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(05/07/19 12:51pm)
By Shannon Deady
Columnist
Here is another recipe brought to you by Trader Joe’s, with a little help by myself. In all seriousness though, my affinity for trying out new Trader Joe’s products may be nearing addictive levels, and when I saw this bread, I knew I needed to use it for one of my favorite breakfast and brunch treats – french toast.
The results were just as delicious as I had anticipated and received rave reviews from my breakfast-loving family and friends. This moist and buttery bread creates the type of thick french toast that looks and tastes like it’s straight out of the diner. Add-ons like powdered sugar, fresh fruit, Nutella, cookie butter or classic maple syrup make this french toast absolutely irresistible and add an even more fun twist to a tasty breakfast or brunch treat.
Makes: 6 pieces of french toast
Ingredients:
-6 slices or about half a loaf Trader Joe’s sliced french brioche
-4 large eggs
-1 tsp cinnamon
-2 tsp cinnamon sugar
-2 tsp pure vanilla extract
-1 tbsp butter
Optional Add-Ons:
-Fresh fruit
-Powdered sugar
-Nutella
-Trader Joe’s speculoos cookie butter
-Trader Joe’s pure maple syrup
Directions:
In a large mixing bowl, combine eggs, cinnamon, cinnamon sugar and vanilla extract, and stir.
Soak each slice of bread in well-combined mixture for about one minute on each side or until bread is heavy but not falling apart or losing consistency.
Melt butter on large pan or pancake skillet, and place soaked bread slices on pan. Cook on medium heat for about three minutes per side or until french toast is golden brown and egg mixture is thoroughly cooked.
Garnish with add-ons such as fresh fruit or maple syrup, and enjoy.
(04/30/19 1:41am)
By Shannon Deady
Columnist
The warm weather has officially kicked in and, because I grew up down the shore, my first thought is always seafood. I love the fresh seafood markets near my hometown in Monmouth County, and one of my absolute favorite treats are poke bowls. While this traditional Hawaiian dish typically contains raw fish, replicating this at home may be difficult and costly for those who do not have direct access to fresh seafood. That is why I chose to share an easier, but nevertheless yummy, shrimp poke bowl for my column this week. This bowl is almost fail-proof, and while it doesn’t contain raw fish, it is still a great seafood treat to prepare in spring and summer months. Fresh avocado can enhance just about any dish, so naturally, I decided to add some homemade guacamole to this bowl. Enjoy it with a cold drink on a warm day for a tropical experience in your own backyard.
Makes: About four bowls
Ingredients:
Poke Bowl
-1 cup jasmine rice
-1 bag frozen shrimp
-1 bag frozen edamame
-2 large carrots, shredded
-1 tbsp fresh minced garlic
-1 tbsp olive oil
Homemade Guacamole
-1 large avocado
-1 tsp garlic salt
-1/4 sweet onion
-1 lemon
Directions:
First, you’ll need to thaw the shrimp. The safest and easiest way to thaw frozen seafood or meat is to place it in the refrigerator overnight. If you are in a bind for time, an easy way to quickly thaw shrimp is to take the frozen shrimp out of the package and place it in a strainer, allowing cold water to run over it for about 10-15 minutes.
In a medium saucepan, follow instructions on package for jasmine rice. Typically, rice is cooked using a two to one water to rice ratio, which would mean using two cups of water for one cup of rice.
In a separate skillet, heat olive oil and fresh minced garlic on medium heat and add thawed shrimp. Cook for about three to four minutes on each side or until shrimp flesh is pink or white and tails are red.
Heat frozen edamame according to package instructions and shred thoroughly washed carrots using a vegetable peeler or grater if you have not already done so.
To prepare guacamole, pit the avocado and place into a bowl. Add about 1/4 of a finely chopped sweet onion, garlic salt and a generous squeeze of lemon in the bowl. Mash and mix thoroughly.
Now it is time to prepare your bowls. Starting with a base of jasmine rice, layer on cooked shrimp, edamame, shredded carrot and your guacamole. Enjoy!
(04/22/19 4:00pm)
By Shannon Deady
Columnist
After last week’s sweet and savory Easter pie, I decided to continue the trend of traditional dessert recipes with an even sweeter treat. These nut butter balls are a family classic passed down from my great-grandmother, and one of the easiest cookies to make with only six ingredients. Small and dainty, these butter balls look like they came straight out of an old-school Italian bakery.
Makes: 14 cookies
Ingredients:
-1 cup soft butter
-1/2 cup granulated sugar
-1/4 tsp salt
-2 tsp vanilla extract or 1 tsp almond
-2 cups sifted flour
-1 1/2 cups walnuts
Directions:
Preheat oven to 350 degrees.
Place walnuts in food processor or blender and chop until smooth.
Mix butter and sugar in a large mixing bowl. Once creamy add salt, extract of choice, flour and chopped nuts. Mix until combined.
Refrigerate dough for about 10 minutes or until easy to handle.
Dust cutting board with flour and shape into small balls about an inch each.
Place on a greased cookie sheet and bake for 10 minutes or until light brown.
While warm, roll in powdered sugar.
After they have cooled, sprinkle with more sugar and enjoy.
(04/15/19 5:00pm)
By Shannon Deady
Columnist
No family holiday celebration is complete without Pastiera di Riso, or the Easter Pie, as my family likes to call it. Although it is traditionally on our dessert table, my family makes so much of this dish that we even eat it for breakfast or brunch in the days following Easter. With sweet but hearty ingredients such as cheese, eggs and rice, pastiera di riso really can be eaten at any time of the day. The crust, or pasta frolla, for this particular pie is the sweetest part about it. Pasta Frolla is Italian for short pastry and can be used as the base for quiches, tarts and pies alike.
Makes: 10-12 servings
Ingredients:
Crust Pasta Frolla:
-2 cups flour
-1 cup sugar
-Pinch of salt
-1/2 cup room temperature butter
-2 eggs
Filling:
-1 1/2 cups Carolina rice
-3 cups water (for rice)
-3 eggs
-1 tsp vanilla
-3 cups ricotta
-1/2 cup butter
-About 1 cup sugar to taste
Directions:
Preheat oven to 350 degrees.
For the crust, begin by combining dry ingredients before slowly adding in soft butter and eggs, and mix until dough forms. Shape into a ball and refrigerate for at least an hour and no longer than two days before using.
To make the filling, first follow instructions for rice, placing both rice and water in a medium sized saucepan and bringing to a boil before reducing the heat to low. Cook until the water is absorbed and the rice is sticky.
Remove rice from heat and add butter, sugar, ricotta and vanilla mixing until combined. Once the mixture is room temperature, add the eggs and mix again until fully combined.
Take the dough out of the refrigerator and roll it flat on a cutting board with flour to prevent sticking. Transfer to one large pie tin or two small once properly rolled.
Add filling to the pie tin and place in oven for one hour.
Take out, let cool and enjoy.
(04/10/19 2:00pm)
By Shannon Deady
Columnist
Eggplant parmesan is one of my favorite dishes, and one of the only traditional Italian recipes I did not get passed down from my family. I created the recipe on my own, working off of my family’s chicken parmesan. It is a labor intensive meal to create, but beyond worth the work once finished. For a healthier twist, bake the eggplant rather than frying it. Although it hurts the chef in me, if you want to make this recipe but are in a pinch for time, a jarred sauce will also suffice. My recommended jarred sauce is Rao's Marinara Sauce, which you can find at most grocery stores.
Servings: 8
Ingredients:
-1 large eggplant
-3 eggs
-1/2 cup flour
-1 cup Italian breadcrumbs
-1/4 cup parmesan
-1 square or 16 oz whole milk mozzarella
-1 large can or 16 oz whole peeled tomato
-1 clove garlic
-1 small yellow onion
-1 tbsp parsley
-1 handful fresh basil finely chopped
-a pinch of sugar
-2 tbsp extra-virgin olive oil
-1/3 cup of canola oil
Directions:
Preheat oven to 350 degrees.
Chop onion and garlic finely, and brown in a medium saucepan until golden.
Put can of whole-peeled tomato, parsley, basil and a pinch of sugar into a blender and pulse until smooth.
Add sauce mixture into the saucepan with onions and garlic, and let simmer covered on medium to low heat for 30 minutes.
For the eggplant, put whisked eggs and flour into 2 separate bowls assembly-line style. In a separate bowl, mix Italian bread crumbs and parmesan.
Peel the eggplant and cut it in about 1/4 inch circles.
Begin dipping eggplant, starting with the flour, then the eggs, then into the breadcrumbs and parmesan mixture.
Fill a large saucepan with canola oil and begin the frying process. Once oil is bubbling, fill the pan with eggplant. Use a fork to flip the eggplant after two minutes, or golden brown. Continue process until all eggplant has been fried.
Cut the mozzarella into one-inch cubes.
In a casserole dish, begin the layering process. Start with one layer of eggplant until bottom of dish is covered. Next, add a layer of your homemade sauce and cover with mozzarella. Continue layering until you run out of ingredients.
Place in oven and let bake for 20 minutes. Let cool and enjoy.
(04/03/19 11:00pm)
By Shannon Deady
Columnist
This easy, sweet peanut butter cookie recipe was a trick my old roommate taught me. I had a hankering for cookies, but I didn’t feel like running to the store or spending a lot on an order from Insomnia Cookies. These peanut butter cookies can be whipped up in 10 minutes and require just three common ingredients – one cup of peanut butter, which is about half of a small jar, a cup of sugar and an egg. With these simple ingredients, you can make about 12 larger cookies or 18 small cookies. Although they are flourless, they bake perfectly, and optional add-ons, like a Hershey Kiss or coarse sea salt, can transform them into an even fancier treat.
Makes: 12 large cookies
Ingredients:
-1 cup smooth or 1 1/4 cup chunky peanut butter
-1 large egg
-1 cup granulated sugar
Optional add-ons:
-A sprinkle of coarse sea-salt or sugar
-12 to 18 Hershey Kisses
Directions:
Preheat oven to 350 degrees.
Mix peanut butter, egg and sugar in a large bowl until a dough forms. Once formed, separate into 1-inch balls and place on baking sheet with parchment paper.
Bake for 10 minutes before taking out to cool.
While cooling, use a fork to press into the cookie twice to form two sets of criss-cross lines for a fun design.
Optional- add a sprinkle of coarse sea salt, sugar or a Hershey Kiss on top of the cookies, and enjoy.
(03/26/19 1:00am)
By Shannon Deady
Columnist
With March Madness in full swing, having a supply of easy, fan-favorite meals and appetizers handy is a must. Since I already shared my buffalo chicken dip recipe during football season, I decided this week’s feature meal would be a homemade mac and cheese. Since this is one of the only recipes neither myself or my family have an authentic recipe for, I asked one of my good friends for her mom’s special version.
Her mac and cheese, which she usually tops with crackers, is famous for having a surprise vegetable inside, which is usually broccoli. I love this addition because it is a clever way to sneak nutrients into a dish that is otherwise more indulgent choice for both kids and college students. Adding broccoli also adds a touch of color and pairs well with cheese.
Makes: 8 servings
Ingredients:
-1 pound cellentani pasta
-3 tablespoons butter
-3 tablespoons flour
-1 tablespoon powdered mustard
4 cups milk
-1/2 cup yellow onion, finely diced
-1 bay leaf
-1/2 teaspoon paprika
-12 block sharp cheddar, shredded
-1 block of Gruyere cheese, shredded
-Salt and pepper to taste
-1 cup fresh broccoli finely chopped
Topping (if desired):
-3 tablespoons butter
-1 cup bread crumbs or your choice of crushed crackers
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water, cook the pasta until its al dente or for two minutes less than the package recommends.
While the pasta is cooking, in a separate pot, melt butter and cook the onion until translucent. Whisk in the flour, mustard and paprika, and keep it moving for about five minutes or until golden brown. Stir in the milk and bay leaf. Simmer for 10 minutes and remove the bay leaf.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into large casserole dish.
Add in one cup broccoli microwave steamed and chopped fine.
Top with remaining cheese. For topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
Remove from oven and rest for five minutes before serving.
(03/12/19 1:25pm)
By Shannon Deady
Columnist
With midterm season in full swing, it is easy to lose track of your mental and physical well-being, especially when you’re busy studying for exams and writing papers. If I have learned anything throughout my four years of exams, it is to prepare ahead when it comes to snacks if you want to keep your health intact keep from going hungry.
Granola is a great snack to have on hand at all times. It is a quick source of carbohydrates, which are essential for brain power. They can be paired with a smoothie and yogurt or munched on alone. When I noticed how many added sugars are in granola bar brands that are marketed as healthy, I decided I would try my hand at creating my own. Now that I have done it once, I will never go back. It is so easy and fun to make, and this recipe left me enough for an entire week of studies.
Makes: 12 servings (about 1/2 cup each)
Ingredients:
-5 cups traditional oats
-1 cup chopped almonds
-1/2 cup sunflower seeds
-3/4 cup coconut oil, melted
-1/2 cup honey
-2 tablespoons all natural maple syrup
-1 tablespoon cinnamon
-1/2 cup shredded coconut
-1 teaspoon sea salt
-1/2 teaspoon nutmeg
Directions:
Preheat oven to 350 degrees.
Put dry ingredients (traditional oats, chopped almonds, sunflower seeds, cinnamon, nutmeg, sea salt and coconut shreds) in a bowl and mix thoroughly.
Add maple syrup, melted coconut oil and honey in a separate bowl and mix.
Combine wet and dry ingredients and mix thoroughly before putting on a greased pan.
Put in the oven for 20 minutes and smell the warm cinnamon and coconut flooding through the room before you let cool and enjoy.
(03/04/19 2:00pm)
By Shannon Deady
Columnist
The first time I ate at Campus Town’s Landmark Americana Tap & Grill, I fell in love with its Old Bay Seasoning french fries and American cheese dipping sauce. I had been making a lot of different variations of homemade french fries for years, but I had never tried them with this much added flavor and wanted to see if I could make the fries and dipping sauce myself.
When I cook at home, I try to keep things on the healthier side for every meal. For this recipe, I bake my french fries instead of frying them and use a mix of heart-healthy oils like canola and olive oil. I’ve also found that the cheese sauce can be used as a dipping sauce for bread and vegetables.
Makes: 4 servings
Ingredients:
French fries
-4 large Russet potatoes or sweet potatoes
-2 tsp old bay hot seasoning
-1 tsp salt
-1 tsp pepper
-1 tbsp canola or olive oil
Directions:
Preheat oven to 450 degrees.
Cut washed potatoes into long strips, taking care to leave off ends.
Mix oil with salt, pepper and Old Bay Seasoning.
Distribute mixture evenly on fries before placing on a baking sheet and into the oven.
Cook for 35 minutes or until golden brown and crispy.
Let cool and enjoy.
Cheese sauce (optional)
-2/3cup whole milk
-1 tbsp all purpose flour
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 cup shredded cheddar cheese
Directions:
In a saucepan, whisk the whole milk, flour, garlic powder and onion powder constantly on medium to high heat until mixture becomes thick.
Turn heat to a simmer and mix in shredded cheese, stirring until melted.
Let cool and enjoy for dipping.
(02/26/19 2:59am)
By Shannon Deady
Columnist
The last week of February calls for a warm meal, and a homemade sweet potato mash is the perfect side for any dish. When garnished with parsley leaves, these mashed potatoes look like they were cooked in a fancy, five-star restaurant. Not only are they picture-perfect enough to be posted on social media, but they also taste good enough to fool your dinner guests into thinking you are a professional chef. Also, they make a great dish to keep in the fridge when you are meal prepping for the week.
Although they look impressive, they are surprisingly easy to whip up. It only takes about a half hour between preparation and the dinner table. They can be made with sour cream for those who like a savory taste or with brown sugar for those who want a sweet, southern-style mash.
Makes: 6 servings
Ingredients:
-6 sweet potatoes
-3 tablespoons butter, cubed and softened
-3/4 cup milk or milk substitute
-1/4 cup brown sugar for sweet mash or 1/4 cup sour cream for savory mash
-1 tbsp finely chopped parsley leaves
Directions:
Bring large pot of water to a boil, adding a pinch of salt.
Rinse and peel sweet potatoes before chopping into small squares, about an inch, and dropping them into the pot to cook at a medium-high heat for 20 minutes or until potatoes are soft.
Once potatoes are soft enough to mash, drain water from the pot with a strainer.
Place the cubed potatoes back in the pot and add softened butter, milk or milk substitute, and either brown sugar or sour cream depending on your preference.
Mix together until fully blended and garnish with chopped parsley leaves if desired for serving, and enjoy.
(02/19/19 3:40am)
By Shannon Deady
Columnist
Whenever I had trouble sleeping as a little girl, my mother’s special trick was a glass of warm milk before I went to bed. As I got older and moved off to college, the number of late nights either studying for an exam or hanging out with friends threw off my regular sleeping patterns. Soon enough, I became a night owl who had trouble sleeping any time before midnight.
To combat restlessness on early nights in, I always whip out this recipe of my mom's perfect bedtime drink. Because I have sworn off cow's milk, I replaced the main ingredient with my favorite unsweetened vanilla almond milk as a substitute, and I tweaked it by adding cinnamon and a drop of sugar for a sweeter and richer taste. I have found it to be the perfect simple drink to share with roommates before bed on a cold February night. It can also be made in a microwave instead of stove-top for those who live in dorms.
Makes: 1 cup
Ingredients:
-1 cup unsweetened vanilla almond or vanilla soy milk
-1 teaspoon cinnamon
-1 teaspoon cinnamon sugar
Stove-Top Directions:
Pour vanilla almond or soy milk into saucepan, and add cinnamon and sugar.
Cook mixture on medium heat for 5 minutes, stirring occasionally until all ingredients are mixed.
Pour mixture into favorite mug.
Let cool for 5 minutes.
Drink before bed, and enjoy!
(02/12/19 3:17am)
By Shannon Deady
Columnist
The season of love is upon us, and whether or not you have a special someone this Valentine's Day, taking a break from your studies for a sweet treat is a must. I never quite grew out of my love for the holiday, and just like in grammar school when we dropped chocolates and love notes into our friends’ heart-covered mailboxes, I still enjoy spreading the love with candies, cards and my favorite baked goods.
Although they can’t fit into a shoe-box converted card holder and would make quite a mess if you tried, homemade cream puffs are my chosen treat to share with friends this Galentine’s Day. They are surprisingly easy to make and with the addition of festive sprinkles and a few drops of food dye, they make the cutest surprise holiday treat!
Makes: 12 cream puffs
Ingredients:
Cream Puff
-½ cup butter
-1 cup water
-1 cup sifted flour
-4 eggs
Cream Filling
-1 pint heavy cream
-2 boxes vanilla pudding mix
-2 tablespoons sugar
-Red food dye
-Heart-shaped sprinkles
Directions:
Preheat oven to 425 degrees and prepare a cookie sheet for baking.
Bring butter and water to a boil in a medium sized pot on high heat. Once boiling, slowly add flour and stir until mixture is doughy.
Remove from heat and add eggs one at a time while stirring quickly.
Separate into balls and place on greased cookie sheet.
Bake for 20 minutes or until golden brown and leave to cool for 10 minutes.
Whip together heavy cream and sugar to make a light whipped cream, and prepare two boxes of pudding mix.
Fold whipped cream into pudding mix and add red food coloring drops and sprinkles to desired amount.
Use a spoon to open and stuff cooled cream puffs. Enjoy!
(02/05/19 2:51am)
By Shannon Deady
Columnist
As a manager at the Fitness Center, I couldn’t help but notice that attendance at the gym has nearly doubled since the end of last semester. I have no doubt that students hitting the gym in the new year are also looking for some healthy recipes, so I am here to share one of my all-time favorites.
Growing up in an Italian-American family, meatballs were part of every dinner, so when I became interested in health and fitness, this was one of the first dishes I was eager to modify. I have tried turkey meat as a substitute for traditional beef meatballs but have found that chicken comes out tastier and is cheaper than ground turkey at most grocery stores. A one-pound package of ground chicken is as cheap as $2.39 at the Shop-Rite on Olden Avenue. One package makes enough meatballs for a week of lunch or dinner meal prep, which is perfect for a busy student trying to stay healthy.
Makes: 10 meatballs
Ingredients:
-1 package ground chicken meat
-2 whole eggs
-½ cup Italian breadcrumbs
-2 tbsp grated parmesan cheese
-1 tsp garlic salt salt
-1 tsp Italian seasoning
-½ tsp parsley flakes
Directions:
Preheat oven to 350 degrees.
Combine all ingredients in large mixing bowl and stir until spices are evenly distributed in ground meat.
Use spoon or ice cream scooper to form mixture into 10 medium-sized meatballs.
Lightly grease two baking sheets with olive or avocado oil and bake 30 minutes.
Let cool and enjoy!
(01/29/19 7:26am)
By Shannon Deady
Columnist
Whether it's from Trader Joe’s or ingredients found in my kitchen, I always like to have pizza dough in the fridge when making fun dishes for my family. I wanted to try a creative spin on a classic recipe and remembered that my brother had been craving homemade Cinnabons, so I thought why not try using pizza dough?
The idea of using a dough usually reserved for savory tastes to make a sweet treat was kind of daunting to me, but I found it works just as well as any other pastry dough. My family of four finished all dozen of the buns that this recipe made in just a few hours. This is the perfect simple and cheap recipe for a warm treat to share with friends back at school as the coldest winter months set in.
Servings: 12 small cinnamon buns
Ingredients:
Cinnamon buns
-One Trader Joe's pre-made pizza dough (you can also use your own if you have it!)
-2 tablespoons butter softened
-2 teaspoons cinnamon
-1/4 cup brown sugar
-Flour for working dough
Homemade cream cheese icing
-1 tablespoon butter
-1/4 cup powdered sugar
-2 tablespoons cream cheese
-2 tablespoons water
Directions:
Preheat oven to 375 degrees and prepare a round cake pan or pie dish by greasing with butter or baking spray of choice. Allow the additional three tablespoons of butter to soften at room temperature while you prepare dough.
Remove dough from the refrigerator and let sit at room temperature for 20 minutes before dusting with flour and rolling out into a rectangular form.
Start by spreading butter as evenly as possible onto the now rectangular dough making sure to reach all corners and edges.
Mix cinnamon and brown sugar together and sprinkle evenly on top of buttered dough.
Roll dough from smaller end into a cylinder form and cut in 12 even pieces.
Place 12 buns into greased pie dish or cake pan so that they are just touching or only have a small space in between them.
Place in oven and set timer for 20 minutes. Now, it's icing time while they bake!
Place softened butter, cream cheese and water in a microwave safe bowl and heat for 30 seconds.
Take out and stir mixture. Once blended slowly stir in powdered sugar in small increments, adding more water if necessary.
Remove cinnamon buns from oven and coat in icing while hot. Let cool and enjoy!
(12/04/18 3:26pm)
By Shannon Deady
Columnist
One of my favorite parts of the holiday season has always been learning more about how other cultures celebrate.
My friends from home come from a variety of different backgrounds. I enjoyed learning more about Hanukkah from my best friend and her family, who graciously welcomed us to their holiday festivities. We helped prepare potato pancakes, or latkes, for the family, which was something I looked forward to every year. After taking some home for my own family to try, my brother and I begged my mother to make them ourselves. We have used the recipe ever since.
An interesting fact that I had learned while researching latkes is that they are not traditionally made with potatoes, and in many places, they still are not. Depending on the variety of food available regionally, latkes can be made from vegetables, cheeses, legumes or other starches instead of the potato base.
For another variation of a latke, read the following recipe, which shreds the potatoes and onions, rather than blending them, and mixes the shreds with the remaining ingredients before frying.
Makes: 6 servings
Ingredients:
2 eggs
3 cups of cubed potatoes
1 small onion
2 tbsp. of flour
1 tsp of salt
¼ tsp of baking powder
Oil for frying
Optional: applesauce or sour cream for dipping
Directions:
Put eggs, onion, salt, flour, baking powder and ½ cup of potatoes into the blender, and process until smooth.
Add remaining potatoes and process mixture again until smooth.
Heat oil in frying pan and pour potato batter in as you would if you were making pancakes.
Fry about 2 minutes on each side, or until golden brown.
Let cool and serve with applesauce or sour cream. Enjoy!
(11/26/18 11:42pm)
By Shannon Deady
Columnist
Thanksgiving is my all-time favorite holiday because I love to cook. Although my family enjoys cooking on just about every holiday, Thanksgiving dinner takes the cake.
No Thanksgiving dinner is complete without mashed potatoes, stuffing, cranberry sauce, sweet potatoes, gravy and multiple turkeys if you are at my family’s table for 30! Every family puts their own spin on the holiday feast, and dessert is where I get to be the most creative.
My grandmother’s raspberry and cream cheese dessert is highly requested each year and there is seldom any left over by the end of the day. This year I helped her make the dish, and she gave me a little bit of history about where it came from. She got the recipe for the treat from a neighbor on the street my dad, who immigrated from Poland, grew up on.
They ate the delicious dish often with their dinners, especially as a side with chicken or turkey, and were kind enough to share the recipe with her when she tried it at their house one day. It is as simple to make as it is delicious, and it is a refreshing dessert to have among the heavy pies and chocolate sweets like cookies or brownies. We typically prepare the raspberry fruit portion of the dish the night before we want to serve the dessert to let it chill and add the whipped cream cheese topping right before serving.
Makes: 8 servings
Ingredients:
Raspberry Fruit Bottom
-2 packages raspberry Jello mix
-2 cups boiling water
-1 pint frozen raspberries
-1 cup traditional applesauce
Whipped Cream Cheese Topping
-½ pint heavy cream
-8 oz cream cheese
-1 cup mini marshmallows
Directions:
Follow instructions on the package for Jello accordingly, adding boiling water to mix and stirring until dissolved in a large mixing bowl.
While still hot, add in a pint of frozen raspberries and break into the mixture, stirring until evenly distributed. Once raspberries are broken up and distributed, add traditional applesauce and stir.
Place raspberry fruit mixture into a serving dish and refrigerate overnight.
Remove from refrigerator and prepare whipped cream cheese topping for serving.
In a bowl, whip heavy cream, cream cheese and mini marshmallows until combined and add to the top of raspberry fruit bottom in your serving dish.
Refrigerate until ready to serve and enjoy!
(11/13/18 2:37am)
By Shannon Deady
Columnist
If you aren’t able to make it over to Landmark Americana, the College’s new restaurant and bar, for game day fuel, you will be left to your own resources to prepare a tasty halftime snack. If you have no recipes on hand or are not the most skilled cook in the kitchen, never fear— this buffalo chicken dip recipe is a sure hit.
With only a few simple ingredients and just 30 minutes of prep time, it is easy enough for anyone to make in a pinch. Pair with crudités, your favorite tortilla chips or wings for a perfect duo. For those who want a thicker and more filling dip, I advise adding a third can of chicken.
Makes: 6 servings
Ingredients:
8 oz block of softened cream cheese
½ cup ranch dressing
½ cup buffalo sauce
2 cans of chicken
1 package shredded cheddar cheese
Directions:
Set oven to 350 degrees.
Remove chicken from cans and separate into smaller pieces in a bowl.
Allow cream cheese to soften before placing in blender with ranch dressing and buffalo sauce. Blend until smooth and pour over chicken, stirring until coated.
Pour the mixture into a casserole dish and top with a generous serving of shredded cheddar cheese. You can also layer the dip and cheese if you prefer to have a lot of cheese in the dish, rather than just as a topping.
Once your dip is covered in cheese it is ready for the oven. Bake for 20 minutes.
Let cool, serve and enjoy!
(11/06/18 1:11am)
By Shannon Deady
Columnist
While Halloween lovers sadly pack away their cobwebs and candy bowls until next year, Christmas fanatics are anything but upset as the weather gets colder. For many, the first day of November means it is finally socially acceptable to turn up the volume on the holiday music they have been quietly listening to, light up their winter candles they had stashed away and cuddle up to watch “A Christmas Story.” While I am still looking forward to my favorite holiday this month, Thanksgiving, I had to share one of my favorite recipes for those already in the Christmas spirit.
Struffoli is a December staple in my house. For those who aren’t familiar with the Italian dessert, which some recognize as honey balls, it consists of small pieces of deep fried dough about the size of a marble. The dough is covered in honey and sometimes garnished with cinnamon and orange rind or sprinkles, although I prefer them plain. Forming the small dough balls is a tedious practice, but can be fun to do with family and friends, especially with your favorite holiday tunes in the background. If you don’t have a deep fryer, never fear— an old fashioned pot and some oil on the stovetop can get the job done just the same!
Makes: 4 servings
Ingredients:
3 cups flour
4 eggs (room temperature)
1 ½ t baking powder
½ cup vegetable oil
¾ cup sugar
½ teaspoon vanilla
Honey to taste
Optional: Sprinkles, cinnamon or orange rinds
Canola oil for frying
Directions:
Combine sugar, vanilla, eggs and oil in a mixing bowl and stir before adding flour and baking powder.
Once formed into a ball, put on wax paper and refrigerate for half an hour.
Cover your hands and rolling pin in flour and roll out before forming cold dough into small balls. Each one should be about the size of a marble.
Fry in canola oil for approximately four minutes at 350 degrees, turning each ball halfway through or once browned.
Remove from fryer or pot and let cool before adding heated honey to the dessert.
Optional: add sprinkles, cinnamon or orange rind before serving. Enjoy!
(10/29/18 11:00pm)
By Shannon Deady
Columnist
With brisk weather creeping in quickly this season, there are only a few weeks left to take advantage of prime apple picking season. Terhune Orchards of Princeton is a popular place for anything and everything fall themed, from apple and pumpkin picking to enjoying some apple cider or a hayride. It is completely normal to go a little overboard and leave with more fruit than you would buy on an average trip to the grocery store.
Making an apple crisp is the perfect way to avoid letting those extra apples spoil after your trip. This simple recipe requires ingredients that you probably already have in your kitchen, and is a great way to use five to six apples for a tasty, warm treat. Another thing that I love about this recipe is its versatility; once you become a professional at making the crumble, virtually any fruit can be substituted in place of an apple, making it perfect for peach or berry season as well.
Makes: 6 servings
Ingredients:
Crumble:
2/3 cup rolled oats
½ cup all purpose flour
½ cup brown sugar
½ cup melted butter
1 teaspoon baking powder
Apple Filling:
6 granny smith apples peeled and cored (these apples work best but others can be substituted)
½ cup white sugar
2 tablespoons melted butter
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
Optional: vanilla ice cream
Directions:
Preheat oven to 350 degrees and grease a baking pan with butter.
Peel and thinly slice six granny smith apples. Combine apples with white sugar, melted butter, flour and ground cinnamon.
Mix thoroughly until all apples are evenly coated and pour into greased pan.
In a separate bowl, mix crumble ingredients until it is still dry, but forming clumps, and spread evenly on top of apple mixture.
Bake at 350 degrees for 40 minutes, let cool. Top vanilla ice cream, if desired. Enjoy!
(10/24/18 5:21pm)
By Shannon Deady
Columnist
Health food restaurants have become all the rage recently. Ocean Cafe, a chain with four locations in Monmouth County, has a special place in my heart. The restaurant has a variety of healthy options, and one of the most popular is the rice paper spring roll. The traditional Vietnamese dish can be served with a number of different ingredients, but my favorite is the tuna roll, especially since Ocean Cafe has sushi grade fish.
After discovering that my local Shoprite sold a pack of 12 rolls for just $1.99, I decided it was time to give rice paper spring rolls a shot at home. I am no sushi chef, so I stuck with cooked shrimp for my first attempt. The rolls were surprisingly easy to assemble and are delicious for a light lunch or a protein-packed study snack. Rolls stay fresh for up to four days in the refrigerator, depending on what you pack in them, so they are convenient for those who like to meal prep.
Makes: 2 rolls
Ingredients:
2 rice paper spring rolls
1 bag of frozen shrimp
1 bag of butter lettuce
1 avocado, diced
1 tomato, diced
1 tablespoon diced garlic
1 tablespoon olive oil
2 tablespoons soy sauce as desired
Directions:
Follow directions on package to thaw the shrimp. If frozen, place shrimp in a colander in the sink and running them under cold water for about five minutes.
Once thawed, place in a large skillet with olive oil and diced garlic. Cook over medium to high heat until shrimp are pink and opaque, or for about five minutes depending on their size.
Slice tomatoes, butter lettuce and avocado into long strips.
Follow instructions on rice paper roll wrapper for preparation. Most will instruct you to fill a bowl with warm water and dip the rice paper in for five seconds before placing it on a plate for rolling.
Once on a plate or a traditional plastic roller, place ingredients into the middle of the wrap and roll the middle and then the sides as you would a burrito. Be careful about overstuffing rolls, as the rice paper is thin and easily disassembles.
Put soy sauce in a small dish for dipping and enjoy!