

You could use the recommended 1 cup...

...or you could do yourself a favor and add a little extra.

Throw it right on in there.

5.  Now, it's broccoli time.  See, if you're me, you forgot what kind of broccoli to get and got cut broccoli.  If you do that, all you have to do is run a knife through the broccoli...

...and it will chop nice and easy!  Now, wasn't that simple?

Add it into the casserole pan.

I suppose you should wait until the broccoli is cooler, but it's never hurt me before.

6.  Stir, stir, stir everything together!

Doesn't that look better now?

7.  Crumble up some Ritz crackers (or other buttery crackers) and make a thin layer over the casserole.

Here's what it should look like.

How many did I use?  Well...

...about the amount that isn't in this package anymore.
(Maybe 1/3 of a sleeve?)

8.  Pop it into the oven for about 45 minutes.  It can take as much as an hour, though.

It should be brown on top and not too jiggly in the center.

This is perfect!  Time to dig in...

Oh boy.  I can't stand looking at this, it's so good.

Excuse me while I eat it now.

Remember how I said I would tell you why you always want to make a double batch of this baby?  Well, this is the reason why...

One dinner, seven people... almost ALL GONE!
It's a fight for the leftovers.

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So, there you have it.  The best recipe in the entire world, according to me.  Your friends are going to think you're really weird at first if you make it for them, but trust me, they'll thank you.  And always remember... extra cheese and onion never hurt anyone.

Stay tuned for more deeelish Easter recipes!

Super Sides: Homemade Garlic Bread

I'll admit it: I cheated by splitting up Sunday night dinner into two posts.  Yes, I made this Homemade Garlic Bread to go with the Penne alla Vodka with Chicken that I posted yesterday, but I had it last night and Friday night as well, so it counts as a separate recipe, right?  It also goes to show how good it is... I would eat it any day of the week!

This recipe gets credited to my lovely friend Jen, who just returned from two months in Paris and generously made us garlic bread at a get-together Friday night.  I always thought of garlic bread as more Italian than French, but they are very close so I guess it doesn't matter.  She probably doesn't even realize that I was paying attention to her making this bread (and mine might be a little different because honestly, I wasn't paying attention that much), but I thank her duly and promise here and now to repay her with food in the near future.

Come back to Fordham, Jen.  Come back.

This is an instance in which the measurements listed below are just guesstimates; I just threw a bunch of stuff together, bada-bing, and popped it in the oven.  Therefore, I give you permission (as always) to experiment with other/different amounts of ingredients, as long as you report back to me afterwards.

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What you'll need:

• 1 loaf of fresh Italian (or French) bread
• 1/4 to 1/2 cup extra virgin olive oil
• 2 to 3 cloves garlic, very finely minced or crushed
• 2ish tbsp parmesean cheese (the kind from the jar or bottle)

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How to make it:


1) Preheat oven to 350 degrees.  Cut the loaf of bread in half and place soft-side up on a baking sheet.

2) In a small bowl, combine olive oil, garlic, and cheese.  Mix with a fork well.  If it seems too oily, add a little more cheese- but careful!  You don't want it to be solid.

3) Microwave for 15-20 seconds (don't let it explode!)

4) Spread the mixture evenly onto both halves of bread.  I had to make a little extra the first time because I just really love garlic spread on my bread.

5) Bake for 8-10 minutes, or until the edges begin to crisp.  Cut into slices and enjoy!

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Recipe review:

Judging from the amount of times I have served this garlic bread with main courses over the past three days, I think it's fair to say that this is a delish anytime recipe.  It goes with pasta, rice, soup, anything!  I also love it because it doesn't have butter in it, which makes me think it is a lot healthier.  It probably isn't.

Verdict...A plus!

Thank you, Jen, for this wonderful recipe that I am now taking from you to put on my blog.  This is the real reason why I was so happy that Jen was coming home.  Just don't tell her that.
(I'm just kidding, Jen.  But anytime you want to come use my kitchen, you are welcome to.  Very welcome.)


What would you serve this garlic bread with?  Any ideas for more things to add into the spread?

"Sau-fried" Asparagus

I don’t like to eat fried food.  Well, who are we kidding here?  I love fried food.  But I always feel terrible after, so I try not to eat it that much.  Except on long weekends.  And after 1am.  I’m such a sucker.

One of my healthier food weaknesses is asparagus, but it can be a little bitter if you don’t cook it well.  So, on Valentine’s Day, when Joe brought out the asparagus, I knew the meal was going to be delish.  He doesn’t eat fried food at all, so he made them in a cross between sautéed and fried – or, what I like to call, “sau-fried!”

Here you have it… Sau-fried Fresh Asparagus.

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What you’ll need:

• Fresh asparagus
• Extra virgin olive oil
• Seasoned salt
• Garlic powder
• Onion powder
• Paprika
• Pepper
• Any other spices you like!

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How to make it:

1)  Prep the asparagus by washing it and cutting off any really hard parts at the bottom.  Don’t get rid of too much, though!

2)  Drizzle a little olive oil over the asparagus, just enough to coat the stalks.  Put some in a nonstick pan, too – enough to cover the bottom of the pan.

3)  Sprinkle a good amount of the spices over the asparagus (it depends on your taste whether you want more or less).  Toss with your hands to coat.

4)  Once the oil is heated up (over medium heat) put the asparagus in the pan in a single layer.  You want to make sure all of the asparagus is in oil!

5)  Keep checking the asparagus while it’s in the oil with a spatula until it has wilted some and it really soft.  It will be “droopy” and crunchy all at the same time once you let it sit on a plate! 

WARNING: You may be tempted to eat these with your hands.  That is MORE than fine, but make sure you don’t burn yourself!

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Recipe Review:

YUM YUM YUM!  I love sau-frying these asparagus stalks because it’s part crunchy and part soft and wilty.  They aren’t quite “asparagus fries,” but they’re different from sautéed asparagus, too.  Seriously, I could eat these every day, and if I got to the grocery store enough, I might.

Since we’re talking about becoming undergrad gourmets, here, I decided to try a different rating system.  Therefore, I give this recipe an A+!

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For next time…
I wouldn’t change anything!  But maybe you want to try a little spice with cayenne or chili powder, if you’re daring like that.  Don’t give that idea to Joe… then I’ll have to make it for myself!

Orange Vegetables

I know what everyone is thinking right now.  Vegetables??  She says that she is going to cook delicious food and she chooses what for her first recipe?  Vegetables?!?

Never fear, I say.  These are not just any vegetables.  These are Honey Roasted Sweet Potatoes, a recipe based on one of the most delicious vegetables to exist!  And when you add honey and cinnamon to them... well, I have to say that we're all in for quite a treat tonight.
(Original recipe credited to the Food Network's Tyler Florence.  You can view the original recipe at the Food Network site)

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What you'll need:

• 4 medium to large sweet potatoes, washed
• 1/3 cup extra virgin olive oil
• 1/4-1/3 cup honey
• 2 teaspoons ground cinnamon
• Salt and pepper

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How to make it:

1) Preheat over to 375 degrees.

2) Cover a baking sheet with aluminum foil and lightly grease the pan with cooking spray.           

This does two things: 1) it ensures that you will maximize your potato supply by allowing for the least amount of potatoes stuck to the sheet and 2) it makes clean-up super easy!  Just throw away the aluminum foil and rinse off the pan at the end.

3) Cut sweet potatoes into 1-inch chunks and spread out across baking sheet in one layer.

Peeled or unpeeled: that is the question.  I peeled my potatoes this time, but you can choose whether you have the time and desire to peel them.  The peels only add extra nutrients and texture, so it is really a matter of preference.  Also, the smaller you cut your potatoes, the faster they cook; just make sure they are large enough to stab with your fork!

4) Drizzle potatoes with olive oil and honey; sprinkle with cinnamon, salt, and pepper.

Spread out the ingredients evenly, but don't worry too much about it- just wash your hands and mix the potatoes yourself!  Make sure to spread the potatoes out in a layer again before putting them in the oven.

5) Roast potatoes in the oven for 25-30 minutes, until tender when poked with a fork.

Depending on your oven, the potatoes can take less or more time to become tender.  Mine took about 35-40 minutes; it was a terribly long time to wait while hungry.  Check on the potatoes about halfway through the baking time and stir them, just to make sure that they aren't sticking to the sheet.

6) Enjoy your delicious vegetable creation!

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Recipe Review:

This is one of my all-time favorite easy recipes; sometimes I'll make it and eat it for my entire meal!  (Shh... don't tell my boyfriend, it's one of his favorites too!)  Although the extra time in the oven was hard to bear, it made the potatoes melt-in-your-mouth good.  The honey and cinnamon work together well to bring out the natural sweetness of the potato, without being too overwhelming.  Altogether, I give this recipe five stars!

This is also a good basic recipe for a side-dish that you can alter to fit your needs.  Perhaps you want to pick a different vegetable, or add a different spice to the recipe.  It is a great fall-back dish for this reason, and also because (besides the potatoes) most of the ingredients should already be in your cabinet!  That equals less cost and hassle for you as the chef (and the diner!). 

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For next time...

How can you build upon this recipe?  What other things can you add to make the recipe your own?
Some thoughts:

• Add a little chili powder for some spice
• Sprinkle some pecans on the top for the last ten minutes of roasting for crunch
• Melt some marshmallows on top for a kick back to childhood holidays (if you're from the South, like my aunt and uncle, that is!)

What would you like to add?  What would you like to change?