Chef hh PART ONE

Happy millionth day of quarantine! Lol, but for real it feels like we’ve been in this sitch for soooo long. Hopefully it will all be worth it!

In the meantime, I (like pretty much everyone else) have taken up cooking and baking to perfect my #cheffing skills so I can show off after the quarantine ends. SO, I’ve been leafing through my mom’s best cookbooks and swiping through Pinterest to create my own college-student-friendly dishes! Get ready to impress you “quarantinemates” with these easy recipes…


{PART ONE}

Breakfast/brunch

  • Egg scramble + toast

    Ingredients:

    • 2-3 eggs

    • ¼ - ½ cup of pepperjack cheese grated (depending on how much cheese you like)

    • ¼ cup of sliced fresh spinach

    • Sprinkle of salt

    • Sprinkle of ground pepper

    • A few drops of tapatio (for flavor)

    • 1-2 slices of toast

    Step 1: While a pan/cast-iron skillet is heating on the stovetop, whisk together 2-3 eggs. Add salt and pepper to this mix.

    Step 2: Once pan or skillet is hot, pour in the egg mix. Sprinkle the cheese and spinach on top of the eggs.

    Step 3: Use wooden spatula to move the mixture around the pan until slightly golden-brown.

    Step 4: Transfer eggs to plate and top with more S & P and Tapatio.

    Enjoy with a slice of toast! This will prob keep you full for a while lol.

  • Superfood smoothie

    Ingredients:

    • One banana (sliced)

    • 2 handfuls of fresh spinach

    • 1 handful of fresh or frozen berries

    • 1 tablespoon almond butter

    • Splash of almond or oat milk

    • 1 handful of ice

    • 1 splash of water

    Step 1: Mix together in blender or bullet.

    Enjoy! (Put a cute paper straw in the smoothie and make it cute.)

  • Popovers! (the GOAT of quarantine)

    Ingredients:

    • 1 ¼ cup milk

    • 3 large eggs

    • 2 tablespoons unsalted butter (melted)

    • 1 cup unbleached all-purpose flour

    • ½ teaspoon salt

    Step 1: Preheat the oven to 425. Generously butter the muffin pan or coat with pan spray.

    Step 2: Put the milk, eggs, and butter in the blender. Put the lid on high speed for 1 minute. Turn off the blender, uncover, and add the flour and salt. Re-cover and blend on high speed for another minute.

    Step 3: Divide the batter evenly among the muffin pan (about ⅔ of the way up).

    Step 4: Bake for 25-30 minutes or until deep golden brown. Transfer the pan to cooling racks and let sit for 5 minutes before serving.

    Enjoy!!! (With butter and/or jam)

Lunch

  • Gourmet grilled cheese/panini (inspired by Italy)

    Ingredients:

    • Two pieces of bread. (I prefer sourdough)

    • Handful of fresh arugula

    • Sliced cheese. (I prefer brie or sharp cheddar)

    • Sliced tomatoes

    • Dijon mustard

    • Butter

    Step 1: Swipe both pieces of bread with mustard on one side and butter on the other. Heat up pan or skillet.

    Step 2: Place the butter side of one piece facing down on the pan. Then begin layering it with the desired ingredients.

    Step 3: Once the bottom slice is starting to heat up/get slightly crispy, place the second piece of bread on top and flip.

    Step 4: Once the sandwich has reached desired crispiness. Take off the stove top and place on a plate. 

    Enjoy!!! (Pro tip: I like to put extra mustard on the side so I can dip the sandy in it hehe)

  • Fresh summer salad

    Ingredients for salad:

    • 2 handfuls of fresh arugula (washed)

    • ¼ fresh avocado (diced)

    • Cherry tomatoes (diced)

    • Handful of walnuts or pine nuts

    Ingredients for dressing:

    • ½ lemon squeezed

    • 1 ½ tablespoons olive oil

    • Salt

    • Pepper

    Step 1: Whisk together ingredients for dressing.

    Step 2: Place salad ingredients into desired serving bowl.

    Step 3: Drizzle dressing over salad. (Save excess dressing for next time by refrigerating it!)

    Enjoy !!!!

Hali Honea

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