dinner on thursday

I think because its summer now, we are starting a new tradition every thursday night at our apartment where one of us cooks dinner and brings friends. I love this for so many reasons: food, community, laughter and dessert. I'm up for this week and I haven't decided what I should prepare, any ideas would be great.

Here's what Chelsea cooked up last Thursday though, so delicious!

cook for the night

stuffed green bell peppers with taco meat, cheese, rice and sauce

i looove mashed po-tat-toes!

cream corn

hi roomies! (other friends were added in here later)

oh yea..and there was yummy bread but I don't remember what was in it and then she ALSO had dessert that consisted of graham crackers, chocolate chips, I added some ice cream with sprinkles!

Hope this inspires you to go cook with friends!

Happy rest of the weekend and happy summer to my college friends!

roasted corn salad and farewells

OFFICIALLY had my final class last night which ended in potluck & presentations. I will truly miss all the peers in my class, but mostly the professor who showed me a glimpse of the type of art teacher I want to be. I prepared P.W.'s Katie's Roasted Corn Salad for the "dip party"

Supplies:

1. 1 medium tomato (calls for 2, but I think one is plentiful)

2. 1 red onion

3. 2 yellow squash

4. 2 bags of frozen corn (called for 8 ears of corn, but also skipped due to time and making this solo) 

5. olive oil (you will use lots!)

6. 1 red pepper

7. salt (asks for kosher, are you getting the pattern that I am a college student who doesn't have every ingredient?)

8. basil juice (store didn't have basil, I bought something else)

9. 2 cloves of garlic

10. also had in there balsamic vinegar (once again, not in)

1. As shown in pictures, some of the steps have already happened. So basically oil up the corn with lots of olive oil and let that go for 8-10 minutes. (in the big skillet on the left I left on low to let things cool down while I cooked the other vegetables)

2. Do the same for the red onion (quarter cut), red bell pepper and yellow squash. (letting them go 8-10 minutes & turn veggies on other side) Use olive oil each time with the veggies, you want to hear that sizzle sound! I on the other hand become paranoid about the fire alarm going off (just ask my roommate)

3. Let it all cool dooooown (once again its on low, but you could even turn it off at this point)

Just want you to see the close-up of it all!
4. But when your done admiring the colors and smell your going to want to cut it all up. Grab a partner if you can, it will speed up the process.

5. Once your down, mix it all up, grab some chips and diiiiiip!

Enjoy! 

(its a good day when I set aside time to cook in the kitchen)

my own take on fajita's

Since being in college, I've become a huge lover of mexican food. I always grew up loving fajita's, but unless I was at a restaurant I would never touch peppers or onions. But then, I began thinking about how I could take my deep love for fajita's and bring it home in my kitchen! Besides I normally only use one tortilla and then just mess with everything else...(by this point I've already had 3 servings of chips & salsa)

Here is my version of fajita's, nothing has really changed, I've just brought it home and saved $12.00!

Supplies:

1. Olive oil

2. green pepper

3. red pepper

4. white onion 

5. chicken

(these are my personal preferences, you can add/take away to your liking)

Instructions:

1. Heat skillet on medium and add about a tablespoon of olive oil. Or just drizzle how much you think you need, don't do too much, it might sizzle and pop you in the face!

2. Using a serenaded knife cut thin strips of peppers and onions. I'm still learning how to purr-fect my onion slices!

Because I wanted to make this twice, I only used half of the peppers and onion. Once again I've saved money and since this was a meal for myself, I didn't want to toss anything.

Love this detail of the pepper seeds! (I know...weird photo food freak)

3. Once you sliced it all up throw in the skillet and let the sauteing begin! (10-13 mins)

4. At this point you want to begin cooking your chicken. Once again, for me I throw mine on the 'Ol George Foreman and let it cook both sides for about 7 minutes.

(sizzling occuring, shake the skillet here and there, sizzle, the smell begins to consume your apartment and its wonderful and a smile begins on my face)

5. When your chicken is all cooked, throw into the skillet where it all becomes complete! Let this go another 2-3 minutes.

6. And then, its a masterpiece! It's perfection! Throw it on the plate and start eating! (no tortilla's necessary for me)

Hope this has inspired you to want to go home and cook this for yourself, friends or family!

As I write this, I'm almost slobbering wanting more, I better stop.

I'm so thankful God has produced all these flavors, tastes and colors!