If you’ve come to this page searching for an easy chicken dinner recipe you’ll have to be patient. Strange things are amiss in Pittsburgh. First the Rubber Ducky. Not just any bathtub rubber duck, a 40 foot tall rubber duck… … Continue reading
It is officially fall. We’re sure you already know that by now but we figured we should mention it – especially since we are going to start making more fall-y meals! This past weekend we kicked things off by trying … Continue reading
So since school has started and everyone is busy with classes and work already, we thought we would share one of our favorites, the EASIEST side dish ever. Even if you think you don’t like broccoli, you’re wrong. You just … Continue reading
First day of classes.
Across the country thousands, maybe even billions millions of college students are walking into their first class of the new school year. Erica is one of them as today marks the start of Pharmacy School at the University of Pittsburgh. Declan, however, is stuck at the office. No more school for him.
Also, if you are one of these students, we want to share with you a simple recipe that you might be able to try tonight! If you remember a while back (over two years ago!) we published a post called Sunday Night Mac n Cheese which was and still is one of our most labor intensive recipes. As we said back then, “let’s just say that if Easy Mac had a big mean older brother, this recipe would be it.”
Consider this recipe “Any Night of the Week Mac n Cheese.” The recipe is easy: equal portions of milk, pasta, and cheese means you can make as little or as much as you want without figuring out any math!
There’s a good chance this recipe could be made in the microwave (just cook at a lower power), which means it is potentially dorm-room friendly! If you try it out, leave us a comment and let us know!
Best of luck this semester!
1. In a large pot, mix together the pasta and milk and put over medium-high heat. Reduce heat and simmer for about 20 minutes until pasta is tender. Because all your pasta will most likely not be covered by the milk, stir every couple minutes to make sure the pasta cooks evenly and the milk doesn’t curdle,
Before…
…And after
2. Once pasta is done (there will be some milk leftover, this is good!), stir in the cheese and mix together until melted.
3. Doctor up the flavor by adding a little bit of mustard or hot sauce or just salt and pepper. Sprinkle some bread crumbs on top if you want some more texture! Bake it in an oven with more cheese on top! The possibilities are endless!
4. Serve with your favorite side and enjoy!
-D&E
College football is right around the corner! So we are preparing by trying out some old game-day favorites with a new twist. Well, a healthier twist. We have a good one to share with you today – Mini Pizzas (on zucchini)! This is a perfect game-day food because it was quick and easy to make and hardly made any mess to clean up.
You’ll see below that we used a grill pan to give our zucchini slices some grill marks (for looks and taste). If you don’t have a grill pan or grill, feel free to pre-cook your zucchini slices in the oven for about 5 to 7 minutes until they just start to get nice and tender.
1. Preheat your oven to 350F.
2. Slice your zucchini on the diagonal into half inch thick pieces. Season each side lightly with salt and pepper.
3. On a hot grill pan, grill each side of the sliced for 3 to 4 minutes or until grill marks appear.
4. Transfer the slices onto a baking sheet (sprayed with non-stick).
5. Evenly spread about a spoonful of pizza sauce on each slice.
6. Top with a quarter of the mozzarella cheese slice and 2 slices of pepperoni (some of our smaller pieces could only hold one).
7. Top with shredded Parmesan cheese (optional) and bake for 5 minutes.
8. Serve and enjoy!
-D&E
We can’t believe it is already the end of July! This summer has just been cruising along. To tell you the truth, we are both excited for the summer to be over and for the fall semester to begin. First … Continue reading
It feels great to get back to blogging. We took a bit of a break last month and even took a vacation to the Finger Lakes! We did some canoeing, hiking, roasting marshmallows, and yes lots of wine tasting! It was nice to be disconnected from the world, but all good things come to an end.
Today’s recipe is an original that we made up on the spot when we had some leftover vegetables on hand. Of course we had to use the grill (what else is better in the summer than grilling?). Well, we don’t actually have a grill (you may recall this post but it was our roommate Mike’s…), but we do have the next best thing: a griddle! Ours is non-stick and really easy to use so we’ve been using it a lot to make quick meals.
Hope you enjoy it as much as we did!
1. Start the water for your pasta and boil according to the packaging instructions.
2. Chop your veggies in the size of big bite size chunks.
3. Heat your grill pan over medium high heat.
4. Once the grill pan is hot, place the veggies onto the grill. Evenly “char” all sides and cook until tender, about 10 minutes. (Once the corn is done, cut the kernels off the cob)
Sauce:
5. In a small sauce pan, melt the butter over medium heat. Saute the garlic for about 2 minutes or until fragrant.
6. Stir in your flour to make a roux and make sure it’s evenly mixed.
7. Pour in the chicken stock and wine and stir (you might have to whisk) until everything is evenly combined. When the sauce starts to bubble, add in the basil and reduce the heat to low. Simmer until thickened and it can coat the back of a spoon.
8. Once everything (pasta, veggies, and sauce) is ready, evenly combine in a large mixing bowl.
9. Top with some cheese and enjoy!
-D&E
Learning to be all God created me to be and walking daily in His grace.
simple, healthy recipes for young adults
ACE YOUR BACHELOR OF EATING WELL - EVEN ON YOUR BUSIEST DAY!
by Declan and Erica, America's Cutest Cooking College Couple
A twentysomething's mission to make better food with little time, money, and experience
Cooking in College 
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