Quick tortilla rolls

I like this as a quick meal. Its nothing fancy, but if you're like me and don't know how to cook well, its an easy thing to throw together. As an added bonus, it is very versatile, try experimenting with different fillers.

Basic ingredients:
Tortilla rolls (I like Mission brand since they don't break as easily)
Some kind of spread (salad dressing, sour cream, guacamole, salsa, pesto, red gravy, etc.)
Veggies (lettuce, tomatoes, squash (cooked), spinach, shredded carrots, etc.)
Protein (cheese, ground beef, cooked chicken, meatballs, boca crumbles, etc.)

Basically, you first spread the sauce on the tortilla. Then fill it. Flip one side of the tortilla up and roll the tortilla up.

Favorite mixes of ingredients...
Mexican: sour cream and guac, lettuce (lots), tomatoes, salsa, cheddar cheese, and pick a meat.
Pesto: pesto, spinach, tomato, shredded mozzarella, chicken, fresh basil
Veggie: ranch, lettuce, tomatoes, squash, shredded carrots, spinach, corn
Italian: Red gravy (not too much or it gets soggy), pick a meat, mozzarella, parmesan, fresh basil

ps. Sorry there is no picture... I ate it before I took the pic!

Brio's Summer Bruschetta

Brio is a chain restaurant that has recently opened in our local mall. My family really likes their Italian food there, so we frequent the restaurant enough to know most of the waiters and have them know our regular orders. The head chef has specialties based on the season and fresh ingredients on hand, and this summer they had the Summer Bruschetta. I tried it because it is vegetarian, looked good on someone else's plate, and was not the typical $18 meal that the restaurant has. The plate comes with 6 crusty pieces of bread overflowing with toppings. There is pesto on the bread, followed by mozzarella cheese, a slice of tomato, then a mixture of (very mild) cilantro pesto and chopped yellow tomatoes is put on top. An amazing balsamic reduction is drizzled on top and then it is all sprinkled with fresh grated parmesan cheese to add the perfect kick to the dish. It is amazing! 

Sushi lovers unite!

To those of you who love sushi, I have recently discovered that there is an all you can eat sushi place by me! If you live in the DE/PA border area, Hibachi Restaurants have all you can eat sushi! I got the flying fish roe, which sounds horrible, but its actually very sweet with a nice crunch (yes the crunch is the eggs and it sounds barbaric, I know). I also got a rainbow roll, with a variety of fish on top, a salmon and avocado roll, and some kind of spicy roll that was way too hot to eat. If you are new to sushi, or are not comfortable with eating raw fish, I recommend sticking to the veggie or tempura (cooked) rolls. They are easier to newbies. I always get edamame to start the meal. If you have never tried it, it is steamed soybeans with sea salt on top. You pop the soybeans out of the shell with your teeth, do not eat the shell! Sushi also comes with a little tray/bowl for your soy sauce, I like to mix some wasabi into the soy sauce and to dip the roll into it for an added kick, but that isn't for everyone. If the spice upsets your stomach, try to eat some of the pickled ginger that comes with the meal (the pink shaved stuff on the side of your plate). It looks and tastes not great, but settles the stomach very well. I take an extra sushi menu and keep track of what I have ordered, what I like, and why. That way, as I order, I remind myself of favorites and have a record for the next time I visit a sushi place. I challenge you to try some sushi out sometime. It may not be your thing, but it can be a fun culinary adventure. 

Been a while since I cooked...

To be honest, I haven't been feeling up to cooking lately, but is something I ate and would like to share!













To those of you who don't live in the NC area, you may have never heard of Cookout. It is a fast food drive through chain, that has the typical burgers and fries, but locally is better known for its milkshakes. The shakes are so thick that they sometimes hand them to you upside down! Its almost always impossible to drink it with a straw, so they give you a spoon too. They have so many flavors and mixins, its sometimes very hard to decide what to get. The ingredients are high quality, the sanitation score is always higher than my school's cafes were, and they deserve the word of mouth popularity they have earned. If you happen to be passing through NC, make an effort to find one and try a shake. This day I tried a new combo of double chocolate and banana, very good choice. I also am a fan of chocolate with cherries and chocolate chips. Mmmm! Making my mouth water!

Sweet Stuffed Crescent Rolls

First, I'd like to give credit to my friend Camo for introducing me to this yummy treat. It only takes a few minutes to make and you can completely change it with different fillings. So far I have tried it with three different types of fillings (chocolate chips, raspberries, blueberries) and have loved all of them. A side note, unless you use a non-vegan filling, this is a vegan snack (just check the package of the pastry to make sure you get a vegan flavor).

Ingredients:
1 package of Pillsbury crescent rolls
1 cup of chosen filling (chocolate chips, berries, cinnamon and sugar, flavored butter, etc.)

Preheat oven according to package instructions. Open the package and separate the triangles. Place triangles on an ungreased baking pan. Put about a tablespoon of the filling in the shortest side of the triangle (see image). Carefully roll the crescent up as on the directions and gently pinch the edges to make sure nothing leaks out. Spread the rolls out on the baking sheet evenly and cook according to the instructions on the package. Remove from oven promptly when the rolls turn slightly brown (about 10 minutes). Serve warm.

Mac'n Cheese with Tuna and Peas (and Poor Man's Tuna Casserole)

This is a recipe that my Mom used when we were growing up that snuck some healthy food into our junk food nights. In college I would make this dish both as a comfort food and a huge power booster for my mascoting season. Its quick, easy, and yummy! Even the Phoenix likes it!

Mac'n Cheese with Tuna and Peas:
1 Family size box Kraft Mac and Cheese
Stick Margarine
Skim milk
1 can of peas, drained
1 can tuna in water, drained

Make the Mac and Cheese according to the directions on the box. Make sure the cheese power is completely dissolved or else the whole dish gets a weird texture. Once the mac is done, mix in the drained tuna and stir in well. Mix in the peas, stirring gently so not to break them into a yucky mush. Serve hot in a bowl.

To make the Mac'n Cheese with Tuna and Peas into a Poor Man's Tuna Casserole:

In addition to the ingredients above, also have:
Shredded Cheddar cheese
Pam spray
1 small bag plain potato chips (optional but yummy)

Preheat oven to 350*. Spray a baking pan with Pam. Take the finished Mac'n Cheese with Tuna and Peas and put it into baking pan. Take the potato chips (if you choose to use them) and crunch them up thoroughly in the bag. Sprinkle the chip crumbs on top. Top with shredded cheddar cheese. Put in oven and watch closely through the window until the cheese is bubbling and slightly brown. Remove from oven and serve hot.

Mediterranean Panini

This afternoon I was feeling a surge of culinary creativity. While I'm still starting with cooking, I decided to try making up a recipe for a simple panini with the ingredients I had in the house. I served it with the leftover carrot chips from my stir fry, which added a nice cold crisp to the plate. The results were outstanding! Even my anti-vegetarian minded sister loved this lunch!



Paninis:
3 ciabatta breads
1 jar pesto (I used Classico brand)
3 small tomatoes
3 cups shredded mozzarella cheese (I used Kraft that had cream cheese in it for added creamy texture)

Preheat broiler on high. Cut bread in half and place on pan with the inside facing up. Spread pesto on both sides of the bread. Sprinkle on most of the cheese leaving a small amount. Slice tomatoes and place the slices on one side of the bread. Sprinkle the remaining cheese on top of the tomatoes. Put the pan in the oven. Leave in the oven until the cheese starts to bubble and brown slightly (should just be a few minutes so watch carefully through the window). Remove, flip bread to make sandwiches and serve warm. Makes 3 sandwiches.




If you have leftover pesto, you can throw it into some penne pasta and have that as a side dish or for dinner! Add some pine nuts and fresh diced tomato for an added yum factor!