Roasted Shrimp with White Rice

Category: Senior Year/Gluten Free
Servings: 1-2 people
Prep-Time:  5 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

Shrimp and rice are another classic combination that is surprisingly filling. White Basmati rice cooks insanely quickly; it’s finished in about 15 minutes, and is perfectly light and well matched with the lightness of the shrimp.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 cup of  Basmati rice, cooked
  • 6 shrimp
  • EVOO
  • Salt/Pepper to taste
  • Butter to taste

Step one: Put on your rice and cook  according to the directions on the package

Step two: 5 minutes into your rice, preheat your oven to 400 and devain your shrimp

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Step three: Season your shrimp with EVOO, salt and pepper and lay them on a lined cookie sheet

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Step four: Roast your shrimp for 5-8 minutes

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Step six: Melt a bit of butter over your rice, place your shrimp on the rice and enjoy!

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Parmesan Cheese and Breadcrumb Crusted Cod

Category: Senior Year
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 15-20 minutes

Why is this a survival recipe?

I love fresh cod, so whenever I have some extra cash laying around I make this recipe. I actually use the same breading for this recipe as in the skinny baked mozzarella sticks, and it gives such a beautiful golden crust to the light flaky fish.

Ingredients:

  • 1 Cod fillet
  • 1/4 cup Breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 Lemon, juiced

Step one: Preheat your oven to 400; soak your fillet with half of the lemon

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Step two: Coat your fish in the breadcrumb mixture

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Step three: Bake your fish for 15-20 minutes, or until it flakes easily and is wholly opaque. 

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Step four: Dress your fish with the extra lemon and enjoy

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Hot Dogs Steamed in Beer

Category: Senior Year
Servings: 1-2 People
Prep-Time:  5 minutes
Cook-Time: 10-15 minutes

Why is this a survival recipe?

After I purchased a steaming basket, I started steaming everything I ate. It’s much simpler to make than boiling them, and you don’t run the risk of over-cooking your hot dogs or splitting the skins in the hot water.

This recipe gives the hot dogs such a crisp and delicious texture and the flavor of the beer gets wonderfully infused in the hot dogs.

Ingredients:

  • 1-2 Hot Dogs, with casings
  • 1 bottle of Beer

Step one: Pour your beer into a shallow pot; place your steaming basket over the liquid and make sure it is not immersed in the beer

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Step two: Steam your hot dogs for about 15 minutes or until they are warmed and cooked through

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Step three: Plate your hot dogs and dig in!

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Classic Chicken Parmesan with Linguine

Category: Junior Year
Servings: 3 people
Prep-Time:  15 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Chicken Parmesan with aldente linguine is just delicious. It’s also ridiculously overpriced at most restaurants, and just as easy to make at home in your kitchen.

By making this at home, you have complete freedom on the seasoning, the cheese, and the pasta type. It’s all in your capable hands.

Ingredients:

  • 3 Chicken Breasts, pounded
  • Egg wash, 1-2 eggs
  • Flour to coat Breasts
  • Breadcrumbs to coat Breasts
  • 1/4 cup of Sauce
  • 1/4 cup of Mozzarella Cheese
  • Cooked Linguine

Step one: Prepare your pasta as directed on the box; set aside. Preheat your oven to 350

Step two: Dip your chicken into the egg wash, then the flour, then the breadcrumbs

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Step three: Saute your chicken in olive oil for about 3 minutes on each side

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Step four: Top your chicken breasts with sauce and cheese and bake in your oven until the cheese is melted, about 5-10 minutes

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Step five: Assemble the chicken parm and linguine and dig in!

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Cafe Inspired Eggs Benedict

Category: Senior Year
Servings: 1-2 people
Prep-Time:  25 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

Eggs Benedict is a definite comfort food. I used to go to this tiny diner every Sunday with my family, and every time I would order Eggs Benedict with home fries and broccoli on the side.

The ingredients are simple, and you always have them in your kitchen. You can easily make this gluten free by eliminating the English Muffin and serving it with a bit more broccoli.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1/2 an English Muffin, toasted
  • 1-2 Eggs, for poaching
  • 1 tbsp of White Wine Vinegar
  • 1/4 cup of Broccoli, steamed
  • 1 slice of Canadian Bacon
  • 3 Egg yolks
  • 1 stick of Salted Butter, melted
  • 1 dash of Cayenne Pepper
  • 1 dash of Salt
  • 1 dash of Pepper
  • 1/2 a Lemon, juice only
  • Optional: Diner-Style Home-fries (Recipe: here)

Step one: Toast your English Muffin; set aside

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Step two: Warm up your Canadian bacon and begin to steam your broccoli; you know it’s finished by the bright color of the broccoli

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Step three: Fill a non-stick pan with 1-2 inches of water. Bring the water to a low boil, with the bubble just beginning to form on the bottom of the pan, like this:

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Step four: Add your white wine vinegar and swirl away the bubbles from the bottom of the pan

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Step five: Crack your egg into a shallow cup and pour it gently into the simmering water. You may need to gently splash the water over the egg yolk; use a slotted spoon for this.

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Step six: Cook your eggs for 4.5 minutes and remove them from the water with a slotted spoon. While you’re letting the eggs cook, begin your hollandaise sauce seen in step seven.

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Step seven: Melt your butter in the microwave and let it cool

Step eight: In a separate bowl, whisk together three egg yolks, your cayenne pepper and lemon juice.

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Step nine: Gently whisk together your butter into your egg mixture

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Step ten: Microwave on HALF POWER for 20 seconds. Whisk gently. Microwave for another 5 seconds at HALF POWER. Whisk gently. Microwave for an additional 5 seconds. Whisk gently. Don’t over heat the sauce or it will break and turn into scrambled eggs.

Step eleven: Assemble your Eggs Benedict and pour your hollandaise sauce over the top and enjoy.

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Homemade Stove-top Chicken Noodle Soup

Category: Stove-top Soups/Gluten Free
Servings: Varies 4-6 people
Prep-Time:  10 minutes
Cook-Time: 3-4 hours

Why is this a survival recipe?

Chicken soup is part two of the awesome duo: Roasted Chicken and Chicken Noodle Soup. I freeze portions of the broth to use in almost every recipe found in this cookbook, and put in some delicious noodles to make a comforting bowl of homemade chicken noodle soup right away.

On top of this, chicken broth is used in almost every recipe in this cooking site, and it’s perfect for when you have a cold and don’t want to cook or make the trek to the dining hall to get something warm. Spice it up with cayenne pepper and you’ll feel right as rain in no time.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • Chicken bones from a whole Roasted Chicken
  • 1 cup of Baby Carrots
  • 2 Celery stalks, cleaned
  • 15 whole Black Peppercorns
  • Salt to taste
  • Pepper to taste
  • 1 medium Yellow Onion, quartered
  • 2 Cloves of Garlic, peeled
  • Cooked Egg Noodles
  • *Keep some veggies reserved for your bowl of soup*

Step one: Prepare your vegetables and set aside. In a large pot, cover your chicken bones in COLD water.

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Step three: Bring it to a boil and skim off the foam from the top

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Step four: Add your vegetables and seasoning to the pot and return to a low simmer partially covered for 3-4 hours

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Step five: INTO ANOTHER POT!!! (I’ve poured soup right down the drain before, *sob*) Strain out your soup and let cool. Discard the chicken bits and boiled veggies.

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Step six: After the soup is cool, cover it and put it into the fridge over night. This will harden the fat so it can be easily removed. The soup will look like Jelly; this is normal.

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Step seven: Remove the fat from the soup, and add in your cooked pasta and veggies. 

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Creamy Four Cheese Alfredo Stuffed Shells

Category: Junior Year
Servings: 4-6 people
Prep-Time:  25 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Stuffed shells are a classic comfort food that so closely resembles lasagna they could practically be twins. I cook stuffed shells on Sunday and pack two of them for lunch during the week for a delicious taste of home right in my dorm room.

Ingredients:

  •  1 jar of Alfredo Sauce
  • 1/4 cup of Pino Grigio (Sub Chicken or Vegetable Broth if under 21)
  • 2-3 cloves of garlic, crushed
  • 1 box of Jumbo Shells
  • 1 cup of Ricotta Cheese
  • 1/2 cup Parmesan Cheese
  • 1 cup Shredded Mozzarella
  • 1/2 cup Marscapone Cheese
  • Salt/Pepper to taste

Alfredo Sauce

Step one: In a medium sauce pan on medium-low, combine Alfredo sauce, Wine and Garlic. **Tip! Pour the wine into the empty sauce jar and swirl to get the extra sauce out!**

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Step two: Simmer until the wine is reduced, tasting often. Stir consistently so it doesn’t spit!

Stuffed Shells

Step one: Prepare shells as directed on the box; Preheat your oven to 350

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Step two: Combine cheeses (ONLY HALF A CUP OF MOZZARELLA) in a medium mixing bowl; Stuff about 1 tbsp of cheese mixture into each shell

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Step three: In a baking pan (9×13 recommended), spoon in a layer of your alfredo sauce, then place your shells in side by side until the pan is full

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Step four: Cover shells with alfredo sauce and sprinkle the remaining 1/2 cup of mozzarella over the top.

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Step five: Bake uncovered for 25 minutes or until bubbling!

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Step six: Cover and let rest for 5 minutes, then enjoy!

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Lemon-Garlic Chicken Drumsticks

Category: Senior Year/Gluten Free
Servings: 6-8 people
Prep-Time:  20-25 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

Chicken drumsticks are moist, easy to prepare, and can be used in so many leftover dishes. The leftover drumsticks can be used in Quesadillas  chicken salad, even yummy Chinese-style stir fry’s and fried rice.

Drumsticks are a great part of the chicken, and you can buy them in value packs and freeze them individually for later. This recipe makes the whole package, but you can adjust the quantities of ingredients if you’re making drumsticks for one or two.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 package of Chicken Drumsticks
  • 1 Whole Lemon, juiced
  • 1/4 tsp Salt
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Paprika
  • 8 cloves of Garlic
  • Sprinkle of Poultry Seasoning
  • 1/4 cup of White Wine
  • 6 tsp Butter, divided
  • 2 tbsp EVOO

Step one: In a dutch oven or large skillet, brown your chicken drumsticks on all sides in the EVOO and 4 tbsp of butter on medium high heat

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Step two: Once browned on all sides, cover your drumsticks with seasoning, turn the temperature down to medium, cover and cook for 20 minutes until cooked through

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Step three: Remove drumsticks to a large plate; using a garlic masher, saute your garlic and de-glaze your pan with the white wine.

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Step four: Simmer the white wine until reduced by half, then add in the remaining 2 tbsp of butter and stir until combines

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Step five: Return the drumsticks to the pot and stir until coated, cover and let marinate for 5 more minutes!

Step six: Serve and pour the sauce over the drumsticks!

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Andy’s Creamy Asparagus and Garlic Risotto

Category: Senior Year/Gluten Free/Vegetarian
Servings: 4-6 people, side
Prep-Time:  15 minutes
Cook-Time: 35-40 minutes

Why is this a survival recipe?

My step-dad, Andy showed me how to make risotto, and it is absolutely to die for. It can be eaten as a snack, a side, a meal, even as breakfast if you put an egg over easy into it. This is a staple meal for me at school. I make large portions and eat with ease throughout the week.

Making risotto is a bit challenging, but once you get the hang of it it’s just like riding a bike. In no time at all,you’ll be watching cooking shows where contestants fail miserably at a basic risotto and smirking to yourself as you dig in your your own delectable bowl.

This recipe is really a blank slate for endless possibilities. Some of my favorite combinations are butternut squash and mushroom, creamy Parmesan with peas, and plain garlic with a poached egg on top.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1-2 tbsp butter
  • 2-4 cups of Chicken or Vegetable Broth
  • 1-3 Capfuls of Arborio Rice
  • 2-3 cloves Garlic
  • Asparagus
  • 1/4 cup of White Wine (If you’re not yet 21, skip this ingredient)
  • 1/2 large Yellow Onion
  • 1-2 tsp Extra Virgin Olive Oil
  • Salt/Pepper to taste
  • Parmesan Cheese for garnish

Asparagus Steps:

Step one: Cover your asparagus with water and salt and soak for 10 minutes to clean the asparagus, then drain.

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Step two: Put asparagus in a medium pot and cover with water; as soon as the water begins to boil, transfer the asparagus to an ice bath for 10 minutes to stop them from over-cooking and to preserve their gorgeous color

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Step three: Chop into bite sized pieces and set aside

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Risotto Steps:

Step one: Chop your onion into small pieces, and mince your garlic. Melt in butter and olive oil over medium heat; add in ONLY the onions and cook until tender.

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Step two: Add in your Arborio Rice and cook until you can hear it crackle

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Step three: Add in a splash of your white wine

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Step four: Cook down the wine, then add in 1/4 cup of warmed chicken broth and stir constantly until it looks like this:

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Step five: Keep stirring constantly or it will burn. Season to taste as you go along, and continue to add in 1/4 cup of chicken broth at a time!

**Remember, you can always add more salt, but you can’t take it away! If you over season, use water instead of chicken broth to lower the sodium ratio**

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Step six: After 20 minutes, add in your minced garlic, still stirring constantly. Once your rice is aldente (firm to the bite), add in your asparagus

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Step seven: Finish your risotto with Parmesan cheese, let your risotto rest covered for five minutes and serve