Good Eats: The Middle Ages

Despite our modern differences with Medieval cookery, that does not make their preferred foods of lesser taste and quality—ideal Medieval dishes are just as rich and flavorful in their own unique way.

What I’ve Made With My Comically Small Tomatoes

Chicken, tomato, and spinach quinoa I used frozen quinoa, olive oil, my Tyson’s shredded frozen chicken (that I’m obsessed with), spinach, and sliced tomatoes. I sautéed the tomatoes first in a large pan with minced garlic and minced onion, and then tossed everything else in. I love this meal because it doesn’t take long to…

Makeshift Pico de Gallo Pizza

Last night I made tacos for my friends so I had a bit of leftovers that I didn’t want to go to waste. For lunch today, I particularly wanted to include the pico de gallo I made, because it was to die for–and only 4 ingredients to boot! The pico was just half an onion,…

Turns Out Homemade Pasta Sauce is Incredibly Easy and Delicious

If I had known I could make this dish in ten minutes, it would have been a staple dish during busy nights during the school year. It made for great leftovers too. I’ve made this sauce twice so far, once with penne and once with angel hair, and I’ve decided angel hair is my favorite…

I Tried The “Perfect Potato Soup Recipe”

Today was another stormy, icky day in Auburn so I was craving a warm, creamy bowl of potato soup. During the school year, I like to get a cup of Chicken Salad Chick’s loaded baked potato soup on cold or rainy days so I decided to give it a go in my kitchen. Ever since…

Making Shrimp and Grits for the First Time

Shrimp and grits is a restaurant staple for me. Being from the Gulf Coast, I’ve had the pleasure of having it offered at many restaurants. Sometimes it’s amazing (The Fish House of Pensacola, keep doing you please) . . . and sometimes it’s just plain bad (Live Oaks of Auburn, you gotta fix that. Salt….

Quick and easy! Honey Garlic Shrimp Over Jasmine Rice with Broccoli

Yesterday, I made honey garlic shrimp over jasmine rice with broccoli with just what I had in the cabinet and fridge already. I’m definitely going to make this again, because it was surprisingly simple and did not take long. I first marinated the shrimp in soy sauce, local honey, and garlic powder and then sautéed…

Strawberry Shrimp Bacon Salad: A Triple Threat

Auburn was getting a brush of tropical storm Alberto today, so I wanted to make something lively and full of color to counter the icky skies. My favorite thing about making salads is that you can take your sweet time making them exactly how you want it. I HATE feeling rushed when I’m cooking and…