Categories
Quick Bites Uncategorized

Summer Greek Salad

Summer means Salad. Cold, hot, spicy, filling, and light. You name it; I will be making that type of salad this summer. The possibilities are endless and, as I have grown up, my love for salad has grown with me. 

I once used to despise lettuce, and if I was forced to try three bites as a child, I would refuse to use any type of dressing or toppings. Now, salads are what I look forward to eating and creating while in the kitchen. For me, salad does not just mean lettuce, some toppings, and a dressing. A salad can have a grain base, be hot, and even have no lettuce at all. 

One salad that holds a special place in my heart is my greek salad. It is simple, vibrant, fresh, and bursting with flavor. Despite its name, this salad contains no lettuce, just perfectly cut vegetables, a light vinaigrette, crunchy chickpeas, and of course, heaps of fresh feta. 

Ingredients

2 bell peppers, diced

1 large cucumber, diced

1 cup grape tomatoes, halved

¼ cup red onion, diced 

½ cup feta cheese 

Roasted chickpeas 

1 cup chickpeas

2 tbsp olive oil

½ teaspoon salt 

1 teaspoon cumin

½ teaspoon paprika 

¼ teaspoon pepper

Dressing 

½ cup olive oil 

3 tablespoons vinegar

½ juice of a lemon 

2 tablespoons freshly chopped parsley 

1 clove garlic, minced

Salt and pepper to taste 

Instructions:

Preheat the oven to 400 degrees Fahrenheit. Drain the chickpeas, and coat them in olive oil and spices in a medium bowl. Transfer to a baking sheet, and bake for 15-20 minutes or until completely crunchy. While the chickpeas are baking in a large bowl, combine the peppers, cucumbers, tomatoes, and onion. In a separate bowl, whisk together the ingredients for the dressing. Then, pour the dressing over the vegetables and toss them together. Top with feta and the roasted chickpeas and enjoy. In order to keep leftover chickpeas crunchy, store salad leftovers separately.

Cover photo courtesy of Fork in the Kitchen

Categories
Quick Bites

An Ode to Mount Soccer: Buffalo Chicken Dip

I was introduced to buffalo chicken dip at my first high school soccer pasta party. I had never heard of it before and to be honest, I thought it looked extremely unappetizing. My teammates thought otherwise, and each grade was designated to bring their own tray to enjoy since it was in such high demand. The scorching metal tray with blistering orange-reddish chicken was placed on the freshman table; my classmates dove in like vultures. I was hesitant to try it, as I thought there was mayonnaise in the dish (Kuffners and mayonnaise do not mix), but once I took a bite, there was no going back. 

The creaminess of the chicken, the spice of the buffalo, and the crunch of the tortilla chip made for a perfect combination. I became hooked like all my teammates. Now, buffalo chicken dip is my favorite dip and one of my go-to appetizers for holidays or functions. Don’t be fooled by looks. You don’t want to miss a chance to have your chip in this dip!

Ingredients:

1 pound chicken breasts

4 oz cream cheese 

½ cup ranch

1-1½ cups Red Hot

Salt and pepper to taste

½ cup cheddar cheese 

1 bag of tortilla chips

Instructions:

Preheat the oven to 325 degrees Fahrenheit. Place the chicken breasts in an oven-safe dish, and season with salt and pepper. Add ½ cup of water to the bottom of the dish and about ¼ cup of Red Hot. Cover the dish with aluminum foil. Bake for 45-60 minutes or until the chicken completely shreds. Make sure to check every 15 minutes after the first 30 minutes to see how tender the chicken is. Once shredded, let it cool for a few minutes and then use two forks to further shred the chicken into smaller pieces. Mix in the cream cheese, ranch, and Red Hot. Mix until everything is combined. Add more Red Hot depending on your spice preference. Top the dip with the cheddar cheese. Place it back in the oven for approximately 10 minutes or until the cheese is melted and slightly crisp. Serve with tortilla chips and enjoy!

Cover photo courtesy of getrecipecart

Categories
Quick Bites

PB Copycat Crumbl Cookie

Crumbl Cookies have crazed social media, and now locations are popping up all around the country. These massive cookies come in a variety of flavors, ranging from fruity pebble and caramel popcorn to a simple chilled sugar cookie. The cookies look and taste delicious, but unfortunately, there are no Crumbl Cookie shops in the close vicinity of Boston College. So, grab your whisk and butter for my take on a copycat peanut butter crumble cookie. 

Ingredients 

Sugar Cookie Base 

1 cup salted butter, room temperature

1 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla

3 cups all-purpose flour

2 teaspoons baking powder 

PB Buttercream 

3 sticks butter, softtend 

1 cup peanut butter

3-4 cups powdered sugar 

½ teaspoon vanilla extract 

Toppings

Homemade caramel 

Roasted, salted peanuts

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter on high. Once fluffy, add the sugar. Once incorporated, add the eggs one at a time, mixing well after each addition. Add the vanilla. Beat on high for 2-3 minutes until light and fluffy. Slowly add in the four and baking powder, ensuring not to overmix the dough. Scoop out a ¼-⅓ cup of dough, roll it into a ball, and flatten it on a cookie sheet. These cookies are meant to be big! Bake for 8-11 minutes or until slightly golden. Let cool. 

In a mixer fitted with the paddle attachment, add the butter and beat on high for 3-5 minutes or until a pale white color is reached. Whip in the peanut butter. Slowly add the powdered sugar. Add the vanilla. You may need to add more or less powdered sugar depending on your tastes, but a slightly thick consistency is needed.

Once the cookies are completely cooled, fill a piping bag fitted with the Wilton 1M tip with the PB frosting. Starting from the middle of the cookie, pipe outwards in a circle to create a rose look. Drizzle caramel over one side and garnish with 3 roasted peanuts. Serve chilled or at room temperature to impress all your friends. 

Categories
Quick Bites

Overly-Easy Breakfast Hash 

Growing up every Saturday I would wake up to the smell of sizzling bacon and butter browning around pancakes. Breakfast foods are an absolute staple within the Kuffner household no matter the day of week or time. Without fail, every single Saturday my dad made us a full breakfast spread filled with heaps of bacon, different types of pancakes, and of course his world-famous scrambled eggs. 

As a child, I would only ever eat eggs that my dad made. They had to be from him, and they had to be scrambled. The gooey yolk in over-easy or sunny-side-up eggs freaked me out, and I refused to try them. In my mind they were raw, and that was not how eggs were supposed to be eaten. I held this notion until one day my best friend Eimile made me her famous avocado toast with a runny egg on top. My world was rocked and I instantly fell in love with the gooey inside of an over-easy egg. 

Now my interpretation of a perfect egg is a slightly crispy white with a mostly-runny yolk that can be soaked up by freshly made bread. Fried eggs evolved into my go-to enhancement to any dish, and my new favorite breakfast food. This recipe combines a take on my dad’s famous hash browns and my newfound favorite food. It’s a testament to the breakfast foods of my childhood and my new changing tastes as an adult. So grab your cast iron skillet and love for breakfast foods, and make this revamped Saturday breakfast dish for one. 

Ingredients

2 fresh sausages of your choice (out of the casing)

½ onion diced

1 large sweet potato, cubed

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

Salt and pepper to taste 

1 over-easy egg

Handful of fresh cilantro 

Instructions

In a large cast-iron skillet, break the sausage into pieces and cook until browned. Remove the sausage from the skillet and add the onion. Sauté until lightly browned. Next add the cubed sweet potatoes, along with some water to the pan. Place a lid on the skillet and steam the potatoes for approximately five minutes. Stir and cook until the potatoes are soft. Add the sliced peppers and the garlic powder, onion powder, paprika, and salt and pepper. 

Once the hash is cooked through and has slightly crispy parts, in a separate non-stick pan crack the egg. Cook for approximately two to three minutes so the bottom is crispy but the yolk is runny. Place the egg on top of the hash, sprinkle with cilantro and enjoy 🙂 

Categories
Quick Bites

A Real Bean Pot

The annual Beanpot hockey tournament is currently in full swing, and students across Boston are repping their schools more than ever. This 66-year-old tradition brings the four major Boston-area university hockey teams together for an epic showdown to show who truly dominates. 

Sadly, our coveted Boston College eagles plummeted to defeat in their game against Northeastern on Monday, Feb. 7, and now must face Harvard in the consolation game on Monday, Feb.14. The seats were filled, but the BC spirit and Screaming Eagles Marching Band were not enough to rally the team for a win. 

Now, sad and defeated students must recover and watch from the dorms as Boston University takes on reigning champion Northeastern in the final game. Even though we lost the Beanpot hockey tournament, you can still indulge in the spirit and make this winning bean pot of chili. 

Recipe

1 tablespoon olive oil 

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced 

3 cloves garlic 

2 tablespoon tomato paste 

2 pounds ground turkey 

1 15-ounce can tomato sauce

1 15-ounce can diced tomatoes 

2 14-ounce cans kidney beans 

3 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin 

1 teaspoon cayenne 

½ teaspoon crushed red pepper flakes

1 teaspoon salt 

1-2 cups water

Instructions 

In a large pot over medium heat, sauté the onion until translucent. Add the diced peppers and garlic. Once slightly brown, add in the ground turkey. Sauté until the meat is fully cooked. Add the chili powder, garlic powder, cumin, cayenne, red pepper flakes, and salt. Mix thoroughly until the meat is covered in the spice mixture. Add the tomato paste and stir until the mixture comes together. Add the tomatoes and drained beans. Stir and add at least one cup of water before simmering. 

Simmer on low heat for a minimum of one hour, or until the desired flavors have been met. The longer it simmers, the more flavorful it will be. Before serving make sure to taste the chili, and adjust the spice level based on your preference. 

Enjoy, and GO EAGLES!!

Cover photo courtesy of Cooking Classy