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
Oh hello there! Miss us? Sorry we haven’t posted in 2 weeks; last week was our birthday week so we decided to take a break and this week we have been incredibly busy – registering our car in Pennsylvania (yes, Erica is an official PA resident now!) and figuring out our moving situation (two weeks until we move away from campus to a cute Pittsburgh suburb!). Finally, Erica had a couple tests to study for.
Alright, enough whining. Declan went grocery shopping this week, by himself, without a list. Usually this turns out to be a disaster, however something caught his eye that he couldn’t resist to buy – a $5 pork tenderloin. We’ve never cooked pork tenderloin before but it was cheap and a whole pound so Declan picked it up. We did some research and found some good recipes but ended up making up our own. So here it is kids…
1. Preheat your oven to 400F.
2. In a shallow plate, mix together all of the ingredients above except for the pork.
3. Roll the pork in the rub making sure to cover the entire surface.
4. Transfer the pork into a baking dish and roast in the oven for 40 minutes or until the meat reaches 145F (you might want to check around 30-35 min or so).
5. Remove from the oven and let rest for 10 minutes.
6. Serve and enjoy!
-D&E
P.S. Today is Erica’s last class as an undergrad!
Every meal needs an X-factor. That certain something that can take the meal from eh, to THIS… (Declan intended to link the word ‘THIS’ to a funny video clip from an episode of Psych that would convey the sense of jubilation or ecstasy from eating a meal with an X-factor; however, he instead wasted 30 minutes watching funny clips from Psych and failed to link the word ‘THIS’ to anything. Although he did find this video, listen closely.)!
Now as you probably have guessed, the X-factor we will be profiling today is the oh-so-simple recipe of roasted asparagus. Too fancy of a vegetable you say? Nonsense! Asparaguses…er, asparagi, wait what’s the plural form of asparagus? Anyway, asparagus most certainly is not a fancy vegetable and is most certainly sold in your local grocery store. So go pick a bundle up and try out our really easy roasted recipe below!
1. Wash your asparagus thoroughly. Grab the tip and base of the stock and bend it. The asparagus will snap in just the right spot. Discard the base portion and set the tip aside. Repeat with the other stocks.
2. Preheat your oven to 400 ºF.
3. In a large baking dish, toss your asparagus in the garlic, olive oil, salt and pepper and balsamic vinegar if you are feeling adventurous.
4. Bake the asparagus for 12-15 minutes.
5. Serve and enjoy!
-D&E
P.S – Happy Birthday Declan’s Dad!
Okay so we know most of you might think that roasting food is only reserved for your parents to do over the holidays. It sounds like something an old person would do and not what a college student should be doing on a Friday night.
You’re probably smart enough to know where this post is going – yes that’s right, we finally learned how to roast chicken! If you haven’t clicked away thinking we are crazy you are in for a treat. Not only are we going to show you all the easy steps of roasting chicken we are going to debunk all of the following myths:
Roasting a chicken is…
But first you are going to need a few new things in your kitchen:
Those three things will run you between $20-$30 depending on what store you buy from. You will also need to buy a whole chicken (a dead one preferably). Honestly this is the cheapest way to buy chicken. A rough estimation of what it will cost you is $1 per 1 pound of chicken. So when we buy a 5 pound chicken it costs us about $5. Five bucks at McDonalds gets you about 20 chicken nuggets, blah!
So now let the great experiment begin!
1. Over an empty sink, remove chicken from the plastic and take out the bag of giblets in the cavity.
2. Wash thoroughly, inside and outside, with cold water and pat extremely dry with paper towels (inside and out).
3. Move chicken onto a baking or large plate, make room in your fridge away from other foods, and let dry in the fridge for another 30 minutes.
4. Preheat the oven to 425ºF.
5. Remove the chicken and pat dry once more. Season liberally with salt and pepper all over the chicken (inside and out).
6. In the bird, stuff the celery and butter.
7. If you like, you can truss the bird. Follow this video however it is really not necessary for birds under 5 pounds.
8. Place the chicken breast up on the roasting rack in the pan. If you like you can chop up some vegetables and place under the rack to cook (line the pan with aluminum foil sprayed with non-stick spray if you are going to do this).
9. Cook the bird for about 15 minutes per pound plus an additional 10 minutes (5 pounds equals 85 minutes of cooking). To be on the safe side, the internal temperature should be 170ºF.
10. If you have a baster, suck up the juices and squirt all over the chicken. Do this every 20 minutes.
11. Once finished, remove the bird from the rack, cover with aluminum foil, and let rest for 15 minutes. This will allow the important juices to be redistributed throughout the bird.
12. Watch this video on how to carve the chicken and enjoy!
-D&E
P.S – Since we are still new to roasting, please, please, please send us any corrections/tips/tricks or any other helpful cooking guidelines to us. We’ll be sure to update this post. Or feel free to share them in the comments below!
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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