Archive | September, 2010

T&L Pierogies

26 Sep

So for those of you looking for a recipe this week, sorry, but you are out of luck.  For this LION BITE, I’m wanted to share with you one of my best supermarket finds ever.

T&L Pierogies out of Hazelton, Pennsylvania are my FAVORITE grocery store pierogies! They far surpass even Mrs. T’s!  Offering multiple varieties including Potato & Cheese (my favorite!), Farmer’s Cheese, Cabbage, Prune and Jalepeño & Cheddar (which I can’t wait to try!), these homemade ethnic style pierogies are definitely the way to go!  Unfortunately for those of you outside of PA, you might need to take a trip to try these babies since they are only available here.  For those of you in PA, check out your local Giant or Weis grocery store in the frozen section!  Support local foods!!!

Check them out on Facebook!

WE ARE…on a mission to try every kind of T&L Pierogies (except maybe prune… :-/ )

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PSU Creamery: Arboretum Breeze

21 Sep

So as class let out early, I found myself with some extra time today and decided to stop by the Creamery for a snack.  As a was sitting by the window, wasting time, I noticed a new (at least I’ve never seen it before)  flavor on the board: Arboretum Breeze (For those of you that don’t know, PSU recently built an Arboretum near the Dickinson School of Law).  Intrigued, I decided to check it out.

The sign describes the flavor as: Mint Flavored Vanilla Ice Cream with Chocolate Chips & Raspberry Swirl…

Sounded…strange.  But since I have a gift card, and it was such a nice day, I decided to give it a go!  As a loyal fan of WPSU Coffee Break, this was a huge step for me.


The flavor combo initially reminded me of Valentines Day.  I like chocolate & mint and chocolate & raspberry, so I personally thought it worked for me. It is, in all honesty, kind of strange, but also very delicious.  While I initially tasted all three flavors in each bite, the mint flavoring seemed to shortly become overpowered with the sticky raspberry sauce.  The chocolate chips are similar to those in Coffee Break, being more flakes than typical chocolate chips, and the raspberry swirl is very very sticky and sweet.  Although I was disappointed in the disappearing mint flavor, this was all in all a good choice. Even though it doesn’t measure up to my lovely Coffee Break, I would definitely recommend giving it a try if mint & chocolate or mint & raspberry is your thing.

Overall grade? I’d give it a B+

WE ARE…lovin’ The Creamery!

Hole Shots, Bird’s Nest, Eggs In a Hole……

19 Sep

No matter what you call this breakfast LION BITE, it is DELICIOUS! Hole Shots are one of my very favorite breakfast foods, a combo of eggs and toast all in one.

I actually discovered them a number of years ago in a Beanie Baby Handbook & Cookbook (1998).  They were a recipe for the “Stretch the Ostrich” beanie baby and I believe were called Eggs In a Hole.  The term Hole Shots, came from my friend, Amber who loves these and seems to have me make them for her a lot.

What You’ll Need: 1 egg per 1 piece of toast, butter, salt & pepper & a shot glass

When I make these, the first thing I do is heat up my frying pan and spray with non-stick cooking spray.  Lay your bread on a paper towel or plate, butter both sides and use your shot glass like a cookie cutter to cut out a perfect circle in the middle of the bread, and put it in the hot frying pan.  Crack your egg into the hole & salt and pepper.  Cook each side for about 3 minutes & enjoy!

My Tips:

  • Don’t forget to spray your pan w/ non-stick spray or coat with melted butter.  The egg will stick if you don’t!
  • Melt a piece of cheese on top for a yummy twist!
  • Coat the middle (cut-outs) of your bread with butter and dip in cinnamon sugar, then fry in the pan! It’s like a mini elephant ear!

WE ARE….


My First Attempt At Zucchini Bread

12 Sep

Time for another baking adventure! And when I say baking adventure, boy do I mean it! This was my first ever attempt at zucchini bread and it was quite interesting!
To start off, the adventure, we had two people using our tiny kitchen (like two wide) at once! My roommate was attempting fried rice in her new wok and I was trying to get my ingredients together for zucchini bread on the island.

I started off my recipe with a bowl full of my dry ingredients, thinking that I wanted to cut the whole recipe in half.  So I did all of the math, down to the 1/8 tsp of something for every single dry ingredient (flour, baking soda, cinnamon, nutmeg, salt & sugar).  That went fairly smoothly (minus spilling some things — I can’t bake without making a mess).  Then I moved on to the liquid ingredients in a separate bowl, and of course, I forgot to cut everything in half! So I had to go back again and add in another half to all of the dry ingredients!

When I got the zucchini grated (2 cups ~ 1 large zucchini) I added it and the dry ingredients to the wet ingredients.  I poured it into a loaf dish sprayed with nonstick spray and put it into a 350 degree oven.

Halfway through I started getting worried because it didn’t seem like the center of the bread was cooking through but the top was definitely getting pretty brown.  I didn’t want it to burn, so of course I called my grandma (who knows everything about baking & cooking – in my opinion) and she told me how to fix the situation (aluminum foil, shiny side up).

Really I was probably just worrying prematurely, because it still had awhile to bake, but I really didn’t want to mess it up!

It ended up turning out great! Moist & delicious 🙂  So there it was, I finally made zucchini bread by myself (with one teeny tiny phone call to grandma!) and I am proud of it!

My Tips:

  • If you’re going to split the recipe in half, write it down with it split in half and follow that so you don’t flub up like I did!
  • It would probably be better to actually follow the recipe and split the batter into two pans so you don’t have to worry about it not cooking through like I was (I only own one loaf pan though!)
  • Always have your grandma on speed dial if you’re going to try to make anything you’re unsure of!

You can find the Paula Deen recipe I used here, but any zucchini bread recipe you find should be similar.

WE ARE…  still proud of this baking adventure!

10 Minute White Pizza w/Spinach, Chicken & Roma Tomatoes!

5 Sep

Hey everyone! I hope you are all enjoying your long weekend!  For today’s LION BITE we’re cooking up a pizza that takes less than 10 minutes from prep to clean-up! Super easy, super quick, & super delicious!

What You’ll Need: Lavah bread, Italian cheese blend (I used Sargento’s Six Cheese Italian), baby spinach, 1 roma tomato (per two pizzas), precooked diced chicken breasts (I used Oscar Myer), 1 tbsp olive oil, salt & pepper, basil (optional)

So the reason this is such a quick dish is obviously the use of many ready-to-use ingredients, but trust me, this doesn’t cut down on flavor at all!  I started out by preheating my oven to 400 degrees F. Then I seeded & diced my Roma tomato. This is pretty much the only work involved in the dish at all!

Brush the center of your lavah bread with the olive oil, covering the the entire center, up until where you want your crust to end.  Next, top with lots of yummy cheese!  You could also use mozzarella cheese here, if that’s what you’ve got on hand.  The Italian blend has more flavors & really compliments the spinach & tomatoes though!

After you add the cheese, tear up the baby spinach into smaller pieces and put that & your diced tomatoes on the pizza. Toss your diced chicken in a bowl with a tiny squirt of olive oil, salt & pepper and add it to your pizza as well.  You can also add the basil if you have/like it.  I used it, because let’s face it, next to garlic, basil is one of my favorite ingredients!

Then just slid the pizza in the oven, placing directly onto the top rack for 3-5 minutes or until the crust browns & the cheese is melted. Be sure to keep your eye on this because it will be done quick!!!

Mmm! My mouth is watering just thinking about this pizza!  It really does take less than 10 minutes to make & it was so yummy I had to make two!

My Tips:

  • This a great way to use leftover chicken breast from the night before if you want to instead of buying pre-diced chicken.
  • Clean-up your cutting board & such while the pizza is in the oven (you want to be completely done & ready to enjoy this delicious meal in 10 minutes!
  • You can fold this pizza up really easy (think Taco Bell Crunchwrap Supreme) and take it with you.  I did that with my second one!

WE ARE…

Yummy Tomato-Basil Bruschetta

1 Sep

Yay for a special mid-week update! This is an awesome and delicious little snack or appetizer for get-togethers.  Who doesn’t like bruschetta? I made this the other day for lunch. It’s super quick and a super yummy treat for yourself.

What you’ll need: A baguette, 1 Roma tomato per person, olive oil, 2 cloves fresh garlic, 1 tsp white wine vinegar, garlic power (optional),  fresh or freeze dried basil (I don’t really like dried basil with bruschetta, but it’s up to you if you want to try it)

Start off with slicing your baguette with a into 1/2 slices (rounds), brush with olive oil & then rub with a clove of peeled garlic on the top side.  Pop those in the oven at 400 degrees F on a  piece of aluminum foil or cookie sheet.  Keep an eye on these and take them out when they’re golden brown.

Next you’ll want to slice up your tomatoes.  Cut into quarter slices and remove the seeds, then dice.  If you are using fresh basil, now would be the time to chop it up.  Roll the leaves into a tube & slice long-ways down the middle and then across into small pieces.

Heat up some olive oil (about 1 tbsp) in a sauce pan on high heat.  While it’s heating, mince another clove of garlic very finely & add to the oil.  Add the garlic & diced tomatoes to the olive oil.  Allow to simmer and add 1 tsp white wine vinegar & your basil & a dash of garlic powder (if desired) and blend together, simmering for a minute.

Top your baguette slices with the tomato basil mixture and enjoy! I’ve made this many times for myself as well as for Longaberger parties my mom has had and everyone has really enjoyed this!  If you prefer cold tomatoes, you can just stick this in the fridge to cool it down.  It’s delicious both ways.

Yummm! 🙂

My Tips:

  • Don’t worry about running to the store to get a fresh baguette.  Day old bread really works just as well, if not better.
  • If you’ve got it, you can add mozzarella or goat cheese to the mixture (after removing from the hot pan)

WE ARE…