College Food: Mexican Hot Dish

» Welcome to the College Food edition of Art in My Kitchen. No, you will not find Ramen anywhere on this page, but you might find a dish that's fairly easy to put together and provides leftovers for the next couple days. After all, who has time to cook EVERY day? Somedays you just want to nuke some of whatever it was you had last night. I figure, if you're going to take the time to actually cook something (especially when just cooking for one), it's nice to make extra so you feel it was worth the effort.
» Now, I guess this recipe does require a couple of appliances, so having access to a stove would help. But I think it could be done with just a microwave and a George Foreman grill.


Mexican Hot Dish
Makes 4 servings


Ingredients:
» 1 c. uncooked rice (or however much rice makes 4 servings. You could use the minute rice stuff if you only have a microwave, but it doesn't taste as good)
» 2 boneless, skinless chicken breasts, thawed
» 1 pkg. taco seasoning
» 1 can corn
» 1 can sliced black olives
» 1/2 block of sharp cheddar cheese


Preparation:
» Begin the rice cooking according to the package (usually this means 1 c. rice, 2 c. water, 1 T. butter, bring it to a boil, then cover and simmer until all the water is gone and the rice is tender). Make sure you use a large saucepan so that you have room to add the rest of the meal. While that is bubbling away, cook the chicken. Feel free to rub the chicken with some of the taco seasoning to make it yummy.
» When the rice is nearly done cooking, add about half of the taco seasoning and mix in well (use less if you don't want it quite as spicy, you can always add more later). You won't be using the rest of the seasoning, so put the rest in the cupboard for next time. Make sure the rice FINISHES COOKING, otherwise you'll have a crunchy dinner.
» Once the rice is finished, toss in the corn (make sure you drain it!) and the olives (drain them, too!), and turn the heat up a bit to medium-low, so it can warm up all that corn. Add the chicken. Grate the cheese and add that, too. Stir everything really well and let it warm thoroughly.
» If you want a little extra flair (if you're serving someone more than yourself), put into a casserole dish, top with more cheese, and bake in a 350° oven until the cheese is melted.


Enjoy!




» This recipe is 100% mine :)

Banana-Raisin Bread

» Mmmm... Banana Bread. The smell always brings me back to being a kid. I remember doing my math at the kitchen table, trying to concentrate while my mother put together one of my favorite treats. No wonder I never was very good at anything more difficult than division, for who could concentrate with the smell of baking bread wafting from the kitchen? Then when it was pulled from the oven and I had to wait in agony until it was cool enough to cut and eat. But it was always worth the wait. Slightly crusty exterior, warm, soft crumb, slathered in melting butter... wow, I'm getting hungry just thinking about it. While I will always love simple, basic banana bread, this is a slightly altered take on the classic.

Banana-Raisin Bread

Makes 3 mini-loaves or 2 regular loaves ~ Preheat oven to 350°

Ingredients:

» 1 1/2 c. all-purpose flour

» 1/2 c. wheat flour

» 1 1/2 t. baking powder

» 1/2 t. cinnamon

» 1/4 t. salt

» 2 eggs, lightly beaten

» 2-3 bananas, mashed

» 1 c. sugar

» 1/2 c. melted butter

» 1 c. raisins

Preparation:

» Grease loaf pans.

» In a large bowl combine flour, baking powder, baking soda, cinnamon and salt.

» In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir until just combined; mixture will be lumpy. Fold in raisins. Dump batter into pans, being careful not to fill over 2/3rds full.

» Bake for 30-35 minutes for mini-loaves or 40-45 if using regular loaf pans. Use the toothpick/fork test to determine if done. (If you're a major food rookie, insert a toothpick or clean fork into the center of the loaf and pull it out. If no batter sticks to it, the bread is done!) Cool on a wire rack for 10 minutes. Remove loaves from pan and cool completely. Wrap and store. Freeze extra bread to keep it fresh, or give it to a friend :)

Enjoy!

» Original recipe from Better Homes and Gardens New Cookbook, 15th ed.

Coconut Macaroons Deluxe

» Hullo people who actually read my blog *coughSaracough*. I have not deserted you (but maybe desserted you... yuk yuk yuk). I moved out, which means my life has been crazy, plus getting used to a new kitchen. Terribly missing my mother's lovely gas range (ummm... and my mother too, of course *cough*), but making it work. It has been far to long since I last posted on this blog. But believe me, the wait was worth it for this recipe. I made these macaroons a couple of days ago on a craving whim, then realized I no longer live with a dad and brother who used to eat all my food, and these are impossible to resist. Had to take them to my small group so I wouldn't eat every last one of them myself. This recipe calls for a double-boiler, but believe me, it can be done without it. I just put a small pot inside a larger pot, fill the larger pot with water, and hey presto! double boiler. I usually toss some metal cookie cutters in the bottom pan so the top pan can rest on them and not bounce around as much. A metal bowl would work as well... but I like the nonstick properties of the saucepan. Anyhow, without further ado:

Coconut Macaroons Deluxe

Makes about 5 dozen ~ Preheat oven to 350°

Ingredients:

» 1 16-oz bag of shredded coconut (sweetened is fine)

» 1 c. sugar

» 1 T. cornstarch

» 6 large egg whites (using Allwhite works well too, if you don't want leftover yolks)

» 1 t. vanilla

» 1-2 c. semi-sweet chocolate chips

» Parchment paper (absolutely necessary, or you'll have a horrible sticky mess on your hands)

Preparation:

» Combine the coconut, sugar and cornstarch in a medium bowl and toss to mix.
» Combine the egg whites and vanilla in the top of a double boiler (or upper saucepan if you're using my method described above - in which case put the heat on medium-high, then decrease to medium once the water in the lower pan starts boiling). Before the egg starts cooking, add the coconut mixture. Cook, stirring often, for about 20 minutes until thickened. Remove from heat and let cool for 5 minutes.
» Cover cookie sheets with parchment paper and spoon 1-inch "haystacks" onto it, 1 1/2 inches apart. Bake for 12 minutes, or until lightly browned. Transfer paper to wire racks to cool.
» Melt chocolate chips (you can use your double-boiler if you wash the pan or use a new one - it's the best way to melt chocolate. Otherwise, a microwave works, too). Once the macaroons are cooled, dip the bottoms into the melted chocolate and dry upside-down. If dipping doesn't work very well, sometimes it's easier to spread the chocolate on the bottoms. Let cool.


Enjoy!


» Original recipe from Gregg R. Gillespie's 1001 Cookie Recipes