Monday, June 26, 2017

Easy Guacamole Recipe, excerpt from Dorm Room Essentials Cookbook





Easy Guacamole Recipe
Level of Expertise
Bachelor’s Degree
2 Ripe Avocados, mashed
1 Small Onion, diced (purple, white, or yellow onion)
1 ripe tomato, chopped (Campari, Roma, or garden variety tomatoes)
1 garlic clove, minced
1 lime, squeezed and juiced
Salt and pepper to taste

Directions: Peel and mash avocados in a medium serving bowl. Stir in diced onion, minced garlic, chopped tomato, lime juice, and salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour in the refrigerator to blend flavors.



Thursday, June 22, 2017

Summertime Eats To Beat The Heat, Tomato Caprese Salad with Italian Basil



Summertime Eats To Beat The Heat

Tomato Caprese Salad

Me and my daughter Lauren went to our local Farmer's Market and picked out wonderful tomatoes, as well as basil. This is an easy, healthy and flavorful dish that is perfect for those warm summer days. The balsamic vinegar gives it some acidity while you bite into the juicy tomatoes.

1/2 pound of fresh mozzarella cheese, sliced 1/4 inch thick
2 large vine-ripened tomatoes (heirloom and beefsteak, found at Farmer's Market(s)
1 cup of fresh Italian Basil leaves (found at Farmer's Market(s)
Drizzle avocado oil
Drizzle balsamic oil

Directions: In a circular design around the side of a serving plate, alternate fresh mozzarella, slices on a large platter or on an individual plate if you are doing individual portions with sliced tomatoes, overlapping for effect. Wash and tear fresh basil leaves and place liberally over the slices. Drizzle avocado oil as well as balsamic vinegar to taste.

For these and Uni(versity) Tips check out: Dorm Room Essentials Cookbook, by, Gina Meyers

Photo courtesy of KP Phagnasay

Photo courtesy of KP Phagnasay




Sunday, June 18, 2017

Bat Chips by, Gina Meyers


Bat Chips
6 large flour tortillas
Olive Oil Cooking Spray
Sea salt or salt

Directions: Preheat your broiler. On a cutting board, arrange flour tortillas, use a bat shaped cookie cutter and cut as many bats as possibly can fit per tortilla, about six bats per tortilla. Lightly spray a cookie sheet with olive oil cooking spray and arrange bats. Spray bat tortillas with cooking spray and sprinkle with salt. Broil and cook until they are brown on one side, then with a spatula, flip over and begin browning the second side. Cool and add additional salt if desired. Makes approximately 36 bat chips.

Saturday, June 3, 2017

Corn Confetti Salad






Corn Confetti Salad
         
Notes

Summertime is the perfect time to find creative and refreshing ways to use the extra corn on the cob that is so plentiful this time of year.  Ask a Fresno native and they will tell you the Fresno State store has the best corn on the cob around!

Dorm Room Delicacy

Level of expertise
Bachelors Degree

Directions

Slice the corn off the cob, getting as much of each kernel as you can.

Wash all produce (except the onion).  Dice the jalapeno, making sure to remove the ribs and seeds.  Halve the cherry tomatoes.    Thinly slice the celery horizontally.  Finely chop the onions.

Put all ingredients into a bowl and toss to ensure it is evenly dressed.  Place in the fridge for 1 hour to chill and serve as a refreshing summertime side dish.


Ingredients

4 ears cooked corn

1/3 cup balsamic vinegar

2 TBSP of honey or 1 TBSP Sugar

½ tsp salt

1 small jalapeno pepper

2 cups of cherry tomatoes

2 stalks of celery,

¼ cup of white or red onion, finely chopped

3 ounces of shredded Monterey jack cheese