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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!

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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…