Lebanese: Hummus and Fattoush

For a change of pace, I decided to make a meal from the top ten cuisines of the world. I pleasently surprised on some of the food we tried, but not so much on others. The tenth best cuisine (according to our source) was Lebanese.


Seved here with pita bread



Hummus

 Ingredients:
1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Directions:

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Fattoush
Yield: 4 servings

Ingredients:

1/2 cup water

1 teaspoon cornstarch

1/3 cup lemon juice

2 cloves garlic, minced

2 teaspoons sumac powder

salt to taste

ground black pepper to taste

1 head romaine lettuce, torn into bite-size pieces

1 medium cucumber, diced

2 large tomatoes, diced

4 green onions, chopped

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 green bell pepper, seeded and chopped

1 cup chopped purslane

1/2 (5 ounce) package arugula

4 pita rounds, toasted and torn into pieces

Directions:

1.Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2.In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Thoughts:

I liked the hummus, but I'm not a huge fan of the fattoush. In fact, if I ever had it again it will be to soon. It was just too sour tasting.

Spinach and Parmesan Souffles

Yield: 4 servings * Overall Price: ~$10 * Calories: 163

Ingredients:
Cooking spray

Served here with Watermelon-Peach Salad

1.5 tablespoons dry breadcrumbs
1 (6-ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar

Directions:
1. Place baking sheet in oven. Preheat oven to 425 degrees.
2. Coat 4 (6-ounce) ramekins with cooking sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat can with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in  a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated backing sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.

Thoughts:
This was moderately difficult, but not too hard. It was really good though. The salad I served with it had a perfect amount of sour and sweetness to make the meal.

Grilled Scallops with Citrus Salsa

Yield: 4 servings * Overall Price: ~$20 * Calories: ~280

Ingredients:

2 red grapefruit, peeled
2 oranges, peeled
1 tablespoon fresh lime juice
1/4 cup red onion
2 tablespoons chopped fresh cilantro leaves
1 pound sea scallops
1 tablespoon olive oil
salt

Directions:
1. Over medium bowl, cut gradefruit into segments and remove membranes; halve each segment. Repeat with oranges, but leave segments whole. Add lime juice, onion, cilantro, and 1/2 teaspoon salt, tossing to combine.
2. Preheat outdoor grill or heat indoor grill pan to medium-high. toss scallops in oil and sprinkle with 1/2 teaspoon salt. Grill 4 to 6 minutes, flipping halfway through, until opaque.
3. Serve scallops with citrus salsa.

Thoughts:
I've wanted to try scallops after seeing several episodes of Hell's Kitchen. Sea scallops are not cheap, but there is no way you could go to a restraunt and not spend more for a meal like this. They turned out good and I am now a fan of them. This recipe was VERY easy.

Beer-Braised Pork Chops

Yield: 4 servings * Overall Price: ~$10 * Calories: 348

Ingredients:

2 tsp. olive oil
4 center-cut bone-in pork loin chops (8 oz. each)
salt and pepper
2 Anjou pears, peeled, cored, and cut into wedges (about 3/4-inch thick)
1 bottle (12 oz.) lager beer
3/4 tsp. dried sage or 3/4 Tbsp. chopped fresh sage leaves

Directions:
1. In large skillet on medium-high, heat oil. Season pork chops with salt and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer pork to plate. Drain all but 1 tablespoon fat from pan.
2. Add pears to skillet, and cook until golden, about 6 minutes. Transfer pears to plate with fork. Add beer and sage to pan.
3. With wooden spoon, scrape up caramelized bits from bottom. Return pork and pears to pan; bring to simmer. Partically cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.
4. Remove pork and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve chops with pears and sauce.

Thoughts:
This was really good. It wasn't hard to make, just a lot of moving ingredients back and forth. It had a lot of good flavor.

Thai Chicken Saute

Yield: 4 servings * Overall Price: ~$10 * Calories: 403

Ingredients:

1 (3.5-ounce) bag boil-in-bag rice
1.5 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger
1/2 cup light coconut milk
2 tablespoons Sriracha
1 tablespoon sugar
1 tablespoon fresh lime juice
4 lime wedges
2 tablespoons chopped fresh cilantro

Directions:
1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; saute 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Srircha, sugar, and juice; cook 45 seconds or until thoroughly heated. Serve chicken mixture over rice with lime wedges. Sprinkle each serving with 1.5 teaspoons cilantro.

Thoughts:
The whole time I knew I was making this dish and was looking for the ingredients, Publix was out of fish sauce, so instead of fish I used a mixture of Worcestershire sauce and lime juice. It worked out well. I really loved this dish. I guess it hit me just right and I look forward to having it again.

Yo-Yo Cake Pops

My cousin, Bradley, is a huge yoyo fanatic, so for his birthday I made him some yoyo shaped cake pops. He wanted chocolate cake with chocolate frosting. Some of the pops had peanut butter candy coating per his request. 

Chicken Chimichangas

Yield: 6 servings * Overall Price: ~$10 * Calories: 380

Ingredients:

2.5 cups shredded cooked skinless, boneless chicken breast
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
cooking spray
1/2 cup bottled green salsa

Directions:
1. Preheat oven to 500 degrees
2. Combine first 7 ingridients in a large bowl; toss well.
3. Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500 for 7 minutes. Serve with salsa.

Thoughts:
These were really easy to make and were really good. Queso fresco wasn't available when I went to the store, but shredded Monterey Jack worked just fine.

Girl Baby Shower Cake Pops

I was so excited I got to make pink rattles for a baby shower! They wanted strawberry cake with cream cheese frosting. 

Sorry this picture doesn't have good contrast.

Steak Baguettes with Pesto Mayo

Yield: 4 servings * Overall Price: ~$13 * Calories: 346

Ingredients:

1 (12 ounce) boneless beef sirloin steak (about 1 inch thick), trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons canola mayonnaise
2 tablespoons refrigerated pesto sauce
1 (12 ounce) piece white or whole-grain baguette, split in half horizontally
1 cup packed baby arugula (about 1 ounce)
3 (1/8-inch-thick) red onion slices
2 plum tomatoes, thinly sliced lengthwise

Directions:
1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2.5 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices.
2. Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with half of bread. Cut sandwich diagonally into 4 equal pieces.

Thoughts:
This was soooo good! It was also easy to make. All the flavors just hit me and everyone else right. I can't wait to have this sandwich again!

Blue Cheeseburger

Yield: 4 servings * Overall Price: ~$10 * Calories: 294

Ingredients:

1 pound 93% lean ground beef
1/4 cup minced fresh onion
1/4 cup (1 ounce) crumbled blue cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (1.8 ounce) white-wheat hamburger buns
4 (1/4-inch-thick) slices tomato
4 green leaf lettuce leaves

Directions:
1. Combine first 5 ingredients in a medium bowl; stir well. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat nonstick grill pan over medium-high heat. Place hamburger patties in pan, and cook 6 minutes on each side or until desired degree of doneness.
3. Top bottom half of each bun with one patty, tomato, and lettuce, if desired, and remaining half of bun.

Thoughts:
I haven't had a hamburger in a while, but this one was one of the best of had. I love blue cheese, so that was a plus, but even for people who aren't a big fan of it (my mom) it wasn't too overpowering.

total fat 12.4; protein 26.9; carbs 22.2; fiber 5.2

Chicken, Asparagus, and Tomato Rotini

Yield: 4 servings * Overall Price: ~$15 * Calories: 419

Ingredients:

8 ounces uncooked rotini (corkscrew pasta)
Cooking spray
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup (1-inch) slices asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup (1 ounce) crumbled goat cheese

Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.

Thoughts:
I'm a little obsessed with asparagus and pasta, so picking this recipe was a no brainer. It didn't disappoint either.

Blueberry Crisp

Yield: 8 servings * Overall Price: ~$10 * Calories: 217

Ingredients:

Served here with light vanilla ice cream

Cooking spray
2 teaspoons cornstarch, divided
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 pound fresh or frozen blueberries
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup packed brown sugar
1/4 cup old-fashioned rolled oats
3 tablespoons chopped walnuts
2 tablespoons cornmeal
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chilled butter, cut into small pieces

Directions:
1. Preheat oven to 375 degrees
2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375 degrees for 30 minuets or until golden.

Thoughts:
This was soooooo good! It wasn't hard either. I used frozen blueberries because I was making this later in the week and didn't want them to go bad before I could use them. If you go the frozen route, DON'T defrost them. With them still frozen they're easier to mix with. Add a little bit of time cooking though.

FSU Seminole Indian Cake Pop

My brother left for Tallahassee this semester to continue school at FSU. My parents had a going away party for him and for dessert they wanted something to go with the theme. I made these Seminole cake pops. They were made out of chocolate cake, chocolate frosting, and peanut butter candy coating.

Broccoli and Cheese Soup

Yield: 4 servings * Overall Price: ~$25

Ingredients:

2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 yellow onion, peeled and roughly diced
2 large stalks broccoli, cut into small florets
1 quart vegetable stock
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1 cup arugula
1/4-1/2 cup grated sharp cheddar

Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and saute for just a minute, or until fragrant. Add the broccoli and cook for 4 minutes, or until bright green. Add stock, salt, and pepper, bring to a boil, lower the heat, and cover. Cook for 8 minutes, or until the broccoli is just tender.
2. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids. Start slowly and work in batches if necessary. Pour the soup back into the pot, stir in 1/4 cup of the cheese, taste, and add more if you'd like. Serve with extra black pepper and a drizzle of your best olive oil.

Thoughts:
I got this recipe from a cookbook given to me by my friend, Michael. It was written by Gwyneth Paltrow. Most of the items are a different take on recipes. They are also generally more healthy and a lot are vegetarian. I decided to start out in baby steps and try this broccoli and cheese soup recipe. It turned out pretty good, but when I make it again, I'll be sure to add a sandwich or salad to go with it to escape the "really? this is all we get?" looks from my family.

Walnut-Breadcrumb Pasta with a Soft Egg

Yield: 4 servings * Overall Price: ~$12 * Calories: 492

Ingredients:
4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces

1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup crumbled goat cheese

Directions:
1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5.5 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.

Thoughts:
Andrew asked me to make this meal. It was very interesting. I haven't really had a pasta dish that didn't call for any sort of sauce, so this was a little strange. If you're not a fan of sauce on your pasta or looking for a new way to eat pasta then you should try this.

Spicy Grilled Chicken with Baja Black Beans and Rice

Yield: 6 servings * Overall Price: ~$10 * Calories: 355

Ingredients:

Served here with shredded cheese and sliced avocados

1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 paprika
4 skinless, boneless chicken breast halves
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14.5-ounce can fire-roasted diced tomatoes, undrained
1 1/4 cups long grain rice, uncooked
1 cup canned black beans, rinsed and drained
1 4-ounce can diced green chile peppers
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro

Directions:
1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
2. In a 4-quart Dutch oven combine broth, corn, undrained tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
3. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. For gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.
4. Transfer chicken to cutting board. Let stand for 5 minutes; slice each breast half. Serve chicken with rice mixture.

Thoughts:
I got this recipe out of Ultimate Mexican magazine which was a special from Better Homes and Gardens. The spices that were rubbed on the chicken were so good! I didn't use a can of green chiles since my family keeps a freezer full of roasted green chile.

Balsamic Chicken with Mushrooms

Yield: 4 servings * Overall Price: ~$10 * Calories:

Ingredients:

Served here with balsamic asparagus and grape tomato salad

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic, crushed
1 lb skinless, boneless chicken breast
2 cups mushrooms
1/3 cup chicken broth
1/4 dried thyme, crumbled

Directions:
1. In a nonstick skillet, heat 1 teaspoon of oil
2. In a medium bowl, mix 2 tablespoons of vinegar, the mustard, and garlic. Add chicken and turn to coat.
3. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
4. Heat remaining teaspoon of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
5. Serve chicken topped with mushrooms.

Thoughts:
This was pretty easy to make. The marinade on the chicken was really good. It would probably also taste great on pork chops. If you're in a hurry, I'd recommend this recipe because it takes only about 30 minutes tops!

Moon Cake Pops/ Flower Cake Balls

As the shuttle program was ending, my uncle's work group had a going away party. He wanted to give his co-workers something special as a going away present. I made these moon shaped cake pops with a Teddy Graham and American flag. They all liked them a lot.

My mom and dad went to a TGIF party last Friday and wanted to bring some cake balls to share with some of their friends. They told me a little last minute, so I decorated them with stuff I already had in my possesion. I had fun making these because I was free to do whatever I wanted with them.

Sicilian Sausage-Stuffed Pizza

Yield: 8 servings * Overall Price: ~$20 * Calories: 168

Ingredients:

1/2 pound fully cooked smoked chicken sausage, coarsely chopped
1 pound cremini or white mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1 large garlic clove, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup part-skim ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 pound whole wheat pizza dough

Directions:

1. Place rack on lowest rung of oven. Preheat oven to 450 degrees. Spray nonstick pizza pan or baking sheet with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add sausages and cook, stirring, until lightly browned, about 5 minutes; transfer to large bowl.
3. Add mushrooms and onion to skillet; cook, stirring, until mushroom liquid is released and evaporates, about 10 minutes. Stir in tomato and garlic; cook 1 minute longer. Add mushroom mixture to sausages in bowl; let cool. Stir in mozzarella, ricotta, and Romano.
4. Turn dough out onto lightly floured work surface and knead until smooth; cut in half. With lightly floured rolling pin, roll one piece of dough into 12-inch round. Transfer dough to prepared pizza pan. Spread mushroom filling evenly over dough, leaving 3/4-inch border. Lightly brush edge of dough with water.
5. Roll remaining piece of dough into 12-inch round; place on top of filling. Press edges together to seal; crimp edge. Cut 5 slits in top of dough to allow steam to escape. Bake until crust is golden, about 15 minutes. Let cool 5-10 minutes and serve hot, or transfer to wire rack and serve warm or at room temperature. Cut into 8 wedges.

Thoughts:
I attempted to make my own crust and it was an epic fail, but I'm not going to give up on ever making my own dough. I ended up buying whole wheat dough from Publix and it was really good. I couldn't find fully cooked smoked chicken sausage, so I bought turkey sausage and it also was really good. I always like homemade pizza better than any other kind, and this was one of my favorites.

Spiced Lamb Kebabs

Yield: 4 servings * Overall Price: ~$12 * Calories: 187

Ingredients:

Served here with mushrooms and tomatoes

1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed

Directions:
Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerate at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

Thoughts:
I've always wanted to try a lamb recipe and I chose this one on a whim after getting frustrated trying to pick my 2 recipes for the week (I make 2 meals, my mom makes 2, my dad makes 1, Andrew makes 1, and we go out one night). I'm really glad this was the one in front of me because it was delicious! I don't have a grill pan, so I used a regular, large skillet. This was a little bit obnoxious, but it worked and I just had to cook it a little bit longer. I wanted vegetables on my kebabs, so I chose mushrooms and grape tomatoes. I'm sure you could choose just about any though.

Peanut Butter Cookies

Yield: ~50 cookies * Overall Price: ~$10

Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/2 cup shortening
1/2 cup butter
1 1/2 cup brown sugar
1 cup chunky peanut butter
1 teaspoon vanilla

Directions:
1. Preheat oven to 350.
2. Cream butter and sugar until smooth, add peanut butter and blend, add eggs and vanilla and blend until smooth. Add dry ingredients one half at a time, mixing well after each addition.
3. Scoop out small balls of dough size of walnut and place on cookie sheet. Use back of fork and press dough flat.
4. Bake 7 or 8 minutes.

Thoughts:
For my birthday, my grandmom gave me a recipe book filled some of her favorite recipes. Ever since then, I've been really wanting to try out a recipe. I decided to go with this one. I added my own twist though and mixed in some Reese's pieces before baking. It turned out pretty good.

Fettuccini Alfredo with Zucchini Ribbons

Yield: 4 servings * Overall Price: ~$10 * Calories: 500

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

2 medium zucchini (about 8 ounces each)

12 ounces Fettuccini pasta, preferably whole wheat

1 tablespoon all-purpose flour

1 cup cold 1% low-fat milk

1/2 cup evaporated skim milk (not condensed milk)

1/2 teaspoon salt, plus more to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped fresh parsley leaves

Directions:

1. Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.

2. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.

3. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

4. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

5. Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. 6. Add a little of the reserved pasta water as necessary to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.

Thoughts:
This was pretty good. It wasn't that hard either.

Sushi Cake Pops

For my birthday, some friends and I went out to dinner for sushi (one of my favorites). I made some sushi cake pops to go along with the theme.

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Yield: 4 servings * Overall Price: ~$15 * Calories: 304

Served here with a salad

Ingredients:
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons chopped seeded jalapeno
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

Directions:
1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.
2. Prepare grill.
3. Place chicken on grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Thoughts:
This was pretty tasty. I always like to try new things that put different tastes together to make even better ones. The sweetness of the watermelon and mango mixed well with the spiciness of the jalapeno and onion.

4th of July

I made these for our 4th of July party.



- Posted using BlogPress from my iPhone

Mustard Roasted Salmon

Yield: 4 servings * Overall Price: ~$15 * Calories: 240

Served here with asparagus

Ingredients:

1 1/4 pound wild salmon, skin removed, cut into 4 pieces

2 tablespoons whole grain mustard

2 tablespoons 100% pure maple syrup

1 clove garlic, minced

Juice of 1/2 a lemon

Directions:

1. Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.

2. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Thoughts:
In my quest to find recipes that would make me want to eat more fish, I found this. It was really good, not just for fish (which I don't particularly like normally) but for all food groups! It wasn't that hard either.

Roast Beef Stroganoff

Yield: 6 servings * Overall Price: ~$15 * Calories: 289

Ingredients:
3 cups uncooked medium egg noodles
1 (8-ounce) package presliced mushrooms
1 (17-ounce) fully-cooked beef roast au jus (such as Hormel)
1 (8-ounce) container light sour cream
1 (103/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions

Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms cook, microwave roast according to package directions.
Strain roast, reserving 1/3 cup jus. Break roast into bite-sized chunks using a fork.
4. Drain pasta, return to pan, and immediately stir in sour cream and soup until blended. Cook over medium heat 2 minutes or until thoroughly heated. Gently stir in roast, reserved jus, mushrooms, and 1/2 teaspoon pepper. Garnish with green onions and freshly ground black pepper if desired.

Thoughts:
This was really easy and really good! I'd recommend this to anyone that's in a hurry, but still wants something tasty.

Baby Shower/Birthday Party

These rattle cake pops were made for a baby shower. The client wanted funfetti cake with cream cheese frosting. The bottom of the rattle is a gummy life saver and both ends were dipped in blue candy melts.



This balloon was made for a birthday party. They are made out of red velvet cake and cream cheese frosting. They were dipped in red, yellow, green, and blue candy melts. At the bottom of them I placed upside down hearts of the same color.

Tex-Mex Lasagna

Yield: 4 servings * Overall Price: ~$13 * Calories: 415

Ingredients:
3/4 cup bottled salsa
11/2 teaspoons ground cumin
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
cooking spray
6 precooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

Directions:
1. Preheat oven to 450.
2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with 2 noodles. Spread remaining sauce over noodles. Sprinkle with 1 cup cheese. Cover and bake at 450 for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Thoughts:
This was really yummy. Not as spicy as I was expecting, but a little Tabasco fixed that right up!

Happy Father's Day

For Father's Day, I made cake balls using my dad's favorite type of cake, German Chocolate. They are dipped in chocolate almond bark and I sprinkled a little coconut on top.

Costate di Maiale con Capperi

Yield: 6 servings * Overall Price: ~$20

Ingredients:

Served here with green beans and tomato slices

6 bone-in pork loin chops, 1-inch thick, 6 to 8 ounces each
1 teaspoon kosher salt
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
½ cup all-purpose flour, for dredging, plus more as needed
1 large lemon, sliced in thin rounds
6 whole Tuscan-style pickled peperoncini, drained
3 tablespoons small capers, drained
¾ cup white wine
1 tablespoon lemon juice, freshly squeezed
2 tablespoons fresh Italian parsley, chopped

Directions:

1. You will need a heavy-bottomed skillet or sauté pan, 14-inch diameter.
2. Trim the fat from the pork chops, if necessary, leaving only a thin layer, and salt them lightly on both sides, using 1/2 teaspoon salt in all.
3. Put the butter and olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, scatter in the garlic; let it heat and gently sizzle. Meanwhile, spread the flour on a plate or tray, and dredge the chops on all sides. Shake off excess flour, and lay the chops in the skillet in one layer. (It may appear at first that there's not enough room for all, but as the meat shrinks you will be able to nestle the chops in.
4. Strew the lemon slices on top of the chops, and drop the peperoncini in between them. Cook the chops slowly, keeping them at a gentle sizzle, turning and moving them in the pan about every 5 minutes, as they take on color gradually and evenly.
5. After 20 minutes or so, when the pork is lightly browned and caramelized on both sides, scatter in the capers, shake the pan to drop them onto the bottom and turn up the heat to medium-high. When the capers are sizzling, push the chops aside, and pour the wine and lemon juice into the clear hot spot. Bring to a boil, and shake the pan so the wine flows around all the chops. Sprinkle over pan the remaining salt, and adjust the heat to keep the pan juices bubbling, steadily reducing and thickening. Turn the chops occasionally, so both sides are moistened and evenly cooked.
6. After about 10 minutes of reducing the liquid, when the juices are syrupy and glaze the chops, remove the pan from the heat. Sprinkle the chopped parsley all over, and give the chops a final turn in the pan. Serve right away, drizzling a bit of the remaining pan sauce over each chop.

Thoughts:

This was probably the best pork chop I've ever had. All the flavors worked so well together! It's pretty easy to make; just a slow process.

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Yield: 6 servings * Overall Price: ~$10 * Calories: 328

Ingredients:

11/2 tablespoon salt, divided
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

Directions:
1. Preheat oven to 450.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan cooking water. Return spaghetti to pan; set aside, and keep warm.
3. While spaghetti cooks, combine the cherry tomatoes, 1 tablespoon olive oil, red wine vinegar, 1/2 teaspoon salt, and red pepper on a jelly-roll pan, ture at 450 for 10 minutes or until the tomatoes are soft and lightly charred in place.
4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup of reserved cooking water to jelly-roll pan, scraping pan loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining 1/4 cup reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Thoughts:
This was pretty easy to make and turned out pretty good. It's an interesting alternative to your regular spaghetti and maranara sauce.

Pool Party/Birthday Party Cake Pops

I made these for a pool party. They were chocolate cake with vanilla frosting. The outside is blue melts with blue sprinkles. The swimmer is a Teddy Graham in a gummy life saver.

These were made for a birthday party at my mom's work. They are carrot cake with cream cheese frosting. The outside is purple and yellow melts and the bows are purple and yellow sugar sprinkles.

Chiles Rellenos Casserole

Yield: 6 servings * Overall Price: ~$25 * Calories: 335

Ingredients:

1/2 lb ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 16-ounce can fat free refried beans
2 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
1 cup shredded colby-jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices

Directions:
1. Pre-heat oven to 350
2. Cook turkey and chopped onion in a non-stick skillet over medium high heat until browned, stirring to crumble. Remove from heat; add cumin and next five ingredients. Stir until well combined. Set aside.
3. Arrange half of green chiles in a 11 x 7 inch baking dish, and top with half cup of cheese. Spoon mounds of turkey mixture onto cheese, and spread gently leaving an 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 for one hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices.

Thoughts:
This was REALLY spicy! It was probably extra spicy because we have a whole freezer full of green chiles from Colorado and that stuff is legit. Despite burning my tongue off this meal was pretty good. My brother chowed down on two servings as if he was eating bowls of grapes (not sure if that makes any sense, but I'm going with it).

Whole-Grain Pasta with Chickpeas and Escarole

Yield: 4 servings * Overall Price: ~$20 * Calories: 540

Ingredients:
2 cups whole-grain penne
1 head escarole. roughly chopped
4 tbs extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly, liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted
salt and pepper
2 bay leaves
1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions:
1. Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid.  Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper towel-lined plate.
2. Add the remaining 3 tablespoons to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
3. Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (if the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using and more cheese.

Thoughts:
Instead of using escarole, I used a bag of spinach which turned out really well. If you're looking for something with a different taste than what you eat every other day than this is the meal for you. All the "odd" flavors add up to something totally awesome! I would make this again!

Taco Cake Pops

One of my best friends, Izzy, came over last week and was talking about how she really liked cake pops and wanted to know how to make them. I told her how to make basic cake balls and we later began to talk about more difficult designs to make into cake pops. My Mom jokingly said that we should make taco cake pops since Izzy works at taco bell. After she said that, I made it my mission to design and make tacos out of cake. Here's how they turned out...






- Posted using BlogPress from my iPhone

Huevos Rancheros

Yield: 4 servings * Overall Price: ~$7 * Calories: 272

Ingredients:

4 (6-inch) corn tortillas
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
2 teaspoons New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 (14.5 ounce) can diced tomatoes, undrained
4 large eggs

1/4 cup New Mexican Red Chile Sauce
     (recipe to follow)
1/4 cup (1 ounce) shredded Monterey Jack cheese

Directions:
1. Preheat oven to 350*
2. Coat tortillas with cooking spray, place on a baking sheet. Bake at 350* for 12 minutes or until crisp.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell peper, and garlic, saute 3 minutes. Add green chiles and next 5 ingredients. Bring to a boil, cook 3 minutes or until thick.
4. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add eggs to pan, cook 3 minutes or until done.
5. Place 1 tortilla on each of 4 plates. Top each tortilla with tomato mixture and egg. Spoon New Mexican Red Chile Sauce over each serving, sprinkle with cheese.

New Meixcan Red Chile Sauce:
Ingredients:
1/2 teaspoon canola oil
1/2 cup finely chopped onion
1/2 cup New Mexico chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 tablespoons honey
1 teaspoon ground cumin
1/4 teaspoon pepper
1 (14-ounce) can vegetable broth
Directions:
Heat oil in a large saucepan over medium-high heat. Add onion, saute 4 minutes. Add chile powder and garlic, saute 1 minute.Stir in tomatoes and remaining ingredients. Bring to a boil, reduce heat, and simmer 10 minutes. Yield: 3 cups (serving size 1/4 cup)

Thoughts:
Having to make the sauce made this a little frustrating to make, so if I were to do it again, I'd make it beforehand instead of doing it all at the same time. I didn't get to eat this, but my family said they liked it.

Chicken and Mushrooms with Marsala Wine Sauce

Yield: 4 servings * Overall Price: ~$17 * Calories: 384

Ingredients:
1/2 cup dried porcini mushrooms
4 (6 ounce) skinless, boneless chicken beast halves
4 teaspoons all-purpose flour, divided
3/4 teaspoon salt, divivded
1/4 teaspoon freshly ground black pepper

Served here with mashed potatoes and green beans

2 tablespoons olive oil, divided
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced
11/2 cups thinly sliced shiitake mushroom caps
11/2 cups thinly sliced button mushrooms
1 teaspoon dried oregano
1/2 cup dry Marsala wine
2/3 cup fat-free, lower-sodium chicken broth
1 cup halved cherry tomatoes
1/4 cup small fresh basil leaves

Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to an 1/2 inch thickness using a meat mallet or a small heavy skillet. Combine 3 tsp. flour, 1/4 tsp. salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
2. Heat a large stainless steel skillet over medium-high heat. Add 1 Tblsp. oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
3. Heat remaining 1 Tblsp. oil in pan over medium-high heat. Add onion, red pepper and garlic; saute two minutes or until onion is lightly browned. Add remaining 1/2 tsp. salt, porcini, shiitake, button mushrooms and oregano; saute 6 minutes or until mushrooms release moisture and darken, Sprinkle with remaining 1 tsp. flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat and simmer 1 minute. Return chicken breasts to the pan, and add cherry tomatoes. Cook for 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with fresh basil.

Thoughts:
They didn't have porcini mushrooms at the store I shopped at so I replaced them with a different type. It turned out fine. This is one of the more harder meals I've made. It turned out pretty good though and I would probably make this agian.

Chicken-and-Corn Pies with Cornbread Crust

Yield: 5 servings * Overall Price: ~$15

Ingredients:

1 (10-oz.) can enchilada sauce
1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained
2 cups frozen whole kernel corn
1 tsp. chili powder
3 cups chopped cooked chicken
1 (6-oz.) package Mexican-style cornbread mix
2/3 cup milk
1 large egg
2 tbsp. vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided
Toppings: sliced pickled jalapeno peppers, sour cream

Directions:
1. Preheat oven to 375*. Stir together first 4 ingredients in a 31/2 -qt. saucepan over medium heat until combined; cook, stiring occasionally, 10 minutes. Stir in chicken.
2. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
3. Pour chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle with remaining 1/4 cup cheese. Place ramekins on 2 jelly-roll pans.
4. Bake at 275* for 30 minutes or until golden and bubbly. Serve with desired toppings.

Thoughts:
This was pretty easy to make and it got rave reviews from my family. They all hope to have it again soon.

Goodbye Auburn!

While in Auburn I fell in love with a lot of the food that was special only to Auburn. I decided I would share some of my favorite food and restaurants there.

Barbecue House

Barbecue House is one of the stops you must take if you're ever there. Not for lunch or dinner, but for breakfast. It rivals for best breakfast ever. I usually order a bacon, egg, and cheese biscuit, but really anything is delicious.

Chicken Salad Chick

Chicken Salad Chick was new to Auburn when I first moved there and quickly became popular among the students and the locals. My favorite thing to order is the buffalo barclay chicken salad on a crescent. You definitely don't want to leave the restaurant without trying their grape salad. It is heaven on earth.

Veggies To Go















Veggies to go is the place to go if you're wanting a southern style meal fast. There is no way I could pick a favorite combination of food there. I will say that I love their meatloaf, but other than that I mix up what veggies I want on the side.

Big Blue Bagel

Big Blue Bagel has branched out from Auburn, but it is one of my favorite places to go to for lunch. I have moved from favorite meals there several times through the years I lived in Auburn. My latest favorite and what is pictured above is the California on an everything bagel. It has cream cheese, cucumbers, tomatoes, and brussel sprouts.

Momma Goldberg's Deli

Momma G's is the perfect place for lunch, dinner, or a really late night meal. It is defiantly the place every Auburn student has gone on a monthly bases if not a weekly basis. I usually order a momma's love all the way with nachos (doritos, melted pepper jack cheese, and jalapenos).

Amsterdam

Amsterdam is one of the more expensive restaurants in Auburn, but it is totally worth it. My favorites there are their cobb salad and their turkey wraps. One of their specialties is sweet potato chips. Them dipped in honey mustard dressing is soooooo good!

Fuji's

Fuji is known for their sushi. They have the best in Auburn. I liked to mix it up when I went there, but most of the time with a ginger salad and either a california roll or a kasakami roll unless I was feeling adventurous.

Zazu

While Zazu has great entrees, their dessert is the best thing on the menu. If you ever go there you must order a s'mores waffle. It is one of the best tasting desserts around!