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(03/14/17 7:15pm)
By Julia Dzurillay
Columnist
As the snow melts and the flowers grow, the baking season begins to vanish. While I am the type of person who can eat soup all year round, some believe that the spring season dictates meals. Some of the best comfort foods are not enjoyed once spring rolls around, but I say throw that idea out the window.
Who says you can’t have hot tea in May, bake pumpkin pie in July or enjoy chicken pot pies in March? I am here to say you can.
Our mini chicken pot pie recipe is a perfect personal and shareable meal to eat with friends. If you are cooking for a small number of people, don’t be afraid to throw the leftovers in a bag and freeze them.
This is a recipe designed for beginners to test the waters of cooking, but luckily, there is no sacrificing flavor with this delicious treat.
Mini Chicken Pot Pies
Ingredients
2 tablespoons of butter
1 package (10 oz.) of frozen mixed vegetables
1 cup of diced, cooked chicken
1 can (10 3/4 oz.) of condensed cream of chicken soup
1 can (16.3 oz.) of Pillsbury Grands!™ flaky layers biscuits
Directions
1. Preheat oven to 375° F.
2. Cook the frozen mixed vegetables in a small pot according to the directions on wrapper.
3. In a medium bowl, mix together the cooked vegetables, chicken and soup.
4. Coat muffin tray with melted butter to prevent sticking. Firmly press one biscuit into each muffin cup, smush the biscuit along the bottom and the sides of the cup to form a liner.
5. Add the chicken and vegetable mix into each biscuit-lined muffin cup.
6. Bake at 375°F for about 25 minutes or until the biscuits are a golden brown.
7. Remove from the oven and let them cool for a few minutes before removing each pot pie from the tray.
(03/07/17 8:58pm)
By Julia Dzurillay
Columnist
Since 2008, the lyrics to All Time Low’s “Dear Maria, Count Me In” could be heard blasting from house parties and old, beat-up cars across the nation. Teens everywhere became drawn to this messy and raw pop punk band from Towson, Md., as people they could relate to and be inspired by.
As the band grew in popularity, so did the recognition of the sound it branded. As the band matured, however, so did the lyrics and the music’s aura. The band’s fan base was stunned when All Time Low dropped its newest single, “Dirty Laundry,” and new image in mid-February.
This single was released in anticipation of All Time Low’s impending tour, which begins on Friday, March 10, and the release of the newest album, “Last Young Renegade,” on June 2. With more than six albums dating back to 2005, this one is expected to be a departure from the band’s pop punk/pop rock sound. The biggest indication of that is “Dirty Laundry,” which is influenced by today’s electronic music scene as well as the nostalgic tone infused into the band’s sound.
All Time Low has been working since 2003 to shape its own image. Inspired by artists like blink-182, a ragtag group of high school students formed a pop punk cover band. Several years and a few record labels later, All Time Low was playing for thousands of screaming, moshing fans across the globe.
After being signed to Fueled By Ramen, the same label as Fall Out Boy, Panic! At The Disco and Paramore, All Time Low solidified its legacy in the hypothetical Pop Rock Hall of Fame. That could be a reason for the recent departure from the band’s usual aesthetic.
“Dirty Laundry” addresses this in the lyrics, which touches on the theme of the unattainability of perfection. Most prominently, the song is about growing up and evolving.
“(The previous album called) ‘Future Hearts’ was written from a perspective of us talking about our youth, and all the things that got us to where we were then,” frontman Alex Gaskarth said in an interview with altpress.com. “So, it was written from the perspective of if we were a lot younger and all these stories about wanting to grow up and get out of Baltimore and chase after our dreams. With (‘Dirty Laundry’), we're writing it from the other perspective.”
The “dirty laundry” mentioned in the song is an overarching metaphor for the hardships, failures and secrets we carry throughout our lives. As the song progresses, the dirty laundry becomes less of a burden and more of a badge of courage. These mistakes are something we identify with, but do not define ourselves by. As a band trying to create a new image, this song becomes almost cathartic for the band and it’s fanbase.
As a longtime fan, it’s hard to see a change in the performers that I’ve come to know so well —“Don’t Panic” and “Nothing Personal” will always hold a special place in my heart. Just like any band, the members of All Time Low have matured. They’ve grown as people and should have the freedom to grow as artists, too.
(03/04/17 7:03pm)
By Julia Dzurillay
Columnist
It’s 3 p.m. and you’re hungry, but it’s too early for dinner and too late for lunch. What should you eat? Sometimes a good snack is all you need to transform your afternoon, and caramel corn is the perfect solution to tame your sweet and salty cravings. This recipe is quick, simple and made from ingredients found entirely on campus. I recommend treating yourself to this tasty treat.
Don’t be afraid to get creative: You can top the caramel corn with vanilla ice cream and chocolate syrup, dunk it in Nutella or add pretzels and M&M’S to make a sweet and salty trail mix.
If you have leftover caramel, dip some apple slices and munch on them while you wait for the caramel corn to harden. If you have leftover caramel corn, store it in an airtight bag and snack on it tomorrow.
Caramel Corn (Serves 4-6)
Ingredients
6 tablespoons of unsalted butter
3 cups of popped popcorn
1/2 cup of salted roasted peanuts
1/4 tsp of sea salt
3/4 cup of sugar
2 tablespoons of honey
Directions:
Cut a piece of parchment paper about the length of your forearm and place it on a baking sheet.
Combine popcorn and peanuts in a bowl.
In a pot on medium heat, heat up sugar, honey and 2 tablespoons of water, stirring occasionally, until the sugar is dissolved.
Add butter and salt to pot, stir until melted. Stir mixture until it turns a dark brown color (about 10 minutes).
Thoroughly coat the popcorn and peanuts with the hot caramel.
Transfer popcorn to the parchment paper, spread it out and let it cool in the refrigerator for at least 30 minutes. Once completely cooled, break into pieces and enjoy.
(02/24/17 11:02pm)
By Julia Dzurillay
Columnist
We all know the feeling of scrambling to find the perfect last-minute gift. Here are some hand-picked recipes for creative students on a budget. Make these sweet and savory treats for your friends or yourself.
Chocolate Soda Bottle
Ingredients:
One chocolate bar
One package of M&M’S
Directions:
1. Empty and clean out a Coke or Pepsi bottle. Carefully remove the wrapper and set aside.
2. Break up the chocolate bar and microwave for 30-second intervals until melted.
3. Pour chocolate into empty soda container and periodically rotate the bottle until chocolate is evenly distributed.
4. Let chocolate harden completely (at least one hour).
5. Using a knife, cut the plastic bottle off of the chocolate.
6. Pour M&M’S, or any small candy, inside the chocolate bottle.
7. Stick the wrapper onto the chocolate and place the bottle cap on top.
Polar Bear Cookies
Ingredients:
12 Oreos
One package of M&M’S
1/2 bag of white chocolate chips or white chocolate melts
3 tablespoons of black icing
Directions:
1. Set aside 12 white chocolate chips or melts. Microwave the remaining chocolate for 30-second intervals until melted.
2. Stick two M&M’S into the cream on either side of each Oreo to create ears. You may want to dip the M&M’S in the chocolate first, using the chocolate as glue.
3. Dunk each Oreo entirely into the chocolate.
4. Place a white chocolate chip or melt onto the Oreo to create the nose. Using a little melted chocolate as glue, place an M&M on top of the chocolate chip to complete the nose. Let dry for at least an hour.
5. Make eyes with black icing. Don’t have black icing? Get creative! Use halves of black jelly beans, two sprinkles or milk chocolate chips.
(02/16/17 10:01pm)
By Julia Dzurillay
Columnist
When was the last time you had a home-cooked meal? Have you been living off junk food since the spring semester began? If so, you might be feeling groggy and lethargic.
When you’re constantly doing homework, eating healthy seems nearly impossible. But when there’s a will, there’s a way, and there is definitely a way to eat well without sacrificing time or taste. This quick pasta recipe is great for a college student on the go.
The meal includes as many, if not more, vegetables than pasta. Don’t worry, though, you will still be eating the carbs that you love while sneaking in some extra nutrients.
You can also easily adjust the recipe to fit your taste. Add marinara or pesto sauce, peas and carrots or a different type of cheese. The sky's the limit with this simple meal.
Ingredients:
1 tablespoon butter
4 tablespoons olive oil
1 handful of pasta
½ red or green bell pepper, diced
? onion, minced
1 handful of spinach
3 tablespoons parmesan cheese
Parsley, for garnish
Salt and pepper to taste
Directions:
Bring a pot of water to a boil. Add a pinch of salt and olive oil. Cook pasta according to the directions on the box.
Strain pasta and coat with one tablespoon of olive oil. Set aside.
In the same pot, melt butter. Add onion and cook until translucent, or for about one minute.
Add red or green pepper and salt. Cook another two minutes.
Add spinach and cook until wilted.
Add one or two tablespoons of olive oil. Return pasta to pot. Stir in parmesan cheese.
Top with parsley, salt and pepper.
(02/04/17 4:03pm)
By Julia Dzurillay
Columnist
Valentine’s Day is just around the corner. Whether you’re enjoying the single life or spending it with someone special, the College’s Culinary Club is here to help!
Chocolate is one of the easiest ways to fill a void. It can also be the best snack to enjoy with a loved one. With that in mind, here is our favorite dorm-friendly dessert: a microwave brownie cake in a mug.
Microwave brownie cake in a mug (envato elements).
Ingredients can be found almost entirely on campus. Take a trip to Eickhoff Hall, T-Dubbs or the C-Store to find these ingredients.
Want to personalize it? Mix in crushed Oreos or Chocolate Vanilla Crème Glutino cookies for a richer chocolate flavor. Or you can choose to top it with peanut butter, bananas or mini Reese’s cups. Cooking is about self expression — let your heart take the lead this Valentine’s Day!
Ingredients:
3 Tablespoons chocolate chips
1 Tablespoon of butter
2 Tablespoons of honey
3 Tablespoons of milk
1 Egg
4 Tablespoons flour
1 Pinch of salt
Instructions:
1. Place chocolate chips and butter in a microwave-safe mug and microwave for 30 seconds at a time, stirring in between, until completely melted.
2. Add honey and milk. Stir until well combined
3. Add egg and beat until well combined. (Extra beating with a fork, for instance, may help you get a fluffier texture.)
4. Add salt and flour. Stir until combined and when you no longer see runny batter or chunks of dry flour. Do not overmix or the cake will be rubbery and tough.
5. Microwave for three minutes.